Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.Melt butter in a separate skillet ov ...
Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. Set aside. Beat the sugar and the eggs with a mixer until it starts forming bubbles. In ano ...
In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving. ...
In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the wh ...
Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth. ...
Melt coconut oil in a skillet over medium-high heat; saute shallots in hot oil until softened, 5 to 7 minutes. Remove from heat, cool slightly, and stir in flour until no lumps remain.Return shallot ...
Place the shredded cabbage in a large bowl, and drizzle olive oil over it. Toss until evenly coated. Season with garlic powder, lemon juice and cilantro, and stir to blend in all of the flavors. ...
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy. ...
Heat the oil in a small skillet over medium heat; cook the lentils, mustard seed, and red chile peppers in the hot oil until the seeds start to burst. Remove from heat and add the green chile pepper ...
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove ...