- lemon zest
- Tart Lemon Glaze
- lemon zest
(I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)
- chopped vegetables
- Thai red curry paste
- coconut milk
- chicken or vegetable broth
- fish sauce
- lime juice
- slivered fresh basil
(Did you know that cinnamon is a natural food preservative? It can inhibit bacterial growth and food spoilage! Also it can help regulate the effect on blood sugar, as well as help lower LDL cholesterol. It can also help with arthritis and has an anti-clot
- bag chocolate chips
Makes 1 to 1 1/2 dozen rolls
- dry yeast
- all purpose or bread flour
- Parmesan cheese
recipe written as I watched Stephanie Titchen make them up from memory.
- ground pork
- mushrooms
- carrots
- cabbage
- sprouts
- lumpia wrappers
- frying oil
sounds yummy
Two other options:
Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours.
Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth
- minced garlic
- dry white beans
- sour cream
- whipping cream
Makes about 2.5 dozen; the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
- whole egg
- lemon zest
- fresh lemon juice
- â…› teaspoons baking soda
- powdered sugar
(slightly adapted from Perry’s Plate); Makes about 30 2-inch cookies
- ground or whole flax-seed
- almonds
companion to the Soft Sugar Cookies
- confectioners’ sugar
- Sprinkles