Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt(about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Artist:
Hila Weiss
Product Id:
323294
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt(about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt (about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
Artist:
Hila Weiss
Product Id:
323342
Red Peppers receipt: Use 6 sweet peppers (long or regular) Put in the oven on 200C until it's a bit burnt (about 20 min),than shut down the oven and wait half an hour. Peel the burnt skin off, cut into slices. Add sea salt, black pepper, fresh rosemary, a touch of olive oil and balsamic... And you have a real Israeli-summer taste!
HAPPY DAY RECIPE Begin with a smile Mix in some laughter Add a dash of wisdom Stir in plenty of hugs Blend with inspiration Combine with joy and Top off the day with A generous sprinkling Of love!
Artist:
Cheryl Killian Designs
Product Id:
564227
HAPPY DAY RECIPE Begin with a smile Mix in some laughter Add a dash of wisdom Stir in plenty of hugs Blend with inspiration Combine with joy and Top off the day with A generous sprinkling Of love!
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565219
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565439
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Artist:
Studio Porto Sabbia
Product Id:
565452
Basic Apple Pie Recipe 2 cups flour, 1 cup packed brown sugar, 3/4 cup butter/margarine, melted, 1/2 cup quick-cooking oats FILLING 2/3 cup sugar, 3 tbsp. cornstarch, 1 1/4 cups water, 3 cups diced peeled tart apples, 1 teaspoon vanilla extract Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside. For filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 min, serve with some fresh whipped cream.
Ingredients: 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained. A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced. Fresh basil leaves, hand-shredded (8-10 or to taste) 1/4 cup olive oil, or to taste. Pepper and salt (if necessary). A pinch of oregano. 1 tablespoon salted capers, or to taste (optional). 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional) Preparation: Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, oregano, and a little salt and pepper. Serves 6-8.
Artist:
Studio Porto Sabbia
Product Id:
565513
Ingredients: 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained. A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced. Fresh basil leaves, hand-shredded (8-10 or to taste) 1/4 cup olive oil, or to taste. Pepper and salt (if necessary). A pinch of oregano. 1 tablespoon salted capers, or to taste (optional). 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional) Preparation: Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, oregano, and a little salt and pepper. Serves 6-8.
Ingredients: 2 T extra virgin olive oil, 1 medium onion, diced, 3-5 cloves garlic, crushed with flat of knife and sliced thinly 1/2 to 1 cup diced, fresh basil. 1/2 cup red wine, Salt and freshly ground black pepper 1 28 oz. can crushed or diced tomatoes, 1 t lemon juice (optional) 3 T brandy (optional) If you have good fresh tomatoes, blanch them in boiling water,until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter.
Artist:
Studio Porto Sabbia
Product Id:
569455
Ingredients: 2 T extra virgin olive oil, 1 medium onion, diced, 3-5 cloves garlic, crushed with flat of knife and sliced thinly 1/2 to 1 cup diced, fresh basil. 1/2 cup red wine, Salt and freshly ground black pepper 1 28 oz. can crushed or diced tomatoes, 1 t lemon juice (optional) 3 T brandy (optional) If you have good fresh tomatoes, blanch them in boiling water,until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter.
