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Showing only recipes by “Connie Lovatt.”

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16104
semolina-dumplings-with-butter-and-cheese-sauce

Semolina Dumplings with Butter and Cheese Sauce

This is possibly the best technique in the world for making instant dumplings, and it is a liberating experience for both novices and exp...

16105
oxtail-sauce

Oxtail Sauce

To peel and seed a tomato: This quick and easy technique is the surest way of peeling tomatoes without having to blanch them in boiling w...

16106
beef-broth

Beef Broth

1. Place the stew meat, beef bones, salt, and peppercorns in a large pot. Pour in 3 quarts water and bring it to a boil over high heat...

16107
chestnut-gnocchi-with-walnut-sauce

Chestnut Gnocchi with Walnut Sauce

Chestnut flour gives these otherwise standard potato gnocchi a nutty and slightly bittersweet flavor that becomes mellow and fragrant whe...

16108
potato-gnocchi

Potato Gnocchi

Making gnocchi requires a light touch and the ability to be flexible, but once you master the recipe, you can easily make gnocchi anytime...

16109
pounded-rice-dumplings

Pounded Rice Dumplings

Mochi is one of the great wonders of Japanese cooking and a New Year’s tradition that requires impressive amounts of physical labor. Moun...

16110
tamales-stuffed-with-chicken-and-tomatillo-sauce

Tamales Stuffed with Chicken and Tomatillo Sauce

The tangy and refreshing qualities of tomatillo seem to work best with chicken, and they are often paired to form the base for a large va...

16111
tamale-batter-from-fresh-masa

Tamale Batter From Fresh Masa

To Make the Fresh Masa:1. Fill a large pot with 2 quarts water, stir in the slaked lime, and bring to a boil over high heat. Stir in the...

16112
chicken-broth

Chicken Broth

1. Place the chicken, salt, and peppercorns in a large pot. Pour in 10 cups water and bring it to a boil over high heat. Cover, reduce...

16113
pork-broth

Pork Broth

1. Place the pork, salt, and peppercorns in a large pot. Pour in 10 cups water and bring to a boil over high heat. Cover, reduce the he...

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