1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder. Mix in a small bowl with the garlic. 2. Combine the meat, fat, and spices in a large bowl. 3. Put half the mixture in the contai

1) Combine the juice, brown sugar, cinnamon sticks, & butter/margarine in a dutch oven or covered saucepan and heat to a boil... 2) Remove from heat and discard the cinnamon sticks, add the schnapps, (if desired) garnish with a peach slice and cinnamon stick, an

In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has

Have a large bowl at hand, containing cold water and the juice of two lemon with the four halves of the rind. Keep the artichokes in another bowl of cold water while you are working on them. Take one artichoke at a time, drain it, and pull off and discard the smallest outer

1. Skin tomatoes, remove seeds, chop the flesh moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this."     strongServings: 6

Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy

Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy

Htipiti (pronounced h tee pee TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium size bowl, mash feta with fork or potato masher and slowly add olive

Put the eggs in one layer of a large pot, and cover them with several inches of cool water. If desired, add the onion skins to the water to tint the shells brown and subtly flavor the eggs. (Onion skins are not necessary to tint the egg albumen brown. This happens because of br

Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork. Remove stalks and seeds from chilis and chop finely (take care in handling them). Blend into fenugreek paste with salt to taste and place in a pot.

1. Wash chick peas well, cover with the water and soak for 12 hours or overnight. 2. Boil gently for 2 hours in the water in which they were soaked, add 1 teaspoon salt and cook until very tender, about 3 hours in all. Drain and reserve some of the cooking liquid and 1 tablespoo

Wash the chick peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1 1/2 to 2 hours. Drain and push through sieve o

Preparation : Mix everything but last two items in blender. Pour in bowl. Sprinkle parsley and paprika on top.     strongServings: 1/strong  

Wash the chick peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1 1/2 to 2 hours. Drain and push through sieve o

Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and

In a large frying pan, saute the onions in vegetable oil, until limp. And peppers, and saute, mixing well, until limp, and the onions are slightly browned. Add paprika and mix well for a few minutes. Add tomatoes, and bring mixture to a boil. Reduce heat and simmer, covered,

* added till smooth and of spreading consistency. If you cannot obtain really dry cottage cheese (I can t here anymore); I have used Ricotta (only the best grade). Omit the sour cream as the ricotta is not as dry as the Farmer s Cheese; dry cheese is preferable. ALMOND: Mix br

* added till smooth and of spreading consistency. If you cannot obtain really dry cottage cheese (I can t here anymore); I have used Ricotta (only the best grade). Omit the sour cream as the ricotta is not as dry as the Farmer s Cheese; dry cheese is preferable. ALMOND: Mix

FIRST PART: Bring the water to a boil. Put in all first part ingredients and then simmer, covered, for 3 hours. SECOND PART: Add all second part ingredients to pot and simmer for 30 minutes. THIRD PART: Add all third part ingredients to pot and simmer for and additional 30 m

(Bafat southwestern India) Dry the whole spices in the oven at 200øF for 15 minutes, taking care that they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill. A World of Curries by Dave DeWitt and A

Mix all ingredients with just enough milk to moisten dough to a stiff consistency, but soft enough to spoon. Dip with tbl. spoon and drop into hot fat. Cook until golden brown. If you need more, double recipe. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A &

Add butter to water and bring to a boil. Add onion and parsley flakes to boiling water. Sift together corn meal, flour, baking powder and salt. Stir this into the boiling water mixture and cook 5 minutes. Stir well. Spread on large cookie sheet and cool. Roll into small ball

NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from he

Saut&130; the liver in the butter; when cool, remove from pan & chop coarsely. In a blender or food processor combine the basil, garlic, walnuts, chives, cheese, salt, pepper, and 1/4 cup of the olive oil. Blend at low speed until a pur&130;e consistency is achieved. Slowl

Not always sold in Indian stores. Can buy the seeds & mix this yourself. Recipe By :     strongServings: 1/strong  

Heat the margarine in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly coloured, 3 to 5 minutes. Stir in the

Pour milk into a heavy 4 quart saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you ll see a clear, pale yellow whey surrounding the curds), remove pan from heat, Let s

Pour milk into a heavy 4 quart saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you ll see a clear, pale yellow whey surrounding the curds), remove pan from heat, Let s

Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook uncovered for further 3 minutes. MAKES: 1 3/4 cups     strongServings: 1/strong  

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath. &nb

directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi

Put all ingredients in a small bowl, and stir. Let sit about 10 minutes. Tanya Heikkinen [email protected] University of Idaho From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)     strongServings:

Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f

* (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dis

Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer

Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w

From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.     strongServings: 1/strong  

Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half