Blend all ingredients in blender and store in fridge until ready for use. ...
In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.In a mixing bowl, cream the butter; gradually add sugar, beating well.Add eggs, one at a time, beating well a ...
Using a 1 quart container Whisk all ingredients together until well blended. Seal well and all should last refrigerated 1-2 months.Refrigerate. ...
Stir mayo and sour cream in small bowl until blended.Add dill, mustard, garlic, and pepper until well blended.Cover and refrigerate up to 1 day. ...
Juice lemons.Shread Parmesan cheese, use 3/4 in dressing and top salad with remaining.Mix all ingredients together in a blender and enjoy. ...
Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.Add bouillon, celery and herbs and simmer, uncovered, until stoc ...
Preheat a large skillet over medium-high heat.Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.Brown the chicken on both sides, 3 minutes per si ...
In a small saucepan, combine all ingredients except cornstarch and water.Bring to a simmer.Cover and simmer for 10 minutes.Remove from heat.Using a slotted spoon, discard garlic and ginger.Dissolve ...
Make sure you have everything ready to go, the caramel is a fast process and the sugar will burn quickly.Heat the sugar on medium-high in a 2-3 quart heavy bottomed saucepan. Stir the sugar constant ...
Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add ste ...