Free Recipes from Around the World! New Recipes Every Day!

New England Fish Chowder

Servings: 6
Ingredients:

2 tb Butter
1 lg Onion, finely chopped
3    Stalks celery, finely
-chopped
1 lg Carrot, finely chopped
1 lb Potatoes, peeled, diced 1/2
-inch cubes
1 lb Fish (white) fillet, in 1
-1/2 inch chunks
2 c  Fish stock or clam juice
1 c  Cold water
1    Bay leaf
1/2 ts Dried thyme
1    To 1 1/2 cups heavy cream
1 c  Corn kernels
1/4 c  Chopped fresh parsley

Salt and Pepper to taste
Heat the butter in the cooker. Saute the onions until soft, about 2 or 3minutes. Toss in the celery, carrot, and potatoes and saute an additionalminute. Add the fish chunks, stock, water, bay leaf and thyme.
Lock the lid and over high heat bring to high pressure. Adjust [...]

New Corn Chowder, Southern Style

Servings: 8
Ingredients:

4    Sprigs parsley
1    Leek
1/2    Carrot; cut lengthwise
1    Stalk celery; chopped
1/4    Bay leaf
1 pn Sage
1 pn Thyme
2    Thick slices bacon, diced
1 c  New corn pulp
1/2 c  Onion; chopped fine
1/2 c  Celery; chopped fine
4 c  Chicken broth
3/4 c  Raw potatoes; diced
1 1/2 c  Tomatoes; peeled and chopped
1 pn Cayenne pepper
1/2 c  Heavy cream
1 ts Cornstarch

‘The key to this delicious soup is to gently scrape the kernels off thecorn cob with a table fork so the skins remain on the cob, leaving you withonly the fresh pulp.’
Use a 12′ square of cheesecloth to make a bouquet garni of the first 7ingredients and set aside. In [...]

Neptune Gazpacho

Servings: 8
Ingredients:

2 c  Tomato juice
2 c  Clam juice
1    Cucumber; peeled, seeded,
- and diced
3    Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1    Garlic clove; crushed,
- and chopped
4 oz Cream cheese; frozen hard,
- and then coarsely grated
1    Avocado; peeled, pitted and
- diced medium
1/2 ts Tabasco sauce
3/4 c  Bay shrimp, cooked

In a large bowl place all of the ingredients except for the shrimp. Gentlymix the ingredients together.
Place the soup in the refrigerator and chill it overnight.
Serve the soup in chilled serving bowls and garnish it with the bay shrimpsfloating on top.
Source: BeauRivage - Malibu, California ‘Southern California Beach Recipe’by Joan and Carl Stromquist [...]

Navy Bean Soup

Servings: 6
Ingredients:

1 c  Dried beans
4 c  Water, boiling
2/3 c  Diced ham hock
1    Teaspoon. salt
1    Onion, chopped
3    Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c  Water

Wash beans and sort for quality. Pour into 4 cups boiling water, removefrom heat, and cover for 4 to 5 hours.
Cook onions in frying pan until golden, Add beans (drained), celery,seasonings and 5 cups water and ham hock to onions boil 30 mins. thensimmer covered for 1 1/2 hours. Add additional water [...]

Navy Bean And Sausage Soup

Servings: 5
Ingredients:

1/2 lb Dried navy beans
4 tb Olive oil
1    Onion, chopped
2    Garlic cloves, chopped
3    Ribs celery, diced
1    Turnip, diced
1 sm Imported bay leaf and 5
-sprigs fresh
Parsley, tied together with
-kitchen twine
1/4 ts Ground allspice
1/4 ts Crushed red pepper flakes
6 c  Chicken broth
4    Fresh sausages (mild
-Italian)
Salt
Freshly ground black pepper

Soak the navy beans overnight in plenty of cold water; the next day drainthe beans and rinse them under cool water. Set aside. Place the oil andonion in a soup kettle, set over low heat and cook slowly until the onionhas softened, about 5 minutes. Increase the heat to medium, [...]

Navy Bean Soup

Servings: 8
Ingredients:

2 c  Navy beans
1/3 lb Salt pork, diced
Salt and pepper

Wash beans. Cover with water. Add pork. Cover. Simmer until beans aretender. Add more water if necessary. If desired, milk or cream may beadded just before beans are served. Season to taste. 8 servings.
The Household Searchlight

Nanny’s Irish Leek Soup

Servings: 8
Ingredients:

4    Leeks, cut into 1/2′ slices
1    Medium diced onion
4    Med. potatoes peeled and diced
4 c  Chicken broth
1 c  Sour cream
1 1/2 tb Butter or margarine
Pepper to taste

In a large saucepan melt butter and add leeks and onions. Cook, covered,until vegetables are tender, stirring occasionally. Add potatoes and brothand simmer covered for 40 minutes. Add sour cream and heat to servingtemperature but do not boil. Season with pepper and serve at once.

Nacho Cheese Soup

Servings: 8
Ingredients:

1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn–undrained
1 c  Picante sauce
2 c  Water
2 c  Milk
1 1/2 c  Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives–drained

Tortilla chips
In a large saucepan combine potatos, corn, picante sauce and water. Bringto a boil; reduce heat, cover and simmer for 25 minutes or until potatosare tender, stirring occcasionally. Add dry cheese sauce mix from augratin potato package, milk, cheddar cheese and olives. Cook until cheeseis melted and soup is heated through, [...]

Mussels Alla Marinara

Servings: 6
Ingredients:

1    (28 oz.) can tomatoes,
-undrained
2 ts Olive oil
2    Carrots, peeled and sliced
-diagonally
Into 1/2 inch slices
1    Onion, cut in eighths
4    Cloves garlic, sliced
2/3 c  Dry white wine
Salt to taste
1/4 ts Freshly ground black pepper
2 lb Mussels, scrubbed, beards
-removed

Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over mediumheat. Add carrots, onions, and garlic and saute’ for 3 to 4 minutes, oruntil softened. Add wine, tomatoes, salt and pepper and bring to a boilover high heat. Add mussels, cover and cook for 3 to 4 minutes, or [...]

Mussel Soup

Servings: 6
Ingredients:

2 lg Bunches cilantro (fresh
-coriander), stems removed
1 bn Parsley, stems removed
1/4 lg Red onion, chopped
2    Cloves garlic, chopped
1    Or 2 serrano peppers, stems
-removed (Optional)
2 c  Fish stock (or chicken broth
-or half bottled
Clam juice and half water)
-(up to 2 1/2 cups)
60    Mussels, scrubbed and beards
-removed
1 1/2 c  Dry white wine
1 1/2 c  Whipping cream

Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fishstock in the bowl of a food processor or blender. Blend, adding up to 1/2cup more stock to form a very thick and smooth puree. Set aside. (Pureemay be made ahead. Cover and store in the refrigerator.
In a non-aluminum saute pan, combine the [...]