Warm the milk to body temperature.Beat the egg and sugar lightly together, and add the milk and vanilla essence.Strain into a greased pie dish and ...

First you gotta catch them coon, then you gotta undress it, and cut into serving size pieces. Put them pieces in a large Dutch Oven with all them ...

Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a ...

Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ...

Defrost lobster tail in fridge. In a large pot boil some unsalted water. Drop whole lobster tail into water and boil for no longer than 15 minutes. ...

Boil goose and onion in 4 quarts of water until meat will tear from bones. Remove goose from water. De-bone and chunk the meat.Fry bacon until crisp, ...

In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, ...

Remove core from cabbage and separate the leaves. Placeleaves in large, shallow pan or pot and pour boiling waterover. Let stand in hot water for ...

Add garlic to a large salad bowl. Add olive oil and stir and let sit for a few minutes. Add vinegar, anchovy essence, Worcestershire, and lemon ...

Best tasting tapioca spinach consists mainly of the 3 leaves at the tip (near shoot), collect these and cut them from twigs, wash them and grind them ...