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References in periodicals archive ?
New England Thanksgiving Vinaigrette: 1/2 cup vegetable oil, 3 Tablespoons cranberry sauce, 1 Tablespoon maple syrup, 1 teaspoon vinegar
3 tablespoons coarsely chopped roasted and salted peanuts (optional)
1 cup diced cantaloupe, and 1 cup Soy Dream Enriched soymilk (Men should add 2 slices whole wheat toast with 1 Tablespoon nut butter.
LIME DRESSING: Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, 1/4 teaspoon salt, 1/2 teaspoon grated lime peel and 1/4 teaspoon freshly ground coarse black pepper.
Place a saute pan over high heat and add two tablespoons oil.
BLUE CHEESE DRESSING: Mix 1/2 cup sour cream OR mayonnaise with 3 OR 4 tablespoons buttermilk and 2 teaspoons white OR red wine vinegar until smooth.
2 cups duck fat, warmed, plus 1 tablespoon vegetable oil
COFFEE GANACHE: Stir together 2 tablespoons powdered instant espresso and 1/4 cup boiling water until smooth.
Add remaining 1 tablespoon butter to skillet and cook shallots over medium-high heat, stirring until golden, 1 to 2 minutes.
9 grams of saturated fat per tablespoon and has a smoke point of 410 degrees.
1 1/2 tablespoons mashed chipotle peppers in adobo sauce (OR use canned diced green chiles)