Cherry-Cinnamon Baked Oatmeal
Nov 30, 2007 10:27 AM
Serves 10
Although similar in flavor to stove-top oatmeal, this baked version has a mix of textures: a slightly firm, almost crusty top and a meltingly soft interior.
Prep tip: For a vegan dish, use soy, rice, or almond milk.
2 1/2 cups reduced-fat (2 percent) milk
11/4 cups water
1 teaspoon vanilla extract
1/2 cup date sugar or turbinado sugar
1 3/4 cups rolled oats
3/4 cup dried cherries
3/4 cup chopped almonds, toasted
2 teaspoons ground cinnamon
1. Preheat oven to 375°. Lightly coat an 8x8-inch baking dish with cooking spray. 2. In a large bowl, combine milk, water, vanilla extract, and sugar. In a second large bowl, combine oats, cherries, almonds, and cinnamon. Pour liquid ingredients into oat mixture and stir. Pour into prepared baking dish and bake for 35-40 minutes, or until all liquid is absorbed.
PER SERVING: 183 cal, 28% fat cal, 6g fat, 1g sat fat, 5mg chol, 6g protein, 27g carb, 4g fiber, 28mg sodium
Find this article at:
http://www.deliciouslivingmag.com/food/recipes/breakfast/cherry-cinamon-baked-oatmeal/index.html
3 tablespoons dulse flakes???
What is it? Sugar? I had a sow that I called Dulsey, for sweet.
granny
Sweet Squash Corn Muffins
Sep 29, 2004 12:00 PM
Sweet Squash Corn Muffins Yields 18 muffins These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 cups whole wheat pastry flour
4 teaspoons nonaluminum baking powder
1/4 teaspoon sea salt
3 tablespoons dulse flakes
1/2 cup cold-pressed vegetable oil
1/2 cup maple syrup
2 eggs
1-1/2 to 2 cups water
3/4 cup leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato
1/3 cup pumpkin seeds
1. Preheat oven to 375°F. Lightly oil muffin tins or line with paper muffin cups.
2. Sift dry cornmeal, flour, baking powder, salt and dulse flakes together in a mixing bowl and set aside.
3. In a separate bowl, whisk together oil, syrup, eggs, water and squash until smooth. Combine wet and dry ingredients and mix with a minimum of strokes. Spoon batter into muffin cups. Decorate tops of muffins with pumpkin seeds. Bake 20 minutes.
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Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_110/index.html
Nut Protein Bread
Nov 1, 2002 12:00 PM
Nut Protein Bread
November, 2002
Makes 16 slices / A protein-rich, grain-free bread that can be eaten as is, used to make sandwiches, or enjoyed with dips, spreads, or nut butters.
1-1/2 cups raw almonds or hazelnuts, or 2 cups raw pecans
7 eggs, separated
1 teaspoon unrefined sea salt
1 teaspoon dried basil leaves (optional)
1/2 teaspoon each garlic powder and parsley flakes, or 2 teaspoons
caraway seeds (optional)
1. Preheat oven to 325°. Lightly grease an 11” x 18” baking sheet with a 1-inch edge (jelly roll pan). Grind nuts, 1/2 cup at a time, in a food processor until fine. Using an electric mixer, beat egg whites until stiff. In a separate bowl, beat together ground nuts, egg yolks, and seasonings.
2. Stir 1/4 of the beaten egg whites into the egg yolk mixture until well blended. Fold remaining egg whites into egg yolk mixture. Pour into pan and spread. Bake 20 minutes or until brown. Allow to cool, then cut into bread-sized pieces. To store, place in an airtight container and layer with parchment paper to prevent bread slices from sticking together. Cover and refrigerate or freeze.
Calories 112,Fat 9,Perfat 71,Cholesterol 93,Carbo 3,Protein 5
Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_537/index.html
Garlicky Fry Bread
Jul 1, 2003 12:00 PM
Garlicky Fry Bread
Makes about 12 / A real crowd-pleaser for kids and adults alike. Perfect with a dinnertime bowl of chili or as breakfast paired with fresh fruit.
Camp Tip: If you’re car camping with a cooler, make the dough and garlic butter before leaving home and transport in plastic containers.
Cooking spray
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons plus 2 tablespoons expeller-pressed oil spread or butter
1 cup nonfat milk
1 cup grated sharp cheddar cheese
2 ounces ham or soy vegetarian substitute, diced
3-4 green onions, chopped, including green parts
1 clove garlic, minced or pressed
1. Coat a large skillet with cooking spray and preheat over medium fire or heat.
2. In a large bowl, combine flour, baking powder, and salt. Mix well. Cut in 5 tablespoons spread or butter a bit at a time, until mixture looks coarse and crumbly. Add milk, cheese, ham or soy, and green onions. Stir together to form a thick dough.
3. Melt remaining 2 tablespoons spread or butter in a metal measuring cup and add garlic.
4. Drop golf-ball-size spoonfuls of dough into the hot skillet and promptly flatten with a spatula to about 1/4-inch thick. Cook, turning regularly and basting lightly with melted butter, until onions darken and bread is a deep golden brown. Eat immediately.
Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_617/index.html
French Onion Crisps
By Helen Matthews, Florahome, Florida, Mar 15, 2008 12:33 PM
2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides
Makes 16-20 / Rich and decadent, with hearty flavors. Accompany with cups of beef consommé for a deconstructed French onion soup, as an appetizer or first course. To make it a sandwich, try the toppings on toasted foccacia bread.
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2-3 large sweet onions, thinly sliced (about 6-8 cups)
3 tablespoons Organic Valley Unsalted Butter
Kosher salt and black pepper
1/2 cup dry vermouth
1/2 cup Imagine Organic Vegetable Broth or Free-Range Chicken Broth
1 sprig each rosemary and thyme, slightly bruised
1 1/2 tablespoons chopped fresh Italian parsley
1/3 cup unfiltered apple cider or juice
2-3 tablespoons Dijon mustard
16-20 crostini or water crackers
1/4 pound prosciutto, sliced paper thin and torn into strips
3/4 cup crumbled Meyenberg Garlic & Chive Jack Goat Cheese
1/4 cup shredded Gruyere cheese
1. Melt butter in a large, deep skillet over medium-high heat. Once butter has melted add a layer of onions and sprinkle with a little salt; repeat until all onions are in skillet. Leave onions for 10-15 minutes, then stir Every 2-3 minutes until the onions are dark and caramelized. (Takes about 30-45 minutes and will result in about 1 1/2 to 2 cups onions.)
2. Add vermouth, broth, rosemary, thyme, and parsley. Allow to cook down to a syrup, about 3 minutes. Remove rosemary and thyme sprigs. Add cider or juice. Cook until liquid is gone, stirring occasionally, 9-10 minutes. Set onions aside to cool slightly.
3. Preheat broiler and move oven rack to top position. Spread mustard thinly on each crostini or cracker. Place onto baking sheet. Place prosciutto onto each, making sure it doesn’t fall over edges. Place onions on top and sprinkle with cheeses. Broil 1-2 minutes or until cheese is golden brown and bubbling. Remove and let rest 2-3 minutes before serving.
The 2008 Recipe contest is sponsored by:
Blue Diamond • Crown Prince • Myenberg • Imagine • Kikkoman • Organic Valley • Mori-Nu • Rachel’s Dairy
Find this article at:
http://www.deliciouslivingmag.com/food/recipes/reader-recipes/french-onion-crisps/index.html
Country Ranch Salmon Cakes with Tomato-Basil Drizzle
By Mary Shivers, Ada, Oklahoma, Mar 15, 2008 12:42 PM
2008 Delicious Living Reader Recipe Contest:HONORABLE MENTION, Entrees
Serves 4 / The Mediterranean-inspired topping lifts the salmon cakes to new heights.
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1/2 cup thinly sliced green onions
2 tablespoons Organic Valley Unsalted Butter
1/2 teaspoon minced garlic
3 6-ounce cans Crown Prince Natural Pacific Pink Salmon, well drained and flaked
1 cup finely crushed Blue Diamond Country Ranch Almond Nut Thins
2 Organic Valley large eggs
2 tablespoons Organic Valley Heavy Whipping Cream
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
Drizzle
1/2 cup Imagine Organic Creamy Tomato Soup
2 tablespoons white wine
2 teaspoons white balsamic vinegar
2 tablespoons Organic Valley Heavy Whipping Cream
2 tablespoon finely chopped fresh basil
1/4 teaspoon kosher salt
Garnish
1/2 cup crumbled Meyenberg Garlic & Chive Jack Goat Cheese
4 fresh basil sprigs
1. Sauté green onions in butter for 2 minutes over medium heat. Add garlic and sauté for 1 minute. Pour into a large bowl. Add salmon, cracker crumbs, eggs, cream, salt, and pepper. Stir until mixed. Cover and chill for 30 minutes, then shape into 8 cakes.
2. To make drizzle, stir tomato soup, wine, vinegar, and cream together in a small saucepan. Cook over medium heat for 3-4 minutes until mixture just begins to boil. Remove from heat and stir in basil and salt.
3. Heat half of the oil in a large skillet over medium heat. Cook four cakes at a time for 3 minutes per side, adding remaining oil for second batch. Drain on paper towels. To serve, arrange two cakes on each serving plate. Spoon drizzle over cakes. Sprinkle with cheese and top with a basil sprig. Serve immediately.
The 2008 Recipe contest is sponsored by:
Blue Diamond • Crown Prince • Myenberg • Imagine • Kikkoman • Organic Valley • Mori-Nu • Rachel’s Dairy
Find this article at:
http://www.deliciouslivingmag.com/food/recipes/reader-recipes/ranch-salmon-cakes/index.html
Deep Conditioning
You can give up the fancy conditioners and hot oil treatments, too. For conditioning you have many options.
Light conditioning
If you just need to replace your usual, everyday conditioner dab a very small amount of coconut oil on towel-dried hair and leave in. this works on dry hair that needs some taming throughout the day, too.
Deeper conditioning
For deeper conditioning, comb coconut oil through your hair and leave in overnight (place a towel over your pillow). Wash it out in the morning. If you don’t want to leave it in overnight you can put it in your hair an hour or just before washing.
Mayonnaise treatments are cheap, easy, and do wonders for your hair. A warning, though, some people can’t tolerate the smell. Simply comb mayonnaise through your hair, pile it on your head or put in a bun, cover with a plastic grocery bag or shower cap, leave in for 10 to 30 minutes, and wash out.
Hot oil
This is so easy and works so well, you’ll never buy a hot oil treatment again.
In a double boiler, heat 2 tablespoons olive oil and 2 tablespoons coconut oil until warm. Let it cool some if needed. Don’t burn yourself!
Heat a towel by soaking it in hot water. I boil water and pour it over the towel in my kitchen sink.
Comb the warm oil through hair, pile it on your head. Cover with the warm towel. Cover that with a plastic bag or plastic wrap. Leave in 10 to 30 minutes. Wash out.
Posted by Sandra Yvonne Duke
http://www.realfoodforhealthandpleasure.blogspot.com/
Ditch Your Shampoo
You don’t need it. Shampooing is one of the worst things you can do for your hair. It strips it of all its natural oils, drying your hair and damaging it, while at the same time stimulating the oil glands in your scalp to produce too much oil in an effort to keep up. The end result is dry hair and oily roots, prompting you to wash even more often.
Professionals (such as models) who must have beautiful, healthy hair will go days or weeks without shampooing, only washing their hair immediately before a shoot or other event.
The solution
Wash with baking soda and lemon juice. First make a thin paste of baking soda and water, pour and massage it into your scalp. Let it sit for about 10 minutes if you can. Then rinse with lemon juice diluted in water.
If you are used to using shampoo every day or every other day, it could take a couple of weeks to see good results. Your scalp will need time to adjust and slow down on the oil production.
You will still need to condition your hair some. I recommend dabbing a small amount of coconut oil on towel-dried hair. No need to rinse it out. You can use olive oil, if you prefer.
Posted by Sandra Yvonne Duke
http://www.realfoodforhealthandpleasure.blogspot.com/
http://realfoodforhealthandpleasure.blogspot.com/search/label/sore%20throat
Bone Broth Benefits
If you aren’t making your own bone broth (stock) you should start. Not only are the health benefits unbelievable, it is also very cheap. If you have bones as leftovers you can use them. If not you can buy bones cheap.
Making stock is easy! Throw the bones in a pot add water, a splash of vinegar to pull the minerals out of the bone, and seasonings if desired. Simmer for several hours – five hours will do, overnight is great. You can do it on the stove or in the crock pot. The easiest way is to throw the bones from your meal in after dinner and let it slow cook.
What’s in real bone broth?
Calcium
Phosphorus
Magnesium
Potassium
Sulfate
Fluoride
Collagen
Chondroitin sulfate
Hyaluronic acid
Glycine
more…
The amount and types of substances in your bone broth will depend partly on the types of bone you use. Bone marrow and cartilage provide the most beneficial ingredients.
Bone broth is good for
Joint health
Asthma
Cancer patients
Immune system
Cold, flu, sore throat
Digestive problems, including inflammatory bowel disease
Many other health conditions
Unlike most stocks, broths, and soup bases you can buy at the store, homemade bone broth does not contain MSG and you control the sodium level. Store-bought broth and stock typically does not have all of the nutrients and health benefits of homemade.
You can use it to make soups, sauces, cook rice, or even sip it as a tea.
I recommend reading the following pages for more in-depth information on the health benefits of bones broth:
[live links on site]
Homemade Supplement & Super Food: Bone Broth
Traditional bone broth in modern health and disease
Posted by Sandra Yvonne Duke
The complete book of self sufficiency by John Seymour
[on line e-book]
http://www.scribd.com/doc/6449749/The-complete-book-of-self-sufficiency-by-John-Seymour
Self-Sufficient Gardening
by: John Seymour
[Deep Bed method- on line e-book]
The Self-Suffkient Gardener is a unique, detailed guide for the home gardener who wants to provide for all his own food throughout the year. Wherever you live and whatever the size of your garden -whether it be a large country plot, a small back. rrd or just an average suburban yard -*John Seymour’s practical, common sense advice will work for you. He shows you how to make the best use of your...
http://www.scribd.com/doc/8618639/SelfSufficient-Gardening
gardening secrets
Time for good old gardening tips now.
[on line e-book]
http://www.scribd.com/doc/2264384/gardening-secrets
The Practical Organic Gardening Guide
http://www.cleanairgardening.com Learn about the basics of organic gardening.
[on line e-book, with links for soil and compost]
http://www.scribd.com/doc/2074632/The-Practical-Organic-Gardening-Guide
Organic Gardening and soil
http://www.scribd.com/doc/9164754/Organic-Gardening-Soil
Organic Insecticides - Garden
Organic Insecticides For The Garden; Home & Garden
[a quick look says this is a good list of insecticides, I cannot copy this one. granny]
http://www.scribd.com/doc/8226741/Organic-Insecticides-Garden
Intensive Gardening For Profit And Self Sufficiency
Peace Corps Information Collection And Exchange, PROGRAM & TRAINING
http://www.scribd.com/doc/8301731/Intensive-Gardening-For-Profit-And-Self-Sufficiency
Note:
There are others here, also check the search for more subjects to take to google.
granny
Explore Documents in Health > Nutrition
page 1 of 3 on food and health
http://www.scribd.com/browse?c=100-nutrition
[Yes, I got carried away in google]
Will be interesting:
Could be useful:
I stopped googling here:
http://www.scribd.com/browse?c=100-nutrition&page=17
http://www.grouprecipes.com/45402/super-—delicious-soba-soup.html
Super - Delicious Soba Soup Recipe
Ingredients
* 2 cups vegetable broth
* 1/2 zucchini, cut into half moons
* 2 cloves garlic, minced
* 4 baby carrots, diced
* 4 oz Savoy cabbage, chopped
* 1” ginger root, grated
* 1 tsp grated lime zest
* 1 tsp lime juice
* 1 tsp chili flakes
* 2 oz Soba noodles
* 3.5 oz peeled, tailed and cooked small shrimp
Directions
1. Bring broth to a boil.
2. Add zucchini, garlic and carrots. Cook 3 minutes.
3. Stir in cabbage, ginger, lime zest and juice, chili, and noodles.
4. Cook until noodles are al dente, about 4 minutes.
5. Stir in shrimp and heat through.
6. Serve hot.
http://www.grouprecipes.com/25802/magic-hot-and-sour-soup.html
Magic Hot And Sour Soup Recipe
By lifesfullness
This is a very comforting soup that soothes a sore throat and warms the heart. I crave it often! Serve with buttered rice on the side.
Ingredients
* 4 cups chicken soup (homemade is best, but you can also use canned)
* Extra veggies (onions, carrots, mushrooms, tomatoes) as disired
* 1 garlic clove, chopped
* 4 slices fresh ginger
* 1/2 tsp hot pepper flakes, or real hot pepper
* 2 tbsp cornstarch
* 1 tbsp vinegar
* 1 egg (optional)
* salt and pepper to taste
Directions
1. Heat up your chicken soup.
2. Add garlic, ginger, hot pepper.
3. Simmer chicken soup with the lid on for 15 minutes.
4. Dissolve cornstarch in a little water and stir into soup.
5. Add vinegar.
6. Simmer at least 5 minutes more with lid on.
7. If using egg, beat lightly in a bowl, then beat into soup. Cook a few more minutes.
8. Serve with a side of buttered rice.
http://www.grouprecipes.com/2739/homemade-bratwurst-patties.html
Homemade Bratwurst Patties Recipe
By thepiggs
I found this recipe and changed it to my taste. The original called for grinding the meat but it was much easier to buy the meat already ground.
Ingredients
* 1 lb 85% lean ground beef
* 2 lb lean ground pork
* 2 ¼ tsp Kosher salt
* 1 ¼ tsp ground nutmeg
* 1 tsp ground mace
* ½ tsp caraway seeds
* ¼ tsp onion powder
Directions
1. Completely mix ground beef and pork together. If you have a butcher, you might want to have them mix it together for you.
2. Combine all seasoning and add to meat mixture.
3. Hand mix the meat and seasoning until completely mixed together.
4. Divide mixture into two equal parts. Make 6 - 4oz patties from each part.
5. Chill or freeze until needed.
6. Can also be hand rolled into long sausages, similar to links.
7. If you should choose to stuff bratwurst into casings, mix ½-¾ cup water to meat mixture.
8. Stuff casings, being careful not to tear. Tie ends with butcher twine.
9. Allow the meat to chill for at least 8 hours before cooking.
10. The original recipe called for grinding lean beef and pork. If you choose this method, run the meat through the grinder three times.
http://www.grouprecipes.com/67501/sausage-potatoe-pepper-skillet-meal.html
Sausage Potatoe Pepper Skillet Meal Recipe
By jlv1023
Put this together and it was so good, sort of sausage & peppers with an extra something
Ingredients
* 8 links of sweet or hot sausage links cut up
* 1 medium onion chopped
* 5-6 medium potatoes, chopped into 1/4” to 1/2” square
* 1 large green pepper chopped
* 1 tomatoe chopped
* 4 garlic cloves minced
* 1 small can of drained sliced mushrooms
* olive oil
* Smoked paprika
* Italian Seasoning
* Salt & Pepper
* Garlic Powder
* Parmesan/Romano Cheese
Directions
1. In large skillet, heat oil (about 1/4 cup)
2. Add onions, potatoes, garlic and pepper
3. Saute about 10 mintues
4. Add sausage links cut up into 1/2” slices & mushrooms
5. Saute about 10 minutes
6. Add seasoning, (I used about 3 tbsp smoked paprika, and 1/4 cup cheese) (all other to taste)
7. Cover and simmer till done about 20-30 minutes until meat is cooked and potatoes are tender
8. Nice loaf of hot bread and enjoy
http://www.grouprecipes.com/5714/smothered-sausage.html
smothered sausage Recipe
By chefjeb
Smothering is a classic cajun technique that other parts of the world know as braising. This dish pairs well with white beans and rice (posted) or hash browns, mashed potatoes or grits.
Ingredients
* 2 lbs fresh cased sausage (your choice)
* 2 bell peppers, chopped
* 2 onions, chopped
* 3 ribs celery, chopped
* 1/2 tsp salt
* 1/4 tsp each, black, white, cayenne peppers
* 1/2 cup parsley
* 1/2 cup green onions, chopped
Directions
1. Cover sausage in water in heavy skillet. Let cook until all water evaporates.
2. Continue cooking until sausage is browned.
3. Pour off any fat
4. Add onions, bell pepper, celery, salt, 3 peppers and add one cup water and scrape bottom of pan.
5. Cover and reduce heat to simmer for 45 minutes.
6. Remove sausages and let pan juices sit for 10 minutes to allow any grease to rise to top. Skim and dsicard any grease.
7. If thicker gravy is desired, add small amount of roux or cornstarch mixed with 1/4 cup water.
8. Return to heat and cook for additional 10 minutes
9. Add sausage ,green onion and parsley. and let cook for about three minutes.
http://www.grouprecipes.com/39187/homemade-sausage-patties.html
Homemade Sausage Patties Recipe
By wynnebaer
From Gourmet Magazine
Ingredients
* 1 onion, chopped finely
* 2 tbls plus 1 tsp. veg. oil
* 1/2 cup bread crumbs
* 2 tbls. milk
* 2 lb. ground pork (not the lean stuff)
* 2 tsp. salt
* 1 tsp. white pepper
* 1/4 tsp. freshly grated nutmeg
* 1/4 tsp. cinnamon
* 1/4 tsp. cayenne pepper
* 1/8 tsp. ground cloves
* 1 tsp. thyme., finely chopped
* 1 tsp. sage, finely chopped
* 2 large egg yollks
Directions
1. Saute onions in 2 tbls oil until tender
2. Cool
3. Stir together bread crumbs and milk and let stand until crumbs have absorbed all the milk
4. Add all ingredients to large mixing bowl and stir with fork until well blended
5. Form mixture into 3 inch round patties about 1/2 inch thick
6. Add 1 tsp. oil to skillet and heat to hot but not smoking
7. Cook patties on both sides, turning once for about 4-6 minutes
8. Drain on paper towels
http://www.grouprecipes.com/74482/apple-sausage-patties.html
Apple Sausage Patties Recipe
By coffeebean53
Here is one I found on the internet that has become a favorite of ours as it is sooo good. The 50 minute prep time incudes a 30 minute chill time. And this recipe can be made ahead the night before. :)
Ingredients
* 1/3 c. chopped onion
* 1 lb. bulk pork sausage
* 1 medium apple,(approx 1 c. ) peeled, finely shredded
* 1/2 tsp. rubbed sage
* Dash ground red pepper
Directions
1. Stir together all ingredients in a large bowl. Shape into 12 (3”) patties. Cover and refrigerate for at least 30 minutes.
2. Heat a 10’ skillet over medium-high heat. Add sausage patties; reduce heat to medium. Cook 5 minutes; turn. Continue cooking until patties are no longer pink (3-5 minutes).
3. Can be made ahead of time.
http://www.grouprecipes.com/49088/turkey-sausage.html
Turkey Sausage Recipe
By katscon51
This is very good as it is but if you like you can add a couple of tablespoons of minced onion. This is very low in fat and cholesterol.
Ingredients
* 16 ounces ground turkey
* 4 egg whites, beaten slightly
* 1 1/2-2 teaspoons on ground sage
* salt and pepper
* 4 tablespoons water
Directions
1. Mix all ingredients in a bowl.
2. Form into patties.
3. Spray a non-stick skillet with some Pam. (you may also add a couple of tablespoons olive oil to the skillet if you like)
4. Fry patties, browning on both sides.
5. When nearly cooked, add water, cover, and cook a minute or two more on low heat to cook through.
http://www.grouprecipes.com/76819/breakfast-turkey-sausage-patties.html
Breakfast Turkey Sausage Patties Recipe
By coffeebean53
A healthy, delicious start to any day. Found on internet
Ingredients
* 10 oz Ground turkey
* 1/2 ts Dried sage
* 1/2 ts Dried thyme
* 1/4 ts Rosemary; crushed
* 1/4 ts Salt
* 2 ts Olive oil
Directions
1. In a medium bowl, with a fork, combine all the ingredients except the oil. Shape into 8 equal 1/4” thick patties.
2. In a large nonstick skillet, heat the oil. Add the patties; cook 10 minutes, turning once, until browned on both sides.