Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Place ox tail, onions and water in a kettle; bring to boil.
Cover and simmer for 2 hours.
Add potatoes, carrots, tomatoes and salt.
Cover and simmer for 1 more hour.
Serve hot.
Soak the ox tongue in cold water for
Wash the ox tail well and split in small joints.
Melt the butter in a saucepan; add pieces of tail and when beginning to brown, add the chopped onion.
Fry until the onion is a deep gold, then add stock, carrot and celery (cut in thin slices), thyme, parsley and bay leaf (tied securely together), finely chopped tomatoes and claret.
Season with Worcestershire sauce, peppercorns and salt.
Let it boil.
Serve.
Combine soy sauce, oyster sauce, stock, arrowroot, water and lime juice.
Mix well until cornstarch dissolves.
Set aside.
Saute' meat and seasonings.
Add scallions.
Dissolve Herb-Ox in water and add to meat.
Add sugar, oyster sauce and soy sauce.
Mix corn starch with some of the liquid to thicken.
Saute onion in margarine until soft.
Place onion in saucepan with carrots, celery, water and Herb-Ox.
Cover and simmer 15 minutes.
Pour into blender and blend 10 seconds.
Add salt, pepper and half and half.
Cover and blend until smooth.
Serve immediately or refrigerate and reheat to serve.
Serves approximately 6.
Mix baking mix and milk and roll out thin on floured counter. Cut in strips with pizza cutter and drop in boiling broth, in which you've added your packages of Herb-Ox instant broth, seasoning chicken flavor mixes and salt.
Stir occasionally as you drop strips of dough in boiling water.
Boil about 10 to 15 minutes, stirring occasionally.
Rub tongue w/ salt& vinegar.
Rinse& boil 5 minutes.
Scrape white coating on surface.
Marinate in lemon juice& soy sauce for 1 hour.
Brown in olive oil& butter.
Set aside.
In the same pan, saute garlic, onions,& tomatoes.
Put back the tongue and blend the rest of the ingredients.
Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
Strain sauce, set aside.
Slice tongue& arrange on a platter.
Prepare mushroom-butter sauce.
For Mushroom Butter Sauce: Melt ...
Mix first 7 ingredients together.
Let simmer for 1 1/2 hours. Bring to a light boil. Add pastina, stirring often.
Serve with Parmesan cheese sprinkled on top.
Brown meat in fat in 5-quart Dutch oven; add onions, salt, bouillon cubes and spice bag, which consists of the peppercorns, bay leaf, parsley and clove of garlic.
Add boiling water to cover. Place celery and cabbage on meat; cook over low heat on range or in a 350\u00b0 oven for 4 hours, adding water as needed.
Cool slightly and refrigerate, covered, overnight after removing spice bag.
Pick fat from top before reheating.
Strain liquid for soup.
Serve meat with vegetables.
Serves 2 to 4.
Heat butter and oil in a large saucepan.
Saute the onion and chicken for 3 minutes.
Add rice and Italian seasoning; cook for 2 minutes.
Add Herb-Ox bouillon cubes, water and bay leaf.
Bring to a boil.
Stir once and lower heat to simmer.
Cover and cook for 18 minutes, until rice is creamy and liquid is absorbed.
Remove bay leaf.
Yield: 4 servings.
Remove meat from bones of ox tails, lamb shanks and ham hock after boiling for 1 1/2 to 2 hours.
Remove meat.
To broth, add potatoes, carrots, onion and chicken.
Bring to a boil.
Add other meat.
Add cabbage, tomato paste, blood sausage and 1/2 cup rice. Simmer for 25 minutes.
Remove sausage and cut into bite size pieces.
Remove fat from chicken backs and boil backs with onions, celery and Herb-Ox broth for 30 minutes.
Combine string beans, carrots, limas and tomato paste.
Cook 20 minutes (until vegetables are tender).
Add okra, potato, corn and macaroni.
Cook 10 minutes.
Serve with corn bread.
Preheat the oven to 160\u00b0C.
Place an oven-proof pan over a medium heat and add the olive oil. When hot, add the cheeks and cook until nicely coloured on all sides.
Remove the cheeks and set aside; without cleaning the pan, add the vegetables and cook for 6 minutes.
Add the port to the pan to deglaze it (scrape up any bits which are stuck to the sides because these will have great flavour).
Once the liquid has almost all evaporated, add the stock, vinegar and rosemary and return the cheeks to the pan.
Bring to the boil then ...
In one gallon of water, cook the ox foot for 2 hours in a large pot.
Add tripe and hominy.
Boil until tender, about 2 hours.
Add onion, garlic, cilantro and salt to taste.
Simmer one hour.
Serve with hot flour tortillas or French rolls and butter.
Saute
the
ingredients in 1 tablespoon Weight Watchers reduced calorie
margarine.
Add
one
2
ounce
can of sliced mushrooms (with
liquid),
2
cans of Swanson boned chicken, 1 cup of
Minute
rice, 1 cup of boiling water and 1 envelope of Herb-Ox chicken bouillon seasoning.
Season with oregano, red pepper, basil,
garlic,
salt
and pepper to taste.
Cover and allow to stand for 5 minutes.
Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender.
Add water and Herb Ox and simmer.
Remove stems from mushrooms and chop into small pieces.
Fry bacon until crisp and crumble (save grease).
Add stems to bacon and fry for a couple of minutes.
Add Herb-Ox.
Crumble bread in food processor or blender.
Add bacon mixture to bread and then add cheeses to this.
Add grease, if needed, to form ball type dough.
Form into balls and stuff into mushroom caps.
Bake in foil-lined and covered pan for 30 minutes at 350\u00b0.
nd 1 tsp. Equal for Recipes in bottom of 9 inch