For the sauce:Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.Bring to a boil and si ...
In a jar with a tight-fitting lid, combine all ingredients. Cover and shake well, then refrigerate (will keep for 1 week). ...
FOR PIE:Melt olive oil, saute the onions until tender.Peel potatoes and cook in salted water until tender, mash them up.Flake salmon with liquids, incorporate with the mashed potatoes and cooked oni ...
Saute onion, celery and green pepper in a small amount of oil (about 2-3 Tbsp.) for 15 minutes.Add other seasoniongs and cook slowly over low heat for another 45 minutes.Use over beef or veal, pork ...
Peel and slice onion; set aside.Split whole chicken breasts.Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.Heat ...
Make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard ...
Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad wi ...
If using a blender, blend ingredients until super smooth; otherwise, whisk until as smooth as your workout takes you! ...
Preheat oven to 350\u00b0 degrees.Mix together ingredients.Let meat marinate at least one hour (marinate longer for more flavor).Cook in 9x13 baking dish for 30 to 45 minutes.Serve over rice. ...