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October 2018

Bread Recipes

Main Dish Recipes

Charlie's Wrap Sandwich

Charlie's Wrap Sandwich Recipe
2 Tablespoons E tra Virgin Olive Oil Sauteed Peppers 1 Bunch Arugula Lettuce Or Any Other Variety ...

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Feijado Preto Recipe

Feijado Preto recipe and other bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Feijado Preto recipe  PDF


1 lg onion chopped
1 clove garlic minced
2 TB oil
1 c black beans
1 bay leaf
3 1/2 c water
1/2 ts coriander seed
2 stalks celery chopped
1 tomato chopped
1 orange sliced save 1/2
: for garnish 1 c brown rice uncooked
1/2 c bread crumbs toasted
Saute onion and garlic in oil until tender, in large pot. Add beans, water, bay leaf and cover. Soak overnight. The ne t day add, coriander, celery, tomato and 1/2 orange. Simmer 2 3 hours until beans are tender, adding water if necessary. Cook rice, about 45 minutes before serving, using 2 1/2 3 cups of water. Serve beans over rice, garnish with orange slices and sprinkle with bread crumbs. Recipe By : From: Rooby and lt roobyshell.Masterpiece.Codate: Sun, 27 Oct 1996 18:11:55 0800

Feijado Preto recipe and other bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
470 people have voted
Last Reviewed on 2018-10-16



Tuesday, Oct 16 2018 Download & Print Feijado Preto recipe  PDF   Bread recipes RSS   Thumsb up

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Stuffed Leg Of Lamb
Stuffed Leg Of Lamb Recipe


5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

Cooking Magazines: Stuffing Recipes » October 2018   Stuffing recipes RSS   New

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