Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. Bake covered for

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the

In a large saute pan, heat the oil until hot but not smoking, add the onion, and cook over medium heat for 2 minutes. Add the apples, cover and continue to cook over medium heat, stirring occasionally, for an additional 8 minutes, or until the apples are a bit soft on the ex

1. Bring a large pan of water to the boil. Trim the green beans, cut in halves or thirds if long. Put the beans into the boiling water and time about five minutes, or until tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels.

Brown sausage and ground beef in a large skillet, stirring until it crumbles; drain well. Cook grits according to package directions; spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine pizza sauce, salt, pepper, and garlic powder. Layer half each of pizza sauc

Slowly stir the semolina into the boiling broth and cook for 1 hour. Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter. Serves 4. From: D SCHWAEBISCH KUCHE by Aeg

Brown meat, gizzards, heart and liver. Add seasonings and vegetables and cook until onions are soft. Mix dressing according to package directions. Add oysters and pecans and cook 2 or 3 minutes. Cool before stuffing turkey. HINT: Dressing mixture (before adding oysters) shou

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15 20 minutes

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6 8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be

In saucepan, combine green beans, onion, water, and 1/2 ts. salt. Cook, covered , 25 min. or until beans are tender; drain. In skillet, cook Beef Frye until crisp. Drain, reserving abt. 3 tbs. drippings. Crumble Beef Frye and set aside. Return reserved drippings to skil

Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.     strongServings: 4

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++

Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies. Blend anyways LA RA HOT    b

1 1/2 c lg or jumbo green olives, : such as ascolane, pitted 1/2 red onion, finely chopped 1/4 c pine nuts 1 clove garlic, thinly sliced 1/2 c extra virgin olive oil, : give or take 1 ounce In a food processor, combine olives, onion, pine nuts and garlic

Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in

Prepare the pepper as following three days before baking. Give pepper in 100 cc apple juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Co

1. Cut the green peppers, onion and tomatoes lengthwise 2. Grind chilli powder, turmeric, dhania powder, coconut and poppy seeds. 3. Heat oil and add vadium 4. When vadium turns brown add onions and fry for 4 minutes. 5. Add tomatoes and fry for 2 minutes. 6. Add green peppe

1. Cut green peppers into slices. Thinly slice onions. Cut carrots into matchstick thin strips.&20; 2. In 8 quart Dutch oven over medium high heat, in hot salad oil, cook green peppers, onions, carrots, salt, basil, and black pepper, stirring, until vegetables are tender c

Combine lettuce, tomato, broccoli, mushrooms, carrots, scallion and walnuts in a large salad bowl. Toss to distribute evenly. Pour Spicy Vinaigrette Dressing over. Prep. time: 30 minutes Source: More Cajun Cooking : Modern Publishing   &nbs

BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles, place in a food processor and puree. Strain into a bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt. Chi

BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles, place in a food processor and puree. Strain into a bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt. Chi

*I coarsely chopped some I d frozen, and processed in a mini Cuisinart. Took about 3 pieces. Combine and mix all ingredients together thoroughly. Best if made at least 30 minutes in advance, to allow flavors to blend. Yield: 2/3 cup. Note: This stuff is de

Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & bast

Place bratwursts, beer, onion, peppercorns, and cloves in a 3 quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf style musta

1/4 c milk 1/4 c dry sherry 1/4 ts Worchestershire sauce 8 sl white bread : or whole wheat bread 4 sl Cheddar cheese thickly : sliced : or Monterey jack cheese In a shallow bowl, combine eggs, milk, sherry and Worcestershire. Assemble 4 cheese s

1. Light a medium hot fire in a BBQ grill. Pound the chicken breasts slightly to flatten evenly. Season lightly with salt and pepper. finely dice the red pepper. 2. In a medium bowl, stir together the pinepple with its juice, / cup sliced green onions, the red pepper and the

8 sl pork loin 1 ounce each 8 sl ham, 1 ounce each 12 dill 8 sl Swiss cheese 4 sandwich rolls : Dijon mustard to taste : pickle chips Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham , pork, a

Prepare Basic Polenta: 1. Bring the water and salt to a boil in a heavy saucepan. Lower the heat so the water is just simmering. 2. Pour the cornmeal in a slow and steady stream into the water. Stir constantly until all the cornmeal is absorbed, about 3 minutes/ 3.

Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours. Heat oil in heavy (or non stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes,

Stir grits slowly into boiling salted water in heavy saucepan. Return to boil; reduce heat and cover. Cook slowly for 25 to 30 min., stirring occasionally. Serve with butter as side dish for breakfast as an accompaniment to smothered liver. (If served with liver, prepare wit

* Look for the small green tomatillos with papery husks in some supermarkets and Latino grocery stores. If unavailable, substitute small Roma tomatoes and add more lime juice to taste. Mix cabbage with vinegar and 3 tablespoons water. Add salt and pepper to taste. Cover

In a medium bowl, combine apricots, pineapple, avocado and red pepper. Sprinkle with lime juice and cilantro; toss and chill. Grill trout on oiled grate for 2 minutes. Turn trout and grill for 2 more minutes, or until trout turns opaque. Top with apricot salsa and serve imme

Grilled Red Peppers: Select sufficient number of red peppers to serve 6 as appetizers. Cut peppers into quarters and broil until skin blackens. Place peppers in a plastic bag and let cool for 15 minutes. Skin will peel right off. Slice and preserve in oil for up to 3 weeks.

1. Peel shrimp (leave on tail section, if desired), devein, and rinse. Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp.&20; 2. Push a slender skewer through the pancetta and shrimp just above the shrimp s tail and out through the pance

In food processor or blender, combine garlic, jalapeno pepper, cilantro, salt, pepper, lime juice and oil; process until smooth. Pour over shrimp in shallow dish, marinate 1 hour. Cook marinated shrimp over hot grill, approximately 2 minutes on each side, until shrimp is sli

In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to soften. Stir in salad oil, beer, salt and fennel seeds. With a heavy duty mixer or wooden spoon, beat in 3 1/2 c. flour until dough is elastic (about 5 minutes). On a board or pastry cloth, spre

In a large bowl, sprinkle yeast over warm water; let stand for about 5 minutes to soften. Stir in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 cup of flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough. Tur

Cut the bacon into 3/4 inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As

greens [chopped parsley and/or chives] seasonings (pepper, paprika, marjoram) Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling wat