Cook the pasta according to the package directions. When it's done, drain and reserve a little of the cooking water (1/2 cup or so). Return to the pot and keep warm while the sauce cooks.Meanwhile, ...
Melt butter in a 2 qt saucepan over medium heat.When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.Gradually whisk in the milk.Bring the sauce to a simmer.Simmer ...
Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork. Add 2 tablespoons of water and blend again.It may seem runny at first, but just stir a little more -- t ...
Tear lettuce into bite-size pieces, you should have about 12 cups.Cover and refrigerate until well chilled.Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or ...
Combine all ingredients in saucepan.Bring to boil, cover, and reduce heat to simmer for 20-25 minutes.Remove from heat cooling slightly.Blend to liquefy.And enjoy a very tasty healthy BBQ sauce. ...
First whisk the walnut oil, cider vinegar, sugar and salt in a small bowl until the sugar has dissolved, and set aside at room temperature.Prepare salad ingredients, and toss together in a salad bow ...
Mix the herbs and vinegar together in a jar.Seal and leave in a warm place for 2 weeks, shaking often.Strain the vinegar through cheesecloth and then through coffee filter paper.Pour into sterilised ...
Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.Bring 1 cup cider vinegar, 1 teaspoon salt, ...
In a processor blend the onion, ginger, lemon grass, coriander and garlic until chunky but chopped.Add soy, sugar, breadcrumbs, tofu and egg and blend until just mixed.Flour our hands and form spoon ...
Mix all ingredients together and keep for no more than 2 weeks. I do not keep it in the frig, it thickens the oil if you use olive oil. ...