epub |eng | 2015-04-13 | Author:Deborah Schneider [Schneider, Deborah]

– 3 – MOLE AND ENCHILADA SAUCES Dried chiles are one of the foundations of Mexico’s ancient cuisine. When green chiles are allowed to ripen fully and dry, a whole ...

azw3, epub, mobi |eng | 2011-10-01 | Author:Mark Miller [Miller, Mark]

mobi, epub |eng | 2011-12-27 | Author:Jim Tarantino

SPECIAL INGREDIENTS ANNATTO SEEDS: The coloring agent of Cheddar cheese, annatto seeds, also called achiote seeds, are used in the Caribbean as a bright yellow-orange substitute for saffron, to color ...

epub |eng | 2015-01-10 | Author:Steven Swanson [Swanson, Steven]

Chinese Black Vinegar Made from glutenous rice, wheat, sorghum, millet, or a combination of any of these, Chinese rice vinegar has a rich, complex flavor to go with its dark ...

epub, mobi |eng | 2014-12-26 | Author:Love, Victoria [Love, Victoria]

Directions Take the chicken and toss with oyster sauce in bowl. Take cornstarch and blend with three tbsp. of cold water in separate bowl. Put both of the bowls near ...

mobi | | | Author:Raymond A. Sokolov

mobi, epub, pdf |eng | 2014-10-21 | Author:Micol Negrin

Umbria Landlocked, Umbria is one of Italy’s greenest regions. In fact, Italians refer to it as “the Green Heart of Italy,” a name that should hint at its verdant hills ...

epub |eng | | Author:Lucy Vaserfirer

SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled * * * GRILLED CHICKEN BREASTS FOR 4 ...

epub |eng | 0101-01-01 | Author:Jennifer Chandler

caper remoulade ¼ cup mayonnaise ¼ cup sour cream 2 tablespoons freshly squeezed lemon juice 4 tablespoons capers, drained and rinsed Kosher salt and freshly ground pepper In a small ...

epub, mobi |eng | 2012-12-05 | Author:Sisson, Mark [Sisson, Mark]

berry-coconut sauce Ripe berries and creamy coconut milk are meant to be together, as this simple but delicious sauce proves. Makes 1 cup (250 ml), serves 8 Time in the ...

epub, azw3, pdf |eng | 2013-05-13 | Author:Robb Walsh [Walsh, Robb]

FERMENTED PEPPER SAUCES Fermenting pepper mash and making homemade Tabasco-style pepper sauce at home seemed like a crazy idea when I started this book. After all, pepper sauce is pretty ...

epub |eng | 1997-03-25 | Author:Glenn Andrews

WATERMELON SALSA This is one of the most refreshing of all salsas. It also can be used as a highly unusual fruit salad. 2 cups watermelon in ⅓” cubes ¼ ...

epub |eng | 1980-03-25 | Author:Noel Perrin

It’s Nearly Ready The process works like this. You keep boiling until you almost have an apron. Or if you did get a hydrometer, until you can put it in ...

epub |eng | 1981-03-25 | Author:Joanne Barrett

BARBECUE SAUCE Use this sauce on chicken or spareribs. 1 cup tomato sauce ⅓ cup catsup ¼ cup honey 1 teaspoon soy sauce 2 teaspoons prepared mustard 1 teaspoon molasses ...

epub |eng | 2012-02-29 | Author:Karen Adler [Adler, Karen]

CHIVE-SHALLOT VINAIGRETTE Serve this warm vinaigrette drizzled over a grilled shellfish or seafood salad. It is also a great basting mixture for meats and vegetables. 4 shallots, finely chopped 3 ...