hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two
Serve warm.
Bread Pudding Sauce Recipe.
Mix everything together and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Prepare Burger Spread, set aside.
Prepare grill for direct cooking.
Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers.
Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time.
Remove burgers from grill. Place burgers between buns; top each burger with \"Recipe#377604\".
Spoon 1/2 cup enchilada sauce into a greased 13\" x
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
Place everything in a blender. If it's difficult to blend, add a bit of milk. Blend until smooth. Best if refrigerated for a half day or so.
ish, cheese, lettuce and tartar sauce. Flip the bun top onto
br>My Note: Double the recipe because its going to go
Preheat an outdoor grill for medium high heat and lightly oil grate.
In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
or 2 hours.
Prepare sauce by melting margarine in a
Marinara Sauce: Combine onion, chicken broth, garlic,
his mixture).
When the sauce is piping hot, and the