Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Stew hearts and gizzards until tender.
Add potatoes, carrots, onion, celery, salt, black pepper and garlic salt and boil until done.
Serves 4 to 6.
Melt the chocolate in a bowl set over a pan of boiling water and brush it onto 6 silicon heart-shaped moulds. Refrigerate for 10 mins and brush the molds with more chocolate. Whip the cream until stiff and gently fold in the crushed raspberries, brittle and powdered sugar. Pour the mixture into the moulds and chill for another 30 mins. Carefully turn the hearts out of the moulds and decorate them with sugar hearts and pearls. Serve with a glass of limoncello.
il.
Add chicken cutlets, and cook on both sides until
Saute gizzards first in enough cooking oil to cover bottom of pan until brown and tender.
Add water occasionally to prevent sticking.
Add onions.
Saute until done.
Add half of the bell pepper, finely chopped.
Saute.
Add water level with gizzards. Let simmer awhile, then add livers.
(Add flour to thicken, if necessary.)
Let simmer until livers and gizzards are done.
Turn off heat.
Add remaining bell pepper and green onions.
Stir in approximately 2 1/2 to 3 cups cooked rice.
>and gizzards from the chicken. Place the neck and
Trim excess fat and gristle from chicken gizzards. Rinse under cold running water
n a slice of bacon and set to one side, then
Add eggs and beat until creamy. Mix flour, cornstarch and baking powder
/3 cup liquid, and set the artichoke hearts aside. Add enough
Place rice and water in a pot, and bring to a boil. Reduce
Prepare pizza crust according to recipe or package instructions. Place on
Combine everything except meat in saucepan and bring to a boil.
Add meat and simmer 2 hours til tender.
Serve with rice.
lice the mushrooms and quarter the artichoke hearts. Saute gently in
snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to
Beat the butter, vanilla extract and brown sugar until creamy. Add
elp push it into place and mend any tears. Spread optional
Preheat oven to 350 degrees.
In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
Serve with assorted raw veggies, crackers and baguette slices. Enjoy!
br>Remove from heat; cover and let stand for 1 hour
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :).