|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
1 - 10 of 12 for corn mole
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Preparation Time: Approximately ... smoking. Add the mole mixture all at ... 7g; Vitamin A 20%DV*; Vitamin C 45%DV; Calcium 6%DV; Iron 15%DV*Daily Value e
Brown meat, onion, and tomato together. Add ketchup and Poblano. Heat enchilada sauce with 1/2 can water on medium heat. Soften tortilla in sauce. ...
Prepare filling in ... set aside. Prepare Mole using basic white ... bubbly. Layer 2 corn tortillas between paper ... cream, chopped olives and green onions.
Ahead of time ... meat. Have the mole already diluted in ... and relishes and serve immediately. This dish should also be served with black beans and rice.
Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. ...
In a Dutch oven brown one half of the meat in hot oil, then brown the other half. Return all meat to the Dutch oven and add 3 cups water, parsley, ...
Substitute 1 teaspoon ... squash, potatoes and corn. Cover and ... tender and vegetables are done. Season to taste with salt and pepper. 8 to 10 servings.
Cook potatoes in oil until almost done. Combine ingredients of cornstarch, chili powder, cumin in a bowl with water, about 1 small cup. Stir ...
Heat oil in ... Add beans and corn. Simmer 15 ... shredded lettuce and tomato salad. Serves 6-8. Variation: Use as a topping for hot dogs or hamburgers.
Or 2 frying chickens (2 1/2 -3 pounds each), cooked, skinned, and cut in pieces (both can be either stewed or boiled, baked or broiled). In a large, ...
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