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Posted at September 27, 2010, 2:00 pm: from a friend..l think the celentro makes it speacial 500 grams dried black beans ..soak for 2 hours 4 cups of water 3 cloves of garlic, crushed 1 medium onion, chopped 250 grams green ham on bone cut in 1 inch pieces get butcher to saw in pieces..must stay on bone..of put the whole lot in 2 teaspoons paprika 3 teaspoons ground cumin 2 tsp celentro 4 cups chicken stock ½ teaspoon chili powder 1 tablespoon vinegar salt and pepper to taste put black beans and water in large pot. cover and boil two minutes. Turn off heat and let stand 1 hour. remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. the beans,must be covered may have to add a bit more water. cover and simmer until the beans are tender, about 2 hours. take out the ham and digared bones. Return the meat to the pot. add the vinegar, salt and pepper. simmer fro 5 mins. dress with mojito sauce and enjoy ---------------------------------------------------------------------------------- had mojito sauce this time in cuba..poured over yucca..or served warm over salad with lemon juice very simple garlic fried IN butter.. the garlic is cooked till it is brown.. so it has a nutty flavor.. smiliar to the butter they pour over dal in india. ________________ http://www.cubamaniaks.com/forum/viewtopic.php?t=1175 Original of the message was taken from http://www.cheftalk.com/forums/ Replies:We have been making a version of cuban black beans which we use in var...What is green Ham? Sounds like Dr. Mouth is watering, can remember small bowls of black beans with choppe... with chopped boiled egg. Other Topics of Chef Talk:Bueno! Hello to all fellow chefsHave You Met Chris Hello Everyone Windsor vs Pour Spouts Pans Hi to every1, i want to introduce myself and my feelings. From NYPL Chef need a getaway? Organic garden needs Chef! Equipment Question salsa questions Pan fried salmon Bay scallops...any ideas? Catering Warehouse Management New Kitchen Cooktop Advice gluten free wheat flour substitute help please.... custard powder Hello from MD, career changer Need some starter gear!! Professional Chef looking for advice on going back to school from a newbie - to study or not to study? Can you believe... Gluten Free Culinary Summit thinking of leaving foodservice cypriot bread book New here Joconde Sponge Field Kitchen Pastry Schools in Nashville... Rotisserie prime rib on a gas grill Bakery Name chocolate tempering machines peanut butter crisps hummus ice cream temperature soft non-crusty white bread? Are line deserts considered pastry? Marc Veyrat - Encyclopédie culinaire du XXIe siècle Looking for a burger hot sauce recipe Similar prob to "To tell or not to tell..." What to do with my career, suggestions welcome. Happy Fathers Day. white nougat New Member advise from gumpaste artists >>> Happy Birthday, Nicko! <<< |