1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to ...

In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears. Stir in ...

Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf. Cook on medium ...

Preheat the broiler. Meanwhile, for glaze, in a small saucepan stir together marmalade or preserves and mustard. Cook and stir over medium heat about ...

Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, remove meat from bones, and grind. Mix ground meat thoroughly with other ...

Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 ...

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove ...

Cook the pork in 8-10 cups of water with the xoconoxtle (peeled and cut), the corn cut into small cylinders, the epazote, 2 cloves of garlic, salt ...

Chop up the mint finely and let it soak in the sugar, orange juice and orange peel gratings. Wash and dry the pieces of chicken. Salt them and fry ...

1. In a large bowl, combine the ham and pork. Add the bread which has been broken up into crumbs and soaked in milk. 2. Mix in eggs, pepper and salt, ...