Week 48, Vol II, December 10, 2010 Recipe

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Ingredients

  • Cranberry Pound Cake
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 4 teaspoons rice wine vinegar
  • 2 teaspoons grated ginger
  • 12 ounces (340 grams) skinless salmon fillet, cut into cubes
  • 2 teaspoons water
  • 1/2 pound slab bacon, cut into
  • 1 pound fresh or dried spinach fettuccine
  • 1 cup grated Parmigiano-Reggiano cheese plus more for garnish
  • 2 teaspoons freshly cracked black pepper, or to taste
  • 2 cups baby spinach leaves, well rinsed
  • 1 pound ground round or sirloin
  • 2/3 cup breadcrumbs">panko or regular dried breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh sage or 1 1/2 tablespoons dried and crumbled
  • 12 slices French bread, 3/4 inch thick
  • 2 tablespoons olive oil
  • About 1/2 cup spicy ketchup, tomato chutney, or a spicy tomato-vegetable spread
  • 2 cups red lentils
  • 1 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric
  • 2 teaspoons cumin seeds
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • 1 long red chili, finely chopped
  • 1 can (28 ounces) chopped tomatoes
  • 2 large carrots, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 6 cups chicken broth
  • 1 can coconut milk

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