Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). Remove from flame and stir boiling […]

1. Season chicken liberally with salt and pepper. 2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. 3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. 4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring […]

* See Recipe 12. ** Break the gingersnaps into small pieces. Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes.

Buy a prime fillet, if possible, and fold under and tie the tail to form a roast of uniform thickness. Melt the butter in a small saucepan. Stir in the tarragon, chervil, and shallots or scallions. Cook over very low heat for a minute or two. Slowly stir in the wine and vinegar and heat […]

1. Season chicken with cinnman, cloves, salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside. 2. Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer. […]

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until […]

Cut beef in 1″ x 1 1/2″ strips. Heat oil and brown onion and garlic. Add all the other ingredients, bring to boil, then reduce heat and simmer 30 minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG substitute eggplant, cut into 1 1/2″ cubes for the potatoes.

Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on […]

Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), truning once. Place tortilla packet on outer edge […]

Brown beef & onion in 3 quart saucepan, drain. Stir in chili powder. Add water; bring to boil. Stir in macaroni, tomatoes & corn. Simmer uncovered, over med heat, 10 minutes, stirring occasionally. Add cheese.