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Samantha Leon |
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![]() Ingredients: 6 bananas 6 apples (3 red, 3 green) 1 fresh pineapple 2 oranges 1 pound seedless grapes (Use both red and green if you're going for a more colorful salad) 2 tablespoons fresh mint, washed, drained and minced 2 tablespoons fresh tarragon, wash...
Serves: 4 Prep time: 10 minutes Ingredients: 1 15-ounce can chickpeas/garbanzo beans 1 20-ounce can Pineapple chunks 1 15--ounce can black beans 1 11-ounce can white shoepeg corn Salt and pepper to taste Directions: Drain the canned goods using a pasta co...
Ingredients: 2 pitas 2 tablespoons Greek oregano 4 oz. pizza sauce 1 cup mozzarella cheese, grated 1/2 tablespoon olive oil Salt and pepper to taste Toppings (optional): Canned olives, halved Anchovies Sun-dried tomatoes Peppers Onions Directions: Preheat...
Ingredients: 4 English muffins ¼ cup sugar 1 tablespoon cinnamon ½ stick butter or margarine Directions: Cut the English muffins in half, and put them in the toaster oven. Mix the sugar and cinnamon in a bowl. As soon as the toaster bell dings, spread the...
Ingredients 4 ripe tomatoes, chopped 1/4 cup sun-dried tomatoes 1 jalapeño pepper, minced (Whatever you do, do NOT touch the seeds then rub your eyes; I made this mistake when I was fifteen) 8 cilantro sprigs, chopped 3 minced garlic cloves (I find it's e...
This recipe is perfect for Shabbat. It's quick, easy, and delicious. It’s also good for vegans and vegetarians. Prep Time: 10 minutes Ingredients 1 15.5 ounce can chickpeas ¼ cup diced red pepper 1 small red or sweet onion, diced 1 medium cucumber, peeled...
I discovered this recipe completely by mistake. I was tinkering in the kitchen when I found some ingredients and decided to throw them together. This is what resulted. I named this recipe Italian Flag Salad because it uses all the colors of the Italian fl...
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