Preheat oven to 375F.Bend asparagus gently and allow to snap where they naturally break; discard end pieces.Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.Roast ...
Stir cornstarch into water with whisk and set aside.Melt butter in medium saucepan.Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.Stir in butter flavoring and serve over ...
Combine all ingredients in a jar with cap, shake well until all sugar or syrup has blended in with everything.Leave to cool in fridge for an hour or so before serving. ...
Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray.In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stir ...
Wash and pat dry the basil.Fill a wide-mouthed jar with the herbs.Add the vinegar to the jar.Cap jar and place in a warm spot out of direct light for at least 2 weeks.When the desired strength is re ...
Brown quail in butter, sprinkle with salt and pepper to taste.Remove petals from roses and grind with anise in a mortar.Separately brown chestnuts in a pan, then remove peels, cover with water and s ...
You will need a large roaster pan for this dressing.Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.Chop onion and celery finely, saute in one stick b ...
For the sauce, place first six ingredients in a processor and blend to a paste. Gradually add the oil, emulsifying the mixture. ...
Mix all ingredients together.Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).Marintate in refrigerator ...
Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve. ...