MAKING 1) Dredge the fish with salt and place it in a broiler pan. 2) In a bowl, mix together bouillon, vinegar, parsley, garlic and oregano. 3) Gently stream the bouillon mixture on top of the fish. 4) Cover the pan and place it in refrigerator for 2 hours, ..

GETTING READY 1)In a medium saucepan, add vinegar, sugar, 1 1/3 cups of water, green pepper, boullion cubes and pineapple chunks. Simmer on low heat for 10 minutes. 2)In a small bowl, mix together soysauce, cornstarch and water. 3)Clean and rinse the fish. ..

MAKING 1) Heat 1 teaspoon of oil in a 1-quart saucepan. 2) Add the garlic and onion and sauté till the onion is tender. 3) Add the green pepper and sauté for another 3 minutes. 4) Add the tomatoes along with the wine, olives and reserved liquid. Cover ..

Make sauce. Melt lard in small skillet over moderate heat. Add onion; cook 3 minutes. Add garlic; cook until onion is lightly browned. Add salt, pepper, tomatoes, and Tabasco; cover. Simmer 15 minutes; keep warm while cooking fish. Stir in sherry and parsley ..

Wipe the fish, cut into portions and arrange in a buttered shallow heatproof dish. Heat the oil and over gentle heat fry the onion and celery until soft but uncoloured, about 5 minutes. De-seed the tomatoes and add the chopped flesh to the pan with the wine ..

Thaw fish, if frozen. In small saucepan heat margarine or butter, lemon juice, mustard, and basil over low heat until melted. Brush both sides of steaks with mustard mixture. Grill fish steaks on the greased rack of an uncovered grill directly over medium ..

Cut Halibut in serving pieces. Arrange in (8 x 8-inch) baking dish. Set aside. Prepare Sweet-Sour Sauce, using juice from crushed pineapple and pineapple rings. Reserve 1/2 cup sauce. Combine remaining 1/2 cup Sweet-Sour Sauce, crushed pineapple, bread ..

Heat a large skillet coated with olive-oil cooking spray over medium heat. Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender. If the pan gets dry, add a little of the broth, 1 tablespoon at a ..

If fish pieces are large, cut into serving pieces. Arrange fish in ungreased square baking dish, 8 x 8 x 2 inches; sprinkle with salt, paprika and pepper. Top with green pepper rings and tomato and onion slices. Mix lemon juice, oil and garlic; pour over ..

Baked Fish Spanish Style has a different taste. The leamon juice gives the Baked Fish Spanish Style a exhilarating

Prepare rice mix according to package directions. Meanwhile, in large skillet brown half the meat at a time in hot oil. Return all meat to pan. Add pepper. In screw-top jar mix catsup, cornstarch, sugar, 1 cup cold water, and 1 teaspoon salt. Shake to blend; ..

Thaw fish, if frozen. In a small mixing bowl combine margarine, basil, and lemon juice; beat till fluffy. Set aside. Lightly grease cooking grill. Place fish steaks on the cooking grill. Grill 10 to 12 minutes or till fish flakes when tested with a fork, ..

GETTING READY 1) Preheat the oven to 350°F before baking. 2) In a shallow baking dish, mix together vinegar, olive oil, garlic, cilantro, and black pepper for the marinade. 3) Mix in flank steak and toss it to coat well. 4) Marinate the steak in the covered ..

Preheat oven to 375° F. Place fish in an oiled 12-x 8-x 2-inch baking pan. In a small saucepan heat olive oil until hot. Add garlic. Saute for 1 minute. Remove from heat. Stir in bread crumbs, parsley and saffron. Sprinkle over halibut. Bake until fish ..

Thaw fish, if frozen. For sauce, in a small saucepan combine jam, onion, thyme, mustard, and garlic. Bring just to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened. Remove from heat. Cover and ..

In a large shallow dish, combine garlic, salt, 1/2 teaspoon Tabasco, paprika and cloves; stir in oil. Add pork chops. Marinate 8 hours or overnight in refrigerator. Drain marinade into a large skillet; dust chops with flour; brown on both sides in heated ..

Heat olive oil in a large skillet or Dutch oven. Add onion, green pepper, and garlic; cook over medium heat until tender and lightly browned. Remove vegetables with a slotted spoon; set aside.2. Add ground meat to oil remaining in skillet. Cook over medium ..

Thaw fish, if frozen. In a large skillet combine water, wine, green onion, and bay leaf. Bring to boiling. Add fish steaks. Return just to boiling; reduce heat. Simmer, covered, for 8 to 12 minutes or till fish just flakes when tested with a fork. Discard bay ..

Preheat oven to 375° F. Place fish in an oiled 12-x 8-x 2-inch baking pan. In a large skillet heat olive oil until hot. Add onion. Saute for 2 minutes. Stir in tomatoes and olive salad. Bring to a boil. Reduce heat and simmer, uncovered, until sauce is ..

Prepare Lemon-Oregano Sauce and set aside. On each of 4 metal skewers, alternate fish cubes with 4 bay leaves and 4 mushrooms. Brush skewered foods lightly with about 2 tablespoons of the sauce; let stand for 10 minutes. Place skewers on a well-greased grill ..

Thaw fish, if frozen. Arrange fish in a 12x7 1/2 x2-inch baking dish. In small skillet cook onion and garlic in oil till onion is tender but not brown. Stir in cilantro or parsley, salt, and pepper, Spread mixture over fish. Combine orange juice and lemon ..

GETTING READY 1. In a food processor or blender, prepare the sauce by processing all the sauce ingredients until smooth. 2. Transfer the sauce to a saucepan, heat through, and keep warm. 3. Preheat grill or broiler for steaks. 4. Quarter the chorizo by ..

Chef Patrico Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New York City makes traditional "tampiquena". The secret is in the marinade. For very flavorful steak, Patricio recommends marinading for 24 hours. If you are short on time, 1 ..

In a small skillet combine water and lemon juice. Bring to boiling. Add salmon or halibut steak to skillet. Reduce heat and simmer, covered, for 6 to 8 minutes or till fish flakes easily when tested with a fork. Meanwhile, place frozen green beans in a ..

Combine oil, garlic, white wine and lemon juice in blender. Add basil, Parmesan cheese and mustard and blend until smooth. Preheat oven for broiling. Put one-fourth of basil sauce in bottom of 9-inch oven-safe dish. Arrange steaks on sauce and pour remaining ..

Combine oil, garlic, white wine and lemon juice in blender. Add basil, Parmesan cheese and mustard and blend until smooth. Preheat oven for broiling. Put one-fourth of basil sauce in bottom of 9-inch oven-safe dish. Arrange steaks on sauce and pour remaining ..

Thaw fish, if frozen. Cut fish into 6 serving-size portions. Arrange fish in single layer in greased shallow baking pan, turning under any thin edges of fillets so fish is a uniform thickness. For topping: In small bowl combine cream cheese, mayonnaise, milk, ..

To make these braised meats, first heat 4 tablespoons of the oil in a large frying pan. Cut steak and kidney into 1-inch cubes; coat these in a mixture of the flour, salt and pepper. Brown in the hot oil on all sides. Lift out meat and set aside. Add ..

To make these braised meats, first heat 4 tablespoons of the oil in a large frying pan. Cut steak and kidney into 1-inch cubes; coat these in a mixture of the flour, salt and pepper. Brown in the hot oil on all sides. Lift out meat and set aside. Add ..

Cut beef sirloin steak into sixteen to eighteen 1 inch cubes Soak four 12 inch bamboo skewers in water 10 minutes. Combine curry powder, cumin, salt and red pepper; coat beef cubes evenly with seasoning mixture. Cut each onion quarters into 4 ..

Cut fish into serving-size pieces; place in a greased 10 by 15-inch baking pan and set aside. In a wide frying pan over medium heat, melt butter. Add onion and garlic and cook, stirring occasionally, until onion is soft. Stir in carrots, celery, parsley, ..

Thaw fish, if frozen. Cut into 1/2 inch wide strips. Finely shred 1 teaspoon grapefruit peel; set aside. Remove remaining peel; discard. Section grapefruit over a bowl to catch juices. Reserve and chill sections. Drain pineapple juices into grapefruit ..

Cut the meat in 8 serving pieces. Sprinkle both sides with meat tenderizer and prick well with a fork. Refrigerate overnight or cover with waxed paper and leave at room temperature for an hour. Place a serving of meat in the centre of a square of heavy foil ..

ITS A VERY NICE FUSSION OF DIFFERENT CUSINES ( ARABIC , GREEK AND AMERICAN ). EVERY BODY LOVES PITA BUT U ALL WILL LOVE TO EAT A GRILLED PITA BREAD WITH A AROMA OF BURNT BUTTER WITH FUSSION OF PITA , AND A DIP ITSELF ONLY MADE FOR PITA