|Basic French Cookery Course|
|by Len Deighton|
This book solves the mysteries of French cuisine -- while retaining its mystique. Here is everything you want to know about French home cooking pr...
Results 1 - 10 of 11 for bijol
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In a 6-quart ... water, saffron (or Bijol), chicken and ... until chicken is tender and rice is done. Stir occasionally with fork. Add capers or olives.
Chop onions and ... garlic, cumin and Bijol and water in ... on low heat for about 15 minutes. Place in serving dish and decorate with pimientos and peas.
Use package of ... oil. Add water, bijol, chicken and ... Cover and cook over a low flame until done, stirring once or twice during cooking with a fork.
Coat chicken with hot oil in skillet. Brown over medium heat. Remove chicken, add remaining ingredients, except pimentos. Stir well. Cover and cook ...
1. Cut the ... pepper, bay leaf, bijol, wine, broth ... whole pimentos. (You can also use asparagus and hard boiled eggs, but it's not the usual.) Serves 8.
Boil chicken about ... minutes. Add water, bijol, salt, rice ... tender. Stir occasionally. Chicken may be kept on bone or off bone cut into bite size pieces.
Heat oil in ... bay leaf, salt, Bijol (saffron) and rice. ... for 20 to 30 minutes or until tender. Garnish with peas and pimientos. Yields: 4 servings.
Saute onion, garlic, ... boil. Then add Bijol. Reduce heat ... potatoes, carrots, and garbanzo beans. Add cabbage, cook until tender. Serve with French bread.
Saute onion, pepper, garlic, cumin, tomato sauce, oil and Sazon, salt, until onions are soft. Add meat, chicken or pork. Simmer 5 minutes. Add water ...
Cut up chicken, ... Add saffron and Bijol. Add bay ... absorbed and rice is fluffy and tender. Remove foil last 5 minutes. Garnish with Petit Pois & pimentos.
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