Sort the lentils and soak in tap water for 30 minutes. Rinse in running water and drain. Peel and finely chop the onions. peel and mash the ...

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other ...

Whip the eggs with the flour. Boil the broth and then gently strain the egg mixture into the broth. Allow it to cook on low flame 10 minutes. Add ...

Wash, peel, core and crush the tomatoes. Press the tomatoes through a strainer, removing any course pulp and the seeds. Place the juice in a stock ...

Proceed as follows: Bring the bouillon to a boil. Add the rice vermicelli pieces and cook at a low heat for 3 minutes. Some varieties of vermicelli ...

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, ...

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. 2. Peel ...

IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, ...

In a large stockpot sweat the bacon. Add celery, onion, carrot, green pepper and onion and saute until onion is translucent. Add remaining ...

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree ...