ASPARAGUS RIBBONS Thin asparagus ribbons are easy to cut using a sharp vegetable peeler on thick asparagus spears. Trim the asparagus, then lay it flat on a work surface. Beginning from the stem or bottom end, peel toward the tips. Either take care to avoid snapping off the tender tips with the peeler, or deliberately break off the tips to toss in the salad with the ribbons. Tips Cover and refrigerate any remaining dressing....
Gerberas come in almost every color. There are different patterns and forms of blooms on the market; some have so many layers of petals that they look like miniature sunflowers. There is variation in center eye color of the bloom with green, cream, or dark brown being most available. Gerbera Daisy Care Must-Knows General care of gerbera daisies is simple, but they can be a little more needy of fertilizer than most annuals....
Tips Also try this… Use permanent markers instead of stamps to draw designs on the paper bag.
Maple Glaze In a small bowl combine 1 1/4 cups powdered sugar and 2 tablespoons pure maple syrup. Stir in 1 to 2 teaspoons milk to make a glaze of drizzling consistency.
1 egg yolk ¼ cup sugar 1 teaspoon gluten-free cornstarch ⅔ cup coconut water ⅓ cup flaked or shredded coconut ¼ cup chopped toasted pecans 1 teaspoon gluten-free vanilla Sour Cream Glaze ½ cup sour cream ¼ cup powdered sugar ½ teaspoon gluten-free vanilla
2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper
2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper
⅓ cup snipped fresh basil 3 tablespoon red wine vinegar 2 tablespoon snipped dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon pepper *Tip: To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
1 ⅓ cup dried elbow macaroni 3 cup chopped fresh broccoli 1 tablespoon butter ¼ cup finely chopped onion 4 teaspoon all-purpose flour ⅛ teaspoon ground black pepper 1 ¼ cup fat-free milk 1 cup shredded reduced-fat cheddar cheese (4 oz.) 4 ounce American cheese slices, torn (about 5 slices)
