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Articles 1 to 12 of 13:
Russian Mushroom and Potato Soup
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender ... [... more]
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Cranberry, Sausage and Apple Stuffing
Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter. Add the leeks or onions, apples, celery and ... [... more]
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Authentic Pepper Pot Soup
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces. In a large ... [... more]
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Colcannon - Allrecipes
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to ... [... more]
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Cheddar, Baby Leek and Tomato Sandwich
Heat a frying pan on medium heat. Spread butter evenly on one side of each bread slice; place two slices, butter side down, in the pan. Top with leeks, half of the cheese, the tomato slices, then the remaining cheese. Spread the mayonnaise on the ... [... more]
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Lemon Seafood Risotto
Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently. Pour in 1 1/2 cups of the chicken broth, and bring ... [... more]
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Potato Leek Soup III
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with ... [... more]
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Classic Vichyssoise
In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. Add ... [... more]
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The Lovable Leek
Peel back its layers and discover why this cousin to the onion is a worldwide favorite. Braised, steamed, sautéed, poached or pureed, a sturdy-looking leek cooks down to velvety sweetness. Beloved for its mild flavor and versatility, the leek has . [... more]
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Stacey's Fabulous Purple Potato Gratin
Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese. Bake in ... [... more]
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Manx Broth
Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the shank from the pot and cut the ... [... more]
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Lamb and Potato Skillet
Heat oil in a skillet over medium heat. Stir in leeks and mushrooms until they begin to soften, about 8 minutes. Crumble lamb into skillet, add garlic, and cook, stirring occasionally, until lamb loses its pink color, about 8 minutes. Drain ... [... more]
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