Soup & Chowder Recipes
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LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce, -
Soup Recipes Index
Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html -
Ramen Noodles Ramen Noodles
RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot. -
Westfield, NJ
0C fi 2 •-•om < n _J cc _j THE WESTFIELD LEADER « UJ O >~i MLJU. The Leading and Moat Widely Circulated Weekly Newspaper In Union County -i t~ « in 1/1 3 (VI UJ 0- •* 3 USPS 6B0O2I) NINETY!- 10.40 Second CIB\S Potlupc I'uitl WESTFIELD, NEW JERSEY, THUKSDAY, MAY 5, 1983 Published u Wesiriclil. N. J. Every Thunday 26 Pages—25 Cents Bagger, Quinn Join GOP Slate, 403 Teachers Among 561 Democrats Name One Appointed by School Bd. Incumbents Harry Trenton and Washington, ment by drawing on my waste committee." Brown, first ward, and concern for our community background and ex- Capone, 39, is assistant The Westfield Board of staff and notify staff teaching staff members, 49 tain tenure with the Leo J. Senus. "This James Capone, third ward, based on lifelong perience, which includes professor of management Education appointed SGI members who will not be secretaries, 53 custodians 1983-1984 appointment. number includes all staff have been joined by residence, and thoughtful five years as township at- science at Kean College, a staff members for the offered a contract for next and maintenance "For a variety of members, including those newcomers Richard Bag- new ideas from the unique torney and four years ex- position he has held since 1963-1964 school term at a year at this time. Thus, the employees, 43 adminis- reasons, personnel holding whose salaries are con- ger, second ward, and Tom vantage point of youth. perience as planning board 1975, and teaches courses special meeting last week. special meeting was held trators, supervisors and 38 staff positions have been tingent upon federal or Quinn, fourth ward, in "Westfield is fortunate to attorney, as well as the ex- in business law, accoun- According to law, the last Wednesday. -
Cookbook 2017
Cookbook 2017 COOKIN’ WITH KILOWATTS 1 Cookin’ with Kilowatts Contest Contents Seattle City Light challenged all home cooks, foodies or anyone who just cares about the environment to submit a favorite recipe using a cleaner, greener more energy efficient cooking method than a traditional oven or stovetop. Introduction . 3 This cookbook is full of amazing recipes that did just that: made great food while FIRST PLACE using less energy and saving money. Chicken Tortilla Soup Meilee F., Burien . 4 Thank you to our 2017 partners! SECOND PLACE Sweet & Smoky Pork Tacos Alicia E., Seattle . 6 GIFT CARD WINNERS Typical appliance costs Beef Dip Sandwiches Caitlin H., Seattle . 7 APPLIANCE TEMPERATURE TIME ENERGY COST* Pulled Pork Electric oven 350° F 1 hour 2.0 kWh 25¢ Jennifer G., Seattle . 8 Skye Bars (and a Latte to Boot!) Toaster oven 425° F 50 minutes .95 kWh 12¢ Barbara K., Lake Forest Park . 9 Crockpot 200° F 7 hours .7 kWh 9¢ Sunny Couscous Veggie Frittata Microwave oven High setting 15 minutes .36 kWh 5¢ Linda S., Shoreline . 10 Traditional Light Spanish Gazpacho Instant Pot® High setting 15 minutes .36 kWh 5¢ Lucia S., Seattle . 11 Solar oven 350° F 1 hour 0 kWh Free Top Recipes . 12 Source: Consumer Guide to Home Energy Savings *Assumes 12.5¢/kWh 2 SEATTLE CITY LIGHT COOKIN’ WITH KILOWATTS 3 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 4 tsp cumin 2 tsp chili powder 1 tsp salt Pepper, to taste 1 chicken breast, chopped #1 1 C rinsed and picked over dried beans (black, kidney, white) 2 tsp chili powder 1 tsp each ground cumin, chipotle powder, smoked paprika 2 tsp garlic powder “One pot to sauté and cook, plus using less dishes, 1/2 tsp ground cayenne pepper equals saving energy in dish washing!” Pinch epazote FIRST PLACE 1 C chopped bell pepper Sauté onion, garlic and aromatics in pressure cooker. -
Download Ivar's Chowders Nutritional Information
A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen. -
Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture. -
Physicians Mutual Insurance Company Cookbook
Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato -
Simply Soupssoups
SimplySimply SoupsSoups Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in coop- eration with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension System, University of Connecticut, Storrs. The Connecticut Cooperative Extension System is an equal opportunity employer and program pro- vider. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, Stop Code 9410, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 202 (720) 5964. Cooperative Extension System College of Agriculture and Natural Resources Corn Chowder Other Ideas: Makes 4 to 6 servings • Use low sodium soup and rinse canned vegetables for lower salt. • Use nonfat dry milk mixed with water (1/2 cup dry milk and 1 can of water). 1 medium onion, chopped very fine • Use evaporated skim milk in place of regular milk. 1 can cream of mushroom or potato soup • Use cream of celery or cream of potato soup in place of cream of mushroom 2 soup cans of low fat milk soup. 1 can (any size) creamed corn 1 can corn kernels, rinsed and drained • Add a can of white beans (drained) for extra fiber and protein. • Use chopped spinach in place of broccoli. Optional: • Add a pinch of herbs for flavor, such as basil, thyme or oregano. • 1 potato, peeled and cut into very small • Use other cheese such as Monterey Jack, Swiss, Meunster or Colby. cubes. Use cooked, leftover potato if you like. • Add cooked meat, chicken or fish to soup. • 1 can sliced or chopped mushrooms. -
October2016menu Final
Daily Lunch Specials for October 2016 Fenwick High School Monday Tuesday Wednesday Thursday Friday 3 Tortilla Soup 4 Chicken Noodles Soup 5 Potato Corn Chowder 6 Minestrone Soup 7 Cream of Tomato Soup Taco Bowl (Beef or Beef Meatloaf with Mashed Spinach Mushroom and General Tso’s Chicken, Fish and Chips, Bruschetta, Chicken),Beans, Spanish Rice, Potatoes and Sage Gravy, Pesto Pasta (Served with Vegetable Fried Rice, Grilled Cheese Panni’s, Fresh Veggies Refried Beans, Carving Egg Rolls , Fresh Fresh Veggies Station, Fresh Veggie Chicken or Veggies) Oodles of Noodles, Fresh Veggies Veggies of the Day 10 11 14 Beef Barley Soup 12 Broccoli Cheddar Soup 13 Split Pea W/Ham Soup Roasted Tomato Bisque Baked Herded Tilapia Sloppy Joe’s with Baked Bow Tie Pasta “Action Station” Hot Wings with Celery & w/Lemon, Roasted Red No Class Sweet Potato Fries, Ranch, Mac & Cheese, Carving with Veggies or Chicken, Served Potatoes, Grilled Cheese Chicken Nuggets, Mashed with Alfredo or Marinara Sauce, Station, Fresh Veggies COLUMBUS DAY Panni's, Fresh Veggies Potatoes & Gravy, Fresh Oodles of Noodles, Fresh Veggies “SUSHI” Veggies of the Day 17 Minestrone Soup 18 Cream of Spinach Soup 19 Lentil w/Ham Soup 20 Rosa Marina Soup 21 Tater Tot Casserole, Enchiladas (Veggies or Spinach Mushroom and Pesto Home Style Chicken Cream of Tomato Soup Chicken Nuggets, Fresh Chicken Or Beef), with Pasta (Served with Chicken Or Tenders with Waffles, Fish and Chips, Grilled Veggies Spanish Rice and Refried Veggies) Oodles of Noodles, Mac & Cheese, Carving Cheese Panni's, Polish -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Enak Noodle Restaurant Menu
Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried