1 : c Rice
2 : c Water
1 : Onion
2 : Tomatoes
-(1 : -(1 can of whole peeled
-tomatoes : -tomatoes can be used)
4 : To 6 Porkchops
2 : 1/ lb Chuck or rump (Elk or Deer)
1 : tb Margarine or butter
2 : c Tomato juice
1 : tb Salt
1 : Clove garlic
4 : Medium potatoes
6 : Carrots
1 : md Chicken; cut up
4 : Potatoes; peeled and sliced
1 : cn (6 oz) tomato sauce
4 : c Water
1 : ts Salt
1 : ts Garlic powder
1 : ts Meat seasoning
1 : ds Pepper
1/4 : kg Uncooked shelled prawns
20 : Dried kashmiri chillies
10 : Peppercorns
1 : tb Corriander seeds
1 : ts Cummin seeds
25 : Tomatoes, peeled and chopped
1/2 : Coconut, milk from
2 : Onions, sliced
6 : Cloves garlic, chopped
1 : -inch piece ginger, chopped
4 : Green chillies
Few : Few curry leaves
1 : Handful fresh corriander
-leaves : -leaves
Salt : Salt and pepper to taste
2 : lb Very ripe, sweet tomatoes
2 : lb Sugar
1 : Vanilla bean
10 : oz Water
2 : Tomato, whole
1 : tb Parsley, chopped
2 : tb Bread crumbs
1 : tb Olive oil
1/4 : ts Salt
1 : Garlic clove, crushed
Pepper : Pepper
2 : 1/ c Whole wheat flour
1 : tb Baking powder
1 : pn Paking soda
1 : ts Salt[optional]
1 : ts Garlic powder
1 : ts Crushed oregano
1 : ts Basil
1/2 : c Shredded mozzarella
1/4 : c Grated parmesan
1 : /2 c Peeled chopped fresh
-tomatoes : -tomatoes
1/3 : c Milk (up to 1/2)
2 : Eggs
1 : tb Honey
1/4 : c Oil
1 : oz 30 g mature cheddar cheese
Finely : Finely grated.
1 : ts Worcestershire sauce.
pn : pn Cayenne pepper.
1 : sl oz 30 g wholemeal bread.
1 : md Tomato sliced.
Sprig : Sprig of parsley to garnish
4 : lg Ripe tomatoes; (up to 5)
1/4 : c Chopped fresh basil
2 : tb Finely shopped onion
3 : tb White vinegar
1 : tb Sugar
1/2 : ts Garlic powder
1/2 : ts Salt
2 : md Onion; sliced
2 : Garlic cloves; crushed
1 : ts Ground ginger
1/2 : ts Chili powder
1/4 : ts Mustard seed
1/4 : ts Cumin seed
16 : oz Canned tomatoes
18 : Firm Ripe Tomatoes
1 : Stalk Celery
4 : Med. Onions
2 : Sweet Green Peppers
2 : Sweet Red Peppers
1/3 : c Salt
2 : 1/4 c Granulated Sugar
1/2 : ts Ground Cloves
2 : ts Cinnamon
1/2 : ts Black Pepper
2 : tb Mustard Seed, Tied In Bag
1 : /2 c Apple Cider Vinegar
1 : qt Ripe tomatoes
6 : sm Onions
2 : Green peppers
1 : qt Green tomatoes
3 : Red peppers
1/2 : c Salt
2 : c Vinegar
2 : c Sugar
4 : c Crushed and peeled tomatoes
6 : 1/2 c Sugar
1 : Bottle fruit pectin
1/4 : c Lemon juice
Grated : Grated rind 1 lemon
1 : lb Tomatillos; chopped
1 : lb Italian Roma Tomatoes; cored
-and : -and chopped
1 : lg Onion ; chopped
1/2 : c Olive oil
1/3 : c White vinegar
1 : bn Cilantro; chopped leaves
-only : -only
1/4 : c Sugar
6 : c Garlic; minced
1 : Jalapeno; seeded and diced
1 : Red bell pepper; chopped
2 : ts Salt
1 : ts Pepper; freshly ground
4 : tb Margarine -- nondairy
1 : lg Onion -- chopped
1 : c Rice -- long grain
32 : oz Tomatoes, canned -- chopped
2 : tb Tomato paste
1 : /2 c Tomato juice
Vegetable : Vegetable stock or water
Boiling : Boiling
0: In a non-stick saute pan, heat the oil until just smoking
1: Drain the artichokes and pat them dry with towels
2: Saute the artichokes a handful at a time until they are golden brown
3: Continue until all are done
4: Meanwhile, crack the eggs into a bowl and just break the yolks
5: Do not whisk or stir
6: Add cheese and let stand
7: When all the artichokes are done, place them all back in the pan
8: Pour the eggs over the artichokes and swirl the pan to allow the eggs to drip through and make contact with the pan
9: Cook until the eggs set, about 5 to 6 minutes
10: Toss onto a plate and serve
11: Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover
12: net> on Mar 02, 1997
13: