7 .5 pounds black beans drained
5 T minced garlic
4 T chili powder
4 t red pepper flakes
4 t chipotle chili pepper
2 T plus 2 t ground cumin
1 gal chicken broth
5 pounds canned tomatoes with green chilies or 8 ounces green chilies chopped
5.5 pounds corn

Place half the beans in a blender add garlic , chili powder, red pepper flakes, chipotle chilie pepper, cumin and a dash of salt. Blend well. Add to a stock pot

stir remaining beans, chicken broth, and tomatoes and corn bring to a boil reduce to a s...
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1 cup rice
2 bell peppers chopped
2 cups chopped yellow onions
4 cloves garlic minced
olive oil as needed
6 cups chicken broth
1 can fire roasted diced tomatoes 14.5 ounces
4 t chili powder
1 T ancho chili powder
1 1/2 t paprika
3/4 t oregano
salt and pepper to taste
1 pound chicken breast cooked and shredded
1 can black beans 14 ounces
1/3 cup chopped cilantro
2 T lime juice
Mexican cheese blend and sour cream for serving

cook rice as per box directions 1 part rice to 2 part water
sweat vegetables

add chicken...
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1 # ground beef
4 cloves galic
2 t chili powder
1 t cumin
1 t salt
1/2 t dried oregano leaves
1/2 t paprika
1/2 t onion powder
1/2 t black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chilies
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
17 ounce can corn or frozen corn

Garnish with tortilla chips or fritos for topping
sour cream
shredded cheese
green onion, chopped
avocado
hot sauce
fresh cilantro

brown ground been and drain
add remaining ingre...
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1 # butter
1 # flour
3 medium onions diced
1 garlic clove minced
1 gallon chicken stock
1 qt Cream
6 cups shredded cooked chicken
2 cups finely cubed ham
Dijon to tsat
salt and pepper to taste
2 to 6 cups shredded Swiss
1 # cream cheese

Sweat vegetables in butter
add flour  cook roux
add chicken stock
add shredded cooked chicken
add cream
add ham
add swiss
add cream cheese
add mustard

adjust seasoning:  salt and pepper, franks red hot, lemon juice or sherry


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12 ounces butter
2 lb onion chopped
1 lb celery chopped
1 lb carrot chopped
12 ounces flour
5 med potatoes
3 each butternut squash cubed
chicken stock 2 gallons
salt and pepper to taste
2 qts tempered heavy cream

Sweat vegetables in butter
add flour for roux
add stock
add potatoes and squash
cook until tender
Puree
add heavy cream
adjust seasoning

Add acid such as sherry, lemon juice, franks red hot

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vegetable oil as needed
1 cup diced onion
2 cloves garlic minced
1/2 cup corn flour /masa harina
3 cups chicken stock
2 cups cooked shredded chicken
1 1/4 cup red enchilada sauce
1  (14 ounce) can black beans rinsed and drained
1 (14 ounce) diced tomatoes with juices
1 4 ounce can diced green chilies
1/2 t ground cumin
8 ounces sharp cheddar cheese freshly grated
salt and pepper to taste

Sweat vegetables
Add cumin
add chicken stock
add chicken
add enchilada sauce
add tomatoes, black beans, chilies
Add cheddar ...
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1 pound onion chopped
1 1/2 pound carrots chopped
2 pounds potatoes cubed
4 gloves garlic mincesd
1 1/2 gal chicken stock or vegetable stock
4 T curry powder
6 cups chickpeas
6 cans coconut milk
salt and pepper to taste

Sweat vegetable
add curry powder
add stock
add potatoes
add chickpeas, coconut milk,
if bitter add sugar
season with salt and pepper

add an acid such as:  lemon juice, franks red hot, lime juice


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garlic 1 tsp
celery 3 oz
onion 3 oz
leek 3 oz
butter as needed
sweet potato 1/5 pound
chicken stock 1 qt
cream 12 ounces
nutmeg pinch
cinnamon pinch
salt and pepper to taste

sweat vegetables in butter
add sweet potatoes and combine]
add stock and simmer 30 to 45 minutes until potatoes are tender
puree soup
return to simmer
season
add tempered cream
adjust seasonings

add acid: Sherry or  lemon juice, franks red hot to taste

garnish with 1/4 cup heavy cream whipped to stiff peaks
add dried currents and toasted almo...
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1 cup chopped onion
1/2 cup chopped celery
2 gloves garlic minced
1 pound cooked chicken shredded
1 T ginger grated
3/4 cup leeks
1/2 lemon juiced
1 T lemon grass
fresh parsley chopped to taste

5 cups chicken stock
1 cup pearl cous cous
salt and pepper to taste
1/2 teaspoon turmeric ground

Sweat vegetables in butter
add chicken stock
Add cous cous cook until tender
Add chicken

Season to taste with salt and pepper




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1/2 pound bacon chopped small
1 cup cilantro chopped
6 cups corn, frozen is fine
2 gloves garlic minced
1 jalapeno chopped and more left in rounds for garnish
4 cups chicken stock
1 tsp chili powder
3 T flour
1 T sugar
2 t cumin  or more to taste
4 T butter
1/2 cup cotija cheese
1 1/2 cup heavy cream

Cook bacon and render fat, reserve bacon
Add butter
Add garlic and onion cook until tender
add chili powder
add cumin
add jalapeno
Add flour and cook roux
add stock
add corn
Add heavy cream

season with salt and pepp...
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1/4 stick butter
1 medium onion chopped
1 head cauliflower cut into chunks
1/4 cup flour
2 cups milk
1 can chicken broth (14.5 ounces)
1 t Dijon mustard
1 package 8 ounce shredded sharp cheddar cheese about 2 cups

sweat vegetables in butter
add flour and cook roux
add chicken broth
add milk
add Dijon mustard
add cheese

cook until thick
Puree soup
adjust seasoning use franks red hot, lemon juice

adjust salt and pepper



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Olive oil as needed
4 ounces chopped oinion
1 inch fresh ginger grated
2 cloves garlic minced
2 sweet potatoes cubed
1 T yellow curry powder
1/2 T cayenne pepper or to taste
4 cups vegetable broth or chicken broth
3/4 cup dried lentils
salt and pepper to taste
2 can 14 ounce coconut milk
2 cups baby spinach
2 cups cooked basmati rice
1/3 cup fresh cilantro chopped plus more for garnish
Fresh naan for serving

Sweat vegetables in olive oil.  Add broth
Add lentils and cook until tender
Add coconut milk
At servic...
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3 pounds chicken
2 quarts water
2 T olive oil
1 onion diced
3 bay leaves
1 leek chopped and cleaned
1 carrot chopped
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice or to taste
salt and pepper to taste

cook chicken in large pot with 2 qts cold water enough to cover the chicken. 
sweat onions , leeks  and carrots  in olive oil
add 2 qts chicken stock
add rice and cook until tender
Shred or cube cooked chicken add to soup

In a small bowl beat the eggs and lemon juice together.  Pour 2 cups of the ...
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4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions

Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream

Peel pot...
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Onion chopped 1 cup
garlic minced 2 gloves
sweet pepper, I like to use a red or an orange chopped
jalapeno pepper minced
to taste add cumin, coriander, chili powder, oregano
Corn, frozen can be used 1 cup
chicken 2 chicken breast chopped
3 cups chicken stock
1 (14 ounce) can diced tomatoes
Lime juice to taste
Chopped cilantro, sour cream, diced avocado and tortilla chips to garnish

If you would like to have more of a hearty soup, sweat your vegetables in 4 ounces of butter, when the onion is translucent...
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I have already posted a Gazpacho recipe in my blog... this is the same recipe.  I have so many beautiful tomatoes in my garden that I decided to make gazpacho when it was raining and did it with my indoor grill.  I must say it was fabulous!   Find recipe under soup. 

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8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill 
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed



for garnish
peel and seed cucumber and cut into a small dice
sour cream...
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1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro

In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garli...
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4 CHICKEN BREAST BOILED AND SHREDDED INTO BITE SIZE PIECES
1 T OLIVE OIL
2 MED ONIONS CHOPPED
2 CLOVES GARLIC MINCED
2 FOUR OUNCE CANS CHOPPED GREEN CHILIES
2 tsp CUMIN
1 1/2 tsp OREGANO
1/2 tsp CAYENNE PEPPER
1/4 tsp WHITE PEPPER
5 CUPS CHICKEN STOCK
3 SIXTEEN OUNCE CANS WHITE BEANS
3 CUPS MONTEREY JACK CHEESE SHREDDED
SALT AND PEPPER TO TASTE

FLAVOR WITH A 1/4 OUNCE OF FRANKS RED HOT SAUCE, A 1/4 OUNCE OF LIME OR LEMON JUICE,

HEAT OIL IN A LARGE POT OVER MEDIUM HEAT, ADD ONIONS AND SAUTE UNTIL TRANSLUCE...
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onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint

Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or ...

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potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste

sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
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onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts

prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, l...
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Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)

cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley

seasonings:::: salt and pepper, sherry, franks red hot sauce
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bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts

cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
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Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste

Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock

add hot pepper sauce to taste, add ri...
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diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound

sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as ro...
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butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste

sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
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onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives

caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
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butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces

sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with pars...
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Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons

Simmer cauliflower in water with lemon juice for 20 minutes until tender.  Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute. 
Check flavor
add 4 pounds...
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Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts

Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets

Chicken veloute sauce
12 ounce ...
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Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound

simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
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butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste

sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy

garnish with sauteed sliced mushrooms
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potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups

cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes...
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bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups

cook bacon to render fat,
 remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cr...
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butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces

sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, a...
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butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups

garnish with cooked bacon, sliced green onions and croutons

cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
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Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound

Roux 1 pound butter, 1 pound flour

Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
a...
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Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound

Chicken stock (strong) 6 quarts
cream 1 quart

Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice

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Onions small dice 8 ounce
Leeks small dice 8 ounces (if you don't have leeks, just use more onions)
Carrots small dice 8 ounces
celery small dice  8 ounces
Mushrooms 1 pound
Broccoli 8 ounces
Cauliflower 1 pound
garlic 1 tablespoon
Butter 1 pound
Flour 1 pound
chicken stock 6 quarts
MIlk or cream 2 quarts
salt and pepper to taste
Flavor with Sherry to taste

Bruinoise vegetables for garnish 1 pound (Use any or all of the vegetables in the recipe, just cut very small)
Fresh Herbs for garnish 2 Tablespoon

Sweat...
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Butter 8 T
Onions sliced thin 8 cups
Beef stock.3 quarts
Salt and Pepper to taste
Brandy or Sherry 1 ounce
Cruyere Cheese as needed
Parmesan Cheese as needed
Olive oil as needed.

Melt butter then add onions and cook slowly until onions are soft and turning golden brown.  Deglaze the pot with a cup of beef stock and continue to cook.onions.  The trick to a great French Onion soup is to slowly cook your onions, and deglaze with stock several times...  Add remaining stock and simmer.  Add brandy or sher...
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Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds

Sweat vegetables in butter or oil, until the onions are transparent.  Add stock and chicken, simmer for 30 minutes.  Add Noodles.  Garnish with parsley. 



Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste

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Navy beans 20 ounces
Italian ground meat 1 pound

bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon

Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon

Cook Italian gound meat until browned and drained.  Reserve
Saute bacon in olive oil until crisp.  Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, bea...

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Sesame oil as needed
bamboo shoots 5 ounces
green onions 6 ounces
mushrooms 6 ounces
bean sprouts 12 ounces
stock 2 gallons
soy sauce 1/3 cup
cold stock 1 cup
cornstarch 1 2/3 cup
eggs 4 each
tofu 1/4 inch cubs 8 ounce
salt and pepper to taste
sherry 2 Tablespoons
green onions cut on bias 1/2 cup
Rub pan with sesame oil, quick saute vegetables until tender

add stock and soy sauce, bring to a simmer for 10 to 20 minutes
Thicken with corn starch slurry ( cold stock and cornstarch)
Add eggs to simmering stock se...
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Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste

Sweat vegetables, (except zuchini )add stock and simmer. 
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley
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Onions medium chopped 2 pounds
Garlic chopped 2 Tablespoons
Jalapenos chopped 4 ounces
Potatoes medium cube 2 1/2 pound
Tomatoes chopped 1/2 gallon
Cabbage chopped 1 1/2 pound
Green beans 1 1/2 pound
Carrots shredded 1/2 cup
corn 5 cups
olive oil 5 tablespoons
Chicken stock 2 gallons
Tomato juice 1 1/2 quart
Lemon juice 5 tablespoons
Soy Sauce 8 tablespoons
Peanut butter 1 1/4 cup
Turmeric 3 Tablespoons
cumin 1 1/2 Tablespoons
Saute onion and garlic in oil until golden brown
Add turmeric, cumin, jalapenos and ...
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2 tablespoons butter plus a little olive oil
1/2 small diced onion
1 clove of garlic minced
3 cucumbers seeded and peeled
2 unpeeled cucumbers chopped small for garnish
2 cups stock (chicken or vegetable)
1/4 teaspoon dry mustard
2 teaspoon chopped  parsley sprigs
1 cup cream
salt and pepper to taste
radishes small dice for garnish
chopped chives for garnish

Si
Melt butter in sauce pan.  Cook onions until translucent.  Add remaining ingredients except cream and garnishes.  Simmer until tender.  Stir in Cr...
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Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon  2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers  small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clam...
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Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups

Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish

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Red peppers  1 1/2 pound
leeks 1 pound
garlic 1 tablespoon
butter 12 ounces
flour 10 ounces
chicken stock 6 quarts
half and half or heavy cream 1 quart
salt and pepper to taste
cilantro garnish

roast red peppers, peel and seed
cut vegetables in small dice...if you don't have leeks use onions instead
sweat vegetables in butter
add flour and cook as roux.... roux should be cooked for 4 to 8 minutes
add stock and simmer for 30 minutes
puree soup and strain if desired
adjust seasonings and consistency
temper cr...
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7 .5 pounds black beans drained
5 T minced garlic
4 T chili powder
4 t red pepper flakes
4 t chipotle chili pepper
2 T plus 2 t ground cumin
1 gal chicken broth
5 pounds canned tomatoes with green chilies or 8 ounces green chilies chopped
5.5 pounds corn

Place half the beans in a blender add garlic , chili powder, red pepper flakes, chipotle chilie pepper, cumin and a dash of salt. Blend well. Add to a stock pot

stir remaining beans, chicken broth, and tomatoes and corn bring to a boil reduce to a s...
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1 cup rice
2 bell peppers chopped
2 cups chopped yellow onions
4 cloves garlic minced
olive oil as needed
6 cups chicken broth
1 can fire roasted diced tomatoes 14.5 ounces
4 t chili powder
1 T ancho chili powder
1 1/2 t paprika
3/4 t oregano
salt and pepper to taste
1 pound chicken breast cooked and shredded
1 can black beans 14 ounces
1/3 cup chopped cilantro
2 T lime juice
Mexican cheese blend and sour cream for serving

cook rice as per box directions 1 part rice to 2 part water
sweat vegetables

add chicken...
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1 # ground beef
4 cloves galic
2 t chili powder
1 t cumin
1 t salt
1/2 t dried oregano leaves
1/2 t paprika
1/2 t onion powder
1/2 t black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chilies
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
17 ounce can corn or frozen corn

Garnish with tortilla chips or fritos for topping
sour cream
shredded cheese
green onion, chopped
avocado
hot sauce
fresh cilantro

brown ground been and drain
add remaining ingre...
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1 # butter
1 # flour
3 medium onions diced
1 garlic clove minced
1 gallon chicken stock
1 qt Cream
6 cups shredded cooked chicken
2 cups finely cubed ham
Dijon to tsat
salt and pepper to taste
2 to 6 cups shredded Swiss
1 # cream cheese

Sweat vegetables in butter
add flour  cook roux
add chicken stock
add shredded cooked chicken
add cream
add ham
add swiss
add cream cheese
add mustard

adjust seasoning:  salt and pepper, franks red hot, lemon juice or sherry


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12 ounces butter
2 lb onion chopped
1 lb celery chopped
1 lb carrot chopped
12 ounces flour
5 med potatoes
3 each butternut squash cubed
chicken stock 2 gallons
salt and pepper to taste
2 qts tempered heavy cream

Sweat vegetables in butter
add flour for roux
add stock
add potatoes and squash
cook until tender
Puree
add heavy cream
adjust seasoning

Add acid such as sherry, lemon juice, franks red hot

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vegetable oil as needed
1 cup diced onion
2 cloves garlic minced
1/2 cup corn flour /masa harina
3 cups chicken stock
2 cups cooked shredded chicken
1 1/4 cup red enchilada sauce
1  (14 ounce) can black beans rinsed and drained
1 (14 ounce) diced tomatoes with juices
1 4 ounce can diced green chilies
1/2 t ground cumin
8 ounces sharp cheddar cheese freshly grated
salt and pepper to taste

Sweat vegetables
Add cumin
add chicken stock
add chicken
add enchilada sauce
add tomatoes, black beans, chilies
Add cheddar ...
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1 pound onion chopped
1 1/2 pound carrots chopped
2 pounds potatoes cubed
4 gloves garlic mincesd
1 1/2 gal chicken stock or vegetable stock
4 T curry powder
6 cups chickpeas
6 cans coconut milk
salt and pepper to taste

Sweat vegetable
add curry powder
add stock
add potatoes
add chickpeas, coconut milk,
if bitter add sugar
season with salt and pepper

add an acid such as:  lemon juice, franks red hot, lime juice


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garlic 1 tsp
celery 3 oz
onion 3 oz
leek 3 oz
butter as needed
sweet potato 1/5 pound
chicken stock 1 qt
cream 12 ounces
nutmeg pinch
cinnamon pinch
salt and pepper to taste

sweat vegetables in butter
add sweet potatoes and combine]
add stock and simmer 30 to 45 minutes until potatoes are tender
puree soup
return to simmer
season
add tempered cream
adjust seasonings

add acid: Sherry or  lemon juice, franks red hot to taste

garnish with 1/4 cup heavy cream whipped to stiff peaks
add dried currents and toasted almo...
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1 cup chopped onion
1/2 cup chopped celery
2 gloves garlic minced
1 pound cooked chicken shredded
1 T ginger grated
3/4 cup leeks
1/2 lemon juiced
1 T lemon grass
fresh parsley chopped to taste

5 cups chicken stock
1 cup pearl cous cous
salt and pepper to taste
1/2 teaspoon turmeric ground

Sweat vegetables in butter
add chicken stock
Add cous cous cook until tender
Add chicken

Season to taste with salt and pepper




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1/2 pound bacon chopped small
1 cup cilantro chopped
6 cups corn, frozen is fine
2 gloves garlic minced
1 jalapeno chopped and more left in rounds for garnish
4 cups chicken stock
1 tsp chili powder
3 T flour
1 T sugar
2 t cumin  or more to taste
4 T butter
1/2 cup cotija cheese
1 1/2 cup heavy cream

Cook bacon and render fat, reserve bacon
Add butter
Add garlic and onion cook until tender
add chili powder
add cumin
add jalapeno
Add flour and cook roux
add stock
add corn
Add heavy cream

season with salt and pepp...
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1/4 stick butter
1 medium onion chopped
1 head cauliflower cut into chunks
1/4 cup flour
2 cups milk
1 can chicken broth (14.5 ounces)
1 t Dijon mustard
1 package 8 ounce shredded sharp cheddar cheese about 2 cups

sweat vegetables in butter
add flour and cook roux
add chicken broth
add milk
add Dijon mustard
add cheese

cook until thick
Puree soup
adjust seasoning use franks red hot, lemon juice

adjust salt and pepper



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Olive oil as needed
4 ounces chopped oinion
1 inch fresh ginger grated
2 cloves garlic minced
2 sweet potatoes cubed
1 T yellow curry powder
1/2 T cayenne pepper or to taste
4 cups vegetable broth or chicken broth
3/4 cup dried lentils
salt and pepper to taste
2 can 14 ounce coconut milk
2 cups baby spinach
2 cups cooked basmati rice
1/3 cup fresh cilantro chopped plus more for garnish
Fresh naan for serving

Sweat vegetables in olive oil.  Add broth
Add lentils and cook until tender
Add coconut milk
At servic...
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3 pounds chicken
2 quarts water
2 T olive oil
1 onion diced
3 bay leaves
1 leek chopped and cleaned
1 carrot chopped
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice or to taste
salt and pepper to taste

cook chicken in large pot with 2 qts cold water enough to cover the chicken. 
sweat onions , leeks  and carrots  in olive oil
add 2 qts chicken stock
add rice and cook until tender
Shred or cube cooked chicken add to soup

In a small bowl beat the eggs and lemon juice together.  Pour 2 cups of the ...
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4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions

Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream

Peel pot...
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Onion chopped 1 cup
garlic minced 2 gloves
sweet pepper, I like to use a red or an orange chopped
jalapeno pepper minced
to taste add cumin, coriander, chili powder, oregano
Corn, frozen can be used 1 cup
chicken 2 chicken breast chopped
3 cups chicken stock
1 (14 ounce) can diced tomatoes
Lime juice to taste
Chopped cilantro, sour cream, diced avocado and tortilla chips to garnish

If you would like to have more of a hearty soup, sweat your vegetables in 4 ounces of butter, when the onion is translucent...
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I have already posted a Gazpacho recipe in my blog... this is the same recipe.  I have so many beautiful tomatoes in my garden that I decided to make gazpacho when it was raining and did it with my indoor grill.  I must say it was fabulous!   Find recipe under soup. 

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8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill 
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed



for garnish
peel and seed cucumber and cut into a small dice
sour cream...
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1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro

In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garli...
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4 CHICKEN BREAST BOILED AND SHREDDED INTO BITE SIZE PIECES
1 T OLIVE OIL
2 MED ONIONS CHOPPED
2 CLOVES GARLIC MINCED
2 FOUR OUNCE CANS CHOPPED GREEN CHILIES
2 tsp CUMIN
1 1/2 tsp OREGANO
1/2 tsp CAYENNE PEPPER
1/4 tsp WHITE PEPPER
5 CUPS CHICKEN STOCK
3 SIXTEEN OUNCE CANS WHITE BEANS
3 CUPS MONTEREY JACK CHEESE SHREDDED
SALT AND PEPPER TO TASTE

FLAVOR WITH A 1/4 OUNCE OF FRANKS RED HOT SAUCE, A 1/4 OUNCE OF LIME OR LEMON JUICE,

HEAT OIL IN A LARGE POT OVER MEDIUM HEAT, ADD ONIONS AND SAUTE UNTIL TRANSLUCE...
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onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint

Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or ...

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potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste

sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
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onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts

prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, l...
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Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)

cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley

seasonings:::: salt and pepper, sherry, franks red hot sauce
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bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts

cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
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Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste

Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock

add hot pepper sauce to taste, add ri...
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diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound

sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as ro...
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butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste

sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
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onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives

caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
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butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces

sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with pars...
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Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons

Simmer cauliflower in water with lemon juice for 20 minutes until tender.  Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute. 
Check flavor
add 4 pounds...
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Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts

Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets

Chicken veloute sauce
12 ounce ...
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Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound

simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
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butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste

sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy

garnish with sauteed sliced mushrooms
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potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups

cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes...
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bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups

cook bacon to render fat,
 remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cr...
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butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces

sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, a...
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butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups

garnish with cooked bacon, sliced green onions and croutons

cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
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Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound

Roux 1 pound butter, 1 pound flour

Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
a...
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Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound

Chicken stock (strong) 6 quarts
cream 1 quart

Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice

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Onions small dice 8 ounce
Leeks small dice 8 ounces (if you don't have leeks, just use more onions)
Carrots small dice 8 ounces
celery small dice  8 ounces
Mushrooms 1 pound
Broccoli 8 ounces
Cauliflower 1 pound
garlic 1 tablespoon
Butter 1 pound
Flour 1 pound
chicken stock 6 quarts
MIlk or cream 2 quarts
salt and pepper to taste
Flavor with Sherry to taste

Bruinoise vegetables for garnish 1 pound (Use any or all of the vegetables in the recipe, just cut very small)
Fresh Herbs for garnish 2 Tablespoon

Sweat...
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Butter 8 T
Onions sliced thin 8 cups
Beef stock.3 quarts
Salt and Pepper to taste
Brandy or Sherry 1 ounce
Cruyere Cheese as needed
Parmesan Cheese as needed
Olive oil as needed.

Melt butter then add onions and cook slowly until onions are soft and turning golden brown.  Deglaze the pot with a cup of beef stock and continue to cook.onions.  The trick to a great French Onion soup is to slowly cook your onions, and deglaze with stock several times...  Add remaining stock and simmer.  Add brandy or sher...
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Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds

Sweat vegetables in butter or oil, until the onions are transparent.  Add stock and chicken, simmer for 30 minutes.  Add Noodles.  Garnish with parsley. 



Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste

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Navy beans 20 ounces
Italian ground meat 1 pound

bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon

Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon

Cook Italian gound meat until browned and drained.  Reserve
Saute bacon in olive oil until crisp.  Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, bea...

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Sesame oil as needed
bamboo shoots 5 ounces
green onions 6 ounces
mushrooms 6 ounces
bean sprouts 12 ounces
stock 2 gallons
soy sauce 1/3 cup
cold stock 1 cup
cornstarch 1 2/3 cup
eggs 4 each
tofu 1/4 inch cubs 8 ounce
salt and pepper to taste
sherry 2 Tablespoons
green onions cut on bias 1/2 cup
Rub pan with sesame oil, quick saute vegetables until tender

add stock and soy sauce, bring to a simmer for 10 to 20 minutes
Thicken with corn starch slurry ( cold stock and cornstarch)
Add eggs to simmering stock se...
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Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste

Sweat vegetables, (except zuchini )add stock and simmer. 
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley
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Onions medium chopped 2 pounds
Garlic chopped 2 Tablespoons
Jalapenos chopped 4 ounces
Potatoes medium cube 2 1/2 pound
Tomatoes chopped 1/2 gallon
Cabbage chopped 1 1/2 pound
Green beans 1 1/2 pound
Carrots shredded 1/2 cup
corn 5 cups
olive oil 5 tablespoons
Chicken stock 2 gallons
Tomato juice 1 1/2 quart
Lemon juice 5 tablespoons
Soy Sauce 8 tablespoons
Peanut butter 1 1/4 cup
Turmeric 3 Tablespoons
cumin 1 1/2 Tablespoons
Saute onion and garlic in oil until golden brown
Add turmeric, cumin, jalapenos and ...
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2 tablespoons butter plus a little olive oil
1/2 small diced onion
1 clove of garlic minced
3 cucumbers seeded and peeled
2 unpeeled cucumbers chopped small for garnish
2 cups stock (chicken or vegetable)
1/4 teaspoon dry mustard
2 teaspoon chopped  parsley sprigs
1 cup cream
salt and pepper to taste
radishes small dice for garnish
chopped chives for garnish

Si
Melt butter in sauce pan.  Cook onions until translucent.  Add remaining ingredients except cream and garnishes.  Simmer until tender.  Stir in Cr...
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Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon  2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers  small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clam...
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Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups

Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish

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Red peppers  1 1/2 pound
leeks 1 pound
garlic 1 tablespoon
butter 12 ounces
flour 10 ounces
chicken stock 6 quarts
half and half or heavy cream 1 quart
salt and pepper to taste
cilantro garnish

roast red peppers, peel and seed
cut vegetables in small dice...if you don't have leeks use onions instead
sweat vegetables in butter
add flour and cook as roux.... roux should be cooked for 4 to 8 minutes
add stock and simmer for 30 minutes
puree soup and strain if desired
adjust seasonings and consistency
temper cr...
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