Cereal Fillets Recipe

Ingredients:

2 cups milk
2 teaspoons vegetable butter
1/2 cup corn meal toasted lightly in the oven
Salt to taste
1 egg
1 tablespoon [...]

Easy White Clam Sauce

Ingredients:
2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 large clove garlic, minced
1/2 cup chopped onion
1/2 teaspoon salt
dash pepper
[...]

Potato Hominy Soup (mild Posole)
Ingredients:
2 ts Oil; (2 to 3 tsp)
1/2 c Thinly sliced onion
2 Garlic cloves; minced
1/2 ts Ground cumin; or more to taste
2 md Red potatoes (about 3/4 pound); peeled and chopped
1/2 c Roasted chili peppers; diced
3 c Vegetarian bouillon
2 c Cooked yellow hominy (or one can); rinsed and drained
2 tb Chopped fresh [...]

HOW TO MAKE BREAD THROUGH HAND?
Bread making through hand has a definite technique needed to be follow to have a good product. In adding an amounts of various ingredients should need an extra careful. Once the ingredients are brought together at an appropriate temperature (usually 65-80° F or a bit higher [...]

Veal is a subtle flavor so it’s best not to over complicate things. Veal is from the cow so the same food safety rules apply as for cooking beef. It must be cooked all over on the surface to eliminate any possibility of bacteria but if it’s pink in the middle then it’s still [...]

Fascinating Food Facts!!!

Butter Tea

Fascinating Fact: In Tibet, a common drink is butter tea - it is made from yak butter, salt, and tea.
The average Tibetan can drink 50 - 60 cups of this tea in any one day! It is made by drying Chinese tea in the road for several days (to let it acquire [...]