The only reason why I named this soup ‘Provençale’ is because of the fact that it contains quite a lot of garlic. The Provence region in France uses garlic with just about everything. Either you like garlic or you don’t. There seems to be no in between. In Sweden, it increased in popularity after the Second ...

Ingredients 1 taro (about 1.3 lbs.), 1.3 lbs. yam flour, 1/2C cornstarch Seasonings 2/3 lb. brown sugar Methods 1. Peel taro,rinse,slice,steam,and mash into a thick paste. 2. Let the taro paste cool,Gradually stir in yam flour,knead into a ball.then roll out into a long strip. Divide the dough strip into small balls,coat with a little cornstarch. 3. Bring half a pot of water to ...

You will need: 7 - 1 inch thick pork chops Marinade: ½ cup red wine vinegar 4 tablespoons mustard (your favorite) ¼ cup water ¼ cup olive oil 1 tblsp dried oregano 1 tsp dried basil Place pork chops in a bowl with marinade and place in refrigerator for 1 hour or as long as overnight. Heat a large frying pan and place pork chops ...

This is a quick, rustic chicken dish that is perfect for serving on a cool fall evening. Sour cream and dill are natural flavor partners and when combined with the tomatoes and leeks, make for a soul-satisfying meal. Chicken with Creamy Tomatoes, Leeks and Dill Ingredients ~ 6 ounces wide egg noodles 1 tablespoon butter 2 tablespoons flour 1/2 teaspoon salt 1/4 ...

For many of us in northern climates, it’s been a long, hard winter. Now we have welcomed Easter as a first sign of spring. My husband and I had a great time this weekend together with friends and family, eating traditional Easter foods, such as eggs, herring, candies, and chocolates, of course. But now my ...

As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs and warms the soul. Rich stews and broths, packed with chunky vegetables and barley, pulses and meat that melts in the mouth and fat dumplings to fill up any ...