Peel the onions, potatoes and mangoes and place into salted water. Place 70 grams ghee in a vessel and when hot, add the bay leaves, nigelle, cumin and mustard seeds and the cardamoms. Fry for 5 minutes. Add the washed rice and salt and cook in a rice cooker... - 36.6335

1. In a small bowl, mix together the tomato puree, ginger, garlic, chilli powder, mango powder, ground coriander, salt and cumin. 2. With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly. 3.... - 39.2286

1. Combine the flour, salt and pepper on a sheet of wax paper. Coat the chicken quarters with the flour mixture. 2. Melt 2 tablespoons of the butter in a large, deep skillet. Add the chicken and saute over medium heat until the chicken is browned all over.... - 38.6

1. In large nonstick skillet, bring 1 cup of the chicken broth and 1 tablespoon of the scallions to a boil; add chicken breasts. Reduce heat to low; cover and simmer until chicken is cooked through, about 20 minutes. Remove chicken; reserve broth. When... - 30.6719

GETTING READY 1. Prepare the corn by washing the corn and then removing the corn kernels from the cob with a sharp knife. You should have about 10 oz (275g) of corn. Use canned corn if fresh corn is unavailable. MAKING 2. In a large bowl, tip in the... - 46.773

1. In a medium saucepan, melt the butter. Add the carrots and leek and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the dark meat and curry powder and cook, stirring, for 1 minute. Add 3 cups of the stock and season with... - 30.4409

1. Heat a skillet over medium heat and add the olive oil. When the oil is hot, add the onion, bell pepper, and curry, and cook until the vegetables are soft. 2. Add the corn and water or broth, and cook until corn is heated and liquid has almost evaporated,... - 25.0219

In a 3-quart saucepan, combine the stock, vinegar and honey. Bring to a boil. Reduce the heat to a gentle simmer. Add the asparagus and corn. Simmer until the asparagus is tender but still vibrant green, about 3 minutes for thin stalks. Serve sprinkled with... - 35.9243

1. Heat oil in a wok over a medium heat, add onion, lemon grass and lime leaves and stir-fry for 3 minutes or until onion is golden. 2. Add curry paste and shrimp paste (if using) and stir-fry for 3 minutes longer or until fragrant. Stir in coconut milk, fish... - 38.369

In 3-quart oblong baking dish, combine water, 1/2 cup butter and seasoning packet. Heat at high3 1/2 to 4 minutes; stir in stuffing crumbs. Arrange chicken on stuffing; brush with melted butter mixed with browning sauce. Heat, covered with wax paper, at... - 36.3957

MAKING 1) In a saucepan, saute the corn and onion in the butter for about 2 minutes, or until the corn is just tender. 2) Stir in the flour, curry powder, salt and pepper. 3) Stir continuously and cook over a medium heat for a few minutes, do not allow the... - 43.5001

1. Heat the oil in a saucepan, add the onion with the curry leaves, onion seeds, garlic, ginger and chilli powder and fry for about 1 1/2 minutes. 2. Drop in the baby aubergines and red chillies and lower the heat. Add the lemon juice, salt and fenugreek and... - 32.9397

1. Cut the trout fillets across into thick slices and set aside. 2. Scrub the potatoes lightly and halve them. Boil them in salted water for about 15 minutes or until they are just tender. Drain well. 3. Heat the oil in a kadahi, wok or deep frying pan and... - 32.4052

1. Cook the potatoes in salted boiling water for 10-12 minutes until they are just tender. Check with a skewer to make sure they are cooked through. 2. Heat the oil in a large frying pan, add the mixed seeds and fry for about 30 seconds. Lower the heat, add... - 35.1366

Wash the aubergines and cut in half from the bottom end, leaving the stalk intact. Remove the soft flesh from the inside, leaving a thick shell. Set the aubergines aside. Grind the sesame seeds to a rough texture. Heat 3 tablespoons of the oil in a saucepan... - 45.4833

Soak the dried mushrooms in warm water to cover for 15 minutes. Discard the stems and cut the caps into quarters. Heat the oil in a wok or large frying pan. Add the garlic and cook over moderate heat until golden. Add the chicken and stir-fry for 10... - 41.5865

In a large bowl combine frozen chicken, potatoes, carrots, and onion; set aside. In a small bowl combine sour cream, curry powder, mustard, salt, paprika, and crushed red pepper. Pour over chicken mixture; toss to coat. Divide chicken mixture among the foil... - 38.2796

GETTING READY 1. On a platter, season the chicken pieces with salt and pepper. 2. Dredge the pieces with corn meal so that they are lightly coated. Keep aside until cooking time. 3. Preheat the oven to 350° F. MAKING 4. In a large Dutch Over or a casserole,... - 45.133

Joint chicken. Remove and discard skin. Wash and pat dry. Smear chicken with ginger-garlic paste and marinate for 1 hour. Heat oil in a large non-stick pan over moderate heat. Add roasted onion paste and saute till honey-coloured. Mix in ground spices and fry... - 44.541

1. In a small bowl, whisk the coconut milk with the curry paste and fish sauce. 2. Heat a large wok or skillet until very hot. Add 2 tablespoons of the oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single... - 27.1672

GETTING READY 1. Preheat the oven to 350°F (175°C) 2. Coat the chicken pieces with flour. MAKING 3. In a large flat skillet, heat oil. 4. Arrange floured chicken pieces and brown evenly on all sides. 5. Add shallot if using towards end of the browning... - 48.3104

In a pot, bring half the coconut milk to a slow boil stirring constantly. Put in the red curry paste and chicken, stir well, and cook until done (about 5 minutes). Add the remaining coconut milk, sugar and fish sauce and bring slowly to a boil. Add salt to... - 40.3599

GETTING READY 1. Preheat oven to 350°. 2. Pull the skin from chicken breasts. 3. Take a paper or plastic bag and put flour, salt and curry powder in it and stir. 4. Put few pieces of chicken and coat well by shaking. 5. Repeat the process with leftover... - 47.084

Joint chicken. Heat butter in saucepan, add all ingredients except chicken, chopped onions, corn-flour (cornstarch) and stock; fry 5 minutes. Add chicken joints, brown well on all sides. Add chopped onions and cook gently, stirring occasionally, 25 to 30... - 34.4883

MAKING 1) In a wok or frying pan, add oil to heat up. 2) Add spring onions and ginger to fry for 1 minute. 3) Place chicken and fry until light brown. 4) Stir in soy sauce and sherry into the wok. Cook for another minute. 5) Fold in green peppers and sweet... - 40.9698

1. Cook rice in boiling salted water for 12-15 minutes until tender. Drain well and refresh under cold water. Place in a bowl. 2. Place the seasoning and sugar in a bowl with the curry paste and blend in the egg yolk. 3. Gradually add the corn oil drop by... - 45.0086

GETTING READY 1.Preheat the oven at 350 degrees. 2.Slice the chicken in pieces big enough to serve. MAKING 3.In a bowl, put corn flake crumbs, monosodium glutamate, salt and pepper and mix well. 4.Take the chicken pieces and dip them first in milk and soon... - 47.1895

MAKING MAKING THE SAUCE 1. Heat the oil in a sauté pan 2. Sauté the chopped onions against medium heat for 5 minutes 3. Add the curry paste and powder, cardamom, garlic, ginger, and salt, stirring to break up the curry paste. 4. Cook over medium heat for 2... - 43.4212

MAKING 1. In a skillet large enough to hold all the ingredients together heat oil. 2. Add the onions and chicken and cook over medium to high heat until chicken is browned on both the sides. 3. Mix together the yogurt, garlic, ginger, molasses, cornstarch and... - 39.3078

Chicken Tikka Masala & Bombay Potatoes Chicken Tikka Masala 600 g chicken, skin removed and diced ½ red onion or 2 shallots, finely sliced 6 cherry tomatoes, quartered 1 jar Patak’s Tikka Masala Cooking Sauce 1 tablespoon vegetable oil juice of ½... - 49.733

1. Fill the bottom of a washboiler or large enamel pot with a layer of washed seaweed. Add the water and place over high heat. When water boils, add potatoes and more washed seaweed. Cover. 2. About fifteen minutes later, add the chicken and a layer of... - 34.2848

Cut chicken breasts into strips about 2 inches long and 1/4-inch thick. In small bowl, mix together ginger, salt and pepper; sprinkle over chicken strips. In another bowl, combine chicken broth, cornstarch, soy sauce, water and sugar; set within easy reach of... - 43.4732

FINALIZING 1. In a large cast iron skillet or a wok, heat the oil over high flame. 2. When oil is hot, put all together the chicken, onion, ginger and red pepper. 3. Stir fry for 2 minutes. 4. Add peas and corn and stir fry for another 4 to 5 minutes. 5.... - 42.6504

GETTING READY 1) Place oven rack in the upper third portion of oven. 2) Preheat oven to 450° F. MAKING 3) Take a 12x8x2 inch shallow baking dish and spray non-stick cooking spray on it. Set aside. 4) Brush garlic-in-oil only on one side of each chicken... - 47.5581

GETTING READY 1) Cook the frozen baby lima beans as per packet instructions, drain and set aside 1/2 cup of the the liquid. 2) In a large bowl, mix together onion, celery, green pepper, corn, lima beans and pimiento. MAKING 3) In a saucepan, bring to boil... - 47.4378

GETTING READY 1) Take a kettle and keep the chickens in it covered with water. 2) Now, boil the chicken in low heat and allow it to simmer till the meat tenderizes. 3) Drain the chicken and set the chicken broth aside. 4) Allow the chickens to cool down. 5)... - 46.1124

GETTING READY 1) Preheat oven to 400-degrees. MAKING 2) Rub the cavity of chicken properly with salt and truss the chicken. 3) On a rack in a shallow baking pan, place the chicken with the breast side up after the skin has been brushed with melted margarine.... - 47.5846

GETTING READY 1. In a large pan, place the stock, vinegar, mustard, and garlic and whisk well till it is a completely incorporated mix. 2. Add the chicken to the pan and turn it well to ensure that the chicken is well coated. 3. Marinate the chicken for at... - 46.9039

MAKING 1) Dredge the chicken breasts in flour and shake off the excess. 2) In a large skillet, heat oil and add the chicken breasts searing till the bottom turns brown. 3) Add in the chopped shallots and turn over the chicken to sear on the other side as... - 47.6747

GETTING READY 1. In a measuring jug, mix together the honey, lemon, stock and soy, then set aside. 2. In a mixing bowl, toss the chicken in seasoned corn flour until well coated. MAKING 3. In a non stick skillet or casserole, heat the oil over a medium... - 46.1396

GETTING READY 1) Preheat oven to 350-degrees. MAKING 2) Combine the stuffing mix, half of the butter, onion, celery, parsley, pecans and monosodium glutamate with just enough hot water to moisten. Mix well. 3) On 4 pieces of heavy-duty aluminium foil, place... - 47.8744

GETTING READY 1.Take the bones of the chicken out and dice the flesh into small pieces and keep in a bowl. MAKING 2.Put soup, onions, pimento, Worcestershire sauce, seasonings and salad dressing in the chicken bowl and allow the chicken to get all... - 47.1323

GETTING READY 1) Into a 2-cup measure, drain off the liquid from corn and lima beans. 2) In a bowl, mix together corn, lima beans, onion, celery, green pepper, and pimiento. MAKING 3) In a medium saucepan, place together 1/2 cup of the vegetable liquid,... - 43.0142

MAKING 1. Take a medium non stick skillet, heat oil on medium high flame. 2. Put drumsticks and saute them until browned for 4 minutes. 3. Put the chicken in a plate. 4. Put tomato sauce, cream and 1/4 cup water in the skillet. 5. Transfer the chicken in the... - 37.9218

MAKING 1.In a bowl, mix sour cream with pureed green peas, curry powder, cooked chicken or ham and salt. 2.Stir well until thick and creamy. 3.Cover the bowl and refrigerate. SERVING 4.Serve with endives or potato chips. - 32.4363

MAKING 1. In a saucepan, combine beans and the water; bring the mixture to boil. 2. Reduce heat; simmer for about 2 minutes; remove from heat; cover and let it stand for 1 hour but do not drain. 3. Add onion and bouillon granules to beans; cover and simmer... - 42.7757

GETTING READY 1.Slice the chicken in pieces big enough to serve and put them in a large shallow pan. 2.In a bowl, put lemon juice, 1/4 cup corn oil, garlic salt, salt, thyme, marjoram, pepper and lemon; stir and put it over the chicken. 3.Allow the chicken to... - 47.2773

MAKING 1) In a Dutch Oven, heat oil. Add in the turkey legs and brown well on both sides. Remove the legs onto a platter. 2) To the same vessel, add in onions, garlic, curry powder salt and ginger. Saute in the pan drippings until the onion softens. 3) Add in... - 43.0321

GETTING READY 1. Remove and discard skin from chicken breasts. 2. Dice tomatoes. 3. Preheat oven to 350° Fahrenheit. MAKING 4. In a saucepan, put together diced tomatoes along with their juices, onions, mushrooms and red wine; bring mixture to a boil and... - 47.9197

MAKING 1. In a sauce pan, add water and boil. 2. Add chicken to the pan and let it cook until tender. 3.Once done, take the chicken out in a dish and let it cool. 4.Meanwhile, add onions, pepper, tomatoes, corn, Worcestershire sauce, paprika, potatoes,... - 46.9062

MAKING 1) Except for the chicken, combine all the ingredients together. 2) On a grill, place the chicken, skin side up, about 6 to 12 inches away from the hot coals. 3) With the barbeque mixture, brush the chicken. 4) Cook the chicken slowly till it has... - 44.0438

MAKING 1) In a large saucepan or soup kettle, melt the butter or margarine. 2) To this, add the minced onion. 3) Cook until the onion is soft. 4) In a bowl, combine the flour, curry powder and ginger. 5) To the onion, add the flour mixture. 6) Cook, stirring... - 47.577

GETTING READY 1) Take a large bowl and stir together walnuts, couscous, honey, raisins, ginger, cinnamon, turmeric, coriander and cumin in it until nicely mixed. 2) Remove gizzards and liver from chicken and reserve for later. Rub chicken with oil and... - 47.1675

Heat ghee. Fry baghar, till it splutters. Then add onion and fry till light brown. Add chicken and fry for 5 mins. Add in ground garlic and ginger and continue to fry till chicken is browned. Add the powders and fry 2-3 mins., adding some water if masala... - 49.0494

In a large skillet heat oil and margarine over medium heat. Add enough turkey to make a single layer. Saute for 1 minute on each side. Remove turkey. Repeat with remaining turkey. Keep turkey warm. In the skillet saute onions in the pan drippings for 5... - 41.961

GETTING READY 1) Take sheets of wax paper and place chicken between them. Pound, using the smooth side of a skillet bottom or meat mallet, to 1/4 inch thickness. 2) Sprinkle pounded chicken with pepper and salt. Cut flattened breasts into 2-3... - 46.5495

GETTING READY 1.Mix corn starch, pepper and sherry. 2.Toss the mixture with chicken. MAKING 3. In a frypan, heat oil and butter. 4. Put the chicken pieces and fry well. 5. When the chicken turns brown evenly, add pear slices, green onions, sherry, lemon... - 45.1258

MAKING 1. In a large pan, heat oil, add onions and cook till soft, not browned; add aubergine and cook for five minutes 2. Add garlic and curry paste, sweet potato, carrot, beans and rice with about 700 ml water and coconut milk 3. Allow to boil, cover and... - 43.586

Soak chicken in curd and ground masala for 1 hour. Add in salt and 1 tbs ghee. Place on medium heat and bring to a boil. Now simmer till yoghurt dries. Then add 2 cups hot water. Cover and simmer till chicken is cooked and water is nearly dry. Add remaining... - 46.842

GETTING READY 1. In a small bowl, soak the cornmeal in water and let stand for 5 minutes. MAKING 2. In a nonstick saucepan, combine the stock, dried herbs, salt, and pepper. 3. Bring to a boil over moderate heat. 4. Reduce the heat and gradually but... - 41.7835

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

MAKING 1. Take a browning dish and keep on the microwave oven at High for about 5 minutes to heat it. 2. Add vegetable oil, sesame seeds and ginger, and at high, cook for 30 seconds and stir thoroughly 3. Add baby corn cobs, mangetout, water chestnuts,... - 47.4608

GETTING READY 1. Take a bowl, keep the mushrooms and cover with boiling water and keep aside for 20 minutes. Drain the mushrooms and snap off tough stalks. MAKING 2. Use a potato peeler, cut into carrot ribbons and slice into thin strips. 3. Take a browning... - 47.5663

1. Heat the oil in a haandi or saucepan, then add the baby onions, green chillies and curry leaves and fry for about 1 minute. Using a slotted spoon, remove the baby onions, chillies and curry leaves from the pan and set aside. 2. Add the diced onions to the... - 41.4407

GETTING READY 1. Remove broccoli florets, keep aside and cut stalks into diagonal slices. Halve the baby corn cobs lengthwise. MAKING 2. In a large frying pan or wok, add baby corn cobs and broccoli stalks and stir fry for about 1 to 2 minutes. 3. Mix... - 45.3662

Mix zinfandel with tarragon in a bowl. Divide chicken between 2 large self-sealing plastic bags. Add zinfandel mixture and seal bags securely. Turn bags several times so that all surfaces of the chicken are coated with the flavored wine. Place bags in a flat... - 33.211

Skin the kidneys, remove the core and membranes and cut into thin slices. Sprinkle with pepper. Heat 1 tablespoon of butter with the oil and fry the kidneys rapidly to brown evenly. Remove and keep warm. Melt the remaining butter in a saucepan and toss the... - 46.9973

1. Line a 10-cup baking dish with heavy-duty foil; allow enough overlap to cover food and seal tightly. 2. Skin and halve chicken breasts. 3. Shake with mixture of flour, curry powder and salt in a plastic bag to coat lightly. 4. Brown pieces in oil in a... - 36.6623

Blend chicken broth and corn starch in 1-quart measure. Stir in remaining ingredients. MICROWAVE 4 to 5 MINUTES on HIGH, or until mixture thickens. Stir once with wire whip. Pour over Egg Foo Yung before serving. - 33.9234

1. Preheat the oven to 190°C/375°F/gas 5. Remove the skin from the chicken and quarter the bird. 2. In a bowl, mix the tamarind sauce, tomato puree, honey, ginger, chilli powder, ground coriander, salt to taste, sugar, half of the fresh coriander and half... - 33.6179

1. Heat the oil with the curry leaves in a heavy-based saucepan and fry the diced onion for 2-3 minutes over a medium heat. 2. Meanwhile, mix together the chilli powder, ginger, garlic, salt and lemon juice. Pour the mixture on to the onions, stirring... - 37.2443

In a food processor, pulse the yogurt, mango chutney, fresh lime juice and curry powder until the mixture is blended but not completely smooth. Scrape the yogurt mixture into a medium bowl, add the shredded chicken meat, sliced scallions and chopped cilantro... - 30.4775

1. In a small bowl, mix together the garlic, ginger, chilli powder, mango powder, ground coriander, salt and sugar. Pour in the measured water and mix to a paste. 2. Blend the spice mixture into the chicken pieces and set aside. 3. Heat the oil in a haandi or... - 42.3731

1. Reserve 6 of the cashew nuts and grind the rest in a spice grinder. Transfer to a mixing bowl. Dry roast the reserved cashews in a warmed frying pan for about 1 1/2 minutes, moving the cashews around the pan while roasting. 2. Drain the juice from the... - 41.8159

1. Heat the oil in a haandi or saucepan over a high heat for 1 minute, then lower the heat. 2. Add the chillies and fry for about 1 minute, then remove from the pan with a slotted spoon and set aside. Add the curry leaves, onion seeds and onions and cook... - 39.3529

1. Stem and seed the bell peppers. Cut them into strips 1/4 inch wide and 1 inch long. If you are using portobello mushrooms, remove the tough stems; otherwise trim 1/4 inch off the ends of the mushroom stems. Wipe the caps clean with a damp paper towel and... - 36.1285

GETTING READY 1. In a bowl, marinate shrimp in a tablespoon soy sauce, rice vinegar, ½ tablespoon corn starch for about 15 minutes. 2. Separately in another bowl, ass ¼ cup stock with remaining soy sauce, corn starch and sugar. MAKING 3. In a wok, heat 1... - 45.0352

GETTING READY 1. Cut squid into 2.5 cm (1 inch) pieces. 2. In a large bowl, mix together crab meat, tomato puree, sugar, soy sauce, chicken stock and dry sherry. 3. In a cup, blend corn flour with 1 tablespoon water to make smooth paste. MAKING 4. In a wok... - 47.7518

Trim any loose skin from the birds, remove any feathers and cut off the parson's nose from each one. Dissolve the saffron in a little of the juice from the tomatoes and paint the birds all over with that. Fold the coriander a few times and cut roughly. Put... - 41.0436

MAKING 1. In a shallow baking pan sprinkle chicken pieces with salt. 2. In a small bowl beat egg with pineapple-orange juice concentrate and pour over chicken pieces. 3. Keep in refrigerator for about 1 hour, turning pieces once. 4. Crush corn flakes if using... - 41.2834

Combine chicken pieces and soy sauce in 2-quart casserole. Cover. Microwave at High for 6 to 9 minutes, or until chicken is no longer pink, stirring after every 2 minutes. Remove chicken with slotted spoon to bowl. Cover. Set aside. Add green pepper to... - 39.4225

Mix all ingredients, excepting chicken, and let stand at least 3 hours. Roll chicken in flour or corn flakes; brown in oil. Place in roasting pan; cover with sauce and bake covered at 325° for 1 1/2 hours. Baste and turn often. - 34.0047

MAKING 1)In a deep saucepan, saute peppers and onions in oil until they are cooked and tender. 2)Add in tamari, all spice, corn, stock, marjoram and lima beans. Boil and simmer for 10 to 15 minutes over lower heat. 3)Now add brown rice. 4)Heat thorouhgly and... - 43.8286

Combine onion, garlic and oil in 3-quart casserole. MICROWAVE 3 MINUTES on HIGH, or until onion is transparent. Add chicken broth, shrimp, ginger and pepper. Cover. MICROWAVE 3 MINUTES on '7'. Blend corn starch and water. Stir into shrimp... - 47.1455

GETTING READY 1. Break open the crab shell and take out the meat. 2. Discarding the black sac, grey gills and intestinal thread. 3. Cut all the meat into pieces. MAKING 4. In a wok or a deep frying pan, heat oil. 5. Add garlic, ginger and spring onions and... - 46.8129

GETTING READY 1. In a bowl, mix together chicken stock, soy sauce, rice wine, worcestershire sauce, sugar, lemon zest, chili pepper and corn starch until thoroughly blended. MAKING 2. Heat a wok, until very hot, add oil and quickly stir fry ginger, garlic... - 42.0599

In 3-qt casserole place chicken pieces and water. Cover. Microwave at Medium High (7) 25 to 30 Minutes, depending on weight of chicken, until tender. Remove meat from bones discarding skin. Cut meat into pieces and return to broth in casserole. Add potatoes,... - 42.9199

In 1-quart bowl combine chicken and cornstarch, tossing to coat. In 12-inch nonstick skillet heat 1 1/2 teaspoons peanut oil; add half of the chicken and cook over high heat, stirring constantly, until golden brown, about 2 minutes. Using a slotted spoon,... - 47.4624

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes. 2. Using a sharp knife, thinly... - 36.9445

Pierce potatoes with fork. Arrange in circular pattern on paper towel in oven. Microwave at High for 10 to 14 minutes, or until tender, turning potatoes over and rearranging after half the time. Wrap in foil. Set aside. In 2-quart casserole, combine lima... - 48.4619

GETTING READY 1) Take a bowl and mix the yogurt along with the curry paste. 2) Put the chicken in between two sheets of cling film and pound with the aid of a rolling pin until it resembles a £1 coin in thickness. 3) Place chicken in the marinade and allow... - 45.013

GETTING READY 1) Thinly slice the chicken. 2) With a sharp knife, peel the sweet potato and cut into cubes. 3) Heat a wok or heavy bottomed large pan on stove. MAKING 2) In heated wok or pan, add chicken slices and stir-fry for 5 minutes. 3) In the wok, add... - 44.9332

GETTING READY 1. Keep pork inside a wrapper and freeze for about 1 hour until just frozen. 2. Trim away all remaining fat from the meat. 3. Cut the pork diagonally into 5 mm thick slices. 4. Cut the slices into thin strips. 5. Discard the nds of the cucumber... - 48.8857

Heat oil in a large nonstick skillet over medium-high heat. Add corn, onion, bell pepper, Old Bay seasoning, thyme, salt, black pepper, and garlic, saute 4 minutes or until onion is tender. Add beans and broth. Bring to a simmer, cook 2 minutes, stirring... - 36.319

MAKING 1. In a bowl mix buttermilk, salt, pepper, garlic and corn oil. 2. To prepare the chicken marinate in buttermilk mixture for 2 hours, then drain and save liquid. 3. In a pan in hot oil brown chicken lightly, then add onion, saute slowly 10 minutes and... - 41.1982

GETTING READY 1. Prepare pasta and corn by cooking them separately as per package directions. 2. Then separately drain them, rinse with cold water, drain again and keep aside separately. 3. Bias-slice the cucumber to get thin slices and keep aside. 4. To... - 48.074

GETTING READY 1. Keep pork in a poly bag and place it in the freezer for about 1 hour until just frozen. 2. Cut the meat diagonally into 5 mm thick slices. 3. Cut the slices into thin strips. 4. In a jug, mix corn flour with 2 tablespoons of stock or... - 47.525

Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute. Add the onion and saute, stirring occasionally, until slightly softened about 3 minutes. Do not brown. Add the chicken, giblets, cheese- cloth bag, stock, salt, and pepper... - 42.8289

GETTING READY 1) Preheat the oven to 400°F/200°C. MAKING 2) In a large bowl, add chicken, potatoes, carrot, herbs and garlic with spices and seasonings. 3) Add the egg and bind the mixture. 4) Divide the mixture into two parts and shape them into... - 44.1137

1. Combine chicken, garlic and 2 tablespoons each of the soy and oyster sauces in large bowl. Cover; refrigerate 3 hours or overnight. 2. Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes; drain. 3. Heat half of the oil in wok... - 40.1853

GETTING READY 1. Freeze steaks in a plastic bag for about 1 hour until it is just frozen. 2. Cut the steaks diagonally into 5 mm thick slices. 3. Cut the slices into thin strips. 4. In a jug, blend corn flour with 2 tablespoons of stock or water. 5. Mix the... - 47.9872

1. Heat the oil in a haandi or saucepan with the onion seeds and curry leaves. Add the onions and fry until golden brown. 2. Reduce the heat to low, add the ginger, garlic, chilli powder, salt, lemon juice and mango powder and stir-fry for 3-5 minutes. 3. Add... - 39.1797

1. Heat the oil in a balti pan, karahi or deep frying pan and fry the onions, onion seeds and curry leaves over a medium heat for about 2 minutes. 2. Remove the pan from the heat and add the ground coriander, garlic, chilli powder, turmeric, salt, lemon juice... - 37.019