Free Recipes Archive
4 cups chicken stock 2 leeks, white part only 1/2 cup chopped onion 1/3 cup chopped celery 6 sprigs fresh parsley 1/2 teaspoon turmeric 1 1/2 cups Wisconsin Cheddar cheese 1/4 teaspoon white pepper 1/4 teaspoon paprika 1/4 teaspoon nutmeg, Read More …
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
6 each white or yellow onions 1/4 pound butter (1 stick) 1/4 cup sugar 1/4 cup sherry 1 quart beef stock 1 quart chicken stock 1 tablespoon black pepper Cut the tops and bottoms off the onions and slice them Read More …
Makes 6 to 8 servings 1/2 cup wild rice, uncooked 2 tablespoons butter or margarine 1 cup onion, chopped 4 cups chicken broth 16 ounce can pumpkin 1/8 teaspoon white pepper 1 cup heavy cream chives, parsley or roasted pumpkin Read More …
4 chicken pieces salt & pepper to taste 250 ml flour 1 cup 125 ml oil 1/2 cup 1 medium onion, coarsely chopped 2 carrots, peeled & sliced 750 g red potatoes, quartered 1 1/2 lb 1 garlic clove, chopped Read More …
Chef Kenny Bowers Rockfish Seafood Grill, Dallas Yield: 4 servings Unsalted butter 1 Tbsp. Garlic, chopped 1 tsp. Red bell pepper, diced 1/2 cup Green bell pepper, diced 1/2 cup Yellow onion, diced 1/2 cup Celery, diced 1/2 cup Jalapeno Read More …
15 ml vegetable oil 1 tbsp 500 g beef, cut into cubes 1 lb 1 can tomato soup 250 ml beef broth 1 cup 5 ml worcestershire sauce 1 tsp 250 ml celery, chopped 1 cup 250 ml onion, chopped Read More …
1/2 kg spinach, 60 g butter, 2 tbsp plain flour, 500 ml milk, pepper, salt Boil the chopped spinach in salted water for about 15-20 minutes, drain, leave to cool for 10-15 minutes, then puree. Heat a pan, melt the Read More …
The true Bulgarian zuccini soup uses rice instead of potatoes, and it isn’t pureed at the end. It also needs a special final touch – adding a beaten egg with a tbsp of lemon juice to ‘bind the soup together’. Read More …
Stary Cherdak’s head chef, Mikhail Galeyev, shares a recipe for a refreshing cold soup. 2 bull’s heart tomatoes (800g) 100g tomato juice 10g soy sauce 8g Worcester sauce 1 garlic clove 20g red Bulgarian pepper 20g yellow Bulgarian pepper 10 Read More …
Source: Dixie Crossroads, Inc., Titusville, Florida 2 quarts water 2 cups potatoes, diced 2 tablespoons powdered chicken base 1 cup celery, chopped 1/2 cup onion, chopped 1 pound rock shrimp, peeled and deveined About 3 ounces cornstarch Pepper, to taste Read More …
Yield: Makes 1-1/2 qts. English cucumber, peeled, seeded, cut in pieces 1 large Red-wine vinegar 1/4 cup Extra-virgin olive oil 2 Tbsp. Kosher salt 1-1/2 Tbsp., about Heirloom tomatoes, peeled 4 lb. White onion, diced 1/2 Garlic cloves 3 Jalapeno Read More …
3 medium white onions, sliced 1/2 pound mushroom,s sliced 2 teaspoons vegetable shortening 2 pounds stew beef 1 teaspoon salt 1/2 teaspoon ground marjoram 1/2 teaspoon dried thyme 1/8 teaspoon pepper 1-1/2 tablespoons all-purpose flour 3/4 cup beef broth 1-1/2 Read More …
This is beef a la bourguignonne (in the manner of Burgundy, a region in France) – tender morsels of beef swimming in an aromatic wine broth, accompanied by fresh mushrooms and onions. 1 tablespoon vegetable oil 2 pounds round steak, Read More …
You need (for a 5 to 6-liter pot): Meat for the broth (pork, or beef, or chicken, better with good bones for rich broth) Or – for lenten (vegetarian) Borshch – kidney beans instead of meat Beetroots (red table beets) Read More …
The fresh flavors of cilantro, basil and oregano season this southwestern soup. Soup: 3 to 4 pounds butternut and/or acorn squash, cut in half, baked 1/2 cup LAND O LAKES® Butter 1 medium (1/2 cup) onion, finely chopped 2 teaspoons Read More …
2-1/2 pounds lean boneless beef chuck, cut into 1-1/2 inch pieces 3/4 teaspoon crushed dried marjoram 3/4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 (13-3/4 ounce) can beef broth (about 1-3/4 cups) 1 cup Burgundy wine 2 cloves Read More …
Bean Bay Leaves, Cumin (ground), Dill Seed, Green Dill, Mint, Oregano, Summer Savory, Tarragon Beef Stock Bay Leaves, Chervil, Parsley Borscht Cumin (ground), Dill Seed, Green Dill, Thyme Bouillabaisse Bay Leaves, Saffron Bouillon Bay Leaves Cabbage Anise Seed, Caraway Seed, Read More …
Line a soup bowl with plastic wrap, two pieces crossways, and fill the bowl with soup. Place in the freezer. When frozen, remove from bowl and wrap. When ready to eat soup, unwrap frozen soup. Put frozen soup right into Read More …
Serve with mashed potatoes and a steamed leafy green such as spinach or Swiss chard. Makes 6 servings 2 tablespoons (25 mL) vegetable oil 1 large onion, peeled and chopped 1 small hot chili, chopped 1 1/2 pounds (750 g) Read More …
Cream of Garlic Soup is one of the signature dishes at Chef Susan Spicer’s wonderful French Quarter restaurant Bayona. This is rumored to be that signature recipe. Makes 8 servings 2 pounds onions, peeled and roughly chopped 2 cups garlic, Read More …
500 g boneless & skinless chicken, cut in cubes – salt & pepper – 250 ml flour 125 ml oil 1 onion, cut into small wedges 2 carrots, peeled & cut into thick slices 2 celery ribs, cut into thick Read More …
Pasta della Mamma’s head chef Alexei Semyonov shares a recipe for a cold cream soup. For three portions: 180g Bulgarian red pepper 6g garlic 8g cilantro 2g hot chili pepper 450g natural bio-yogurt 60ml still mineral water 30g cucumber (minus Read More …
15 ml butter 1 medium onion, chopped 15 ml curry powder 40 ml cilantro, chopped 1 small can coconut milk 1 large can pumpkin puree – salt & pepper to taste – 30 ml sour cream In a large saucepan; Read More …
15 ml oil 6 cloves garlic, crushed 1 fresh ginger root, peeled & grated (4 in / 10 cm) 500 g boneless & skinless chicken thighs, diced 4 carrots, peeled & diced 1 medium onion, chopped 4 celery stalks, sliced Read More …
The Goodman steakhouse chain brand chef Vyacheslav Delberg shares his recipe for a cool summer soup. 25g cucumber 25g boiled and peeled potatoes 10g radish, peeled 50g boiled egg 30g beef tenderloin, boiled Chop the above ingredients into thin strips. Read More …
15 ml butter 15 ml flour 125 ml onion, finely chopped 125 ml celery, finely chopped 250 ml broccoli, finely chopped 250 ml cauliflower, finely chopped 175 ml asparagus, finely chopped 500 ml milk 10 ml chicken bouillion In a Read More …
Chef Maxim Tarusin of Yar restaurant shares a pumpkin soup recipe. 1.5 kg pumpkin 200g shallots 50g olive oil 4 garlic cloves 300g carrot 20c curry 5g cumin 70g butter 1.3 liters chicken bouillon 20g whipped cream 1g pistachios 0.5g Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for StaroMoskovsky Borshch, served with garlic buns or pampushky. For 10 servings: 256g carrots 610g beets 180g onions 245g potatoes 40g olive oil 60g lemons (for juice) 36g garlic 50g sugar 450g Read More …
1 pint oysters, chopped & juice 1 onion 1 stalk celery Parsley Thyme 1 Tablespoon butter 1 Tablespoon flour 1 pint cream Salt Pepper Nutmeg Put oysters in a saucepan, add enough water to the oyster juice to make 1 Read More …
Serves: 8 Sweet Potato Soup: 2 tablespoons grapeseed oil 1 pound smoked pork bones or ham 1 pound onions, peeled and diced medium 1 each jalapeno, seeded and diced 2 each bay leaves 1 each cinnamon stick, 4-inches long 3 Read More …
60 ml butter 3 medium onion, chopped 3 garlic cloves, chopped 1 bunch parsley, chopped 4 cheese flavoured smokies, sliced 6 medium potatoes, cubed – salt & pepper – – water – 250 ml cheddar cheese, shredded or cubed 500 Read More …
Chef Jonnatan Leiva of Jack Falstaff in San Francisco Yield: 8 servings 3 Tablespoons butter 1 yellow onion, chopped 3 cups Chantenay carrots, peeled and chopped 2 cups white wine 6 cups vegetable or chicken stock 3 cups fresh carrot Read More …
2/3 Cup Butter 2/3 Cup Flour 6 Cups Milk 1 Cup Bacon — cooked/crumbled salt and pepper — to taste 4 large Potatoes — baked 1 Cup Sour Cream 5 ounces Cheddar Cheese — grated 4 each Green Onions — Read More …
2 potatoes 3 tablespoons margarine 2 cups chopped white onion 2 tablespoons all-purpose flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potato flakes 1 teaspoon salt 3/4 teaspoon ground black pepper 1/2 Read More …
500 ml leftover mashed potatoes 125 ml sour cream 500 ml milk 175 ml veggies of choice such as cauliflower and/or broccoli (cooked tender crisp) 1 can condensed cream of mushroom soup In a large saucepan; mix all ingredients together. Read More …
Makes 4 servings. 2 tablespoons butter 2 tablespoons grated onion 1 celery branch, thinly sliced 2 tablespoons flour 3 cups chicken broth 1/2 cup creamy peanut butter 1/4 teaspoon salt 1 cup light cream 2 tablespoons roasted peanuts, chopped 1/2 Read More …
1/2 butternut squash, seeded, peeled & chopped 2 medium carrot, peeled & chopped 2 garlic cloves, minced 1 medium onion, chopped 1 sweet potato, peeled & chopped 1 apple, seeded & chopped 30 ml ginger root, minced 15 ml curry Read More …
Makes 4 servings 4 Alaska Halibut steaks or fillets (4 to 6 ounces each), fresh, thawed or frozen 6 ounces mild Italian sausage 1 cup chopped onion 1/2 cup chopped green pepper 1 can (14 ounce) fat-free chicken broth 1 Read More …
1/4 cup chopped onion 1/4 cup chopped celery, or fennel 2 teaspoons olive oil 1 cup dry white wine 28 ounces canned italian plum tomatoes, with juice 1 bay leaf 1/2 teaspoon dried oregano freshly ground black pepper 1 pound Read More …
2 large heads of garlic, peeled and minced 2 cups chicken stock 2 cups beef stock 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water 2 cups heavy cream, scalded 2 large egg yolks, beaten well Combine garlic and stocks Read More …
This soup with it’s delicious combination of onion, carrots, celery, zucchini, tortellini and more is great served as either an entree or a sidedish. 1 large onion, chopped 4 carrots, sliced 2 stalks celery, sliced 3 cloves garlic, minced 1 Read More …
Economical, quick and easy, this wholesome and delicious soup is a satisfying meal in a bowl. Serve with hot, crusty sourdough rolls to round out the meal. 1 medium onion, chopped 6 cloves garlic, chopped 2 stalks celery, sliced 1 Read More …
Grab a spoon to eat this quick and easy hearty meal. Have lots of bread ready for sopping up the savory juice. 1 carrot, peeled and thinly sliced 2 tablespoons chopped onion 1 tablespoon water 1/2 pound lean ground beef Read More …
125 ml water 40 ml soy sauce 1 onion, sliced 500 ml yam or sweet potato, diced 250 ml carrot, sliced 250 ml celery, chopped 1 red pepper, diced 750 ml can tomatoes, diced 1 can chick peas, drained & Read More …
Makes 6 servings 6 tablespoons vegetable oil 12 small corn tortillas, cut into 1/4-inch strips 2 medium tomatoes, broiled 1/4 cup chopped white onion 1 garlic clove 6 cups Basic Chicken Broth (recipe follows) sea salt and ground black pepper Read More …
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 10 Servings 12 eggplants, 1/2 inch slices 3 cups extra virgin olive oil 1 bunch thyme 30 garlic cloves, cleaned and peeled 4 onions, large dice 1-1/4 quarts heavy cream 3/4 Read More …
30 ml butter 500 ml onion, chopped 500 ml tart apples, cored, peeled & chopped 1 clove garlic, crushed 2 ml thyme 1 bay leaf 2 ml ground pepper 5 ml ground coriander 1 L chicken or vegetable stock 50 Read More …
30 ml butter 500 g lean pork, cut in cubes 2 ml paprika 10 ml salt 1 ml pepper – dash sage – 1 clove garlic, minced 30 ml flour 3 onions, diced 4 large potatoes, cubed 2 apples, cored Read More …