In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill. Enjoy!
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Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve and enjoy.
RC: Donna Elick
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In large saucepan, add cooking oil to medium heat. Add the onions and garlic. Cook until translucent. Add pepper and salt now, then add in the parsley. Now add in the tomato sauce and meat. Add enough water to cover meat, stir and cover with a lid. Cook on medium heat, for about 45 minutes to 1 hour, stirring occasionally. Add in the potatoes and carrots let it cook until vegetables are to your liking. If need, add more salt to your taste. Add watercress or cabbage to almost the end and cook until softened. Enjoy.
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Preheat an oven to 350 degrees and grease a 1-1/2 quart casserole dish with nonstick cooking spray and set aside.
In a mixing bowl, combine flour, granulated sugar, and fruit cocktail with liquid. Mix cake batter well.
Pour into the prepared pan and bake for 50-60 minutes or until edges are browned, and a toothpick inserted in the center comes out clean.
Remove from oven and let stand to cool a bit.
Serve warm with a scoop of vanilla ice cream.
RC: saltysidedish.com
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Heat the eggplant directly over fire in a stovetop until the skin of the eggplant turns brown to black, Rotate after a few minutes until all parts of are almost burnt. Alternatively, you can broil the eggplants on high for 20 to 25 minutes, flipping occasionally for even charring (be sure to poke holes all over the eggplant using a fork or skewers to avoid bursting).
Let the eggplant cooldown and then peel the skin off using your fingers. The inside part of the eggplant should be steamed just right at this point.
Arrange the peeled eggplant in a plate and then flatten using a fork. Set aside.
Beat the egg in a bowl and add salt and pepper. Continue beating until the salt and pepper are well blended.
Dip the eggplant in the egg mixture.
Heat oil in a pan. Once the oil gets hot, start to fry one side of the eggplant until it gets medium brown.
Pour the remaining egg mixture on top of the eggplant. Turn it over and fry the other side until it gets light to medium brown. Remove from the pan and arrange in a wide plate. Serve with banana ketchup. Enjoy!
RC: Vanjo Merano
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