Preparation Chicken broth: (1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water. Make broth ...

PreparationPut milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.Mix together the flour, sugar and salt.After milk is ...

1.Make a masala by grinding the spices, ginger, garlic with vinegar. 2.Apply the masala to the pork pieces and marinate the pork for 2 days in the ...

Instructions: Dice chicken into 1 inch cubes. Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add ...

Mix three-fourths cup sugar and cinnamon; set aside until needed.Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl. ...

Wash chicken livers and pat dry with towel. Set aside.Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent ...

Select a ceramic, glass or enameled crock or bowl large enough to hold both the tongue and enough brine to cover the tongue by two or more inches. Be ...

Dough: Sift dry ingredients together. Add oil and egg, and water to bind. Turn out on a floured board. Knead until smooth and spongy. Set in a bowl, ...

Preparation In a heavy bottomed pot, make a roux by adding flour to heated oil. Over low heat, stir constantly until a deep golden brown. Take pot ...

Melt butter or margarine in large saucepan. Add onion, celery, bell pepper and tomato. Saute for about 5 minutes, until vegetables are softened. Add ...