Stir together first 6 ingredients in a small saucepan.Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup.Pour mango mixture though a wire-mesh strainer; disc ...
In a pyrex bowl mix the yogurt, vinegar, mustard& sugar.If you want to make it ahead you can cover it and store in the fridge for 3 days. ...
After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.Add in Splenda, stir well.Add in cold water.Pour into 1/2 cup serving dishes o ...
Puree vinegar, sugar, Worcestershire, chile, cilantro, salt, anise, cumin, and garlic in a blender; pour into a 4-qt. saucepan with ketchup. Cook, stirring, over medium heat, until thickened, about ...
Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to si ...
In a blender place all ingredients and blend for several minutes.The onion should be well pureed but still give some texture to the dressing.Adjust seasonings to taste and blend for an additional mi ...
Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top q ...
Mix beef, garlic and dry soup mix thoroughly.Shape into a loaf and place on sheet of heavy duty aluminum foil that has been sprayed with Pam to prevent sticking.Spread the mushroom soup over the top ...
Chop onions into small pieces and cube potatoes into small cubes.Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt ...