Sentences with phrase «ham hocks in»

Vegetarian, no ham hocks in this version.

A mix of 15 types of dried beans combine with veggies and smoked ham hocks in this tasty and thrifty soup.

Vegetarian, no ham hocks in this version.

No ham hocks in this version, simply green split peas and onions cooked until tender, then partially pureed.

Place ham hock in slow cooker.

Place the ham hock in a large soup pot or Dutch oven and cover with water (about 6 - 8 cups).

Not exact matches

Traditional Hoppin» John is made with ham hock, but in this vegan version we'll be using «ham mock» or «sham hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.

Put in the ham hock and stir...

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Once the vegetables have softened, score the ham hock a few times to help release the flavours and then place in the pot along with the soup mix.

Place black - eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot.

I had absolutely nothing in mind — all I knew was this: Southern cooks like to stew the greens with smoky ham hocks or bacon.

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.

Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot.

The last cabbage recipe that I posted was for my southern cabbage with ham hock, which I made in the slow cooker.

He was big all over — ham - hock arms, huge feet, a melon head so large that when he decided to change his game ensemble, switching from a ten - gallon hat to a baseball cap, he had to split the cap in back to get it comfortably on his head.

Andrew, on the other hand, still raves about the Schweinshaxe, (or roasted ham hock) he feasted on, at the Airbrau — a brewery in the airport's large open - air courtyard.

Soon editor Jim will post some amazing recipes here (a super soup) to round out the end of the cold weather season, at my column «Gourmet Cooking with the REALTOR (r) in Mind,» and you can make good use of your Easter ham bone to replace the pork hocks, perhaps, and use the leftovers.

I, too, have never used ham hocks — have always used good cooked ham pieces in my soups.