Regional & International
epub |eng | 2015-07-24 | Author:Cynthia Graubert
1 cup all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 1 ¼ cups granulated sugar ¼ cup plus 2 tablespoons unsweetened cocoa ½ cup milk ⅓ cup vegetable oil ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 2014-10-21 | Author:Barbara Feldman Morse [Morse, Barbara Feldman]
“There’s no metaphysics on earth like chocolates.” —FERANDO PESSOA ALTHOUGH THE WORD PARFAIT MAY INSPIRE MOST PEOPLE TO THINK OF FRUIT AND GRANOLA, in my world it means layer upon ...
( Category:
Baking
March 18,2018 )
epub |eng | 2016-10-20 | Author:The Editors of Southern Living
INGREDIENTS 3 (1-oz.) unsweetened chocolate baking squares 1/4 cup unsalted butter 1/2 cup sifted all-purpose flour 1/8 tsp. table salt 1/8 tsp. baking powder 2 large eggs 1 cup firmly ...
( Category:
Baking
March 18,2018 )
epub |eng | | Author:Brooke McLay & Launie Kettler
PER SERVING: Calories: 405 | Fat: 12g | Protein: 38g | Sodium: 364mg | Fiber: 6g | Carbohydrates: 32g | Sugar: 6g Shrimp Risotto Shrimp-flavored broth gives this risotto a ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 2018-03-18 | Author:Laura Arnold
RED BEANS AND RICE Imagine tender beans, packed with flavor, served over rice in almost no time! Add your favorite sausage or chicken to this dish to make a complete ...
( Category:
Quick & Easy
March 18,2018 )
epub |eng | 2017-11-24 | Author:Anthony Boundy [Boundy, Anthony]
Instructions: 1. Remove the skin from the chicken. 2. Cut or hand-shred the chicken meat into bite-sized sizes and place in a bowl. 3. Heat an adequate amount of oil ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 2017-08-01 | Author:Pratibha Karan
Mutton Biryani (Kerala) This is a slow-fire mutton biryani inspired by the Mughal process of dum cooking. The use of the local kaima rice is much recommended. The pinkish and ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 2017-03-18 | Author:John Baxter
CHAPTER 18 COMFORT FOOD Henri Matisse’s codfish paste and devil’s potatoes Jacqueline Duhême was barely 20 when she went to work as assistant to the painter Henri Matisse in 1947. ...
( Category:
Europe
March 18,2018 )
epub |eng | 2017-03-18 | Author:Tricia Cohen; Lisa Graves
DIRECTIONS Preheat oven to 350 degrees. Prepare a mini muffin pan by greasing it with extra butter, followed by a dusting of flour. Tap the pan upside down to remove ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 2017-10-04 | Author:Chantal Lascaris
2–3 baby brinjals or 1 large brinjal, sliced into rounds olive oil for frying 500– 600g yellowtail fillets (or any other firm white fish) 2–4 Tbsp ground sumac salt and ...
( Category:
Nutrition
March 18,2018 )
epub |eng | 2011-03-18 | Author:Hardie Grant Books
Combine the umeboshi paste, tofu and shiso in a bowl. Line a teacup with plastic wrap, making sure it hangs over the side. Brush the plastic wrap with water. Gently ...
( Category:
Regional & International
March 18,2018 )
epub |eng | | Author:Joanne Weir
10 cloves garlic, peeled 2 tablespoons olive oil 1 frying chicken (4 pounds), cut into 6 pieces Salt and freshly ground black pepper 3 cups dry red wine (Cabernet Sauvignon, ...
( Category:
Regional & International
March 18,2018 )
epub |eng | 1996-02-14 | Author:Sharon Butler
Hodgepodge of Goose 1 goose, cut into pieces 4 medium onions, minced 2 cups each beef stock and red wine 2 tbsp minced parsley 2 tsp each (less if dried) ...
( Category:
Cooking Education & Reference
March 18,2018 )
epub |eng | 2016-10-20 | Author:Morgan Murphy
Dash of absinthe Dash of Peychaud’s aromatic cocktail bitters (more if you prefer a sweeter cocktail) Dash of Angostura bitters 2 Tbsp. Simple Syrup ¼ cup rye whiskey Lemon rind ...
( Category:
Regional & International
March 18,2018 )
epub |eng | | Author:Michael Zee
FOR THE SAMBAL CHILLI SAUCE 150g fresh red chilli peppers, not bird’s-eye or scotch bonnet (unless you’re a sadist) 50ml oil 1 bulb garlic, roughly 15 cloves, minced 1 tbsp ...
( Category:
Main Courses & Side Dishes
March 18,2018 )
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