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Dutch oven

Warszawska Grupa Czarnej Oliwki | Recenzje restauracji i przepisy kulinarne

2 teaspoons coriander seeds
1 cup toasted ground almonds
1 cup toasted ground cashews
2 teaspoons ground turmeric
2 teaspoons paprika
1 cup heavy cream
1 cup full fat yogurt
salt to taste
toasted sliced almonds, cashew halves for garnish
very finely diced red onion and sweet bell pepper for garnis
Heat oil in the bottom of a Dutch oven on medium high heat. Pat lamb meat dry with a paper towel, and add them to the pot and brown them on add sides. Add the spices (the first spices: the bay leaves, cinnamon, cardamom and cloves are the ones you put in with the lamb. The others later go in with the onions) and enough water to cover the meat by one inch.
Cook the meat until it is tender, but not totally.

Kaszanka na Nerwicę

To a smooth puree, scraping down and stirring frequently. (If the mixture won’t move through the blender blades, stir in a tablespoon or two of water to get things going.) With a rubber spatula, work the chile mixture through a medium-mesh strainer into a bowl.

Heat oliwę in a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium-high heat. When hot, dodaj mieloną wołowinę and cebulę. Stir, breaking up clumps, until browned thoroughly, about 10 minutes. (If there is lots of rendered fat, tip it off and discard.)

Add the chile puree and stir for about 5 minutes as the mixture thickens and concentrates all those rich flavors. Stir in 2 cups wody and simmer,.


W budrzecie panstwa nigdy za wiele..

wiewciu 2005-03-11 10:09:17
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mamy telewizor :)
dostalismy od tescia ^.^

wiewciu 2005-03-15 08:26:07
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How Do You Cook Squirrel?
# Broiled Squirrel
# Buttermilk Squirrel Pie
# Squirrel Pot Pie
# Squirrel in Dutch Oven
# Squirrel or Rabbit in Crock Pot
# Squirrel Fricassee
# Squirrel with Rice and Potatoes
# Jim Graham's Tar Heel Brunswick Stew
# Squirrel Casserole

adresu profilaktycznie nie podaję -__-"""
wiewciu 2005-03-15 11:10:31
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po wizycie w administracji osiedla wlasnie sie.

białczyński | oficjalna strona Czesława Białczyńskiego

    Red wine, preferably Madeira
  • 1 bay leaf
  • Salt and black pepper to taste
  • Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid.
  • Meanwhile, in a Dutch oven or large pot with a lid, saute onion and fresh cabbage in bacon drippings or vegetable oil.
  • When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl. Mix well.
  • Bring to a boil over medium heat. Lower heat.