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Pickled Eggs II
Appetizer

Pickled Eggs II

4.2

Prep
15 min
Cook
15 min
Total
11500 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Pickled Eggs III
Appetizer

Pickled Eggs III

4.7

Prep
15 min
Cook
40 min
Total
2935 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

By Brenda Moore

Classic Pickled Eggs
Appetizer American

Classic Pickled Eggs

4.7

Prep
10 min
Cook
20 min
Total
10110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard hot water.
  3. 3 Bring vinegar, sugar, and salt to a boil in the same saucepan until sugar is dissolved. Remove from heat.
  4. 4 Place peeled eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week before serving.

By Rod

Deviled Pickled Eggs
Appetizer

Deviled Pickled Eggs

4.0

Prep
20 min
Cook
5 min
Total
4345 min

Instructions

  1. 1 Measure 1 cup beet juice from reserved juice.
  2. 2 Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  3. 3 Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  4. 4 Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

By Kathy Van Pelt

Brandade
Appetizer French

Brandade

4.0

Prep
30 min
Cook
50 min
Total
1520 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
  2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
  3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
  4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
  6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Hummus from Scratch
Appetizer Middle Eastern

Hummus from Scratch

3.8

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Southern Fried Chicken Gizzards
Appetizer American

Southern Fried Chicken Gizzards

4.5

Prep
10 min
Cook
170 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
  3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
  4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
  5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
  8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Garlic Parmesan Chicken Wings
Appetizer American

Garlic Parmesan Chicken Wings

4.8

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
  5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Elegant Oyster Soup
Appetizer American

Elegant Oyster Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
  2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
  3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
  4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Duck Rillettes
Appetizer French

Duck Rillettes

5.0

Prep
60 min
Cook
305 min
Total
2585 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
  2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
  3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
  4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
  5. 5 Pick meat from the bones and place into a bowl.
  6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
  7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Beef Samosas
Appetizer Indian

Beef Samosas

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
  3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
  5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Proper British Fish Cakes
Appetizer American

Proper British Fish Cakes

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
  6. 6 Flake chilled fish over the top. Mix until combined.
  7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  10. 10 Drain on paper towels.
  11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Cabbage Borsht
European

Cabbage Borsht

4.2

Prep
20 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
  2. 2 In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

By STAR20

Traditional English Pickled Onions
Pantry European

Traditional English Pickled Onions

4.3

Prep
25 min
Cook
10 min
Total
1475 min

Instructions

  1. 1 Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
  2. 2 Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
  3. 3 Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

By AUSSIEMUM1

Hungarian Lentil Soup
European

Hungarian Lentil Soup

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
  2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
  3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Scottish Cock-a-Leekie Soup
Lunch European

Scottish Cock-a-Leekie Soup

4.8

Prep
30 min
Cook
220 min
Total
250 min

Instructions

  1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
  6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Zeberka Wieprzowe w Sosie Wlasnym (Polish Pork Ribs in Gravy)
Dinner European

Zeberka Wieprzowe w Sosie Wlasnym (Polish Pork Ribs in Gravy)

Prep
10 min
Cook
48 min
Total
58 min

Instructions

  1. 1 Season pork ribs with salt and pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.

By Jola

Sauerbraten Beef in Gingersnap Gravy
Dinner European

Sauerbraten Beef in Gingersnap Gravy

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
  2. 2 Cook on Low for 7 to 9 hours.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Fabada
Dinner European

Fabada

4.2

Prep
15 min
Cook
150 min
Total
665 min

Instructions

  1. 1 Cover beans with ample hot water and allow to stand overnight.
  2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
  3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
  4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

Pikle z cukinii (Pickled Zucchini)
European

Pikle z cukinii (Pickled Zucchini)

4.5

Prep
20 min
Cook
8 min
Total
508 min

Instructions

  1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
  3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
  4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Escabeche
Dinner European

Escabeche

4.1

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
  2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Spanish Green Beans and Tomatoes
Dinner European

Spanish Green Beans and Tomatoes

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
  2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Chestnut Soup
Dinner European

Chestnut Soup

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  2. 2 In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  3. 3 Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

By Carla A

Wine and Garlic Pork (Portuguese Vina Dosh)
Dinner European

Wine and Garlic Pork (Portuguese Vina Dosh)

4.4

Prep
10 min
Cook
30 min
Total
2920 min

Instructions

  1. 1 Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
  4. 4 Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
  5. 5 Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

By Cali-Chef

Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)
Dinner European

Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)

5.0

Prep
25 min
Cook
33 min
Total
1558 min

Instructions

  1. 1 Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
  2. 2 Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
  5. 5 Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

By Vólola

Creamy Potato, Carrot, and Leek Soup
Soup European

Creamy Potato, Carrot, and Leek Soup

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
  2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Olive Chicken II
Dinner European

Olive Chicken II

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
  2. 2 Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

By LEG52