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Soups & Stuff / Stews


RecipeRating
Wisconsin Cheese Chowder
NOTES : Cheese-lovers give four stars to this creamy chowder, which is thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the soup gives it a creamier texture. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ----------
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Sweet Potato And Shrimp Gumbo (Mayo)
milligrams sodium. 6 grams fiber. Sent in by kitpath@earthlink.net 4/16/99 Recipe by: Mayo Clinic/Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman on Apr 18, 1999, ----- ----------
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Hearty, Beef, Pasta, And Spinach Minestrone
Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" on Oct 23, 1999, ----- ----------
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Sancocho (Dominican Republic)
them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions. Notes: PANTRY: tocino (salt pork, or spanish sausage) yucca (cassava,tapioca,manioc) naranja agria (these are oranges that are very, very sour) auyama (spanish pumpkin, butternut squash, winter squash) puerro (leek, green onion) Malanga (mul-AHNG-uh) (Taro Root) SOURCES: http://pegasus.cc.ucf.edu/~jtorres/domrep/sancocho.html AND kitpath@earthlink.com 8/31/98 Recipe by: Jose F.Torres Recipe by Marlene Bispo Posted to KitMailbox Digest by Leon & Miriam Posvolsky on Aug 31, 1998, ----- ----------
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Daube De Queue De Boeuf
heat to cool. Cover and refrigerate overnight. The next day, use a small spoon to remove and discard all the fat that has solidified on top of the stew. Add the fresh carrots, salt, and pepper, and cook again until the mixture is heated through, checking for seasoning from time to time. To erve, bring a large pot of water to a boil. Add salt and the pasta. Cook the pasta just until firm. Drain well. Evenly divide the pasta among shallow soup bowls. With a two-pronged fork, carefully remove the pieces of oxtail from the stew. Drain, and place on a carving board. Remove the meat in big chunks, and place them on top of the pasta. Carefully spoon the sauce and the vegetables on top of the meat, sprinkle with just a bit of coarse salt. Serve immediately. ----- ----------
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Chinese Chicken Broth
Makes 6 cups. REG 1 shared by Karin Baumgardner, Issaquah, WA Recipe by: China Express - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted by MM_Buster v2.0l. -----
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New England Clam Chowder
NOTES : Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid, if desired. Recipe by: Cooking Light, October 1994, page 62 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997. ----- ----------
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Louisiana Seafood Creole
pressure as quickly as possible accdg. to manufacturer's directions. Remove lid. Gently stir seafood mixture. Discard bay leaves. Combine butter and potato starch, blending to paste consistency. Add 1 tbsp at a time to seafood mixture, stirring to blend, and cook over med. heat 1 min. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" on Nov 17, 1998 ----- ----------
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Lobster Bisque
Carbohydrate; 45mg Cholesterol; 382mg Sodium Serving Ideas : Garnish with chopped celery leaves, if desired. NOTES : Making a quick stock from a lobster shell gives this soup its great taste. Recipe by: Cooking Light, Jul/Aug 1994, page 94 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997. ----- ----------
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Corn and Chicken Chowder
Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman on Nov 23, 1998, ----- ----------
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