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 ...

1. De-seed the red chilies and boil in 2 cups of water till soft. 2.Cool and rub through a piece of soft muslin, squeezing out all the pulp and ...

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 ...

Place beef,pork,and stock in heavy kettle with a lid. Bring to a boil;reduce the heat and simmer for 1 1/2 hours. Add the chicken and bring to a ...

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

Working one at a time, place chicken breasts between two sheets of waxed paper. Pound with flat side of mallet until about 1/4 inch thick. in a small ...