Grind cinnamon, ginger, mustard, cayenne and peppercorns with a mortar and pestle until thoroughly blended.Combine with remaining ingredients in a medium bowl, and stir until well blended.Use on por ...
Put coconut milk,white part of scallions, garlic,ginger, salt and pepper in a large skillet, Stir over medium heat until well blended, just a few minutes.Cook asparagus and carrot spears in microwav ...
Mix dry mustard with vinegar and let stand in refrigerator overnight.The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.Cook slowly, stirri ...
Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, t ...
Fill a large glass to the top with ice.Add in all liquids.top with fruits. ...
Combine wine, onion, garlic and honey in a medium saucepan.Bring to a simmer; simmer 5 minutes.Remove from heat.Strain into a 4 cup measuring cup with a pouring spout.Cool slightly.Combine dry musta ...
In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, ...
If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.Finely chop the tarragon leaves.Heat olive oil over medium-high heat in a ...
Mix all ingredients with an electric mixer on medium speed until smooth.Refrigerate at least 2 hours before serving. ...
Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.Calories: 121 | Total Fat: 0g | Cholesterol: 0mg. ...