Ingredients
1 tablespoon olive oil
1 large yellow onion, very thinly sliced (about 2 cups)
1 refrigerated pie crust (half of 15-ounce package)
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, well drained*
1 package (8 ounces) herb and garlic flavored goat cheese
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme, crushed
Grated or shredded lemon peel (optional) Preparation
Preheat oven to 450°F. In large nonstick skillet, heat oil over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Remove from heat.
Unroll crust and place on ungreased baking sheet.
Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme.
Fold pastry edge over beets, crimping edges and leaving center uncovered. Bake until crust is golden, about 20 minutes.
To serve, slice into wedges and garnish with thyme and lemon peel, if desired.
Serves
Makes 10 to 12 appetizer servings
Notes, Tips &…
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A Le Cordon Bleu Paris graduate, Hector Playuk is currently the Executive Chef for Jack’s Bar and Restaurant in Washington DC. This restaurant gets big kudos from us as it is 100% wind powered! One of their signature lunch dishes is a Caesar Salad served in a crispy parmesan bowl, and in this video Hector shows us how to make the bowl.
Note: It is absolutely essential to use a nonstick pan for this, anything else will not work (we tried!).
Recipe instructions: Make the Parmesan bowl using 7-8 ounces of cheese for each bowl. For the croutons, simply slice a baguette into cubes, coat in olive oil, garlic powder or fresh minced garlic, salt and pepper, bake at 400 degrees F for 15 minutes. In a regular bowl, toss romaine lettuce, croutons, shredded parmesan cheese and caesar dressing, then add to the parmesan bowl. Regarding the dressing, we like this recipe from Scott’s Seafood, but you can absolutely use your own variation or use a store bought creamy Caesar…
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Well last week, I thought it was the end of the Topsy Turvy tomato plant. However, this week has brought a pleasant surprise. That plant has started to perk up a bit and is growing new leaves. Good news for me! I still have my doubts but we will see how it goes. I am not going to count out the Topsy Turvy until the plant is dead and leaves have shriveled away. Now I think it will perk up and become a great plant. Time will tell however.
A couple observations this week:
- The upside down plants do not need to be watered as much as the potted plant. The sponges in the bottom of the planters stay wet which is still allowing the roots to gain water. - The upside down plants do not get as much sun as the potted plants. I am guessing that it is because they are shaded by the planter mechanism directly over the plants whereas the potted plant is always exposed when the sun is out.
Interesting… Well form your own opinion on how they are doing by watching this video of this weeks… (Read the rest of this article at the following article source link for the full story)
Did you think that jerky was a boring food product? Think again! There are a number of different jerky related products that will keep your culinary imagination flowing for years to come. Jerky recipes exist for more dishes then you could possibly imagine. However, no matter which jerky recipe you choose, there are some generic preparation tips that you should follow. This article enlists some of the more eclectic jerky recipes that can be found on the internet as well as a beginner’s guide of t
The range of reptile products is tremendous, which are carefully prepared and are balanced diets for all reptiles. The canned and Freeze Dried Foods are filled with vitamins and nutrient values. We have committed to excellence and also proven good quality of reptile products such as live crickets. Visit www.flukerfarms.com for buying bearded dragon, live crickets, Fruit Flies, Crickets, Meal Worms, Super Worms, Hissing Cockroaches and Reptile products.
Ingredients
1 teaspoon coarse salt
1 teaspoon cracked black pepper
2 teaspoons olive oil
2 cloves garlic, peeled and chopped
1 pound large shrimp, peeled (tails left on) and deveined
2 teaspoons rice vinegar
Stir-Fried Napa Cabbage
2 teaspoons soy sauce
Juice of 1/2 lime
1 teaspoon grated fresh ginger
2 teaspoons sesame oil
1 teaspoon olive oil
3 cups thinly sliced napa cabbage
1 cup bean sprouts
1/2 jalape?o pepper, seeded and thinly sliced 1 small red bell pepper, thinly sliced 1 bunch green onions, chopped 2 teaspoons toasted sesame seeds
Preparation
Salt and Vinegar Shrimp - Combine salt and pepper in small bowl. Set aside.
Heat oil in large skillet over medium-high heat. Add garlic and saut? 1 minute. Add shrimp to hot pan in single layer (2 batches may be required). Add 1/2 salt mixture to each batch. Saut? shrimp 2 minutes per side; do not overcook.
Transfer shrimp to platter. Sprinkle shrimp with rice vinegar. Serve immediately on bed of Stir-Fried Napa Cabbage.
Stir-Fried…
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Ingredients
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1 pound Johnsonville Hot Italian Links
2 teaspoons Greek seasoning
1/2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained
1 jar (4-ounce) chopped pimiento, drained
1/3 cup shredded Romano cheese
2 eggs, lightly beaten
Preparation
Preheat oven to 350°F. Lightly spray baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop mushroom stems; set aside.
In large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.
Stuff each mushroom with about 2 tablespoons sausage mixture,…
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www.shcri.com–Since entering the 21st century, the development speed of Chinese milk industry is astonishing regardless of the number of the cows on hand or the total milk yields. During 2000 to 2007, the national cows on hand had increased by 1.5 folds as well as the 3.3 folds of the milk yields.
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Ingredients
Ingredients
Ingredients