1. Mix everything together amp; marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight.2. Put 4 or 5 cubes of ...

In a bowl, put the thinly sliced cucumber and onion. In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the ...

Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to ...

Cook the rice in the salted water for 15 minutes. Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice ...

1. Heat oil in pan large enough to contain all ingreds. Add onions amp; stir-fry over moderate heat for 2 mins. Add meat amp; brown for abt 15 mins. ...

Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.Cook ...

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.Combine ...

Boil fish, potatoes, and spices until potatoes are soft. Remove spices, mash potatoes, add hot milk and beat until light and fluffy. Add flaked fish ...

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 ...

Small finger-size eggplant are best to use in this pickle, but smallest Italian variety will do well. The pickle will keep preserved for several ...