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  2. Martha Stewart's Pumpkin Seed Brittle by Martha Stewart. After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking.

  3. Recipe from Martha Stewart: Alexis's Chopped Salad - AOL

    www.aol.com/news/recipe-martha-stewart-alexiss...

    Instructions: 1. Prepare an ice bath. Bring a medium saucepan of salted water to a boil. Add the corn and sugar, and blanch the corn until tender, about 6 minutes.

  4. How Martha Stewart preserves her summer tomatoes - AOL

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    Using a wide-mouth funnel, fill jars with tomatoes along with any juices from preparing the tomatoes. Leave a 1/2 inch of space at the top of each jar’s neck, so there is room for expansion when ...

  5. Tomato sauce - Wikipedia

    en.wikipedia.org/wiki/Tomato_sauce

    Tomato skins and seeds are generally removed. Tomato sauce may be thinner than the tomato purée it may be made from. It may serve as an ingredient in other dishes, such as spaghetti and meatballs. Water or a more flavorful liquid such as stock or wine is sometimes added to keep the sauce from becoming too thick while simmering.

  6. Sopa de mondongo - Wikipedia

    en.wikipedia.org/wiki/Sopa_de_mondongo

    Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.

  7. Marie Rose sauce - Wikipedia

    en.wikipedia.org/wiki/Marie_Rose_sauce

    Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British ...

  8. We Tried Martha Stewart's Classic Stuffing Recipe and ... - AOL

    www.aol.com/lifestyle/tried-martha-stewarts...

    How to Make Martha Stewart’s Classic Stuffing. Butter a large baking dish and preheat the oven to 400°. In a skillet, melt butter over medium heat, then cook onions and celery for 10 minutes ...

  9. Giardiniera - Wikipedia

    en.wikipedia.org/wiki/Giardiniera

    Chicago-style giardiniera is commonly made spicy with sport peppers or chili flakes, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, [8] and sometimes gherkins or olives, [9] all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three.