MAKING 1) In a blender, add tomato sauce, peeled tomatoes, garlic, organo, chicken bouillon, onion, chiles and chiltepines. 2) Pulse and blend to form a coarse mixture with little pieces of onion and tomatoes. 3) Pour the mixture into a large serving bowl.... - 41.861

MAKING 1. In a medium-size ceramic or glass bowl, combine all the ingredients. 2. Mix thoroughly. 3. Taste and adjust seasoning and sourness if required. 4. Cover the bowl with plastic wrap and refrigerate the salsa until ready to serve. This will help to... - 39.9457

GETTING READY 1. In a heavy bottomed skillet, broil the chiles over a medium flame, sautéing for about 3 minutes until they are lightly browned and give out a spicy aroma. 2. Remove the chiles to a platter and keep aside. 3. Add the unpeeled garlic cloves... - 48.8781

Mix all the ingredients together in a bowl. - 26.0449

GETTING READY 1) Slice vegetables into equal pieces of about 1/2 inch size or smaller. MAKING 2) Mix together all ingredients, saving 1/2 cup mixture. 3) In a food processor or blender, process remaining mixture to an uneven coarse texture using a pulsing... - 45.6089

In a large mixing bowl, combine the tomatoes, onion, cilantro, red pepper flakes, Tabasco, lime juice, salt to taste, and Spike. Stir well to blend. Cover and refrigerate for 2 hours before serving. Salsa will keep, refrigerated, for several days. - 29.3885

Combine all the ingredients and mix well. Refrigerate covered until serving time. - 33.7375

Chop the tomatoes, mince the onion. Place in a mixing bowl along with the garlic and cilantro. Seed the jalapenos and dice fine, blend into the tomatoes. Remove the seeds and membrane from the green peppers, dice fine, stir into the tomatoes along with the... - 35.9822

MAKING 1.Take a 1 quart microwavable casserole and add in onion, pepper, margarine and microwave at high 100% for 2 minutes until onions turn translucent. 2. Now, add in the rest of the ingredients and microwave at medium 50% speed for 4 minutes. Stir every 2... - 31.1726

1. Cook tomatoes in a hot dry frying pan or comal until skins are blistered and charred. Cool slightly and peel. 2. Place pumpkin seeds (pepitas) in a baking dish and bake for 4-6 minutes or until seeds are toasted and golden. Place pumpkin seeds (pepitas)... - 27.3687

Combine tomatoes, green onions, garlic, chili pepper, oil and lime juice in a medium bowl. Stir in cilantro, if desired. Season with salt, sugar and black pepper. Adjust seasonings to taste, adding lime juice or chili pepper, if desired. - 37.6123

GETTING READY 1) Preheat oven to 425F (220C). 2) Rinse fillets and pat dry with paper towel. MAKING 3) Use a skillet to spray with olive-oil cooking spray. 4) Add tomatoes, tomatillos and onions. Cook by stirring for 3 to 5 minutes. 5) Season with chile... - 40.9833

MAKING 1. In a small bowl mix all the ingredients 2. Cover and refrigerate for 30 minutes to chill before serving. SERVING 3. Serve the salsa cold with choice of crackers, tortilla chips or toasts. - 33.5907

MAKING 1. In a small bowl mix all the ingredients and toss well. 2. Chill well before serving. SERVING 3. Serve the Salsa as required. - 33.6631

Thoroughly combine all the ingredients together in a mixing bowl. - 27.3825

Puree all the ingredients together in a food processor or blender. - 24.9515

1 Chop the vegetables very fine. 2 Stir in the salt and allow to marinate for at least 15 minutes. - 25.2296

Place all the ingredients in a food processor or blender and puree until smooth. - 28.3263

Thoroughly combine the tomatoes, greens, vinegar, oil, salt and pepper in a mixing bowl. Garnish with the nasturtium blossoms. - 31.5063

Thoroughly combine all the ingredients together in a mixing bowl. - 24.4241

The herring provides a tasty twist on salsa! - 26.4349

1. Peel the yams and roughly chop them. Plunge them into boiling water and cook for 20-30 minutes or until they are soft when prodded with the tip of a knife. 2. Meanwhile, to make the salsa rosa, deseed and roughly chop the red pepper. Put it into a food... - 37.9219

GETTING READY 1) Husk the tomatillos. MAKING 2) In a heavy skillet, such as a cast-iron skillet, toast chiles over medium heat until brown and fragrant, about 3 minutes. 3) Remove chiles from the skillet. 4) Add unpeeled garlic; toast until browned and soft,... - 45.4393

Place the clams in a large saucepan with the wine, 1 tablespoon of the oil, shallots, and garlic, and bring to a boil. Steam, covered, for 10 to 12 minutes until the clams open (discard any that do not open). Reserve the liquid, shell the clams, and transfer... - 33.779

Cook the dates in the water over medium-high heat for 8 to 10 minutes until soft and the water has reduced to 1 cup. Transfer to a food processor or blender, add all the remaining ingredients, and puree. - 30.8199

In a 2-quart casserole, combine the onions, jalapenos, garlic, and oil. Microwave on high for 3 minutes, or until the onions are crisp-tender. Stir in the tomatoes, tomato sauce, chili peppers, coriander, cumin, oregano, and black pepper. Microwave on high... - 39.5567

GETTING READY 1.Cut the tomatoes in small cubes. MAKING 2.In a bowl, put green onions, cilantro, basil, garlic, jalapeno peppers, chili flakes, hot sauce, olive oil, lemon juice, salt and sugar. 3.Stir all the ingredients well. SERVING 4.Toss over hot... - 42.3485

MAKING 1. In a bowl, put together all the ingredients and mix well. 2. Let it rest for at least 1 hour. SERVING 3. Serving as relish. - 37.8553

Place the barbecue sauce, shallots, chipotle puree, molasses, maple syrup, vinegar and water in a saucepan, and bring to a boil. Reduce the heat and simmer, covered, for 1 hour. Add more water as necessary to prevent the mixture getting too thick. With a... - 35.0161

Rinse the rice and place in a saucepan with 2 cups water. Bring to a boil and stir with a wooden spoon. Reduce the heat and simmer, covered, for 45 minutes to 1 hour, until tender and the water has evaporated. If the water evaporates before the rice is done,... - 41.2972

1 In a large frying pan, combine the wine, water, bay leaf, salt and peppercorns and bring to a boil. Simmer for about 10 minutes; remove the peppercorns and bay leaf. 2 Gently lower the fish into the simmering mixture. Continue to simmer for only a few... - 35.9397

COMBINE THE QUINCE, tomato, onion, bell pepper, broccoli, parsley, cilantro, carrot, garlic, and chiles in a large bowl. Toss to mix well, and season to taste with salt and pepper. - 32.5229

1. Put the red and green peppers, tomatoes and garlic into a food processor or blender and blend until a fairly smooth puree. 2. Roughly tear the bread into pieces and add to the tomato mixture with the olive oil, vinegar and caster sugar. Add 6 tablespoons... - 33.9911

Place steel blade in work bowl, Add onion and celery; process with on/off turns till finely chopped. Transfer to mixing bowl. Reinsert steel blade in work bowl; add chili peppers and cilantro or parsley. Process with on/off turns till finely chopped. Add to... - 47.4668

GETTING READY 1. Cut chili lengthwise, remove and discard seeds and ribs. 2. Mince the chili. MAKING 3. In a large mixing bowl, combine pineapple, cucumber, and onion. 4. Add minced chili to the pineapple mixture, depending on taste. 5. Add garlic, lime... - 47.1408

MAKING 1. In a bowl, place papaya, kiwis, tomato, and shallot. 2. Add lime zest, lime juice, and jalapeno; toss gently. 3. Season with salt to taste. 4. Add cilantro; stir to mix. FINALISING 5. Refrigerate in a closed container for up to 1 hour. SERVING 6.... - 44.3277

MAKING 1) In a baking dish, combine beans, reserved liquid and soup. Cover the dish. 2) Cook on high for 5 1/2 to 7 minutes, stirring occasionally. 3) To this, add onion pieces. 4) Cook uncovered on high power for 1 to 1 1/2 minutes. SERVING 5) Serve this... - 31.5136

Mix all of the ingredients together in a saucepan. Gently heat, stirring occasionally, until hot. Serve hot on warm dishes, or chill for 30 minutes to use as a dip for chips or crudites. Refrigerated and tighdy sealed, Queso Blanco Salsa will keep for about 2... - 26.8997

Combine all ingredients in blender or processor until liquified. - 21.3767

For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa till serving time. In another bowl combine ground beef and the 2 tablespoons of... - 40.3929

Blend all ingredients in small bowl. - 18.7398

Place flour in nylon cooking bag. Shake to coat. Add ribs, salsa and celery. Sprinkle with chili powder. Secure bag with nylon tie or string. Place bag on plate. Refrigerate for at least 8 hours or overnight, turning bag over twice. Place ribs in bag in... - 31.9548

Cook onion in oil until wilted; add other ingredients except eggs and Tostadas and simmer for 10 minutes. - 32.2929

MAKING 1. In a bowl, mix in all the ingredients and toss well 2. Allow the salsa to chill in refrigerator for some time SERVING 3. Serve with steaks or fish 4. You could arrange it either on the side of the plate or in small individual bowls - 40.9106

MAKING 1. Take a medium saucepan, add all salsa ingredients and mix well. Keep stirring and allow the mixture to come to a boil. Lower the heat and allow the mixture to simmer, stirring intermittently for 20 minutes. Cover and refrigerate overnight or till... - 36.9407

GETTING READY 1)Finely chop peppers. MAKING 2)Mix with onion, oil, corn, parsley, green onion, vinegar and sugar and toss it well. SERVING ... - 39.0571

In small bowl, combine cornmeal and chili powder; set aside. In large saucepan, heat water and salt over medium heat to boiling. Sprinkle cornmeal mixture 1/4 cup at a time into water, whisking constantly. Cook, stirring constantly with wooden spoon, until... - 30.9865

Break bread in pieces and drop into food processor bowl fitted with metal blade. Process to make 1/2 cup fine crumbs; set aside. Process garlic and parsley until finely chopped. Cut onion in chunks, add to parsley, and process with on-off bursts until onion... - 41.2181

For salsa, combine grapefruit, orange, pineapple, green onion, sweet pepper, chili pepper, and honey in a small mixing bowl. Cover and chill the mixture up to 2 hours. Trim fat from ham. Slash edges of ham at 1-inch intervals. Brush zucchini with the oil; set... - 41.3064

In a skillet fry the chiles in the oil until they lighten in color. Drain and remove stem and seeds. Place in a blender with the orange juice and salt. Puree until smooth. In the same oil, saute the onions until soft. Add the sauce and continue cooking for 5... - 34.7262

Put all the ingredients in a food processor fitted with the metal blade. Pulse the machine several times. Scrape down the sides of the bowl, then continue processing until smooth. Toss the sauce with cooked pasta as soon as the pasta is drained. - 33.2284

Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return meat mixture to... - 40.918

GETTING READY 1. Using a food processor, prepare a bright green, chunky sauce of anchovies, basil leaves, crocket, garlic, capers, lemon juice, lemon zest and olive oil. 2. Add a major portion of pine nuts to sauce stir in. 3. Spoon sauce onto a serving... - 43.0785

Heat olive oil in a large skillet. Saute garlic, celery and sweet red pepper until soft. Press tomatoes through a food mill and add to skillet along with anchovies. Simmer for 10 minutes. Stir in olives, capers, basil and dried red pepper. Simmer, uncovered,... - 35.3574

Preheat the oven to 400°F. Line a baking sheet with foil and coat with no-stick spray. Place the squash, cut side down, on the prepared baking sheet. Bake for 50 minutes, or until soft and tender. Scoop out and discard the seeds. Using a fork, separate the... - 40.9204

MAKING 1. Remove the skin of shallot and slice them into thin strips. 2. Clean the chilies by slitting them and remove their seeds and membranes. 3. Slit them into thin strips. 4. Clean the hands and cutting board by using soapy water. 5. Add garlic, lime... - 38.7392

Place the asparagus and water in a microwave-safe bowl. Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 1/2 minutes. Immediately plunge the asparagus into a bowl of cold water,... - 38.1672

GETTING READY 1. In the bottom of each tomato, cut a small X. 2. In a pot of boiling water, drop in the tomatoes for 30 seconds. 3. Immediately transfer to a bowl of ice water. 4. Slip off the skins. 5. Cut the peeled tomatoes lengthwise into halves. 6.... - 44.176

Trim fat from steak. Combine steak and next 6 ingredients in a large heavy-duty, zip-top plastic bag. Seal bag, and marinate in refrigerator 8 to 12 hours, turning bag occasionally. Remove steak from bag; discard marinade. Prepare grill or broiler. Place... - 31.5146

MAKING 1) Take a small bowl and combine together all ingredients in it. Mix nicely. 2) Cover and refrigerate for about 2 hours to blend flavors. SERVING 3) Serve salsa with nachos and enjoy! - 35.2111

MAKING 1) Make a thick green sauce by pounding parsley, mint, horseradish, breadcrumbs, olive oil, salt and lemon juice in a pestle and mortar. SERVING 2) Use as required. - 33.5483

Combine sugar and cinnamon. Spritz tortillas with nonstick cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in x 10-in x 1-in baking pan. Bake at 400° for 8-10 minutes or until... - 41.2001

Viviane demos a fun, easy and super-delicious avocado salsa, served with grilled tortilla wedges. - 19.8792

MAKING 1. In a large bowl, put together all the ingredients except cilantro and mix gently. FINALISING 2. Cover the bowl and refrigerate it up to 2 hours. SERVING 3. Toss cilantro in the mixture. 4. Serve chilled. - 40.2291

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips. - 39.5884

1. Combine all ingredients. 2. Cover. Chill several hours or overnight; stir occasionally. - 34.2349

To make Gazpacho Salsa, combine tomato, cucumber, green pepper, onion, oil, garlic, vinegar, cilantro, mint, salt, cumin and hot pepper sauce in a small bowl; adjust flavors to taste. Season chicken with additional salt and pepper. Oil grid to help prevent... - 41.3407

Combine all ingredients in a large kettle; bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4-in headspace. Adjust caps. Process in a boiling-water bath for... - 37.5397

Place whole, washed peppers over an open flame on a gas stove or under a hot broiler. As the skins begin to blacken, turn the pimientos to darken all sides. When the peppers are charred, remove from the stove and wrap in a wet kitchen towel for 10... - 29.5479

1. Preheat the oven to 180°C/350°F/ Gas 4. Lay the plaice skin-side down and, holding the tail end, push a sharp knife between the skin and flesh in a sawing movement. Hold the knife at a slight angle with the blade towards the skin. 2. Cut each onion into... - 39.1022

- 13.6661

MAKING 1. Halve the avocados and remove the stone. 2. Use a small spoon to scoop out the flesh and dice. 3. Add to a small bowl with remaining ingredients. 4. Mix thoroughly. 5. Season to taste. 6. Turn into a serving bowl SERVING 7. Serve the salsa at... - 42.9366

Finely chop the tomatoes, onion, and chilies. In a small bowl, combine the chopped vegetables with the cilantro, salt, and lime juice, blending well. Let the salsa sit at room temperature for 1 to 2 hours before serving. - 27.0729

Combine soy sauce, lime juice and garlic in a shallow glass dish or large heavy plastic bag. Add shrimp; cover dish or close bag. Marinate in refrigerator no longer than 30 minutes. Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than... - 47.2103

GETTING READY 1. To toast pine nuts, spread them on a small cookie sheet and roast in a moderately hot oven (300°F) for 5 to 10 minutes, stirring frequently until they are lightly browned. 2. Remove and let cool. MAKING 3. Drain the olives discarding the... - 43.9466

MAKING 1. To prepare the salsa, in a mixing bowl, combing all the ingredients for the salsa and mix well. Place the bowl in the refrigerator or leave outside for 1 hour to allow all the flavors to blend together. 2. In a small bowl, blend together the butter... - 44.9198

1. Pound thigh fillets on both sides with a meat mallet to flatten. Sprinkle with salt (if using), pepper and oregano. 2. Heat a nonstick frying pan and lightly spray with oil, place in the thigh steaks and cook for 3 minutes on each side. Remove to a heated... - 34.5308

GETTING READY 1. Cut pineapple into 1/4" dice, reserving juice MAKING 2. Add pineapple, lemon juice and all remaining ingredeints and stir well and allow to blend for several hours or upto 3 days SERVING 3. Serve at room temperature 4. Sauces can be used... - 37.7551

Put the carrots and onions into a pan large enough to hug the ham joint and place the ham joint on top. Add the celery, peppercorns, bay leaves and studded orange rind, then add enough water so that the liquid covers the ham completely. Add the parsley stalks... - 44.0311

MAKING 1) On each tortilla, spread 2 tablespoons of salsa. 2) On one tortilla, evenly layer the beans, spring onions, chicken and the cheddar cheese. Top it with a sprinkling of coriander. 3) Place the free tortilla over the layered tortilla. Brush oil over... - 38.6136

Place tomatoes, chillies, onion and garlic in a hot dry frying pan or comal and roast until skins are blistered and charred and flesh of vegetables are soft. Peel onion and garlic, roughly chop and place in a bowl. Roughly chop tomatoes and chillies and add... - 33.6779

MAKING 1.Put together tomato sauce, choppe donion, greenchiles, chili powder, tomatoes and cilantro. 2.Put the lid on and refrigerate for 2-3 hours. SERVING 3.Serve as an accompaniment. - 30.1979

MAKING 1.Take a bowl, put chile, green onions, fresh cilantro, parsley and pineapple chunks in it. 2.Put the lid on and let the ingredients chill for atleast 20 minutes prior to serving. SERVING 3.Pour over broiled fish or chicken and serve. - 27.8289

In a large bowl, combine the scallions and tomatoes. Season with the olive oil, salt, cumin, oregano and cayenne. Mix well. Cover and refrigerate for up to 3 hours before serving. - 30.9394

Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. - 31.0146

GETTING READY 1) In a large saucepan, place the cow peas and cover with 6 inches of water to soak overnight. 2) Alternately, bring the water to a boil, cover, remove from the heat and let stand for 1 hour. 3) Drain and rinse the beans. 4) Preheat the oven... - 47.2494

MAKING 1. Whisk the egg with a fork until foamy and place it in a pie plate. 2. Heat a large nonstick frying pan on medium-high heat. 3. Add 1 tablespoon of the oil and evenly coat the bottom. 4. Dip both sides of the bread slices into the whites. 5. Add half... - 44.5842

Place the parsley, basil, anchovies, garlic, and vinegar in a blender. Blend for 2 minutes, scraping down the sides of the container periodically. With the blender on low speed, slowly add the olive oil in a thin stream, adding a little at a time so that a... - 32.7531

MAKING 1) In a bowl add all the ingredients. 2) Mix the ingredients thoroughly. 3) Add salt to taste . 4) Chill for at least 30 minutes before serving. SERVING 5) Serve cold. - 34.913

GETTING READY 1) Chop tomatoes, onion, and peppers. MAKING 2) Put the vegetables in a bowl. 3) Add lime, garlic, and parsley to it. 4) Mix thoroughly. 5) Keep at room temperature for 2 hours for flavors to blend. SERVING 6) Serve with blue tortilla corn... - 42.7016

MAKING 1) Using a blender or food processor puree the chiles, peppers, tomatillos, cilantro, tomato and garlic. 2) In a large skillet, heat oil over medium-high and fry the mixture for 2 to 3 minutes. 3) Add egg, cream, salt and pepper and stir till... - 41.8963

GETTING READY 1) Lightly brush the husked tomatillos with oil. 2) In a heated cast-iron skillet, roast the tomatillos over a medium-high heat, until softened and lightly charred. 3) Roughly chop the tomatillos, then tranfer into a bowl with just a little... - 47.6553

GETTING READY 1. Lightly brush the tomatillos and with oil. 2. In a broiler or grill, roast the tomatillos until they are soft and the skin is charred. 3. Once roasted, chop them and place in the bowl, discarding the liquid. 4. Place the chilies in the... - 45.7349

MAKING 1. In a mixing bowl combine together all the ingredients. 2.Store in a glass jar. SERVING 3. Use as an excellent salad dressing or a dip for fried foods. - 19.6274

GETTING READY 1) Preheat oven hot to 350°F. MAKING 2) In a shallow baking dish spread one-half of the salsa. 3) Place the fish in one layer on top of the salsa. 4) Sprinkle salt and pepper over it. 5) Place in oven and bake for 7 minutes. 6) Spread... - 35.9193

GETTING READY 1.Wash chitole chiles with water and strain. 2.Take off the seeds. MAKING 3.Take a bowl, put chilies, water, vinegar, sugar and onion in it. 4.Let the ingredients chill. SERVING 5.Serve the salsa as condiment or as a topping on broiled fish or... - 32.8508

GETTING READY 1. Heat broiler or grill MAKING 2. Spread steaks liberally with mustard 3. Add rice vinegar and gingerroot to bag and marinate fish for 1 hour, turning frequently 4. Heat broiler or grill. Place steaks on grill 4" from heat source and cook 4-5... - 33.2111

MAKING: All ingredients are combined in a large enamel soup pot or stainless steel dish. The contents are simmered for about 10 minutes. FINALIZING: The salsa is then refrigerated after it cools down. The refrigerated salsa can keep for many... - 41.5047

1. Spread beef with mustard, then roll in black pepper and mustard seeds. 2. Heat oil in a large frying pan, add beef and cook, turning, until browned on all sides. Place beef in a baking dish and bake at 190°C/375°F/Gas 5 for 35-40 minutes or until cooked... - 35.6817

1. Place potatoes, onion, flour, eggs and black pepper to taste in a food processor (a) and process to finely chop potatoes and combine ingredients. 2. Heat 1 cm / 1/2 in oil in a large frying pan over a medium heat. Cook tablespoons of potato mixture in oil... - 33.4264

Cut chicken breasts into strips. Place chicken and onions in pan. Set aside. Mix together lime juice, garlic, pepper, cumin, and oregano. Pour over chicken and onions; cover; marinate 2-4 hours in refrigerator, stirring occasionally. (Do not exceed 4 hours or... - 45.6089

GETTING READY 1.Preheat oven to 325°F (165°C). MAKING 2. Rub roast with the salt and pepper. 3.In a heavy ovenproof baking dish with a tight-fitting lid place roast. 4.Crush and crumble the ancho chiles over the roast and add onion halves, garlic,... - 46.4373

MAKING 1. Prepare at least one hour before serving to "marry" flavors 2. Dice fruit over a bowl to save juices but cut all fruit about the same size 3. Blend all ingredients except cilantro and nuts, if used 4. Add these just prior to serving 5. Salsas may be... - 39.7201

1. For the gammon, bring all of the gammon ingredients to the boil in a large pan. Reduce the heat to a simmer, then cover and simmer for 3 hrs or until the gammon is cooked through. Meanwhile, for the marmalade glaze, place all of the ingredients, except the... - 37.1494

MAKING 1) Use a non-stick skillet to spray with vegetable cooking spray. 2) Add oil to heat up. 3) Add chicken pieces to sauté. 4) Add onion and garlic, stirring until limp. 5) Place in remaining ingredients. 6) Reduce heat, cover and simmer about 15... - 39.7834

MAKING 1. In a medium sized skillet, melt butter. 2. Add onions and sweet potatoes, mix well and saute on a high flame till potatoes start to soften. 3. Add remaining ingredients, mix well and cook on a medium flame for 2 more minutes. SERVING 4. Place in a... - 38.1755

Place a 2-qt baking dish inside the oven; preheat oven to 500°. Toss tomatillos, poblano, onion, jalapeno, and garlic cloves with oil in a bowl. Transfer to preheated baking dish and roast until tender, 15 minutes. Pulse vegetables in a food processor with... - 42.7131

MAKING 1. In a cocktail shaker glass, combine rums, syrup, orange and lime juice. 2. Use a cocktail stirrer or bar spoon to mix well. SERVING 3. Fill a hi-ball glass with crushed ice. 4. Pour the drink over the ice. 5. Garnish with sprig of mint and spear... - 38.2192

Finely chop the onion, carrot, celery and the mushrooms. Heat the oil in a large sauce pan, add the onion, garlic, carrot, celery and mushrooms. Cook for about 3-4 minutes or until the onion is softened, stirring all the time. Add the beef or lamb and flour... - 39.0857

Coat a large saucepan with no-stick spray; add the oil over medium-high heat. Add the onions and saute for 1 minute. Add the garlic and continue cooking for 3 minutes, or until the onions and garlic become very soft. Add the tomatoes, wine or clam juice, pars... - 39.103

1. Oil a large cookie sheet lightly. 2. On the oiled sheet, shape dough into a ball. Press it into a flat circle about 12 inches in diameter and 1/4 inch thick. With your hand, push up edge of dough to make a raised rim all round. 3. Brush surface of dough... - 39.8354