Roast Turkey with Sherri Wine Vinegar Gravy

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Posted by miko at 09/25/2008 15:39 | 0 comments

Preheat oven to 325F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into center of turkey and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in...

Eggplant Rolatine

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Posted by ren_san at 09/15/2008 02:27 | 0 comments

1. Prepare the curd as directed below using the first draining method. Cut into 12 long slices. Heat 1 Tbsp. of the ghee in a large nonstick skillet on medium heat. Pan-fry the curd until golden on both sides. 2. Meanwhile, slice the eggplant into twelve 1/4-inch-thick slices lengthwise. Steam...

Kofte Kebabs (low calorie)

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Posted by Kalina at 07/27/2008 00:55 | 0 comments

1. Mash the garlic into a paste using a mortar and pestle or the flat side of a chef's knife on your cutting board. Combined with the salt. Mix the garlic paste into the lamb along with the onion, parsley, coriander, cumin, allspice, cinnamon, ginger, cayenne pepper and pepper in a mixing...

Wild Rice And Chestnut Stuffing

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

This stuffing is particularly good for a goose. In a 3 quart saucepan, melt 1 Tbsp butter, add apple pieces and cook until softened. Witha slotted spoon, remove the cooked apple to a small bowl and set aside. Add 1 Tbsp butter to the same saucepan; melt butter and add celery, carrot, onion,...

Wild Thyme Pork Chops

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments | Last Voted on 04/13/2008 13:36

Note 1: Original recipe used dry red wine... we didn't have any so we used white zinfandel Note 2: Original recipe also used 2 Tbsp tomato paste ... we chose not to use this so I have left it out of the ingredients but put it into the instructions in. Heat 1 tsp olive oil in skillet over...

Wild Rice And Mushroom Soup <r T>

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Note 1: Original recipe used 1 small onion Note 2: Originally was 12 oz, Or Any fresh like morel, Portobello, oyster, chanterelle clean, slice In a large pot over medium-high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook...

Wild Rice Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also be served as part of brunch with Scrambled...

Wild Hash

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Place the rice blend in a saucepan with 2 cups of the water. Bring to a boil, reduce heat, cover and cook for 45 minutes. Let rest for 10 minutes. Meanwhile, place the remaining water in a large non-stick frying pan. Add the onion, bell pepper, mushrooms and celery. Cook, stirring occasionally,...

White Pizza

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

TOPPING 3/4 lb Mozzarella, shredded 2 tb Olive oil 1/2 c Basil, fresh 1 tb Red Pepper Flakes 1/4 c Parmesan cheese Proof yeast in 1/4 cup warm water with 1 teaspoon sugar. Mix remaining ingredients (except water), add yeast mixture. Then add warm water until the mixture forms...

Vinho De Ahlos

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In large stainless steel or glass bowl combine cubed pork, garlic salt, bay leaves and peppers. Mix well. Pour in wine and vinegar. Cover and refrigerate overnight or up to 3 days, turning meat daily. Remove meat from marinade and pan fry or roast as desired. NOTES : Try not to make the chunks...

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