he sweet potatoes. Wash the leeks well, and drain. Remove any
Clean the leeks using your tried & true method
eat. Saute the mushrooms and leeks in oil until soft, about
Melt butter in saute pan and saute leeks until coated with butter. Add remaining ingredients and simmer, covered, until leeks are tender (about 10 to 15 minutes). Remove bay leaf, cloves and sprigs of fresh thyme before serving.
Drain some liquid if leeks seem too watered down.
(Butter may be omitted from this recipe to make it no-fat.)
ow heat until warm. Cook leeks and prosciutto 4-6 minutes
ven to 400.
Original recipe called for 400 - I think
inutes. Then add leeks and garlic and allow leeks to wilt, 5
killet. Add in garlic and leeks and cook for around 2
Preheat oven to 500\u00b0.
Cut four sheets of foil, each 1 foot square.
Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes.
Divide the leeks equally, placing 1 portion in the center of each piece of foil.
Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast.
Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
Cook leeks in boiling water; boil and slice potatoes.
Drain both very well.
Arrange the vegetables in a baking dish and pour the white sauce over them.
Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.
he meat. Place potatoes and leeks around the loaf. Season with
live oil. Add the celery, leeks and a generous pinch each
In a large saucepan, melt butter over low heat.
Add leeks and celery; saut for 5 minutes or until soft. Add potatoes, stock and pepper. Bring to a boil.
Reduce heat and simmer for 25 to 30 minutes or until vegetables are soft. Cool slightly. Carefully puree in a food processor or blender until smooth. Add pears and puree. Pour into a large bowl. Stir in milk and nutmeg. Chill thoroughly, at least 2 hours. Makes 6 to 8 servings.
In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley. Yield: 12 servings.
Split leeks or scallions in half and cut in small pieces.
Cut up potatoes.
In water, put potatoes, salt and barley and let come to a boil; cook about 1 hour.
Mash the potatoes.
Thin out soup with a cup of milk, more if needed.
Again let it come to a boiling point, turn off heat and add 4 tablespoons of butter (no substitute or it won't give same flavor).
Preheat oven to 350\u00b0.
Cut stems from morels.
Arrange caps, stem side up, in buttered baking dish.
Fry bacon until crisp. Drain and crumble.
Saute leeks or onion in fat.
Remove with slotted spoon.
Layer half the black beans, water chestnuts, corn, leeks,.
onions, carrots, jalapeno, garlic & tomatoes.
Sprinkle with the Oregano & chili flakes.
Place the thighs on top & repeat layers ending with the last.
half of the tomatoes on top.
Turn Crock Pot to low and cook for 6 hours.
That's all there is to it Hope you enjoy it!
he root end of the leeks, then cut off the hard
Trim dark-green tops from leeks, leaving root end intact. Remove
nd light green parts of leeks. Separate rings and place in