We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God.
Henry Blackaby

If atheists are right that we are the product of mindless unguided natural processes, then they have given a strong reason to doubt the reliability of human cognitive faculties and therefore inevitably to doubt the validity of any belief that they produce – including their atheism, their biology, and their belief in naturalism – would therefore appear to be at war with each other in a conflict that is nothing at all to do with God.
Alvin Plantinga, Notre Dame

Marinated Portobello Mushrooms On Mesclun With Potato Rin

0
(0)
CATEGORY CUISINE TAG YIELD
Cklive06 4 Servings

INGREDIENTS

1 Baking potato, scrubbed
Olive oil, for brushing
potato
2 T Red wine vinegar
1 t Dijon mustard
Salt, to taste
Freshly-ground black pepper
to taste
6 T Extra-virgin olive oil
1 T Chopped fresh herbs
such as thyme rosemary
chives etc.
1 t Minced garlic
4 Portobello mushrooms, stems
discarded
And the caps wiped clean
4 c Mesclun or other lettuce –
loosely
Packed), Packed

INSTRUCTIONS

Slice the potato very thin using a mandoline or other hand-held
slicer. Brush a baking sheet with oil and arrange the slices in a
circle, overlapping them slightly on the sheet. Brush the potato  rings
lightly with the oil and bake them in a preheated 375 degree  oven for
10 to 15 minutes or until they are golden. Transfer them  carefully to
paper towels to drain and sprinkle with salt to taste.  In a bowl whisk
together the vinegar, mustard and salt and pepper to  taste. Slowly
whisk in the oil and then add the herbs and garlic.  Arrange the
mushrooms in one layer in a jelly roll pan and sprinkle  half the
dressing over them. Let them marinate for 30 minutes at room
temperature. Roast the mushrooms in the preheated oven for 10 to 15
minutes or until tender. Slice thin on the bias. Toss the mesclun  with
the remaining dressing and mound one-fourth of the salad on each  of 4
plates. Fan out the mushroom slices on top of the salad and top  each
plate with a potato ring. This recipe yields 4 servings.  Comments: The
original recipe title as listed is "Marinated Portobello  Mushrooms On
Mesclun With Crispy Potato Rings".  Recipe Source: COOKING LIVE with
Sara Moulton From the TV FOOD  NETWORK - (Show # CL-D266 broadcast
04-26-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-04-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s coming. Justice: It’s coming”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?