Remove stems and seeds from dried chiles, and break chiles into smaller pieces.Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.In the mea ...
Grease and flour 10\" springform pan.For cake:Beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes.Combine flour, poppy seed, baking soda and salt.Add to butter mixtu ...
Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stoma ...
Combine the first 5 liquid ingredients.Add brown sugar and red pepper flakes.Use a whisk and mix well.Put in sealed containers to freeze or keep in the fridge. ...
Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.Add parsle ...
Trip fat from pork roast.Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.Put pork roast in crock pot. Mix together the remaining ingredients (except sauc ...
In a medium sauce pan,whisk together the mustard and vinegar.Add all other ingredients and bring to a rolling boil.Pour over chicken pieces and bake in 350 degree oven for 1 1/2 to 2 hours. ...
Juice two limes into a bowl big enough for you to whisk your dressing.Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.Grate the small chili (red pepper flakes may be substituted here ...
Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.Pour the oil through a strainer and discard the zest. Transfer to a jar and sto ...
Combine lemon juice through brown sugar. Whisk until the sugar has dissolved. Add in the oil and continue to whisk until it has emulsified.Pour over chicken breasts in a zipper bag or non-reactive c ...