Melt butter in a heavy frying pan or a Dutch oven. Add rice and cook, stirring frequently, until butter bubbles. Add broth, cover tightly, and bake in a 400° oven for 30 minutes. Remove cover, stir rice carefully with a fork, and bake uncovered about 10... - 23.9259

Combine the rice and water in a pan. Cover and bring to boil over high heat. Reduce heat and simmer until the water is absorbed and the rice is tender. Set aside to cool. Meanwhile, combine the meat, onion, parsley, salt, black pepper and allspice. Stir in... - 40.2768

1. In a 2-quart flameproof casserole or a saucepan with a cover, heat the oil over moderate heat. Add the onion and noodles, and cook, stirring, until the noodles are golden— about 5 minutes. 2. Stir in the lamb, rice, raisins, beef broth, mint, salt, and... - 29.8751

Melt butter; add onion, and cook until soft. Add remaining ingredients and cover. Simmer over low heat for 20 minutes, or until all liquid is absorbed, stirring occasionally. Turn off heat and allow standing for 15 to 20 minutes. Reheat to serve, if... - 17.7886

Try out the easy-to-make Armenian Stuffing For Cabbage Leaves. Enjoy the side dish at any party and let us know how you liked it! - 35.4487

1. Prepare the cabbage for stuffing. 2. In a skillet heat the oil, add the onion and cook gently until golden brown. Add the rice and cook, covered, over low heat one-half hour. Stir occasionally. 3. Add the remaining ingredients except the cabbage and stock... - 38.1195

Wash the chicken and cut into eight to ten pieces. Combine the chicken in a pot with the remaining ingredients, with water to cover. Bring to a boil over high heat. Reduce heat, partially cover, and simmer one to two hours, or until the chicken is... - 40.8675

Place the chicken thighs in a pan with the water, salt and spices. Bring to boil over high heat. Reduce heat and cook, covered, until soft, about twenty-five to thirty-five minutes. Skim the foam that rises to the surface and discard. Drain the broth. Reserve... - 41.3116

Beat the egg yolks in a bowl until light in color. Stir in the lemon juice and beat well. Gradually add the beef broth, dolma juice or water and cook over low heat about ten to twelve minutes, or until thickened. Serve in a sauce boat along with the dolma. - 17.9333

(Russian) - 36.1669

Cut the chicken into one-inch cubes. Set aside. In a heavy skillet, saute the ground meat until browned. Stir in the spices and chicken broth. Bring to boil over high heat. Reduce to low, add the washed rice, stir, and cook about twenty minutes, or until all... - 37.2085

Combine all the ingredients in a pan, except for the parsley and lemon. Bring to boil over high heat. Reduce heat and simmer about forty minutes or until the rice and onions are tender. Add more broth if the soup is too thick. Pour into a serving... - 33.508

In a mixing bowl combine the bulgur with half cup of the water and soak for fifteen minutes. Mix in the meat, onion, salt and red pepper, blending well. Knead very well by hand for about ten to fifteen minutes or for a few minutes in a food processor or... - 39.4729

Saute chops in hot butter. Add onion and saute ten minutes more. Add water, turmeric, cinnamon & salt. Simmer till meat is tender, add more water or broth, simmer more. Season with allspice and black pepper, remove cinnamon. Soak rice in water, drain. Boil... - 38.3069

Combine all the ingredients in a pan. Bring to boil over high heat. Reduce heat and simmer until the meat is tender, removing the froth as it forms. Strain the broth and measure one cup for each person. Add water if the liquid is not enough. Set aside broth... - 41.244

Place the chicken in a pan with water to cover. Add the onion, parsley, garlic, bay leaf and carrot. Bring to boil over high heat. Reduce heat and simmer about thirty to forty minutes or until the chicken is tender. Drain the chicken broth into a... - 42.0799

Place the chicken in a large pan with the onions, carrots, celery, parsley, water, peppercorns and salt and pepper. Cook, covered, about forty to fifty minutes, or until the chicken is tender. Remove the skin and bones and cut the meat into two-inch... - 39.6494

In a skillet, saute the onions in the butter until golden. Blend in the flour and cook, stirring, for two minutes. Add the chicken broth gradually, stirring constantly. Simmer about twenty minutes over low heat. Stir in the salt and pepper. Correct... - 37.246

Melt the butter in a skillet and add the sorrel, onions and potatoes. Cook, stirring, for ten minutes. Pour in the broth. Bring to boil over high heat. Reduce heat, cover, and simmer until vegetables are tender. Drain the liquid and reserve. Puree the... - 39.0401

Place the meat in a pan with the broth or water. Add salt to taste. Bring to boil over high heat. Reduce heat, cover and simmer about one hour or until the meat is very tender. Stir in the remaining ingredients, except for the mint and butter. Cook until the... - 40.0776

Combine the leeks and the broth in a pan. Bring to boil over high heat. Reduce heat and simmer, covered, for about fifteen minutes. Meanwhile, in a bowl, beat the yogurt with the egg until well blend ed. Gradually stir in one or two large spoonfuls of the... - 37.0465

Wash and stem the eggplant. Slice into one-half-inch thick rounds. Brush both sides with the oil. Place on a baking sheet and broil at 400 degree in the oven until both sides are lightly browned. Arrange the rounds, side by side, in a lightly greased baking... - 37.3741

To prepare the filling, combine all the filling ingredients in a large mixing bowl and mix well. Set aside. To prepare the dough, in a separate mixing bowl combine the flour, egg, water, oil and salt. Knead for five to ten minutes until the dough forms into a... - 40.5184

Place the chicken in a pan with the water, onion, carrot, celery, leek, salt and peppercorns. Bring to boil over high heat. Reduce heat and cook, covered, about thirty minutes, or until the chicken is tender. Drain, reserving the broth, and cool. Remove the... - 39.9232

Slash the chestnuts without cutting the meat. Roast at 475 degrees for ten minutes. Peel the outer and inner skins. Place in a saucepan, add the milk and enough water to cover, add the butter and salt. Bring to a boil over high heat, reduce heat and simmer... - 40.3646

To prepare the meatballs, in a mixing bowl combine the meat, onion, bread crumbs, tomato paste, savory, garlic powder, salt and pepper. Knead all the ingredients lightly but thoroughly. Form into marble-size balls. Fry them in a heavy skillet in the heated... - 39.233

In a skillet brown the veal chops in the heated butter. Arrange the browned chops on a baking tray. Sprinkle with salt and pepper. Set aside. In the same pan saute the onions until translucent in the remaining butter. Spoon a bit of the onion over each... - 38.7943

Saute the onion in the butter until translucent. Add the two cups of reserved and reduced chicken broth, eggs, parsley, garlic, salt and pepper. Cook over low heat, stirring, until the juice is absorbed, but not dry. Set aside. - 26.293

Heat the butter in a saucepan and saute the onion until it is translucent. Add the meat and saute until it is browned, stirring frequently. Add the carrots, celery, tomatoes, salt, dried oregano and water. Cook, covered, about twenty minutes, until the meat... - 39.6272

Marinate the lamb in the marinade ingredients for about six to eight hours. Drain the marinade and reserve. In a large heavy skillet, brown the meat and the onion in two tablespoons of butter. Add the reserved marinade. Pour in enough water to cover. Bring to... - 38.2207

In a heavy skillet, fry the steak and liver in two tablespoons of the butter, until browned. Add one and a half cups water. Over high heat bring to a boil. Reduce heat to low and simmer until all the liquid is absorbed, about thirty minutes. Meanwhile, in a... - 43.4352

Brush the entire outer and inner surfaces of the chickens or pigeons with the mashed garlic and salt. Leave at room temperature for ten minutes. Wipe off the garlic with paper towel. Add all the spices and pour in the water. Cover and bring to boil over high... - 39.2189

Trim the pork chops of excess fat. Set aside. Fry the bacon in a skillet until crisp. Add the apples and saute for a few minutes. Remove from pan and set aside. In a same fat, fry the pork chops until browned. Remove the chops to a platter and set aside. Add... - 37.8958

Cut a pocket in each lamb cube. Dust the insides with salt, pepper, allspice and cinnamon. Set aside. Combine the parsley, nuts and rice in a bowl. Fill the pockets with the mixture. Sew the openings in each cube with needle and thread. Saute the meat in the... - 38.6683

In a large skillet saute the fillet in the heated corn oil until nicely browned. Sprinkle with salt and pepper. Transfer to a baking pan and bake at 400 degrees for about twenty minutes. To prepare the sauce, place the pan juices in a saucepan. Stir in the... - 38.4687

Lay out the filo dough and cover with a towel to prevent drying out. Brush some of the melted butter on the bottom and sides of an eleven-inch oven tray. Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and... - 27.5462

Combine all the ingredients, except the coconut milk, in a pan. Bring to boil over high heat. Reduce heat and simmer, covered, for about twenty minutes. Drain and reserve liquid. Puree the vegetables in a blender container or the work bowl of a food processor... - 39.2146

Rinse the meat. Place in a large pot and cover with water. Add the onions and salt. Bring to a boil. Skim the foam from the surface. Cover and cook until the meat is tender. Add the chick peas. Cook ten minutes more. Soak the bulgur with the water for about... - 40.4173

Place the chicken (or beef if used) in a pan with the water, bay leaf, peppercorns and salt. Bring to boil over high heat. Reduce heat and cover. Simmer about thirty minutes (Longer for beef) or until tender. Drain the liquid into a measuring cup to measure... - 39.609

Brown the meat with butter, add onion and saute a few minutes more. Add cinnamon, dried limes, allspice, salt, black pepper and water. Cook simmering for about forty to fifty minutes, or until meat is tender. Meanwhile, chop dried fruits, add raisin and... - 33.3278

To prepare the filling, in a large pan combine the chicken with the water and salt to taste. Bring to boil over high heat. Reduce heat and cook about twenty minutes, or until the chicken is tender. Cool and drain, reserving the broth for another use. Remove... - 40.1019

In a heavy skillet saute the onion in hot butter for a few minutes. Stir in the flour and saute until a light golden color. Pour in the chicken stock and stir until thickened and smooth. Add the seasonings. Stir in the egg yolks, mushrooms, mushroom liquid... - 39.2467

Bring to boil over high heat, reduce heat, cover and cook the chicken about 20 to 30 minutes, or until the meat is tender. Measure 7 cups of the broth. Set aside. Skin, bone and cut the chicken into one-half-inch cubes. Cover, keep warm, set aside. Discard... - 43.9905