|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of 33 for thyme tarragon sage
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When turkey is ... zest and lemon thyme. Cook for ... stirring constantly. If it becomes too thick, add water or stock, or if too thin, allow to boil down.
Mix all ingredients well. Store in a jar. Shake before using. Use 1 tablespoon mix per cup of liquid plus 1/8 teaspoon salt. Makes about 2 cups of ...
Melt butter in ... Add the tomatoes, sage, parsley and ... Strain sauce. Season with salt and pepper. Spoon over chops. Garnish with fresh berries and sage.
In bowl combine oregano, parsley, basil, tarragon and sage. Crush until fine. Stir in remaining spices. Mix and spoon into a shaker.
Cream together butter and cream cheese. Add remaining ingredients. Blend until smooth. Refrigerate in airtight container for 2 days to enhance ...
To Roast Lamb: Rub leg with mixture of 1/2 teaspoon white pepper and 1 teaspoon salt. Place large saute pan on high flame. When pan is hot, add 2 ...
1. Cook crabs and lobster 10 minutes in preboiled water. 2. Cut fish into 1 inch pieces. 3. Peel potatoes and cut into 1/2 inch pieces. 4. Peel and ...
Melt butter in ... Add the tomatoes, sage, parsley and ... Garnish with the fresh raspberries and sage. Chicken breasts may be substituted in this recipe.
1. Combine all ingredients except crackers in top of double boiler. Heat over simmering water, stirring constantly, until cheese melts and mixture is ...
Tie herbs in muslin or cheese cloth. Add to soup and stews or boil in water with sliced lemon before cooking shell fish (variation #3).
Result Page: 1
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