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Vegetable Cook Book

Canned Stew Tomatoes

CANNED STEWED TOMATOES About 30 tomatoes, scalded and cut up 3 green peppers, chopped 3 onions, chopped 6 stalks celery, chopped 2 tbsp. celery salt 4 tbsp. sugar 1 tsp. salt (Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles …

Vegetable Cook Book

Chorizo Potato Gratin

Ingredients 500 ml Cream 4 Cloves of Garlic, peeled and finely chopped 2 Onions, cut in half then finely sliced 250 ml Cream 1.5 kg Potatoes, peeled and thinly sliced 1 Handful Parmesan cheese, freshly grated 1 – 1 1/2 cups Cheddar 2 Sprigs fresh Thyme 2 Spicy Chorizo Sausages, cubed sea salt freshly ground …

Vegetable Cook Book

EGG AND VEGETABLE MUFFIN CUPS

Serves: 4 Prep: 20 min Cook: 25 min Ingredients 2 garlic cloves, minced 1/2 cup yellow onion, minced 1/2 cup bell pepper, minced 1/2 cup mushroom, minced 1 cup spinach, chopped 4 whole eggs 4 egg whites 2 tbsp. fresh chives, minced 1 small tomato, diced Cooking fat Sea salt and freshly ground black pepper Tiny muffin pan …

Vegetable Cook Book

Tomato Basil Frittata

 SERVES: 4  PREP: 15 min.  COOK: 35 min. Ingredients 10 large eggs; 5 bacon slices, cut into small chunks; 1 large red onion, thinly sliced; 4 oz. baby spinach leaves; 2 small ripe tomatoes, thinly sliced 3 tsp. wholegrain or homemade mustard; Fresh basil leaves to taste (for garnishing); 1 tbsp. Paleo cooking fat or clarified butter; Sea salt …