To prepare this Rizzoletti Recipe, first blanch the rice in cold water, add the stock (that made from bones and giblets of fowl is good for this purpose) and the salt and let cook until the grains are tender but whole. Cook the slice of onion in the butter, add the flour and salt and let cook un

Combine cabbage, celery, cucumber, peanuts, and onion in a large bowl. Set aside. Combine remaining ingredients; mix well. Add to cabbage mixture; toss well. Cover and chill.

Mix sugar, nuts and brandy. Cover and chill. Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes. Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts. Serve with apple slices, pear wedges or table water cra

* Sprinkle chicken with garlic powder. * In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. * Add soup, water and pepper. Heat to a boil. * Stir in rice and vegetables. Place chicken on rice mixture. Co

Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or unt

Cook macaroni and drain. Add tomato juice and cheese. Heat on medium until cheese melts.

With the heat on about medium, saute the onion in a large frying pan or wok with the olive oil until it is a light caramel color. Add in the zucchini and saute until the zucchini is cooked. Add the tomatoes, curry and basil. Let simmer for about 10 minutes. Serve

In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute pan over med high heat; add onion, bell pepper, and garlic. Saute until vegs. are soft. Stir in tomato paste, water, c

In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over med heat until vegetables are crisp tender. Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixtu

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice, ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. Add wine to broth; bring to boil. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minu

Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn f

CRUST: Roll and press crust into 9" pie plate. Do not bake. Reserve dough scraps for coutouts if desired. Heat oven to 450 F. DATE NUT LAYER: Combine dates and water in a med. saucepan. Cook on med. heat until mixture comes to a boil and dates have softened. Add 1/

Add all ingredients together. Steep for 2 weeks. Strain and its ready to serve. This liqueur has a real zing to it and will be enjoyed by a true ginger lover. Makes a unique addition to meat and poultry marinades. Yield: 1 pint plus Container: Quart jar   &n

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 Recipe By :     strongServings: 8/strong  

Method: ~ Heat the oil in your deep fat fryer, frying pan, or wok to 375 degrees F, 190 degrees celsius. Mix up the batter ingredients with a whip until somewhat frothy. Cut the bananas into 1 inch / 2 1/2 cm chunks. Roll them around in the flour until lightly coated.

Combine flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Combine milk, butter, lemon peel and juice, egg, and coconut in a separate bowl: beat well. Add liquid ingredients to dry ingredients Stir just until flour is moistened. Drop by teaspoonfuls into hot oil

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from:

For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non stick coating. Preheat the work or skillet over medium heat. Add garlic; stir fry for 15 seconds. Add broccoli; stir fry for 3 minutes. Ad

Combine all ingredients and simmer till thick. When you use this remember its realy a glaze and not a sauce, this recipe makes about a gallon. Use beer to thin befor using.     strongServings: 1/strong  

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicke

PACKING THE FOOD: Put into 3 small bags, then package with the trail directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3. dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add 2 cups water to rice, cover, bring to a boil and simmer 15 minutes. Meanw

Rinse chicken well and pat it thoroughly dry. Heat the butter and oil in a large (at least 8 qt.) heavy stockpot or Dutch oven over medium high heat. When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the

Spray skillet with cooking spray. Combine all ingredients except turkey. Cover and simmer 10 minutes, stirring frequently, until vegetables are tender crisp. Stir in cubed turkey, Cook and stir uncovered until nearly all the liquid is evaporated and the turkey cubes are white (a

or equal parts of fresh lime, lemon, and sweet orange juice Salt and freshly ground black pepper to taste 1 cup pure Spanish olive oil 1. In a mortar, mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade, combine the gar

Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minu

Calories per serving: 201 Fat grams per serving: 6.08 Approx. Cook Time: :30 Cholesterol per serving: 680 Preheat the oven to 350F. Combine the skim milk, egg white and pepper to make a seasoned egg wash. Dip the fillets into the egg wash, then dredge them

Should be baked on electric grill. To crisp, put in owen for a short time     strongServings: 1/strong  

Caramel Dip for Sliced Apples2 cups butter1/2 cup packed brown sugar1/2 cup light corn syrup1 (14 ounce) can sweetened condensed milk1 teaspoon vanilla extract3 teaspoons ground cinnamonPinch of saltVariety of cored, sliced applesCombine butter, sugar,

Jam and Cheese Loaf1 package dry yeast 1/2 cup warm water (105 to 115 degrees F) 2 1/2 cups biscuit baking mix 1 tablespoon granulated sugar 1 egg, beaten 8 ounces cream cheese 1/3 cup granulated sugar 1 tablespoon lemon juice 1/4 cup strawberry preserves

Cinnamon Sparkled Cheesecake3 cups coarse Keebler Cinnamon Crisp Cracker crumbs1/2 cup butter or margarine, melted1 (15 ounce) container ricotta cheese8 ounces cream cheese4 eggs, lightly beaten1 cup granulated sugar1 tablespoon vanilla extract1/4 teaspoon sal

Corncob JellyMash 12 red corn cobs. Chop into 1 inch long pieces. Add water to cover and boil for 30 minutes. Strain; measure out 3 cups liquid. Add 3 cups sugar and 1 box Sure Jell�. Follow directions for making jelly on Sure Jell� box, except boil for 5 minutes instead of time stated.

Chili`s Grill and Bar Chicken Mushroom SoupSource: Milwaukee Journal Sentinel, January 9, 19991/4 cup (1/2 stick) margarine1/4 cup diced yellow onion, cut into 1/4 inch pieces1/4 cup diced carrots, cut into 1/4 inch pieces1/4 cup diced celery, cut into 1/4 inch pieces

Patti`s 1880s Restaurant Coconut CakePlan ahead for this simple to make cake; its flavor depends on a three day rest in the refrigerator.2 boxes yellow cake mix (using whatever eggs    and/or oil are required for the mix)uFilling and Frosting/u2 c

Habanero Pepper Sauce12 Haba?ero chiles, stems removed, chopped1/2 cup chopped onion2 cloves garlic, minced1 tablespoon vegetable oil1/2 cup chopped carrots1/2 cup distilled vinegar1/4 cup Mexican lime juiceSaut? onion and garlic in oil until soft.Ad

Soft Molasses Cookies1 cup granulated sugar1 cup shortening1 egg1 cup molasses5 1/2 cups all purpose flour2 teaspoons ginger2 teaspoons cinnamon2 teaspoons baking soda1 1/2 teaspoons salt1 cup warm coffeeCream sugar and shortening. Beat in egg.

Monterey Spaghetti4 ounces spaghetti, broken into pieces1 egg1 cup sour cream1/4 cup grated Parmesan cheese1/8 teaspoon crushed garlic3 cups shredded Monterey jack cheese1 (10 ounce) package frozen chopped spinach, thawed and drained1/2 (6 ounce) can French fr

Apricot Ice Cream1 1/4 cups cream1 (1 pound) can apricot pie filling1 egg whiteWhip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a cont

font size=4Sausage Peach Bake2 cups Bisquick1 (16 ounce) can sliced peaches, drained and juice reserved1 package brown and serve sausage links 1/4 cup granulated sugar 1 egg 1 cup milk 1 tablespoon cornstarch 3/4 cup maple syrup 1 tablespoon butterp

Molasses Cookie Mix in a Jar2 cups all purpose flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/8 teaspoon allspice 1 teaspoon gingerIn a large mixing bowl, co

Spanish Steak1 large round steak, cut into serving piecesSalt, to tastePepper, to tasteFlourShortening1 can tomato soup1 soup can water1 large onion, cut into rings1 large green bell pepper, cut into rings1 small jar stuffed green olives, including jui