WebCover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, …
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WebPreheat the oven to 400°. Cut the eggplants into 1/2 inch thick slices. Discard the tops and bottoms. Lay the eggplant slices on a lined sheet pan. In a small bowl, mix …
WebDirections. Heat the oil in a large cast iron skillet over medium-high heat. Once hot, add the Brussels sprouts, cut side facing down, and diced turnips to the skillet. Cook 8-10 …
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WebINSTRUCTIONS. Then cook the vegetables for 5-7 minutes, stirring occasionally. Stir in the sausage and water. Bake in the oven for 25 minutes covered in foil. Remove the foil and …
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WebParmesan-crusted salmon bake with asparagus Instructions Preheat the oven to 350°F (175°C). Rinse the asparagus and trim or snap off the tough end of each …
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WebPreheat the oven to 400° F. In a large mixing bowl combine the cream cheese, sour cream, mayonnaise, basil, garlic, salt and pepper. Mix until all ingredients …
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WebAdd in butter, heavy cream, parmesan cheese, garlic powder, salt and pepper. Allow the sauce to simmer a little. See notes if sauce isn't thickening. Sauce should be thick before …
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WebDirections. In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours. Bring …
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WebPack the sausage into your stuffer and get ready to make the salami. Leave 4 to 6 inches of casing hanging from the edge of the stuffer as a "tail;" you'll use this to …
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WebThese are the hard ones in the charcuterie craft. Salami is fermented sausage, and you must carefully control your humidity, salt levels, acidity and temperature for everything to come out OK. If you mess things up, …