People often consume cumin tartar sauce as side dish.
The popular cumin tartar sauce is an american recipe.
Blender is the preferred method of preparing cumin tartar sauce.
This Tarter Sauce makes your meat, fish or beef fondue dishes taste mindblowing ! Try this Tartar Sauce out for your family for dinner tonight. Feel free to suggest about this dish
Combine sauce ingredients in a small bowl.
Thread skewers, alternating with swordfish, lime slices, and cucumber.
Brush fish lightly with oil.
Preheat the grill.
Place kabobs on grid over ashen coals.
Grill about 6 minutes or until done, turning
Homemade Tartar Sauce is a great addition to any seafood dinner. Goes great with fish, shrimp, oysters, you name it. There’s no need to buy a jar of tartar sauce at the grocery store that’s full of preservatives and other chemicals when it’s so easy to ..
To 1/2 cup Medium White Sauce, add 1/3 cup mayonnaise, 1/2 tbsp. each of finely chopped chives, capers, olives, and parsley.
Stir constantly until thoroughly heated.
Serve with
Are you looking for a side dish easy to cook? Then try this tartar sauce recipe. You would have no trouble at all in cooking it and its taste would also be uncompromising. People would be impressed at your culinary
1 lna 12-inch skillet, bring 2 inchesofwatertoasimmer with the bay leaf and lemon slices. Add the fillets, cover, and barely simmer for 4 to 6 minutes or until the fish flakes easily when tested with a fork.
2 Meanwhile, prepare the sauce. In a small ..
1 ln a 12-inch skillet, bring 2 inches of water to a simmer with the bay leaf and lemon slices.
Add the fillets, cover, and barely simmer for 4 to 6 minutes or until the fish flakes easily when tested with a fork.
2 Meanwhile, prepare the sauce.
In a small ..
Shell and wash peas.
Bring 2 cups water to a boil in a large saucepan; add peas and cauliflower.
Cover and cook 7 minutes or until crisp-tender; drain well, and place in a bowl.
Add salt; toss well.
Combine yogurt and next 4 ingredients; stir well.
Pour over ..
1. Discard any mussels that are open or have cracked shells.
2. Put mussels into a large, deep pan and sprinkle over half the shallot. Add the bay leaf and wine.
3. Cover the pan and bring to the boil, shaking the pan. Cook for about 3 minutes or until the ..
GETTING READY
1) Boil water in steamer.
2) Scrape and slice whole carrots.
MAKING
3) In steamer, place the carrots over boiling water and steam about 7 minutes.
4) In serving dish, put butter, lemon juice, mustard and cumin and mix thoroughly.
5) When ..
1. In a small skillet, toast the cumin seeds over medium heat until fragrant, about 2 minutes. Shake the skillet from time to time to keep the seeds from scorching. Grind the seeds with a mortar and pestle or place between 2 sheets of wax paper and crush with ..
Take 2 tbsp oil in a frying pan, gently place the chicken pieces in the oil and cook, add all the sauces and ginger and cook till done. Add cumin seeds and white wine, garnish with red chili flakes and serve hot.
This video is a creation of chingssecret. You ..
Heat a large frying pan and add the olive oil.
Sear the chops well on both sides, using rather high heat.
Do not overcook them as we want them to be a bit pink on the inside.
Depending on the thickness of the chops, you should cook them about 4—5 minutes on ..
Heat a large frying pan and add the olive oil.
Sear the chops well on both sides, using rather high heat.
Do not overcook them as we want them to be a bit pink on the inside.
Depending on the thickness of the chops, you should cook them about 4—5 minutes on ..
In small bowl mix mayonnaise with mustard, Worcestershire sauce, and lemon juice; stir in pickle relish, capers, and parsley.
Serve immediately or cover and refrigerate until ready to
Cook onion in fat until tender.
Add flour and stir until bubbling.
Then add tomato sauce or diluted soup.
When smooth and creamy, add the pickles, parsley, capers, salt and
Combine mayonnaise, cornichons, garlic, lemon juice, horseradish and red pepper in small bowl.
Drain sun-dried tomatoes and pat dry with paper towels.
Slice tomatoes lengthwise into thin strips and cut in half.
Fold tomatoes into mayonnaise
This tartare sauce recipe is a homemade recipe made with a mayonnaise base. Prepared with pickle relish and olives with onion for flavor, the tartare sauce mix can be served on the side with fish fries or
Combine 1/2 cup mayonnaise with 2 tablespoons chopped dill pickle, 2 tea-spoons chopped pimento, 1 teaspoon each chopped onion and parsley and 1 teaspoon lemon
This tartar sauce recipe is a non cooked sauce recipe made with a yogurt base. Combined together with chopped onions and carrots along with parsley and lemon juice for taste, the tartar sauce is very savory and best used
Blend together 1/2 cup dairy sour cream; 1/4 cup mayonnaise or salad dressing; 1 hard-cooked egg, chopped; 2 tablespoons pickle relish; 2 tablespoons chopped green onion; and 2 tablespoons sauterne.
Chill thoroughly.
Garnish with sieved egg yolk and sliced ..
In a bowl stir together mayonnaise or salad dressing, sweet pickle, green onion, parsley, lemon juice, and hot pepper sauce.
Serve with fried fish and seafood.
Makes about 1 1/4 cups
Stir the egg yolks in a bowl until smooth, drop the oil in slowly, and stir in the mustard and salt.
Add the pickles and vinegar.
Stir in the mayonnaise and add the red pepper and minced onion.
Stir the mixture well and serve in individual cups with
To make mayonnaise, bowl must be at room temperature; if bowl is cold, fill with hot water, then empty bowl and dry thoroughly.
Combine egg yolks, lemon juice, vinegar,mustard, salt and pepper in medium bowl; whisk until smooth.
Add half the oil, drop by ..
MAKING
1) Strain the egg yolks of two hard-boiled eggs into a large bowl.
2) Add in 2 raw egg yolks.
3) Pour the olive oil into the bowl, little by little.
4) Stir well till the mixture starts to thicken.
5) Add in the vinegar, salt and pepper.
6) Next, add ..
MAKING
1. In a large bowl, separate the whites and yolks of the eggs
2. Mash the yolks and chop the whites
3. Place the yolks in a bowl and add the mayonnaise to the bowl
4. Mix well and add the rest of the ingredients to the bowl
5. Taste the mix and adjust ..
This Tartare Sauce is a wonderful recipe to serve to your family and friends. Sometimes I feel amazed about the ease at which I whip up this Tartare Sauce; it gives out so inviting that anyone would fall for it. Believe me, this Tartare Sauce is worth
MAKING
1) In a bowl, mix together the sour cream, mayonnaise, lemon juice and fructose.
2) Add the Dilled Onion Relish and mix well.
3) Use this sauce to season fried dishes.
TIP
This tartar sauce is not only lower in sodium than most other tartar sauces, ..
MAKING
1) In a bowl, combine all the ingredients together, mix thoroughly.
SERVING
2) Serve the Tartar Sauce, with fried fish or seafood dishes or use as
Tartar sauce is the best sauce to dip your chicken nuggets or fish fillets in. I will share with you the recipe for the yummy tartar sauce. Takes a few minutes to prepare this delicious
MAKING
1. Into the blender container, put together all ingredients and blend until mixture is chunky.
FINALISING
2. Refrigerate sauce until chilled thoroughly.
SERVING
3. Serve Blender Tartar Sauce with fish fingers or fish
MAKING
1) In a bowl, mix together all the ingredients nicely.
SERVING
2) Use tartar sauce as and when needed in various recipes or as a dip with fried fish.
This tartar sauce recipe is a homemade recipe for tartart sauce that oten accompanies fries and fried fish. Fresh and flavorful, the homemade tartar sauce is made with eggs, sour cream ,mustard and mushrooms for a heavy bodied flavor. Combined with added oil, ..
Tartar sauce has a lot of variations to it. Some of its basic ingredients are mayonnaise, lemon juice, eggs, and parsley. Tartar sauce is good to be served with chips and fried fish, seafood, and meats. You can prepare the sauce hours before actually ..
MAKING
1) In a large serving bowl, add in mayonnaise, tarragon vinegar, onion, capers, pickles, olives and parsley. Mix all the ingredients well.
2) Cover and store in refrigerator for as long as a few weeks, if you want.
SERVING
3) Serve the Tartare Sauce ..
MAKING
1) In a mixing bowl, combine all ingredients.
2) Mix well.
3) Cover the bowl and refrigerate, until well chilled, at least 2 hours.
SERVING
4) Serve the tartar sauce with grilled meat and
MAKING
1. Take a bowl, and add all ingredients and whisk well.
2. Season according to taste preferences.
SERVING
3. Serve tartar sauce as a seasoning for fried seaffods.
MAKING
1. Into the blender container, put together sour cream, mayonnaise or salad dressing, chopped hard-cooked egg, pickle relish, chopped green onion, and sauterne; blend until smooth.
FINALISING
2. Refrigerate sauce until sauce is thoroughly ..
MAKING
1. In a large bowl, add all the ingredients and blend them well
2. Chill the sauce for a couple of hours
SERVING
3. This sauce can be served with
Whisk together all ingredients.
Serve immediately or refrigerate for 1 hour for better flavor.
Best with grilled fish but also nice as a garnish for steamed asparagus, broccoli or
1. Blend into the mayonnaise the capers, olives, parsley and pickle.
2. This sauce may be served hot or cold. If hot, heat it in the top of an enamel or glass double boiler over slowly simmering
MAKING
1) Combine all the ingredients together and mix well.
2) Chill the sauce for a minimum of 3 hours.
SERVING
Serve and use as required, chilled or at room
MAKING
1) Attach a Knife Blade to the food processor bowl and blend mayonnaise with rest of the ingredients in it for about 10 seconds, not allowing to be smooth.
SERVING
2) Use as
MAKING
1. Mix mayonnaise and sour cream, lemon juice, tobasco, stuffed green olives, onion, capers and parsley together and chill for 30 minutes
SERVING
2. Serve with meat, fish, or beef
In a small bowl, combine mayonnaise, sour cream, relish, onion, lemon juice, Worcestershire, and hot pepper seasoning.
Cover and refrigerate for at least 30 minutes to blend flavors.
Serve with gtilled
Place steel blade in work bowl; add first 4 ingredients.
Process with on/off turns till chopped.
Remove to bowl; stir in Homemade Mayonnaise or salad dressing.
Cover; chill.
Serve with
MAKING
1. In a large bowl, mix in all the ingredients mentioned and blend them well
2. Let this mixture sit at room temperature for ten or fifteen minutes
SERVING
3. Serve with
MAKING
1. In a bowl combine all ingredients and mix well.
2. Refrigerate 1 hour, allowing flavors to blend.
SERVING
3. Serve with baked, broiled or fried fish and sea food or salmon or tuna
MAKING
1) In a bowl, place together mayonnaise, onion juice, capers, dill pickle, parsley, chives, and lemon juice.
2) Whisk the mayonnaise mixture until well blended.
3) Place the mayonnaise mixture in a sterilized jar and seal with clean lid.
SERVING
4) ..
MAKING
1. Take a bowl and mix mayonnaise, lemon juice and hot pepper sauce in it.
2. Put dill pickle, onion, parsley, capers, pimiento, salt and pepper in it.
3. Put the lid on and refrigerate the bowl for atleast an hour before serving.
SERVING
4. Serve ..
MAKING
1. In small non-metallic bowl, add mayonnaise.
2. Add lemon juice and peel to it and whisk with a fork until well blended.
3. Stir in the pickle, onion and pimiento.
SERVING
4. Serve the tarter sauce as a dipping sauce or use to coat cold foods. It ..
1. Melt the butter in a small saucepan, add the flour and cook for 2 minutes. Blend in the milk, bring to the boil and cook for 3 minutes. Season with salt and pepper.
2. Blend the dried egg and lemon juice to a smooth paste, then stir it into the sauce with ..
1. In a small bowl, whisk together the sour cream and mayonnaise, then stir in the remaining ingredients. Cover and refrigerate for up to 5 days. This sauce is a natural accompaniment for fried, baked, or broiled fish and seafood and is also a great topping ..
In small mixing bowl, combine onion, chives, oil, celery salt and pepper.
Cover.
Microwave at High for 1 to 1 1/2 minutes, or until onion is tender-crisp.
Cool slightly.
Blend in remaining ingredients.
Re-cover.
Chill for at least 30 minutes to blend
MAKING
1) Take a medium bowl and combine, mayonnaise, tomatoes, cornichons, green chili peppers, lemon juice, onion, capers, salt, and pepper.
2) Stir well and chill for at least an hour.
SERVING
3) Use as
MAKING
1. Make White Sauce by Roux method: In a saucepan over low heat, melt 2 ounces margarine.
2. Add in flour and whisk with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture ..
1. Place the dried egg, 30 ml/2 tbls of the lemon juice, a pinch of salt and pepper, the mustard and sugar in a basin and whisk until smooth.
2. Gradually whisk in the oil, a spoonful at a time at first, then more quickly. After half the oil has been added, ..
– Preheat deep-fryer to ,400 °F (205 °C).
– In a saucepan filled with lightly salted boiling water, cook broccoli for 4 minutes. Rinse under cold water, drain and set aside.
– In a bowl, mix batter ingredients together (except egg white) with a ..
Make the tartar sauce: In a bowl stir together the mayonnaise, the parsley, the relish, the onion, the minced celery, the mustard, the lemon juice, the tarragon, the celery seeds, and the Tabasco until the sauce is combined well.
The tartar sauce may be
Tartar Sauce is a chill and serve dish and can be prepared in a few minutes. Sweet pickle relish, mayonnaise and seasonings combine to make this Tartar Sauce taste
Brush fish with oil and arrange oiled side down on rack in pan lined with foil, shiny side down.
Brush with oyster sauce.
Broil about 3 inches (8 cm) from heat for 5 minutes or until dark golden and fish flakes easily with fork.
Arrange fillets on heated ..
Blend the flour, salt and pepper together.
Roll the oysters in the flour mixture then dip them in the slightlybeaten egg.
Roll the oysters in bread crumbs.
Place in a shallow pan, having sprinkled both sides of oysters with salad oil.
Bake in 400 degree oven ..
Blend the flour, salt and pepper together.
Roll the oysters in the flour mixture then dip them in the slightly-beaten egg.
Roll the oysters in bread crumbs.
Place in a shallow pan, having sprinkled both sides of oysters with salad oil.
Bake in 400 degree oven ..
In a small bowl combine well the spinach leaves, the mayonnaise, the pickle, the capers, the mustard, the lemon juice, and salt and black pepper to taste and chill the tartar sauce, covered.
In a large saucepan of boiling water blanch the clams for 2
1. Rub a little lemon juice on the fish fingers. Keep aside for 30 minutes. Wash fish well. Transfer to a kitchen towel and pat till well dried.
2. Mix all ingredients for the marinade in a bowl. Add fish and mix well. Keep aside for 1/2 hour.
3. Spread bread ..
Poach fish gently in milk for 10 to 12 minutes.
Drain fish and remove skin and bones.
Flake fish into small pieces.
Cool.
Combine fish, rice, Cheddar cheese, pepper, egg, celery, red pepper, parsley, dill, breadcrumbs and salt.
Mix well.
Divide fish mixture ..
1.
Remove skin from fillets by placing fillets skin-side-down onto chopping board.
Dip fingers into a little salt; this makes it easier for you to hold and handle the fish.
Hold skin at tail firmly.
Using sharp knife held at an angle, use a "press and push" ..
Combine flour, salt, and pepper.
Combine eggs, oil, and water, mixing well.
Clean mushrooms with damp paper towels.
Dredge mushrooms in flour mixture, and dip in egg mixture, roll in breadcrumbs.
Refrigerate at least 1 1/2 hours.
Deep fry mushrooms in hot oil ..
Put 3 tablespoonfuls of French mustard into a bowl, add a little oil and then, beating all the time with a wooden spoon, add a glass of oil little by little as for mayonnaise.
Finish with a tablespoonful of mild or wine vinegar.
This sauce should have the ..
Are you looking for a great Smoked Fish Cakes With Tartar Sauce recipe? The goodness of Fish makes this dish a great treat. Mark this Smoked Fish Cakes With Tartar Sauce, or else you will later regret bookmarking this
In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon dill pickle relish, 1 tablespoon chopped stuffed green olives, ½ tablespoon minced onion, ½ tablespoon chopped fresh parsley, ½ tablespoon lemon juice, and a dash of garlic salt. Stir until ..
1.
Whisk flour, egg and beer together in medium bowl until smooth; cover, refrigerate batter 1 hour.
2.
Cut potatoes into 1cm-wide slices; cut slices into 1cm-wide strips, dry well.
Heat oil in large pan; deep-fry chips, in batches, until browned and cooked ..
In a small bowl, combine mayonnaise, pickle or pickle relish, onion, parsley, Worcestershire sauce and capers.
Season to taste with white pepper.
Store in an airtight container in refrigerator at least 30 minutes before using.
Use within 2 or 3
MAKING
1) Mix together the mayonnaise and mustard in a small bowl, along with the lemon juice and Worcestershire sauce.
2) Add the pickle relish, parsley and capers and stir well.
SERVING
3) Serve as
To make the tartar sauce: In a medium bowl, combine the mayonnaise, pickles, dill, mustard, lime peel, lime juice, and Tabasco sauce until blended.
To make the fish: Preheat the broiler.
Coat the broiler-pan rack with olive-oil cooking spray.
Place the fish ..
GETTING READY
1) Cut the sole fillets in half and then slice into thin strips.
MAKING
2) Season flour and coat the fish.
3) Beat eggs, mix in olive oil, dip the fish in the mixture and then roll over breadcrumbs.
4) Keep the marinated fish in the ..
1. In a bowl, combine mayonnaise, onion, sweet relish, pimento, lemon juice, mustard, salt and pepper; stir well.
2. Store in the refrigerator in a plastic or glass-covered
1. In a bowl, combine mayonnaise, onion, sweet relish, pimento, lemon juice, mustard, salt and pepper; stir well.
2. Store in the refrigerator in a plastic or glass-covered
1 Preheat the broiler. To make the tartar sauce, combine the mayonnaise, relish, and capers in a small bowl and set aside.
2 Arrange the hamburger buns, cut-side up, on a large baking sheet. Divide the cheese among the top halves of the buns.
3 Sprinkle the ..
1. Preheat broiler.
2. Combine first 3 ingredients and 1/4 teaspoon hot sauce in a small bowl; set aside.
3. Sprinkle fish with 3/4 teaspoon hot sauce, lemon juice, and next 3 ingredients. Place fish on a broiler pan coated with cooking spray.
4. Broil fish 5 ..
1. Preheat broiler.
2. Combine first 3 ingredients and 1/4 teaspoon hot sauce in a small bowl; set aside.
3. Sprinkle fish with 3/4 teaspoon hot sauce, lemon juice, and next 3 ingredients. Place fish on a broiler pan coated with cooking spray.
4. Broil fish 5 ..
GETTING READY
1) Peel and shape the potatoes rectangles. Then cut into chips about 1cm thick. Place them into a bowl under cold running water for 5 minutes. Drain them well.
MAKING
2) In a large pan of boiling water, put the chips, return to the boil, reduce ..
Prepare 4 pieces of greaseproof paper or baking parchment, each 25cm (10in) square.
Divide the fish and scallops among the papers, drizzle over the lime juice, dot over some butter, and season well.
Fold up the pieces of paper to make parcels .
Put the fish ..
1. Preheat the oven to 425°. Line a baking sheet with foil.
2. In a food processor, combine the bread, 2 of the scallions, the parsley, and garlic, and pulse on and off to form coarse crumbs. Add the Parmesan and 1/4 teaspoon of the pepper, and pulse just ..
Microwave margarine in 2 cup glass measure until melted, 30 seconds to 1 minute.
Stir in flour, bouillon, salt and water.
Microwave 1 minute; stir.
Microwave until sauce boils and thickens, 30 seconds to 1 minute.
Stir in mayonnaise, relish, onion and lemon ..
To make sauce, in small bowl, combine sour cream, pickles and 2 tablespoons of the salad dressing & seasoning mix; cover and refrigerate. On large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb ..
1. Place all the minced and chopped vegetables in a rounded glass bowl. Add the ketchup, mayonnaise and tobasco sauce. Taste for salt. Stir gently. Cover with foil and chill.
2. Wash the fillets, you should get 8 large or 16 small ones. Marinate for half an ..
1. In a small pan, combine onion, carrot, bay leaf, thyme, clove, peppercorns, milk and salt.
2. Heat to simmering point.
3. Take the pan off the heat, and leave in a warm place for 30 minutes.
4. Strain milk, discarding solid flavorings.
5. Heat butter in a ..
1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.
2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
4. Pat ..
Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish.
Combine 2/3 cup olive oil and next 3 ingredients; pour over shrimp.
Cover; marinate in refrigerator 4 hours.
Cut peppers in half lengthwise; remove and discard seeds and ..
GETTING READY
1. Preheat oven to 375°F before baking.
MAKING
2. Remove the flakes of non-drained fish. Using a fork, crush fish bones. Add all the ingredients and mix thoroughly.
3. Take a baking dish or an ovenproof platter and grease thoroughly with oil. ..
MAKING
1. Sieve the yolks of the hard-boiled eggs.
2.Chop whites coarsely.
3. In a bowl, combine sieved and raw yolks with the mustard and salt.
4.Using an electric beater at slow speed, to the mixture add oil drop by drop initially.
5.Once the oil starts ..
For the sauce: In a small bowl, stir together the yogurt, mayonnaise, dill, garlic and lime juice.
Set the sauce aside.
For the crab cakes-.
In a medium bowl, stir together the egg substitute, mustard, yogurt, soy sauce and pepper sauce.
Add the crab, celery ..
1. Place fish in shallow dish, pour in combined water, wine, peppercorns and bay leaf, cover, cook on MEDIUM for ten minutes. Remove fish, cover to keep warm while making sauce. Reserve stock.
2. Place butter and onion in bowl, cook on HIGH for three minutes. ..
This Steak Tartare is one of the best cracker spreads that I've ever eaten. Tell your family how much you love them with this Steak Tartare and tell me what you think about thisfabulous dish
In a large wooden bowl mash the anchovies, capers and pinch of salt with a fork, then add all other ingredients except meat.
Mix well.
When thoroughly combined, add meat and mix again.
Be certain that the meat is well chilled; even better, place mixing bowl ..
Mix, lightly but thoroughly, all ingredients except the bacon.
With wet hands, form into a roll 8x3 1/2 inches.
Place in a shallow greased bake dish and cover with strips of bacon, tucking bacon ends under the roll.
Bake at 450F for 25 to 30 minutes, or until ..
Heat oil and fry the chopped onions till pale pink and translucent.
Add the ground masala paste and fry well.
When the oil comes to the surface, put in the pork and bacon pieces and fry.
Add the bread cubes, peas, carrots, fried potatoes and green ..
Wash, peel, and quarter potatoes.
Put them in bowl with cold water to cover.
In 2-3-quart pot, heat oil over medium heat.
As it heats, put potatoes in colander to drain.
When the fat is hot, put in the asafetida; after it sizzles (5 seconds), add the cumin ..
For sauce, in a small saucepan combine cornstarch, sugar, cumin, and salt.
Stir in orange juice.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Cover to keep warm while cooking fish.
Spray the cold rack of an ..
Slash through the fat of the skin side of the duck breasts, making a lattice pattern.
Rub in on both sides 2 capfuls of Poire William, the ground cumin and garlic, and leave to marinate at room temperature for at least an hour.
Heat a non-stick pan and toss ..
Clean mushrooms.
Chop off the coarse stem ends.
Heat oil in 3-quart pot over medium heat, and put in the asafetida.
It will sizzle and expand within 5 seconds.
Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers.
Stir once ..
1. Prepare the crespelle. In a large bowl, combine flour and milk; mix lightly.
2. In a small bowl, beat the eggs with the cumin and salt, and add it to the flour mixture. Add spinach and butter. Beat until smooth. Let rest for at least 1 hour. When ready to ..
A simple to make Cumin Scented White Beans recipe.
Yikes...I almost forgot...I'll keep this one short and sweet!
First off, let me say...these taste a lot better than they look (what can I say, I'm still working on the picture thing;)).
This is the recipe I ..
