Chop garlic finely. Place garlic and anchovies in a small, heavy saucepan with olive oil. Heat gradually until it simmers, then continue simmering ...

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, ...

Combine Swiss cheese, onion and mayonnaise in a med. bowl, stirring well. Spoon mixture into a lightly greased, deep 1 quart baking dish; sprinkle ...

Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, ...

Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until ...

In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and ...

Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in ...

1. Slice polenta into pieces about 1/2 to 1 inch (1 to 2.5 cm) thick. Thinner slices will be crispier. 2. Brush all cut surfaces with oil. 3. Place ...

Proceed as follows: Melt the butter in a casserole at low heat, add the flour while stirring and then the wine. Let the mixture simmer at low heat ...

Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving ...