serves 6
You might need to buy:
- green onions
- cold cooked rice
- soy sauce
- eggs
You might need to buy:
- water from cooked chicken
- - 15 corn tortilla shells cut up into squares
serves 4
You might need to buy:
- cubed fully cooked ham
- minced garlic
- chicken broth
- crushed seasoned bread crumbs
serves 8
You might need to buy:
- fresh orange juice
- fresh lemon juice
- minced shallots
- fresh flat-leaf parsley leaves
- finely chopped fresh chives
- extra-virgin olive oil
Makes 24 appetizers.
You might need to buy:
- Pepperidge Farm Herb Seasoned Stuffing
- butter or margarine
- grated Parmesan cheese
- dried parsley flakes
- medium sized mushrooms about 1 lb.
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
serves 4
You might need to buy:
- Salt and freshly ground black pepper
- finely chopped flat leaf parsley
- extra-virgin olive oil
- Juice of 1 lemon
- cured olives
This recipe makes four 9" crusts and freezes well unbaked.
ready in about 30 minutes
You might need to buy:
- shortening
- egg
serves 4
You might need to buy:
- egg
- grated lemon peel
- apricot preserves
- soy sauce
You might need to buy:
- ground beef
- ground sausage
serves 4
You might need to buy:
- eggs
- butter or margarine
- sour cream
- brown sugar