- water
- salt
- cooking oil
- flour
- curry powder
- fresh thyme
- fresh parsley with stems
- bay leaves
- peppercorns
- cold water
This tried-and-true recipe will soon become a family favorite. It freezes very well and is great to store in batches for quick, nourishing, hearty cold-day meals or for medicinal purposes!
Good basic chicken soup. Vegetables should be thrown out at the end, not kept.
- chicken wings
- swiss cheese
- raw egg
- large cans red spaghetti sauce
- ground beef
- mozzarella cheese
- parmesan cheese
- raw shrimp
- fresh rosemary
- fresh oregano
- lemons
- large loaf crusty French bread
- whole-wheat couscous
- extra-virgin olive oil
- Dijon mustard
- chopped fresh thyme or 1 teaspoon dried thyme leaves
- freshly grated orange zest
- salt
- boiling water
- chopped fresh parsley
- lemon juice
- Freshly ground pepper to taste
Food Network – Southern Living Challenge
- * 1⁄4 cup lemon juice
- * 2 tablespoons extra-virgin olive oil
- * 1 3⁄4 teaspoons kosher salt
- * 1 1⁄4 teaspoons freshly ground black pepper
- * 2 tablespoons vegetable oil
- * 1⁄4 pound thinly sliced provolone cheese
- * Heavy-duty aluminum foil
Recipe courtesy Southern Living Magazine, Grand Prize Winner, Pam Brand Winner: Linda Rohr, Westport, Connecticut
- * 1 teaspoon minced fresh ginger
- * 1⁄2 cup fresh lime juice
- * 1⁄2 cup hoisin sauce
- * 5 oranges
- * 1⁄2 teaspoon sugar
- * Kosher salt and freshly ground black pepper
- * 1⁄2 teaspoon canola oil
- * 1⁄2 cup coarsely chopped dry-roasted peanuts
- * Vegetable cooking spray
- * 1⁄4 cup chopped fresh cilantro
- * 1⁄4 cup chopped fresh basil
- kidney beans
- French's Chili-O mix
- diced green chilis
Bluefinger say – little bit bland, but a good basis. Try chop chillies, add fennel, nutmeg etc for more flavour. Bit less ghee.
Orig poster says: My husband’s mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.
- salt
- whole cardamom pods
- bay leaves
- whole cloves
- 125g ghee or butter
- uncooked basmati or long grain rice
- water