Cook 2 quarts finely diced beet or
turnip tops, cabbage, escarole, romaine, lettuce, spinach, chard, or mustard
greens quickly in 2 Tbsps. bacon fat or butter in large heavy saucepan 3 to 5
minutes, stirring constantly. Season. Makes 4 servings.
Professional Style Cooking, From a Professional.
Popular Posts
-
Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Do...
-
Links: Fillet-and the Modern Conception Chateaubriand Steak. from Wikipedia, because it continually contradicts itself, it is my p...
-
Porterhouse Many believe these to be the best of all steaks. The FIRST cut from the short loin, this is a much smaller joint 4-5 in...
-
As for almond potatoes but adding chopped truffle to the basic Duchesse mixture.
-
· As for Fondant potatoes but including diced onion and lardons of bacon.
-
Just in case you may have been wondering, the small rectangle that appears just before the start of each of these recipes is there because ...
-
2 cups flour 1/2 tsp, baking soda 2 tsp, baking powder 1/2 cup sugar 1/2 tsp salt 1/2 cup lard or shortening 1 cup buttermilk Raisin...
-
Finer grained, with a slightly sweeter more flavourful taste, more nutritious, possibly better for your health, and often more tende...
-
· Pipe the prepared Duchesse mixture through a half inch star tube into a nest shape · Fill with a tomato concasse mi...
Labels
- All Sauces (48)
- Amerifictation. (6)
- Asperagus (6)
- Authentic Scottish Recipes (8)
- Barbecue Style Sauces and Rubs (15)
- Beans (13)
- Beef Dishes (49)
- Beef Steak (15)
- Beets (6)
- Biscuits (5)
- Boiled Mashed Riced Pureed (14)
- Braised or En-Casserole (57)
- Broccoli (4)
- Broiling Roasting (3)
- Brown Sauces (6)
- Cabbage (7)
- Canadian Style (9)
- Carrots (6)
- Cauliflower (5)
- Celery (4)
- Chicken Recipes (67)
- Chinese Cooking (4)
- Cookies (5)
- Corn and Corn Dishes (7)
- Cucumbers (7)
- Deep Fried (3)
- Dessert Pies (1)
- Desserts (8)
- Do It Correctly (8)
- Eggs and Egg Dishes (4)
- Evolution or History (3)
- Fish Recipes (1)
- From Pioneer Kitchens (19)
- From the Green Grocers or Produce Department (161)
- German Cooking (2)
- Griddlecakes (4)
- Ham (8)
- Hollandaise Sauces (9)
- Ignorance is no Excuse (1)
- In Further Tribute to our Ancestors and Future Heirs (6)
- Italian; or is it. (2)
- Lamb Mutton (2)
- Leavened Breads (41)
- Loaf Bread (20)
- Man's Meat (95)
- Meat Cookery (4)
- Methods (5)
- Mixes of Convenience Economy Health and Nutrition (23)
- Mother Sauces and Derivatives (34)
- Muffins (8)
- Myth (11)
- Pancakes (12)
- Pizza (1)
- Pork (34)
- Potatoes (61)
- Potentially Deadly Canadian Government Polocy (9)
- Poultry (85)
- Pyrohy (Varenyky-Perogies) and Pyrizhky (Filled Dumplings) (1)
- Quiche (2)
- Quick Breads (20)
- Recalls (2)
- Rolls and Sweet Dough (8)
- Sauce Basics (10)
- Scam (9)
- Season Your Cast-Iron Pan for Real (1)
- Special Secrets of Professional Camp Cooks and Registered Chefs. (26)
- Squash and Pumpkin (7)
- Stuffing for Fish Meat or Poultry (32)
- The World's Best Beef (1)
- Tomato Sauces (1)
- Tomatoes (13)
- Vegetables and Vegetable Cookery (71)
- Waffles (4)
- White Sauces (15)
No comments:
Post a Comment