Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.

You can add wine, herbs or cream to this recipe, which should be served as a side dish to roast meats. PREHEAT OVEN TO 350F. Clean leeks; remove all withered leaves and trim the roots carefully. Without cutting entirely through the root, slit the leeks lengthwise to remove all of the dirt. Trim to a […]

Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into […]

Season lamb pieces with salt & pepper. Heat 3 Tbsp oil in large pot or Dutch oven over high heat. Working in batches, add lamb to pot and saute until browned, about 4 minutes per batch. Return all lamb and juices to pot, mix in garlic and rosemary. Add wine and boil until reducedd by […]

Scrape carrots, slice in rounds about 1/4 inch thick. Cook in salted water until tender. Put bell pepper and onion rings in to cook about the last 5 minutes. Drain. Mix remaining ingredients and pour over the vegetables. May be heated a few minutes. This can be served hot or cold. Keeps well in the […]

In a large bowl, combine the carrots, raisins and red pepper; toss. Add the parsley and cumin; toss again. Add the vinegar, honey, salt and pepper; toss one more time, and serve.

Cook vegetables according to package directions; drain and reserve. Heat to boiling in large saucepan milk, water, minced onion, bouillon granules, salt and celery. Remove from heat. Stir in instant mashed potatoes. Heat to boiling, stirring constantly.

PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, […]

Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked–bright green and tender–but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots […]

* Use both the green and white parts of the green onion when you chop it. +++++ +++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. […]