Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for ...
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce ...
Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.Stir ginger and salt into cranberry mix ...
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 ...
Gently muddle lime juice with 8 mint leaves in a shaker using a wooden spoon or cocktail muddler.Add rum, simple syrup, bitters, and a handful of ice. Shake until the outside of the shaker has frost ...
Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil ...
Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potato ...
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.Separate the eggs.In a food processor puree th ...
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and ...
Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir ...