In a wide frying pan over medium heat, melt butter.Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.Stir in sherry, nutmeg and pepper.Continue cooking ...
Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.Place, smooth side up, in large, shallow glass dish.Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms ...
Cut onion into large dice.Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.Cook until edges start to brown. Stir frequently.While onion cooks, cut tomatoes and ...
Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the ...
Cut meat into 6-8 large sized pieces (meat will shrink).Mix the flour, salt, and pepper in a medium sized dish.In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.Dred ...
Trim leeks, slice in 1/2 lengthwise and rinse to remove sand and dirt. Cut them about 4-in long and place in a steamer basket and steam about 10 minutes, until tender, and set aside on paper towels ...
In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft ...
Sautee rice in butter. Place in casserole dish with other ingredients.Bake covered in a 375 degree oven for 45 minutes or until all liquid is absorbed by rice. ...
In a bowl toss together the cucumbers, onion, if using, and dill.Combine sugar, vinegar, water and salt and bring to a boil.Pour over cucumbers.Stir to coat.Cover and refrigerate 3 hours or overnigh ...
Mix cornmeal and salt together in large mixing bowl.Pour approximately 2 cups boiling water over dry ingredients.Mix well.After the mixture cools slightly, shape mixture into balls about the size of ...