|
|
 |
|
|
|
#1
12-04-2006, 11:22 AM
|
|||
|
|||
This is a good chowder recipe. I like mine with French bread.
Substitute any white meat fish. German Chowder Recipe 3 lb. haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in¾-inch cubes 2 slices carrot Bit of bay leaf 2-inch cube fat salt pork Sprig of parsley 1 sliced onion 1 cracker, pounded 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter ¼ cup butter Few drops onion juice 8 common crackers Instructions Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk. 
|
|
#2
12-04-2006, 12:49 PM
|
|||
|
|||
|
one of my favorite soups...
French Onion Soup 2 T. oil 3 T. butter 6 C. thinly sliced onions 1/2 t. sugar 2 1/2 qts. beef broth 1/2 C. dry white wine sprig fresh thyme (optional) salt and pepper to taste 8 slices slightly stale French bread 2 C. grated Gruyere cheese Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes. To serve: Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.
|
|
#3
12-04-2006, 12:57 PM
|
|||
|
|||
|
Here's one that is a staple on Christmas Eve in many Italian homes.
It's very good. Stuffed Calamari (Squid) Ingredients 12 squid tubes, approximately 1-1/2-inch diameter (see note) 1 bell pepper, finely chopped 3 stalks celery, finely chopped 5 green onions, finely chopped 10 cloves fresh garlic, minced 1/2 pound shrimp meat, chopped 1/2 pound crabmeat, chopped (see note) Juice of 1/2 lemon 2 tbsp olive oil 2 cans (16 ounces each) tomato sauce 1/3 cup cooking sherry 2 tsp thyme 1 tsp each oregano, basil, garlic salt, crushed bay leaves and black pepper 1 pound linguine, cooked and drained Instructions Preheat oven to 350 degrees F. Rinse squid and pat dry. Mix together bell pepper, celery, onions and garlic. Add 1/3 of mixture to shrimp and crabmeat with lemon juice. Stuff this mixture into the squid tubes and place them in a 9 x 15-inch baking dish. Heat oil in large skillet and saute remaining pepper, celery, onion and garlic mixture. Add remaining ingredients and simmer 10 to 15 minutes. Pour this sauce over the stuffed squid tubes and bake for 20 minutes. Serve over bed of linguine. (Be sure to have some garlic bread to soak up the sauce.) Yield: 6 servings
|
|
#4
12-04-2006, 01:46 PM
|
|||
|
|||
|
I was searching for more soups...Greek lamb shank soup, pea soup (old fashioned way) Italian "lamb tongues"...and what did I find? Not for those that haven't a sense of adventure, but one of my favorites...
Cappozelle Testine di Agnello al Forno - Baked Lamb's Heads Here's a good way to become an unforgettable cook... 2 lambs' heads 4 abundant teaspoons of breadcrumbs lots of chopped parsley 4 pinches of origano grated Romano cheese olive oil salt Wash the heads thoroughly. Dry them. Remove the cartilage from the bottom. Leave the eyes and tongue and cut each head in half lengthwise. Put them into a greased baking dish with the inside of each half facing upwards. Sprinkle the surface and the cavities with breadcrumbs, parsley, origano, Romano Cheese, salt and pepper. Spread oil over everything. Bake in the oven at 350 F for one hour. Serve on warmed plates with new potatoes baked with the meat. Seriously, this is GOOD!
|
|
#5
12-04-2006, 01:59 PM
|
|||
|
|||
|
A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman) INGREDIENTS: 2.5 pound (1 kilogram) Pickled Tongue 1 onion, sliced 2 bay leaves 3 whole all spice 1 15-ounce can tomato sauce 1 15-ounce can water (measure by filling above tomato can) juice of one lemon 3/4 cup brown sugar 1/2 cup dark raisins PREPARATION: 1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours. 2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips. 3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins. TIPS: 1. It is best to use pickled tongue because it is already spiced. 2. This same sauce can be used for meatballs.
|
|
#6
12-04-2006, 02:26 PM
|
|||
|
|||
|
two more soups...both feature beer and cheddar
BEER AND CHEESE SOUP ==================== Ingredients: ------------ 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste Instructions: ------------- Saute' the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. CHEDDAR BEER SOUP ================= Ingredients: ------------ 10 oz frozen mixed vegetables 4 tblsp margarine 1/4 cup flour 1 tsp salt 1 tsp dry mustard 2 cups milk 1 tsp worchestershire sauce 2 cups shredded cheese (medium sharp cheddar or your favorite) 1 cup beer (preferably English ale, ie- Bass Ale) Instructions: ------------- Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).
|
|
#7
12-04-2006, 03:25 PM
|
|||
|
|||
|
For those that are lucky enough to have a butcher or a farmer as a friend, cause you won't see them in your regular supermarket, and if you ever wondered how to prepare them...
I vote for baby rams (sheep). Veal (baby cattle) are good too. Boars (baby pigs) are strong..liver like. Deer are good if fresh. Bull balls are available, but not nearly as good. If that's all you've got, slice them thin first. Ingredients mountain oysters flour salt pepper paprika garlic cayenne Preparation Season the flour with the salt, pepper, paprika, garlic, and cayenne. If the mountain oysters are large, cut them into bite sized chunks. Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside. Serve with horseradish sauce or ****tail sauce Warning: Don't over cook or they'll become like rubber. Some folks parboil them first. It just makes them tough. Golden brown, fast and quick is the way to go.
|
Hybrid Mode
