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Tasty but not filling. A perfect appetizer. 1 tbs carrot slivers 1 tbs celery slivers 1 tbs turnip slivers 1 tbsp chopped green onion 10-oz condensed chicken broth 1 1/4 cups water chives for garnish Put all ingredients into saucepan. Bring to boil. Cover and simmer until vegetables are tender. Garnish with a few chopped chives if desired. Makes about 2 2/3 cups. |
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1 lb spare ribs, cut short water to cover 2 large onions, chopped 3 good sized carrots, diced 1 cup coarsely shredded cabbage 3 cups beets, peeled and cut into strips 1 cup peas, fresh or frozen 7 oz lima beans with juice 2 tsp salt 1/4 tsp pepper 1 tbs vinegar 1/2 tsp dry dill weed 1/3 cup whipping cream sour cream (optional) Put spare ribs in pot. Cover with water. Bring to boil. Cover and simmer for about 1 hour or until meat is tender. Add onion, carrot, cabbage and beet. Simmer until vegetables are cooked. Add peas, beans, salt, pepper, vinegar and dill weed. Simmer for 5 minutes more. Stir in whipping cream. Makes about 12 cups. Pass sour cream if desired. Note: Pork steak, shoulder or chops cut bite size may be used. It will give a meatier soup. If you prefere meatless borscht, use chicken stock, instead of water. |
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1/2 head medium bok choy 2 green onions, sliced 1 leek 4 medium mushrooms, sliced 4 cups chicken stock 1/2 cup leftover roast pork,cut in 2 inch slivers 8 cups water 32 wontons Cut green leafy tops off bok choy and chop into small pieces. Cut white stalks into matchstick size pieces. Put greens and white slivers into large pot. Add green onion. Cut off bottom and green part of leek and discard. Cut white part in half crosswise. Sliver into matchstick size pieces and add to pot. Add mushrooms and chicken stock. Bring to boil. Cover and simmer for about 20 minutes. Boil water in large pot. Using slotted spoon, add 10 wontons at a time. When they are cooked, they will rise to the top. Transfer to soup. Serve. Pass the soy sauce. Serves 8. Note: You can also add baby corn and thinly sliced carrots. Freezes well. |
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2 tbs butter or margarine 1 cup chopped onion 2 cups chicken broth 14 oz canned tomatoes, mashed 4 oz canned chopped green chilies with juice 4 oz monterey jack cheese parsley for garnish Put butter and onion into saucepan. Saute until onion is clear and soft. Add chicken broth, tomatoes and green chilies. Simmer to blend flavors and until onion is cooked. Cut in cheese. Stir to melt. Garnish with sprigs of parsley. Makes about 4 3/4 cups. |
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1/4 cup butter or margarine 2 tbs all-purpose flour 1 large onion, chopped 2 cups hot water 1/4 cup chopped celery 1/4 cup chopped green pepper 14 oz canned tomatoes, mashed 14 oz canned okra, sliced, with juice 1 tsp granulated sugar 1 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/8 tsp thyme cayenne sprinkle (optional) 4-6 cups shrimp, or crab, or some of both 2 cups hot cooked rice 2 green onions, sliced (optional) First make a brown roux by stirring flour and margarine together in heavy large saucepan over medium heat until darrk brown, the color of chocolate. This will take quite a few minutes. Do not scorch. As soon as desired color is reached, stir in onion to reduce temperature and stop the browning. Add water, celery, green pepper, tomatoes, okra, sugar, salt, pepper, garlic powder and thyme. Sprinklw with cayenne. The amount depends on how you want it. Bring to boil. Cover and simmer 30 to 45 minutes or longer, stirring occasionally. Add shrimp and crab. Tuna may be added for bulk and economy. Add enough seafood to make it thick. Place mound of rice in each bowl. Sprinkle with green onion. Ladle soup into bowls. Serve with thick slices of garlic bread or crusty rolls. Makes about 6 cups. |
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1 1/2 lbs meaty beef soupbone 7 cups water 1 tbs salt 1/2 tsp pepper 28 oz canned tomatoes, mashed 1/2 cup sliced carrots 1/2 cup sliced onion 1/4 cup sliced celery 1 tsp parsley flakes 1/2 tsp granulated sugar 2 cups egg noodles or broken spaghetti or vermicelli Put soupbone, water, salt and pepper into pot. Bring to boil. Cover and simmer for 1 1/2 to 2 hours. Skim if needed. Remove meat from bone. Cut into bite size pieces or smaller. Return to stock. Discard bone. Add next 6 ingredients. Simmer for 20 minutes. Add noodles and simmer for 7 minutes more. Makes about 20 cups. |
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4 slices of lean bacon, chopped coarse 1/2 cup chopped onion 1/3 cup bell pepper, finely chopped 1 jalapeno, minced fine (optional) 1/2 lb small red potatoes, unpeeled and cut in 1/4 inch cubes 2 cups milk 1/2 cup heavy cream 1 tsp worcestershire sauce In a saucepan, cook the baon over moderate heat, stirring occasionally, until crisp and transfer it wiht a slotted spoon to paper towels to drain. Discard all but 1 tablespoon of the bacon fat, and in the reamining fat, cook the onion, bell pepper, jalapeo, and potatoes over moderately low heat, stirring occasionally, until the onion and bell peppers are softened. Add the milk, the cream, and the worcestershire sauce, bring the liquid to a simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender. Season the chowder with salt and pepper, divide it between 2 heated soup bowl, and sprinkle with bacon. |
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3 tbsp flour 1 tbsp creole seasoning 2 lbs sirloin, cut into 1-inch cubes 3 tbsp olive oil 1 large sweet onion, diced 1 large red bell pepper, diced 4 garlic cloves, minced 1 cup dry red wine 5 celery ribs, sliced 4 medium carrots, thinly sliced 1 (10-oz)can diced tomatoes and green chilies 2 tsp beef bouillon granules 1 (10-oz)pkg frozen sliced okra, thawed 1 (10-oz)pkg frozen baby lima beans, thawed 1 (16-oz)pkg frozen corn kernels, thawed Stir together flour and creole seasoning; dredge beef in mixture. Brown beef in hot olive oil in a 5 quart casserole over medium-high heat 5 minutes. Add onion, bell pepper, and garlic; saute 2 minutes. Add wine, stirring to remove browned particles from bottom of pan. Add celery and carrot, and cook 2 minutes. Add tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat to medium-low and simmer 30 minutes. |
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1 lb medium shrimp, shelled, reserving shells 1 bay leaf 8 cups water 1 1/2 tbsp vegetable oil 3 tbsp flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 lb frozen alaska king crab legs, rinsed 1/2 cup long-grain white rice 1/2 cup drained canned whole tomatoes, chopped 1/4 cup thinly sliced scallion greens cayenne to taste In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, paritally covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm. In a heavy skillet (preferably cast-iron)cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened. Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes. Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered. (Makes about 8 cups) |
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5 pounds medium mussels 4 ozs meaty salt pork, rind removed and cut into 1/3 inch cubes 2 tbsp unsalted butter or margarine 1 tsp finely chopped ginger 2 cloves garlic finely chopped 1 small red bell pepper, diced 1 medium onion, diced 1 tbsp curry powder 1/4 tsp cayenne pepper 1 lb potoatoes, peeled and diced 1 lb sweet potatoes, peeled and diced 1 1/2 cups heavy cream kosher or sea salt and freshly ground black pepper Clean and debeard the mussels. Steam them open. Strain the broth, you should have 4-cups of broth (and 1 pound mussel meat). Cover the shelled mussels and keep refrigerated until ready to use. Heat a 4 to 6-quart heavy pot over low heat and add the diced salt pork, Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon,transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper, to pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned. Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potoatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch. Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven for a few minutes. Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the bowls and sprinkle with chopped cilantro and scallions. |
