GETTING READY 1. Rinse fish under cold running water. 2. Make sure the fillets are free of any bones. MAKING 3. In a deep skillet or kettle, combine the stock and water; bring to a boil over moderate heat. 4. Add the fish to the boiling liquid, cover with... - 45.8784

GETTING READY 1. Preheat the broiler and place the rack 4 inches from the heat. 2. Place a large wire rack, on a baking sheet and grease the rack with oil. MAKING 3. Arrange fresh sardine fillets on a broiler rack and broil for 3 to 4 minutes on each side... - 45.6978

GETTING READY 1. Place fresh salmon in a colander and rinse well under cold water 2. Make sure to remove any small bones found in the fillets. MAKING 3. In a large skillet or kettle, combine the stock with the water and bring to a boil over moderate heat.... - 45.514

MAKING 1. Take a medium mixing bowl 2. Add in it barley, cucumber, bell pepper, scallions, radishes, parsley, and dill. 3. Mix all ingredients properly and after mixing keep the bowl aside for mixing up of flavor. 4. Take a small mixing bowl and add in it... - 44.6136

To Make Pasta Pinwheels: Fill a wide shallow pan half full of salted water. Bring to a boil and cook noodles until tender. Drain, rinse under cold water, and pat dry. Meanwhile, rinse spinach leaves and while still damp, place in a microwavesafe pie... - 43.8078

MAKING 1. In a medium sized bowl, combine all the ingredients required for dressing and mix well. Keep aside. 2. In a large salad bowl, combine all the vegetables and toss once. 3. Add dressing and toss gently till well combined. SERVING 4. Serve... - 42.5793

MAKING 1) For Secret Basic Dressing 2) Mix together the vinegar, garlic powder, dry mustard and fructose and stir until the dry ingredients are thoroughly dissolved. 3) Combine the water, pepper and lemon juice and stir to mix well. 4) Slowly stir in the... - 42.4608

Prepare Creamy Lime Vinaigrette. Arrange ingredients on a serving platter or individual serving plates. Serve with Creamy Lime Vinaigrette. Creamy Lime Vinaigrette: With motor running of a blender or food processor fitted with the steel blade, drop in garlic,... - 40.7712

GETTING READY 1. Wash the spinach in a large amount of water to remove the grit 2. Set the spinach to drain in a colander 3. Wash the lettuce and break it into smaller bite-sized pieces 4. Remove the stems from the spinach and tear into pieces. 5. Add the... - 40.527

Mix enough mayonnaise with potatoes to coat thoroughly. Toss tomatoes lightly in a small amount of Vinaigrette Dressing. In a separate bowl, toss green beans in a small amount of Vinaigrette Dressing. Let marinate while preparing the rest of the salad; drain... - 39.5955

Combine first 5 ingredients in a jar and shake well to blend. Pour dressing over warm asparagus and refrigerate for 1 hour, turning asparagus several times. Serve on lettuce-lined plates and garnish with chopped egg, relish and pars ley. Makes 6 servings. - 38.1499

MAKING 1. Take a bowl, and add vinegar, and stir in mustard, pepper and salt, and whisk until the salt dissolves. 2. Add the oil and whisk until the dressing thickens slightly and emulsifies. 3. Season as per the taste preferences. 4. Add additional... - 38.0712

GETTING READY 1. Tear the leaves of aspinach and discard its stalks. Wash the leaves thoroughly with water. 2. Drain the leaves and dry them well. 3. Separate egg yolks from egg whites. 4. Chop the egg whites coarsely and reserve them for later... - 37.5974

1. For the dressing, in a small bowl whisk together the vinegar, oil, lemon juice and salt; set aside. 2. Combine the cantaloupe, honeydew and watermelon in a large bowl, add the dressing and toss gently. Cover the bowl and refrigerate at least 1 hour. 3.... - 35.6808

To make the Citrus Vinaigrette, whisk all the ingredients together in a small bowl. Remove 1/4 cup of the vinaigrette and pour over the scallops. Refrigerate for 10 minutes. Place scallops in basket and rotate for 12 to 15 minutes or until just... - 35.5909

MAKING 1. In a food processor bowl with the blender blade attached, combine all the ingredients. 2. Process for 30 seconds at medium high speed, until vegetables are almost pureed and all ingredients are well amalgamated. SERVING 3. Use the dressing to make... - 34.8034

Cut cucumber into bite-size pieces. Cut cantaloupe into cubes or small melon balls. Thinly slice the radishes. In a medium bowl, combine cucumber, cantaloupe and radishes. Toss with vinegar and sprinkle with pepper. Serve chilled on individual plates lined... - 34.2667

MAKING 1.In a jar with tight-fitting lid, combine all the ingredients. Shake vigorously so as to mix in all the flavours. 2. Refrigerate dressing and use as required. Makes 1 1/3 cups. SERVING 3. Drizzle on garden fresh greens or serve with a salad of your... - 33.0196

MAKING 1) In a food processor bowl with a metal blade, process the garlic until finely minced. 2) With the machine running, pour in oil, vinegar, thyme, marjoram, sugar and salt and process until well blended. 3) Allow to stand in a covered container for 30... - 32.595

GETTING READY 1) Place mustard and lemon juice in the blander. 2) Grate the lemon rind. MAKING 3) Process the mustrad and lemon juice at low speed and gradually add the oil. 4) Blend thoroughly until mixed. 5) In a glass jar, transfer the mixtureand add... - 32.5315

MAKING 1. Take a screw-top jar, add all ingredients into it and shake well. 2. Combine these ingredients with basic vinaigrette and blend them using a hand blender or liquidizer into a mayonnaise consistency. SERVING 3. Serve the dressing over coleslaw and... - 32.3801

MAKING 1) Combine together all the ingredients in a small bowl. 2) Use a whisk or fork to beat well. SERVING 3) Serve as preferred. - 32.1198

MAKING 1. In a microwave bowl, mix all the ingredients. 2. Microwave on high for 2-3 minutes or until the mixture boils. 3. Keep it aside to cool. Refrigerate. SERVING 4. To serve pour Vinaigrette Dressing over greens. - 32.0296

MAKING 1. In a large bowl, combine chilled pasta, tomatoes, olives and 1 cup Garlic Vinaigrette Dressing. SERVING 2. Serve immediately after tossing tuna and basil leaves with the pasta mixture. - 29.8722

In a medium bowl, whisk together the egg yolk, garlic, mustard and vinegar until well blended. Gradually whisk in the oil. Blend in the minced basil, parsley, salt and pepper. - 29.7597

MAKING 1) Combine all the ingredients and blend them well. 2) Chill them. SERVING 3) Serve the dish in a serving bowl. - 29.3653

MAKING 1.In a screwtop jar, add in all the ingredients. 2. Shake to mix well. SERVING 3. - 29.3335

In screw-top jar combine cooking oil, lemon juice, sugar, salt, mustard, paprika, and oregano. Cover and shake well to mix. Chill. Shake again just before serving. Store unused dressing in refrigerator up to one month. - 29.1351

MAKING 1) Add all the ingredients into a small airtight jar and shake well, store in the refrigerator. SERVING 2) Serve when desired. - 29.0009

Combine first 7 ingredients; stir well. Combine lettuces in a large bowl; toss gently. Arrange 1 cup lettuce on each of 4 salad plates; top evenly with orange sections, grapefruit sections, and onion rings. Drizzle evenly with vinaigrette. - 28.4103

Blend well all ingredients except the chopped vegetables. (The garlic should be bruised only; it can then be removed before serving.) Add the chopped vegetables, place in a covered container, and refrigerate until served. - 27.3298

MAKING 1. In a bowl or a container thoroughly combine all ingredients and if not using immediately place in a container and refrigerate. SERVING 2. Toss with salads or use as desired. - 27.219

1. Wash the lettuce in cold water and spin dry. Reserve in your salad bowl, covered with a damp towel. 2. Heat the oven to 325°F and toast the hazelnuts for 12 to 15 minutes or until golden inside. To remove the bitter skins, rub the chopped nuts in a towel... - 26.126

MAKING 1. In a bowl add all ingredients and mix together. 2. Mix the salt in the oil. SERVING 3. Serve immediately. - 25.6045

Mix all ingredients in bowl, or shake together in a screw top jar. Keep as cold as' possible. Shake well before serving. - 24.6509

MAKING 1. Take a bowl and add ingredients, stir well. SERVING 2. Use the vinaigrette dressing as a marinade. - 22.7729

MAKING 1. In a blender, process the vinegar and mustard; keep adding oil in a slow steady stream into the mixture with the blender on low speed and blend it all together SERVING 2. Serve as required - 22.455

Blend above ingredients thoroughly. - 20.844

In a container, combine shallots, mustard, vinegar, and oil; blend well. If made ahead, cover and refrigerate. Store for as long as 2 weeks. - 20.5042

In a small bowl, whisk together ingredients. Add to salad and toss well. - 20.1759