Stock

Brown Rice Salad

• 1/8 italian seasoning
• 700 ml vegetable stock
• 280 gr snow peas
• 240 gr brown rice (uncooked)
• 180 gr french dressing
• 160 ml water chestnuts (sliced)
• 80 gr mushrooms (fresh)
• 80 ml vegetable oil
• 65 gr thinly pepper (sliced red)
• 24 gr onion (minced)

Brown Rice Stew

• 3 green onions
• 1 onion
• 1 bay leaf
• 1,400 gr casserole
• 525 gr tomatoes
• 600 ml chicken stock
• 120 gr long brown rice (grain)
• 14 gr parsley
• 2 gr oregano (dried)
• 1 gr basil (dried)

Brown Vegetable Stock

• 29 cals
• 13 3/8 mg sodium
• 5 carrots
• 3 onions
• 3 leeks
• 3 celery
• 1 bay leaf
• 1/8 gm fat
• some garlic

Brunswick Stew With Corn Dumplings

• 18 peppercorns bruised (white)
• 8 pot with the stock
• 6 ingredients in of cheesecloth
• 4 sprigs
• 3 sprigs parsley
• 3 potatoes (new peeled)
• 3 onions (chopped)
• 2 garlic (cloves)
• 2 bay leaves
• 1 pepper (dried red optional)

Brunswick Stew#2

• 2 okra (sliced)
• 1 hen
• 1,900 ml water (cold)
• 1,600 gr tomatoes (fresh)
• 700 gr chuck
• 525 gr baby lima beans
• 300 gr kernel corn (fresh whole)
• 260 gr snap beans
• 260 gr pork backbone (lean)
• 200 gr peas

Bulgarian Red Pepper Stew

• 6 bell peppers (red)
• 2 onions
• 2 cans
• 1 beans (white)
• 1/2 lentils (dried)
• 500 gr vegetable
• 170 ml prune juice
• 100 gr navy pea beans (dried)
• 65 gr tomato paste
• 60 ml dry wine (red)

Bulgur

• 240 gr salt and pepper

Bulgur, Lentil & Tofu Casserole

• 4 garlic (cloves)
• 3 stock
• 1 bay leaf
• 1 onion
• 3/4 lentils
• 3/4 bulgur
• 240 gr tofu
• 120 gr corn
• 30 ml sesame oil
• 2 gr tarragon

Burgundy Beef Stew

• 6 tbs
• 4 stalks of celery (cut into)
• 3 bay leaves
• 2 of garlic (cloves finely chopped)
• 1 dark brown roux
• 1 rutabaga (peeled)
• 1,900 ml rich beef stock
• 1,600 gr beef chuck
• 475 ml burgundy wine
• 425 gr potatoes (new red cut into)

Burgundy Style Beef

• 3 3/8 onions
• 2 garlic (cloves)
• 1 1/4 burgundy
• 1 bay leaf
• 160 ml beef stock
• 60 gr mushrooms
• 20 ml oil
• 5 gr flour
• 1 gr parsley
• 1 gr thyme

Butternut Bisque

• 1 butternut squash
• 1 in chunks
• 1,400 ml chicken stock
• 16 ml oil
• 3 slices carrots
• 1 slice spanish onion

Butternut Squash And Prawn Soup

• 18 prawns
• 6 parsley sprigs (fresh)
• 6 prawn stock
• 4 thyme sprigs (fresh)
• 2 inc
• 1 sprig rosemary (fresh)
• 1 salt and pepper
• 950 ml dry wine (white)
• 850 gr butternut squash
• 700 ml water

Butternut Squash With Garlic, Ginger, And Lime

• 4 garlic pressed (cloves)
• 1 spanish onion coarsely (chopped)
• 1 ginger (fresh)
• 1 butternut squash peel seed (chop)
• 1,200 ml chicken stock
• 60 ml lime juice (fresh)
• 8 gr butter (unsalted)
• 6 gr coarsely (peeled chopped)
• 1 gr sugar
• 20 slices lime

Butternut Squash, Carrot & Parsnip Ragout

• 2 leeks
• 1/2 stock
• 170 gr defatted sodium (reduced)
• 5 ml olive oil
• 5 gr butter
• 4 gr sugar
• some preheat oven
• some salt and pepper

Cabbage & Sausage Soup

• 6 potatoes
• 1/4 head
• 350 gr cabbage (shredded)
• 240 gr peas (frozen)
• 280 ml cans chicken broth
• 130 gr polish sausage
• 30 gr onion (finely chopped)
• 28 gr butter
• 26 gr celery (finely chopped)
• 3 gr seasoned salt

Cabbage And Bacon

• 4 allspice berries (whole)
• 2 savoy cabbages
• 1 salt and pepper
• 180 gr bacon
• 8 slices bacon

Cabbage And Beet Soup

• 3 garlic
• 3 carrot
• 3 rds
• 2 celery
• 2 lemon
• 1 onion
• 800 gr bone
• 2 packages tomatoes
• 1 slice cabbage

Cabbage And Lamb Stew

• 2 bay leaves
• 1 salt and pepper
• 1,900 ml chicken stock
• 700 gr cabbage (red)
• 290 gr skinned potatoes (red)
• 260 gr lamb sausage link
• 240 gr onions (julienned yellow)
• 30 ml creole mustard
• 30 ml olive oil
• 18 gr garlic (minced)

Cabbage Miso Soup With Dumplings

• 1 oil for sauteeing
• 1/4 miso
• 950 ml stock
• 180 gr cabbage (shredded)
• 130 gr sweet rice flour
• 60 ml boiling water