Line a rimmed baking sheet with parchment paper.Heat the tablespoon of oil from the sun-dried tomatoes in a large saucepan over medium heat. Once the oil shimmers, add the green onions and cook unti ...
Combine berries and 1 cup water in saucepan. Bring to a boil then reduce heat to a simmer and cook for 10 minutes.Meanwhile, combine corn starch and 1/3 cup water until smooth.Stir corn starch/water ...
Blend all ingredients in a food processor or blender until smooth and creamy. ...
Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.Combine sugar, ClearJel, cinnamon and nutmeg in ...
Peel mangoes and slice so you have two halves from each fruit.Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.Remove from heat.Place nuts or coconu ...
Whisk water with flour until smooth; stir in syrup.Stir in egg.In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.Add butter & stir till melted.Pour into baked ...
In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 ...
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.Position an oven rack 6 inches from the broiler element and heat ...
Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.Place the peaches on a well heated grill ...
Lightly brown the canadian bacon over med heat.Add butter, onion, and carrots and saute for 5 minutes.Add water, lentils, salt and herbs. Cover and simmer on low for 20 minutes.Uncover and simmer fo ...