Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet amp; saute onions amp; garlic till ...

1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the ...

Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place ...

Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the ...

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper ...

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place ...

Remove the papery skin from the garlic bulb and bake it in the oven for 1 hour at a temperature of 175 oC (350 oF). Let it cool and remove any ...

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak ...

salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic ...

Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of ...