|Peter Reinhart's Artisan Breads Every Day|
|by Peter Reinhart|
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require ...
Did you mean: mousse meat
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Mix flour and ... bouillon. Stir into meat mixture; cook until ... minutes. You may thin remaining meat mixture and use as a sauce over tamales. Serves 6.
In small mixing ... silver skin from meat. Cut into ... longer. Add peas, re-cover. Cook 5-10 minutes longer. Discard bay leaf before serving. 6-8 servings.
It took us ... only need one Moose to make this ... vinegar, soy sauce and ground ginger. Heat to boiling, reduce heat, cover and simmer for 15 minutes.
In a bowl, ... bread crumbs. Divide moose meat into 6 flat ... Bake in 350 degree oven for 30 minutes. Broil for a minute to brown burgers before serving.
Saute garlic in ... salt, sugar over meat, brown meat ... until tender. When roast is fork tender, remove bay leaf, pour off liquid and make into gravy.
Trim all fat, muscle and skin from moose; cut moose ... in skillet; add meat and brown well. ... until thick, but do not boil. Serve over fluffy white rice.
Mix the above well, cover and refrigerate for 2 days. The third day, form into five rolls. Place on rack of broiler pan in 140 degree oven for 8 ...
Cook bacon in ... paper towel. Add moose meat, onion, and ... bacon. I brown the meat and cook the soup all day in my crock pot so the meat is very tender.
Brown meat in hot oil. Place in crock pot. Add remaining ingredients and cook on low for 7 hours.
Combine meat, egg, 1 ... water and sugar; add to pineapple juice mixture. Cook until it thickens, stirring constantly. Add meatballs and serve hot. Serves 4.
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