Preheat your oven to 450 F
Combine tomatoes, honey, balsamic and olive oil into a bowl, add the mix to a foil lined loaf pan and bake for 12 minutes at 450 F or until the grape tomatoes burst their skins and begin to wrinkle up.
Transfer tomato mix with juices into a bowl and add ¼ tsp.
of salt, give a little stir
Sprinkle each chicken breast with some salt and pepper, heat up skillet with olive oil and cook both breasts several minutes each side to brown, check for clear running juices, once cooked plate up.
Spoon tomato balsamic juice evenly over both breasts and serve up with brown rice or leafy green salad.
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In a large pan melt the almond butter and oil over a low heat
Stir in the rice and cook gently for about 10 minutes
Add the onion and garlic and cook for 5 minutes
Add half the vegetable stock and cook gently until the stock is absorbed
Mix the saffron, wine vinegar and remaining stock together and add to the rice with the mushrooms and shrimp
Cover and allow it to cook gently until all the liquid is absorbed
Add the parsley and serve
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Gently sweat the onion and garlic in the coconut oil
When it is soft, add the mushrooms and cook for about 5 minutes
Add the chopped tomatoes, herbs, seasoning and olives
Finally stir in the rice and keep turning until the mixture has heated through.
if you want to add some protein then this dish is perfectly matched to baked fish like salmon, trout or tuna.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Marinade the salmon with the teriyaki sauce for 25 minutes in a zip-top bag.
Toast the sesame seeds in a large skillet on medium heat, the set the sesame seeds aside.
Add the salmon (without the marinade) to a hot skillet and cook on medium heat for around 5 minutes each side.
Remove salmon from heat and keep it warm while adding the scallions, zucchini and 1 tbsp.
of oil to the skillet and sauté until browned.
Stir in 2 tbsp.
of teriyaki sauce, and sprinkle over sesame seeds.
Serve with the salmon.
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Heat a large pan over a medium to high heat.
Add the virgin olive oil.
When heated add the chopped garlic and cook for a minute or so.
Add the chicken breasts and cook each side until browned and juices are running clear.
Remove the cooked chicken breasts and set them aside.
Add to the same pan the baby spinach and cook until wilting.
Remove the baby spinach from the pan and set it aside.
Then lower the heat to medium and pour in the red wine vinegar then the chicken broth as well and stir, collecting the browned bits in the bottom of the pan to add more flavor.
Then add the chopped grape tomatoes, bring the sauce to a simmer and cook 3 or 4 minutes.
Place the rice in a large serving bowl.
Top the brown rice with the baby spinach, half chicken breasts and red wine tomato sauce.
Serve
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Put all spices (except last 6 ingr. ) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.
Stir in tabasco, wines, kitchen bouquet.
Cook 3 min to dissolve.
Remove from heat.
Pour into crock or tuperware container (2qt) Let stand covered for 1 week.
Then strain thru cheese- cloth, six times. bottle and cap tightly.
Keep refrigerated indefinely.
Freeze to keep for years.
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First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl.
Set this aside until you are ready to use it.
To prepare the eggs it’s best to make one at a time in a small 6-inch skillet.
If you have more than one of these small pans, you can save a little time.
Beat an egg in a small bowl with a whisk until it is smooth, but not foamy.
Add a pinch of salt and pepper to the egg.
Heat a small 6-inch skillet over low heat.
Add 1/4 teaspoon of butter to the pan.
When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly.
As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan.
Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork.
Fold it down about an inch.
Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular or square mini-omelet.
Flip the little omelet over and turn off the heat.
Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
Slice a bagel in half and place it with the faces up on a baking sheet.
Grill the faces of the bagel halves in your oven, set on broil, until golden brown.
You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.
When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.
Place a slice of cheese onto the face of each bagel half.
Place the finished omelet onto the cheese on the bottom half of the sandwich.
Place the ham onto the egg.
Finish by flipping the top half of the sandwich over onto the bottom.
Heat for 15 seconds in microwave if needed to warm.
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Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells.
Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean.
Cool before peeling off paper liners.
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Take a Dutch oven, cook the onion, beef, sausage on medium heat until the meat gets to change its color, then drain it.
Add the cayenne, seasoned salt, garlic powder, milk, 1 cup cheese, corn beans, and soup in it.
Convert it into the greased 11×7-inch baking dish.
Top it with tater tots, sprinkle it with the rest of the cheese.
Freeze and cover the casserole for up to 3 months.
Bake and cover the rest of the casserole at 350°F for just 40 minutes.
Bake and uncover it until it gets bubbly for just 5 to 10 minutes more.
Serve it and enjoy.
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Preheat the oven to 350°F.
Take a large saucepan, take the stock, let it boil, stir it in orzo.
Uncovered and cook it until the orzo is al dente, and the broth gets absorbed for 8 to 10 minutes.
After this, take a large saucepan heat the butter on medium heat.
Stir it in flour until it gets blended.
Stir and cook it until it gets lightly browned, for just 4 to 5 minutes.
Slowly whisk the pepper, salt, and milk.
Let it boil, stir it constantly, and cook it until it gets thickened for 1-2 minutes.
Stir it in cheese of 1-1/2 cup, cook it until cheese gets melted.
Add the kale, broccoli, ham, and orzo in it.
Convert it into the greased 13×9-inch baking dish.
Sprinkle it with the rest of the cheese and onion.
Uncovered and bake it until it gets bubbly for just 20-25 minutes.
Service is warm and enjoy.
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Home recipes Pagina 951
