In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes ...
To marinate: Place chicken in a nonporous glass dish or bowl.Pour wine over chicken, then sprinkle with tarragon.Cover dish and refrigerate to marinate for 2 hours.Preheat oven to broil.Remove chick ...
Place all ingredients in a jar, seal and shake vigorously for 10 seconds.Use immediately or refrigerate.Shake well again before serving over greens.If kept refrigerated, the vinaigrette should keep ...
Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks o ...
Combine mustard and vinegar. Add remaining ingredients except oil. Mix until well blended. Add oil and incorporate one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens. ...
Bring water and salt to a boil in a 4-quart pot. Add Broccoli florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish. ...
In shallow saucepan, bring 3 cups water and salt to boil.Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.Ad ...
Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.Heat your grill to medium.Combine hoisin and oil, and whisk vigorously, set aside.Brush ...
Preheat oven to 350 degreesF.Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.Bake for 15 minutes.Carefully transfer warm bri ...
Put the ham in a shallow container; pour milk over ham.Cover and refrigerate 8 hours.Remove ham from milk.Cut slashes in fat to keep from curling.Cook 1 slice of ham in 1 tablespoon oil in a heavy ( ...