Chicken broth

Ingredients

1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped

2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper

How to prepare

Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.

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Caldo Verde (Green Soup)

Ingredients

1 lb kale or collard greens
1/3 lb dried small white beans, soaked in water overnight and drained
3 med yellow onions, peeled and thinly sliced
1/2 cup olive oil
3 qts chicken stock
1/2 lb linguica (portuguese sausage) or kielbasa (polish sausage), sliced
1/2 lb potatoes, peeled and grated
salt and freshly ground black pepper to taste

How to prepare

Remove the large ribs of the kale and slice the vegetable into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.
In a 8-qt soup pot saute the onions in the olive oil. Add the kale, Chicken Stock, and remaining ingredients, including the drained beans. Simmer for 1 1/2 hours, covered. Taste for salt and pepper before serving.

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Potato, onion & roquefort soup

Ingredients

3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
1/2 cup crumbled roquefort cheese (3 oz)

How to prepare

Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if necessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings

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Pineapple and peppers salsa

Ingredients

1 large pineapple, peeled, quartered and core removed
1 green bell pepper, seeded and cut into 1/4″ pieces
1 red bell pepper, seeded and cut into 1/4″ pieces
1 small red onion, finely chopped
1/4 cups light sesame oil
1/4 cups finely chopped cilantro
2 tbsp fresh lime juice
2 tbsp minced fresh parsley
2 tbsp snipped fresh chives
1 whole serrano chile, finely minced
salt and pepper to taste

How to prepare

Place pineapple on a cookie sheet and broil until just beginning to brown, about 5 minutes per side. Remove from broiler and finely chop, reserving juice. Mix with the remaining ingredients, cover, and refrigerate at least 2 hours. Makes 4 servings.

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Polish Bigos (Sauerkraut Stew)

Ingredients

4 lb sauerkraut
1 lb beef cubes
1 lb smoked butt
1 lb spareribs
1/4 lb bacon
1 lg can tomatoes
2 cup water
4 lb cabbage head
1 lb loin pork chops
1 lb smoked kielbasa
1/2 cup onions (chopped)
1 oz mushrooms (dried)
2 tbsp flour

How to prepare

Brown the beef, pork and spareribs in a lg heavy pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 min.. Remove lid and keep pot on a very low simmer.In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into sm pieces. Add to sauerkraut mixture. skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 min. and serve hot.Yield: 16 servings

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Jicama salsa with papaya and mango

Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Dutch pea soup

Ingredients

1 1/2 lb dried green split peas
2 1/2 qts water
1/3 cup diced salt pork or bacon
1 1/2 cup chopped celery
1 1/2 large onions, chopped
2 carrots, diced
1 bay leaf

1 pigs knuckle
1 smoked ring sausage or kielbasa
salt as necessary (start with one tsp )

How to prepare

Rinse peas in colander under cold water. Place in a large kettle. Add the water. Cover and let stand overnight. Or boil two minutes and let soak one hour. In another pot, cook the salt pork about 5 minutes. Add the vegetables and cook until tender but not browned. Add salt. Add this mixture, the bay leaf and the pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce heat and skim off foam. Simmer gently for at least two hours. Remove pigs knuckle and bay leaf. Separate meat from pigs knuckle. Discard bones and bay leaf. Shred meat and reserve. Keep warm. W/a potato masher, mash any solid chunks of vegetables. Soup should have a smooth consistency but should be so thick as to allow a fork or spoon, inserted in the center, to remain upright! If it isn’t, simmer a little longer. Add salt as necessary. Cut sausage into serving size pieces and cook in the soup for about 5 minutes. Remove to a platter and serve on the side with the shredded pigs knuckle. Note: this soup is much better if prepared a day in advance and allowed to stand overnight. In that case it is advisable not to thicken soup too much the first time. Please be warned that all simmering should be done very, very slowly. Check frequently to insure that soup does not burn at the bottom of the kettle, or a bitter taste will result.

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Spicy curried broccoli soup

Ingredients

1 1/4 lb fresh broccoli, or more
1 qt chicken broth
1 med onion
2 tsp butter
1 tsp vindaloo curry paste
1 tsp salt
Black pepper to taste
2 tsp lime juice
8 lemon slices
1/2 cup sour cream
Snipped chives

How to prepare

(1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper
(2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender
(3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture
(4) stir in the lime juice
(5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour cream, and A sprinkling of chives yield: 8 servings
Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don’t have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano).

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