|Sherry (Faber Books on Wine)|
|by Julian Jeffs|
Tells the history of sherry, stretching from Chaucer's wine of Lepe, through Shakespeare's sherris-sack, to the sherry of today.
1 - 10 of 21 for rutabagas leaves
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You can substitute ... turnip – and rutabaga, if using, ... and the bay leaves. Raise the ... served). Serve with a good quality, whole wheat artisan bread.
In crockpot, layer meat, potatoes and vegetables. It is not necessary to brown the meat first. Over all pour the tomato and mushroom soups, not ...
Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical. Heat the oil in a large skillet. Gradually add the beef to ...
For 6 servings you will need: TIPS: This soup is excellent if made the day before and reheated. It may also be frozen in individual portions, ...
In a cast-iron ... Worcestershire sauce, bay leaves, salt and ... and add carrots, rutabaga and potatoes. Cover ... biscuits if desired. Yield: 8 servings.
Bring lean pork ... pepper and bay leaves. Reduce heat ... tender. Then add rutabagas and potatoes; cook ... mashed. Add butter, salt and pepper. Serves 4.
In bowl combine all ingredients except lettuce leaves, parsley and ... leaves, top with rutabaga mixture. Garnish with ... halves. Serving = 1 cup salad.
Use the shoulder ... 1/2 hours. Add rutabaga, carrots, and ... are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving. Makes 4 to 6 servings.
1. Cut beef ... pepper, celery and leaves, parsley, barley, rutabaga or turnip, carrots, ... more and pour into soup tureen for serving. Makes 6 servings.
Combine broth, rutabaga, squash, carrots, ... mushrooms. Continue to cook 30 minutes or longer depending upon desired tenderness of vegetables. Makes 8 quarts.
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