Brown sausage and arrange, with cheese, in a greased baking
tin. In a bowl beat milk, eggs, soya flour until smooth. Pour mixture
over sausage and cheese. Bake at 400 degrees for 30 minutes until
browned.
In a blender, puree 1 1/2 cups of the strawberries and 1 1/2
cups of the raspberries with 1 1/2 tablespoons sugar substitute.
Coarsely chop the remaining 1/2 cup raspberries and fold into the
puree.In a large mixing bowl, with an electric mixer on medium speed,
combine heavy cream, the remaining 1 tablespoon sugar substitute and the
vanilla, beating to soft peaks. Add yogurt and beat to stiff peaks. In
four parfait glasses, alternate layers of the berry mixture, cream
filling and crumbled Day Break Bar, making at least two layers of each.
Top each with some of the remaining 1/2 cup strawberries and serve.
1. Whisk eggs, salt and cayenne together in a bowl. 2. In a
medium skillet over medium heat, toast tortillas 1 minute per side until
brown in spots; cover with foil to keep warm. 3. Add oil, red pepper,
scallion whites and jalapeo to skillet. 4. Cook until vegetables are
softened, about 3 minutes. 5. Add eggs and continue to cook, stirring,
until eggs are set, about 2 minutes. 6. Place tortillas on plates.
Divide eggs between tortillas, season with hot sauce and gently roll up.
7. Serve with salsa and scallion greens.
1. Preheat oven to 200°celsius and line a baking sheet with
foil. Cook chorizo and drain of excess fat. 2. Place in mixing bowl and
combine with the beef, onion, cheese and eggs. 3. Prepare bell peppers
by cutting in half lengthwise. Scoop out seeds and cut away rib (white
part). 4. Fill each pepper with the meat mixture and place on the
prepared baking sheet. Bake for 25 - 30 minutes and serve hot.
Preheat oven to 230 celsius. Place leeks, fennel, broth, salt
and pepper in a 11 x 9 pan. Dot top with butter and cover pan with
aluminium foil.Bake 15 minutes. Uncover, stir lightly and bake uncovered
until vegetables are very tender and liquid is almost all gone, about
20 minutes. Mix in lemon juice and parsley.
In a small bowl, mix soy sauce, water and sugar substitute; set
aside. In a wok or large, deep skillet, heat canola and sesame oils
over medium-high heat. Add bok choy, green onions, garlic, soy sauce
mixture and pepper flakes to taste. Stir-fry just until bok choy is
wilted, about 3 minutes. Stir in peanuts and serve immediately.
1 cup dixie diner carb counters bread crumb mix, plain
Preparation instructions
Heat oven to 200°Celsius. Grease a 9x13 baking dish with
butter; set aside. Sprinkle fish with salt and pepper to taste. Spread
mustard over both sides of fish fillets.Combine bread crumbs and
marjoram in a shallow plate. Press fish into seasoned bread crumbs.
Arrange fish in a single layer in prepared dish. Drizzle with melted
butter; bake 10 to 15 minutes, until fish is cooked through and bread
crumbs are crispy and browned.
Finely chop the onion and garlic then mix all the ingredients
except the blue cheese, form into patties and cook to desired level. Top
with blue cheese and grill until melted then serve on romaine leaves
melt the butter in a large pot, add onions and saute for 10
mins. Add the celery and water, bring to boil then reduce heat and
simmer for 30 mins. Add 2/3 of the cheese to the soup, puree the soup in
small batches. When done, pour into bowls and sprinkle with rest of the
blue cheese.
To cook bacon: heat a skillet over medium-high heat, add bacon
3-4 strips at a time (do not over crowd pan). Cook until crispy on one
side then flip over and cook until crispy throughout. Remove strips from
pan and place on a paper towel to draw off remaining fat. Repeat with
remaining bacon untill all are cooked. Use as needed. Melt butter in a
large soup pot over medium heat. Add leeks, mushrooms and cauliflower.
Cover and cook 5 minutes, stirring occasionally.Add broth and water;
bring to a boil. Lower heat, cover and simmer for 10 minutes, until
vegetables are very tender.Puree soup in batches in a blender or food
processor. Return pureed soup to soup pot. Add blue cheese to last batch
of soup and puree until smooth. Heat through, if necessary. Before
serving, top with crumbled bacon.
Generously coat tuna with cayenne pepper. Heat oil and butter
in a frying pan over high heat. Cook on each side for 4 mins, or to
desired doneness. Meanwhile, sautee 150g mixed greens in 2 tbsp
vegetable oil. Serve tuna over greens.
Peel 12 strips from lemon rind (yellow part only) with a
vegetable peeler or paring knife. Mix all ingredients in a plastic
container with a lid. Marinate for as long as possible, preferably 1
hour, for flavours to blend. Olives can be kept in the refrigerator for
up to 2 weeks.
1. In large non-stick skillet melt butter over medium-high heat
Add mushrooms and season with salt and pepper to taste. saut?e until
golden brown, about 5 minutes. 2. Add onion, celery and carrot and
saut?e until barely softened, about 2 minutes Add garlic and saut?e
until aroma is released, about 30 seconds. 3. Add tomatoes and wine and
cook until thickened, about 5 minutes.Meanwhile, season meat with salt
and pepper. In large pot over medium-high heat, heat olive oil. Add meat
and saut?e until well-browned, about 8 minutes. 4. Add tomato-vegetable
mixture to broth and water. Bring to boil, reduce heat, simmer until
meat is very tender and vegetables are very soft, about 15 minutes. 5.
Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season
with salt and pepper to taste.
For the dressing: Whisk1/2 cup olive oil, Dijon mustard, red
wine vinegar, garlic, sugar, basil, and 1/4 teaspoon pepper together in a
medium bowl until creamy. Set aside.For the salad: Heat 1 tablespoon
oil in a large non-stick skillet over medium-high heat until hot. Add
steaks to skillet and cook until an instant-read meat thermometer
registers 60°Celsius when inserted in centre of steak for medium-rare, 8
to 10 minutes, turning once halfway through. Remove from skillet, and
cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and 1/4
teaspoon pepper.In a large bowl, toss salad greens with 1/2 cup
dressing. Arrange greens on a platter; top with beef and croutons, if
using. Serve with remaining dressing on the side.
Heat oven to 220°Celsius. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 50° Celsius.Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
1. Heat oven to warm setting. Sprinkle meat with salt and
pepper. 2. In a large non-stick skillet heat oil over medium-high heat.
Brown meat in batches, about 1 minute per side. Transfer to a platter
and place in over. 3. Melt butter in skillet; add onion and cook 3
minutes, until softened. Add mushrooms. Cook 10 minutes, stirring
occasionally, until mushroom liquid evaporates. 4. Add wine; cook 5
minutes. Stir in beef broth and cook 10 minutes, until mushrooms are
coated with a thick sauce. Stir in sour cream and mustard. Add meat and
accumulated juices. 5. Reduce heat to low and cook 2-3 minutes, until
meat is heated through. Season to taste with salt and pepper.
Slice the meat into thin strips and season with salt &
pepper and let stand for 2 hrs to develop flavour. In a frying pan, melt
2 tbsp butter over medium heat, stir in flour until it foams. Add stock
and keep stirring till stock thickens, add mushrooms and stir till
smooth. Return meat & vegetables to pan, toss well and simmer in
sauce for several mins. Add sour cream and heat but don\'t boil. Serve
with fresh dill over top.
Mix together the chilli sauce, cumin seeds, coriander and oil
in a bowl. Add the meat and stir to coat well. Cover and leave to
marinate for 30 mins. Thread the meat onto 4 skewers and cook under high
grill for 2-3 minutes. Mix together the sauce ingredients and serve
with the beef skewers.
1. Trim away all fat from your meat and cut it into 3/4-inch
cubes. Arrange meat, broccoli, and lemon wedges on a platter; cover and
refrigerate. 2. In a small bowl, stir together sour cream, mayonnaise
and mustard; cover and refrigerate.Pour oil to come up 1 1/2 inches into
your fondue pot (about 4 cups for an 8-inch, 2-quart pot). 3. Pour the
oil into a saucepan and place over high heat on your stove top. Heat oil
to 150°Celsius on deep-fry thermometer; oil should bubble energetically
when a piece of meat is lowered in. 4. Carefully pour hot oil back into
your fondue pot and set over high heat. Using fondue forks, cook meat
and broccoli in the hot oil, garnishing with your choice of lemon, salt
or mustard sauce. If the temperature of the oil dips below 135°Celsius
the meat will cook sluggishly. 5. Carefully pour the oil back into the
pot and reheat to 150°Celsius on the stove. Pour back into pot and
continue to cook (you will probably have to do this at least once during
your meal).
