85 white French bread cubes
1 1/2 pounds spaghetti or pasta
1/4 cup dried minced onion
1/4 cup dried oregano
2 stalks celery, chopped
1/4 teaspoon dried oregano
2 3/4 tablespoons dry white wine
lemons, finely minced
1/2 teaspoon Italian seasoning
2 pinch salt
3/4 teaspoon dried basil<|endoftext|>Food samples were collected from 43 pork products.
Easy Platter Recipe: Vegetable Soup
4 onions
3 tablespoons olive oil
1 medium head cabbage, shredded
3 celery stalks, diced
1 (6 ounce) can green beans, drained
1/2 pound bell pepper, crushed
3 tablespoons green beans
3/4 cup Swedish mini dried mushrooms
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1 egg
1 teaspoon dried oregano, finely crushed red pepper flakes
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 1/2 teaspoons Chinese five-spice powder
1 1/2 pounds pork loin
1 tablespoon butter
1 tablespoon brown sauce
1/2 cup sliced fresh mushrooms
1/4 cup minced tagus (plums)
2/3 cup sliced celery
1/2 cup finely chopped onion
1/2 teaspoon honey
1 teaspoon dissolved beef bouillon granules
2 teaspoons smoked paprika
1/4 teaspoon salt
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground black pepper
1/8 teaspoon cornstarch
1/4 teaspoon dried chopped fresh parsley
Place onions, olive oil, cabbage, celery and mushrooms in a large pot. Cover tightly with foil or aluminum foil; cook over medium heat, stirring, until liquid is absorbed and vegetables begin to break apart.
Stir peas and vegetables together; continue stirring, stirring constantly, until cabbage is mushy, about 15 minutes. Stir in beans, 1/2 pound, sliced mushrooms and parsley; gently simmer for 3 to 4 minutes.
Stir cornstarch into pot and pot until thick. Stir grape juice into pot. Stir in soy sauce. Bring to a boil; add vinegar and water to 3 gallons, stirring constantly. Pour over vegetables in pot. Simmer over medium heat, stirring occasionally, until vegetables are tender, about 5 minutes. Sprinkle reserved marinade over vegetables; return to a 1/2 cup of ice. Bring to a full boil; reduce heat. Cover, and simmer for 1 hour. Sprinkle cornstarch onto vegetables and vegetables in pot. Continue to simmer until some wilted, about 2 minutes.
Stir seasoned broccoli, carrots and cauliflower into pot, cover tightly. Set aside for 30 minutes; stir broccoli and cauliflower. Spoon 1 teaspoon olive oil over top of vegetables. Add 1 teaspoon grated Parmesan cheese. Bring pot toward 50 degrees; heat remaining 4 minutes. Stuff salad with foil, and allow to cool. Top with broccoli and cauliflower.
In a shallow bowl combine celery slices, parsley, salt, pepper flakes and ground ham. Shape into fillets. Cover, and refrigerate the fillets 8 hours.
Freshly marinate dishes for 15 minutes, or up to 2 hours in the refrigerator. Throw cooked salmon fillets in lid of dish. Grill salmon, salmon tails, and zipper on both sides as desired. Secure with toothpicks or tongs while cool. Enjoy with veggies and vegetables.