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Turkey Brine
Pantry American

Turkey Brine

4.9

Prep
5 min
Cook
5 min
Total
520 min

Instructions

  1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
  2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
  3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Easy Smoked Turkey
Dinner American

Easy Smoked Turkey

4.6

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Pat turkey dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.
  2. 2 Light 20 charcoal briquettes and place 10 on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
  3. 3 Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. Add more wood chunks as needed to maintain a gentle smoke. If open flames flare up when removing the lid, douse them lightly with water or beer.
  4. 4 Smoke turkey for 20 minutes per pound, about 4 to 4½ hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
  5. 5 Remove the turkey from the grill and rest, loosely covered with foil, before carving.

By TOM TROTTIER

Sous Vide Whole Turkey
Dinner American

Sous Vide Whole Turkey

4.9

Prep
10 min
Cook
1110 min
Total
1130 min

Instructions

  1. 1 Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.
  2. 2 Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.
  3. 3 Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.
  4. 4 Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
  7. 7 Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By marc007

Down Home Collard Greens
Side Dish American

Down Home Collard Greens

4.9

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
  2. 2 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
  3. 3 Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

By Jay Rush

Crab-Stuffed Mushrooms
Appetizer American

Crab-Stuffed Mushrooms

4.5

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
  3. 3 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
  4. 4 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  5. 5 Bake mushrooms in preheated oven until heated through, about 15 minutes.
  6. 6 Serve hot. Enjoy!

By Wilma Scott

Crispy Smashed Potatoes
Dinner American

Crispy Smashed Potatoes

4.7

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.
  3. 3 While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  5. 5 Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
  6. 6 Spoon the oil-herb mixture over each smashed potato.
  7. 7 Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.
  8. 8 Enjoy!

By amanda81

CSA Vegetable Soup with Kale, Chard, and Garlic Scapes
Dinner American

CSA Vegetable Soup with Kale, Chard, and Garlic Scapes

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Puree green onions and garlic scapes in a food processor.
  2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
  3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
  4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet

Celery Herb Stuffing and Savory Chicken
Dinner American

Celery Herb Stuffing and Savory Chicken

4.0

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  3. 3 Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  4. 4 Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

By Loretta's Recipe Journal

Jim Goode's BBQ Beef Rub
Pantry American

Jim Goode's BBQ Beef Rub

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, mix together brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

By Martha

Mushroom Spinach Soup
Dinner American

Mushroom Spinach Soup

4.6

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
  2. 2 Strain out the vegetables.
  3. 3 Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

By Karena

Thanksgiving Turkey Brine
Dinner American

Thanksgiving Turkey Brine

4.9

Prep
15 min
Cook
300 min
Total
1035 min

Instructions

  1. 1 Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.
  2. 2 Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
  5. 5 Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
  6. 6 Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.

By Henry K

Scrapple (Mush)
Breakfast American

Scrapple (Mush)

4.0

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
  2. 2 Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
  3. 3 While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
  4. 4 To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

By Kudu

Hearty Winter Stew
Dinner American

Hearty Winter Stew

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
  2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
  3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1

Slow Cooked Stuffed Cornish Hens
Dinner American

Slow Cooked Stuffed Cornish Hens

Prep
35 min
Cook
556 min
Total
591 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  2. 2 Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
  3. 3 Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
  4. 4 Bake in the preheated oven until golden brown, about 30 minutes.
  5. 5 Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
  6. 6 Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
  7. 7 Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
  8. 8 Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

By Slumber

Leslie's Irish Stew
Dinner American

Leslie's Irish Stew

5.0

Prep
45 min
Cook
494 min
Total
1049 min

Instructions

  1. 1 Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
  2. 2 Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
  3. 3 Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
  4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
  5. 5 Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
  6. 6 Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

By Lesalee

Roasted Turkey Breast With Herbs
Dinner

Roasted Turkey Breast With Herbs

4.3

Prep
10 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Loosen the skin from the meat of the turkey breast.
  3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Deviled Chicken Breasts
Dinner

Deviled Chicken Breasts

4.2

Prep
Cook
Total

Instructions

  1. 1 Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  2. 2 Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  3. 3 Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

By Velva Knapp

BBQ Tuna Fritters
Dinner

BBQ Tuna Fritters

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
  2. 2 Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

By emily

Herb Buttermilk Biscuits
Dinner

Herb Buttermilk Biscuits

4.4

Prep
20 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Whisk together flour, baking powder, parsley, basil, sugar, thyme, savory, kelp powder, and salt in a large bowl.
  3. 3 Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Drizzle buttermilk slowly over flour mixture while tossing lightly with a fork, just until flour mixture is moistened.
  4. 4 Turn dough out onto a floured board; knead 4 to 5 times. Pat dough into a 3/4-inch-thick circle. Cut out 12 biscuits with a 2-inch cookie cutter, re-shaping dough as needed. Place biscuits 2 inches apart on a baking sheet.
  5. 5 Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

By PrincessZelda

Greek Yogurt Cornish Game Hens
Dinner

Greek Yogurt Cornish Game Hens

4.0

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Place Cornish game hens in a large resealable plastic bag.
  2. 2 Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
  3. 3 Preheat grill for low heat and lightly oil the grate.
  4. 4 Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
  5. 5 Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

By Shyla Lane

Spice Mix for Chicken

Spice Mix for Chicken

3.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
  2. 2 To use: Steam chicken until tender, dip pieces in beaten egg then roll in the spice mixture. Deep fry for 3 minutes on each side.

By Shauna

Wilma's Fish Casserole
Dinner

Wilma's Fish Casserole

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  2. 2 Mix the diced bread, onion, salt and herbs together.
  3. 3 Combine the soup with milk, stirring until creamy.
  4. 4 In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
  5. 5 Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

By Wilma Scott

Savory Stuffing Bread

Savory Stuffing Bread

4.6

Prep
20 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
  2. 2 Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
  3. 3 Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees C).
  5. 5 Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

By Rarik

Buttery Lemon Caper Sauce
Pantry French

Buttery Lemon Caper Sauce

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Crush capers in a small bowl with the back of a spoon.
  3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Oxtail Soup
Dinner

Oxtail Soup

4.1

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
  3. 3 Roast oxtails in the preheated oven for 45 minutes.
  4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
  5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
  6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
  7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude