Tag Archives: Broth

Seafood, Soups & Stews

Cod Tortilla Soup

Cod Tortilla Soup
 
Author:
Recipe type: Seafood
Cuisine: American
Serves: 4
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Ingredients
  • ½ cup onions -- chopped
  • 1 garlic clove -- minced
  • 1 tablespoon butter
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground cumin
  • ½ teaspoon red pepper flakes -- or to taste
  • 1 - 14½ oz can chicken broth
  • 1 - 14½ oz can whole peeled tomatoes - chopped
  • ⅔ cup frozen corn kernels
  • 4 - 5 oz cod fillets
  • Chopped cilantro -- for garnish
  • Tortilla strips
Instructions
  1. In large skillet, saute onions and garlic until tender.
  2. Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
  3. Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
  4. Add corn kernels
  5. Set cod fillets on top of broth and spoon liquid over cod
  6. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
  7. Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
  8. Garnish each bowl with tortilla strips
Soups & Stews

Fast and Simple Soup

Fast and Simple Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
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Ingredients
  • 3 medium size carrots
  • 3 medium size parsnips
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
  • ½ lemon, juiced
  • ¼ tsp marjoram or ¼ tsp thyme
Instructions
  1. Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
  2. Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
  3. Cool.
  4. Place mixture in blender and puree until smooth, using only enough broth to your liking.
  5. Return the puree to a soup pot, stir in the lemon juice and herbs.
  6. Heat over low heat and bring back up to temperature and serve hot.

 
Beef

Beef Corn Chowder

Beefy Corn Chowder
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
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Ingredients
  • ½ lb ground beef
  • 1 tsp cooking oil
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 4 cups chicken broth
  • 4 cups cooked whole kernel corn (fresh, canned, or frozen)
  • 2 spring onions, chopped (include green tops)
  • 1 garlic clove, minced
  • ½ to 1 Tbsp chili powder (to taste)
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. In a large stock pot over medium heat, brown ground beef in the oil until browned.
  2. Remove meat from pot.
  3. Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
  4. Immediately add the chicken broth & beef, stirring to combine completely.
  5. Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.

 
Pork

Honey and Herb Pork Roast

Honey And Herb Grilled Pork Roast
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
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Ingredients
  • 3 pounds pork chops
  • 1 cup beef broth
  • ½ cup honey
  • 1 teaspoon ground mustard
  • ¼ cup olive oil
  • ½ small onion -- chopped finely
  • 1 garlic clove -- minced
  • 2 teaspoons dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. Combine all ingredients, except pork roast
  2. Put pork roast in large plastic bag.
  3. Pour marinade over pork
  4. Marinate at least 4 hours in refrigerator, or overnight
  5. Remove pork roast from marinade, reserving marinade
  6. Bake at 350 F for 30 minutes per pound, basting occasionally
  7. Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast
Rice, Soups & Stews, Turkey

Creamy Turkey Rice Soup

Creamy Turkey Rice Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
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Ingredients
  • 1 small onion, diced
  • ½ cup butter
  • ½ cup flour
  • 4 cups chicken broth
  • 2 cups cooked rice
  • 1 cup cooked turkey, diced
  • ½ tsp salt
  • 1 cup half and half
Instructions
  1. In stockpot, put the onion and butter over medium-low heat and stir until onion softens
  2. Add flour slowly, stirring until flour turns golden yellow in color.
  3. Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
  4. Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
  5. Server Warm & Enjoy !

 
Rice, Vegetarian

Brown Rice Spanish Skillet

Brown Rice Spanish Skillet
 
Author:
Recipe type: Rice
Cuisine: Mexican
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Ingredients
  • 1 Tbsp cooking oil
  • 2 cups uncooked brown rice
  • 1 large sweet onion, diced fine
  • 1 medium green bell pepper, diced fine
  • 4 cups vegetable broth or chicken broth
  • 1 - 15 oz can diced tomatoes-green chili blend
  • ½ tsp kosher salt
  • 3 Tbsp chipotle pepper
Instructions
  1. Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
  2. Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
  3. Serve hot or room temperature as a side dish with grilled meat of your choice.

 
Rice

Bacon Bean and Rice Pot

Bacon Bean And Rice Pot
 
Author:
Recipe type: Main
Cuisine: American
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Ingredients
  • 6 slices bacon, diced
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 cup beef broth
  • 1½ cups water
  • 1 cup uncooked rice
  • 1 tsp dried thyme
  • 2 cups cooked (or canned) pinto or kidney beans
Instructions
  1. In skillet over medium heat, add bacon pieces and cook until browned and crispy.
  2. Drain excess fat off on paper towels and set aside
  3. Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
  4. Add beef broth and water to skillet, stir, then add the rice and thyme.
  5. Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
  6. Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
  7. Remove from heat and add bacon pieces.
  8. Server and Enjoy !

 
Rice

Creamy Carrot And Rice Soup

Creamy Carrot And Rice Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
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Ingredients
  • 1 lb regular carrots, peeled and chopped
  • 1 medium size onion, chopped
  • 1 Tbsp cooking oil
  • 4 cups chicken stock or broth, divided
  • ¼ tsp dried tarragon
  • ¼ tsp white pepper
  • 2 to 3 cups COOKED rice (depending on preference)
  • sour cream for garnish
Instructions
  1. Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
  2. Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
  3. Put mixture into food processor and process until pureed, then pour back into soup pot.
  4. Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
  5. Serve hot with a dollop of sour cream on top of each serving.

 
Cooking Recipes, Seafood, Soups & Stews

Crab Bisque

Crab Bisque
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 5
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Ingredients
  • 2 tablespoons butter
  • 1 teaspoon onion - chopped
  • 1 tablespoon parsley - chopped
  • 1½ cups soft shell crabmeat - chopped
  • 2 tablespoons flour
  • 2 cups chicken or seafood broth
  • 2 cups cream -- light
  • 1 pinches cayenne pepper
  • salt to your taste
Instructions
  1. Melt the butter in sauce pan.
  2. Add the onion and cook until golden.
  3. Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
  4. Add the flour, stir to blend and cook for 3 minutes more
  5. Stir in the chicken broth and simmer for 20 minutes.
  6. Add the cream and cayenne pepper
  7. Simmer for 5 more minutes.
  8. Server warm.
Rice

Mushroom Pepperoni Brown Rice Skillet

Mushroom Pepperoni Brown Rice Skillet
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
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Ingredients
  • 2 cups long grain brown rice
  • 4 cups chicken broth
  • 2 Tbsp butter
  • 1 lb fresh mushrooms, sliced
  • ½ lb thin sliced pepperoni
  • 1 cup freshly grated Parmesan cheese
Instructions
  1. In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
  2. In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
  3. Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.