Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until ...
Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, ...
Place frozen raspberries in hot water for 5 minutes to thaw slightly. Empty sherbet into a large bowl. Stir in raspberries and bananas. Place bowl, covered, in freezer until firm. ...
Melt butter over low heat and blend in ornstarch, then syrup and milk.Bring to a boil.Stir and cook until thick.Continue cooking 2 or 3 minutes more, stirring frequently.Remove from heat, and let co ...
In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, ...
Rinse salmon with water; pat dry with paper towels.Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cov ...
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, an ...
Preheat the oven to 425 degrees F (220 degrees C).Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on ...
Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend ...
Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.In a large bowl, gently stir ...