All recipes » Soups, stews & chilis » Dinner Party

	Lentils & Vegetables ~ Moroccan Style by Amos Miller I began making this dish in the 1970s and it has evolved since then into a great Winter favorite. This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious…	3 votes 1 review 8359 views
	Shrimp Barbeque by Amos Miller Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs…	4 votes 1 review 5083 views
	Moroccan Hareera (Harira) by Amos Miller I have read and respect the many recipes for this famous soup that have been posted on CookEatShare. However, I have not found a true recipe, as I experienced the dish, so I thought I should add the one I enjoyed several times a week, year 'round for nearly a decade. Commonly, and mistakenly, thought of as only a soup consumed to…	2 votes 1 review 3972 views
	Perfect Clear Chicken Broth by Claudia lamascolo Step by Step and the secrets to make the perfect broth, suggestions on what to make with it and use the leftover chicken for more than one use. Take a look a this one.	2 votes 5015 views
	Spaghettini with seaweed on the coast of Black Sea Ognina, limpets and sea lard seasoned with olive giarresche Piedimonte Etneo, Sicilian oregano, extra virgin olive Syracuse. by GianMaria Le Mura A composition made with seal algae typical Ripostes. Among the water tower Archirafi and bottom of the harbor. Catania and countries province offer in addition to…	16 votes 2 reviews 4678 views
	Sugar Pumpkin Curry Cream Soup by Amos Miller We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds…	2 votes 2 comments 4384 views
	Canned Salsa Genovesi Style by J. Gino Genovesi Salsa is the Spanish for sauce. Salsa is the combination of chilies, tomatoes, celery, cilantro and a variety of other ingredients, and has been documented back to the Aztec culture. In 1529, Bernardino de Sahagun, a Franciscan missionary documented "sauce" , and other foods common to Aztec culture Salsa became popular in the…	2 votes 1 review 3902 views
	Southwest Chicken Chili by Claudia lamascolo Here is a great one pot chili with a little Southwest Flair	1 vote 1 comment 3633 views
	Roasted Garlic Soup by A.L. Wiebe I am not sure where this recipe came from before my uncle shared it with me...most likely some magazine or newspaper article. It is delicious and is lovely served in small amounts as an elegant first course, as it is very rich. I have served this with some grated Gruyere cheese on top, and it was wonderful too.	2 votes 4 comments 4382 views
	big stew by helpiwannadeleteacount this is a big steew for hwole family to eat together	1 vote 135 views