|The Herbal Palate Cookbook|
|by Sal Gilbertie|
A full-color collection of recipes for distinctive dishes using herbs includes the history behind each herb, information on its culinary and nutri...
1 - 10 of 19 for skinny taste
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Soak beans overnight. ... vinegar, and 4 tablespoons olive oil in a separate bowl. Blend together. Pour dressing on the bean mixture according to taste.
Mix all ingredients. Bake 40-60 minutes at 350 degrees.
Peel skin from ... and Mozzarella to taste. Cover with foil tightly. Bake in preheated oven for 50 minutes, uncovering during the last 5 minutes of cooking.
Peel, wash and slice the onion. Press the onion slices by hand with some salt. Rinse the onion under cold water and place in salad bowl. Chop ...
Wash, pick over and soak beans overnight in 2 quarts of cold water (see hint). The next day, bring the beans to a boil and simmer for 1 1/2 hours in ...
Cook frozen potatoes as package directs. Drain and cool then dice. In medium size bowl gently mix diced potatoes with cucumber, radishes, green ...
In a large skillet put all vegetables chopped. Add a little water and tomato juice and spices and boil until all are done.
Not much salt may be needed due to bouillon. Cook 8-12 hours in a slow cooker. More tomatoes or beef broth may be added if more liquid is needed. ...
Cut up the ... celery. Put in Dutch oven. Put in tomato juice and canned tomatoes. Add salt and pepper to taste. Cook on stove until vegetables are tender.
Dissolve bouillon cubes ... to a boil. Turn down and simmer until vegetables are tender and soup is at the consistency desired. Salt and pepper to taste.
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