Wanda's 15 Minute Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Combine canned ingredients in large pot and place over low heat to heat through. At same time, saute the turkey, chopped onion, chopped fresh garlic, seasoning with salt and pepper to taste. When turkey, onion, and garlic is cooked through, drain. Add turkey, onion and garlic to remaining...

Veal Stock - Master Chefs

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer....

Veal Glaze - Master Chefs

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

VEAL STOCK 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR combination of veal and beef bones 2 md Onions, trimmed, quartered don't peel 2 lg Carrots, peeled, trimmed coarsely chopped 2 Celery, stalks, trimmed, coarsely...

Mushroom Stock

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Shake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute over medium heat until the onion is well browned, 15 min. Add the dried mushrooms and their soaking liquid, the remaining ingredients, and 9...

Lamb Stock - Master Chefs

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any...

Fish Fume - Great Chefs

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls...

Duck Stock - Master Chefs

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered,...

Chicken Stock - Great Chefs

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Put the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more. Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three...

Chicken Stock - Master Chefs

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered,...

Brown Chicken Stock - Master Chefs

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them...

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