|Art of South American Cooking|
|by Felipe Rojas-lombar|
As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of...
Results 1 - 10 of 2,620 for using lard
I know in ... can remember. The lard was usually freshly ... this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.
Rub the lard and salt lightly ... at all, as it makes it tough. I have eaten very flaky and tender crusts made of lard, also of half lard and half butter.
Put lard in mixing bowl; ... in greased and floured 12 1/2 x 18 inch pan. Bake at 350 degrees 35 to 40 minutes. Makes 54 (2 inch) squares. Cool and frost.
Dissolve yeast in ... water, sugar, salt, lard, and egg; ... Last time roll into bun size balls. Let rise last time and bake at 350 degrees for 20 minutes.
Clean, stuff, lard and truss birds. ... minutes. Add sherry, cover and continue cooking until tender, about 25 minutes. Serve with a grapefruit sauce. Serves 6.
Add salt to ... mixing bowl. Add lard, which is ... together and should be dry enough to handle. For single crust pie, bake at 425 degrees for 12-15 minutes.
Simply mix together and bake at 350 degrees for 35 to 40 minutes. Mix together, spread mixture on cake while warm. Place under broiler until bubbly. ...
Cut pork fat into small cubes; place without water in pressure cooker. Cook on low fire for sixty minutes. Allow to cool by itself without putting ...
SALAD Remove stems from spinach leaves, clean in cold water with a little vinegar, remove and dry the leaves. Place in a salad bowl with water cress, ...
Line bottom of your lard can with shucks ... open fire covered. When you see steam coming out from cover, then let cook for 45 minutes. Serves 18-20 people.
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