Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenStews - Vegetable - Leonard Larson's Apple Stew
Famous Authors (View All Authors)
Stews - Vegetable -  Leonard Larson's Apple Stew Post by :Two_Hours Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1000

Click below to download : Stews - Vegetable - Leonard Larson's Apple Stew (Format : PDF)

Stews - Vegetable - Leonard Larson's Apple Stew

1/2 head cabbage
1/2 head cauliflower
1 pkg. frozen mixed vegetables
1 can stewed tomatoes or fresh
4 green apples -- Granny Smith's
salt, pepper and garlic to taste
3 cubes beef bouillon
2 onions


Cut up cabbage and cauliflower. Put water in stew pot. Add all ingredients and seasonings, except apples. Cook until 1/2 done or more. Then add quartered apples. Don't let apples get too done.
If you like this book please share to your friends :
NEXT BOOKS

Stews - Moroccan-spiced Potato And Chickpea Stew Stews - Moroccan-spiced Potato And Chickpea Stew

Stews - Moroccan-spiced Potato And Chickpea Stew
2 medium red potatoes -- unpeeled* 2 1/2 tsp. kosher salt 1/4 cup pure olive oil 1/2 small onion -- chopped (1/2 cup) 1 large clove garlic -- minced (1 tbsp.) 1/4 tsp. saffron threads -- crumbled 1/2 tsp freshly ground black pepper 1 tsp. ground cumin 1 1/4" piece ginger -- peeled and minced 1 lb. plum tomatoes -- seeded/cut 1/3" dice 3/4 cup water 1 1/2 cups chickpeas -- cooked and drained* 1 tsp. harissa (to 2 tsp.) 1 tbsp. fresh mint -- chopped 1 tbsp. fresh cilantro -- chopped Place the potatoes in a small saucepan
PREVIOUS BOOKS

Stews - Kidney Bean Stews - Kidney Bean

Stews - Kidney Bean
3-1/2 cups cooked red kidney beans -- or 2 (15.5 oz.) cans, divided 1 cup bean cooking liquid -- or liquid from 2 cans, 2 tbsp. canola oil 2 small onions -- finely chopped 3 cloves garlic -- minced 1 tsp. curry powder 1 tomato -- chopped 2 medium potatoes -- cooked and cubed 2 carrots -- cut in 1/2" cubes and steamed 1 tbsp. fresh parsley -- chopped In a blender, puree 1 cup beans with 1 cup bean liquid until smooth, set aside. Place remaining 2-1/2 cups beans in a separate bowl. In a large saucepan, heat
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT