1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pieces and keep aside for 2-3 hours. 2.Drain the pieces of fish and rub flour ...

Cream shortening and sugar. Add well-beaten egg yolks. Melt chocolate over hot water, and add to creamed shortening and sugar mixture. Mix ...

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot ...

Brown meat. Drain off grease. Add the remaining ingredients. Simmer 1 hour or until vegetables are tender. (Can also be made in crock pot for 4 hours ...

Combine all ingredients in bowl. Cover; refrigerate overnight. Adjust seasoning; drain, leaving small amount of basil vinaigrette with ...

Preheat oven to 400 degrees. Blanch the mushroom caps in boiling water for 2 minutes to remove the rough texture. Drain and allow to cool. Divide ...

Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors. Add reserved ...

Soak one pint of Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well ...

2 pounds Boneless pork butt -----MARINADE----- 2 tablespoons Light soy sauce 2 tablespoons Chinese rice wine -- or dry sherry 2 tablespoons ...

1/2 t salt,or to taste 1/4 t paprika,or to taste 4 T butter 12 white asparagus spears,* 1/4 t pepper,or to taste 4 veal fillets,cut 1/4 thick 4 ...