- whole-wheat sandwich bread
- scallions
- finely chopped canned water chestnuts
- finely chopped fresh cilantro leaves
- freshly ground black pepper
- fOR Creamy Ginger-Sesame Sauce
- Creamy Ginger-Sesame Sauce:
- mayonnaise
- freshly grated ginger
- toasted sesame oil
- low-sodium soy sauce
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- Yield: about 2/3 cup
- canola oil
- rice wine vinegar
- percent fruit apricot preserves
- sugar
- freshly grated ginger
- Salt
- ground round
- each ground pork and ground veal
- dry bread crumbs
- milk
- eggs
- seasoned salt
- pepper
- dry mustard
- garlic salt
- Worchestershire sauce
These melt in your mouth! They are very time consuming to make, but worth it.
- raw egg yolks
- sugar
- salt
- dry yeast
- warm milk
- sugar
- almond paste *
Basil pesto keeps in refrigerator one week, or freeze for a few months.
- feta cheese
- grated Parmesan cheese
- pine nuts
South Beach phase 2
- oil
- lime
Nic’s: Rather than cleaning a bunch of artichokes, I used canned ones that were packed in water (not oil) and diced them, saving time and effort.
Also: Serves 9, as a side, or 6, as a main course.
- lemon curd
- cake flour
West African
- peanut butter
- chicken broth
- minced garlic
- fresh ginger
- olive oil
- ground peppercorns
- salt
- curry powder
- flour
- boneless skinless chicken
- ground coriander
- each of finely chopped mint and cilantro
- limes cut into wedges
(From `Suppers` by Claire Macdonald of Macdonald)
“In the autumn, winter and early spring months I love to make the most of the wide variety of root vegetables available both in the garden and on the shelves of shops and supermarkets. This soup uses as wide a range as you can get, all very finely sliced into matchsticks – which takes no time at all if you have a mandolin. The basis of this soup is a good chicken stock – or, if you are cooking for non-meat eaters, a vegetable stock. The soup can be made two or three days in advance and kept in a covered container in the fridge, or it can be frozen if you are trying to get well ahead with your cooking. Allow it to thaw overnight in the fridge.
This soup has the added benefit of being so low in calories that it is a real bonus for those who, like me, are perpetually totting up their calorie intake.”
- Sunflower oil
- / 1.1L Chicken or vegetable stock
- Salt and pepper