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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°15 : ... Browse Recipes Browse Recipes By:- Ligne n°16 : Recipes by Cuisine
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Ligne n°19 : __________________________________________________________________ ...- Ligne n°43 : Chicken, Ham And Sausage In Sweet - And - Sour Sauce
Ligne n°44 : (Pollo A Lo Agridulce) ...
Ligne n°43 : ... Chicken, Ham And Sausage In Sweet - And - Sour Sauce- Ligne n°44 : (Pollo A Lo Agridulce)
- Ligne n°63 : A 3½ to 4-pound chicken, cut into 6 to 8 serving pieces
- Ligne n°65 : 2 chorizos, or substitute ¼ pound other garlic-seasoned smoked pork
Ligne n°66 : sausages ...- Ligne n°70 : 1 cup chicken stock, fresh or canned
Ligne n°83 : ... Stir in 4 tablespoons of the olive oil and 1 tablespoon of vinegar.- Ligne n°84 : 2. Pat the chicken completely dry with paper towels, place it in a
Ligne n°85 : bowl, and with your fingers or a pastry brush spread the garlic mixture ...
Ligne n°85 : ... bowl, and with your fingers or a pastry brush spread the garlic mixture- Ligne n°86 : all over the outside of the bird. Cover the chicken with foil or
Ligne n°87 : plastic wrap and marinate overnight in the refrigerator. ...
Ligne n°96 : ... olive oil over moderate heat until a light haze forms above it. Remove- Ligne n°97 : the chicken from the marinade and pat the pieces dry with paper towels.
Ligne n°98 : (Discard the marinade.) ...
Ligne n°98 : ... (Discard the marinade.)- Ligne n°99 : 6. Starting them skin side down, brown 3 or 4 pieces of chicken at a
Ligne n°100 : time. Turn the pieces with tongs and regulate the heat so that they ...
Ligne n°103 : ... 7. Add the sausage and ham to the fat remaining in the skillet and,- Ligne n°104 : stirring constantly, cook for 2 or 3 minutes, or until they brown
Ligne n°105 : lightly. With a slotted spoon, transfer the sausage and ham to the ...
Ligne n°105 : ... lightly. With a slotted spoon, transfer the sausage and ham to the- Ligne n°106 : plate with the chicken.
Ligne n°107 : 8. Pour off the fat from the skillet and in its place add the chicken ...
Ligne n°106 : ... plate with the chicken.- Ligne n°107 : 8. Pour off the fat from the skillet and in its place add the chicken
Ligne n°108 : stock. Bring to a boil over high heat; meanwhile stir and scrape in any ...
Ligne n°110 : ... 9. Stir in the brown sugar and the remaining ½ cup of vinegar, and- Ligne n°111 : return the chicken, ham and sausage to the skillet together with any
Ligne n°112 : liquid that has accumulated on the plate. ...
Ligne n°113 : ... 10. Reduce the heat to low, cover tightly and simmer for 30 minutes, or- Ligne n°114 : until the chicken is tender and shows no resistance when pierced with
Ligne n°115 : the point of a small, sharp knife. Transfer the chicken to a heated ...
Ligne n°114 : ... until the chicken is tender and shows no resistance when pierced with- Ligne n°115 : the point of a small, sharp knife. Transfer the chicken to a heated
Ligne n°116 : platter and scatter the pieces of sausage and ham over it. ...
Ligne n°119 : ... comes to a boil and thickens enough to coat the spoon lightly.- Ligne n°120 : 12. Taste for seasoning, pour the sauce over the chicken and serve at
Ligne n°121 : once. "Pollo a lo Agridulce" can be accompanied by plain cooked rice, ...
Ligne n°120 : ... 12. Taste for seasoning, pour the sauce over the chicken and serve at- Ligne n°121 : once. "Pollo a lo Agridulce" can be accompanied by plain cooked rice,
- Ligne n°121 : once. "Pollo a lo Agridulce" can be accompanied by plain cooked rice,
Ligne n°122 : boiled yams or the West Indian pumpkin, calabaza (see Glossary). ...
Ligne n°128 : ... This recipe is also available in:- Ligne n°129 : Cuisine » Americas » Puerto Rico
Ligne n°130 : Main Ingredient » Meat & Poultry » Chicken ...
Ligne n°129 : ... Cuisine » Americas » Puerto Rico- Ligne n°130 : Main Ingredient » Meat & Poultry » Chicken
- Ligne n°130 : Main Ingredient » Meat & Poultry » Chicken
- Ligne n°130 : Main Ingredient » Meat & Poultry » Chicken
Ligne n°131 : Main Ingredient » Meat & Poultry » Ham ...
Ligne n°130 : ... Main Ingredient » Meat & Poultry » Chicken- Ligne n°131 : Main Ingredient » Meat & Poultry » Ham
- Ligne n°131 : Main Ingredient » Meat & Poultry » Ham
Ligne n°132 : Main Ingredient » Meat & Poultry » Sausage ...
Ligne n°131 : ... Main Ingredient » Meat & Poultry » Ham- Ligne n°132 : Main Ingredient » Meat & Poultry » Sausage
- Ligne n°132 : Main Ingredient » Meat & Poultry » Sausage
Ligne n°133 : Dish » Main Courses ...
Ligne n°143 : ... Our partner:- Ligne n°144 : All-Fish-Seafood-Recipes.com
- Ligne n°277 : Pastry Brush - is a kitchen utensil used for brushing on butter or egg
Ligne n°278 : wash on pastry, for basting, glazing or for barbecue ...