Preparation Time: 0:15 Finely chop all vegetables. Mix well. Combine vinegar, mustard seed, coriander, and pepper. Pour over vegetables and mix. Chill. Store tightly covered in refrigerator. Keeps well.

HEAT SCALE – HOT If the chiles are dried, soak in water till softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will […]

–GARNISHING INGREDIENTS– 3 tb Pine nuts 5 Dried Stone mushrooms; -soaked in how water; -cleaned, and cut into -bite-size 5 Chestnuts; cut into slivers 5 Dates; cut into slivers Red pepper threads; cut in -2″ lengths A variety of seafood, vegetables, fruits, and nuts are wrapped together in cabbage leaves. Vegetables such as Korean watercress, […]

1. Combine the mustard seeds, dry mustard, water, and vinegar in a bowl and let stand for at least 3 hours. 2. In a small saucepan, bring to a boil the wine or vermouth, cinnamon, tarragon, dill seed, salt, and cloves. Strain into the mustard mixture and stir. Add the honey and green peppercorns. 3. […]

Combine all ingredients. Refrigerate in covered container. To use, sprinkle as desired over poultry or meat stir-fry dishes. Makes about 2 teaspoons. NOTE: About 1 mg sodium per 1/2 teaspoon. About 2 calories per 1/2 teaspoon.

Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir parsley into cooked rice. 6 SERVINGS (1/2 CUP EACH); 120 […]

Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder. Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree. Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then […]

Crush all ingreds. to a smooth consistency; blending well. Keep in tightly sealed containers and make only in small amounts. Good for baked potatoes, hamburger patties, etc.

Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then drain. The skins should slip off easily when you press each almond between your thumb and forefinger. Dry on paper towels. Spread the dry […]

Whip well-chilled cream with chilled beaters in chilled bowl. Fold in remaining ingredients. Lightly oil a sheet of wax paper and roll horseradish mixture in the paper, making a cylinder about 1-1/2″ in diameter. Freeze horseradish cream. To serve, unwrap and slice cylinder 1/4″ thick. Use to garnish tomato, salmon, trout, ham, or veal. Keep […]