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This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets.
This chicken Parmesan soup combines the rich flavors of a traditional chicken Parm—juicy seasoned chicken, tangy marinara sauce and savory Parmesan cheese—with the warmth and comfort of a soup.
Prepare the ham. 1. Preheat your oven to 325 degrees Fahrenheit. 2. Place the ham cut-side down in a roasting pan. Bake the ham. 3. Insert cloves into the ham, spacing them 1 inch apart.
Dorcas Reilly (1926–2018) created the recipe in 1955 while working in the home economics department at the Campbell's Soup Company in Camden, New Jersey. [6] [7] The recipe was created for a feature article for the Associated Press; the requirement was for a quick and easy dish using ingredients most US households kept on hand. [8] [7] [9]
United States Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The original version included celery, garlic, and parsley.
The difference between the two styles is that Boston beans are made with small white navy beans or pea beans with thin skin while Maine beans are made with native bean varieties with thicker skins. The varieties used in Maine are Marafax, soldier, and yellow-eye, with yellow-eye being the most popular variety.
Place the beans in a 9x13-inch or other 3-quart baking dish and add a few smashed and peeled garlic cloves and a couple of sprigs of a woody herb like rosemary, sage, or thyme.
Baked beans made with BBQ sauce, brown sugar, cider vinegar, Dijon mustard and sliced bacon. While baked beans was initially a New England region cuisine, the dish has become a popular item throughout the United States; and is now a staple item served most frequently along various types of barbecue and at picnics. [19]