Heat oil to moderately high. Add onion, bell pepper, and garlic to pan; cook, stirring, until onion turns gold. Chop and stir in undrained tomatoes. Add lemon juice, parsley, and salt, and stock. Bring to boil; add saffron and simmer 5 minutes. Add rice and simmer. Skin and bone chicken breasts; remove all visible fat […]

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems. Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring […]

It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should […]

Preheat the oven to 325 degrees. Sprinkle each quail inside and out with salt and pepper. Heat the butter in a skillet, preferably of black cast iron, and when it is quite hot, add the quail. Brown the birds on all sides, turning occasionally to brown evenly, about 5 minutes. Transfer the quail to a […]

SAUCE 1/4 c Butter 1/4 c Minced parsley 1 cl Garlic,minced 1/2 ts Lemon juice 1/4 ts Crushed rosemary 1/8 ts Salt 2 tb Ketchup 1/4 c Red wine 1/2 c Beef bouillon 6 Toast points for serving -GARNISH – Onion ruffles Carrot curls Parsley Combine all filet ingredients except butter and seasoned salt. Shape […]

Combine & mash to paste herbs, garlic, green peppers, onion & oil; rub into meat & let stand 1 hour. Brown meat in large saucepan. Add remaining ingredients; cover & simmer gently 3-4 hours or until vegetables are tender. Thicken gravy.

Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy sauce and cornstarch;stir into beef mixture.Cook and stir until mixture thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes. Fluff with a fork.Makes 4 servings.

PREHEAT OVEN TO 375F. Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add […]

In hot butter in a large skillet, saut‚ chicken breasts on both sides until brown. Add onion and garlic; cook about 5 minutes. In a small bowl combine flour, salt, pepper; slowly stir in bouillon cube that has been dissolved in hot water. Pour over browned chicken; cook slowly, covered, about 25 minutes or until […]

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add […]