Boil goose and onion in 4 quarts of water until meat will tear from bones. Remove goose from water. De-bone and chunk the meat. Fry bacon until ...

Fry bacon 2 minutes on each side. Split frankfurter lengthwise, not cutting completely through. Place one of the fillings in the cut. Wrap each ...

Cook the bacon as instructed on the packet. Meanwhile, remove the stalks from the redcurrants and put the fruit in a small pan with 1/4 pint cold ...

In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil. Remove from the ...

Preparation Trim fat from pork and remove membrane on tenderloins using sharp knife. Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating. ...

Place the olives in a bowl. Shake the rest of the ingredients together in a lidded jar. Pour the marinade over the olives. Let the mixture marinate ...

Heat oil in heavy large pot over medium heat. Add bacon and cook until crisp and golden brown. Transfer bacon to paper towels. Pour off all but 2 ...

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add ...

Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add armadillo and toss lightly to coat. Cover with plastic wrap and ...

Directions MELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm. ADD ...