Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to ...

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and ...

Saute liver, one chopped onion, and celery in generous amount of chicken gt;gt; fat; cooking until liver is just done, with no pink showing, but ...

1. Trim off excess fat from ribs. 2. In a large skillet, brown ribs in oil. Place in a roasting pan. 3. Place apple wedges and onion rings over ...

Wash the beans well amp; soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water ...

In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add ...

In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover for 45 to 60 minutes or till ribs are tender; drain ...

Heat 2 tablespoons butter in a fry pan, saute' fillets 5 minutes om each side. Remove filllets and drain pan. Add 2 tablespoon butter to pan, saute' ...

This is a real fisherman's stew, dependent on whatever the boats have brought in. The spices and hervs give the dish its special Portuguese identity. ...

Heat just enough oil to cover bottom of skillet. Brown cops. Drain well and place in shallow casserole dish. Discard oil in skillet and melt ...