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Dawn_MO

Here are a few more Amanda...


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chefdawn5@hotmail.com
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Posted to Thread #11120 at 10:17 am on Jun 21, 2008

Here are some I have collected, but the only one tried and true is the blue cheese bisque, yum!

* Exported from MasterCook *

Blue Cheese Bisque

Recipe By :Noggins Restaurant
Serving Size : 1 Preparation Time :0:00
Categories : Cold Soups Dawn's Recipe
Formulating Recipes Soup
Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 tablespoons butter
1 onion -- chopped
1/3 cup vermouth
1 pound artichoke hearts
1 1/2 pints chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup blue cheese -- (2 ounces)
chives

Saute onions in butter for 10 minutes over medium heat. Add vermouth and simmer for 4 minutes. Add artichokes, broth and thyme. Simmer utnil artichokes start to fall apart, about 10 minutes. Stir in cream and blue cheese, simmer until melted. Puree. Sprinkle with chives. Serve warm or cold.

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* Exported from MasterCook *

Chunky Gazpacho

Recipe By :Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups coarsely chopped tomato
--about 3 pounds
32 ounces low-sodium tomato juice
2 cups coarsely chopped peeled cucumber
--about 2 medium
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped vidalia
--or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves -- minced

1. Combine all ingredients in a large bowl; stir well. Cover and chill.

Yield: 8 servings (serving size: 1 1/2 cups).

This recipe calls for three types of vinegar; but any combination will work.

Typos by Gail Shermeyer <4paws@netrax.net>

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Per Serving (excluding unknown items): 27 Calories; 2g Fat (53.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cook's Illustrated Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

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* Exported from MasterCook *

Cook's Illustrated Quick Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
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* Exported from MasterCook *

Cook's Illustrated Spicy Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
2 1/2 tablespoons minced chipotle chile in adobo sauce -- minced
1/4 cup chopped cilantro
6 tablespoons fresh lime juice
2 teaspoons zest from 2 limes
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
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* Exported from MasterCook *

Med-Rim Fruit Soup

Recipe By :Cooking Light, June 1996
Serving Size : 7 Preparation Time :0:00
Categories : Cold Soups Fruits
Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups diced plums
2 cups diced peeled peaches
2 cups diced cantaloupe
2 cups apricot nectar
3/4 cup Moscato d'Asti or sweet sparkling wine
1/4 cup water
2 tablespoons honey
1 stick cinnamon (3 inches)
1 bay leaf
pomegranate seeds -- optional

Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).

Typos by Gail Shermeyer, 4paws@netrax.net.

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* Exported from MasterCook *

NUTTY GAZPACHO

Recipe By :Her Chefness
Serving Size : 1 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 OR > med. tomatoes
1 small green pepper -- seeded and cored
1 med. red pepper -- seeded and cored
1/4 coarsely chopped onion
1 lg garlic clove -- (who's
kidding?...more!)
1/4 c fresh lemon juice
1/4 c chunky peanut butter
3/4 teas. salt
1/4 teas. pepper
1/8 teas. ground cinnamon
1 pinch red pepper flakes

Process all above ingredients. with metal blade of food processor til smooth. Process in 2
batches if work bowl is small. Refrigerate til chilled (3 to 24 hrs.) Garnish with:
diced zucchini, diced yellow squash, chopped unsalted roasted peanuts.
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* Exported from MasterCook *

Pineapple Gazpacho

Recipe By :Cooking Light Magazine, August 1997
Serving Size : 4 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cored peeled pineapple -- cut into chunks
--1 1/2 pounds
1 medium cucumber -- peeled
--seeded and quartered
1 tablespoon brown sugar
1/4 cup finely diced cucumber -- seeded and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

1. Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. 2. Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber miuture.

Yield: 4 servings (serving size: 1 cup).

Note: Substitute any hot sauce for habanero pepper sauce.

Formatted for you by Gail Shermeyer <4paws@netrax.net>.

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