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Chef Keith Snow from http www.HarvestEating.com demonstrates and easy way to create delicious kale greens. GETTING READY 1 Peel and roughly chop the shallot. MAKING 1 In a large pot or Dutch oven heat the olive oil add the shallot and garlic saute for a few
We went to the Caribbean Food and Wine Festival hosted by Turks and Caicos and Grace Bay Resort to get a look at what makes Caribbean food so unique.
A Look at Caribbean Cuisine
Cast iron Dutch oven re seasoning and restoration techniques
Cast iron Dutch oven re-seasoning and restoration techniques
Now you can have that perfect no salt seasoning which you have always desired. Bhal Dave explains how to make punchy seasoning for your snack as well as main dish. Now you can get the taste of perfect restaurant seasoning at home with the help of Bhal Daves
Uses Of Organic No-Salt Seasoning Mix
Combine all the ingredients for the soup except the egg whites salt and sherry. Cover bring to the boil reduce heat and simmer 20 minutes. Strain. Return the strained soup to a clean saucepan. Beat egg whites until frothy. Add to the soup and return to the
Clear Tomato Bouillon With Croutons
GETTING READY 1 Combine all herbs except parsley with the tomato juice and allow to stand for 1 hour to allow all flavors to blend. MAKING 2 Allow the tomato herb bouillon mixture to boil and remove from heat and strain. 3 Portion into serving bowls. 4 Now add
In a soup pot place tomatoes with liquid break apart with fork. Add turnips onion carrots green pepper thyme sugar salt and peppercorns. Cover tightly. Bring to a boil over medium high heat reduce heat. Simmer for 1 hour stirring 1 or 2 times. Cool. Into a
In a large Dutch oven bring the water clam juice and peppercorns to a boil. If necessary remove the beards from the mussels. Add the mussels to the boiling liquid. Return just to a boil then reduce the heat. Cover and simmer about 5 minutes or until the shells
Mussels With Caper Vinaigrette
Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients except garnish and stir to blend. Cover and chill in refrigerator. The next day pour soup into a heavy saucepan and bring to a boil. Reduce heat to simmer and cook 30
Flavorful Tomato Bouillon
1 ln a 10 inch nonstick skillet heat the oil over moderately high heat. Add the veal and saute for 5 minutes or until lightly browned. With a slotted spoon transfer the veal to abowl. Lower the heat and add the onion pepper and garlic to the skillet. Cook
Rosemary Lemon Veal With Rice And Mushrooms
Pour 2 cups tomato juice into a small saucepan. Add celery with leaves onion parsley bouillon cubes sugar salt pepper and hot pepper sauce. Bring to a boil simmer for 5 minutes over medium heat. Pour into blender or food processor. Process until nearly smooth
Snappy Tomato Bouillon
In 12 inch skillet heat I inch water to boiling over high heat. Add asparagus and 1 2 teaspoon salt heat to boiling. Reduce heat to medium low and simmer uncovered 5 to 7 minutes until asparagus spears are tender crisp drain and rinse under cold running water
Asparagus With Lemon Caper Vinaigrette
MAKING 1. In a saucepan stir bouillon cubes into boiling water until well dissolved. 2. Stir in tomato juice and salt to taste 3. Simmer on a medium flame until well heated. SERVING 4. Pour soup into cups. 5. Add a slice of lemon slice to each cup. 6. Garnish
Drain and rinse the beans. Combine them with the peppers and onion in a serving dish. Combine the dressing ingredients in a jar. Shake well and pour over the salad. Toss cover and marinate for at least an hour stirring occasionally.
Cannellini in Caper Vinaigrette
Mix tomato juice bouillon bay leaf onion and celery leaves in saucepan. Bring to boil and simmer uncovered for 10 to 15 minutes. Strain add lemon juice and season to taste. Serve hot or chill and serve cold. Makes 4 cups.
GETTING READY 1 In a large dish add the flour and season it with salt and pepper. 2 Coat the fish into the flour. MAKING 3 Place a large pan over high heat and add half quantity of butter to it. 4 In the pan when butter sizzles lay down the fish pieces and
Ray With Buttery Parsley and Capers
Wish to surprise your guests with something extraordinary . Well this Tomato Bouillon is all set to perk up the meal this time. Equally popular with children and adults this Tomato Bouillon is simply irresistible to make them go drooling MAKING 1. Pour boiling
Combine parsley sage rosemary marjoram salt pepper onion powder and ginger. Pour into air tight containers. Seal. Before using shake mixture well.
Dissolve bouillon granules in hot water add tomato juice and next 6 ingredients stirring well. Cover with heavy duty plastic wrap and microwave at HIGH for 3 to 5 minutes or until bouillon mixture is hot. To serve ladle bouillon into soup bowls. Garnish each
Herbed Tomato Bouillon
1. In hot butter in medium saucepan saute onion stirring until golden 3 minutes. 2. Add other ingredients simmer 15 minutes. Stir occasionally. 3. Strain. Taste for seasoning. Serve hot or cold.
Tomato Bouillon goes very well with kids. If you want to spice it up a bit why not Curry powder with sprinkles of lemon juice can make tomato bouillon even more tasty. No matter a great recipe to cheer your guests. Simmer stock and tomatoes 30 minutes. Force
In a bowl combine parsley sage rosemary marjoram salt pepper onion powder and ginger. Pour into airtight containers. Seal. Before using shake mixture well.
1. Preheat oven to 400 . 2. Place all ingredients in a large bowl toss well to combine. Place tomato mixture in a 13 x 9 inch baking dish. Bake at 400 for 30 minutes stirring every 10 minutes. Remove mixture from oven. 3. Preheat broiler. 4. Broil tomatoes for
Tomatoes Roasted With Rosemary And Lemon
MAKING 1. In a bowl stir all the ingredients together to blend well SERVING 2. Serve hot or cold as an appetiser
MAKING 1 In a covered jar add all the ingredients. 2 Combine all together. SERVING 3 Store in a cool dark place for up to 1 year and serve with salads.
Shellfish Boil Seasoning Mix
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