uices, oil, all of the spices and salt in a small
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
ll other ingredients, herbs, and spices -- bring the ingredients back to
pice Mix: Mix together all spices in a bowl. Transfer the
In a large bowl, combine first 3 ingredients.
Stir in sugar, cornstarch, salt, mustard, onion and milk.
Melt butter in a 3-quart casserole and coat the inside of the casserole with it. (You can do this easily in the microwave.)
Stir the melted butter into the mix.
Pour the whole mix into the greased casserole.
Bake at 400\u00b0 for 1 hour.
Stir it 1 time, about halfway through the baking cycle (before it sets).
Makes 6 to 8 servings.
Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
In a separate bowl, combine corn starch, season salt, dry mustard, onion.
Add the dry ingredients to the wet ingredients.
Stir in the milk and butter.
Pour into a 13x9 pan.
Bake at 400 for 60 minutes, stirring after 1/2 hour.
o room temperature. Strain out spices and store in the refrigerator
round cinnamon (or apple pie spices) using a fork.
Spread
Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices.
Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed.
Serve soup with parsley.
You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.
ablespoons of oil, add the spices and stir well. Once the
o TM bowl. Add remaining spices and rice flour to TM
Quarter potatoes, with peeling or not.
Wash chicken and potatoes; place in plastic bag.
Shake McCormick seasoning ingredient onto chicken and potatoes while wet.
Arrange in pan and pour 1/2 cup water in bottom of pan.
Close bag with twist tie and punch 4 fork holes in bag.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
optional), orange peel and mixed spices.
Whip egg yolks with
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
Add salt, sugar, pepper and spices to each jar of cucumbers that is being processed.
Pour vinegar to 2 inches from top of jar and remainder with water.
Install jar lids and boil in hot water bath for 10 minutes.
Cover whole cucumbers with boiling water; let stand overnight. Drain.
Repeat 3 more mornings.
On the fifth day, drain and slice in 1/4-inch pieces.
Combine sugar and spices, salt and vinegar; bring to a boil and pour over cucumbers.
Let stand 2 days.
On the third day, bring to a boil and seal in sterilized jars.
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.