Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several ...

Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes (peeled and grated), the tomato paste (thinned in a ...

1.Boil and mash potatoes. 2.Heat oil, add the chopped vegetables and ajinomoto. Saute for 4 minutes. 3.Add potatoes, soya sauce, chili powder and ...

Add slowly more and more water while kneading the dough. In the end it should be a creamy substance, pancake-like. Let it stand for 5 till 30 ...

Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and ...

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a ...

Directions HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until ...

Directions HEAT vegetable oil in large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3 to 5 ...

1. Fill a 16-ounce glass with ice. 2. Pour all ingredients over ice in the order listed. Don't stir. 3. Garnish with an orange wedge and a cherry on ...

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and ...