This page vegan oxtails not available You may need permission to access this page. Do you have email set up? Warm Golden Ginger Drink combines fresh ginger root, turmeric root, coconut and pineapple in a warm and comforting healthy milk tea.

Spinach and Sun-Dried Tomato Quiche includes soft goat cheese chevre as well as mushrooms in this flavorful savory French pie. Alsatian Quiche is a traditional recipe from the mountain regions of France utilizing Parmesan cheese rather than the usual Gruyere Swiss. Pork and Egg Fried Rice is a Thai inspired version of the fried rice dish, with meat, egg, vegetables, and a spicy pad thai sauce. Braised Beef with Sauerkraut and Sizzling Potatoes slow roasts chuck roast, kraut and potatoes, then finishes the potatoes in a pan. Ham and Cheddar Corn Muffins stuff these savory corn muffins with ham, cheddar cheese, and even more cheddar cheese.

Chili Cashews are a diy copycat version of the Trader Joe’s seasoned nuts with a southeast Asian curry flavor. White Chocolate Mocha combines white chocolate, blonde coffee, milk and cream in a delicious latte-ish mocha drink. I’m Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine. The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here. Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond. How to Make Beef Stock Here’s how to make beef stock for soups, stews, and other recipes by roasting marrow bones and simmering them with aromatic vegetables and herbs.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. The good news is that I had one of those food epiphanies – soup stock comes from bones? I hadn’t connected the dots before. So why was mom simmering that turkey carcass? I dutifully went to my local butcher, begged some beef bones, and boiled them for hours with a rolling boil until the bones were practically disintegrating. Then I removed the bones, added lentils and salt, and ate it.

For those of you unfamiliar with the process of making stock, this is not the way to do it. Granted, if you are calcium deficient and don’t care about the taste of your soup, or the grittiness, it is edible. The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs. Also, a few veal bones will help provide gelatin to the stock. If you make a big batch and freeze it, you may save some money.