Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. ...

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. ...

1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, amp; cook over moderate heat for mins. Remove foam that rises during this time. ...

For Boneless Duck in Sguazet:Pat the duck dry.Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt ...

For Polenta:In a heavy saucepan, combine water, butter, salt and bay leaf.Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a ...

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 ...

Rub brisket with onion, celery, garlic salt and MSG, let stand for about 30 minutes. Place in a roaster and pour worchestire sauce and liquid smoke ...

Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each ...

Par boil chicken until well cooked ( This reduces theamount of fat absourbed during frying). Mix remainingingrediants to make batter. Add chicken ...