Search Results (396 found)
www.allrecipes.com
This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
Ingredients:
butter, olive oil, onion, leeks, carrots, potatoes, curry powder, chicken broth, half and half, black pepper
www.foodnetwork.com
Get Slow-Cooker Beef and Barley Recipe from Food Network
Get Slow-Cooker Beef and Barley Recipe from Food Network
Ingredients:
beef chuck, pearl barley, cremini mushrooms, celery, carrots, leeks, thyme, beef broth, soy sauce
www.chowhound.com
A light fish stew with clams.
A light fish stew with clams.
Ingredients:
salt cod, white beans, salt, milk, black peppercorns, bay leaf, butter, garlic, carrot, leeks, thyme, manila clam, dry white wine, lemon, italian parsley
cooking.nytimes.com
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
www.delish.com
This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
Ingredients:
prosciutto, olive oil, italian sausages, leeks, celery rib, parsley, parmesan cheese, chicken stock, butter
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, leeks, celery, curry powder, chicken broth, potato, green, yogurt, tabasco sauce, shrimp
cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
Ingredients:
bones, apple cider vinegar, salt, celery, carrot, onion, star anise, garlic, thyme, parsley, bay leaf, black peppercorns, ginger
www.chowhound.com
As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so...
As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so...
Ingredients:
chicken thighs, carrots, celery ribs, onions, leeks, chives, dill, parsley, brown sugar, chicken, black pepper, onion powder, garlic powder, garlic, water
www.foodnetwork.com
Get Clams with Fennel Broth Recipe from Food Network
Get Clams with Fennel Broth Recipe from Food Network
Ingredients:
butter, celery, fennel, leeks, shallots, garlic, thyme, bay leaf, white wine, clam juice, creme fraiche, clams
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, green pepper, cloves, leeks, red onions, tomatoes, sweet potatoes, dry white wine, lobsters
www.allrecipes.com
This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.
This hearty butternut squash and apple soup with hints of thyme and sage is loaded with flavor and topped with crumbled bacon.
Ingredients:
butter, butternut squash, leeks, carrots, celery, smith apples, thyme, sage, chicken stock, apple cider, bacon