Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 2
- 1/2 tablespoon vegetable oil
- 1 lb brussels sprout (450 g)
- 2 teaspoons mustard seeds
- dried red chili, to taste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- black pepper
- salt
- 1/4 cup water
Recipe
- 1 heat the vegetable oil in a thick bottomed pan.
- 2 add mustard seeds and fry for 2-3 minutes.
- 3 add red chilies, ground coriander and ground cumin
- 4 add the brussels sprouts and water.
- 5 cover the pan and let simmer for 15 minutes.
- 6 fry for 10-15 minutes or until golden brown.
- 7 add salt to taste and serve hot with roti.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 6
- 6 cups broccoli florets
- 6 -8 slices bacon, crumbled
- 1/2 cup golden raisin
- 8 ounces sharp cheddar cheese, cubed
- 1/2 cup cherry tomatoes
- 1/3 cup sunflower seeds
- salt and pepper
- 3/4 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons vinegar
Recipe
- 1 in a large bowl combine broccoli florets, crumbled bacon, raisins, cheddar cheese, cherry tomatoes, and sunflower seeds.
- 2 in a separate medium size bowl, combine mayonnaise, sugar and vinegar. mix thoroughly until well combined.
- 3 pour dressing over broccoli and other ingredients. mix well until all items are well covered with dressing.
- 4 chill in refrigerator for atleast 4 hours.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 4 thinly sliced lamb chops
- 1 thinly sliced red delicious apple
- 1 tablespoon butter
- 2 tablespoons apricot jam or 2 tablespoons peach jam
- 1/2 cup cottage cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sage
Recipe
- 1 lightly season lamb chops with a mixture of the salt, pepper and sage.
- 2 melt butter in a pan and cook on both sides until brown and cooked through.
- 3 remove from pan and let rest on wood block.
- 4 add apples, jam and cottage cheese to the pan and cook until apples are tender crisp and the jam and cheese forms a glaze. stir constantly.
- 5 put lamb chops into the apple mixture and cook for a few minutes flipping to coat both sides. serve with rice and steamed vegetables.
Total Time: 23 mins
Preparation Time: 15 mins
Cook Time: 8 mins
Ingredients
- Servings: 4
- 1 cup whole berry cranberry sauce
- 1 teaspoon horseradish
- 8 slices sourdough bread
- 8 slices turkey breast
- 8 slices american cheese or 8 slices cheddar cheese
- 1/3 cup butter, melted
Recipe
- 1 mix together the cranberry sauce and horseradish.
- 2 spread 1 side of 4 slices of bread with 1/4 cup of the cranberry sauce mixture.
- 3 to assemble each sandwich, layer 1 slice bread, cranberry-side up, with 2 slices turkey, 2 slices cheese, and second bread slice.
- 4 brush top and bottom of each sandwich with melted butter.
- 5 heat a 10-inch skillet on medium-high heat.
- 6 place two sandwiches in skillet.
- 7 grill, turning once, until golden brown and cheese is melted.
- 8 grill remaining sandwiches.
- 9 serve warm.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 1
- 2 large eggs
- 1 1/2 tablespoons sour cream
- 2 tablespoons milk
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 2 tablespoons stick margarine
- 1/4 cup shredded sharp cheddar cheese (optional)
Recipe
- 1 in a medium sized bowl, mix well all ingredients except for margarine and cheese.
- 2 let stand at room temperature for about 5 minutes.
- 3 heat margarine in a medium sized non stick skillet until sizzling over medium high heat.
- 4 slightly whip eggs again.
- 5 pour into hot skillet and stir constantly with spatula until desired firmness is almost reached.
- 6 if cheese is desired, add at this point.
- 7 stir eggs for 2 to 3 minutes or until they are as done as you like.
- 8 enjoy :).
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 1 1/2 lbs small brussels sprouts, trimmed
- 3/4 cup whipping cream
- 5 cloves garlic, chopped
- 3/4 cup toasted pecans
- 3/4 cup packed fresh basil leaf
- 1 1/2 teaspoons grated lemons, rind of
Recipe
- 1 in a large heavy skillet, combine the sprouts, cream and garlic.
- 2 over medium-low heat, bring to a boil.
- 3 cover and cook until sprouts are crisp tender and still bright green, about 10 minutes.
- 4 cream will be mostly absorbed.
- 5 place the basil, pecans and lemon peel in a food processor and process until finely ground.
- 6 toss brussels sprouts with the mixture until well coated.
- 7 season with salt and pepper.
- 8 serve.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour (i use wondra.)
- 1 1/4 cups beef bouillon or 1 1/4 cups brown stock
- 1/4 lb fresh mushrooms, minced
- 1/4 cup shallots or 1/4 cup scallion, finely chopped
- 1/4 cup red wine, drinkable
- fresh ground black pepper, to taste
Recipe
- 1 melt the butter in a small saucepan over medium heat.
- 2 remove it from the heat and whisk in the flour a little at a time until smooth.
- 3 return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
- 4 gradually add the stock, stirring until thickened, about 5 minutes.
- 5 pour in the mushrooms, shallots and wine. combine.
- 6 heat through and add pepper to taste.
- 7 this sauce will keep in the refrigerator for 2 days, maximum. re-warm over low heat before serving.
