In a medium saucepan, heat olive oil lightly brown onions, stirring occasionally.Add chicken stock and bring to a simmer.Add remaining ingredients and bring to a boil.Cover saucepan and simmer for 3 ...
Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.Season to taste and serve, or refrigerate up to 3 days. ...
Melt butter in saucepan.Blend in flour but do NOT brown.Stir in broth and heavy cream.Cook quickly until sauce bubbles and thickens.Add salt and pepper to taste.Serve! ...
Whisk together the garlic, mustard, champagne vinegar, lemon juice, honey, hot sauce, salt and pepper in a large bowl.Slowly whisk in the oil until the dressing is emulsified.Or you can place all th ...
In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the ref ...
Roll chicken in flour to coat.Spray skillet. Add butter/margarine & melt. Add chicken breasts.Cook over medium heat until chicken is slightly browned (5-7 minutes). Turn chicken over, continue cooki ...
Place all ingredients into blender and mix.Store in jar in a refrigerator for 4 hours before serving.Cook time is chill time in refrigerator. ...
Juice orange.Finely chop chilli, orange rind and coriander.Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander. ...
Heat a large pot of water for cooking the spaghetti.Soften the shiitake mushrooms in water for 30 minutes. Remove stems and slice caps thinly. Chop green onions and green pepper into small pieces.In ...
Prepare the marinade first:.Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.Add the chicken and marinate, refrigerated, 30 to 40 minutes.Meanwhile, prepa ...