Cook asparagus to your taste and drain, reserving liquid.Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.In saucepan melt butter, stir in four,and co ...
In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute. ...
Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sau ...
Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so. ...
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.Cover and chill until ready to serve.DO AHEAD: Can be prepared 1 day ahead.Keep refrigerated.To make 2 drinks, fill cocktail shaker ...
In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to \"ruffle\" ...
In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.Reduce heat to medium, add onions and cook, stirring, until ...
In small saucepan, bring rhubarb and water to a boil.Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.Remove from heat; cool slightly.Place the rhubarb in a blender or food processor. ...
Note you must use very finely ground pepper in this or it will clog the injector.Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector. ...
Pour both cans of necter into a medium sized sauce pan over medium heat.Peel the skin off the mango and peach and cut into 1/4 inch cubes and place into pot with the necter.Add remaining ingredients ...