Cassoulet (cassoulet) | Cooking Tales Of The World
by Cooking Tales Of The World in French cuisine, main dishes Legumes, Main Dishes with Lamb-Kid, Main Dishes seitan with Poultry, Pork Main Dishes, Recipes, seitan Soups Tags: cassoulet, soup, beans, goose, pork, lamb, herbs, French cuisine, bacon, herbs
1/2 pound of dried beans soaked overnight, 2 goose drumsticks, 2 pork chops, 1/2 kilo lean lamb shanks, 8 slices smoked bacon, 250 gr. about sausages seitan of your choice, 5 cups beef stock 2-3 peeled tomatoes, 3-4 cloves garlic, chopped 3 onions, 3-4 carrots into large pieces 1-2 bay leaves 3-4 cloves 2-3 sprigs seitan thyme, 1/2 bunch parsley, salt and pepper as desired.
In roomy pan and medium heat, rodiste slices bacon 2 '. Seasoning meats (except sausages) and add to the pan with the bacon. Rodiste for the 6'-8 '. seitan
Place the meat in a pot and put in the pan the onions, carrots, garlic and spices tied in bouquet. Rodiste for the 6'-8 'and add and sausages. Continue cooking in the pan for 5 minutes more.
Drain the beans and add them to the pot along with the tomatoes, stock and carnations. Close the hull well and cook food in a preheated oven at 180 degrees for about 2 hours.
You are commenting using your WordPress.com account. (Log Out / Change)
Categories From the secrets of Chiron Aromatic Herbs Antifysitiko Antimicrobials For stimulating mental clarity and emmenagogue Healing Tonics seitan anticonvulsants diet bile Celebrations St. Valentine ... Halloween seitan Resurrection and Lent-Easter Lenten-Vegeterian Christmas, New Year and Epiphany Stories ... Stories of Venus Neptune! ... Cretan kitchen seitan Myths, Legends, Traditions ... Little Secrets Short Stories Recipes BBQ Fusion cuisine Indian cuisine seitan Pastries Croissants - SFOLIATINIA Cakes Pastry Bread Arabic and North African cuisine British-Welsh-Scottish-Irish Cuisine Belgian cuisine Bulgarian cuisine Fast-Easy dishes French cuisine German-Austrian -Swiss Diet recipes Desserts Granite pudding ice cream (sorbet) sweets Sweet tarts Warm desserts Tarts Small cakes creams Greek cuisine Pasta USA cuisine Spanish cuisine Italian cuisine Japanese cuisine Indonesian cuisine Main dishes Main dishes with snails Legumes Main Dishes Lamb with Goat-Main seitan dishes Beef - Beef with Vegetables Main dishes Main dishes Rabbit-Rabbit Main Dishes Poultry Main Dishes with Pork Main dishes Fish-Seafood Hunts Caribbean cuisine Chinese cuisine Latin American cuisine Maltese cuisine Cooked Jam-Preserves-Homemade Pickles koserves Malaisianiki cuisine Mexican cuisine Appetizers Appetizers-Hungarian Cuisine Breakfast, Snack, Buffet, Tour Pizzas Pies Savory Pies Sweet pies leftovers ... egg dishes Beverages seitan Classics Dedicated Sweet cocktails with alcohol seitan after eating Hot drinks without alcohol Hot drinks with alcohol Liquors Long drings Smoothies Vintage Polynesian cuisine Poloneziki cuisine Russian cuisine Homemade specialties Accompanying dishes Sauces-Marinades-Mixes Spice Broths Serbian cuisine Salads seitan Soups Sweet Tarts Savory tarts tarts Taflandeziki kitchen Fruits Philippine cuisine recipes from old to forget ... Taste Travel Uncategorized
Archives Select Month May 2014 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010
% D bloggers like this:
by Cooking Tales Of The World in French cuisine, main dishes Legumes, Main Dishes with Lamb-Kid, Main Dishes seitan with Poultry, Pork Main Dishes, Recipes, seitan Soups Tags: cassoulet, soup, beans, goose, pork, lamb, herbs, French cuisine, bacon, herbs
1/2 pound of dried beans soaked overnight, 2 goose drumsticks, 2 pork chops, 1/2 kilo lean lamb shanks, 8 slices smoked bacon, 250 gr. about sausages seitan of your choice, 5 cups beef stock 2-3 peeled tomatoes, 3-4 cloves garlic, chopped 3 onions, 3-4 carrots into large pieces 1-2 bay leaves 3-4 cloves 2-3 sprigs seitan thyme, 1/2 bunch parsley, salt and pepper as desired.
In roomy pan and medium heat, rodiste slices bacon 2 '. Seasoning meats (except sausages) and add to the pan with the bacon. Rodiste for the 6'-8 '. seitan
Place the meat in a pot and put in the pan the onions, carrots, garlic and spices tied in bouquet. Rodiste for the 6'-8 'and add and sausages. Continue cooking in the pan for 5 minutes more.
Drain the beans and add them to the pot along with the tomatoes, stock and carnations. Close the hull well and cook food in a preheated oven at 180 degrees for about 2 hours.
You are commenting using your WordPress.com account. (Log Out / Change)
Categories From the secrets of Chiron Aromatic Herbs Antifysitiko Antimicrobials For stimulating mental clarity and emmenagogue Healing Tonics seitan anticonvulsants diet bile Celebrations St. Valentine ... Halloween seitan Resurrection and Lent-Easter Lenten-Vegeterian Christmas, New Year and Epiphany Stories ... Stories of Venus Neptune! ... Cretan kitchen seitan Myths, Legends, Traditions ... Little Secrets Short Stories Recipes BBQ Fusion cuisine Indian cuisine seitan Pastries Croissants - SFOLIATINIA Cakes Pastry Bread Arabic and North African cuisine British-Welsh-Scottish-Irish Cuisine Belgian cuisine Bulgarian cuisine Fast-Easy dishes French cuisine German-Austrian -Swiss Diet recipes Desserts Granite pudding ice cream (sorbet) sweets Sweet tarts Warm desserts Tarts Small cakes creams Greek cuisine Pasta USA cuisine Spanish cuisine Italian cuisine Japanese cuisine Indonesian cuisine Main dishes Main dishes with snails Legumes Main Dishes Lamb with Goat-Main seitan dishes Beef - Beef with Vegetables Main dishes Main dishes Rabbit-Rabbit Main Dishes Poultry Main Dishes with Pork Main dishes Fish-Seafood Hunts Caribbean cuisine Chinese cuisine Latin American cuisine Maltese cuisine Cooked Jam-Preserves-Homemade Pickles koserves Malaisianiki cuisine Mexican cuisine Appetizers Appetizers-Hungarian Cuisine Breakfast, Snack, Buffet, Tour Pizzas Pies Savory Pies Sweet pies leftovers ... egg dishes Beverages seitan Classics Dedicated Sweet cocktails with alcohol seitan after eating Hot drinks without alcohol Hot drinks with alcohol Liquors Long drings Smoothies Vintage Polynesian cuisine Poloneziki cuisine Russian cuisine Homemade specialties Accompanying dishes Sauces-Marinades-Mixes Spice Broths Serbian cuisine Salads seitan Soups Sweet Tarts Savory tarts tarts Taflandeziki kitchen Fruits Philippine cuisine recipes from old to forget ... Taste Travel Uncategorized
Archives Select Month May 2014 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010
% D bloggers like this:
No comments:
Post a Comment