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Scallops in Pea Sauce A very vibrant, flavorful pea sauce complements the scallops. Quantity of sauce for 6 scallops Frozen peas 1 large Tahitian vanilla bean 1/2 cup water plus * 1/4 t. Madras curry 1 oz. butter Add one cup of frozen peas to blender. Add 1/2 cup of water, vanilla bean scrapings, curry. Mix until smooth. Put 1 T. of butter in saucepan, add pea mixture to warm. *Add additiional water for correct consistency Scallops: Lightly oil scallops. Put in very hot pan and cook until lightly browned. Keywords: Easy, Fish ( RG819 )

Scallops in Pea Sauce A very vibrant, flavorful pea sauce complements the scallops. Quantity of sauce for 6 scallops Frozen peas 1 large Tahitian vanilla bean 1/2 cup water plus * 1/4 t. Madras curry 1 oz. butter Add one cup of frozen peas to blender. Add 1/2 cup of water, vanilla bean scrapings, curry. Mix until smooth. Put 1 T. of butter in saucepan, add pea mixture to warm. *Add additiional water for correct consistency Scallops: Lightly oil scallops. Put in very hot pan and cook until lightly browned. Keywords: Easy, Fish ( RG819 )

Cucumber - Verbena Soup The flavor can be described as fresh, complex, grassy, a symphony, freshness from the garden. The color is as vibrant as it tastes. Serves 8 4 European Cucumbers 1/4 cup water in blender 48 verbena leaves 8 teaspoons 3 lemons 2 t. sugar 2 t. Sherry Vinegar (La Bodega) 1/2 t. salt 1 t. tobasco pepper to taste 1. Chop cucumbers in 1 in. pieces 2. Add 1/4 cup water in blender, add cucumbers. Blend. 3. Start adding leaves, blend. 4. Strain in cheesecloth. 5. Take 1/2 c. of the juice and add gelatin to thicken. 6. Cook gelatin and 1/2 cup over low flame until gelatin is completely melted. Add this to the 4 cups of juice and put in fridge. 7. Add to soup lemon juice from 3 lemons, sugar, sherry, salt, tobasco, pepper. TO Plate: Put thin mushrooms in middle of dish, 4 yellow tomatoes, then cucumber puree. Yellow tomatoes: Deep fry for a few seconds, put in ice bath to cool, then peel, and set aside till ready to use. Before plating add evoo to coat and very very diced chives to cover. Mushrooms: Peel large button mushrooms using a paring knife. Take off outer skin, and slice the tops horizontally using only the whites. Use the thinnest slice from the mandolin. Before plating also use evoo on the mushrooms so it soaks it like a sponge, do it several times. Keywords: Easy, Soup ( RG818 )

Cucumber - Verbena Soup The flavor can be described as fresh, complex, grassy, a symphony, freshness from the garden. The color is as vibrant as it tastes. Serves 8 4 European Cucumbers 1/4 cup water in blender 48 verbena leaves 8 teaspoons 3 lemons 2 t. sugar 2 t. Sherry Vinegar (La Bodega) 1/2 t. salt 1 t. tobasco pepper to taste 1. Chop cucumbers in 1 in. pieces 2. Add 1/4 cup water in blender, add cucumbers. Blend. 3. Start adding leaves, blend. 4. Strain in cheesecloth. 5. Take 1/2 c. of the juice and add gelatin to thicken. 6. Cook gelatin and 1/2 cup over low flame until gelatin is completely melted. Add this to the 4 cups of juice and put in fridge. 7. Add to soup lemon juice from 3 lemons, sugar, sherry, salt, tobasco, pepper. TO Plate: Put thin mushrooms in middle of dish, 4 yellow tomatoes, then cucumber puree. Yellow tomatoes: Deep fry for a few seconds, put in ice bath to cool, then peel, and set aside till ready to use. Before plating add evoo to coat and very very diced chives to cover. Mushrooms: Peel large button mushrooms using a paring knife. Take off outer skin, and slice the tops horizontally using only the whites. Use the thinnest slice from the mandolin. Before plating also use evoo on the mushrooms so it soaks it like a sponge, do it several times. Keywords: Easy, Soup ( RG818 )

Chocolate Bread Pudding I enjoyed this dessert at the San Ysidro Ranch in Santa Barbara by the fireplace in the downstairs restaurant. The Plow and Angel has a romantic atmosphere. SO enjoy this dessert, cozy by the fire, at home. Serves 8 6 cups Brioche (croissants, french bread O.K.) Use day old bread and cut into 1 in. cubes. 6 each Eggs 1 cup Sugar 3 cups heavy cream 1 t. Vanilla 8 oz. Semi sweet chocolate, melted (Valhrona) 1/2 t. salt 1. Preheat oven to 350 degrees. 2. Butter ovenproof dish or individual ramikins 3. Combine eggs, cream, sugar, vanilla, salt and mix well. Whisk in melted chocolate 4. Add bread to mixture, let soak 25 min. until bread absorbs most of the eg mixture 5. Carefully fill baking dish 7/8 full with the butter 6. Place dish or ramekins in another larger pan and fill pan 1/2 way up with hot water (water bath). 7. Bake 30 to 49 min. until the center of custard is set. 8. Remove from oven and let set 15-20 min. before serving. 9. Serve with homemade whipped cream and I like white chocolate gelato. Garnish with mint and get creative. Keywords: Dessert, Chocolate, Easy ( RG817 )

Chocolate Bread Pudding I enjoyed this dessert at the San Ysidro Ranch in Santa Barbara by the fireplace in the downstairs restaurant. The Plow and Angel has a romantic atmosphere. SO enjoy this dessert, cozy by the fire, at home. Serves 8 6 cups Brioche (croissants, french bread O.K.) Use day old bread and cut into 1 in. cubes. 6 each Eggs 1 cup Sugar 3 cups heavy cream 1 t. Vanilla 8 oz. Semi sweet chocolate, melted (Valhrona) 1/2 t. salt 1. Preheat oven to 350 degrees. 2. Butter ovenproof dish or individual ramikins 3. Combine eggs, cream, sugar, vanilla, salt and mix well. Whisk in melted chocolate 4. Add bread to mixture, let soak 25 min. until bread absorbs most of the eg mixture 5. Carefully fill baking dish 7/8 full with the butter 6. Place dish or ramekins in another larger pan and fill pan 1/2 way up with hot water (water bath). 7. Bake 30 to 49 min. until the center of custard is set. 8. Remove from oven and let set 15-20 min. before serving. 9. Serve with homemade whipped cream and I like white chocolate gelato. Garnish with mint and get creative. Keywords: Dessert, Chocolate, Easy ( RG817 )

Rasberry Salade Dressing This is a James Doyle recipe. I like variety and I like to make most food dishes from scratch. My repetoire will contain 365 different salade dressings to complement 365 different salades. This one complements a spinach salade. Mixed greens with peppery flavor is good as well. 3 large tables. rasberry preserves 1/4 cup balsemic rasberry vinegar juice of half a lemon several dashes of Worcestershire Sauce couple pinches of pepper pinch of salt 1/4 to 1/3 cup olive oil Whisk the ingredients together as you add them in the order given. To spice it up, add a couple dashes of hot sauce, or even bacon grease for a more earthy flavor. Taste as you go. Keywords: Salad, Easy ( RG816 )

Rasberry Salade Dressing This is a James Doyle recipe. I like variety and I like to make most food dishes from scratch. My repetoire will contain 365 different salade dressings to complement 365 different salades. This one complements a spinach salade. Mixed greens with peppery flavor is good as well. 3 large tables. rasberry preserves 1/4 cup balsemic rasberry vinegar juice of half a lemon several dashes of Worcestershire Sauce couple pinches of pepper pinch of salt 1/4 to 1/3 cup olive oil Whisk the ingredients together as you add them in the order given. To spice it up, add a couple dashes of hot sauce, or even bacon grease for a more earthy flavor. Taste as you go. Keywords: Salad, Easy ( RG816 )

Jalapeno Cheddar Corn Muffins Makes 2 1/2 dozen 1 cup corn meal 1 1/2 cups plus 2 T. flour 2 1/2 T. baking powder 1/3 cup shortening 1/3 cup plus 1 T. butter, melted 3 eggs 1/4 cup honey 1 3/4 cups milk 5 oz. cheddar cheese, finely grated 2 jalapeno peppers, finely diced 1. Combine dry ingredients in large mixing bowl. 2. In separate smaller bowl combine eggs, butter and honey, mix well. 3. Rub shortening into dry ingredients until crumbly. 4. Add moist ingredients. Mix just until all dry ingredients are moistened. 5. Add milk. Mix 6. Add Jalapenos and cheddar, then mix. 7. Put into lightly greased muffin tins. 8. Bake at 350 degrees for 10 to 15 min, until golden. Serve warm. Keywords: Brunch, Easy ( RG815 )

Jalapeno Cheddar Corn Muffins Makes 2 1/2 dozen 1 cup corn meal 1 1/2 cups plus 2 T. flour 2 1/2 T. baking powder 1/3 cup shortening 1/3 cup plus 1 T. butter, melted 3 eggs 1/4 cup honey 1 3/4 cups milk 5 oz. cheddar cheese, finely grated 2 jalapeno peppers, finely diced 1. Combine dry ingredients in large mixing bowl. 2. In separate smaller bowl combine eggs, butter and honey, mix well. 3. Rub shortening into dry ingredients until crumbly. 4. Add moist ingredients. Mix just until all dry ingredients are moistened. 5. Add milk. Mix 6. Add Jalapenos and cheddar, then mix. 7. Put into lightly greased muffin tins. 8. Bake at 350 degrees for 10 to 15 min, until golden. Serve warm. Keywords: Brunch, Easy ( RG815 )

Banana Walnut Muffins Makes 2 dozen I like the combination of banana walnut, jalapeno cheddar corn, and molasses muffins in a basket to serve for my Sunday brunch. I will post all 3. This recipe works nicely with the very small tin size. 2 cups flour 1 cup sugar 3/4 T. baking soda 1/2 cup chopped walnuts 2 eggs 1/4 lb. plus 2 T. butter, melted 1/4 cup milk 1 1/4 lb. ripe bananas, mashed 1. Combine first 4 ingredients in mixing bowl. Set aside. 2. Combine last 4 ingredients in separate bown. Set aside. 3. Add dry ingredients to moist mixture, mix well. 4. Spoon into muffin tins which have been sprayed or buttered and flour. 5. Bake @ 350 degrees for 15-20 min. Serve warm. Keywords: Brunch, Easy ( RG814 )

Banana Walnut Muffins Makes 2 dozen I like the combination of banana walnut, jalapeno cheddar corn, and molasses muffins in a basket to serve for my Sunday brunch. I will post all 3. This recipe works nicely with the very small tin size. 2 cups flour 1 cup sugar 3/4 T. baking soda 1/2 cup chopped walnuts 2 eggs 1/4 lb. plus 2 T. butter, melted 1/4 cup milk 1 1/4 lb. ripe bananas, mashed 1. Combine first 4 ingredients in mixing bowl. Set aside. 2. Combine last 4 ingredients in separate bown. Set aside. 3. Add dry ingredients to moist mixture, mix well. 4. Spoon into muffin tins which have been sprayed or buttered and flour. 5. Bake @ 350 degrees for 15-20 min. Serve warm. Keywords: Brunch, Easy ( RG814 )

Osso Bucco No Rules My husband made this entree one night, and I wrote down what he added. The veal shank was delicious. He said the secret ingredient was one tablespoon of raw brown sugar. We ate carrots, squash, shitake mushrooms, and asparagus with it. Veal Shank, purchase the biggest bones. Dredge in flour. Brown in olive oil. Our Le Creuset pot is ideal. Set aside meat. Carmelize sliced onions. Add garlic. Add a litle sesame and walnut oil. Add diced carrots. Add 1/2 bottle of port and 1/2 bottle of sherry, deglaze the bottom of the pan. * Add approx. 20oz. of canneloni beans. Bake in oven at 325 for 4 hours. Finish: Stovetop add 1 T. raw sugar, drizzle of honey, 1/2 t. white pepper and 2 pinches of tarragon. *add veal shank back to pot. No Rules Osso Bucco, best I've ever had. Keywords: Main Dish, Easy, Veal ( RG813 )

Osso Bucco No Rules My husband made this entree one night, and I wrote down what he added. The veal shank was delicious. He said the secret ingredient was one tablespoon of raw brown sugar. We ate carrots, squash, shitake mushrooms, and asparagus with it. Veal Shank, purchase the biggest bones. Dredge in flour. Brown in olive oil. Our Le Creuset pot is ideal. Set aside meat. Carmelize sliced onions. Add garlic. Add a litle sesame and walnut oil. Add diced carrots. Add 1/2 bottle of port and 1/2 bottle of sherry, deglaze the bottom of the pan. * Add approx. 20oz. of canneloni beans. Bake in oven at 325 for 4 hours. Finish: Stovetop add 1 T. raw sugar, drizzle of honey, 1/2 t. white pepper and 2 pinches of tarragon. *add veal shank back to pot. No Rules Osso Bucco, best I've ever had. Keywords: Main Dish, Easy, Veal ( RG813 )

Chateaubriand This is a favorite way to cook a tenderloin, either on the grill or broiled. Tenderloin needs all the flavor it can get, and the addition of marrow and mushroom mixture accomplishes this with a nice presentation once it is sliced. 1 pound beef tenderloin, center cut 4 slices of beef marrow 4 scallions, finely sliced 3 large mushrooms, diced 2-3 tablespoons dry red wine 1-2 teaspoons rosemary Freshly ground salt and pepper to taste Clarified butter 3 tablespoons butter 2 teaspoons anchovy paste 1 tablespoon very fine chopped parsley Make a cut lengthwise on the side of the tenderloin, being careful to leave about a one inch space uncut on the ends. Place marrow into a hot an, and add the scalliions. Cook a little and add the mushrooms. Add wine, rosemary, salt and pepper. Put pan aside on top of stove and keep warm. Preheat broiler. Stuff pocket with the mushroom onion mixture. Tie meat starting at ends in about 5 places to secure the mixture so it doesn't run out. Season with salt and pepper. Place meat on roasting rack and continue to baste with butter. Broil 2 inches from the heat, 5 minutes of each side, basting alot. Remove from oven and slice. Spread the top with anchovy butter. Anchovy Butter: Place 3 T. softened butter, anchovy paste and parsely and work into a smooth paste. Keywords: Main Dish, Easy, Dinner ( RG811 )

Chateaubriand This is a favorite way to cook a tenderloin, either on the grill or broiled. Tenderloin needs all the flavor it can get, and the addition of marrow and mushroom mixture accomplishes this with a nice presentation once it is sliced. 1 pound beef tenderloin, center cut 4 slices of beef marrow 4 scallions, finely sliced 3 large mushrooms, diced 2-3 tablespoons dry red wine 1-2 teaspoons rosemary Freshly ground salt and pepper to taste Clarified butter 3 tablespoons butter 2 teaspoons anchovy paste 1 tablespoon very fine chopped parsley Make a cut lengthwise on the side of the tenderloin, being careful to leave about a one inch space uncut on the ends. Place marrow into a hot an, and add the scalliions. Cook a little and add the mushrooms. Add wine, rosemary, salt and pepper. Put pan aside on top of stove and keep warm. Preheat broiler. Stuff pocket with the mushroom onion mixture. Tie meat starting at ends in about 5 places to secure the mixture so it doesn't run out. Season with salt and pepper. Place meat on roasting rack and continue to baste with butter. Broil 2 inches from the heat, 5 minutes of each side, basting alot. Remove from oven and slice. Spread the top with anchovy butter. Anchovy Butter: Place 3 T. softened butter, anchovy paste and parsely and work into a smooth paste. Keywords: Main Dish, Easy, Dinner ( RG811 )

Blue Nose Snapper Blue Nose Snapper is a beautiful fish from Hawaii. It is nothing like the snapper on most menus, which I don't care for. I would suggest 2 sauces, a red one and a green one, makes a colorful presentation. I would suggest trying heating in the oven in papillote. You can use foil, or a special cooking parchment paper. I have not noticed a "foil" taste, but I will leave that to your discretion. Preheat oven to 450 degrees. Make a large foil bag. Place 2 Tables. of olive oil on bottom. Add 1/2 onion slices, and salt. Next salt and pepper the snapper. Add the snapper on top of the onions, add 1 star anise per bag. Place 1 lemon wedge on top and 1 sprig of fresh thyme per fillet. For medium thickness, about 10 min, Add 5 more minutes for a thicker piece. Check for doneness, it should feel moist. Note: You may add a little white wine if desired. TWO SAUCES: Parsley-Basil-Tarragon Sauce 1 cup Parsley, fresh 1/4 cup Basil, fresh 2-3 T. Tarragon, fresh Rinse parsley well. Take off stems. Cook in simmering water, then place in ice bath. Do a chiffonade with the basil. About 4 leaves, rolled and sliced. Taragon is added fresh to the blender. To the blender: Add 1/4 c. of cold water 1/2 t. salt 1/4 c. sherry vinegar 1/2 c. olive oil BLEND very well, at least a minute. You do not have to strain. Shallot-Butter-Paprika Sauce 2T. shallots finely diced 2T. lemon juice 1/4 cup water salt to taste 1/4 t. paprika Cook in pan for a minute, THEN add 1/4 cup butter until creamy. Suggested plating: Two sauces on opposite sides of plate. Add your favorite vegetables, julienned shitakes, bok choy, fava beans. Add fish on top, place lemon slice and some of the onion sauce over fish, along with the thyme sprig. Very delicious and very healthy. Keywords: Fish, Easy ( RG810 )

Blue Nose Snapper Blue Nose Snapper is a beautiful fish from Hawaii. It is nothing like the snapper on most menus, which I don't care for. I would suggest 2 sauces, a red one and a green one, makes a colorful presentation. I would suggest trying heating in the oven in papillote. You can use foil, or a special cooking parchment paper. I have not noticed a "foil" taste, but I will leave that to your discretion. Preheat oven to 450 degrees. Make a large foil bag. Place 2 Tables. of olive oil on bottom. Add 1/2 onion slices, and salt. Next salt and pepper the snapper. Add the snapper on top of the onions, add 1 star anise per bag. Place 1 lemon wedge on top and 1 sprig of fresh thyme per fillet. For medium thickness, about 10 min, Add 5 more minutes for a thicker piece. Check for doneness, it should feel moist. Note: You may add a little white wine if desired. TWO SAUCES: Parsley-Basil-Tarragon Sauce 1 cup Parsley, fresh 1/4 cup Basil, fresh 2-3 T. Tarragon, fresh Rinse parsley well. Take off stems. Cook in simmering water, then place in ice bath. Do a chiffonade with the basil. About 4 leaves, rolled and sliced. Taragon is added fresh to the blender. To the blender: Add 1/4 c. of cold water 1/2 t. salt 1/4 c. sherry vinegar 1/2 c. olive oil BLEND very well, at least a minute. You do not have to strain. Shallot-Butter-Paprika Sauce 2T. shallots finely diced 2T. lemon juice 1/4 cup water salt to taste 1/4 t. paprika Cook in pan for a minute, THEN add 1/4 cup butter until creamy. Suggested plating: Two sauces on opposite sides of plate. Add your favorite vegetables, julienned shitakes, bok choy, fava beans. Add fish on top, place lemon slice and some of the onion sauce over fish, along with the thyme sprig. Very delicious and very healthy. Keywords: Fish, Easy ( RG810 )

Maple Salade Dressing This is from "Kansasgirl". I have experimented with alot of similar ingredients, and this recipe works. It is on the sweet side if you are in the mood. Convincing for those who avoid salades. Maple Dressing 1/2 cup Balsemic Vinegar 3/4 cup Extra Virgin Olive oil 1/3 cup Maple syrup 1 tsp. Dijon Mustard Salt and pepper to taste Directions: Mix together well. Serve with this salade: Mushroom with goat cheese and cashews 6 cups of mixed salade greens 1 large apple 1 log of goats cheese, sliced in 8 pieces 2 tsp. olive oil 1 cup of sliced mushrooms 1/2 cup chopped green onions 1/4 t. salt and pepper, to taste 1/2 cup cashews Divide the salade greens among 4 plates. Cut apple in quarters, and slice thinly, arrange on greens. Place 2 slices of goat cheese on apples. Saute mushrooms in oil over medium high heat. Cook until browned and tender. Add onions, cashews, salt and pepper. Cook, stirring for 1 min. until hot. Remove from heat and spoon warm mixture over salade greens, dress with maple dressing and serve immediately. Note: I have made the salade raw as well. Keywords: Salad, Easy ( RG809 )

Maple Salade Dressing This is from "Kansasgirl". I have experimented with alot of similar ingredients, and this recipe works. It is on the sweet side if you are in the mood. Convincing for those who avoid salades. Maple Dressing 1/2 cup Balsemic Vinegar 3/4 cup Extra Virgin Olive oil 1/3 cup Maple syrup 1 tsp. Dijon Mustard Salt and pepper to taste Directions: Mix together well. Serve with this salade: Mushroom with goat cheese and cashews 6 cups of mixed salade greens 1 large apple 1 log of goats cheese, sliced in 8 pieces 2 tsp. olive oil 1 cup of sliced mushrooms 1/2 cup chopped green onions 1/4 t. salt and pepper, to taste 1/2 cup cashews Divide the salade greens among 4 plates. Cut apple in quarters, and slice thinly, arrange on greens. Place 2 slices of goat cheese on apples. Saute mushrooms in oil over medium high heat. Cook until browned and tender. Add onions, cashews, salt and pepper. Cook, stirring for 1 min. until hot. Remove from heat and spoon warm mixture over salade greens, dress with maple dressing and serve immediately. Note: I have made the salade raw as well. Keywords: Salad, Easy ( RG809 )

George Hamilton Cleanser This is the a.m. drink to cleanse your body. To a tall glass of water add a pinch of cayenne pepper, a squeeze of lemon, and sweeten to taste. Enjoy. Keywords: Non-Alcoholic Beverage, Easy, Breakfast ( RG808 )

George Hamilton Cleanser This is the a.m. drink to cleanse your body. To a tall glass of water add a pinch of cayenne pepper, a squeeze of lemon, and sweeten to taste. Enjoy. Keywords: Non-Alcoholic Beverage, Easy, Breakfast ( RG808 )

Butternut Squash Soup This is a very quick soup to make. I prefer not having to wait for the butternut to bake in the oven. Serve with your favorite curry sauce or a tartlette of whipped cream scented with ground cinnamon and chives. 8 Servings 2 Medium butternut squash, peeled, seeded and diced. 1 stalk of celery, chopped 1/2 Spanish onion, diced 1 leek, white part only 1 carrot, diced 3 garlic cloves, minced 2 oz. butter 1 bay leaf 2 qt. vegetable stock 2-3 Tbsp. brown sugar salt and pepper to taste Over a medium heat, saute the onions, garlic, celery. leek, and carrots in the butter for five minutes. Add bay leaf, butternut squash and brown sugar and llightly saute for three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can strain or leave as is. For a creamy texture finish with 1/2 cup of heavy cream. Add vegetable stock to thin if needed. Keywords: Easy ( RG804 )

Butternut Squash Soup This is a very quick soup to make. I prefer not having to wait for the butternut to bake in the oven. Serve with your favorite curry sauce or a tartlette of whipped cream scented with ground cinnamon and chives. 8 Servings 2 Medium butternut squash, peeled, seeded and diced. 1 stalk of celery, chopped 1/2 Spanish onion, diced 1 leek, white part only 1 carrot, diced 3 garlic cloves, minced 2 oz. butter 1 bay leaf 2 qt. vegetable stock 2-3 Tbsp. brown sugar salt and pepper to taste Over a medium heat, saute the onions, garlic, celery. leek, and carrots in the butter for five minutes. Add bay leaf, butternut squash and brown sugar and llightly saute for three more min. Add the vegetable stock and simmer for 30 min. Remove the bay leaf and blend the soup. You can strain or leave as is. For a creamy texture finish with 1/2 cup of heavy cream. Add vegetable stock to thin if needed. Keywords: Easy ( RG804 )

Rosemary Port Wine Sauce for Steaks It's nice to transform your steak with a sauce that isn't overbearing. The ingredients aren't fancy but the end result tastes elegant. SAUCE 1 Tables. unsalted butter 1/2 cup of minced shallots 1 cup of red wine 3/4 cup Port wine 8 oz. of Beef broth Fresh rosemary sprig, chopped Melt better in saucepan over medium high heat. Add shallots and saute until tender, approx 3 min. Add red wine and port. (I used a burgandy_. Boil for 5 min. Add broth and rosemary and boil until liquid is reduced, about 12 min. Strain sauce and set aside. After steaks are cooked, remove and tent with foil. Add the sauce to the skillet and bring to a boil, scraping the brown bits. Add 3 Tablespoons of chilled butter a tablespoon at a time until melted. Use your favorite thickener. Keywords: Easy ( RG803 )