|Dutch Oven Cooking, Third Edition|
|by John G. Ragsdale|
Here's a handy little guide that's bound to be a hit on any camping trip. It shows you how to practice the delicious art of Dutch oven cooking.
Results 21 - 30 of 32 for spices for vegetable soup
Arrange bones in ... 450 degree oven for 45 to 60 ... Stir occasionally during simmering. To Serve: Garnish each bowl with a parsley sprig. Serves 8 to 10.
Combine all ingredients ... minutes or until vegetables are tender. Yield: ... Can also use chopped turnips, sliced mushrooms or other desired vegetables.
Boil water. Add beef stock, tomatoes, tomato sauce, seasonings, soda, celery, carrots, onions, and potatoes. Simmer 30 minutes. Add the cauliflower ...
Brown beef in ... remaining ingredients except spices. Continue to ... spices. Best if refrigerated overnight; lift off any hardened fat. Good to freeze, too.
Melt butter. Saute ... reduce heat, add vegetables and spices. Cook until ... spices; they should be very subtle so as not to over power the vegetables.
Spice Island's Bouquet Garni ... as a substitute for many of the spices as they contain ... all of the vegetables thoroughly. Cut the ... hour or until tender.
Cook & drain ... bouillon cubes. Sprinkle spices and stir thoroughly. Cook till vegetables are tender (about ... needed or serve when thoroughly heated.
Let beans soak ... remaining ham hocks for 1/2 hour. Steam ... partially tender. Prepare vegetables, add to beans with the spices, bring to ... with hot corn bread.
In a large ... cups of water for 5 to 8 ... blender, 1/2 of vegetable mixture at a ... couple more minutes and add Swiss cheese until melted. 8 servings.
Put turkey bones ... from broth. Add vegetables, spices, and any ... to use up that leftover Thanksgiving turkey. Can also do the same thing with chicken.
top of page