Kansas may seem like a state full
of flat ground and farm fields, but there are many downtown and metropolitan areas as well.
One of the drawbacks of such installations is that to keep costs down they need large areas
of flat ground.
Not exact matches
«LuminAID's core technology — solar lights that pack
flat for ease
of distribution — was created to address both the need in an emergency and to make it easier for aid workers to distribute supplies on the
ground,» Sreshta said.
First, you'll get a kind
of testing
ground for your own ideas; you'll get to see which branding tactics work and which ones are falling
flat.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped
flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh
ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh
flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly
ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Sheem Paturi is an exotic vegetarian dish from the kitchens
of Bengal, in which Sem or
flat beans, smothered in a freshly
ground mustard and chill paste, is steam cooked in banana leaf parcels.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon
ground nutmeg 2 tablespoons
flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
I am so
flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp
ground ginger 2 tsp
ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves
of garlic 1 t. salt 1/4 t.
ground cumin freshly
ground black pepper, to taste juice
of 1/2 a lemon freshly chopped Italian
flat - leaf parsley, for garnish
1 boneless or semi-boneless leg
of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup
flat - leaf parsley 1/4 cup fresh mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly
ground black pepper 1/2 cup olive oil
Parsley Pesto 2 handfuls
flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly
ground black pepper, to taste
1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side
of the chili powder 2 garlic cloves, minced freshly
ground salt & pepper 1/2 cup chopped fresh cilantro —
flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1 avocado, diced Directions
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced
flat - leaf parsley Salt and freshly
ground black pepper to taste 2 tablespoons fat - free feta cheese
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2 cup fresh
flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon
ground chili pepper
of choice
We eat spaghetti with «meat sauce» (basically: cook an onion and some
ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two
of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten
flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped
flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly
ground pepper 1 pound whole wheat penne rigate
Garlicky Cauliflower 1 head
of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly
ground pepper
flat leaf parsley, finely chopped
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly
ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and
flat - leaf parsley — for garnish
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon
ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two
of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped
flat - leaf parsley Warm pitas, for serving
and some
of the usual: olive oil a few
grinds of flax, grey salt,
flat leaf parsley and a splash
of meyer lemon.
She hurriedly kneads the chapatti (
flat bread) dough to refrigerate, select the lentil (daal) and vegetables to be cooked, check her stored bottles
of homemade tomato puree and
ground ginger - garlic paste stacked in fridge, keep the empty vessel (pateela) on dinning table for milkman and quickly choose a saree to be worn the next day to her office.
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh
flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly
ground black pepper to taste
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2
of a green bell pepper, optional — adds a little more color and another depth
of flavor 2 tomatoes, halved, seeded, and finely diced A handful
of chopped fresh
flat - leaf parsley 1 (12 - ounce) bottle
of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly
ground black pepper, to taste
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)
This recipe uses Jersey Barnfire Black Garlic Hot Sauce Ingredients (* per bypass) 1/4
Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired Pound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute c
Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired Pound each 1/4 pound
of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute c
ground beef into a
flat rectangle the length
of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute cook...
Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice
of 1 navel orange Pinch, saffron 1 teaspoon sea salt
Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed
flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped
Finish off with a few
grinds of black pepper and a handful
of chopped
flat leaf parsley or mint.
Wide,
flat rice noodles are combined with
ground pork and a spicy sauce made from my new favorite condiment, Thai chile jam (I made a quadruple batch
of this stuff over the weekend!).
4 tablespoons extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind
of essential) 1/4 cup chopped
flat leaf parsley 1 teaspoon fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly
ground black pepper to taste
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula, spinach 1 cup packed
flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon
ground cumin Pinch
of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
each
of ground pork and
ground beef — 1/2 cup milk — Two eggs — 1 cup seasoned Italian seasoned breadcrumbs (such as Progresso)-- 1/2 cup finely chopped Italian (
flat leaf) parsley — 1/2 cup grated parmesan cheese — 2 medium cloves garlic, minced — 1 teaspoon
of garlic powder — 1 1/2 teaspoon salt — Freshly
ground pepper (1/2 to 1 teaspoon)
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly
ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped
flat - leaf parsley (optional)
300 grams kamut spaghetti (or substitute with a similar fresh pasta
of your choice) 1 litre
of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly
ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced
flat leaf parsley
Ingredients: 4 large eggs 1/4 cup mayonnaise (preferably Hellmanns) Kosher salt and freshly
ground black pepper 1 shallot, skewered on a bamboo stick A few drops
of fresh lemon juice (optional) Finely chopped fresh
flat - leaf parsley 1 cup hardwood chips, such as hickory, cherry or apple, for smoking, soaked for one hour
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful
flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly
ground black pepper
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk
of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup
flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh
ground black pepper
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon
ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water Handful each
flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon
ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped
flat - leaf parsley Sea salt and
ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove
of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and
ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove
of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls
of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped
flat leaf parsley Make the lemon - y tahini.
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly
ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons
flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice
of 1 lime
5 — 6 large leaves
of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced
flat parsley leaves (optional) Freshly
ground black pepper (optional)
I'm so
flattered given the amount
of fantastic posts here every week This week I've shared a recipe for GF mini
ground cherry pies and a
ground cherry recipe round up, as well as a post on how to make Turkish coffee.
3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot
of red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed
ground beef, pork, and veal) 5 tablespoons chopped fresh
flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)
We're on
flat ground right now and somebody stuck a wedge under one
of the tires.
As we
ground the skiffs on the edge
of the
flat, Kepler points out the feeding schools.
Well that was pretty easy to pick which
of the Arsenal players performed best in our reasonably easy 2 - 0 win over West Bromwich Albion last night, as not only did Alexis Sanchez score both
of the goals but his bustling drive gave a much needed lift to the
flat atmosphere inside the
ground and offered some inspiration to the Arsenal fans that did come as well as his team mates.
One version
of mumblety peg required the nonthrower to spread his hand
flat on the
ground.
One
of his best plays a guard crushed him put him
flat on the
ground then picked up another guy.
Here they come like a herd
of happy elk, down Newgate Street, turning off at St. Andrews, milling past an old cemetery with crazily angled headstones, thin and
flat like long tea wafers, past the Northumberland Arms and Richard Charlton, Ltd., which deals in Bass ale, and up the hill to the
ground, a starkly simple stadium with stands that are more like big sheds and unsophisticated light towers at each
of the four corners.