In a large shallow pan combine the radishes, olive oil, water and a heavy pinch of salt and
pepper in a large sauce pan.
Not exact matches
In a
large sauce pan or wok, heat the olive oil and add all the spices — coriander, cumin, turmeric, garam masala, and red
pepper flakes.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2
large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black
pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
INGREDIENTS 3
large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon
pepper (freshly ground) 1 teaspoon red
pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese
Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel
sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oi
In a
large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell
pepper in the olive oi
in the olive oil.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne
pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black
pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato
Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute
pan set on high heat until sizzling, about 2 minutes.
While chicken and
peppers are grilling, heat remaining olive oil
in a
large sauce pan, add garlic and onion, and cook until tender, about 5 minutes.
In a 3 qt heavy
sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2
large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red
pepper flakes, and 1/2 cup (or more to taste) brown sugar.
Heat 1 cup of wine (or water)
in a
large sauce pan until it begins to simmer, add the onions, garlic, parsley, rosemary, and
pepper.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil
in a
large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red
pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
Rough chop the onion, celery, carrots and put them
in a
large sauce pan with the water, tomatoes, parsley, chili powder, salt and
pepper.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2
large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black
pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
In a
large sauce pan, saute onions, garlic and bell
pepper until soft.