Put butter in top of double boiler. When butter is melted, add flour to form a roux, then add wine, buttermilk and mustard. Stir until mixture comes to desired consistency. If sauce is too thick, add a little milk (or water). Season to taste.

Heat two tablespoons oil in large saute pan. Add onions and saute over medium heat until softened, about 5 minutes. Add garlic; saute until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.

1. Place oil and garlic, to taste, in a small, heat-resistant, non-metallic bowl and heat, uncovered, in e Oven 3 minutes. 2. Remove garlic pieces. 3. Add remaining ingredients and heat, uncovered, in Microwave Oven 4 minutes or until heated through. Stir occasionally. 4. Serve over spaghetti.

Mix mustard, sugar and vinegar in a bowl. Add oil a little at the time until well blended. The sauce will thicken rapidly and must be stirred viorously. Add fermented cream and a lot of finely chopped dill.

Filling: Melt butter in skillet and over med.high heat, saute mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated. Remove one tbsp. mushrooms to add to the sauce and reserve the rest for filling the kotletki Patties: In a large bowl, mix together 1 cup of the breadcrumbs […]

Melt butter in a sauce pot over medium heat. Add Onion (diced) and garlic (minced) and chopped parsley. Cook to translucent. Add red pepper flakes and vodka. Reduce heat and simmer for 2 minutes. Add tomatoes with juice. Increase heat to high, while breaking up tomatoes with a spoon. Cook for about 5 Minutes. Stir […]

[1] Combine pear, water, and juice in pan. Bring to boil. Remove from heat; let stand and cool. [2] Remove pear and any seeds that surfaced. Reserve 1 1/4 cup of liquid in a 2-cup measuring cup. [3] Heat a little optional olive oil in the skillet and add meat, cook until browned and tender. […]

Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.

Combine all ingredients. Excellent for basting all meats and poultry. Yield: 1-3/4 cups.

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has […]