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My Cooking Notes | Welcome to my cooking blog – recipes anytime anywhere!Welcome to my cooking blog - recipes anytime anywhere!
http://cookingnotes.wordpress.com/
Welcome to my cooking blog - recipes anytime anywhere!
http://cookingnotes.wordpress.com/
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My Cooking Notes | Welcome to my cooking blog – recipes anytime anywhere! | cookingnotes.wordpress.com Reviews
https://cookingnotes.wordpress.com
Welcome to my cooking blog - recipes anytime anywhere!
cookingnotes.wordpress.com
Tips / Trucos | My Cooking Notes
https://cookingnotes.wordpress.com/tips-trucos
In this page you will find some cooking tips that I keep discovering. En esta página voy a incluir algunos trucos de cocina que voy descubriendo. ACEITE (Comprobar la temperatura del): Se puede utilizar una miga de pan. La miga de pan es más densa que el aceite: A/. Si se echa una miga de pan en aceite a temperatura ambiente. Se hunde. En este caso, si se fríe a esta temperatura, el alimento suelta agua que enfría el aceite y por lo tanto el alimento más que freirse se hierve. B/. El punto de humo está c...
coveringneeds | My Cooking Notes
https://cookingnotes.wordpress.com/author/coveringneeds
Author Archive for Martin Roca. Paella de pescado (Tía Margarita). 600 gr de sepia bien limpia/2 sepias (o calamar). 1 kg de mejillones. 1/2 Kg de gambas. Caldo de pescado / 1 pastilla de caldo de pescado. Salsa de tomate (1 cucharada por persona). Caldo de pescado (Tía Margarita). Pescado pequeño de roca limpio o raspa de pescado. Trempó / Trampó (Cuina Mallorquina). 2 cebes blanques d’estiu. 3 pebres verds mallorquins. 2 tomàtigues grosses madures. Vinagre de vi negre. 1 ceba blanca grossa (trossejada).
Cooking videos | My Cooking Notes
https://cookingnotes.wordpress.com/resources
Romesco con atún y arroz. Ensalada con nueces y queso roquefort. Salsas para untar (3). Responses to “Cooking videos”. Feed for this Entry. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Notify me of new comments via email.
Kitchen Glossary | My Cooking Notes
https://cookingnotes.wordpress.com/kitchen-glossary
De la flor del safrà de color violeta clar es treuen manualment els estigmes d’un groc vermellós. Per aconseguir 1 kg de safrà es necessiten 100.000 flors! El safrà és l’especia més cara del mon, i a Espanya es produeix el millor safrà. El safrà espanyol és el més econòmic dins dels països europeus. Alerta amb cuinar amb safrà! Massa brins de safrà donen un sabor sabonós al menjar. Normalment basta amb un o dos, máxim tres brins. Pedazitos, trozos, pellizcos. El safrà és l’especia més cara del mon,...
Resources | My Cooking Notes
https://cookingnotes.wordpress.com/resources-2
Blog “El Cocinero Fiel”. Videos, cuisine from Spain]. 1st award, Best Web 2.0 sites 2008, food category: video recipe sharing community]. 3rd award, Best Web 2.0 sites 2008, food category: videos recipe sharing community]. CAMBÓN, Carmen; MARTÍN, Soledad; RODRÍGUEZ, Eduardo. Ciencia a la cazuela. Introducción a la ciencia a través de la cocina. Madrid: Alianza Editorial, 2007. SCHAUHOFF, Frank; OLIVER, Tonina. Les millors receptes de la cuina mallorquina. Palma de Mallorca: LA FORADADA, 1998. RECETA: Cal...
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Cooking Northwest | -
Skip to main content. They Draw and Cook. This is THE website to browse for your cooking and entertainment needs. Aug 8, 2012. Mardi Gras tips for cooking. Feb 24, 2012. Feb 17, 2012. Simple Super Bowl snacks. Feb 3, 2012. Don't toss out that stale bread just yet. Jan 27, 2012. Chinese New Year's recipes. Jan 26, 2012. Seattle Locavore adds new protein to her menu. Jan 7, 2012. Northwest Inspired New Years Eve Recipes. Dec 27, 2011. Hot Dungeness Crab Dip. Dec 19, 2011. Seasonal Drink: Gluhwein Recipe.
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cookingnotes-itagazali.blogspot.com
Cooking Notes Ita Gazali
Cooking Notes Ita Gazali. Monday, January 24, 2011. Ada yang menyebutnya perkedel jagung, ada juga yang menyebutnya dadar jagung. Apapun namanya, yang penting rasanya wuenakkkk :), tapi sayangnya agak susah menemukan jagung fresh disini. Jadi pilihannya mau pake jagung kemasan kaleng atau frozen corn. . Posted by ita.gazali. Labels: Appetizers and Snacks. Monday, November 8, 2010. Posted by ita.gazali. Thursday, October 21, 2010. Terserah deh.he.he. Sebenarnya pengen bikin donat kampung itu sejak sebulan...
Cooking Notes
Gourmet Chocolate, Coffee, and Tea. Succulent, bold, and invigorating, one click away. visit. we dare you to! To Cooking Notes, make yourself at home, take a look around we have tried to provide you with useful information and recipes for all your cooking needs. Take a few minutes and check our How To Cook pages, very interesting. For those of you that don't like dishwashing, that is a very interesting section! You can learn a few interesting tidbits from How to Cook? A great Christmas story during the d...
My Cooking Notes | Welcome to my cooking blog – recipes anytime anywhere!
Paella de pescado (Tía Margarita). 600 gr de sepia bien limpia/2 sepias (o calamar). 1 kg de mejillones. 1/2 Kg de gambas. Caldo de pescado / 1 pastilla de caldo de pescado. Salsa de tomate (1 cucharada por persona). Caldo de pescado (Tía Margarita). Pescado pequeño de roca limpio o raspa de pescado. Trempó / Trampó (Cuina Mallorquina). 2 cebes blanques d’estiu. 3 pebres verds mallorquins. 2 tomàtigues grosses madures. Vinagre de vi negre. Trempó Mallorquí - Trampó Mallorquín. Vinagre de vi negre. Prepar...
cookingnotion | My experiments with cooking
My experiments with cooking. August 16, 2013. Well,its been a while since I last posted.But never late! Have always been one of my favourite starters….just cant miss out on ’em for any possible reason! Dont be surprised if you find a fusion of Chinese and Indian ingredients in my recipe.cos that’s how I like it! Lemme give u a quick list of the things required! 150 grams refined flour. 1/4 teaspoon baking powder. A pinch of salt. 250 grams Minced Chicken. 1/2 cup chopped Onions. 1 tablespoon Ginger paste.
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cookingnounours's blog - « Cuisiner suppose une tête légère, un esprit généreux et un coeur large ». Paul Gaugain - Skyrock.com
More options ▼. Subscribe to my blog. C'est calme, c'est mort, j'ai l'impression d'etre seul au monde. ça me soule . Tuesday, 03 January 2017 at 9:27 AM. Created: 06/09/2012 at 4:23 AM. Updated: 29/03/2016 at 6:22 AM. Cuisiner suppose une tête légère, un esprit généreux et un coeur large . Paul Gaugain. Je déménage voici mon nouveau blog. Http:/ fourchetteetchosessucrees.blogspot.fr/. Please enter the sequence of characters in the field below. Posted on Tuesday, 29 March 2016 at 6:22 AM. 9830; 4 œufs.
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We're Cookin' Now
Sunday, April 24, 2016. I've been touring Seattle this weekend, it's been fun! Weather cooperated and got to see and taste a lot. Lots of great rock and roll memorabilia at the EMP museum. They had a great Nirvana exhibit. Today I went to Capitol Hill to see the Jimi Hendrix statue, which was conveniently across from the Broadway farmers market, held every Sunday. Saw some nice produce, prepared foods and mushrooms! Too bad I'm traveling, no room! Enjoyed the Fig N Pig burger at Lil Woody's, which was wo...
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