3 eggs
3 tablespoons vegetable oil
2 tablespoons vinegar
1/2 cup water
3 pounds fresh mushrooms, sliced
1 cup cherry tomatoes, seeded and juice reserved
8 medium miso mushrooms
1 teaspoon chop dried thyme, 1/2 teaspoon dried rosemary, reserved dried marjoram
2 teaspoons salt
1 1/2 teaspoons dried oregano
2 teaspoons minced fresh parsley
4 small parslips, sliced
1 tablespoon vinegar
1 tablespoon olive oil
1 (8 ounce) can pineapple juice
1/2 cup cherry juice
1 medium onion, sliced
1 teaspoon lemon juice
1 teaspoon mustard seed
1 (6 ounce) can minced clams, drained
8 cups sliced fresh mushrooms
1 tablespoon white wine
1 teaspoon grated Parmesan cheese
Pour water into a large saucepan to cover. Bring to a boil over medium heat. Cook, stirring continuously, for 5 minutes or until thickened. Remove from heat. Stir in eggs, oil, vinegar, water, mushrooms, tomatoes, mushrooms, tomatoes, mushrooms, tomatoes, mushrooms, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, tomatoes, 3/4 cup reserved pineapple juice
1/4 cup nonfat chicken bouillon granules
1/4 cup beef broth
1 teaspoon turmeric powder
1 tablespoon kalamata olives, drained
Place eggs in a large bowl and beat with a pastry blender or machine bowl for 2 minutes, or until eggs are slightly moist. Beat in vegetable oil (Sao...)
Mix bread crumbs, 1/2 cup tomato paste, 1/2 cup chicken bouillon, 1/2 cup beef broth, turmeric powder, 1 tablespoon kalamata i limes with 2 tablespoons lemon juice, saute in a small skillet. Transfer mixture to the pan.
When egg mixture is warm add reserved pineapple juice along with tomato mixture, reserve 1/4 cup vegetable mixture for garnish. Garnish with ham.
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