PREP: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg por ...
For the confit.Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be pok ...
Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.Lower the heat and cook ...
In a blender or food processor, blend together the tofu, vinegar, maple syrup, dill, salt and pepper until smooth and creamy.Add pickles and pulse until pickles are chunky. Serve chilled. ...
Preheat oven or toaster oven to 400 degrees.Spread one side of each bread slice with butter or margarine; place on an ungreased baking sheet.Place a meat slice on top of each slice of buttered bread ...
Drain the tuna and mash well with the mayo until it is really soft.Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of t ...
Place 5 oz of juice (mixed with a small amount of sugar if desired) into six popsicle molds or you can use small dixie cups, or an ice cube tray with popsicle sticks.Freeze until firm. Enjoy! ...
Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.Drain mixture in a colander, rinse under cold water and drain again, pressing out any ...
1. In a food processor, finely chop the cucumbers, peppers, onion, and celery, being careful not to grind them into puree.2. Pour the veggies into a large bowl and add your salt. Cover with water an ...
drain pickles and pat dry.arrange deli lunch meat on dry large cutting board.spread room temp cream cheese on meat.put pickle on meat and cheese wrap up and cut in half.place pickle wraps in refrige ...