Combine well in large bowl until tomatoes are in fine bits (I prefer to use my hands).Refrigerate 3-4 hours to allow flavors to mix.Pour over tostada and sprinkle with parmesan cheese. ...
Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking ...
Warm the Olive Oil in a pot and add 2 cloves of Garlic. Once Garlic browns, remove it.Remove pot from heat. Toss in Basil and remaining Garlic. Add Tomatoes and return to heat.Season with Salt and P ...
Place venison chops in a bowl or zip-lock plastic bag.Add canola oil and gin or aquavit and mix to coat chops well.Cover bowl or seal bag.Refrigerate for 24 hours.Remove from refrigerator fifteen mi ...
Sauce Prepare sauce by placing all ingredients except for ice cream in blender.Reserve raspberry sauce and ice cream for garnish.Pancakes-6 Combine egg, butter and milk.In a seperate bowl add flour, ...
Combine first four ingredients and set aside. In large saucepan, combine combine ketchup, vinegar, water and onion. Stir in dry mixture. Bring to a rolling boil, reduce heat and cook uncovered 1 1/4 ...
Melt butter in saucepan.Stir in flour and gradually add cream.Blend well.Cook over low heat until thick and smooth; stir constantly.Blend well and add salt and cayenne.Beat in egg yolks and continue ...
Preheat oven to 425\u00b0F with rack in lower third of oven so vertical chicken will not touch top of oven.Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10\ ...
Combine all ingredients in a small bowl and whisk until smooth.Chill 1/2 hour before serving. ...
NOTE if using American Eggplant, use baby eggplant and it should be peeled. Slice the same way.Heat saute pan over high heat with some broth then add ginger, garlic and eggplant slices; stir fry unt ...