Whisk the mustard and the red wine vinager together in a small bowl. Slowly whisk in the sunflower oil until the mixture is thickened, then whisk in the remaining ingredients. ...
Cut garlic and ginger into smaller pieces.Put all the ingredients in the food processor and process until the dressing becomes creamy.Adjust the amount of ingredients to your liking. ...
Heat the oil in a frying pan. Saute the garlic till golden.Add water, soy sauce, and sugar. Stir until sugar is dissolved and the mixture is heated through.Add peanut butter and stir till well combi ...
In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.In a separate pot, prepare the tomatoes by bringing a pot of water to a boil and peeling and seeding. Add 2 tablespoons s ...
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken ...
Directions for cornbread:Preheat oven to 350.Combine all ingredients and mix well.Pour batter into a greased shallow baking dish.Bake for approximately 20 to 25 minutes.Remove from oven and let cool ...
Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.Can be made ahead of time and stored in the refrigerator.* A dr ...
Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.Hot pack in quarts or pin ...
preheat oven to 350.make the salsa picante:place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).pour into a s ...
Melt butter in heavy large pot over medium heat.Add carrots and saute 5 minutes.Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.Stir in sugar and vinegar.Cook u ...