Ingredients 1 can (13 1/2 oz) crushed pineapple in its natural juice 1 pkg. unflavored gelatin 2 eggs 1/3 cup sugar 1/2 cup whipping cream Sliced pineapple, and mint or lemon leaves for garnish Directions Mix half the pineapple wiht the gelatin in a small saucepan. Let stand 2 minutes. Separate the eggs. Combine the yolks with the pineapple and the gelatin. Stir until blended. Cook over moderately high heat until mixture just comes to a boil. Remove from heat. Cool. Ad remaining pineapple to mixture. Whip egg whites until frothy. ...

Ingredients 1 medium onion, minced 1 clove garlic, minced 2 Tbs. butter or margarine 1 can (8 oz.) stewed tomatoes, mashed 1 can (16 oz.) kidney beans, undrained 2 Tbs. hot chili sauce or more - to taste 1 cup shredded sharp Cheddar cheese Salt to taste Hot cooked rice Directions In saucepan saute onion and garlic in butter until onion is tender. Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes. Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add ...

For tender lamb chops, full of flavor, give them this easy but delectable treatment. Braise them with aromatic tarragon leaves and add to the succulence with a lemony herbed sauce. Sauce: 1/2 cup beef or chicken broth 1 Tbsp. lemon juice 1 tsp. dried tarragon leaves Instructions 1. Wipe the lamb chops with damp paper toweling. 2. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chopps wiht tarragon and black pepper. 3. Cover and cook over ...

Ingredients 1 1/2 lbs. frozen cod, perch, sole or walleye fillets 2 Tbsp. each oil and butter or margarine 1 1/2 cups sliced onions 2 cloves garlic, minced or pressed 1 can (1 lb. 12 oz.) Italian plum tomatoes 1 cup dry white wine or chicken broth 1 cup water 2 Tbsp chopped parsley 1 1/2 tsp. each dried basil leaves and salt 1/2 tsp. dried oregano leaves 1 lb. shelled, uncooked shrimp, fresh or frozen, thawed 1 can (8 oz.) minced clams, undrained 5 to 6 cups cooked white, brown or wild ...

Ingredients 1 medium Chicken (for roasting) 90 mililiters Water (for roasting) -- MARINADE -- 85 grams Yoghurt plain 1 tablespoon Lemon juice 1 tablespoon Garlic puree 1 tablespoon Ginger puree 1 teaspoon Chili powder 1 teaspoon Salt Instructions Skin the chicken, and remove the parson's nose, wing tips and leg tips. Using a sharp knife, make short, deep cuts all over the chicken. Combine all the marinade ingredients, and mix well. Rub the marinade all over the chicken, making sure to work it well into the incisions. Save the remaining marinade. Place the chicken in ...