Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!
In blender, combine strawberries, sugar, egg, spices and milk; blend until mixture is a thick \"shake\" consistency.
Good for breakfast, snack or dessert.
nd discard. Using a stick blender, puree the chowder directly in
To make pastry: Use pastry blender or fork to cut butter
oaf.
Adapted from Williams-Sonoma Kitchen Library Series,Muffins
ub, whiz ingredients in a blender or spice grinder until well
ff heat. Using a hand blender if you have one, liquefy
inish the soup. Using a blender or food processor, working in
Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.
Preheat the oven to 400\u00b0F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
In a 12-inch ovenproof ...
hand-held or standing blender, puree the soup until smooth
n a food processor or blender with a little of the
In a large sauce pan or dutch oven, heat oil. Add onion and carrot, sautee until tender. Move to side of pan and add turkey, salt and oregano. Cook and crumble turkey until thoroughly done. Add tomatoes, green onions, Williams Chilli Seasoning,lime juice, and chicken stock. Bring to boil. Cover and simmer at least one hour, but more wont hurt. When ready to eat, add black beans and heat through. Serve with sour cream, cheese, tortilla chips if desired.
Crumble and brown ground beef in large skillet.
Drain.
Stir in tomato juice, Williams chili seasoning and beans.
Simmer 10 minutes.
Garnish with cheese and onion.
Makes 6 to 8 servings.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Brown ground beef in skillet, drain.
Add Williams taco seasoning, Ott's famous dressing, kidney beans and picante sauce to meat.
Bring to a boil and reduce heat to simmer for 15 minutes.
Cut up lettuce, tomatoes and black olives.
Crush chips. Add to meat mixture with desired amount of Cheddar cheese.
Ready to serve
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute