1. Combine avocado, jalapeno, water, vinegar and salt in a food processor. Puree the mixture for several seconds on high speed, or until jalapeno is ...

Place the veloute in a saucepan and bring to a simmer; reduce very slightly.Beat the yolks and cream together in a stainless steel bowl. Temper the ...

DirectionsBEAT cream cheese in small mixer bowl until smooth. Gradually beat in salsa. Cover; refrigerate for at least 2 hours. Serve with tortilla ...

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set. 2nd Layer: Soften plain ...

In a medium sized bowl, mix all the ingredients together except the breads. Cover and refrigerate for at least 1 hour. Using a serrated knife, cut a ...

Combine Tomato, Cucumbers, Alfalfa, Red amp; Green Peppers, Celery, Pepper amp; Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide ...

Prepare one loaf French bread as directed on package. Cool. Store overnight. Cut into 12 equal slices, about 1 inch thick. Beat together flour, ...

Combine all ingredients in large tupperware container. (I use tupperware as you need a tight cover) Pour dressing over mixture and seal container. ...

Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 ...

Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water ...