Combine 1 cup water and dried mushrooms in a saucepan over low heat, bring to a simmer, and cook until tender, about 10 minutes. Drain mushrooms, reserving cooking water. Chop mushrooms.Heat olive o ...
Place melon in bowl of a blender. Add sugar, vodka, rice vinegar, lime juice, and cayenne pepper.Blend on highest speed to completely liquefy, 1 or 2 minutes. Pour into ice cream maker and proceed a ...
Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally. ...
Heat oil in a deep fryer to 350 degrees F (175 degrees C).In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add th ...
Preheat oven to 375 degrees F (190 degrees C).Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.Bake for 20 to 25 ...
Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, a ...
Stir yogurt, mayonnaise, vinegar, and honey together in a large bowl. Gradually beat milk into the yogurt mixture until you reach your desired consistency; season with salt and pepper. Add coleslaw ...
Add nectarines to a blender; blend until smooth. Measure out 1 1/2 cups nectarine puree into a bowl. Immediately stir in lemon juice and refrigerate.Combine water and sugar in a small saucepan and b ...
In a large measuring cup, dissolve Splenda in water.In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.Pour mixture ...
Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and s ...