Not exact matches
Fill each
round with a
tablespoon of the cream
cheese mixture.
1
Round Brie or Camembert
cheese (170g) 2
tablespoons of sun - dried tomatoes in oil, chopped 1 clove
of garlic minced 1 teaspoon
of chopped parsley
1
Round brie or camenbert
cheese (170g) 2
Tablespoon of sweet onion jam, jelly or chutney (available at any grocery store).
1
Round Brie or Camembert
cheese (170g) 2
tablespoon of jellied cranberry sauce 1
tablespoon of chopped walnuts
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick)
rounds soft mild goat
cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3
tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
Ingredients: 1 teaspoon salt 1 teaspoon freshly - cracked black pepper 4
tablespoons cornstarch 1 1/2 pounds waxy,
round potatoes (about 4 medium), scrubbed 3
tablespoons extra-virgin olive oil, divided 40 ml beef, chicken or vegetable broth 250g gruyere
cheese, shredded 125g prepared caramelised onions (here's a great technique) Sprigs
of fresh rosemary and thyme
Scoop about 1 1/2
tablespoons of ham and
cheese mixture onto the middle
of each dough
round.
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a
tablespoon or so water, if needed / Make a
round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed
of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated
cheese / Remove from the heat and cover until
cheese is lightly melted / Add salt and pepper to taste.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2
tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick
rounds Garnish (optional): Crumbled feta
cheese
1 large
round eggplant, sliced into 1/2 - inch
rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1
Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices
cheese or vegan
cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
1/4 cup plus 2
tablespoons basil pesto 4 8 - inch
round flatbreads (or 8 slices
of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat
cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma