Melt butter in a cast iron or other oven-proof skillet.Brown potatoes and carrots on medium/high heat for 5 minutes.Add onions and brown for 3 minutes more.Place in a 350F oven for 20 minutes.Stir i ...
Put aubergines in a bowl and sprinkle with the salt, allow to stand for 30 mins and then remove the resultant liquid and pat the aubergines dry.Heat the oil in a large pot and fry the seeds till the ...
Put water in blender.Measure in all except cheese.Blend til foamy.Pour into heavy saucepan, at high heat, stirring constantly.It should thicken in a few minutes.Remove and add cheese.Stir til cheese ...
Mix together the onions, apples, water, ginger, salt and mustard in a large saucepan.Put the cloves and allspice into a muslin bag and add to the saucepan.Bring to a boil. Reduce heat and simmer for ...
In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ing ...
Preheat oven to 450*F.Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin ...
In small microwave safe bowl, combine all ingredients with a fork. Mix well.Microwave on high about 30-35 seconds then mix again.Cover & refrigerate at least 6 hours to allow the flavors to meld.Thi ...
Using a blender or whisk, incorporate first six ingredients.Stir in red onion.Allow flavors to meld at least fifteen minutes. ...
Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.In a big bowl, combine cooled chicken, apples, walnuts, and celery.In a small bowl, combine the mayonnaise, honey, mustar ...
Combine water and cornstarch. Set aside.Puree raspberries and peaches, using all the liquid in the peaches.Combine puree and cornstarch mixture in a saucepan.Cook over medium heat, stirring constant ...