Olive Oil (Only for Phase 3; you can leave this out for Phase 2, and it will still be good, but the okra won't be as crispy)
Alternative to olive oil: Balsamic Vinegar
Preheat oven to 425 Degrees
Cut the okra in to small, bite size pieces
Toss okra in salt, pepper and Olive Oil
Spread on cookie sheet
Cook for 25 minutes until crunchy...stir the okra halfway to prevent burning
So So good! and every bit of "sliminess" is gone!
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.
If you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.
My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.
This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.
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