Soups & Stews Cookbook
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
WINTER Warmers the PERFECT WINTER RECIPE COLLECTION
WINTER Warmers THE PERFECT WINTER RECIPE COLLECTION What better time to chow down on hearty, soul-warming comfort food than winter? This Winter Warmers cookbook is the best collection of winter recipes around. It has soups, stews, casseroles and many more recipes to help get you through the winter blues with a satisfied stomach. TABLE OF CONTENTS Randall’s White Bean and Turkey Chili ..........................................................................................................................2 Slow Cooker White Beans with Smoked Turkey .............................................................................................................3 Great Northern Beans and Ham with Cornbread ...........................................................................................................3 Tortilla Soup with Chicken and Beans .............................................................................................................................4 Green Chili Pork Stew with Pinto Beans .........................................................................................................................5 Pinto Bean Chili Casserole ...............................................................................................................................................6 Spicy Shrimp and Corn White Bean Chowder .................................................................................................................7 Corned Beef and Bean Soup ...........................................................................................................................................8 -
Basic Beanery
344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes. -
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 -
October 2020
OCTOBER 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fish Cakes & Baked Pizza – Cheese or Wedge Fries Pepperoni Grilled Chicken Caesar Grilled Chicken Caesar Japanese Miso Soup Potato Leek Soup Ham, Turkey, or Egg Ham, Turkey, or Egg Salad Sandwich Salad Sandwich 5 6 7 8 9 Swedish Meatballs and Chickpea & Squash Salisbury Steak/Potato CA Thanksgiving – Turkey Buttered Egg Noodles Curry/Rice & Naan n and Vegetable Meatloaf & Trimmings BBQ Chicken Salad BBQ Chicken Salad Chicken Taco Chicken Taco No School Cauliflower Cheese Soup Carrot Ginger Soup n Salad/Avocado Ranch Salad/Avocado Ranch Dressing Dressing Professional Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Learning Salad Sandwich Salad Sandwich Vietnamese Chicken Pho Corn & Bacon Chowder Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Salad Sandwich Salad Sandwich 12 13 14 15 16 BBQ Chicken Leg/Roast Turkey Taco Salad - Sour Pizza – Cheese or All Beef Hot Dog & Potato & Salad Cream/Salsa Pepperoni Baked Wedge Fries Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar No School Broccoli Cheese Soup Cream of Mushroom Carrot Ginger Chicken Noodle Soup Thanksgiving Ham, Roast Beef, or Egg Soup Ham, Roast Beef, or Egg Ham, Roast Beef, or Egg Salad Sandwich Ham, Roast Beef, or Egg Salad Sandwich Salad Sandwich Salad Sandwich 19 20 21 22 23 BBQ Pulled Pork Perogies with Bacon, Tortellini & Tomato Pizza – Cheese or Beef & Black Bean Chili, Sandwich, Salad & Roast Cheddar & Sour Cream Sauce w/Garlic Toast Pepperoni Cornbread and Salad Potato -
Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb. -
Canadian Cheddar Cheese Soup
Recipes From Our Disney Kitchens CANADIAN CHEDDAR INGREDIENTS SERVES 10 CHEESE SOUP • 1/2 pound of bacon, cut into 1/2-inch pieces • 1 medium red onion, cut into 1/4-inch pieces From Le Cellier Steakhouse at EPCOT® • 3 celery ribs, cut into 1/4-inch pieces • 4 tablespoons butter • • 3 cups chicken stock • 4 cups milk • 1 pound white cheddar cheese, grated • 1 tablespoon Tabasco sauce • 1 tablespoon Worcestershire sauce • Coarse salt, freshly ground pepper to taste • 1/2 cup warm Canadian golden lager or any pale lager-style beer • Chopped scallions or chives, for garnish DIRECTIONS 1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 3. 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. 4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. 5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk or pale lager-style beer. 6. Serve soup hot, garnished with chopped scallions or chives. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. -
Pacific Press® Publishing Association Nampa, Idaho Oshawa, Ontario, Canada Nancy Lyon Kyte
Pacific Press® Publishing Association Nampa, Idaho Oshawa, Ontario, Canada www.pacificpress.com NANCY LYON KYTE Vegetarian Soups and Stews From Around the World NANCY LYON KYTE Vegetarian Soups and Stews From Around the World Dedication Design by Gerald Lee Monks Cover design resources from iStockphoto.com / Dreamstime.com Inside design by Pacific Press® Publishing Association Copyright © 2012 by Pacific Press® Publishing Association Printed in the United States of America All rights reserved The author assumes full responsibility for the accuracy of all facts and quotations as cited in this book. Additional copies of this book are available by calling toll-free 1-800-765-6955 or by visiting http://www.adventistbookcenter.com Library of Congress Cataloging-in-Publication Data Kyte, Nancy Lyon, 1954- A taste of travel : vegetarian soups and stews from around the world / Nancy Lyon Kyte. pages cm ISBN 13: 978-0-8163-2871-0 (pbk.) ISBN 10: 0-8163-2871-4 (pbk.) 1. Vegetarian cooking. 2. International cooking. I. Title. TX837.K98 2012 641.59—dc23 2012023473 12 13 14 15 16 • 5 4 3 2 1 Dedication Dedicated to Bob, my husband, best friend, and trustworthy soup critic. I thank him with my whole heart. Acknowledgments Interior Photo Credits iStockphoto.com: 26–28, 31, 34–42, 44–51, 53–58, 60–66, 71–75,78, 80, 82, 84–86, 88–90, 92, 94, 96, 97–101, 103–108, 110–119, 121, 123, 125, 127–129, 131–134, 136, 138–142, 144, 145, 147–150, 152, 154, 159 Dreamstime.com: 30, 32, 33, 43, 59, 67–70, 76, 77, 79, 81, 87, 91, 93, 95, 120, 124, 126, 130, 135, 137, 143, 151, 153, 155–158 Global Mission: 52, 102 Acknowledgments I am so grateful to my sisters, Mary Hellman, Susan Rasmussen, and Sandra Child. -
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. -
Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO. -
To Start Soup Du Jour $12 Lobster Bisque $17 Smooth
TO START SOUP DU JOUR $12 FRESHLY MADE EACH DAY. SEE TODAYS LISTING. LOBSTER BISQUE $17 THE SUGAR MILL SIGNATURE SOUP SMOOTH PATE DE FOIE DE VOLAILLE $17 Made with Madeira wine and brandy facon Marie. Onion confit, toast and sea salt butter. MUSHROOM PUDDING D'ARLES $17 WITH SURPRISE DE FOIE GRAS BAKED CREAM OF SPINACH MONTE CARLO $17 WITH ITALIAN CHEESE, CRAB SUMI AND A FRESH HENS EGG. TOPPED WITH LUMPFISH CAVIAR. SERVED IN THE PAN. THAI SATE OF CHICKEN $15 TENDER CHICKEN BREAST ON SKEWERS WITH A LIGHTLY SPICY PEANUT SAUCE TORTOLA CONCH FRITTERS $15 SERVED WITH MANGO SALSA , CHUTNEY AND DIP. COCKTAIL DE CREVETTES $15 PEELED SAUCED SHRIMP IN A CUCUMBER GIRDLE WITH SALAD LEAVES AND LUMPFISH CAVIAR BURATTA $17 (V) A HANDCRAFTED BALL OF MOZZERELLA CHEESE FILLED WITH A CREAMY MIXTURE OF SOFT ITALIAN CHEESES. SERVED WITH ROSEMARY TOMATOES AND DICED SPRING ONIONS BRUSCETTA $12 (V) WITH TOMATOES, SMOKED CHEESE AND ONION CONFIT WARM GOATS CHEESE $12 (V) SERVED WITH THE SUGAR MILL SALAD CESAR SALAD $12 (V) WITH PARMESAN SHAVINGS AND FRESH CROUTONS WITH CHICKED OR SHRIMP PLUS $5 15% WILL BE ADDED TO ALL BILLS. THIS IS ENTIRELY DISTRIBUTED TO ALL OUR STAFF ENTREES FISH AND SEAFOOD THE SUGAR MILL ROYAL RISOTTO OUR SIGNATURE DISH OF FRESHLY MADE CREAMY RISOTTO WITH MEDALLION OF LOCAL LOBSTER, CONC, SCALLOPS, LOCAL WHITE FISH AND SHRIMP. SERVED WITH A POT OF LOBSTER BISQUE AND A SELCTION OF SAUCES, CHUTNEYS, BREADS AND BISCUITS. FOR TWO PERSONS MINIMUM $59 PER PERSON **** FRESH FROM THE SEAS OF THE BVI LOBSTER OUR FRESH LOBSTER IS COOKED USING OUR SECRET PROCESS TO PRESERVE MOISTURE AND FLAVOUR NATURAL, WITH BUTTER SAUCE OR THERMIDOR. -
Download PDF Menu
Sandwiches Soups hot and made from scratch in house with bread All Sandwiches come with Chips 8oz Cup – $3.77 16oz Bowl – $5.66 Kielbasa on a Bun – $7.55 32oz Quart – $9.43 (to-go only) grilled polish style kielbasa served with onions and sauerkraut on a roll Chicken Noodle Ham Sandwich – $7.55 *Beet – Red Borscht deli smoked ham, swiss cheese, spicy mustard, *Zurek – Sour Rye lettuce and tomato on light rye Polish Bean Dill Pickle Turkey Sandwich – $7.55 sliced turkey breast, swiss cheese, lettuce, tomato AUTHENTIC POLISH and mayo on light rye Dessert CUISINE Reuben – $8.49 Vanilla Ice Cream – $2.12 corned beef, swiss cheese, home-made sauerkraut and thousand island dressing served on marble rye Apple Cake – $4.72 8418 M-119 Turkey Reuben – $8.49 Single Crepe – $2.12 Harbor Springs, MI 49740 turkey breast, swiss cheese, home-made sauerkraut Three Crepes – $5.66 and thousand island dressing served on marble rye crepe fillings: raspberry, strawberry, blueberry, cherry, blackberry, creamy cheesecake, (231) 838 – 5377 Rachel Reuben – $8.49 Dutch chocolate cheesecake or Nutella turkey breast, swiss cheese, home-made coleslaw and thousand island dressing served on marble rye Kids’ Corner www.famouspolishkitchen.com Rissole Burger Sandwich – $8.49 two ground pork patties, served with cheese, Grilled Cheese – $4.72 Dine in or take out. onions, tomato, lettuce and mayo on a roll American cheese melted on wheat with a bag of Call us to organize catering for special chips or apple sauce occasions, such as weddings, graduation Club Sandwich – $8.49 ham, turkey breast, bacon, lettuce, tomato and Peanut Butter and Jelly – $4.72 parties and more! Or to place call-in orders.