Colossal Cookbook/ColossalCookbook.cdr/mm/mm1dish/mm1dish

Text File | 1991-03-12 | 15KB | 297 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Thai Shrimp-Chicken Soup
Categories: Oriental Soups One dish
  Servings:  6

      2 x  Whole Chicken Breasts,halved        6 c  Water
      1 x  Small Onion, peeled &chopped        1 x  Small Bay Leaf
      2 x  Sprigs Parsley                    1/2 t  Thyme
      1 t  Salt                              1/8 t  Pepper
      1 x  Garlic clove, crushed               2 t  Ground Coriander
  1 1/2 t  Chili Powder                        1 T  Soy Sauce
    1/2 lb Raw small,shelled shrimp *          2 c  Sliced Mushrooms
      6 x  Scallions, with tops,sliced         3 c  Hot Cooked Rice
    1/3 c  Chopped fresh coriander **

  *     Deveined
  **    or use Parsley
  =================================================
   Remove skin from chicken breasts. Carefully cut meat from bones and pull
  out the pieces of cartilage. Cut meat into strips and set aside. Put bones
  in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
  pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
   Strain broth into a saucepan. Combine garlic, coriander, chili powder,
  and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
  mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
  pink, and the chicken is tender. Stir in scallions and fresh coriander or
  parsley. Remove and discard bay leaf.
   Serve in bowls over or with rice. Serves 6.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: West African Lemony Chicken-Okra Soup
Categories: Soups One dish
  Servings:  5

      2 x  Juice of 2 Lemons                   1 x  Broiler chicken, (2 1/2 lbs)
      6 c  Chicken broth or Water              1 x  Lge Onion, peeled & chopped
      3 x  Tomatoes, peeled & choppped         1 cn Tomato Paste (6 oz.)
      2 c  Sliced Okra (or 1 can 15 oz)      1/3 c  Uncooked long grain Rice
      2 t  Salt                              1/4 t  Pepper
    1/2 t  Ground Red Pepper                   1 t  Ground Tumeric

  Cut up broiler-fryer chicken. If using can of Okra, drain it well.

  Rub lemon juice over chicken pieces. Put in a large kettle with chicken
  broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12
  minutes. Add remaining ingredients and continue to cook slowly about 30
  minutes, until chicken and rice are tender. Remove chicken pieces and
  debone. Cut meat into small pieces and return to kettle.
  Serves 4 to 6.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Brittany Mixed Fish Soup
Categories: Fish Soups One dish
  Servings:  6

      3 lb Mixed fish, cleaned *               2 x  Lge Onions, peeled  **
      1 x  Lge clove Garlic, crushed           3 T  Butter or margarine
      6 x  Med potatoes, peeled,in 1/4s       10 c  Water
      2 x  Med. Bay Leaves                     1 t  Dried Thyme
    1/2 t  Dried Marjorin                      4 x  Sprigs Parsley
      2 t  Salt                              1/2 t  Pepper

  Slices of crusty French bread
  *   Flounder, mackerel, cod, or haddock
  **  Sliced thin
  '''''''''''''''''''''''''''''''''''''''''''''''''
   Cut fish into chunks of equal size. Saute onions and garlic in heated
  butter or margarine in a large kettle until tender. Add potatoes, water,
  bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add
  prepared fish and lower heat to moderate. Cook, covered, about 25 minutes,
  until fish and potatoes are tender. Remove and discard bay leaves. Put
  slices of bread in wide soup plates. Ladle broth over bread. Serve fish
  and potatoes separately on a platter.
   Serves 6 to 8.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Hungarian Goulash Soup
Categories: Soups One dish
  Servings: 10

      4 x  Med Onions, peeled & chopped        2 x  Lg cloves Garlic, crushed
    1/2 c  Shortening or salad oil         3 1/2 T  Paprika (Hungarian)
      3 lb Lean Beef Chuck (1" cubes)          2 x  Lg Tomatoes, peeled & choppe
      2 t  Caraway seeds                   1 1/2 t  Dried Marjoram
      1 t  Minced Lemon peel                   8 c  Water
      2 t  Salt                              1/2 t  Pepper
      4 x  Med Potatoes, peeled & cubed

   Cut chuck into 1" cubes.
   Saute onions and garlic in heated shortening or oil in a large kettle
  until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
  Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
  marjoram, lemon peel, water, salt, and pepper.
  Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
  potatoes and continue to cook about 20 minutes longer, until potatoes are
  tender.
  Serves 10.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Southwestern Meatball Soup
Categories: One dish Soups Beef
  Servings:  6

    3/4 lb Ground Beef                       3/4 lb Ground Pork
    1/3 c  Uncooked long grain Rice            1 x  Egg, slightly beaten
      1 t  Dried Oregano                       1 ds Salt & Pepper, to taste
      1 x  Med Onion, peeled & minced          1 x  Clove garlic, crushed
      2 T  Salad Oil                         1/2 c  Tomato paste
     10 c  Beef Bouillon                     1/2 c  Chopped fresh coriander

  Can substitute parsley for coriander, if neccessary.

   Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
  pepper (or to taste) in a large bowl. Shape into small balls, about the
  size of golf balls. Saute onion and garlic in heated oil in a large kettle
  until tender. Mix in tomato paste. Add bouillon; season with salt and
  pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
  covered, about 30 minutes, until meatballs are cooked. Stir in coriander
  or parsley.
   Serves 6 to 8.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: German Lentil Soup with Frankfurters
Categories: Soups One dish German
  Servings:  8

      2 x  Med Onions, peeled & chopped        1 x  Clove Garlic, crushed
      2 x  Med Carrots,(scraped,chopped        2 x  Stalks Celery,(cleaned,chopp
      2 T  Salad Oil                           8 c  Water
      2 c  Lentils, washed & drained           1 x  Bay Leaf
  1 1/2 t  Salt                              1/4 t  Pepper
      1 lb Frankfurters, sliced thickly        2 T  Cider Vinegar

   Saute onions, garlic, carrots, and celery in heated oil in a large kettle
  for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
  boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
  are just tender. Add frankfurters and cook another 10 minutes. Remove from
  heat and stir in vinegar. Remove and discard bay leaf.
   Serves 8.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Maine Fish Chowder
Categories: Soups One dish Fish Main dish
  Servings:  6

    1/4 lb Salt Pork, diced                    4 c  Diced raw Potatoes
      3 x  Med Onions, peeled & sliced         2 t  Salt
      3 lb White fleshed Fish  *               2 c  Scalded Milk
      1 t  Butter or margarine               1/4 t  Pepper, or to taste

  *  Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
  with bones in it.

   Fry salt pork to render all fat in a heavy kettle and then remove. Add
  potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
  over medium heat, covered, 15 minutes, until potatoes are just tender. Do
  not overcook.
   Meanwhile, cut fish into large chunks and put into another saucepan. Add
  boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
  until fish is fork tender, about 15 minutes. Remove from heat.
  Strain and reserve liquid. Remove any bones from fish. Add fish and
  strained liquid to potato-onion mixture. Pour in milk and leave on stove
  long enough to heat through, about 5 minutes. Mix in butter and pepper.
  Serve at once.   Serves 4 to 6.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Danish Pea Soup with Pork
Categories: Soups One dish Pork
  Servings:  6

      1 lb Yellow Split Peas, washed *         2 lb Lean Bacon or smoked pork **
      3 x  Med Carrots, scraped                1 x  Celery root, peeled & 1/4-ed
      4 x  Med Leeks, white parts   ***        2 x  Med Onions, peeled & halved
    1/2 t  Dried Thyme                     1 1/2 t  Salt
    1/4 t  Pepper                              1 lb Pork Sausage links   ****

  *     and drained
  **    in one piece
  ***   use white parts of leeks only, cleaned and washed
  ****  cook and drain sausage links

         Soak peas in cold water according to package directions. Put in a
  large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until
  tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and
  pepper in another kettle. Cover with water. Cook slowly, covered, 40
  minutes until vegetables and bacon are tender. Take out bacon; slice and
  keep warm. Remove vegetables and add to cooked split peas with as much as
  the broth in which the vegetables were cooked as desired to thin the soup.
  Reheat, if necessary. Ladle soup, including vegetables, into wide soup
  plates and serve sliced bacon and the cooked sausage links separately on a
  platter.
   Serve with dark bread, mustard, and beer.
   Serves 6 to 8.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: West Indies Pepper Pot Soup
Categories: One dish Soups Meats
  Servings:  8

    1/4 lb Salt Pork                       1 1/2 lb Short Rib of Beef, 3" pieces
  1 1/2 lb Stew Beef, cut into 2" cubes       12 c  Water
    1/2 t  Dried Thyme                     1 1/2 t  Salt
    1/4 t  Pepper                              1 x  Lg Onion, peeled & diced
      2 x  Cloves Garlic, crushed              2 x  Scallions, with some tops *
      2 T  Salad oil                           1 x  Lg Green Pepper, cleaned  **
     10 oz Fresh Spinach, washed, trimm       10 oz Fresh Kale, washed & trimmed
      1 cn Okra , drained (15 1/2 oz.)         4 x  Med Sweet Potatoes,  ***
      1 x  Lg Tomato, peeled & cubed

  *    cleaned and sliced
  **   and chopped
  ***  peeled and cubed

   Put salt pork and short rib pieces in a large kettle; brown ribs on all
  sides. Add stew beef and brown on all sides.
  Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
  pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
  scum that rises to the top.
   While meat is simmering, saute onion, garlic, and scallions in heated oil
  in a skillet until tender. Add green pepper and saute 1 minute. Remove
  from heat and set aside.
   After meat has cooked 1 hour, add sauteed vegetables and other
  ingredients to the kettle. Continue to cook slowly, covered, about 30
  minutes, until vegetables and meat are cooked. Remove from heat and cool
  slightly. Take out short ribs and cut off and discard any fat. Cube meat
  and return to kettle. Reheat, if necessary.
    Serves 8.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Vegetarian Barley-Vegetable Soup
Categories: Soups One dish Vegetables
  Servings: 10

      2 x  Med Onions, peeled & diced          2 x  Lg Carrots, scraped & diced
      2 x  Stalks Celery, chopped              3 T  Butter or margarine
      1 cn Tomatoes, chopped-1 lb 12 oz        8 c  Water
      1 t  Dried Basil                       1/2 t  Dried Thyme
      2 t  Salt                              1/4 t  Pepper
      1 c  Pearl Barley                        2 c  Frozen green beans or peas *
      1 T  Chopped fresh Dill

  *  (cut up up the frozen green beans or green peas to make 2 cups)

   Saute onions, carrots, and celery in heated butter or margarine in a
  large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and
  pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly,
  covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during
  last 10 minutes of cooking. Remove from heat and stir in dill.
    Serves 10-12.  Good for informal lunch or supper.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Viennese Beef Soup
Categories: Soups One dish Meats
  Servings:  8

  2 1/2 lb Beef bones, cracked                 3 lb Beef Chuck
      3 qt Water                           2 1/2 t  Salt
    3/4 t  Pepper                              1 x  Lg Onion- peeled,sliced thin
      2 x  Med Leeks, white parts only         2 x  Med Carrots, scraped, sliced
      1 x  Celery root, pared & cubed          3 x  Sm Turnips, pared & cubed
      2 c  Cauliflower, cut up                 2 x  Bay Leaves
      4 x  Sprigs Parsley                    1/2 t  Dried Thyme

   Taking the white parts of the leek only, clean and thinly slice them.
   Scald bones and rinse in cold water. Put beef and water in a large
  kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a
  full simmer; remove any scum from the top. Cook over low heat, partially
  covered, 1 1/2 hours. Again remove any scum from the top. Add remaining
  ingredients and continue to cook about 40 minutes, until meat and
  vegetables are tender. Remove and discard parsley, bay leaves, and bones.
  Take out the meat and cut into bite sized pieces, discarding any gristle.
  Return meat to soup.    Serves 8 to 10.
   You may also add noodles, rice or dumplings to the finished soup.

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