large mixing bowl, beat the butter/margarine/Smart Balance on
Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
Whisk all ingredients together in a small bowl.
Marinate meat overnight.
Double or triple the recipe as needed, depending on how much meat you have.
rinkle the pepper over the short ribs. Heat the olive
In a small bowl combine the mustard and preserves and set
r 5 minutes. Turn the chicken, season again,
eheat the oven
>To make the muffin batter, sift the flour, granulated sugar
pring form pan and line the base and sides with baking
For the lemon curd, gently heat coconut
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Put drain stopper in the sink and add the foil, one piece lengthwise
Place corned beef in large pot with boiling water.
Bring to boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350\u00b0.
Mix preserves, mustard and sugar together in small bowl.
When meat is done, remove from pot and drain. Place meat on ovenproof serving dish and pour preserves mixture over it, coating thoroughly.
Bake corned beef for 30 minutes or until glaze is crisp and brown.
Serve hot or at room temperature. Yield:
6 to 8 ...
Rinse berries and remove any stems, leaves or green berries. Put in kettle.
Add water, cloves and cinnamon stick.
Bring to boil over moderate heat.
Stir in honey, reduce heat and simmer, partially covered, until berries are tender, about 15 minutes. Remove from heat and cool to room temperature.
Force soup through a strainer.
Stir in lemon juice, creme de cassis and vinegar. Cover and refrigerate at least 6 hours.
Serve in chilled bowls, garnished with a few berries, a dollop of plain yogurt and sprinkle of grated orange ...
wrap the phyllo
ime halves all over the body of the pig, squeezing lime juice
1. Fry the bacon pieces in a medium-
up of the Grand Marnier
350 degrees.
Melt the butter (I just put
preheat oven to 375 degrees.
combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.