by Mary Sacks
Looks great, right? Imagine it with ham, not bacon. Crab, not shrimp. A carrot for sweetness
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by Mary Sacks
No garden tomatoes? Not a problem. Make tomato soup anytime with canned and stewed tomatoes.
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by Mary Sacks
Potato Leek recipes call for either a Chicken or Vegetable stock, but with a selection of bases at hand, your options
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by Mary Sacks
My mother threw chickpeas in everything. I spent most of my culinary life thinking the darker the bean, the
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by Mary Sacks
Unless you caught your own, the chances are you will purchase farm-raised catfish from Mississippi. Turns out
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by Mary Sacks
If your plan is to eat lighter during the summer months, then Split Pea Soup deserves to be on your menu.
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by Mary Sacks
Mushroom soup doesn't have to taste like chicken. Using Redi-Base Cooking's professional bases has endless
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by Mary Sacks
The recipe comes from what was already in the refrigerator and pantry. Just add a good stock and you are
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by Mary Sacks
In everything…Whip it into sour cream and cream cheese for dips and spreads. Add it to soups and rice dishes for extra flavor.
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by Mary Sacks
One of the most attractive features of stews and braises is while they take extra time to prepare, once done, they keep well
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by Mary Sacks
Navy beans are small, pea-sized beans, creamy white in color, fat-free and mild in flavor. Added to soups and stews, they are
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by Mary Sacks
Try our "faux-pho" recipe featuring our Redi-Base Gluten Free Beef Base. A rich beef broth served over rice noodles with
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