1/2 c. sunflower seeds 1 tsp. salt 1/2 c. hot cooked millet or rice 1 1/2 tsp. onion powder 3/4 c. water 1/2 tsp. garlic powder 1/4 tsp. dill weed ...

Combine all ingredients; refrigerate ...

Combine all ingredients in bowl; mix ...

Shake all ingredients in tightly covered container. About 1/2 cup vinaigrette, 1 tablespoon per serving VARIATION MIXED HERB ...

Place sesame seeds and olive oil in blender or food processor; puree to form a paste. Add eggplant, garlic and lemon juice; blend. Add butter; blend ...

Place all ingredients except water and cream in blender or food processor; process until smooth. Add water as needed to create desired consistency. ...

Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon juices, currant jelly, shallots, red wine, chicken stock and ginger in ...

Mix all ingredients in a small bowl. Serve immediately or make in advance, cover and ...

Place garlic, dill sprigs, shallot, fish stock and wine in saute pan; heat to boiling. Rapidly reduce by three-fourths. Add cream; simmer for 5 ...

Combine arrowroot with small amount of stock to form slurry. Reserve. Place remaining ingredients in saucepan; heat to boiling. Add slurry; simmer ...