Ingredient:
- 1/2 c blanched almonds
- 1/2 c water or soy milk (I usually use water)
- 1 small sliver garlic
- 1/2 t salt
- 1/2 t seasoned salt
- 2 - 3 T lemon juice
dash cayenne
- 2 - 3 c safflower (or other) oil
Direction:
Blend almonds and water until thick and creamy. Add garlic, salt, lemon juice and pepper. Blend briefly. With blender on high, drizzle oil in. When the oil stops combining, and collects on top, stop blending. Remove lid and continue to add oil while beating shallowly. Final consistency will be between mayonnaise and whipped
cream cheese.
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |