Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.Two chi ...
Roast the peppers on the grill until they are black. Immediately after you take them off the grill, scape the burned skin. 1/2 them, remove the seeds and dice.Heat oil in a large saucepan over mediu ...
Mix all ingredients together with electric mixer and chill. Serve over green tossed salad.Enjoy! ...
Put a grill pan on a high heat and let it get screaming hot.Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. ...
In a large frying pan over medium heat, saute garlic and onion in oil until tender.Add Amaretto, simmer till reduced by half.Add chicken stock, simmer till reduced by half.Add whipping cream, simmer ...
In a large bowl, combine almond flour and salt.In a smaller bowl, combine oil, agave, vanilla and water.Mix wet ingredients into dry.Chill dough in refrigerator 1 hour.Roll out dough between 2 piece ...
Melt butter in pan and add the rest of the ingredients.Stir occasionally.Keep warm. ...
Put preserves in food processor; pulse till smooth. Transfer to small bowl. Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerat ...