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Results 51 - 60 of 489 for bay back ribs
51. LENTIL SOUP
In a kettle cook the ... thyme, water, broth, bay leaves, brown sugar, ketchup, tomatoes, ... Discard bay leaves. Makes about 10 cups, serving 8.
Fry bacon crisp; remove, drain ... In drippings, brown ribs on all sides. Remove with ... salt, thyme, and bay leaf. Return ribs, heat to ... crumbs over the top.
53. YAM SOUP
Place yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth ... be served at room temperature or warm. Makes 4 to 6 servings.
Brown ground beef, onion, garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients; cover ...
Soak black eyed peas one ... pepper pods, garlic, bay leaf, and basil. Cover. Simmer ... until peas are tender. Remove bay leaf before serving.
Combine beef, brown sugar, vinegar, ... cloves, garlic and bay leaf in a large bowl; ... thoroughly blended. Place ribs in 2 or 3 large ... Draining excess marinade back into pans. Combine marinade from ... Yield: 8 to 16.
Rinse beans and set aside. ... basil, celery salt, bay leaves, garlic salt, salt, pepper ... seasonings again, if necessary. Serve with cooked rice.
58. QUICK POT ROAST
Marinate the beef in the wine, bay leaves, and pepper for 3 ... the beef in a heavy pot, where it fits snugly. Pour in the marinade and the oil.
Clean ribs with cloth or paper towels; ... salt and pepper, bay leaf, broth and 1/2 cup ... and water until pasty and add to broth to thicken.
Melt butter, add bouillon cube or dry mix. Saute all vegetables (finely chopped) until soft. Add seasonings and bread crumbs and shrimp. ...
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