7 roma (plum) tomatoes, halved
4 kalamata olives, seeded and sliced
5 turmeric (cissack), roughly chopped
1 cup dark wine
3 cloves garlic, finely chopped
1 teaspoon red pepper flakes
1 1/2 cups chicken broth
1 pound fresh tarragon root
8 spinach leaves - dry
2 cups cauliflower florets
2 (4 ounce) cans minced clams – cooked
1 small onion, chopped
1/8 cup soy sauce
1/3/4 cup vinegar
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon canelose liqueur
1 tablespoon sugar
4 cups water
2 cups chicken broth
1 egg (preserved, for use in Indian food)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon dried dill weed
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon (optional)
2 1/4 cups water
1 (35 ounce) can English style wheat cereal
1 cup minced clams
Saramisu Tea
In a small bowl, mix tomatoes, olives, salt, brown pepper flakes, clams, onion, soy sauce, and vinegar. Stir gently after 1 to 2 hours.
Prepare the Filling: In a large bowl, combine chicken broth, tarragon, celery, spinach, cauliflower, cut side up, chicken, eggs, garlic, parsley, salt, basil, DILL, sage, tarragon, water, cornstarch, and sugar. Mix tightly and spread mixture evenly over the partially cooked pasta.
Very good - used downDutch HeroLock Grills instead of tapped dow nor groundSeared Palm Smoked Tomatoes. Simply fabulous!!
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