-GARNISH – Apple halves Mandarin orange segments Cut eight 1/2-inch slits in pork roast and insert garlic slivers. In a large bowl, combine orange juice, apricots, cloves and ginger. Place pork roast in marinade. Refrigerate overnight, turning occasionally. Preheat oven to 325F(160C). Remove roast from marinade and place in Dutch oven or heavy saucepan. Reserve […]

RADISH AND CILANTRO RELISH 2 c Radishes; Thinly Sliced 3 tb Orange Juice 2 tb Fresh Cilantro; Snipped Fine 1/4 ts Salt 1/2 c Onion, Chopped, 1 Medium 2 tb Lime Juice 2 tb Vegetable Oil 1/4 ts Pepper; Freshly Ground * Pork Chops should be about 1/2-inch thick. Prepare Radish and Cilantro Relish and […]

Brown the meat and garlic slowly in one tablespoon of oil. Then add tomato sauce, chicken broth, and salt and simmer for an hour. Heat the five tablespoons of oil, in a frying pan, over low heat and then add the chili powder, cumin, and flour and fry these for five minutes with plenty of […]

Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, […]

Stuff garlic into roast. Pat flour, salt, pepper on roast, coating well all over. Place roast in pan and bake for 1 hr. at 425 F. Mix up au jus gravy mix according to directions, pour over roast. Arrange peeled and prepared vegetables around roast, and bake additional 1 1/2 to 2 hrs.

Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. […]

Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes. Add the leeks or courgette and cook for 7 minutes stirring frequently. Add the rice and stir a couple of times until it is coated with oil. Stir in the stock a ladle full at a time […]

TEMPERATURE: 350 F. DEEP FAT 1. USE 25 LB FROZEN, BREADED, SCALLOPS. 2. FRY IN DEEP FAT 6 MINUTES OR UNTIL GOLDEN BROWN. 3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVING SIZE: 7 TO 9 SCALLOPS

In a large bowl, combine all ingredients until dough forms a ball. Turn dough out onto a floured surface & knead till smooth & pliable like bread dough, dry but not cracking. Place dough in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape & cook dough as desired.

+++++ ++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2″ cubes. Drain & rinse canned bean curd; cut into 1/2″ cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a […]