Monday, July 29, 2013

{soups-salads-and-salad-dressings} Red Lobster's WILD MUSHROOM SOUP

 

WILD MUSHROOM SOUP
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Blending some of the very best mushrooms on earth, this creamy dish will please not only mushroom lovers, but also anyone with a taste for delicious hot soup.

Serves 16

Ingredients:

  • 6 oz. portabella mushrooms
  • 6 oz. shiitake mushrooms
  • 8 oz. button mushrooms
  • 1 cup butter
  • 1 cup all-purpose flour
  • 1 tsp. chopped garlic
  • 1 cup diced tomatoes
  • 1 cup diced yellow onions
  • 2 tsp. chopped fresh thyme
  • 2 small bay leaves
  • 1 pinch cayenne pepper
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 3 tbsp. cooking sherry
  • 2 qts. beef stock
  • 1 1/4 cups heavy cream

Preparation:

  1. Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
  2. Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
  3. Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.

Soup

  1. Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
  2. Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
  3. Add the sherry and cook for an additional 3 minutes.
  4. Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
  5. Add half of the cold beef stock and stir until liquid thickens.
  6. Add the remainder of the stock and spices and simmer for 10 minutes.
  7. Add the cream and allow soup to simmer for an additional 10 minutes.

Chef's Tip:

This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.

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{soups-salads-and-salad-dressings} Red Lobster's SHRIMP GUMBO

 

SHRIMP GUMBO
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Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.

Serves 10to12

Shrimp Gumbo Ingredients:

  • 1-1/2 cups melted butter
  • 1-1/2 cups all-purpose flour
  • 2 cups chopped onions, cut into 3/8" pieces
  • 1 cup chopped green peppers, cut into 3/8" pieces
  • 1 cup chopped celery, cut into 3/8" pieces
  • 1 lb. Andouille sausage, cut into 1/2" pieces
  • 1/2 lb. Tasso smoked meat, cut into 1/2" pieces
  • 1 tbsp. paprika
  • 3 tbsp. "Emeril's Bayou Blast" seasoning
  • 2 tsp. gumbo file, ground
  • 1 tsp. ground Ancho pepper (optional for extra heat)
  • 10 cups cold chicken stock or broth
  • 2 tbsp. brown sugar
  • 2 bay leaves
  • 1/2 lb. shrimp, cleaned and peeled with tails removed
  • Salt and Pepper to taste

Shrimp Gumbo Preparation:

  1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
  2. Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
  3. Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
  4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
  5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
  6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.

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Sunday, July 28, 2013

{soups-salads-and-salad-dressings} OT: Name Brand Recipes

 

This group is for all of your favorite name brand recipes. It is for the recipes that you find on the back of packages, boxes, bottles and online using a specific search. If you were to search for Hunt's recipes, then those recipes belong here. It is not for copycat recipes.

http://groups.yahoo.com/group/Name-BrandRecipes/

Thank you,

Piper
Owner of Name Brand Recipes

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{soups-salads-and-salad-dressings} Red Lobster's LOBSTER BISQUE

 

LOBSTER BISQUE

The best of the ocean and the kitchen fits in one little bowl. As rich and delicious as lobster bisque soup can be, it's a lobster bisque recipe that beats all.

Serves 4

Ingredients:

  • 6 cups Water
  • 2 cups Dry white wine
  • 2 cups Fish stock
  • 2 each 1¼ to 1½ lbs. live lobster
  • ½ cup Melted butter, salted
  • 1 cup Onions, finely diced
  • ½ cup Carrots, finely diced
  • ½ cup Celery, finely diced
  • 1 tsp. Garlic, minced
  • ½ cup All-purpose flour
  • ¼ cup Cognac (or Brandy)
  • 1½ cups Tomatoes, seeded and diced (fresh or canned)
  • 1 tsp. Paprika
  • ½ tsp. Thyme
  • ¼ tsp. Ground red pepper
  • 1 cup Heavy cream

Preparation:

  1. Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
  2. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
  3. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
  4. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
  5. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
  6. Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
  7. Add the cognac (or brandy) and cook until the alcohol has evaporated.
  8. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
  9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
  10. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
  11. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Chef's Tip:

Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic lobster bisque recipe.

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Thursday, July 25, 2013

{soups-salads-and-salad-dressings} OT: Prayers Needed

 

I just got news that my great nephew Hunter was in a car accident and died. He was only about fourteen or fifteen years old. He is niece Candy's last child that she had. She has two girl and had two boys until tonight. I don't know what happened but I could really use your prayers and thoughts.




             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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Tuesday, July 23, 2013

{soups-salads-and-salad-dressings} Zucchini Slaw Recipe

 

Zucchini Slaw Recipe


In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

This recipe is:

Healthy

Quick

Diabetic Friendly

 


    Prep: 15 min. + chilling
    Yield: 4 Servings


Ingredients


    2 medium zucchini, coarsely shredded and squeezed dry
    1/4 cup finely chopped onion
    1 cup coarsely shredded carrots
    3 tablespoons reduced-fat mayonnaise
    1 tablespoon cider vinegar
    1/2 teaspoon sugar
    1/4 teaspoon salt
    Dash pepper


Directions

    In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.


Originally published as Zucchini Slaw in Light & Tasty August/September 2001, p5
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Zucchini Bisque Recipe

 

Zucchini Bisque Recipe


Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.

This recipe is:

Quick

 


    Prep/Total Time: 30 min.
    Yield: 6 Servings


Ingredients


    4 medium zucchini, shredded
    1 medium onion, chopped
    1/2 cup butter, cubed
    2-1/2 cups chicken broth
    1 cup heavy whipping cream
    3/4 teaspoon salt
    1/2 teaspoon minced fresh basil
    1/2 teaspoon pepper
    1/4 teaspoon ground nutmeg
    Sour cream and additional nutmeg, optional


Directions

    In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
    Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 306 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 857 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.


Originally published as Zucchini Bisque in Quick Cooking July/August 2005, p17
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Italian Zucchini Soup Recipe

 

Italian Zucchini Soup Recipe


This recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day.

 

 

    Prep: 5 min.
    Cook: 1 hour 20 min.
    Yield: 8 Servings


Ingredients


    1 pound bulk Italian sausage
    1 cup chopped onion
    2 cups chopped celery
    1 medium green pepper, chopped
    2 to 4 tablespoons sugar
    2 teaspoons salt
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/2 teaspoon pepper
    4 cups diced tomatoes, undrained
    4 cups diced zucchini
    Grated Parmesan cheese, optional


Directions

    In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired. Yield: 2 quarts.

Nutritional Facts 1 serving (1 cup) equals 156 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 1,046 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.


Originally published as Italian Zucchini Soup in Bountiful Harvest Cookbook , p17
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Zucchini Lettuce Salad Recipe

 

Zucchini Lettuce Salad Recipe


This salad is a great way to use up an abundant crop of squash. Topped with bottled dressing and cheese, this colorful side makes such a flavorful addition to any meal.—Melody Smaller, Fowler, Colorado

This recipe is:

Quick

 


    Prep/Total Time: 10 min.
    Yield: 4 Servings


Ingredients

    2 cups shredded leaf lettuce
    1/2 cup shredded zucchini
    1/2 cup sliced ripe olives
    1/4 cup chopped red onion
    1/2 cup Italian salad dressing
    1/4 cup shredded Parmesan cheese


Directions

    In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 160 calories, 14 g fat (2 g saturated fat), 4 mg cholesterol, 740 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.


Originally published as Zucchini Lettuce Salad in Country Woman January/February 2003, p36

 

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a "salad spinner" or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that's naturally more crisp.
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Carrot Zucchini Soup Recipe

 

Carrot Zucchini Soup Recipe


Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey

 

 

    Prep: 30 min.
    Cook: 30 min.
    Yield: 2-4 Servings


Ingredients


    2 small onions
    2 cups water
    1/2 pound carrots, cut into 1-inch pieces
    1/8 teaspoon celery salt
    1/8 teaspoon pepper
    2 cups diced zucchini (3 to 4 medium)
    1-1/2 teaspoons olive oil
    1-1/2 teaspoons butter
    1/2 cup chopped seeded tomatoes
    2/3 cup evaporated milk
    2 tablespoons minced fresh parsley


Directions

    Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
    In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.

Nutritional Facts 1 serving (1 cup) equals 133 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 127 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.


Originally published as Carrot Zucchini Soup in Reminisce Extra February 2002, p53
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Heavenly Zucchini Salad Recipe

 

Heavenly Zucchini Salad Recipe


We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

This recipe is:

Quick

 

 

    Prep: 20 min. + chilling
    Yield: 6-8 Servings


Ingredients

    2 medium zucchini, diced
    1 cup chopped red onion
    1 cup chopped sweet red pepper
    1/2 cup chopped green pepper
    3 small sweet pickles, chopped
    1/4 cup peanuts, chopped
    SALAD DRESSING:
    3/4 cup cider vinegar
    1/4 cup vegetable oil
    2/3 cup sugar
    1/2 teaspoon salt
    1/4 teaspoon pepper


Directions

    In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6-8 servings.


Originally published as Heavenly Zucchini Salad in Country June/July 2004, p51
 
 

 
             Beth Layman  :)


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