Download Better homes and gardens the ultimate soups and stews book : by Better Homes and Gardens PDF

By Better Homes and Gardens

Offers over 400 soup and stew recipes that characteristic recommendations starting from vintage soups and chilis to nearby and ethnic dishes, together with Wisconsin beer and cheese soup and Brazilian black bean stew.


you are going to by no means run out of scrumptious soups and stews with this vast, photo-filled number of recipes This new addition to the last word sequence beneficial properties sufficient superb soups and stews to attempt a Read more...

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Extra info for Better homes and gardens the ultimate soups and stews book : more than 400 satisfying meals in a bowl

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Drain fat. Return all meat to pot. 2 Stir in wine, beef broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes, stirring occasionally. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until vegetables are tender, stirring occasionally. Discard bay leaves. 3 Combine flour and the water; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Simmer, covered, for 20 minutes. Stir in zucchini. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until meat and vegetables are tender. , 8 g total fat (2 g sat. , 6 g dietary fiber, 25 g protein. goulash prep: 25 minutes cook: 1 hour 25 minutes makes: 6 to 8 servings Hungarian paprika, featured in this hearty stew, is the finest in the world. In Hungary, paprika comes in six classes, ranging from sweet (mild) to hot. 5-ounce can diced tomatoes, undrained 11⁄2 cups sliced carrot (3 medium) 2 tablespoons tomato paste 1 bay leaf 1⁄2 teaspoon dried marjoram, crushed 1⁄2 teaspoon caraway seeds, crushed 1⁄2 teaspoon ground black pepper 2 cups cubed peeled potatoes (2 medium) Sour cream (optional) 1 In a 4- to 5-quart Dutch oven heat oil over medium-high heat.

Scrub potatoes with a vegetable brush; pat dry. Prick several times with a fork. Bake for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out pulp, breaking up any large pieces. Discard potato skins. 2 In a large saucepan melt butter over medium heat. Add half of the green onion; cook and stir until tender. Stir in flour, dill, salt, and pepper. Add milk all at once; cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato pulp and 1 cup of the cheese; stir until cheese is melted.

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