In saucepan add mustard and slowly add vinegar with a whisk keeping mustard from being lumpy.Then add rest of ingredients, stirring until smooth; let simmer for 2 hours stirring often.To thicken sau ...
Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and saute chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.Set chicken aside, and keep warm.A ...
Pre-heat oven to 350 degrees.Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.Arra ...
Mix all together and slather onto a brisket.Bake at 325F for 25 minutes per pound, or 32-35 minutes for well done! ...
Combine ingredients in mixing bowl.Stir sauce into shredded cabbage right before serving. ...
In a blender chop garlic cloves and then add next 8 ingredients (oil - salt), blending until smooth.Pour mariade over fish and let marinate for 2-4 hours.Discard marinade and grill fish and tomatoes ...
Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercor ...
MANGO CHUTNEY: Can be stored up 2 weeks.In a saucepan, heat oil over medium-high heat until hot but not smoking.Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red p ...
In saucepan, combine sugar, margerine, water and syrop.Cook over medium heat stirring constantly until mixture comes to a full boil.Boil 3 minutes.Remove from heat.Immediately add chocolate chips.Be ...
In a blender or food processor, add all the ingredients.Blend until smooth.Store in a glass jar with lid.Chill for a hour or overnight before serving.Keep in refrigerator up to 2 weeks.NOTE: If you ...