Preheat oven to 400.Add tomato, onion, bacon and garlic to roasting pan. Drizzle with olive oil, stir to coat, and spread evenly in pan. Roast for 15 minutes.Carefully remove pan from oven and add v ...
Whisk together first 5 ingredients.Gradually add oil, whisking until well mixed.To thin consistency, add apple juice until desired texture is achieved.This dressing can be store up to 5 days in the ...
Combine all of the ingredients in a non reactive saucepan, stirring well to mix. Bring to the boil then reduce the heat to simmer, uncovered , until sauce thickens, stirring regularly for about 20 m ...
Place all the ingredients in a saucepan.Whisking continuously, bring to a boil.Reduce heat but continue to whisk and cook for 2 minutes.Add preferred flavouring such as cheese or parsley.Season to t ...
Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercor ...
MANGO CHUTNEY: Can be stored up 2 weeks.In a saucepan, heat oil over medium-high heat until hot but not smoking.Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red p ...
In saucepan, combine sugar, margerine, water and syrop.Cook over medium heat stirring constantly until mixture comes to a full boil.Boil 3 minutes.Remove from heat.Immediately add chocolate chips.Be ...
In a blender or food processor, add all the ingredients.Blend until smooth.Store in a glass jar with lid.Chill for a hour or overnight before serving.Keep in refrigerator up to 2 weeks.NOTE: If you ...
Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.Gradually whisk i ...
Set oven to 350 degrees.Season the chicken pieces with salt and pepper.heat oil and butter in a large Dutch oven over medium heat.Add in the chicken pieces and brown on both sides; remove and set as ...