In a large soup pot over medium heat, add the potato, onion, leek, celery, garlic, bay leaves, butter, water and clam juice. Cover and gently simmer ...

Clean the lentils well and place in a covered pot with enough water to emerse them. Boil for a short while and dump the water. Place the lentils back ...

Proceed as follows: Mix the mustard, (egg yolk), vinegar, sugar salt and pepper. The egg yolk is not necessary, but will make the sauce smoother and ...

Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring ...

Proceed as follows: Bring the water, the salt and half of the dill to a boil. Add the crayfishes, 10 at a time and let the water come to a biol ...

Stir-fry lamb in a large Dutch oven coated with cooking spray over medium-high heat until browned; drain. Combine lamb and next 5 ingredients; toss ...

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until ...

PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way I've found ...

Boil goose and onion in 4 quarts of water until meat will tear from bones. Remove goose from water. De-bone and chunk the meat. Fry bacon until ...

Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press ...