Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 tablespoon butter over med high heat.  Add sausage and cook until well browned, remove and reserve
Season chicken with creole seasoning and cook over med/high heat unitl well browned,  chop into bite size pieces and reserve
Combine remainin butter add vegetables and cook until tender.
Add Flour and cook until a dark roux.
Slowly add stock stirring until well combined
Add sausage and chicken bring to a boil the reduce heat and simmer for 45 minutes
or until the meat is tender.
Add lemon, green onions, parsley and file.
Adjust seasonings to taste.

Creole seasoning

3 T paprika
2 T garlic powder
1 T onion powder
1 T oregano leaves dried
1 T Dried Thyme
1 T Dried Sweet basil
1 T black pepper
1 T cayenne pepper
1 T celery seed
1 T salt
1/2 T black pepper

White Rice
2 Cups long grain white rice
4 cups chicken stock or water
2 Tablespoon butter
2 Bay leaves

In a 2 quart sauce pan combine all ingredients and bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.  Remove bay leaves and fluff.

Spoon rice into a bowl, and ladle gumbo on top serve with hot sauce on the side.

Can add shrimp to the Gumbo if desired.

Pie shells unbaked 2 eaach

Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce

Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack

Garnish when cooled with whipped cream

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 vegetables in butter until tender
Add flour to prepare roux cook until the starch taste is gone
add vegetables, stock and simmer to thicken 30 minutes
Puree the soup
Season to taste
Garnish with bruinoise vegetables and fresh herbs at service time

I have several corn chowders that I like... here is one of them

Potatoes 2 1/4 pound
chicken Stock 4 quarts
Bacon chopped 8 ounces
Onions diced 12 ounces
Red Pepper 3 ounces
Flour 6 ounces
Butter 4 ounces
Thyme 1 Tablespoon
Bay leaf 1 each
Corn 3 pounds
Cream, milk or half and half 1 1/2 quarts
Salt and Pepper to taste
Parsley to garnish

Cook potatoes in stock and reserve.  Cook vegetabels with bacon until tender add butter.  Add flour for roux, cook until the starch taste is gone from the roux...think about a pie crust...it is made with fat and flour...and it is wonderful.  Cook your roux which is fat and flour until it has lost the starch taste that hits you in the back of your throat.  It should have an almost nutty flavor.  Add your stock, bay leaf and thyme bring to a simmer for 30 minutes.  Add corn and cooked potatoes, add cream.  Adjust seasoning to taste.

I like to serve with a 1/2 cup of grated cheddar cheesae in the bottom of my bowl then add my soup...nice for a cold day! with a slice of bread and a salad... you have a meal!

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 sherry. adjust your seasonings...to taste

Cut French Bread to fit bowls, toast in oven with a brushing of olive oil.  Sprinkle with parmesan cheese and bake until golden brown.


When ready to serve ladle the soup into individual bowls add a slice of toasted french bread and cover with cheese.  You can put it back into the oven until cheese is totally melted.... ( must use a heat proof bowl to put back into the oven.)

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

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, beans and meat
adjust seasonings
add marinara sauce
Garnish with parsley and parmesan

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 seperate shreds
Add tofu cubes
season with salt and pepper
add sherry
garnish with green onion

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

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 potatoes cook 3 to 5 minutes
Add Stock and tomatoes, tomato juice bring to a simmer, for 10 minutes
Add Carrots and cook 5 minutes
Add corn and cook 5 minutes

In a bowl add some hot stock to the peanut butter with lemon juice, soy sauce and simmer for 5 minutes

Add turmeric and cumin to taste.  This soup should be spice but not over powering..