Dice onions.Saute in butter.Add to make syrup:2 cups brown sugar, 1/4 cup prepared mustard, salt, pepper and garlic powder.Stir frequently and simmer 2 hours.Can make 1/2 batch. ...
Blend all ingredients, except oil, in blender.Then add oil and blend again.Shake before using. ...
Beat egg yolks.Add 1/4 cup water, vinegar, salt and sugar. Stir into boiling water until thick on moderate heat.Add lemon extract. ...
Cook first 4 ingredientsabout 1/2 hour, then thicken a little with a smooth cornstarch and water mixture.Simmer until ready to serve. ...
Mix ingredients and simmer for about 45 minutes.Very good over pasta. ...
Add boiling water to gelatin, salt and spices in bowl; stir until dissolved.Add cranberry sauce and orange rind.Chill until thickened.Fold in apples and oranges.Chill until firm, about 4 hours or ov ...
Cook the chicken, celery and onions together.While this is cooking, mix the Stove Top, cornbread stuffing mix, eggs, sausage and sage seasoning (to your taste) together.When chicken is done, remove ...
Melt butter in heavy fry pan or Dutch oven.Saute onion and garlic 5 minutes; add mushrooms and meat, browning lightly.Add celery, stock, wine, tomato paste, tomato, salt, pepper, parsley and flour.M ...
Blanch cook fresh asparagus until crisp-tender and rinse under cold water.If using frozen spears, thaw and drain well. ...
Mix everything together, except the milk. If too thick, add enough milk to reach pouring consistency. Refrigerate 1 to 2 hours to allow the flavors to develop. ...