1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups.

Try this sauce on Chicken, Duck, Ribs, Or Pork Chops the next time you barbecue Place all of the ingredients in a blender or food processor and blend the mixture until it is smooth. From The National Red Cherry Institute

OMELET 4 lg Eggs 2 tb Water 1 tb Unsalted butter 3 sl Lean bacon Cooked and crumbled 1 sm Avocado (preferably California) peeled and Chopped in half-inch cubes. 1/2 c Coarsely grated Monterey Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, […]

Melt 60 grms of butter on a small saucepan on low-heat. Add the flour and stir, to make a roux, cooking for 1 or 2 minutes. Always stirring, add the stock to the mix, raise the heat until the sauce starts to boil, low the heat and put half of the saucepan in which the […]

Combine all ing in blender. Spices are added to personal taste

Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 […]

Put the egg yolks and cayenne pepper, salt and lemon juice in a blender. Turn blender on and off real quick. Melt butter until bubbling; turn on blender and pour butter in slowly. Blend a few seconds until thick.

Heat oil in a pan; add garlic and saut‚ 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving.

Put onions, pickles, olives and garlic in a food processor and chop them fairly fine. Do not puree! Add the lemon juice, Worcestershire, Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for several weeks.

Serves 4 3 to 4 large fresh, ripe tomatoes Salt & pepper to taste 1/2 red onion Fresh oregano, chopped Fresh basil, chopped Extra virgin olive oil Balsamic or red wine vinegar (optional) Cut tomato into wedges and sprinkle with salt and pepper. Finely julienne the onion. Chop fresh oregano and basil. Toss tomatoes and […]