Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly. ...

Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; ...

Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and ...

Directions -- batter 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the ...

Proceed as follows: Divide the mushrooms into 2 - 4 pieces. Heat the oil to about 160 oC in a frying pan (at this temperature butter starts to ...

Proceed as follows: Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse ...

Skin and bone the eels, scald and slice. Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil. Slice ...

Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushrooms, onion and parsley in large bowl. Moisten the mixture with the ...

Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax ...

Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat ...