Read the story Stone Soup, where some weary travelers make soup with a stone and some offerings from some townspeople. Brown meat in oil.
Season with salt and pepper.
Add vegetables and cover with water.
Cook for 2 to 3 hours.
Don't forget to add a clean stone!!
Serves 25 hungry first graders.
Heat water in a large pot.
Add the stone.
Add rice, carrots, potatoes, celery and onions.
Boil until these ingredients are soft.
Add tomatoes, corn, peas, bouillon and salt.
Cook 10 minutes.
Remove stone.
Serve with crackers.
Go the library and take out the book Stone Soup by Marsha Brown.
Read the story before dinner.
Make the soup, then read the story again.
See if the children remember the ingredients. Scrub and chop all vegetables.
Put clean stone in pot.
Add all ingredients and cook for 1 hour or until vegetables are tender. See if your child doesn't agree if the soup isn't better when you remember the stone.
Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Cook Stone Soup about 1 hour until potatoes are tender.
For salsa, gently toss together all ingredients with salt and pepper to taste.
Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
Preheat your grill for about 10 to 15 minutes.
Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
Top with Avocado and Stone Fruit Salsa.
Place all ingredients in a crock-pot and cook about 6 to 8 hours, until vegetables are tender.
(Amounts and selection of vegetables may be changed depending on personal preference). Parents may want to remove the stone soon after starting the soup. It does not tenderize well.
Simmer water and stone.
Add ground beef.
Add clean sliced and diced vegetables.
Simmer until done.
Pour the beef or chicken broth and water into a large pot.
Let simmer on low heat.
While the liquid is heating, wash potatoes, celery and carrots.
(Children may help with this step.)
Peel and dice potatoes and carrots.
Dice the celery.
Chop onion into fine pieces.
Drop the cleaned stone into the pot.
Add vegetables to broth.
Simmer for 30 minutes or until vegetables are tender.
ixing bowl, combine the mixed stone fruits, honey, basil, lemon juice
To prepare the marmalade (I only made 1/2 recipe and it was enough):
Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
Meanwhile, make the quick ...
. Mix barbecue sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hour but preferably overnight.
2. Position rack 8 to 10 inches from broiler and preheat broiler.
3. Line a large, heavy, rimmed baking sheet with heavy-duty foil. Transfer chicken and marinade to baking sheet and broil 25 minutes, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken.
4. Sprinkle chicken with sesame seeds ...
Stir the sugar, 2 tbsp water, lime zest, and 1 1/2 tbsp lime juice together in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let cool completely, and then refrigerate until cold.
Strain the chilled sryup into a small bowl and stir in the mint. Allow to infuse for at least 5 minutes.
Pour cold syrup over watermelon chunks and serve.
Mix all ingredients, except sesame seeds, together and pour into a large resealable storage bag, with chicken, to marinate. Refrigerate at least one hour, but overnight is preferable.
Position an oven rack 8 to 10 inches from broiler and preheat broiler. Line a large, rimmed baking sheet with heavy duty foil. Tranfer drumsticks and marinade to the sheet and broil, turning occasionally, for 25 minutes, or until chicken is cookemarinade has formed a glaze. Make sure to watch closely so chicken does not burn. Sprinkle sesame seeds over ...
Preheat the oven to 275\u00b0F Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue cooking until it is golden brown all over about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.
Add the onions carrots celery and garlic to the pot and cook until the onions ...
FOR SANDWICH:.
Preheat the barbecue for medium heat.
Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
Rub the cut sides of the ciabatta with the garlic clove.
Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
Remove the ciabatta from the grill and reduce the heat of ...
seasoned (or oiled) pizza stone in the middle of the
s much as with other recipes, but I like to watch
omeone to wash & rinse the stone, scrubbing thoroughly, then put it
he oven with a baking stone in it to 425\u00b0