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  • National Soup Month - 5

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:15:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's House Special Soup
    Categories: Seafood, Pork, Poultry, Vegetables, Pasta
    Yield: 4 Servings

    1/2 c Angel hair pasta
    52 oz (3 cans) chicken broth
    4 oz U-60 shrimp; peeled,
    - deveined, tails off
    3 oz Pork; in 2" X 1/8" X 1/8"
    - matchsticks
    3 oz Chicken; in 2" X 3/4" X 1/8"
    - pieces
    1 c Shredded bok choy
    1/2 c Corn niblets
    1/2 lb Sliced button mushrooms
    4 oz Can water chestnuts; drained
    - cut in 1/8" matchsticks
    2 tb Chopped scallions
    1 ts Cornstarch
    1 ts Kikkoman teriyaki sauce

    Break pasta into 1" pieces and set aside.

    In 3 quart saucepan bring broth to a boil. Stir in
    vermicelli, shrimp, pork, chicken, bok choy, corn,
    mushrooms, water chestnuts and scallions.

    Reduce heat and simmer 5 minutes.

    Stir cornstarch dissolved into 1 tb water and the
    Teriyaki sauce.

    Cook, stirring constantly until thickened.

    NOTES: This was an attempt to duplicate a soup I had
    enjoyed in a restaurant setting. It makes no claim of
    being authentic - and there was no corn in the original.
    And the original had some coins of carrot - which I did
    not have in stock at the time. And didn't miss in the
    finished product.

    But, I liked it as did my guests

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Whenever I write about food, I get mail from the Serious Chefs.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:14:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef & Barley Soup
    Categories: Soups, Beef, Grains, Vegetables
    Yield: 12 Servings

    1 tb Oil
    2 lb Beef short ribs
    2 md Onions; coarse chopped
    3 lg Carrots; sliced or diced
    3 Ribs celery; sliced
    28 oz Can whole tomatoes w/liquid,
    - chopped
    2 ts Water
    4 Beef bouillon cubes
    +=OR=+
    4 tb GFS/Minor's beef base
    1/3 c Medium pearl barley

    In a large dutch oven or kettle, heat oil over medium
    high heat. Brown beef. Add onions, carrots, celery,
    tomatoes, water and bouillon; bring to a boil. Cover and
    simmer for about 2 hours or until beef is tender. Add
    barley; simmer another 50-60 minutes or until barley is
    done.

    Yield: 10-12 servings. (3 1/2 qts.)

    SOURCE: Phyllis Utterback, Glendale, CA, Country Magazine,
    Feb./Mar.93

    POSTED BY: Jim Bodle 2/93

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Even if you do speak correct English, whom are you going to speak it to? --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:396/45 to All on Thu Jan 9 13:46:18 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Stuffed Pepper Soup
    Categories: Beef, Vegetables, Rice, Herbs
    Yield: 6 Servings

    1 lb Coarse ground chuck
    2 lg (to 4) bell peppers; any
    - colour, cored, chopped
    1 c Fine diced onion
    29 oz (2 cans) Red Gold Petite
    - diced tomatoes (w/chilies
    - or plain)
    15 oz Can Red Gold tomato sauce
    14 oz Can Beef broth
    1/4 ts Dried thyme
    1/4 ts Dried sage
    Salt & pepper
    1 c White or Basmati rice

    In a large stock pot brown ground meat. Add pepper
    and onion. Cook until onions are translucent, not
    letting them brown.

    Add tomatoes, tomato sauce, broth, thyme, sage and
    season with salt and pepper. Cover and simmer for 30
    to 45 minutes, until peppers are tender.

    In another saucepan boil 2 cups water, and add rice.
    Cook until rice is tender and then add to soup. Heat
    soup through and serve.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "The more things change, the more they remain ... insane." Fry & Lewis
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    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)