Combine all ingredients; mix thoroughly. Shape into patties. Fry in hot deep fat until browned on both sides. Do not ...

Pour boiling water over the tea leaves. Let stand for a few minutes, then strain. Boil together sugar, whole cloves, and water until it becomes a ...

Mix 3 oz (84 grm). powdered strawberry jell-o with the 3 cups (700 ml) sugar. Add the 4 cups (950 ml) boiling water and mix this good. Freeze this ...

Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a nylon straining bag and extract the juice. After the juice is ...

Directions HEAT vegetable oil in large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3 to 5 ...

Directions HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until ...

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a ...

Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and ...

1.Boil and mash potatoes. 2.Heat oil, add the chopped vegetables and ajinomoto. Saute for 4 minutes. 3.Add potatoes, soya sauce, chili powder and ...

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 ...