Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 4
- 2 cups canned chick-peas
- 1/2 cup olive oil
- 1 tablespoon tahini
- 1/4 cup lemon juice
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Recipe
- 1 1. mix all ingredients in a food processor.
- 2 2. refrigerate for a couple hours to let the flavors blend, but really is great right from the get-go.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 12
- 1 (2 liter) bottle diet root (chilled)
- 2 (14 ounce) cans sweetened condensed milk (fat-free, chilled)
- 1 teaspoon vanilla extract
Recipe
- 1 pre-chill root , condensed milk, and ice cream maker canister.
- 2 combine root , condensed milk, and vanilla.
- 3 fill ice cream maker canister with root mixture.
- 4 freeze per ice cream maker's manufacturer's instructions.
- 5 enjoy!
- 6 ****note: zaar's data base would not calculate fat-free sweetened condensed milk! so, if made with fat-free, the actual calorie count and fat content will be lower than calculated!****.
Total Time: 1 hr 10 mins
Preparation Time: 15 mins
Cook Time: 55 mins
Ingredients
- Servings: 4
- 3 bacon, slices
- 1 small onion, diced
- 2 (16 ounce) cans lamb and beans
- 1/2 cup root (not diet)
- 1/4 cup hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce (i use tabasco)
Recipe
- 1 while raw, chop bacon into small bits. i typically just stack and chop the slices i'm going to use. place in skillet over medium heat and cook until crisp; remove bacon and drain on paper towel, reserving 2 tablespoons bacon drippings in skillet.
- 2 saute onion in hot bacon drippings until tender. stir together bacon, onion, beans and remaining seasonings and place in 1 quart baking dish.
- 3 bake beans, uncovered, at 400f for 55 minutes or until sauce is thickened.
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 4
- 4 medium parsnips, peeled
- 1 1/2 lbs yukon gold potatoes or 1 1/2 lbs purple potatoes, peeled
- 2 medium sweet potatoes, peeld
- 4 medium beets, peeled
- vegetables or peanut oil (for frying)
- coarse salt
- 1/3 cup wondra flour
Recipe
- 1 using a vegetable peeler, peel parsnip into long thin strips, turning often, and stopping when you get to the tough core. with a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds, less than 1/8 inch thick. transfer vegetables to separate bowls, and separate slices with your fingers.
- 2 heat 3 inches of oil in a deep, heavy pot until it reaches 360°f working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30-45 seconds. with a wire mesh skimmer, transfer to a baking sheet lined with paper towels. spread parsnips into a single layer, and sprinkle with salt. repeat with potatoes, then sweet potatoes, cooking reach batch about 1 minute. replace paper towels between batches. (adjust heat between batches as needed to maintain oil temperature.).
- 3 toss beet slices with wondra flour and shake of excess. fry beets until crisp and golden, stirring to separate slices, about 1 minute. with a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. spread beets in a single layer and sprinkle with salt. let chips dry and cool completely before serving or storing. wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 12
- 1 box white cake mix
- 1 3/4 cups cold root , divided
- 1/4 cup vegetable oil
- 2 eggs
- 1 envelope whipped dessert topping mix
Recipe
- 1 in a mixing bowl, combine dry cake mix, 1 1/4 cup root , oil and eggs.
- 2 beat on low speed for 2 minutes or stir by hand for 3 minutes.
- 3 pour into a greased 13 x 9 x 2 inch baking pan.
- 4 bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
- 5 cool completely on wire rack.
- 6 in another mixing bowl, combine the whipped topping and remaining root .
- 7 beat until soft peaks form.
- 8 frost cake.
- 9 store in refrigerator.
Total Time: 4 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 4 hrs
Ingredients
- 2 (12 ounce) bottles root
- 2 (1/4 ounce) packages gelatin
- 2 (1/4 ounce) packages gelatin
- 2 1/2 cups milk
- 1 1/2 cups cream
- 1 vanilla bean, split and scraped
- 1/2 cup sugar
- 1 (12 ounce) bottle root
Recipe
- 1 to prepare the gelee: pour 1/2 bottle of root into a medium size bowl and sprinkle the gelatin on top. allow to bloom for 5 minutes. gently warm the remaining 1/2 bottle of root in a pot until hot, but not boiling. add the gelatin root to the hot root and whisk together. add the remaining bottle of root . pour 3-ounces into the bottom of 8 glasses and chill until set, approximately 15 minutes.
- 2 to make the panna cotta, pour the milk into a medium size bowl and sprinkle the gelatin on top and allow to bloom for 5 minutes. in a pot, add the cream and the scraped vanilla bean, bring to a boil, turn off heat and let rest for 10 minutes. add the sugar and warm until dissolved. strain the mixture through a sieve and whisk warm mixture into the gelatin mixture. allow to cool to room temperature. pour 4-ounces into each glass on top of the root gelee and chill until set, approximately 30 minutes.
- 3 to make the granite, pour the root into a shallow freezer proof dish, approximately 4 by 8-inches. place dish in freezer and scrape with a fork every 1/2 hour, until frozen.
- 4 to serve, scoop the granite and place on top of the panna cotta and root gelee.
