Category: Soups & Salads

Cole Slaw

INGREDIENTS:
1/4 tsp dry mustard
1/4 tsp salt
1/4 cup sugar
4 tsp vinegar
1 cup mayonnaise
2 tsp celery seed (optional)
20 oz cabbage, shredded
1/4 cup carrots, grated

DIRECTIONS:
Whisk together dry mustard, salt, sugar and vinegar until dissolved; add mayonnaise (and celery seed) and whisk to mix. Stir mixture into shredded cabbage and carrots. Refrigerate for 2 hours before serving.

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Clam Chowder

INGREDIENTS
1-1/4 cups flour
1 cup butter, melted
2 cups clam juice
2 cups water
3/4 cup sherry
1 tsp Tabasco
4 tsp salt
1/2 tbsp black pepper
1 tsp fresh thyme leaves
5 bay leaves
4 cups potatoes, diced
2 cups celery, diced
2 cup onion, diced
2 cup leeks, diced
1 large green bell pepper, diced
2 cups clams, chopped
2 qts half and half
2 tsp red wine vinegar


DIRECTIONS
Combine melted butter and flour in oven-proof container and bake at 350° for 30 minutes. In a large saucepan, combine remaining ingredients except half and half and vinegar. Simmer until potatoes are thoroughly cooked. Add butter-flour mixture and stir until very thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally.  Stir in vinegar just prior to serving.

(Updated 27 Oct 2018)

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Red Cabbage and Wild Rice Slaw

INGREDIENTS
8 oz wild rice
1/4 cup lemon juice
2 tbsp sugar
1/2 tsp Lawry’s seasoned salt
1 1/2 tsp dill seed, coarsely ground
2 shallots, thinly sliced
1/2 cup dried cherries, chopped
1 sm head red cabbage, shredded
1/2 cup flat-leaf parsley, chopped
1/4 cup olive oil
salt and pepper to taste


DIRECTIONS
Prepare wild rice according to package instructions.

In a large bowl, combine lemon juice, Lawry’s seasoned salt, sugar, dill seed, shallots, dried cherries and cabbage.  Mix well and let stand for 5 minutes.  Stir in prepared wild rice, parsley and olive oil.  Season with salt and black pepper.

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Asian Tomato Salad

INGREDIENTS
2 lbs cherry tomatoes, halved
3 tbsp hoisin sauce
3 tbsp seasoned rice vinegar
2 tbsp sambal oelek
1 tbsp ketjap manis
2 tsp fish sauce
salt and pepper


DIRECTIONS
Combine ingredients and refrigerate for several hours before serving.

 

 

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Red Cabbage Salad

INGREDIENTS
1 head red cabbage, shredded
3/4 cup seasoned rice vinegar
1/3 cup sugar
1 tbsp salt
1 tsp Lawry’s seasoned salt
1/2 tsp black pepper
1 tsp onion powder
1/2 cup olive oil


DIRECTIONS
Combine all ingredients except oil in a large Ziploc bag.  Remove air and let stand in refrigerator for at least 8 hours (up to 4 days), turning regularly.  Add oil +/- 1 hour before serving.

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Mushroom Bisque

MushroomBisque1 onion, diced
2 lbs fresh mushrooms, sliced
sherry
chicken stock
butter
flour
half and half
chicken stock
lg bay leaf
thyme
sambal oelek (optional)

In a large frying pan, melt butter; add onion and mushrooms.  As mushrooms cook down and begin to release moisture, add sherry and chicken stock; cover.  In another pan, make a rue from butter and +/-3 heaping tbsp flour; cook until golden.  Stir in half and half.  Once combined, stir in juice from mushrooms.  Place 2/3 to 3/4 of mushrooms in food processor and process thoroughly (adding stock if necessary).  Pour processed mushrooms and remaining sauteed mushrooms into soup mixture; add a small pinch of thyme, bay leaf, and sambal.

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Creamy Cauliflower Soup

image1 onion, diced
2 cloves garlic
2 tbsp butter
salt to taste
1 head cauliflower, chopped
1 qt chicken stock
1⁄2 cup heavy whipping cream
nutmeg to taste
cayenne pepper to taste
In a sauce pan, combine butter, onions, garlic and salt; sweat over low heat. Once the onions are translucent, add cauliflower and chicken stock; bring to boil and then reduce heat and simmer until cauliflower is completely softened (about 30 minutes). Use emersion blender to blend mixture to a creamy consistency. Stir in cream, nutmeg and cayenne (just a small sprinkle of each; too much nutmeg or cayenne will overpower this soup).
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Lightly Curried Tomato Soup with Coconut Milk and Basil

image3 tbsp olive oil
2 onions, diced
1 tsp garlic, minced
4 lbs garden fresh tomatoes, seeded and chopped
1 can (14 oz) coconut milk
2 tsp red curry paste
1 tbsp chicken flavoring (or 1-2 sm bouillon cubes)
1 tsp sugar
1 tsp salt
1/2 tsp lemon grass
1/2 tsp ginger, freshly grated
1/4 tsp turmeric
1/4 tsp cumin
1 tsp basil paste (about 1-2 leaves)
sambal oelek (optional, to taste)

Heat oil in a large non-reactive pot (I use a ceramic lined dutch oven); add onions and garlic and cook until onions are translucent.  Add tomatoes and cook to soften.  Add remaining ingredients except basil and sambal oelek; heat thoroughly.  If desired, use an immersion blender to blend the soup to preferred consistency.  Stir in basil and sambal oelek.

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Chicken Pasta Salad

2-4 chicken breasts; cooked, cooled, and cubed
1 pkg (12 oz) bowtie pasta, prepared and cooled
1 pkg (12 oz) tri-color rotini pasta, prepared and cooled
1 bunch green onions, chopped
1 can (20 oz) pineapple tidbits
2 cups celery, diced
2 cups red grapes, halved
2 cups cashews
1 cup mayonnaise
1 bottle (12 oz) Kraft coleslaw dressing

Combine pasta, chicken, celery, onions, pineapple, and grapes.  Mix mayonnaise and coleslaw dressing and toss with pasta mixture; chill thoroughly.  Add cashews just prior to serving.

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Snert (Erwtensoep)

Snert, or split pea soup, is a Dutch wintertime tradition.  This hearty soup is perfect for warming cold bodies after a day of skating on frozen canals.  Every family has their own special recipe for snert.  Traditionally, the soup is made a day ahead, allowing the flavors to meld and the soup to thicken.  It is the perfect consistency if a spoon can stand upright in it. 

4 cups dried split peas, rinsed
2 ham hocks
8 chicken bouillon cubes
1 onion, finely diced
1 bunch leeks, thinly sliced (green tops discarded)
1 bunch celery (including leaves), finely chopped
2 bay leaves
kielbasa (or smoked sausage), cut into disks
vinegar

Combine all ingredients except kielbasa and vinegar in a crock pot; add water to about 1 inch from the top of the crock pot.  Cook on high for +/-8 hours.  Remove hocks and bay leaves; slice meat from hocks and add back to soup (discard bones and skin).  Stir in kielbasa and cook for an additional hour.  Add a small amount of vinegar just prior to serving to brighten the flavor.

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Thai Pumpkin Soup

Filled with savory goodness, this creamy pumpkin soup has a curry-like quality.  Thanks to our Dutch-Indonesian friend, Liesbeth Gout-van der Meulen, for sharing this recipe with our family.

1 tbsp butter
2 onions, chopped
3 cloves garlic
1 tbsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 can (29-oz) pumpkin
2 cups chicken stock
1 can (14-oz) coconut milk
1 tsp sambal oelek
1 ½ tsp salt
cilantro, coarsely chopped (or chiffonade of Thai basil)
pepper, freshly ground

In a large pan, melt butter; add onion and garlic; sauté until onion is lightly browned and translucent.  Add coriander, cumin, and turmeric, and sauté until fragrant.  Add pumpkin, chicken broth, and coconut milk.  Stir in sambal; heat thoroughly.  Blend with submersion blender.  Season, as necessary, with salt.  Serve garnished with a few drops coconut milk, cilantro (or Thai basil), and freshly ground pepper.

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Wonton Salad

1⁄2 pkg wonton skins
vegetable oil
1 large head iceberg lettuce, torn
1 bunch green onions, sliced
1 large tomato, cut into wedges
1 cucumber, sliced
3 carrots, shredded

Dressing:
1⁄3 cup sugar
1⁄3 vegetable oil
1⁄3 cup rice vinegar
1 tsp salt
2 tsp MSG (Accent!)

Cut wonton skins half lengthwise and fry in hot oil until crispy. In a large bowl, combine lettuce, green onions, tomato, cucumber and carrots. Combine dressing ingredients and toss with salad mixture. Add fried wontons just prior to serving.

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Red Cabbage Salad

1 large head red cabbage, thinly sliced
1 large onion, very thinly sliced
3⁄4 cup sugar
1 cup red wine vinegar
1 tsp celery seed
1 tsp prepared mustard
3⁄4 cup light olive oil

Toss cabbage, onion and sugar; set aside. In a sauce pan, heat vinegar, celery ceed, mustard and olive oil to boiling. When at full boil remove from heat and pour over cabbage. Set aside for 4 hours. Cover and refrigerate. Shake daily. Salad should be prepared 2 days in advance.

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Raspberry Spinach Salad

Salad:
1 bag baby spinach
1⁄3 cup feta, crumbled
1⁄3 cup almonds, sliced
1⁄2 pint fresh raspberries
1⁄2 cup dried cranberries

Dressing:
1⁄4 cup raspberry vinegar
1 tbsp Dijon mustard
1⁄4 tsp salt
1⁄4 tsp pepper
1 tsp sugar
3⁄4 cup Canola oil
10 fresh raspberries

In a small glass mixing bowl, combine vinegar, mustard, salt, pepper and sugar. Whisk thoroughly. Slowly add oil while whisking. Smash 10 raspberries and add to mixture. In a large bowl, toss spinach, feta and almonds. Add dressing. Garnish with fresh raspberries and serve immediately.

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Orange Almond Salad

INGREDIENTS
1 pkg (4 oz.) slivered almonds
3 tbsp sugar
1 tbsp Good Season Italian dressing mix
1⁄2 tbsp orange peel
2 tsp sugar
1⁄3 cup orange juice concentrate
1⁄2 tsp orange extract (optional)
2 tbsp red wine vinegar
1⁄2 cup canola oil
1 red onion, julienne
1 sm jicama, julienne
1 orange, peeled & sliced
1 lg head red lettuce, torn

DIRECTIONS
Mix nuts and 3 tbsp sugar, stirring continually, in a small saucepan until sugar is caramelized and nuts are brown and well coated. Spread on wax paper, separating clumps and cool.

Combine seasoning, grated orange peel, 2 tsp sugar, orange juice concentrate, vinegar and oil. Mix well. Toss onion, jicama, orange slices lettuce and dressing. Chill. Toss with nuts just before serving.

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Ginger Salad Dressing

2 cup onion, minced
1⁄2 cup peanut oil
1⁄3 cup rice vinegar
2 tbsp water
2 tbsp fresh ginger, minced
2 tbsp celery, minced
2 tbsp ketchup
2 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1⁄2 tsp garlic, minced
1⁄2 tsp salt
1⁄4 tsp black pepper, ground

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is puréed. Chill before serving.

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Fresh Cranberry Relish

1 pkg (12 oz.) fresh cranberries
1 orange, peeled
1 cup sugar

Wash cranberries and place in food processor. Pulse until cranberries are in small, approximately equal pieces. Place in cranberries in a mixing bowl; cover with sugar. Place orange in food processor and process until liquefied. Pour orange juice and pulp into cranberries and mix well. Refrigerate for at least one hour before serving.

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Creamy Cilantro Dressing

1 cup mayonnaise
1⁄3 cup whole milk
4 tsp cilantro, finely minced
2 tsp lime juice
1 tsp white wine vinegar
1 tsp sugar
1 tsp garlic, finely minced
1 tsp onion, finely minced
1⁄2 tsp salt
1⁄8 tsp cayenne pepper
1⁄8 tsp black pepper
1⁄8 tsp ground cumin

Whisk all ingredients in a medium bowl. Cover and chill.

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Chinese Chicken Salad

1 yellow pepper
1 red pepper
1 medium carrot
2 ribs bok choy
16 oz chicken breast, grilled
8 oz ginger sesame dressing
10 oz romaine, cut
10 oz mesclun lettuce
4 oz wonton strips, fried
6 oz mandarin orange segments
kosher salt & pepper to taste
8 grissini bread sticks
2 tsp sesame seeds, toasted
8 sprigs cilantro
4 oz slivered almonds, toasted

Wash and julienne vegetables. Thinly slice the chicken into julienne strips. Place the ginger sesame dressing, sliced chicken, lettuces, vegetables, wontons and drained mandarin oranges in a mixing bowl. Season with salt and pepper and toss well. Transfer to a chilled salad bowl, building height in the center and arrange some of the colorful ingredients on top. Garnish with bread sticks, a sprinkle of toasted sesame seeds, toasted almonds and cilantro sprigs.

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Blue Cheese Dressing

1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1⁄8 tsp sugar
1 tbsp Hungarian sweet paprika
1 tsp salt
3 tbsp blue cheese

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.   Refrigerate 4 hours or more before serving.

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