Carmel butter and sugar until bubbly. Add vinegar and whisk until lumps are gone. Add all other ingredients and cook over low heat until thickened. More garlic may be added to taste. Red pepper flakes can be added to taste.

Mix all ingredients in a bowl and chill. Serve with scones and big bowls of fresh berries OR served with as a dip with a fruit platter. This is a great appetizer for a brunch. This can be prepared 2 days ahead amd refrigerate.

Combine all ingredients simmer for ten minuters. Store in refigrator.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add […]

Brown the ground beef in 2 tbsps olive oil. Add all the other ingredients, except the bread crumbs, and simmer for 3 hrs. Also, put can of tomatoes thru a food mill to remove seeds before adding to sauce. Finally add enough bread crumbs to thicken to the proper consistancy or however you like it.

Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. […]

Chop each ingredient by hand, or separately in food processor. Combine all the ingredients, adding salt to taste. Allow to stand for abt. 1 hr to allow flavors to blend. Stir well before serving. Yield: Approx. 5 cups

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2″ pieces. 2. Drain pimientos; pat dry. 3. In a 10-12″ frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until […]

Combine all ingredients; mix well. Marinate pork in refrigerator overnight. Grill or broil, basting often with marinade. Makes 1-1/2 cups.

In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted. Add the shallots and garlic. Saut‚ them for 2 to 3 minutes, or until the shallots are tender. Add the Chablis, clam juice, and white wine vinegar. Cook the ingredients for 15 to 20 minutes, […]