In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pe ...
Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight con ...
Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.Preheat an outdoor grill for high he ...
Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).Serve over pasta. Sprinkle with parsley. ...
In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified. ...
Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with gro ...
Whisk together the apple juice, cider vinegar, basil, oregano, and salt. Refrigerate in a jar with a tight fitting lid for at least 2 hours; shake before serving. ...
Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.Ch ...
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl o ...
Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour ...