Recipe 08: Rainbow Vegetable Noodles • 1 Average Zucchini • 1 Average Summer Squash • 1 Carrot • 1 Thin Sweet Potato • 4 oz. Onion (Red) • 6 oz. Bell Peppers (Yellow, orange, and Red) • 3 Garlic Cloves • 4 tablespoons butter • Salt and Pepper As per your taste DIRECTIONS: Let the oven heat at 400° and use butter to grease the baking sheets. A spiral slicer will help you to crush the zucchini, carrot, sweet potato and carrot. You will get colorful ribbons to set in a bowl.
Glazed Pork Chops Serves: 4 Ingredients: • 4 large pork chops • 2 tablespoons pure maple syrup • 1 tablespoon grass-fed butter • 1 tablespoon coconut oil • Sea salt and ground black pepper Instructions: 1. Rub both sides of each pork chops with salt and pepper. 2. Melt coconut oil and butter in a frying pan over medium-high heat. Add pork chops and cook each side for 5 minutes until nicely browned and internal temperature reaches 155 degrees.
Gorgonzola and Mushroom Risotto Serving size: 1 portion Servings per recipe: 6-8 Calories: 350 per serving Preparation Time: 10 minutes Cooking Time: 20 minutes Ingredients: 1. Arborio rice- 4 cups 2. Olive oil- 2 tablespoons 3. Onions- 2, chopped 4. Portobello mushrooms- 1lb., sliced 5.
The home cook recipe is this: 1lb Italian sausage (mild sausage), 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices, 1 large onion, chopped 1⁄4 cup bacon bits (optional), 2 garlic cloves, minced, 2 cups kale or 2 cups swiss chard chopped, 2 (8 ounce) cans chicken broth, 1 quart water, 1 cup heavy whipping cream. The restaurant cooking style is a little different than the home cook style. The recipe is: 1.5 Pounds Italian Sausage “Johnsonville” or “Falls” Brand, get the “Hot” version, 1 head of garlic, 1 medium white onion (yellow works too), 2 Tbsp “Better Than Bouillon” Organic, Reduced Sodium Chicken Base, 16 cups water, 4-5 medium potatoes, peeled and chopped into 1/4″ pieces, 1 bundle of Kale,1 cup heavy cream. The difference between the home cook recipe is that this recipe uses more sausage. The home cook uses 1 pound and the restaurant uses 1.5 pounds.
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
Product Description: Mickywich is a nutrient-rich delicious multi-grain sandwich cookie with a soft layer of dehydrated berry leather. Each serving of Mickywich consist of 2 sandwich cookies weighing 59 grams (150 total calories). These cookies primarily contain multi-grain flour, jaggery and brown rice protein powder. Multi-grain flour provides 5grams of dietary fiber per serving (20% DV) making the product fiber rich. Jaggery is an amorphous form of unrefined and non-distilled sugar prepared from sugarcane juice and is used as sweetener which contains traces of mineral salts beneficial for health and iron which can prevent anaemia.
Now if this doesn’t get your salivary glands producing saliva maybe their well-known bourbon street pizza will do it for you. This pizza consist of Colorado green chili, rice sauce, andouille sausage, chicken, onion, green peppers, banana peppers, topped with a dollop of sour cream. Although the food is filling, it is prepared in a timely manner, and arrives at your table hot. I would rate their Food Quality a
Melitzanopita is a delicious traditional Greek eggplant pie. If you are a fan of eggplant 's delicate flavor, you definitely need to give this a try! To make a melitzanopita you will need some phyllo dough, eggplants, feta cheese, some other yellow cheese, eggs, dill, milk, butter, frying oil and sesame. Ideal if you are vegetarian who loves Greek pies, this melitzanopita recipe will take you around 60 minutes to prepare and 55 minutes to bake. In Greece, we call this μελιτζανόπιτα and this recipe serves 8 to 10 persons depending on how big you cut the pieces.
For the green bean casserole, the blanched green beans are bathed in a mushroom cream sauce that is made with diced onions, cremini mushrooms and heavy cream. This mixture is transferred to a foil baking pan that is covered and refrigerated. The roasted sweet potatoes are mashed and blended into a vanilla custard then poured over chunks of day old French bread for a delicious sweet potato bread pudding. The crumbled cornbread is mixed with sautéed onion, celery and bell pepper. I season it with ground sage, salt and pepper.