Quick Provencal Sauce for Poultry or Fish Makes ¾ cup If you want Heidi’s Hints about cooking fresh fish and seafood click here. Ingredients Juice from ½ fresh lemon ½ cup dry white wine 2 tbs. chopped white of green … Continue reading →
Lemon Soy Vinaigrette Makes about ½ cup Ingredients Juice of ½ lemon 2 tsp. soy sauce ¼ scant tsp. granulated sugar 1 tsp. minced ginger* 1/8 tsp. hot chili sauce 3 tbs. extra virgin olive oil Procedure Mix all ingredients … Continue reading →
Chicken Thighs with Lemon and Thyme Serves 2 Hints Onion and garlic par cooked along with the chicken provide a sauce base that can be turned into a myriad of sauces for the second cooking. Add more garlic, oregano or … Continue reading →
Creamy Tomato Sauce Yield: 1 1/2 pints Inspiration This is a very easy, basic creamy tomato sauce. For variety, add different herbs. Hint A non-reactive container is one that will not react chemically to with the acid in fruit, peppers, … Continue reading →
