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.
Not exact matches
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound
T - bone steak, 1 inch thick
So I took heed and used 8 minced garlic cloves instead of 4, three bay leaves,
t tsp
dry thyme used 4 cups of chic stock, and 3 water and 1 3/4 C red lentils, and I did not puree them.
crimini mushrooms -3
T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh
thyme -1 / 2
t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t salt -1 / 2
t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t pepper -2
T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups
dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley
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
Omit the salt and use 1
t of mild flavored
dry herbs instead like
thyme, dill, chives.
By the way - my tip for some pretty impressive Herbes de Provence - style mixed herbs - buy cheap sachets of individual herbs (eg tarragon,
thyme, rosemary, basil) and mix them up in a large jar with some
dried lavender flowers (purloined from a neighbour's garden or a public park if you have»
t got a plant yourself - you only need about three heads of flowers to give a lively tang to some mixed herbs).