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Afghan-Style Catfish Stew (Mahi Laqa) Serve with hot cooked Basmati rice for an authentic meal. 1 large onion, chopped 2 cloves garlic, finely chopped 1/4 cup ghee or vegetable oil 1 cup water 1 (28 ounce) can whole tomatoes, drained and chopped 1/2 . African Groundnut Stew 1 whole fryer chicken, cut into pieces and dusted with flour (remove skin, if desired) Oil for frying 1 (14 ounce) can stewed tomatoes, drained 1 teaspoon salt 1 sweet potato, peeled and cubed 1 large onion, . This is the perfect drin...
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This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas. 1/2 cup minced scallions. 1/4 teaspoon coarsely-ground black pepper. 18 slices toasted whole-wheat bread. 12 ounces crabmeat, picked over well to remove any shells. 12 slices slab bacon, cut in half, cooked crisp and drained. 2 avocados, sliced. Lisa You are truly amazing I dont know how you ctaruped these shots since I was there and pretty sure it was all chaos lol Thank you so much for your talent we will cherish these ph...
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Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat. 12 whole black peppercorns. 6 cloves garlic, peeled. 6 tablespoons olive oil. 2 tablespoons dried oregano. 1 tablespoon red wine vinegar or lime juice. Makes about 1 cup. Write more thats all I have to say Literally it seems as thoughyou releid on the video to make your point You ...
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A Nun's Sigh (Beignet Soufflés) From New Orleans. So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and éclairs. 1 cup sifted all-purpose flour Pinch of salt 1 tablespoon granulated sugar 1 . ABC Sandwich This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas. 1 cup mayonnaise 1/2 cup minced scallions 2 tablespoons brandy 1/4 teaspoon coarsely-ground black pepper 18 slices toasted whole-wheat bread Leaf lettuce . Adobo Adobo...
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1 1/2 teaspoons salt. 1/2 teaspoon ground red or black pepper. 3 tablespoons garlic, finely minced. 1 1/2 pounds chicken breasts, boneless, skinless, cut into chunks. Flatbread such as lavash, pita or flour tortillas. 3 tomatoes, sliced. 2 onions, sliced. 2 lemons or 4 limes, quartered. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. Thread chicken on skewers and grill over medium hot coals. Stop eating fanit...
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This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat. 1 teaspoon dried oregano. 2 tablespoons olive oil. 1/2 cup wine vinegar. Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
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4 large ancho chiles. 1/8 teaspoon cumin seeds. 1/8 teaspoon Mexican oregano. 2 cloves garlic, peeled. 1/2 cup mild white vinegar. To use, coat both sides of meat with Adobo. Cover and refrigerate overnight. Heat oil and fry meat very slowly on both sides, about 20 minutes, depending on the thickness of the meat. When meat has cooked through, raise the heat and brown it quickly. Garnish with sliced scallions. Its great to find an expert who can epxlain things so well.
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Aberdeen butter yeast rolls. Aberdeen Butter Yeast Rolls (Butteries/Rowies - Scotland). 1 pound plain flour. 1 ounce yeast or 1/2 tablespoon dried yeast. 1 tablespoon granulated sugar. 1 1/2 cups tepid water. Mix sifted flour and salt in basin. Cream yeast with sugar. When it bubbles, add to flour with water. Mix well, cover, set in warm place until bulk doubles, about 1/2 hour. Bake for 20 minutes at 375 to 400 degrees F. Makes about 15 Rowies.
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