Heat leftover ham, peas, carrots, onion and 7 cups of water in dutch oven. Heat to boiling then reduce heat and simmer for 3-4 hours or until peas are soft. Remove bay leaf and serve. Makes 10 1-cup servings.

In 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender. STir in remaining ingredients except kidney beans and squash. Heat to boiling. Reduce heat to very low; simmer 30 minutes. Add kidney beans and squash, cook 5 minutes more or […]

Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) […]

Snap ends and remove strings from pea pods. Melt butter in heavy large saucepan over medium heat. Saute pods and onions until onions are tender, about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup as finely as […]

Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp turmeric powder to it. (I usually put one fistful for one person if daal is not the main dish in the meal. Otherwise , you might want to add two fistfuls per person. It is probably surprising, but this measuring scheme works […]

Serves 4 Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip […]

Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1 1/2 hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups […]

In soup pot, heat oil unitl hot. Saute vegetables on medium heat until onions wilt. Cover and cook 3 minutes more. Add water, boullion, Adobo, Sazon and bring to a boil. Add barley and lentils, simmer 20 minutes. Add chicken and tomatoes and heat through. Serves 6 – 8.

Heat salad oil and pepper in large skillet. Add meat to skillet and brown on all sides, occasionally stirring. Add garlic, salt and meat broth, cover and cook abt. 1 1/2 hrs. or until meat is tender. Blend together cornstarch, soy sauce and water, add mixture to skillet, blend well. Add peas and pimento. Cook […]

* Deveined ** or use Parsley ==== Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, […]