Heat the oil in a large pot over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes.
Add the beans, tomatoes, stock, salt, pepper, and optional cayenne and simmer for 15 to 20 minutes. Serve over rice and garnish with fresh herbs.
Heat oil in pan and saute onion and garlic for 2 minutes.
Add tomato sauce and broth and bring to boil.
Add next six ingredients (beans through bay leaf) and bring to boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.
In a bowl, mix the cumin, dried oregano and salt. Add a drop of olive oil to moisten the mix, then rub it over the chicken pieces, making sure all the surfaces of the chicken are coated. Leave for as long as you can, preferably overnight.
Heat a tablespoon of oil in a large, heavy-based metal casserole dish and put the chicken pieces in skin side down. Cook for 6-7 minutes on each side, until they are well bronzed.
Lift the pieces out and put to one side. Turn the heat back up, toss the lardons, onion and garlic into the hot pan and ...
Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
Finally, add salt and pepper until it tastes just right. Remove the ...
rispy).
Serve immediately, with Moros y Cristianos (Black Beans and Rice) and
mount significantly from the original recipe adding about 2 tablespoons total
Broil Smok-Y-Links sausage until lightly browned.
Cool sightly and cut into 4 bite-size pieces.
On party picks, alternate pieces of sausage links with pineapple tidbits, pickle slices, olives, maraschino cherries, cocktail onions or tiny cherry tomatoes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
sing fresh pumpkin the original recipe states: Bring a large pot
This recipe calls for poached chicken breasts,
------------Selecting the corned beef brisket------------.
Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
Do not freeze.
Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
There will always be some gristle and it runs the length of the slab in the center.
The thicker the slab the better. If you ...
ie shell, using your favorite recipe for pie shells.
Roll
br>You can double the recipe ingredients to serve 4 people
Mix all ingredients (except Smok-Y-Links) over medium heat in saucepan until well mixed.
Cut Smok-Y-Links into fourths.
Pour sauce and Smok-Y-Links into bowl.
Cover and refrigerate overnight.
Put in crock-pot on low until hot.
(Can use fondue pot on low.)
Brown Smok-Y-Links in Dutch oven.
Remove Smok-Y-Links and place sauerkraut in Dutch oven.
Put Smok-Y-Links on top of sauerkraut.
Cover and bake at 325\u00b0 for 1 hour.
Microwave jelly and mustard on High for 2 minutes, stirring twice to blend.
Cut Smok-Y-Links into 1/2-inch pieces.
Add pineapple and Smok-Y-Links to sauce.
Cover and microwave on High for 6 to 8 minutes, stirring twice during cooking.
Serve hot.