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A Kalamazoo Public Library program on January 27, 2010, complete with recipes, food facts, cooking tips, and samples from Elizabeth Forest, People’s Food Co-op’s queen of fast, nutritionally-packed, delicious, family-friendly foods. www.kpl.gov/
This cooking creation was a total success - it is seasoned perfect and vegeables are cooked perfectly and the meat is tender.
I wanted some soup so I picked a few peppers, found some pork, some beef stock and went for it. I added an onion, a potato, garlic carrots, cauliflower, green beans, and some broccoflower - also some butter and flour for richness, turmeric and black pepper.
My friends mother, this was at a village in Haryana. She is cooking dinner for us at a earthen oven, in open air !!
Just another view of the kids in my son's class. They are gonna learn from myself how to make a great sandwich!
Location: Transylvania - Romania
Iren makes wonderful Vinete, a traditional sandwich spread made from aubergines. First they are cooked on coals, then the skin is stripped off and the inner contents are prepared with onion, salt, egg yolk, mustard and oil to make a delicious paste, ideal on local potato bread.
For this recipe you will need 3 tablespoons butter, 1 10-oz bag of marshmallows, and 6 cups Rice Krispies cereal.
Step 1. Lay out all the marshmallows in an orderly pattern on your workspace. A straight line is desirable but a matrix is acceptable if you lack adequate counter space.
Step 2. Over low heat, melt butter in pan and add the marshmallows one at a time, counting each one as you add it. Although the one-at-a-time method and the counting significantly lengthen the cooking time, it is forbidden to add more than one marshmallow at a time.
Step 3. Introduce chaos into your process by having a younger sibling add handfuls of Rice Krispies cereal in as spazzy a manner as possible.
Step 4. Stir.
Step 5. Fight about who should scrape the mixture into a rectangular baking dish and how this should be done (not shown).
Step 6. Do not allow to cool. Consume while hot.