Puree pineapple and juice in a blender.In a medium bowl with the pureed pineapple, whisk in the mustard powder and cider vinegar. Cover and refrigerate overnight.Add the sugar, eggs and flour to the ...
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped.Pour in the lime juice, honey, balsamic vinegar, and salt ...
Mix marinade ingredients together.Pour over meat.Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque. I normally marinate for 1-2 hours if I'm organised enough. ...
In a large bowl, whisk the balsamic, olive oil, and salt and pepper.Carefully toss the cubed watermelon, blueberries, and parsley or mint.Let it chill for about 5-20 minutes in the fridge and eat up ...
Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautee the chicken to golden in the oil or lard. Add the white dr ...
In a medium saucepan, saute shallots and garlic in butter until softened.Add flour; cook and stir one minute.Stir in wine; cook one minute more.Slowly add cream, mixing until smooth. Add cheese; coo ...
Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.Add cinnamon, allspice, cloves, and nutmeg.Bring to boil, stirring often.Reduce heat to medium low and simme ...
mix the four and sugar together first in a pan.Add remainging ingredients and stir well.Bring to a boil.Pour over meatballs, ribs etc. ...
Prepare mustard according to instructions.Mix mustard, soy sauce and oil in blender. You can use any type of soy sauce you like, but tamara can get to salty, so a less salty version is better.Add ga ...
Preheat oven to 375\u00b0F. Grease and flour a 12-cup Bundt pan; set aside.In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until ...