Uses bouillon, cabbage, and tomato juice. Makes three quarts.
Old fashioned dish developed, of necessity, by Lebanese mountain villages for winter eating.
Presents a collection of traditional and non-traditional dishes.
Serves two, processor or blender required.
Made with spinach, ham, garlic, tomatoes, and chicken stock.
Provides a selection of ten recipes by various authors.
Prepared with beef broth, spinach, tubettini pasta, parmesan, and tomato sauce. Serves four to six.
Uses red wine vinegar, cumin, onion, garlic, and ginger. From The New McDougall Cookbook.
Made with smoked sausage, tomato paste, celery, and carrots.
Combines sherry, soy sauce, carrots, celery, and seasonings.
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