Goop is a quick, easy, filling, and CHEAP recipe, great for college students. Ingredients: Cream of chicken soup milk instant rice frozen corn chicken breast(optional) Simply pour one can of cream of chicken soup into a pot on the stove, over a medium flame (5/6 if it is numbered 0-9 like mine). Then add one […]
1 10 to 12 lb. goose either -fresh or frozen and thawed I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook’s Magazine. The divine part of this approach to cooking the goose […]
4 cup(s) Hot cooked rice 1/4 cup(s) Sliced green onion 2 tablespoon(s) Sliced almonds, toasted 1 teaspoon(s) Low sodium soy sauce 1/4 teaspoon(s) Salt Mix. Per 1 cup serving: 222 cal., 4.8g pro., 2.3g (9%) fat, 44.1g carb., 1.4g fiber, 0mg chol., 2.2mg iron, 185mg sodium, 47mg calcium. Cooking Light 9-95
1/2 pound(s) Pork, ground 1/2 pound(s) Beef, ground 1 Egg 1/2 cup(s) Rice, brown — uncooked 1 Onion, diced fine 1/2 teaspoon(s) Thyme 8 cup(s) — Water 1 Tomato — chopped 1 Garlic clove — diced 1/2 cup(s) Chile huerta 2 Yerba buena, sprig 1 slice(s) French bread — thick 1/2 teaspoon(s) Cumin 2 Carrot […]
Ingredients3mediumacorn squash 2cupswehani rice, or rice blend 4cupswater 1tablespoonstamari 1tablespoonssoy margarine, or butter 1cupcarrot, diced 1cupcelery, diced 1cuponion, diced 1/4teaspoonthyme, dried 1/2teaspoonginger, minced, fresh 2tablespoonspecans, pieces 1tablespoonorange zest, minced 1sea salt 1 pepper, freshly ground 1cuporange juice 1tablespoonhoney, or barley malt 1/4teaspooncinnamon, ground Directions:Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not […]
SQUASH SOUP FOR ONE (or 2 not so hungry people) 1 small acorn squash 2 large cloves garlic 1 cup or more vegetable stock 1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional 1/4 tsp. black pepper and sage dash cayenne dash Tabasco sauce (for the adventurous) 1/2 cup cooked wild rice Cut the […]
Ingredients2eachacorn squash, about 1-1/2 pounds each 1/2poundBrussels sprouts 2teaspoonsolive oil 1cuponion, diced 1teaspoonfennel seeds 1teaspoonmarjoram, dried 1/4cupsage, fresh, minced 1/4cuporange juice, fresh 2teaspoonslemon juice, fresh 1/8teaspoonpepper, freshly ground 2cupswild rice, cooked Directions:1. Preheat the oven to 350 degrees (F).2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, […]
—–SUSAN AARONSON PSTT79C—– 3 pound(s) Beef cubes — chuck is fine 2 cup(s) Onions — sliced 3 cup(s) Beef broth 1 cup(s) Dry red wine 4 Tomatoes; skinned — chopped <<<OR>>> 28 ounce(s) Can whole tomatoes 2 cup(s) Carrot chunks 1 cup(s) String beans 12 Tiny new potatoes — peeled W Whole bay leaf Thyme […]
IngredientsDirections:fenugreek: These small, yellow-brown seeds have a slight bitter flavorwhich, when added in small quantities, is very good in curries, chutneysand pickles, soups, fish and shellfish dishes.ginger: Available in many forms. Invaluable for adding to many savory andsweet dishes and for baking gingerbread and brandy snaps. Fresh ginger rootlooks like a knobby stem. It should […]
2 1/2 pound(s) Ox-tails (lean) (up to 3) 4 medium Wh. potatoes, peeled, diced -(up to 5) 10 ounce(s) Pkg. frozen mixed vegetables 6 ounce(s) Can tomato paste 1 large Onion (opt.) 2 tablespoon(s) Soy sauce (opt.) (up to 3) Salt to taste Pepper to taste Meat tenderizer (opt.) Ox-tails are to be rinsed, cleaned […]
