I found this on a website featuring Laotian cooking. The directions seem to be translated into English. II understand that we are to take our time as we prepare the vegetables and make them pretty. I am looking forward to seeing beautiful photos of this dish that bring the lovely intent of the original chef to fruition.
I found this recipe on the internet. The introduction called this the most iconic of Greek Soups. It is also known as Chicken Soup Avgolemono. If you like it thick, add two tablespoons of cornstarch dissolved a little warm water to the broth before adding the egg-lemon mixture.
Description: Shiver me timbers, mates! Barrels of Aborio Rice were plundered from an Italian trading vessel. One Eyed Jack, the ship's Spanish cook served these at Capt'n Morgan's table. They were so fine, the Capt'n rewarded him with a mug of his famous rum.
I found this in a Good Housekeeping magazine while on vacation at Edisto Beach, SC. This succulent dessert is low in calories, high in fiber, and is chocolate dipped. Luckily, my neighbor has a fig tree.
This is a grown-up version of a classic comfort food. Serve it for breakfast or brunch with a fruit salad. Toss some chips and a pickle with it on a lunch plate. Even better, for supper toss a salad, make a bowl of hot minestrone, light some candles, and break out a bottle of red wine.
This is a great way to use fresh herbs from the garden. It can be used to season Italian sauces, salad dressings, marinades,and as a dipping sauce for hot, crusty bread. The proportions are easily changed to suit reducing or increasing the recipe.