SOUP
Beef-Barley Soup
1-1/2 pounds boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup quick-cooking barley
Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to
boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.
Make ahead tip: Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered,
over medium-low ehat about 15 minutes, stirring occasionally.
Nutrition facts per serving: 232 calories, 6 g total fat, 51 mg cholesterol, 657 mg sodium, 25 g carbohydrate, 20 g protein.
Source:
BH&G
Go To Top
Rosemary Corn Soup
2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tbl. butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tbl. minced fresh rosemary or 1 tsp. dried
2 garlic cloves, minced
1/4 tsp. cayenne pepper
1 medium sweet red pepper, chopped
1 cup half and half cream
Salt and pepper to taste
In a large saucepan, saute onions, carrots and celery in 2 tbl. butter until tender.
Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne.
Bring to a boil. Reduce heat; simmer, uncovered for 30 min, stirring occasionally.
Cool; process in batches in blender or processor until pureed. Return to pan.
In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn;
heat through, stirring occasionally. Season with salt and pepper. 8 servings. Source: Taste of Home Magazine
Go To Top
Christmas Clam Chowder
4 cups cubed red potatoes or
4 cups chopped broccoli
3 cups water
1 med. carrot, grated
1 small onion, chopped
2 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. pepper
2 tbl. flour
1/2 cup cold water
3 cans (6.5 oz) chopeed clams, drained
2/3 c. cubed process cheese (Velveeta)
1 can (12z) evaporated milk
In a large saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; ceover and simmer for 20 min. or until veggies are tender.
In a small bowl, combine flour and cold water until smooth. Stir into veggie mixture.
Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Add clams and cheese; cooik and stir util cheese is melted.
Stir in milk; heat though. Makes 2 quarts.
Taste of Home Magazine
Go To Top
Chicken Enchilada Soup
4 To 6 chicken breasts
1 cup margarine
1 onion - diced
1 clove garlic - chopped
1 ½ cups flour
1 teaspoon seasoned salt
2 teaspoons paprika
2 pints sour cream
1/4 teaspoon cumin
1 can green chilies
Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth. In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce.
From: Kathy's Kitchen
Go To Top
Crab Chowder
1 6-ounce package frozen crabmeat or
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
Thaw crabmeat, if frozen.
In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.
Source: Better Homes and Gardens
Go To Top
Cream of Sweet-Potato Soup
3 sweet potatoes, peel/slice
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Salt to taste
1 1/2 cups 1ight cream, half-and-half or milk
Put sweet potatoes and bouillon in crock pot. Cover and cook on high 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream, if desired.
Makes about 1 quart. Source: Kathy's Kitchen
Go To Top
Gazpacho Soup
1/4 cup finely diced carrots
3 large tomatoes, peeled, seeded, diced
2 cucumbers, peeled, seeded, diced
1/2 cup each diced green and yellow peppers
2 tablespoons finely diced onion
2 tablespoons finely diced scallion
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
3 cups vegetable juice cocktail (V 8)
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon each fresh, minced basil, parsley & cilantro
2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 dash Worcestershire sauce
1/4 teaspoon liquid red-pepper seasoning
1/3 teaspoon white pepper
Combine all ingredients. Puree half the mixture in blender, then stir into other half.
Chill at least 3 hours. Stir before serving.
Makes six 5 - ounce serving
Source: Jennifer
Go To Top
Gingered Carrot Soup
2# carrots
4 cups water
1 tablespoon butter or oil
1 1/2 cup chopped onion
2 med. cloves garlic minced
2 tablespoon fresh grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each:
cumin, ground fennel.
cinnamon, allspice & dried mint
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
(optional: buttermilk to drizzle on top)
Peel, trim and cut carrots
into 1" pieces & bring to boil,
then simmer until tender
(about 10-15 minutes)
Heat the butter or oil in a small skillet.
Add onions and
saute over med. heat 5 minutes.
Add garlic, ginger, salt and spices.
Turn heat to low
and saute 8 - 10 minutes.
Stir in lemon juice.
Using a food processor or blender,
puree everything together
including the cashews.
It's easier to do this in batches.
Transfer the puree to a kettle and heat gently
just before serving - or - do
as I did and use a microwave to heat it up. It refrigerates well.
Credit to be given to the Moosewood Cookbook by Mollie Katzen.
Thanks Mr. Bill - ref:5/23/99
Go To Top
Ham and Bean Soup
1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty
smoked pork hocks or one
1- to 1-1/2-pound meaty ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tbl. instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10 oz. pkg. frozen chopped spinach, thawed and well drained
Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.From: Better Homes and Gardens
Go To Top
Lentil Soup and Lentil Crackers
3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes.
Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant.
Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.
While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.
When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool.
Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency.
Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers.
Keep the soup warm while you make the lentil crackers.
Make the lentil crackers.
Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.
Lentil Crackers:
1/2 cup cooked lentils reserved from Lentil Soup recipe
1/4 cup lentil soup
3/4 cup all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
Place the reserved lentils and reserved lentil soup in a food processor and process to a chunky puree. Transfer to a mixing bowl and add 1/2 cup of the flour. Mix with your hands or a wooden spoon until a dough is formed.
While continuing to mix, add the remaining 1/4 cup of flour 1 tablespoon at a time, until the dough is moist and malleable but not at all sticky. The dough should resemble clay. Roll the dough into a disk shape, cover with plastic wrap and place in the freezer for 10 minutes. Preheat the oven to 350 degrees F.
Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour.
Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide.
Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin olive oil.
Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 minutes, turning the sheet pan after 10 minutes, until the crackers are dry and brittle.
Yield: 6 (14 to 16-inch long) lentil crackers, break into desired lengths
*Note: These crackers will lose their crispiness quickly. If you do not need or want to make this many crackers at once, this dough freezes exceptionally well.
Parsley Oil:
1 bunch parsley, leaves picked and washed
3 cloves garlic
1/2 to 3/4 cup olive oil
2 limes, juiced
Salt
Freshly ground black pepper
In a food processor, add parsley, garlic, olive oil, and lime juice and puree until smooth. Season, to taste, with salt and pepper.Source: Emeril Lagasse, 2002
Go To Top
Mexican Chicken-Tortilla Soup
3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.
Nutritional facts per serving
calories: 359, total fat: 20g, carbohydrate: 12g, fiber: 2g,
Source: Better Homes and Gardens
Go To Top
Oyster Soup
1/4 cup finely chopped onion
or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tbl snipped fresh parsley
1 tbl. chopped pimiento (optional)
1/4 teaspoon ground white pepper
In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally.
Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.Kathy's Kitchen
Go To Top
Portuguese Soup
2 portuguese sausage, 1 hot, 1 mild, bite size
1 ham hock, (after cooking in crock pot, take meat off)
1 carrot, diced
1 can kidney beans
1 onion, diced
1 or 2 potatoes, diced
3 or 4 stalks celery, bite size
8z. can tomato sauce
1 large can whole tomatoes
Parsley and watercress
1/4 to ½ tsp. Portuguese spices*
1 medium cabbage, chopped
Cook all in crock pot about 6 hours.
If you don't have a crock pot,
cook sausage and ham together the day before and remove fat.
Add everything and simmer.
*Portuguese Spices
2 bottles whole anise seed
1 bottle stick cinnamon
1 bottle whole cloves
1 bottle peppercorns
Put all spices in large flat pan and toast at 300°F. for 30 minutes.
Grind until fine. Store in a bottle. Makes a large amount. from Barb Workman Kihei, HIref:9/2/00
Go To Top
Red Pepper Soup
8 red peppers
3 carrots, peeled
3 shallots, peeled
1 clove garlic, peeled
1 pear or apple, peeled & quartered
1 tbl. olive oil
4 tbl. unsalted butter
1 qt. chicken stock
1 tbl. crushed diced red pepper
dash cayenne pepper
salt and black pepper to taste
1 sprig of fresh tarragon
Slice thinly 6 peppers, carrots, shallots, garlic and pear.
Heat oil & butter in skillet,
saute veggies and pear, low heat, 8-10 min.
Add stock, dried red pepper, cayenne, salt,
pepper, bring to boil simmer covered 25-30 min.
Roast remaining 2 peppers over flame or in hot broiler (char them),
put in paper bag for 5 min. to sweat, wash off skin,
remove seeds, drain on paper towel. Puree soup in processor, add 1 roasted pepper,
reheat puree in pan over low heat.
Julienne last pepper, fine strips, add to soup.
Garnish with tarragon and serve with french bread.
Thanks, Lindy
from Maui, HI ref:5/13/00
Go To Top
Split Pea and Sausage Soup
8 oz. turkey kielbasa
4 cup chicken broth and water
1 cup dried peas, rinsed
1 cup pearl barley
3/4 cup chopped onion
3/4 cup chopped celery
3/4 tsp. thyme
1 lb. fresh spinach
Cook kielbasa in pot until lightly browned.
Remove to a small bowl.
Add broth, water, split peas,
barley, onion, celery and thyme to pot.
Bring to boil.
Reduce heat & simmer uncovered 45 minutes.
until peas and barley are tender.
Stir in kielbasa & spinach & cook 3 minutes.
Variation:
Throw everything into the old crock pot
and let go all day on low setting.
Suggestion:
Use more seasoning, a little bland. Kathy's Kookbook ref:1/3/99
Go To Top
Turkey Gumbo
1 cup celery
2 cloves garlic
2 onions
1/2 medium green pepper
1/4 cup butter
2 tablespoons flour
2 1/2 cup tomatoes
2 cans okra
6 ounce can tomato paste
3 beef bouillon cubes
4 tsp. or less Worcestershire sauce
1/8 tsp. ground cloves
1/2 tsp. chili powder or more
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
3 cups water
1 1/2# or more cooked turkey
Saute in large heavy skillet celery, garlic, onions, green pepper, in butter. Stir in flour and cook till tender. Add tomatoes, okra, tomato paste, bouillon cubes, Worcestershire sauce,ground cloves, chili powder, bay leaf, salt, pepper, water, turkey. Cook over lower heat till okra is done.
From: Pam's Pea Patch
Go To Top
Maury's Baked Potato Soup
5 strips bacon, chopped
1/4 cup chop fresh parsley, stems removed
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
½ cup flour
1 pound baked, diced potatoes
2 cups chicken stock or broth
Salt and pepper to taste
2 cups half and half
Shredded cheddar
Chopped fresh chives
In large pot, brown chopped bacon. Remove bacon and set aside for garnish. In remaining grease, saute diced onion and garlic. Stir in flour and reduce heat to low. Simmer 5 minutes, stirring. Add chicken broth, parsley and bay leaf. Continue simmering until soup begins to thicken. In another pot, heat half and half until hot -- do not boil. Add hot half and half to soup and stir. Stir in cooked potatoes, salt and pepper to taste. Garnish soup with cheddar, chives and bacon bits. Make 4 to 6 servings.Susan -
ref:03/10/01
Go To Top
Easy Cassoulet
1 link turkey kielbasa, cut 1/4"
2# chicken, boned & cut up (dark & white)
2 or 3 lamb necks (or any other bone)
½ c. onion
1 clove garlic, minced
Fresh parsley
½ tsp. dried thyme
1/4 tsp. garlic pepper
1 small package Northern beans (soak overnight)
1/4 c. white wine
1 c. water
In large fry pan saute meat, onions and garlic. Season meat in fry pan with salt and pepper.
Drain beans and place in crock pot. Place meat mixture in crock pot on top of beans.
Season with garlic pepper, parsley and thyme. Pour wine and water over meat.
Cook on high for one hour then turn down to low for 4-5 hours.
Great for that cold wintry night. ref:01/25/98
Go To Top
SAUCE
Tzatziki Sauce
1 cucumber, peeled and grated
1 1/2 cups full fat creamy yogurt
1 tbl. virgin olive oil
1 tsp. white vinegar
1 tbl. lmn juice
2 tsp. finely chopped dill or mint
2 cloves garlic, finely chopped
Place all ingredients in deep bowl and mix well.
Cover and place in fridge for at least one hour. The Little Big Cook Book, McRae Books
Go To Top
Cilantro Aioli
1 large FRESH egg
1/2 teaspoon Dijon mustard
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro leaves
1 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate.
Chill if not using immediately. Emeril Live, Food Network
More Varieties:
Caper Aioli Sauce
1 tablespoon capers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon roasted garlic
Salt and freshly ground black pepper
2 tablespoons fresh chopped parsley
2 whole scallions, cleaned and chopped
Garlic Aioli Dipping Sauce
1 to 2 cloves garlic, minced
2 lemons, halved
*4 to 6 egg yolks
Olive oil
Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
Chipotle Aioli
6 cloves garlic
3 tablespoons olive oil
3/8 cup mayonnaise
3/8 cup sour cream
3/4 teaspoon lemon juice
1 1/2 stalks garlic chives, chopped
3 tablespoons chipotle sauce, to taste
Salt
Go To Top
Fresh Cranberry Sauce Goz
1-12oz. bag of fresh cranberries
3/4 cup sugar
1/2 cup orange juice (preferably fresh squeezed)
the grate of one whole orange
1/4 teaspoon of fresh nutmeg
1/8 teaspoon of ground cloves
1/4 teaspoon of cinnamon
3 tablespoons of Grand Marnier
Combine the sugar, orange juice, orange rind, nutmeg,
cloves and cinnamon and simmer on low heat for 5 minutes.
Add the cleaned cranberries to the above mixture
and cook only till berries begin to pop. (About 5-10 minutes).
Remove form heat, and add the Grand Marnier.
Cool, and refrigerate till serving.
Bring to room temperature before serving. From: "Goz" -
ref:11/18/00
Go To Top
Ham Glaze
1 jar ham glaze
1 cup 7 Up
1/2 cup brown sugar
Combine all ingredients in small sauce pan and bring to a boil. It will not be thick. Using a meat injector, inject meat with glaze. Bake ham.
Note: You might want to use the glaze for outside meat, too. Kathy's Kitchen
Go To Top
Kathy's Spaghetti Sauce
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
½# ground beef
½# sweet sausage
½# hot sausage
2 cans tomato paste
4 cans tomato sauce
1 can diced tomatoes
parsley (flakes or fresh)
Salt
Pepper
Oregano
Italian seasoning
Worcestershire sauce
Cinnamon
Chili pepper (optional)
In large glass bowl combine onion, garlic, pepper and meat. Microwave until meat is brown (about 10 min.). Drain. Place in large crock pot (spray inside of crock pot with Pam). Add spices and then tomato sauces. Mix well and cover. Cook for 6-8 hours or overnight.
Kathy's Kitchen
Go To Top
Chunky Applesauce
10 to 12 Granny Smith apples (about 5 1/2 pounds), cored and cut into eighths
1 cup water
2 tablespoons unsalted butter
2 cinnamon sticks
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch salt
2 tablespoons sugar, or more, to taste
In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
Yield: 6 cups
Source: Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Go To Top
Easy White Sauce
3 tablespoons butter
4 cups milk
1/4 cup flour
Salt and pepper
Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed. Kathy's Kitchen
Go To Top
SANDWICH
Grilled Chocolate Sandwich
8 ounces dark (bittersweet) chocolate
1/2 cup heavy cream
12 to 16 slices of plain white bread
Handful of chocolate chips (about 1/3 cup)
3 to 4 tablespoons soft butter
Chop the chocolate fine and set aside in a medium bowl.
Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips into the center of each filling.
Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.
Yield: 6 to 8 sandwiches.City Bakery, owner and chef Maury Rubin
Go To Top
|
Beef-Barley Soup
