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(Page 4 of 4: Viewing entries 31 to 39) 1 2 3 4 
♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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 | | Purred: Fri Sep 4, '09 5:32pm PST | |  | |  | | This is a bit time consuming but worth it.
Chef Roosters Smokey Salmon Chowder
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce ( may be omitted)
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half
1.In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
2.Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
3.Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot. |  |  | |  |
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Kobe
I'm the- Kobenator. I'll- be back!
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| | Purred: Sun Sep 6, '09 8:25pm PST | | | | | | Wow. That sounds so yummy. Mom will try it fur sure. Wonder if we use oyster instead, would it be an oyster stew?  | | | | |
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TweeKee- ~PAWS~
TweeKee - I love my Jaffa!
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| | Purred: Wed Oct 28, '09 7:49am PST | | | | | | As promised, Meowma has agreed to type out the recipe for yummy Stuffed Pepper Soup. It is wonderfully flavorful and again, like the Stuffed Pepper recipe from yesterday, it can be tweaked so it tastes the way YOU want it to taste.
Stuffed Pepper Soup
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
4 cups chopped green bell pepper
1/4 cup vegetable oil
1 pound ground beef (tastes awesome with sweet Italian sausage)
2 16 ounce cans crushed tomatoes (or diced flavored tomatoes)
1 cup tomato juice (we use tomato sauce)
1/2 cup uncooked white rice
6 cups water
1 tablespoon plus 1 teaspoon sugar (just adjusts the acidity level)
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons (or more) Italian seasoning
Any other seasonings you may prefer
In a very large, heavy saucepan, saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about ten minutes. Stir in rice.
Add tomatoes, juice, water, sugar, salt, pepper and Italian seasoning to the browned beef mixture. Cover and simmer 45 minutes or until rice is cooked. Adjust your liquids if necessary. Taste for seasoning and add more if you like.
Makes 8 generous servings
*Note* This has been made many times here and it never turns out the same MOL! Meowma says you can add a dash of Worcestershire sauce and some beef bouillion cubes to give it more of a beefy flavor too.
TweeKee and typist Meowma Cheri | | | | |
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♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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| | Purred: Sun Nov 1, '09 7:08am PST | | | | | | My Lady is not wild about lamb, but she has a recipe of her Nana's for ***lamb stew***..here it is.............
***This has been tried in a slow cooker and this is the version for that.***
2 pounds lamb shoulder or roast cut into 1 inch pieces
1/4 c flour
1 tsp black pepper
2 tblp olive oil
2 med sweet yellow onions chopped
4 garlic loves minced
1/4 c white wine
2 c water or chicken broth
1 tblsp minced fresh rosemary (t tsp dried)
1 tblsp minced fresh oregano (1 tsp dried)
6 medium carrots chopped
1 pound small red potaotes quartered
1/2 tsp red pepper
1 tsp salt
place lamb in large storage bag with flour and black pepper and shake to coat.
heat olive oil in large soup pot on med heat and cook lamb till pieces are lightly browned. Add onion and garlic and cook till translucent, about 5 minutes. Deglaze with wine. Transfer to slow cooker; add remaining ingredients and stir thoroughly. Cook on slow for 4-5 hours or until carrots and potatoes are tender.
taste and adjust seasonings to your liking. | | | | |
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Napoleon
Zippy the Wonder- Dog!
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| | Purred: Wed Nov 4, '09 6:36pm PST | | | | | | Re: Hambone's Turkish Red Lentil Soup
I just made this soup the other day and it's stupendous! Mind you I made a couple of changes because I didn't have any paprika in the house so I added Turmeric, Curry powder, Cayenne pepper and Red Pepper flakes. I like to paw thinks up a notch anyways. I guess you could say I made more of an Indian soup than a Turkish soup. Without hambone's initial recipe posted here, I would have lost out on a great new soup. | | | | |
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Colorado
Mr. Coon
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| | Purred: Fri Nov 13, '09 8:14am PST | | | | | | Oh TweeKee Paws--that stuffed pepper soup is to die for and my Mum only used 2 cups peppers, red and orange instead of green cause my Mum didn't have green on hand. The price of peppers are atrocious around here anyway. I also used honey instead of sugar. Apparently honey not only counteracts the acidity like sugar does, but it 'melds' the other flavours. Mum uses honey in homemade tomato recipes all the time. Thank you so much for sharing your recipe here. | | | | |
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TANIS
CATSTER ROCKS- !!!!
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| | Purred: Mon Nov 16, '09 11:45am PST | | | | | | Hi Chefs ...
I was reading over some soup recipies and came across this Page on Soups and the diffrent kinds...You all Probably know all of this but I just wanted to share it with my furrends because I enjoyed reading it and it gave me some Inspiration to make a big Pot Of Soup !!!
Here are some definitions of Diffrent Soups:
-BISQUE is a thick rich pureed soup often made with seafood,but also can be made with Poultry and/or Vegetables.
-CHOWDER...is a chunky thick rich soup frequently made with seafood or Vegetables such as corn,but it can also be with other meats.Chowders have a milk or cream base and may be thickened with flour.
-CONSOMME.. is a comepletely degreased,clarified stock. It has a rich flavor,and due to its high gelatin content, will set up when chilled.
-CREAMED SOUP...is a pureed soupwith a smooth,silky texture. The main flavor is frequently a single vegetable,such as asparagus or carrot.
This soup may be thickened with flour or Potatoes and can be made without cream.
-GUMBO...is a hearty stew like soup usually served wirht white rice that starts with a dark roux of flour and oil or butter.It may contain shellfish,chicken,sausage,ham,tomatoes,onions,garlic,sweet Peppers and celery. ** In addition to the roux,okra is used as a thickening agent. | | | | |
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Jaffa
It's all about- me
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| | Purred: Sun Nov 22, '09 10:14am PST | | | | | | Tanis your soup definitions are very interesting I never realised there were so many.
Now can any cat/dog help with a recipe for carrot and corriander(cilantro?) soup before the corriander Mum has growing in a pot by the kitchen door is killed by the frost? She had it recently and thought it was lovely, pffft sounds hideous to me, but I like to please the old bat! | | | | |
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