Mix ingredients well in a pyrex dish.Cook in a preheated 275 degree oven for 1 1/2 hours.Stir every 20 minutes.Keep in a tightly covered container in the fridge. ...
In a blender add all but the oil.Whiz around to break up the garlic.Then open the top of the blender and add the oil in a slow thin stream.If this is too thick, add a little more oil.Put on your sal ...
Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl.Add to potatoes the minced celery, sliced green onions, ...
Trim the boy choy, removing any discolored leaves and damaged stems. Tear into manageable pieces.Heat a wok (or pan) until hot, add the oil and swirl it around.Add the bok choy and stir-fry for 2-3 ...
In a small pot place the sugar and water together and stir to dissolve. Over medium-high heat bring to a boil and simmer until sugar syrup is caramel color. Do not burn.Remove from heat. Pour in the ...
Mix all ingredients well and refrigerate ovedrnight for best flavour.This can be used on all seafood.Tastes good also, to.Sauce can be stored in the refrigerator for some time. ...
Take deep curved pan.Add water, onion chopped, tomato cut, green chillis and ginger, mint leaves.Boil till soft.Cool it.Add salt and grind.Heat oil in another pan.put mustard seeds, when mustard see ...
Mix well all ingredients. Put marinade over chicken and let sit in refrigerator overnight or at least 4 hours.Can store left over marinade in refrigerator up to a month. ...
Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side).Fry eggplant slices in batches, they are done when they tu ...
Fry the flour and the butter on a frying pan or in a sauce pan.Brown only a bit.Pour in the chicken consomme and beat to smooth.Pour the sauce to a bowl and fry the chicken strips on the pan.Pour in ...