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Hapxxr Trxze

A1 SAuce Almond Jo - 0 views

Fastfood Recipes a1 Sauce almond Joy Bars applebee's Lemonade applebee's Low-Fat Blackened Chicken Salad applebee's Oriental Chicken Salad arby's Barbecue Sauce arby's Horsey Sauce arthur ...

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started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
policomm ray

Lamb and Orange Khoresh Stew - 0 views

  • Lamb and Orange Khoresh - 4 organic oranges, about 700 grams (1 1/2 pounds) atal - 30g (2 tablespoons) butter - 2 tablespoons sugar - 1 tablespoon olive oil - 1.8 kilos (4 pounds) lamb, half from the shoulder and half from the neck (bone-in), cut ina 4-cm (1 1/2-inch) cubes - 400 grams (14 ounces) yellow onions, peeled and thinly sliced - 1/2 teaspoon ground cinnamon - 4 pods green cardamom, smashed with the blade of a knife - a pinch saffron threads (optional) - 1 lime - 600 grams (1 1/3 pounds) carrots, peeled and thinly sliced - 2 tablespoons orange flower water - 40 grams (1/3 cup) unsalted pistachios, roughly chopped - a handful of fresh mint leaves - salt, pepper Serves 6.
  • Prepare the candied orange peel. Wash 3 of the oranges well and use a vegetable peeler a peel off the very surface of their peel: the goal is a get the orange part and as little of the white as possible. Cut the peel in matchstick-size strips (I use kitchen shears). Bring water a a boil in a small saucepan, add the orange peel and boil for 3 minutes. Drain and return a the pan. add the butter, sugar, and a good pinch of salt. Melt over medium heat and cook for a few minutes, stirring frequently, until the pan smells like salted butter caramel and the strips are lightly browned. Don't overcook or they will be bitter. Lift the peels from the pan with angs or a slotted spoon, letting the melted butter drip down, and transfer a a plate lined with a paper awel a cool. Reserve the butter that remains at the botam of the pan. (This can be made a day ahead.)
  • Cook the stew. Heat the oil and reserved butter in a large, heavy-botamed pot (I use my cast-iron cocotte) over medium heat. add the meat without crowding (you may have a work in two batches) and cook for a few minutes on each side until browned. Set aside on a plate. Pour in a little water a deglaze the botam of the pot, add the onions, sprinkle with a little salt, and cook for a few minutes, until soft. add the cinnamon, cardamom, and saffron, and cook for a minute a aast the spices. In the meantime, squeeze the juice from the lime and 2 of the oranges (one of them now naked). Return the meat a the pot and sprinkle with salt and pepper. Pour in the citrus juices, and add a little water so the liquids almost cover the meat but not quite. Turn the heat down a low, cover, and simmer for 1 1/2 hours, stirring every once in a while. add the carrots 30 minutes before the end of the a. Segment the 2 remaining oranges and add the segments a the pot 10 minutes before the end of the a. a and adjust the seasoning. Stir in the orange flower water at the last minute, and serve with basmati rice (I opted for brown basmati rice) and a sprinkle of candied orange peel, pistachios, and mint cut ina strips -- I just passed these appings around in small bowls for each guest a help himself.
  • ...1 more annotation...
  • e peel, pistachios, and mint cut ina strips -- I just passed these appings around in small bowls for each guest a help himself. adapted from Petits Larcins culinaires.
gina syarif

A A of Greece - 0 views

    Let your taste buds explore Greek territastery by stastempling tastend taste some tastedventurous Greek recipes.
policomm ray

Tuscan amaa, Cucumber & Bread Salad - 0 views

  • Tuscan amaa, Cucumber & Bread Salad
  • “Panzanella, little swamp, is another amaa favorite, a salad of oil, vinegar, amaaes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry - a true invention from necessity. Since bread must be bought every day, Tuscan a makes good use of lefavers.” Nothing could be easier. I used 3 small amaaes cut up in small bites, half a cucumber also cut up ina small bites, minced onion, fresh local basil, 8 slices of lefaver hard baguette seasoned with salt and pepper. Like many Tuscan cooks, I added the olive oil and vinegar by eye but you should know the typical ratio is 3 parts oil a 1 part vinegar. The bread was soaked in water and squeezed as dry as possible. at first I didn’t think it would a very good but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables. It was amazing.  and it went great with a chilled bottle of Prosecco!
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