MAKING 1) In a small bowl, combine the the mayonnaise, yogurt, Tabasco sauce and salt and pepper to taste. Then place the dressing in the refrigerator until needed. 2) Quarter the cabbage and discard the centre stalk. Shred and wash the cabbage leaves, then ..

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Preheat the oven to 180°C/350°F/gas mark 4. Peel the potatoes and cut into large chips around 2.5 cm thick. Put the chips in a large bowl and add the oil. Give them a good mix (using your hands works best). Line a baking tray with foil and lay the chips on ..

Preheat oven to 400 degrees. Heat water in wok until simmering. Add onion, gingerroot and garlic. Stir-fry for 5 minutes or until onion is tender. Add celery, shiitake mushrooms, white mushrooms, cabbage, bamboo shoots and water chestnuts; mix well. Stir-fry ..

MAKING 1) Take a large salad bowl and combine all the vegetables in it. 2) FOR THE YOGURT DRESSING: Take a bowl and combine all the ingredients in it. Mix nicely and refrigerate. 3) Add dill weed to the yogurt dressing and mix nicely. 4) Add the dressing to ..

Preheat oven to 350°. Combine prunes and water in container of food processor. Pulse on and off until prunes are finely chopped. In mixer bowl, blend prune mixture with sugar. Beat in egg substitute and pumpkin just to blend. In bowl, combine remainder of ..

In large mixing bowl combine all ingredients except sherry. Microwave at 50% (Medium) 6 to 8 minutes, or until hot and smooth, stirring 2 or 3 times during cooking. Blend in sherry. Serve with raw

MAKING 1) Into a blender jar,add all the ingredients. 2) Blend till a creamy mixture form by adjusting the milk quantity to result in the desired consistency. SERVING 3) Serve the sauce with pasta or any vegetables of your

In medium saucepan, bring stock and water to boil. Add potatoes; cook until tender but still firm. Using a slotted spoon, remove potatoes from stock; set aside. Add onion and celery to stock. Cook until vegetables are tender and stock is reduced to ..

Cut the paneer into 3/4-inch cubes and set aside. Heat the oil in a nonstick pan over medium heat. Add the onions and stir-fry until golden brown. Stir in the garlic and ginger pastes and fry for another 30 seconds. Add all the dry spices and tomatoes and ..

In a large saucepan bring a large amount of salted water to boiling. Add pasta; return to boiling. Reduce heat slightly. Cook till tender but still firm (8 to 10 minutes for fettuccine and linguine; 10 to 12 minutes for spaghetti). Drain well. Toss with ..

A palatable and spicey, nutrioutious West African Dish which combines spinach and the rich taste of delicious tomatoes in a wonderful stew with aromatic herbs that can be served with rice. If you like, you can even substitute the chicken for beef, shrimp or ..

Place the chicken in a heavy 6 quart Dutch oven that has been coated with the cooking spray. Cook over moderate heat, turning often, for 5 minutes. Add the onions, carrots, and celery; cover and cook for 10 minutes. Blend in the flour, then add the wine, ..

GETTING READY 1) Preheat oven to 350°F before baking. 2) In a large bowl, beat cream cheese and margarine with a wooden spoon until blended. 3) Add in flour together with 1/8 teaspoon salt. 4) Cut the mixture using a pastry cutter or 2 knives until it looks ..

GETTING READY 1. Preheat the oven to 350°F MAKING 2. ln a saucepan, heat 1 tablespoon oil over moderate heat. 3. Add and sauté the onions and garlic for 5 minutes until onions are soft and golden. 4. Add tomatoes, tomato paste, and herbs and stir to ..

Blend all ingredients well, and simmer for 25 minutes. Careful, this is a ploppy sauce, and it will bubble and splash on your shirt or dress. Keep refrigerated for up to 1 1/2

Cut the chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan at 375° for 45 minutes to 1 hour, or until browned and tender. Begin with Pasta Primavera simply omit the salt, and cut down on the ..

Blend all ingredients well, and simmer for 25 minutes. Careful, this is a ploppy sauce, and it will bubble and splash on your shirt or dress. Keep refrigerated for up to 1 1/2

Mix together oat bran and garlic powder; set aside. Pour egg substitute onto a plate to use to coat turkey. Dip turkey first into egg substitute mixture, then oat bran mixture to coat. Cover and chill 30 minutes. Coat a large skillet with non-fat cooking ..

MAKING 1) In a large skillet, bring a mixture of sauce ingredients to a boil and uncover and simmer gently for 5-10 minutes to allow the flavors to blend. 2) Mix the ingredients for meatball and figure them into 1-inch balls. 3) Put the balls at once into the ..

Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 tablespoon oil through ..

To get the most out of the Raw Food Diet, you need to eat plenty of greens. The best way to get greens into your diet is through salads, but your salads have to be tasty in order for you to want to come back for

To get the most out of the Raw Food Diet, you need to eat plenty of greens. The best way to get greens into your diet is through salads, but your salads have to be tasty in order for you to want to come back for

In a large saucepan cover the potatoes with water and bring to a boil. Cook over medium heat for about 20 minutes, or until easily pierced with a fork. Drain the potatoes, return them to the saucepan, and mash until smooth. Gradually add the broth, stirring ..

Spray a nonstick skillet with cooking spray and heat. Add onion, peppers and chicken stock and quickly saute. Add garlic, mushrooms, cumin, chili powder and cayenne pepper. Cook for 2 minutes, stirring frequently. Add vinegar and cilantro, and cook until most ..

1 ln a medium-size bowl, combine the yogurt, garlic, and 1/4 teaspoon of the dill weed. Add the chicken and let marinate for 20 minutes. 2 Heat a 12-inch nonstick skillet over moderate heat. Add the chicken and marinade and cook, stirring, for 5 minutes or ..

Guacamole tastes great but has lots of fat so we bring you a Low Fat Guacamole recipe that tastes as good as the fatty guacamole. Check out the video and find out the secret. Enjoy your Low Fat Guacamole within a day for that fresh taste or cover and ..

1. Preheat oven to 3750. 2. Combine first 9 ingredients in a food processor; process until smooth. 3. Combine cottage cheese mixture, cream cheese, and onions in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with ..

This video is a creation of Jemeela. You can visit Jemeela for complete recipes, and more

In small saucepan, stir together sugar, cocoa and cornstarch; stir in evaporated milk. Cook over low heat, stirring constantly with wire whisk, until mixture boils; Continue cooking and stirring until thickened and smooth. Remove from heat; stir in

1. Combine all ingredients in a jar. Cover tightly Shake until smooth. 2. Chill. Shake

1. Mix cornstarch and dry mustard in the top of a double boiler. 2. Slowly add water and egg whites that have been lightly beaten together. Stir constantly. 3. Cook over simmering water for 5 minutes, stirring constantly. 4. Slowly stir in lemon juice and ..

This white sauce recipe is a basic white sauce recipe. Prepared with milk and thickened with cornstarch, this basic white sauce may be prepped up with a little butter to taste and can be used for bakes or

MAKING 1 Fillet the sardines. 2 On a lettuce-lined plate, arrange the sardine fillets 3 Add a scoop of cottage cheese. SERVING 4 Serve garnished with lemon wedges and parsley

Beat all ingredients until smooth. Add more milk powder (1/3 to 1/2 cup) to

This video is a creation of healthyvegan. You can visit healthyvegan for complete recipes, and more

The low fat yogurt is a homemade yogurt recipe for preparing yogurt. Made with milk and milk solids along with some natural yogurt, the yogurt is left to form and is best refrigerated after it has set to serve

GETTING READY 1) Rinse and scrub potatoes but do not peel. 2) In a pot, place the potatoes and cover with water. MAKING 3) Put the lid on and heat to boil potatoes for 18 minutes or until tender. 4) Drain the potatoes and allow to cool. 5) Peel and cut the ..

MAKING 1.In a saucepan, put rice flour and add a little milk. 2.Once a paste is formed, add remaining milk and let the mixture boil. 3.Simmer for 5-7 minutes and add a seasoning of pepper to it. SERVING 4.Use as

MAKING 1. Peal, quarter, core and dice 2 apples. Keep the other apple aside for later. 2. In a medium-size bowl mix the chopped apples, celery and walnut. 3. In a 1 cup measure, blend the remaining ingredients and put into the apple mixture. Using a salad ..

GETTING READY 1. Peel and quarter the potatoes. 2. In a pot, place the optional onion, and add the potatoes and cover them with cold water. MAKING 3. Place the pot on heat and boil the potatoes, covered, for about 20 minutes until just tender. Check if they ..

GETTING READY 1. Wash and clean the spinach well. Remove the coarse stems. 2. Empty tomatoes from can into a bowl. Remove one firm and large tomato aside for Garnish. Chop the remaining tomatoes coarsely. (Set aside the juices from the can) 3. Boil the eggs. ..

MAKING 1) In a bowl add chocolate with espresso powder and water. 2) Boil milk over medium heat. Pour milk over chocolate mixture. 3) Stir milk and chocolate till chocolate is melted. 4) In a saucepan, add cocoa, sugar, and cornstarch and stir together. 5) ..

MAKING 1) In a medium saucepan, over high heat, allow broth and 6 ounces of water to come to a boil. 2) Stir in barley and then lower heat so that barley bubbles gently. 3) Simmer the mixture for 45 minutes until barley becomes soft and absorbs liquid. 4) In ..

GETTING READY 1) Rinse and scrub Kirby cucumber or peel regular cucumber. 2) Cut the cucumber into small cubes. MAKING 3) In a medium pot, place the potatoes and cover with water. 4) Put the lid on and heat to boil for 18 minutes or until potatoes are ..

Preheat the oven to 325°F. Spray two 9 x 5-inch loaf pans with cooking spray. Reserve 1/4 cup of the catsup for the top of the meat loaf. In a large bowl, stir together the ground turkey, remaining catsup, and all remaining ingredients in the order ..

Heat yogurt on low heat. Whisk in egg yolks, sugar substitute, and No-Cal syrup. Stir until mixture begins to thicken. Remove from heat and cool to room temperature. Place in ice cream maker and churn according to manufacturer's

1. Rinse cottage cheese with cold water. 2. Drain well, pressing with fork to squeeze all water out. 3. Mix drained cottage cheese and margarine in blender, using spatula to scrape sides of container. 4. Refrigerate in a covered container. Consistency will be ..

Empty the chickpeas into a sieve and rinse through, then drain. Put all the ingredients, except for the olive oil, in a blender and mix to a smooth paste. Add a little oil on top of the finished dish to taste if

1. Preheat oven to 425°. 2. Combine first 5 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until moist. 3. Turn dough out onto a lightly floured surface; ..

Melt butter in small saucepan. Add oysters (with liquor); cook and stir over low heat just until edges curl. Heat milk and cream in another sauce-r pan. Stir in salt, pepper and

GETTING READY 1. Preheat oven to 400°F. MAKING 2. Pour wine over chicken breasts arrange in a shallow glass-baking dish and sprinkle some chili powder. 3. Bake for 20 minutes or until chicken breasts turn tender, not pink, turning halfway through and ..

1. In a small saucepan, bring the milk just to a boil. Add the 1/2 cup of cornmeal, the molasses, butter, and salt; cool to lukewarm in a large bowl. 2. Meanwhile, in a cup, combine the water, yeast, and sugar; let stand for 10 minutes or until foamy, then ..

In saucepan of boiling salted water, cook spaghetti until tender but firm. Drain and rinse under cold water; set aside. In large skillet, melt butter over medium heat; cook mushrooms, celery, onions and green pepper, stirring, for 3 minutes. Sprinkle with ..

Heat skim milk in top of double boiler, over direct heat, until bubbles form around edge of pan. In small bowl, lightly beat Egg Beaters with sugar. Gradually add hot skim milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water ..

1. Preheat oven to 375°. 2. Roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges of dough under, and press to make sure edge is secured onto the rim of pie plate. Flute edge, if desired. Pierce bottom of ..

Peel and cut up banana. Place in freezer container or bag; freeze till firm. In a blender container combine milk, ice milk, banana, and vanilla extract. Cover and blend till smooth. Sprinkle each serving with

1. In a 3- to 4-quart pan over high heat, bring onion, garlic, ginger, turmeric, coriander, saffron, chili flakes, 1/4 teaspoon cinnamon, and broth to a rolling boil. Add chicken, cover, remove from heat, and let stand until chicken is no longer pink in ..

Cover one muffin half with Canadian bacon. Top with poached egg. Spread with mayonnaise. Place under preheated broiler for 1 minute to heat. Garnish with caper or parsley. Serve with remaining muffin half, spread with margarine, if

Spray a 10 inch skillet with nonstick spray coating. Add onion and garlic; cook till tender. Stir in chicken, tomato sauce, and green chili peppers; heat through. Divide chicken mixture among taco shells. Top with lettuce, tomato, and

This irish soda bread is a mixed flour bread made with wheat and regular flour. Combined with raisins and buttermilk for moisture, the soda bread batter is oven baked with added baking

Preheat oven to 350 degrees F. Coat an 8 1/2x4 1/2 inch loaf pan with vegetable cooking spray; set aside.In saucepan mix prune puree or butter; juice and peel; bring just to boiling. Remove from heat; set aside. In lg.bowl combine wheat germ, flours, sugar, ..

In a 4-qt. Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Remove bay leaf. Stir in peas; heat

MAKING 1) In a medium saucepan, heated over medium high heat, soften onion and garlic by cooking for 5-7 minutes in 2 tablespoons broth. 2) Stir in tomato sauce, honey, oregano, basil and white pepper and allow the mixture to come to a boil. 3) Lower the heat ..

GETTING READY 1. Preheat the oven to 350°F. 2. Skin each piece of chicken by loosening it from one edge with the tip of a sharp knife, then pulling it off with your fingers. MAKING 3. In a shallow dish, lightly whisk the egg whites until foamy. 4. On a ..

MAKING 1. ln a nonstick saucepan, heat oil over moderate heat. 2. Add flour and sauté about 1 minute until well blended . 3. Take pan off the heat and gradually blend in the milk, stirring constantly. 4. Return to the flame and add the sweet pepper and ..

GETTING READY 1. Preheat the oven to 350°F. 2. Skin each drumstick by loosening it from thick end with the tip of a sharp knife, then pulling it off with your fingers. MAKING 3. In a shallow dish, lightly whisk the egg whites until foamy. 4. On a plate or ..

GETTING READY 1) Follow package instructions to cook pasta. MAKING 2) Take an electric skillet, spray cooking spray in it and heat to 300°F. 3) Fry mushrooms, onion and bell pepper in it for about 6 minutes until translucent. 4) Stir in milk, soup, garlic ..

GETTING READY 1. Remove skin from chicken breast. 2. Chop chicken breasts into quarters. 3. Preheat browning dish on High for 7 minutes. MAKING 4. In a browning dish, take oil, garlic and keep chicken pieces with the meaty side down. 5. Cook on Medium for 3 ..

GETTING READY 1. Preheat the oven at 350°. 2. Peel and slice eggplant into thin slices, about 1/2 inch. MAKING 3. In a large non-stick skillet, cook meat while breaking it using a fork. 4. Add the excess fat. 5. Stir in onions, tomatoes, parsley, ..

1. Place chicken in a shallow dish. Pour vinaigrette over chicken. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours. 2. Prepare a medium-hot fire in a barbecue grill or preheat broiler. Lightly oil grill rack or coat with a ..

Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the ground beef and chicken breast; cook, stirring often, until no longer pink about 4 to 5 minutes. Push the meat mixture to one side of the ..

GETTING READY 1. Preheat oven to 170°C. MAKING 2. In a large saucepan add water and pinch of salt. Boil. 3. Add green beans, red pepper, onions, courgette in the boiling water. Simmer 3 minutes till vegetables are well cooked. 4. Drain excess water. 5. Mix ..

Preheat oven to 350°. Place chicken in an 11 x 7-inch baking dish coated with cooking spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or ..

MAKING 1. In a small shallow dish, combine all ingredients except bread and whisk lightly with a fork until blended. 2. Add the bread to egg mixture and let soak and for a minute 3. Turn slices over and soak on the other side till all the egg mixture as been ..

In a jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate for at least 2 hours, allowing flavors to

MAKING 1) In a large bowl, add in the thawed peas, cauliflower florets, green onions, water chestnuts, pepper strips, Swiss cheese and eggs. Toss them gently to mix. 2) In a smaller bowl, add in mayonnaise, salad dressing, parmesan cheese and lemon juice. Mix ..

Place 2 1/4 cups water in 4-cup measure. Microwave at High for 4 to 6 minutes, or until water boils. Place bulgur in small mixing bowl. Add boiling water. Cover and let stand for 30 minutes to soften. Drain and press to remove excess moisture. Set aside. In ..

MAKING 1) In a large saucepan, bring chicken, 3/4 cup broth, seasonings and garlic to a boil. 2) Lower the heat and simmer, covered for 10 minutes. 3) Stir in vegetables and remaining 1/2 cup chicken broth. 4) Uncover and continue cooking for 45-50 minutes ..

Place strawberries in large bowl. Microwave at High for 2 minutes. Let stand for 5 to 10 minutes. Chop into small pieces. Set aside. Place 1 cup water in 4-cup measure. Microwave at High for 2 1/2 to 3 1/2 minutes, or until water boils. Place gelatin in large ..

Combine frozen vegetables and chickpeas in a bowl. In a jar with a tight-fitting lid, shake the salad dressing, juice concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well. Pour over vegetable-bean mixture and mix well. Let marinate for a few ..

Put the pig's ears, pig's feet and salt pork into a pot with water to cover, and simmer for one hour. Remove the meat with a slotted spoon, reserving the stock; cut the ears into thin strips; remove any loose bones from the feet. Heat the oil and butter in a ..

Beans Carrot Saute is a very easy and healthy dish for all family members.

Combine ground beef, tomato, onion, green pepper, freshly ground pepper and Worcestershire sauce. Mix well. Divide mixture into six portions and shape each into a patty about 1/2 inch thick. Spray a heavy, nonstick skillet with vegetable oil spray and heat ..

1. Combine first 6 ingredients in a large bowl; stir well. Cover and marinate in refrigerator up to 4 hours, stirring occasionally. 2. Drain vegetables; discard marinade. Combine marinated vegetables, lettuce, and next 3 ingredients in a large bowl; toss ..

A quick and easy meal that can be made anytime and will be sure to wow your guest and maybe even you at the ease of this Delicious and Low Fat

Cabbage Saute is a very simple, light dish. Healthy and tasty, quick dish. Try it and

Combine all ingredients with 3 cups water in kettle; blend well. Simmer for 1 hour or until vegetables are

1. Heat the chicken broth and butter in a 1-quart saucepan over moderate heat. Meanwhile, in a small bowl, combine the cornstarch and water, and stir into the heated broth. Cook for 3 minutes, stirring constantly. 2. Using the same bowl, beat together the egg ..

Vegetable cocktail bouillon is a meat bouillon made with beef broth and vegetable juice. Spiced to taste, the vegetable cocktail bouillon combines the rich taste of meat with the freshness of vegetables and makes a lovely base for soups or

1. Bring cauliflower, onion, and water to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. 2. Blend in blender on medium speed until smooth. 3. Whisk cornstarch into milk. Heat until thickened, stirring constantly. 4. Add remaining

Beat eggs, salt, and pepper together only until well blended Heat a large heavy skillet until just hot enough to sizzle a drop of water. Heat the butter in the skillet. Mix vegetables with the beaten eggs. Spoon about 1/2 cup of the mixture into hot fat in ..

1. Arrange asparagus in the center of a large microwave-safe plate. 2. Surround with mushrooms, yellow summer squash, zucchini, and carrot. 3. Arrange red bell pepper rings over the top. 4. Sprinkle water over vegetables. Cover with vented plastic wrap. 5. ..

1. Place garlic, celery, onion, zucchini, carrot, bay leaf, and water in a 2 1/2-quart microwave-safe casserole. 2. Microwave on high for 20 minutes. 3. Allow soup to cool to room temperature. Strain the liquid, pushing down on solids to extract as much ..

1. Toss together lettuce, carrots, red onion, mushrooms, tomatoes, broccoli, and red pepper. 2. Combine lemon juice, mustard, cayenne pepper, yogurt, parsley, and black pepper. 3. Toss salad with

Place potatoes and garlic in large saucepan. Add enough water to cover; bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 30 minutes or until potatoes are fork-tender; drain. Place potatoes and garlic in medium bowl. Mash with ..

1. Place the potatoes and the water or broth in a microwave-safe bowl, cover, and microwave on high for 4 minutes or until the potatoes are just tender. 2. Add the peas to the potatoes, cover with vented plastic wrap, and microwave on high for 2 minutes ..

1. Place the potatoes and water or broth in a microwave-safe bowl, cover, and microwave on high for 4 minutes or until the potatoes are just tender. 2. Add the peas to the potatoes, cover, and microwave on high for 2 minutes more. 3. Drain peas and ..

1. Combine cooked rigatoni, pinto beans, scallions, peas, corn, tomatoes, and cucumber. 2. Combine yogurt, mayonnaise, tarragon, and black pepper. 3. Toss dressing with rigatoni and

Combine corn, onion, and water in a microwave-safe casserole. Cover with vented plastic wrap and microwave on high for 3 minutes. Add tomato sauce and black pepper. Cover with vented plastic wrap and microwave on high for 3 minutes or until tomato sauce ..

Green peas masala is all-favourite dish, goes well with any south indian or north indian main dish.

1. Simmer carrots in water until tender. 2. Puree tomato in blender or food processor. Add cooked carrots and water, and blend with remaining ingredients until smooth.

Place water, onions, and garlic in a large microwave-safe casserole. Microwave on high for 6 minutes or until onions are tender. Add green pepper and rice. Microwave on high for six minutes. Add saffron, 3 1/2 cups of the broth or water, tomatoes, celery, and ..

1. Combine macaroni, corn, carrots, red onion, red pepper, and celery. 2. Combine mayonnaise, yogurt, lemon juice, garlic, basil, and cayenne. 3. Toss dressing with macaroni mixture. Chill for 1 hour before

GETTING READY 1. Cut carrot crosswise in half and cut carrot and pea pods lengthwise into 1/8 inch julienne strips. 2. Cut green onions crosswise in half, then lengthwise into julienne strips. 3. Preheat oven to 450F. 4. Tear off four 12-inch-long sheets of ..

GETTING READY 1. Preheat oven to 450F. 2. Cut carrot crosswise in half and then cut it along with pea pods lengthwise into 1/8 inch julienne strips. 3. Cut green onions crosswise in half, then lengthwise into julienne strips. 4. Tear off four 12-inch-long ..

This delicious dressing is a welcome addition to a reducing diet, and may also be safely used by diabetics. One tablespoon of this dressing equals eight

This low calorie italian dressing is a lovely and light salad dressing prepared with wine vinegar base. Herbed with a three herb medley and flavored with mustard and garlic, the low calorie italian dressing is great with light and crispy

Bring eggs to room temperature. Combine dry ingredients. Blend in egg yolks. Add vinegar; mix well. Add 1 teaspoon oil at a time, beating at high speed until 1/4 cup has been added. Add remaining oil in increasing amounts, alternating last 1/2 cup with lemon ..

Dredge chops in flour. Fry in 2 tablespoons fat until browned well and just tender. Place vegetables in square baking dish; pour 1/2 cup water and pan juices over vegetables. Season with salt and pepper. Place lamb over vegetables in single layer. Spoon ..

1. Place the egg whites in the bowl of an electric mixer, and sprinkle with the salt. Beat at high speed until stiff peaks form when the beaters are removed. Remove the beaters, and gently fold in the matzo meal, 3 tablespoons at a time. Cover the mixture, ..

1. Sprinkle vegetable seasoning and pepper on both sides of chicken. Place in frying pan with non-stick surface and cover. Cook on medium heat 10 to 15 minutes. 2. Turn chicken and continue cooking on medium heat about 10 minutes. 3. Remove lid and allow ..

1. Whisk egg whites, egg, and water together until foamy. 2. Heat a nonstick* omelet pan very hot (water drops will pop out of pan when sprinkled over it). 3. Spray with vegetable cooking spray. Pour in eggs and tilt pan so that the bottom is covered evenly. ..

Whisk oil and seasonings. Cut halibut steaks in half through the bone to yield 4 steaks. Brush with sauce. Grill 3-4 minutes per side. Brush again after 3 minutes. Line four dinner plates with lettuce leaves. Divide vegetables among the plates. Lift sides of ..

MAKING 1. Coat a large saucepan with cooking spray and sauté green pepper, onion and garlic until tender. 2. Add tomato paste and next 5 ingredients, stir well and bring to a boil. 3. With cover, reduce heat and simmer 5 minutes. 4. Stir in oysters and ..

Combine first 7 ingredients in a small saucepan, stirring well; cook over low heat until thoroughly heated. Set aside. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is ..

GETTING READY 1) Preheat oven to 450° F. MAKING 2) Take an 8-by-12-inch casserole and spread beans over the bottom. 3) Take a large bowl and mix all the dry ingredients in it. 4) Melt margarine and combine with egg whites and buttermilk. 5) Stir together ..

For recipe directions, please refer to the

Please See Video This video is a creation of hollymosier. You can visit hollymosier for complete recipes, and more

For recipe directions, please refer to the

Cook peas and carrots as directed on package. Drain; sprinkle salad dressing mix over vegetables. Allow to stand, covered, several minutes until flavors blend. Serve

GETTING READY 1. Preheat the oven at 200°C (400°F or Mark 6). MAKING 2. Take a medium-size skillet and melt about 60 g (2 oz) of butter. 3. Add broccoli, onions, and mushrooms, and cook. Use a wooden spoon to stir for 5 minutes. 4. In a large ..

Mix the vegetables in a large casserole, with the onion and celery salt and sugar. Dot with the butter. Cover and bake 25-30 minutes in a moderate oven,

In a large saucepan combine brussels sprouts, carrots, and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or till vegetables are crisp-tender. Drain vegetables. Return to saucepan. Add salad dressing. Toss to coat. Cook 1 ..

Cook fresh green beans and cauliflower in a small amount of boiling water for 8 to 10 minutes or till crisp-tender. (Or, cook frozen green beans and cauliflower according to package directions, except omit salt.) Drain vegetables. Place in a mixing bowl. Add ..

MAKING 1. In a metal colander placed over boiling water in a large kettle, keep the vegetable mixture. 2. Cover and steam for about 15 minutes until the vegetables are tender but crisp. SERVING 3. Serve

Cook the millet according to package directions. Meanwhile, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, carrots, and onion and coat with cooking spray. Cook, stirring occasionally, for 8 minutes, or until ..

In a medium saucepan stir together potatoes, peas and carrots, and water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or till tender. Drain; return vegetables to the saucepan. Cover to keep warm. For sauce, in a small saucepan cook ..

In 1 1/2-quart serving dish, combine all

Place frozen vegetables in ungreased 1 to 1 1/2-quart casserole or baking dish. Top with water and salt. Bake,

Place all ingredients in blender. Using medium speed, process until mixture is smooth and well combined. Refrigerate overnight to mellow flavors. Stir before serving. Serve with carrot sticks, cauliflowerettes, cucumber spears, celery sticks, zucchini sticks ..

In 2-qt casserole place butter, onion, carrots, mushrooms, parsley, bread crumbs, egg, lemon juice, salt and pepper. Toss to mix well. Pack lightly into

Place zucchini in a large saucepan with water to cover. Bring to a boil; cover, reduce heat, and simmer 4 to 6 minutes or until crisp-tender. Drain and let cool. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch-thick shells. Chop pulp; ..

Bring the stock to boil in a saucepan. Stir in the couscous, cover, and remove from the heat. After 5 minutes, fluff the couscous, recover, and set aside. Combine the garbanzo beans, garlic, vegetables, water, and sherry in a nonstick frying pan. Cover and ..

1. In 10-inch nonstick skillet combine 1/4 cup water, the wine, lemon juice, vinegar, garlic, mustard seed, fennel seed, and parsley; cover and cook over high heat until mixture comes to a boil. Boil for 2 minutes, until flavors blend. 2. Set sieve over small ..

Preheat the oven to 400 degrees. Very thinly slice the rutabaga, sweet potato, parsnip, and pars ley root with a mandoline cutter. Layer the rutabaga slices on the bottom of a gratin dish. Sprinkle about 14 teaspoon of the nutmeg on top and lightly dust with ..

MAKING 1. In a saucepan, boil ½ cup boiling water, add carrot, cover and cook for about 10 minutes. 2. Uncover and add the remaining ingredients including remaining 1/2 cup boiling water; cook for another 10-15 minutes until the vegetables are just ..

Trim French beans and peel gourds and carrots. Chop vegetables into 1/2" pieces. Combine all ingredients except curd and oil in a pan. Add a little water and boil over high heat till vegetables are just tender. Stir in curd. Just before serving pour hot oil ..

MAKING 1. In a heavy skillet, heat 2 tablespoons of oil until hot. 2. Stir in celery, carrots, onion and green pepper and fry for 2-3 minutes. 3. Reduce the heat to medium-low and add mushrooms; cook for 1 or 2 minutes until mushrooms are tender ..

GETTING READY 1. Preheat the oven to gas mark 6, 200°C (400°F). MAKING 2. In an ovenproof dish Heat, oil. 3. Add syrup and mustard, stirring well. 4. Keep vegetables in dish and add mustard mix. 5. Toss well to combine. 6. Cover and bake for 25-30 ..

Combine first 6 ingredients in a large bowl, tossing gently. Combine Italian dressing, basil, salt, and pepper in a small bowl, stirring well. Pour dressing mixture over vegetable mixture, and toss gently to combine. Divide vegetable mixture evenly among 6 ..

GETTING READY 1. Cut the vegetables into bite-sized pieces except the tomatoes; leave them whole. MAKING 2. In a plastic bag, place the vegetables and pour the dressing over it; turn the bag to mix. FINALISING 3. Place the bag of salad in the refrigerator ..

1. Bring a medium-size saucepan of water to a boil. Add the orzo and cook 8 to 10 minutes, or according to the package directions until al dente. Transfer the orzo to a colander, cool under cold running water and set aside to drain. 2. In a medium-size bowl ..

MAKING 1) In a steamer, allow the vegetables to be steamed for 8-10 minutes until they become just tender. 2) Make a smooth sauce by blending mustard with honey and dill. 3) Combine sauce with hot cooked vegetables, stirring gently until sauce is uniformly ..

In a large glass bowl layer half of the torn lettuce, the peas, cauliflower, and carrot. Add remaining lettuce and tomato halves; sprinkle with cheese. Stir together yogurt and mayonnaise, then spread over top of salad. Cover and chill several hours or ..

Heat a browning dish to maximum, according to manufacturer's instructions. Add the butter or margarine and, using oven gloves, tilt the dish so that it is coated with the hot fat. Put the vegetables in the dish and cook for 2 minutes, stirring

Combine vegetables. Sprinkle with salt, cover, and store in refrigerator overnight. Next day, drain thoroughly and put in glass jars. Mix remaining ingredients, and bring to boil. Pour over vegetables, cover, and store in refrigerator. This will keep for ..

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the corn, bell pepper, snap peas, thyme, salt, and black pepper and cook, stirring occasionally, for 5 minutes. Add the tomatoes, ..

1. Spread the chopped eggplant out on a double thickness of paper towels. Sprinkle generously with salt. Let stand 1 hour. 2. Rinse the eggplant under cold water to remove the salt, drain well, and with your hands squeeze the eggplant to remove as much ..

In 1 1/2-quart casserole, combine beans, squash and water. Cover. Microwave at High for 7 to 11 minutes, or until vegetables are tender-crisp, stirring twice. Set vegetables aside. In 1-cup measure, combine remaining ingredients. Mix well. Microwave at 70% ..

I have never tried any Polents recipe before. How to make it?……still gives me goosebumps. But then when I saw this easy recipe of Polenta With Spring Vegetable Stew , and how effortlessly it could be made pushed me to just go for it. And I did! And ..

1. Arrange all of the vegetables except the sliced raw onions in a large casserole in layers, preferably in the order in which they are listed. 2. Saute the sliced onions in butter until golden. 3. Add to the onions the consomme or chicken broth, olive oil, ..

Make a pocket in each steak by cutting horizontally into the steak from one side almost to the opposite side. Spray a saucepan with nonstick coating. Add mushrooms, onion, green pepper, carrot, garlic, Worcestershire sauce, and thyme. Cook and stir about 4 ..

MAKING 1. In a large bowl mix the first 8 ingredients. Toss very lightly and keep it aside. 2. In a jar mix the rest of the ingredients. 3. Cover the jar very tightly and shake well. 4. Pour the marinade on the vegetables and cover it. 5. Chill overnight and ..

Combine eggplant and lemon juice; toss well. Heat oil in a Dutch oven over medium heat until hot. Add eggplant, mushrooms, and next 6 ingredients; saute 3 to 4 minutes or until vegetables are crisp-tender. Cover and cook 3 minutes. Add tomato, tofu, and ..

In a small bowl, whisk together the vinegar, stock, soy sauce, mustard, parsley, oil, garlic and black pepper. In a large bowl or glass baking dish, combine the red or green peppers, mushrooms, onions and zucchini. Pour on the marinade and toss lightly to ..

The grilled vegetables with chevre dip is a summer fresh vegetable reciep that can be cooked on the grill. Onions, eggplants, mushrooms, asparagus and tomatoes brushed with balsamic vinegar glaze are grilled and served with a chevre dip made with garlic and ..

1. Assemble the mise en place trays. 2. In a large saucepan of lightly salted, boiling water, cook the fava beans for 2 minutes, or until just tender. Using a strainer or slotted spoon, remove the beans from the boiling water. Refresh under cold running water ..

GETTING READY 1.In a bowl, put spinach and add hot boiling water to it. 2.Drain the water sfter a minute. 3.Preheat the oven to gas mark 3 (170 degrees) MAKING 4.In a saucepan, put milk along with onion, bay leaf, peppercorns and blade of mace. 5.Heat until ..

Combine first 6 ingredients in a large bowl. Combine pineapple juice and next 8 ingredients in a bowl, stirring well. Pour over vegetable mixture; toss gently. Cover and chill at least 4

1. Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave at HIGH 30 seconds. 2. Add broth, rice, tomatoes, water, oregano, chili powder, turmeric, salt and black pepper. Cover with vented plastic wrap. Microwave ..

MAKING 1. On a 9 inch double square foil, arrange the vegetables. 2. Season with salt, pepper and paprika; drizzle Worcestershire sauce. 3. Fold the foil over the vegetables and seal them carefully. 4. Over hot coals of barbeque, place the packet of ..

MAKING 1. In a glass bowl, mix tomato, onion and green pepper. 2. In another bowl, mix remaining ingredients for dressing. 3. Add dressing to the tomato mixture and toss to coat. FINALISING 4. Refrigerate until chilled thoroughly. SERVING 5. Serve as side ..

MAKING 1) Take a bowl and mix together all the ingredients in it. 2) Cover and chill for at least 3 hours. SERVING 3) Transfer to a serving bowl and serve with raw

MAKING 1) Take a nonstick saucepan of 3-quart capacity and heat oil in it. 2) Add the celery, carrot, and zucchini along with the onions and cook over high heat. 3) Stir often and continue cooking for 3 minutes until the onions become light brown in color. ..

Mix the boiling water with the basil and set aside. Line a 914 inch loaf pan with plastic wrap, leaving enough over lap to seal the terrine after the pan has been filled. Bring a pot of water to a boil. Blanch the carrots for 2 minutes in boiling water, ..

In 2-quart casserole, combine onion, green pepper, apple, carrot, garlic and margarine. Cover. Microwave at High for 6 to 10 minutes, or until onion and carrot are tender, stirring after every 2 minutes. Add remaining ingredients, except rice and sunflower ..

Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside. Combine vinegar and next 8 ingredients in a large bowl, and stir well with a wire whisk. Add carrot, yellow pepper, green onions, tomatoes, and beans, and toss ..

MAKING 1. In a large pot, boil water and blanch the cabbage for a minute; remove from the water, allow to cool, remove four leaves and set aside 2. Cut the rest of the cabbage into shreds 1/8" in dimensions and enough to fill two cups 3. In a steamer set over ..

In a large skillet, heat the oil, and saute the onion, garlic, and green pepper until slightly wilted. Add all the remaining ingredients except the scallops. Simmer uncovered until the vegetables are tender and the tomatoes are reduced to a sauce, about 20 ..

MAKING 1) In a large saucepan, mix together water, vinegars, lemon juice, seasonings, garlic and parsley and then stir in vegetables. 2) Allow the mixture to come to a boil and simmer, covered for 10-15 minutes until done. 3) Take off the mixture from heat ..

In 1-quart pyroceram casserole, combine broccoli, cauliflower, mushrooms, carrot, onion and water. Cover. Microwave at High for 5 to 7 minutes, or until vegetables are tender-crisp, stirring once. Set aside. Place butter in 2-cup measure. Microwave at High ..

GETTING READY 1.Preheat oven to 350 degrees F. MAKING 2. Coat a large nonstick skillet with cooking spray. 3. Add in mushrooms, green pepper, zucchini and saute to softness. 4.Drain away excess liquid. 5. Cool . 6. Mix together cheeses, spinach, eggs, ..

Place quinoa in a large, fine metal strainer; rinse with cold running water, and drain. Cook according to package directions; set aside. Coat a large skillet with cooking spray; add olive oil, and place over medium heat until hot. Add onion, green pepper, and ..

1. In small mixing bowl combine tomato, bell pepper, scallion, chili pepper, and cilantro; set aside. 2. In 10-inch nonstick skillet cook 1 tortilla over medium heat until flexible, about 1 minute on each side. Transfer tortilla to a plate. 3. Top half of ..

GETTING READY 1. Coat a skillet or wok with a cooking spray. 2. Add oil and heat till the oil gets very hot. (325°F) 3. Combine vegetables and stir fry them for 3 minutes till the vegetables are crisp and tender. 4. Add soy sauce, sugar, chicken broth and ..

GETTING READY 1. Remove 1/2 cup shredded carrots and keep aside for garnishing. MAKING 2. In a 2 1/2-quart, straight-sided glass bowl, layer in the following sequence; one-fourth cole slaw, red pepper, one-fourth coleslaw, lettuce, another one-fourth of the ..

MAKING 1) In a mixing bowl, add sour cream, mayonnaise, mustard and dill weed. 2) Over the dressing arrange individual layers of celery, bell pepper, peas, torn lettuce. 3) Sprinkle with cheese and top with diced ham (or bacon bits). 4) Cover and chill ..

Preheat the oven to 350°F. Put the calabaza on a jelly-roll pan and toss with 2 tablespoons of the mojo. Bake until the calabaza can be pierced easily with a knife, 10 to 12 minutes. Mix each of the remaining vegetables with 2 tablespoons of mojo sauce and ..

In 2-quart casserole, blend soy sauce, sugar, sesame and garlic. Stir in Chinese cabbage and bok choy. Cover. Microwave at High for 4 to 5 minutes, or until tender-crisp, stirring once. Stir in bean sprouts and tomatoes. Re-cover. Microwave at High for 1 to 2 ..

Bring 1 inch of water to a boil in a steamer. Place green beans in a steamer basket or colander. Cover and steam for 6 to 8 minutes. Preheat oven to 350 degrees. Slice the tops off the peppers and scoop out their insides. Heat water, broth, sherry, or wine in ..

In a small bowl, stir together the broth, orange juice, soy sauce and corn starch. Set the broth mixture aside. Lightly spray an unheated wok or large skillet with no-stick spray. Heat the wok or skillet over medium-high heat. Add the ginger, garlic and red ..

GETTING READY 1) Cut the garlic and shallots fine and make thin juliennes of the ginger. 2) Rinse all the veggies well and cut into pieces almost the same size. 3) Grate the carrot and courgette,else cut the courgette into chunks. MAKING 4) Heat the saute ..

MAKING 1. In a cooking pot boil water. 2. Add grain and stir well. Cover and simmer for 40 minutes. 3. Turn the heat off. Let the covered pot rest for 10 minutes. 4. In a bowl place the millets and keep fluffing it with a fork so that it cools down. 5. Boil 1 ..

GETTING READY 1. Pre-heat a broiler by setting it to medium temperature. MAKING 2. Take a mixing bowl and grate potatoes coarsely within it. 3. Add the pepper and chives, stirring them to combine properly. 4. Take a nonstick skillet sized 12 inch and heat ..

1. Drain the tofu well and cut into cubes. Put into a shallow dish with the soy sauce and lime rind. Stir well to coat and leave to marinate for 30 minutes. 2. Meanwhile, put the lemon grass and chilli on a chopping board and bruise with the side of a large ..

1. Place the courgettes, peppers and baby onions in a pan of just boiled water. Bring back to the boil and simmer for about 30 seconds. 2. Drain and rinse the cooked vegetables in cold water and dry on absorbent kitchen paper. 3. Thread the cooked vegetables ..

1. Leave the saffron to infuse in the boiling water. 2. Heat the oil in a large saucepan or flameproof casserole. Add the onion, garlic and chillies, and cook gently for about 5 minutes. 3. Add the ground ginger and cinnamon, and gently cook for a further 1-2 ..

In a pot of boiling water, blanch the green beans and courgettes for about 4 minutes, or until al dente. Drain and chop them finely. Put the chopped vegetables in a large mixing bowl, and add the finely chopped spinach, parsley, dill and mint. Toss so they ..

1. Preheat the oven to 220°C/ 425°F/Gas Mark 7. Cut the garlic in half horizontally. Put into a large roasting tin with all the vegetables and herbs. 2. Add the oil, season well with salt and pepper and toss together to coat lightly in the oil. 3. Cover ..

GETTING READY 1) Preheat the oven to 500°. 2) In a large bowl, add zucchini, summer squash and red peppers. 3) Pour over 1/4 cup olive oil to toss well. MAKING 4) In a large rimmed baking sheet or jelly-roll pan, spread all vegetables in a single layer. 5) ..