Makes about 1 1/2 cups and keeps in the refrigerator 5 days 1/2 to 1 teaspoon freshly ground black pepper (Tellicherry, Malabar, Lampung or Pondicherry) 1 cup sour cream 1/2 cup heavy whipping cream 1 tablespoon grated onion (rub the onion on a grater) Juice of 1/2 small lemon Salt to taste Blend everything together … Continue Reading →
The sweet heat from this salsa complements grilled fish or chicken. A dash of hot sauce increases its heat. Adapted from Thompson’s “Very Blueberry” (Celestial Arts, $5.95). 1 cup blueberries, coarsely chopped 1/2 red bell pepper, stem removed, seeded and diced 1 jalapeno or serrano chile pepper, seeded and minced 2 tablespoons minced cilantro 2 … Continue Reading →
1 to 2 large cloves garlic, minced Juice of a large lime 1 cup orange juice 1/4 to 1/2 teaspoon salt Freshly ground black pepper to taste 1/2 teaspoon ground cumin 6 sprigs parsley (flat-leaf preferred) or 5 large basil leaves, chopped 1/2 cup good-tasting extra-virgin olive oil Put the garlic in a medium … Continue Reading →
Curtise Garner 1/2 cup soy sauce 1/4 cup vegetable oil 1 1/2 teaspoons cooking sherry 2 tablespoons brown sugar 1 1/2 cloves garlic, crushed 3 tablespoons olive oil 2 boneless, skinless chicken breast halves In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar and garlic. Pour into a large resealable … Continue Reading →
1 tablespoon olive oil 2 leeks, trimmed, split, rinsed and chopped 1 cup crumbled blue cheese 2 cups sour cream 1 teaspoon sweet paprika 1 teaspoon minced fresh garlic Salt and pepper to taste Heat oil in saute pan over medium heat until hot and stir in leeks. … Continue Reading →
From the Providence Journal 3 cups diced fresh peaches 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons unflavored gelatin 2 tablespoons apple juice concentrate Place peaches in saucepan. Cover and cook over very low heat without water for about 10 minutes. Remove lid and bring the juice to the boiling point. Boil … Continue Reading →
Adapted from “Weight Watchers New Complete Cookbook” (MacMillan, 1998). 6 plum tomatoes, seeded and chopped 3 tablespoons chopped fresh basil 3 tablespoons chopped cilantro 2 tablespoons minced green bell pepper 2 tablespoons minced red onion 2 garlic cloves, minced 1/2 teaspoon kosher salt 1 tablespoon red wine vinegar In a medium nonreactive bowl, … Continue Reading →
Recipe from Chef Mary Brady. 1/2 pound butter 1 pound mushrooms (see Note) 1/2 onion, chopped 2 cloves garlic, chopped 1 small french roll 1 pound cream cheese 2 tablespoons freshly chopped parsley Melt the butter in a heavy skillet. Sweat mushrooms, onions and garlic. Add the roll, torn into small pieces. Cool … Continue Reading →
By Kate Lawson / Detroit News Food Writer Recipe from cookbook author Sarah Leah Chase. 1/2 cup fruity extra-virgin olive oil 3 large yellow onions, chopped medium fine 1 tablespoon salt 2 1/2 tablespoons tomato paste 1 35-ounce can plum tomatoes, undrained Heat oil in large saucepan over high heat until sizzling … Continue Reading →
By Kate Lawson / The Detroit News Adapted from “Very Blueberry” by Jennifer Trainer Thompson (Celestial Arts, $5.95). Serve with fresh raw vegetables, crackers, or apple slices. 6 ounces Danish blue or Maytag blue cheese, crumbled 1 1/2 cups fresh or thawed frozen blueberries 8 ounces cream cheese 1/2 teaspoon salt 1/2 teaspoon … Continue Reading →