203 very with herb Recipes

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

all-purpose flour , or more as needed, pizza crust yeast or rapidrise yeast, sugar, salt, very warm water (120 degrees to 130 degrees f), mazola vegetable plus! oil, suggested toppings, green, red and yellow bell peppers, mushrooms, black olives, pepperoni slices, curly leaf parsley or other fresh herbs, shredded white and yellow cheeses such as mozzarella and cheddar

olive oil, garlic, minced, prepared pizza crust (12 inch i use boboli.), frozen chopped spinach, thawed,very well drained, shredded mozzarella cheese, tomatoes, thinly sliced, crumbled feta cheese , with garlic & herb, chopped fresh rosemary, grated parmesan cheese

leek, potato, onion, garlic, herbs, pepper, very good vegetable stock powder, olive oil

tortillas (i use whatever is available, tomato, spinach or plain), eggs, butter, mayonnaise (or salad dressing or heavy cream), parsley (chopped ) (optional), salt & pepper, cream cheese (i like to use a garlic & herb 1 or sometimes i use a flavoured hummus, chargrilled capsicum or a tsp), ham (shaved or very thinly sliced from the deli)

lean ground beef (beef mince in n z), sour cream, egg, onion (grated or chopped very finely), salt, green herb stock powder (i use maggi green herb stock but you could use onion or beef stock if this is not available), ground black pepper, crushed garlic (optional), cornflour

sour cooking apples, onions, grated, celery, washed and diced very small, date syrup, malt vinegar, tomato puree, white sugar, bay leaves, dried red chilies , optional (for flavour not heat), star anise, mixed spice, salt, ground black pepper, ground cinnamon, ground ginger, mixed herbs, prepared english mustard, salt

eggs , preferably free-range organic, wheat or white sandwich bread, very thinly sliced, milk or cream, butter, tomatoes, sliced in half, salt, truffle oil , a couple pinches of truffle salt or garam masala (whatever spice or herb you like with eggs is fine)

vidalia or other sweet onion, peeled and thinly sliced, salt-free onion and herb seasoning blend, divided, water, fat-free , less-sodium beef broth, very thinly sliced low-sodium deli roast beef (such as boar s head), hoagie rolls , split lengthwise, reduced-fat swiss cheese , torn in half

onion, finely chopped, carrots , sliced into very thin coins, russet potato , cut into a 1/4 & # 8243, dice, water, great northern beans, drained and rinsed, oregano, thyme, salt, tomato paste, kale leaves, deveined and roughly chopped, lemon juice, fresh herb (to garnish ) (optional)

batter, mazola pure cooking spray, all-purpose flour, rapidrise yeast, sugar, salt, very warm water (120 degrees f to 130 degrees f), olive oil, fully cooked, frozen , breaded chicken (breast or tenders), chopped, spaghetti sauce, italian blend shredded cheese, spice islands italian herb seasoning

warm water (100 degrees f), yeast or 1 1/2 tsp fast rising, sugar, salt, flour (can do half white and half wheat), olive oil, minced garlic, dried italian herb seasoning, onion , cut into slivers, vegan pepperoni, oil, gimmie lean sausage flavor, ground fennel, garlic powder, basil, onion powder, italian spices, oil, hunt tomato sauce with basil garlic and oregano, red pepper flakes, garlic powder, italian spices, pizza seasoning, basil, oregano, vegan mozzarella cheese or 5 oz , sliced very thin

green lentils (soaked 4 hours or overnight) or 150 ml brown lentils (soaked 4 hours or overnight), potato , cut in dices of 1 cm, cm leeks , cut in slices of 0, 5 cm, onion , in somewhat big pieces, garlic, cut very small, baby carrots, cut finely, red pepper, cut in big pieces, tomato, cut in big pieces, fresh herb (chives, basil or parsel), black pepper, coarse, soy sauce (optional), chili (optional)

active dry or fresh yeast, honey, warm water (105o f to 115o f), all-purpose flour, kosher salt, extra-virgin olive oil, plus more for brushing, fresh baby spinach leaves, feta cheese (i love trader joe s 8 oz blocks, not too salty and very creamy texture), sun dried roma tomatoes , julienned, packed in olive oil and herbs (once again, trader joe s brand is the best!), kalamata olives, fresh oregano leaves (dried is fine too), extra virgin olive oil, fresh cracked pepper

all-purpose flour, boneless, skinless chicken breasts , cut into chunky pieces, chicken or vegetable stock, extra virgin olive oil, freshly ground black pepper, garlic, peeled and crushed, green bell pepper, seeded and sliced, red bell pepper, seeded and sliced, shallots, peeled and halved if large, sprinkling of dried mixed herbs, very lean bacon , cut into cubes, white wine, zucchini, sliced

frozen chopped spinach, thawed & very well-drained, grated parmesan cheese, eggs, herb stuffing mix, seasoned & partly crushed, butter, room temperature, diced onions, celery salt, basil (i substituted lots of fresh chopped , plus some fresh oregano), pepper, chopped pecans, olive oil , to grease cookie sheet or aluminum foil

chicken thighs and/or legs (half and half is best), very short grained rice (risotto or sushi), onion, leaves of a large cabbage (any vegetable will do, as long as it is chopped to about 1.5cm/1.5cm), salt, sunflower oil, coriander (diced fresh or dried ), mixed herbs, chilli pepper, black pepper, coriander seeds (either ground or just crushed)

butter, flour, onion, chicken broth, light cream cheese, broccoli, steamed, raw wild rice, water, herb-ox very-low-sodium chicken broth