Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.Then add all remaining ingredients; stir. Refrigerate.Makes 1 1/2 cups marinade, enough to marinate about 12 servings. ...
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, on ...
Mix tahini and yogurt together. Stir in enough water so it has a nice consistency and then mix in parsley and tamari. ...
Mix all the ingredients, pour over meat, cover& place in fridge for up to 24 hours. ...
sear neckbones on all sides using olive oil, then set aside.saute in olive oil, onion, garlic and basil.add the wine and scrape pot with cooking utensil.add tomatoes, bouillon, neck bones, sugar.add ...
Mix the first 5 ingredients. Add honey, vinegar, lemon juice and onion.Beating mixture constantly with an electric mixer, slowly pour in oil.Store in the refrigerator.Serve with fruit. ...
Combine all ingredients in small saucepan over medium heat. Bring to a boil. Continue to gently boil for 5 to 7 minutes, stirring occasionally. Cool before serving. May be stored refrigerated up to ...
Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip t ...
Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.Whip the heavy cream and schnapps until ...