-FILLING – 1 tb Vegetable oil 2 Garlic cloves; minced 1/2 Onion; finely diced 1 lg Chayote squash — seeded, finely diced 1 c Corn kernels 1/2 ts Salt 1/2 ts Ground red chili pepper Black pepper, to taste 2 tb Lemon juice 1/2 c Coarse breadcrumbs 1 tb Nutritional yeast (optional) BATTER 1 c […]

*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in […]

Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. […]

Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and […]

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140 […]

Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. […]

-STUFFING FOR HEADS – Rest of ground crawfish tail 3 Ribs celery 1/4 Bell pepper 4 Cloves garlic 10 Sprigs parsley 2 c Dry bread crumbs (or more) 2 ts Red pepper 2 lg Onions 6 Green onions Rest of crawfish fat 1/4 c Cooking oil 2 Eggs, beaten 4 ts Salt Flour Use 1 […]

2 servings of about 1-1/4 cups each 286 calories per serving 1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan. 2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender–about 15 minutes. Stir several times to prevent macaroni from sticking. 3. Add chicken. Heat to […]

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly dry-roast the spices, stirring them frequently until they emit a very pleasant roasted aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until […]

Combine chicken, onion, potatoes, green pepper, parsley, garlic, salt, pepper, basil and spaghetti sauce in Crockpot. Cook on Low for 6-8 hours or on High for 3-4 hours. Skim fat off top and serve in bowls. Can omit potatoes and serve over spaghetti. Bobb1744