2 tablespoons cooking oil
6 scallions, white bulbs and green tops chopped and reserved separately
2 cloves garlic, minced
1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded
2 (10 ounce) packages frozen black-eyed peas
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1/2 teaspoon Tabasco Sauce
1 3/4 teaspoons salt
1 1/2 pounds piece of ham, diced
1/4 teaspoon fresh-ground black pepper
2 teaspoons red or white wine vinegar
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup delicious hearty and warming. Top with crumbled bacon and serve with crusty French bread.
Plate the hens and dish the sauce and cranberries over top. Garnish with sprigs of thyme or their leaves. Serve with mashed potatoes or wild rice and a vegetable. We can make it tastier by adding green beans with either crumbled goat cheese or toasted slivered almonds.
Get your hands on these awesome fall cocktails and impress your guest with your mixologist skills. Top 3 Easy-to-Make Festive Fall Cocktails recipes here!
By SeVILLA MoH - Friday, October 25, 2013 If you like fruit and custard, you'll love this coconut-based slice with real raspberries and a crunchy oat topping. Ingredients Coconut slice base Topping Australian Good Taste - February 2013 , Page 112 Follow our blog on Twitter, become a fan on Facebook.
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