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Simone Ortega Klein (29 May 1919 – 2 July 2008) was a bestselling Spanish culinary author. [1] Born in Barcelona [2] to a family originally from Alsace in France, she published her first and bestselling book 1080 recetas de cocina (republished in English as 1080 Recipes) in 1972. She was married to publisher José Ortega Spottorno, son of ...
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in Canarian cuisine and several Latin American cuisines.Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela.
Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. Its Macedonian variety is referred to as trileče. Its Albanian and Turkish varieties are referred to as trileçe. [3] [4]
George Washington never did cut down the cherry tree, despite the famous story to the contrary, but he did pack away quite a few bottles of the fruit at his Mount Vernon home. Dozens of bottles of ...
Arroz con pollo. Arroz con pollo ( Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
María Mestayer de Echagüe - also known as "Marquesa de Parabere", the author of a two-volume cooking encyclopaedia entitled La Cocina Completa. [self-published source] Ángel Muro - a 19th-century food expert and author of the book Practicón. Simone and Ines Ortega - authors of 1080 recetas (1080 Recipes).
7. Celery, Artichoke, and Mortadella Salad. Mortadella is like amazing, rich and flavorful Italian-style boloney. It's cut into strips in this salad, along with celery and artichoke hearts for a ...
To cook dried lima beans: Rinse beans off and sort through them, discarding any stones. Then bring the batch to a boil in salted water, and boil for about 10 minutes. Reduce heat to a simmer ...
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