I came up with this one on my own. The seasoning and some of the cooking method were inspired by a French recipe for lamb kidneys out of the Joy of Cooking.
You’ll need a large soup cauldron and a wok , a wire whisk, a large stirring spoon (not slotted), a large (1-quart or 1-litre) measuring cup, a mixing bowl, and a ladle.
ready in about an hour and a half;
serves 6
You might need to buy:
- diced onions
- water
- pouches beef bouillion
- pouches chicken bouillion
- flour
- sweet paprika
- cooking sherry
- Worcestershire sauce
- celery salt
- salt
- coarse black pepper
Delicious and great for colds! I usually double or quadruple the recipe and freeze some of the soup.
ready in about an hour and 15 minutes;
serves 3
You might need to buy:
- chopped celery
- chicken stock
- salt
- pepper
- dry basil
- oregano
- thyme
- fresh green peas
From the Lake Holm Ward Cookbook
You might need to buy:
- honey
- mustard
- salt
- curry powder
From the Lake Holm Ward Cookbook
You might need to buy:
- pork chops
- cream of chicken soup
- ketchup
- worcestershire sauce
ready in about 45 minutes;
serves 4
You might need to buy:
- extra-virgin olive oil
- tomato sauce
- chicken stock
- ground beef
- Italian bread crumbs
- chopped parsley leaves
ready in about an hour;
serves 6
You might need to buy:
- all-purpose flour
- fresh nutmeg
- Sea salt and white pepper
- grated fontina
- dry rigatoni
Fast, easy and delicious! I’ve tried every marinade and BBQ sauce there is, but this is my favourite way of eating steak!
ready in about 5 minutes
You might need to buy:
- salt to taste
- pepper to taste
ready in about 45 minutes;
serves 4
You might need to buy:
- penne
- salt
- olive oil
- water
- olive oil
- Greek spice
- olive oil
- olive oil
- minced garlic
- block feta cheese
- cherry tomatoes or grape tomatoes