Free Recipes Archive
1 goose back an 2 wings 120 gr. carrot, cut into chunks 100 gr. turnip, cut into chunks 50 gr. head of celery, cut into chunks 50 gr. kohlrabi (Hungarian turnip/Brassica oleracea var. gongylodes) 2 cloves garlic 100 gr. whole Read More …
This is a traditional dish served at the famous Bookbinder’s Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same. Source: Bookbinder’s Restaurant — Philadelphia, Pennsylvania 1 pound Read More …
1 Tablespoon Vegetable Oil 1 Tablespoon Water 2 Stalks Celery, Sliced Thin 1 Medium Onion, Sliced Thin 1 Small Fennel Bulb, Cored and Cut into Long, Thin Strips Salt and Pepper To Season 1 Large Red Bell Pepper, Seeded and Read More …
4 quarts water (16 cups) 6 cups chicken stock 2 potatoes, peeled and sliced 2 carrots, peeled and sliced 2 stalks celery, with tops 2 cups peeled and diced eggplant (about 1/2 of an eggplant) 1 medium onion, chopped 1 Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
“This soup probably was the best known item served at Tiffany’s Saloon in Cerillos, New Mexico. The saloon, operating in the Territorial period, was one block east of the hotel where Governor Lew Wallace finished writing his famous “Ben Hur”. Read More …
Serving Size : 8 1 lb Ground beef 6 tablespoon Rice 1 teaspoon Paprika 1 teaspoon Dried savory Salt, pepper Flour 6 cup Water 2 Beef bouillon cubes 1/2 Bunch green onions, sliced 1 Green bell pepper, chopped 2 Carrots, Read More …
Serving Size : 8 1/2 stick butter 1 large onion, finely chopped 4 large cloves garlic, chopped 3 14-1/2 oz cans low salt chicken broth 4 cups peeled butternut squash (1.5 lb), 1 inch pieces 4 cups peeled acorn squash Read More …
Source: Cottage Place Restaurant – Flagstaff, Arizona 1-1/2 pounds butternut squash 1 onion, diced 1/2 pound butter, melted 2/3 cup flour 1 (14 ounce) cans chicken stock 3 cups apple juice 1/2 teaspoon balsamic vinegar 1/2 teaspoon soy sauce 1/4 Read More …
Source: Goulash Place – Danbury, Connecticut 3 tablespoons vegetable oil (or better yet, chicken fat) 1 pound lean beef, cut into 3/4-inch cubes 1 teaspoon Hungarian paprika 2 medium onions, minced (1-1/2 cups) 6 cups chicken broth or light soup Read More …
Source: Chef Jeff Nichols, El Paso Cantina Grill 2 tablespoons corn oil 1 large onion, thinly sliced 6 to 8 cloves garlic, minced 1-1/4 cups pureed roasted tomatoes 1 quart chicken broth Salt 14 ounces jalapeno cheese, cut into cubes Read More …
One of St. Louis’s favorite soup recipes. Source: Chef Bill Hilbrich Makes: 16 servings or 4 quarts 5 pounds onions, unpeeled 1/2 cup butter (1 stick) 1-1/2 teaspoons black pepper, freshly ground 2 tablespoons paprika 1 bay leaf 7 (16 Read More …
8 ounce uncooked wild rice (1 1/3 cup.) 1 3-1/2 pound fryer chicken, cut up 7 cup water 12 ounce sliced mushrooms 2 tablespoon cooking oil 1 cup chopped onion 1 cup chopped celery 2 tablespoon instant chicken bouillon granules* Read More …
Source: Jackie McConnell’s Restaurant & Pub, Ohio 3-1/2 pounds Idaho potatoes, baked 6 strips bacon, diced 1/2 medium onion, chopped 1 gallon (4 quarts) chicken stock 1/2 teaspoon white pepper 1/2 tablespoon black pepper 1 teaspoon seasoned salt 1/2 pound Read More …
Source: Sue Stees, St. Louis Bread Company 5 tablespoons olive oil 1 onion, finely chopped 1 red bell pepper, finely chopped 6 cloves garlic 1/4 cup chopped fresh basil 3 tablespoons thinly-sliced fresh basil 1/4 teaspoon sliced oregano 2 cups Read More …
A great winter treat from Quivey’s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it’s low salt or baked ham. 2 quarts water 1/2 teaspoon black pepper 1 Read More …
Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese menu. the dumplings are deep-fried then covered with broth garnished with lacy shreds of egg white. The finished soup gets a sprinkling of chopped Read More …
For the broth: Bones from 1 Peking duck Carcass, neck, gizzard, Wings, leg and thigh bones 1 Scallion 1 sl Ginger Soup: 1 lb Celery cabbage (ch’ing tsai) 2 oz Dried bean thread (bean vermicelli) Water 2 tablespoon Oil 2 Read More …
1/2 cup salad oil 1 large carrot, chopped 2 ribs celery, chopped 1 large onion, chopped 1 clove garlic, crushed 3/4 cup flour 4 cups beef or chicken stock 1 (28 ounce) can tomatoes or 2 pound fresh plum tomatoes Read More …
3 Dried wood ears 20 Dried tiger lily buds 3 c Hot water 1/4 lb Pork butt MARINADE 1/2 teaspoon Rice wine or dry sherry 1/2 teaspoon Cornstarch 1 teaspoon Sesame oil REMAINING INGREDIENTS 1-1/2 c Chicken broth 5 c Read More …
Yield: 6 Servings Soup: 8 large Portobello mushroom caps 6 cloves garlic, sliced 1 medium yellow onion, diced 2 Tablespoons fresh thyme, chopped 2 Tablespoons canola oil Salt, to taste 6 cups water Sauce: 1 large red bell pepper 4 Read More …
4 servings 1 poblano chili 1 tablespoon chicken stock 2-1/2 cups chicken stock, or canned low-salt broth 1 teaspoon olive oil 3/4 cup chopped onion 5 cups white corn, kernels (from about 5 ears) 1/4 cup cilantro, chopped Char poblano Read More …
Source: St. Louis Bread Company 4 heads (not cloves) garlic, about 1/2 pound unpeeled 1/4 cup olive oil 6 tablespoons butter or margarine 4 leeks, chopped, white part only 1 onion, chopped 6 tablespoons flour 4 cups chicken broth, heated Read More …
Marinade: 2 large egg whites 1 tablespoon dry sherry 1 teaspoon sesame oil 2 teaspoons cornstarch 1 pound boneless, skinless chicken breast, cut into thin strips salt and pepper to taste 10 dried Chinese mushrooms, soaked in hot water for Read More …
3 tablespoons extra-virgin olive oil 1 (8 ounce) package sliced fresh white mushrooms, coarsely chopped 4 large scallions, trimmed and coarsely chopped (include some tender green tops) 1 small Vidalia or other sweet onion, coarsely chopped 1 large garlic clove, Read More …
Source: Hacienda del Sol, Tucson, Arizona 1 small ripe honeydew melon, cut into 1-inch pieces 1 ripe cantaloupe melon, cut into 1-inch pieces 1/2 tablespoon orange flower honey Juice of 1-1/2 limes Juice from 1 tablespoon grated ginger 1/2 cup Read More …
Source: Plaza III, The Steakhouse – Kansas City 1/2 pound ground chuck 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup margarine 1 cup all-purpose flour 1 quart plus 1 cup water 1 teaspoon MSG Read More …
2 tablespoons vegetable oil 1 large onion, cut into 1-inch pieces 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dry mustard 1/4 teaspoon ground mace 1/4 teaspoon ground cinnamon 1/4 teaspoon black pepper 1/8 teaspoon Read More …
4 large corn cobs 25g butter 4 cloves garlic 1 red capsicum (opt) 1 large potato 1/4 cup cream seasonings 4 cups chicken stock or 4 teaspoon chicken stock powder in 4 cups water. Pull back the husks from the Read More …
Serving size: 8 1-1/2 pounds baking potatoes 1/4 pound butter 2 cups yellow onion, diced 1/3 cup flour 5 cups water 1/4 cup low sodium chicken base 1 cup instant potato flakes 3/4 teaspoon dried basil 1/2 teaspoon Tabasco sauce Read More …
1 tablespoon unsalted butter or canola oil 2 large white onions, thinly sliced 1 teaspoon coarse salt 1/2 cup minced freshly parsley 1/4 cup minced fresh chives 1/4 cup minced fresh dill, or 1 tablespoon crumbled dried dill 1-1/2 tablespoon Read More …
1 tablespoon minced ginger 2 minced Serrano chiles 3 julienne leeks, white part only 1 large carrot, julienne 1 tablespoon dark soy 8 cups chicken stock 3 star anise 2 cups soaked mung bean noodles 1 (8 ounce) piece beef Read More …
1-1/2 – 1-3/4 cup white sauce – see recipe below 2 cups thinly sliced sweet yellow onions 2 tablespoons butter 1 x 15 ounce can chicken broth 1/4 teaspoon salt 1/4 teaspoon freshly-ground pepper 2 chicken bouillon cubes 1/4 cup Read More …
2 tablespoons vegetable oil 3/4 cup diced white onion 3/4 cup diced celery 1/2 cup diced carrot 1/4 cup diced green bell pepper 2 tablespoons minced garlic 4 x 15 ounce cans black beans 4 cups chicken stock 2 tablespoons Read More …
Prepare your stock. I use this stock for chicken and corn soup in preference to other methods of making chicken stock. Place a whole chicken in a pot and cover with water (at least 8 cups). Into pot add: 1 Read More …
1 tablespoon olive oil 2 tablespoons vegetable oil 1 pound Italian sausage – casing removed, lightly sautéed and drained 1 cup partly cooked pasta – any shape 4 medium garlic cloves, crushed 1/3 cup diced onions 1 cup sliced carrots Read More …
Makes 4 servings 6 tablespoons butter (divided) 2 cup fine-chopped fresh chanterelles (about 1/2 lb.) 2 tablespoons all-purpose flour 4 cups hot milk 2 teaspoons chicken bouillon granules or 2 bouillon cubes mashed Salt and pepepr to taste 1/4 cup Read More …
2 pounds round steaks 3 each onions 1/2 teaspoon thyme 1-1/4 cups Burgundy 3 slices bacon 2/3 cup beef stock salt and freshly ground black pepper, to taste 2 each garlic cloves 1 each bay leaf 2 each strips lemon Read More …
1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 Read More …
Yield: 10 servings 1 c Romano beans, dry 1-1/2 lb Lamb, boneless shoulder 2 tablespoon Vegetable oil 4 Leeks 4 Garlic cloves 2 Tomatoes 4 c Chicken broth 1 tablespoon Marjoram, fresh, fine chopped Salt Pepper 1 sm Cauliflower 2 Read More …
This robust soup is such a longstanding staple of the Bel-AIR dining room that, for many years, regulars of the Restaurant would eat this as their daily lunch, Though it cooks in about an hour, you may make the soup Read More …
Beef or pork – one kilo with bone Fresh cabbage – one kilo Brown onions – 150 grams Fresh tomatoes – 2 pieces or one spoonful of tomato paste Root celery – one piece Root parsley – one piece Bay Read More …
Just when I thought flu season was over, I got hit with a real doozy. Make a batch of this outstanding soup and you’ll feel better as soon as you have a delicious bowlful of it. Even if you’re feeling Read More …
Maytag Dairy Farms in Newton, Iowa, has long been known for its blue cheese. They have also made a white Cheddar cheese on and off throughout the years and that was the inspiration for this soul-satisfying soup. 1/4 cup (1/2 Read More …
Source: Gramercy Tavern – Manhattan, New York City, New York 1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) 9 garlic cloves, minced 8 ounces crusty white sourdough bread, cut into 1-inch pieces 3 large onions, finely chopped 8 cups Read More …
Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed) Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste. 1 large bunch cilantro, washed well (leaves only) 4 garlic cloves 1 small onion, chopped 2 fresh serrano Read More …
To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top. 6 lb turkey breast. It should have some meat (at least 2 cups) remaining Read More …
Serving Size : 4 1/4 cup unsalted butter, (1/2 stick) 1-1/4 cups peeled, chopped carrots 1/4 cup chopped celery 1/4 cup chopped onion 2 Tablespoons all purpose flour 4 cups rich chicken stock 6 Tablespoons creamy peanut butter 1/2 cup Read More …
A blender or food processor makes this soup a snap to prepare. No cooking required. Serve it in mugs. Make sure the cucumbers, sour cream and yogurt are well chilled before beginning 3 medium-size cucumbers, peeled and cut into cubes Read More …
2 cups dry black (turtle) beans, soaked overnight 2 quarts water 6 garlic cloves, minced 2 cups dry navy or Great Northern beans, soaked overnight 6 tablespoon balsamic vinegar 4 jalapeño peppers, seeded and chopped 6 scallions, finely chopped Juice Read More …