Recipe: Kitchen to Kitchen Recipe Swap (13)

TALK TKL - 10-27-98
Kitchen to Kitchen Recipe Swap
Empire State Muffins
Orange Glazed Pork Loin
Baked Orange Roughy with Tarragon, Leeks and Red Pepper
Potato Cheese Soup
Vermont Cheddar Soup
Cheddar Tomato Soup
Famous Barr's French Onion Soup
Beer & Cheddar Soup
Maryland Crab Soup
Bisque of Hampton Crab soup
Garlic Soup with Shiitake Mushrooms
Ranch Bean Soup
Burntside Lodge Cream of Mushroom Soup

Betsy-TKL (07:32:40 am) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Date: 7 Nov 1994 14:35:35 GMT
Empire State Muffins
2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped pecans or walnuts
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil
In a large mixing bowl combine apples and sugar. Gently fold in
cranberries, carrots and nuts.
In another bowl combine flour, baking powder, baking soda, salt and
cinnamon. Mix well. Add to apple mixture. Mix well to moisten dry
ingredients. Combine eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes.
Cool 5 minutes before removing from tins.
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Bill,DC (3:39:19 pm) : * Exported from MasterCook *
Orange Glazed Pork Loin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork loin -- trimmed
1 teaspoon salt
1 teaspoon dijon mustard
3 each garlic cloves -- halved
1 tablespoon orange marmalade
1/2 teaspoon thyme -- fresh chopped
Make slits in the loin and insert a piece of garlic in each. Sprinkle roast
with salt .
Mix marmalade, mustard and thyme, spread on loin.
Place roast into pans. Roast in a 350 degree preheated oven.
Roast until a thermometer reads an internal temperature of 150 degree.
Allow roast to rest for about 10 minutes before slicing. Reserve pan juices
to put in the bottom of the serving pans.
Slice roasts and line up in 2 inch hotel pans. Pour pan juices over the top.
Serve.
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Bill,DC (8:27:54 pm) : * Exported from MasterCook *
Baked Orange Roughy with Tarragon, Leeks and Red Pepper
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 each roasted red peppers -- canned
1 1/2 each leeks
2 tablespoons vegetable oil
to taste salt and pepper
2 pounds orange roughy -- fillet
1/4 cup tarragon -- fresh chopped
1/4 cup white wine
as needed chopped parsley
Cut the pepper into strips. Cut off the top tough green parts of the leeks,
then cut then into pencil sized strips, plunge them into cold water,
swirling to remove the grit, and drain.
Heat the oil in a heavy skillet and saute the leeks, stirring for about 3-5
minutes. Add red peppers and tarragon and saute for 1 minute more, or until
peppers are hot throughout, deglaze with white wine. Season with salt and
pepper and keep hot.
Spray sheet pans with vegetable spray, arrange roughy on the pans,
brush fillets with olive oil and season lightly with salt and pepper. Place
them into a preheated 350 degree oven, bake until they flake easily with a
fork.
Place the fillets into 2 inch hotel pans and top with the leek and pepper
mixture. Garnish with chopped parsley.
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Linda /Tennessee (8:40:42 pm) : Potato Cheese Soup
3 medium potatoes, peeled and chopped
3 cups water
1 small onion, finely chopped
3/4 teaspoon salt
2-1/2 cups milk
2 teaspoons all-purpose flour
1/8 teaspoon pepper
1 cup swiss or cheddar cheese
In 3-quart saucepan, combine potatoes, onions, water, and salt.
Bring to boil and reduce heat. Cover and simmer 20 minutes. Boil
till potatoes are tender. Mash slightly but do not drain. In a
screw-top jar, combine 1/2 cup milk, flour, and pepper. Cover and
shake well. Add milk mixture to potatoes mixture, along with
remaining milk. Cook and stir till mixture is thick and bubbly.
Cook and stir one minute more. Add cheese. Stir till cheese is
partially melted. Serve immediately. Makes six to eight servings.
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Bill,DC (8:43:09 pm) : * Exported from MasterCook *
Vermont Cheddar Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces butter
3/4 cup leeks, halved lengthwise -- cleaned and sliced
2 stalks celery -- diced
1 each carrot -- peeled and diced
1/4 cup flour
1 quart chicken stock
1 cup half and half
1/2 pound sharp cheddar cheese -- shredded
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
to taste cayenne pepper
to taste salt and pepper
1 each granny Smith apple -- diced
Melt 3/4 of the butter in a pot over medium heat. Add the leeks, celery, and
carot and saute until tender, about 3 minutes. Sprinkle the flour over the
vegetables and stir for 3 minutes. Add the chicken stock, a little at a
time. Stir after each addition.
Bring to a boil over medium high heat, then reduce the heat and simmer
uncovered for 40 minutes.
Puree the soup in a blender or food processor. Strain into a clean pot.
Bring to a simmer. Add the half and half, cheese, mustard, and
worcestershire sauce. Stir until the cheese is melted. Season to taste with
salt, pepper and cayenne pepper.
Melt the remaining butter in a skillet and saute the apple until it starts
to brown, about 3 minutes. Add the apple to the soup as garnish at the last
minute, just before serving.
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Bill,DC (8:45:57 pm) : * Exported from MasterCook *
Cheddar Tomato Soup
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Soups & Stews Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 whole fresh tomatoes
2 small onions -- chopped
1/2 cup diced celery
1 cup chicken stock
1 cup cream
1 teaspoon ground basil
salt
black pepper
8 ounces cheddar cheese -- shredded
Combine tomatoes, onions, and celery in food processor and blend until
coarsely chopped. Pour into large saucepan, add chicken stock, and bring to
a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream.
Season with basil, salt, and pepper. Cook over very low heat for five
minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve
at once.
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CarolB, FL (8:46:42 pm) : FAMOUS BARR'S FRENCH ONION SOUP
1 lb. 6 oz. peeled onions
3 oz. butter
1 tsp. freshly ground peppertbsp. Spanish paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. flour
1 1/2 qts. beef bouillon (from cubes or canned)
Cut onions in half and slice with the grain about 1/8"
thick. Melt butter and add sliced onions. Saute slowly for
20 minutes,
stirring frequently. Add paprika, pepper, bay leaves and
flour. Mix well, keeping flame low. Stir while cooking for
5 minutes.add hot bouillon while stirring, preferably with
a wooden spoon. Simmer soup, covered for at least 30
minutes.
If a rich brown color is desired, add caramel coloring.
Taste soup and season with salt. Yield: 2 quarts. Serving
Suggestion:
Heat soup and fill oven proof casserole or individual
oven proof crocks with 8 ounces of soup. To with thin
slices of French
bread and cover each serving with 1 1/2 ounces of grated
Swiss or Gruyere cheese. Place under broiler and melt
cheese until
golden brown.
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Bill,DC (8:46:51 pm) : * Exported from MasterCook *
Beer & Cheddar Soup
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart beer
1 quart chicken stock
1 cup heavy cream
3 egg yolks
1 cup cheddar cheese, shredded
1 teaspoon paprika
Bring beer and chicken stock to a boil over moderate heat. Simmer for 25
minutes. Beat egg yolks until thick and pale yellow. Beat in cream. Slowly
add a little of the hot beer to egg mixture, stirring constantly to prevent
curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes,
but do not allow the soup to boil.
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Serving Ideas : Serve with pumpernickel bread and beet salad.
Nutr. Assoc. : 142 0 0 0 0 532
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Bill,DC (8:51:41 pm) : * Exported from MasterCook *
Maryland Crab Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
1/4 cup green bell pepper -- rough chopped
1/4 cup onion -- rough chopped
1/4 cup celery -- rough chopped
1/2 cup crushed tomatoes
1 1/2 teaspoons worcestershire sauce
1 1/2 tablespoons margarine
1/2 teaspoon old bay seasoning
3/4 cup frozen mixed vegetables
1 ounce roux
1 cup lump crabmeat
Combine all ingredients except for the roux and crab. Mix well. Bring to a
boil. Reduce heat and simmer, uncovered for 10-12 minutes; stirring
occasionally.
Using a whire whip, add the roux to the simmering soup. Stir frequently
until thickened, about 5-6 minutes.
Add crab meat to simmering soup, mixing and being careful not to break up
the lumps of crab.
Remove from heat. Adjust seasoning with salt and pepper as desired.
Serve.
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Linda /Tennessee (8:52:26 pm) : have made it for over 20 years now
and each bowl is as good as the last
Bisque of Hampton Crab soup
1 cup crab meat..fresh or frozen
1 can cream of mushroom soup
1 can cream of asparagus soup
1 cup light cream
1 1/4 cup milk
1/2 tsp worcestershire sauce
1/8 tsp tabasco sauce
1/3 cup dry sherry
pick over crab meat & remove any particles of shell
if frozen ..squeeze package and drain of all liquid
mix all ingredients in a saucepan and heat till just hot
DO NOT BOIL
YUM YUM YUM
linda from east tennessee
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Bill,DC (8:56:45 pm) : * Exported from MasterCook *
Garlic Soup with Shiitake Mushrooms
Recipe By : Gordon Restaurant, Chicago
Serving Size : 10 Preparation Time :1:30
Categories : New American Cuisine Soups
Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound garlic
1 onion -- chopped
8 ounces white mushrooms -- sliced
4 shallots -- chopped
2 quarts heavy cream
1 cup brandy
4 sprigs thyme
1 quart water
6 ounces butter
1 pound Shiitake Mushrooms, sliced thin -- reserve stems
Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake
stems, white mushrooms, and saute for about one hour.
Add the brandy and let boil for 30 seconds then add 1/2 the water and bring
to a simmer.
Add the heavy cream slowly, stirring it in. The total temperature should not
be reduced much. Simmer for about 20 minutes, adjust consistency.
Strain, season, and add Shiitake mushrooms. Season again and serve.
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Suggested Wine: French White Burgundy
Nutr. Assoc. : 620 1662 4204 1358 0 1287 1492 0 0 1365
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Bill,DC (9:00:59 pm) : * Exported from MasterCook *
Ranch Bean Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup black beans
3/4 cup blackeyed peas
3/4 cup navy beans
1/4 cup olive oil
4 ounces green bell pepper -- chopped
6 ounces onion -- chopped
1 teaspoon garlic -- minced
1 teaspoon dried oregano
1 teaspoon cumin
1 pint water -- or more
2 1/4 teaspoons cilantro -- chopped
1 teaspoon jalapeno -- seeded and chopped
3/8 cup sour cream
salt and pepper -- to taste
Place the beans in a large pot. Add enough water to cover by 5 inches.
Simmer until beans are tender, about 2 hours.
Heat oil in a large pot over medium high heat. Add peppers, jalapenos and
onions and garlic. Saute until brown, aobut 10 minutes. Add oregano and
cumin; stir 1 minute. Add to beans. Add the water. Bring to a boil. Reduce
heat; simmer until mixture thickens, stirring often, about 45 minutes.
Season with salt and pepper.
Stir in cilantro just before serving. Have sour cream available on the table
for garnish.
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NOTES : Adjust seasonings with chicken broth if necessary.
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Linda /Tennessee (9:01:31 pm) : Burntside Lodge Cream of Mushroom Soup
Recipe By : Burntside Lodge Ely MN
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 cup onion -- diced
3/4 teaspoon garlic -- minced
1 1/8 teaspoons basil
1 cup portabella mushroom -- chopped
1 cup fresh mushrooms -- sliced
2 cups beef broth
1 cup half and half
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
salt and pepper -- to taste
In a 2 quart stockpot, melt 1/4 cup butter and add onions; saute over
moderate heat until onions are caramelized and turn a golden brown, about
15 minutes.
To onions, add garlic, basil and both varieties of mushrooms, sauteing
until mushrooms are wilted. Add beef stock and half and half, let simmer
until mixture is reduced by half. Add heavy cream and return to a boil.
In a saucepan, melt the remaining 2 tablespoons and add the flour, stirring
over low heat for about 3 minutes. Add the butter-flour mixture to the
stockpot; incorporate thoroughly. Season to taste with salt and pepper and
reduce to desired thickness. Makes 2-3 servings.
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