Recipes published in ‘Spirits’

Ochsenschwanzsuppe (Ox Tail Soup)

Recipe

20 Dec

OCHSENSCHWANZSUPPE (OX TAIL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ox Tails — Disjointed OR
2 ea Veal Tails
1 ea Onion — Medium, Sliced
2 tb Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley — Chopped
1/2 c Carrots — Diced
1 c Celery — Diced
1 ea Bay Leaf
1/2 c Tomatoes — Drained
1 t Thyme — Dried, Crushed
1 tb Unbleached Flour
1 tb Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot
oil for several minutes. Add water, salt and
peppercorns; simmer uncovered for about 2 hours.
Cover and continue to simmer for 3 additional hours.
Add the parsley, carrots, celery, bay leaf, tomatoes,
and thyme; continue simmering for 30 minutes longer or
until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove
fat from top of stock and reheat. In a large, dry
frypan brown flour over high heat. Cool slightly.
Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning
and add madeira just before serving.

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Filed under: Desserts, Frozen Dishes, Fruit Dinner Salad, Fruits, Kitmail14, Spirits

Kens East Bay Hotel Corn Chowder

Recipe

8 Sep

Ken’s East Bay Hotel Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — cut up
3 cups potatoes — peeled cubed
1 cup celery — chopped
1 cup carrots — chopped (fine)
3 cups chicken broth — divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley — chopped
1/2 cup onion — chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac
on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots
, salt and pepper and bring to a boil. Reduce heat and add cream corn and cele
ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch
icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i
n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S
erves 8 to 10.

busted by sooz

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Filed under: Cakes, Cream Cheese, Desserts, Nuts, Spirits

Tuscan Bean Soup With Greens

Recipe

25 Aug

Tuscan Bean Soup With Greens

Recipe By : Cooking Live Show #CL8859
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 medium onion — diced
2 cloves garlic — diced fine
3 1/2 cups chicken stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste

In a large pot heat olive oil and cook the onion until translucent. Add the gar
lic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale
and stir frequently until wilted. Add the beans to the pot and stir to combine.
Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and
stir to combine. Add the thyme and season with salt and pepper to taste. Bring
to a simmer and cook until heated through. Serve hot.

Yield: 4 servings

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Filed under: Breads, Citrus, Cranberries, Muffins, Recipes From Mysteries, Spirits

Chocolate Pretzels

Recipe

13 Sep

Title: Chocolate Pretzels
Categories: German, Chocolate
Yield: 8 servings

1/2 c Butter or margarine 1/4 c Sugar
1 ea Egg; large, beaten 1 ts Vanilla extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; unbleached, unsifted 1 x ——-cocoa
frosting——-
2 tb Cocoa 1 1/4 c Confectioners’ sugar
2 tb Butter or margarine; melted 1/2 ts Vanilla extract

Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture
until thoroughly blended. Chill dough until firm enough to handle (about
30 minutes). Using 2 T dough, roll a rope about 12 inches long between
your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches
in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down
over the crossed ends. Press firmly into place. Place pretzels on greased
baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in
a small bowl. Mix cocoa and confectioners’ sugar. Gradually stir in butter
and vanilla. If frosting is too thick, thin with milk. When pretzels are
cool, spread with Cocoa Frosting. Make 2 dozen.

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Filed under: Havent Tried It Yet, Holidays, Pies, Pudding, Spirits

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House Of Munch

Recipes published in ‘Spirits’

Ochsenschwanzsuppe (Ox Tail Soup)

Kens East Bay Hotel Corn Chowder

Tuscan Bean Soup With Greens

Chocolate Pretzels

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