A New Generation of Old Cooks, Volume 2 by Youlando C. Harley

By Youlando C. Harley

His quantity is a suite of colourful, scrumptious, fit selection foodstuff that experience easy-to-follow instructions for getting ready, in addition to many different recipes which are absolute to gratify. It displays my ancestor’s form of cooking in addition to my very own and has been divided into sections that will help you speedy locate the kinds of nutrients that you'd prefer to arrange for any meal.

So allow the aroma of breads, salads, pastas, rice, soups, dips, sauces, dressings, spreads, and extra saturate your kitchen.

Seek idea from God, like to cook dinner, and revel in others as they get pleasure from your nutrients!

God bless!

This assortment includes:

182 recipes

77 meals

Over 50 (Low finances) meals

More than 20 fit selection food

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Extra resources for A New Generation of Old Cooks, Volume 2

Example text

After 20 to 25 minutes, it should be creamy. Add salt and pepper to taste. Top with chopped olives, chopped parsley (if using), and another drizzle of truffle oil, and serve right away in shallow bowls. ■ 2 cups (390 g) Arborio rice YIELD: 2-4 servings ■ 7 to 8 cups (1645 to 1880 ml) vegetable stock (store-bought or homemade, page 213) ■ 1 tablespoon (15 ml) olive oil ■ 1 medium-size yellow onion, chopped ■ 3 garlic cloves, finely chopped or minced ■ 3 cups (210 g) sliced or coarsely chopped mushrooms (cremini, shiitake, or porcini) ⁄ cup (15 g dry or 30 g oil packed) chopped sun-dried tomatoes (rinse oil-packed tomatoes; soak dry tomatoes in warm water for 30 to 45 minutes to soften) ■ 1 4 ⁄ cup (120 ml) dry white wine ■ 1 2 ■ ■ ■ 46 Salt and freshly ground black pepper, to taste SERVING SUGGESTIONS AND VARIATIONS If you can’t find truffle oil, porcini oil works just as well.

Reserve for garnish. 5 cm) pieces. Heat remaining olive oil over medium heat. Once hot, add garlic and let cook for about 1 minute before adding the onions, leeks, carrots, and celery. Cook, stirring occasionally, until vegetables are soft, about 7 minutes. Add the 1-inch asparagus stalks, stock, thyme, salt, and pepper; bring to a boil over high heat. Reduce heat, cover, and simmer gently until the stalks are tender, stirring occasionally, 25 to 30 minutes. Let the soup cool slightly. Transfer soup to a food processor and purée.

White mushrooms, on the other hand, would be rather bland. DIRECTIONS ■ 2 tablespoons (5 g) finely chopped fresh thyme ■ 2 tablespoons (5 g) finely chopped fresh parsley ■ 1 tablespoon (15 ml) truffle oil Heat vegetable stock in a medium saucepan, and keep warm on the stove. Meanwhile, heat olive oil in a deep, large-size sauté pan and sauté onion, garlic, and mushrooms until golden brown, 5 to 7 minutes. Add sun-dried tomatoes, thyme, and parsley. Stir to combine, then add truffle oil. Stir to coat mushrooms.

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