The mystery beckons. Clues appear then contradict each other and often themselves. Somewhere beneath the sands of Saudi Arabia's Eastern Province lie the remains of the fabled city of Gerrha. For Rami Kamal, determining their location has been both a dream and source of intellectual stimulation for several years.
Nassi Goreng (Indonesian Baked Rice)
Herb and Honey Sauce for Chicken
Effie's Coffee Can Bread
Texas Chili - Al Hasa Cookbook - 1976
George Warren Blakslee was born July 1921 in Pennsylvania and earned a BA in geology from Penn State University. In 1943, he entered the Army Air Corps and was commission bombardier in 1944. After getting his wings, George's first assignment was to train two squadrons of Chinese cadets at Kirkland Air Base, Albuquerque, New Mexico. Later, he trained for combat in B-17's and B-29's.
Dhahran Women's Group, Family Favorites - Volume 1, 1987
Delicious Arab Rice made with meat such as lamb, chicken or fish. In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little. Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.
Marinate meat with spice powders, salt, pepper and vinegar. Sauté onions, garlic and ginger in shortening. When tender, add tomatoes and cook for a few minutes.
Combine flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup mixture with yams and cranberries. Place in buttered casserole dish.
Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly. Add beef brisket or tongue weighing no more than 3-1/2 to 4 pounds. Place in refrigerator, covered for 2 to 2 1/2 weeks. When ready to cook, place meat in cold water. Boil until tender, adding more of the brine seasoning if flavor is lost in cold water (about 1 cup).
Stir-fry broccoli, cauliflower, mushrooms and the Birds Eye vegetables until the desired crispness. Add the meat back into the wok and cook until the meat is warm again.
Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon salt. Push meat to one section. Add onions; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender.
In Dutch oven, over medium heat, heat margarine until bubbly. Stir in flour and cook for 1 minute. Stir in beef broth, tomato paste, wine and vinegar; bring to a boil over high heat, stirring frequently, until sauce is thick.
Using a large frying pan or wok, quickly sauté mushrooms in 1 teaspoon butter with the garlic, stirring constantly, until just thoroughly heated. Turn out onto a serving plate. Dip the meat in a mixture of corn flour, salt and pepper and stir-fry in the remaining butter, doing half the meat at a time, until just brown on both sides.
Mike a slit horizontally through pork chops to the bone. Combine bread crumbs, 1/2 teaspoon salt, pepper, poultry seasoning, onion, celery and margarine with small amount of additional milk to moisten.
Heat butter in a pan and fry onions until light brown. Add garlic and fry for a few seconds, then add the coriander, garam masala and chili powder. Stir-fry for a few seconds.