Mix and put in refrigerator to thicken for a day. Enjoy!

Place tomatoes, cilantro, onion, garlic powder, salt and jalapeno peppers in blender; buzz until chunky smooth. Preparation time: 10 minutes

Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese […]

Mix together. Use as a glaze when grilling, baking or broiling chicken. Makes about 1 cup.

Mix all of the ingredients together in a nonreactive bowl and serve at room temperature with the feijoada.

Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2 1/4 cups of sauce.

Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender – about 2 hours. Stir occasionally. Serves 20 – 25 and freezes well.

Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. Remove from heat, cool, and store in a jar in refrigerator. Heat Scale: Extremely Hot. ,

1. In a deep 1-quart, heat-resistant, non-metallic casserole melt butter in e oven 30 seconds. 2. Blend in flour and salt until smooth. 3. Gradually, stirring constantly, add milk. 4. Heat, uncovered, in Microwave Oven 2 to 3 minutes or until thickened and smooth. Stir frequently. Makes 1 cup Variations. Thin White Sauce: Follow recipe […]

1. In a 10-12″ frying pan over medium-high heat, mix onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes. 2. Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm, or […]