Recipes for Rice: Page 5

Ambila Chicken

(1)

1 hr

An Absolutely Perfect Roast Goose!

(2)	4 days or so

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

An Absolutely Perfect Roast Goose!+

(4)

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Anasazi-Tofu Enchiladas

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Andouille Smoked Sausage in Red Gravy

50 min.

Andrea Cassoni's Buckeyes

15 min.

Andy's Murgh Kurma (Chicken Curry)

120 min.

A simple chicken curry.

Andy's Skillet Supper

60 min.

Angel Hair Pasta with Lemon and Garlic

20 min.

Angel Hair Pasta with Pimiento

10 min.

Anise - Fennel

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Anise Chicken

25 min.