2197 garden burnt fix Recipes

olive oil, brussels sprouts (small works best , trim the bottom off and remove a few of the outer leaves), shallots (i cut mine up into big pieces), vegetable broth (i used low sodium), thyme (fresh from the garden is best), salt and pepper (to taste)

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

carton (8 oz) spreadable garden vegetable cream cheese, crumbled feta cheese, plain yogurt, minced garlic, dried oregano, pepper, chopped cucumber, chopped seeded tomatoes, chopped green onions, sliced ripe olives, pita pockets

white potatoes, salt, butter, cream cheese, sour cream, milk, salt, butter, melted, paprika

white sugar, water, cake flour, baking powder, salt, butter, eggs, vanilla extract, milk

white sugar, boiling water, all-purpose flour, white sugar, baking powder, salt, vegetable oil, egg yolks, water, vanilla extract, egg whites, cream of tartar

pie shells, baked, white sugar, water, eggs, separated, evaporated milk, light corn syrup, butter, melted, vanilla extract, all-purpose flour, cream of tartar

white sugar, butter, boiling water, milk, salt, vanilla extract

cauliflower florets (2 small heads ), best zen garden frozen vegetables, bernardin dill pickle mix (1 pouch), vinegar, water, peeled gingerroot , - 1/4-inch each

chicken breast, garden salsa , recipe follows, potatoes, butter, olive oil, salt and pepper, rice wine vinegar, olive oil, diced yellow squash, tomatoes, diced fine, red onion, diced fine, cucumber, peeled and seeded, diced fine, red pepper, diced fine, cracked black pepper, fresh basil, salt , to taste

black pepper, carrots - diced, celery - diced, chunky pasta sauce (garden style), ground beef, hot pepper sauce, instant beef bouillon, macaroni shells, olive oil, onion - large - chopped, oregano - dried, parsley - fresh chopped, red kidney beans (drained and rinsed ), white kidney beans (drained and rinsed )

great northern beans, drained, chicken breasts, cooked and shredded, onion, chopped, bell peppers, chopped, jalapeno peppers, stemmed seeded, and chopped (optional), garlic cloves, minced, ground cumin, salt, dried oregano, chicken broth, sour cream, shredded cheddar cheese, tortilla chips

chocolate brownie mix, chocolate chips, butter, dark cocoa, buttermilk, powdered sugar, vanilla, diced walnuts

dried red beans, sausage, crumbled, salt, pepper, water, tomato paste, tomato sauce, garlic cloves, minced

spanish rice, green onion, chopped, fresh cilantro, chopped, margarine, fajita seasoning mix, mexican chili powder, water

aioli , sauce (or hollandaise or bearnaise broken), egg yolk (more if you have a large batch)