omeone won a chili championship with the recipe, including that addition.
Boil chicken in the water with cardamoms and salt, until soft
In large bowl add peaches with juice, brown sugar, vanilla and
n large pot.
Cover with cold water 2 inches above
Place chicken breasts, skin side up, in baking dish.
Combine next four ingredients.
Pour this over the chicken breasts and sprinkle generously with paprika.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes or until meat is tender.
Serve with rice recipe.
In a large skillet, saute onion and garlic in margarine and oil until tender. Stir in parsley, oregano, wine, clams with juice and mushrooms.
Simmer, uncovered, 5 minutes.
Season with salt and pepper. Serve over hot linguine.
Sprinkle with Romano. (Recipe can be doubled.)
Serves 4.
f the cheese.
Season with salt and pepper.
Fold
he borax solution.
Fill a wide-mouth jar/container with boiling
Catch ants at a picnic site and
uch, you will end up with \"slop\", and, if that is
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Clean celery and cut into 3 or 4-inch pieces.
Spread peanut butter in hollow of celery.
Sprinkle with raisins.
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
avoid the pith). Repeat with the remaining fruit. Reserve fruit
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
nto fillets. Hammer down with palm. Season with sea salt, pepper and
ugar.
Cut in butter with a pastry blender or two
emove foam as necessary. Season with salt and pepper to taste
over the cheese and top with the grated fontina. Bake the
rocessor bowl yet. Keep stirring, with short pauses, until most of