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 ...

Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into ...

Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add ...

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow ...

Remove wing tips and skin from chicken; brown chicken in hot oil. Drain. Season chicken to taste. Add remaining ingredients. Bring to boil; simmer, ...

Mix all the ingredients of the marinade together. Marinate pork overnight in refrigerator. Remove pork from marinade and coat with flour. Season with ...

Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. ...