MAKING 1) In butter, saute the scallops over medium flame along with the lime juice, garlic juice, salt and white pepper for about 3 minutes. 2) Take the scallops out and put them aside. 3) For about 2 minutes over the heat, whip sugar and Chablis to the... - 38.7394

GETTING READY 1. For the sauce, in a saucepan, combine all the ingredients for the sauce and allow to simmer for fifteen minutes and let it reduce by three quarters MAKING 2. For the leeks, in a skillet, add the clarified butter and cook the leeks until... - 45.8996

MAKING 1. In a large sized bowl, combine both the beans and both the rice. Mix well and keep aside. 2. In a small sized sauce pan, heat grape seed oil. 3. Add mushrooms and thyme, mix well and sauté on a medium flame for 2 to 3 minutes. 4. Remove off flame... - 45.4137

MAKING 1) Use a 3-quart saucepan to melt margarine. 2) Add mushrooms, leeks, and garlic to sauté for 2-3 minutes over medium-high heat by occasional stirring until mushrooms are tender-crisp. 3) Sprinkle with flour over vegetables. Quickly stir to... - 47.2375

1. Preheat the oven to 375°. Spread the pine nuts in a small baking pan. Bake, shaking the pan occasionally, until the nuts are toasted and lightly browned, 3 to 4 minutes. (The nuts can be toasted ahead of time.) 2. In a medium saucepan, combine the rice... - 40.2635

MAKING 1. In a saucepan, heat the oil for preparing sauce. 2. Stir in garlic, onion, carrot, and celery, and sauté for about 7-8 minutes over medium heat until the onion is lightly browned. 3. Add tomato paste; stir and cook for about 2 minutes. 4. Add... - 46.3969

Sprinkle the chicken with 1 1/4 teaspoons of the thyme and the salt and pepper. Coat a stove-top grill pan or skillet with olive-oil cooking spray and heat over medium heat for 2 minutes. Place the chicken in the pan. Grill for 4 minutes per side, turning... - 44.829

MAKING 1) Take a polythene bag and shake together all ingredients in it. 2) Into a salad bowl, transfer the salad and flavor with cress. 3) Stir in thyme or marjoram. SERVING 4) Use as required. - 36.8216

1. Combine the lime and lemon juices, wine, garlic, salt, thyme or tarragon, and pepper. Lay the chicken pieces in a shallow casserole and pour the mixture over them. Let stand at room temperature 30 minutes or in the refrigerator 1-2 hours. 2. Remove the... - 42.7054

GETTING READY 1.Preheat the oven at 375 degrees. MAKING 2.Coat the chicken with flour by rolling over it. 3.In a skillet, heat butter and fry chicken in it until golden brown. 4.Take a suce pan and put soup, onion and seasoning in it and stir well. 5.Add... - 46.6264

Cut beef into 1-inch cubes; cut corn into 1-inch pieces. Heat wok over medium-high heat. Add oil. Stir-fry meat, half at a time, in the hot oil till browned. Remove meat from wok. Stir-fry onion and garlic till onion is tender. Drain off excess fat. Return... - 41.0051

In large skillet brown the meat on all sides in hot oil. (Electric skillet 350°.) Season with salt and pepper. Push meat to one side. Cook onion and garlic; drain off excess fat. Reduce heat (220°). Add next 6 ingredients. Cover; simmer till meat is... - 44.6136

MAKING 1) Make the stuffing, by placing in a of water the chestnuts for minutes 2) Boil till the skins comes off easily 3) Over the peeled nuts, pour in the stock and bring to a simmer till tender 4) Drain the chestnuts and keep aside to cool reserving the... - 44.3201

STUFFING In a food processor, mince the chicken. Add the white wine, egg white and cream. Mix until smooth. Gently mixing with a spatula, add the wild rice and the foie gras. Mix well and season with salt and pepper. Stuff the quails and brush lightly with... - 43.1511

Prepare rice mix according to package directions, omitting spice packet. Transfer to a large bowl, and fluff with a fork. Set aside. Whisk together orange rind and next 5 ingredients in a small bowl. Slowly add oil, whisking constantly. Set dressing... - 42.0137

GETTING READY 1. Take a frying pan, heat it, add half of the butter and shallots and cook till shallots are transparent and soft. 2. Mix in mushrooms and thyme sprigs and cook till mushrooms turn slippery. 3. Stir in Sherry and cook to halve the liquid. 4.... - 45.8001

MAKING 1) Using bulb-type baster skim broth. Alternately chill mixture till fat floats on top and whisk it away. 2) Mix broth and water measuring 2 cups. 3) In a saucepan boil broth, mushroom liquid, and onions. 4) Stir in wild rice, reduce heat, and simmer... - 42.0286

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) Preheat the oven to 350°F. 2) Into a mixing bowl, sift the flour, sugar, and salt. 3) Make a well in the center of the dry ingredients. 4) Break the eggs into the well. 5) With a fork, mix the eggs until well combined. 6) To this, add the... - 48.413

GETTING READY 1) Preheat broiler. MAKING 2) In a baking dish, arrange grapefruit in one layer. 3) Sprinkle sugar over grapefruit and drizzle the honey. 4) Broil until hot and browned in spots. SERVING 5) Serve the broiled grapefruit as dessert. - 29.8908

MAKING 1)Take a food processor and blitz the mushrooms for 1 minute. 2)Take a large saucepan,melt the butter and cook the mushrooms for upto 6 minutes. 3)Add the flour,stirring constantly and cooking for 8 minutes. 4) Pour the chicken stock and cook slowly... - 38.2683

MAKING 1. Halve 1 clove of garlic by slicing it and rub it all over the interiors of a large wooden salad bowl. 2. Turn the remaining garlic into a paste and blend in anchovies and continue to mash. Spoon 2 tbsp of olive oil and continue to mash and stir the... - 41.2654

GETTING READY 1) Bone the chicken, either by leaving the skin in place or by slicing along the side. 2) Initially remove the wishbone, then run a knife along either side of the rib cage towards the parson's nose. 3) Dislocate the joints and discard. 4) Leave... - 44.8783

GETTING READY 1) Preheat the oven to 400°. 2) With a fork, pierce the potatoes in various places. MAKING 3) Place the potatoes inside the oven to bake for about 50 minutes, or until tender when pierced with a fork. 4) Meanwhile, in a small bowl, pour in a... - 39.0585

GETTING READY 1) In a medium bowl, place the dried mushrooms. Pour in boiling water to soak the mushroom until tender, about 30 minutes. 2) Preheat the oven to 375°. MAKING 3) In a medium skillet, add butter and oil. Place over moderately high heat. 4)... - 46.0715

MAKING 1. In tea ball or cheesecloth bag place all ingredients and simmer in soup, stew or sauce. SERVING 2. To serve remove them from food. - 26.9412

GETTING READY 1) Prepare the ingredients. MAKING 2) In a small skillet, place the oil. 3) In it, saute onion, garlic, savory and thyme, until onion turns transparent. 4) Make the heat to medium and add livers, cook until just done. 5) Remove skillet from... - 40.1533

Blend eggs, salt, thyme and rose petals in blender. Melt margarine in skillet. Pour in eggs. Brown omelet on one side; turn and brown other side. Place bacon on center and fold in half. - 25.7926

GETTING READY 1) Take a pan, combine water and rice in it. MAKING 2) Allow to boil, reduce to a simmer and cook for 35 to 40 minutes or until rice is cooked to the desired texture and drain well. 3) Now add butter, thyme, and salt and pepper to taste and... - 36.6716

Place rice in a fine wire strainer and rinse under running water. In a 3-quart or larger electric slow cooker, combine rice, raisins, chopped onion, and thyme. Pour in broth. Cover and cook at low setting until broth has been absorbed and rice is tender to... - 35.4354

Cook rice in consomme (water may be added if too thick.) Saute onions, celery, parsley and mushrooms in oil. Fry sausage and ground beef in separate pan, draining off fat. Combine all, including thyme, salt and pepper and bake in a casserole 1 hour at 325... - 39.1572

Rinse wild rice thoroughly in running water. Cover with water and bring to a boil. Drain and rinse. Cover with water again, add salt, and simmer until tender, about 30 minutes. Drain and rinse in hot water. Add remaining ingredients and mix thoroughly. Makes... - 38.175

MAKING 1. In a large and heavy saucepan mix wild rice and salt. 2. Add 7 cups water. Boil over moderate heat. 3. Reduce the flame and simmer for 55 minutes keeping the saucepan partly covered. Simmer till the rice pops and the grains get tender. 4. In a... - 44.1689

1. Prepare Wild Rice and Mushroom Stuffing; set aside. 2. Preheat oven to 400°F Remove giblets and necks from hens; reserve for another use. With poultry shears, cut each hen lengthwise in half. Rinse hen halves with cold running water; pat dry with paper... - 32.2697

GETTING READY 1. Preheat oven to 325°. 2. Rinse wild rice using cold water twice or thrice. MAKING 3. Take a 2-quart saucepan, mix water and salt and boil it. 4. Add rice and reduce heat and simmer, covered, for about 20 minutes. 5. Drain thoroughly. 6.... - 45.7987

MAKING 1 In a large heavy saucepan,heat butter and oil over medium heat.Add wild rice and rye ,cook stirring frequently,until slightly browned and fragrant. Stir in onions,prunes and garlic ,cook for another 3-4 minutes. 2 Add wine,stock,salt and thyme,and... - 39.3602

GETTING READY 1) Preheat the oven to 350 degrees. MAKING 2) In a saucepan with a lid, combine the wild rice, chicken stock, orange peel and thyme. 3) Bring this mix to a boil. 4) Reduce heat. Cover and simmer for 35 minutes or until the rice is fluffy. By... - 39.761

MAKING 1) Follow manufacturer's directions and soak clay cooker in water. 2) According to package directions prepare the rice. 3) In a pan heat 2 tablespoons butter and fry 6 onion till soft. 4) Stir in rice, onion, apple, egg, parsley, and thyme. 5) Rub... - 46.4016

Wipe ducks with a damp cloth, pat dry, prick the skin with a fork, and sprinkle the cavities with the 1/2 tsp salt and pepper. Place ducks breast down on a rack in a shallow open roasting pan large enough to accommodate them comfortably. Roast at 350 degrees... - 45.7306

Wash wild rice well. Add to boiling chicken broth, bring to boil again, cover and simmer for 30 to 45 minutes, or until rice is tender, stirring occasionally with fork. All of broth should be absorbed. Saute celery and onion in the butter for 2 or 3... - 39.8201

MAKING 1. Make rice according to the package directions and chill. 2. Arrange pecans on baking sheet and toast it at 325°F 15 minutes. 3. In a bowl and combine all ingredients except pecans and blend well. SERVING 4.Serve the Uncle Ben'S Wild Rice And Herb... - 39.3195

Rock Cornish Hens With Wild Rice And Mushroom Stuffing is prepared with thawed Rock Cornish hens and wild-rice-and-mushroom stuffing. The combination of honey and lime juice adds a sweet and sour taste to the dish. Set a festive mood for a holiday or any... - 33.6418

1. For the puree, place the carrots in a saucepan, cover with cold water and add two pieces of orange rind. Bring to the boil and cook for about 10 minutes or until tender. Drain well and discard the rind. 2. Puree the mixture in a food processor or blender... - 40.6619

1. Rinse barley and wild rice. In a saucepan combine barley and rice with chicken broth. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or till liquid is absorbed. 2. In a large skillet heat the 1 tablespoon olive oil or salad oil. Add the... - 35.148

GETTING READY 1) Preheat the oven to 325 degrees. 2) In a big pot, cook domestic rice and wild rice together until done to your taste. 3) With hot water, rinse the rice thoroughly. Drain well in colander. 4) Clean the ducks and sprinkle with salt, pepper and... - 47.1543

Bring chicken broth and thyme to boiling in a large saucepan. Add uncooked wild rice; reduce heat. Cook, covered, for 30 minutes. Add leeks and uncooked long grain rice. Cover and simmer 15 minutes more or until rice is tender. Let stand, covered, 5... - 44.5731

GETTING READY 1) Preheat the oven to 325°F. 2) Cut the veal into 3 to 4 inch pieces. MAKING 3) In a pan, add the water, seasoned stock base and cook, covered, for 45 to 60 minutes, until rice is fluffy and water is absorbed. 4) In a skillet, saute the veal... - 44.21

Combine figs and dried apricots in a small bowl. Bring brandy to a simmer in a small saucepan; pour over fig mixture. Cover and let stand 15 minutes. Bring chicken broth to a boil in a small skillet over medium-high heat. Add mushrooms and shallots; saute 5... - 40.4349

In a large saucepan, bring the water and rice to a boil. Reduce the heat. Cover and simmer for 35 minutes. Drain and cover the rice to keep warm. Meanwhile, preheat the oven to 350°. In a large skillet, cook the sausage until it is no longer pink. Drain and... - 45.4525

MAKING 1) In a pan, cook the wild rice as per the package directions, dissolving the seasoned stock base into the cooking water. 2) In a large skillet, saute the celery and onions in butter, until tender. 3) Then stir in rest of the ingredients, toss gently,... - 37.79

MAKING 1. For making the sauce, in a medium saucepan, bring the chicken stock to a boil; until it is reduced to 1 cup. 2. Lower the flame. Whisk in the cream and simmer until the sauce thickens. 3. Set aside. 4. For preparing the mushrooms, in a large heavy... - 44.5093

GETTING READY 1) Preheat the oven to 325°F. MAKING 2) In a large skillet, crumble and brown the pork sausage. 3) Stir in the pepper flakes and celery and cook, until the celery is tender. 4) Pour off the excess fat from skillet. 5) Drain and chop pimiento,... - 45.4569

Preheat oven to 375°F. Grease 3-quart casserole. Crumble sausage into large skillet and brown over medium-high heat. Add celery and pepper flakes and cook until soft. Drain off fat. Add remaining ingredients and mix thoroughly . Turn into casserole and bake... - 36.9059

GETTING READY 1. Light coal on a barbecue or preheat the oven to 350° F MAKING 2. Boil the rice according to instructions on the packet. Transfer to a bowl and set aside to cool. 3. In a skillet, add the chopped sausage and sauté on a medium high flame... - 42.202

GETTING READY 1. Preheat oven to 350°. MAKING 2. Follow package directions to prepare rice and keep aside. 3. In a small bowl mix next 6 ingredients. 4. Lightly grease a 10- x 6- x 2-inch baking dish. 5. Pour sherry in it and top with half of rice. 6. Pour... - 44.8559

Crumble sausage into 3-qt casserole. Microwave at High 11 to 15 minutes, or until no longer pink, stirring to break apart 2 or 3 times during cooking. Drain and set aside. In 5-qt casserole combine mushrooms, celery and butter; cover. Microwave at High 5 to 8... - 47.5525

In a large no-stick frying pan over medium-high heat, sear the turkey for about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the oil to the pan and saute the leeks for 5 minutes, or until very soft. Add the mushrooms and saute... - 37.8381

1. Preheat the oven to 400°F. Brush the mushrooms clean, removing any dirty bits. Slice the large mushrooms and leave the small ones whole. Heat the butter in a large skillet until melted. Add the mushrooms and cook in small batches, stirring frequently,... - 27.9352

Sprinkle the fresh mushrooms with salt. Let them sit for a few minutes and wipe with a damp cloth. In Greece mushrooms are very dirty and need soaking in salt water to loosen the dirt, and then a gentle wipe with a kitchen cloth. Slice if large. Soak dried... - 43.8517

MAKING 1. In a sauté pan, heat the oils over medium-high heat. 2. One at a time, add the chicken breasts and sear for 30 seconds on each side. 3. Remove to a platter and set aside. 4. Melt the butter in the same pan. 5. Add the mushrooms, shallots, and... - 44.6454

In 2 quart casserole, combine wild rice, chicken broth, seasoned salt, bay leaf, parsley, celery and thyme. Microwave at high (10) 15 minutes; stir. Microwave at medium high (7) 15 to 20 minutes until long grain rice is tender. In 3 quart casserole, combine... - 41.9522

Place wild rice in a strainer. Rinse with hot running water for about 1 minute; drain well. In a 2-quart pan, combine rice, broth, and water. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite and almost all liquid has... - 38.1805

Preheat the oven to 180°/350°F/gas mark 4. Break the pasta into smaller pieces, toss in the oil and place on a baking sheet. Bake in the oven for 10 minutes until golden. Set aside to cool. Spray a saucepan with a little olive oil and cook the thyme, garlic... - 43.4308

Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp. Blend in flour, gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute. Stir in brown rice, wild rice, ham, pepper... - 37.6572

Drain the beans and put them in a saucepan with cold water to cover. Bring to the boil and simmer for 10 minutes. Drain the beans in a colander and rinse under running water. Return to the pan and cover with fresh water. Bring to the boil and simmer for 1-1... - 35.9062

1. Heat the oil in a pan, add the shallot and garlic, then cook until soft, about 3 mins. Add rice, thyme and mushrooms and stir to coat. Turn up the heat, pour in the wine, then the stock, bit by bit, stirring each time, allowing the liquid to disappear each... - 32.0128

MAKING 1) In a medium bowl, mix the rice, tuna, bell pepper, mushrooms, celery and green onion together. 2) In a small bowl, mix the sour cream, mayonnaise, lemon juice, lemon peel, curry powder, oregano and thyme together. 3) Pour sour cream mixture over the... - 42.2863

GETTING READY 1. With a damp cloth or paper towel wipe mushroom caps. 2. Cut into 1/4-inch pieces and keep aside. MAKING 3. In a large nonstick skillet, heat olive oil over medium-low heat. 4. Stir in the shallots, garlic, and thyme. 5. Cook with constant... - 47.4059

MAKING 1. Boil water in a saucepan and add the rice and boil uncovered for about 35 minutes, or until the rice is tender and chewable. 2. Drain well and set aside. 3. Heat a nonstick frying pan over medium heat and add the pine nuts and shake for about 2 or 3... - 47.4333

Skin sausage and break into pieces, or cut ham into small cubes. In a large heavy kettle with a tight fitting cover, fry sausage or ham slowly until browned; add the onion, garlic, green onions, parsley, and thyme. Stirring, cook until onion is limp. Add the... - 34.1794

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add veal chops; cook 2 to 3 minutes on each side or until browned. Remove chops from skillet. Drain and pat dry with paper towels. Set chops aside. Wipe drippings from skillet... - 39.0708

MAKING 1) Cook the pasta al dente, drain and set aside. 2) In a skillet, heat oil and saute mushrooms, shrimp and garlic over medium heat. When the shrimp has turned pink, it is time to pour in the wine. 3) Add in tomatoes, basil, pepper flakes, basil,... - 38.8469

GETTING READY 1) Preheat the oven to 350°. 2) Discard the tough stem from the mushrooms and clean them. Cut the mushroom in 1/4 inch slices. Place aside. 3) Peel off the potato skin and cut into thin slices. MAKING 4) In a large heavy skillet, cook the... - 46.4777

1. Cook the wild rice and white rice separately per package directions, drain, and place in a large bowl. In a 12-inch nonstick skillet, heat the oil over moderate heat. Stir in the mushrooms, carrot, celery, onion, and shallots and saute for 5 minutes or... - 33.923

1. Preheat the oven to 350 degrees F. Assemble the mise en place trays. 2. In a medium-sized, heavy-bottomed, ovenproof saucepan, bring the water, stock, and minced garlic to a full boil over high heat. Slowly whisk in the polenta. Reduce the heat and cook... - 36.6825

1. Preheat the oven to 350°. Butter the bread with a total of 2 tablespoons of the butter. Set the slices on a baking sheet and bake until lightly browned, 15 to 20 minutes. 2. Meanwhile, in a large heavy skillet, melt the remaining 6 tablespoons butter over... - 39.3286

To make the hens: Preheat the oven to 400°F. Grate 1 teaspoon rind from the lemon into a large bowl; set aside to use in the dressing. Slice the lemon. Sprinkle the hen cavities with the salt and pepper and stuff each with half of the lemon slices, 2... - 44.8783

Preheat the oven to 350°F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up. Sprinkle each half with a... - 43.2072

1. Put the rice into a small saucepan and cover with cold water. Bring to the boil, then lower the heat and simmer for 40-45 minutes, or until tender. Drain and set aside. 2. Put the haddock, milk and bay leaf into a saucepan and bring to the boil, then lower... - 33.843

GETTING READY 1) Into a bowl, add in the flour, thyme, and some salt and fresh ground black pepper. Add the eggs and beat them thoroughly. Gently, pour in the milk and whisk a thick, smooth batter to the consistency of unwhipped double cream is formed. 2)... - 41.9434

GETTING READY 1. Preheat oven to 350°F. MAKING 2. Pull out the skin and de-bone the duck breasts and keep aside the breasts. 3. Discard rest of the meat from the carcasses, remove the skin and add meat to a food processor with steel blade. 3. Pull out the... - 43.8857

GETTING READY 1. Preheat oven to 325°. MAKING 2. In a heavy saucepan add rice and water. Stir and bring to a boil. 3. Cover, decrease heat, and simmer for 12 minutes. 4. Drain out rice and keep aside. 5. In a pan heat butter. Add next 5 ingredients and lime... - 47.0796

GETTING READY 1. Prepare the pastry in advance by sifting one tablespoon of flour and salt together. 2. Mix the salt, flour, suet, and 300 ml of cold water till the dough just holds together. Do not overwork the dough mixture. 3. Wrap the dough in cling... - 44.7886

MAKING 1. In a medium nonstick skillet over medium heat sauté the sliced mushrooms seasoning with pepper, salt and thyme in oil for 10 minutes such that mushrooms are dark and tender. 2. Transfer to a dish removing from heat. 3. To make the salsa, return... - 45.7069

Remove the skin from the leg, salt, fry on both sides in lard, remove from fat and put aside. Brown 1/2 oz. sugar in lard, add the chopped vegetables, onion, garlic and other seasoning. After frying for a short while, add the flour and continue frying for a... - 38.9349

GETTING READY 1. Wash the rice thoroughly in a colander and pick any unwanted grains 2. In a rice cooker or a double boiler, cook the rice in water for about 45 to 50 minutes or until it is tender. 3. Drain and refresh under cold water. Leave to drain.... - 40.6057

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir... - 47.1395

In a medium saucepan, combine the rice, stock, and 1/4 teaspoon of the salt, and add 2 cups of water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40... - 35.2667

Arrange the pork in a deep dish that closely fits the meat. Add all remaining ingredients and refrigerate. Leave overnight or at least 6 hours, turning the meat 3 or 4 times. Lift into a small roast pan. Heat marinade to a boil and strain. Reserve until... - 36.1396

Combine all of the marinade ingredients in a bowl, put in the pork, cover, refrigerate and marinate the pork for five days, turning it occasionally. Dry the pork well and brown it in a roasting pan in 4 tablespoons [60 ml.] of the butter. Add the wine and... - 38.5995

GETTING READY 1) Rinse the wild rice in water, drain and place along with water and a bay leaf in a saucepan. Let it come to a boil. Reduce heat and cook covered for about 1 hour or until the rice is completely cooked. Allow the rice to cool a... - 45.2987

GETTING READY 1. Trim off the wing tips of the dressed duck and aside. 2. Preheat the oven to 475° F MAKING 3. In a skillet, melt 2 tablespoons butter. 4. Add and sauté mushrooms until soft and golden brown. 5. Tip into a bowl and stir in rice, egg yolks,... - 44.1779

GETTING READY 1. Into a food processor add in the flour, baking powder and 1/2 teaspoon salt whizzing in the unsalted butter and egg yolk to make crumbs. 2. Slowly add in the water, a tablespoonful at a time, such that the mixture comes together as dough.... - 45.2173

Heat 5 tablespoons of the olive oil over moderate heat in a broad, heavy-bottomed pot large enough to accommodate all the chicken. Add the chicken and brown on all sides. Add the sherry, garlic, and herbs. Cook over high heat for 5 minutes. Add the chicken... - 44.2778

GETTING READY 1. If using dry mushrooms, soak then in water till them swell up to twice their size. 2. If using fresh mushrooms, dry and trim the stalks 3. Slice and set aside till required 4. Tie the spring onions in a bundle 5. In a large pan of boiling... - 46.545

GETTING READY 1. Preheat oven to 350 degrees. 2. In a glass dish, put together all the marinade ingredients and mix thoroughly. 3. Toss in the beef tenderloin to coat thoroughly. 4. Cover the dish and marinate for at least 4 hours and preferably overnight in... - 47.3494

1. marinate the pork: Put the pork in a large bowl. Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil. Cover and refrigerate overnight. 2. Pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice... - 38.4124

Cut the rabbit into 12 pieces. Pat dry with a cloth. Shake each piece in a bag with the 3 tbsp flour. Melt the 1/4 cup butter and brown the rabbit pieces on all sides over medium heat. Prepare the cooking containers. You will need a large pot, a rack to fit... - 43.373

Saute onion, carrot, celery and ham in margarine. Add tomatoes (including liquid), peppercorns, bay, cloves, thyme and parsley. Cover and cook slowly 1 1/2 hours. Strain liquid through cheese cloth and add chickweed to liquid. Discard spent vegetables, ham... - 35.3211

Simmer ham, beef, water and onions in Dutch oven 4 hours over medium low heat, covered. Uncover and simmer 2 hours longer. Discard bones and cube meat. Add tomatoes, tomato paste, sugar, salt, pepper and thyme to meat stock. Simmer 10 minutes. Add remaining... - 33.2605

Heat oil in Dutch oven. Saute garlic and onions until golden. Remove onions and set aside. Add pheasant and brown on all sides. Remove pheasant and set aside. Drain all but 2 Tbsp.oil from Dutch oven. Stir flour into oil until smooth. Gradually stir in... - 39.1641

Soak grouse in salted water overnight. Sprinkle grouse with salt and garlic powder. In Dutch oven, brown grouse well in margarine. Remove grouse, then add onions to margarine and brown lightly. Return grouse along with tomatoes, tomato paste, wine, water,... - 34.403

MAKING 1. Take a large skillet or 2 skillets of about 10 inches each and divide the ingredients equally amongst two of them. 2. Add butter; melt it and brown chicken in it. Remove the browned chickens and set them aside. 3. Stir in mushrooms and sauté... - 41.9995

Melt the butter and gently saute the sliced onion, garlic, apple and thyme. Stir in the curry powder and flour. Cook for 2 to 3 minutes; gradually add stock and cook for a further 3 to 4 minutes. Just before serving, stir in the cream. Serve with hot French... - 38.6212

MAKING 1) In a saucepan, add bacon to cook until crisp. 2) Remove the bacon from saucepan and crumble. 3) Discard the dripping by reserving 1 tablespoon. 4) Add onion and thyme into the dripping. 5) Cook the onion until it is tender. 6) Stir in soup and... - 41.4791

Thaw pastry. Preheat the oven to 425°. Trim meat of all fat, then tie into a neat shape with fine string. Make tiny slits in meat with tip of a sharp knife and insert slivers of peeled garlic. Spread butter over beef, season and sprinkle with half the... - 40.1264

GETTING READY 1) In a saucepan, add all the ingredients to combine. MAKING 2) Place the saucepan on medium heat. 3) Heat up the soup by stirring frequently. SERVING 4) Pour the hot soup in individual cups or mugs to serve at once. - 35.4396

MAKING 1) In a large saucepan, add oil and heat up over moderate heat. 2) Add the ham hocks, onions and garlic. 3) Cook by frequent stirring for 10 minutes, or until the onions are golden. 4) In a square of cheesecloth, tie the peppercorns, hot peppers,... - 46.6842

In 3- to 5-qt casserole combine ribs, water, onion and thyme; cover. Microwave at High 5 minutes. Reduce power to 50% (Medium). Microwave 45 minutes to 1 1/4 hours, or until ribs are tender, rearranging 2 or 3 times during cooking. Let stand, covered, 5 to 10... - 49.1137

GETTING READY 1. Thaw the frozen cake. 2. Wash and halve cherry tomatoes. Add to greens in bowl; refrigerate. 3. Combine ground beef, salt, allspice, 1/4 teaspoon of the thyme and the pepper and mix well. 4. Shape beef mixture into a 5-inch square, and cut... - 39.6853

GETTING READY 1. Prepare the leeks by removing the roots and slicing them lengthwise 2. Remove the outer two or three leaves and discard them. 3. Cut into strips 7.5 cm / 3 in long x 1 cm / 1/2 in wide, Wash them 4. Tip these strips into 2 liters/ 3 1/2 pt... - 44.9154

GETTING READY 1. Preheat the oven to 200° C / 400° F / Gas Mark 6. 2. In a large ovenproof dish, tip in the tomatoes, mirepoix, garlic, herbs and dried cepes. 3. Place the dish in the preheated oven at 200° C / 400° F / Gas Mark and brown the vegetables... - 46.2893

Grease 9" x 13" casserole. Mix together soup, water, curry and wild rice. Place in dish and cover with chicken pieces. Sprinkle with onion soup mix. Cover with foil. Bake 2 hours at 350°F. No peeking! - 35.3958

GETTING READY 1) Wash rocket and leave in a bowl of ice-cold water for about 30 minutes. 2) Drain and dry with a kitchen towel. MAKING 3) In a salad bowl, place the olives and rocket leaves and chill. 4) About 5 minutes before serving, sprinkle dressing over... - 32.2741

GETTING READY 1. In a small casserole, tip in the girolles, shallot, chives, and chicken stock 2. Bring the casserole to a boil 3. Simmer for one hour MAKING 4. Cool the mixture 5. Pass the mixture through a sieve and collect the liquid in a glass bowl 6.... - 39.6763

GETTING READY 1) Preheat oven to 350°F. 2) Clean and wash the hens. Pat dry the hens with paper towels. MAKING 3) To prepare the stuffing, cook rice in a saucepan, until it is slightly firm. 4) Drain the rice on a colander. 5) In a skillet, add margarine... - 42.1931

MAKING 1) In a saucepan, add butter to melt on heat. 2) Add mushrooms to brown by adding thyme. 3) Pour in soup and water. 4) Stir well. 5) Heat up the mixture. SERVING 6) Serve the soup in individual bowl by garnishing with fresh thyme, if desired. - 37.4152

MAKING 1) Into a shallow glass dish, place the roast 2) Into a bowl, combine the vinegar, oil, chili powder, thyme leaf, salt, thyme and bay leaf and marinate the beef 3) Refrigerate the meat for 4 hours 4) Drain of the excess marinade 5) Into a large frying... - 41.3368