Fichier de travail (INPUT) : ../DUMP-TEXT/1/21.txt
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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°134 : ... This recipe calls for many ingredients and some planning, but the- Ligne n°135 : finished turkey’s rich, smoky flavor and juicy meat is more than worth
Ligne n°136 : it. First, the turkey is brined in a cider-spice brine to season it ...
Ligne n°135 : ... finished turkey’s rich, smoky flavor and juicy meat is more than worth- Ligne n°136 : it. First, the turkey is brined in a cider-spice brine to season it
Ligne n°137 : inside and out. Then, it gets rubbed with butter, honey, and a barbecue ...
Ligne n°137 : ... inside and out. Then, it gets rubbed with butter, honey, and a barbecue- Ligne n°138 : spice rub. Next, it's wrapped in bacon and smoked on the grill. As the
Ligne n°139 : bird finishes cooking, it gets spritzed with apple juice to beautifully ...
Ligne n°139 : ... bird finishes cooking, it gets spritzed with apple juice to beautifully- Ligne n°140 : burnish the skin and keep the meat moist and flavorful.
Ligne n°152 : ... * turkey- Ligne n°153 : * vegetable oil
Ligne n°154 : * carrots ...
Ligne n°155 : ... * celery- Ligne n°156 : * onions
Ligne n°157 : * granulated sugar ...
Ligne n°161 : ... * garlic powder- Ligne n°162 : * onion powder
Ligne n°163 : * dry mustard powder ...- Ligne n°185 : * 1/4 cup vegetable oil
Ligne n°186 : * Kosher salt ...
Ligne n°188 : ... * 2 medium celery stalks, cut into 2-inch chunks- Ligne n°189 : * 1 medium yellow onion, peeled and quartered
Ligne n°190 : * 1 dried bay leaf ...- Ligne n°193 : For the barbecue spice rub
Ligne n°202 : ... * 1/2 tsp. garlic powder- Ligne n°203 : * 1/2 tsp. onion powder
Ligne n°204 : * 1/2 tsp. dry mustard ...- Ligne n°211 : * 5 Tbs. vegetable oil
Ligne n°212 : * 1 medium yellow onion, peeled and quartered ...
Ligne n°211 : ... * 5 Tbs. vegetable oil- Ligne n°212 : * 1 medium yellow onion, peeled and quartered
Ligne n°213 : * 4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut ...
Ligne n°244 : ... the neck and giblets with a pinch of salt, stirring often, until- Ligne n°245 : browned, about 8 minutes. add the carrots, celery, onion, bay leaf,
Ligne n°246 : peppercorns, 2 tsp. salt, and 6 cups of water. ...- Ligne n°252 : Make the spice rub
Ligne n°271 : ... Rinse and dry the turkey; discard the brine. Rub the inside of the body- Ligne n°272 : and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle
Ligne n°273 : each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside ...
Ligne n°272 : ... and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle- Ligne n°273 : each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside
- Ligne n°273 : each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside
Ligne n°274 : the body cavity. ...
Ligne n°276 : ... In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the- Ligne n°277 : spice rub. Carefully slide your hands under the skin of the turkey to
Ligne n°278 : loosen it from the breast. Using your fingers, spread the butter ...
Ligne n°278 : ... loosen it from the breast. Using your fingers, spread the butter- Ligne n°279 : mixture directly on the breast meat, being careful not to tear the
Ligne n°280 : skin. ...- Ligne n°285 : Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil,
Ligne n°286 : then the honey, and then 3-1/2 Tbs. of the spice rub. ...
Ligne n°285 : ... Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil,- Ligne n°286 : then the honey, and then 3-1/2 Tbs. of the spice rub.
Ligne n°316 : ... a cook’s treat or discard. Generously season the turkey with all but 1- Ligne n°317 : tsp. (which will be used for the gravy) of the remaining spice rub. Put
Ligne n°318 : the butter slices on top of the breast and thighs and continue smoking, ...
Ligne n°341 : ... cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp.- Ligne n°342 : spice rub and cook, whisking, 1 minute more. Gradually whisk the broth
Ligne n°343 : into the skillet until smooth, and then bring to a simmer. Whisk in the ...- Ligne n°351 : The spice rub can be made up to 1 month ahead; keep in an airtight
Ligne n°352 : container. ...
Ligne n°390 : ... yours is the best smoked turkey my family has ever tasted. The blending- Ligne n°391 : of flavors and spices was out of this world. I followed your recipe
Ligne n°392 : religiously in every every regard, so our superb meal was all to your ...
Ligne n°401 : ... yours is the best smoked turkey my family has ever tasted. The blending- Ligne n°402 : of flavors and spices was out of this world. I followed your recipe
Ligne n°403 : religiously in every every regard, so our superb meal was all to your ...
Ligne n°412 : ... yours is the best smoked turkey my family has ever tasted. The blending- Ligne n°413 : of flavors and spices was out of this world. I followed your recipe
Ligne n°414 : religiously in every every regard, so our superb meal was all to your ...
Ligne n°422 : ... work but nothing too challenging. The bacon that comes off the turkey- Ligne n°423 : is amazing. Don't fill up on it before the turkey! Meat is juicy and
Ligne n°424 : nicely smoked. The barbecued skin is the best ever. ...
Ligne n°430 : ... didn't use more than a pinch of cayenne in the rub because some in the- Ligne n°431 : family are sensitive to spice. It turned out a rich deep brown, super
Ligne n°432 : moist and juicy (even the breast meat), and with a wonderful smokey, ...
Ligne n°431 : ... family are sensitive to spice. It turned out a rich deep brown, super- Ligne n°432 : moist and juicy (even the breast meat), and with a wonderful smokey,
Ligne n°433 : savory, sweet flavor. We are enjoying the leftovers! ...
Ligne n°441 : ... permanent recipe file! This was the most fun I ever had cooking with my- Ligne n°442 : family on a holiday. One change would be to reserve more of the spice
Ligne n°443 : rub to add to the gravy. ...
Ligne n°453 : ... ever made. I love that so much of the steps could be done ahead of- Ligne n°454 : time. I put the brine together on a Friday and also made the spice rub,
Ligne n°455 : that night when it was cooled I put the turkey in, Saturday I made the ...
Ligne n°458 : ... practice making sure I could get the temperature right. This turkey is- Ligne n°459 : unbelievable, the crust is delicious, the meat moist and so flavorful.
Ligne n°460 : I cannot possibly tell you how delicious it is. I served 10 people and ...
Ligne n°529 : ... FineGardening.com- Ligne n°530 : VegetableGardener
- Ligne n°532 : VegetableGardener.com
Ligne n°533 : Threads ...