Recipes *Soups and Sauces*

[StitchinGrandma]

Please share any of your favorites with us.

So those in other countries can share in the recipes being posted and they can also share some of theirs, below are a few sites to use for converting to metric and visa versa.

http://www.exploratorium.edu/cooking/convert/measurements.html

http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html

http://www.pastrywiz.com/conversion.htm

[Jami Johnson]

This is my favorite time of year, partly because I love soups and they are perfect on those dark, cold evenings. This is our very, very, very family favorite. It's the perfect combination of temperatures and textures. My kids love it and that speaks volumes.


Tortilla Soup
by Jami Johnson


4 chicken breast halves
3/4 c. corn
1 garlic clove, minced
2 Tbsp. chicken base
2 14 ½-oz. cans crushed tomatoes
1c. salsa (optional)
¼ c. chopped red onions
½ lb. diced cooked bacon
1 Tbsp. cumin
1 Tbsp. coriander
½ c. cilantro

Avocados, cheese, sour cream, lime wedges, tortilla chips

In a slow cooker, add uncooked chicken, garlic, chicken base, crushed tomatoes, salsa, red onions and bacon. Cook on low for 6 hours or medium for 4 hours. Add cilantro last ½ hour. Garnish with cheese, sour cream, avocados, lime, and tortilla chips. Enjoy!

Here's a couple hints. If I don't have time to slow cook raw chicken breasts, I'll buy a rotisserie chicken from Costco and stick it in. Then it only has to cooked long enough to warm it up. Of course, giving the flavors to mix good is always best. For salsa, I like to use Chevy's (sold at their rest.), but if I don't have time to run and pick some up the day of I'll use whatever I have in the fridge or even go without. Real bacon is best. And it will give it a wonderful smoky taste is you grill the corn. But once again, sometimes time is short and everything just gets thrown in the crockpot the morning of. And that's OKAY. It will still taste fine.

[StitchinGrandma]

OH YUM! Thanks Jami. I'll have to save this one and try it. I used to get an awesome Tortilla soup in a local Mexican place and then another part of their family took the restaurant over and changed the recipe. I've not found any like the original they used to serve there and have been searching for a recipe. Maybe this one will be it. It looks VERY close.

[Jami Johnson]

Was the soup at the restaurant tomato based or chicken broth based? I have had both at different places. I like them both, too, but this one is more tomatoey than chicken brothy (do you like me making up words?).

[StitchinGrandma]

Was the soup at the restaurant tomato based or chicken broth based? I have had both at different places. I like them both, too, but this one is more tomatoey than chicken brothy (do you like me making up words?).
It was more of a clear chicken broth base. That's why I'm thinking this one may be very close, other than the tomatoes yours has in it. They also had chopped avacados in theirs as well.

I'm assuming your chicken base is the good stuff you can buy. I learned in a cooking class I took from an old Italian lady to always buy chicken, beef, or any stock like that to be sure your first ingredient is of the type you are buying and not salt. So many you can buy have salt as a first ingredient. I won't buy anything unless the first ingredient is the type broth I want to make now. SUCH a huge difference it makes.

[rubiesnana]

2 tablespoons butter
1 1/2 lbs chicken tenders or boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onions
2 celery ribs, sliced
4 carrots, sliced
2 cups frozen corn kernels
2 (10 3/4 ounce) cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender.
Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill.
Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.
During the last 10 minutes, stir in the half and half.

[Sew So Happy]

I have been seeing alot of cooks lately using the rotissiere chickens in recipes. That is such a great timesaving idea! Tortilla soup screams comfort. Now that I think about it, all food screams comfort to me!:)
I always love a good chowder recipe. We grew up on it in our family. My husband is from here in Alabama and doesn't much care for chowders of any kind. While he is in Iraq, I will be fixing alot of what I love for four months.:)

[Sew So Happy]

CHOCOLATE GRAVY

1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. This is awesome served over hot buttered biscuits!
I make this every few months, so it stays like a treat. We always have this on Christmas morning. I had never heard of having chocolate gravy on biscuits until I met my dh. This is definitely a southern original!:)

[nanamcd]

I think I'm going to have to put tortilla soup on the menu sometime this weekend. That sounds heavenly!

[ShirleyC]

This is so easy. You can double the recipe for company.

SHRIMP CHOWDER


2 lbs. shrimp (peeled)

2 cans cream corn

2 cans cream of potato soup

1/2 pint of half and half (or more if it is too thick)

1 Tbsp. Tony's seasoning (I usually add some tobasco)

Mix all ingredients and heat on low until shrimp are done.

(You can also used canned or frozen shrimp)
I usually make a salad, and toast some po-boy bread in the oven, but any kind of rolls or bread would be good.

[StitchinGrandma]

YUM! That looks good.

[just_teachin]

Oh, yummy shrimp/corn chowder! And sooo easy! DD would eat me out of house and home when it comes to shrimp, so we'll have to try this. Thanks for sharing!

[sew4fun]

Wow - those sound so good. I can't wait to try the Chicken soup! I love chicken corn chowder!

[cruisin]

I am a total cheater when it comes to soup...and to most cooking.
Have you tried Bear Creek brand soups. They are the powdered kind that you can add your own extras. I have some Bear Creek chili cooking right now.

Ooh...and I just remembered I have Marie Calandar's sweet corn bread (cheater) in the pantry. I need to get on that.....corn bread always goes with chili...at least I think so.

[StitchinGrandma]

OMG! This is probably THE best soup I've had in a very long time. You guys all need to make this and if you have more than 3-4 people, double this recipe. This makes a nice sized pot of soup though. I just made this for our lunch/supper. It took me about an hour from start to finish and taste unbelievably good.

I did cook the entire package of bacon in two pans, one for the soup and the other for whatever. Before I added the milk/cornstarch though I pulled out the bacon from the soup and chopped all of the bacon a bit so it was smaller pieces instead of the big pieces of bacon and at that point I added the other that I'd cooked seperately too.

Loaded Baked Potato Soup

6 strips of bacon, diced
1 sm. onion diced
4 cans chicken broth
4 cans whole potatoes ( chop them a little)
1 Lb. Velveeta cheese ( chunked)
1 1/2 cup milk
1 sm. tub sour cream
salt
pepper
chives ( chopped/dried) optional
1/3 cup cornstarch

Cook your bacon in a large soup pot, when just starting to brown, add onion.
Cook until onion is translucent.
Add chicken broth, and 1 cup milk, sour cream, and Velveeta. Cook until cheese is melted. add potatoes, salt and pepper and cook for 30 minutes. Mix corn starch and 1/2 cup milk, add to your soup to thicken. Then cook for another 15 minutes.
Now stand back and stay out of the way while it disappears.
Enjoy if you get a chance

[StitchinGrandma]

Debbie ~ I had told you for my cocktail sauce that I just mix some ketchup, horseradish, and a bit of lemon juice in the other thread.

I also found this recipe if you wanted to try another one.
Cocktail Sauce For Seafood
Yield: 6 Servings

Ingredients
1/2 c chili sauce
1 c catsup
1/4 c horseradish
1 T worcestershire sauce
1/2 t celery salt
1 t finely chopped green pepper

Instructions
Mix together & serve with shrimp, oysters or other seafood.

Makes about 2cups.

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,


http://recipes.chef2chef.net/recipe-archive/14/083324.SHTML (http://recipes.chef2chef.net/recipe-archive/14/083324.SHTML)


And you had asked for a garlic butter for lobster....I found two different ones. One is good for much more than just lobster and isn't the typical one you are looking for I don't think, but looked good so I'm posting that too. Then the other is the "real" stuff you would get in a restaurant where they would serve clarified butter for lobster.

Lemon Garlic Butter Sauce

1 lb. butter, unsalted (softened)
3 oz. white wine
2 tbsp. lemon juice, freshly squeezed
1 tbsp. Worcestershire sauce
1 tbsp. Kosher salt
2 tbsp. garlic, freshly minced
2 tsp. black pepper, freshly ground
2 tbsp. parsley, fresh chopped

1. Soften butter and place in a five-quart mixer.
2. Combine wine, lemon juice, and Worcestershire sauce.
3. Gradually add wine mixture to butter.
4. Add salt and garlic. Mix well.
5. Add black pepper and chopped parsley.
6. Refrigerate until ready to use.


Clarified Garlic Butter recipe
Ingredients
3 - 6 cloves of garlic, unpeeled
100 g (4 oz) butter
salt and pepper

Method
Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.

Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.

Skim the butter and strain it through a piece of muslin or a very fine sieve. Keep covered in the fridge until needed.

This can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating.

It is also particularly good with vegetables such as asparagus and artichokes, however irreverent this may sound.

http://www.cookitsimply.com/recipe-0010-08958e.html (http://www.cookitsimply.com/recipe-0010-08958e.html)

[Granny313]

Debbie ~ I had told you for my cocktail sauce that I just mix some ketchup, horseradish, and a bit of lemon juice in the other thread.

I also found this recipe if you wanted to try another one.
Cocktail Sauce For Seafood
Yield: 6 Servings

Ingredients
1/2 c chili sauce
1 c catsup
1/4 c horseradish
1 T worcestershire sauce
1/2 t celery salt
1 t finely chopped green pepper

Instructions
Mix together & serve with shrimp, oysters or other seafood.

Makes about 2cups.

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,


http://recipes.chef2chef.net/recipe-archive/14/083324.SHTML (http://recipes.chef2chef.net/recipe-archive/14/083324.SHTML)


And you had asked for a garlic butter for lobster....I found two different ones. One is good for much more than just lobster and isn't the typical one you are looking for I don't think, but looked good so I'm posting that too. Then the other is the "real" stuff you would get in a restaurant where they would serve clarified butter for lobster.

Lemon Garlic Butter Sauce

1 lb. butter, unsalted (softened)
3 oz. white wine
2 tbsp. lemon juice, freshly squeezed
1 tbsp. Worcestershire sauce
1 tbsp. Kosher salt
2 tbsp. garlic, freshly minced
2 tsp. black pepper, freshly ground
2 tbsp. parsley, fresh chopped

1. Soften butter and place in a five-quart mixer.
2. Combine wine, lemon juice, and Worcestershire sauce.
3. Gradually add wine mixture to butter.
4. Add salt and garlic. Mix well.
5. Add black pepper and chopped parsley.
6. Refrigerate until ready to use.


Clarified Garlic Butter recipe
Ingredients
3 - 6 cloves of garlic, unpeeled
100 g (4 oz) butter
salt and pepper

Method
Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.

Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.

Skim the butter and strain it through a piece of muslin or a very fine sieve. Keep covered in the fridge until needed.

This can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating.

It is also particularly good with vegetables such as asparagus and artichokes, however irreverent this may sound.

http://www.cookitsimply.com/recipe-0010-08958e.html (http://www.cookitsimply.com/recipe-0010-08958e.html)

Vicki - THANK YOU SO MUCH !!!!:D

[StitchinGrandma]

No problem. I LOVE lobster! And shrimp myself. I could eat either of those all day long and be very happy. Curt promised me that we could go to Maine some day where I can eat lobster for every meal all day long while there. I've seen menus from up there and they serve it in breakfast dishes also. YUM!

If we go to a buffet and they have shrimp that is all I eat. I'll pass up steak or anything else if they have shrimp. He laughs at me. LOL

[StitchinGrandma]

Vickis Famous Chili

3 lbs ground chuck
2 onions, chopped (not diced)
celery, entire package, chopped into ½ wide pieces
2 green peppers, chopped (not diced)
4 garlic cloves, or 2 t diced garlic from jar
¼ cup chili powder
1 T salt
½ t garlic powder (not salt)
2 t oregano
1 t thyme leaves
2 t sugar
1 t pepper
2 T vinegar
4 t cumin
3 T Franks Red Hot Sauce
2 cans French onion soup or 1 14oz beef broth
4 cans tomato paste
4 28oz cans diced tomatoes
1 14 oz can light red kidney beans
1 14 oz can dark red kidney beans
3 14 oz cans Brooks Chili hot beans

Brown ground chuck, drain if too fatty. Add onion, celery, green pepper, garlic, and cook until tender. While that is cooking measure and add in all the spices and stir well while browning. Once the meat is browned thoroughly and vegetables are tender, add the can(s) of soup/broth and the tomato paste and stir well. When that is smooth, add the rest of the ingredients and simmer for 3 hrs or more.

This will make about 10 quarts of chili; I make it in my 20 quart soup pot.
You will have enough to freeze for a few meals.