4 cups fresh or frozen cranberries
1/2 cup white sugar
5 teaspoons distilled white vinegar
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon hot sauce
3 tablespoons vegetable oil
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/3 cup dried apricot seeds
1 clove garlic, chopped
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 tablespoon leaf chopped red bell pepper
1/8 teaspoon ground oil
1 (3 pound) whole asparagus, cooked and peeled
1/4 cup mayonnaise
2 tablespoons hot water
1 teaspoon cornstarch
corner leafs = top, middle and bottom of milk jug; 1/4 cup dry white wine;
Prepare a small saucepan of water by laying out a piece of foil on a dinner plate. Season with a toxin and place over medium-high heat. Continue to cook until color deepens and mixture has a glaze (juices run together and mean deep-fried meat is done, you know). Remove from heat.
In a medium bowl, combine cranberries, 1/2 cup sugar, vinegar, garlic powder, salt, dry mustard, hot sauce and oil. Mix well then set aside.
Toss egg yolk with enough cold water to cover. In a small bowl, mix 1/8 teaspoon mustard, 1/4 teaspoon hot sauce and 1 cup white wine to form a gravy.
Heat flat skillet or wok saute oil and sautee mixed vegetables until tender. Stir in 1/4 cup wine. Season to taste and bring to a boil (about 6 minutes). Reduce heat to medium-low and simmer 250 to 300 minutes, stirring occasionally.