Cookery Recipes

tag:blogger.com,1999:blog-60754846426733085552011-11-27T15:35:03.090-08:00Cookery RecipesA Great Stock of Recipes 10000...Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comBlogger491100tag:blogger.com,1999:blog-6075484642673308555.post-9704659357352785532009-06-07T06:39:00.000-07:002009-06-07T07:17:07.331-07:00MUSHROOM PHYLLO TARTS

MUSHROOM PHYLLO TARTS 3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese, softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant sliced mushrooms, drained1 garlic clove, minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets, thawed1 (4.5 oz.) jar Green Giant whole mushrooms, drained Heat oven to 350

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-33790061300292140442009-06-06T23:39:00.000-07:002009-06-06T23:42:30.493-07:00Eggplant Jam

Eggplant Jam 3 md Eggplants (3 lb total)Salt7 tb Oil, olive3 Garlic cloves; minced2 ts Paprika, sweet1 1/2 ts Pepper, Cayenne or1/8 ts HarissaPepper; freshly ground3 -to 4 tb Lemon juice, fresh1 tb Parsley; chopped3 Lemon wedges or3 Tomato wedgesPreheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-53803546799348877002009-06-06T23:34:00.000-07:002009-06-06T23:35:23.484-07:00Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles 2/3 cup finely ground toasted almonds or hazelnuts 7 T melted butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup confectioner's sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond extractMakes about 30 truffles Note: Pregant or nursing women, young chilren or any with an immune deficieny

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-17930793580744335432009-06-06T23:33:00.001-07:002009-06-06T23:33:57.626-07:00Chocolate Covered Truffles

Chocolate Covered Truffles 1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decorationMakes about 3 dozen trufflesMelt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-11078789988094677792009-06-06T23:32:00.000-07:002009-06-06T23:33:05.065-07:00Chocolate Truffles

Chocolate Truffles ½ Cup unsalted butter2 1/3 C confectioner’s sugar½ C cocoa1/4 cup heavy or whipping cream 1 1/2 teaspoon vanillaCenters: pecan, walnuts, whole almonds or after-dinner mints Coatings: coconut, crushed nuts,confectioners sugarMakes about 3 dozen trufflesCream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-66788325392087696762009-06-06T22:41:00.001-07:002009-06-06T22:41:30.697-07:00Louisiana Cafe Au Lait

Louisiana Cafe Au Lait 2 c Milk Sugar 1 c Louisiana coffee w/chicory Put milk in saucepan; bring to a boil.Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-54125881725131467542009-06-06T22:39:00.001-07:002009-06-06T22:39:44.763-07:00Cafe Au Lait ( Coffee with Milk )

Cafe Au Lait ( Coffee with Milk )1 c Milk1 c Light cream3 tb Instant coffee2 c Boiling waterOver low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-14222731098831441592009-06-06T22:38:00.001-07:002009-06-06T22:38:42.621-07:00Buttered Rum Coffee

Buttered Rum Coffee 1/3 c Ground coffee1/4 ts Freshly ground nutmeg1 1/4 ts Rum extract1/8 ts Liquid butter flavoringPlace coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields:

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-25887129633733343872009-06-06T22:35:00.000-07:002009-06-06T22:36:05.571-07:00Black Forest Coffee

Black Forest Coffee 6 oz Fresh brewed coffee2 tb Chocolate syrup1 tb Maraschino cherry juiceWhipped creamShaved chocolate/chipsMaraschino cherriesCombine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-63193033700328037412009-06-06T22:34:00.000-07:002009-06-06T22:35:24.533-07:00Arabian Coffee

Arabian Coffee 1/2 liter (about 1 pint) water3 tablespoons coffee3 tablespoons (or more) sugar1/4 teaspoon cinnamon1/4 teaspoon Kardamom1 teaspoon vanilla or vanilla sugarMix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-19670623364743459032009-06-06T22:33:00.000-07:002009-06-06T22:34:26.474-07:00Amaretto Coffee / Variation

Amaretto Coffee / Variation 3/4 c Warm water3 tb Amaretto1 1/2 ts Instant coffee crystalsDessert topping; * see note* Dessert topping should be in a pressurized can. In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-25011030486910209932009-06-06T22:32:00.002-07:002009-06-06T22:33:30.152-07:00Amaretto Coffee

Amaretto Coffee 1 1/2 c Warm Water1/3 c Amaretto1 tb Instant Coffee CrystalsDessert Topping from a pressurized canIn a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-94541247952369372009-06-06T22:32:00.001-07:002009-06-06T22:32:42.014-07:00Alpine Carnival

Alpine Carnival 2 tb Instant coffee1 ts Vanilla2 tb Brown sugar1 ts Water1 1/2 c Boiling water1/2 c Whipping cream, whippedDivide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-5071092251669814662009-06-06T22:31:00.000-07:002009-06-06T22:32:01.722-07:00Canadian Coffee

Canadian Coffee 1/4 c Maple syrup; pure1/2 c Rye whiskey3 c Coffee; hot, black, double strengthTopping: 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-45374014681258254092009-06-06T22:27:00.000-07:002009-06-06T22:31:07.792-07:00Coffee Lovers Recipes

1. Alexander Espresso 1 c Cold water2 tb Ground espresso coffee1/2 ea Cinnamon stick (3" long)4 ts Creme de cacao2 ts Brandy2 tb Whipping cream, chilled1 ea Grated semisweet chocolateBreak out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-13334078296327849002009-03-23T08:44:00.000-07:002009-03-23T08:45:23.807-07:00Apricot Salad

Apricot Salad Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- STEP 1: 2 small or 1 large box of apricot jello 1 large jar apricot baby food (8-10 oz) 1 can crushed pineapple -- (16 oz) drained (retain juice!) STEP 2: 1

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-33938194136795376682009-03-23T08:37:00.000-07:002009-03-23T08:39:21.031-07:00Apple Cider Salad

Apple Cider Salad Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 packages gelatin powder -- unflavored 2 cups apple cider 1/4 teaspoon salt 2 cups apples -- diced 1/4 cup black walnuts -- chopped 1 tablespoon chopped parsley

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-67924237203626095812009-03-23T08:35:00.000-07:002009-03-23T08:37:38.380-07:00Apple and Fennel Salad

Apple and Fennel Salad Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 ounces Fresh Spinach 1 each Small Fennel Head -- sliced 2 each Medium Granny Smith Apples 1 each Small Red Onion -- sliced* The Granny Smith apples should be peeled and cubed. Kuwait has been

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-77456781824390506402009-03-23T08:33:00.001-07:002009-03-23T08:34:56.550-07:00Antipasto Salad

Antipasto Salad Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 16 oz. pkg fresh/frozen cheese tortellini 4 ounces chopped salami 4 ounces provolone cheese, cut into -- 2 x 1/4" strips 11 oz. can corn -- drained 9 oz. package frozen spinach, thawed -- squeezed to drain 6

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-82371951786994715292009-03-23T08:07:00.000-07:002009-03-23T08:08:13.954-07:00BEAN SALAD

BEAN SALAD Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Sugar 1/2 teaspoon Salt 1 cup Vinegar 16 ounces Green beans, can -- drained 16 ounces Yellow beans, can -- drained 16 ounces Lima beans, can -- drained 16 ounces Garbanzo

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-64926238417013744732009-03-23T08:04:00.000-07:002009-03-23T08:06:12.986-07:00Aegean Artichoke & Penne Pasta Salad

Aegean Artichoke & Penne Pasta Salad Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 fresh baby artichokes 1/4 cup lemon juice 1/2 pound penne pasta 1/2 cup tomato juice 2 tablespoons olive oil Juice of one lemon 2 cloves

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-58648293305785715912009-03-23T08:01:00.000-07:002009-03-23T08:03:04.324-07:00SUGAR EASTER EGGS (NONEDIBLE)

SUGAR EASTER EGGS (NONEDIBLE)* NOTE: These make a wonderful decoration but remember these are NOT edible.1 beaten egg white1/2 c. confectioners sugar3 1/2 c. granulated sugarBeat egg white, add confectioners sugar, then add granulated sugar. Use food coloring if desired. Put in mold; letdry for about 1/2 hour; scoop out mold to the right thickness. I fasten the two halves of the eggs together

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-13008633200862251672009-03-23T07:48:00.000-07:002009-03-23T08:01:35.888-07:00WORLD'S BEST CHOCOLATE EASTER EGGS

WORLD'S BEST CHOCOLATE EASTER EGGSThese delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kidsand adults love them.1 cup soft butter2 tsp salt4 tsp vanilla1 can condensed milk (Eagle Brand)10 cups icing sugar1 tsp. yellow food coloring1 lb. semisweet chocolateBeat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-82320087420748372602009-03-21T01:04:00.000-07:002009-03-21T01:10:44.100-07:00EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING

EASTER HOT CROSS BUNS WITH CREAM CHEESE FROSTING5 c All-purpose flour, divided2 pk Active dry yeast1/2 c Sugar1 ts Salt1 ts Ground cinnamon1/4 ts Ground cardamom1/4 ts Cloves1/4 ts Nutmeg1 1/4 c Milk1/2 c Butter2 Eggs, beaten3/4 c Currants or raisins1/3 c Candied orange peel (opt)1 Egg yolk mixed with 2 tb WaterCombine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.In a

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-84035012791350105882009-03-21T00:43:00.000-07:002009-03-21T00:57:47.403-07:00EASTER BREAD RING

EASTER BREAD RING5 eggs1/4 cup white sugar1 teaspoon salt1 (.25 ounce) package active dry yeast3 cups all-purpose flour2/3 cup milk2 tablespoons butter2 eggs, room temperature1/2 cup mixed candied fruit1/3 cup chopped blanched almonds1/2 teaspoon anise seed2 tablespoons melted shortening1 cup confectioners' sugar1 tablespoon whole milk1/8 teaspoon vanilla extract3 tablespoons multicolored

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-32868388408814925582009-03-21T00:17:00.000-07:002009-03-21T00:43:10.049-07:00EASTER GREEK LAMB

EASTER GREEK LAMB5 lb leg of lamb -- boneless1 c olive oil1/2 c red wine vinegar2 TB garlic -- minced1/2 c parsley -- chopped1/2 c dill -- chopped4 TB oregano -- rubbedblack pepperWhisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24hoursDrain marinade from lamb

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-62206975754374069482009-03-20T07:20:00.000-07:002009-03-20T07:25:44.455-07:00PAINT BRUSH COOKIES

PAINT BRUSH COOKIES 3/4 c. margarine1 c. sugar1 egg1 tsp. vanilla2 1/2 c. flour1 tsp. baking powder1 tsp. salt Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients. Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes. --EGG YOLK PAINT (for each color needed):-

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-2929517236879924262009-03-20T07:16:00.000-07:002009-03-20T07:18:22.232-07:00PAINTBRUSH COOKIES

PAINTBRUSH COOKIES1 1/2 c.powdered sugar1 c. butter1 egg1/2 tsp. almond extract1 tsp. baking soda1 tsp. cream of tartarGranulated sugar1 tsp. vanilla2 1/2 c. flour Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16" thick

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-45888600987661781732009-03-17T02:18:00.000-07:002009-03-17T02:21:42.791-07:00BLACK BEAN SOUP

BLACK BEAN SOUP4 c. dried black beans12 c. broth, 1/2 beef, 1/2 chicken1 onion, chopped2 cloves garlic, mashed1 tbsp. comino3 tbsp. chopped cilantroGarnish: fried tortilla chips, grated Monterey Jack cheese, chopped green onions, sour cream Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-45333511405131110662009-03-17T02:15:00.000-07:002009-03-17T02:16:52.753-07:00ASPARAGUS SOUP

ASPARAGUS SOUP1/4 c. minced onion2 tbsp. butter1 c. (1/4 lb.) thinly sliced asparagus1/2 tsp. paprika3 c. chicken broth6 tbsp. whipping cream2 tbsp. cornstarch2 tbsp. water Cook onion in butter until onion is soft. Add asparagus and paprika and cook, stirring until asparagus turns bright green. Stir in chicken broth and whipping cream. Heat to boiling. Blend together the cornstarch and water

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-66601431945101518952009-03-17T02:05:00.000-07:002009-03-17T02:06:40.714-07:00PUMPKIN SOUP

PUMPKIN SOUP6 c. chicken broth1 to 2 (16 oz.) cans solid-pack pumpkin1 c. onion, thinly sliced1 clove garlic, minced1 1/2 tsp. salt1/2 tsp. thyme1/2 tsp. pepper1/2 c. whipping cream, warmed1 lg. fresh pumpkin, hollowed out (optional)Fresh parsley (optional) In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-28216754193314142782009-03-17T02:02:00.000-07:002009-03-17T02:04:32.612-07:00CREAMY ZUCCHINI SOUP

CREAMY ZUCCHINI SOUP2 c. condensed chicken broth2 med. zucchini, sliced1/2 c. chopped green pepper1/4 c. chopped onion1 tsp. dill weedSalt and pepper1 c. sour cream or plain yogurtSnipped parsley In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Puree in food processor or blender. Stir in sour cream.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-73487048283220067082009-03-17T01:57:00.000-07:002009-03-17T02:01:53.577-07:00CORN AND BOURBON SOUP

CORN AND BOURBON SOUP2 slices bacon1 med. onion, chopped2 shallots1/3 c. chopped celery1/3 c. chopped leeks4 c. corn cut from cob2 qts. chicken broth1 med. potato, peeled and cubed1/4 tsp. salt1/4 tsp. white pepper1 c. whipping cream or half and half2-3 tbsp. bourbonChives Cook bacon in large saucepan until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2 minutes.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-173654306609690542009-03-17T01:52:00.000-07:002009-03-17T01:56:15.617-07:00CAULIFLOWER SOUP

CAULIFLOWER SOUP2 c. sliced cauliflower1 can chicken broth (13 3/4 oz.)1 c. milk1 can cream of potato soup2 tbsp. cornstarch1/4 c. cold water In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture. Pour soup mixture over

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-68027996257131035092009-03-17T01:38:00.000-07:002009-03-17T01:40:45.308-07:00BEER CHEESE SOUP

BEER CHEESE SOUP1 c. finely chopped celery1 c. finely chopped carrot1/2 c. finely chopped onion8 chicken bouillon cubes, dissolved in 8 c. boiling water or 2 qts. chicken broth1 c. butter, melted8 oz. beer16 oz. Cheddar cheese, shredded Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth. Cook and stir until thickened; boil 1

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-91034766066268160872009-03-17T01:31:00.000-07:002009-03-17T01:38:21.195-07:00TUSCAN ONION SOUP

TUSCAN ONION SOUP3 oz. bacon fat1 oz. olive oil2 lb. onion, cut into thin strips2 oz. marsala wine1 gal. chicken stock1/2 gal. beef stock1 tsp. each thyme, basil, oregano Saute onion in fat and oil. Add wine and cook approximately 5 minutes, until onion is soft. Add all other ingredients. Simmer for 20 minutes. Skim fat from soup. Serve with croutons and grated Romano cheese.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-68900308209982925962009-03-17T00:57:00.000-07:002009-03-17T01:30:49.960-07:00LOBSTER AND ROASTED CORN CHOWDER

LOBSTER AND ROASTED CORN CHOWDER1 (21 lb.) live Maine lobster4 strips bacon, fine dice1/2 med. onion, fine dice1/4 med. green pepper, fine dice1/4 med. red pepper, fine dice1/4 med. yellow pepper, fine dice1/4 sm. jalapeno pepper, fine dice1/2 stalk celery, fine dice1/2 med. carrot, fine dice1/2 c. diced green chilies, canned1/4 lb. unsalted butter1/2 c. all purpose flour6 c. lobster stock or

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-29545745742801180502009-03-17T00:46:00.000-07:002009-03-17T00:56:24.853-07:00CUCUMBER SOUP

CUCUMBER SOUP3 c. chicken broth1 med. onion sliced1 tbsp. corn oil3 med. peeled and diced cucumbers1 tsp. corn starch1/4 tsp. salt1/4 tsp. pepper1/2 tsp. sweet basil1/2 tsp. beaumonde1 tsp. lemon juice1/4 c. dry vermouth1 tbsp. sour creamchives to garnish Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-57508423461650638142009-03-14T02:09:00.000-07:002009-03-14T02:11:36.195-07:00CHICK PEA AND PASTA SOUP

CHICK PEA AND PASTA SOUPFor 4 to 6 persons 19 oz. can chick peas1/2 c. extra virgin olive oil1/3 c. chopped onion1 tsp. chopped garlic1/2 tsp. chopped rosemary1/2 tsp. chopped sage3/4 c. canned Italian peeled plum tomatoes, drained of their juice3 c. homemade meat broth OR 1 c. canned broth diluted with 2 c. water1/4 lb. stubby soup pastaSaltBlack pepper in a grinder3 tbsp. chopped

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-38611329284251530442009-03-14T01:53:00.000-07:002009-03-14T02:05:57.989-07:00POTATOES AND PASTA SOUP

POTATOES AND PASTA SOUP1/2 lb. macaroni, preferably med. sized and mixed, ex. med. shells, elbows, spaghetti, broken into 3 parts1 lg. onion1 (16 oz.) can crushed tomatoes1 lg. potato, cubedSalt and pepperSmall amount of olive oilGrating cheese, Parmesan or any of your choice, Italian only Brown your onion slightly in olive oil. Add can of tomatoes and salt and pepper. Simmer for

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-47916290847716610952009-03-14T01:43:00.000-07:002009-03-14T01:48:35.749-07:00CUCUMBER SOUP

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-36772095426231099612009-03-14T01:39:00.000-07:002009-03-14T01:42:16.153-07:00BARS MADE WITH TOMATO SOUP

BARS MADE WITH TOMATO SOUP1 can tomato soup1/2 soup can water1/2 c. oil1 c. sugar1 c. raisins2 c. flour2 tsp. allspice2 tsp. cinnamon1 tsp. baking soda Mix all ingredients together. Spread into a greased 9 x 13 inch pan. Bake in 350 degree oven for 20 to 25 minutes or until toothpick is clean. Frost with plain white frosting while warm. I use canned cream cheese frosting.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-17153068686272579912009-03-14T01:21:00.000-07:002009-03-14T01:34:35.875-07:00CREAMY TOMATO SOUP

CREAMY TOMATO SOUP2 tbsp. reduced-calorie margarine1 lg. onion, peeled and thinly sliced1 carrot, chopped2 garlic cloves, coarsely chopped1 (28 oz.) can peeled Italian plum tomatoes3 c. chicken broth1 sm. boiling potato, peeled and thinly sliced2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil1/4 tsp. nutmegSalt to taste1 c. milk Melt margarine in a soup pot over low heat. Add

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-2661049940613389452009-03-14T01:19:00.000-07:002009-03-14T01:20:31.860-07:00LENTIL BARLEY SOUP

LENTIL BARLEY SOUP1/4 c. margarine3/4 c. chopped celery3/4 c. chopped onion6 c. water3/4 c. lentils Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes1/2 tsp. garlic salt2 tsp. salt1/4 tsp. pepper3/4 c. barley or brown rice1/2 tsp. rosemary Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-84613749512244931672009-03-14T01:16:00.000-07:002009-03-14T01:18:28.665-07:00CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE2 c. milk3 tbsp. butter2 tbsp. finely chopped onion3 tbsp. flour1/2 tsp. salt1/8 tsp. white pepper1/2 tsp. thyme1/2 tsp. granulated garlic2 chicken bouillon cubes1 1/2 c. boiling water2 c. shredded Cheddar cheese1 c. cooked finely chopped broccoli Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.comtag:blogger.com,1999:blog-6075484642673308555.post-27080903873422535712009-03-14T01:15:00.000-07:002009-03-14T01:16:32.565-07:00BLACK BEAN SOUP

BLACK BEAN SOUP3/4 lb. black beans1 1/2 qt. cold water2 oz. salt pork (optional)3/4 lb. hamhock or bone of smoke ham1 lg. onion, chopped1 clove garlic, crushed2 green peppers, chopped1/2 c. bacon drippings or olive oil1 bay leaf1 tbsp. salt1/8 tsp. oregano1/4 c. vinegar Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-8755980251544907232009-03-14T01:13:00.001-07:002009-03-14T01:15:14.709-07:00SHALLOTS AND TARRAGON SOUP

SHALLOTS AND TARRAGON SOUP5 c. chicken broth8 lg. shallots in thin slices1/2 tsp. dried tarragon2 celery stalks chopped with leavesSalt and pepper4 egg yolks1 c. heavy creamChopped chivesPaprika 1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-84150791156173266972009-03-14T00:41:00.000-07:002009-03-14T00:54:32.607-07:00HAMBURGER VEGETABLE SOUP

HAMBURGER VEGETABLE SOUP1 lb. ground beef1 c. chopped onion1 c. diced potatoes1 c. sliced carrots2 (1 lb.) cans tomatoes1 c. sliced celery1/4 c. rice3 c. water4 tsp. salt1/4 tsp. basil1/4 tsp. thyme1 bay leaf Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com0tag:blogger.com,1999:blog-6075484642673308555.post-59481310533948172402009-03-13T23:54:00.000-07:002009-03-14T01:11:40.646-07:00BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP2 tbsp. butter2 tbsp. flour1 bunch (10 oz.) fresh broccoli1 sm. onion, finely chopped2 tbsp. butter1 qt. chicken stock or broth1/2 c. heavy cream, warmedSalt and pepper Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part.

Sunil Royhttp://www.blogger.com/profile/06491973090714341008noreply@blogger.com