in a small saucepan heat all ingredients and cook over low heat for 1 hour.remove from heat, cool.store refrigerated in container with tight lid. ...
Combine all ingredients and keep chilled til ready to use. You can make this salad an hour or so ahead of time. ...
Place tuna in a bowl, cutting it into several pieces if necessary.Add olive oil, the garlic, thyme and lemon peel.Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in th ...
Boil the sliced beef about 2 hours, or until tender.Melt the butter and mix with the flour.Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).Cook for ...
Peel and cube potatoes. Boil until just tender.Mix all other ingredients in a medium size bowl.Drain cooked potatoes and let cool completely.Mix potatoes into mayonnaise mixture.Serve or refrigerate ...
Place the cucumber in a colander and sprinkle with salt. Let stand for 2 hours. Rinse well under cold water. Pat dry with paper towels. Cut into thin slices.Combine the vinegar, sugar and fish sauce ...
To make the pickled fennel, combine fennel, garlic, vinegar, sugar and thyme leaves in a medium bowl. Set aside for 30 mins. Before serving, drain fennel and discard liquid.Divide oil between 2 larg ...
Spread both slices of bread with butter. Layer pickles on one slice. Top with corned beef. Season to taste. Top with remaining bread slice. Cut in half diagonally to serve. ...
Wash chickens under cold water; pat dry inside and out with paper towels. Cut along both sides of backbone with kitchen scissors; reserve bones. Place chickens, breast-side up, on cutting board. Pre ...
Combine all ingredients and 1/2 cup water in a medium bowl. Season to taste. ...