pulverize the splenda and the cornstarch in the blender or food processor.In a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, I have ...
Heat a heavy skillet and saute sausage. Drain off fat and discard.Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.Pour in the wine to deglaze t ...
In a large resealable plastic bag, combine the first eight ingredients.Trim fat from steak and slice across the grain into 1/2-in. strips.Add the beef to bag; seal bag and turn to coat.Refrigerate f ...
Mix the 1st 4 ingredients in a small microwave dish.Microwave for 30 seconds, stir, then heat for 20 more seconds.Add butter and whisk for a minute until emmulsified.Serve drizzled on prepared seafo ...
Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.Reduce heat to low. Pour cream over it. Cover and cook over low heat about ...
In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tblsp.Cool slightly & stir into sour cream. ...
Stir together all ingredients in a small bowl.Use on any meat or fowl to be roasted or grilled.Make Ahead Tip: Cover and refrigerate for up to 4 days. ...
Preheat oven to 180 C / 350\u00b0F.Sift together flours, baking soda and salt until well combined.Cream butter, vanilla and sugar in the food processor until smooth and creamy.Add in the dry ingredi ...
Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I ...
Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of 1/2 lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.Remove 2 tbsp of the marinade then pour t ...