Combine the squash and pasta
mixture in a large serving bowl with the bell pepper, dried tomatoes, and scallions.
Combine the pasta and asparagus
mixture in a large serving bowl and toss together.
Not exact matches
Layer chopped lettuce leaves on a
large serving plate or
in a salad
bowl; add mango
mixture over the lettuce.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
Assembly time:
In a
large serving bowl, combine the watermelon, bread, pickled vegetable
mixture and cubed cucumbers (they add a crunchy texture to the salad).
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces
in a
bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar
mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar
mixture into a
large pot, add
in the sliced peel, and squeeze
in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before
serving with toast or crackers
1) Mix flour, butter and icing sugar
in a
bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add
in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a
large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12)
Serve warm, with a side of whipped cream or ice cream (optional)
It's not as firm as a classic jello dessert since it's not meant to be unmolded, so prepare
in a
large serving dish or divide the
mixture among 8 small glass
bowls for individual
servings.
Combine the pasta and vegetable
mixture and all the remaining ingredients
in a
large serving bowl, and toss well.
At this point, you can transfer the pepper
mixture to a
large serving bowl, or simply leave it
in the skillet and finish the recipe right
in the pan.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a
large bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix
in veggies - Transfer
mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
It's not as firm as a classic jello dessert since it's not meant to be unmolded, so prepare
in a
large serving dish or divide the
mixture among 8 small glass
bowls for individual
servings.