... a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking. Plunge a sharp kni...

1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.2. Put the eel in the seasonings (except ...

...ty bread. Comments We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe. ...

Dredge the duck in seasoned flour. Saute onions in oil until translucent. Brown the duck over medium heat. When brown, add broth and sour cream. Do ...

...butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and ...

Pierce eggplant in several places around surface. Bake for20-30 minutes until flesh is soft, or steam in small amount ofwater 20-30 min., or ...

Saute onions and celery in butter until soft. Stir in flour and add half and half slowly to make a smooth sauce. Remove from heat. Add white wine and ...

Place the squash, shallots, water amp; syrup into a large soup pot amp; simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit ...

Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 ...

Preparation Saute onion, bell pepper, garlic, celery and scallions in small amount of oil. Add the tomatoes and chicken broth and cook for 1 hour. ...