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Crockpot Homemade Chicken or Turkey Stock

Posted by Healthy Recipes on 12/12/2010
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A simple and easy method of making flavorful homemade chicken stock. 1. Preheat the crock-pot on high. 2. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot. 3. Cover with as much boiling water your crock-pot can take, I can add approx 6...

Benihana Restaurant Ginger Sauce

Posted by Cooking Mama on 09/20/2010
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N/A | 2

Combine the all ingredients. Blend on low speed for 30 seconds or until the gingerroot has been pureed. Serve chilled and refrigerate after serving.

Benihana's Mustard Sauce

Posted by Cooking Mama on 09/19/2010
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Mix all ingredients in a small bowl. Whisk until well combined. Serve chilled and refrigerate promptly.

Greek Seasoning

Posted by Kalina on 09/12/2010
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Here is a Greek influenced spice blend that we make when we run out of store bought Greek seasoning. Directions: 1. Combine all ingredients in a small bowl. 2. Transfer to an airtight container. Store in that container in a cool dry place for up to 6 months.

Watermelon, Cantaloupe, And Red Pepper Salsa

Posted by ADMIN on 09/26/2007
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Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno. In a bowl(hmmm or a twister board) toss together all ingredients and season with salt. Makes about 4 cups.

Western Barbecue Sauce

Posted by ADMIN on 09/26/2007
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Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.

Watermelon And Green Peppercorn Salsa

Posted by ADMIN on 09/26/2007
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Cover the red onion with cold water and let sit ten minutes to reduce some of the acidity. Drain and pat dry with paper towels. Remove and discard the rind from the watermelon. Cut the flesh into half-inch cubes, removing as many of the seeds as possible. Combine with the red onion, two...

Triple-Berry Fruit Salad

Posted by ADMIN on 09/26/2007
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1. Combine all ingredients in a small bowl, stirring gently. Cover and chill. Yield: 4 servings (serving size: 1/2 cup) [CALORIES 45 (6%cff) FAT 0.3g] Triple-Berry Vinegar: white wine vinegar with blueberries, raspberries, cranberries, sage and cinnamon.

Triple-Berry Vinegar

Posted by ADMIN on 09/26/2007
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ADDITIONS 1 tb Sugar 8 Black peppercorns 5 Fresh blueberries 5 Fresh raspberries 5 Frozen cranberries 4 Sage leaves 1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a...