Not exact matches
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2
t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t fresh lemon juice / 2
t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Worcestershire sauce / 1 1/2
t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Tabasco sauce / 7
t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Dijon mustard / 1/2
t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t paprika / 1/2
t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t dried
thyme / 1/2
t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t celery seeds / 1/4
t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t freshly ground black pepper / 5
T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2
T flour / 1 bay leaf / 2 sprigs
fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2
T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
«That's one
of the biggest contributors to our success today,» Sherrell says, noting that
Fresh Thyme sponsors
T - ball teams and 5K runs, and takes part in non-profit organizations, schools and churches to promote the brand.
2 lbs beef chuck roast, trimmed
of large sections
of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried
thyme or 1 large sprig
fresh thyme 1 large sprig
fresh rosemary (dried tends to be to tough in the stew so I don'
t recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2
of a 6 oz can
of tomato paste, about 2 rounded
T 2 bay leaves
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1
t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out
of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer
of shallots, melt 2
T butter on low heat with 1
T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs
of fresh thyme, and a sprinkle
of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1
T olive oil and remaining 1
T butter to the mix.
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Thyme Mashed Cauliflower — Taste
of Lizzy
T's Coconut Creamed Spinach — Love and Lemons Sweet Potato Bacon Biscuits — Running to the Kitchen Squash Flatbread —
Fresh Tart