Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious ...

1.Wash and cut the mutton into 1½ sized pieces. Peel and chop the onions. Chop the tomatoes. 2.Roast the whole spices separately and grind together ...

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round ...

Preparation Clean and thaw turkey completely and trim away excess fat from neck area. Sprinkle with salt and fresh ground pepper rub into skin and ...

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Parboil until about half-cooked in water with the bay leaf, ...

In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally. While meat is cooking, cut top off of rolls and hollow out the center. ...

In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large ...

Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. ...

Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; ...

Bake roast the day before serving. Place rump roast in roaster or Dutch oven half filled with water; add salt, black pepper and onions. Bake, ...