Combine all ingredients and store in airtight container in a cool, dry place for up to 12 months.Follow directions below to make dip or dressing.For Dip: In a bowl, combine 1 tbl of dry mix with 1 c ...
Preheat oven to 375\u00b0F Place bacon on a slotted broiler pan and bake to crisp.Brush 1 side of each slice of bread liberally with melted butter.Stir together Dijon mustard and maple syrup in a sm ...
Heat oil in large fry pan.Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.Add shallots and garlic to chicken pan, stirring until onions are soft. Ad ...
In a jar with tight-fitting lid, combine canola oil, olive oil, balsamic vinegar, warm water, dijon mustard, salt and pepper.Cover and shake until well blended. Refrigerate, covered, up to 1 week.Va ...
Mix ingredients well in a pyrex dish.Cook in a preheated 275 degree oven for 1 1/2 hours.Stir every 20 minutes.Keep in a tightly covered container in the fridge. ...
In a blender add all but the oil.Whiz around to break up the garlic.Then open the top of the blender and add the oil in a slow thin stream.If this is too thick, add a little more oil.Put on your sal ...
Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl.Add to potatoes the minced celery, sliced green onions, ...
Trim the boy choy, removing any discolored leaves and damaged stems. Tear into manageable pieces.Heat a wok (or pan) until hot, add the oil and swirl it around.Add the bok choy and stir-fry for 2-3 ...
In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.Remove from heat. Pour in the ...
Mix all ingredients well and refrigerate ovedrnight for best flavour.This can be used on all seafood.Tastes good also, to.Sauce can be stored in the refrigerator for some time. ...