Tuesday, May 26, 2009

Dill Potato Salad


3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

Sunday, May 24, 2009

Pumpkin Soup

3 c. chicken stock

3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley

Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.

Wednesday, May 20, 2009

Red Lobster Cheddar Bay Biscuits

2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder

1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt

Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.

Thursday, May 14, 2009

Chicken Stuffed Manicotti

2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Million Dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1⁄2 cups flour, plus 1⁄4 cup
3⁄4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Konigsberger Klopse (German Meat Balls)

2 slices bread torn in small pieces and soaked in 1/4 cup milk
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs
1/4 cup finely chopped onion or 1 tbl. dry minced onion
3 tbls. chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1 tsp. worchestershire sauce

Combine all ingredients and shape in 1-inch balls (about 48). Drop into 5 cups boiling beef bouillion or stock. Simmer, covered, for 10 minutes. Remove and cover. In saucepan melt 1 cube or 8 tbls. butter. Add 1/2 cup flour. Stir and cook until smooth. Add four cups of broth and cook smooth. Stir in 4 tbls. sour cream or 4 tbls. lemon juice or more to taste. Pour gravy over meatballs and serve with spatzle.

Monday, May 11, 2009

Cheesy Mashed Potatoes

1 1/4 cups water

1 tablespoons butter
1/2 cup milk
1 1/3 cups instant mashed potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup sour cream
1/2 cup shredded cheese

In a saucepan heat water and butter; add milk. Add potatoe, salt and pepper. Blend in sour cream. Transfer to a heatproof serving dish and top with cheese. Bke 350º 3-5 minutes or until cheese melts. 4 servings.

Pineapple-Lemon Chicken with Rosemary

1 can (20 oz.) sliced pineapple

1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. rosemary, crumbled
3 whole chicken breasts, split
1 tsp. salt
1 sm. lemon, thinly sliced

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings.

Cilantro Cream Sauce

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
1 teaspoon minced garlic
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


4-5 lb. boneless rump roast
1/2 cup red wine vinegar
1/2 cup burgandy wine
1 1/2 cups water
1 medium onion, sliced
5 peppercorns
4 juniper berries
3 bay leaves
1 teaspoon salt

Marinade 2-3 days. Remove meat and brown meat on all sides in 3 Tablespoons fat. Add 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/4 cup chopped celery. Cook until soft. Pour in strained marinade. Cover tightly and bake 325º three hours. Remove meat. Add enough crushed ginersnaps to thhicken gravy. If gravy is too strong you can add water and thicken with some flour.

Sunday, May 10, 2009

Overnight Caramel French Toast

1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.

Eskimo Cookies

1/2 cup butter
2 Tbls. unsweetened cocoa
1 cup sugar
2 2/3 cup oatmeal
1/2 tsp vanilla
2 Tbls. milk

Mix and enjoy.

Brian's Favorite Chicken

1/2 cup Kraft Zesty Itlaian Salad Dressing
1/2 cup Teriyaki Sauce
2 Boneless, Skinless Chicken Breasts

Mix together dressing and Teriyaki in tupperware bowl, large enough for 2 chicken breasts. Add chicken to marinade, seal lid tightly, and refrigerate for several hours.

Chicken is best grilled on the BBQ, but can be baked in small baking dish at 350º for 20-25 minutes.

Broiled Scallops with Sweet Lime Sauce


4 tablespoons honey
2 tablespoons lime juice
2 tablespoons oil
4 tablespoons butter
1 1/2 pounds bay or sea scallops
1/4 teaspoon salt
2 teaspoons grated lime peel
1 lime, cut into wedges

4 tablespoons honey
2 tablespoons lime juice
1 tablespoon oil
omit butter
1 pound bay or sea scallops
omit salt
2 teaspoons grated lime peel
1 lime, cut into wedges

In a large bowl mix together honey, lime juice and oil. Rinse and then dry the scallops between paper towels. Add them to the bowl. Stir gently to coat with the honey mixture. Turn on the broiler to high. Cover the broiler pan or cookie sheet with aluminum foil. Spray generously with non-stick spray. Arrange the scallops in a single layer. Broil until opaque - about 5 minutes. Turn scallops over and broil another minute. Transfer to warmed plates. Pour any juices over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.
Yield: 4 servings

Avocado Crab Bisque

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh Crab
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Acorn Squash Veloute With Ginger And Mustard Seeds

Cayenne and cumin also add flavor to this rich-tasting soup.
3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth
2 tablespoons tomato purée
Pinch of cayenne pepper
1 tablespoon cumin seeds
1 tablespoon mustard seeds

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.

Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)

Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

Pierre’s Four-Onion Soup

Pierre Moulin makes this soup whenever he is homesick for his native France, even though the scallions, leeks, and shallots crept into his recipe after he moved here and opened Pierre Deux Antiques in Greenwich Village nearly 30 years ago. He serves the soup with a platter of cold sliced beef, parslied potatoes, mustard, and horseradish.

3 tablespoons olive oil
I pound yellow onions, sliced
1/2 cup well rinsed, sliced white part of leeks
1/2 cup sliced light green part of scallions 1
1/2 cup sliced shallots
I teaspoon sugar
I teaspoon salt
3/4 pound Swiss cheese, grated
6 cups Savory Beef Stock
sourdough bread, sliced into 6 thick rounds

Preheat the oven to 350'F.
Heat the oil in a large heavy skillet or Dutch oven over medium low heat Add the onions, leeks, scallions, and shallots and stir constantly until the onions are translucent, 5 minutes.
Add the sugar and salt, increase the heat to medium high, and continue stirring until the onions caramelize, 15 minutes. They will be golden brown but still moist.
Divide the onions among 6 ovenproof soup bowls. Sprinkle some of the cheese over the onions, reserving some for the tops. Ladle in the beef stock. Place a slice of bread on top of each serving and sprinkle with the remaining cheese. Bake in the oven until golden, 20 to 30 minutes. Let sit for 10 minutes before serving,

Caribbean Black Bean Soup

1 pound dried black beans
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, cored, seeded, ribs removed and cut into 1/4 inch dice
2 medium shallots, coarsely chopped
2 medium onions, coarsely chopped
8 medium cloves garlic, coarsely chopped
1 Tb. ground cumin
2 Tbs. chopped fresh oregano
2 Tbs. dried oregano
11/2 Tbs. sugar, or to taste
2 Tbs. kosher salt, or to taste

For serving:
1 medium red onion, thinly sliced
1 cup sour cream, optional

In a medium stockpot, bring beans, 12 cups of water and bay leaves to a boil. Lower heat; simmer, stirring often, for 3 hours. Add more water if necessary to keep the beans covered.
Meanwhile, in a frying pan, heat oil over medium heat. Stir in peppers, shallots, onions. Cook, stirring often, 8 minutes or until onions are translucent. Stir in garlic, cumin, oregano; cook 2 minutes. Remove from heat; let cool slightly. Puree in a blender.
When the beans are almost done, stir in the puree, sugar and salt. Simmer until the beans are tender, 20 to 30 minutes longer. Adjust the seasonings. Serve with red onion and sour cream, if desired, on the side. Makes 10 cups; serves 6 as main course.

Crema Di Asparagi Allo Zafferano

Asparagus Soup with Saffron

4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/2 stick (1/4 cup) margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.

Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups. In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together purée and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt.
Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

Serves 6

Confessional Chili

2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chiles, chopped or 4 Jalapeno chiles, chopped (including the seeds), or 3 tablespoons extra hot ground dried chiles
3 tablespoons peanut oil
3 pounds lean chopped sirloin
salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch Italian (flat leaf) parsley, rinsed and chopped

In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.
Crumble the chopped sirloin over the top of the vegetables. Season with the salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot will yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Chicken Stock Recipe

3 pounds chicken backs, wings, necks, bones -- any combination
2 onions, peeled & halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery -- halved
2 carrots -- halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme -- crumbled
1 bay leaf

If using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups.

Cheese And Potato Soup

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Cheddar Soup with Ham & Jalapenos Cheese

1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Crab Bisque

1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 1/4 cups imitation crabmeat
salt to taste
ground black pepper to taste
1 pinch curry powder

Stir the soups and milk together 'til smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.

Hot and Sour Soup

2 cans chicken broth
1 can water
1 cup thin sliced chicken
1 cup sliced mushrooms
Bean curd or bamboo shoots or Chinese
mustard pickles washed off
3 tablespoons vinegar
3 tablespoons soy sauce
1 tablespoon corn starch
1 ½ teaspoons chili paste
2 eggs, beaten
½ teaspoon chili oil

Bring broth, water and chicken to a boil and cook five minutes. Add mushrooms and whatever else you want and cook 10 minutes. Mix vinegar, soy sauce, corn starch chili paste and chili oil and eggs. Add to hot soup and cook five more minutes.

This is a really simple recipe. I’m sure you could add to it whatever you want.

Hearty Lentil And Ham Soup

1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

Luigi Scappin’s Green Minestrone

1/2 cup dried white beans, picked over, rinsed, and
soaked overnight in water to cover
2 tablespoons olive oil
1 clove garlic, sliced
1 onion, minced
1 small bulb fennel, trimmed and minced
4 ribs celery, sliced
2 cups shredded kale, rinsed
2 cups shredded collard greens, rinsed
2 cups shredded green cabbage, rinsed
2 cups cut green beans (about 3l4 pound)
2 baking potatoes, peeled and cubed
3 quarts favorite homemade chicken broth
¼ chopped Italian parsley leaves
½ cup chopped fresh basil leaves
I tablespoon salt
2 teaspoons freshly ground black pepper

1/4 cup lard
1/4 cup chopped Italian parsley leaves
1/4 cup freshly grated Parmesan Cheese
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
1 small clove garlic minced

Drain the beans, put them in a medium size saucepan with plenty of water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the beans are tender, about 45 minutes. Drain.
Heat the olive oil in a stockpot over low heat. Add the garlic, onion, and fennel and sauté until soft, about 10 minutes. Add the celery, kale, collard greens, cabbage, green beans, white beans, potatoes, and chicken broth, and bring to a boil. Reduce the heat and simmer for 1 hour.
Stir in the parsley, basil, salt, and pepper, and simmer for 30 to 40 minutes more.
Make the pesto: in a blender or food processor, combine the lard, parsley, Parmesan, rosemary, sage, and garlic, puree until smooth.
To serve, ladle the soup into bowls. Garnish with a dollop of the pesto; drizzle with additional olive oil, if desired.

German Sour Cherry Soup

1 pound fresh or canned or jarred sour cherries
2 whole cloves
1 cinnamon stick
1 piece lemon zest (a 1 inch wide strip from around the middle)
1/8 teaspoon salt
2/3cup (or more) sugar
¼ cup quick cooking tapioca
3 to 4 tablespoons sour cream

Pit the cherries. Save 10 of the pits and tie them in cheesecloth.
In a non-reactive medium large saucepan, combine the pitted cherries, the parcel of pits, the cloves, cinnamon stick, lemon zest, and 4 cups water, Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes.
Meanwhile, in a bowl, combine the salt, sugar, and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water, if needed.
Set the mixture aside to cool. Remove the cloves, cinnamon stick, lemon zest, and cherry pits. Cover and chill thoroughly.
Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side.

Fresh Tomato Lime Cream Soup

1 med. Onion chopped
2 Tbls. Butter
1 ½ # tomatoes, peeled, seeded and chopped
½ cup chicken stock
½ tsp suga
½ tsp dried thyme
½ tsp salt
¼ cup heavy cram
¼ cup sour cream
1/ tbls. Fresh lime juice
1 tbl. Freshly grated lime rind
Salt and freshly ground pepper to taste
I add some minced garlic with onion.

Saute onion in butter until translucent. Add tomatoes, chicken stock, sugar, thyme
And salt. Simmer 15 min. Puree. Blend in both creams, lime juice, rind, salt and pepper.
Serve chilled or hot.

Fennel, Leek And Spinach Soup

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
Makes 8 servings.

Lobster Bisque

3 green onions, chopped
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup cooked and cubed lobster meat
1 1/2 cups half-and-half
1/4 cup dry sherry
1 pinch ground white pepper

Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
Add lobster, half and half, sherry, salt and white pepper. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.

Minestrone Soup

1 cup dry beans (soaked all night)
2 cans (103/4 ox.) condensed chicken broth
1 small head cabbage (1 ½#)
4 carrots (1/2#)
2 med. potatoes (3/4#)
1 can (1#) It style tomatoes
2 md onions (1/2#)
¼ cupt olive oil
1 stalk celery
2 zucchini
1 lar. Fresh tomato
1 clove garlic
¼ cup parsley
1 cup broken thin spaghetti

With Chicken broth and water measure 3 qt. Water, 2 tsp salt, beans, simer 1 hr. Add cabbage, carrots, potatoes, tomatoes, cook 30 min more. Heat olive oil. Add onion celery garlic , 20 min. Add parsley zucchini, spaghetti 30 more min.

Vermont Maple Spiked Chili

1 pound dried cranberry beans or kidney beans (for speed, substitute 4 cups drained canned kidney beans)
1 cup chopped onions
2 garlic cloves, minced
2 Tbs. vegetable oil
2 pounds ground chuck
1 ½ tsp. black pepper (or 1 Tbs. Maple pepper)
1 ½ tsp. Salt
3 Tbs.chili powder
1 tsp. ground allspice
15 ounce can tomato sauce
1/2 cup pure maple syrup
12 slices sharp Cheddar cheese (2 inches by 2 inches by 1/4 inch thick)

Soak the beans in water overnight; discard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.
In a Dutch oven, saute onion and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and discard fat. Add pepper or maple pepper, salt, chilli powder, allspice, tomato sauce, maple syrup and 2 cups water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.
Use a cookie cutter to cut stars. from the cheese slices, or cut stars freehand with a small knife. To serve, spoon the chili into bowls and top each serving with two or three stars. Makes 10 cups; serves 6 as main course.

Pork Chili

Pinto Beans
1 package (16 ounces ) dry pinto beans
3 garlic cloves, peeled
2 bay leaves
1 medium onion, cut in half
1 teaspoon dried oregano
I teaspoon ground cumin

Pork Chili
2 tablespoons olive oil
3 pounds boneless pork shoulder, well trimmed and cut into 1 inch pieces
4 medium carrots, cut into 1/4 inch thick slices
1 jumbo onion (I pound), chopped
4 jalapeno chilies, seeded and minced
4 large garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt I can (28 ounces) whole tomatoes in juice
I cup loosely packed fresh cilantro leaves and stems, chopped

Prepare Beans: Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6 quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 6 quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin and 8 cups water, heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to use.
While beans are cooking, begin preparing Pork Chili: In 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat until hot Add pork, in 2 batches, and cook until browned, about 10 minutes per batch, stirring occasionally. With slotted spoon, transfer pork to medium bowl.
When beans are done, complete Pork Chili: To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium, add carrots and onion, and cook until tender, about 10 minutes, stirring occasionally. Stir in jalapenos, garlic, chili powder, cumin, coriander, and salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean cooking liquid; heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5 minutes longer, stirring to combine.

Roasted Garlic Soup With Parmesan Cheese

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Quick Borsch

2 cans (1#)shoestring beets, undrained
2 cans (20 ½ oz.)condensed beef broth, undiluted
1 tbl. Snipped fresh dill or 1 tsp. Dried
2 tbls. instant minced onion
1-2 cups chopped raw cabbage
1 clove garlic, minced
1 ½ tsps. Salt
6 tbls. lemon juice
3 tbls. brown sugar

Dairy sour cream

Combine beets, broth, dill, onion, cabbage, garlic, salt, lemon juice,
sugar, and 1 ½ cups water. Over med. Heat, bring to boiling.
Reduce heat; simmer, uncovered, 15 min. Serve hot, each serving
topped with a spoonful of sour cream. Makes about 8 cups.

I usually use a leftover roast and just use beef bouillon and water.
have also just browned beef stew meat and added fresh onion and
garlic and then the liquid and let cook until tender before adding the
rest of ingredients. You can adjust the sugar and lemon juice to suit
your taste.

Oscar de la Renta’s Pumpkin & Crab Soup

1 pumpkin (4 to 6 pounds) rinsed, top cut off, strings and seeds scooped out,
or 2 to 4 cups pumpkin puree
Salt and freshly ground black pepper, to taste
1 teaspoon dry mustard
vegetable oil, for brushing on pumpkin
2 tablespoons olive oil
2 scallions, minced
2 tablespoons curry powder
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon brown sugar
6 cups canned Chicken broth
I cup corn kernels
1 pound lump crabmeat
1 cup plain yogurt

If using fresh pumpkin, preheat the oven to 375 F. If using pumpkin puree skip ahead to step 3.
Cut the pumpkin into large pieces. Season with the salt, pepper, and dry mustard. Brush the outside with the vegetable oil, put the chunks in a large baking pan, and bake until tender, 45 minutes. When cool enough to handle, scoop out the flesh. puree in a food processor.
if using canned pumpkin, stir in the dry mustard and season with salt and pepper. Warm the olive oil in a large saucepan over medium heat. Add the scallions and sauté for I minute. Add the curry pow¬der, coriander, cinnamon, and brown sugar, and cook for 1 minute. Stir in the chicken broth and pumpkin puree then add salt and pepper to taste. Simmer gently for 30 minutes.
Add the corn kernels and crabmeat. Cook to heat through, 3 to 4 minutes. Stir in the yogurt and serve.

Sauerkraut Soup

1 lb Sauerkraut
6 c Beef stock
2 lg Onions -- chopped
3 slices Bacon
1 t Paprika
1 tb Tomato paste
1/2 ts Caraway seeds
2 Potatoes -- peeled,grated and soaked
1/4 lb Lean, diced ham
2 Beef frankfurters -- sliced

Simmer Saurkraut with 3 cups of stock for 30 minutes. Saute onions with bacon until golden. Add paprika,remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes,and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes).

Spicy Potato Soup

1 pound ground beef
4 cups cubed peeled potatoes (1/2 inch cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
1 teaspoons salt
1 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce
2 Tablespoons Green Tabasco

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion
and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat
and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Yield: 6 8 servings.

Holiday Bean Soup Mix

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils

Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars (16-oz.) Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top. Attach To Jar:

Holiday Bean Soup (11 cups)
beans from jar
1 smoked ham hock
2 cans ( 14.5 oz each ) stewed tomatoes
1 medium onion chopped
1 clove garlic minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed

Cover beans with water and soak overnight. Drain beans and place in
a stockpot. Add ham hoc, tomatoes, onion, garlic, bay leaf and 6 cups
of water. Bring to a boil over medium-high heat, cover & simmer 1
hour or until beans are tender. Remove bay leaf before serving.

Friendship Soup Mix

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar)

1 pound ground beef
3 quarts water
1 can ( 28 ounces ) diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield: 1 batch.

Instructions to attach to jar:
Friendship Soup Mix:
To prepare soup: Carefully remove macaroni from top of jar and
set aside. In a large saucepan or Dutch oven, brown beef; drain.
Add the water, tomatoes and soup mix; bring to a boil Reduce heat;
cover and simmer for 45 minutes. Add reserved macaroni; cover and
simmer for 15 to 20 minutes or until macaroni, peas, lentils and
barley are tender. Yield: 16 servings (4 quarts)

Layered Dried Bean Soup Mix In A Jar


1/2 cup of each of the following:
kidney beans
split yellow peas
black beans
red lentils
small red beans
split green peas

1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1-1/2 teaspoons salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar

For dried bean mix, layer each type of bean in a clear gift container. You will need a 24-oz jar. For seasoning mix, combine ingredients. Store in a resealable plastic bag. Attach to jar and give with recipe for Seasoned Bean Soup. Yield: about 3 cups dried bean mix and 1/4 cup seasoning mix.

Attach To Jar:
Dried Bean Mix (3 cups)
2 cans (14 1/2 ounces each) stewed tomatoes
Seasoning Mix (1/4 cup)
1-teaspoon liquid smoke (optional)

Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups
boiling water over beans; cover and let soak overnight. Drain beans
and return to stock pot. Add 6 cups water, cover, and bring to a
boil over high heat. Reduce heat to low and simmer 1 to 1/2 hours
or until beans are almost tender. Add tomatoes and seasoning mix.
Stirring occasionally, cover and simmer 30 minutes. Uncover beans
and continue to simmer about 1 hour longer or until beans are tender
and soup thickens. Serve warm. YIELD: about 10 cups soup.

Solid Gold Squash Soup

1½ tsp canola or vegetable oil
¼ cup finely chopped onion
1 or 2 tsp curry powder
½ tsp ground ginger
2-12 oz pkg frozen cooked winter squash, thawed
1 cup reduced sodium chicken broth
1 cup apple juice or apple cider
¼ tsp salt
½ cup plain nonfat yogurt or nonfat sour cream
Finely chopped pistachio nuts (optional)

In a medium saucepan, heat oil over medium heat. Add onion, curry powder and ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice and salt. Heat through. Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts.

Yellow Pepper Soup

1 tablespoon butter or margarine
3 large yellow bell peppers, seeded and cut into 1'/2 inch pieces
½ cup chopped onion
1 tablespoon minced shallot
½ teaspoon grated fresh ginger
½ teaspoon coriander
½ teaspoon white pepper
1 can (14'/2 oz.) chicken broth
2 tablespoons creme fraiche, divided
Chives and thinly sliced yellow and red bell peppers, for garnish

Melt butter in a 3 quart saucepan over medium heat. Add peppers, onion and shallot; cover and cook 5 minutes. Stir in ginger, coriander and pepper; cover and cook 3 minutes. Add broth and bring to a boil. Reduce heat; cover and simmer 8 minutes.
Set a medium bowl in a larger bowl filled with enough ice and water to come halfway up side of smaller bowl. Spoon pepper solids (leave broth in pot) into a blender and puree on low until smooth. Add broth and 1 tablespoon creme fraiche; puree on high until very smooth. Pour through a sieve into the chilled bowl. Let stand, stirring occasionally, until cool, 10 to 15 minutes.
Ladle soup into 4 serving bowls. Garnish with remaining 1 tablespoon creme fraiche, chives and sliced peppers, if desired. Makes 4 to 5 servings.

Thai Chicken Soup with Coconut Milk and Lemongrass

1 stalk lemongrass
1 Tb. canola oil
1 medium onion, minced
1 garlic clove, minced
2 tsps. Thai red curry paste or curry powder
Six I/8 inch thick slices galangal or fresh ginger root, not peeled
3 lime leaves, dried or fresh
4 cups chicken stock
1 pound boneless, skinless chicken breast
2 cups shittake mushrooms
One 13 .to 14 ounce can unsweetened coconut milk
Juice of 2 limes
2 Tbs. nam pla or nuoc mam (Asian fish sauce)
3 scallions, trimmed and minced on the diagonal
1/4 cup minced fresh cilantro

Trim the lemongrass of its outer sheath and hard ends, whack it in a few places with the back of a knife, then cut it into two or three pieces. In a deep skillet or medium saucepan, combine the oil, onion and garlic and turn the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, galangal (or ginger) and lime leaves.
Cook, stirring, 3 or 4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium and cook at a moderate boil about 15 minutes. (You may prepare the soup in advance up to this point; refrigerate in a covered container for up to two days.)
While the broth cooks, cut the chicken breast into 1/2 to 3/4 inch cubes. Remove the stems from the mushrooms and discard or reserve for stock; cut the caps into quarters or eighths.
Add the coconut milk, then the chicken and the mushrooms, to the broth. Cook for about 5 minutes, or until the chicken is done.
Stir in the lime juice and nam. pla; taste and adjust the seasoning. Divide among four bowls, then garnish with the scallions and cilantro and serve. You may remove the galangal and lemongrass before serving or leave them in they are delicious to gnaw on at the table. Makes 8 cups; serves 4 as main course.

Vietnamese Sweet Sour Shrimp Soup

MAKES: 4 servings
2 tablespoons tamarind pulp (optional)
1/4 cup thinly sliced shallots
1 tablespoon salad oil
1/2 teaspoon minced garlic
1/2 teaspoon Asian chili paste or hot chili flakes
5 cups fat skimmed chicken broth
1 pound (30 to 35 per lb.) shrimp, peeled, deveined, and rinsed
1-cup pineapple chunks (3/4 in.)
2 tablespoons Asian fish sauce (nuoc mam or nam pla) or reduced sodium soy sauce
3 tablespoons sugar
1/4 cup lime juice (6 tablespoons if you don't use tamarind pulp)
2 Roma tomatoes (6 oz. total), rinsed, cored, and cut into 1/2 inch wedges
2 cups (6 oz.) bean sprouts, rinsed and drained
2 tablespoons chopped fresh Thai or anise basil (rau bung que) or regular basil leaves
2 tablespoons chopped rice paddy herb (ngo om) or fresh cilantro
About 2 teaspoons finely chopped fresh Thai (bangprik) or serrano chilies

1. In a bowl, combine tamarind pulp and 1/3 cup hot water. Let cool, rub pulp off seeds, and press mixture through a fine strainer into another small bowl; discard seeds.
2. In a 5 to 6 quart pan over medium heat, stir shallots with oil until golden and crisp, 3 to 6 minutes. Lift out with a slotted spoon and drain on towels.
3. Add garlic and chili paste to pan and stir until garlic is fragrant, about 10 seconds. Add broth, cover, and bring to a boil over high heat.
4. Add shrimp, pineapple, fish sauce, sugar, lime juice, and reserved tamarind pulp. Cook, uncovered, just until shrimp turns pink, 2 to 3 minutes.
5. With a slotted spoon, transfer shrimp and pineapple to wide soup bowls. Stir tomatoes, bean sprouts, basil, and ricepaddy herb into hot broth.
6. Ladle soup mixture into bowls and sprinkle with fried shallots. Add chopped chilies to taste.

Vietnamese Sweet & Sour Soup

2 cloves garlic, unpeeled
1 teaspoon olive oil
31/2 cups chicken broth
2 1/2 tablespoons distilled white vinegar or lemon or lime juice
2 tablespoons sugar
1 tablespoon plus 1 teaspoon Vietnamese or Thai fish sauce
1 small Onion thinly sliced
1 carrot, peeled and thinly sliced
¾ cup drained, canned sliced bamboo shoots cleaned and thinly
1 small zucchini, sliced
1/4 pound medium Shrimp, peeled, deveined sliced lengthwise in half
1 cup fresh bean sprouts
6 to 8 fresh mint leaves, rinsed & minced
1 green chile, seeded and thinly sliced
Freshly ground black pepper to taste

Preheat the oven to 400 f
Place the garlic cloves on a piece of aluminum foil. Drizzle with the oil and seal the foil closed. Place the foil packet in a shallow Pan and roast in the oven until the garlic is soft and golden,about 15 minutes. Allow to cool, then peel. Mince the garlic and set aside
In a non reactive saucepan, heat the chicken broth with the vinegar, sugar and fish sauce until it almost reaches the boiling point. Add the onion, carrot, bamboo shoots, zucchini, and shrimp; simmer until the shrimp turn pink and are cooked through, 3 to 5 minutes
Divide the bean sprouts among 4 warm soup bowls. Add the hot soup. Garnish with thet mint leaves, sliced chile, and roasted garlic. Season with black pepper.

Turkey Leftover (Carcass) Soup

1 Meaty turkey carcass
8 cups water
1 tablespoon instant chicken bouillon granules
1 16 oz can tomatoes, cut up
1 cup sliced celery
½ cup sliced carrots
1 medium turnip, pared and diced (½ cup)
¼ cup snipped parsley
½ cup chopped onion
1 or 2 teaspoons salt
1 bay leaf
1 recipe Danish dumplings

In a large Dutch oven, combine turkey carcass (cutting as necessary to fit pan), water, and bouillon granules. Bring to boiling. Reduce heat, cover, and simmer 1½ hours. Remove turkey carcass when cool enough to handle, remove meat from bones, and discard bones.
Add meat to broth along with undrained tomatoes, celery, carrots, turnip, onion, parsley, salt, and bay leaf. Bring to boiling. Reduce heat, cover, and simmer 30 minutes or until vegetables are nearly tender. Remove bay leaf. Drop Danish dumpling batter by tablespoons into simmering broth. Cover and simmer 20 minutes. Makes 6 servings.
To make Danish dumplings: In a saucepan, combine ½ cup water and 4 tablespoons butter or margarine. Bring to boiling. Add ½ cup all-purpose flour, 1 teaspoon baking powder, and teaspoon salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add 2 eggs, one at a time, beating well after each addition until mixture is smooth. Stir in 1 tablespoon snipped parsley. Makes 12 dumplings.
I find it best to stop after making the stock. After a big turkey dinner, that is about all I have the patience to do. The stock can be refrigerated, and the actual soup made a few days later. The nice thing about it is that you can more easily skim off the congealed fat. I treat the soup ingredients as just suggestions. I usually reverse the portions of celery and carrots, and just cut up a small to medium onion rather than measuring. I have made the dumplings only once, whereupon Jackie stated that she preferred noodles. So noodles it is. Precook the noodles or they will absorb all the stock. A tablespoon or so of dried parsley flakes works if you don't have fresh. When adding the leftover turkey meat, I just chop up a whole bunch and dump it in. You can't really add too much. Finally, since Jackie has had bad heartburn problems, I have dropped the tomatoes. I miss them, but the soup is still fine.

Tony Roma’s Baked Potato Soup

2 Medium potatoes about (2 cups chopped)
3 tablespoons butter
1 cup diced onion
2 tablespoons flour
4 cups chicken stock
2 cups water
¼ cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
¾ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish: ½ cup shredded cheese
¼ cup crumbled bacon
2 green onions, chopped

Preheat oven to 400º and bake the potatoes for one hour or until done. When potatoes have cooked removed them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until lightly brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes to half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about ½ inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil. Then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 ½ cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas

1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
6 tablespoons (3/4 stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth
3/4 cup shelled pumpkin seeds (pepitas), toasted

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

Saturday, May 9, 2009

Salt Dough

2 cup flour
1 cup salt
½ to 3/4 cup water
1 teaspoon oil (optional)
1 teaspoon potato starch or wallpaper paste (optional)
food coloring, kool aid, or tempera paints (optional—for colored dough)

To get an especially fine dough, that is less grainy, mix your salt and water together first and stir it for about 5 minutes with your kitchen machine or by hand. Then add the flour and starch or wallpaper paste. Some people (especially children) prefer stiffer dough, in which case, add a little more flour. Knead the dough at least 10 minutes to ensure an elastic consistency (less if you are using a kitchen machine).
Keep dough in a plastic bag away from air. If kept in the refrigerator, it can last up to a week. Small amounts of flour may need to be added into it as it will absorb water while resting. After a week the dough gets too stretchy and does not keep its shape well.
While working with the dough, only use the amount of dough needed and keep the rest wrapped up in a plastic bag. Model objects on aluminum foil and place on a cookie sheet afterwards. To attach parts to each other, wet both parts lightly and gently score. If you have parts that you want to stick up (for example: the bottom of a skirt) support these underneath with little pieces of foil.
Air-drying is best for small objects. Bigger objects will develop air bubbles on the back of the project and will not dry thoroughly. Roughly, for each ¼ inch, bake your object for 1 hour at 150. Afterwards (regardless of the thickness) bake it for ½ hour at 200, then ½ hour at 250 and then bake it for 1 hour at 300. Brown (if desired) objects at 400.
For objects made from colored dough, bake items initially at 125, gradually increasing temperature to 250 To preserve color integrity, do not cook above 250.
Objects are completely dry when if tapped it sounds hollow. If desired, objects can be painted with acrylic craft paints and should be top coated (regardless to whether painted) with lacquer thoroughly.

Spicy Romano Chicken (like Johnny Carino's)

2 tbsp butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 cuo sliced mushrooms
1/4 cup diced green onions
1/8 cup sliced sundried tomatoes
Alfredo sauce (made from your favorite recipe or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
Add Alfredo sauce and ROmano cheese. Simmer.
Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

Cornmeal Mush Rolls

2 3/4 cups water
2 tsps. salt
2/3 cup yellow cornmeal
6 cups flour
2 tbls. yeast
1/2 cup packed brown sugar
1/2 cup instant dry milk
1/3 cup butter or margarine
1 egg

Bring 2 cups of water and salt to boil. Pour in cornmeal, stirring constantly. Cook 1 min. Cool to room temp., stirring occasionally. Combine 3 cups flour, sugar, dry milk, yeast. Mix. Combine remaining 3/4 cup water and butter in small saucepan. Heat to 130 degrees F. Add to flour mixture. Add egg and cornmeal. Blend on low; then beat at med. 3 min. Mix in 2 cups flour, 1 cup at a time. Knead 5 min., adding remaining 1 cup flour (maybe a little more). Place in oiled bowl, turn once. Cover and let rise until double (about 30 min.) Grease 15x10 jelly roll pan. Punch down. Shape in 1 1/2 inch balls. Place side by side. Cover and let rise, (30 min.) Bake 375 degrees F, 20 min.

Buttery Oatmeal Breadsticks

3 cups flour
1 cup oatmeal
1 tbl. yeast
1 tbl. sugar
1 1/2 tsps. salt
2 tbls. shortening
1 1/4 cups water

In large bowl combine 1 1/2 cups flour and yeast. Heat water, shortening, sugar, salt until warm (115-120 degrees F). Add to flour. Beat at low 1/2 minute; 3 minutes on high. Stir in remaining 1 1/2 cups flour and oatmeal. Knead. Cover and let rise until double. Punch down and let rest 10 min. Shape into 24 sticks, 1/2 inch thick. Place on greased sheet. Let rise until double. Bake 375 degrees F, 20-25 minutes. While warm, brush with butter.

Refrigerator Bran Muffins

1 cup Nabisco All Bran
2 cups Kellogg All Bran
1 cup raisins
1 cup boiling water
1 cup nuts, if desired
Mix together in mixing bowl.
1 cup sugar
1/2 cup oil
2 eggs
2 cups buttermilk
2 1/3 cups flour
1/2 tsp salt
2 1/2 tsps. soda

Blend together and add both mixtures together and spoon into greased muffin pans or use muffin papers. Bake 400 degrees F, 15-20 minutes. Mixture will keep in refrigerator for days.

Silver Legacy Casino Seafood Pan Roast

1 ounce whole butter
1 1/2 ounces white wine
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 ounce clam juice
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
2 ounces cocktail sauce
2 ounces raw shrimp (41/50 per pound), peeled and deveined
2 ounces scallops
2 ounces raw oysters, shucked
2 ounce crabmeat
3 or 4 black mussels
3 or 4 clams
Salt and pepper to taste
2 ounces whipping cream
1 ounce whole butter

For best results, use a double boiler and blanch seafood of your choice." Get pan hot, add butter and melt. Add white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, lemon juice, salt and pepper. Add mussels and clams; cook until they open. Add shrimp, scallops and crabmeat, and bring to a full boil. add whipping cream and boil for approximately 1 minute.
Finish with the last 1 ounce of butter and garnish with chives.
Serve hot.