Today is Friday, November 21 2008 7:59 am
Soups & Stuff / Stews |
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| Recipe | Rating |
| Wisconsin Cheese Chowder
process in a blender or food processor until smooth. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat; for 4 to 5 minutes, or until hot. Be careful not to scorch. NOTES : Cheese-lovers give four stars to this creamy chowder, which is thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the soup gives it a creamier texture. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Sweet Potato And Shrimp Gumbo (Mayo)
Per serving: 362 calories, 14 grams protein, 2 grams fat (percent calories from fat, 5), 72 grams carbohydrates, 49 milligrams cholesterol, 397 milligrams sodium. 6 grams fiber. Sent in by kitpath@earthlink.net 4/16/99 Recipe by: Mayo Clinic/Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman |
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| Hearty, Beef, Pasta, And Spinach Minestrone
chopped spinach, and simmer for 7 minutes or until the pasta is tender. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
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| Sancocho (Dominican Republic)
oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick. 7. Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions. Notes: PANTRY: tocino (salt pork, or spanish sausage) yucca (cassava,tapioca,manioc) naranja agria (these are oranges that are very, very sour) auyama (spanish pumpkin, butternut squash, winter squash) puerro (leek, green onion) Malanga (mul-AHNG-uh) (Taro Root) SOURCES: http://pegasus.cc.ucf.edu/~jtorres/domrep/sancocho.html AND kitpath@earthlink.com 8/31/98 Recipe by: Jose F.Torres Recipe by Marlene Bispo Posted to KitMailbox Digest by Leon & Miriam Posvolsky |
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| Daube De Queue De Boeuf
batches, and brown on allsides. Return the oxtail and salt pork to the marinade, adding, if necessary, enough water to cover generously. Bring to a simmer over medium heat. Carefully skim any impurities or grease that rise to the top. Simmer, keeping the mixture bubbling gently, until the meat is falling off the bone, at least 2 to 2 1/2 hours. Remove from the heat to cool. Cover and refrigerate overnight. The next day, use a small spoon to remove and discard all the fat that has solidified on top of the stew. Add the fresh carrots, salt, and pepper, and cook again until the mixture is heated through, checking for seasoning from time to time. To erve, bring a large pot of water to a boil. Add salt and the pasta. Cook the pasta just until firm. Drain well. Evenly divide the pasta among shallow soup bowls. With a two-pronged fork, carefully remove the pieces of oxtail from the stew. Drain, and place on a carving board. Remove the meat in big chunks, and place them on top of the pasta. Carefully spoon the sauce and the vegetables on top of the meat, sprinkle with just a bit of coarse salt. Serve immediately. ----- ---------- |
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| Chinese Chicken Broth
week in the refrigerator. It keeps almost indefinitely in the freezer." Makes 6 cups. REG 1 shared by Karin Baumgardner, Issaquah, WA Recipe by: China Express - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted by MM_Buster v2.0l. ----- |
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| New England Clam Chowder
Per serving: 318 Calories; 5g Fat (14% calories from fat); 40g Protein; 27g Carbohydrate; 100mg Cholesterol; 340mg Sodium NOTES : Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid, if desired. Recipe by: Cooking Light, October 1994, page 62 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Louisiana Seafood Creole
Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well. Secure lid. Over high heat, develop steam to med. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturer's directions. Remove lid. Gently stir seafood mixture. Discard bay leaves. Combine butter and potato starch, blending to paste consistency. Add 1 tbsp at a time to seafood mixture, stirring to blend, and cook over med. heat 1 min. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" |
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| Lobster Bisque
(serving size: 1 cup). Per serving: 173 Calories; 5g Fat (28% calories from fat); 13g Protein; 18g Carbohydrate; 45mg Cholesterol; 382mg Sodium Serving Ideas : Garnish with chopped celery leaves, if desired. NOTES : Making a quick stock from a lobster shell gives this soup its great taste. Recipe by: Cooking Light, Jul/Aug 1994, page 94 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Corn and Chicken Chowder
bowls, and sprinkle with 1 tablespoon green onions. Serving size: 1 3/4 cups. Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman |
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| Champagne Gazpacho with Dilled Sour Cream
one of New York's preeminent female chefs. In 1987, while working as executive sous-chef at the Ritz-Carlton in Chicago, she was the only woman to compete in the Bocuse d'Or in Lyon, France, where she place in the top 10. The following year she was the only female finalist in the 22-year history of the Prix Culinaire International Pierre Taittinger in Paris. Thrilled to be working in New York, she describes her evolving style of cooking as "progressive and eclectic" and her restaurant as "a very luxurious American grill." Chef's note. "I serve this gazpacho with a rice-paper roll filled with julienned vegetables. To make it: Soak the rice paper in cold water until pliable, about 2 minutes. Fill with chiffonade of romaine, basil, and mint and julienned carrots and jicama. Roll the paper and slice. Use 3 slices as a garnish for the soup." Recipe by: Cooking Light, Jul/Aug 1995, page 120 Posted to MM-Recipes Digest by "Rfm" |
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| Apricot Beef Bake
443 mg sodium. Note: The apricot flavor is mild but noticeable. An easy one-dish stew. Can be made ahead and frozen. Recipe by: "Easy Entertaining" by Jean Pare, Company's Coming Posted to JEWISH-FOOD digest by Bob & Carole Walberg |
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| Ajiaco Emerilized
juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-11-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest by Alan Hewitt |
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| Unicorn Village's Lentil Chowder
Posted to MC-Recipe Digest V1 #362 Recipe by: Unicorn Village, Adventura, Florida From: Sherry Zeiss |
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| U
been--Bean Soup on the menu every single day since. For our many friends who over the years continue to ask for the recipe for this famous soup, we print it herewith, just as it has always been made (adapted to family-size quantity) in the House Restaurant Kitchen in the Capitol. ~ - sent via an evaluation copy of BulkRate (unregistered). Recipe by: Evelyn Leakin, Former Food Buyer of the House of Rep. Posted to MC-Recipe Digest V1 #369, by Margo_Mead@pmug.org (Margo Mead) on 12 Jan 1997. ----- ---------- |
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| Turkey Gumbo (2/2)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Turkey Gumbo (1/2)
bowl. Let liquid cool. Reserve meat from carcass (about 1-1/2 cups meat) and add the 1 cup of turkey meat. Chop meat into small pieces. Discard carcass and seasonings. Store liquid in refrigerator for 2 hours until fat rises to the top. (See part 2 for more.) From Loren Martin, Big Cabin, OKLA; Cyberealm BBS 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Triple-Mustard Chicken Dijon
tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Teal or Poule D'eau Gumbo
file; then stir the mixture back into the pot. Do not bring it to a rolling boil again. from "New Orleans Lenten Recipes: A Multi-Ethnic Sampling" by Elaine Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the Louisiana Folklore Society. The booklet contains recipes passed down from generation to generation by word of mouth. printed in The New Orleans Times-Picayune, March 2, 1995 Posted to MM-Recipes Digest V4 #192 by Linda Place |
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| Sweet Corn and Cheddar Chowder
mixing until cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve. From Bon Appetit; August 1991 Shared by Robert Rostrup From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Sweet and Tangy Borscht
Per serving: 70 Calories; 1g Fat (11% calories from fat); 4g Protein; 13g Carbohydrate; 1mg Cholesterol; 217mg Sodium NOTES : To serve, ladle into individual soup bowls; top with yogurt. Recipe by: Cooking Light Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Summer Squash and Corn Chowder
Stir in cream, trout and Worchester sauce and heat through. Ladle into serving bowls, season with salt pepper, and top with crumbled bacon. Recipe by: Squash-A Country Garden Cookbook Posted to Bakery-Shoppe Digest V1 #190 by "Cathy L. Lielausis" |
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| Spam Jambalaya
In large non-stick skillet or 3-quart non-stick saucepan, saute SPAM, onion, green pepper, celery, and garlic until vegetables are tender. Add tomatoes, chicken broth, thyme, hot pepper sauce, and bay leaf. Bring to a boil; stir in rice. Cover. Reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaf. Sprinkle with parlsley. ----- ---------- |
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| Skillet Goulash
and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- |
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| Sharon's Mexican Fiesta Dinner
for 2 hours over low heat adding more water if necessary. Serve over rice. Recipe By : Sharon Raghavachary Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:28:49 -0800 From: sweber@ix.netcom.com (Sharon Raghavachary) ----- ---------- |
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| Sausage Bean Chowder
NOTES : If you wish to double recipe, double everything except the sausage. If you like it a little spicy, add a can or part of a can of Ro-Tel and if you like another can of beans. Recipe by: Mama Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss |
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| Sausage and Pork Jambalaya
to a rolling boil. Add the rice all at once and stir. Continue with high heat and stirring often until the mixture becomes milky with the rice. Reduce the heat slightly, and cover. Now you only want to open and stir the rice occasionally, as the rice is steaming. When removing the cover, do not allow the water to drip back into the pot. Wipe the lid before returning the lid to the pot. Stir quickly, but be sure to scrape the bottom to prevent sticking. This is really the tricky part... As the liquid drys up, you need to reduce the heat even further and allow the rice to finish steaming. Stir every few minutes, scraping bottom. The Jambalaya is finished when the rice is tender and "done." This recipe can be increased or reduced proportionally. The first time I made it I used 2 pounds of rice. The second time used 35 pounds! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Russian Borscht
Carbohydrate; 3mg Cholesterol; 1026mg Sodium Serving Ideas : Serve with sour cream. NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle. Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997. ----- ---------- |
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| Rooby's Seafood Chowder
minced parsley. Serve soup with a couple of grinds of freshly ground black pepper, with sliced hot rolls and a plate of thin slices of two or three different cheeses - pepper jack, cheddar, or colby-jack. You can use any combination of seafood in this chowder. Shrimp, snapper, bay scallops, and other types of seafood would also be nice. I suggest, though, that you limit the different types of fish used to three so as not to overwhelm and confuse the palate. Recipe by: Brenda Beach Posted to MC-Recipe Digest V1 #871 by MsRooby |
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| Roasted Corn Chowder
minutes. Add corn, pepper, chili, thyme and salt. Cook over medium heat 15 minutes, stirring often. Add vegetable broth and half and half and cook 15 minutes longer. Correct seasonings and serve. Recipe by: Los Angeles Times, 07 December 1995. Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland |
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