In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

Peel and chop in large chunk all raw vegetables. Put ingredients in large pot (except vermicelli). Fill the pot with water. Put in seasoning, cook ...

Brown sausage, add onions, and cook until tender. Drain sausage. Add remaining ingredients, cook for 1 hour. ...

Chop or crush almonds finely. Combine with heavy cream in a small bowl. Heat butter in a medium-size saucepan . Add flour and cook slowly, stirring ...

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over ...

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove ...

Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until begins to boil. Boil 1 ...

In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 ...

Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until ...