Cooking large group recipes
- Mexican clay cooking
pots - Substitute for milk in cooking
Cooking Large Group Recipes
- Large group communication is a general description for organizational communication as a communication context describing large numbers of individuals who are members of a group.
- A large pool of people (51 or more) who get health care coverage through their employer.
- A large pool of individuals for which health coverage is provided by the group sponsor. A large group may be defined as more than 250, 500, 1,000, or some other number of members, depending on the MCO.
- The practice or skill of preparing food
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- A medical prescription
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- Something which is likely to lead to a particular outcome
- (recipe) directions for making something
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
Spicy sweet potato and butternut soup montage
One of the very few times I've taken photos of food preparation stages. Saw an example of this by 'Bertrand' on the "Recipes to Share" group, and decided to try making my own montage.
Recipe courtesy of Covent Garden Soup Company's "Soup and beyond" cookbook.
1 tbsp sunflower/olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp cumin seeds, lightly roasted and ground
1 tsp coriander seeds, lightly roasted and ground
2 tbsp sesame seeds, lightly roasted
~1cm fresh ginger, finely grated
1 chilli, seeded and chopped
zest and juice of 1 lime
1 tsp of honey
2 large or 3 small sweet potatoes, peeled and diced into 1" cubes
1 butternut squash, peeled and diced into 1" cubes
1.2 litres vegetable stock (I use Marigold organic veg stock for preference)
400g chickpeas (1 tin of pre-cooked, or use ~250-300g dried chickpeas that have been soaked and boiled)
salt and pepper
yoghurt and coriander leaves to garnish
1. Gently cook the onion and garlic in a covered saucepan for 10 min without colouring.
2. Stir in the spices, sesame seeds, ginger, chilli, lime zest and honey. Allow to warm up for ~30 seconds.
3. Add the sweet potato, butternut squash, juice of half a lime and the stock.
4. Bring to the boil and simmer for 10 min.
5. Add the chickpeas and simmer for another 10 min.
6. Add the remaining lime juice and allow the soup to cool slightly before liquidising it.
7. Warm up the puree and garnish with some coriander leaves.
8. Serve with a swirl of yoghurt or creme fraiche.
White Chicken Chili
This is a personalized version of a recipe found in Taste of Home's "Quick Cooking". It is a variation on traditional tomato-based chili, combining tender chunks of chicken with white beans and a nice southwestern zing.
This stuff is MOST yummy!
1 cup celery, chopped
1 cup onion, chopped
3-4 jalapeno peppers, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
salt and pepper to taste
4 cups chicken broth
3 (15 oz.) cans northern beans, drained
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper (optional)
2 tablespoons cornstarch
1/4 cup cold water
2 cups cooked chicken, cubed (I get a rotisserie chicken from the deli and pull the meat from the bones... works perfectly and is just the right amount!)
In a large saucepan, cook celery, onion, jalapenos, salt/pepper and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper; bring to boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes until thickened.
Serve with shredded cheese and sour cream (optional).
Related topics: cooking classes france search cooking games for girls turkey cooking times temperature alive and cooking recipes 2011 cooking without tomatoes team building cooking class cooking broccoli on stove cooking fish in the oven cooking tripod
- (月) 11:17:32|
- Category: None