|Secrets of Good French Cooking|
|by Pierre Paillon|
The artistry of French culinary skill is perhaps unmatched in all the world...and so difficult to achieve.
Results 1 - 10 of 202 for alfalfa sprouts
In serving bowl combine sprouts, oranges and ... tablespoons each lemon juice and pickle relish, 1 large clove garlic, minced and 1/2 teaspoon each sugar and salt.
Mix all together. Use with chips, vegetables, crackers.
Soak 2 tablespoons ... or fourth day, sprouts will be ready ... light to "green" them. Store in airtight container in refrigerator. Will keep several days.
1. Soak seeds ... decay.) 5. When sprouts are about 3" ... about 1 hour, to develop green color if desired. 6. Serve on salads, sandwiches, or just enjoy.
Brown beef with salt perpper parsley and Worcestershire sauce Mix all ingredients in a bowl (use as much of each as you like, preferably a lot of ...
Bring a pot ... Arrange spinach and sprouts on serving platter. ... Crumble bacon. Sprinkle over salad. Serve with sunflower seeds and remaining dressing.
In a large ... lettuce, spinach, and sprouts. Break and ... asparagus, and carrots to salad greens. Whisk dressing ingredients until creamy and pour over salad.
Add milk to ... remaining ingredients. Cut pita loaves in half (or quarters) and put in filling. Top with alfalfa sprouts. Can be made up the night before.
On large, round ... 1 oz. of alfalfa sprouts. Grill steak ... then cover steak with carrots, top with vinaigrette. Add rest of ingredients and mix well.
In large skillet, cook beef and onion until brown. Drain, stir undrained kidney beans, tomato sauce, brown sugar, mustard, Worcestershire sauce and ...
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