Fichier de travail (INPUT) : ../DUMP-TEXT/1/13.txt
Encodage utilisé (INPUT) : UTF-8
Forme recherchée : \bcuisine|\bfaire la cuisine\b|cuisiner|ingrédients |haricot|\bharicot vert\b|\bharicot rouge\b|riz |pâtes|céréales |viande |poulet |porc |chèvre |crevettes|crevettes grises|crevettes roses |bœuf|boeuf|poisson |fromage |fruit|légume |épice |œuf|oeuf |oignon|la cocina |ingredientes |frijoles |arroz |pasta |cereales |carne |pollo|gallina |cerdo |cabra |camarón |vaca|res |pez|peces|pescado |queso |fruta |vegetal |especia|picante|sabor |huevo |cebolla |masakan|bahan|kacang|nasi|beras|mie|sereal|daging|ayam|babi|kambing|udang|sapi|ikan|keju|buah|buahan|sayur|sayuran|bumbu|telur|bawang|cook |ingredient |bean|\bfrench bean\b|\bkidney bean\b|rice|pastas|cereal|meat|chicken|pork|goat|shrimp|prawn|beef|fish|cheese|fruit|vegetable|spice|egg|onion|料理|料理する|コック|コックする|材料|成分|豆|小豆|インゲン|インゲン豆|インゲンマメ|米|御飯|ご飯|パスタ|麦|ムギ|シリアル|穀物|穀類|肉|鳥|鶏肉|チキン|豚|豚肉|ポーク|山羊|山羊肉|エビ|蝦|海老|牛|牛肉|魚|チーズ|果物|野菜|スパイス|香辛料|卵|タマゴ|玉ねぎ\b
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Ligne n°10 : ... Login Create an Account Subscriber Extras- Ligne n°11 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
- Ligne n°11 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
Ligne n°12 : Tenderloin ...
Ligne n°17 : ... * Showstopper Christmas Desserts Showstopper Christmas Desserts- Ligne n°18 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
- Ligne n°18 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
Ligne n°19 : * The Science of Baking Cookies The Science of Baking Cookies ...
Ligne n°50 : ... + Guides- Ligne n°51 : o Cook Fresh & Healthy
Ligne n°52 : o Make it Tonight ...
Ligne n°100 : ... + Outdoor Cooking & Grilling- Ligne n°101 : + Meat & Poultry
Ligne n°102 : + Quick & Easy ...- Ligne n°122 : Catfish with Apricot-Chili Glaze and Wilted Spinach
- Ligne n°124 : Catfish with Apricot-Chili Glaze and Wilted Spinach
Ligne n°125 : RATE IT ...- Ligne n°134 : This easy sweet-and-spicy glaze, while delicious on meaty catfish,
- Ligne n°134 : This easy sweet-and-spicy glaze, while delicious on meaty catfish,
Ligne n°135 : would also taste great on other fish fillets. You’ll find the chili ...
Ligne n°134 : ... This easy sweet-and-spicy glaze, while delicious on meaty catfish,- Ligne n°135 : would also taste great on other fish fillets. You’ll find the chili
Ligne n°136 : garlic sauce and sesame oil in the Asian food section of the ...- Ligne n°141 : * catfish
Ligne n°142 : * butter ...
Ligne n°155 : ... * 1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)- Ligne n°156 : * 4 5-oz. skinless catfish fillets
Ligne n°157 : * Kosher salt and freshly ground black pepper ...
Ligne n°165 : ... Whisk in the apricot jam and the chili garlic sauce, mashing the larger- Ligne n°166 : pieces of fruit with the back of a spoon, until the jam is melted. Set
Ligne n°167 : aside off the heat. ...- Ligne n°169 : Pat the fish dry, season the flesh side of each fillet with a large
Ligne n°170 : pinch each of salt and pepper, and spread each fillet with 1 Tbs. of ...
Ligne n°174 : ... Melt 1 Tbs. of the butter with 1 Tbs. of the sesame oil in a 12-inch- Ligne n°175 : nonstick skillet over medium-high heat. Add the fish, glazed side down,
Ligne n°176 : and cook for 2 minutes. Using a large spatula, flip the fillets and ...
Ligne n°175 : ... nonstick skillet over medium-high heat. Add the fish, glazed side down,- Ligne n°176 : and cook for 2 minutes. Using a large spatula, flip the fillets and
Ligne n°177 : cook until opaque in the center and just firm to the touch, about 3 ...
Ligne n°176 : ... and cook for 2 minutes. Using a large spatula, flip the fillets and- Ligne n°177 : cook until opaque in the center and just firm to the touch, about 3
Ligne n°178 : minutes. Transfer the fish to 4 dinner plates. ...
Ligne n°177 : ... cook until opaque in the center and just firm to the touch, about 3- Ligne n°178 : minutes. Transfer the fish to 4 dinner plates.
Ligne n°187 : ... Heat the remaining glaze over low heat if very thick, and drizzle over- Ligne n°188 : the catfish. Sprinkle with the sesame seeds and serve.
- Ligne n°204 : by Schatja, 11/9/2013Took a little longer to cook the fish, but I think
- Ligne n°204 : by Schatja, 11/9/2013Took a little longer to cook the fish, but I think
Ligne n°205 : that depends and will vary due to the size of your fish. Very easy and ...
Ligne n°204 : ... by Schatja, 11/9/2013Took a little longer to cook the fish, but I think- Ligne n°205 : that depends and will vary due to the size of your fish. Very easy and
Ligne n°206 : Tasty. Will make again. ...- Ligne n°216 : Pan-Fried Trout with White Beans, Bacon, and Rosemary Tilapia with
Ligne n°217 : Cilantro-Walnut Pesto Smoked Trout with Apple and Crème Fraîche Sofrito ...
Ligne n°217 : ... Cilantro-Walnut Pesto Smoked Trout with Apple and Crème Fraîche Sofrito- Ligne n°218 : Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg
- Ligne n°218 : Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg
Ligne n°219 : Pan-Seared Catfish with Creamy Greens ...
Ligne n°218 : ... Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg- Ligne n°219 : Pan-Seared Catfish with Creamy Greens
Ligne n°220 : Pan-Fried Trout with White Beans, Bacon, and Rosemary Tilapia with ...
Ligne n°219 : ... Pan-Seared Catfish with Creamy Greens- Ligne n°220 : Pan-Fried Trout with White Beans, Bacon, and Rosemary Tilapia with
Ligne n°221 : Cilantro-Walnut Pesto Smoked Trout with Apple and Crème Fraîche Sofrito ...
Ligne n°221 : ... Cilantro-Walnut Pesto Smoked Trout with Apple and Crème Fraîche Sofrito- Ligne n°222 : Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg
- Ligne n°222 : Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg
Ligne n°223 : Pan-Seared Catfish with Creamy Greens ...
Ligne n°222 : ... Scallops with Saffron Rice Niçoise-Style Salad with Soft-Cooked Egg- Ligne n°223 : Pan-Seared Catfish with Creamy Greens
Ligne n°278 : ... FineGardening.com- Ligne n°279 : VegetableGardener
- Ligne n°281 : VegetableGardener.com
Ligne n°282 : Threads ...