You may cook the eel whole but be sure to slit along the backbone of each eel so the pieces will not squirm out of the pan.Parbroil the eel for about 3 minutes.Dip in egg, the roll in flour seasoned ...
Beat egg in a small bowl along with 1/2 teaspoon salt.Put cornstarch in a second small bowl and breadcrumbs in a third.Cut eggplant crosswise into slices approximately 1/2-inch thick.(If you prefer ...
Preheat oven to 300\u00b0F.Melt butter and oil together in a large skillet. Add beef tips and brown on all sides.Transfer to a 2-quart baking dish.In the same skillet you browned the beef in, saute ...
Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.Heat half the butter and oil in a frying pan over medium heat.Lay out the mushrooms and then turn immedi ...
In large saucepan, melt olive oil and butter.Add chopped garlic and sliced mushrooms.Saute until browned and then add salt & pepper.Add chopped kale and wine. Toss and cover.Simmer for 8-10 minutes ...
DO NOT DEFROST THE STEAKS, they must be frozen when cooked, otherwise they become a bit tough.Melt the shortening. Lower heat to medium or medium high.Dip FROZEN steaks in the Italian dressing, next ...
Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes.Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 m ...
Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.Serve at room temperature. ...
In saucepan, cover potatoes with cold water, bring to boil, reduce heat, cover and simmer until potatoes are tender yet still firm in centre (about 15 minutes).Drain and cool; peel and refrigerate u ...
Heat the oil in a Dutch oven to 350 degrees.Wash the parsley well and shake dry (I even blot mine with paper towels).Cut off the bottom parts of the stems.Combine all the dry ingredients, mix well w ...