* Exported from MasterCook *
Leek and Potato Soup
Recipe By : "Gallery Buffet Soup Cookbook"
Serving Size : 8 Preparation Time : 1:00
Categories : Soup Or Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each leeks, white & green part only
1 stick butter
4 medium potatoes -- peel & finely dice
1 each carrot -- thinly sliced
4 cups chicken broth -- heated
1 cup milk
salt and white pepper -- to taste
chopped parsley -- to garnish
Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cream of Leek Soup
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium leeks (white portion only)
2 to 3 garlic cloves -- minced
1/4 cup butter or margarine
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
2 quarts chicken broth
2 cups milk
1 cup half-and-half cream
3 tablespoons snipped chives
Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks
and garlic in butter until tender. Stir in flour, nutmeg, salt, and
pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil.
Reduce heat; simmer, uncovered, for 25-30 minutes. Remove from the heat;
cool slightly. Process in batches in a blender until smooth; return to
pan. Add milk and cream; heat through. Garnish with chives.
Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC
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Per serving: 100 Calories (kcal); 6g Total Fat; (56% calories from fat); 5g Protein; 6g Carbohydrate; 16mg Cholesterol; 612mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Broken Shrimp Jambalaya
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Cajun Fish/sea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Peanut oil
4 Onions -- chopped
5 cloves Garlic
1 Bell pepper -- chopped
2 bunches Shallots
1/4 pound Smoked sausage
2 teaspoons Paprika
Salt
Red, black, white pepper
1 1/2 pounds Broken shrimp (cooked)
3 cups Rice -- uncooked
5 cups Water
Heat oil, add onions, garlic, bell pepper, shallots, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover.
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Nutr. Assoc. : 0
* Exported from MasterCook *
Apple Potato and Cheddar Soup
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil 3 medium Granny Smith apples -- peeled, cored, and
chopped
1 potato -- peeled and chopped
1 stalk celery -- chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)
In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.
In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.
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Nutr. Assoc. : 0
* Exported from MasterCook *
Butternut Squash Chowder
Recipe By : From DEEANNE's recipe files
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butternut squash -- peeled
1 cup sweet potato -- peeled
1 cup carrots -- peeled
3 cups water*
1/2 cup red bell pepper -- diced
1/2 cup onion -- diced
2 teaspoons sea salt
1 1/2 teaspoons garlic -- minced
1 1/2 teaspoons basil -- chopped
3/4 teaspoon rosemary -- chopped
1/2 teaspoon thyme -- chopped
2 teaspoon sesame oil -- olive oil, or other
cooking oil
1/2 cup celery -- diced
1/2 cup green bell pepper or zucchini -- diced
5 teaspoon vogue vegy base
1/4 teaspoon paprika
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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NOTES : * Including water left over from steaming the vegetables
Nutr. Assoc. : 0
* Exported from MasterCook *
15-Minute Tomato Soup
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small onion -- chopped
1 small zucchini -- diced
1 tomato -- peeled
1 cup tomato juice
1 cup chicken or vegetable stock
1/2 tsp granulated sugar
1/4 tsp. oregano and basil -- dried
1/2 cup corn kernels
In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes. Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes. Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Alaska Salmon Chowder
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 ounces Alaska salmon -- canned
1/2 cup onions -- chopped
1/2 cup celery -- chopped
1 clove garlic -- minced
2 tablespoons margarine
1 cup potatoes -- diced
1 cup carrots -- diced
2 cup low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup broccoli -- chopped
13 ounces low-fat evaporated milk
10 ounces frozen corn kernels -- thawed
parsley -- minced
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
New England Turkey Chowder
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon margarine
1/2 Cup onion -- chopped
1 Cup celery -- finely chopped
2 Cups TURKEY BROTH or reduced-sodium chicken
bouillon
2 1/2 Cups potatoes -- diced
1/2 Teaspoon salt
1/4 Teaspoon white pepper
1 Dash cayenne pepper
1/4 Cup cornstarch
2 Cups COOKED TURKEY -- diced
2 Cups skim milk
In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.
Source:
"National Turkey Federation"
S(Internet Address):
"http://www.turkeyfed.org"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Cajun Yam-Pecan Bisque
Recipe By : San Francisco Chronicle Typed by Katherine Smith Cyberealm B
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch green onions -- finely chopped, rese
2 tablespoons pecan oil
2 tablespoons cajun blackened seasonings
1 pound yams -- peeled and chopped
1 1/2 quart chicken stock
salt -- to taste
1/2 cup ground toasted pecans -- or pecan meal
Saute green onions briefly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
"Make You Famous" Lite Beef Chili
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. top sirloin steak cut into 1/2-inch cubes
2 cans beef broth -- (14-1/2 ounces)
1 1/2 cups water
6 corn tortillas -- cut into strips
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano leaves
2 cloves garlic -- diced
2 cans black beans -- (16 ounces each)
drained and rinsed
3 Roma tomatoes -- chopped
1 cup frozen corn
1/2 red bell pepper -- chopped
1/2 poblano pepper -- chopped
1/2 small onion -- chopped
1 stalk celery -- chopped
1 carrot -- chopped
2 fresh jalapeno peppers -- finely diced
1 cup jicama -- diced
1 Tbsp. fresh cilantro -- chopped (1 to 2)
salt and pepper to taste
Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.
Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic.
Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour.
Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro.
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NOTES : You can substitute ground chuck for the cubed sirloin.
Nutr. Assoc. : 0
* Exported from MasterCook *
15-Minute Albondigas Soup
Recipe By :
Serving Size : 7 Preparation Time : 0:15
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (14 ounce) c beef broth
2 cups frozen corn kernels
1 cup prepared salsa
1 (16 ounce) p heat-and-serve frozen beef meatballs
Tortilla chips
Chopped cilantro
Combine beef broth, corn and salsa in medium saucepan.
Bring to a boil and simmer 5 minutes.
Meanwhile, microwave meatballs according to package directions.
Add meatballs to soup mixture and serve.
Garnish with crumbled tortilla chips or chopped cilantro, if desired.
Description:
"Homemade in a hurry."
Source:
"The Texas Beef Council"
S(Internet Address):
"http://www.txbeef.org"
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Nutr. Assoc. : 0
* Exported from MasterCook *
5 Bean Soup
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pinto beans
1 cup navy beans
1 cup black eyed peas
10 cup water
1 cup chicken bouillon
1 cup onion -- diced
1 can tomatoes -- cut (16 ounce)
3/4 teaspoon thyme
1/4 teaspoon pepper
1 cup red beans
1 cup northern beans
2 whole bay leaves
2 pound meaty ham bones
1 1/2 cup smoked ham
1 tablespoon chili powder
1/4 teaspoon worcestershire sauce
1 medium carrot -- grated
Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours.
Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Serving Ideas: Serve with hot cornbread.
Nutr. Assoc. : 0
* Exported from MasterCook *
6 Bean Soup
Recipe By : California Dry Bean Advisory Board
Serving Size : 16 Preparation Time : 4:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup baby lima beans
1/4 cup small white beans
1/4 cup black-eyed beans
1/4 cup garbanzo beans
1/4 cup pink beans
1/4 cup light red kidney beans
1 teaspoon salt
1 cup onion -- chopped
1 cup celery -- chopped
1 cup carrot -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup dried parsley -- minced
1 clove garlic -- crushed
2 tablespoons butter or margarine
2 envelopes chicken noodle soup mix -- 2 ounces each
1/2 bay leaf -- crumbled
1/2 teaspoon fines herbes
1 cup tomato* -- chopped
parmesan cheese -- grated
To soak beans: For each pound of dry beans, any variety, add 10 cups hot
water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes.
Remove from heat, cover and set aside for at least one hour, but preferably
four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately.
Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in
butter until soft. Combine cooked vegetables with soup mix, 2 quarts water,
bay leaf, fine herbs and soaked beans. Simmer, covered, about 1 hour to
desired tenderness. Add tomato. Serve hot, sprinkled with cheese.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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NOTES : * 1 cup canned tomatoes may be used in place of the fresh tomatoes
Nutr. Assoc. : 0
* Exported from MasterCook *
Acorn Squash & Apple Soup
Recipe By : Richard Sax and Marie Simmons
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium acorn squash -- halved and seeded, (
3 cups degreased chicken stock *
2 cups tart green apples -- cored, peeled and ch
1/2 cups onion -- chopped
1 cup unsweetened apple juice
2 teaspoons ginger -- grated peeled fresh
1/2 teaspoon salt
1 tablespoon lemon juice -- fresh
white pepper -- freshly ground, to t
plain non- or low-fat yogurt
chives** -- fresh and snipped
Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells.
Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.
Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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NOTES : ** May substitute for fresh shredded basil
Nutr. Assoc. : 0
* Exported from MasterCook *
Italian Wedding Soup
Recipe By : Rita in Scottsdale
Serving Size : 0 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground beef
1/2 pound ground veal
1/4 cup seasoned bread crumbs
1 egg
1 tablespoon parsley
salt and pepper -- to taste
4 cups chicken broth
2 cups spinach leaves -- cut in pieces
1/4 cup Romano cheese -- grated
Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
A Bowl of Red
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chiles -- (6 to 12)
3 cup cold water
1 package soy or textured vegetable protein -- (12oz)
2 tablespoons oil
1 medium onion -- chopped
1 clove garlic -- minced
1 tablespoon cumin
1/2 teaspoon red pepper
1 tablespoon paprika
12 cup water
Wash, stem and remove seeds from the chilies. Put chilies in 3 cups cold water and bring to a boil.
After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this
seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of
chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient.
Saute the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Caribbean Fish Chowder
Recipe By : Fred Peters
Serving Size : 10 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound small shrimp
1/2 pound fish fillets
1/4 pound clams
3 cups fish stock
1 cup clam juice
1/2 cup burgundy wine
1 tablespoon corn oil
3 cloves garlic -- crushed
3 stalks celery -- diced
1 potato -- peeled & diced
1/3 cup tomatoes -- stewed and chopped
1 green bell pepper -- diced
1/2 teaspoon basil
1/2 teaspoon oregano
2 bay leaves
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon cilantro -- dried
salt and pepper -- to taste
Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot.
Saute the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that way too
Nutr. Assoc. : 0
* Exported from MasterCook *
West African Chicken Soup/Stew
Recipe By : cici@nature.berkeley.edu (Cici)
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken -- cut up
1 onion -- chopped
1 pound mushrooms -- chopped
1 bunch collard greens -- or spinach or other
6 ounces tomato paste
west African red pepper
salt
Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add enough water to just barely cover ingredients. Turn on medium-high heat. Cover and cook while you're washing and chopping the greens, about 10 minutes. Add salt, red pepper and tomato paste. Boil for about another 5 or 10 minutes. Add greens and replace lid, steaming greens and stirring them in. Variations: sometimes we add some exotic ingredients like smoked fish and/or ground egusi (which is a kind of melon seed), but it's perfectly tasty without these additions. This is traditionally served with "fufu" which is a doughy starch made variously from gari (roasted, fermented, ground cassava), or from semolina flour or from various combinations of Bisquick, potato Buds, potato starch, etc. It's also good over rice.
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Nutr. Assoc. : 0
* Exported from MasterCook *
Tuscan Bean Soup With Tomato Bruschetta Muffins
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Great Northern Beans canned (or cannellini
3 tablespoons olive oil
1 cup prosciutto -- chopped
2 cups leek -- halved, sliced
2 teaspoons garlic cloves -- chopped
3 quarts Chicken stock
1 pound Cabbage -- thinly sliced
1 pound mixed soup vegetables -- frozen
1 pound carrots -- sliced frozen
3 cups small zucchini -- sliced
Salt and freshly ground pepper -- to taste
12 Bays English Muffins -- split
6 oil packed sun-dried tomatoes, reserve 1/4 -- drained
3 garlic cloves -- minced
9 roma tomatoes -- sliced
1/3 cup onion -- chopped
1 bunch fresh basil leaves
12 slices sliced mozzarella cheese -- cut in thin strips
Rinse and drain beans -- reserve for preparat
In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned.
Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup.
Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160 degrees F.
As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. combine reserved oil with minced garlic.
Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown.
Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup.
Source:
"Bays Corporation"
S(Internet Address):
"http://www.bays.com"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Aromatic Shrimp Creole
Recipe By :
Serving Size : 6 Preparation Time : 1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 medium onions -- medium diced
2 large cloves garlic -- minced
4 celery stalks -- medium diced
2 medium green bell peppers -- medium diced
6 tablespoons tomato paste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken stock
OR
6 cups canned chicken broth
1 1/2 pounds jumbo shrimp -- peeled and deveined
Ground black pepper (to taste)
4 cups cooked white rice
1/4 cup minced fresh parsley
TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; sauti
until vegetables soften, about 5 minutes. Add next 4 ingredients; saute
until fragrant, about 1 minute. Add chicken stock; bring to boil and cook
over medium-high heat until thickened, about 30 minutes. Add shrimp;
simmer until shrimp are opaque throughout, about 4 minutes. Season with
1/2 teaspoon pepper or to taste.
TO SERVE: Ladle a portion of shrimp creole into each warm soup plate.
Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and
serve immediately.
The Pipers call this dish a "white creole" because it is not thickened
with the traditional mahogany-colored roux. Instead, a mixture of chicken
stock, tomato paste, and aromatic vegetables is reduced until the sauce
becomes quite thick and flavorful. It is best to serve this shrimp creole
with steamed white rice.
Description:
"White creole from reduced tomato and vegetable sauce."
Cuisine:
"Creole"
Source:
"Cook's Magazine June 1990"
Ratings : Cholesterol Rating 5 Cost 8
Difficulty 2 Freeze-ability 5
Good for Crowds 10 Intensity 7
Kid Appeal 3 Looks 5
Portability 3 Richness 8
Spicy Hotness 6 Tartness 5
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Nutr. Assoc. : 0
* Exported from MasterCook *
Colonial Peanut Soup
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons grated onion
1 branch celery -- thinly sliced
2 tablespoons all-purpose flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons chopped roasted peanuts
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes.
Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth.
Stir the peanut butter, salt and lemon juice into the strained broth until well mixed.
Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Source:
"Virginia Carolina Peanuts"
S(Internet Address):
"http://aboutpeanuts.com/"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Spiced Pumpkin Soup
Recipe By :
Serving Size : 6 Preparation Time : 0:10
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
1 cup chopped onion
2 tablespoons brown sugar
1 1/2 teaspoons curry powder
2 14 1/2 ounce chicken broth
1 29 ounce can solid pack pumpkin
3/4 cup milk
1/2 cup heavy cream -- whipped
Salt, ground black pepper, cayenne pepper
Snipped chives -- for garnish
In 3-quart saucepan, heat butter over medium heat until hot; cook onion 10 minutes, stirring occasionally. Stir in brown sugar and curry powder.
Gradually add chicken broth and pumpkin. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Season with salt, black pepper and cayenne, as desired.
Using blender or food processor, puree soup mixture until smooth. (Blend in batches, if necessary) Return to saucepan; stir in milk.
Bring just to a boil over medium heat. Serve in individual soup bowls with a dollop of whipped cream; garnish with snipped chives.
Source:
"Pacific Northwest Canned Pears"
S(Internet Address):
"http://www.pnw-cannedpears.com/"
T(Cooking time):
"0:20"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Acorn Squash Soup With Corned Beef & Walnuts
Recipe By : Chef Fritz Sonnenschmidt
Serving Size : 12 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound lean corned beef
3 quarts water
2 pounds acorn squash -- peeled, seeded & cub
black peppercorns -- to taste
nutmeg -- to taste
mace -- to taste
bay leaf -- to taste
juniper berries -- to taste
1 cloves -- to taste
4 ounces prepared horseradish
2 quarts corned beef broth
1 1/2 cup heavy cream
salt -- to taste
pepper -- to taste
6 ounces walnuts -- shelled & toasted
4 tablespoons chives -- snipped
Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste.
Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Clam Chowder, Maine Style
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound salt pork
1 quart water
1 1/2 cups onions -- diced
2 cups clams
3 cups potatoes -- diced
12 fluid ounces evaporated milk
Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (more or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it was good!)
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Calabrian Asparagus Soup
Recipe By : Fred Peters.
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 clove garlic -- minced
2 tablespoons olive oil -- extra-virgin
2 pound asparagus -- trimmed and cut into
2 teaspoons salt
1/2 teaspoon pepper -- freshly ground
4 cup vegetable broth
4 eggs
1/2 cup parmesan* -- *fresly grated, PLUS
6 slice Italian bread -- toasted
In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.
In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan.
Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese.
Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Serving Ideas: Serve with a Sauvignon Blanc.
NOTES : * May substitute for pecorino
Nutr. Assoc. : 0
* Exported from MasterCook *
Gado-Gado
Recipe By : Nomi Shannon
Serving Size : 0 Preparation Time : 0:00
Categories : Dips & Spreads Dressings & Sauces
Amount Measure Ingredient -- Preparation Method
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1 Cup Almond Butter
4 Tablespoons Chopped Onion
1 Tablespoon Honey
1 Lemon -- juiced
1 Tablespoon Grated Ginger Root
1 Tablespoon Tamari Soy Sauce
1 Tablespoon Sesame Oil
1/2 Teaspoon Cayenne Pepper
1/2 Cup Water
Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings.
Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
Source:
"http://www.living-foods.com/recipes/gadogado.html"
Copyright:
") 1998 Nomi Shannon. Please read copyright notice."
Yield:
"2 1/2 Cups"
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NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.
Nutr. Assoc. : 0
* Exported from MasterCook *
Lava Soup
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2/3 Quart Carrot Juice
4 Avocados
5 Cloves Garlic
2 Inches Ginger Root
1 Teaspoon Paprika
1 Pinch Cayenne -- to taste
2 Tablespoons Tamari Soy Sauce
Preparation:
Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite!
Source:
"http://www.living-foods.com/recipes/lavasoup.html"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Al's Seafood Bisque
Recipe By : FROM AL'S SOUP KITCHEN, NYC
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 cups dry white wine
1 bay leaf
1 onion -- roughly chopped
1 clove garlic
2 ribs celery
1 lobster -- (1- 1 1/2 lb)
12 medium shrimp -- in the shell
24 mussels -- well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon parsley -- fresh, minced
1/4 teaspoon dried rosemary
1 cup fresh spinach -- chopped
1/2 cup carrot -- grated
salt and pepper -- to taste
1/2 teaspoon fresh lemon juice
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Creole Style Tomato Soup with Goat's Cheese Dumplings
Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 cups yellow onions -- chopped
1 cup celery -- chopped
1 cup carrots -- chopped
2 tablespoons garlic -- minced
8 cups fresh tomatoes -- chopped, peeled and
1/2 gallon chicken broth
1/4 cup parsley -- finely chopped
salt and pepper -- to taste
1 pinch cayenne
1/2 cup heavy cream
1 cup goat cheese -- room temperature
2 tablespoons olive oil -- extra-virgin
2 tablespoons basil -- finely chopped
16 wonton wrappers
1/4 cup water
Garnish:
2 tablespoons parsley -- finely chopped
Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and
bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley.
Re-season with salt and pepper if needed. Stir in the heavy cream. For the dumplings: In a small mixing bowl, combine the Goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle.
Fry the wonton for 1-2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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NOTES : Yield: 10 cups of soup, 16 dumpli
Nutr. Assoc. : 0
* Exported from MasterCook *
Acorn Squash And Apple Soup
Recipe By : Harvey Steiman's California Kitchen
Serving Size : 6 Preparation Time : 0:00
Categories : Healthy Eating Soups
Amount Measure Ingredient -- Preparation Method
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1/2 medium onion -- chopped
1 small acorn squash -- peel
1 1/2 tablespoon butter -- (1/2 Stick)
1 1/2 cups apple juice
1 1/2 cups nonfat vegetarian broth
1 small apple -- peel
salt and white pepper -- to taste
sugar -- to taste
sour cream -- for garnish, optional
parsley -- chopped for garnish
Saute the onion and squash in the butter for 2 minutes. Add the apple
juice, chicken stock, apple and seasoning. Cook until vegetables are tender,
then puree in blender. Serve warm with sour cream on side. Garnish with
parsley. Can be served hot or cold.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Serving Ideas: Especially delicious served cold with a dollop of sour cream
NOTES : *Original recipe used 4 tablespoons butter... I used 1 1/2 tablespoon
Nutr. Assoc. : 0
* Exported from MasterCook *
Apple Barley Soup
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Apetizers Soups
Amount Measure Ingredient -- Preparation Method
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2 large onions -- thinly sliced
2 tablespoons vegetable oil
3 1/2 cups vegetable stock
1 1/2 cups apple cider
1/3 cups pearl barley
2 large carrots -- diced
1 teaspoon thyme
1/4 teaspoon dried marjoram
1 bay leaf
2 cups apples -- unpeeled chopped
1/4 cup fresh parsley -- minced
1 tablespoon lemon juice
1/4 teaspoon salt
In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Chestnut Soup With Amaretto
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pound chestnuts -- fresh
2 carrots
2 parsnips
1 small onion
1 clove garlic
2 scallion
3 stalk celery
4 tablespoons butter
5 cups brown stock
1 bouquet garni
3 tablespoons amaretto liqueur
1 cups cream -- heavy
salt and pepper -- to taste
cayenne pepper
nutmeg
Make a slash in the rounded side of each chestnut and roast in a pre- heated 400 F. oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion, and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a large saucepan over medium heat.
Add the vegetables and cook for five minutes, or until soft but not brown. Add the chestnuts, stock, and bouquet garni. Gently simmer the soup for 40 minutes, or until the chestnuts are very soft. Remove the bouquet garni and puree the soup in a blender or food processor. Return the soup to the saucepan, adding the amaretto, two- thirds of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful.
If a sweeter flavor is desired, add a spoonful of brown sugar. To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer. Chestnut soup is extremely rich, so keep the rest of the meal simple.
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Nutr. Assoc. : 0
* Exported from MasterCook *
Cabbage Miso Soup With Dumplings
Recipe By : Recipe from How to Cook with Miso by Aveline Tomoko Kushi
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 cup sweet rice flour
1/4 cup boiling water
2 cups cabbage -- shredded
1 quart stock or water
1/4 cup miso
oil -- for sauteeing
Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about 1/2" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender.
Add remainder of stock, bring soup to boil and drop dumplings into the soup. When dumplings rise to the surface they are cooked. Reduce flame. Place miso in bowl, add 1/4 cup broth and puree. Add puree to soup and allow to simmer for a few minutes. Garnish with parsley.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
* Exported from MasterCook *
Cucumber and Potato Soup
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 medium cucumber
4 medium potatoes -- peeled and diced
1 teaspoon salt
2 cups water -- cold
1/4 teaspoon pepper -- white
1 cup cream -- heavy
1/2 cup milk
1 green onion -- grated
1 teaspoon dill weed -- dried or
1 tablespoon fresh dill -- chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0