Ingredients
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil
3/4 teaspoon ground mustard
3/4 teaspoon salt
Directions
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
7.12.2011
Blue Cheese Walnut Toasts recipe.
Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Broccoli and Tofu Stir Fry recipe.
Ingredients
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
Bacon Deviled Eggs recipe.
Ingredients
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
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