Wash the lettuce thoroughly and pat dry. Place the lettuce in a salad bowl and keep chilled until you are ready to serve. Whisk together the oil, vinegar, lemon juice, and mustard. Pour over the lettuce and mix gently. Place on chilled plates and sprinkle ..

GETTING READY 1)) Sift the flour and salt on a work surface, make a depression in the center, then add the eggs blend in the flour with a fork. 2) Knead with more flour or water, as required, until the dough is smooth and elastic. 3) Knead for about 6 ..

1. In a small bowl, combine mascarpone or cream cheese mixture with gor-gonzola and basil. Mix to blend well. Transfer mixture to a serving bowl. Cover and refrigerate 2 hours or up to 2 days. 2. Shortly before serving, cover top with chopped walnuts.

1. Preheat the oven to 400°. Place the walnuts on a baking sheet and roast for about 5 minutes, until fragrant and lightly toasted. Let cool, then chop coarsely and set aside. 2. In a small bowl, using a fork, combine the sour cream and Gorgonzola until well ..

GETTING READY 1) Prepare the spinach by removing the stems and tearing leaves into bite-size pieces. 2) In a small bowl, combine cooking oil, olive oil, vinegar, mayonnaise, basil, garlic, sugar, salt, and pepper to whisk together. MAKING 3) In a salad bowl, ..

1. Season chicken with salt and pepper. In a large frying pan, melt butter with olive oil over medium heat. Add chicken and cook 2 minutes. Turn and cook 2 to 3 minutes longer, or until chicken is white throughout but still juicy. Remove to a platter. Cover ..

It's wedding season! Gay Weddings...and this time I'm bringing food.

1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan. 2. Bring to the boil, cover and simmer for about 15 minutes, or until soft. Add the milk and walnuts, then puree in a food ..

Clean, wash cauliflower and separate the flowerets. Wash, clean and cut mushrooms into thin slices. Heat a little oil and fry walnuts until golden in colour. Drain and keep aside. Combine cornflour, salt and five spice powder. Wash bamboo shoots well and ..

In a medium sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. A little at a time, add the milk and cream, stirring constantly and being careful to avoid ..

Cook carrots, covered, in a small amount of boiling salted water for 3 1/2 minutes; drain. For sauce, stir together orange juice, cornstarch, and brown sugar. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as ..

Cook carrots, covered, in a small amount of boiling salted water for 3 1/2 minutes; drain. For sauce, stir together orange juice, cornstarch, and brown sugar. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as ..

Clean, wash cauliflower and separate the flowerets. Wash, clean and cut mushrooms into thin slices. Heat a little oil and fry walnuts until golden in colour. Drain and keep aside. Combine cornflour, salt and five spice powder. Wash bamboo shoots well and ..

1. In a medium frying pan, toast walnuts 2 to 3 minutes over medium heat until lightly browned, shaking pan frequently. Set aside. 2. In a large saucepan, boil cream over medium heat until reduced to about 1 1/2 cups, about 5 minutes; be careful not to let it ..

Cook potato in boiling water in a large saucepan. Drain, set aside and keep warm. To make sauce, place cheese, milk and butter in a saucepan and cook over a low heat, stirring, for 4-5 minutes or until cheese melts. Stir in walnuts, cream and black pepper to ..

GETTING READY 1) Arrange all the utensils and the ingredients required for cooking. MAKING 2) Combine plenty of boiling water with salt and oil ..

MAKING 1) In a salad bowl, add pears, ham, and half the avocado slices and gently toss. 2) Add 2 to 3 teaspoons lemon juice, 2 tablespoons Gorgonzola, and 2 tablespoons walnuts and keep aside. 3) In a blender, add the remaining avocado and garlic, 1 to 2 ..

1. In a saucepan, combine the melted butter and gorgonzola. Stir until the cheese is melted. 2. Add the half and half, tomato puree, walnut halves, and cumin seed. Keep over very low heat or set aside until pasta is cooked. 3. Cook the fusilli until al dente, ..

GETTING READY 1) Use a small saucepan, to dissolve cornstarch small amount of cream. Stir the mixture until smooth. 2) Add remaining cream, cheese and salt. Blend well. MAKING 3) Place the saucepan over medium-low heat to bring the mixture a boil. 4) Reduce ..

1. In a heavy medium saucepan, bring 2 1/4 cups of water to a boil over high heat. Add 1 teaspoon of the salt and stir in the polenta. Cook, stirring constantly with a wooden spoon, until the polenta thickens. Reduce the heat to a simmer and cook, stirring ..

Melt 1 teaspoon butter in a medium saucepan. Saute walnuts 3 minutes; set aside. Melt additional 2 tablespoons butter in pan. Blend flour into butter. Simmer until bubbly. Slowly stir in half and half and milk. Cook until smooth and slightly thickened, ..

MAKING 1) To make this salad, start with the dressing. 2) Take fresh avocado and halve it. Deseed the avocado and scoop out the flesh carefully into a mixing bowl or food processor. 3) To the pulp, add oil, vinegar and sugar. Puree the content to a smooth ..

First make the dressing. Halve the avocado, discard the stone and scoop out the flesh into a mixing bowl, liquidizer or food processor. Add the oil, vinegar and sugar and mash or puree until smooth. Mix with the cauliflower and pomegranate seeds, stirring ..

GETTING READY 1) Trim off the outer green leaves and cauliflower stalks, then rinse thoroughly under cold running water. MAKING 2) In a wok, place the cauliflower on the steaming rack, then pour in water upto the level of the rack. 3) Bring to a boil, cover ..

1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Transfer the chicken to a plate, cover loosely with ..

GETTING READY 1) Preheated the oven to 180°C or 350°F or set at Gas Mark 4. 2) Break the outer leaves of the cauliflower. 3) Cut the cauliflower’s heart into florets of the size of walnuts. 4) Rinse the florets well under cold running water. MAKING 5) ..

In bowl or food processor, beat Gorgonzola and cream cheese until smooth, being careful not to overmix. Fold in chopped walnuts, brandy, and pepper to taste. Transfer to attractive 1 cup (250 mL) dish, smoothing top; garnish with walnut halves. (Spread can be ..

MAKING 1) Take a large salad bowl and place the walnuts in it. 2) Tear all the lettuce and add them in the bowl. 3) Chop watercress and endive into small bite-size pieces and place in the bowl. SERVING 4) Sprinkle Gorgonzola cheese and pour Walnut ..

1. Preheat oven to 350°. Brush a 10 x 8-inch baking pan with 1 tablespoon olive oil. Pat or roll dough to fit pan. Brush surface with remaining 2 tablespoons oil. Indent surface of dough by pressing all over with your fingertips. Scatter walnuts and cheese ..

1. Cook penne according to package directions. 2. Meanwhile, combine cheese, walnuts, parsley, oil, rosemary, and garlic in a large serving bowl. Stir gently and season with pepper to taste. 3. Drain pasta thoroughly and toss with sauce. Serve

MAKING 1. On 8 salad plates for salad, arrange salad greens and onion and pear slices. 2. Cover and refrigerate until ready to serve. 3. For dressing, toast walnuts in oil over medium heat in a heavy medium skillet about 5 minutes or until lightly browned. 4. ..

Dave shows how easy it is to cook Swiss chard in a quick and easy fettuccine dish using Swiss chard, goat cheese and

Risotto as many of you know is an Italian rice dish that is cooked in some kind of broth or stock and made to come to a creamy consistency. The stock used is either a meat, fish, chicken, or vegetable broth or stock. Many risotto recipes also include cheeses ..

MAKING 1) Take a sauté pan and heat the oil. 2) Sear the chops on one side. 3) Take the thin onion rings and brown them before removing them from the pan. 4) Add the thick onion rings to the pan and season with salt, pepper and thyme. 5) Stir the walnuts in ..

Dissolve gelatin in boiling water. Stir in cold water, lemon juice and salt. Set aside 3/4 cup gelatin mixture; chill remainder until syrupy. Stir carrots, cauliflower, green pepper and walnuts into chilled gelatin. Pour into 1-quart mold. Chill until ..

1 To make the walnut sauce, grind the garlic, basil and walnuts using a pestle and mortar or clean coffee grinder until smooth. Gradually work in the olive oil to form a thick sauce. Season with salt and pepper. 2 To make the fritters, sift the flour and salt ..

Boil cauliflower until soft, for about 25 minutes. Mash with fork or potato masher. Add eggs, Parmesan cheese, parsley, nutmeg, and soy flour. Shape into walnut-size balls. Bring large pot of water to rolling boil. Add salt. Drop cauliflower balls into ..

MAKING 1. Put the fruits, vegetables and nuts in a bowl. 2. Make a dressing by mixing oil, lemon juice and sugar. 3. Pour the dressing in the same bowl and mix well. SERVING 4. Make a bed of endive and serve the salad on it garnished with watercress

MAKING 1) In a pot of boiling water, boil the cauliflower for 25 minutes. 2) Mash the caulifower with a fork or potato masher. 3) Into the caulifower mixture, add in the eggs, parmesan cheese, parsley, nutmeg and soy flour. 4) Make walnut-sized balls out of ..

1. Place Gorgonzola in food processor or mixer and blend until smooth. Reserve. 2. Prepare butter in same manner. 3. In a 4-cup mold, press the Gorgonzola and sweet butter in several alternating layers. Chill overnight. 4. Blend cream cheese with cognac until ..

COMBINE oil, vinegar, rosemary, cinnamon and salt in small jar or plastic container; cover. Shake until blended. COMBINE lettuce, ravioli and pears in large bowl. Add dressing; toss. Sprinkle with nuts and

1. Place 3-4 spears of Belgian endive in a sunburst pattern on each of 6-8 chilled salad plates. Place salad greens on the endive. Casually arrange apples and pears on the greens. Sprinkle lightly with Gorgonzola and pecans. 2. In a bowl, whisk together olive ..

MAKING 1) Cook the beets, peel and keep aside. 2) In another medium bowl, whisk oil, vinegar, vermouth, salt and pepper. 3) Slice the beets and add to the mixture and marinate in the refrigerator for several hours. 4) Drain the beets and keep aside the ..

Cut a round of waxed paper to fit the bottom of a 5 or 6 inch diameter souffle dish. Spread two thirds of the Gorgonzola in a smooth layer in bottom of dish. Top with 3/4 cup walnuts; press into cheese. Smooth on a layer of mascarpone. Smooth on a layer of ..

GETTING READY 1. Peel the pear using a sharp knife. 2. Cut the pear in halves and lengthwise. Keep the stem attacged to the half section of every pear. 3. Remove the cores and scoop at least 2 teaspoons of pear. MAKING READY 4. Paint each side of the pear ..

In the summer heat, you need a fruity treat, to keep yourself

Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with knife, about 15 to 20 minutes. Drain well. Transfer to garlic press in batches and mince. Measure 2 tablespoons and set aside. Beat ricotta in medium bowl ..

Bring a large pot of water to the boil for the pasta. Add the fettuccine and cook at a rapid boil for 8 or 9 minutes or until al dente. Drain well.Heat the oil in a large skillet over moderate heat. Add the chard and cook it for 2 to 3 minutes, just long ..

MAKING 1. In a deep saucepan, cook fettuccine to desired doneness as directed on package. This will take about 7 to 10 minutes. Drain well. 2. As the fettuccine cooks, in large serving bowl, mix tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt ..

Bring stock to simmer in large saucepan over low heat. Add chicken breast and reduce heat so stock is barely simmering. Cover and poach until chicken is springy to the touch, about 8 minutes. Remove chicken using slotted spoon. Add enough water to stock to ..

This dinner has a combination of sweet, spicy and savory that I love. It may look like a lot of spinach at first, but it melts away to practically nothing once it's cooked, so the kids probably won't even mind it--ours didn't. Serve it with a green salad ..

Cut tofu into 1/2-inch cubes. Stir soy sauce into cornstarch; stir in sugar and 1/2 cup cold water. Set aside. Heat wok over high heat; add oil. Stir-fry ginger root 30 seconds. Add carrots and onion; stir-fry 5 minutes. Remove from wok. Add cauliflower and ..

Cook vegetables together according to package directions. Drain well. Add butter, wine, parsley, and pepper to vegetables in saucepan. Heat through, stirring gently. Turn into serving bowl; sprinkle with

GETTING READY 1. In a pan with salted boiling water, cook the macaroni for 5 minutes. 2. Slice leek. Cut the ham into ¾ inch strips. 3. Cut the cauliflower and broccoli into small florets of the same size and cook both 4. In a saucepan of boiling water, ..

Heat wok over medium heat; add cooking oil. Stir in cauliflower, carrot, onion, and green pepper to coat well. Cover and cook 7 to 8 minutes or till vegetables are crisp-tender. Meanwhile, stir together vinegar, sugar, water, tarragon, salt, and sesame or ..

1. In a dry medium skillet, toast nuts over medium heat, 2 to 3 minutes, or until nuts are fragrant and lightly browned, shaking pan frequently. 2. Remove chicken meat from bones. Tear into long strips about 1/2 inch wide; discard skin. In a large bowl, ..

These Fresh Vegetable Salads taste yummy with your rice and noodle dishes ! Try these Fresh Vegetable Salads with your favorite dishes and tell me if you like them

Halve cherry tomatoes. In salad bowl combine tomatoes, spinach, beans, cauliflower, mushrooms, cucumber, onion rings, and walnuts. To make dressing peel, seed, and cut up avocado In blender container combine avocado, yogurt, milk, honey, and garlic ..

1. Preheat oven to 450° F 2. In medium sized mixing bowl add: - 1/4 cup water - 1/4 cup milk (any kind of milk: dairy, almond, soy or just plain water) 3. Microwave liquid for 45 seconds OR heat in pan on stove top, till bath water temperature. Do not exceed ..

Marinated vegetable salad is a fresh and crispy vegetable salad. Prepared with a medley of mixed veggies, the marinated vegetable salad is dressed or flavored with thyme and balsamic vinegar with a dash of olive oil. Chilled and tossed to serve, it is ..

Mash salt and garlic together. Melt butter or margarine in a large saucepan. Add carrots, onion and salt-garlic mixture. Stir and heat through. Add coriander, turmeric, ginger and cayenne pepper; stir. Add 1/2 cup water and cover. Cook over low heat about 10 ..

Saute onion and garlic in butter in a large skillet until onion is tender. Add water and bouillon granules, stirring until bouillon is dissolved. Add next 6 ingredients; bring to a boil. Cover; reduce heat to low, and cook 5 minutes. Drain well. Combine ..

The Base: Put 1/2 cup water in a 2 cup Pyrex measuring cup. Sprinkle gelatin over water to soften. Place Pyrex cup in a saucepaa with 2" of hot water over low heat. Stir mixture occasionally until gelatin is dissolved. Heat 3 tablespoons of oil over medium ..

Heat 3 tbsp oil in a wok or a frying pan. Reduce heat. Add nuts. Fry to a golden colour on low flame. Remove from pan. Add ginger or garlic to the oil. Cook for 1/2 minute. Add red chillies, vegetables and ajinomoto. Stir fry over a high flame for 2 ..

Bring a pan of salted water to the boil, large enough to take all the ingredients. Add the potatoes, cut into pieces the size of a walnut, and cook for 10 minutes. Then add the broccoli cut into thin spears, the small whole courgettes and the ..