79 soothe aching Recipes

sliced celery, chicken broth, cubed cooked chicken, cream of mushroom soup, undiluted, uncooked instant rice, onion soup mix, poultry seasoning, seasoning salt, dried thyme, pepper

strong coffee, italian, fresh brewed, orange liqueur , grand marnia cream, bittersweet hot cocoa, vanilla , pure, good quality, marshmallow, cream, orange peel, grated (garnish ), chocolate syrup

liquid honey, glycerin, lemons , juice of, honey, water, honey

cardamom pods, crushed, fennel seeds, water, fresh ginger, peeled and sliced in 1/4 inch thick (about 3/4 cup), honey, fresh mint leaves, plus sprigs for garnish

cinnamon sticks, (finger length ), water, tazo wild sweet orange tea bags, orange rind , 10 inches long, sugar (optional) or 1/2 cup splenda substitute (optional), orange liqueur (such as cointreau, grand marnier, triple sec), orange slice (optional garnish ), mint sprig (optional garnish )

canned pumpkin, applesauce, banana, frozen, plain yogurt, orange juice concentrate, vanilla, cinnamon, ice cubes

fowl , or 7 to 8-lb of broilers, with neck and all giblets except liver, water , as needed, carrots, scraped and quartered, celery stalks with leaves, whole or cut in half, yellow onion, whole or cut in half, peeled or unpeeled, parsley sprigs, preferably the flat italian type, black peppercorns, coarse salt or 1 to 2 tsp table salt, or to taste

basic cake recipe is hershey s deep dark chocolate cake from their website ., whipping cream - 200ml, vanilla essence - 1 tsp, icing sugar - 3-4 tbsp (according to taste)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

olive oil, celery, stalks diced, onion, diced, garlic cloves, minced, gingerroot, peeled and finely diced, turmeric powder, prepared yellow mustard, dried oregano or 2 tsp minced fresh oregano, dried rosemary or 1 tbsp minced fresh rosemary, water or 4 -6 cups vegetable stock, hot pepper sauce, black pepper , to taste

extra virgin olive oil, divided, chorizo sausage , cut crosswise into 1/4-inch-thick slices, onions, chopped, garlic cloves, minced, sweet potatoes, peeled , quartered lengthwise, cut crosswise into 1/4-inch-thick slices, potato, peeled , halved lengthwise, cut crosswise into 1/4-inch-thick slices, chicken broth, fresh spinach

firm bartlett pears or 4 anjou pears, merlot or 2/3 cup available red wine, freshly squeezed pineapple juice, dark brown sugar, juniper berries, crushed

skinless chicken thighs, rinsed, onion, thinly sliced (about 1/2 lb), stalks celery, sliced (about 1/4 lb), carrots, sliced (about 1/2 lb), garlic cloves, minced, parsley (about 5 in .), dried bay leaves, dried thyme leaves, coriander seed, black peppercorns, whole allspice, water, fresh ginger, minced (optional), wide egg noodles, frozen baby peas, salt and pepper

grain white rice, chicken broth or water, frozen petite peas, grated sharp cheddar or parmesan cheese, worcestershire sauce, cayenne pepper or 2 to 3 drops tabasco sauce, salt and freshly ground black pepper

water, divided, fresh rosemary , about 4 to 5 springs, fresh thyme , about 10 to 12 springs, sage, peppermint tea bags, lemons , sliced into disks, orange , sliced into disks, trays ice cubes

whole chicken, nice and fat, some freeze-dried chicken broth, onionpeeled , with some cloves stuck in, bay leave, some lovage (levisticum offizinale - liebstockel or maggikraut), salt

sliced celery, chicken broth, cubed cooked chicken, condensed cream of mushroom soup, undiluted, uncooked instant rice, onion soup mix, poultry seasoning, seasoned salt, dried thyme, pepper