MAKING 1.Ina skillet, heat sesame oil and stir in chopped shallots. 2.Before the shallot get brown, put rice vinegar, wine vinegar, French mustard, basil, tarragon, chives, thyme and allow the ingredients to boil. 3.In a mixing bowl, put spinach, butter... - 45.3064

Sauce Marinate the morello cherries in balsamic vinegar. Simmer the peach liquor, blackcurrent liquor and honey and reduce by half to a syrup. Add the morello cherries. Duck Skin the duck breasts and season with salt and pepper. Roll each piece in a strip of... - 39.7745

1. Tie the spices loosely in a thin muslin cloth. 2. Pour the vinegar into a saucepan, add the salt and spice bag, and boil briskly for 12-15 minutes. 3. Remove from fire and squeeze the spice bag to remove all the liquid. Discard bag. 4. Pour enough hot... - 34.2531

MAKING 1. Drain pickles, cut them in chunks and put back in the jar. 2. In a saucepan bring the sugar, vinegar and water to a boil. 3. Pour over the pickles and refrigerate for about 3 days. 4. Before pouring in the brine try adding freshly sliced onions to... - 33.6581

Combine and mix ingredients in saucepan; bring to a boil over low heat. Simmer 5 minutes. - 33.3284

1. To prepare nuts, place sugar in a small skillet over medium heat, cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat, stir in walnuts. Cook over low heat 30 seconds or until golden. Spread... - 33.3122

MAKING 1. Take a saucepan and add spices and vinegar. Cover with a lid. 2. Allow the vinegar to slowly come to a boil. 3. Remove and strain through a sieve. Allow it to cool. SERVING 4. Use as needed. TIPS Preferably use whole spices a powdered ones would... - 33.1016

MAKING 1. In a small bowl, combine all ingredients except the oil. 2. Use a small wire whisk or large fork to whisk until ingredients are well blended. 3. Pour the oil, in a slow steady steam while whisking constantly with the other hand, until all of it is... - 32.9187

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 32.8751

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 30.8302

MAKING 1) Into a salad bowl, add in olive oil, salt, pepper, chopped herbs, mustards, garlic or mint as per your choice. 2) Pour in the white wine vinegar. 3) Beat the dressing till well mixed. SERVING 4) The French Dressing is best served over salads. - 30.3737

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 30.2803

MAKING 1) Combine all the ingredients and blend them well. 2) Chill them. SERVING 3) Serve the dish in a serving bowl. - 29.6539

1. Place the vinegar, sugar, garlic, cloves, allspice, mace, celery and mustard seeds, pepper, turmeric and ginger root in a large enamel saucepan. Bring slowly to boiling. Let cool. 2. Pour into sterile, hot jars or bottles, cover and let stand 3 weeks. 3.... - 29.0365

1. Preheat oven to 375°F. 2. Place halibut in a baking dish. Lay rosemary beside halibut and light rosemary with a match (it may not remain lit). Cover tightly with foil. 3. Bake for 15-18 minutes, or until the fish flakes easily when tested. 4. Meanwhile - 27.2118

In a small jar with a tight-fitting cover, combine the broth, vinegar, ketchup, mustard, savory, thyme and pepper. Cover and shake until well combined. To store, refrigerate for up to 1 week. Shake well before serving. - 26.6729

Place vinegar, salt, pepper, mustard and sugar in a blender and whirl for 2-3 minutes. Still blending add olive oil, a drop at a time, until fully absorbed and dressing is creamy. - 24.4031