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Variation: Add a small amount to yogurt or sour cream for a quick and easy dipping sauce.
Keep this salt substitute on the table to sprinkle on vegetables, salads, eggs—or anything else th...
This salt substitute can be sprinkled on vegetables, salads, eggs—or anything else that you would...
Try this easy-to-make recipe with Beau Monde, a seasoning sold under the Spice Islands label....
This calendula herbal flush will help keep pets' ears free of discharge and reduce irritation...
Try our tips for starting your own apothecary. Includes web exclusive tips on three must-have essen...
Makes 11/2 to 2 cups Inspired by herb friends in Florida, this is an excellent condiment for meats, poultry or fish, as well as a basis for vinaigrette salad dressings. All herb measurements should be packed.
1/2 cup extra-virgin olive oil 1/2 cup white wine vinegar 2 large cloves garlic, minced 1 cup parsley leaves and tender stems, preferably flat-leaf 1 cup spearmint 1/2 cup mint marigold or tarragon 3/4 cup fresh basil 8 whole anchovies, washed, boned and chopped 4 tablespoons capers 2 tablespoons mustard seed, ground 1 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper
Combine ingredients in a food processor, pulsing until evenly and coarsely chopped. Sauce is best prepared at least 24 hours before use. Store in refrigerator; do not freeze. Variation: Add 1 or 2 egg yolks to create a highly seasoned mayonnaise.
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