Chesapeake Bay Seafood Delight

Posted on Categories Meats, Poultry and Seafood
1/2 lb butter
2 onions, chopped
5 cloves garlic, chopped
1 lb sea scallops
1 lb claw crab meat
2 tablespoons parsley flakes
1 teaspoon each of – basil, tarragon, thyme, rosemary, paprika, black pepper
1 tablespoon curry powder
2 bay leaves
1 cup dry white wine
1 cup diced mushrooms (optional)
1 bell pepper, diced

Melt butter frying pan. Saute onions and garlic in butter for 5 minutes. Add scallops, crab meat, and all herbs. Pour wine over ingredients and simmer, covered, for 10 – 15 minutes, stirring occasionally. Add mushrooms and bell pepper, and simmer, covered for 3 to 5 minutes, stirring occasionally. Remove from heat and serve. serves 4

Italian Barley Soup

Posted on Categories Soups
2 quarts beef or vegetable broth
2 cups water
1 cup barley
1 cup celery, chopped
1 cup grated carrot
1 cup yellow onion, chopped
4 cloves garlic, crushed
1/2 cup red wine
1 piece lemon peel
Salt & pepper to taste
1 teaspoon each of basil, oregano, rosemary
1/2 cup fresh parsley, chopped
2 bay leaves
2 tomatoes chopped
4 tablespoons tomato paste

Bring the broth and water to a boil. Add the barley and turn down to a light simmer. Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper, and salt. Simmer for 2 hours. Stir ofter, or the barley will stick to the bottom of the pot. At the end of the 2 hours add the herbs, tomatoes, and tomato paste.  Continue cooking the soup for 1 more hour, the total cooking time being 3 hours.  Leave the lid on during the whole cooking process, and remember to stir often and check to see if you need to add water. Add grated cheese before serving.

Curried Chicken Soup

Posted on Categories Soups
3 tablespoons butter
1 finely chopped onion
1 small apple
3 teaspoons good curry powder
4 tablespoons flour
1/2 cup green peas
1 teaspoon salt & pepper
2 teaspoons chili powder
1 teaspoon cayenne pepper (optional)
3 cups chicken broth
2 cups coconut milk or light cream
8 ounces finely diced chicken breast

Melt the butter in a pan. Add the onion and sliced apple and cook very slowly until quite soft without browning. Add the curry powder and cook slowly for another 5 to 6 minutes. Stir in the flour and add salt, chili powder, and cayenne pepper. Stir in the broth until smooth. Stir over heat until the soup comes to a boil. Reduce heat to low. Add the green peas, chicken, and coconut milk or cream. Heat through without boiling, and serve.

Nonna’s Special Minestrone Soup

Posted on Categories Soups
2 whole chicken breasts
4 cups water
1 lb pork sausage, cooked and drained
2 carrots, peeled and sliced
3 stalks celery, sliced
2 zucchini, sliced
2 onions, diced
2 (28 ounce) cans crushed tomatoes
1 can dark red kidney beans, rinsed and drained
2 tablespoons garlic powder
1 teaspoon salt & pepper
2 tablespoons parsley
2 teaspoons basil
1 bay leaf
8 ounces ditalini or other small soup pasta, cooked
1/2 cup fresh or frozen chopped spinach
Parmesan Cheese (for topping)

Cook chicken breasts in water until tender. Remove from water and cool. Skin, bone and dice. Cook vegetables in the broth until tender. Add tomatoes, beans, seasonings, chicken, sausage & spinach. Simmer for 1 hour. Add pasta, stir and serve with cheese sprinkled on top.

White Chile

Posted on Categories Soups
1 lb white beans, soaked overnight and drained
6 cups chicken broth
2 cloves garlic , minced
2 onions, diced
1 small can chopped green chiles
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon cayenne pepper
4 cups cooked chicken, shredded or diced
3 cups grated Monterey Jack cheese

Combine beans, chicken broth, garlic and onions in a large pot, and bring to a boil. Reduce heat and simmer for 3 hours. Add remaining ingredients, with exception of the cheese, and simmer an additional hour. Serve and garnish with cheese.

Chuckwagon Bean Soup

Posted on Categories Soups
2 lbs ground chuck – browned and drained
2 onions, chopped
1/2 lb bacon, cooked and broken into pieces
1 16-ounce can pork & beans
1 16-ounce can butter beans
1 16-ounce can dark red kidney beans, drained and rinsed
1/4 cup ketchup
1/4 cup barbecue sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
Salt & pepper to taste
4 teaspoons chili powder
2 tablespoons prepared mustard
6 cups beef broth

Mix all ingredients together. Cook on low heat for 2 hours, stirring every 1/2 hour. Serve with cornbread if desired.

Cuban Black Bean Soup

Posted on Categories Soups
1 gallon water
1 1/2 cups black beans, soaked in water overnight and drained
1 lb bacon, chopped
1 teaspoon dried, crushed red pepper flakes
salt and pepper to taste
2 cloves garlic, crushed
Pinch of Oregano
2 yellow onions, peeled and chopped
1 tablespoon prepared mustard
1 cup chopped parsley
1 cup chopped celery

Add beans to water with bacon. Simmer for 5 hours. Stir every 1/2 hour. Add the remaining ingredients. Simmer for another 2 hours, stirring every 1/2 hour. May be served with sour cream and chopped hard boiled eggs if you wish.

Green Bean and Potato Soup

Posted on Categories Soups
5 stalks celery, sliced thin
1 bunch green onions, chopped
1/2 stick butter
2 tablespoons flour
8 cups water
1 cup milk
3 medium potatoes, diced with skins left on
salt & pepper to taste
1/2 cup chopped fresh parsley
1 tablespoon dill
1 1/2 cups sour cream
1 10-ounce package frozen French-cut green beans

Saute the celery and green onions in the butter. When the vegetables are not quite tender, add the flour, and stir in. Add the water, and stir until blended. Add the milk, and stir over medium heat until thickened. Add potatoes to the pot along with some salt and pepper, parsley, and dill. Simmer, stirring ofter, until the potatoes are tender, about 1/2 hour. Twenty minutes before serving, stir in the sour cream and green beans. Simmer for 20 minutes, and serve.

Beer and Cheese Soup

Posted on Categories Soups
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 teaspoons salad oil
6 cups chicken broth
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper to taste
1 teaspoon dry mustard
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 12-ounce bottle beer
Polish sausage or knackwurst (optional)

Saute the carrots, celery, and onions in the oil until lightly browned. Bring the broth to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the seasonings, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. You may add sliced cooked sausage to this just before serving, if you wish.

Leek and Potato Soup

Posted on Categories Soups
4 tablespoons butter
4 large potatoes, peeled and finely sliced
2 medium-sized bunches leeks, finely sliced
1 1/2 cups water
salt & pepper
1 teaspoon dijon mustard
1 1/2 cups milk
2 eggs
1/2 cup cream
chopped parsley

Melt the butter in a pan. Add the potatoes and leeks. Add 1/2 cup water, salt, pepper and mustard. Cover and cook over a slow heat until the vegetables are soft and mushy. Pour on the milk and remaining water and stir over heat until the soup comes to a boil. Turn heat down to low. Add the eggs into the cream and beat well. Add this mixture into the soup and slowly thicken over low heat without boiling. Sprinkle with chopped parsley and serve.