Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
Saute onion and garlic in butter for 2 - 3 minutes until soft.
Add the chopped kohlrabi and carrot, stir and saute briefly.
Add water and crumbled vegetable cube; bring to the boil.
Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
or the wonderful flavor this quick step will infuse in your
auce.
Recipe courtesy of Quick and Easy Thai Food by
ot worried about a vegetarian vegetable soup, use chicken stock.
hoto visit http://the-best-recipes.blogspot.com/.
Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
1. Combine the vegetable with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.
2. Taste: if the pickles are too sweet or too salty, put them in a colander, rinse off the seasoning and dry in a kitchen towel. Taste again and add more sugar or salt if needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
eason. Bake, turning chicken and vegetable mixture halfway through cooking, for
br>Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
vigorously whisk together honey and vegetable oil to form an emulsion
Melt butter and fry chopped onions and garlic in a small pan until golden.
Add tomatoe juice and reduce.
Add tabasco and pepper.
Add noodles.
Mix water with stock cube.
Add water to pot and boil until noodles are done.
Add semolina and remove from heat.
Taste and add salt, pepper and tabasco if needed.
Quick easy soup for a quick lunch, Have a nice crunchy baguette ready to soak up any excess liquid!
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
Preheat oven to 325\u00b0F.
Gather the ingredients for the Quick Bread Base and one of the variations.
Coat 4 small loaf pans with vegetable cooking spray.
Combine dry ingredients; blend well and set aside.
Combine wet ingredients; blend well.
Mix together wet and dry ingredients.
Do not over mix.
Distribute batter among the 4 pans, and bake for 30 to 40 minutes.
Combine these 3 \"cans\" and heat to boiling.
This is quick and easy and tastes as good as homemade.
Heat oil over med heat in a 4 qt dutch oven until hot.
Add bell pepper, celery, onion and garlic.
Stir until crisp tender.
Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves.
Bring to boil over high heat.
Add rice.
Cover and reduce heat to simmer.
Simmer 15 minutes or until rice is cooked.
Add okra.
Cover and cook 5 minutes longer or until okra is tender.
Remove bay leaves.
op bag, add the drained Quick Pickles and flour and shake
Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.