|by Maxine Clark|
"Risotto" is an irresistible collection of the best rice dishes from all over Italy, written by Maxine Clark, best known for her easy and relaxed ...
1 - 10 of 14 for taro
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Clean taro leaves - boil ... leaves to pan. Pour coconut milk into taro leaves. Cook over medium heat for about 10 minutes. Stir occasionally. Serve warm.
Heat oil in ... candy thermometer. Slice Taro as thinly as ... paper-towels & sprinkle with salt. Repeat with all taro serve with tropical fruit salsa.
Peel taro, cut into ... mixed in before deep-frying. The taro balls are served as a dessert and the baskets are used as an edible container for other dishes.
Wash taro leaves and remove ... cup. Pour mixture of remaining ingredients into taro leaves. Place bundles in a pan. Bake in a 375 degree oven for 1 hour.
Clean taro leaves - pile ... and add into onions. When taro leaves are cooked pour into meat and onions. Mix together and let simmer for about 15 minutes.
Peel taro and boil in ... and salt. Pour this mixture into the drained taros and bring it to a boil. Remove from heat. Cover and let set for a few minutes.
Cut pork butt ... butterfish with the taro leaves or the spinach in the pan. Cover tightly with foil. Bake at 325 degrees for 4 hours. Makes about 8 servings.
Make squares of aluminum foil. Lay 4 taro leaves on square. ... package taro leaves. Bake in 350 degree oven for 20-30 minutes or until taro leaves are tender.
Scale butterfish; soak ... 400 degrees. Cut taro into 2 inch ... in oven. Bake for 2 hours. Gravy maybe thickened with mixed poi, if desired. 8 servings.
Grate the coconuts, extract milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ...
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