Cut of tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, rem

Cut off tip of wing. Separate at joint. Place on wire rack in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic and mix well in large bowl. Place chicken in bowl and mix well. Crumble ch

For the marinade combine all, but the oil in the blender..with motor running on low add oil slowly If you don t do this slowly the oil will separate later..put the wings in a gallon size freezer zip lock bag and add marinade..let set overnight...........the recipe for the dry b

Fry wings in oil until crisp and brown. Drain. Melt the butter in a saucepan and add 1 to 5 tablespoons of the hot sauce and the tablespoon of white vinegar. Put wings in large bowl and spoon sauce over and stir well. Spread out on cookie sheet and bake at 375 degrees for 10

16 Chicken wings 1 cup peanut oil 1/4 cup (1 stick) butter, melted 2 to 10 tbs hot sauce Celery sticks Blue cheese dressing Cut wings into 3 sections; discard tips. Fry remaining parts in hot oil in large skillet until golden brown, Approx 8 10 minutes. Drain; place int

Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add sirloin. Mix it all together by hand. Let marinate at least 1 hour, covered and refrigerated. Heat wok to high. Add a little more oil. Add meat mixture to the wok and cook at high until the meat is done. Ser

*Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1 inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green o

Preheat oven to 350 degrees. Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1 1/2 inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side. In a lar

Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger

1) Slice the flank steak across the grain into 1/8" slices, and place in a 1« qt. casserole... Add the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mix the preparation gently but thouroughly... Cover and refrigerate 12 to 24 hours mixing b

Mince garlic and chop onion (finely). Mix all ingredients with the steak strips. Let marinate for 1 hour room temp. or 2 hours refrigerated. Broil until done to your liking. Serve over rice. It says it makes 4 servings, but it s never enough for us. I always double it.

VARIATIONS Use less meat. Substitute ground turkey 1 medium egg for the large PREPARATION (30 minutes) Place the bulgur in a small bowl, add enough cold water to cover and let soak for 10 minutes. Drain through a sieve lined with a piece of cheesecloth. Wrap the chees

Mix the limeade, 1 liter of the 7 Up and the vodka together, mixing well. (Vodka and 7 Up may be adjusted to taste, but the overall mixture should look slushy as opposed to watery .) Add green food coloring if desired. Pour the loose slush into a container, cover, and place

1. Trim fat from beef; cut into 1 inch pieces. 2. In Dutch oven, heat oil over medium high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to

3 1/2 lb beef chuck or shoulder roast : (3 1/2 to 4 lb..) 4 TB olive oil 2 c burgundy wine 2 qt rich beef stock 4 lg stalks of celery cut into 1/2 inch pieces 1 lb carrots peeled and cut : into 1/2 inch pieces 1 md rutabaga peeled and cut :

Cut beef into 1 inch cubes. Heat shortening in 4 quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary.

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs. 2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be ref

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs. 2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat. 3) Combine meatballs with remaining ingredients in dutch oven. (May be ref

Mix all ingredients except Burgundy Sauce and parsley. Shape mixture into 1 inch balls; place in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake uncovered in 400F oven until done, about 10 minutes. Prepare Burgundy Sauce: Mix cornstarch and water in 3 quart sau

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halv

Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 1/2

* You can use Burgundy or any other type of dry red wine in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sa

Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with

2 lg rribeye steak 4 oz good seasons italian : dressing 2 habanero peppers dried 2 TB worcestershire sauce 1 TB red wine vinegar 1 ts pepper 1/4 ts salt Make italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habanero

Form meat into loaf and freeze. When ready to bake, place in a large piece of foil, pour soups over top seal and bake ata 300F. for 4 hours. Taste of Home Ground Beef Collection 1996 Edition     strongServings: 6/strong  b

Prepare stuffing according to package directions with 1 1/4 cups water. Set aside to cool. When cool, stir in the wine. Meanwhile, in a saucepan, cook carrots in small amount of water for 5 minutes. Drain and place in the crockpot. Rinse and dry chicken; stuff with dressing.

1. Put oil in heated skillet. Add pork and cook for 2 minutes. 2. ea Add sugar, shoyu, gourmet powder and cook for 3 minutes. 3. ea Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed. 4. ea Remove and serve. From &quo

COMBINE INGREDIENTS; HEAT UNTIL THICKENED, STIRRING CONSTANTLY. MAKES ABOUT 2 CUPS OF SAUCE. NOTE: USE ON CHICHEN, TUNA OR CHIPPED BEEF     strongServings: 8/strong  

Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature. Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as

Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish. Combine the remaining ingredients to make a jerk paste. Spread the paste over the pork loin, cover and marinate i

1. Place the lamb in a shallow pan. 2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3. Prepare a charc

Melt one tablespoon butter in a large skillet. Add bacon pieces and cook over medium heat until soft. Remove with slotted spoon and set aside. Add onion to pan and cook until soft. Remove to a buttered 4 cup baking dish. Trim liver and cut into serving size pieces. Add to sk

combine cornstarch, salt & paprika. Dredge meat lightly with mixture, reserve rest of mixture. Toss meat cubes with oil in oven proof casserole. Bake uncovered in 450 oven 30 min., Stir once. Add carrots, celery & onion and potatoes. Combine rest of cornstarch, mushr

Cut the cabbage in half and boil for 15 minutes in salted water. Drain, and soak in cold water for 1 minute, then drain well and slice. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely c

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving size portions to enjoy months later. Typed in MMFormat by

Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cu

1 lb ground beef 1/2 c chopped onion 1/2 c cabbage chopped, 1/2 : head 1 c raw rice (regular) 15 oz can tomato sauce 6 oz can tomato paste OR 1 lb can tomato puree 2 c water 1 1/2 ts salt 1/2 ts thyme 1 bay leaf 2 TB brown sugar AN

6 sl bacon, diced 1 onion, halved and thinly : sliced 4 garlic cloves, minced 3 lb cabbage, cored, cut into 1 inch wide strips 1/2 ts sweet paprika 8 c chicken or pork stock 28 oz cn whole, peeled tomatoes 1 c raisins 1 1/2 lb kielbasa, cu

1.Strip the cabbage from the ribs and wash real good. Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely. 2.Heat crisco and saute the chopped onion in it, golden brown. 3.Add the cabbage and the broth cube with br

available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat