The Recipe Finder - Online Cooking Magazine » SOUP, STEW, CHOWDER, and BISQUES

Beefy BBQ Stew

admin — Thu, 01 Oct 2009 21:11:41 +0000

2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken. Serve over rice.

Corn and Sweet Potato Soup

admin — Thu, 01 Oct 2009 19:23:13 +0000

1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
Salt
2 -3 tbsp heavy cream
garnish with parsley (optional)

Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.

In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.

Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and salt. Stir in cream and serve immediately.

Creamy Avocado Gizpacho

admin — Tue, 07 Jul 2009 05:00:21 +0000

3 ripe avocado
2 tbsp fresh lime juice
2 tsp fine sugar
1/8 tsp white pepper
1/2 tsp salt
1 green onion, thinly sliced
1 cup heavy cream
2 cups chicken or vegetable stock
Fresh mint to garnish (optional)

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice, sugar, salt, pepper, 1 cup stock, and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining stock. Whisk until well blended. Place plastic wrap directly onto the soup and cool in refrigerator for at least 2 hours. Garnish and serve chilled.

Baked Winter Squash Soup

admin — Mon, 13 Apr 2009 18:35:42 +0000

4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
¼ teaspoon ground ginger
Salt
Pinch of cayenne pepper

1. Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.

2. Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.

3. Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.

4. Puree in a blender; adjust the seasonings and serve.

Cream of Fennel Soup

admin — Mon, 13 Apr 2009 18:34:00 +0000

2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
½ cup 35% cream
Salt and freshly ground pepper

1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.

2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.

3. Puree the soup on a blender until smooth.

4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.

Barley and Mushroom Soup

admin — Mon, 13 Apr 2009 18:32:42 +0000

4 tablespoons butter
1 ½ cups onions, chopped
1 carrot, peeled and diced
2 cups mushrooms, sliced
½ cup fresh parsley, chopped
5 cups beef broth
1 cup red wine
½ cup pearl barley
Salt & freshly ground pepper

1. Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.

2. Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.

3. Adjust seasonings.

Veggie Chili

admin — Fri, 10 Apr 2009 23:01:56 +0000

This veggie chili is great for Vegans.

olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz. can crushed tomatoes
1 T. cumin
1 tsp cayenne (or to your taste)
1/2 pkg frozen corn
2 cans black beans
1-1/2 cups picante sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

Clam Chowder

admin — Fri, 10 Apr 2009 22:55:52 +0000

4-5 dozen live clams
1 onion, diced
1/2 lb salt pork (or bacon)
1 cup whipping cream
1 bunch leeks, finely chopped
3 stalks celery, finely minced
2 carrots, diced
3 large potatoes, diced
1 cup fresh or canned corn kernels
handful of fresh parsley, chopped
pinch of thyme
2 bay leaves
pinch of nutmeg
2 T. flour
2 T. butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. Worcestershire sauce
dash of Tabasco

Cut salt pork into 1/2 inch dice. Cut onions into 1/4 inch dice. Brown pork slowly in a cast-iron skillet. Add onions and cook until golden. Wash clams, discarding any that are broken or gaping. Heat them slowly in a pan until they open. Discard any that don’t open. Save juice, after straining to remove any sand. Chop half of the clams coarsely, and leave the other half whole.

Put pork, onions, clam juice and 1 quart boiling water into a big pot. Add leeks, celery, carrots, corn, parsley, thyme, bay leaves, salt, pepper, and a dash of nutmeg. Let come to a vigorous boil.

Reduce to a simmer, and add 1 cup scalded whipping cream and the potatoes. Make a roux by browning 2 tbsp flour in the same amount of butter; make it creamy and smooth by adding broth from the chowder pot. Put all the clams into the pot. Simmer slowly, stirring often, until potatoes are just tender. Stir in the roux. Add Worcestershire sauce and a dash of Tabasco. Serve chowder sizzling hot!

Venison Chili

admin — Fri, 10 Apr 2009 22:48:14 +0000

For those of you who love venison, this chili is a winner.

1/4 pound bacon, chopped
1 onion, chopped
6 carrots, sliced
2 teaspoons chili powder
1 teaspoon marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, cubed
1 (28-ounce) can crushed Italian tomatoes
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans

Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon.

In the original skillet with of the drippings, cook cubed venison over medium-high heat until browned. Remove and set aside. Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat thoroughly.

Smoked Salmon Bisque

admin — Fri, 10 Apr 2009 22:45:44 +0000

Move over lobster bisque. This delicious salmon bisque is the BEST!

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 T. Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Smoked Salmon finely chopped

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon. You can also top teh bisque with fresh rosemary sprigs.