1. Preheat the oven to 350°. Butter a 9-by-3-inch loaf pan. Coat the bottom and sides of the pan with the bread crumbs; tap out the excess. 2. Finely chop the parsnips in a food processor. 3. In a small bowl, combine 1/4 cup of the flour with the currants... - 43.6797

Peel and dice parsnips and cook in salted water approximately 20 minutes or until tender. Mash thoroughly and add egg yolk. Form into patties, dip in egg white, then roll in crumbs and saute in oil and butter until crisp and golden brown. - 28.0021

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) In just enough boiling salted water, put the parsnips and allow them to cook, covered, for about 20 to 40 minutes or till tender. Ensure that the parsnips are not overcooked. 3) Drain the... - 37.1752

GETTING READY 1.Wash, peel and cut turnips lengthwise into batons as for french fries MAKING. 2. In a saucepan, cover turnips with water and parboil them for 15 to 20 minutes. 3. Drain in a colander an allow them to dry in the steam. 4. In a bowl, whisk eggs... - 40.8506

GETTING READY 1. Peel parsnips and cut into slices. 2. Preheat oven to 350 degrees Fahrenheit. MAKING 3. In a shallow casserole dish, spread parsnip slices at the bottom and sprinkle curry powder and parsley. 4. Pour the chicken bouillon on top. 5. Cover the... - 36.606

GETTING READY 1. Cut parsnips in 1/2 inch cubes. 2. Preheat oven to 400° F. MAKING 3. In a pot of boiling water, cook parsnips until tender. 4. In a skillet, sauté onion in 2 tablespoons butter till golden. 5. Add salt, pepper, sugar and cornstarch. 6.... - 44.6306

GETTING READY 1) Peel the parsnips, cut out the hard centers, and slice into thin pieces. MAKING 2) In a pan boil salted water and add the parsnips. 3) Let it simmer for 20 minutes or until parsnips are tender. 4) Drain and keep aside. 5) Rub the parsnips... - 42.8583

1. Peel the parsnips and cut into quarters. Cook in boiling salted water for about 15-20 minutes until just tender. The time will depend on the age of the parsnips. 2. To make the batter, sieve the flour into a small bowl with the salt. 3. Gradually blend in... - 36.8571

In flameproof 13- x 9-inch (3.5 L) casserole, heat stock, butter, sage and pepper until butter melts. Remove from heat and arrange carrots and parsnips in single layer. Spoon liquid over until vegetables are moistened. Cover and bake in 350 °F (180°C) oven... - 39.9457

GETTING READY 1) Preheat oven hot to 400°F. MAKING 2) In a large skillet, heat 2 teaspoons of the oil, cook onions and garlic, covered, over moderately low heat for 10 minutes till onions are softened. 3) Uncover the pan and continue cooking for 3 minutes... - 43.9422

GETTING READY 1. In a large bowl, combine and blend warm mashed parsnips with egg, nutmeg, salt, and pepper to taste. 2. When mash is cooled to room temperature, cover bowl with cling film and refrigerate for 1 hour. MAKING 3. Divide the mixture into 8... - 42.8859

1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the creme fraTche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over. 2. Heat... - 30.9317

1. Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece. 2 . Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black... - 29.5501

GETTING READY 1. Start by preheating the oven to 400° F MAKING 2. In a small ovenproof baking dish, place the onions and cover and bake for about 60 minutes until it turns tender, then let it cool to room temperature and then peel it, make sure that the... - 43.9204

First make dumplings. Soak bread crumbs in 1 cup water for 15 minutes. Fry bacon till crisp. Grind liver. Add beef, squeezed out bread crumbs, chopped onion, drained bacon, egg, marjoram, seasoning and parsley. Shape into small dumplings. Peel and chop onion,... - 43.4485

1. Prepare and chop onion and celery. Fry in the oil until soft about 10 minutes. 2. Cut the tomatoes into quarters, remove the seeds. 3. Peel carrot and parsnip and cut up coarsely. 4. Mince the vegetables and tomatoes with the peanuts and bread. 5. Place in... - 44.6853

The gulliver stew is a favorful and savory beef stew made with a touch of burgundy wine. Spiced with cloves and allspice, the gulliver beef stew has fresh vegetables in it and can be served over rice or with dinner breads. - 38.5116

MAKING 1. In a saucepan, heat butter or margarine and cook onion and green pepper till tender but not brown. 2. Combine parsnips, un-drained corn, chicken broth, beer, un-drained mushrooms, and mustard, bring the mixture to boil. 3. Reduce heat; cover and... - 47.5291

GETTING READY 1) Rinse the carrots, turnips and parsnips and peel them. Finely dice all the vegetables. 2) From the leeks, remove the roots as well as the outer coarse leaves. Rinse properly under cold running water and coarsely chop/ 3) Rinse the celery well... - 44.3751

MAKING 1) Take a medium-size bowl and mix together ground beef, bread crumbs, egg, 1 teaspoon of the salt, pepper, and basil in it until well-blended. 2) Figure the mixture into 24 balls. 3) In a kettle, heat butter or margarine and sauté celery and onion in... - 44.4548

1. Combine ground beef, bread crumbs, egg, 1 teaspoon of salt, pepper and basil in a medium-size bowl; mix lightly until well-blended. Shape into 24 balls. 2. Saute celery and onion in butter or margarine until soft in a kettle; stir in beef broth, water,... - 29.9132

MAKING 1) In a saucepan, add the carrots, onions, parsnips and a little water, steam for a while, until tender. 2) In a large mixing bowl, mash the steamed vegetables, add the peas, garlic, seasonings and butter; stir in the beaten eggs , add breadcrumbs... - 39.8741

GETTING READY 1. In a saucepan, add the bacon. 2. Stir and cook for 3 minutes. 3. Stop cooking when the bacon is crisp and the fat comes out. 4. Take the bacon out of the pan and discard it. MAKING 5. In the same pan with the bacon fat, add beef, onion, and... - 44.9412

GETTING READY 1) Preheat the oven to 450° F. MAKING 2) In shallow roasting pan, place the oxtails in a single layer and sprinkle with the salt and pepper. 3) Roast in the preheated oven for 45 minutes, or until browned. Then drain and reserve 2 tablespoons... - 46.7197

MAKING 1) Into a dutch oven or electric skillet, dab in some butter and cook the veal till browned evenly 2) Add in the salad dressing mix and the apple juice and cook till a gentle boil 3) Simmer the meat for an hour turning the meat once 4) Add in the... - 45.5001

Take a large pot, put the butter at the bottom of the pot, and lay the cheek in it, flesh side down; add to it the sliced ham, celery, onions, carrots, parsnip, beets, mace, salt and pepper; set the pan over medium heat for 15 minutes; this draws the virtue... - 40.0909

Combine 3 eggs, bread crumbs, cheese, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide cheese mixture into thirds. To one third stir in carrots and basil. To another third stir in cooked beets and half of the tarragon. To the remaining third stir in... - 48.1937

GETTING READY 1) Into 2-3 inch chunks, cut the venison. Trim off any gristle. 2) In case a game bird is being used, chop it, through the bone, into small pieces. Clean properly. 3) Peel the onion, parsnip and carrot and coarsely chop them. 4) Rinse the leek... - 43.2969

Place the prepared vegetables and parsley with the pig giblets and salt pork in a pan. Season with a little salt, add the water and half of the butter, bring to a simmer and cover tightly. Remove the liver after about 15 minutes and reserve it; the other... - 38.7521

MAKING 1) In a large heavy pot, over low heat, cook bacon and lard for about 5 minutes until the bacon browns slightly. 2) Stir in onion and sauté for 5 minutes. 3) Mix in garlic and again cook the mixture for about 5 minutes more until the onion is... - 45.2307

GETTING READY 1) Heat the oven to 160°C, 325°F, Gas Mark 3. MAKING 2) Mix together the sausage meat, egg, breadcrumbs, herbs, mustard and salt and pepper and spread over the lamb breasts. 3) Make a roll of each breast and tie together with string to secure... - 43.799

GETTING READY 1. Prepare and cut vegetables as required. 2. Thinly slice potatoes and put in water to avoid discoloration. MAKING 3. In a large sauce pan, add leeks, carrot, swede, parsnip, turnip, mushrooms and broad beans. Add stock to it and chopped... - 37.332

GETTING READY 1) Preheat the oven to 220°C / 425°F/ Gas Mark 7. MAKING 2) In the boiling salted water, place the garlic head for about 5 minutes. Drain well and dry on a kitchen paper. 3) In a large roasting pan, place all the herbs and vegetables with... - 44.4684

1. Put the lentils, onion, vegetables, garlic, stock, and paprika into a large pan. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat, cover, and let simmer for 20 minutes, or until the lentils and vegetables are tender. 2. Let the soup cool... - 33.2642

GETTING READY 1. Preheat the oven to 325°F. 2. Using a meat knife or a kitchen scissors, trim the excess fat from beef. 3. Season the beef with salt and pepper and dredge with flour. 4. Wash, peel and dice the potatoes into 1-inch cubes. 5. Pare and quarter... - 44.8649

GETTING READY 1) Arrange a blender and other ingredients. 2) Season the lamb. MAKING ... - 31.1124

GETTING READY 1. Take a sieve and place the lentils. 2. Rinse thoroughly under cold water. 3. Pick over the lentils carefully, discarding any small stones. MAKING 2. In a saucepan, heat the oil over moderate heat. 3. Add the onion, celery, and garlic. 4.... - 43.1578

MAKING 1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.) 2) After the barley grains attain an even brown colour, remove them from the pan or it... - 37.2532

MAKING 1.In a saucepan heat oil and brown the meat, half at a time. 2.Once the entire meat is brown, return all meat to the saucepan and stir in the garlic, bay leaf, salt, mustard or horseradish, herb, and pepper. 3.Add the condensed beef or chicken broth... - 46.2258

Bisque D'ecrevisse is a crayfish and vegetable soup. This seafood soup is herbed with a three herb medley and spiced with cayenne, garlic and a dash of tabasco sauce. Served over rice or as desired, it makes a great and filling meal. - 43.9241

GETTING STARTED 1. Preheat the oven to 325°F. MAKING 2. Place the beef slices between two pieces of waxed paper; and pound them to wafer thin slices. A slice should measure about 4 square inches. 3. Spoon little bit of mustard on each slice and sprinkle the... - 44.0173