MAKING 1) In a slow cooker put the roast. 2) Follow package directions to prepare gravy. 3) Pour it over the roast. 4) Sprinkle garlic powder, onion powder, salt, and pepper over it. 5) Cook covered on low for 6 hours. 6) When cooked, remove meat and trim... - 40.3161

MAKING 1) Rub pepper over the beef steaks, wrap with the bacon slices and secure with wooden toothpicks. 2) In a baking dish, place the steak wraps and brush with the browning sauce. 3) Cook in the microwave for 5 to 6 minutes, turning over halfway during... - 31.992

In a wide frying pan over medium-high heat, bring broth to a boil. Add scallops; cover, reduce heat, and simmer for about 3 minutes or until scallops are barely opaque. With a slotted spoon, lift scallops from pan and set aside. Pour poaching liquid into a... - 42.1148

Preheat the oven to 350°F (180°C). Mix the anchovy paste into the mornay sauce. Scrub the shell of the crab and dry thoroughly. Mix the dark crabmeat with 4 tablespoons of the sauce and 1 tablespoon of the lemon juice. Spread this mixture in the bottom of... - 37.6712

Cut the tomatoes in half crosswise. Gently squeeze the pieces to remove the seeds and excess juice. Place, cut side up, in a small casserole dish. Bake at 350° for 10 minutes. In a small bowl, mix the bread crumbs, Parmesan, parsley, lemon juice, oil and... - 39.2835

Melt the butter in a large measuring cup for 30 seconds. Blend in the flour, and add the chicken stock, onion, lemon juice, parsley, salt and pepper. Cook for 2 minutes, stirring at 1 minute. Arrange fillets in baking dish and pour sauce over them. Cover and... - 45.3558

GETTING READY 1. Preheat the oven at 350˚F. MAKING 2. Cut the tomatoes in half crosswise. 3. Gently crush the halves to bring out seeds and pulps and excess juice out of the pulps. 4. Place and cut side up in a small casserole dish. 5. Bake the tomatoes in... - 43.1351

In large skillet, arrange endives in 1/4 cup butter, melted, lemon juice, 2 tablespoons water; sprinkle with 1/4 teaspoon salt. Cover; simmer 30 minutes. (Add a little water if needed.) Preheat oven to 450°F. In saucepan, melt 1/4 cup butter; remove from... - 42.8125

GETTING READY 1) Preheat oven to temperature of 375 degrees. 2) Properly wash the leeks and trim the coarse green tops off. MAKING 3) In boiling salted water, cook the leeks till they are tender and then drain them. Place in a casserole which has been... - 43.0897

MAKING 1 Into the top of a double boiler, break the chocolate. 2 Grate finely the rinds of 2 large oranges. 3 Squeeze the juice and gradually add both juice and the rind to the chocolate, along with butter. 4 Over simmering water,heat the... - 37.3887

1. Prepare and wash the leeks thoroughly then cook in boiling salted water until just tender. Drain and put into a greased fireproof dish. 2. Melt the butter, add the cornflour and mix well. Cook for a few minutes, then remove from the heat. 3. Add the milk... - 40.1441

GETTING READY 1. Remove skin from chicken; discard skin and keep aside chicken in a plate. 2. Crush garlic. 3. Drain and reserve tomato juice from canned tomatoes; finely dice drained tomatoes. 4. Preheat oven to 375° Fahrenheit. MAKING 5. In a saucepan,... - 47.6066

Break cauliflower into 16-18 large flowerets. Cover with cold water. Add 1 tsp salt. Soak 15 minutes. Drain and rinse. Simmer flowerets uncovered in boiling water with 1/4 tsp salt and lemon juice until tender, about 12 minutes. Drain, reserving 1 1/2 cups... - 44.423

Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water. Remove outer leaves from chicory, if necessary, and put the heads on the trivet; sprinkle lightly with salt. Put on the lid and bring to high (15 lb) pressure. Cook for about 5... - 47.4364

Place half the pepper and half the coarse salt on top of the steak and pound in lightly with the back of a wooden spoon. Turn and do same on the second side. Let stand at room temperature from 1 to 3 hours. To cook, heat the butter and salad oil to smoking... - 40.6596

GETTING READY 1) Wash the mushrooms and pat them dry completely. 2) Cut the mushrooms into 1/4 inch thick slices. MAKING 3) Take a pan and heat butter on medium heat. 4) Add the mushrooms and saute for few minutes to make them brown. 5) Cover the pan and... - 43.733

GETTING READY 1. Collect and measure all the ingredients as required. 2. Separate the egg yolks and whites into two clean, dry and grease free mixing bowls. 3. In a measuring jar, combine the milk, butter and vanilla. 4. Into a basin, sift together the... - 44.9367

1. Thaw and bake the vol-au-vent, if frozen. Open the oysters, pour their juices into a saucepan, and bring to the boil. Blanch the oysters for 1 minute. Strain the cooking juices through a fine sieve. Put the oysters aside. 2. Preheat the oven to 230°C... - 32.4796

To prepare the lamb, cut each portion into 3 noisettes with bone. Season with salt and pepper. Marinate the lamb noisettes in 3 different flavours: one in vanilla, one in fresh herbs and the last one in 'espelette' chilli. Brown the lamb noisettes in the... - 42.3364

GETTING READY 1. Peel the onions. In a chopping board, chop onions and mushrooms. 2. Remove seeds from green pepper and cut the flesh into narrow strips. MAKING 3. In a pan, heat oil or butter. Fry vegetables gently. 4. In another pan, take corn flour.... - 44.9052

Place beef on large piece of plastic wrap. Mix soy sauce, oil, catsup, salt, ginger, oregano and garlic; brush over both sides of beef. Fold plastic wrap over beef and seal securely. Refrigerate beef at least 5 hours but no longer than 24 hours. TO SERVE:... - 43.9701

1. Preheat the oven to 250°C (475°F; gas mark 9). 2. Open the oysters, but leave them in their shells. Drain off their juice and set aside. Peel and crush the garlic. 3. In a bowl, place the softened butter, lemon juice, garlic, chopped parsley and a little... - 26.8778

MAKING 1. Put the ice cubes into a glass jug and shake the bitters into the jug. 2. Pour the fruit juices, brown sugar, and rums over the ice; stir vigorously. 3. Pour without straining, into a Collins glass. SERVING 4. Garnish the cocktail with fruits and... - 37.7856

GETTING READY 1. Pre-heat the oven. 2. Scrub and wash the oysters well. 3. Open the oysters over a strainer and a fine cloth, to filter the juices to a bowl underneath. De-shell the oysters and place them in their juices. 4. Remove the top halves of the... - 46.7685

MAKING 1. In a cocktail shaker, add ice cubes, lemon juice, brandy, egg white and sloe gin. 2. Shake lightly the contents of the shaker until a frost forms. SERVING 3. Into a sour glass, strain the contents of the shaker. 4. Serve chilled. - 29.0885

MAKING 1. To prepare avocados cut them in half lengthwise, remove pits and do not peel. 2. Sprinkle exposed surfaces with lemon juice. SERVING 3. On 8 individual salad plates arrange on greens. 4. Shake dressing well, pour into hollows of avocado halves... - 29.5909

Skin the fish and cut into pieces. Place in an ovenproof dish with 2 tablespoons of the butter and half the lemon juice or wine. Cover and poach in a cool oven (300° F) for 15 minutes. Remove the bones and flake the fish; keep warm. Heat the vol-au-vent... - 37.814

Preheat the oven to 375°F (190°C). Using the teaspoon of butter, grease a medium-sized baking dish and set it aside. Fill a medium-sized saucepan with salted water and add the sugar and lemon juice. Bring to a boil over moderate heat and add the Belgian... - 41.7392

Preheat oven to 400° F. Place lemon juice in a 9" piepan, add pears, and toss lightly to mix; sprinkle with sugar, drizzle with rum, and dot with butter. Mix topping ingredients and sprinkle evenly over pears. Bake, uncovered, 20-25 minutes until lightly... - 35.3108

GETTING READY 1.Preheat the oven to 350 degrees. MAKING 2.Take the apples, core them and take off the peel of one inch from the top. 3.Take a baking dish, put the apples in it. 4.Add grape juice and wine to the dish. 5.Put the spice on the apples and bake... - 39.9045

Remove oysters from shells. Reserve largest 1/2 shell and scrub. Poach oysters in wine for 5 minutes at temperature just below boiling point. Add salt and pepper to taste and lemon juice. Put 1 oyster in each 1/2 shell. Retain wine. In another pan, melt... - 41.811

1. Blend the flour with the lemon juice, salt and water. Strain into a pan of water and bring to the boil, stirring all the time. 2. Add the salsify, cover and cook for about 30-40 minutes until tender. Drain well. 3. Melt the butter in a pan, add the salsify... - 32.3247

Cook green pepper in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add cheese, lemon juice, and fish. Place in a well-greased casserole dish. Combine butter and bread crumbs and sprinkle over... - 40.4124

1. Boil the eggs for 6. minutes only. 2. Shell the eggs and chop coarsely. 3. Heat the butter and cook the sliced mushrooms in it, until just tender. 4. Make the white sauce, add salt and pepper and lemon juice. Cool a little. 5. Mix egg with cream and stir... - 40.2803

Preheat oven to 375°. Peel and chop onion and place in a shallow ovenproof dish with half the parsley and the fish steaks. Season with salt and pepper and a pinch of nutmeg. Sprinkle the lemon juice over the fish and dot with butter. Mix the cheese with the... - 44.1654

1. Drain the celery and put into a fireproof dish. 2. Make the white sauce, add butter, most of the cheese and the lemon juice. Pour over the celery. . 3. Sprinkle the rest of the cheese on top and arrange slices of tomato round the edge. 4. Put into a hot... - 31.7952

MAKING 1. In small mixing bowl, combine banana and lemon juice and toss well to prevent discoloring; add strawberries and toss to combine. 2. In a bowl mix together the whipped topping and syrup; stir to mix well. SERVING 3. Arrange two dessert dishes and... - 35.1236

Combine together all ingredients and freeze tor 45 min. Remove, beat, and freeze again, for further 3 or 4 hr. Serve in tall glasses, with sponge fingers. - 24.6414

1. Sift the flour and salt into a bowl and stir in the sugar. Cut the butter into the flour in small pieces, then rub in lightly with the fingertips. Mix the egg yolk and lemon juice together, then stir into the flour mixture with a round-bladed knife until... - 42.2818

1. Put the scallops in a saucepan, pour on the white wine, chopped shallot, and parsley. Bring to a boil and simmer 4-5 minutes. Remove the scallops and cut in slices. Set aside. 2. Saute the mushrooms in butter. 3. Reduce fish stock to 1/2 cup. Thicken the... - 32.3738

Arrange fillets in baking dish and sprinkle with salt. Combine sherry and lemon juice and pour over fish. Bake in a preheated 350° oven for 15 minutes. Drain juices and reserve. Return fish to oven and bake for another 10 minutes or until it flakes easily... - 37.8108

Heat oven to 350°F. Place fish fillets in ungreased 12x8-inch or 8-inch square (2-quart) baking dish; sprinkle with lemon juice, parsley, onion salt, paprika and pepper. Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork. Sprinkle... - 38.7798

Put the fish fillets, skinned side uppermost, on a board. Sprinkle them with salt, pepper and a little lemon juice. Roll up from the tail end and stand them in a buttered flameproof dish or casserole. Mix together the ham, half the crumbs and half the cheese... - 45.6016

GETTING READY 1) In boiling water, steep grated rind and keep aside. 2) Soak gelatin in cold water for a few minutes. MAKING 3) Whip egg yolks till they become thick and lemon-colored and slowly beat in sugar until creamy. 4) Add this mixture to soaked rind... - 43.8981

MAKING 1 In a pan, add orange juice, zest and sugar;boil for about 2 minutes. 2 In a thick-bottomed pan, add the cream and bring to a boil. Leave for 1 minute. 3 Over moderate heat, add the chopped couverture to the cream, and stir constantly until... - 42.4241

GETTING READY 1. Wipe the steaks clean with a damp cloth and nick the edges at half inch intervals 2. In a pestle-mortar, crush the peppercorns ad spread them on a flat board MAKING 3. On a flat board, spread the peppercorns and press each side of each of... - 38.8379

Cut the sweetbreads into pieces and put them into a large saucepan. Add the stock, lemon juice and bay leaf and bring to a boil. Reduce the heat to low, cover the pan and simmer for 10 minutes. Remove the pan from the heat and transfer the sweetbreads to a... - 40.684

Oysters poached in white wine, then reheated in a mushroom sauce, or sauce poujette. (Could be tinned oysters for these oyster patties.) Shrimps in white sauce into which the yolk of an egg has been stirred. Creamed salted cod. Stewed mushrooms. Leftovers... - 19.8925

Crush the peppercorns with the blade of a heavy knife or with a pestle. Salt the steaks. Sprinkle the crushed peppercorns on both sides of the steaks and press in well with a knife. Heat the oil in a frying pan and fry on each side for 1-2 minutes, or longer... - 32.6527

1. Coat each piece of rabbit with caster sugar. Melt the butter in a pan, add the rabbit and cook until the sugar has caramelized. Remove from the pan. 2. Add the orange juice and a little stock to the pan and stir round well to incorporate any juices or... - 42.3558

This is an irresistible Jerusalem Artichoke Vol Au Vents Russian Style recipe that make for an impressive appetizer. The flavor of artichokes blended with the other ingredients makes this dish completely delectable. Make this Jerusalem Artichoke Vol Au Vents... - 46.6313

Place amberjack in a shallow dish. Combine lemon juice and next 5 ingredients in a small bowl; stir well. Pour over fish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning occasionally. Remove fish from marinade, discarding... - 40.5184

Sprinkle the bottom of a shallow bake pan with butter and chopped shallots. Place salmon fillet neatly on top and mushroom caps on top of the salmon. Pour the champagne over the salmon and cover with a buttered paper. Bring to a boil on top heat then poach in... - 38.7727

Cook noodles according to package directions. Drain and set aside. Cook onion in the 1 tablespoon margarine till tender. Prepare White Sauce Mix, following recipe directions for a medium white sauce. Mix together the onion, prepared White Sauce Mix, turkey,... - 42.0969

Oyster plant is a root vegetable which is also called salsify or scorzonera. Scrub the oyster plant in cold water and top and tail. Peel and immediately place in cold water with a few drops of lemon juice added. Drain the oyster plant; cook in boiling salted... - 39.1228

Preheat oven to 400 degrees. Combine endive and enough water to cover in saucepan. Stir in lemon juice and salt. Simmer, covered, for 10 minutes; drain. Wrap 1 ham slice around each endive. Arrange in buttered baking dish. Melt butter in saucepan. Stir in... - 44.8828

GETTING READY 1) Preheat oven to temperature of 450 degrees. MAKING 2) In boiling water, add salt and cook the potatoes. Drain properly and allow potatoes to dry over low flame. Add cream, 2 tablespoons butter and beaten egg. Whip till mixture is fluffy. 3)... - 45.6697

MAKING 1) Boil water and dip lobsters into it. 2) When red, remove the claws. 3) Take off the tail and cut across into 4 pieces. 4) Tear fore carcass and take out coral and liver. Keep aside. 5) In a skillet, heat 1 tablespoon butter and add lobster... - 40.7803

1. Turn the refrigerator to its coldest setting. 2. Put the sugar and water in a heavy pan and heat gently until the sugar has dissolved. Boil rapidly for a few minutes until syrupy. Leave until cold. 3. Whisk the lemon juice and champagne into the cold sugar... - 34.9239

1. Place the potatoes in a steamer over a pan of boiling water. Add salt and a little white pepper, cover and cook for 30-35 minutes until tender. Slice and keep hot. 2. Meanwhile, fold each plaice fillet into 2 or 3 depending on the size. Coat with seasoned... - 40.1351

1. Beat the yogurt and sugar together until the sugar has dissolved. Add the lemon rind and juice. Taste and add a little more sugar if the mixture is too sharp -remember that freezing dulls the sweetness of food. 2. Cover the bowl and place in the freezer or... - 32.7168

1. Brush each pear with lemon juice. Place in an ovenproof dish. 2. Dissolve the sugar in 150 ml (1 1/4 pint) water, then bring to the boil without stirring and boil until the syrup becomes a light golden caramel. 3. Remove from the heat. Quickly pour on the... - 31.3116

GETTING READY 1.Rinse the pieces of chicken and dry them. 2.Put flour and salt in a paper bag, put the pieces in the bag and shake well to coat. MAKING 3.In a large frying pan, heat butter or margarine, put the chicken pieces in it and brown them. 4.Once... - 44.3913

GETTING READY 1 Prepare the fruits a day before making the dish. 2 Wash the grapes in hot water and separate them so that there are 2 grapes on each stalk. 3 Or, peel the orange, removing all pith, then break it into segments. 4 Place the fruit on... - 36.652

GETTING READY 1) Preheat the oven to 400 degrees. MAKING 2) In a shallow flameproof dish, place the tomato halves, cut side facing up. 3) In a small bowl, combine the milk and lemon juice. 4) On each tomato half, sprinkle 1 tablespoon of this mixture. 5)... - 41.5248

GETTING READY 1) Preheat the oven to 350°F. 2) Using a meat mallet, flatten the veal. 3) Season the meat with salt and pepper. MAKING 4) In a non-stick pan, sauté the meat until browned over a high flame. 5) Place the meat in a baking tray. 6) In a bowl,... - 41.5909

1. Thaw and bake the vol-au-vent, if frozen. Halve the kidneys, remove the skin and fat. Wipe dry and cut them into slices. Blanch for 5 minutes in boiling water and drain. 2. Cut the earthy base from the mushrooms, wash under running water and cut into... - 35.3997

Preheat the oven to Gas Mark 8. Roll out the puff pastry into a large oblong and divide into two identical pieces. Place one of the oblongs onto a baking sheet. Brush the edges of the pastry with water, being careful not to allow water to come into contact... - 45.4915

1. Cut off the artichoke stalks close to the base. 2. Using a pair of scissors or a sharp knife, cut through the leaves about 2.5 cm (1 inch) from the base. Using a teaspoon or ball cutter, carefully remove the feathery choke from the centre; then with a... - 41.8694

Melt butter in a large frying pan. Wash chicken pieces and pat dry with towel. Combine flour and cornmeal and dredge chicken in it. Saute chicken in butter until golden brown. (If using crockery pot, omit the following steps and continue with method.) Put... - 38.4417

MAKING 1) Scramble the cheese in a pan and add the shallots and wine. Bring the mixture to a boil 2) Add scallops to the mixture in the pan. Cover and allow to steam for some minutes. Ensure that the scallops are not overcooked. 3) Drain the scallops and then... - 36.5884

GETTING READY 1) Cut fillets in 1-inch-thick slices and beat flat. MAKING 2) Dredge in seasoned flour. 3) In a frying pan heat butter and fry onion gently over low heat for about 5 minutes. 4) Stir in pork and mushrooms and cook for 5-6 minutes till brown.... - 44.6045

Simmer together everything but last 4 ingredients for 10 minutes. Add wine and heat to a simmer. Add rhubarb, turn off heat at once, and cover pan. Let cool. Remove ginger, lemon slices, and cloves; chill. This sauce can be thickened by draining off juice and... - 40.7724

Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and leeks aside. Return liquid to... - 42.3972

Saute mushrooms in 3 tablespoons butter in a large skillet over high heat 4 minutes or until tender. Remove from heat, and stir in crabmeat, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Melt 1/4 cup butter in a heavy saucepan; add flour, stirring... - 39.7796

1. In a bowl of ice water, soak the sweetbreads for 30 minutes. Drain and place in large saucepan. Pour boiling water over to cover. Add lemon juice, bring to a boil, reduce heat, cover and simmer 10 minutes, until tender. 2. Drain and cool immediately in... - 32.654

GETTING READY 1) Wipe aubergine and thinly slice it. Lay the slices on a flat plate and drizzle salt over them. 2) Let the slices stand in plate for about an hour to allow the bitter juices to run off in the plate. MAKING 3) Take a pan and melt butter in it.... - 46.185

1. Melt 40 g (1 1/2 oz) butter in a flameproof casserole, add the chicken pieces and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onions to the pan and cook gently until soft but not coloured. Add the wine and return the chicken to... - 44.8302

1. Melt the butter in a flameproof casserole, add the pheasant and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onion to the pan and cook until soft and golden brown. 3. Warm half the whisky by standing it in a jug of hot water for... - 43.4193

GETTING READY 1) Preheat the oven to 375°F. MAKING 2) In a food processor, process the butter for a few seconds until creamy. Add 1/4 cup of the sugar and process for about 20 seconds until the mixture is light and fluffy, scrape the sides of the bowl 1-2... - 45.4039

MAKING 1 For the mousse: In a pan, boil the milk. 2 In a bowl, cream the egg yolks and vanilla sugar well. 3 Gradually, pour in the boiled milk and mix well. 4 Heat the mixture stirring constantly, until it starts to thicken. (without actually... - 43.8298

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) In a medium bowl, mix the kohlrabi and lemon juice together. 3) In a 1-quart saucepan, heat 2 tablespoons margarine over a medium heat until hot and bubbly, stir in the flour, blend well. 4) Gradually... - 46.1215

GETTING READY 1.Preheat oven to 350 degrees F. MAKING 2. In a saucepan, melt 6 tablespoons of butter. 3. Add in the flour and stir to smooth consistency. 4.Gradually add in 3 cups of milk. 5.Let simmer until sauce thickens. 6.Add in the salt and pepper.Keep... - 47.1455

MAKING 1. In a pan of boiling salted water, cook noodles until tender. This will take nearly 5 minutes. 2. Drain. Wash away starch by rinsing with hot water. 3. Place the noodles in the pan gaian and cover with hot water and leave. 4. Add salt and pepper to... - 42.2068

GETTING READY 1) Preheat oven to temperature of 225 degrees. MAKING 2) In a pan large enough to hold them when they are lying flat, put the asparagus. 3) Pour just enough boiling water to cover and then add salt to taste. Cover the pan and very gently simmer... - 42.8731

Cotelettes D'agneau Au Concombre is a french lamb cutelt recipe made with a hint of mint. The flour coated and breaded cutlets are fried and served along with cooked veggies with mousseline sauce poured over it. served for parties, its is really luscious! - 41.209

GETTING READY 1) On a board, dust some flour and roll out pastry 1/4 inch thick. 2) With a 9 cm (3 1/2 inch) pastry cutter, cut out 6 circles and place on a dampened baking tray. 3) With a 5 cm (2 inch) pastry cutter, cut halfway through each... - 43.2476

GETTING READY 1) Preheat the oven to 400° F. MAKING 2) Prepare the hot roll mix as per package directions. 3) Stir in 1/3 cup sugar and softened butter. 4) Gradually beat in the eggs, mix thoroughly. 5) Cover and allow to rise for about 1 hour, until double... - 44.3668

Combine scallops and broth in a small pan. Bring to a boil, cover, reduce heat, and simmer for 5 minutes or until scallops are opaque. Let cool in broth. Drain and reserve broth; you should have 1 cup. If not, add more chicken broth to make 1 cup. Insert... - 43.3059

GETTING READY 1. In a large dish, bring to boil 2 liters / 3 1/2 pt water with 25 g / 1 oz salt 2. Peel the ginger root and reserve 3. Add the trimmings to the water and simmer the water for a few minutes 4. Prepare the mayonnaise in a large bowl by mixing... - 45.4654

Preheat oven to 450°F. Prepare batter: Sift flour into mixing bowl. Add salt; make hollow in center. Add eggs and a little milk. Stir and draw flour into center gradually until smooth. Add remaining milk; beat well. Let stand 30 minutes. Melt shortening in... - 42.2625

GETTING READY 1) Keep the casserole in the fridge and thaw it for around 15 hours. 2) Wash the aubergine, wipe it and slice into 1/2 inch pieces. 3) On a plate, lay down the slices and sprinle with salt. 4) Leave the aubergine for 30 minutes so that all... - 42.268

GETTING READY 1) Use a mortar and crush peppercorn coarsely. 2) Press the crushed peppercorn on the side of the meat. MAKING 3) Take a skillet, heat butter, and saute the steaks over high heat for 2 minutes ensuring to turn them once during the course of... - 40.7811

GETTING READY 1. Preheat the oven to 400° F MAKING 2. In a skillet, sear the breasts. 3. Add mushrooms and sauté till golden and soft. 4. Cover the skillet with its lid and transfer it to the preheated oven. 5. Cook the hen for 10 minutes. 6. Remove from... - 38.7122

1. Mix 25 g (1 oz) butter in a pan and add two thirds of the mushrooms and salt and pepper to taste. Stuff the trout with this mixture. 2. Sprinkle the shallots and remaining mushrooms in the bottom of a well-buttered baking dish. Place the trout on top and... - 34.37

MAKING 1 In a bowl add cold water and soak the tongues in it for about 1 hour. 2 Blanch them in boiling water for 10 minutes.Cool and drain. 3 Dry them throughly and cut lengthwise. 4 In a saucpan,place the tongues with 1 carrot, onion, clove and... - 43.4871

MAKING 1) In a large heavy non-reactive pot, mix the wine, water, sugar, lemon juice and cinnamon stick together. 2) Bring to a boil, stirring 1-2 times until the sugar is dissolved, then simmer on a low heat. 3) Stir in the peaches, cover with the parchment... - 36.5842

GETTING READY 1. Tear the leaves of aspinach and discard its stalks. Wash the leaves thoroughly with water. 2. Drain the leaves and dry them well. 3. Separate egg yolks from egg whites. 4. Chop the egg whites coarsely and reserve them for later... - 37.5974

MAKING: 1. Roll the steaks in ground pepper, so that its surface is covered with pepper on both sides. 2. Press pepper into steaks. 3. In a large skillet melt butter. 4. Add rosemary and sage. 5. In the skillet add steaks and brown it. 6. Pour warm cognac... - 44.3904

This Leg Of Lamb Au Jus With Savory Spinach Stuffing is simply irresistible ! Try this roasted juicy stuffed meat in wine sauces for your next meal. Your suggestions for this Leg Of Lamb Au Jus With Savory Spinach Stuffing are welcome. - 37.0194

Cardoons au gratin is a nice and simple Main Dish. This dish is vegetarian and has ingredients that are easily available in the grocery store. Cardoons resemble to celery and come from the artichoke family. They can be served raw or with anchovy based sauce... - 47.8407

Shape the butter into a brick about 3x5 x 3/4 inches. Roll butter in 3 tablespoons of the flour, coating all sides. Wrap in wax paper, and chill. Put remaining flour in a large bowl. Make a well in the center. Add salt and lemon juice. Gradually begin to add... - 42.8169

Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag. Add chicken pieces to bag; seal bag, and toss to coat. Heat l 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half of chicken pieces, shaking off excess flour. Cook 5... - 39.5682

Melt butter in oil in a wide frying pan over medium-high heat. Add scallops, a portion at a time do not crowd pan. Cook, stirring, until scallops are just opaque in center; cut to test 3 to 5 minutes. As scallops are cooked, remove from pan with a slotted... - 44.2335

1. Place the sliced aubergine on a wire tray and sprinkle lightly with salt. Allow to drain for at least 30 minutes. 2. To make the sauce, heat the oil in a pan, add the onion and garlic and cook until soft but not coloured. Add the tomatoes and the water or... - 37.2482

GETTING READY Set the oven at 400°F or Mark 6. MAKING 1) Dampen a baking sheet. 2) Thinly roll out a pastry and cut 6 rounds to the size of a dessert plate. 3) With a cutter, remove the centres of each round and leave a large ring of pastry. 4) From the... - 44.0074

GETTING READY 1. Slice off the top and root from fennel. Divide the bulbs in half. 2. Discard the core as it might be bitter in taste. 3. In a pan of boiling salted water, cook fennel until tender or for about 15 minutes. 4. Drain and cut the fennel into... - 41.9441

GETTING READY 1. Pre-heat the oven to 350° F. 2. Wash the chervil and discard the larger stems. 3. Peel and grate the potatoes finely. Run under cold water, drain and pat dry. 4. Peel the turnips and grate them finely. Mix with the potatoes in a bowl and add... - 47.5885

1. Make up the pastry mix according to the packet directions. 2. Divide the pastry in half, and roll out each on a floured board to an oblong 24 x 18 cm/9 1/2 x 7 inches. 3. Cut each into an oval 22 x 14 cm/8 1/2 x 6 inches, using a 500-ml/ 1-pint oval pie... - 43.6892

GETTING READY 1. Chop pheasant into 4 pieces. Keep its carcasses, wim gs and necks for later use. 2. Cut the reserved pieces coarsely. MAKING 3. In a saucepan, heat oil on high flame for making the sauce. Brown bones thoroughly, stirring occasionally. 4.... - 43.0232

MAKING 1) In slow cooker arrange layer of meat and onion rings. 2) Drizzle barbecue sauce generously on top. 3) Make layers until meat and onion rings are used up. 4) Cook covered on low 8-10 hours. SERVING 5) Serve with au gratin potatoes and a vegetable,... - 31.733

Heat the oil in a saucepan. Saute the onion, pepper and mushrooms for a few minutes without browning the onion. Add the cornflour and mix well. Cook for a few minutes then remove from the heat and stir in the chicken stock and white wine. Return to the heat... - 40.4137

Preheat oven to 350°F. Generously butter au gratin or similar shallow dish. Arrange fish fillets in dish. Melt butter in small saucepan over low heat. Add mushrooms and saute until softened. Add grapes, stirring gently . Add remaining ingredients and blend... - 36.5364