Ratatouille Soundtrack
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Ratatouille Recipe
01. Le Festin.mp3
02. Welcome To Gusteau's.mp3
03. This Is Me.mp3
04. Granny Get Your Gun.mp3
05. 100 Rat Dash.mp3
06. Wall Rat.mp3
07. Cast Of Cooks.mp3
08. A Real Gourmet Kitchen.mp3
09. Souped Up.mp3
10. Is It Soup Yet.mp3
11. A New Deal.mp3
12. Remy Drives A Linguini.mp3
13. Colette Shows Him Le Ropes.mp3
14. Special Order.mp3
15. Kiss & Vinegar.mp3
16. Losing Control.mp3
17. Heist To See You.mp3
18. The Paper Chase.mp3
19. Remy's Revenge.mp3
20. Abandoning Ship.mp3
21. Dinner Rush.mp3
22. Anyone Can Cook.mp3
23. End Creditouilles.mp3
24. Ratatouille Main Theme.mp3
Click HERE to download the whole album.
02. Welcome To Gusteau's.mp3
03. This Is Me.mp3
04. Granny Get Your Gun.mp3
05. 100 Rat Dash.mp3
06. Wall Rat.mp3
07. Cast Of Cooks.mp3
08. A Real Gourmet Kitchen.mp3
09. Souped Up.mp3
10. Is It Soup Yet.mp3
11. A New Deal.mp3
12. Remy Drives A Linguini.mp3
13. Colette Shows Him Le Ropes.mp3
14. Special Order.mp3
15. Kiss & Vinegar.mp3
16. Losing Control.mp3
17. Heist To See You.mp3
18. The Paper Chase.mp3
19. Remy's Revenge.mp3
20. Abandoning Ship.mp3
21. Dinner Rush.mp3
22. Anyone Can Cook.mp3
23. End Creditouilles.mp3
24. Ratatouille Main Theme.mp3
Click HERE to download the whole album.
*p/s: Songs request are available. Leave some comments/critics.
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Have fun.
=D
Have fun.
=D
Ratatouille Recipe
INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
PREPARATION:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.
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