By Edith Stovel
Because 1973, Storey's kingdom knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of state residing abilities quick and simply. There are actually greater than a hundred and seventy titles during this sequence, and their amazing attractiveness displays the typical wish of kingdom and town dwellers alike to domesticate own independence in way of life.
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Strain the broth into a large bowl. Cool to room temperature and refrigerate. A layer of fat will rise to the top and should be removed before reheating the broth. The stock can also be frozen. MAKES 4 QUARTS. Variation: To thicken chicken stock: Gently cook a roux of 4 tablespoons butter and 4 tablespoons flour for about 2 minutes until it is foamy. Do not let it get brown. Add 2 cups hot stock and cook until thickened. Stir often. When it begins to boil, it is as thick as it will get. Add 1 cup puréed vegetables.
About ¼ cup of dried beans will equal 1 cup cooked. MAKES 8 SERVINGS. TACOS OR TOSTADAS While the meat filling is simmering, you can easily put together the hot sauce and assemble the other ingredients. Meat filling (see recipe on p. 26) � head iceberg lettuce, shredded (about 2 cups) 1 cup chopped tomato (1 large tomato) 1 cup grated Monterey Jack or cheddar cheese 1 cup guacamole (see recipe on p. 14) Hot sauce (see recipe on p. 26) � cup sour cream 8 crisp taco shells, crisp tostadas, or fresh flour or corn tortillas Put the meat filling, lettuce, tomatoes, cheese, guacamole, and sour cream in separate bowls on the table, on a lazy Susan if you have one.
They tend to lose flavor with prolonged cooking. After following the guidelines, begin to experiment on your own. Taste as you go and enjoy the process of re-educating your palate. Basil — There are several varieties of this annual plant from the mint family. Most have green leaves, but one variety has small purple leaves, which provide an interesting touch of color. Basil is sacred in some cultures, while in others it symbolizes love. For all, it is a highly fragrant, versatile herb that goes well with many foods.