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Category: Dinner (Page 10 of 38)

Beef Stock Recipe

Ingredients:
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered

Instructions:

Start early in the day. It must stay on the stove for a long time.

1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.

Most butcher chops sell bare rendering bones. Get the butcher to cut them into 2 inch pieces.

Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black.

Place the bones in a large soup pot, add the celery and onions, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Add water occasionally to keep the soup at the same initial water level.

Strain out all the non liquid ingredients.

Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer.

IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer until ready to use. Keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.


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Broccoli Cheddar Cheese Recipe

Ingredients:
4 tablespoons butter
1 cup chopped onion
4 cups chopped fresh broccoli, divided
1/2 teaspoon garlic powder
1-1/4 cup chicken broth
1 bay leaf
1 cup Cheddar cheese
2 cups cream
1 dash pepper

Instructions:

Melt butter in a large Dutch oven. Saute onion in butter for 3 minutes. Add half the broccoli, garlic powder, broth and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes.

Discard bay leaf. Place half of broccoli mixture in blender, cover and process until smooth. Pour into a bowl. Repeat with remaining broccoli mixture.

Return all broccoli puree to pan, add cheese, cream, pepper and remaining broccoli. Cook for 4 minutes or until broccoli is tender and cheese melts.

Serves 6.


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Broccoli Onion Soup Recipe

Ingredients:
1/4 onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional

Instructions:

Sauté the onions in the butter in a medium saucepan until tender.

Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes.

Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired.

Makes about 6 servings

Carb Count: 4 carbs per serving.


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Cream of Broccoli Soup Recipe

Ingredients:
2 tablespoons butter
1/4 cup chopped fresh onion
1 chopped rib celery
1 1/2 lb Broccoli
2 cup beef bouillon
3/4 cup cream
2 tablespoons chopped scallions

Instructions:

Melt butter in saucepan; add onion and celery and cook until tender.

Wash and trim broccoli; cut into small pieces.

In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes.

Stir in onion and celery. Puree 2-3 batches in blender or food processor.

Return to saucepan, add cream and cook 2 minutes until thickened.

Garnish with chopped scallions.

Carb Count: 4 carbs per serving. Serves 4.


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Cheddar Cheese Soup Recipe

Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper

Instructions:

In large sauce pot, cook bacon until crisp; remove and set aside. Drain drippings.

In same sauce pot, cook onion and garlic until tender. Add broth; cook 5 minutes. Add mustard and pepper, stirring to blend well.

Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with bacon.

Carb Count: 3 carbs per serving. Serves 8.


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Broccoli Soup with Garlic & Onions Recipe

Ingredients:
1 bunch broccoli
1 cup heavy cream
1 stick butter, unsalted
2 cups water
1/2 cup onion, chopped
1 clove garlic, chopped
Nutmeg
Salt
Garlic powder
Black pepper

Instructions:

Lightly saute garlic, onions with 1/2 the butter. Add broccoli and water – bring to boil.

Reduce heat and add cream and the rest of butter cook until desired texture of broccoli.


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Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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