mashed potatoes and mash the whole mixture well.
Add
>the other side. Remove from the
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
ew raisins or nuts in the bottom of tart shells.
killet on medium heat. Cook the leek, stirring, until softened.
andoline, slice the cucumber thinly. Combine the cucumber with the remaining ingredients. Cover
ortions of the cooled liquid slowly into the cooled rice
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the Burgers
Preheat the oven to 425\u00b0F.
Bake potato wedges according to package directions.
For the lime mayonnaise, combine all ingredients in a small bowl. Cover; refrigerate until ready to serve.
Season salmon to taste. Heat oil in a large skillet on medium heat. Cook salmon for 3-4 mins each side until cooked to desired doneness.
Serve salmon with mayonnaise, potato wedges and salad.
erve.
Meanwhile, to make the dill mayonnaise, place egg yolks, mustard
owl
dice all of the above very small as indicated
ntil required.
To make the herb mayonnaise, combine all ingredients in
Place chicken breasts, lemon zest and black peppercorns in a large saucepan. Add enough cold water to cover chicken completely. Cover and place over high heat until water comes to a boil. Reduce heat and simmer for 10 mins. Remove chicken from water and let cool completely. Slice into 1/3 inch-thick pieces.
For the herb mayonnaise, combine all ingredients in a medium bowl.
Arrange chicken on a serving platter or on individual plates. Drizzle herb mayonnaise over top.
Preheat oven to 325.
Line pan with aluminum foil.
Spray foil lightly with pam.
Place fish on foil.
Brush mayo on top side of fish.
Cover the top layer lightly.
Sprinkly mrs. dash to cover the top layer.
Bake in over uncovered on 325 for 22-25 minute The fish will have an appearance that doesn't look done.
Place fork into fish. As soon as it appears flaky, it's ready to eat! The best fish ever!
Blend lemon juice into milk [or use buttermilk if you have that on hand].
Mix mayo and sour cream and then add milk.
Add finely minced garlic to taste [you can also leave this out].
Add a splash of Worcestershire, or more to taste.
Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find].
Refrigerate.
This will keep in the refrigerator for a month, but it probably won't last that long.
In a medium bowl, combine shrimp, oil, chiles, and garlic. Season to taste and marinate for at least 30 minutes.
Heat an outdoor grill or grill pan to high. Grill shrimp for 1-2 minutes on each side until cooked through. Serve with lime wedges and spicy mayonnaise.
For the spicy mayonnaise: In a food processor, combine egg yolks, mustard, and vinegar. Pulse to combine. With motor running, add oil in a thin, steady stream, until thick and creamy. Season to taste with Old Bay.
few small cuts in the fat around each bacon
bowl.
Add in the chicken strips and toss to
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!