-COUSCOUS – 1 c Couscous 1 3/4 c -Water -TOPPING – 1/3 c Chopped blanched almonds FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red […]

Commbine couscous and oil in 2 quart eproof casserole and stir until all grains are coated well.This precents them from sticking together.Stir in pepper and allspice,if desired.Microwave,uncovered on high for i minutes.Stir well. Pour in water and stir.Microwave,uncovered,on high until water is absorbed and grains are tender,2 to 3 minutes.Makes about 2 1/2 cups..

To make sauce: In 1 quart saucepan, combine juice, tequila, peppers and peel. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered 10 minutes or until mixture is reduced by half. Add gravy, heat through, stirring constantly. On grill rack, place chicken, skin side up, directly above medium coals. Grill uncovered 1 […]

Pound out chicken breasts between two sheets of wax paper until thinned. Put a tbs of cheese in center each chicken breast & roll up & secure with a toothpick. Roll the chicken breast in butter, then in bread crumbs. Place in a e dish & cook on high for 6 to 9 min. ~-

1. Heat the oil in a large, heavy saucepan. Add the onion and garlic and cook, covered, over low heat for about 15 minutes, or until the onion is soft and translucent. 2. Stir in all remaining ingredients and continue to cook, covered, over low heat for about 10 minutes, or until hot.

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal […]

ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees […]

EAST L.A. GUACAMOLE 1 sm Avocado; halved & peeled 2 ts Minced onion 1 ds Garlic powder 1/2 ts Salt 1/4 ts Black pepper 1 ts Lemon juice 1 sm Tomato; chopped 2 tb Chopped onion 3 Sprigs cilantro; chopped 10 Tortillas Lemon wedges Cook meat in lard 20 minutes stirring occasionally to brown evenly. […]

Trim fat from roast. Cut if necessary to fit crock pot. In large skillet brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper. In crock pot, place potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables. Pour gingersnap mixture over meat. […]

Pour sauce over ribs and let marinate overnight, or at least 5 hrs. The longer the better. Preheat oven to 350 F. Place ribs in single layer in baking dish. Pour the extra sauce over ribs. Cover tightly with foil and bake for 1 hr. Meanwhile, prepare fire in grill. Over med hot coals, place […]