Word: broths
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...thyme 1/3 tsp marjoram 1/3 tsp oregano 4 avocado leaves 2 cinnamon sticks 1/8 tsp anise 3 whole cloves 1/8 tsp cumin 3 whole black peppercorns 1 tomato, roasted 3 tomatillos, roasted 3 cloves of peeled garlic, roasted 1/2 medium peeled onion, roasted 4 cups of chicken broth (from the chicken recipe below) 3 tbsp. sugar 1/2 cup Mexican chocolate salt to taste...
...with the temperature on broil. Keep a close eye, though; tomatoes roast faster than the other items and will likely need to be removed first.) Once the skins wrinkle and the edges are slightly burned, remove. Peel the tomatoes. 5. Place the spices, tomatoes and 1 cup of chicken broth in a blender. Blend until smooth. Pour into a bowl and set aside. 6. Place the saut?ed chilis and 1 1/2 cups of chicken broth into the blender. Blend until the mixture becomes a smooth paste. 7. Heat the remaining unused lard/oil at a medium temperature in a deep...
Starting this fall, Harvard University Dining Services (HUDS) will send students e-mail alerts on days dining halls serve their favorite fare. In addition to notifications of honey mustard chicken or Irish mutton broth, students can expect significant expansions to the bagged meal program for those unable to attend lunch and dinner in the dining halls. The subcommittee of the Committee on House Life (CHL) charged with examining dining hall hours and interhouse restrictions decided last week to recommend to the Council of Masters that students be allowed to order bagged meals up until...
...regular travelers to the region, and the text often reads like a letter from a more than usually adventurous friend--a friend who knows a lot about food. The recipes can be ingredient heavy and complicated but reward the effort with authentically spicy Goan pork vindaloo, Bengali fish in broth, salsas and sambols, as well as diverse breads and rice dishes that make eating almost as good as being there...
...RESTAURANT CONCEPT At Primi in West Los Angeles, the menu consists of primi piatti, first dishes that are appetizer-size portions of new-wave Italian specialties. In this sparkling café, with its black lacquer and mirror trim, a meal may include samplings of tiny clams in a garlicky tomato broth, tagliatelle in a meat and porcini sauce, chunks of snowy fish steamed with vegetables, duck breast rolled around a pureed olive "caviar." It is in relaxed contrast to Owner Piero Selvaggio's pricey, well-established Valentino...