Rechtschreibfehler said:Well those things resembling solid leftovera of a dog, what's that? Looks like cevapcici or something similar which I would certainly misspell too.
lol!!
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Rechtschreibfehler said:Well those things resembling solid leftovera of a dog, what's that? Looks like cevapcici or something similar which I would certainly misspell too.
mewmewmew13 said:Krebby is such a chef!!
it's all about the presentation
I was too hungry to go another step and fry them.LaFlorecita said:did you see our discussion about gnocchi earlier pan-fried gnocchi is the way to go
There are the Seven Moles of Oaxaca. The mole negro being the one most are familiar with. I'm not a big fan of mole. If I do make it I buy a jar of Dona Marie Mole. What I would like to try is Manchamanteles (Stew That Stains the Tablecloth) There are many variations of it alsoILovecycling said:hey krebs,you are such a cook, and I believe you are mexican,so I want to ask you smth
how about your mole? I know there are variations,and everybody (mexicans) has something else in it, so how about you? what chili peppers do you use, ingredients etc
(if its not secret ofc)
ILovecycling said:hey krebs,you are such a cook, and I believe you are mexican,so I want to ask you smth
how about your mole? I know there are variations,and everybody (mexicans) has something else in it, so how about you? what chili peppers do you use, ingredients etc
(if its not secret ofc)
Thanks for the response, I really love mole, will try smth from this definitelykrebs303 said:There are the Seven Moles of Oaxaca. The mole negro being the one most are familiar with. I'm not a big fan of mole. If I do make it I buy a jar of Dona Marie Mole. What I would like to try is Manchamanteles (Stew That Stains the Tablecloth) There are many variations of it also
Read more at: http://www.foodnetwork.com/recipes/...stains-the-tablecloth-recipe.html?oc=linkback
ILovecycling said:Thanks for the response, I really love mole, will try smth from this definitely
btw I would never buy one in jar
mewmewmew13 said:krebby slaying the cuisine south of the border
Florrie please..the word 'murican' makes me cringe..our whole country is not full of bumpkins
I do my own too,betterkrebs303 said:The jarred mole is just a base. to grind all the ingredients in you molcajete can take several hours. think of it as like tomato paste not a final product.
ILovecycling said:I do my own too,better
But I get it...and some of them are quite good
I used toLaFlorecita said:dude do you make your own mayonaise and ketchup too
actually...yes no kidding floLaFlorecita said:dude do you make your own mayonaise and ketchup too
Like this soupe a lot,interesting that you add cabbage.krebs303 said:This is so good with some nice crusty bread
Minestrone
6 to 8 servings
Main Course
2oz. Salt Pork, diced
2tbls Olive Oil
2 med. Onions, chopped
5 med. Tomatoes, chopped coarse
6 cloves Garlic, chopped fine
4 Celery stalks, chopped
4 Carrots, peeled and chopped coarse
1 bunch of Spinach, stems removed
1 bunch of Kale, stems removed
1 small Cabbage, chopped rough
3 med. Potatoes, peeled and cut into eighths
1 can of White Beans, with juice
½ tsp. Salt
½ tsp. Crushed Red Pepper
½ cup dry White Wine
3 cups Chicken Stock
Water to cover
4oz. Rigatoni pasta
In a 8 qt. pot saute Salt Pork in Olive Oil till browned.
Add Onion and Garlic, saute till Onion is limp.
Add Tomatoes, cook till Tomatoes become saucsey
Add rest of ingredients, except Rigatoni
Bring to boil, reduce to simmer, cover, cook 2 hrs.
Add Rigatoni cook 20 mins or until tender
gregod said: