Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
Posted in /Cooking/Soups on Saturday, July 15, 2017
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
This is one of those recipes that gets better the next day and is the perfect freezer meal
Posted in /Cooking/Soups on Saturday, July 15, 2017
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.
Posted in /Cooking on Saturday, July 15, 2017
Over the past few weeks I've been bring leftovers for lunch at school, and I've had a few questions about how I've made certain things. Let me answer a few of those questions here.
