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         Meats Cooking:     more books (100)
  1. The cook's own book: being a complete culinary encyclopedia comprehending all valuable receipts for cooking meat, fish, and fowl : and composing every ... have been published or invented during the l by N K. M. Lee, 2010-08-27
  2. Classic Armenian Recipes: Cooking Without Meat by Alice Antreassian, Mariam Jebejian, 1994-06
  3. Meats, Composition and Cooking (Classic Reprint) by Charles Dayton Woods, 2010-09-20
  4. Meat cooking all'Italiana by Savina Roggero, 1975
  5. Modern Meatless Cook Book: Five Hundred Recipes for Preparing Foods, With Special Reference to Cooking Without Meat (Classic Reprint) by House of Rest, 2010-03-11
  6. Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking, How to Cut Meats, and Soups, Entrees, and Bills of Fare by Jessup Whitehead, 2010-02-09
  7. Healthful Korean Cooking: Meats & Poultry (Healthful Korean Cooking) by Noh Chin-Hwa, 1985-01-01
  8. Meat Cooking all'Italiana by Savina Roggero, 1975
  9. Cooking With Meat (Microwave Library Series) by Veronica Bull, 1987-06
  11. The cook's own book, and housekeeper's register. Being receipts for cooking of every kind of meat, fish, and fowl; and making every sort of soup, gravy, ... confectionery; tables for marketing; a book by N K. M. Lee, Boston housekeeper, et all 2010-08-01
  12. Hotel meat cooking by Jessup. Whitehead [from old catalog], 1884-12-31
  13. Meat and Game Cooking/05798 (California Culinary Academy series) by Peggy Waldman, 1988-10
  14. MANY WAYS FOR COOKING EGGS by Mrs. S.T. Rorer, 2009-01-04

61. Stefan's Florilegium: Food - Meats
cheapmeats Cheap meats for feasts. cooking with them. chopped-meatPeriod chopped meat. organ-meats Period cooking of organ meats.
Food - Meats
This is a collection of files that I have assembled from various sources since I first joined the SCA (Society for Creative Anachronism) in 1989. The information in these files comes from the Rialto newsgroup (, the old fidonet medieval echo conferance area, various mail lists and articles submitted to me by their authors. Several types of files are available:
  • -msg (or no suffix) These files are composed of a variety of short messages from a variety of authors having a common subject . -art A stand-alone article written by a single author. Some are off of the networks while some were submitted to me by the author. -bib A bibliography of book and article titles on a single subject. -FAQ An article file that follows a Frequently Asked Questions format.
  • All text files are available in three formats, HTML, text and RTF. If the text and RTF formats are not mentioned explicitly in this index, they are available from within the HTML file. THLord Stefan li Rous (Mark Harris,

    62. Rotisserie Cooking: The Best Roasted Meats You'll Ever Eat
    There are so many advantages to rotisserie cooking. meats are generallyjuicier, selfbasted and slow roasted. Of course there are
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    Rotisserie Cooking Give your grilling a new spin Recipes from this Feature Greek Marinated Leg of Lamb
    Rotisserie Turkey

    Smoked Lemon Chicken
    Spit Roasted Chicken Join the Discussion OLMILL Related Resources Grilled Chicken Grilling Turkey Rotisserie Chicken You know it really is interesting that rotisserie cooking doesn't get more discussion. Most grill manufacturers will tell you that you don't really need to use a rotisserie because a grill with a lid does the same thing. Move the heat around the food, not the food around the heat. These guys probably can't tell the difference between a good brisket sandwich and a Big Mac. There are so many advantages to rotisserie cooking. Meats are generally juicier, self-basted and slow roasted. Of course there are a few differences between grilling and rotisserie cooking that you need to be aware of. The first place to start is with the instruction manual for you particular grill. Beyond that remember that while a lot of grilling is done over a very hot fire you need a lot less heat for the rotisserie. Starting with your equipment, you will need a

    63. Meats - Beef, Pork, Veal, Lamb, - Home Cooking At BellaOnline
    You Are Here HOME Food Wine Home cooking Subjects. Sandy Moyer is BellaOnline'sHome cooking Host. FEATURED LINK S. meats Beef, Pork, Veal, Lamb,.





    All times in EST
    Baptist: 11:00 AM

    Spinning: 7 PM

    Prime Time TV: 8:00 PM

    Home Cooking chat boards sweepstakes site shops You Are Here: HOME Home Cooking Subjects Sandy Moyer is BellaOnline's Home Cooking Host F E A T U R E D L I N K S Meats - Beef, Pork, Veal, Lamb, All About Veal Veal basics, a veal cut chart, how to cook veal and veal recipes Beef Cooking Basics Beef Cuts Click on a section - chuck, rib, loin, round, or flank to see pictures of the cuts made from each section with descriptions and suggested cooking methods. Anyone who has ever tried to carve a turkey or a leg of lamb can tell you it is not as easy as it appears. It´s easy to carve a solid mass of lean meat but what do you do when bones, gristle, and tendons interfere with the easy progress of the knife? Grilling 101 Tips on the basics of grilling your favorite cuts of pork from "Pork - The other White Meat" Lamb Cuts Click on a section - shoulder, ribs, loin, leg, or breast, to see pictures of the cuts from each section with descriptions and cooking methods. Lamb Info.Com

    64. Meats, Poultry, & Seafood - Quick Cooking At BellaOnline
    You Are Here HOME Food Wine Quick cooking Subjects. Vanessa Chang is BellaOnline'sQuick cooking Host. FEATURED LINK S. meats, Poultry, Seafood.





    All times in EST
    Baptist: 11:00 AM

    Spinning: 7 PM

    Prime Time TV: 8:00 PM

    Quick Cooking chat boards sweepstakes site shops You Are Here: HOME Quick Cooking Subjects Vanessa Chang is BellaOnline's Quick Cooking Host F E A T U R E D L I N K S Bacon-Wrapped Lime-Chili Scallops Tedious title, easy recipe. The sauce gives mild-mannered scallops a whole new sassy character Braised Salmon with Red Wine The beautiful colors of the salmon, orange slices, and red wine make this a feast for the eyes as much as the belly. A few simple ingredients for a satisfying dish... Chicken with Roquefort The sauce is easy but intensely flavored. With the mildness of the chicken and the pungency of the roquefort, this dish proves that opposites attract. Cider-Braised Pork Fear not the hazardous or potentially dried out fare, this cider-braising offers a seasonal key to perfect pork... Foil Baked Fish Ideal for 2, suitable for more. The ladies of the Reynolds´ Lab offer a healthy and tasty method for a quick one-dish meal... Grilled Lamb with Tahini Sauce This is a spectacular Mediterranean treat. The marinade is simple and the ingredients, few. The sauce is what makes it unique and memorable. Tahini (essentially "sesame butter") can be found in supermarkets and most health food/organic stores. I recommend the roasted variety to get the most flavor against the robustness and aroma of the lamb. Pair it with sauteed spinach or cumin-roasted cauliflower for a satisfying experience...

    65. Fruit From Washington - Barbecue Cooking And Tips On Smoking Meat And Fish
    Household and Garden Tips Index Outdoor Entertaining. cooking in the KitchenBBQ Dutch Oven cooking Smoked meats Fish Drying Dehydrating Fruit.
    Household and Garden Tips
    Outdoor Entertaining Cooking in the Kitchen

    Oven Cooking
    Smoked Meats

    Family Camping

    Camp Cooking Recipes

    To Do Lists
    Fall Garden Help Composting Hardy Annuals Bulbs Hardwood Cuttings Root Storage Pleaching Mulching Cover Crops
    Summer Garden Help Annuals Perennials Baskets Berries Cuttings Greenhouse Hedges Herbs Plant Disease Control Seed Collecting Topiary Vegetables Spring Garden Help Ground Prep Cold Frames Early Crops Fertilizer Manure Tea Beneficials Pollinators
    Winter Garden Help Clean-up Garden Plans Seed Orders Tree Care Pruning
    Fruit From Washington - Tips on Barbecue and Smoking Meat and Fish Shop Home Up Beverages ... Recipe Quantity Converter
    Fruit From Washington Smoking Meats and Fish Barbecue and Dutch Oven Cooking (interested in a project that just might rock Dad's world this Father's Day!

    66. Cooking Temperatures For Meats And Eggs, Cold Storage Lengths For Common Foods
    Title cooking temperatures for meats and eggs, Cold storage lengthsfor common foods. Pub Number TEMPCHRT Alt. Title Temperaturas
    Skip the navigation header body Home Viewing Ordering
    Adobe Access
    ... Catalog Title: Cooking temperatures for meats and eggs, Cold storage lengths for common foods Pub Number: TEMPCHRT
    Alt. Title: Temperaturas de cocción para carnes y huevos, Tiempo de almacenaje a bajas temperaturas para algunos alimentos
    Authors: Penner, Karen
    Publication Date: February 2001
    Resource Type: text
    Format: pdf
    Language: Spanish
    Download publication:
    (26 kb)

    67. Somerfield PLC : Corporate Social Responsibility : Instore Policies
    vitally important that attention is paid to this when cooking in the home, ensuringthere is no crosscontamination from raw to cooked meats during food

    68. Cooking Meats And Health
    cooking meats and Health by Peter Lee New studies show that how peoplecook meats can have major health implications. For years, scientists
    Cooking Meats and Health by Peter Lee REFERENCES: 1) Journal of the National Cancer Institute Nov.18
    2) Science News 4/23/94 p.264
    bronx science
    bioNIC home headlines features ... links

    69. Healthful Korean Cooking: Meats & Poultry
    A closer look Healthful Korean cooking meats Poultry, by ChinhwaNoh (0-930878-46-9) $16.95. This book contains 53 authentic
    A closer look... , by Chin-hwa Noh (0-930878-46-9) This book contains 53 authentic Korean meat and poultry dishes selected especially for the Westerner's taste and health. included in this book are recipes for stews, stir-fried dishes, skewered foods and charcoal-grilled Pulgogi, Korea's best known beef dish. It offers a wealth of excellent foods and joy in preparing and eating basic Korean cuisine. Over 340 color photos will lead you quickly and ~ easily through each cooking step. 76pp. 18x25.5cm. 342 color plates. hardcover. ISBN: 0-930878-46-9
    LC#: 85-80450 Order titles Return to list of titles Home

    70. Chicken, Beef, And Pork Recipes
    Chicken; Jamaican Beef Patties; Meat Jerkies (collection); Mustardand meats (collection); Moroccan Hirira; yet. Back to my cooking page.
    Chicken, Beef, and Pork Recipes
    A varied collection of main meat dishes and hearty stews. Tasty! I would put more recipes here, except I generally cook by feel and hardly ever measure ingredients anymore. The majority of these are also from the USENET newsgroup
  • Apricot Chicken
  • Arroz Con Pollo
  • BBQ Chicken
  • BBQ Spareribs ...
  • Burgers! (a collection)
  • Sauteed Chicken Breast w/Almonds
  • Chicken Cordon Bleu
  • One-Pan Potatoes and Chicken Dijon
  • Chicken in Black Bean Sauce ...
  • Meat Jerkies (collection)
  • Mustard and meats (collection)
  • Moroccan Hirira
  • Old-Fashioned Beef Stew
  • Pan Fried Steak
  • Mexican Pork Chops ...
  • Pork and Chicken Adobo
  • Salisbury Steak
  • Scandinavian Meatballs
  • Scottish Eggs
  • Shepherd's Pie ...
  • Venison Recipes (collection) Here's an interesting recipe for Thanksgiving Day turkey called Black Turkey . I haven't had a chance to try it out yet. Back to my cooking page
  • 71. Asian (Japanese Style) And Wild Game Cooking Sauce Recipes: Meats
    Stir Fried Beef with Pea Pods or Bok Choi Slice 8 10 oz. tender cutof beef such as sirloin strip, tenderloin or flank steak across
    Home History Asian Sauces Game Sauces ... Order
    Stir Fried Beef with
    Pea Pods or Bok Choi
    Slice 8 - 10 oz. tender cut of beef such as sirloin strip, tenderloin or flank steak across the grain in 2" X 1" X 1/4" thick slices. Marinate a few min. to 1 hr. in 2-3 Tbs. CHEF MYRON'S PREMIUM TERIYAKI SAUCE. Drain and reserve any extra sauce. Dust and mix with some corn starch. Mix 2 tsp. corn starch with warm water until a smooth cream consistency. Cut & trim pea pods or Bok choi in 1-2" lengths (include leaves in bok choi). Have 1/2 cup of chicken stock ready. In a wok or deep frying/sauté pan heat 2-3 Tbs. peanut or vegetable oil to almost smoking. Add beef (carefully), turn and toss gently with spatula until just browned. Remove to a bowl draining as much of the oil as possible. Toss vegies into wok keeping heat high (add some minced garlic if you want), and stir fry 1 min. Add chicken stock and left over CHEF MYRON'S TERIYAKI from marinade or 1-2 Tbs. if there's none leftover. Cover just until stock comes to a boil. Stir cornstarch paste and add in thin stream stirring to desired thickness (about like your mother's gravy). Add beef and optionally some wedges of plumb vine ripened tomato, (it's that time of year). Serve immediately with steamed rice.

    72. The Cooking Butcher - Robinsons Of Tetenhall. Fine Meats And Catering
    welfare. OTHER meats GAME We offer a fine selection of fresh poultry,including organic free range where available. COOKED meats A
    Our traditional butchers supplies and produces the finest quality meats and meat based products, many of these products are created within our own premises utilising traditional techniques and practises which ensure the generation of premium quality produce.
    Our Products include:
    The beef we sell is from Aberdeen Angus Cattle purchased from farmers who are all members of the Aberdeen Angus Producer's society. The beef is traditionally reared on the fine pastures of North East Scotland before being matured here at our own premises in Tettenhall.
    The lamb and pork we supply is either sourced directly from local farmers or from the livestock market in nearby Bridgenorth, thus ensuring the produce has been reared to the highest standards of husbandry and animal welfare.
    SAUSAGE: As a traditional butchers, we pride ourselves in producing our own sausage using the finest quality pork.
    A selection of our recipes,
    Thick and thin pork sausage.
    We are also able to produce sausage to special recipes or to customers unique requirements, for instance venison, gluten free, low fat and many more.
    Robinson's also produces it's own dry cured bacon, using the highest quality pork. The curing process involves dry rubbing the pork with it's curing mixture, we the turn the cuts of pork regularly, finally the cure is washed off and the pork is allowed to dry naturally for a minimum of two weeks. This enables us to supply Middle cut, draft (streaky) and short back bacon direct from our premises.

    73. The Cooking Butcher - Robinsons Of Tetenhall. Fine Meats And Catering
    Robinson's butchers based in Wolverhampton have been producing and supplyingthe finest meat delicatessen products, utilising the finest available
    Deli Butcher Bistro Contact Designed by eplan

    74. Tips And Hints For Cooking Meats, Chicken Or Seafood At Dotti's Place
    DOTTI's PLACE. meats, POULTRY SEAFOOD. See the Different Categories ofmeats, CHICKEN SEAFOOD here! Rinse well and pat dry before cooking.,chix,fish.html
    DOTTI's PLACE Game Meat Remove the wild taste from game meat by soaking it in baking soda and water overnight in your refrigerator. Rinse well and pat dry before cooking. MIX IT UP, RUB IT IN Rubs can be applied to meat up to 30 minutes before cooking. If you are short on time, just sprinkle and cook. Or apply the blend by patting or rubbing it into the meat; use as much or as little as you wish. Here are some other tips: Tasty Crust Waste Not If two or more homemade rubs or purchased seasoning blends are getting low, combine them. For instance, lemon pepper would go well with an herb blend for lamb, poultry, pork or seafood. More than a Rub Add a little moisture to a dry seasoning rub and it becomes a paste. Add lots of moisture, such as vinegar, oil or wine, and the rub becomes a marinade. Please Crush Always crush dried herbs with your hands to release their aromatic oils. Which Sugar? Brown sugar is a good sweetener for rubs because it will not burn as quickly as white sugar due to its higher moisture content. Poultry Seasoning If you have ever used commercial poultry seasoning, you've used a rub. Thyme, sage, marjoram, rosemary, black pepper and nutmeg are the ingredients in poultry seasoning. Now that you know what's in it, make your own and tailor it to your taste.

    75. Trinidad And Tobago Caribbean Child-cooking- Meats
    Marsha's Sazon grilled steaks. Green Seasoning In Trinidad we liketo marinate our meats hours or a day before cooking. One can buy
    Get Five DVDs for $.49 each. Join now. Tell me when this page is updated RADIO FM103
    Live from Trinidad TRINIRADIO
    lots of calypso here
    follow the instructions On several of these pages you can hear midis of "local" music Index Page Trinidad
    a little history and map of Trinidad Tobago
    a little history and map of Tobago Map of Caribbean
    For homesick Trinis

    and others...
    National Anthem ... Snakes of TnT
    Trini Speek :-) Yuh is ah Trini if.. Love, Trini Style
    How do I love thee?
    Trini Flus (we give our flus names) Yuh can know dem wen yuh see dem (my Jamaica page) Pat Boothe, Born Jamaican My Trinidad and Tobago Cookbook many local dishes Trini Artists Trini Writers Strange stories from the newspapers TnT Folk Medicine An article by Marion O'Callaghan Superstitions Rum and Coca Cola The Trial Muhammad Ali Exhibition bout in Trinidad Play Weh Trini Gambling Game Modern Chinapoo numbers Numerology ... Stewed Beef in Coconut Milk with Dumplings Marsha's stewed beef Ilka's Super Duper Special Guyanese Pepper Pot Marsha's Sazon grilled steaks Green Seasoning

    76. Healthful Korean Cooking: Meats & Poultry
    Over 340 color photos will lead you quickly and easily through eachcooking step. LC 8580450 0930878469 reg $16.95 sale $14.41.
    by Noh, Chin-hwa
    size: 25.8x18.4cm 76pages. hardcover. publisher: Hollym, 2000.
    About this book
    This book contains 53 authentic Korean meat and poultry dishes selected especially for the Westerner's taste and health. Included in this book are recipes for stews, stir-fried dishes, skewered foods and charcoal-grilled Pulgogi, Korea's best known beef dish. It offers a wealth of excellent foods and joy in preparing and eating basic Korean cuisine. Over 340 color photos will lead you quickly and easily through each cooking step.
    LC#: 85-80450
    reg: $16.95 sale:
    All Korean Books
    (You need Korean language pack. Click To-View-Korean there.) Online Source for the Finest Cosmetics Korean Cultural Center of L.A. Learn Korean with Korean Tutor Home Arts Children's books
    ... E-mail us :
    Last updated in March 2003.

    77. Cooking Away With Johnny A
    The meats, Poultry, Seafood List from the CookingAway With JohnnyA Cook Book, Menu. . Home
    Table of Contents
    Main Dishes


    Free Recipes
    #1-*Prize Winning Clam Dip

    #2-*Turkey Salad

    #3-*Baked Flounder Italian
    Buy the Book
    Cooking Away with JohnnyA
    200 Delicious Recipes, Only $7.25 Sign JohnnyA's Guestbook
    View JohnnyA's Guestbook
    E MAIL JohnnyA
  • All Day Stew Beef Barnbeque Beef Bleu Cheese Beef Bottle of Pop Chops Bubbley Chicken Can You Chicken Can Can Celebration Chicken Charlie the Tuna Burgers Chicken Pie Buttermilk Chicken Pie - No Buttermilk Chicken Prosciutto Rolls Chuck Roast Company Ham Coq Saute' A'la Biere D'slace Crackling Oven Baking Chicken Dr JohnnyA's VooDoo Chicken Drunk Flounder Duo Meat Loaf Fancy Chicken for Two Herb's Chicken Home Made Aioli with Snapper I-De-Ho Crispy Potato Chicken Johnny's now Famous Beef Burgundy Le Croquet De Poule' Lemmon Herbed Grilled Salmon Louisiana Fried Fish Mystery Meat Pie Nothing to it Cheeseburger Pie Ohio Chili Orange Roughy Orange Spicy Chicken Pescado Borracho Pineapple-Pepper Pork Chops Pork Ragout Salmon Patties Scalped Chicken Casserole Seafood Stew Soylent Green Stuffed Peppers Spinach Stuffed Pot Roast Steak Au Poivre The Infamous Bar - B - Cups Tuna and Onions Unreal Crab Cakes Wyoming Ranch Chicken
  • privacy

    78. Taiwanese Cooking Style-Meats
    (1) 2 tsp chili bean paste, 3 tsp soy sauce, ½ tsp sugar, 1 tsp cooking wine,½ cup 1. Heat 2 tsp cooking oil in a medium saucepan over medium high heat.
    Chicken wings with Dried Chili Peppers
    INGREDIENTS: 4 dried chili peppers, broken in half 4 slices ginger Sauce: 4 tsp soy sauce Binding sauce 1/2 tsp cornstarch 2 tsp water
    Ma Po Tofu
    INGREDIENTS: 1 pack tofu, 1 lb ground pork 2 tsp minced scallions, 1 tsp minced garlic 1 tsp minced ginger METHODS: 1. Heat 2 tsp cooking oil in a medium saucepan over medium high heat. 2. Add dried chili pepper and ginger; stir-fry until fragrant. 3. Add Chicken, stir-fry until it turns golden. 4. Mix sauce ingredients: add to chicken; bring to a boil. Reduce heat to medium; cover and simmer 20 minutes. 5. Combine binding sauce ingredients; stir into pot; cook until thickened. METHODS: 1.Heat 3 tsp oil in wok, stir-fry 1 tsp minced scallions, ginger, garlic until fragrant, then add ground pork, and stir until color changes. 2.Add seasoning (1) and bring to boil, then add diced tofu. 3. Thicken liquid with cornstarch solution, drizzle with sesame oil and sprinkle with remaining minced scallions and pepper. Remove and serve.

    79. Main Dishes And Meats
    Main Dishes and meats, Page1, http// L=4meats Main Dishes Includes recipes for fried foods.
    Slider Directory Encyclopaedia Shopping ... Index The Web Encyclopaedia Shopping Ahha Summary
  • Top Kids and Teens Sports and Hobbies Cooking ... Rope Ladders

  • Main Dishes and Meats Page:
    An encyclopedia offering recipes, history, trivia, and recipes.
    Includes recipes for fried foods.
    Seafish Education Web Site
    Recipes and information about seafood, how to prepare it, how fishermen fish, and a game to identify the various types of seafood.
    Hot Dog Construction Zone
    More than a dozen ways to turn an ordinary hot dog into anything but an ordinary meal.
    Amazing Pizza Faqs
    Some history and facts, basic recipe with animated movie, and ideas for different types of pizza.
    The Healthy Refrigerator
    Recipes for chicken nuggets, french toast, and pizza. From the American Heart Association Kid's Cookbook.
    Many chicken recipes with grilling and safe handling tips. Primarily for more advanced cooks.

    80. TobagoWI - Recipes For Caribbean Foods And Drinks
    cooking Tobago recipes vegetable callaloos, meats or fish with coconut andgarlic, bakes and bread, mauby rice and peas roti.

    About Tobago History Hotels ... Free Classifieds
    French German Italian Norwegian Portugese Spanish Tobago has a variety of traditional and West Indian dishes and drinks such as souses, black pudding, roast baked pork, sancoche and vegetable callaloos, mauby, coconut rice with meat peas and roti. These are served at many restaurants, hotels and guest houses - called Creole cooking.
    There are also East Indian and Chinese influences in the cuisine. Many locally grown fruits and vegetables including sapodillas, eddoes, yam, tanias are used in a variety of local salads and juices.
    General Food Descriptions Buljol is salt fish (cod fish) prepared with onions, tomatoes, avocado and pepper.
    Callaloo is a thick vegetable soup based on dasheen leaves or spinach.
    Doubles are curried chick peas (channa) served with two pieces of fried bara bread.
    Dumplings are a must in Tobago; particularly good with crab.
    Hops is a crusty bread roll, very delicious when eaten fresh from the oven.
    Pastelles - hallacas in Venezuela - is a Christmas delicacy consisting of maize and flour parcels stuffed with minced meat, olives, capers and raisins, steamed in a banana leaf.
    Pelau is a delicious dish made of rice, peas and meat cooked together with vegetables.

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