Sentences with phrase «for ham bone»

A day like yours will come soon, maybe after the holidays, and I will find the desire for ham bone, greens, and bean soup.

I read this post as my husband was picking up some pork at a local farm, so I immediately called him asking for ham bones, too!

Not exact matches

- toss in a ham bone during the first hour or two of simmering for that lovely pork flavor.

I actually made it with the ham bone from our Christmas dinner and made my own ham stock for the base (in place of the beef broth) and used one less can of black beans»cause that's what I had on hand.

In her cookbook, Martha says that «Monday is red beans and rice day, the ham bone left from Sunday dinner a foundation on which to build and a blessed dinner for the hurried pace of a workweek.»

This broth based soup has so much flavor because it is made by stewing a ham bone in chicken stock which produces an incredibly delicious broth for this Ham and Bean soup.

Your ham bone will probably not be covered by the broth which, is o.k. Cook on medium heat for one hour, covered.

I know that it's almost Thanksgiving, and that I'm supposed to be talking about cranberries or what to eat with your turkey, and that you and I both have planes to catch and grocery lists to write, but please consider filing away this recipe for the future, a future after the holidays, when you may find yourself with a couple of free hours and a defrosted ham bone that was once lost beneath some frozen bananas.

For this clone recipe, we will re-create the glaze that you can apply to a smoked / cooked bone - in ham of your choice.

I love that it has the flavor of traditional bone - in smoked ham but without the bone, which makes it easy to slice and use for any occasion.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

Leftover ham bones were used for things other than split pea soup.

ingredients HAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dustiHAM BRODO: 1 - 2 ham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dustiham hocks 2 pounds turkey bones 1 yellow onion (peeled, quartered) 2 carrots (peeled, roughly chopped) 2 stalks celery (roughly chopped) 10 - 12 quarts water TORTELLINI FILLING: 1 1/2 pounds pre-cooked ham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dustiham (off the bone, finely chopped) 1 large egg (beaten) 2 cups Parmigiano - Reggiano (freshly grated, plus more to garnish) 1/4 teaspoon nutmeg (freshly grated) Kosher salt and freshly ground black pepper (to taste) TORTELLINI PASTA: 1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough) semolina (for dusting)

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

For the Turkey Stock: To make stock, combine the onion, carrot, garlic, fresh thyme, bay leaf, peppercorns, the turkey carcass, bones, wings, and ham hock along with 2 gallons water in a large stockpot.

We cooked a ham for Christmas, so I purposefully saved the bone in the freezer until I was ready to make this soup.

I finally stuck my ham bone in the freezer until I figured out a recipe for it.

The difficult time comes when lifestyle adjustments have to be made not only for your but for your darling ham bone as well.

Thanks for sharing such a great idea on using that leftover ham bone and ham!

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Access to that ham or lamb bone should be off limits for your pet.

If you are preparing a ham for Easter celebrations, save the ham bone and any leftovers.