29 bone ribs pot Recipes

split peas, yellow onion, chopped, red potatoes, diced small (or any thin-skinned potato), leek, white and light green parts only, thinly sliced, roasted garlic clove, celery ribs, and leaves sliced, fresh bay leaf, rubbed, fresh ground black pepper, carrot , cut in 1/4-inch coins, butter, liquid smoke, pepper bacon, cooked and crumbled , 2-3 slices tempeh bacon, cooked and crumbled or 1 ham bone, fresh parsley, minced or 1 tsp dried parsley, fresh marjoram, minced or 1/2 tsp dried marjoram, salt , to taste, fresh ground black pepper, fresh stock or water

olive oil, chicken thighs , boned, skinned and large chunks, carrot, large dice, leek, thick sliced, use only the white part, celery rib, diced, garlic cloves, thyme, dried, flour, plain, chicken stock, wine, white, lemon juice, pepper, salt, frozen puff pastry, 1 large sheet, egg (optional)

uncooked chicken pieces (bone and skin on , or use 1 large chicken carcass along with chicken pieces), onions , do not peel the skin off, and cut in large pieces, unpeeled carrots, washed, celery ribs, cut in half, peppercorns, head garlic, broken into cloves (can leave the skin on ), salt (or to taste), cold water , to cover all ingredients

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

red potatoes, unpeeled & cut into 1 in . pieces, sauerkraut, drained, apples, unpeeled, cored & coarsely chopped (i used 1 sweet & 1 tart), country-style boneless pork ribs , i used bone in for economies sake but that s just me, smoked sausage , cut into 5 slices, apple juice concentrate, dark brown sugar, caraway seed, ground mustard, allspice, chopped onion, salt, black pepper

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed