Preheat oven to 350°. Place chicken pieces in bowl to marinate in lemon juice, salt, and pepper. Marinate 1 -2 hours. Place chicken on broiler pan. Broil until pieces are brown, and then bake for 1 hour. - 26.7117

Pour the first three ingredients into pan in which guinea meat was cooked and let simmer for 5 minutes. Add pitted black bing cherries and pour over breast of hen before serving. - 18.9041

Drain and reserve liquid from cherries. Mix sugar and cornstarch in a saucepan, gradually mix in cherry liquid, and heat, stirring constantly, over moderate heat until boiling. Reduce heat and simmer, uncovered, 3 minutes, stirring now and then. Add lemon... - 34.2212

Stir together the butter, soy sauce, ginger, paprika, salt and pepper. Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers. Work the butter mixture... - 33.2283

Mix cornstarch, sugar and cherry juice slowly, stirring until smooth. Cook in a chafing dish over low heat, stirring constantly, until the sauce reaches boiling point and is slightly thickened. Stir in lemon juice. Add cherries and remove from heat. Pour... - 39.5306

GETTING READY 1. Drain cherries, reserving the syrup. 2. Remove ¼ cup of syrup and blend in corn starch. Set aside. 3. Add enough water to the remaining syrup to equal 1 1/4 cups. MAKING 4. In medium (1 ½ quart ) microwaveable bowl, combine syrup-water... - 39.806

Heat the cherries in the cherry brandy over low heat until very tender. Press through the sieve into a sauce pan, return to the sauce pan. Add the remaining ingredients, simmer until thick. Use hot or cold over fruit, sherbets, ice cream, crepes, chocolate... - 27.0551

MAKING 1. In a crock pot combine the black cherries water and sugar. 2. Cover the pot and cook for 10 minutes. 3. Drain the cherries from the syrup using a slotted spoon and put into a chafing dish. FINALIZING 4. Add the sugar, lemon peal and cherry syrup to... - 46.3655

GETTING READY 1. Drain syrup from cherries into a measuring jar and reserve 1 1/3 cups. 2. Scoop ice cream into bowls and freeze until ready to serve. MAKING 3. In a heavy saucepan or flame pan, combine sugar, cinnamon, orange juice and rind, and reserved... - 40.6892

GETTING READY 1. Season the chicken pieces with salt, pepper, and paprika. MAKING 2. In a large casserole or Dutch oven, heat the peanut oil. 3. Add the chicken, a few pieces at a time and brown them well. 4. Remove chicken pieces to a platter and continue... - 45.9741

GETTING READY 1) Remove the skin of carrots and slice them. MAKING 2) In a steamer, steam the carrots for 10-12 minutes and keep warm in a serving dish. 3) In a small sauce pan, over low heat, cook cherries in cherry brandy until they become soft. 4) Into a... - 37.0909

MAKING 1) In a medium-sized saucepan, mix the sugar and cornstarch. 2) From the can of cherries, drain 1 cup of syrup, Add to the cornstarch mixture and stir well. Add the lemon and orange peels. 3) Cook the mixture, constantly stirring over medium heat, till... - 33.8871

Rinse hens and pat dry. Sprinkle cavities with salt and pepper. Place hens, breast side up, on a rack in a roasting pan. In a small pan, combine butter with ginger, paprika, and the 1/4 teaspoon salt; brush over hens. Bake, uncovered, in a 375° oven for 45... - 38.132

MAKING 1) In a pan, heat butter. 2) Add in the chicken and garlic and cook the chicken for 15 minutes till the golden. Turn once during cooking. 3) Without stirring, add in the wine and brandy. 4) Carefully flambe the brandy mix and shake pan till the flame... - 40.8355

MAKING 1. In a large skillet, melt the butter over medium heat 2. Add mushrooms and sauté the until they are soft and brown. 3. Remove the mushrooms using a slotted spoon into a bowl and keep aside. 4. Add the chicken to the butter in the skillet and fry... - 43.5439

Shake chicken breasts in paper bag with flour, garlic salt, paprika, and salt. Fry slowly to a rich golden brown in salad oil. Arrange in baking pan and add broth. Cover and bake in a moderately hot oven (375°) for 20 minutes. Remove cover and add... - 35.3065

Drain the cherries, saving the syrup. Season partridges with salt and pepper to taste. Using a large frying pan, brown partridges in butter, turning to brown all sides. Add chicken broth, cinnamon, and 1/2 cup of the syrup drained from cherries. Cover and... - 34.3048

Add the onion to the casserole and fry until it is soft but not brown. Remove from the heat. Add the onion to the pork dice, using a slotted spoon. Stir the sage, orange rind, rice and salt and pepper to taste into the pork dice mixture. Stuff the guinea fowl... - 40.4793

MAKING 1. Take butter and oil in a large sauté pan and heat the mixture. 2. Sauté the chicken breasts pieces until the meat color runs brown on both sides, it will take around 3 minutes against medium high flame. 3. Remove the chicken pieces for the sauté... - 45.7391

MAKING 1. In a medium sized sauce pan, combine sugar, water, orange juice and cornstarch. Mix well and cook on a medium flame till sugar dissolves and mixture is smooth and thick. 2. Add orange peel and cherries; mix well and bring to boil. 3. Once boiled,... - 39.6543

MAKING 1. Into a saucepan cook juice from cherries along with the currant jelly, cornstarch and orange rind over low heat until the jelly melts and stir in the cherries. 2. With cover, simmer for about 10 minutes. FINALIZING 3. At the table, pour the warm... - 32.0311

GETTING READY 1. Prepare the cherries jubilee by draining the cherries and reserving the liquid. 2. In a small saucepan, tip in the granulated sugar and the cornstarch and add the cherry liquid. Mix well 3. Bring this mixture to the boil and then continue... - 46.5998

Season chicken pieces with salt, pepper, and paprika. Melt butter in baking pan (about 9 by 13 inches); dip chicken pieces in butter to coat them lightly and turn skin side up. Drain syrup from cherries, reserving cherries. Combine cherry syrup with chili... - 38.6839

GETTING READY 1. Season the chicken pieces with salt and pepper. 2. Drain the cherries reserving the syrup. 3. Combine cherry syrup and lemon juice and keep aside. MAKING 4. In a large casserole or skillet, melt and heat the butter or margarine. 5. Add the... - 45.413

Brown chicken in butter with whole clove of garlic. Add port, wine, brandy and cherry brandy. When mixture boils, light with a match. Shake pan until flame dies. Allow sauce to simmer down to about half. Lower heat. Continue cooking until tender. Transfer... - 40.9552

Place chicken, boned side up, between two pieces clear plastic wrap. Pound out from the center with meat mallet to 1/4 inch thickness. Remove wrap. Drain pineapple, reserving 1/2 cup syrup. Chop 4 of the slices; cook with ham and onion in 2 tablespoons... - 40.895

GETTING READY 1. Trim fat off the chicken pieces. 2. Sprinkle with seasoned flour and keep aside. 3. Trim and chop the bacon. 4. Preheat oven to 350°F (180°C or Gas No. 4) MAKING 5. In a large Dutch oven or casserole, melt the butter over moderate... - 44.7572

Heat the cherries in the cherry brandy over low heat until very tender. Press through the sieve into a sauce pan, return to the sauce pan. Add the cherry juice, lemon juice and sugar, simmer until thick. Place the fish on a baking sheet and brush with... - 34.413

Roll the pastry into 1/4" (6 mm) thick square. Cut into 4 even pieces. Trim the tenderloin of any fat and blue skin. Heat half the butter in a skillet and sear the pork. Add the remaining butter and mushrooms; saute until all liquid has evaporated. Layer the... - 43.7199

GETTING READY 1. Remove rind from ham and trim as much fat as possible. 2. Slash the surface with shallow diagonal cuts, in a diamond pattern. 3. Stud center of the diamonds with whole cloves. 4. Preheat the oven to 300°F MAKING 5. Place the ham in a... - 40.1895

GETTING READY 1. Place goose on a meat boars and cut off neck and remove giblets from goose cavity. Use for making stock or gravy. 2. Trim off excess fat from body cavity and neck skin. Reserve for use in other cooking. 3. Wash bird thoroughly and drain. Pat... - 43.6977

GETTING READY 1) Cut the lamb into 1 1/2 inches cubes. 2) Place the meat in a glass bowls. 3) In a bowl, soak the bouillon cubes in the boiling water and dissolve. 4) Stir in garlic powder, oregano, mono-sodium glutamate, extracts, salt, pepper, lemon rind... - 45.3207