Serve with all types of pastas, use as a plated sauce base for fish, veal or chicken, use in a squeeze bottle as an intense green color addition, accompanying sauce or salad dressing.
- extra virgin olive oil
- parmesan cheese 1/4 6mm pieces
- garlic cloves
- fresh lemon
- sea salt to taste
- cracked white pepper to taste
- crushed tomatoes
- chunky-style crushed tomatoes
- beef stock
- red pepper flakes
- extra-virgin olive oil
- Pepper
- ziti
- Salt
- 1-inch thick slices of leftover meatloaf
- ricotta cheese
From a Jan. 1979 booklet my mom found. Low fat, ‘diet’ version of rice pudding. Not tried.
- small curd cottage cheese
- Artificial sweetner equal to 1/4 c. sugar
- vanilla
- Nutmeg
- grated Parmesan cheese
- extra-virgin olive oil
- ground black pepper
- olive oil
- balsamic vinegar
- red wine vinegar
- dried oregano
- all-purpose flour
- fresh broccoli florets
- butter
- sliced fresh mushrooms
- all-purpose flour
- water
- chicken bouillon
- sliced green onion
Miso soup is the Japanese version of chicken soup – a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It’s healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
- water
- coarsely chopped cabbage
- large onion
- fresh ginger root
- canola oil
- Scallions
- fat free half and half
- decaf green tea bags
- unsweetened cocoa powder
- bittersweet choc chips
- trans free margarine
- splenda
- lg eggs
- raspberries