COOKING FOR TWO PEOPLE RECIPES : TWO PEOPLE RECIPES

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Cooking For Two People Recipes


cooking for two people recipes
    two people
  • Two People is a 1973 American drama film produced and directed by Robert Wise. The screenplay by Richard De Roy focuses on the brief relationship shared by a Vietnam War deserter and a fashion model.
  • "Two People" was a hit single released by Grammy Award winning american R&B singer Tina Turner in 1986 on her Break Every Rule album.
    cooking
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The practice or skill of preparing food
  • (cook) someone who cooks food
    recipes
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • Something which is likely to lead to a particular outcome
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • A medical prescription
  • (recipe) directions for making something
  • (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

Mole RECIPE
Mole RECIPE
Chicken Mole with Sweet Corn Tamales Recipe Serves 10 people Ingredients For the Chicken Mole 5 young chickens About 12 cups of chicken stock 5 chipotle chiles 10 ancho chiles ? cup raisins 1 large red bell pepper, roasted, skin removed 1 cup sesame seeds 3 cups vegetable oil ? of a baguette, sliced ? cup peanuts, toasted ? cup almonds, toasted 4 ounces dark chocolate, melted 1 stick of Mexican cinnamon, toasted 3 tomatoes 6 cloves garlic 6 tomatillos 1” ginger, chopped 1 onion, quartered 4 ounces piloncillo (jaggery, palm sugar, or brown sugar can be substituted) For the Sweet Corn Tamales (Uchepos) 1 ? cups of milk 1 ? cups of sugar 2 teaspoons salt pinch of nutmeg 6 cups corn kernels, fresh or frozen ? cup chicken stock ? cup masa harina (Mexican corn flour) 1 cup lard or butter 25 corn husks, soaked in hot water Special Equipment 2-3 heavy skillets Stainless steel saucepan with fitted lid Blender Large pot for steaming Instructions For the Chicken Mole In a heavy skillet slowly toast the sesame seeds to golden brown and cool. Reserve a little sesame seeds for garnish. Toast the chiles over medium heat in the skillet until they begin to slightly darken. Remove from pan and pour 1 cup of oil in the pan. Fry the toasted chiles in the oil for about 3 minutes over medium heat. Combine the sesame seeds, roasted red pepper and fried chiles in a large bowl. Add a little more oil to the skillet and fry the ginger, garlic, tomatillos, tomatoes, raisins and onion until the tomatoes are charred and the onion is soft and begins to brown. Drain the oil and discard. Combine the tomato/ raisin mixture with the toasted nuts, the baguette and the melted chocolate along with the chiles mixture. Process in a blender with chicken stock and strain. Heat a large stockpot and add 1 ? cups of oil. When hot, fry the strained sauce and simmer. Be careful when adding the sauce to the hot oil. Add the piloncillo to the simmering sauce and adjust the viscosity of the sauce by adding more chicken sauce as needed. The mole should be thin at this stage. It will thicken as it simmers with the chicken. Quarter each chicken and simmer in the sauce until cooked. * we like to cut the chicken into 8 pieces and simmer it in a large stock pot with water until almost cooked. The cooking liquid becomes the chicken stock. Then you only need to simmer chicken in sauce for 10 to 15 minutes. For the Sweet Corn Tamales (Uchepos) Heat the milk nearly to a boil, and then set aside to cool. Process with the corn in a blender and strain into a saucepan. Add chicken stock, sugar, salt and nutmeg and simmer over low heat, stirring constantly for 30 minutes. Whisk in masa harina. Beat the butter or lard with a paddle until soft and fluffy. Mix in the corn mixture and season with salt and pepper. Wrap in corn husks and steam for 45 minutes. To Serve Serve the chicken mole with two sweet corn tamales. Pour some mole sauce over the chicken and garnish with toasted sesame seeds and cilantro.
egg bed
egg bed
a fluffy, boiled and grated potato bed of billowy softness to make fresh gnocci gnocci is a hearty country dish that has been enjoyed by European peasants for centuries. Contrary to popular belief, Gnocchi is not of Italian origin, but from just over the border, in France; it’s Nicoise. The word “gnocchi” is from the old Occitan dialect of Nice inhocs (prononcer ignoc)* * ESCUDIER (Jean-Noel), La veritable cuisine provencale et nicoise, Toulon, Provencia, 1964. Homemade gnocchi is part of my armory of simple recipes from almost nothing. Much like making pasta, except with cooked potatoes. Gnocchi can be frozen after it has been cooked and enjoyed later with a myriad of sauces. Serves two as a meal or four as a side dish 2 large russet Potatoes 1 cup all-purpose Flour 1 large egg 1 pinch Salt sage and pinenut sauce: 3 Tablespoons Butter 2 cloves of Garlic, chopped finely 3 leaves of fresh Sage or 1 tsp of dried Pine nuts, toasted (optional) Salt and pepper to taste Boil the potatoes, remove from water when done and peel while hot. While the potatoes are still warm pass them through a rice mill. If you don’t have a rice mill, you can use a potato masher, vegetable grater or fork, but you really want them to be fluffy and evenly light textured like billowy clouds, and a food mill does that perfectly. Make well in center of potatoes and sprinkle all over with flour. Crack open egg into the well and add a pinch of salt. Using a fork, stir into flour and potatoes. Once the egg is mixed in, bring dough together, kneading gently with floured hands until a ball is formed and the dough is dry to the touch, about 4 minutes. Roll dough into long 3/4-inch diameter dowels Cut dowels into 1-inch long pieces with the backside of a fork. Drop these pieces into boiling water and cook until they float (about 1 minute). Drain well. Meanwhile melt butter in a sauce pan, add garlic and saute until golden about three minutes on medium, add sage and cook for one more minute then combine with cooked gnocchi. Salt and Pepper to taste. Pour into a warmed bowl, and serve. GREEN Gnocchi variation Substitute one potato for 1 pound of fresh spinach or mustard greens: washed thoroughly and then steamed until cooked; drain well; wrap in a clean towel; twist the leaves completely dry; chop finely and add to the milled potato and proceed with above recipe. ORANGE Colored Gnocchi variation Substitute one potato for one cup of squash or homemade pumpkin puree Parsnip Gnocci Substitute one potato for one cup of cooked parsnips

cooking for two people recipes
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