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Casareccia Pollo Picante

From - Posted: Mar 26, 2013 - 12,763 views
Cooking | Casareccia Pollo Picante | Casareccia Pollo Picante
Casareccia Pollo Picante
Casareccia Pollo Picante
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Picante de pollo Parte 1

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Sabores y Colores El Picante

En esta edición de Sabores y Colores de Bolivia llegamos hasta el Restaurant "La Barca" para disfrutar del plato boliviano por excelencia, el delicioso "Picante". En La Barca nos explicaron que existen tres tipos de Picante: de pollo, de lengua y el picante mixto.
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Spaghetti Bolognese Italian recipe

From Giallozafferano, the most famous Italian food website, the true ragout recipe: Spaghetti Bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) BOLOGNESEWelcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need. 3.5 ounces (100 g) of smoky bacon Half a pound (250 g) of ground beef Half a pound (250 g) of ground pork 1 onion, stalk of celery and carrot 2 tablespoons of tomato paste 3 tablespoons of olive oil 3.5 tablespoons (50 g) of butter 1 glass (100 ml) of whole milk 1 glass (100 ml) of red wine 1 cup (250 ml) of beef stock Pepper and salt We're ready to begin our ragu Bolognese. The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces. Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat. As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist. The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese. Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!
840,208 views | Feb 19, 2010

Makaron z kurczakiem w pikantnym sosie casareccia pollo picante

Koszulki: http:koszulka.tvshops150-kocham-gotowac.html Facebook: https:www.facebook.comkochamgotowac
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Spicy Penne Rosa Nash Style

Hey you all, this is how I make my spicy chicken penne rosa. Clearly the chicken is halal (: lol. Insha Allah if you ever plan on making this recipie, I hope you enjoy it as much as me and my family do (:and my brother really wanted me to keep this recipie a secret so that nobody else can make it, but I told him that charity is a must in Islam (: LOL besides, sharing is caring (:
7,482 views | Mar 12, 2013

Sweet and Sour Chicken Restaurant Style

Restaurant style sweet and sour chicken. You can also make this with pork or shrimp. This takes some time in preparation but you can also use frozen chicken nuggets or popcorn chicken instead of frying your own to make it go quicker. What you'll need: 2 carrots, sliced paper thin 1 green pepper, rough chopped 12 onion, rough chopped 8oz can of pineapple chunks 1-12 lbs chicken breasts cut into 1" pieces For the batter: 13 cup AP flour 13 cup cornstarch 1 tsp baking powder 1 tsp soy sauce 12 cup water For the sauce: 1 cup sugar 1 cup water 3 Tbsp white vinegar 1 Tbsp ketchup 1 tsp soy sauce 14 tsp red food coloring (optional) 3 Tbsp cornstarch To prepare the chicken: Combine batter ingredients in a large bowl. Add chicken pieces to batter and stir to coat. Fry in 350* vegetable or peanut oil for 5-6 minutes or until golden brown and chicken is cooked thoroughly. Drain on paper towels and set aside. To prepare the sauce: Stir all ingredients together and set aside. In a large skillet or wok, heat 2-3 Tbsp oil over medium-high heat. Add carrots, green pepper and onion. Stir fry for 3-4 minutes until just done. Do not brown. Add the sauce mixture and pineapple. Bring just to a boil to thicken. Add chicken pieces and stir to coat. Serve over white or fried rice and enjoy! ***if you use frozen chicken nuggets or popcorn chicken, precook before adding to the cooked sauce.
488,584 views | Aug 11, 2012

Creamy Chicken Pesto Pasta RECIPE

ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: Chicken Pesto Pasta is a delicious main meal based on a dish I tried on a recent visit to Brisbane. A delicious home made pesto sauce is combined with succulent chicken breast pieces and freshly chopped avocado. The combination is simply divine - give it a go!ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS: http:www.lulu.comspotlightonepotchefMY SECOND CHANNEL: SUBSCRIBE! ME ON TWITTER http:www.twitter.comonepotchefBECOME A FAN ON FACEBOOK http:www.facebook.comonepotchefFOLLOW ME ON GOOGLE+ http:gplus.toonepotchef================= RECIPE FACT SHEET =================INGREDIENTS IN THIS DISH:12 Cup of Pine Nuts 3 Cloves of Garlic Salt 12 Cup of Extra Virgin Olive Oil (plus extra for oiling the fry pan) 60g of Parmesan Cheese (freshly grated) 1 Bunch of Basil Leaves (about 2 firmly packed Cups) 2 Chicken Breast Fillets (chopped into chunks) 2 Tablespoons of Cream 500g of Pasta (cooked as per packet directions)OPTIONAL: 12 an Avocado (diced)Preparation Time: About 10 minutes Cooking Time: About 15 minutesSERVES 4ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial)More cooking videos at: http:www.onepotchefshow.comMusic Track: "Bright Wish" by Kevin MacLeod Royalty Free Music - Used with Permission under Creative Commons license.
93,651 views | Jan 07, 2013

Picante de pollo Proceso de aprendizaje Gabriel Baggio

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Korean Food Bibimbap 비빔밥

INGREDIENTS Main: 14 Cup Ground Beef 14 Cup Korean Radish Side-dish (Moosaengchae) 14 Cup Kimchi 2 Handful Bean Sprout 1 Handful Gosari 13 (Carrot, Zucchini, Cucumber, Onion) 2~3 Leaves Lettuce 12 Green Onion 1 Egg 1 Sheet Dried Seaweed 2 Bowls Cooked Rice For the Beef: 12 tsp (Sugar, Cooking Wine, Soy Sauce, Sesame Oil) 1 clove Minced Garlic, 1 Pinch (Salt, Black Pepper) For the Gosari: 14 Onion, 2 tsp Soy Sauce, 1 tsp Sesame Oil, 12 Tbsp Olive Oil, 12 tsp Minced Garlic For the Bean Sprouts: 12 tsp Sesame Oil, 1 Pinch Salt For the Bibimbap Sauce: 3 Tbsp Red Pepper Paste, 14 tsp Soy Sauce, 1 tsp (Vinegar, Sugar), 34 tsp Sesame Seeds, 1 tsp Sesame Oil, 12 tsp Minced Garlic Yield: 2 Servings For the video: Artist: Son, Dam-bi Title: Bad boy (instrumental) 반대말
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Italian Food Chicken Aubergine Eggplant farfalle Pasta recipe pollo me...

As part of the HOW TO COOK GREAT NETWORK - Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. and many more - see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico:  an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweetsour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds AnaceAnice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
7,687 views | Nov 09, 2013

Pollo speziato piccante Spicy Chicken

Ci trovate qui: http:themasterofcook.wordpress.comIngredienti:Aglio Garlic Cipolla rossa Red onion Curry Curry powder Estratto di pomodoro Tomato paste Olio extravergine di oliva EVO extra virgin oliveoil Paprika dolceSweet Paprika Peperoncino in polvere Chilli Powder Petto di pollo Chicken Breast SaleSalt Semi di cumino Caraway seeds Semi di finocchio Fennel seeds Zenzero fresco Fresh gingerPreparazione:Pulite lo l'aglio (rimuovendo l'anima centrale) e lo zenzero, quindi tritateli finemente. Pulite la cipolla e tritatela grossolanamente.Pulite il petto di pollo e tagliatelo a cubetti di piccole dimensioni. In una padella inaderente ben calda versate poco olio extravergine di oliva quindi, quando sarà caldo, aggiungete la cipolla. Fate rosolare la cipolla per circa un minuto e aggiungete i cubetti di pollo.Fate cuocere il pollo a fiamma alta girando spesso in modo che cuocia in maniera uniforme. Nel frattempo mettete nel mortaio dei semi di cumino e di finocchio, poco curry e poca paprika dolce. Macinate le spezie.Quando il pollo avrà cambiato colore e comincerà a rassodarsi aggiungete le spezie filtrandole con un colino e mescolate bene.Versate quindi un cucchiaio di estratto di pomodoro, l'aglio e lo zenzero tritati e poca acqua. Mescolate bene in modo che il pollo sia condito uniformemente e aggiungete il peperoncino in polvere e ancora paprika se vi piace, un pizzico di sale e un cucchiaino di farina. Mescolate bene.Quando il sugo si sarà ben ristretto servite subito.
2,465 views | Apr 25, 2011


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