hen drain.
Use either celery or slices of onions with
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water.
Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl).
Add cream.
Stir over boiling water for 1 minute more.
Place toast in wide soup bowl.
Pour pan roast over toast.
Dot with remaining tablespoon of butter.
Sprinkle with paprika.
Serve immediately.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
n a close mesh strainer for clear juice.
Option: Leave pulverized
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Combine all ingredients, in the order listed, in a 237 ml (1 cup) Oster Mini Blend Jar (model #4888-3). Tip: when adding the oil to the mixture, pour some of the oil into the tablespoon measuring spoon so that when the ketchup is measured, it will stick less to the measuring spoon.
Blend the ingredients on high speed for 30 seconds.
ix together. Add zest and juice of limes. heat vinegar and
Trim celery. Reserve leaves. Separate stalks, rinse,
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
chop up the apples into 4 and core if your juicer requires it.
juice half the apples.
juice the celery and the parsley.
juice the rest of the apples.
serve right away as is or over ice.
enjoy and feel better!
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
For
stuffing
a half turkey, 7 to 8 pounds, double the recipe.
For
15 pound turkey, make 4 times the recipe; for 25 pound
turkey
make
8
times.
e out of the way for the next seven days.
When I was preparing this recipe for posting, I used red onion
Place carrot pieces in blender bowl.
Cut 1-inch off a raw celery stick and place in blender bowl.
Add garlic to blender bowl.
Add ginger powder to blender bowl.
Add cayenne pepper to blender bowl.
Place all concentrated juices and other ingredients in blender together.
Add distilled water to fill blender bowl. Blend for a few seconds.
Add Vegit (an all vegetable seasoning) as desired (optional).
Conversely, this drink may not be the most palatable, however, it is certainly therapeutic in its design.
Mix together and simmer ingredients until vegetables are tender.
Add meat and simmer 1/2 hour.
If sauce seems sour to taste, add white sugar as desired.
Quadruple recipe for 100 people; double recipe for 50 people.
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
igh heat. Maintain the simmer for about twenty minutes, skimming off