ith aioli and a few sliced green onions for garnish.
For the sauce
ooking, Soak bread in milk for 10 minutes; squeeze hard to
arlic in a bowl; refrigerate for 15 to 30 minutes to
boil 16 ounces of water for pasta, add a pinch of
Set aside ingredients for aioli to be mixed separately.
he 1/2 cup pecans for the crust in a food
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
iling water and set time for 7 minutes and 30
teaspoon seafood seasoning. Serve aioli sauce alongside patties.
For the sauce:.
In a medium bowl,
For the polenta, bring stock and
For Chimichangas: Place 1 candy bar
Mix the meats together very well.
Mix egg, milk and cracker crumbs together; add to meat mixture and blend thoroughly.
Place mixture in a bread pan and bake at 350F for 45 to 60 minutes.
For the sauce: Place horseradish in a small saucepan.
Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth stirring constantly.
Remove from heat, pour over egg yolk, stirring constantly and return to saucepan; cook for 30 seconds.
Serve at once.
ell and marinate for 30-60 minutes.
For the sauce heat oil
Directions for the meatballs:
In a
b>for 6 to 7 minutes, or until the sauce is thickened.
For
dd celery salt, salt, hot sauce, and eggs. Pulse until smooth
uice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in
Soak the noodles for 1 hour and drain.
Mix all the ingredients for the sauce in a small bowl until