MAKING 1) In a large nonreactive saucepan, pour in cider and 1 1/2 cups of water. 2) Place over high heat and bring the liquid to a boil. 3) Lower the heat to moderately low and add the wild rice. 4) Simmer for 30 to 40 minutes, covered, until the rice is... - 46.7251

GETTING READY 1) In a bowl, pour boiling water to plunge the tomatoes for 1 minute. Immediately peel off the skin and dice the tomatoes by removing the seeds. 2) Preheat oven to 350°F. MAKING 3) In a medium-sized ovenproof casserole, add onion to sauté in... - 49.1813

In a large cereal bowl, combine the couscous, cider or apple juice, almonds, walnuts, raisins, dates, lemon rind, cardamom, and cinnamon. Microwave on high for 2 minutes, or until the couscous is tender. - 27.5806

COUSCOUS: In nonstick skillet, cook couscous over medium heat, stirring frequently, for 5 to 7 minutes or until lightly browned; remove from heat. In small saucepan, bring chicken stock to boil; add to couscous. Cover and let stand for 5 minutes; fluff with... - 35.8778

Season quail with salt and pepper to taste. Brown in 1 tablespoon of the butter in a frying pan, turning to brown on all sides. Pour in cider, cover, and simmer 25 minutes, or until tender. Remove quail from pan and keep warm. Blend he cornstarch and water... - 31.418

GETTING READY 1. In a small bowl, combine salt, mace, garlic and pepper and mix well. 2. Sprinkle this seasoning mix over the roast and rub well on both sides. 3. Place the roast in a non-metallic container and pour the cider vinegar over it. 4. Cover the... - 45.9784

GETTING READY 1) Into a shallow pan place the lamb cubes 2) Mix together the oil, salt, herb and pepper measuring 1 cup 3) Rub the mixture over the lamb and allow to rest 4) Place the lamb into the refrigerator to chill for at least 2 hours or overnight,... - 42.6697