|Entertaining in the Raw|
|by Matthew Kenney|
MATTHEW KENNEY'S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw.
Results 1 - 10 of 43 for bottled plums
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Cook penne as directed, drain, reserving 1/2 cup cooking water. In a large skillet over medium-high heat, heat oil. Add shrimp, cook until pink. ...
In a large saucepan or casserole, heat the oil. Add the garlic, onion, fennel and fennel seeds. Cover and cook for 10 minutes. Add the tomatoes, clam ...
Cook pasta and drain well. Mix warm pasta with salad seasoning and Italian dressing. Refrigerate overnight. Toss pasta with other ingredients and ...
In medium skillet, heat 3 tablespoons oil. Add clams, onion, carrot and garlic. Cook until onion is tender. Stir in next five ingredients. Simmer 20 ...
Translated literally as "whore's spaghetti", this adaptation of a traditional Neapolitan recipe is a cheap, spicy dish originally intended for quick ...
Mix fruit and sugar. Pour brandy over. Let marinate 24 hours or more. Place fruit and brandy into large punch bowl. Add wine and champagne; mix. ...
Wash plums, cover with ... raisins. Cook until thick and clear. Add nuts, then pectin. Pour into hot sterilized jars. Makes 12 (2 oz.) jars or 24 (6 oz.) jars.
Serves 6 to 8. Heat olive oil in heavy, large skillet over high heat. Add beef, breaking up with fork, cook about five minutes. Reduce heat to ...
Heat plums and water to ... pectin; heat to full rolling boil. Boil 1 minute. Skim off foam; pour into hot sterilized jars. Leave 1/2 inch from top and seal.
Melt butter and saute chopped onion. Puree plums using syrup. Add ... meat) and simmer for 15 minutes. Baste Fajita meat and cook in open pit until done.
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