WATERMELON GAZPACHO

WATERMELON GAZPACHO

Ingredients:

1 seedless watermelon (1/2 diced in small pieces and 1/2 pureed)
2 cucumbers, diced and seeded
½ red onion finely diced
2 jalapeño peppers, finely diced
1 bunch cilantro, chopped
2 lemons, juiced and zested
1/4 t cayenne pepper
Salt and Pepper to taste
Tabasco sauce, to taste
Worchestershire Sauce, 3 dashes

Directions:

Combine all ingredients together let sit two hours and then served chilled.

Bean and Bacon Soup

Bean and Bacon Soup

1 pound dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Place beans in a large pot, cover with water and soak overnight; drain and rinse.

Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.

Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.

Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots.

Cover and simmer for 1 hour.

Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.

Makes 8 servings.

Basic Chicken Soup

Basic Chicken Soup

1 (5 to 6-pound) fowl, or 7 to 8-pounds of broilers, with neck and all giblets except liver
10 to 12 cups water, as needed
2 medium carrots, scraped and quartered
2 or 3 celery stalks with leaves, whole or cut in half
1 medium yellow onion, whole or cut in half, peeled or unpeeled
3 parsley sprigs, preferably the flat Italian type
8 to 10 black peppercorns
2 to 3 teaspoons coarse salt or 1 to 2 teaspoons table salt, or to taste

Clean, trim and quarter the chicken. Place quartered chicken in a close-fitting 5-quart soup pot. A whole chicken should fit into a 6 to 7-quart pot. Add 10 cups water if you use broilers or 12 cups if you use a fowl. Water should cover chicken. Cover pot and bring to a boil. Reduce to a slow simmer and skim foam as it rises to the surface. Soup should cook at a simmer.

When foam subsides, add all remaining ingredients with only 1 teaspoonful of salt. Cook chicken until it is loosened from the bone. If chicken is quartered, allow 1 1/4hours for cooking broilers and 2 1/2 to 3 hours for a fowl. If you cook the chickens whole, allow an extra 15 minutes for broilers and 30 minutes for the fowl. Add more water during cooking if chicken is not seven-eighths covered. Turn chicken 2 to 3 times during cooking. Add salt gradually, tasting as the soup progresses.

Remove chicken, giblets, and bones and set aside. Pour soup through a sieve, rinse pot, and then return soup to pot if it is to be served immediately. Skim fat from surface of soup if it is to be served without being stored.

Soup can be prepared in advance up to this point. If you are going to store the soup, strain it over a bowl but do not skim. Cool thoroughly, uncovered, then cover and place in refrigerator. Store wrapped chicken separately in the refrigerator.

Discard (or nibble on) giblets, bones, and soup vegetables. Chicken can be reheated in soup, either in quarters with bones and skins for a lusty dish, or trimmed of bones and skin and cut into smaller, easily spooned pieces.

Makes 4 to 6 main course servings.

Italian Variation:

Ingredients for basic chicken soup

4 to 6 whole cloves
2 canned Italian plum tomatoes (about 1/3 of a 14 1/2-ounce can)
2 small or 1 large bay leaf
2 garlic cloves (optional)
2 small leeks, white and green portions (optional)
1 medium boiling potato, peeled (optional)
4 to 5 large sage leaves, or 1 sage sprig (optional)

Insert cloves into the onion called for in the basic recipe. Add with tomatoes and bay leaves, along with vegetables and sage, and proceed with basic recipe.
Makes 6 to 8 servings.

Back Porch Soup

Back Porch Soup

1 pound ground meat, browned and drained
1/2 cup chopped onions, sauteed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix

Brown meat and onions, drain, add taco seasoning and dry ranch dressing mix. Place in a 5 to 6 quart cooking pot.
Add:

1 (15-ounce) can kidney beans
1 (15-ounce) can whole kernel corn
2 (15-ounce) cans pinto beans
1 (15-ounce) can diced tomatoes
1 (10-ounce) can Rotel brand tomatoes (mild or medium)

Cook over medium heat for about 40 minutes or in a crockpot on low for 4 to 6 hours.
Serve over Fritos brand corn chips and top with grated cheddar cheese.
Serves 6 to 8.

Strawberry Soup

Strawberry Soup


Ingredients:

2 c Sliced strawberries
1 c Half and half
2 tb Brandy
Extra sliced strawberries
1 c Sour cream
-and mint sprigs
1/2 ts Vanilla extract
1/4 c Sugar


Instructions:

Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled c and garnish with sliced strawberries and mint sprigs.

Cantaloupe Soup

Cantaloupe Soup


4 Cantaloupes

1/4 c Granulated sugar
-plus some for garnish
Fresh mint leaves about
Port Lemon juice


Instructions:

Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the Sugar and mint leaves, a splash of port and splash of lemon juice. Be casreful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves.

Williamsburg Lodge Corn Chowder Recipe

Williamsburg Lodge Corn Chowder

(6 servings)

Ingredients:

3 ounces salt pork, cubed
1 large onion, chopped
1 rib of celery, chopped
1 ½ cup potatoes, diced
2 cups chicken stock or chicken broth
2 cups cream-style corn
2 cups milk
¼ cup butter
salt and white pepper to taste

Instructions:

Fry the salt pork until brown. Add the onion and sauté over medium heat 5 minutes, stirring often. Add the celery, potatoes, chicken stock, and one cup of water and simmer until the potatoes are done.Add the corn and simmer 5 minutes, stirring occasionally. Heat the milk and butter and add to the soup. Add salt and pepper to taste, and serve hot.

Kentucky Burgoo Recipe

Kentucky Burgoo

Ingredients:

3 tablespoons vegetable oil
2 pounds beef shank, trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3 to 4-pound) chicken, cut into 1/8's
Essence, recipe follows
Salt
Freshly ground black pepper
2 medium onions, quartered plus 2 cups chopped onions
4 whole cloves garlic, peeled and crushed, plus 2 teaspoons minced garlic
1 medium fresh hot red pepper, quartered
2 bay leaves
3 quarts water
6 slices bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
1 cup fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves

Preparation:

In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil.

Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat.

Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

Emeril Lagasse's Potato, Onion & Roquefort Soup Recipe

Emeril Lagasse's Potato, Onion & Roquefort Soup

Ingredients:

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

Preparation:

In a large saucepan, melt the butter over medium-high heat.

Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.

Add the garlic and cook, stirring, for 30 seconds.

Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.

Add the stock and bring to a boil.

Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.

Remove and discard the bay leaf.

Remove from the heat and puree until smooth.

Add the light and heavy creams, and stir well to blend.

Gently reheat and barely simmer; careful not to boil.

Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.

Adjust the seasonings, to taste.

Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Tortilla Soup

Tortilla Soup

Source: Arizona Republic, Phoenix, Arizona - Murphy's Restaurant, Prescott, Arizona

Yields 8 servings

2 ears corn, cut off kernels to make 1 cup corn
2 tablespoons sweet butter
2 cloves garlic, minced
1 cup diced onion
1/2 cup diced carrots
1/2 cup Anaheim chile peppers, seeded and finely diced
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1 1/2 cups diced tomatoes
4 cups (1 quart) chicken stock
1 bunch cilantro, chopped
1 1/2 cups cooked chicken, diced
1 1/2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups tortilla chips, broken into small pieces
1 cup Monterey jack cheese, grated

Cut raw kernels off of corn cob with a sharp knife.

In a large saucepan, melt the butter over medium heat. Add the garlic, onion, carrots, chile pepper and corn. Cook for 3 minutes, stirring occasionally, until the onion is translucent.

Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, chicken stock cilantro and chicken. Bring mixture to a boil, then simmer for 10 minutes.

Season with salt and pepper.

To serve, distribute the broken tortilla chips equally in the bottom of soup bowls, ladle the soup over them and garnish each bowl with cheese.

Leftover Turkey Recipes: Thanksgiving Turkey Soup

Thanksgiving Turkey Soup

Broth:

1 Honeysuckle White Whole Turkey, leftover, cut in pieces (carcass)
1 tablespoon olive oil
3 to 4 ribs celery, coarsely chopped (leaves included)
1 large onion, quartered
3 carrots, cut into 1-inch pieces
Water as needed (to barely cover carcass)
1 tablespoon peppercorns, black
3 cloves, whole
2 bay leaves
1 lemon

Soup:

6 to 8 cups vegetables, fresh (carrots, broccoli, corn, etc.)
1 teaspoon thyme, dried
1 teaspoon oregano
1 cup long grain rice, uncooked (or more for desired thickness)
bouillon as needed
1 Honeysuckle White Whole Turkey, leftover meat

Dumplings: (optional)

1 cup Bisquick baking mix
1/3 cup milk
1 large egg
Chives, dried or fresh as needed

Broth: Sauté celery, carrots, and onions in hot oil on medium heat until softened (8-10 minutes) Add carcass, peppercorns, cloves, bay leaves and juice of 1 lemon. Cover with water; bring to boil; reduce heat and simmer gently for 2 to 3 hours. Strain broth through fine mesh colander lined with cheese cloth. Pick meat off of bones when cool enough to handle and set aside. Discard carcass and vegetables. Return broth to pot and skim off any fat.

Soup: Add fresh vegetables with seasonings, rice, salt and pepper to taste. Simmer gently for 30 minutes. Add leftover turkey meat. Adjust seasonings by adding more salt, pepper, lemon juice or bouillon, if needed.

Chive Dumplings (optional): Mix Bisquick, milk, egg and chives. Drop by spoonfuls into simmering

Makes 8 servings.

Italian Navy Bean Soup

Italian Navy Bean Soup


Ingredients:

1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, pressed
4 cups chicken or vegetable broth
4 cups kale, minced
1 15oz can diced tomatoes
2 TBS chopped fresh oregano, or 2 tsp dried
1 tsp chopped fresh rosemary, or 1/3 tsp dried
2 15 oz cans navy beans, drained
salt & pepper to taste

Directions:

Sauté onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.

Add garlic and continue to sauté for another minute.

Add chicken or vegetable broth, kale, tomatoes, rosemary and oregano (if using dried herbs).

Simmer for 30 minutes over medium heat.

Add beans, herbs (if fresh), salt and pepper. Cook for another couple minutes so beans can heat through.

Healthy Soups: Spicy Mexican Soup

Spicy Mexican Soup

Ingredients:

1 medium onion minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS chicken, or vegetable broth
1 small to medium green bell pepper diced, 1/4 inch pieces
1 small zucchini diced, 1/4 inch pieces
1 cup finely chopped collard greens
1 15oz can diced tomatoes
1 15oz can rinsed black beans
1 cup frozen yellow corn
1 4oz can diced green chili
1 tsp dried oregano
1 tsp cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
salt and pepper to taste

Directions:

Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
Add red chili powder, mix in well and add broth, zucchini, collard greens and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.

Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor) Add chopped cilantro, pumpkin seeds, salt and pepper. Serves 6

Serving Suggestions Serve with
Romaine and Avocado Salad

Healthy Cooking Tips:

For the best flavor it's important to chop the collard greens very fine. In doing so, their flavors blend better with the other ingredients and are easier to eat. If they are too big, they may taste too bitter.

Leftover Ham Recipes: White Bean and Ham Soup

White Bean and Ham Soup Recipe


Ingredients
- 16 ounces dried Great Northern beans
- 1 cup diced sweet yellow onion
- 3 cloves garlic, diced
- 1 tablespoon oil
- 1 1/2 quarts chicken broth or stock
- 2 bay leaves
- 2 cups peeled and diced potatoes
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1 1/2 pounds to 2 1/2 pound ham shank
- 1/4 teaspoon black ground pepper
- 1 teaspoon salt
- 1/4 teaspoon ground cumin


Directions

Soak beans overnight in salt water, drain

In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).

Remove from heat.

Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.

Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.

Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone.

Discard bones, fat, and skin. Add meat to soup.

Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.

Tennessee Onion Soup Recipe

Tennessee Onion Soup

Ingredients:

2 tablespoons butter
2 tablespoons oil
6 cups sliced onions
1/3 cup Jack Daniel's Tennessee Whiskey
1/4 teaspoon thyme
6 cups beef broth
6 slices toasted French bread
1 1/2 cups shredded smoked Cheddar cheese

Preparation:

Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper. Simmer 15-to-20 minutes. Ladle into ovenproof bowls. Top each with a slice of French bread and a sprinkle of cheese. Broil until cheese is melted and bubbly. Makes 6 servings.

Cooking Cajun: Classic Chicken Gumbo Recipe

Classic Chicken Gumbo

Ingredients:

2 tb Vegetable shortening
2 tb Flour, all-purpose
2 Onions,f inely chopped
1 Green bell pepper, fine chop
5 cups Warm chicken broth
8 Tomatoes, peeled/chopped
1/2 lb Okra, cut into 1/4″ pieces
1/2 cup Uncooked rice
2 Ribs celery, chopped
1 ts Salt
1/2 ts Pepper
1/4 ts Thyme
1 Bay leaf
1 Broiler-fryer chicken, cooked

Preparation

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

Great Soups: Tortilla Soup

Tortilla Soup

2 tablespoons vegetable oil

1 cup diced carrots

1 cup diced celery

1 cup diced onions

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

4 (14-ounce) cans chicken broth

1 (15-ounce) can diced tomatoes

1 (15-ounce) can Ro-Tel tomatoes, diced

1 (1.25-ounce) packet taco seasoning

10 small soft corn tortillas

12 ounces cooked chicken, shredded or diced

8 ounces shredded Monterey jack cheese, divided

1 cup milk

Corn tortilla chips, broken into small pieces

In a soup pot or large saucepan, heat oil over medium-high heat and saute carrots, celery and onions until tender. Add salt, pepper, garlic powder and chicken broth and bring to a boil. Stir in the tomatoes, Ro-tel tomatoes, taco seasoning and chicken.

Cut soft tortillas into small pieces and add to the broth mixture. Start with 6 to 8 tortillas and add more if you would like a thicker soup. Let boil for 20 minutes or until tortillas are incorporated into the soup. Stir occasionally to keep the soup from sticking as it thickens.

Reduce heat to low and add 6 ounces of cheese. Simmer 10 minutes. Add milk and simmer for another 10 minutes.

Serve with shredded cheese and corn tortilla chips on top.

Gazpacho

Gazpacho

Ingredients:

1 Garlic clove, peeled
½ Green bell pepper,cored and seeded
1 Onion, peeled
5 Tomatoes, very ripe, quartered
1 medium Cucumber, peeled, sliced
1 tablespoon Tomato paste
6 tablespoons Olive oil
3 tablespoons Red wine vinegar
½ teaspoon Ground cumin
1 tablespoon Tabasco sauce, or to taste
2 cups Tomato juice
2 Hard-boiled eggs, grated
1 cup Ice water
Freshly-ground black pepper, to taste
Salt, to taste

Preparation:

Blend all the ingredients except the grated egg in a food blender or food processor. You will have to do this in several batches. Chill well before serving.

Pour into wine glasses or cups and garnish with the grated egg. Leave the wine vinegar and black pepper grinder out so your guests may add a bit to their glasses

Potato Irish Soup

Potato Irish Soup

Ingredients:

4 tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 tsp celery seeds
1/4 tsp dried thyme
1 cup light cream
salt & freshly ground pepper to taste

Roux:
2 tbsp butter
2 tbsp all-purpose flour

Garnishes:
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Preparation:

Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a rous: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes.
Serves 8-10

Great American Soups: New England Clam Chowder

New England Clam Chowder

New England clam chowder is a milk or cream based chowder, that is traditionally made with potatoes, onion, bacon or salt pork, flour & clams.

3 potatoes, peeled and diced into 1/2-inch pieces
1/4 pound bacon, chopped
1 tablespoon butter
1 onion, diced
2 tablespoons all-purpose flour
1 teaspoon dried thyme
2 cups clam juice
3 cups half-and-half
3 (6.5-ounce) cans diced clams, undrained
1/4 teaspoon ground black pepper, or to taste
2 tablespoons chopped fresh flat-leaf parsley

Place potatoes in a shallow pot with enough cold water to cover by 1 inch. Bring to a boil over high heat, about 5 minutes. Once a boil is reached, drain immediately and rinse under cool, running water. Set aside.

Heat a 4-quart stockpot over medium heat. Add bacon and cook, stirring frequently, until fat is rendered and bacon is wilted.

Add butter to pot and cook onions, stirring frequently, until translucent, about 5 minutes. Add flour and thyme, stirring well. Let flour cook another 5 minutes.

Add clam juice gradually, allowing the flour mixture to absorb it. Pour in half-and-half slowly, stirring to smooth out any lumps of flour.

Once the cream is warmed through, add the potatoes and clams with their juice. Allow potatoes to finish cooking and chowder to heat through, 5 to 10 minutes or until potatoes are tender. Season with pepper. Divide among serving bowls and garnish with parsley.

Makes 6 servings.