Combine all ingredients.Store in an airtight jar away from heat and light.Will keep up to 6 months.Use 2-3 teaspoons per pound of meat.For extra flavor, toast whole peppercorns, cumin & coriander se ...
Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.Meanwhile, put the panko in a large, resealable plastic bag and crus ...
Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, co ...
Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.Heat oil in a large nonstick skille ...
-Combine first 6 ingredients; stir well. Cover and chill-Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; ...
Preheat oven to 400\u00b0F.Hold each asparagus spear at the top and bottom. Bend in half until it snaps, throw out the bottom portion, keep the top.Hold 3 asparagus spears together and wrap 1/2 a pi ...
Add one egg at a time beating till a right texture.Then add water and vegetable oil until right texture (make sure bubbly).Then add in half of powdered box cake and beat.Add second half until thick. ...
Clean and trim the cauliflower, adding the florets to a microwave safe bowl.Add the cream and butter to the bowl.Microwave for 5 minutes.Add the cauliflower and cheese to a magic bullet or food proc ...
Grind or shred all the vegetables, to the texture you would like.Place in a large bowl, add the pickling salt, mix well, cover and let sit two hours.Drain off liquids, and squeeze out well.Add all r ...
Mix all ingredients well, store in an airtight spice container. ...