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“Oops... You need Lemon Infused Oil...here is my version.
1 cup olive oil and 1 lemon. Peel large strips of zest from the lemon and add it to the oil. Cook on low for 20 to 25 minutes. Again, keep an eye on it so the peel does not brown. Remove from heat and let cool in the pan. Pour into decorative bottle and store unused oil in refrigerator.
“It's an ingredient Claire purchased. You can make your own Garlic Infused Oil by poaching garlic cloves in olive oil. I use 1 cup olive oil and 6 garlic cloves, whole and peeled. Let cook on a low temp for 20 to 30 minutes. Keep an eye on it so the garlic doesn't brown. Remove from heat, let cool in the pan. Either leave the garlic whole or slice...”
Reviewed tartar sauce
Aug 27, 2014 on FoodNetwork.com
“This is the only tartar sauce I make. I don't even bother looking for another recipe because this one is "Just Right"! I have been making this tartar sauce for several years now and have made my own additions to suit my taste for that day....grated onion and a squeeze of lemon juice are two flavors I enjoy in my much loved tartar sauce! Sometimes...”
Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Enter "Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce" in the search box and you get two submissions. Check out # 2 and you will get the recipe.