Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Rub brisket with onion, celery, garlic salt and MSG, let stand for about 30 minutes. Place in a roaster and pour worchestire sauce and liquid smoke ...

Saute liver, one chopped onion, and celery in generous amount of chicken gt;gt; fat; cooking until liver is just done, with no pink showing, but ...

For Polenta:In a heavy saucepan, combine water, butter, salt and bay leaf.Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a ...

For Boneless Duck in Sguazet:Pat the duck dry.Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt ...

1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, amp; cook over moderate heat for mins. Remove foam that rises during this time. ...

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. ...

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. ...

Mix three-fourths cup sugar and cinnamon; set aside until needed.Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl. ...

Mix the matzo meal, potato starch and salt together.Beat yolks until thick; gradually add the sugar, beating until lemon colored. Add matzo-meal ...