In med bowl whisk together first 5 ingredients.Continue whisking and whisk in oil slowly and continuouslyMarinade chicken 2 hours or more.Store in fridge up to 1 week. Shake before using. ...
Combine all ingredients except salt. Salt in the marinade draws too much moisture from the meat over an extended time.Pour over steaks and marinate from 4 hours to overnight.Cook the steaks over med ...
1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; saute 6 minutes on each side or until done.3. Remove chicken f ...
Heat a small saucepan over medium heat and stir together tomato sauce, brown sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard, and salt; bring to a simmer, then remove from heat and ...
Clean and wash kulfa saag/leaves (green mustard leaves) and then cut it thinly.Add saag in pot and cook on low flame.The leaves will release water during cooking and it will cook in its own water.No ...
In large, heavy kettle, saute onion and garlic in butter and oil until transparent.Add meat and brown over medium heat.Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire, bitters, s ...
Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly coole ...
Ill cocktail shaker with ice. Add muddled raspberries and everything but garnish.Shake well and strain into chilled martini glass.Pierce 2 raspberries onto rosemary sprig . Put into drink and serve. ...