Posted by Cate under
Soups
Print PDF of recipe here.
Recipe courtesy of AllRecipes.
Serves 8
1/2 cup butter
1-1/2 large onions, chopped
3/4 cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
1/2 teaspoon chopped fresh dill weed
Melt butter in a large kettle or stock pot over medium […]
Posted by Cate under
Soups
Print PDF of recipe here.
Recipe courtesy of Fresh magazine
Serves 4
2 tablespoons olive oil
1 onion, peeled and roughly diced
1 sprig thyme
1 potato, peeled and roughly diced (I didn’t peel, extra vitamins are good!)
1/2 bottle of Champagne or sparkling wine
4 cups vegetable stock (I used chicken stock instead for extra richness)
8 oz Camembert, cut into small cubes
1 […]
Posted by Cate under
Soups
Recipe courtesy of Rachael Ray
2 tablespoons extra-virgin olive oil (I nixed)
4 slices bacon, chopped (I used six)
1 onion, chopped
4 to 5 large ears corn, scraped from cob or 1 box frozen corn (I used a 24 oz bag, although she suggested 16 oz during the show)
1 medium or 2 small zucchini, chopped
1 pound small potatoes, […]
Posted by Cate under
Fruit,
Soups
Yield: 2 servings
1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
2 tablespoons sugar
1/3 cup white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.
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Recipe courtesy of Cate at Sweetnicks
6 bacon slices, cooked crisp and broken into small pieces
1 tablespoon extra virgin olive oil
Half a rotisserie chicken cut into bite-size pieces
1 cup chopped onion
2 garlic cloves, minced
4-1/2 cups chicken broth
2-1/2 cups diced red potatoes (leave the peels on, extra vitamins!)
2-1/2 cups corn
1/2 cup all-purpose flour
1 cup milk
1 cup heavy […]
