Download Cocina asiatica vegetariana by Anne Wilson PDF

By Anne Wilson

Los angeles cocina asiatica es una de las mas populares de hoy en dia, por lo que solo period cuestion de tiempo que se adaptara a l. a. dieta vegetariana. Esta recopilacion de deliciosas sopas, tentempies, ensaladas, sofritos, platos vegetarianos y currys representa lo mejor de l. a. cocina de inspiracion asiatica y de todo el mundo oriental.

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Serves: 8 to 10 Hungarian Goulash 4–8 Hungarian goulash or bogrács gulyás means herdsman’s meat. Originally cooked in an iron kettle over an open fire, the dish could contain beef or lamb, as farmers and shepherds contributed what they could. Invading Turks introduced paprika to Hungary in the 16th century. The spice is now considered an essential ingredient in the goulash. 1 teaspoon olive oil 1 (3-pound) boneless chuck roast, cut into 1½-inch pieces � teaspoon coarse salt � teaspoon cracked black pepper 5 cups sliced sweet onions, like Vidalia � cup brown sugar � cup fresh lime juice � teaspoon garlic powder 1 teaspoon hot ground mustard powder 1 tablespoon Worcestershire sauce � cup ketchup 2 teaspoons paprika 3 large Yukon Gold potatoes, peeled and cut into 1½-inch chunks 2 tablespoons cornstarch Salt and freshly ground black pepper Sour cream Place olive oil in a large nonstick skillet over medium heat.

Add onions and sauté for 2 minutes, stirring frequently, until soft. Add chicken and sauté for 2 minutes, stirring frequently, until browned. Add sausage and sauté for 1 minute, stirring constantly. Transfer mixture to a 5-quart slow cooker. Stir in beans, corn, broth, cumin, oregano, cayenne, and salt. Cook on low setting for 4 hours. Meanwhile, make lime tortilla strips. Preheat oven to 350°F. Coat tortilla with olive oil spray. Sprinkle with lime juice. Cut tortilla into thin strips with a pizza cutter.

To serve: Stir soup and ladle it into large, shallow soup bowls. Sprinkle each serving with chives. You can serve this soup chilled or warm. To reheat, place soup in a large nonstick saucepan over low heat until it is heated through. ) Makes: 12 cups French Onion Soup 8+ The secret to a great French onion soup is in the broth, not in the thick crusty bread or oozing cheese topping so often found in restaurants. In this recipe the sweet flavor of slowly cooked caramelized onions shines through a delicately seasoned broth.

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