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Category: Soups
Beef Broth and Pot-au-Feu

Beef Broth and Pot-au-Feu

Submitted by: on Dec 21st, 2010
Rating:
5
Most restaurants make beef broth out of beef bones and end up with a broth that lacks the subtle rich flavor of meat. Bones of course are cheap and meat is expensive, but if you serve the meat as a meal its easier to justify using it to make broth. Roast knuckle bones for an hour or so until well ..
Beef Kway Teow (Flat rice noodle) with Aromatic Thai-Fusion Broth

Beef Kway Teow (Flat rice noodle) with Aromatic Thai-Fusion Broth

Submitted by: on Sep 19th, 2013
Rating:
0
I raided my fridge and found these aromatic spices, herbs, and vegetable. It was a mixture of thai spices/herbs, and the staple aromatic vegetables commonly use for western soup/sauce base. And I thought, why not dump it all in the crock pot and see how it works out? It turned out really well ..
Bell Pepper and Anchovy Salad

Bell Pepper and Anchovy Salad

Submitted by: on Jan 4th, 2011
Rating:
5
You can serve this salad alone, as part of an antipasti platter; or as part of a selection of crudités.
Black Bean Soup

Black Bean Soup

Submitted by: on Dec 12th, 2015
Rating:
0
This great recipe for black bean soup is a delicious money saver, and hearty to boot! It’s a great Meatless Monday meal.
Black Beans in Guilt-free White Sauce

Black Beans in Guilt-free White Sauce

Submitted by: on Sep 10th, 2011
Rating:
5
A sensible, low fat, high in fiber, protein dip or side for Mexican food entertaining this weekend? Need a quick, delicious dip to wow your family or friends? Well here is an under-10-minute wonder.
Black-Eyed Peas & Collard Stew

Black-Eyed Peas & Collard Stew

Submitted by: on Dec 20th, 2015
Rating:
0
We're growing our own collard and turnip greens this year. It is so cool to go out and cut off the leaves needed for a dish and let the plants continue to produce more for future meals. We love greens and adore black-eyed peas. We grew black-eyed peas in our garden when we lived in Texas, talk ..
Blue Crab Soup

Blue Crab Soup

Submitted by: on Jan 6th, 2011
Rating:
5
Blue crabs are perfect candidates far soup because they are inexpensive and y0u d0n’t have ta extract the meat, unless you want crabmeat in the soup and you don’t want ta buy it already out of the shell.
Borlotti bean soup with spelt

Borlotti bean soup with spelt

Submitted by: on Dec 3rd, 2010
Rating:
0
Spelt is traditionally used in food for feasts and festivals because they say it makes you happy when you eat it. Perhaps because it apparently has a lot of healthy properties: more protein even than lentils, a lot of fiber and complex carbohydrates — it is even supposed to be good for the skin ..
Borscht

Borscht

Submitted by: on Dec 22nd, 2010
Rating:
5
You can approach borscht in two ways: The first is simply t simmer beets and other vegetables in broth and serve with sour cream. The second is to cook short ribs in broth, take the meat off the bones, and combine the meat and other vegetables in a substantial and irresistible soup-stew. Whichever ..
Bouillabaisse

Bouillabaisse

Submitted by: on Dec 7th, 2010
Rating:
5
Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce ..
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