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Pan Fried Green Beans Recipe
| Vegeterian
Type: Pan Fried Green Beans Free Cooking Recipe - Vegeterian Yes! Ingredients / Directions 1 1/2 pounds fresh green beanstrimmed and snapped garlic powder to taste onion powder to taste salt and pepper to taste 3 tablespoons olive oil In a stainless steel pot over medium-high heatcomb
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tuna-taco salad Recipe
| Salad
Type: tuna-taco salad Free Cooking Recipe - Salad It's ok! Ingredients / Directions 2 cans (6 1/2 oz) solid white tunadrained and flaked1/2 cup(s) shredded Cheddar cheese1/2 cup(s) sliced pimento-stuffed olives3 tbs finely chopped onion1/2 cup(s) sour cream1/4 teaspoon garlic powder1/
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Parmesan and Broccoli Stuffed Potatoes Recipe
| Vegeterian
Type: Parmesan and Broccoli Stuffed Potatoes Free Cooking Recipe - Vegeterian Um! Yummy! Ingredients / Directions 4 large baking potatoes 1 small head broccolicut into florets salt and pepper to taste 3 tablespoons roasted garlic and parmesan cheese sauce Wash potatoes and pierce with
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Crunchy Granola Breakfast Bars Recipe
| Breakfast
Type: Crunchy Granola Breakfast Bars Free Cooking Recipe - Breakfast No other! Ingredients / Directions 3 1/2 cup(s)s regular oatsuncooked1/2 cup(s) flaked coconut1/2 cup(s) sliced almonds1/2 cup(s) wheat germ1/4 cup(s) coarsely chopped cashews1/4 cup(s) coarsely chopped pecans1/4 cup
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Type: Barley and Almond Stuffed Squash Free Cooking Recipe – Vegetables
It’s ok!
Ingredients / Directions
“1 med Acorn squash or other
winter squash of a similar size
1/3 cup(s) Almonds chopped
1 tbl Olive oil
1 1/2 cup(s) Onions chopped
1/2 teaspoon Thyme
1 cup(s) barley cooked
1 tbl Tamari soy sauce”
Directions:
* Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm
but tender enough to easily scoop out with a spoon
about 45 minutes.
* After the squash has been baking about 25 minutes
place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
* Heat the olive oil in a large skillet. Add the onions and the thyme.
* Saute over low heat until the onions are well done. Add the cooked barley
tamari
and toasted almonds to the sauteed onions.
* Using a small spoon
scoop bite-sized chunks out of the cooked squash
leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture
mounding it as high as possible.
* Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.
