In a large pot, put about 6 ounces of olive oil.Chop celery and garlic and add to olive oil.Cook until clear.Add artichoke hearts, saving a little of the liquid from the artichoke can.Add bread crum ...
Heat oil in a small skillet over low heat.Add garlic; cook until golden, turning cloves over as they color, 6 minutes.Add basil; cook 10 seconds.Transfer to food processor; add pepper. Whirl until c ...
In saucepan, combine brown sugar, flour and salt.Add boiling water and cook until thick.Add butter, cream and vanilla, stirring until melts.Serve over Woodford pudding, bread pudding, etc. ...
Slice raw vegetables (carrots, onions, peppers and zucchini); put in marinade.Shake or stir.Let stand for a few hours before serving.Will keep up to two weeks in refrigerator. ...
Measure vinegar in milk.Add salt to measured flour.Cut in shortening and milk. ...
In a large pan, heat olive oil on medium heat.Add celery and onion and cook until limp.Turn heat to high and add ground chuck.Cook quickly until browned.Take off heat and add tomatoes (with the juic ...
Beat eggs well with mixer.Mix sugar and flour together, then slowly to eggs while beating.Add vinegar and water. Cook over low heat until thickened. ...
Slice orange into 6 wedges; stud with cloves and set aside. Combine cider with red hots in a large pot over medium heat.Cook until red hots are dissolved and mixture is heated.Pour into serving cont ...