We believe that «raw» nuts and nut
flours taste fresh and are uniquely much more sweet and flavorful.
Not exact matches
Batter Ingredients: 1 cup chickpea
flour 1/2 tsp salt 1/2 tsp
fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well,
taste for salt.
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1
fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to
taste 3 T
Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to
taste 4 cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose
flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to
taste 1/2 cup minced
fresh parsley leaves
Ingredients -3 tablespoons of butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped
fresh thyme leaves -3 tablespoons all - purpose
flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to
taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.
2 cups ap
flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon
fresh cracked black pepper, more or less upon your
taste - buds
ground cumin 1/4 cup all - purpose
flour 2 cups homemade or store - bought low - sodium chicken broth
fresh cilantro, chopped (to
taste) 1 3 lb.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the
flour) 1 tablespoon dry or 3 tablespoons
fresh minced parsley Garlic salt or powder to
taste Onion powder to
taste Coarse sea or kosher salt to
taste Freshly ground black pepper to
taste
2
fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose
Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to
taste 8 ounces dry garganelli or penne pasta
2 Tbs Butter or Ghee for a more authentic
taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs
Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond
Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup
flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to
taste (chopped
fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to
taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose
flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose
flour Salt and pepper, to
taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total)
fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
You use a whole grain
flour from somewhere else and it just
tastes dead; Bluebird's
flours are
fresh and lively.
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to
taste A little
flour, for dusting the burger patties
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs
fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to
taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain
flour
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T
flour / 1 bay leaf / 2 sprigs
fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to
taste.
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced
fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to
taste 1/4 cup all - purpose
flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to
taste Cooked rice
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose
flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons
fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup
fresh or frozen peas (if
fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch
fresh dill (finely chopped) 1/2 bunch
fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to
taste)
A super easy homemade bread that is made with beer which adds it a special
taste,
fresh basil and tomatoes, spelt and plain
flour.
1 package La Tortilla Factory Hand Made Style
Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to
taste 1 tablespoon
fresh lemon juice, plus more to
taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped
fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful
fresh cilantro chopped Sea Salt and pepper to
taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca
flour to mix into cakes
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup
flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12
fresh sage leaves Kosher salt and freshly ground black pepper (to
taste)
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to
taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose
flour 1/2 cup chicken stock 1 cup whole milk 1 bunch
fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to
taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
taste)
3/4 cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to
taste Flour tortillas Garnish: Chopped
fresh cilantro Chopped onions New Mexico red sauce
Not the processed pizza with white
flour, vegetable oils, and toxic cheese that leaves my body slow, and fighting for balance... But the kind that is full of
fresh, raw ingredients that will fuel and support the body - and
tastes amazing.
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to
taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup
flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp
fresh thyme 1 tbsp
fresh sage (or 1 tsp dried) s & p, to
taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
almond
flour — salt and garlic powder to
taste — optional:
fresh parsley
packages seitan, drained and cut into bite - size chunks 1/2 cup
flour (I used white whole wheat
flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to
taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1) 1 1/2 cups of tapioca
flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the
taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup
fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
Serves: 4 Prep time: 10 minutes Cook time: 16 minutes Total time: 26 minutes Fried Avocado Slices Ingredients 1/2 cup vegetable oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose
flour 2 ripe
Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices Kosher salt, to
taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Directions
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean)
flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped
fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped
fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to
taste
In a large bowl, stir with a whisk: 2 cups all - purpose
flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon white pepper 1/2 teaspoon salt optional: 1/2 teaspoon
fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will
taste too lemony
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose
flour 1 cup corn kernels,
fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to
taste
2 La Tortilla Factory Non-GMO Low Carb
Flour, Fajita Size 2 medium very ripe heirloom tomatoes 3 ounces
fresh mozzarella 4 large basil leaves 2 tablespoons extra-virgin olive oil sea salt to
taste
1 cup chickpea
flour 1 quart water 1/8 cup finely chopped
fresh flat - leaf parsley Salt and pepper to
taste 2 tablespoons olive oil Cornstarch and water slurry (thin paste, 1:2 ratio) Panko breadcrumbs
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons
fresh thyme leaves 1/4 cup
flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to
taste)
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup almonds Handful of
fresh basil 1/4 cup cornstarch 1/4 cup plain
flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao Butter beans Salt and pepper, to
taste
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to
taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose
flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon
fresh tarragon (leaves only, roughly chopped) 1 tablespoon
fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or
fresh, finely chopped) 2 medium onions, thinly sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat
flour tortillas salt and pepper to
taste avocado lime crema (recipe below)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose
flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs
fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa
flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
taste)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons
flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to
taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1
fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose
flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon
fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral -
tasting oil (for sautéeing shallots)
Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs
fresh thyme salt and pepper to
taste 2 Tbsp
flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to
taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs
fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup
flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to
taste) Coarsely ground black pepper (to
taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to
taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
Ingredients For the vegetables 2 spring onions, cleaned and sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g
fresh asparagus, cleaned and chopped freshly ground black pepper, to
taste filtered water around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat
flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1
fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup
flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to
taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup
flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to
taste)
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose
flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to
taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or
fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
baby bella mushrooms, stems trimmed and sliced 1 tbsp olive oil 3 cloves garlic, minced 1 1/4 lb ground veal 3 tbsp
flour 1/2 cup marsala wine 1 cup veal or chicken stock 1 bay leaf salt and pepper, to
taste fresh parsley, for garnish
Ahhh... there's nothing better than the
taste of Grandma's
fresh homemade
flour tortillas!