Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly […]

Cut carrots and red pepper into very fine strips. Heat oil in skillet, and saut‚ vegetables for several minutes. Slice green onions lengthwise into thin strips, as well as chicken breasts. In food processor, add all ingredients for dressing and process until smooth. Arrange lettuce leaves on plates (6-8). Top with carrots and red peppers, […]

1. Melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, fruit, 1 t of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about […]

Cut the meat in thin slices along the grain, not across it. Pound the slices until they almost fall apart. Put the meat and all the other ingredients except the Oil in a heavy saucepan. Bring to a boil over high heat, then reduce the heat to medium low and cook, stirring now and then, […]

Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually […]

Wash and de-stem mint leaves. Cut carrot in matchsticks. Shred the cooked chicken meat. In a large bowl, combine chicken with vegetables and mint leaves. Mix dressing ingredients together well. Pour dressing over and let stand 10 minutes before serving. From Doreen Otsuka.

Preparation time = 20 minutes (plus 45 minutes simmering) Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes – drained and chopped. 1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat and “pinch” into small meatballs. 2. Over medium heat in a large skillet or heavy-bottomed saucepan, heat olive oil. […]

Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the ham mixture, and […]

In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 of beef with 3 tbls oil; remove and set aside. Repeat with remaining beef and oil. Leave last barch in pot and add first 2 batches. Add all remaining ingredients. Stir until well blended. Simmer, covered, for 2 hours, stirring […]

-CILANTRO SAUCE- 1 c Cilantro leaves 1/2 c Parsley leaves 2 Limes; juice & zest only 1 Garlic clove; crushed 1 tb Dijon mustard 1 1/4 c Cornichons 1 ts Ground coriander Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold […]