Ingredients
1 Tbl grainy Dijon mustard
1 Tbl anchovy paste
3 Tbl balsamic vinegar
2 ½ Tbl lemon juice
2 cloves garlic, minced
8 sundried tomatoes, snipped into small pieces
1 cup olive oil
2 tsp dried thyme
Directions
Mix all ingredients together in a plastic or glass container. Serve over torn Romaine lettuce, croutons and shredded Parmesan cheese.
From Parade Magazine April 2004
Ingredients
1/3 cup mayonnaise
1/3 cup plain nonfat yogurt or sour cream
½ cup buttermilk
2 tsp minced shallot
1 clove garlic, pressed
1 tsp fresh chives, snipped
Directions
Combine the ingredients. Refrigerate, covered, until ready to use.
Ingredients
2 Tbl vegetable oil
2 cups onion, sliced
2 cloves garlic, crushed
2 Tbl vegetable oil
3 lbs beef, cut in 2” cubes
6 carrots, sliced
6 mushrooms, sliced
2 bay leaves
¼ tsp dried thyme
1 can beer
1 cup water
1 beef bouillon cube
1 tsp vinegar
Parsley
Directions
Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.
This tomato-based seafood stew is best served with warm crusty rolls with lots of real butter.
Ingredients
¾ tsp salt
2 lbs fish, cut into chunks. Grouper is best. Shrimp and scallops make nice additions.
2 large onions, sliced
½ cup olive oil
19 oz canned tomatoes
8 oz canned tomato sauce
1 tsp crushed red pepper
1 Tbl dried parsley or 2 Tbl fresh
½ cup white wine
1 ½ cup water
Directions
Salt fish and let stand. Meanwhile, brown onions in oil in a large soup pot. Add tomatoes, tomato sauce, red pepper, parsley, wine and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Add salt and pepper to taste.
From “Soup Mix Gourmet.”
One of our favorites! It’s easy and fast, but tastes like it took all day. Although the recipe doesn’t call for it, half a pound of scallops makes a nice addition.
Ingredients
2 cans Cream of Shrimp Soup (condensed)
1 ½ cups half and half
¼ cup shallots, chopped
½ lb shrimp, peeled and deveined
½ stick butter
2 Tbl sherry
Directions
Melt butter and sauté shallots until soft. Add shrimp and toss for about two minutes. Stir in soup, half and half and sherry. Simmer and serve immediately.
Ingredients
1 Tbl vegetable oil
2 cloves garlic, minced
½ cup onion, chopped
¼ cup scallion, chopped
¾ cup bell pepper, chopped
1 cup each: carrot, celery, mushrooms, all chopped
1 can crushed tomatoes
4 cans kidney beans
1 large can tomato paste
1 bag frozen corn
1 (12 oz) can of beer
½ tsp cumin
½ tsp crushed red pepper
¼ tsp cayenne pepper
2 Tbl chile powder
¾ lb ground beef
2 lb cut of London Broil, cut into bite-size pieces
Directions
Heat oil in a heavy pot. Add the onion and garlic; sauté briefly. Add the scallion, pepper, carrot, celery and mushrooms. Cook until tender, but not mushy. Remove vegetables. Brown ground beef; drain and set aside. Brown London Broil pieces. Add all the ingredients to the pot. Cook in the pot for one hour. Move to a crock-pot and cook on auto for three to four hours.
Ingredients
13 cups chicken stock
¼ cup dry vermouth
¼ cup butter
1 cup heavy cream
½ lb medium egg noodles (about 4 cups)
¾ cup flour
1 ¼ cups water
2 cups diced, cooked chicken
salt and pepper to taste
chopped parsley
Directions
Combine one cup of the stock, the vermouth and the butter. Bring to a boil and boil rapidly until mixture is reduced to about ¼ cup. It should have a syrupy consistency. Stir in the cream and set aside. Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender. In a separate bowl, blend flour with water until smooth. Stir into noodles. Stir until mixture boils one or two minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley.
Ingredients
1 cup chopped fresh mushrooms (1/4 lb)
½ cup sliced green onions
2 Tbl olive oil
1 tsp lemon juice
¼ tsp each: salt, pepper, oregano
8 cups chicken stock
3 oz egg pastina (3/4 cup)
40 chicken balls
2 egg yolks
1 cup light cream
¼ cup grated Parmesan cheese
salt and pepper to taste
Directions
Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile, heat chicken stock to boiling. Add mushroom mixture and pastina. Boil two to three minutes. Add chicken balls and continue cooking until balls are done. Turn off heat. In a separate bowl combine yolks, cream and cheese. Blend well, then whisk or beat into hot soup. Season with salt and pepper. Whisk while heating to serving temperature. Serve garnished with chopped parsley.
For the Chicken Balls:
(makes about 40)
1 cup ground, boned chicken breast
2 Tbl chopped parsley
2 egg whites
½ cup fine dry bread crumbs
1 Tbl grated Parmesan cheese
¼ tsp salt
¼ tsp pepper
Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. Cooked balls freeze very well.
Bright fresh lemon, clean parsley, bright bits of carrot, smooth broth, and hearty chicken and rice. We may not be Greek in any way, shape, or form, but we make a mighty tasty, if nontraditional, Greek lemon chicken soup.
Ingredients
2 cups milk
2 Tbl cornstarch
6 egg yolks, beaten
2 quarts chicken broth
½ cup rice
1 cup grated carrots
2 chicken breasts, cooked and cut into bite-sized pieces
½ stick butter
fresh parsley
1 cup fresh lemon juice
lemon zest
salt and pepper
Directions
Stir milk and cornstarch together, then beat in the egg yolks. Set mixture aside. Bring broth to a boil and add rice and carrots. Cook covered, until the rice and carrots are tender. Remove soup from heat and carefully add milk and egg mixture. Return to heat and continue to cook until it thickens. Remove from the heat and add chicken, butter, parsley, lemon, and salt and pepper and serve.
Makes two quarts. This soup should not be frozen.
Ingredients
3 Tbl butter
4 boneless, skinless chicken breasts, cut into chunks
1 small onion, shopped
2 garlic cloves, minced
2 cups half and half
2 cups Monterey Jack cheese, shredded
3 packages frozen cream-style corn, cooked
1 can green chiles, chopped
½ tsp ground cumin
½ tsp hot sauce
¼ tsp salt
2 Tbl fresh cilantro, chopped
Directions
Melt the butter in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic, and sauté for 10 minutes. Stir in the half and half and the next six ingredients (cheese through salt). Continue to cook over low heat, stirring constantly. Stir in the cilantro, and serve.
a little of each 