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Aztec Corn Soup

in a 5-6qt pan, melt butter over med. heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min). Remove from heat. Whirl stock and 2 c of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan. Stir […]

Cheese Vegetable Soup

Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 c water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt […]

Pueblo Red Chile Stew

Cut meat into 1″ cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make […]

Kidney Soup

* Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch celery seed) ** Should contain parsley, thyme and bay leaf . Skin the kidney, cut down the middle and remove the fatty core and any whitish membrane. (This is what can give a kidney a bad taste, so be thorough.) Heat the fat […]

Baked Vegetable Gumbo Creole

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and […]

Sapa De Ajo Csah-pah

Boil the water. trim the crust off teh bread. Cut slices into 1/2 inch cubes. Heat the oil in a wide-heavy-bottemed 2 to 3 quart pot over low heat. Fry the garlic for 15 seconds, stirring constantly. Add teh bread for 3 to 5 minutes, until the cubes are lightly brown. Stir constantly. Add teh […]

Beef And Onion Stew

-MIKES KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef […]

Vegetable Burger Soup

In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes.

Hare, Rabbit, Veal Or Chicken Stew With Herbs

Melt the butter in a heavy pan & fry the meat with the leeks & garlic till the vegetables are slightly softened & the meat lightly browned. Add the barley, water, vinegar, bay leaves & seasoning. bring the pot to the boil, cover it & simmer gently for 1 – 1 1/2 hours or till […]

Bountiful Black Bean Soup

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart […]

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