Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing ...

Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hours. Remove ...

Peel all vegetables , cut into small cubes. peel and mash the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes. Add ...

Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and ...

Finely slice green onions; reserve 1/4 cup of the green tops for garnish. In a deep microwaveable casserole bowl or 8 cup measure, combine onions. ...

1. Put the eggs in a big bowl and whisk. 2. Add the milk and whisk again, then add the flour and whisk. 3. Put a bit of the mixture in a ...

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and ...

Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 ...

Combine egg yolks, mustard, sugar, salt and lemon juice. Add a few sprinkles of cold water and, while beating, enough Wesson oil to reach desired ...

Sift baking powder, salt and cocoa with flour. Seperate whites and yolks of eggs. Beat the yolks, add some of the milk and blend well. Add sugar to ...