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Café Bones
For humans, they sell the usual cafe type food — coffees, teas, soups, snacks, lunchtime bites, friands, etc.. And for dogs, there's a CB Puppacino Bar (CB stands for Club Bones). This is a small bench about two feet ... [... more]
NineMSN OurHouse |
Kombu Stock For Miso (And Lots Of Other) Soups
When I have a busy week I'll make a quart or more of it and reheat some each morning for breakfast, lunch, whenever, adding the final ingredients at each reheating. ... [... more]
International Vegetarian Union |
Nava Atlas
Nava Atlas is the author of Vegetariana, Vegetarian Celebrations, and Vegetarian Soups for All Seasons, among other vegetarian cookbooks. She has also contributed frequently to Vegetarian Times and other natural ... [... more]
Random House |
Meloukhia
A tall leafy herb, whose leaves are used as a potherb, spinach or as a salad. The leaves are lanceolate and serrate and are used fresh and dried. In Egypt and the Middle East mostly used in soups, in India as a spinach substitute and in the ... [... more]
NSW Agriculture |
Rosemary
The main kitchen uses include lamb dishes, soups, stews, marinades, poached and boiled fish, seafood and most vegetables. It is also use in bouquet garni and in mixed herbs. Use dried or fresh, but with care, as too ... [... more]
Janine's Garden |
Rice Cream
You can use Rice Cream as a base for soups and stews to give it a full rich body and flavour for your palette. Congee is very good in the morning with a bit of honey, and will warm your soul for the day. It is also good at night with a bit of soy ... [... more]
International Vegetarian Union |
Curry Ingredients
Tamarind is available in either a pulp, pressed into a block, or as a puree or liquid concentrate. It is a souring agent which is usesd in soups to provide tartness and give richness to curries. To use, soak the pulp in hot water for 20 minutes, ... [... more]
Australian Womens Weekly |
Fine Cooking
A year-end collection of the best recipes from Fine Cooking--appetizers, soups, sandwiches, pastas, all manners of main courses, a multitude of side dishes, and a host of fabulous desserts, organized by course and ingredient. Also includes the ... [... more]
Random House |
Harriet Brownlee
In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated, ... [... more]
Random House |
Flat Breads
Turkish bread, varying sizes; made of wheat flour, topped with sesame and nigella seeds (black cumin). Serve with dips, soups, meat dishes. Toast and top with jam or use for toasted sandwiches. An Italian bread, traditionally disc-shaped, also ... [... more]
Australian Womens Weekly |
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