Let all that you do be done in love.
1 Corinthians 16:14 ESV
Instead of being deep-fried, these flaky, golden fish filets are coated with crackers and panfried in a small amount of canola oil. Serve them plain or create a fish sandwich with a hamburger bun, a slice of Cheddar cheese, lettuce, and a small dollop of homemade tartar sauce (see recipe for Fast and Light Tartar Sauce)!
Ingredients
Ingredients
* 3 cups diced peeled potatoes
* 1 cup diced carrots
* 1 medium onion, chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound ground beef
* 1/4 pound ground pork
* 1 tablespoon butter, melted
* PASTRY:
* 4 cups all-purpose flour
* 1 1/4 teaspoons salt
* 1 cup shortening
* 3/4 cup cold water
Directions
Ingredients
* Meatballs
* Spaghetti sauce
* Shredded Cheese
* Individual-size rolls
Instructions
Half of this rich and creamy soup is pureed, leaving some delicious chunks of tomato.
Ingredients
Serves 6.
* 4 tablespoons (1/2 stick) butter
* 2 tablespoons olive oil
* 1 medium onion, chopped
* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 3 tablespoons tomato paste
* 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
* 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
* 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
Directions
Beef Broth
Homemade beef stock is far superior to store-bought, canned versions. Ask your butcher to saw the veal bones into smaller pieces.
Ingredients
Makes 6 quarts.
Cooking the onions for a very long time over low heat mellows their flavor. Don't stir them too often or they won't caramelize. This soup tastes best when made with homemade beef stock.
Ingredients
Serves 6.
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but the matzo balls will soak up flavor from the rich broth. If you desire a clearer soup, simply strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock.
Ingredients
Serves 4 to 6.
In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement to other foods. The soup also includes bean sprouts and a handful of fresh herbs. The stock needs to be refrigerated for at least six hours; make it a day ahead.
Ingredients
Serves 4.
* 1 whole chicken (3 to 4 pounds), skin removed
* 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
* 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
* 4 celery stalks, thinly sliced crosswise
* 2 large onions (about 1 pound), , halved and sliced
* 2 bay leaves
* 2 garlic cloves, smashed
* 1 tablespoon whole peppercorns
* Coarse salt
* 1 1/2 cups long-grain white rice
* 6 scallions, white and green parts separated and thinly sliced
Directions
