Fichier de travail (INPUT) : ../DUMP-TEXT/1/30.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°11 : ... * Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies- Ligne n°12 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
- Ligne n°12 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
Ligne n°13 : Tenderloin ...
Ligne n°20 : ... * Ingenious Kitchen Tips Ingenious Kitchen Tips- Ligne n°21 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
- Ligne n°21 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
Ligne n°22 : * Eat Your Greens Eat Your Greens ...
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 : Glazed Pork Loin with Pineapple-Scallion Chutney
- Ligne n°124 : Glazed Pork Loin with Pineapple-Scallion Chutney recipe
Ligne n°125 : RATE IT ...- Ligne n°134 : This twist on the classic pairing of pineapple and ham uses the fruit
Ligne n°135 : in a delicious maple-infused glaze and a sweet-spicy chutney for roast ...
Ligne n°135 : ... in a delicious maple-infused glaze and a sweet-spicy chutney for roast- Ligne n°136 : pork. If possible, use grade B maple syrup in the glaze; it has a more
Ligne n°137 : robust flavor than lighter grades. ...
Ligne n°144 : ... * coriander seeds- Ligne n°145 : * pork loin
Ligne n°146 : * pineapple ...
Ligne n°158 : ... * 1-1/2 tsp. toasted coriander seeds, ground- Ligne n°159 : * 1 3-lb. boneless pork loin roast
Ligne n°160 : * 1 medium fresh pineapple (about 3-1/2 lb.) ...- Ligne n°173 : Put the pork on a large rimmed baking sheet, pat dry with paper towels,
Ligne n°174 : and rub all over with the salt mixture. Let sit at room temperature for ...
Ligne n°177 : ... Position a rack in the center of the oven and heat the oven to 350°F.- Ligne n°178 : Roast the pork until an instant-read thermometer inserted in the
Ligne n°179 : thickest part reads 130°F, about 50 minutes. ...
Ligne n°184 : ... with a spoon, to yield about 3/4 cup juice. In a small saucepan,- Ligne n°185 : combine the strained pineapple juice and maple syrup and cook over
Ligne n°186 : medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. The liquid ...
Ligne n°190 : ... glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2- Ligne n°191 : Tbs. liquid remaining in the saucepan and cook over medium heat just
Ligne n°192 : until the shallot begins to soften, about 2 minutes. Add the diced ...- Ligne n°197 : When the pork reaches 130°F, brush it with some of the glaze and
Ligne n°198 : continue to roast, brushing with more glaze every 5 minutes, until an ...
Ligne n°203 : ... When ready to serve, stir the scallion greens and cilantro into the- Ligne n°204 : chutney. Slice the pork into 1/2-inch-thick rounds and serve with the
Ligne n°205 : chutney. ...
Ligne n°224 : ... (search the Fine Cooking website....I know I used that method on- Ligne n°225 : another pork loin roast recipe). A wet brine just gives the pork more
- Ligne n°225 : another pork loin roast recipe). A wet brine just gives the pork more
Ligne n°226 : flavour in the end. For my slightly-less-than-3-pound roast, I found it ...- Ligne n°239 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
- Ligne n°239 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
- Ligne n°239 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
Ligne n°240 : Blood Orange Salad Pineapple and Macadamia Nut Tart Pineapple-Ginger ...
Ligne n°242 : ... Sour Cream and Macadamias- Ligne n°243 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
- Ligne n°243 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
- Ligne n°243 : Spice-Crusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
Ligne n°244 : Blood Orange Salad Pineapple and Macadamia Nut Tart Pineapple-Ginger ...
Ligne n°301 : ... FineGardening.com- Ligne n°302 : VegetableGardener
- Ligne n°304 : VegetableGardener.com
Ligne n°305 : Threads ...