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26-03-2008, 02:38 PM
| #1 (permalink) |
| The Dog  Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
   | Cheddar & broccoli soup Recipe How to make cheddar & broccoli soup INGREDIENTS
__________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. Last edited by dirtydog : 26-03-2008 at 02:59 PM. |
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26-03-2008, 02:42 PM
| #2 (permalink) |
| Senior Member  Join Date: Jan 2006
Posts: 23,581
| oh thank goodness, i saw the title, and thought that sounds scrumptious and immediately clicked the thread, realizing at the same time, that it was a DD thread,  but imagine my relief to see that its a youtube recipe!  |
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26-03-2008, 05:22 PM
| #3 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| Chicken Soup Recipe How to make Chicken Soup Hearty Chicken Soup Ingredients 1 tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces Salt 1 large carrot, peeled and sliced 1/4-inch thick 1 celery stalk, sliced 1/4-inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles Ground black pepper 1/4 cup minced fresh parsley leaves Instructions Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer. Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.) Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve. |
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26-03-2008, 06:24 PM
| #4 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| Zucchini & leek soup recipe How to make zucchini & leek soup Zucchini-Leek Soup Recipe by Louise Fiszer Ingredients 3 tablespoons canola or vegetable oil 2 celery stalks, chopped 2 leeks, white part only, cleaned and chopped 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 2 1/2 pounds zucchini, (about 10 medium sized) trimmed, scrubbed and coarsely chopped 6-7 cups chicken stock Salt and pepper 1/2 cup chopped parsley Directions In a large sauce pan heat oil. Add celery, leeks, oregano and red pepper flakes and cook over medium heat until slightly wilted, about 4 minutes. Add zucchini and 6 cups of stock, bring to a boil, partially cover and simmer 20 minutes. Let cool slightly. Puree soup in blender or food processor. (You will probably have to do this in batches.) Return to pan. If soup is too thick, stir in additional stock to desired consistency. Heat through and taste for salt and pepper. Sprinkle each serving with parsley. Serves 12. |
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29-03-2008, 01:04 AM
| #6 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| Rustic Potato And Cabbage Soup RUSTIC POTATO AND CABBAGE SOUP Ingredients 1 tablespoon extra virgin olive oil a big pinch of salt 1/2 pound potatoes, skin on, cut 1/4-inch pieces 4 cloves garlic, chopped 1/2 large yellow onion, thinly sliced 5 cups stock (see head notes) 1 1/2 cups white beans, precooked or canned (drained & rinsed well) 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons more good-quality extra-virgin olive oil for drizzling 1/2 cup Parmesan cheese, freshly grated Directions Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)... Serve drizzled with a bit of olive oil and a generous dusting of cheese. |
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15-04-2008, 12:43 PM
| #11 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| Pea Soup Recipe How to make Pea Soup Here's a recipe for a classic Pea Soup inspired by Auguste Escoffier. It was part of the First-class menu on the RMS Titanic on the fateful night of April 14, 1912 Pea Soup Ingredients 1 md Onion 1 c Carrots, diced 3 Cloves garlic 1/2 c Celery, diced 1 c Split peas 1/2 c Eggplant, diced (optional) 1/2 c Lentils (any color) 3 lg Fresh basil leaves (or 1/2 2 1/2 c Edible hibuscus leaves, ts Dried) Spinach, kale, collard or 1 pn (1/4 teaspoon) thyme Mustard 1/2 ts Salt (or 2 tablespoons Greens, etc., cut or torn in 1/2 ts Fresh ground black pepper 2 Inch pieces x Chili peppers or hot sauce 1/2 c Zucchini, chopped To taste (opt) Instructions for Pea Soup Saute onions and garlic in water till starting to turn yellow, add all the other ingredients in a large pot with 2 1/2 cups of water and bring to a boil. Reduce heat, simmer for an hour (or until peas are tender) and then puree in a blender. Thats it! Serve as a main meal with whole wheat pita bread. For a variation, sprinkle fresh ripe diced tomato on top of soup (or this can be blended in earlier). |
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18-04-2008, 05:11 AM
| #12 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| Pasta E Fagioli Recipe How to make Pasta E Fagioli INGREDIENTS
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19-04-2008, 06:34 AM
| #13 (permalink) |
| The Dog Last Online: Yesterday 10:58 PM Join Date: Jun 2005 Location: Pattaya
Posts: 34,371
| White Bean Soup with Kale Recipe How to make White Bean Soup with Kale Ingredients 8 oz. Kielbasa, thinly sliced (or if you like things spicier you can use hot Italian sausage) 1 Tbsp. olive oil 4 cloves garlic, minced 1/2 small onion, diced 2 14.5-oz. cans chicken broth 2 19-oz. cans cannelini beans, rinsed and drained 4 cups chopped kale Method Brown sausage in a large saucepan over medium-high heat about 4 minutes. Remove cooked sausage from the pan and drain in a colander. Set aside. Add oil to pan and cook garlic and onions 30 seconds. Add broth and bring to a boil. Reduce heat, add beans and simmer 5 minutes. Remove 1 cup of soup including beans and puree in blender until the mixture is smooth. Stir bean puree, cooked sausage, and chopped kale into soup and simmer until kale is just tender, about 5 to 7 minutes. Makes about 4 servings. |
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