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Butternut Squash Bisque (Pressure Cooker) Recipe

March 28th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 2largeonions, peeled and cut into large pieces
  3. 1 (48 ounce)canchicken broth or vegetable stock(for vegetarian version)
  4. 3lbsbutternut squash, peeled,seeded,and cut into 1 inch chunks
  5. 3largemacintosh apples, peeled,cored and cut into 1 inch pieces(or your favourite apple)
  6. 3/4cuplong-grain rice
  7. 2teaspoonsground cumin
  8. 2teaspoonsground ginger
  9. 1teaspoon gratednutmeg
  10. 1pinthalf-and-half(fat-free works too)or milk, for thinner consistency
  11. salt, to taste

DIRECTIONS

  1. In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
  2. Add remaining ingredients, except half& half and salt, and place lid on cooker.
  3. Bring up to high pressure, then lower heat and cook for 10 minutes.
  4. Release pressure as directed by manufacturer.
  5. Open lid and allow to cool slightly.
  6. Place ingredients into blender or food processor, along with half& half and salt, if desired.
  7. Puree until smooth.
  8. Serve medium hot.

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Autumn Pumpkin Bisque Recipe

March 22nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsolive oil
  2. 2cups dicedonions
  3. 1/2cup choppedgreen bell peppers
  4. 1teaspooncurry powder
  5. 5cupscanned chicken broth(or more)
  6. 1 (15 ounce)canpumpkin puree
  7. 1cupfrozen corn kernels
  8. 1/2cupcrushed tomatoes, with added puree
  9. 1/2teaspoondried rubbed sage
  10. 1cup gratedextra-sharp cheddar cheese

DIRECTIONS

  1. Heat oil in heavy large pot over medium heat.
  2. Add onions and bell pepper; saute until soften, about 8 minutes.
  3. Add curry powder and stir 1 minute.
  4. Add broth and next 4 ingredients; bring to boil.
  5. Reduce heat and simmer 15 minutes.
  6. Season with salt and pepper.
  7. Serve with grated cheddar cheese.

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Smooth Sweet Potato Bisque Recipe

January 5th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2teaspoonsbutter
  2. 1/2cup choppedonions
  3. 1mediumsweet potato, peeled and chopped(about 12 ounces)
  4. 1cup choppedcarrots
  5. 1 (16 ounce)canreduced-sodium chicken broth
  6. 1/2teaspoonsugar
  7. 1/4teaspoonnutmeg
  8. 1/8teaspooncumin
  9. 3tablespoonswhipping cream

DIRECTIONS

  1. In a medium saucepan, saute onion in butter till transluscent, about 5 minutes.
  2. Add sweet potatoes, carrots and chicken broth.
  3. Simmer about 15-20 minutes, until tender.
  4. Add sugar, nutmeg and cumin, and stir to combine.
  5. Cool 15-30 minutes and place in blender or food processor to puree.
  6. You might want to do this in two batches.
  7. Pour puree back into saucepan.
  8. Reheat, then take off heat and add cream.

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Corn and Crab Bisque Recipe

November 27th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6tablespoonsbutter
  2. 1cup choppedonions
  3. 1cup finely choppedcelery
  4. 1/2cupflour
  5. 4cupschicken broth
  6. 1cup dicedred potatoes(skin on)
  7. 2cupsfrozen corn
  8. 2teaspoonsthyme
  9. 1teaspoonsalt
  10. 1teaspoonsalt
  11. 1teaspoonfresh ground pepper
  12. 1 (16 ounce)packageimitation crabmeat
  13. 1/2lbcrawfish tails(cooked and cleaned)(optional)
  14. 1cupmilk
  15. 1cupheavy cream
  16. 4tablespoonsfresh parsley

DIRECTIONS

  1. Melt butter in large saucepan and sautee onions and celery until soft.
  2. Stir in flour and cook 2 minute.
  3. Gradually add chicken broth and whisk until smooth.
  4. Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
  5. Simmer until potatoes are done.
  6. Stir in crab, milk, and heavy cream (crawdads too).
  7. Heat until hot.
  8. DO NOT BOIL!
  9. the bisque will curdle if you do.
  10. Sprinkle with chopped parsley and serve.

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Soup Nazi’s Crab Bisque Recipe

November 14th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4lbssnow crab legs(legs)
  2. 4quartswater
  3. 1smallonion, chopped
  4. 1 1/2stalkscelery, chopped
  5. 2garlic cloves, quartered
  6. 2potatoes, peeled and chopped
  7. 1/4cup choppedfresh Italian parsley
  8. 2teaspoonsmustard seeds
  9. 1tablespoonchopped pimiento
  10. 1/2teaspoonfresh coarse ground black pepper
  11. 2bay leaves
  12. 1/3cuptomato sauce
  13. 2tablespoonshalf-and-half
  14. 1/4cupunsalted butter
  15. 1/4teaspoonthyme
  16. 1/8teaspoonbasil
  17. 1/8teaspoonmarjoram
  18. salt & freshly ground black pepper, to taste

DIRECTIONS

  1. Remove crab meat from the shells and set aside.
  2. Put half of the shells into a large pot with 4 quarts of water over high heat.
  3. Add onion, 1 stalk of chopped celery, and garlic; bring to a boil.
  4. Continue to boil for 1 hour, stirring occasionally, then strain.
  5. Discard the shells, onion, celery and garlic, keeping only the stock.
  6. Measure 3 quarts (12 cups) of the stock into a large cooking pot.
  7. (If you don’t have enough stock, add enough water to make 3 quarts).
  8. Add potatoes and bring mixture to a boil.
  9. Add 1/2 of the crab and remaining ingredients to the pot and bring to a boil.
  10. Reduce heat and simmer 4 hours, uncovered until it reduces by half and starts to thicken.
  11. Add the remaining crab and simmer for another hour until the soup is thick.

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