Saute the green onion, garlic and ginger in the oil, 3 to 4 minutes, until soft but not browned. (I used the micro.) Add the stock and bring to a boil. Reduce heat and stir in the remaining ingredients. Simmer until thickened (5 minutes in micro, or 10 on stove).

Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.

Combine all ingredients in a bowl and stir until everything is combined.

In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and […]

Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment serves at every meal. In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced. Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring […]

Whisk all ingredients together, then chill. Boil orzo in water until barely done.

*Note: Frenchs yelow mustard will work in this recipe very well. Mix in the egg yolks, mustard, vinegar, & salt together in a bowl. Drop-by-drop beat inh the olive oil until a good, thick maynaise is formed. Add more oil if needed. Beat the egg whites until they are stiff but not dry then fold […]

Combine all ingredients; cover and chill.

Combine all ingredients in a small bowl with a wire whisk or beater, till smooth. Put into a small non-metal container and refrigerate overnight. Stir before serving.

Heat 2 tablespoons oil in large saute pan. Add cucumbers; saute until lightly colored, about 2 minutes. Add onion and salt and pepper to taste; saute until vegetables just turn translucent, about 2 minutes longer. Turn cucumber mixture into medium bowl; stir in vinegar, mint, and remaining olive oil. Check seasonings and serve.