| Subject: 365 pak XXX |
Author:
saeed
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Date Posted: 06:32:14 07/29/08 Tue
(1) Place bacon in a large, deep skillet. (2) Cook over medium high heat until evenly brown. (3) Drain, crumble and set aside, reserving 2 tablespoons of the drippings. (4) In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. (5) In a large skillet over medium heat, toss the bread pieces with the salt and pepper. (6) Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. (7) In a large bowl mix together the romaine, tomatoes, bacon and croutons. (8) Pour the dressing over the salad and toss well.
Directions
(1) Preheat oven to 400 degrees F (200 degrees C). (2)Lightly grease a baking sheet. (3) Place eggplant on baking sheet, and make holes in the skin with a fork. (4) Roast it for 30 to 40 minutes, turning occasionally, or until soft. (5)Remove from oven, and place into a large bowl of cold water. (6) Remove from water, and peel skin off (7) Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree (8) Season with salt and pepper to taste. (9)Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil (10) Refrigerate for 3 hours before serving
Directions
(1) Wash both eggplants, and pierce them with a knife (2) place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. (3) After eggplants are baked and cooled, peel the skin off. (4) Put eggplant in a mixing bowl (5) Stir in the lemon juice, salt, olive oil, and plain yogurt (6) Mix ingredients until smooth. (7) Stir in tahini according to taste (8) When all ingredients are added, transfer the dip to a serving bowl (9) Stir in teryiaki sauce and garlic (10) Refrigerate until you are ready to serve
Directions
(1) Bring a large pot of salted water to a boil (2)Add potatoes and cook until tender but still firm, about 15 minutes (3) Drain and cool (4) Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and ½ cup flour (5) Once all the flour has been worked in add another ½ cup flour, 1 tablespoon cream cheese and 1 teaspoon milk (6) when the dough is well blended, add 1 egg 1 tablespoon cream cheese and another ½ cup flour, mix well (7) Finally, add the remaining egg, 1 teaspoon milk and ½ cup flour (8) If dough is too dry, add a little more milk, if too wet, add more flour (9) On a well floured surface, roll out ¼ of the dough to ¼ inch thickness (10) Using a glass, muffin cutter, or any rounded surface, cut out circles of dough (11) Flour both sides of the circle and set aside in a single layer on wax paper (12) Repeat process with remaining dough (13) Mash the potatoes with the cottage cheese, salt and butter (14) Place a spoonful of the filling slightly below the center of a circle of dough
(15) Fold the dough over and seal edges with fingertips (16) Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed (17) Bring a large pot of salted water to a boil (18) Drop in pierogis, a few at a time (19) Cook for 1 to 2 minutes, or until they float to the top, drain
(20) Heat oil in a large skillet over medium-high heat (21) Fry boiled pierogis in hot oil until crispy (22) Editor’s Note we have determined the nutritional value of oil for frying based on a retention value of 10 % after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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