Slice tomatoes into 1/3 inch slices.Evenly sprinkle both sides of each tomato with the sugar, salt, and pepper.Melt one stick of butter in a large pan over medium heat.Beat together the milk and egg ...
Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.Reduce the heat and simmer until the liquid is reduced by half, about 7 min ...
Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130\u00b ...
Boil tongue in salt water for 3 hours. Peel skin from the tongue.Mix remaining ingredients in a large, nonreactive pot and bring to a boil.Add meat and boil for 10 minutes.Cool and store in refridge ...
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).Preheat oven to 325 degrees F.Fold each piece of foil in ...
In a large pot place sugar, vanilla pod and the seeds into the figs, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.Stir to release juices it will b ...
In a large skillet, heat olive oil over medium heat.Add zucchini, tomatoes, salt, and pepper.Cook until zucchini are tender.Serve immediately. ...
Place beets in a sterilized jar.Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer ...
Steam the zucchini until just tender. (Steam it over, not in, water).Saute the onion in butter, with salt, until soft(5 minutes or so).Puree all ingredients until smooth- in blender or food processo ...
Preheat oven to 350 and spray a 7\"x 9\" baking pan.In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.Place blackberries on top of the batter.If using frozen ...