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2. In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar. 3. Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter. 4. YUMMIES4DUMMIES: ORANGE CHICKEN Deep fry the chicken for about 4-5 minute or until golden brown on the outside and fully cooked on the inside. Finally drain the cooked chicken on some paper towels and set them aside. Step 2: Make the sauce. 1 cup orange juice. 3 tablespoons sugar. 1 teaspoon soy sauce. 1 tablespoon minced ginger. 1 teaspoon minced orange zest. YUMMIES4DUMMIES: DIPPING SAUCE FOR CHINESE SAUSAGE FRESH 1 teaspoon chopped roasted peanuts. 1. Turn stove on medium high heat and add oil and minced shallot stir frying until fragrant and golden brown. Then pour in water and sugar stirring the sauce until it comes to a boil. 2. Add in hoisin sauce and vinegar stirring it into the sauce until combined. YUMMIES4DUMMIES: CÁ NƯỚNG DA GIÒN Yummies4Dummies This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. YUMMIES4DUMMIES: 2011 2) Beat together the oil, sugar, lemon juice, salt, and lemon zest until light in color, about 2 minutes at medium-high speed. 3) Beat in the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed. 4) In a separate bowl, whisk together the flour and baking powder. YUMMIES4DUMMIES: STEAMED PORK BUNS (BÁNH BAO) Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer. Step 2: YUMMIES4DUMMIES: MAY 2011 Spice mix. Mix together all the ingredients. Buns. In a small bowl, dissolve yeast and sugar in warm water and cover bowl for 15 minutes or until expands 3 times its size. In a stand mixer with hook attachment, add flour, eggs, butter, milk, sugar, and salt and yeast mixture and knead with 2 YUMMIES4DUMMIES: AUGUST 2011 Directions. Heat olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate. In a large bowl, combine chuck, Worcestershire sauce, parsley, shallot, blue cheese, sugar, salt andpepper.
YUMMIES4DUMMIES: SHRIMP TEMPURA 1 egg. Vegetable oil. 1. Fill wok or pan at least 2 inches deep with oil and bring it to 355 degrees F. 2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge shrimp to coat with flour and set aside. 3. To make batter, beat the egg and add ice-cold water and 1 cup of tempura flour into a mixing bowl. VIETNAMESE ICED COFFEE BUBBLE TEA (CÀ PHÊ SỮA ĐÁ) ----muirouterarden----MŨI ROUTER ARDEN Khác với tiện, khi phay thì phôi gỗ sẽ đứng im và mũi router sẽ quay để tạo hình. Hoạt động phay dựa trên nguyên tắc tạo ra chuyển động xoay tròn cho mũi router .Khi người thợ muốn tạo hình cho sản phẩm có thể di chuyểnYUMMIES4DUMMIES
2. In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar. 3. Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter. 4. YUMMIES4DUMMIES: ORANGE CHICKEN Deep fry the chicken for about 4-5 minute or until golden brown on the outside and fully cooked on the inside. Finally drain the cooked chicken on some paper towels and set them aside. Step 2: Make the sauce. 1 cup orange juice. 3 tablespoons sugar. 1 teaspoon soy sauce. 1 tablespoon minced ginger. 1 teaspoon minced orange zest. YUMMIES4DUMMIES: DIPPING SAUCE FOR CHINESE SAUSAGE FRESH 1 teaspoon chopped roasted peanuts. 1. Turn stove on medium high heat and add oil and minced shallot stir frying until fragrant and golden brown. Then pour in water and sugar stirring the sauce until it comes to a boil. 2. Add in hoisin sauce and vinegar stirring it into the sauce until combined. YUMMIES4DUMMIES: CÁ NƯỚNG DA GIÒN Yummies4Dummies This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. YUMMIES4DUMMIES: 2011 2) Beat together the oil, sugar, lemon juice, salt, and lemon zest until light in color, about 2 minutes at medium-high speed. 3) Beat in the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed. 4) In a separate bowl, whisk together the flour and baking powder. YUMMIES4DUMMIES: STEAMED PORK BUNS (BÁNH BAO) Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer. Step 2: YUMMIES4DUMMIES: MAY 2011 Spice mix. Mix together all the ingredients. Buns. In a small bowl, dissolve yeast and sugar in warm water and cover bowl for 15 minutes or until expands 3 times its size. In a stand mixer with hook attachment, add flour, eggs, butter, milk, sugar, and salt and yeast mixture and knead with 2 YUMMIES4DUMMIES: AUGUST 2011 Directions. Heat olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate. In a large bowl, combine chuck, Worcestershire sauce, parsley, shallot, blue cheese, sugar, salt andpepper.
YUMMIES4DUMMIES: SHRIMP TEMPURA 1 egg. Vegetable oil. 1. Fill wok or pan at least 2 inches deep with oil and bring it to 355 degrees F. 2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge shrimp to coat with flour and set aside. 3. To make batter, beat the egg and add ice-cold water and 1 cup of tempura flour into a mixing bowl. VIETNAMESE ICED COFFEE BUBBLE TEA (CÀ PHÊ SỮA ĐÁ) ----muirouterarden----MŨI ROUTER ARDEN Khác với tiện, khi phay thì phôi gỗ sẽ đứng im và mũi router sẽ quay để tạo hình. Hoạt động phay dựa trên nguyên tắc tạo ra chuyển động xoay tròn cho mũi router .Khi người thợ muốn tạo hình cho sản phẩm có thể di chuyểnYUMMIES4DUMMIES
2. In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar. 3. Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter. 4. YUMMIES4DUMMIES: VIETNAMESE CARAMELIZED FISH (CÁ KHO TỘ) 1 teaspoon garlic. 1 teaspoon salt. ½ teaspoon pepper. Add all of the ingredients to the pork and mix well. Then marinate the pork for about 10 minutes in the refrigerator. Step 3: Cook the Fish & Pork. 1 cup water. 1 teaspoon molasses or coco caramel syrup. 1 tablespoon cookingoil.
YUMMIES4DUMMIES: 5 HEALTHY SMOOTHIES RECIPES (FOR World News : View CNN world news today for international news and videos from Europe, Asia, Africa, the Middle East and the Americas. Visit world news msn for up-to-the-minute news, breaking news, video, audio and feature stories. Politics News : YUMMIES4DUMMIES: TEMPURA SAUCE 1. Turn stove on medium heat and in a small pot pour in water, mirin soy sauce and sugar bringing sauce to a light boil. 2. Remove from heat and transfer sauce to a sauce bowl. 3. Add grated ginger and daikon to warm sauce and serve alongside with tempura. 4. Store leftover sauce in refrigerator for up to 3 weeks. Enjoy! YUMMIES4DUMMIES: VIETNAMESE BEEF STEW (BÒ KHO) Step 2: Sauté the beef. 2 cups carrot chunks. 1 medium sliced yellow onion. 2 sticks lemongrass. 2 tablespoons vegetable oil. Cut the lemongrass sticks in half and set them aside. Then pour oil to a large pot and turn your stove on medium high heat. Next add in the onions and cook them until softened. Then pour in the beef and brown them on YUMMIES4DUMMIES: HOW TO MAKE VIETNAMESE DIPPING SAUCE 1 teaspoon minced garlic. ½ teaspoon sliced Thai chili pepper. 1. In a bowl add fish sauce, water and sugar stirring until sugar completely dissolves. 2. Add in the rest of ingredients and stir until combined. Taste the sauce and adjust seasoning if needed. YUMMIES4DUMMIES: NATURE INSPIRED RECIPE #4 : HOW TO MAKE Mango Syrup: ½ cup cubed mangos. ½ cup golden syrup. Blend pandan leaves and hot water until it turns the water green. Pour everything out into a filter and squeeze out all the juice. Finally set your green pandan juice aside. In a large bowl add in all the dry ingredients for the pancake batter and stir them up to combine. YUMMIES4DUMMIES: 5 HEALTHY JUICE RECIPES (FOR WEIGHT LOSS Yummies4Dummies This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. YUMMIES4DUMMIES: 2011 2) Beat together the oil, sugar, lemon juice, salt, and lemon zest until light in color, about 2 minutes at medium-high speed. 3) Beat in the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed. 4) In a separate bowl, whisk together the flour and baking powder. YUMMIES4DUMMIES: APRIL 2011 2 teaspoons cooking oil (vegetable or canola oil) In a large pot add water and chicken broth, and turn your heat on high. Cut a slit on the ginger and microwave the ginger and onion for about a minute or until aromatic. In the meantime, cut all of your tomatoes into wedges (quarters) and set aside. To give the broth a red color, mix thepaprika
FEED THE SPIRIT!
"IN THE BEGINNING WAS THE WORD, AND THE WORD WAS WITH GOD, AND THE WORD WAS GOD. THE SAME WAS IN THE BEGINNING WITH GOD. ALL THINGS WERE MADE BY HIM; AND WITHOUT HIM WAS NOT ANY THING MADE THAT WAS MADE. IN HIM WAS LIFE; AND THE LIFE WAS THE LIGHT OF MEN." JOHN 1:1-4 KJV "FOR GOD SO LOVED THE WORLD, THAT HE GAVE HIS ONLY BEGOTTEN SON, THAT WHOSOEVER BELIEVETH IN HIM SHOULD NOT PERISH, BUT HAVE EVERLASTING LIFE." JOHN 3:16 KJV "AND JESUS SAID UNTO THEM, I AM THE BREAD OF LIFE: HE THAT COMETH TO ME SHALL NEVER HUNGER; AND HE THAT BELIEVETH ON ME SHALL NEVER THIRST." JOHN 6:35 KJV "THAT IF THOU SHALT CONFESS WITH THY MOUTH THE LORD JESUS, AND SHALT BELIEVE IN THINE HEART THAT GOD HATH RAISED HIM FROM THE DEAD, THOU SHALT BE SAVED." ROMANS 10:9 KJV "IT IS THE SPIRIT THAT QUICKENETH; THE FLESH PROFITETH NOTHING: THE WORDS THAT I SPEAK UNTO YOU, THEY ARE SPIRIT, AND THEY ARE LIFE." JOHN6:63 KJV
THE WORDS:
➞HTTP://WWW.BIBLE.IS ➞HTTPS://WWW.BIBLE.COM WHAT IS THE GOSPEL & HOW TO BE SAVED: HTTPS://GOO.GL/DHPFNA OFFICIAL WEBSITE: HTTP://WWW.YUMMIES4DUMMIES.COMTRANSLATE
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FRIDAY, JANUARY 4, 2019 BÁNH KẸP LÁ DỨA | COCONUT PANDAN WAFFLES RECIPE INGREDIENTS & COOKING DIRECTIONS FOR DURIAN CREPE & PANDAN CREPE KITCHEN EQUIPMENT USED IN THIS VIDEO Mixer: http://amzn.to/2lVkmhE Small blender: http://amzn.to/2lV8xZ1 Whisk: http://amzn.to/2mbJUHH Clear bowls: http://amzn.to/2nAy4Um Flour sifter: https://amzn.to/2CRzt2B Utensils: https://amzn.to/2SEFvsH Small sieve: https://amzn.to/2VwLula Waffle maker: https://amzn.to/2SxIm6O Cooling rack: http://amzn.to/2nAJJCG Estimated servings: 4 large waffles 4 fresh pandan leaves- http://amzn.to/2mUysiJcup warm water
teaspoon pandan paste- http://amzn.to/2mlS8rT2 egg yolks
1 ½ cups coconut cream- http://amzn.to/2mcVq5x 1 teaspoon vanilla extract- http://amzn.to/2nxLClR 2 tablespoons canola oil- https://amzn.to/2scJst4 cup sugar- https://amzn.to/2Enz6hf 1 ½ cups unbleached, all-purpose flour- http://amzn.to/2nG54uW cup tapioca starch- https://amzn.to/2SCd2E9 1 teaspoon baking powder- https://amzn.to/2scNFx8 teaspoon salt- https://amzn.to/2VxonY23 egg whites
teaspoon cream of tartar- https://amzn.to/2SDcUnJ cup unsweetened coconut flakes- https://amzn.to/2AuNRvW Condensed milk- https://amzn.to/2CONzSb 1. Wash and clean pandan leaves. Cut pandan leaves into small pieces and blend with warm water until it turns the water green. Pour liquid through a sieve, press out all the juice, mix in pandan pasteand set aside.
2. In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar. 3. Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter. 4. Whip egg whites with cream of tartar until there are stiffpeaks.
5. Preheat a waffle iron according to the manufacturer’s instructions. I turned my waffle maker to level 4, which is mediumhigh heat.
6. Add egg whites to batter and fold in gently until incorporatedin batter.
7. Add in coconut flakes to the batter mixing to combine. 8. Pour in enough batter to cover the waffle mold ridges, close the lid and cook until waffle maker is no longer steaming. (The time may vary depending on your waffle maker.) The waffles should be lightly golden brown and crispy on the outside and soft, fluffy yet slightly chewy on the inside. 9. Once the waffles are cooked, use tongs or a heat proof spatula to remove and transfer to a wire cooling rack. To keep the waffles warm when making a big batch, arrange the cooked waffles in a single layer on a rack and place in a 200° Fahrenheit oven to keep warm. 10. Serve with condensed milk and enjoy! ***The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmedthrough and crisp.
Enjoy!
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FRIDAY, DECEMBER 21, 2018 VIETNAMESE CHICKEN NOODLES QUANG STYLE | MÌ QUẢNG GÀ INGREDIENTS & COOKING DIRECTIONS FOR MÌ QUẢNG - QUẢNG STYLENOODLE WITH CHICKEN
KITCHEN EQUIPMENT USED IN THIS VIDEO Cooker: https://amzn.to/2GuSQCD Cookware: https://amzn.to/2GhkJhd Dutch oven: https://amzn.to/2EoXKhP Mortar and pestle: https://amzn.to/2Sk9PsM Glass measuring cups: http://amzn.to/2jynqwe Clear bowls: http://amzn.to/2nAy4Um Long chopsticks: http://amzn.to/2mSw6yK Cutting board: https://amzn.to/2S51Yij Stainless steel bowls: http://amzn.to/2zwtGPw Colander: http://amzn.to/2mBNdTP Serving bowl: http://amzn.to/2jyI7bz Estimated servings: 5-6 Mì Quảng seasoning:3 tablespoons sugar
2 tablespoons paprika 1 teaspoon cayenne pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons turmeric powder2 teaspoons salt
teaspoon mushroom seasonings 1 teaspoon freshly ground black pepper Or purchase the seasoning here: https://amzn.to/2EoLtdd 1. Add ingredients in a bowl and mix to combine. 2. Place in an airtight container to store until ready to use.Prep Chicken
2 ½ pounds chicken, bone-in cut into 2-inch pieces cup Mì Quảng seasoning 3 tablespoons fish sauce 1. In a bowl, add Mì Quảng and fish sauce whisking them tocombine.
2. Add the chicken to the marinade and massage all the chicken pieces to coat them. 3. Cover bowl with plastic wrap and allow to marinate in refrigerator for at least 1 hour.Make Broth
2 ounces fresh turmeric root, peeled 1 ½ cup pearl onions, peeled 4 tablespoons peanut oil3 cups water
4 cups chicken broth2 ounces rock sugar
4 tablespoons fish sauce cup quail eggs , cooked and peeled 1. Place turmeric and pearl onions in a mortar (or a thick zip lock bag) pounding it with a pestle until it’s finely crushed. Set aside until ready to use. 2. In a large Dutch oven pot (or a heavy bottom pot), turn stove on medium high heat and add oil. 3. Add in turmeric and onions sautéing for a couple minutes untilfragrant.
4. Working in batches, place the chicken in the pot and sear for about 5 minutes per batch making sure all the pieces are seared on all sides; then transfer chicken to a plate. 5. When all the chicken pieces are seared, place them back into the pot and pour in water and chicken broth. 6. Cover the pot with a lid and bring to a boil. Then lower heat to medium add rock sugar. Allow the broth to simmer uncovered for 30 minutes or until chicken is tender and cooked through, stirring occasionally. Skim foam on top of broth as often as needed for a clearbroth.
7. Pour in fish sauce and add in cooked quail eggs to heat themthrough.
8. Taste broth and adjust seasoning if needed. Broth should be saltier to taste since there will be very little broth used to flavornoodles.
Assemble
1 package Mì Quảng noodles3 quarts water
3 tablespoons lime juice1 Banana Blossom
Mung bean Sprouts
Green leaf lettuce, chopped Mint leaves, chopped Perilla leaves, choppedCilantro, chopped
Green onions, chopped Roasted peanuts , crushedLimes, wedges
Sesame seed rice crackers 1. To cook the Mì Quảng noodles, turn your stove on high heat and bring the water to a boil. Then add in the noodles cooking them according to the directions on the package. Drain, rinse the noodlesand set them aside
2. In a bowl of water add lime juice mixing to combine. Slice the banana blossom into half lengthwise and slice very thinly. Discard outer layer and all the little flowers in between. Soak into the water-lime water to prevent discoloration. When ready to serve, drain and add it to platter with clean vegetable and herbs. 3. Microwave rice crackers for about 30-60 seconds or until theypuff up.
4. To assemble, add banana blossoms, vegetables and herbs at the bottom of the bowl mixing them to combine. Then add noodles, chicken, and quail eggs on top of noodles. 5. Top with green onions, peanuts, squeeze lime juice and pour enough broth to coat the noodles. Serve with sesame rice crackers. Serve with fish sauce: https://youtu.be/p95b7oxuOhY **** If you cannot find Mì Quảng noodles, you can make your own by cooking flat rice noodles and cook it with 1 teaspoon of turmeric.Enjoy!
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WEDNESDAY, NOVEMBER 28, 2018 MONGOLIAN BEEF RECIPE | 蒙古牛肉 INGREDIENTS & COOKING DIRECTIONS FOR MONGOLIAN BEEF KITCHEN EQUIPMENT USED IN THIS VIDEO Clear bowls: http://amzn.to/2nAy4Um Cookware: https://amzn.to/2PFOAjD Cutting Board: https://amzn.to/2RKaV0c Spoon: https://amzn.to/2PFP7SF Gloves: https://amzn.to/2NOs32t Long Chopsticks: https://amzn.to/2R1x7lV Wooden Spoon: https://amzn.to/2PJZuov Plates: https://amzn.to/2S52f5c Estimated servings: 4SAUCE
3 tablespoons hoisin sauce 1 tablespoon sweet soy glaze 2 tablespoons brown sugar 1 tablespoon soy sauce 1 teaspoon white vinegar3 tablespoons water
Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.FRY BEEF
1 ½ pounds flank steak, sliced 5 mm thin against grainteaspoon salt
teaspoon ground black peppercup corn starch
1 cup vegetable oil
1. In a bowl add salt and pepper to cornstarch and whisk tocombine.
2. Add beef slices to cornstarch to coat on all sides. 3. Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil. 4. Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and goldenbrown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown. 6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.ASSEMBLE
2 tablespoons vegetable oil 2 teaspoons minced ginger 2 tablespoons chopped garlic6 dried red chilies
7 green onions cut into 2-inch stripsSteamed white rice
1. Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant. 2. Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef withsauce.
3. Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.Enjoy!
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TUESDAY, NOVEMBER 20, 2018 HOW TO MAKE GRAVY | MAKE AHEAD GRAVY INGREDIENTS & COOKING DIRECTIONS FOR GRAVY KITCHEN EQUIPMENT USED IN THIS VIDEO Clear bowls: http://amzn.to/2nAy4Um Long chopstick: https://amzn.to/2qFnVZo Cook top: https://amzn.to/2OPQflr Cookware: https://amzn.to/2QNU6RS Measuring cup: https://amzn.to/2ORNike Strainer: https://amzn.to/2PD3T0A Wooden spoon: https://amzn.to/2ThJeNE Slotted spoon: https://amzn.to/2FrOtaO Whisk: https://amzn.to/2DJZ5QK Ladle: https://amzn.to/2DKpQ7C Bowl: https://amzn.to/2DHBHTT Estimated servings: 4 cups 1 tablespoon vegetable oil Turkey neck, cut into 4 pieces 2 cups chopped celery 2 cups chopped carrot1 cup chopped onion
4 garlic cloves, peeled 1 cup dry white wine2 quarts water
8 fresh sage leaves
2 bay leaves
cup unsalted butter cup all-purpose flour 1 teaspoon dark soy sauce2 teaspoons salt
teaspoon pepper
1. Turn stove on medium and add oil and turkey neck pieces into amedium pot.
2. Brown the neck pieces on all sides and add celery, carrot, onion and garlic stirring to cook vegetables until onions aretranslucent.
3. Add in white wine to deglaze and turn heat to high and cook until liquid reduces to half. 4. Pour in water, add sage leaves, bay leaves and stir to combine. 5. When it comes to a gentle simmer, turn heat to low, cook for 1 hour uncovered and skim foam off the top as often as needed. 6. Remove solids from the broth and strain liquid into acontainer.
7. Turn stove on medium low heat and add melt butter in a pot. 8. When butter is completely melted, add in flour, stirring constantly and cooking the flour for about 3-4 minutes until no longerraw.
9. Pour warm stock to flour mixture and stir until smooth and hasno lumps.
10.Turn stove on high heat to bring to a boil. Then turn heat down to low and simmer for 20 minutes, stirring occasionally. Season with soy sauce, salt and pepper. 11.Transfer to a bowl and serve.Enjoy!
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created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks. View my complete profileFOLLOWERS
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Tempura Sauce
Ingredients & Cooking Directions for Tempura Sauce Kitchen Equipment used in this Video Induction Cooker: http://amzn.to/2nyw4... The viewer proceeds to use the techniques in this site at their own risk and does not hold the owner(s) or anyone associated with this site responsible for any damages, losses, or injuries. All content is provided on an "as is" basis and for general informational and entertainment purposes only. For more information on terms of use, please visit http://yummies4dummies.com Copyright © 2011-2018 Yummies4Dummies. All rights reserved. Simple theme. Powered by Blogger .ORIGINAL TEXT
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