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Split Pea Soup with Rosemary
Soup American

Split Pea Soup with Rosemary

4.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

By Cathy H

Roasted Winter Vegetable Soup
Soup American

Roasted Winter Vegetable Soup

3.9

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  3. 3 Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  4. 4 Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  5. 5 While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  6. 6 Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

By Always Cooking Up Something

Best Shrimp Soup
Soup American

Best Shrimp Soup

4.4

Prep
15 min
Cook
190 min
Total
205 min

Instructions

  1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
  2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
  3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
  2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
  3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Leftover T-Day Turkey Stock
Soup American

Leftover T-Day Turkey Stock

4.8

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
  2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Old Man's Turkey Noodle Soup
Soup American

Old Man's Turkey Noodle Soup

4.8

Prep
30 min
Cook
135 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
  3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
  5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Garden Veggie Zucchini Soup
Soup American

Garden Veggie Zucchini Soup

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
  2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Meghan and Jenn's Veggie, Chicken and Herb Soup
Soup American

Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Creamy Potato With Rosemary Soup
Soup American

Creamy Potato With Rosemary Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Creamy Tomato And Cream Cheese Soup
Soup American

Creamy Tomato And Cream Cheese Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Classic Turkey and Rice Soup
Soup American

Classic Turkey and Rice Soup

4.6

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Combine carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring stock to a boil, cover the pot, reduce heat, and simmer until flavors blend, about 1 hour.
  2. 2 Remove meat from bones and set aside; discard carcass. Remove and discard vegetables and bay leaves with a slotted spoon.
  3. 3 Stir in onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder. Bring soup to a boil; reduce heat, cover the pot, and simmer until vegetables are tender, 20 to 30 minutes.
  4. 4 Add cooked rice and reserved meat; season with salt and pepper. Cook until warmed through, about 5 minutes.

By Sarah

Cold-Busting Ginger Chicken Noodle Soup
Soup American

Cold-Busting Ginger Chicken Noodle Soup

4.6

Prep
30 min
Cook
85 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
  2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
  3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
  4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Easy Swedish Meatball Sauce
Dinner European

Easy Swedish Meatball Sauce

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
  3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
  4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
  5. 5 Taste and adjust seasonings before serving.

By Mary B

Mediterranean Pasta
Dinner European

Mediterranean Pasta

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Grillhaxe (Grilled Eisbein, Pork Shanks)
Dinner European

Grillhaxe (Grilled Eisbein, Pork Shanks)

4.9

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
  3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Mediterranean Vegetable Stew
Dinner European

Mediterranean Vegetable Stew

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

By USA WEEKEND columnist Jean Carper

Irish Roast Beef with Guinness au Jus
Dinner European

Irish Roast Beef with Guinness au Jus

4.2

Prep
20 min
Cook
195 min
Total
1415 min

Instructions

  1. 1 Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
  2. 2 When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
  3. 3 Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
  4. 4 Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
  5. 5 Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
  6. 6 Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
  7. 7 While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.

By The Meal Planner

Crispy Roasted Chicken
Dinner European

Crispy Roasted Chicken

4.7

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
  3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
  4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. 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 and let rest for 10 minutes before slicing.

By Doc Simonson

Traditional Irish Stew
Dinner European

Traditional Irish Stew

4.7

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
  3. 3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
  4. 4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
  5. 5 Serve piping hot in bowls garnished with fresh parsley.
  6. 6 Enjoy!

By Ita Mac Airt

Easy Shepherd's Pie with Garlic Romano Potatoes
Dinner European

Easy Shepherd's Pie with Garlic Romano Potatoes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 2 Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.
  3. 3 Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.
  4. 4 Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.
  5. 5 Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.

By HEATHER C

Chef John's Irish Stew
Dinner European

Chef John's Irish Stew

4.8

Prep
20 min
Cook
145 min
Total
165 min

Instructions

  1. 1 Season lamb shoulder chops with salt and black pepper.
  2. 2 Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  3. 3 Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  4. 4 Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  5. 5 Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  6. 6 Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  7. 7 Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  8. 8 Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

By John Mitzewich

Authentic Paella Valenciana
Dinner European

Authentic Paella Valenciana

4.1

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Vegetarian Haggis
Dinner European

Vegetarian Haggis

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
  3. 3 Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

By NORTHERNLIGHT1

Healthier Swedish Meatballs
Dinner European

Healthier Swedish Meatballs

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
  3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
  5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
  6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Instant Pot Irish Stew
Dinner European

Instant Pot Irish Stew

4.7

Prep
25 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
  2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
  3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
  5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

By Diana71

Stout-Braised Lamb Shanks
Dinner European

Stout-Braised Lamb Shanks

4.7

Prep
25 min
Cook
145 min
Total
170 min

Instructions

  1. 1 Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
  2. 2 Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
  3. 3 Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
  4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

By Nick Russell

Hasenpfeffer (Rabbit Stew)
Dinner European

Hasenpfeffer (Rabbit Stew)

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
  3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
  4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
  5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
  6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
  7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
  8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
  9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
  10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
  11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

Instant Pot® Irish Beef Stew
Dinner European

Instant Pot® Irish Beef Stew

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Classic Shepherd's Pie
Dinner European

Classic Shepherd's Pie

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
  2. 2 Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
  3. 3 Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.
  4. 4 Transfer to a 9-inch baking dish.
  5. 5 Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
  6. 6 Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

By Heinz

Authentic Seafood Paella
Dinner European

Authentic Seafood Paella

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes