by Chef K.T. Murphy Eating Healthy Now, Affects your Future: Think of your health as the amount of money in your bank account. Just as you’d like...
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Arugula, Fig & Blue Cheese Salad.
Arugula, Fig & Blue Cheese Salad recipe: 2 cups torn red leaf lettuce 1 1/4 cups fresh figs, quartered 1 cup trimmed arugula 2 tablespoons fresh...
California Style Scallop Salad.
Instructions 1: Coat a medium nonstick skillet with cooking spray and warm over medium-high heat. 2:. Saute scallops until just opaque, about 3...
Japanese Eggs.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and...
Russian Stewed Brains.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let...
Russian Stewed Chicken.
Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower,...
Russian Beet Soup.
Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg;...
Hungarian Beef Stew
To prepare Basic Hungarian Beef Stew, Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and...
Russian Stewed Duck.
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1...
French Spiced Venison.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced,...