Food and Beverage: Great Old-Fashioned American Recipes

Showing posts with label Great Old-Fashioned American Recipes. Show all posts

Showing posts with label Great Old-Fashioned American Recipes. Show all posts

Country Pumpkin Soup Recipe

Sunday, January 3, 2010

Country Pumpkin Soup Recipe

Country Pumpkin Soup Recipe Ingredients

1 pound diced, peeled, seeded pumpkin or butternut squash
2 cups water
1/2 teaspoon salt
1/2 teaspoon sugar
2/3 cup each cooking broth, orange juice and whipping cream
2 teaspoons curry powder

Country Pumpkin Soup Recipe Cooking Tips

Put squash, water, salt and sugar into a large heavy saucepan. Simmer, covered, 15
minutes or until squash is cooked. Drain and turn into a blender or food processor fitted
with the steel blade. Add cooking broth, orange juice, whipping cream and curry
powder. Process until silky smooth. Return to pot and reheat or refrigerate and serve
cold. Makes 4 servings Country Pumpkin Soup Recipe.

Dutch Chicken Rivel Soup Recipe

Dutch Chicken Rivel Soup Recipe

Dutch Chicken Rivel Soup Recipe Ingredients

1 (4- to 5-pound) stewing hen
1 large onion, finely chopped
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/8 teaspoon ground mace
2 to 3 parsley sprigs
Water
Rivvels, see below
Minced fresh parsley
Crumbled cooked bacon
Chopped hard-cooked egg
2 tablespoons melted butter
Rivvels:
2 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Dutch Chicken Rivel Soup Recipe Cooking Tips

Preheat oven to 400F (205C). Wash hen and pat dry with paper towels. Roast on a rack 45
minutes or until skin is golden and crackled. Place in a 5- to 6-quart soup pot. Add onion,
salt, pepper, thyme, mace, parsley sprigs and water to cover. Bring to a boil. Reduce heat
and simmer, partially covered, 45 minutes to 1 hour or until meat is very tender. Remove
hen from pot. Remove and discard skin and bones. Pull meat into large shreds. Return
meat to pot. Discard parsley. Skim off fat. Simmer soup over low heat. Prepare Rivels.
Pick up a portion of Rivvel mixture at a time and pinch off pieces about the size of small
marbles; drop into soup. Simmer 3 minutes or until Rivvels rise to surface. Taste and
adjust seasonings, if necessary. To serve, sprinkle soup with minced parsley, bacon and
hard-cooked egg; drizzle with butter. Makes about 8 servings.
To prepare Rivvels: Beat eggs in a medium-sized bowl using a whisk or a fork. Blend in
flour, salt and pepper until mixture is moistened but still looks lumpy; do not overmix Dutch Chicken Rivel Soup Recipe.

Cream-of-Tomato Soup Recipe

Cream-of-Tomato Soup Recipe

Cream-of-Tomato Soup Recipe Ingredients

2 tablespoons butter
1 small onion, finely chopped
1/4 cup all-purpose flour
1 cup milk
1 quart peeled, chopped, fresh tomatoes, or 1 quart
home-canned tomatoes, or 1 (28-ounce) can Italian-style
tomatoes
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil
Salt and freshly ground black pepper to taste
1/2 pint whipping cream (1 cup)

Cream-of-Tomato Soup Recipe Cooking Tips

Celery leaf
In a large saucepan, heat butter. Add onion. Saute 2 minutes. Add flour and cook,
stirring, 2 minutes. Whisk in milk. Cook, stirring, until thickened. Add tomatoes with
juice. Simmer 10 minutes. Turn mixture into a blender or food processor fitted with the
steel blade. Process until fairly smooth. Return soup to pan. Add thyme, basil, salt and
pepper. Stir in cream. Heat to serving temperature. Serve hot garnished with a celery
leaf. Makes 4 to 6 servings Cream-of-Tomato Soup Recipe.

Maine Corn Chowder Recipe

Maine Corn Chowder Recipe

Maine Corn Chowder Recipe Ingredients

1 large onion, chopped
3 large potatoes, diced
Water
1 (16-ounce) can cream-style corn
1-1/2 cups evaporated milk or 1 (12-ounce) can, undiluted
2 tablespoons butter
Salt and freshly ground black pepper to taste

Maine Corn Chowder Recipe Cooking Tips

In a medium-sized saucepan, cook onion and potatoes in water to cover until vegetables
are soft but not mushy. Add corn and evaporated milk. Heat through. Stir in butter, salt
and pepper. Makes 4 generous servings Maine Corn Chowder Recipe .

Country Garden-Vegetable Soup Recipe

Country Garden-Vegetable Soup Recipe

Country Garden-Vegetable Soup Recipe Ingredients

1 large soup bone with meat
1 pound lean beef stew meat, cut into 2-inch cubes
2 tablespoons vegetable oil
2 quarts water
1 bay leaf
4 whole black peppercorns
1/3 cup pearl barley
1 medium-sized onion, chopped
2 cups mixed sliced carrots, chopped celery, whole-kernel corn
and fresh or frozen green peas
1 quart chopped fresh tomatoes, or 1 quart home-canned
tomatoes, or 2 (16-ounce) cans whole or stewed tomatoes
3 parsley sprigs, chopped
1/4 teaspoon each dried leaf rosemary, marjoram and thyme
Salt and freshly ground black pepper to taste

Country Garden-Vegetable Soup Recipe Cooking Tips

In a large, heavy, soup pot, brown soup bone and stew meat in oil over medium to high
heat, slowly turning meat to brown on all sides. Remove from heat and carefully add
water, bay leaf and peppercorns. Reduce heat and simmer, covered, 1-1/2 to 2 hours.
Remove bone. Skim fat from top of broth. Add barley; simmer 45 minutes. Add onion,
carrots, celery, corn, peas, tomatoes and herbs. Simmer, covered, 25 minutes or until
vegetables are tender. Remove bay leaf. Add salt and pepper. Makes 10 to 12 servings Country Garden-Vegetable Soup Recipe.

Wild-Rice & Mushroom Soup Recipe

Wild-Rice & Mushroom Soup Recipe

Wild-Rice & Mushroom Soup Recipe Ingredients

1/2 cup uncooked wild rice
1-1/2 cups water
3 tablespoons butter
2 green onions, thinly sliced, including tops
1/2 pound fresh mushrooms, sliced
1/4 cup all-purpose flour
1 quart chicken broth
1/2 pint whipping cream or half and half (1 cup)
2 tablespoons dry sherry
Popped Wild Rice:
Vegetable oil
Wild rice

Wild-Rice & Mushroom Soup Recipe Cooking Tips

Prepare Popped Wild Rice; set aside. Wash 1/2 cup wild rice in 3 changes of hot tap
water. Add to 1-1/2 cups water in a medium-sized saucepan. Bring to a boil. Reduce heat
and simmer, covered, 35 to 45 minutes or until rice is tender. In a medium-sized
saucepan, heat butter. Add green onions and mushrooms. Saute 3 to 5 minutes or until
onions are transparent. Add flour and cook, stirring, 2 minutes. Stir in chicken broth.
Bring to a boil, stirring until thickened. Add boiled wild rice, cream or half and half and
sherry, stirring until heated through. Garnish with Popped Wild Rice. Makes 6 servings.
To prepare Popped Wild Rice: Pour oil 1/2 inch deep in a large heavy skillet. Place a wire
strainer in oil as you heat oil almost to smoking point. Add 1 tablespoon wild rice to oil in
strainer. Remove with strainer as soon as wild rice stops popping. Drain on paper
towels. Repeat. One tablespoon unpopped wild rice gives about 3 tablespoons popped Wild-Rice & Mushroom Soup Recipe.

Cheddar-Cheese Soup Recipe

Cheddar-Cheese Soup Recipe

Cheddar-Cheese Soup Recipe

2 tablespoons butter
1 small onion, minced
1 small carrot, shredded
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
3 tablespoons all-purpose flour
5 cups chicken broth
2 cups (8 ounces) shredded Cheddar cheese
1 to 1-1/2 cups milk
Salt to taste
White pepper or red (cayenne) pepper to taste

Cheddar-Cheese Soup Recipe Ingredients

In a 3-quart saucepan, heat butter. Add onion, carrot, green pepper and celery. Saute 6
to 8 minutes or until soft but not browned. Turn vegetables into a blender or food
processor fitted with the steel blade. While processing, add flour and broth. Return to
saucepan and bring to a boil, whisking constantly until soup thickens. Reduce heat and
simmer, partially covered, about 10 minutes. Whisk in cheese, a handful at a time. Cook
until cheese dissolves, then pour in 1 cup milk, adding 1/2 cup more if soup is too thick.
Taste for seasoning and add salt and white and red pepper. Heat to serving temperature.
Soup is good either hot or cold. Makes 6 to 8 servings.
Variation
Milwaukee Beer-Cheese Soup: Substitute 1 (12-ounce) can or bottle dark beer for milk.
Add 1 cup whipping cream to soup before serving Cheddar-Cheese Soup Recipe
.

Potato & Salmon Chowder Recipe

Potato & Salmon Chowder Recipe

Potato & Salmon Chowder Recipe Ingredients
.
1 pint milk (2 cups)
1 large potato, pared, diced
1/3 cup diced celery
1 small onion, minced
3/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15-ounce) can pink or red salmon, skin and bones removed
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste

Potato & Salmon Chowder Recipe Cooking Process

Scald milk by heating almost to boiling point. Put potato, celery and onion into a large
saucepan. Add water to barely cover vegetables. Simmer about 10 minutes until soft but
not mushy. In a medium-sized pan, heat butter. Add flour and stir until blended.
Gradually stir in hot milk, whisking until smooth and thickened. Add to vegetables with
salmon, can juices and tomato paste. Taste and add salt and pepper if needed. Makes 4
generous servings Potato & Salmon Chowder Recipe.

Texas Shrimp Gumbo Recipe

Texas Shrimp Gumbo Recipe

Texas Shrimp Gumbo Recipe Ingredients

4 quarts water
1/4 cup shrimp or crab boil
2-1/2 pounds shrimp, peeled, deveined
3 tablespoons butter
3 tablespoons bacon drippings
1 cup each diced celery, onion and green green pepper
1 (28-ounce) can tomatoes
1 teaspoon dried leaf thyme
1 garlic clove, minced
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon file powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package thawed, frozen, cut okra
1/4 cup uncooked long-grain rice

Texas Shrimp Gumbo Recipe Cooking Tips

In a large pot, bring water to a boil. Tie shrimp or crab boil in a cheesecloth bag. Add to
water with shrimp. Bring to a boil. Reduce heat and simmer 10 minutes. Turn off heat; let
stand 10 minutes. Drain shrimp, reserving 2 cups broth. In a heavy Dutch oven, heat
butter and bacon drippings. Add celery, onion and green pepper. Cook until tender.
Add shrimp broth, tomatoes with juice, thyme, garlic, bay leaf, Worcestershire sauce,
file powder, salt and pepper to vegetable mixture. Simmer, covered, 45 minutes. Add
okra and rice. Simmer, covered, 30 minutes or until rice is tender. Add shrimp and heat
through. Makes 8 servings Texas Shrimp Gumbo Recipe

.

New Orleans File Gumbo Recipe

New Orleans File Gumbo Recipe

New Orleans File Gumbo Recipe Ingredients

1 tablespoon butter
1 medium-sized onion, chopped
1 teaspoon minced fresh parsley
1 tablespoon all-purpose flour
1 quart oyster liquor
1 pint boiling water
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup peeled cooked shrimp
1 cup crabmeat
12 fresh oysters, shucked
1 cooked chicken breast, diced
1 tablespoon file powder
Hot cooked rice

New Orleans File Gumbo Recipe Cooking Tips

In a large heavy skillet, heat butter. Add onion. Saute until lightly browned. Add parsley
and flour. Gradually add oyster liquor, boiling water, salt, pepper and bay leaf, stirring
constantly until blended and boiling. Add seafood and chicken; stir gently. Cook only
until edges of oysters curl. Remove from heat. Carefully sift or sprinkle in file, stirring
gently to prevent file from lumping. Do not reheat once file has been added. Turn into a
warmed tureen. Serve in soup bowls over hot cooked rice. Makes 6 to 8 servings New Orleans File Gumbo Recipe.

Oyster Stew Best Recipe

Oyster Stew Best Recipe

Oyster Stew Best Recipe Ingredients

is not to be thickened. Milk, cream or half and half is the only liquid.
1 pint fresh shucked oysters in liquor
1/4 cup butter
1 cup half and half
3 cups milk
Freshly ground black pepper to taste
1/2 teaspoon salt
1/2 teaspoon paprika

Oyster Stew Best Recipe Cooking Tips

Put oysters and butter into a medium-sized heavy saucepan and heat slowly until edges
of oysters curl. Scald half and half and milk by heating almost to boiling point. Add hot
half and half and milk to oysters. Return to boiling point; remove from heat. Add
pepper, salt and paprika. Serve immediately with oyster crackers. Makes 4 servings
Oyster Stew Best RecipeGre
.

Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Recipe Ingredients

1/2 pound bacon slices, chopped
4 medium-sized onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can tomatoes
1 pint fresh shucked clams in liquor
Water
1-1/2 teaspoons dried leaf thyme
1 bay leaf
3 medium-sized potatoes, diced
Salt and freshly ground black pepper to taste

Manhattan Clam Chowder Recipe Cooking Process

In a large soup pot, cook bacon until crisp. Drain off all but 2 tablespoons bacon
drippings. Add onions, carrots, celery and parsley. Cook on low to medium heat 8
minutes or until vegetables are soft. Drain tomatoes and clams, reserving liquid. Add
clam liquor to tomato liquid and enough water to equal 6 cups. Add to pot with
vegetables and thyme, bay leaf and potatoes. Simmer, covered, 40 minutes. Add clams,
tomatoes, salt and pepper. Heat to serving temperature. Makes 6 servings Manhattan Clam Chowder Recipe.

New England Clam Chowder Recipe

Tuesday, December 29, 2009

New England Clam Chowder Recipe

New England Clam Chowder Recipe Ingredients

1/4 pound salt pork, rind removed, pork cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 large potatoes, cut into 1/2-inch dice
Water
1 pint fresh shucked clams in liquor
1-1/2 cups half and half or 1 (12-ounce) can evaporated milk,
undiluted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Additional whole milk
Common crackers or soda crackers

New England Clam Chowder Recipe Cooking Tips

In a medium-sized heavy skillet, cook salt pork until crisp. Meanwhile, in a mediumsized
saucepan, simmer onion and potatoes in water to cover 10 minutes. Add clams and
cook 10 minutes longer. Add salt pork. Reduce heat to low. Add half and half or
evaporated milk, salt, pepper, butter and additional whole milk, as desired. Heat
through; do not boil. Serve over split crackers. Makes 4 servings New England Clam Chowder Recipe.

Cheddar Cornmeal Loaf Recipe

Cheddar Cornmeal Loaf Recipe

Cheddar Cornmeal Loaf Recipe Ingredients

1 cup cornmeal
1 cup milk
2 cups boiling water
1 teaspoon salt
1/2 pound medium to sharp Cheddar cheese, cubed
Flour
1/2 cup butter, bacon fat or vegetable shortening

Cheddar Cornmeal Loaf Recipe Cooking Tips

Lightly grease a 9" x 5" loaf pan. In a large heavy saucepan, combine cornmeal and milk.
Add boiling water and cook, stirring, over medium heat until thick. Reduce to low and
cook, covered, 10 minutes, stirring occasionally. Remove from heat. Add salt and
cheese, stirring until cheese melts. Spoon into greased loaf pan. Cool until solid. Turn
out of pan and cut into slices about 3/4 inch thick. Dust slices lightly with flour. In a large
heavy skillet, heat fat. Fry slices in hot fat until crisp and golden on both sidesCheddar Cornmeal Loaf Recipe .

Benny's Mother's Filled Polenta Recipe

Benny's Mother's Filled Polenta Recipe

Benny's Mother's Filled Polenta Recipe Ingredients

2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Filling:
1 red bell pepper
2 tablespoons olive oil
1 small red onion, chopped
1 garlic clove, minced or pressed
3 tomatoes, peeled, seeded, diced (1-1/2 cups diced)
1/4 cup chopped fresh basil or 1 tablespoon dried leaf basil
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Polenta:
1-1/2 cups cornmeal
5 cups water
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese

Benny's Mother's Filled Polenta Recipe Cooking Process

Preheat oven to 450F (230C). Grease a shallow, 1-1/2-quart, baking dish. Prepare Filling;
set aside. Prepare Polenta. Pour half of polenta mixture into greased dish. Top with half
of filling, then remaining polenta. Top with remaining filling. Sprinkle with 2 tablespoons
Parmesan and 1/2 cup mozzarella cheese. You can do this ahead; refrigerate.
Before serving, bake 20 minutes or until cheese is melted and polenta is bubbly around
edges. If refrigerated, it will take 5 to 10 minutes longer. Makes 6 servings.
To prepare Filling: Preheat broiler. Broil red pepper 3 inches from source of heat,
turning, about 10 minutes or until evenly charred. Place in a paper bag; cool. Peel
pepper; discard core and seeds. Chop pepper. In a large heavy skillet, heat olive oil over
medium to low heat. Add onion and garlic. Saute 3 minutes or until soft and aromatic.
Add red pepper, tomatoes, basil, sugar, salt and black pepper. Simmer 3 minutes longer
or until watery liquid has evaporated. Remove from heat; set aside.
To prepare Polenta: In a medium-sized bowl, mix cornmeal and 1 cup cold water. In a
large saucepan, bring remaining 4 cups water with 1 teaspoon salt to a boil. Slowly whisk
in cornmeal and cook, whisking constantly, 20 minutes or until thick and smooth.
Remove from heat; stir in 2 tablespoons Parmesan and 1/2 cup mozzarella cheese Benny's Mother's Filled Polenta Recipe.

Spatzle Recipe

Spatzle Recipe

Spatzle Recipe Ingredients

2 cups all-purpose flour
2 teaspoons salt
1 tablespoon farina
2 eggs
Water
1/4 cup butter, melted

Spatzle Recipe Cooking Tips

In a medium-sized bowl, combine flour, 1 teaspoon salt and farina. Blend in eggs and
enough water to make a thick stiff dough. Bring a pot of water to a boil and add
remaining salt to it. Turn dough onto a board. Cut into almond-sized pieces. Drop into
boiling water to make dumplings. Or, press through a spatzle maker into boiling water.
After dumplings rise, cook 1 to 2 minutes longer. Remove from water with a slotted
spoon. Turn into a warm serving dish. Toss with melted butter. Makes 4 servings Spatzle Recipe.

Macaroni & Cheese Recipe

Macaroni & Cheese Recipe

Macaroni & Cheese Recipe Ingredients

2-1/2 cups elbow macaroni, or long macaroni, broken into
1-inch pieces
1 small onion, peeled
1/4 cup butter
1/4 cup all-purpose flour
2-1/4 cups milk
1 teaspoon mustard powder
1 teaspoon salt
Dash of freshly ground black pepper
2 eggs
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup dry bread crumbs
Butter

Macaroni & Cheese Recipe Cooking Tips

Cook macaroni in boiling water with 1 onion added, until macaroni is tender but firm to
the bite. Drain macaroni; discard onion. Preheat oven to 400F (205C). While macaroni
cooks, heat butter in a small saucepan. Stir in flour and cook 1 minute. Add milk, a little
at a time. Cook, stirring, until sauce thickens and bubbles. Add mustard, salt and
pepper. In a small bowl, whisk eggs. Add a small amount of sauce to eggs, then mix egg
mixture into sauce. Set aside about 1/4 cup cheese for top. In a 2-quart baking dish or
casserole, arrange alternate layers of macaroni and cheese. Pour sauce over all; sprinkle
with reserved cheese, bread crumbs and some small pieces of butter. Bake 35 minutes or
until top is browned. Makes 4 to 6 servings Macaroni & Cheese Recipe.

.

Classic New England Baked Beans Recipe

Classic New England Baked Beans Recipe

Classic New England Baked Beans Recipe Ingredients

1 pound pea beans, navy beans or great northern beans
Water
2 teaspoons salt
1/2 teaspoon mustard powder
1/4 cup molasses
1-1/2 to 2 tablespoons brown sugar
1/4 pound salt pork, rind scored

Classic New England Baked Beans Recipe Cooking Process

Wash beans and pick over, removing any pebbles or dirt. Place in a large pot. Add cold
water to cover. Soak overnight. Drain. Add fresh water to cover. Bring to a boil; boil
about 1-1/2 hours or until bean skins begin to break but beans are intact. To test, remove a
few beans with a spoon. Blow over them, skins should ruffle. The quick-soak method
can be used, page 14. Turn beans with their liquid into an earthenware pot. Add salt,
mustard, molasses and brown sugar. Press piece of salt pork, rind-side up, into center of
beans so it is even with top of beans. Add enough water to not quite cover beans. Place in
oven and set at 300F (150C). Bake, uncovered, just until beans begin to simmer, 45
minutes to 1 hour. Cover. Bake 8 hours, adding more boiling water occasionally as liquid
evaporates. Remove lid for last 30 minutes so juices will boil down. Don't stir, this would
mash up beans and they should remain whole. Makes 10 to 12 servings Classic New England Baked Beans Recipe.

Souffleed Grits Recipe

Souffleed Grits Recipe

Souffleed Grits Recipe Ingredients

5 cups water
1 cup hominy grits
2 eggs, separated
1/2 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper

Souffleed Grits Recipe Cooking tips

Boil water in a medium-sized saucepan. Stir in grits. Cook over low heat 25 to 30
minutes, stirring occasionally. Cool. Preheat oven to 350F (175C). Grease a 1-quart
casserole. Blend yolks into cooked grits. Add cream, salt and pepper. In a medium-sized
bowl, beat egg whites until they stand in peaks; fold into grits. Spoon into greased
casserole. Bake 35 to 40 minutes or until puffed and golden. Serve immediately Souffleed Grits Recipe .

Pilaf Recipe

Pilaf Recipe

Pilaf Recipe Ingredients

2 tablespoons butter
1 small onion, chopped
1 cup uncooked long-grain rice
2 cups chicken, beef, clam or vegetable broth
1/2 teaspoon salt
1/2 teaspoon paprika (optional)
1/4 cup chopped fresh parsley

Pilaf Recipe Cooking Tips

In a 2-quart saucepan, heat butter. Add onion. Cook over medium heat about 5 minutes
or until onion is translucent. Add rice. Stir until golden, about 5 minutes. Add broth, salt
and paprika, if desired. Cover and bring to a boil. Reduce heat and simmer 20 to 25
minutes or until all liquid has been absorbed. Fluff rice with a fork; mix in chopped
parsley. Makes 4 to 6 servings Pilaf Recipe.

Subscribe to: Posts (Atom)

© Blogger templates Newspaper by Ourblogtemplates.com 2008

Back to TOP