Word: pots
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Dates: during 2000-2009
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...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 pot and pour in the spice mixture. Cook for 3 minutes. Add the blended chilis and cook for an additional 3 minutes. Add the sugar and chocolate and stir for 5 minutes, allowing the sauce to thicken. The sauce is ready when you can catch glimpses of the bottom of the pot while...
...Place the chicken in a deep pot in six cups of water. Add the other ingredients. Bring to a boil at medium-high heat until the chicken is cooked all the way through (a minimum of 30 minutes, depending on the size of the chicken). Reserve the broth for the mole sauce. If using a whole chicken, remove it from the broth after cooking. Cool and cut into serving sized pieces. Reserve at room temperature until the mole sauce is ready...
...Soak the rice for 5 minutes in warm water. Rinse and drain. 2. Heat the oil in a wide pot at medium-high heat. Add rice and saut?, stirring occasionally until the rice becomes transparent and the grains start to separate. Pour off any excess oil. Add carrots and peas and saut? for two more minutes. 3. Add pureed tomatoes to the rice and cook for 4 minutes. Next, add stock/water. Arrange the chilis and parsley on top. 4. Bring to a boil. 5. As soon as it boils, reduce the flame to medium and cover. Cook for 20 minutes...
...POWER POT...
Before long, Pilar Cabrera, the affable proprietor of Casa de los Sabores B&B and an experienced cooking instructor, had put us all to work. My mother and sister cleaned peppers, I chopped cilantro, and two family friends who had accompanied us on the trip hovered over a pot of simmering milk. My father, as is his custom, absolved himself of cooking duties, although he stood by to sample anything ready for testing...