Serves:4Prep Time:10MinutesCook Time:30MinutesTotal Time:40MinutesINGREDIENTS 1 lb. Italian sausage ½ cup whipping cream 1 tsp garlic 2 cup kale leaves 1 bag radishes 16-ounces 1 onion 30-ounces vegetable brothDIRECTIONS Cut radishes into small chunks and blend until smooth In a pot add onion and sausage, cook until brown, add radishes, broth Cook on medium heat, add …
Serves: 2 Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 MinutesINGREDIENTS ¼ lbs. spinach 2 oz. onion ¼ lbs. heavy cream ½ oz. garlic 1 chicken stock cube 1,5 cup water 1 tablespoons butterDIRECTIONS In a saucepan melt the butter and sauté the onion Add garlic, spinach and stock cube and half …
Hash browns are one of the best breakfast staples. I know what you’rethinking. There is no way that cabbage taste like actual hash browns, butthis recipe does. With this recipe, you will feel like you’re eating a classichearty breakfast while still sticking to your diet.Ingredients● 2 large eggs● 1/2 tsp. garlic powder● 1/2 tsp. kosher …
Young cod that is split down the back and that has had the backbone removed with the exception of a small portion near the tail is known as scrod. Such fish is nearly always broiled, it may be served plain, but it is much more attractive when potatoes are combined with it in the form …
BROILED FISH -1 The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any fish of delicate flavor. To …
BOILED SALMON -1 This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side …
FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon, cod, shad etc. and many other water animals such as lobsters, crabs, shrimp, oysters and clams. Fish can usually be purchased at a lower price than …
