1. Cut the eels into small sections. Wash and dry thoroughly. 2. Heat the oil in a skillet, add the onion, garlic and parsley and cook until the onion is transparent. Add the eels and cook very slowly, turning the sections so they absorb the flavor of the ..

Place the tomatoes, cut side up, in a large saucepan. Cover with a fitted lid. Cook over very low heat for approximately 40 minutes. Gently mash the tomatoes and add salt, pepper, and red pepper flakes to taste. Cook the pasta according to package ..

Put dormant snails into a large pot, with a heavy top, and moisten with water. Use enough water to waken the sleeping snails - about 250 ml (8 fl oz) - but not too much to drown them. Cover and weight the lid well, to prevent finding snails crawling all over ..

1. Put in the top of an enamel or glass double boiler the egg yolks, tomato paste, vinegar, cream or milk, salt and cayenne. Mix and cook over hot, but not boiling, water, beating constantly until the sauce is thickened. 2. Add the butter or margarine, 1 ..

Place tomato paste and tomatoes in blender; blend until smooth. Turn mixture into a heavy-bottomed stainless steel pan; bring just to boil. Reduce heat, add remaining ingredients, and simmer, uncovered, 1 hour or until sauce is well flavored. Remove bay leaf ..

Heat oil and butter in a wide frying pan over medium heat. Add garlic and onion; cook, stirring occasionally, until onion is limp. Remove garlic and add tomatoes, salt, pepper, and oregano; bring to a boil. Reduce heat, cover, and simmer, stirring ..

1. Mix the beef with the eggs, bread crumbs, parsley, Parmesan cheese, 2 teaspoons basil, salt and pepper in a large bowl, just until blended. Shape the beef mixture into small meatballs, about 1 inch in diameter. 2. Heat the oil in a large kettle or ..

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Place halibut steak[s] in 10-oz shallow casserole [20-oz shallow casserole]. Mix lemon juice, water and garlic powder; pour over halibut. Cover and refrigerate, spooning liquid over halibut occasionally, at least 1 hour; drain. Mix remaining ingredients; ..

MAKING 1) In a kettle or a stockpot, heat oil. 2) Sauté pepper, garlic and onions in the oil until the onions turn transparent (add some water, if needed, to prevent scorching). 3) Mix the rest of the ingredients together. 4) Simmer the mixture for 30 to 45 ..

Place steel blade in work bowl; add onion, parsley, basil, and garlic. Process with on/off turns till finely chopped. Transfer to 3-quart saucepan, Reinsert steel blade in work bowl. Add 2 cups of the tomatoes; process till smooth. Add to saucepan. Repeat ..

MAKING 1) Season the pork ribs with pepper and paprika. 2) Take a casserole and put the seasoned pork ribs in it and cook for 25 minutes. 3) Mix onion, molasses, apple vinegar and prepared mustard and pour the mixture on ribs. 4) Pour tomato sauce from the ..

Place onion, garlic, green pepper and oil in 3 quart (3 L) casserole and cook on HIGH 3 minutes until tender. Add remaining ingredients and cook on HIGH 30 minutes covered and 15 minutes uncovered to thicken. Place terry towel under casserole in oven to ..

GETTING READY 1. Clean tongue thoroughly and wash it. 2. In a large heavy bottomed saucepan, place tongue and enough water to cover. 3. Boil the tongue for about 3 hours until tender. 4. Preheat the oven to 300° F MAKING 5. Drain the boiled tongue ..

MAKING 1) Soften the tomatoes, onions and apple by cooking them and then with a wooden spoon, rub the vegetables through a nylon strainer or liquidize in a blender. 2) Thicken the tomato pulp with vinegar, spices and sugar by cooking and stirring well. 3) ..

MAKING 1) In a skillet, add oil to heat up. 2) Add onions, bell pepper, garlic and herbs to sauté until the onion starts to turn golden. 3) Place remaining ingredients into the skillet. 4) Cover with a lid and allow simmering for several hours. 5) ..

GETTING READY 1) Preheat oven to temperature of 400 degrees. MAKING 2) In a large frying pan place over low heat, melt the butter. Saute the onion and garlic in butter very gently for about 5 minutes or till the onion has turned translucent. 3) In a large ..

MAKING 1) In a large skillet, saute the onion, garlic and bell pepper in margarine till the vegetables have softened. 2) Add all the remaining ingredients and cook gently over low flame for 30 minutes. SERVING 3) Serve or use as

MAKING 1) In a non-stick skillet, saute the onions in the margarine until softened. 2) Stir in the bouillon and tomatoes, then simmer for about 15 minutes until the sauce is nicely blended and thickened. SERVING 3) Use as required.

MAKING 1) In a skillet add oil to heat. 2) Place garlic, onion and bell pepper to sauté. 3) Add parsley, basil, tomato and sugar if desired. 4) Reduce heat for adding the clams along with juice. 5) Cover with a lid and simmer for 15 minutes. 6) Add peas, ..

MAKING 1) Use a large skillet, to sauté onions and garlic in oil over medium-high heat until tender. 2) Add remaining ingredients to stir in except cheese. 3) Cook the ingredients over medium-high heat by frequent stirring for 10 to 15 minutes, or until ..

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MAKING 1) Brush the haddock with butter and wrap it in a waxed paper. 2) In a 10-inch glass baking dish place the haddock and cook on highest setting for 6 minutes. 3) Rotate the dish after 3 minutes. 4) In a glass casserole, place all the ingredients, cover ..

Put all the ingredients into a large pan and bring slowly to the boil. Simmer gently for up to 2 hours, until the mixture is a sloppy pulp. Cool a little then strain through a colander to remove the stones and skins. You can then sieve the puree if you prefer ..

GETTING READY 1. Set the oven to 425°F/220°C/Gas 7 MAKING 2. Remove the top, tail and skin of the courgettes and cut into quarter inch discs 3. In a skillet, melt butter and oil and fry the courgettes in it till golden; add tomatoes, garlic, sugar and ..

MAKING 1) In a large heavy pot, over low heat, heat oil and sauté onion in it for 10 minutes until they are wilted. 2) Mix in crushed tomatoes, with the reserved juice, the tomato paste, honey, red wine, garlic, and cinnamon stocks. 3) Uncover and simmer the ..

MAKING 1) In a food processor bowl with a metal blade, process the onion until chopped medium-fine. 2) In a saucepan or dutch oven, saute the onion in the oil over a medium-high heat until soft and transparent. 3) Process the garlic until finely minced. 4) ..

MAKING 1) In a Dutch oven, saute the garlic in the olive oil over a medium heat, stirring constantly, until soft and fragrant. 2) Stir in the onion and a pinch of salt, saute until soft. 3) Stir in the basil, oregano and thyme, saute for another 2 ..

MAKING 1) Fry the curry powder, cumin and oil in a saucepan placed over medium heat till the mixture starts to sizzle. 2) Cook the mixture, stirring constantly, for about 1 minute. 3) Add all the remaining ingredients and cook the sauce, stirring, till it is ..

MAKING 1) In a 4 quart saucepan, mix all the ingredients together except the sugar substitute and place over a low heat. 2) Allow to simmer and cook for 30 to 40 minutes, stirring occasionally until the carrots are tender. Allow to slightly cool. 3) In a ..

MAKING 1. In a stockpot, saute the onions, pepper and garlic in oiluntil onions turn transparent; add some water to prevent scorching 2. Add all the other ingredients and simmer for forty five minutes; remove the bay leaves and puree some of it in a blender, ..

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Tomato Sauce and Garnish: In medium saucepan, melt butter; cook onions over medium heat until translucent, 3 to 5 minutes: Add tomatoes, sugar and pepper; bring to boil, uncovered. Reduce heat; break up tomatoes with fork or potato masher. Cook, uncovered, ..

MAKING 1) In a saucepan, combine all ingredients and bring it to boil. 2) Reduce heat to very low and simmer, uncovered and cook for about 2 hours, stirring occasionally. 3) Remove from heat and cool to room temperature. 4) Remove the garlic buds from the ..

1. Heat oil in 5-quart Dutch Oven over medium heat; saute onions 5-6 minutes or until translucent. 2. Add tomatoes, water, tomato paste; season with salt, pepper to taste; simmer 2 1/2-3 hours or until slightly thick; strain as desired. Makes 4

MAKING 1 In a shallow pan, arrange the frankfurters. 2 In a bowl, mix together the remaining ingredients. 3 Pour the mixture over the frankfurters. 4 Bake for 20 minutes at 400 degrees fahrenheit. SERVING 5 Serve

MAKING 1. In a large skillet, place tomatoes, onion salt, pepper and basil. 2. Cook over medium-low heat, for about 30 minutes or until sauce is thick and liquid is reduced. 3. Add butter and carefully pour mixture into a blender and blend to desired ..

GETTING READY 1) Preheat the oven to 180°C/ 350°F or Gas Mark 4. MAKING 2) In a flameproof casserole dish, saute the garlic and pigeons in bacon fat over a low heat, until browned. 3) Stir in rest of the ingredients and bring to the boil. 4) Cover and cook ..

GETTING READY 1.Peel the tomatoes and cut them in eighths. MAKING 2.Take a Dutch oven or large frying pan and cook onions and garlic in olive oil on medium flame until golden. 3.Stir onions while cooking. 4.Put the tomatoes with onions. 5.Also add green ..

GETTING READY 1 Preheat the oven to 350°F. MAKING 2 Remove the stems from the okra. 3 In a large pan, bring water to a boil. 4 Add in the okra. 5 Boil for 45 seconds. 6 Drain well. 7 Rinse under cold water. 8 In an ovenproof dish, arrange the ..