A lovely variant on the usual Greek lemon-chicken soup, with mint adding an unusual twist. I don't remember where I found this recipe, but my whole family loves it. It's incredible served with dark pumpernickel bread. Use an immersion blender for the best possible texture, but a regular blender will work well enough. For a vegetarian version, substitute vegetable broth for the chicken broth. Enjoy!
The original (non-vegetarian) recipe for this called for pancetta and sweet Italian sausage. I replaced the sausage with Indian paneer cheese and spices, and my family pronounced it better than the original! Enjoy!
I made this for Thanksgiving for a guest who likes peas (shudder) and surprisingly, we all liked it! I even wished I'd made extra! Anyway, I think I'll be making this more often. From Gourmet Magazine, June 1998. Enjoy!
I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy!
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