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Published by: Will VI Bidaure Lebanan on Jan 25, 2012
Copyright:Attribution Non-commercial


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Vegetarian Open Faced Sandwich

y y y y y y y y y y y y

6 slices sourdough bread, toasted 3 tablespoons pesto sauce 1 small eggplant, sliced 1 small red bell pepper, sliced 1 medium red onion, sliced 2 tomatoes, sliced 1 cup sliced fresh mushrooms 6 slices mozzarella cheese 4 cloves garlic dried oregano dried basil salt and pepper to taste

Direction :
1.Preheat the oven broiler. 2.Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper. 3.Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Remove cover. 3. Preheat oven to 350 degrees F (175 degrees C).CHICKEN WITH GARLIC BASIL AND PARSLEY Ingredients y y y y y y y tan 1 dried parsley. remaining 2 teaspoons basil. and red pepper. divided tablespoon 1 tablespoon dried basil. sprinkle over the chicken. or until chicken juices run clear. Arrange chicken breast halves in the dish. thinly sliced 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 tomatoes. In a small bowl. . divided 4 skinless. and continue baking 15 minutes. and sprinkle evenly with garlic slices. sliced Directions 1. Bake covered in the preheated oven 25 minutes. salt. boneless chicken breast halves 4 cloves garlic. Coat a 9x13 inch baking dish with cooking spray. 2. mix the remaining 2 teaspoons parsley. Top with tomato slices.

Simmer for 3 minutes longer. 2.Peanut Butter Vegetable Chicken Soup Ingredients y y y y y y y y y y y y y y y 8 cups chicken broth 2 cups diced. tomatoes. Add peanut butter. In a large stock pot. green pepper. Add zucchini. and pepper. parsley. Simmer for about 8 minutes. and garlic. till vegetables are tender. cooked chicken meat 1 cup peeled and cubed potatoes 1 cup diced carrots 1 cup diced zucchini 1 cup broccoli florets 1 cup canned whole tomatoes. chopped 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic. minced 1/2 cup peanut butter 1 tablespoon chopped fresh parsley salt to taste ground black pepper to taste Directions 1. Bring the soup to a boil. 3. potatoes. Cook for about 10 minutes. and then reduce heat to medium. celery. broccoli. chicken. salt. onion. stir until peanut butter is fully blended. . and carrots. combine the broth.

. Add beef.5 ounce) cans diced tomatoes seasoned with garlic. rinsed and drained 1/2 cup uncooked elbow pasta 1 (6 ounce) package fresh baby spinach leaves. tomatoes and beans. casing removed 1 large onion. Add spinach and cook just until spinach is wilted. stirring occasionally. stirring occasionally. 3. Add garlic and cook 30 seconds. Add broth. Add pasta and cook until pasta is done. Heat oil in saucepot over medium-high heat. chopped 4 cloves garlic. washed 1/3 cup grated Romano cheese Directions 1. basil. Heat to a boil. Natural GoodnessŒ or Certified Organic) 1/4 cup chopped fresh basil leaves 2 (14. minced 3 1/2 cups Swanson® Chicken Broth (regular. Serve with additional cheese.Sausage and Bean Ragout Ingredients y y y y y y y y y y y y 2 tablespoons olive oil 1 pound ground beef 1 pound hot Italian pork sausage. sausage and onion and cook until meats are browned. Remove from heat and stir in cheese. oregano and basil 1 (16 ounce) can white kidney beans (cannellini). Cover and cook over low heat 10 minutes. stirring to separate meat. 2.

garlic powder. and coriander. then reduce heat to low. Return the lamb to the pot and stir in the lemon zest. and repeat with remaining lamb. divided 2 pounds lamb meat. Remove to a plate. cut into fourths. cayenne. cloves. ginger. cardamom. chicken broth. saffron. Add onions and carrots to the pot and cook for 5 minutes. . minced 1 tablespoon freshly grated ginger 1 lemon. Add the lamb to the bag. until the meat is tender.5 ounce) can homemade chicken broth or low-sodium canned broth 1 tablespoon sun-dried tomato paste 1 tablespoon honey 1 tablespoon cornstarch (optional) 1 tablespoon water (optional) Directions 1. and simmer for 1 1/2 to 2 hours. Heat 1 tablespoon of olive oil in a large. continue cooking for an additional 5 minutes. Stir in the fresh garlic and ginger. cinnamon. Place diced lamb in a bowl. cut into 1-inch cubes 5 carrots. 2. Add 1/3 of the lamb. tomato paste. and toss around to coat well. peeled. Refrigerate at least 8 hours. turmeric. stirring occasionally. and set aside. and brown well. toss with 2 tablespoons of the olive oil. zested 1 (14. Bring to a boil. salt. and honey. cover. toss together the paprika. preferably overnight. cumin. heavy bottomed pot over medium-high heat. In a large resealable bag. mix well.Lamb Tagine Ingredients y y y y y y y y y y y y y y y y y y y y y y y y 3 tablespoons olive oil. then sliced lengthwise into thin strips 3 cloves garlic. cut into 1 1/2 inch cubes 2 teaspoons paprika 1/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground cardamom 1 teaspoon kosher salt 1/2 teaspoon ground ginger 1 pinch saffron 3/4 teaspoon garlic powder 3/4 teaspoon ground coriander 2 medium onions.

.3. If the consistency of the tagine is too thin. you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

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