Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.
Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).
375 Calories per serving
Serve with Brown Rice, cooked according to directions.
In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel.
Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls.
You can freeze the soup, as well, just make sure it is completely cool before freezing.
Serving size, 1 1/4 cups, is 76 calories
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
Separate spring roll wrappers (same ones used for making eggrolls)
Cut bananas lengthwise in 3 inches to fit less than the width of the wrapper
Roll banana pieces in brown sugar
Lay each wrap on a board, l say a slice in the middle. You could combine both fruits if preferred.
Roll in envelope fashion, seal edge with water.
Heat oil in medium setting.
Carefully lay each roll seam side down
Fry on each side till light brown.
Then sprinkle oil with more brown sugar to caramelize if preferred or make syrup in separate saucepan.
Lift carefully from pan.
Cool off on racks with paper towel underneath. (laying the rolls directly on the towels will make it stick)
Eat immediately for crispness.
Serve with your choice of ice cream or fruit shake.
Ideal for breakfast and snack too.
1. In a frying pan/skillet, sauté garlic, onions, and tomatoes.
2. Add the bitter melon pieces.
3. Add two tbsp. shrimp paste.
4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil.
5. Add spinach just before serving.
6. Serve over rice.
Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
Add the pork and cook until no longer pink.
Pour in the water and bring to a boil.
Add fish sauce, radish (or taro) and tomatoes and simmer for 40 mins. or until pork is tender.
Add in the powdered sinigang mix and pepper.
Add the string beans and other choice of veggies and simmer for 5 to 8 mins.
Put in spinach last. Turn off heat and serve hot.... immediately savor!