Place in small container, mix well.Serve immediately or put in refrigerator. Lasts for about a week. ...
Over medium-high heat, saute minced onion and ginger in 1 tablespoon olive oil in a saucepan until soft, about 5 minutes.Add rest of ingredients and bring to a boil. Reduce heat and simmer 20 minute ...
In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork.In slow cooker, ...
In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat 1/4-inch oil in a large saute pan over medium high heat. Drop by 2 tablespoons full and lightly press d ...
Blend onions, ginger and scotch bonnet chilies into a paste, peel plantains and blend together with spicy paste.Add salt and flour and mix well, If mixture is too soft, add a tablespoon or two of fl ...
Although quantities are close, they are only the starting point for the recipe.Whisk the mayonnaise until smooth and creamy, and set aside.Combine minimum amounts of all remaining ingredients except ...
Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again.Melt butter in a skillet over medium ...
Throw all the ingredients in a food processor or blender. Mix until smooth.It helps to leave it a short while after mixing to let the ingredients drip to the bottom and then mix again.OMAC: I triple ...
Pound chicken to an even thickness.In bowl #1 mix the flour, salt and pepper.In bowl #2 whisk the egg with mustard and garlic salt.In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.Dip ...
Preheat broiler to medium.Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.Then place the chicken, skin side down, in the bottom of a broiling pan, r ...