Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several ...

Empty potato slices into ungreased 2 quart casserole. In skillet, cook and stir ground beef until brown; drain. Stir in tomatoes, celery, water and ...

Toss chicken pieces with flour and arrange in a shallow baking dish. Cover the chicken with onion slices. Pour broth into pan, just until onions are ...

Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the ...

In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and ...

Remove the papery skin from the garlic bulb and bake it in the oven for 1 hour at a temperature of 175 oC (350 oF). Let it cool and remove any ...

Melt the butter (moderate heat) and, stirring constantly, cook the flour to a chestnut brown. Remove the pan from the heat, add the warmed stock, mix ...

Garnish: 2 fresh coriander sprigs Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In ...

Combine garlic amp; onion in a bowl. Heat oil in a large pot. Add garlic amp; onion amp; saute till soft. Do not brown. Add chopped tomatoes amp; ...

Combine sugar, vinegar, oil, water. Boil a few minutes. Add horseradish, mustard, and chives. Remove from heat. Mix well with mixer. Makes 1 ...