Using ingredient salt and pepper

Pan-roasted Rabbit With Fresh Herbs

• 12 garlic
• 5 bay
• 4 bee drain
• 3 1/2 savory
• 3 juniper
• 2 rosemary
• 2 marjoram
• 2 thyme
• 2 before (serving)
• 1 rabbit

Papayas With Shrimp

• 2 ripe papayas
• 1 salt and pepper
• 1/2 mayo
• 1/2 remove see
• 190 gr shrimp (cooked)
• 30 ml lemon juice
• 1 gr curry powder

Parsnip Cakes

• 1 salt and pepper
• 1 egg
• 1 oil for frying
• 250 gr parsnips
• 120 gr breadcrumbs
• 28 gr melted butter
• 16 gr flour
• 1 gr mace

Party Nibbles: Mushroom Nests

• 180 oven
• 30 squares total
• 4 phyllo pastry sheets
• 4 layer nonstick (square into)
• 3 green onions
• 1 garlic clove
• 1 sheet of phyllo pastry on work surface
• 1 tart tin
• 160 gr mushrooms
• 40 gr butter

Pasta And Basil Soup

• 15 pine kernels
• 1 onion
• 1 garlic clove
• 1 serve
• 20 ml olive oil
• 7 gr parmesan cheese (grated)
• some salt and pepper

Pasta And Chick Pea Soup

• 2 garlic (cloves)
• 1/2 liquid
• 190 gr chick peas (drained canned)
• 80 gr italian (drained canned)
• 60 gr onion (chopped)
• 50 gr macaroni (cooked)
• 10 ml olive oil
• 1 gr basil (shredded fresh)
• 1 gr salt and pepper

Pasta And Peas

• 1 garlic clove
• 240 ml tomato juice
• 100 gr tiny peas (frozen)
• 50 gr ditalini (cooked)
• 45 gr mushrooms (sliced fresh)
• 30 gr onion (chopped)
• 28 gr fontina
• 10 ml olive oil
• 3 gr parsley (chopped fresh)
• 1 gr salt and pepper

Pasta Primavera Verde

• 1/4 italian linguine (dried)
• 1/4 aspargus
• 180 gr broccoli florets
• 130 gr green beans trimmed
• 95 gr sugar snap peas
• 34 gr scallions green only (finely chopped)
• 18 gr garlic (finely minced)
• 9 gr dill (minced fresh)
• 5 ml olive oil
• 1 gr pepper flakes (red)

Pasta Salad Primavera

• 20 milliliters garlic (minced)
• 1 tomato
• 1 salt and pepper
• 180 gr broccoli flowerettes blanch
• 100 gr corkscrew pasta cook
• 95 gr carrot shaved
• 65 gr pepper thinly (red sliced)
• 60 ml olive oil
• 16 ml wine vinegar (red)
• 1 gr basil

Pasta With Alfredo-peso Sauce

• 2 garlic (cloves)
• 240 ml whipping cream
• 80 gr parmesan cheese (grated)
• 80 ml olive oil
• 65 gr capellini
• 40 gr pine nuts
• 40 gr parmesan
• 40 gr parmesan in bowl
• 34 gr basil leaves (fresh)
• some salt and pepper

Pasta With Garlic And Eggs

• 4 of garlic (cloves)
• 2 eggs
• 1 salt and pepper
• 120 ml olive oil
• 100 gr dry pasta
• 3 gr parmesan cheese

Pasta With Roasted Eggplant And Tomato Sauce

• 4 garlic (cloves finely minced)
• 1 eggplant
• 350 ml tomato sauce
• 100 gr penne
• 6 gr salt and pepper
• 1 gr capers (rinsed)

Pasta With Zucchini And Roasted Garlic

• 84 1/4 carbohydrates
• 15 1/2 protein
• 12 of foil on the counter (square)
• 8 7/8 fat
• 8 garlic (cloves peeled)
• 3 zucchini
• 1 rotini
• mg cholesterol
• 30 ml vegetable oil
• 1 gr thyme (dried)

Patates Yiahni

• 5 potatoes
• 2 garlic (cloves)
• 1 onion
• 230 gr italian tomatoes (plum)
• 55 gr olive
• 26 gr parsley salt (chopped fresh)
• some salt and pepper

Pennsylvania Dutch Corn Fritters

• 1 egg
• 120 gr kernel corn (frozen whole)
• 60 ml cream style corn (canned)
• 30 ml vegetable oil
• 24 gr all purpose flour
• 8 gr chives (chopped)
• 4 gr granulated sugar
• 1 gr salt and pepper

Pesto Cocktail Pizza

• 2 garlic (cloves)
• 120 ml olive oil
• 65 gr tightly packed basil leaves
• 65 gr salt and pepper
• 60 gr parmesan cheese (grated)
• 18 gr pine nuts
• 7 gr tightly packed parsley (fresh)

Pesto Tomato And Mozzarella Focaccia

• 1 prepared pesto
• 1 focaccia
• 1 tomato
• 1 cheese
• 1 salt and pepper
• 28 gr thinly mozzarella (sliced)

Picadillo

• 10 skillet heat oil over heat
• 2 stuffed olives
• 1 tomato (chopped)
• 1 apple
• 1/2 garlic clove
• 230 gr beef (cooked ground lean)
• 30 gr onions (diced)
• 22 gr raisins
• 10 ml olive oil
• 1 gr salt and pepper

Pierogi Fillings, Sauerkraut

• 2 sauerkraut
• 1/2 bacon (diced)
• 220 gr butter
• 130 gr salt pork (diced)
• some salt and pepper

Pimblett's Shepherd's Pie

• 6 potatoes
• 2 carrots
• 2 onions
• 1 beef bouillon cube
• 450 gr beef (ground)
• 60 ml milk
• 60 ml water
• 30 ml olive oil
• 16 gr all purpose flour
• 14 gr butter

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce

• 1994 recipe was requested by al malinauskas of thornhill
• 149 main s
• 25 th wedding anniversary last summer at the pine apple inn
• 6 shallots
• 4 sprigs thyme (fresh)
• 2 butter (unsalted)
• 1 clove garlic
• 475 ml sauce
• 475 ml good quality burgundy wine
• 700 ml brown veal stock (reduced)

Poblano Soup With Broth

• 2 chiles poblanos (peeled)
• 2 corn grains
• 1 onion
• 1 epazote
• 1 salt and pepper
• 950 ml chicken broth
• 240 ml tomato sauce
• 5 ml chicken broth cube