Chicken
and Dumpling Soup
Servings
= 10 to 12
Chicken Broth:
Ingredients
1 fryer chicken, (2½ - to 3 pound), cut-up
6 cups cold water
3 chicken bouillon cubes; (option fresh chicken stock)
6 peppercorns 3 whole cloves
Soup Base:
Ingredients
1 can (10-3/4 oz.) chicken broth;
(option fresh chicken stock)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup celery, chopped
1½ cups carrots, chopped
¼ cup onion, chopped
1
cup potatoes, chopped
1 small bay leaf
1 cup fresh peas, or frozen
1 teaspoon seasoned salt
Dumplings:
Ingredients
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
¼ teaspoon white or black pepper
1 egg, well beaten
2 Tablespoons Butter, melted
2/3 cup milk
Cooked
fryer, cut in bite-size pieces.
Reserved chicken broth, strained.
Place fryer, water, bouillon, peppercorns and cloves in kettle and
bring to a boil.
Reduce heat; simmer until chicken is tender (about 1½ hours).
Cool chicken just slightly; cut into bite-size pieces and set aside.
Strain and skim chicken broth. Put reserved chicken and broth in
large kettle; add cans of broth, chicken and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put
cover on kettle; simmer soup on low heat for 2 to 3 hours.
About 30 minutes before serving, mix up dumplings by sifting dry
ingredients together. Add egg, melted butter and enough milk to
make moist, stiff batter.
Drop by teaspoons into boiling liquid. Cook, covered for 18 to 20
minutes or until dumplings are done.
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Chicken
Vegetable Soup
4
Servings = 1 ½ -cup per serving
Ingredients
2 cups cubed cooked chicken or turkey
1 (9-oz.) pkg. mixed vegetables, frozen
1 (14.5-oz.) can tomatoes, whole, undrained, cut-up
½ cup chopped celery
1 bay leaf
½ teaspoon dried basil leaves
2½ cups chicken broth
1 ounce (¼ cup) macaroni rings, uncooked.
In large saucepan, combine all ingredients except macaroni.
Bring to a boil. Reduce heat; stir in macaroni.
Simmer 10 to 12 minutes or until vegetables and macaroni are tender.
Remove bay leaf.
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Chilled Indian-Spiced
Tomato Soup with Crabmeat
Servings
8
Spice Mix
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Tablespoon fennel seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
Toast
all ingredients in heavy medium skillet over medium heat until spices
darken slightly in color and start to pop, stirring occasionally,
about 7 minutes.
Cool in skillet. Transfer to spice mill and grind finely.
Soup
6 Tablespoons extra-virgin olive oil
2 cups celery, chopped
1½ cups onion, chopped
1 cup carrots, chopped
¼ cup fresh ginger, peeled, chopped (from about 3-inch-long piece)
6 garlic cloves, chopped
1 pound red bell peppers, chopped
1¾ cups fresh fennel bulb, chopped
3 pounds plum tomatoes, diced (about 8 cups)
5¼ cups vegetable broth
2 teaspoons (about) hot pepper sauce
1 pound fresh crabmeat, picked over
Radishes, thinly sliced
Fresh chives, chopped
Heat oil in heavy large pot over medium-high heat.
Add celery, onion, and carrots.
Sauté until vegetables soften slightly, about 8 minutes.
Add ginger and garlic and sauté 3 minutes.
Add bell peppers and fennel.
Stir 2 minutes to coat.
Add tomatoes; cook until tomatoes soften and break down,
stirring often, about 8 minutes.
Add broth and bring soup to boil.
Reduce heat to medium; simmer until all vegetables are tender, about
25 minutes.
Add ground spice mix; return soup to boil.
Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl.
Working with 2 cups at a time, strain soup into bowl, pressing liquid
and most of solids through sieve. Season soup to taste with hot
pepper sauce, salt, and pepper.
Refrigerate soup until cold, at least 3 hours. This soup can be
pureed by pressing it in through a strainer or food mill. It can
also be pureed in a blender and then strained.
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls.
Garnish with radish slices and chives.
(Can be made 1 day ahead. Cover and keep refrigerated.)
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Cold
Avocado Soup
Ingredients
2 Tablespoons coriander leaves, finely chopped
1 Serrano chili, seeded and minced
1 cup fresh orange juice
½ teaspoon orange zest, freshly grated
¼ cup tequila
2 cups cold chicken broth
2 California avocados (about 1 pound), pitted, peeled, and chopped
coarse
White pepper to taste
For Garnish: 2 cups chopped peeled seeded watermelon.
In a blender blend coriander and serrano with ¼ cup orange juice
until mixture forms a smooth paste. Add remaining ¾ cup orange juice,
zest, Tequila, broth, and avocados and blend until smooth. Pour
mixture through a coarse sieve into a large bowl and add white pepper
and salt to taste.
Chill soup covered for 2 hours, or until cold.
Serve soup topped with watermelon.
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Cream
of Broccoli Soup
Ingredients
8 cups broccoli florets, (about 1¼ pounds)
2 cups low-salt chicken broth
1 cup plus 4 teaspoons whipping cream
3 Tablespoons butter, unsalted
Ground white pepper
Cook broccoli in large pot of boiling salted water until tender
but still bright green, about 5 minutes. Drain broccoli. Set aside
4 small florets for garnish.
Combine broth and 1 cup cream in heavy saucepan and bring to boil.
Working in batches, puree broccoli, broth mixture, and butter in
blender until smooth, about 45 seconds per batch.
Return puree to same pan.
Season soup to taste with salt and white pepper.
Bring soup to simmer, thinning with water if desired.
Ladle soup into 4 bowls. Drizzle 1teaspoon cream over each; garnish
with reserved florets.
Note: Soup can be made up to 8 hours ahead.
Cool slightly, cover, and refrigerate.
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Egg Drop Soup
Ingredients
4 cups chicken stock
3 eggs, large sized, whites, beaten
3 scallion greens, trimmed, finely sliced
Garlic chives, trimmed, finely chopped
In a medium to large pot bring the chicken stock to a boil.
Remove the pot from the heat and add beaten egg whites, beating
them into the soup as you pour. Add the sliced scallions to soup,
stir in. Garnish soup with chopped garlic chives.
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French
Onion Soup
Recipe
courtesy Tyler Florence
Yield: 4 servings Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Ingredients
3 Tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 Tablespoon balsamic vinegar
1 cup burgundy wine 2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced Baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish
In a large saucepan over medium heat, fry 4 strips of bacon until
crisp. Discard bacon. Saute onions and shallots in bacon fat until
tender, about 10 minutes.
Add balsamic vinegar, wine and oregano; cook for 30 minutes.
Stir frequently until the onions caramelize and are golden brown.
Blend in chicken broth. Simmer gently for 1 hour, stir occasionally.
Season with salt and pepper. Ladle soup into 4 ovenproof bowls.
Float the croutons on top of soup and sprinkle with grated cheese.
Broil until cheese melts.
Garnish with flat-leaf parsley, serve immediately.
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Ham
and White Bean Soup
Ingredients
Cooking oil
2 cans Great Northern white beans
2 cups water
1 can chicken broth fat free
3 onions, medium sized, chopped
1 package ham or Canadian bacon, chopped
Fresh garlic chives, finely chopped
Fresh rosemary leaves, finely chopped
In double Dutch oven or non-stick deep cooking pan, place enough
cooking oil to coat the bottom of pan. Sauté' chopped onions, ham
or Canadian bacon, salt and pepper. Add the fresh finely chopped
garlic chives and fresh finely chopped rosemary leaves. Cook about
5 minutes longer until onions are translucent.
Add the chicken broth, stir. Add the beans and stir all ingredients.
Cook on medium-to-medium high for 15 minutes.
Lower heat and simmer for 10 minutes longer or until ready to serve.
Serve bean soup with cornbread.
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Lentil
Soup
Soup
2 cups red lentils
1/3 cup fresh cilantro
Salt and black pepper, to taste
Add-ins
½ cup distilled white vinegar
10 to 12 green chilies, cut into rings
2 Idaho potatoes, large size, grated on medium grater
Vegetable oil
2 to 3 cups Vidalia onions, cut into 1" inch slivers
Cubed bread (1/4 inch to ½ inch cubes)
Salted butter
1 cup fresh cilantro
In advance pour distilled vinegar into a bowl with the green chili
rings and let sit for at least 1 hour prior to serving soup.
To prepare soup, wash red lentils in warm water, 2 or 3 times over.
Then fill large pot with 5 to 6 cups water. Cook lentils over medium
flame until they lose their form, and a soup-like base is formed.
Add fresh chopped cilantro, salt and pepper to soup, set soup aside.
Next, prepare the rest of the add-ins.
Grate Idaho potatoes and deep fry to golden brown in hot oil.
Place on paper towels to absorb excess oil.
Place into a bowl. Saute onions in pan with 1/3 cup vegetable oil
until golden-dark brown and caramelized, place into a bowl. Saute
cubed bread in a mixture of ¼ cup oil and ¼ cup butter until golden
brown, put in a bowl. Roughly chop cilantro, put into a bowl.
To serve, place soup and add-ins on the table.
Guests place 2 or 3 ladles of soup into their soup bowl, then, in
middle of soup bowl, pile high with desired add-ins; do not spread
out garnish.
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Minestrone
Soup
Servings = 8
Ingredients
1 pound Italian sweet sausage
1 Tablespoon olive, or vegetable oil
1 cup onion, diced
1 clove garlic, finely minced
1 cup carrots, sliced
1 teaspoon basil, crumbled
2 zucchini, small sized, sliced
1 can (10-3/4 oz.) beef bouillon or 3 bouillon cubes, plus 1½ cups
hot water
2 cups cabbage, finely shredded
1 teaspoon salt
¼ teaspoon pepper
1 can (1 pound) Great Northern beans, undrained
Chopped fresh parsley
Slice sausage crosswise about ½ inch thick; brown in oil in deep
saucepan or Dutch oven. Add onion, garlic, carrots, and basil; cook
5 minutes.
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and
pepper.
Bring soup to a boil; reduce heat and simmer, covered, for 1 hour.
Add beans with liquid; cook another 20 minutes.
Garnish with parsley. Soup is even better on the second day.
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Potato
Soup
Servings = 4 (1 ½ -cup)
Ingredients
1 lb. red russet potatoes, cut into eights
1 (14 ½ oz.) can ready-to-serve chicken broth, with 1/3 less salt
½ cup water
2 cups cooked ham, chopped
¼ teaspoon dried thyme leaves
¼ teaspoon caraway seeds
2 stocks celery, finely chopped; I also chop the celery leaves
1 onion, medium size; finely chopped
1 cup half-and-half
2 Tablespoons flour
2 Tablespoons butter, or margarine
1/8 teaspoon pepper
Cut potatoes into ¼-inch slices; cut each slice into ¼-inch strips.
In large saucepan, combine potatoes, onion, celery, broth and water.
Bring to a boil.
Reduce heat; cover and simmer 10 to 12 minutes or until potatoes
are tender.
Stir in ham and dried thyme leaves.
In medium sized bowl, combine half-and-half, flour and pepper; blend
until smooth.
Stir in soup; cook until thickened, stirring constantly.
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Applesauce
Ingredients
6 apples, medium sized; (4 pounds apples)
1 Tablespoon lemon juice
1 Tablespoon cinnamon
1 Tablespoon allspice
½ cup brown sugar
Peel, quarter and slice the apples.
Place in a heavy pot with cinnamon, allspice, sugar and lemon juice.
Cover, bring to a boil, and them simmer over low heat, stirring
occasionally to turn the apples and making sure they do not stick.
Cook about 20 minutes, or until the apples are soft.
Mash the applesauce with potato masher to desired consistency.
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Bolognese Sauce
Recipe:
Tyler Florence
Ingredients
ground
beef
ground veal onion,
chopped finely
carrot, chopped finely
celery, chopped finely
1can tomatoes
olive oil
Cook vegetables and reduce.
Add meat to mixture, and reduce.
Add 2 large cans of chicken broth.
Cook. Reduce on low heat.
Add milk to sauce and simmer.
Serve with pasta.
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Mango
Sauce
Servings 1 ¾ cups
Ingredients
1 Tablespoon vegetable oil
1/3 cup onion, chopped
1 garlic clove, minced
1 teaspoon allspice
1 teaspoon curry powder
1 teaspoon cumin
1 ripe mango, peeled, seeded, chopped
1 banana, small, chopped
½ cup pineapple juice
1/3 cup cider vinegar
3 Tablespoons molasses
2 teaspoons lemon juice
¼ teaspoon salt Heat oil in large skillet over medium heat until
hot.
Add onion; cook and stir 5 to 7 minutes or until onion is tender.
Add garlic, allspice, curry powder and cumin; cook and stir 2 minutes.
Add mango, banana, pineapple juice, vinegar and molasses; mix well.
Bring to a boil. Reduce heat to low.
Cook 14 to 18 minutes or until mixture thickens, stirring occasionally.
Transfer fruit mixture to food processor bowl with metal blade or
blender container. Add lemon juice and salt. Process the mixture
until smooth.
Serve warm.
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Melody's
Damn-Yankee BBQ Sauce
Note: I use this recipe for chicken or country-style cut
pork ribs.
After eating this BBQ you'll say, "That was Damn good BBQ"…
Digital Photography by Melody Tuli.
Ingredients
1 or 2 medium sized onion, finely chopped
½ cup favorite tomato paste
½ cup brown sugar
½ cup soy, or worchestershire sauce; optional
½ cup balsamic vinegar
½ cup white vinegar
1 teaspoon to 1 Tablespoon hot pepper flakes
3 Tablespoons hot sauce, your brand, (depending upon your preference
of heat)
Kosher salt & fresh cracked black pepper to taste
2 Tablespoons garlic powder
I use double-dutch cooking pan.
After washing meat, place the meat in a wire colander.
Pre-cook your meat first by steaming, on medium high heat 10 to
15 minutes.
Whisk together all the above ingredients.
Note: The amount of sauce increases depending on the amount
of meat you are preparing.
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Peanut
Sauce
Ingredients
Peanut oil, to cook
2 cups peanuts
3 shallots, large sized, sliced
3 garlic cloves, sliced
6 Thai bird chiles, minced
6 lime leaves, chiffonade
1 cup coconut milk
2 cups water
2 Tablespoons sweet soy sauce
1 lemon, juiced
Salt and pepper, to taste
In a skillet coated with peanut oil, sauté the peanuts until golden
brown,
about 4 to 6 minutes. Drain on paper towels to cool.
Transfer to food processor and grind finely.
In the same skillet, coat with oil and add the shallots, garlic,
chiles and stir 2 minutes until fragrant. Add the lime leaves, coconut
milk, water, soy sauce, ground peanuts and simmer for 15 to 20 minutes
until desired consistency is reached, pesto like.
Add the juice and check for seasoning.
Serve at room temperature.
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Pesto
Sauce
Process to a rough paste in a food processor the following ingredients:
2
cups fresh basil leaves, loosely packed
½ cup pin nuts
2 garlic cloves, medium sized, peeled
½ cup Parmesan cheese, grated
With the machine running, slowly pour through the feed tube:
½ cup extra-virgin olive oil
If the sauce seems dry (it should be a thick paste), add a little
more olive oil.
Season with salt and ground black pepper to taste
Use immediately or store in a covered glass jar in the refrigerator
for up to 1 week.
Servings enough for 1 pound pasta.
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