5 stock harry Recipes

  • Harry's Celery Soup
    celery & leaves, washed & chopped, leek, cleaned & chopped and
    5 More
    celery & leaves, washed & chopped, leek, cleaned & chopped, butter or 3 tbsp margarine, tomatoes, chopped, chicken stock, salt and pepper, celery leaves (to garnish ) (optional)
    40 min, 7 ingredients
  • Harry's Signature Chicken Vesuvio (Bone-In)
    frozen peas, whole roasting chickens, cleaned and
    10 More
    frozen peas, whole roasting chickens, cleaned, idaho russet potatoes, olive oil, whole garlic cloves, salt, pepper, oregano, granulated garlic, chopped parsley, white wine, homemade chicken stock or 1 1/2 cups equivalent amount canned low sodium chicken broth
    1 hour 30 min, 12 ingredients
  • Harry's Bar Ragu Bolognese Harry's Bar Ragu Bolognese
    carrot, peeled, celery rib, onion, extra virgin olive oil and
    11 More
    carrot, peeled, celery rib, onion, extra virgin olive oil, garlic clove, crushed, ground veal, tomato paste, flour, dry white wine, chicken stock, salt, fresh ground pepper, fresh rosemary sprig, fresh thyme, fresh flat-leaf parsley
    41 min, 15 ingredients
  • Fish Soup From Harrys Bar In Venice Fish Soup From Harrys Bar In Venice
    stalks celery , cut into julienne strips and
    19 More
    stalks celery , cut into julienne strips, onions , julienned, carrot , julienned, olive oil, tomato, peeled, seeded , julienned, all-purpose flour, dry white wine, stock -- fish , or half fish and half vegetable, more) tsp. saffron threads (steep in tbsp of hot stock for20 minutes), bay leaf, cayenne, salt and black pepper, two kinds of boneless , skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces, shrimp (shelled, deveined), cut into thirds, brandy, garlic, minced (i use more , i love garlic), canned anchovy filets, drained and chopped (or use paste), flat leaf parsley sprigs, chopped, fresh rosemary, leaves from 1 sprig chopped (or pinch dried ), fresh thyme, leaves from 1 sprig chopped (or pinch dried )
    20 ingredients




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