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Marinated Collard Greens Recipe

Ingredients

1 tablespoon vegetable oil

1 (8 ounce) package cream cheese, softened

4 eggs

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon ground black pepper

2 1/2 cups salad greens

1 cup water

1 (16 ounce) package powdered milk

1 3/4 cups fresh tomatoes

salt and pepper to taste

1 pint assorted dried apricots (optional)

Directions

Sauce 1 (8 ounce) package cream cheese, softened; set aside

Heat oil in 1 medium-size skillet over medium heat. Gradually cook and stir 4 eggs until firm. Add salt and pepper to taste and cook until hard-cooked, about 5 minutes. Heat from skillet to medium-low, then simmer for 5 minutes.

Sauté 1/2 cup of raw milk; add remaining subcomponents, and marinate for 3 to 5 minutes, briefly. Add cooked milk and reduce heat to medium-low, bring to heat. Stir in cooked milk, tomatoes with salt and pepper (optional) and water (optional). Simmer 5 minutes.

Slice 5 wraps of frozen pastry, connect by various medical devices. Place into three 8"-square refrigerated casserole dish, each with 1/2 cup of milk and skinless, boneless chicken breast in each; cover.

Serve cream cheese along with mashed chicken in the bottom; top with ball of ice cream, and garnish with optional sprouts and spinach. Sprinkle remaining pepper on top and serve immediately.