Orange Sauce – From Ina Garten – Food Network
4 extra-large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded whole milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac or brandy
1 tablespoon Grand Marnier liqueur
1/4 teaspoon grated orange zest
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don’t cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
Serve with Dark Chocolate Terrine from “Other Desserts” page.
To “scald” milk for the sauce, heat it to just below the boiling point. You’ll see bubbles forming around the edge.
1 pound fresh strawberries, about 3 cups rinsed and sliced
1/2 cup granulated sugar, or to taste
2 teaspoons cornstarch
2 tablespoons water
Put the sliced strawberries in a medium saucepan and pour the sugar over them.
Stir the cornstarch and water until the cornstarch is dissolved, then pour it over the strawberries and sugar. Mix all ingredients together and cook over medium high heat until it comes to a simmer, stirring gently.
Reduce heat slightly but keep the sauce simmering. Cook approximately 5 – 7 minutes, or until the sauce is thickened, stirring often.
1/2 cup butter
1 – 2 cloves garlic
1/2 cup sundried tomatoes
1 Tbsp flour
3/4 cup milk
1 – 1 1/2 cups parmesan cheese
1/4 cup parsley
2 Tbsp chopped, fresh basil or dried basil (amt. will be different)
salt & pepper
Over low heat melt butter and add garlic. Cook for 30 seconds. Add tomatoes and chicken broth. Increase to medium heat and simmer for 10 minutes til tomatoes are tender. Meanwhile add flour to milk. Gradually add milk/flour mixture to broth mixture, stirring and simmering over medium heat til sauce thickens. Stir in cheese, parsley, basil, salt and pepper. Toss 3 to 4 Tbsp sauce w/cooked and drained fettucinni noodles.
After cooking meat – remove meat.
Put liquid into measuring cup. Let stand 5 minutes – fat will raise to top – skim fat off and toss it. Take note of amount left in measuring cup.
Pour cooking liquid into a sauce pan and start heating over medium heat. For each cup of cooking liquid, mix 2 Tbsp of flour and 1/4 cup of cold water, until smooth. Stir flour mixture into boiling cooking liquid, stirring constantly 1 minute, or until thickened.
Mushroom Cream Sauce With Shallots
2 lobster mushrooms, cut into cubes
2 tablespoons water
1/3 cup heavy whipping cream
2 teaspoons all-purpose flour
2 tablespoons grated Asiago cheese
1/2 shallot, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
2 Tbsp. olive oil
10 oz. pkg. cremini mushrooms (sliced)
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup dry white wine
1/3 cup lowfat sour cream
1 Tbsp. Dijon mustard
Fresh flat-leaf parsley, chopped
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.
Add dry white wine and simmer for 1 minute.
Remove from heat; stir in lowfat sour cream and Dijon mustard and toss with cooked meatballs. Top with parsley and serve over egg noodles.
Cheesy Potato Soup
4 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
3 cubes chicken bouillon
3 cups water
2 tsp dried parsley
1/2 tsp salt
1 pinch ground black pepper
2 tsp flour
1 1/2 cups milk
1 1/2 cups shredded cheese
1 cup chopped ham or hamburger (optional)
or bacon (optional)
In large pot add potatoes, celery, onion, chicken bouillon, water, and parsley flakes. Season w/salt and pepper and simmer til veggies are tender. In separate bowl, mix flour and milk. Once well blended, add to soup and cook til becomes thick. Stir in cheese, cooked ham, hamburger, or bacon and simmer til cheese is melted.
Olive Garden’s Pasta e Fagioli Soup
1 lb. ground beef
1 small onion diced (1 cup)
1 large carrot diced (1 cup)
1 – 3 stalks celery chopped (1 cup)
2 cloves garlic
2 14.5 oz cans diced tomatoes
1 15 oz. can red kidney beans w/liquid
1 15 oz. can great northern beans w/liquid
1 15 oz can tomato sauce plus 1 12oz. can V-8 juice
or 2 cans tomato juice and cup of beef broth
1 Tbsp white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp black pepper
1/2 tsp thyme
1/2 lb. (1/2 pkg.) ditali pasta
Brown ground beef in large sauce pan. Drain off fat. Add onion, carrot, celery, and garlic. Saute for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. About 50 minutes into simmer time, cook pasta til al dente. Drain. Add pasta to large pot of soup. Simmer for 5 to 10 minutes. Top with freshly grated parmesan cheese.
Chicken Tortilla Soup
1 can cream of chicken soup
2 cans milk
1/2 to 1 lb. chicken breast
1 jar salsa (optional)
1 can black beans, drained and rinsed
Mix all ingredients and bring to boil. Serve w/tortilla chips.
Browned ground beef
1 -2 Tablespoons dried chopped onion
1 teaspoon garlic powder
28 oz. petite diced tomatoes
8 oz. tomato sauce
3/4 cup water
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon sugar
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
16 oz. kidney beans, drained and rinsed
Smoky Lentil Stew
Adapted from Cooking Light – November 2017
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped carrots
3 garlic cloves, minced
3 Tbsp. tomato paste
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper
1 bunch lacinato kale, stemmed and chopped (about 5 cups)
1 1/2 cups dried brown lentils
4 cups unsalted vegetable stock
2 1/2 cups water
Heat oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoke paprika, cumin, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.
Roasted Cauliflower, Garlic, and Leek Soup
From Allrecipes Magazine – November 2017
1 head cauliflower, cut into bite-size florets (about 6 cups)
3 Tablespoons olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup butter
1 leek, split, cleaned, and minced (about 1 cup)
2/3 cup chopped celery (about 2 stalks)
4 cloves garlic, sliced
1/4 cup flour
1 (32-ounce) carton low-sodium chicken broth
1 tsp. dried marjoram or 1/2 tsp dried oregano
Preheat oven to 400°. Line a baking sheet with foil.
Spread cauliflower evenly on prepared baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss gently to coat, then spread cauliflower evenly again.
Roast 15 minutes. Turn cauliflower over once and continue roasting until golden brown, about 10 minutes more.
Melt butter in a 3-quart saucepan over medium heat. Add leek, celery, and garlic; cook and stir until softened, about 5 minutes. Stir in flour; cook and stir until flour is heated, about 2 minutes.
Gradually add broth, stirring constantly. Add cauliflower and marjoram. Reduce heat to low and simmer, covered, 10 minutes.
Chicken and Wild Rice Soup
1/4 cup butter
1 cup fresh mushrooms, sliced
1 cup white onion, diced
1 cup celery, sliced
1/3 cup flour
6 cups chicken broth
2 chicken breasts, cooked and shredded
2 cups cooked wild rice
1 cup half and half
2 Tbsp dry white wine
In a large saucepan melt butter over medium heat. Add mushrooms and cook until tender, 5 minutes. Add onion and celery and cook 10 minutes. Reduce heat to low. Stir in flour. Cook stirring frequently until golden about 5 minutes. Gradually add chicken broth stirring constantly until thick and lumps dissolve. Add chicken and rice. Stir in half and half and wine. Heat thoroughly but do not boil.
Santa Fe Soup
2 lb. ground beef or turkey
1 medium onion, diced
2 pkgs. ranch dressing mix
2 pkgs. taco seasoning mix
2 cups water
1 (16 oz.) can kidney beans
1 (16 oz.) can pinto beans
1 (16 oz.) can black beans
1 small bag white corn
1 can Rotel tomatoes
Brown meat. Add onions and cook 5 minutes more. Add seasoning pkg. and ranch dressing mix. Add water. Add all beans, corn, and rotel tomatoes. Simmer 4 hours in dutch oven or slow cooker. Freezes well. Can be served as soup or topping on chips with salsa and sour cream. Depends on how much water you add.
Beef Barley Vegetable Soup
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste