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GETTING READY
1) Between 2 damp paper towels place the cracker bread to moisten for about 45 minutes until soft and pliable.
2) Take off the paper towels and smear the cream cheese over one side of the cracker.
MAKING
3) Place the lettuce slices, on the ..
GETTING READY
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Dissolve the sugar and yeast in warm water.
3) In the bowl of a food processor, put 3 cups of flour. Add the butter, salt, yeast mixture and garlic.
4) Add just enough flour, ½ cup at a ..
Mix all salad ingredients in bowl. In a blender or jar, mix dressing ingredients and pour over salad. Mix in cracker bread, then toss until bread is coated with dressing.
Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To ..
1. Hold bread under a gentle spray of cold water for 10 seconds on each side or until moistened. Place between damp towels. Let stand 1 hour or until bread is soft and pliable. (If bread seems crisp in spots, sprinkle with more water.)
2. Beat cream cheese in ..
Hold bread under a gentle spray of cold water for 10 seconds on each side or until moistened.
Place between damp towels.
Let stand 1 hour or until bread is soft and pliable.
Beat cream cheese in a small bowl at medium speed of an electric mixer until ..
GETTING READY
1. Preheat the oven to 300°F.
2. In aluminum foil wrap the tortillas and heat them.
3. In a small bowl combine the mayonnaise, barbecue sauce and cumin, season to taste with salt, pepper and the juice of half a lime and set aside.
4. To prepare ..
In a small bowl, combine the yogurt, scallion, and lime juice.
Chill the sauce until ready to serve.
In a large bowl, mash the beans with the egg white or egg substitute until only slightly lumpy.
Stir in the cilantro, onion, chile pepper, bread crumbs, ..
1. Preheat barbecue to a high heat. Place eggplant (aubergine) and onion on lightly oiled barbecue grill and cook, turning occasionally, for 20-30 minutes or until skins of eggplant (aubergine) and onion are charred and flesh is soft. Cool slightly, peel and ..
Heat oil in large skillet over high heat.
Add eggplant in batches and saute until golden, adding oil as needed.
Drain well on paper towels and set aside.
Using same skillet, saute onion, fennel, garlic and pine nuts, tossing lightly.
Reduce heat to medium and ..
Heat margarine and water until melted.
Add all other ingredients and mix well, finishing off by kneading dough for one minute.
Pinch off walnut-sized balls and roll thin.
Bake on ungreased cookie sheet at 375° for 10-12 minutes, turning once to brown
1. Preheat barbecue to a high heat. Place eggplant (aubergine) and onion on lightly oiled barbecue grill and cook, turning occasionally, for 20-30 minutes or until skins of eggplant (aubergine) and onion are charred and flesh is soft. Cool slightly, peel and ..
Make a well in flour; pour in yeast mixture plus 2 cups warm water and 1/4 lb.
melted butter.
Knead for 5 minutes, cover in bowl and let rise 3 hours.
Punch down, divide into 8 pieces, cover and let rest.
Take one piece and divide into 8.-Run through #1 ..
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a small bowl, stir the yeast, water and sugar together, keep aside for about 10 minutes, then stir in oil.
3) In a food processor, mix the flour and salt then add the yeast mixture through the feed ..
