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Classic Broth Recipes
Enjoy our collection of classic broth recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for classic broth recipes.
SL: 1866
Classic French Onion Soup In Beef Broth
Combine butter and onions in 3-quart casserole.
Cover with lid.
Cook at HIGH 7 to 8 minutes.
Stir in broth, water, Worcestershire, salt and pepper; cover.
Cook at HIGH 10 minutes and at MEDIUM 10 minutes.
Let stand, covered, 4 minutes before serving. - 35.0031
Classic Chicken Broth
1 Combine chicken with giblets, but not livers, in a 5-quart electric slow cooker. Add carrots, parsnip, onion, celery, and parsley; pour water over; sprinkle with salt and peppercorns; cover.
2 Cook on low (190° to 200°) 10 hours, or on high (290° to 300 - 27.3262
Classic Beef Broth
1 Put the meat bones, carrots, onions, leek and celery into a roasting pan.
2 Roast in hot oven (450°) 40 minutes, or until bones are well browned.
3 Place browned bones and vegetables in a 5-quart electric slow cooker; add water, parsley, garlic, salt, b - 33.5118
Classic Varnishkas With Pasta Bow Knots
I even love the aroma when I cook this Classic Varnishkas with Pasta Bow Knots. This Classic Varnishkas with Pasta Bow Knots is good enough to surprise your family in a pleasant way. Heavenly! - 27.0828
Classic Veal Kidney Soup
Kidney Soup is an alluring appetizer recipe that you will surely love to serve to your family. Try this luscious Kidney Soup; I bet everyone in your family will always crave for it. - 43.3407
Classic Fennel Vichyssoise
In a large saucepan, combine 2 tablespoons of the stock or broth, the leeks, onions and fennel.
Cook over low heat for 3 to 4 minutes or until the vegetables are wilted, stirring often. (If necessary, add more of the stock or broth during cooking to prevent... - 35.2972
Classic Cream Of Carrot Soup
Combine chicken broth, carrots, celery and onion in 3-quart saucepan.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until... - 40.5755
Classic Brown Sauce
Heat the butter and saute the onion, garlic, carrots and celery over low heat for 10 minutes.
Add the flour and stir in the beef broth gradually.
Add all the remaining ingredients.
Simmer over low heat for one hour until the sauce is reduced to about 2 1/2... - 32.4841
Classic Cream Of Spinach Soup
Cream Of Spinach Soup has a wonderful taste. Cream Of Spinach Soup get its taste from eggs mixed with milk and flavored with parsley. Cream Of Spinach Soup is inspired by may food chains worldwide. - 34.0628
Classic Leek And Potato Soup
Wash the leeks very thoroughly and discard the tough part of the green tops.
Cut in thin slices and and again rinse, draining well.
Cook in the butter until soft.
Add diced potatoes, water or chicken broth, and simmer for 40 minutes.
Add cream and salt and... - 30.4956
Classic Meatball Stew
Mix thoroughly beef, egg, bread cubes, 1/4 cup onion, and salt.
Shape firmly into 36 meatballs.
In large saucepan, brown meatballs and cook remaining onion in shortening; pour off fat.
Add remaining ingredients.
Heat; stir occasionally. - 32.8195
Basic Chicken Broth
This basic chicken broth recipe looks so nutritious and healthy that if someone has one serving of this everyday, he or she is bound to be blessed with good health and good immune system. Watch the video for the details. - 109.862
Chicken Broth
Place water, chicken, onion, carrot, celery, parsley, bay leaf, thyme, cayenne, and black pepper in a very large microwave-safe bowl.
Cover tightly and microwave on high for 45 minutes.
Strain broth through a fine sieve or a strainer lined with clean, dry... - 42.8686
Beef Broth
Have the vea! knuckles cracked.
Trim excess fat from meat.
Combine the meat, bones and water in a saucepan.
Bring to a boil, cover and cook over low heat 1-1/2 hours.
Add the onions, celery, parsnip, parsley, salt and peppercorns.
Recover and cook 1-1/2 hours... - 42.5813
Broth Braised Brussels Sprouts
1. Trim stems from brussels sprouts and pull off outer discolored leaves.
2. Use large enough saucepan to allow sprouts to fit in single layer. Place sprouts and broth in saucepan. Bring to a boil; reduce heat. Cover; simmer about
5 minutes or just until... - 24.9552
Quick Mushroom Broth
Melt butter in a saucepan; add chopped mushrooms and cook slightly.
Add water and simmer for 10 minutes.
Add consomme and heat thoroughly.
If sherry is used, add just before serving.
Makes 6 servings. - 29.6943
Oyster Broth
GETTING READY
1.Cut onions and celery into small pieces.
MAKING
2.In a pan, heat butter and stir in onion and celery.
3.Before they get brown, put flour, water, bay leaves and oysters in the pan and allow the ingredients to boil.
4.Allow the ingredients to... - 40.5018
Rice With Spinach Cooked In Aromatic Broth
Put the beef broth into a pot with a lid.
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove... - 45.4551
Barley Broth
MAKING
1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.)
2) After the barley grains attain an even brown colour, remove them from the pan or it... - 37.2532
Tripe In A Spicy Piquant Broth
One day ahead, cover the tripe with the orange juice and refrigerate it.
Turn the pieces occasionally and let them soak overnight in the refrigerator.
Put the pieces of calf s foot into a large saucepan with the garlic, oregano and 1 tablespoon [15 ml.] of... - 45.5871
Monti In Broth
In a bowl or food processor, combine egg, water, salt, and butter.
Add flour and stir or process until mixture forms a ball.
Turn dough out on a lightly floured board and knead until dough is smooth and elastic (about 8 minutes, or 1 minute if mixed in... - 44.1871
Chicken Broth
MAKING
1) In a large kettle add chicken wings with water. Boil the mixture.
2) Skim the scum that rises to the surface.
3) Continue to cook and simmer the stock for 20 minutes. Skim the scum frequently if required.
4) Add the remaining ingredients.
5) Boil... - 39.4799
Light Chicken Broth
MAKING
1. In a heavy skillet, add a small bit of water and steam stir the onions till translucent; add chicken breast skin and brown a little
2. Add all the other ingredients, transfer to a large pot and allow to boil; turn the heat down and simmer gently for... - 34.8885
Toasted Pasta In Wild Mushroom Broth
Preheat the oven to 180°/350°F/gas mark 4.
Break the pasta into smaller pieces, toss in the oil and place on a baking sheet.
Bake in the oven for 10 minutes until golden.
Set aside to cool.
Spray a saucepan with a little olive oil and cook the thyme, garlic... - 43.4308
Chicken Broth
MAKING
1. In a large saucepan, add in chicken carcass, skin and any trimmings. Pour in stock or water and cover the carcass.
2. Put in seasoning and allow it to come to a boil, and simmer gently for 1 hour in a covered pan.
3. Cut the vegetables roughly. ... - 47.506
Chicken Broth
MAKING
1) Take a large,deep pot and add 1 gallon of water, and the chicken bones.
2) Bring to a simmer over medium heat, carefully skim the surface, and toss in the remaining ingredients.
3) Now return to a gentle simmer, cover halfway,and add more water if... - 38.8738
Scotch Broth
GETTING READY
1) Clean meat and trim fat.
2) Take off meat and chop finely.
MAKING
3) In a large saucepan, place meat and bone with water and salt.
4) In a small saucepan put pearl barley, cover with water and boil.
5) Strain and transfer into soup pot.
7)... - 43.7287
Fowl Chicken Broth For Soups
MAKING
1) In a large saucepan, joint and place the boiling fowl with the carcass.
2) Add the bouquet garni, salt and cold water, then gradually bring to a simmer.
3) Skim off any surface scum, add the rice and simmer for 30 minutes.
4) Then add the... - 43.4841
Chicken Broth
MAKING
1. In a slow cooker place chicken.
2. Stud onion with cloves and add to slow cooker with other ingredients.
3. Cook with cover on High for 4-5 hours.
4. Remove chicken and vegetables and discard vegetables.
5. Debone chicken, cut up meat and add to... - 42.4361
Scotch Broth
MAKING
1. In a large kettle with cover heat lamb bones with water and half of the onion heat to boiling and then simmer 2 to 3 hours such that all meat falls off bones.
2. Into a large saucepan strain broth, let it cool, chill such that fat rises to top and... - 39.5535
Scotch Broth
MAKING
1. In a large kettle heat lamb bones with water and half of the onion to boil and simmer for 2 to 3 hours with cover such that all meat falls off bones and save remaining onion.
2. Into a large saucepan strain broth, cool and chill such that fat rises... - 39.4745
Scotch Broth
MAKING
1. In a large heavy skillet, preferably cast-iron or a stockpot, combine all the ingredients except the seasonings and parsley.
2. Place on a medium high flame and heat to boiling point.
3. Frequently remove the scum them surfaces when boiling.
4.... - 45.1437
Lamb And Pearl Barley Scotch Broth
Wash the barley and drain thoroughly.
Wipe and trim the lamb and cut into pieces.
Melt the butter in a saucepan or flameproof casserole.
Add the lamb and fry over a high heat till browned on all sides.
Peel and chop the onions; trim and slice the celery.
Add... - 45.2768
Francesca Morris's For Scotch Broth
MAKING
1) Cut the meat into cubes of 2-inches each and put it in a slow cooker along with the bone.
2) Add all the remaining ingredients, except for the butter, flour and parsley.
3) Cover the cooker and cook on LOW for 6 to 8 hours.
4) Before it is time to... - 44.7886
Fish Broth
MAKING
1) Wash the fish frames and heads under the a running tap until water is clear.
2) Take a stock pot, add the fish,wine and 4 quarts of water.
3) Simmer over a medium flame, skim the surface,add the vegetables,bay leaves, peppercorns,parsley.
4) Return... - 40.3963
Poached Shellfish In Oriental Broth
Heat the oil in a saucepan, add the curry paste and cook for 1 minute, stirring regularly.
Add the garlic, onion and fennel and cook gently for 10 minutes.
Stir in the tomato puree, lemongrass, chillies, lime leaf (if using), ginger and star anise.
Pour on... - 43.9042
Scotch Broth
MAKING
1. In a small saucepan, add in pearl barley and cover with cold water. Allow it to come to a boil. Remove and strain the barley.
2. Wash and disjoint the meat, cut off any fat.
3. In a large pan, add in meat, barley, seasoning and pour in water. Bring... - 47.525
Vegetable Broth
MAKING
1) Take a large stock pot, with 3 quarts water and wine, add them to the pot.
2) Now add vegetables.
3) On medium heat, bring the broth to a simmer.
4) Skim the surface, add the bay leaves,parsley stems and peppercorns.
5) Cover partially,cook for 4... - 45.2975
Scotch Broth
MAKING
1) Take a 3-quart saucepan and add lamb, water, salt, bay leaf, cloves, parsley, and 1/4 CUP of the chopped onion together.
2) Let the mixture come to a boil and then reduce heat.
3) Cover the pan and simmer for about 2 hours until the meat is tender.... - 44.0632
Shrimp Vegetable Broth
MAKING
1. In a saucepan mix together water, carrots, and bouillon granules and bring it to boil.
2. Reduce heat; cover and simmer for 25 to 30 minutes or till carrots are tender.
3. Add shrimp, mushrooms, and peas; simmer, uncovered for about 5 minutes or... - 41.8108
Scotch Broth Soup
GETTING READY
1) To make the stock, combine together all the ingredients and slowly simmer for about 3 to 4 hours.
2) Strain the stock.
MAKING
3) To prepare the soup, in a 3 to 4 quart saucepan, melt the butter.
4) Add the carrot, celery, onion and garlic... - 46.8263
Chicken Broth With Vegetables
GETTING READY
1. Wash chicken pieces in water.
2. Discard any excess fat.
MAKING
3. In a large soup pot, place the chicken and add all the remaining ingredients.
4. Bring the pot to a boil.
5. Cover the pot partially.
6. Simmer gently on medium heat and... - 44.6674
Fish Broth With Oysters And Saffron
MAKING
1.In a stockpot, heat butter on medium high flame and saute onion, carrots, celery, leeks, parsley, garlic, bay leaves and juniper berries in it.
2.Once the vegetables start sputtering, lower the heat to medium low and put the lid on.
3.Let the... - 47.2246
Chicken Broth And rice Pilaf
MAKING
1. Take a 2-quart glass casserole and add rice, onion and 1/4 cup butter into it. Microwave it for 4 minutes at high by until the rice browns lightly, by stirring it once.
2. Blend the salt, raisins, broth to the rice mixture and stir the mixture well.... - 39.0046
Hot Clam Broth Over Linguine Pasta
Have a nice hot clam broth over some hot linguine pasta and glass of chilled white wine for lunch! You could go oh lala over the dish! Watch this video on how to make this exotic lunch for a change - 107.796
Basic Chicken Broth
1.Place chicken pieces and water in a large, heavy soup pot. Bring to a boil slowly, reduce heat, and skim off the foam that rises to the surface. Do not return to a boil or fat will be reabsorbed by the broth.
2. Add onion, cloves, carrot, celery, bay... - 47.9061
Roast Welsh Lamb Rump With Aromatic Vegetable Broth
MAKING
1) Cut the leek lengthways and rinse it under cold water. Make thin slices out of the white and tender light green parts.
2) In a large frying pan, heat 2 tablespoons of oil. Sauté the swede, celeriac, celery, garlic and leek gently for 2 minutes.
3)... - 42.4745
Savory Broccoli With Beef Broth
MAKING
1) Cook broccoli in boiling water with salt, drain, and then keep aside.
2) Take a skillet, heat oil, and saute garlic until brown.
3) Remove garlic and stir fry red pepper for 2-3 minute.
4) Crush the garlic and add to the red pepper along with... - 40.4148
Spanish Tomato Broth
Nick the tomato skins, plunge into boiling water, leave for 30-5 seconds, then peel off the skins and cut the tomatoes into quarters.
Put the consomme in a pan and bring almost to the boil, add the tomatoes, chervil and parsley.
Simmer for 5 minutes.
Add the... - 36.7421
Chicken Stock Or Broth
1. Put all the ingredients in a deep kettle.
2. Heat slowly to the boiling point, and skim off any scum.
3. Cover and cook slowly for about 3 hours, or until liquid is reduced by 1/3-1/2 and has the flavor you want.
4. Cool slightly.
5. Strain into a chilled... - 36.2799
Lamb Broth
1. Cut the lamb meat from the bones, discard the fat and cut the lean meat into small cubes.
2. Put the meat and bones in a deep kettle.
3. Cover with the water and salt to taste.
4. Heat slowly to the boiling point, and skim off the scum.
5. Reduce the heat,... - 43.7902
Classic Vietnamese Beef Pho
This is the national soup of Vietnam and is simply delicious. This soup has an amazing combination of beef and vegetables. It's perfect for the winter, so surely try it out. -
Classic Creamed Chicken
Simmer the chicken and onions in boiling water to cover, with the seasonings, covered, until tender.
Remove chicken from broth; cool broth quickly to lukewarm.
Then skim off fat from broth, and reserve; strain broth, reserving onions and broth.
Cut chicken... - 37.5697
Classic Beef Stroganoff
Cut meat across the grain into 1/2-inch strips, about 1 1/2 inches long.
Melt butter in large skillet.
Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
In same skillet, cook meat until light brown.
Reserving 1/3 cup of... - 43.2176
Classic Mincemeat
Combine all ingredients except meat broth; mix well.
Simmer, stirring frequently, for 30 minutes; add meat broth to mixture as needed.
Pour into sterilized jars; seal. - 31.8736
Classic Chicken Consomme
Put chicken into Dutch oven or stock pot and cover with remaining ingredients.
Bring to a boil, skimming occasionally until chicken is tender.
Remove chicken, cool, and debone.
Return skin, bones, and scraps to broth and simmer, covered, for one hour.
Strain... - 35.0683
Classic Onion Dip
1. In 2-quart saucepan, combine onions, broth, garlic, bay leaf, and thyme; heat to boiling over high heat. Reduce heat and cook until liquid has almost completely evaporated, about 25 minutes.
2. Transfer mixture to medium bowl; stir in vinegar. Cool to room... - 32.1259
Classic Mediterranean Chicken Pilaf
Place the chicken thighs in a pan with the water, salt and spices.
Bring to boil over high heat.
Reduce heat and cook, covered, until soft, about twenty-five to thirty-five minutes.
Skim the foam that rises to the surface and discard.
Drain the broth.
Reserve... - 41.3116
Classic Cranberry Stuffing
1. Place stuffing, relish, walnuts, raisins, salt and cinnamon in large bowl; toss lightly.
2. Place broth and butter in small saucepan; cook over high heat until broth boils and butter melts. Pour broth mixture over stuffing mixture; toss lightly until... - 27.0871
Classic Cream Gravy
Pour off most fat in skillet; leave about 2 tablespoons.
Mix cornstarch with chicken broth.
Add to hot fat, stirring constantly.
Gradually add milk, salt, and pepper.
When slightly thickened, gravy is ready.
Put in gravy boat - 25.8686
Classic Mushroom Risotto
1. Place the mushrooms in a small bowl and cover with boiling water by 1 inch. Let stand until softened, about 10-15 minutes; drain and chop.
2. Bring the broth to a boil in a small saucepan. Reduce the heat and keep at a simmer.
3. Melt the butter in a... - 36.2642
Classic Chicken Gravy
This is by far one of the easiest, tastiest and no-lump gravy. It's excellent and simple to make. Moreover, this is ready in under 10 minutes. -
Classic Chicken Almond
Combine chicken breasts, 2 slices of the onion, salt, pepper and 1 cup water in a large saucepan; cover.
Simmer 20 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle; strain broth into a small bowl.
Pull skin from chicken and... - 41.8973
Classic Wiener Schnitzel
1) Coat each side of the veal steak in the bread crumbs,
2) Brown coated veal in hot butter over medium flame. Place beef broth in boiling water, stir and place into pan with veal. Add lemon juice, salt, pepper, and parsley. Cover and cook over medium flame... - 26.0321
Southern Style Classic Onion Soup
MAKING
1. In a large Dutch oven, tip in the butter and oil and saute the onions till tender.
2. Pour in the broth, sugar, and nutmeg and bring the mixture to the boil. When it boils, reduce the temperature, cover and cook for 10 minutes till hot through. Add... - 39.1176
Classic French Onion Soup
TO HEAT BY AUTO SENSOR: In 3-quart casserole dish, combine butter, onions, broth, water, Worcestershire, salt and pepper.
Cover with glass lid.
Heat on COOK A3.
Time: about 28 minutes.
TO HEAT BY TIME: In 3-quart casserole dish, combine butter and onions;... - 42.6057
Classic Chicken Almond
Combine chicken breasts, 2 slices of the onion, salt, pepper, and 1 cup water in a large saucepan; cover.
Simmer 20 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle; strain broth into a small bowl.Pull skin from chicken and... - 41.1904
Classic Fish Stock
GETTING READY
1. Rinse the fish trimmings several times in water to clean well.
MAKING
2. In a large heavy pot, place fish trimmings and all the remaining ingredients.
3. Bring it to a boil.
4. Simmer uncovered over low flame for 25 minutes.
5. Spoon out... - 44.6635
Classic Gazpacho
MAKING
1. In a 3 quart bowl, add vegetable juice cocktail to broth.
2. Using a blender, prepare a puree of 1 cup of the vegetable juice cocktail-broth mixture along with ¾ cup of green pepper, onion, garlic, Worcestershire sauced and Tabasco sauce.
3.... - 43.4232
Classic Bean And Pasta Soup
This is a traditional Italian dish. This pasta soup will definitely warm you on the coldest of nights. Moreover it’s super easy to make and tastes yummy too. -
Classic Drawn Butter Sauce
MAKING
1.Heat 1/4 cup of butter and add flour to it.
Stir well.
2.Add broth to the flour mixture and cook on low flame until smooth and thick.
3.Keep stirring.
4.Put remaining butter and lemon juice and mix well.
5.Put salt and mix.
SERVING
6.Serve with... - 32.1124
Classic Creamed Chinese Cabbage
Creamed Chinese Cabbage has a fine taste. Creamed Chinese Cabbage gets its taste from cabbage mixed with chicken broth and ham. Creamed Chinese Cabbage is loved by meat consumers across the world. - 39.5551
Classic French Onion Soup
Insert slicing disc in food processor.
Cut onions in half lengthwise so they will stand in feed tube and slice.
Put olive oil and butter in a 3 to 4-quart pan.
Add onion slices and cook slowly, uncovered, over medium-low heat until onion is limp and... - 41.0617
Classic Chicken Divan
Cook broccoli in boiling salted water till tender.
Drain.
Place spears crosswise in 12 x 7 1/2 x 2-inch baking dish.
Melt butter in saucepan; blend in flour.
Add chicken broth all at once and cook, stirring constantly, till mixture thickens.
Stir in cream,... - 46.032
Chicken Divan Classic
GETTING READY
1) Preheat the oven to 350 degrees
MAKING
2) Cook the broccoli until tender in a salted, boiling water and drain.
3) In a saucepan, melt the butter and stir in the flour.
4) Mix in the chicken broth and cook with continuous stirring until... - 47.1587
Classic Old Fashioned Chicken Soup
Place all ingredients in a deep, 3 quart, heat-resistant, non-metallic casserole.
Heat, covered, 15 minutes on full power .
Skim any foam from top.
Cover and heat on full power an additional 10 to 12 minutes or until chicken is tender.
Remove carrots,... - 45.9914
Classic Chicken Curry With Winter Fruit And Walnuts
Microwave butter in uncovered 3-quart glass casserole dish 2 minutes at HIGH (100% power).
Stir in garlic and spices; microwave 3 minutes.
Mix cornstarch with broth and add to garlic mixture; stir.
Arrange chicken breast halves in single layer in sauce with... - 42.5943
Classic Chicken Divan
Pierce broccoli packages with a fork.
Place in large flat microwave baking dish or on paper plates.
Microwave at HIGH 8 minutes.
Set aside to cool.
Spread cooked chicken slices in 13- x 9-inch glass casserole.
Combine soup, broth granules, curry, wine, and... - 37.9225
Classic Creole Jambalaya
MAKING
1) In a pan, saute the onion and garlic in the butter until tender.
2) Stir in the tomatoes, beef broth, rice, bay leaf, sugar, thyme, chili powder and a cup of water.
3) Simmer covered for about 15 min until the rice is tender.
4) Stir in the ham,... - 40.2437
Curried Chicken Classic
1. Cut chicken into strips and set aside.
2. Coarsely chop toasted almonds and set aside.
3. Clean and slice mushrooms.
4. Melt butter or margarine in a chafing pan (or large skillet) over direct heat.
5. Add mushrooms to chafing pan with onion and celery.
6.... - 43.4457
Classic Jambalaya
Fry bacon; drain and set aside.
Saute" onion, garlic, celery and pepper in bacon fat for a few minutes.
Add tomatoes, tomato paste, broth, thyme, bay leaf, sugar, salt and red pepper.
Simmer for 25 to 30 minutes.
Add meats, shrimp and rice.
Add more water if... - 42.2395
Classic Roasted Chicken
GETTING READY
1. Preheat oven to 325°F.
MAKING
2. In a bowl mix 1 tablespoon butter and the salt.
3. Spread the mixture into the cavity of chicken.
4. Tie the opening of the chicken.
5. Rub the chicken skin with some butter.
6. Keep chicken in shallow... - 43.0967
Classic Crab Casserole
Cook macaroni as packge directs; drain.
Preheat oven to 350° F.
Meanwhile in a Dutch oven, saute green pepper and onion in liquid Butter Buds, or chicken broth, until tender, about 5 minutes.
Remove from heat.
Stir in flour, lite salt, mustard, and pepper... - 40.4042
Classic Clam Soup
Thoroughly wash clams in shells.
Cover with salted water (1/3 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
Repeat twice.
Place clams in large kettle; add 1 1/2 cups water.
Cover and steam for 5 to 10 minutes or just till clams open.
Discard... - 38.5225
Classic Onion Soup
Saute onion in butter and oil in a Dutch oven over medium heat until tender, stirring frequently.
Add broth, sugar, and nutmeg; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Add sherry, stirring well.
Ladle soup into individual baking dishes;... - 28.106
Classic Curried Turkey
Coat turkey pieces with seasoned flour.
Saute onions in hot oil in large frypan or Dutch oven until soft.
Add turkey pieces; fry until golden brown.
Stir in apple and curry powder; cook 2 minutes.
Add broth, lemon juice, chutney, and tomatoes; mix... - 37.7773
Classic Pepper Steak
Set Power Select at MEDIUM-HIGH.
In oblong baking dish, heat oil 2 minutes; add steak, soy sauce and ginger.
Heat 5 to 6 minutes, stirring once; season with salt and stir in peppers and onions.
Set Power Select at HIGH.
Heat, covered, 3 to 3 1/2 minutes or... - 38.5806
Classic Italian Sauce
In 3-qt casserole place onion, oil and garlic.
Microwave at High (10) 3 to 4 Minutes, stirring after 2 minutes, until onion is limp.
Add tomato sauce, tomato paste, wine, broth or juice, brown suagr, Worcestershire sauce, oregano, basil, salt and pepper.
Mix... - 39.535
Classic French Onion Soup
MAKING
1) In butter, saute the onions till they are tender-crisp. Put them in a slow cooker.
2) Add the broth, bay leaes and Worcestershire sauce.
3) Cover the cooker and cook over low heat for about 5 to 7 hours, till the onions are tender. Remove the bay... - 37.8529
Classic Cassoulet
Soak beans overnight in 3 quarts water.
Drain in a colander.
Heat butter in a large saucepan and cook sliced onions and garlic over medium heat until soft.
Add beans, ham hock, tomatoes, clove-studded onion, pepper, bay leaf and broth.
Simmer, covered, over... - 41.3619
Classic Egg Foo Yong
Lightly beat the eggs, salt, and pepper.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the... - 39.2605
Classic Curried Chicken
This curried chicken recipe is a simple yet delicious. Made with vegetables along with raisins, the curried chicken is cooked in broth and half and half. Spiced with curry powder and seasoned to taste, the curried chicken can be garnished with chopped cooked... - 44.4093
Classic Cream Of Chicken Soup
1. Place the chicken leg, the broth, and 2 cups of water in a large soup pot. Bring to a boil over medium heat and skim off any foam that rises to the surface. Add the onion, bay leaf, parsley stems, and sage. (You can tie these in a bundle with cotton twine... - 30.5093
Classic Oriental Chicken
Skin, halve lengthwise, and bone chicken breast; thinly slice chicken into bite-size pieces.
Stir soy sauce into cornstarch; stir in chicken broth, sherry, sugar, and 1/4 teaspoon pepper.
Set aside.
Heat wok over high heat; add oil.
Stir-fry mushrooms and... - 44.2074
Classic French Onion Soup
Looking for a simple yet detailed recipe to make the classic French Onion Soup? Then this video is just the thing for you. Watch Lynn as she details the procedure to make the perfect French Onion Soup without any hassles. - 113.811
The Classic French Coq Au Vin
GETTING READY
1) Preheat the oven to 375°F before baking.
2) Quarter the poussins, remove the backbones and wing tips and keep aside.
MAKING
3) In a large sauce pan, over low heat, simmer poussins with the backs and wing tips for 20 minutes to enrich the... - 46.0171
Classic Beef Stroganoff
Here is an impressive video that shows a recipe for Classic Beef Stroganoff. The chef prepares the dish with sirloin pieces and hearty egg noodles in a rich creamy sauce. This dish is indeed a great comfort food as that would surely become your favorite too! - 142.737
Classic Spanish Alfonso Xiii Paella
Experience the flavors of Spain in one dish! Try this traditional Paella recipe prepared with chicken, vegetable and shrimp combined with rice in broth with a mix of saffron. You can make this healthy dish at home for dinner and it is worth a shot. This... -
Beef Stroganoff Classic
Combine the 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.
In blazer pan of chafing dish melt the first 2 tablespoons butter over direct heat; add meat and brown quickly on both sides.
Add mushrooms, onion, and garlic; cook 3 or 4... - 41.908
Classic Beef Stroganoff
Combine 1 tablespoon flour and the salt; dredge meat in mixture.
Heat blazer pan of chafing dish, or skillet, then add 2 tablespoons butter.
When melted, add the sirloin strips and brown quickly, flipping meat to turn all sides.
Add mushroom slices, onion,... - 46.9127
Classic Spicy Red Tteokbokki
This classic Korean street food snack barely needs any introduction. Ask a Korean what is the most popular and favorite food to be found in almost any corner of the city at almost any hour sold in Pojangmacha or “covered wagons”. “Tteokbokki,” will be... - 138.348
Classic Chicken Pot Pie
Chicken Pot Pie is a delicious recipe. Try this effortlessly mouth watering Chicken Pot Pie dish; you would always love to serve to your loved ones. - 47.008
Classic Shepherd's Pie
Here is another easy, simple to make and delicious dish and its Classic Shepherd's Pie by Chef Marie. This is a pretty quick video with easy to understand instructions but without the ingredient quantity detail. Overall it shows that making a Classic... - 110.286
Classic Minestra
An all-time favorite, Classic Minestra gives you the flexibility to choose whichever vegetables you want. - 49.6034
Classic Crockpot Chicken
Crockpot chicken is a real treat whether you decide to make a special meal for the family or have it as your main dish for a party. An easy to make simple recipe that would take the load of you even when you have a huge gathering to cater to. - 32.6761
Classic Turkey Divan
Melt butter in medium saucepan over low heat.
Blend in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Stir in... - 40.6427
Classic Chicken Salad
Put chickens in a large kettle or Dutch oven.
Add water and all ingredients except the chopped celery; heat to boiling; cover tightly.
Reduce heat and simmer 1 hour, or until tender.
Remove from heat; strain broth.
Refrigerate chicken and broth at once.
When... - 36.132
Classic Dirty Rice
In a small saucepan bring water and uncooked rice to boiling.
Reduce heat.
Cover and simmer about 20 minutes or till rice is done.
Set rice aside.
Cut chicken livers and gizzards into pieces.
Use the coarse blade of a food grinder to grind livers and... - 40.8446
Classic Cream Of Broccoli Soup
Trim broccoli and cut in large spears.
Cook in boiling, salted water until bright green in color, 2 minutes.
Immediately drain and plunge in cold water.
Drain.
Cut in small bite-size pieces.
Set aside.
In large saucepan or stockpot, melt butter and saute... - 42.1016
Classic Brunswick Stew
The brunswick stew is a southern specialty. Prepared with chicken and vegetables, the brunswick stew is a cooked meat and vegetable stew. Spiced with garlic and cayenne, the brunswick stew is filling is heavy. - 36.2949
Classic Paella
A true Spanish cuisine addict will love this Paella recipe of mine. This paella recipe is fast, easy and tasty but you can very well pass on your tips in case you have any. Start now! - 38.5965
Classic Drunk Chicken
Drunk Chicken is an addictive chicken dish that I prepare quiet often at home. I pack it prepare it for most of our festive Occasions. It is well loved by both family and friends! You will love this Drunk Chicken recipe. - 37.0841
Classic Duckling Montmorency
Season cavity of duckling with salt, pepper and thyme.
Prick skin and place breast-side up on rack in shallow baking pan.
Roast at 160°C (325°F) for about 3 hours (30 - 35 minutes per 500 g (pound) until tender).
Meanwhile, drain cherries, reserving 50 mL... - 40.8842
Classic Minestrone
Rinse great northern beans.
In large kettle or Dutch oven combine beans and 4 cups water.
Bring to boiling; reduce heat and simmer for 2 minutes.
Remove from heat; cover and let stand 1 hour.
Do not drain.
Add beef broth.
Return to boiling; reduce heat.
Cover... - 40.973
Classic French Onion Soup
1. Melt butter in a large Dutch oven over medium-low heat; add onion. Cover and cook 30 minutes or until dark brown, stirring occasionally. Add wine and apple juice; bring to a boil. Boil, uncovered, 10 minutes or until liquid is reduced to about 1/2 cup.... - 33.4836
Classic French Style Onion Soup
1. In a 3- to 4-quart pan over medium-high heat, shake and tilt sugar until melted and amber, 2 to 3 minutes. Immediately add vinegar, sauteed onions and garlic, and thyme. Stir until onions are deep amber, about 5 minutes.
2. Stir in wine. Let mixture cool... - 32.8952
Classic Cream Of Broccoli Soup
In a 4- to 5-quart pan on medium heat, stir onion in oil often until lightly browned, about 10 minutes.
Add water, milk, bouillon, and potatoes.
Bring to a boil on high heat; cover and simmer until potatoes are almost tender when pierced, about 10... - 39.0269
Classic New England Clam Chowder
1. Steam open the clams in a covered pot with 2 cups of water. Chop the clams finely, and strain the broth. Set aside.
2. In a large, heavy-bottomed soup pot over medium heat, cook the bacon until it just begins to brown. Add the thyme, onions, and celery to... - 31.7987
Classic Steak And Kidney Pie
In saucepan sprinkle kidneys and beef with flour, broth mix, salt and pepper.
Add 1 1/2 cups water, onion, pimento, Worcestershire, and thyme.
Bring to a boil, reduce heat, and simmer, stirring often, until thickened.
Place beef-kidney mixture in a 1... - 44.1366
Classic Chicken Fried Rice
In skillet over medium heat, cook eggs in butter, without stirring, till set.(Electric skillet 300°.)
Remove from skillet; cut into thin strips.
Keep warm.
In same skillet over medium heat, brown the rice in oil.
Add broth, water, chicken, and soy... - 43.0052
Classic Curried Chicken
Prepare 4 or more of the condiments, placing each item selected in an individual bowl; set aside.
In a wide frying pan over medium heat, melt butter; add onion and cook until soft.
Stir in flour, curry powder, sugar, and ginger; cook until bubbly.
Remove pan... - 42.7029
Classic Cream Of Mushroom Soup
MAKING
1) Take a 1-quart saucepan and heat margarine in it until bubbly.
2) Stir in onion occasionally and sauté them until softened.
3) Mix in mushrooms and sauté them for 5 minutes longer.
4) Remove and save 2 tablespoons of mushrooms.
5) Add flour... - 44.5365
Classic Minestrone Soup
MAKING
1) Heat the oil in a 2 ½ to 3-quart saucepan.
2) Add the onion, cabbage and garlic and cook over moderate heat for about 10 minutes, occasionally stirring.
3) Add the tomatoes, broth, carrot, water and celery and cook for another 15 to 20... - 42.4726
Classic Duck With Cucumbers
GETTING READY
1) Wash, dry and trim all the visible duck fat.
2) Peel and halve the cucumbers lengthwise, then into 2-inch pieces and soak in ice water.
3) Grind the chopped onions, garlic, cloves, cardamom, mace, cinnamon, and salt together into a... - 46.1895
Classic Fish Soup
GETTING READY
1) In a mixing bowl, mix together the fish, soy sauce, sherry and oil.
2) Refrigerate until needed.
MAKING
3) In a saucepan, bring the broth to boil and add rice.
4) Cover and simmer for 45 minutes.
5) Add the celery, onions, carrots, and... - 46.3347
Classic French Lima Bean Casserole
GETTING READY
1) Preheat the oven to 350°F.
2) Rinse the beans. In a large saucepan, add the beans and water. Let it come to a boil. After boiling for 2 minutes, remove the saucepan from heat. Let rest covered for 1 hour.
MAKING
3) In a large skillet, heat... - 44.1228
Classic Beef Bourguignon
Have you ever tried to replicate the same beef bourguignon, your mother used to cook. Here is a special recipe, which will guide you to cook up this delicate beef preparation. Try out this weekend and enjoy with your family. - 105.211
Classic Salisbury Steak
Are you looking for the most authentic recipe for Salisbury steak - you have come to the right place. This recipe of thick and juicy Salisbury steak will make you remember your Grand mom. The video shows the detail procedure of preparing this at your home... - 102.769
Classic Zuppa Toscana
Zuppa Toscana is perfect for a cold winter night. It’s really delicious and the Chef makes it in the restaurant style. Don’t forget to try out this amazing recipe. -
Classic Roast Beef
Preheat oven to 325 °F(160 °C).
If strip loin is lean,lard with bacon slices.
In a roa,sting pan with a rack, place meat, fatty side up.
Cook in oven 20 minutes per 1 lb (450 g) for rare meat, or 25-30 minutes for mediumrare.
Baste often.
Halfway through... - 37.1123
Classic Sweet & Sour Meatballs
Preheat oven to 350°F (175°C).
In a medium bowl, combine egg, milk, breadcrumbs, salt, pepper, sage and onion.
Stir in ground beef.
Shape into 1-inch balls.
Arrange on a rack in broiler pan.
Bake 15 to 20 minutes in preheated oven until lightly... - 39.1192
Classic Chicken Salad
1. In 4-quart saucepan, place chicken, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and gently simmer until chicken loses its pink color throughout, about 45 minutes. Remove from heat and let stand 30 minutes;... - 27.9868
Classic Jumpin Jambalaya
Jumpin Jambalaya is a great meal any time of year. If you like spicy rice and smoked sausage, you will love this! So, don't forget to try out this recipe. -
Classic Holiday Dressing Balls
Oh Betty, Betty, Betty, We like you more and more with all these awesome stuff that you make in your kitchen. In this video, Betty demonstrates how to make Holiday Dressing Balls. These are great on a Thanksgiving or Christmas table. They are traditionally... - 131.281
Saint Paddy's Classic Corned Beef Dinner
MAKING
1) Under running water, rinse the corned-beef and place it in a large, deep pot.
2) Cover completely with cold water and over high flame, bring to a boil. Skim off any scum that tends to rise to the surface during the boiling process.
3) Bring the heat... - 45.4871
Classic Mulligatawny
Heat oil in a large skillet.
Add chicken pieces; brown lightly.
Remove chicken.
Melt butter or margarine in a 6-quart pot.
Add onion, carrots, green pepper and apple.
Saute until onion is tender.
In a small bowl, combine flour, curry powder, salt and... - 45.6697
Classic Buffet Pork Pie
Separate pork-hock meat and some soft fat from bones and chop fine.
Mix pork-hock meat and fat with sausage meat and about 1/2 cup of the broth.
Refrigerate.
Dice shoulder pork into 1/2 inch pieces discarding gristle, fat and bones.
Add chopped onion, salt... - 39.5456
Classic Orzo Primavera
Orzo or rice-shaped pasta is a good source of nutrition. You can serve this by preparing the cheesy and creamy orzo primavera. It is simple to cook but yet delicate in taste. Watch the video and make your plate of orzo primavera today. - 147.107
Classic Chicken Stew And Biscuits
Yearning for that homey, old-fashioned and comforting dish; there can't be anything better than a bowl of chicken and biscuits. The slowly simmered vegetables, tender chicken, and rich gravy, topped with buttermilk biscuits is definitely a favorite. What's... - 134.854
Classic Braised Beef
All those, who are fighting stress and strain, are going to love this comfort food. Classic beef braise is a great food, offering delicious taste and important nutrients to you. Watch the video and learn the steps to cook it of your own. - 135.27
Classic Shepherd's Pie
Classic pies are timeless and good at anytime. Catch up with chef Binks showing how to make Shepherd's Pie rich with beef sirloin meat, vegetables and seasonings. Beef in its best form with this one! - 12.919
Classic Lemon Chicken
Heat margarine in 10-inch skillet until melted.
Cook chicken in margarine over medium heat about 10 minutes or until brown on both sides.
Add wine and lemon juice.
Sprinkle with salt.
Place lemon slices on chicken.
Heat to boiling; reduce heat.
Cover and... - 35.1272
Classic Chicken Fricassee
If you’re looking for the perfect recipe of Chicken Fricassee, then do check this out. This is perfect for a dinner party. I’m sure your guests will love it! -
Classic Turkey Marsala
When you think, preparing delicious turkey marsala at home is next to impossible, then you are wrong. In this video, chef Dani Spies shows the shortest way to prepare this favorite dish, with some of her special twists. Unless you watch the video, you'll... - 150.235
Classic Japanese Style Chicken Teriyaki
To make sauce, warm the mirin in a saucepan over moderate heat.
Off the heat, ignite the mirin with a match, and shake the pan back and forth until the flame dies out.
Stir in the soy sauce and chicken broth and return to the stove.
Bring to the boil.
Pour... - 36.6539
Classic Osso Buco
Sprinkle meat with salt and pepper.
Coat lightly with flour, shaking off excess.
In Dutch oven slowly brown meat in hot cooking oil; remove meat.
Add onion, carrot, celery, and garlic; cook till onion and celery are tender.
Drain off fat.
Return meat to Dutch... - 42.1982
Classic Penne With Salmon And Greens
For all the pasta foodies, here is another nice variation of pasta cooked with salmon and plenty of fresh greens. As you know, salmon is a rich source of various nutritional factors including antioxidants, and greens are always good to serve you the essential... - 138.105
Classic Cedar-planked Salmon With Blueberry Sauce
Are you crazy about salmon? Here is one of the most exotic preparations of salmon, which is rarely available in the restaurants. So it is always better to cook by yourself and enjoy this delicacy with your family members or friends. Follow the step-by-step... - 145.945
Classic Shepherd's Pie
1. Combine the potatoes and parsnip with enough cold water to cover by 3 inches in a large pot; bring to a boil. Cook until fork-tender, 10-12 minutes; drain. Return the potatoes and parsnip to the pot. Add the milk, butter, 1/2 teaspoon of the salt, and 1/8... - 32.9522
Classic Minestrone
MAKING
1. In a large heavy soup pot, heat olive oil over medium-low heat.
2. Add pancetta and cook for 10 to 12 minutes until some of the fat is released.
3. Then stir in carrots, onions, garlic, and leeks.
4. Cook with occasional stirring over low heat for... - 47.6443
Classic Coq Au Vin
Wash chicken and pat dry.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until crisp; remove and drain.
Brown chicken in hot bacon drippings.
Push chicken to one side; add onions and mushrooms and cook and stir until... - 40.9173
Classic Oxtail Soup
In a large skillet over high heat, brown oxtails well on all sides in oil.
Transfer pieces to a soup pot with a slotted spoon, reserving 3 tablespoons fat in the skillet.
Add enough water to cover the oxtails by 1 or 2 inches, then add small onion, spice bag... - 42.5668
Classic Jellied Veal
Jellied veal is a meat jelly made with gelatin and flavored with bay leaves, basil and peppercorns along with parsley. This herbed jellied veal can be served as an appetizer or between the courses for dinner parties. - 43.3871
Classic Chicken Paprika
I have learnt this Chicken Paprika from one of my friend. This Chicken Paprika should be tried by everyone and I am sure you will always crave for some more!! - 43.2828
Classic Curried Chicken And Rice
Melt the butter in a 12-inch skillet over moderate heat.
Add the chicken and saute until no longer pink on the outside 5 minutes.
With a slotted spoon, transfer the chicken to a plate and sprinkle with the salt and pepper.
Add the onion and garlic to the... - 39.9373
Classic Cranberry Raisin Stuffing
Assemble Food Grinder with Coarse Disc.
Grind cranberries and lemon peel into small bowl.
Stir in sugar, butter, raisins, salt, cinnamon, and water.
Turn bread cubes into large bowl, add cranberry mixture, and toss until well mixed.
Turn into a greased... - 35.1669
Classic Mussels Marinara
Discard any mussels that don't close when lightly tapped.
With a swift tug, pull beard (clump of fibers along side of shell) off each mussel; set mussels aside.
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add garlic, onion, and celery; cook,... - 39.5625
Classic Lamb Casserole
Toss the lamb in the flour to coat. Place the butter in a casserole dish and cook on high for 1 minute. Add the onions, cover and cook on high for 2 minutes. Add the lamb and cook on high for 5 minutes.
Stir in the apple, prunes, chicken stock and red wine.... - 28.0091
Classic New England Fish Chowder
1. In a large saucepan, cook the bacon over medium heat until it is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain and set aside. Pour off all but 2 tablespoons of the fat.
2. In the same saucepan, warm the butter in the... - 36.5724
Classic Roasted Bell Pepper Soup
For a rainy day Robin has the perfect soup to warm you up. It's a classic roasted bell pepper soup with Robin's special touch. Easy to make and very comforting in the given weather, try it right away. - 125.361
Classic Munti
Munti is a very delicious dish to prepare. Although it is a time consuming recipe, the taste of the dish is unforgettable. Check this video for more recipe detail. -
Classic Osso Buco Buco
Tie any loose veal shanks around circumference with kitchen twine.
Heat 3 tablespoons (45 mL) of the butter in large skillet over medium heat.
When foam subsides, add carrots, celery and onions; saute just until onions begin to color, 7 to 8 minutes.
Add 1... - 39.2192
Classic Old Fashioned Beef Stew
Mix the flour, salt, and pepper in a small paper bag.
Add the beef, half at a time, and shake until the beef is well coated.
Heat the oil in a 5-quart Dutch oven over moderately high heat for 1 minute.
Add half the beef and brown on all sides, turning... - 42.0799
Classic Italian Minestrone
1. Spoon the olive oil into a large nonreactive saucepan or soup pot set over moderate heat. Add the onions, carrots and celery and saute until slightly softened, about 3 minutes. Add the garlic and cook for 1 minute longer. Stir in the potatoes, the tomatoes... - 31.1999
Classic Chicken Marsala
Chicken Marsala is a classic and elegant looking Italian dish that appetizing for its looks but scares home cooks as it requires wine for cooking. Chef makes this dish like a child's play and so can you by following directions. Sautéed chicken breasts cooked... - 78.7515
Classic Tonjiru
Looking for a great suggestion for your next party's menu. Watch this video and learn the step by step procedure for making Classic Tonjiru which is a traditional Japanese Pork and Vegetable Miso Soup. Your guests will certainly call to take the recipe from... - 148.075
Classic Shakshuka
Its weekend and you want to kick start your day with a great breakfast? This video is just right for you. Watch the chef demonstrate a stepwise procedure to prepare this delicious Classic Shakshuka recipe. The dish is full of flavor and makes a perfect... - 84.8056
Clarified Bouillon
1. Bring the bouillon to a boil.
2. Beat the egg whites to a froth and add them along with eggshells to the stock. Bring to a rolling boil, stirring constantly, and remove from the heat.
3. Wring a flannel cloth with cold water and use it to line a colander.... - 18.343
Mussels In Lemon & Butter Dipping
Take a look at this mussels in lemon & butter dipping recipe it is sure to bring back those summer evening childhood memories. The chef here provides very simple ideas to make scrumptious mussels combined with exotic flavors of lemon and kaffir to make a... - 90.1439
Sausage Stroganoff With Worcestershire Sauce
In a large skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain.
Add mushrooms; cook for 1 minute.
Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes.
Gradually stir remaining broth into flour;... - 42.2419
Les Halles Onion Soup Gratinee
Use a heavy-bottomed 3 or 4-quart covered pan.
Saute onions in butter and oil until limp.
Cover and let simmer slowly for 15 minutes.
Pour in beef broth and simmer for 30 minutes.
Taste, and add salt and pepper if needed.
Pour soup and the Port into an... - 43.5551
Zucchini Egg Drop Soup
1. Spray large saucepan with nonstick cooking spray; over medium-high heat, cook onion, celery, and garlic until onion is translucent, about 2 minutes.
2. Stir in chicken broth mix, zucchini, rice, and 5 cups water; bring to a boil. Reduce heat to medium;... - 32.0632
Special Veal Chops
1) Lightly season veal chops with salt and pepper. Place seasoned chops and onion in hot oil and cook until browned.
2) Add the chicken broth, carrots, and tomatoes. Lower flame, cover, and simmer for 45 minutes to 1 hour or until veal is tender.
3) Add the... - 26.1572
Early Season Finnish Soup
Early Season Finnish Soup is an amazingly delicious version of appetizer. An easy to prepare recipe, Early Season Finnish Soup is a dish that you will surely love to talk about with us. - 35.9871
Mussels With Sambuca And Fresh Basil
Mussels in brodo is always a crowd pleaser and this is a great twist on the classic preparation with white wine. The Anisette and basil pair very well together and the acidity in the tomatoes balances well with the shellfish. You can omit the butter is need... - 36.7593
Roast Gravy
Place meat drippings, flour, salt and pepper in a 4 cup glass measuring cup.
Mix until smooth.
Gradually stir in beef broth.
Microwave 4 to 6 minutes or until thickened.
Stir svery minute during cooking.
Stir in Worcestershire and brown sauces. - 33.6074
Egg Foo Yung Gravy
Blend chicken broth and corn starch in 1 quart measure.
Stir in remaining ingredients.
MICROWAVE 4 to 5 MINUTES on HIGH, or until mixture thickens.
Stir once with wire whip.
Pour over Egg Foo Yung before serving - 24.8912
Creamy Gravy
Combine liquid Butter Buds and flour in saucepan on top of stove.
Over low heat gradually add milk, broth, and sherry stirring until smooth.
Cook until thickened.
Add salt and pepper.
Add chives if desired. - 25.5307
Bordelaise Sauce
Bordelaise Sauce is a tasty and unique sauce that I serve with grilled beef. This Bordelaise Sauce recipe has never failed me. Try it for yourself! - 38.3081
Roast Capon With Chestnut Dressing
Looking for an easy homemade Chicken recipe, why not give this Roast Capon with Chestnut Dressing a try! Extremely simple and incredibly easy, it is needless to say that this Roast Capon with Chestnut Dressing is also appetizingly inviting! - 37.7157
Meat Croquettes
Meat Croquettes is a mouth watering side dish recipe. I am sure this tasty and irresistible Meat Croquettes dish will get you a lot of compliments! - 38.4342
Bordelaise Sauce
This lovelyBordelaise Sauce is a delight to prepare as they are great taste enhancers and has the ability to transform a number of dishes from mediocre to excellent!! Check out this excellent Bordelaise Sauce recipe - 27.1495
Greek Stifado
Greek Stifatho is an amazingly delicous side dish. Try this Greek Stifatho recipe; I bet you will have a huge fan following for this one. - 42.033
Fish In Aspic
Soak gelatine in 3 tablespoons of the cold fish stock.
Heat remaining stock, and dissolve gelatine in it.
Add capers and caper juice., Season stock well with lemon juice, salt, pepper and paprika.
Chill until mixture begins to thicken; pour a thin layer of... - 38.1033
Spicy Black Beans And Quinoa
Beans and rice are a classic combination. Unfortunately, most whole grains, such as brown rice, take a lot of energy to cook. So taste this new classic with quinoa as a slightly greener alternative to rice. It's whole grain and cooks super-fast. It's trendy,... - 31.32
Poulet Marengo (chicken Marengo)
Wash and dry chickens.
Cut into serving pieces.
Heat 2 tablespoons butter or margarine and oil in large heavy frying pan.
Fry a few pieces of chicken at a time- until golden brown.
Arrange chicken in a Dutch oven or covered baking pan.
Add flour to pan juice... - 42.0181
White Sauce 1
1. Place skim milk, arrowroot, chicken broth, and black pepper in a saucepan over low heat.
2. Stir sauce for 15 minutes or until thickened.
Variation : Substitute 2 tablespoons cornstarch dissolved in a small amount of cold liquid for the arrowroot.
Delete... - 26.0335
Country Gravy
In a sauce pan heat the butter, add the flour and cook for 2 minutes over low heat.
Whisk in the milk, broth, salt and pepper, reduce heat and simmer until smooth. - 23.7508
Cantonese Vegetable Soup
1. Heat 1/2 cup of the broth in a large, heavy soup pot over high heat. When broth is boiling, add onion, garlic, and gingerroot. Cook for 3 minutes.
2. Add soy sauce and the remaining 5 1/2 cups broth. Bring stock to a gentle boil.
3. Add water chestnuts,... - 41.848
Golden Rice
MAKING
1.Take a suacepan, boil the chicken broth into it and once done add rice and turmeric to it.
2.Cook for 20 minutes after lowering the flame and putting the lid on.
3.Add green onions, pistachios and mandarin orange segmants to it and mix using a... - 31.8248
Spicy Crab In Coco Milk
Do you like crabs in any form, then here is one scrumptious recipe for you. Here the chef provides simple guidelines to make a perfect crab, dipped in coco milk and broth. Also, do not miss out some quick tips the lady chef mentions when breaking the shells.... - 86.7772
Chestnut Soup
MAKING
1. Heat oil in a large pot.
2. Add onion, parsley and carrot and saute.
3. Mix in broth along with bay leaf, sugar, marjoram, chestnuts and basil.
4. Allow the mixture to simmer for 25 minutes to allow chestnuts to turn tender.
5. Take off from heat... - 44.0862
Bordelaise Sauce
MAKING
1. In a 4-cup measure, melt butter with onion for 1 minute on High.
2. Stir in flour.
3. Cook on High for 1 minute; stir once.
4. Pour in broth or bouillon, wine, lemon juice, tarragon and parsley.
5. Cook on High for 3 minutes; stir once every... - 42.5009
Simple Tomato Sauce
Place water, broth, or wine in a saucepan over medium heat.
Add onion, garlic, and red pepper.
Cook and stir over low heat for 5 minutes.
Add more liquid if necessary during this process.
Add the tomatoes, thyme leaves, oregano leaves, parsley, basil, and... - 38.4923
Black Bean Lasagna
Heat water or broth in a skillet over medium heat.
Add onions, garlic, and mushrooms.
Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned.
Add liquid if necessary during this process.
Stir in oregano, basil, and parsley.
Add... - 49.1458
Borscht
1. Heat 1/2 cup water, chicken broth, or vegetable stock in a large, heavy soup pot over medium heat. Add cabbage, carrots, celery, and onion. Cook and stir until tender and lightly browned. Add more water during this process if necessary.
2. Add beets,... - 41.5436
Vegetable Succotash
Heat water in a large, heavy pot over medium heat.
Add onion.
Cook and stir over medium heat for 5 minutes.
Add more liquid if necessary during this process.
Add green pepper.
Cook and stir for 5 more minutes, adding liquid if necessary.
Add the potatoes,... - 41.4409
Classic Broth Recipes By Category
