Ingredients 1 cup flour 1 tsp baking powder 1/2 tsp salt 3/4 cup cornmeal 1 cup milk, about 2 eggs How to prepare Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter. Share/Bookmark
Ingredients 1/2 cup fine cracker crumbs 1/2 cup grated fresh horseradish 1-1/2 cups milk 3 tbsp butter salt & pepper lemon juice How to prepare Mix the crumbs, horseradish and milk in the top of a double boiler. Let the mixture stand for a couple of hours. Cook 20 to 25 minutes over boiling water, stirring now and then. Blend in the butter and salt and pepper. A little lemon juice may be added if you like. Share/Bookmark
Ingredients 1 cup sour cream 1 cup mayonnaise 2 garlic, cloves, crushed 1/4 cup parsley, finely chopped 1 tsp salt 3 tbsp sweet pickle relish 1 tbsp worcestershire sauce 1 tbsp tarragon, freshly chopped or 1 tsp dried tarragon 1 tsp dry mustard 1 tsp paprika 1/2 tsp tabasco sauce 1 tsp vinegar How to prepare Combine all ingredients and blend well. Serve as a dipping sauce for shellfish, or top off grilled fish steaks with sauce. Yield: 16 servings. Share/Bookmark
Ingredients 2 cloves garlic, peeled 4 oz parmesan cheese, 1 cup grated 6 mild green chiles, such as anaheim, or 2 (4-oz) cans, drained 1/2 to 3/4 cup pine nuts 1/2 cup parsley or 1/4 cup fresh cilantro 2-3 tbsp safflower oil How to prepare Using a food processor fitted with the metal blade, start the motor and drop the garlic and cheese through the feed tube. Process until the cheese is finely grated. If using fresh chiles, remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is...
Ingredients 1 tbsp butter 1 tbsp margarine 1 1/2 lb ground beef 2 onions, chop 1 cl garlic, crush Salt & pepper 2 tbsp chili powder 1 tbsp prepared mustard 6 oz can tomato paste 6 oz water 3/4 lb hot dogs How to prepare In a saucepan, combine all ingredients, except the hot dogs. Simmer until thick. Do not brown ground beef first. In a food processor fitted with a metal blade or a meat grinder, grind the hot dogs & add to the sauce, stir. Cook 15 minutes longer. Serve this sauce over hot dogs in buns. Source: fidonet gourmet conf. Yield: 4 servings. Share/Bookmark
Ingredients 7 1/2 oz jar roasted red peppers, drained 1/2 cup cilantro 6 tbsp olive oil 3 tbsp red wine or balsamic vinegar Salt and pepper 1/2 cup toasted, slivered almonds How to prepare Place first 5 ingredients into food processor. Process until almost smooth. Add almonds, process until almonds are broken up but not completely smooth. Share/Bookmark
Ingredients 1/4 cup mustard seed 1/2 cup vinegar 1/4 cup water 2 tbsp flour 2 tsp sugar 1/2 tsp salt 1/4 tsp celery seed 1/8 tsp ground nutmeg 1/8 tsp turmeric How to prepare Grind the mustard seed in a blender at med speed about 5 seconds. Add the vinegar and water and blend at high speed until smooth. Pour into a sm saucepan; stir in remaining ingredients and cook. Stir over medium-low heat just until mixture comes to a boil and thickens. Pour the mustard into a container, cover and refrigerate. Share/Bookmark
Ingredients 2 med onions finely chopped 1 clove garlic, finely chopped 1/4 cup vegetable oil 2 tbsp chili powder 2 cups catsup 1 cup vinegar 1/2 cup lemon juice 1/4 cup worcestershire sauce 1/3 cup finely packed brown sugar 2 tbsp prepared mustard 1 tbsp crushed celery seed 2 tsp crushed cumin seed 2 tbsp butter or margarine How to prepare Saut Share/Bookmark
Ingredients 1 garlic clove minced 1/4 tsp pepper flakes red, crushed 2 tbsp fish sauce 2 tsp sugar 1 tsp lime peel minced 2 tsp lime juice 3 tbsp water How to prepare Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings. Share/Bookmark
