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Continental Shallot and Caper Dressing: 6 Tablespoons red wine vinegar, 2 Tablespoons white wine vinegar, 4 Tablespoons olive oil, 2 Tablespoons chopped shallots, 1 Tablespoon drained capers, 1 teaspoon Dijon mustard, 1 teaspoon black pepper
Snack: 1 cup Soy Dream Enriched soymilk and 3 cups popped popcorn with 1 Tablespoon Vegetarian Support Formula nutritional yeast
Meanwhile, in a nonstick skillet or saute pan, melt 2 tablespoons butter over medium heat and swirl to coat pan.
For the roux, in a medium bowl, mix together 1/3 cup of the flour and 3/4 tablespoon spice mix and set aside.
Add one tablespoon of butter and sear the veal on the other side.
1 tablespoon sweet chili sauce (Maggi Taste of Asia brand preferred)
Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy.
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
For a swirled cinnamon raisin version, add 1 tablespoon sugar, 1 teaspoon cinnamon and 1/4 cup raisins to 1 cup smooth natural peanut butter.
1 1/2 tablespoons vegetable OR canola oil OR a combination of half oil and half butter
WASABI COCKTAIL SAUCE: Mix 3/4 cup cocktail sauce, 1/2 to 1 teaspoon wasabi paste (mix 1 teaspoon wasabi powder with 2 teaspoons water and let stand 2 to 3 minutes before using) and 1 tablespoon lemon juice.
Combine pecans, flour, remaining 1 tablespoon brown sugar and 1 tablespoon butter, melted; mix well.