1. Preheat the oven to 325 degrees. 2. Combine the groats, rice, vegetables, and 1 cup of the cheese in a bowl. Add salt to taste and mix well. 3. Turn into an oiled 3-quart casserole or ovenproof bowl. Sprinkle the remaining cheese over the top and bake for... - 22.7436

Combine buckwheat groats, milk, and salt in a small saucepan. Bring to a boil, stirring occasionally. Spread evenly in an 8-inch square pan; chill. Unmold; cut into 2-inch squares; dredge with flour. Brown on both sides on lightly greased griddle, turning... - 34.8041

Heat milk in a medium-size saucepan. Add groats and salt and bring to a boil, stirring constantly. Cover, lower heat and simmer for approximately 20 minutes. Add cheese and stir until cheese is melted. Remove from heat and gradually pour over egg yolks,... - 39.4663

MAKING 1) In a bowl mix one cup buckwheat groats with one egg and one teaspoon salt. 2) Heat a heavy skillet and transfer the mixture into it. Alternately use little oil if using a light skillet. 3) Cook and stir until each grain is separate and dry. 4) Add... - 31.7683

In a heavy saucepan combine groats with egg and cook until egg is completely absorbed. Add boiling water and salt. Simmer for 15 to 20 minutes, or until water is absorbed. While groats are cooking, saute onions and mushrooms in oil for approximately 5... - 37.4127

Combine the meats and salt pork with the sauteed onions, egg, seasoning and spices. Add this mixture to the groats and mix thoroughly. Moisten with stock. - 30.8653

MAKING 1)Use a saucepan to beat egg. 2)Combine groats with egg and stir over medium heat until all the grains are separated. 3)In addition add hot water and salt. 4)Let it boil, reduce heat and simmer for 20minutes so that the water gets absorbed. SERVING 5)... - 31.9569

Use liquid in which mushrooms have cooked for cooking the groats adding 1 tablespoon butter. Cut mushrooms into bits. Combine all the ingredients and season to taste. Fill the nalesniki, roll and brown in butter or bacon fat. - 29.525

MAKING 1) In a large heavy skillet or saucepan, combine the groats and egg, then cook over a medium heat and stir until dry. 2) Stir in rest of the ingredients and simmer covered for 15 minutes until groats are dry and tender. 3) Gently fluff with a fork... - 35.2321

Saute the onion and green pepper in oil until tender (approximately 5 minutes). Add groats and stir until coated with oil. Add the water, cover and simmer 15 minutes or until groats are tender and the water has been absorbed. Season and add peanuts and... - 43.676

Cook buckwheat according to preferred method. Drain if necessary. Preheat oven to 400°F. Puree cottage cheese briefly in electric blender until smooth. Add cooked groats and mix well. Beat egg yolks slightly and add to cheese-groat mixture. Add seasonings... - 40.6668

Combine eggs and groats. Scald 2 cups milk in medium-size frying pan. Stir in groats, cover, and cook over low heat for 10 minutes, stirring occasionally. Blend in 2 cups milk and remaining ingredients. Pour into 1 1/2 -quart baking dish. Bake, uncovered, in... - 36.4424

Cook buckwheat groats according to preferred method. Drain if necessary. Put cooked groats in a large mixing bowl. Add butter, molasses, salt and cinnamon. In a small bowl, soften yeast in lukewarm water, add honey and set aside until frothy. Combine the two... - 41.6739

1. Put the buckwheat, rice, and wild rice in a kettle. Add 1 quart water. Bring to a boil, cover, and simmer until tender, about 40 minutes. Add more water as necessary during cooking. 2. Preheat the oven to 350 degrees. 3. Heat the oil in a skillet and saute... - 29.8339

Brown the meat in oil in a Dutch oven or heavy pot which has a tight-fitting lid. Add onion and saute until lightly browned. (If using crockery pot, omit the following steps and continue with method.) Keeping the meat in the center of the pot, add the other... - 33.1813

MAKING 1) In a small microwavable bowl put buckwheat groats and microwave on high for 30 seconds. 2) Stir in 12.5 cl (4 fl oz) hot water and microwave on high for about 4 minutes until water is evaporated. 3) Cover with a plastic film and keep aside. 4) In a... - 44.1683

GETTING READY 1) Preheat the oven to 400°F. MAKING 2) In a skillet, melt butter. When the butter turns hot, add in the buckwheat groats. Cook on medium flame for 10 minutes, stirring constantly. 3) Take a 2-quart casserole and transfer the groats into it.... - 35.9457

Combine egg, groats, and salt. Melt shortening in medium-size skillet. Stir in groat mixture and water; bring to a boil and cook, tightly covered, over low heat for about 15 minutes. Serve as a vegetable, in soups, or with gravy. Makes 4 servings. - 31.7677

In medium saucepan combine water or bouillon, salt, and pepper. Bring to boil. Slowly stir in groats or cracked wheat. Cover and cook, stirring occasionally, over low heat for 10 to 15 minutes or until liquid is absorbed and grains are tender. Divide evenly. - 25.3218

MAKING 1. In a saucepan, take groats and egg. Cook it over a low flame until the grains separate. 2. Add water and salt. 3. Cover and cook it over a low flame for 15 minutes. Wait for all or most of water to be absorbed, if not drained completely. SERVING 4.... - 29.6898

Cook buckwheat groats or cracked wheat in boiling salted water to cover until tender. Drain. Place in bowl. Add remaining ingredients except lettuce; mix well. Chill. Serve on bed of lettuce. Divide evenly. - 39.6335

MAKING 1 In a 2-quart saucepan boil water.Stir in buckwheat kernels and bring to a boil. 2 Reduce heat,cover and simmer for about 25 minutes or until water is absorbed and buckwheat is tender.Cover and refrigerate for about 25 minutes. 3 In a large glass or... - 39.3944

Mix egg and kasha together. Pour into a hot iron frying pan, stirring until kernels separate. When mixture is dry, pour into boiling liquid. Cover, reduce heat and let simmer 20 minutes or until tender. Add salt and pepper to taste. Serve with braised... - 26.6996

MAKING 1) In a saucepan, put cereal and water and cook on moderate heat. Add more water if required. 2) Stir and bring to a boil. Do not add sugar as the fruit gives it a natural sweetness. SERVING 3) Serve with nut milk. - 27.6122

GETTING READY 1. Preheat the oven to 350° F. MAKING 2. Drain the peas well 3. Remove skins by rubbing peas between your thumb and forefinger. 4. Roughly mash using back of the spoon 5. Add buckwheat and toss to mix. 6. Turn mixture into a buttered 1... - 37.6442

MAKING 1) In a 2-quart microwavable casserole, add margarine, mushrooms and onion. 2) Microwave on HIGH for 2 minutes till the vegetable become soft. 3) Take the casserole out and add in water, macroni, chicken broth and seasoning mix. Mix well and microwave... - 38.9283

MAKING 1. In a nonstick frying pan brown the beef over medium-low heat, stirring constantly. 2. Drain off any accumulated fat and pat the beef with a paper towel to absorb any remaining fat. 3. In the same pan, sauté the onions, peppers, and garlic for... - 44.3354

MAKING 1. Toast the buckwheat for about 5 to 7 minutes, on medium heat, stirring frequently. 2. Transfer to a bowl and set aside. 3. In a frying pan, sauté the mushrooms and half of the garlic in 1-tablespoon oil for about 10 minutes, or until the... - 47.1323

Wash and trim cabbage; remove several outer leaves, chop, and reserve. Steam cabbage over medium heat for 15 to 20 minutes or until leaves are pliable. Remove cabbage (reserving steaming liquid); place stem side down in the center of a large piece of... - 42.7337

In a frypan, place the kasha, and stir in the egg. Over low heat, stirring, blend well, coating the kasha with the egg. Add the beef broth and the salt; cover and simmer for 25 minutes, or until the kasha is tender and all of the broth is absorbed. Add the... - 27.0525

Mix egg and kasha together. Pour into a hot iron frying pan, stirring until kernels separate. When mixture is dry, pour into boiling liquid. Cover, reduce heat and let simmer 20 minutes or until tender. Add salt and pepper to taste. Serve with braised... - 36.2572

In a small saucepan bring bouillon to a boil. Add kasha; reduce heat. Cook until all liquid is absorbed. In a small saucepan brown mushrooms and onion. Add kasha mixture and macaroni. Reheat, adding 1 or 2 tablespoons water, if necessary. Remove from... - 35.0067

In a small saucepan cover kasha with boiling salted water. Cover saucepan and cook over low heat about 15 minutes or until kasha is tender. Drain any excess liquid. Set kasha aside. In saucepan, heat liquid from chick peas. Add broth mix and stir to... - 32.074

Brown the meat on all sides in the lard. Transfer the meat to a roasting pan, and sprinkle it with salt. Add the prunes, pour the boiling stock over the meat, and roast in a preheated 375° F. [190° C] oven for about an hour, basting regularly. Remove the... - 39.4086

GETTING READY 1) Preheat the oven to 350° F. MAKING 2) In a small skillet, saute the onion in 2 tablespoons drippings over a medium heat for 10-12 minutes until brown. 3) Stir into the kasha alongwith the salt, pepper, and walnuts and toss well to mix. 4)... - 36.4701

MAKING 1.Take a soup kettle,add all the ingredients and let it come to a boil. 2. Reduce heat and simmer for 30 minutes 3. Adjust seasoning SERVING 4.Serve hot - 41.3644

MAKING 1. In a 1-quart saucepan, pour in the broth 2. Add the Kasha to the pan and boil it 3. Reduce heat of the pan, cover and let it simmer till all of the liquid is absorbed into the kasha. 4. As the kasha cooks, in a large 9-inch skillet tip in the oil 5.... - 41.1349

GETTING READY 1. To cook the Kasha, bring chicken stock or water to a boil, adding a pinch of sea salt. 2. Add the kasha and stir. 3. Cover the pot, reduce the heat, and simmer for about 20 minutes or until all the water is absorbed by the grain. 4. Stir and... - 42.4149

MAKING 1)Use a saucepan and beat egg slightly and then spoon off about one teaspoon of it later discard. 2)Mix kasha with remaining egg and stir it frequently over medium heat until each grain is separate and dry. 3)Slice celery thinly and chop onion... - 41.4412

MAKING 1.Pick a soup kettle, add all the ingredients,except salt. 2.Cook on a slow simmer, covered for upto 20 minutes 3.Season with salt to taste. SERVING 4.Serve hot TIP Chicken stock can be made easily with the bones of the chicken carcass,covered and... - 44.4624

MAKING 1. Blend ingredients till they are quite similar to bread crumbs and are moist. ( If the batter does not hold while pressing with fingers, add little bit of water, till it holds) 2. Let the mixture stand for 30 minutes. 3. In a fry pan add oil and... - 44.3355

Wash rice thoroughly and discard any foreign particles. Bring stock and salt to boil in heavy medium saucepan. Slowly stir in rice. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Remove from heat and stir in... - 43.7243

1. Put the barley in a small bowl and pour the boiling water over it. Let soak for 1 to 1 1/2 hours; drain. 2. Melt the butter in a heavy medium saucepan over moderately high heat. Add the mushrooms and saute, tossing, until browned. If the pan seems too dry,... - 33.3581

GETTING READY 1. Separate the stems of mushrooms. 2. With a damp paper towel, wipe the mushroom caps and cut into quarters. MAKING 3. In a large nonstick skillet, melt butter over medium-high heat. 4. Saute mushrooms in butter for about 5 minutes until... - 43.0319

GETTING READY 1) Preheat oven to 350° F before roasting. 2) Wash inside and outside of capon under cold running water and dry gently. MAKING 3) For the Orange Glaze, mix together all the glaze ingredients. 4) Take a mixing bowl and mix kasha with 2 lightly... - 45.6107