- 1 can chick peas (peeled)
- 1/2 lb scallops (parboiled (2 minutes in 50% v/v white wine) and diced)
- 1/2 lb cleaned squid prepped as above
- 1 dozen ripe diced kalamata olives
- 3 stalks diced celery
- 1 medium red onion diced
- 2 Tb diced italian parsley
- 2 Tb olive oil
- 1/8 cup red vinegar
- 1/8 cup white vinegar
- salt and pepper
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- 2.5 oz coffee, course ground, dark roast
- 1 Tbsp maple sugar
- 1 tsp vanilla extract
- 3 cups water
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- 1.5- 1.75 cups dry macaroni (cook until tender)
- 2 eggs
- 1 small can (12 oz.) evaporated milk
- 1 tsp. salt
- 1 cup of water macaroni was cooked in
- 1 cup grated sharp cheese
- 1.5 - 1.75 cups of another cheese
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- 1 cup applesauce
- 1 cup milk
- 2 cups flour
- 2 cups sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
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Lentil and Potato Pot Pies with Rosemary Biscuits Makes 4 servings
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