Combine all ingredients in a spice mill or blender and grind until even and finely ground. Store in an airtight jar. Will store for about 6 months in the freezer.
In a small bowl dissolve the yeast in warm water and let stand until bubbly, about 5 min.
In a large bowl stir together the flour and salt. Add the yeast mixture and oil, mix well and knead briefly on a lightly floured work surface until smooth and elastic.
Shape the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel and or plastic wrap and let rise in a warm place until almost double in bulk, about 1 1/2 hours. Punch down the dough before use.
Use dough for spinach pies or meat pies.
Whisk all ingredients together in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made 2 days ahead, keep refrigerated.
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made at least 2 days ahead, keep refrigerated.
For hollandaise: Heat the butter to bubbling but not brown and set aside. Put yolks, lemon, salt, and pepper in the blender, and whirl at high speed for 30 seconds. Continue blending as you remove the blender lid and begin to pour in the hot butter, at first very slowly by droplets, then in a steady thin stream. Serve immediately.
For bearnaise: Boil together 1/4 c. dry white wine, 1/4 c. white wine vinegar, 1/2 tsp. dried tarragon, and 1 tbsp. minced onion or scallion until reduced to 2 tbsp. Let cool. Use this 2 tbsp. to replace the lemon juice, and increase the butter to 10-12 tbsp.
Preheat the oven to 350 degrees F.
Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.
Jaleo, Washington D.C.
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Robbie Rice, Allrecipes.com
In a small saucepan, cook the garlic and red pepper flakes in the oil, over medium heat, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, around 1 min. If too thick, thin with more water or chicken broth.
Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.
Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.
Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.
Mix together all ingredients and store in an airtight container.
Makes about 2/3 cup
Emeril