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Download Better homes and gardens the ultimate soups and stews book : by Better Homes and Gardens PDF

By Better Homes and Gardens

Provides over 400 soup and stew recipes that characteristic recommendations starting from vintage soups and chilis to local and ethnic dishes, together with Wisconsin beer and cheese soup and Brazilian black bean stew.

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you are going to by no means run out of scrumptious soups and stews with this vast, photo-filled choice of recipes This new addition to the last word sequence good points adequate tremendous soups and stews to aim a Read more...

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Extra resources for Better homes and gardens the ultimate soups and stews book : more than 400 satisfying meals in a bowl

Sample text

Gelatin from the bones helps thicken the stock. Strain the stock Strain the stock through two layers of 100-percent-cotton cheesecloth layered in a colander set over a large bowl. Discard chicken and vegetables. If desired, clarify broth. beef stock prep: 30 minutes cook: 31⁄2 hours roast: 30 minutes makes: 6 to 7 servings 4 pounds meaty beef soup bones (beef shank crosscuts or short ribs) 1⁄2 cup water 3 medium carrots, cut up 2 medium onions, unpeeled and cut up 2 stalks celery with leaves, cut up 1 tablespoon dried basil or thyme, crushed 11⁄2 teaspoons salt 10 whole black peppercorns 8 sprigs fresh parsley 4 bay leaves 2 cloves garlic, unpeeled and halved 8 cups water 1 Preheat oven to 450°F.

Return all beef to Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in Worcestershire sauce, sugar, lemon juice, salt, black pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, for 11⁄2 to 2 hours or until meat is nearly tender. 2 Add potatoes, carrots, and boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Remove and discard bay leaves. Using a slotted spoon, transfer meat and vegetables to a serving dish.

Stir water mixture into broth. Bring to boiling. Remove from heat and let stand for 5 minutes. Strain the broth again. Simmer slowly For chicken stock, simmer the meat and vegetables on the stove top for 21⁄2 hours. Gelatin from the bones helps thicken the stock. Strain the stock Strain the stock through two layers of 100-percent-cotton cheesecloth layered in a colander set over a large bowl. Discard chicken and vegetables. If desired, clarify broth. beef stock prep: 30 minutes cook: 31⁄2 hours roast: 30 minutes makes: 6 to 7 servings 4 pounds meaty beef soup bones (beef shank crosscuts or short ribs) 1⁄2 cup water 3 medium carrots, cut up 2 medium onions, unpeeled and cut up 2 stalks celery with leaves, cut up 1 tablespoon dried basil or thyme, crushed 11⁄2 teaspoons salt 10 whole black peppercorns 8 sprigs fresh parsley 4 bay leaves 2 cloves garlic, unpeeled and halved 8 cups water 1 Preheat oven to 450°F.

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