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Recipe : Artichoke Chowder Procedure : 1 tb Olive Oil 1/2 c Onions; Chopped 1 c Mushrooms; Sliced 8 oz Artichokes; Canned, * 2 c Chicken Broth 1/2 c Green Peas 4 tb Unbleached Flour 2 c Evaporated Skimmed Milk 1 x Salt & Pepper; To Taste * Drain and chop the canned artichokes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ [...]
Recipe : Aromatic Broth with Vegetable Slivers Procedure : 1 Stalk Lemon Grass 4 c Cubed Chicken Meat Chicken Or Fish Stock 1/2 c Sliced Cilantro Leaves 1 Serrano Or Jalapeno Chili 1/2 ts Grated Lime Zest Lime Juice To Taste 1 1/2 tb Salt Pepper To Taste 3 oz Snow Peas 1 md Carrot, [...]
Recipe : Braised Chinese Cabbage Procedure : 2 lb Napa (or celery) cabbage 1 ts Salt 8 Chinese “jyo” mushrooms 1 tb Dried shrimp 1/4 c Sichuan preserved mustard Greens 1 tb Peanut oil 1 c Chicken stock 1/4 ts Salt 1 tb Sherry 1/2 ts Sugar 1 ts Thin soy sauce Cornstarch paste 1 [...]
Recipe : Cauliflower Soup(Norway) Procedure : 5 1/2 c Cauliflower florets 2 c Water 1 t Salt 2 tb Margarine 1/2 c Diced onion 2 ts All-purpose flour 1 Pkt instant chicken broth -and seasoning mix 1 c Skim milk 1 d White pepper Ground nutmeg (Optional) In a 4-quart saucepan, combine cauliflower, water and [...]
Recipe : Chef Andrew Berman’s Potato-Horseradish Soup Procedure : 3 md Leeks — white only, sliced -fine 1 md Onion — diced 2 tb Butter 4 md Potatoes — peeled and diced 4 c Chicken stock 1 1/2 c Heavy cream Salt and freshly ground -pepper ds Nutmeg 3 oz Prepared horseradish or to -taste [...]
Recipe : Baked Chicken Procedure : 1/2 c Flour 2 Beaten eggs 1/2 c Buttermilk 1 tb Dijon mustard 2 c Crushed cornflakes 6 Chicken legs or thighs Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.
Recipe : 15-Minute Tomato Soup Procedure : Ingredients: 2 tsp olive oil 1 small onion — chopped 1 small zucchini — diced 1 tomato — peeled, diced 1 cup tomato juice 1 cup chicken or vegetable stock 1/2 tsp granulated sugar 1/4 tsp. dried oregano and basil 1/2 cup corn kernels Method: In saucepan, heat [...]
Recipe : Bakoy Highwaymen Style Soup Procedure : 1 Pound chopped beef(1/2kg) 20 oz Chopped chicken(50-60dkg) S&p to taste 1 Onion 2 Carrots 1 Celery heart 1 Or 2 grn.peppers 1 Or 2 tomatoes 5 oz Mushroom(15dkg) 1 Egg 4 oz Flour(12 dkg) BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water [...]
Recipe : Beet Soup with Dill& Yogurt Procedure : 1 tb Oil 1 md Onion — sliced 1 lb Beets – peeled and coarsely diced, 1 qt Chicken stock — or canned – low-sodium chicken broth 1 t Salt 3/4 c Plain yogurt 3 tb Chopped fresh dill HEAT OIL IN PAN over low heat. [...]
Recipe : Asparagus & Morels In Wild Mushroom Vinaigrette Procedure : 32 Asparagus spears 1/2 lb Fresh morels; halved, – cleaned and trimmed 1/4 oz Dried porcini mushrooms 1 c Chicken stock or water 1/4 c Balsamic vinegar Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and [...]
Recipe : Broccoli Vichyssoise Procedure : 4 Medium-size leeks (about 1 -pound) 2 ts Non-diet, tub style -margarine 3 1/4 c Chicken stock or broth -(defatted), divided 3 1/2 c Peeled and diced potatoes -(1-1/2 pounds) 3 c Broccoli florets 1/4 ts White pepper 1 1/2 c Whole milk Salt to taste 1 tb Lemon [...]
Recipe : Brussels Sprouts Soup Procedure : 10 oz Fresh brussels sprouts, -trimmed OR 10 oz. pkge. -frozen brussels sprouts, -thawed 1/2 lb Kielbasa or other smoked -sausage, slice 1/4 “thick 6 tb Minced onion 2 sm Boiling potatoes, cut into -1/2 inch cubes 2 c Chicken broth 1 c Water Reserve 1/2 cup of [...]
Recipe : Butternut Squash, Carrot & Parsnip Ragout Procedure : 1 t Olive oil 3 c Peeled and cubed butternut Squash (about 1 lb) Salt & freshly ground black Pepper 1 1/4 c Defatted reduced-sodium Chicken stock 1 T Butter 2 c Peeled, diced carrots 2 c Peeled, diced parsnips 1 t Sugar 2 lg [...]
Recipe : Carrot Soup with Coriander Procedure : 2 lb Carrots 1 Potato 3 oz Unsalted butter 1 sm Onion, peeled and diced 1 tb Chopped garlic 1 t Ground coriander 4 c Chicken broth 1/2 ts Sugar 1/4 ts Salt 2 c Milk Freshly ground black pepper 2 tb Dry sherry (or 3) 1/2 [...]
Recipe : Pheasant with Champagne Iii (Stuffing) Procedure : 1/2 lg Breast, chicken (about 5 – ounces) boned, skinned — cut into 1-inch pieces 1 lg Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt Pepper, white, ground 2 tb Carrot, finely diced – (brunoise cut – 1/8″ — cubes) 2 [...]