Cleand mushrooms; remove stems. Slice small mushrooms; chop large ones.In large nonstick skillet, heat oil over medium-high heat; cook mushrooms and shallots, stirring often, until softened, about 5 ...
Place all ingredients in blender and mix on high for about 30 seconds. ...
Saute onion in butter until tender. Add the honey, lemon juice, soy sauce and orange peel. Gradually blend the cornstarch into the orange juice. Stir until smooth and add to the onion mixture. Cook ...
In a small bowl, whisk the lemon juice, mustard, honey, dill and salt.Whisk in the oil in a slow stream, then whisk in the water until smooth.Serving size: 1 1/2 tablespoons. ...
Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender.Adjust all seasonings to suit taste, including the suga ...
In a saute pan, add the olive oil and the mushrooms first.Let the mushroom get color (remember color adds flavor), so do not stir them.After a few minutes, add the onions.When mushrooms & onions are ...
In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.Taste, and adjust seasonings to taste.Cook over low heat, stirring frequently, for 25 minutes or ...
In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.Mold the fish mixture into balls the size and shape of an egg (if the ...
Puree all ingredients in a blender or food processor until smooth.Taste and adjust seasonings if necessary. ...
In 2-quart saucepan combine all ingredients.Stirring constantly, bring to boil over medium heat and boil 5 minutes.Brush frequently on ham during last 1/2 hour of baking. ...