boil the beef brisket to use water
th about half the amount of
ith wooden toothpicks, cooking twine, or white
nough oil to cover the bottom with about 1/
a bowl, stir together the first three ingredients and add
Melt the butter
east 10 cups ungreased; cooking UNCOVERED is essential.
Set
ay you like!) put all the ingredients in a blender or
matoes in a saucepan with the peppers; cover with water
urkey to room temperature before cooking. Keep it in its plastic
Cook gizzards in enough water with the 1/2 onion and salt to taste.
Let simmer for an hour or until they are tender.
Drain liquid off and chop in small bits.
Heat the cooking oil and saute the onion until translucent.
Add the gizzards and season with salt to taste.
Continue sauteing the gizzards until they turn darker in color.
Just before serving add the dry red pepper flakes and let cook for 5 more minutes.
oth and the milk, cover with the lid ajar, reduce the heat
ring 2 quarts water and the sliced ginger to a boil
then salt the water generously.
Add the pasta, stir
ook the potatoes and carrots -- and while they are cooking saute the vegetables
et cool. When cooled chop the spinach.
In a large
little of the dripping or oil. Season the diced beef
p of basil leaves until the consistency of pesto.
2
If the first three ingredients aren't already minced, throw them in your food processor for a moment or mince them by hand.
Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.
the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid