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 ...

Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add ...

Dissolve the sugar in the water in a saucepan over low heat. Stir in the carrots, then bring to a boil. Boil for 30 minutes or until mixture is very ...

Saute onion in olive oil until transparent. Arrange brussels sprouts in casserole with onions amp; tomatoes. Cover with water. Cover amp; bake at ...

These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ...

Bichak are popular appetizers for tea or coffee hour. The pumpkin amp; jam stuffings are on the sweet side while meat amp; cheese are savory amp; ...

Select a ceramic, glass or enameled crock or bowl large enough to hold both the tongue and enough brine to cover the tongue by two or more inches. Be ...

Beat egg yolks with sugar. Mix sifted cake meal and cinnamon and add alternately with wine to the beaten egg yolks. Beat egg whites until stiff and ...

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious ...

Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flourDough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground caraway seeds (optional) ...