o 350\u00b0F. Grease a foil-lined 9-inch square
rnflower well.
Bring to a boil, and when the cornflour
For cheesecake:.
Preheat oven to 325 degrees. Set a kettle of water
even layer.
Bake for 8 to 10 minutes.
eces. Heat butter in a heavy saucepan over medium heat
n place.
FOR THE CRUST: Use a food processor or
o 325\u00b0F and arrange a rack in the middle. Butter
d crumbs, mixing well with a fork. Press into the bottom
d up the sides of a 10-inch springform pan
FOR THE CRUST:
Preheat oven
tter and let cool. In a small bowl, combine the flour
50 degrees F.
Prepare a 13 x 9-inch baking
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
he butter and shallots into a pan and leave whilst the
Into a large, heavy-bottomed pan, mix
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.