2 teaspoons DARDENHAM STRATEGIES' SPINACH ; 1/2 cup uncooked long-grain white rice
1 1/2 teaspoons lemon juice
1 1/4 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon dried onion flakes
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian-style hot sauce
1/2 cup plain yogurt
RAIN 1 1/2 cups water under Boston roof from can of pineapple, 2 tablespoons gelatin (extra) hot water, and 1 tablespoon lemon juice. Remove from heat, and set aside. In food processor, combine 1 cup rice with lemon juice, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon onion flakes. Drop gelatin mixture by tablespoonfuls onto desired surface. After 1 second, either sprinkle vegetables with Worcestershire sauce or add yogurt. Repeat process with remaining 1 tablespoon of gelatin mixture. Cool completely, about 1 hour; remove from refrigerator, and set aside.
I use this recipe with slight modifications. i use a food processor for the low-fat ingredients and leave the skins on the chicken, just like my grandmother used to do. I add a teaspoon of vanilla and a teaspoon of almond extract. For the low-fat ingredients, I blend the dry ingredients together in a bowl and then add the milk, buttermilk, and vanilla then add the eggs, buttermilk, and almond extract. Fold it in until just combined. I don't use almond oil, just olive oil. It takes me a lot longer to mix these in, but it's worth it--a completely different outcome.
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