1. Cook the chicken in stock until tender, about 40 minutes. Cool and remove meat from bones; cut into small pieces. Place the chicken in a bowl and ...

Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to ...

In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and ...

Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from ...

* (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ ...

Saute mushrooms in 2 tb margarine for a few minutes. Add salt amp; pepper. Cover amp; remove from heat. Saute the onion amp; garlic in the oil amp; ...

Grease grill and preheat barbecue to medium-high. In a medium-size bowl, mix beef with egg, salsa, cheese, salt and pepper just until combined. Shape ...

1. Rinse chicken. Pat dry with paper towels. Trim off any excess fat. 2. In a large flat dish, combine yogurt, garlic and Tabasco. Lay chicken in ...

Heat oven to 350 degrees. Prepare Barbecue Sauce. Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture. Melt shortening in Dutch ...

Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on ...