Burleson Family Wiki - User contributions [en]

Quick Jambalaya

2026-05-04T23:23:34Z

Tim: Add formatted Quick Jambalaya recipe from PDF

= Quick Jambalaya =

This quick jambalaya uses cooked rice to make a fast one-skillet version of the Louisiana classic. Andouille or chorizo, creole seasoning, onion, celery, green bell pepper, tomato paste, and diced tomatoes give it a hearty, seasoned base.

== Ingredients ==
* 2 tbsp extra-virgin olive oil, divided
* 1 medium yellow onion, diced
* 2 links pork, vegan andouille, or chorizo sausage (6 oz), cut into 1/2 in pieces
* 2 celery stalks, thinly sliced
* 1 green bell pepper, diced
* 4 garlic cloves, minced
* 1 tbsp tomato paste
* 2 cups cooked long-grain white rice
* 1 tbsp creole seasoning
* Salt and black pepper
* 1 (15 oz) can diced tomatoes
* 1 tbsp hot sauce, plus more for serving
* 2 tbsp sliced scallions

== Instructions ==
# Heat 1 tbsp oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes.
# Add the sausage and cook until starting to brown, about 5 minutes.
# Add the remaining 1 tbsp oil. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
# Stir in the garlic and cook until fragrant, about 1 minute.
# Stir in the tomato paste and cook until very fragrant, about 1 minute.
# Reduce the heat to low and add the cooked rice.
# Sprinkle with the creole seasoning and 1/2 tsp each salt and black pepper.
# Stir in the diced tomatoes and hot sauce. Cook until warmed through.
# Season with additional salt and black pepper as needed.
# Garnish with scallions and serve with more hot sauce.

== Tips ==
* This is a good use for leftover cooked rice.
* If cooking rice from scratch, cook it in vegetable stock with 2 tsp creole or Cajun seasoning for extra flavor.
* For a meatless version, use vegan andouille sausage.

== Source ==
Adapted from Vallery Lomas, New York Times Cooking: https://cooking.nytimes.com/recipes/1022928-quick-jambalaya

----
''Formatted to [[Recipe Style Guide]] on 11:30, 4 May 2026 (PDT) by ChatGPT''

[[Category:Rice, Grains, and Beans]]
[[Category:Meat]]

Vegetable Smoothie

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

* 1 cup baby spinach
* 2 cups ice
* 4 ounce cucumber, cut into 2-inch pieces (1 cup)
* 3 ounces broccoli, cut into 1-inch pieces (1 cup)
* 1/2 ripe avocado
* 1/4 cup fresh parsley leaves
* 2 tsp spirulina (optional)
* 1 cup unsweetened apple juice, plus extra as needed

In order listed, add all ingredients to blend and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 2 minutes. Adjust consistency with extra apple juice as needed. Serve.

[[Category:Vegetables]]

Roasted Veggies and Quinoa Salad Bowl

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

A satisfying dish for lunch or dinner.

=== Ingredients ===
* 1/2 tsp kosher salt
* 1 tbsp extra virgin olive oil
* 4 cups baby spinach
* 1/2 medium red bell pepper
* 2 cups broccoli florets
* 1/2 cup sliced almonds
* 2 cups garbanzo beans
* 2 cups cooked cauliflower
* 1/4 tsp black pepper
* 1 avocado
* 2 tbsp parsley
* 2 cups sliced red onions
* 1 cup balsamic vinegar
* 2 cups cooked quinoa
* 1 tbsp honey

=== Directions ===
# Preheat oven to 400°F.
# Toss the broccoli, cauliflower, onion, red pepper, and chickpeas with olive oil, salt, and pepper. Spread in an even layer on a large baking sheet. Roast for 15-20 minutes.
# In a small saucepan, bring vinegar and honey to a boil, stirring frequently. Reduce to a simmer and continue to cook until the vinegar has reduced by about half. Remove from heat and let cool.
# Place quinoa at the bottom of 4 serving bowls. On top of the quinoa, place the roasted veggies, taking up only about half the space in the bowl. Put spinach on the other half. Top the entire bowl with diced avocado, and sprinkle with parsley and almonds. Drizzle with balsamic and honey mixture.

Formatted to [[Recipe Style Guide]] on 15:22, 6 November 2025 (PST) by ChatGPT

[[Category:Vegetables]]

Potato, Green Bean, and Tomato Salad

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.cookscountry.com/recipes/11445-potato-green-bean-and-tomato-salad

=== Ingredients ===

* 1-1/2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks
* 3/4 teaspoon table salt and ground black pepper, plus salt for cooking vegetables
* 1 pound green beans, trimmed and cut into 1-inch pieces
* 1/2 cup extra virgin olive oil
* 1/4 cup white wine vinegar
* 3/4 teaspoon pepper
* 6 ounces grape tomatoes, halved
* 1/4 cup capers
* 1 shallot, sliced thin
* 2 anchovy filets, rinsed and minced (optional)
* 1/2 cup fresh parsley leaves
* 1/4 cup chopped fresh dill

=== Instructions ===

# Make sure to scrub the potatoes well. High-quality extra-virgin olive oil makes a big difference here. You can substitute cherry tomatoes for the grape tomatoes, if desired. For the best results, use a rubber spatula to combine the ingredients in steps 3 and 4.
# Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.
# Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out ¼ cup dressing and set aside. Add tomatoes, capers, shallot, and anchovies, if using, to bowl with remaining dressing and toss to coat; set aside.
# Drain potatoes and green beans thoroughly in colander, then spread out on rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.
# Add parsley, dill, and potato mixture to bowl with tomato mixture and toss to combine. Season with salt and pepper to taste. Serve.

[[Category:Vegetables]]

Potato Pancakes

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

Inspired by [https://goldenharvestcafe.com/] in Arcata, CA.

AKA Golden Harvest Stuffed Red Potato Pancakes.

[[Category:Vegetables]]

Mexican Pickled Carrots

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.maricruzavalos.com/mexican-pickled-carrots/

AKA Hot Carrots

Mexican Pickled Carrots (zanahorias en escabeche)

author Maricruz Avalos Flores

Yield: 6 cups

=== Ingredients ===

* 1-1/2 pound carrots
* 1 small white onion (sliced)
* 3-4 serrano or jalapeño chilies (whole or sliced)
* 1-1/4 cup vinegar (white or apple cider)
* 1-1/4 cup water
* 1 tablespoon Mexican oregano
* 3 bay leaves
* 1/2 teaspoon black peppercorns (lightly crushed)
* 3 cloves garlic (peeled)
* 3 Tablespoons olive oil
* 1 teaspoon table salt (or more, to taste)

=== Directions ===

# Peel and cut the carrots into coins or diagonal slices more or less of the same thickness.
# Heat the olive oil in a large pan over medium heat.
# Add garlic, carrots, onions, black peppercorns, and chilies. Sauté for 2 minutes over medium-high heat.
# Pour the vinegar and water into the pan.
# Add salt, bay leaves, and oregano. Mix well to combine the ingredients, lower the heat, and bring the mixture to a simmer.
# Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.
# Remove the pan from the heat and allow the mixture to reach room temperature.
# Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.
# You can eat right away or refrigerate overnight for the best flavor.

[[Category:Vegetables]]

Cauliflower Piccata

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Unknown

=== Ingredients ===

* 1 cauliflower, cut into large 2-inch florets
* Extra-virgin olive oil
* Kosher salt and black pepper, to taste
* 1 (15-ounce) can chickpeas, drained (optional)
* 1 shallot, finely diced
* 3 garlic cloves, finely chopped
* 1 cup vegetable stock
* 4 tablespoons unsalted butter
* 2 tablespoons capers, drained
* Zest of 1 lemon
* 2 tablespoons lemon juice (from 1 lemon
* Parsley, chopped, for garnish
* 1 lemon, sliced, for serving

=== Directions ===

# Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and
drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black
pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender.
Remove from the oven, add the chickpeas, if using, and toss to combine.
# Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the
shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook
for 1 minute longer, stirring constantly to keep from scorching. Pour the stock
into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce
heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2
teaspoon of kosher salt and a few turns of black pepper.
# To serve, place the cauliflower and chickpeas, if using, on serving plates. Top
with the lemon caper sauce. Top with parsley and serve with lemon slices.

[[Category:Vegetables]]

Breakfast Potatoes

2026-05-04T18:24:12Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.cookingclassy.com/breakfast-potatoes/

=== Ingredients ===

* 2 1/2 lbs. red potatoes (5 large), cut cubes just over 1/2-inch
* 1/3 cup olive oil
* 1 tsp salt, then more to taste
* 1 tsp freshly ground black pepper
* 3/4 tsp garlic powder
* 3/4 tsp paprika
* 1/2 tsp onion powder

=== Directions ===

# Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
# Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
# Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
# Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
# Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
# Move oven rack about 5-inches from broiler.
# Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
# Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.

[[Category:Vegetables]]

Black Bean Enchiladas

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Source: https://www.twopeasandtheirpod.com/black-bean-and-cheese-enchiladas/

=== Tim's Notes ===

Recipe has been modified from the original source.

=== Ingredients ===

==== For the enchiladas ====

* 1/2 yellow onion, diced
* 15 oz black beans, rinsed and drained
* 1 can (4 oz.) mild green chilies
* 2 cups enchilada sauce
* 1 can (7 oz.) salsa verde (Herdez brand)
* 3 oz. cotija cheese (optional)
* 8 corn or flour tortillas, 6 inch-size (or six 8 to 9 inch size)
* 3 cups shredded Monterey Jack and/or Mexican cheese

==== For garnish ====

* 1/3 cup chopped cilantro
* 4 green onions, sliced
* 1 avocado, sliced
* 1/3 cup crumbled queso fresco (or cotija)

=== Instructions ===

# Preheat oven to 375 degrees F.
# Sauté onions in a tbsp of oil over medium-low heat until just starting to caramelize (12 to 15 minutes).
# Add black beans, chilies, salsa verde, and 1/4 cup enchilada sauce to onions. Fold in, allow to warm 2 to 3 minutes.
# Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish with non-stick spray.
# Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.
# Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.
# Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
# Bake enchiladas until cheese is melted and bubbly, about 20 minutes.
# Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.

[[Category:Vegetables]]

Zuppa Toscana

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.seriouseats.com/zuppa-toscana-olive-garden-recipe-8788253

[[Category:Soups and Stews]]

Won Ton Noodle Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Won Ton Noodle Soup

Episode 1220 - Chicken Soup with Dana Cowin

Serves 4

Beverage pair:

Ty Ku and Simply Ming

Ingredients

4 quarts low sodium chicken stock
2 large carrots, peeled, rough chopped
1 bunch celery, sliced
2 onions, rough chopped
5 large slices of ginger, skin on, washed
2 star anise
1 tablespoon canola oil
12 ounces dark, skinless chicken meat, thin sliced
2 large 4" heads bok choy, halved, cored, sliced into long thin cuts
1 bunch scallions, whites and greens separated, greens thinly sliced for garnish
1/2 teaspoon soy sauce
12 ounces wonton noodles, fresh
1/8 teaspoon sesame oil

Directions

# In a large stock pot, add chicken stock, carrots, celery, onions, ginger, star anise and bring to boil. Reduce by 1/3, about 1-1/2 hours. Strain and set aside.
# Wipe out the stock pot, place on medium heat. Add oil and swirl to coat the bottom of the pan. When hot, add the chicken and scallion whites, stirring to quickly sear on all sides. Season with a little salt and pepper. Add bok choy and stir to coat with flavored oil.
# Add strained stock and soy sauce. Bring to simmer.
# In a separate pot over high heat, bring salted water to a boil. Add noodles and blanch for about 1 minute.
# Strain hot noodles and separate into bowls. Add the chicken and bok choy pieces. Ladle in the broth and garnish with scallion greens and a drizzle of sesame oil. Serve.

[[Category:Soups and Stews]]

Tomato Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

RECIPE
------
TOMATO SOUP
▪2 28oz cans whole peeled tomato
▪1 medium red onion, chopped
▪30-40g or 8 cloves sliced garlic
▪50-60g or 4Tbsp (a very long squeeze) olive oil
▪15g or 2 1/2tsp salt
▪15g or 3 2/3tsp sugar
▪750g/mL or 3c chicken stock (+ additional 75g or so to thin soup if needed)
▪40g or 3Tbsp tomato paste
▪1 chipotle chili in adobo (optional)
▪Grated parm
▪Chives, minced
▪Additional olive oil (for garnish)
▪Pepper

Preheat oven to 450F/232C
Add canned tomatoes, onion, garlic, olive oil, salt, sugar, chicken stock, tomato paste, and chili in adobo to large baking dish or dutch oven. Stir ingredients to combine and roast in the oven for 1 hour, stirring halfway through.

After 60-75 minutes of roasting, remove from the oven, carefully ladle half of the “soup” into a blender, and blend on high until smooth (obviously this stuff will be hot so use caution) . Transfer to a fine mesh strainer over a sauce pot and force soup through to create a silky texture. Repeat with the second half of the unblended soup. If needed, add additional chicken stock to thin to desired consistency. Season to taste with salt. Hold soup over low heat to keep warm while you make the grilled cheese sandos.

Garnish with chives, olive oil, parm, and black pepper.

GRILLED CHEESE
▪125g or 1 stick butter
▪75g or 1/4c + 1 heaping Tbsp mayo
▪15g or 1Tbsp dijon
▪Basic hearty white bread (recipe here: BLT video: @ocBM)
▪Cheeses: american, gruyere, provolone

Add butter, mayo, and dijon to food processor. Process until smooth. Set aside.

Preheat nonstick pan over medium low heat.

Liberally spread butter/mayo/mustard mixture over one side of two slices of bread. Flip to non buttered side and layer down cheeses - slice american, slices gruyere, slice provolone, and another slice of american. Place in skillet,pressing down with spatula for about 30 seconds. Cook for additional 90 seconds or until side one reaches desired amount of brown. Flip to the second side and toast for an additional two minutes or until side two is golden brown and cheeses are melty.

#grilledcheese #tomatosoup #cheesepull

[[Category:Soups and Stews]]

Tom Yum

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653

* Prep: 12 mins
* Cook: 18 mins
* Total: 30 mins
* Servings: 4 to 6
* Yield: 2-1/2 quarts

=== Ingredients ===

6 cups chicken stock
1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 carrot, thickly sliced
4 cloves garlic, minced
3 tablespoons minced onion
2 tablespoons grated galangal or ginger
3 makrut lime leaves (or bay leaves and long strip of lime zest)
1-1/2 tablespoons plus 1 teaspoon fish sauce, divided
1/2 tablespoon soy sauce
1 teaspoon lime juice or lemon juice
1 to 2 cups shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed
1 cup cherry tomatoes, sliced in half
1/4 to 1/3 (13.5-ounce) can coconut milk
1 teaspoon chili oil, optional
Brown sugar, to taste, optional
Crushed chile pepper flakes, to taste, optional
1/3 cup fresh cilantro (fresh coriander)

=== Directions ===

# Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
# Add carrot, garlic, onion, galangal or ginger, lime leaves, 1-1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
# Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

=== Tip ===

While they can be messy to remove while eating, leaving the shells on shrimp adds infinitely more flavor to the soup. In Thailand, cooks sometimes remove the shells before cooking but add them to the soup, removing just before eating.

=== Variations ===

* If you want to add some spice to your tom yum soup, we recommend adding chile oil, fresh chile, or chile flakes.
* If this tom yum soup is too sour for your taste, add a little brown sugar.
* If it turned out too salty, add a squeeze of lime juice.
* Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste.

[[Category:Soups and Stews]]

Tom Kha Gai

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.joshuaweissman.com/post/thanksgiving-leftovers-upgraded

=== Substitutions ===

Lemon grass: Use a mix of freshly grated lemon zest and a small amount of minced ginger. This combination mimics the citrusy and slightly spicy notes of lemongrass.

Kaffir lime leaves: Use the zest of a regular lime. About 1 teaspoon of zest equals 2 kaffir lime leaves.

Galongal: Ginger is the closest common substitute, though less citrusy and more pungent. Use slightly less ginger than the amount of galangal called for. Can add a small amount of turmeric in moderation.

Shiitake: Cremini is a good all-purpose replacement with a slightly milder taste.

Honshimeji Mushrooms: Enoki, Oyster, Shiitake, Cremini.

Straw Mushrooms: Button, Oyster, Enoki, Canned Straw Mushrooms.

=== Ingredients ===

* 1/2 pound cooked turkey or chicken, shredded
* 2 cups turkey stock
* 1 stalk lemongrass
* 5 kaffir lime leaves
* 3 inch knob galangal sliced
* 6 thai chilies
* 2 shallots
* 6 dried shiitake
* 1 pack honshimeji or straw mushrooms
* 1 can full fat coconut milk
* 1 Tbsp (15g) palm sugar or brown sugar
* 3 Tbsp (45ml) fish sauce
* 3 Tbsp (45ml) lime juice

=== Directions ===

# In a medium size sauce pot, add turkey stock, chopped lemongrass stalk, chopped thai chiles, sliced knob galangal (or ginger), lime leaves, and chopped shallots.
# Bring to medium-high heat and right when it boils reduce to low. Let simmer for 12 minutes.
# Strain out all the solids. Add the stock back to the pot and bring back to heat before adding shiitake mushrooms and straw (or honshimeji) mushrooms. Let simmer, stirring occasionally, until the shiitake is rehydrated and the straw/honshimeji are thoroughly cooked.
# Mix in a can of coconut milk. Season with palm sugar (or light brown sugar), fish sauce, and lime juice. Mix to combine.
# Shred or chop up leftover turkey. Add to the hot soup and let sit for 5 minutes. Taste for seasoning.
# Pour into a bowl. Top with crispy shallots, drizzle of chile oil, and cilantro leaves.

[[Category:Soups and Stews]]

Split Pea Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Source: TBD

[[Category:Soups and Stews]]

Sausage Lentil Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

A hearty Italian-American soup made with lentils, mild Italian sausage, zucchini, and vegetables simmered in a savory broth and finished with fresh herbs.

== Attribution ==
Adapted from a recipe by James Delmage (Sip and Feast)

== Yield ==
8 moderate servings (or 6 large servings)

== Time ==
prep: 10 minutes
cook: 1 hour 5 minutes
total: 1 hour 15 minutes

== Ingredients ==
* 1/4 cup extra virgin olive oil, divided
* 1 lb mild Italian sausage
* 1 large onion, diced
* 2 ribs celery, diced
* 2 medium carrots, diced
* 1 medium zucchini, diced
* 6 cloves garlic, minced
* 1 cup dry white wine (optional)
* 1 14 oz can plum tomatoes, hand-crushed
* 6 cups low-sodium chicken stock or broth
* 2 cups water
* 1-1/2 cups brown or green lentils, rinsed and sorted
* 1 Parmigiano Reggiano rind (optional)
* 1/2 cup flat-leaf Italian parsley, minced
* 1/4 cup basil leaves, chopped
* salt and pepper, to taste

== Instructions ==
# Heat a large heavy pot over medium heat with 2 tbsp olive oil. Add the sausage and cook, breaking it into small pieces, until browned. Remove sausage with a slotted spoon and set aside.
# Add the remaining olive oil to the pot. Add the onion, celery, and carrot. Cook about 7 minutes, stirring occasionally, until softened.
# Add the zucchini and cook about 5 minutes. Add the garlic and cook about 2 minutes, until fragrant.
# Add the white wine, increase heat to high, and scrape the bottom of the pot to release browned bits. Reduce wine by about half.
# Add the cooked sausage, chicken stock, water, tomatoes, lentils, and Parmigiano rind. Bring to a boil.
# Reduce heat and simmer 45-50 minutes, until lentils are tender. Add water if needed to loosen the soup.
# Remove from heat. Season with salt and pepper to taste. Stir in parsley and basil.
# Serve with a drizzle of extra virgin olive oil and grated cheese on the side.

== Notes ==
* Brown lentils cook slightly faster and have a milder flavor than green lentils, which are more peppery.
* The Parmigiano rind adds depth but can be omitted; serve with grated cheese instead.
* A splash of red wine vinegar or additional olive oil is excellent at serving.
* This soup improves in flavor the next day.
* Leftovers keep up to 3 days refrigerated or up to 3 months frozen.

Formatted to [[Recipe Style Guide]] on 14:02, 3 January 2026 (PST) by ChatGPT

[[Category:Soups and Stews]]

Pumpkin Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Rachael Ray

[[Category:Soups and Stews]]

Pozole

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

https://cooking.nytimes.com/recipes/1016476-pozole

=== Ingredients ===

* 2 tablespoons neutral oil
* 2 pounds pork shoulder, cut into 2-inch chunks
* 1 large onion, chopped
* Salt and ground black pepper
* 4 dried chipotle, ancho or gaujillo chiles
* 2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours
* 2 tablespoons fresh oregano, or 2 teaspoons dried
* 2 tablespoons ground cumin
* 2 tablespoons minced garlic
* Chopped fresh cilantro for garnish
* Lime wedges for garnish

=== Directions ===

# Put oil in a large saucepan over medium-high heat. When hot, add pork and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
# Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
# If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

[[Category:Soups and Stews]]

Mulligatawny

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

Source 1: https://www.saveur.com/article/Recipes/Classic-Mulligatawny/

Source 2: https://www.allrecipes.com/recipe/8466000/chef-johns-mulligatawny-soup/

[[Category:Soups and Stews]]

Momma Leone's Chicken Soup

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Source: https://www.epicurious.com/recipes/member/views/mama-leones-chicken-soup-via-elephant-deli-50060493/amp

Yield: 12 servings

=== Tim's Notes ===

This recipe is unofficial, i.e., it is from a third-party website. It looks close enough, though.

Wondra is a wheat flour that has been pre-cooked and dried made by General Mills. Substitute with 1/2 cup all-purpose flour and 1/4 teaspoon cornstarch. (Untested.)

=== Ingredients ===

* whole chicken

==== Aromatics ====

* 2 carrots, peeled, thinly sliced
* 2 celery stalks, sliced
* 1/2 cup onion, chopped
* 1 bay leaf
* salt and pepper

==== Remaining Ingredients ====

* 1 tbsp vegetable oil
* 2 tbsp butter (salted? unsalted?)
* 1 med onion, diced
* 3 stalks celery, diced
* 1 tbsp garlic, minced
* 1/2 tsp tarragon
* 1/2 tsp oregano
* 2 tsp Hungarian sweet paprika
* 2 tsp kosher salt
* 1/2 tsp black pepper
* 1/2 cup plus 2 tbsp Wondra
* 4 cups reserved broth
* 4 cups chicken broth
* 1 can diced tomatoes, with juice
* 3/4 cup cream
* 2 cups spinach, thinly sliced

=== Directions ===

# Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups broth.
# Heat oil and butter and saute onions and celery til onions are translucent, 6-7 minutes. Add garlic, tarragon, oregano, paprika, salt and pepper. Cook, stirring, 3-4 min.
# Add Wondra and stir until well-combined. Slowly whisk in broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer 20 minutes. Add reserved chicken and simmer 10 min. Just before serving, stir in spinach.

[[Category:Soups and Stews]]

Minestrone (Stephanie and Karen)

2026-05-04T18:24:11Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Stephanie and Karen’s Minestrone Soup

Source: Uncle Steve

Yield: 6 servings

=== Ingredients ===

* ½ lb. ground beef
* ½ cp. onions, chopped
* 7 cps. water
* 7 beef bullion cubes
* 3 stalks celery, sliced
* 4 carrots, peeled, sliced
* ¾ tsp. Italian seasoning
* 1 Tbs. parsley
* 15 oz. can stewed tomatoes
* ½ cup macaroni and/or bow tie
* 15 oz. can kidney beans, drain
* 15 oz. can green beans, drain

==== OPTIONAL ====

* 8-15 oz. garbanzo beans, drain
* Fresh zucchini
* small can corn, drain
* broccoli
* cabbage

=== Directions ===

# Brown ground beef & chopped onions. Drain fat/oil.
# Add water, bullion cubes, celery, carrots, parsley, Italian seasoning, stewed tomatoes. Bring just to boil, then lower heat and cook 1 hour.
# During last 15 minutes, add macaroni/pasta, kidney beans, green beans, and any or all optional items. DO NOT ADD SALT.
# NOTE: May add more grnd beef, pasta, and increase seasoning.

[[Category:Soups and Stews]]

Minestrone

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

The Best Minestrone Soup

Source: Twenty Twenty newsletter / Ambitious Kitchen

https://www.ambitiouskitchen.com/minestrone-soup-recipe/

=== Ingredients ===

* 1 tablespoon olive oil
* 1 white or yellow onion, diced
* 2 stalks celery, diced
* 2 large carrots, sliced
* 1 medium (or 2 small) yukon gold potatoes, diced into 1/2 inch cubes (about 1 cup diced potatoes)
* 1 (28 ounce) can fire roasted crushed tomatoes
* 1 (15 ounce) can kidney beans, rinsed and drained
* 6 cups vegetable broth
* 1 teaspoon italian seasoning
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt, plus more to taste
* Freshly ground black pepper
* 8 ounces green beans, trimmed and cut into 1 inch pieces
* 4 cups spinach
* 4 ounces elbow noodles, small shells or fusilli, gluten free if desired

For serving:

* Freshly grated parmesan
* Garlic bread or crostinis

=== Instructions ===

# Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Sauté for 3-5 minutes or until onions soften.
# Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
# Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostini's or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

[[Category:Soups and Stews]]

Mexican Chicken Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

[[File:Mexican-chicken-soup.jpg|200px|thumb|right|Mexican chicken soup]]

Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/

This recipe has been modified from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.)

=== Options ===

* Add 1 medium zucchini, cubed, along with the rice.
* Add 1 Anaheim chili, diced, during sauté.
* Add 1 can of diced green chilies, during sauté.
* Increase amount of rice to 1 cup.

=== Ingredients ===

* 4 tbsp olive oil
* 1 onion, finely chopped
* 3 garlic cloves, crushed
* 1 tsp ground cumin
* 1 tsp ground chili powder
* 1 tsp dried Mexican oregano
* 1 tsp paprika
* 1/2 tsp jalapeño powder
* 10 cups water or equivalent chicken/vegetable broth
* 2 large carrot, peeled and sliced
* 1 can (10 ounces) red enchilada sauce, medium
* 1 can (15 ounces) diced tomatoes
* 1 pound chicken pieces bone-in: legs, thighs, breasts (can substitute boneless skinless chicken breast)
* 2 tsp kosher salt
* 1/2 tsp black ground pepper
* 2/3 cup white rice
* 1 jalapeño, sliced
* 1 avocado, sliced
* Juice of 1 lime
* 1/4 cup cilantro, chopped (optional topping)
* Sour cream (optional topping)
* Cheddar cheese (optional topping)
* White onion, diced (optional topping)

=== Instructions ===

# Put olive oil over medium heat in a large pot.
# Add onion, garlic, cumin, chili powder, oregano, paprika, and jalapeño powder.
# Saute for 7 minutes or until golden brown.
# Add liquid, carrot, enchilada sauce, tomatoes, chicken, salt, and pepper.
# Bring to boil, simmer on medium low heat for 1 to 1 1/2 hours.
# Remove chicken from soup and shred. Put chicken back in the soup.
# Add white rice and boil for 25 minutes.
# Remove from heat, add jalapeño, avocado, and lime juice.
# Serve, garnish with toppings.

[[Category:Soups and Stews]]

Hungarian Beef Stew

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: America's Test Kitchen.

Serves 6.

Time 3-1/2 to 4 hours.

=== Ingredients ===

1 (3 1/2 to 4-pound) boneless beef chuck- eye roast, trimmed of excess fat and cut into 1-1/2-inch cubes (see note)
Salt
1/3 cup sweet paprika (see note)
1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions, diced small (about 6 cups)
4 large carrots, peeled and cut into 1-inch thick rounds (about 2 cups)
1 bay leaf
1 cup beef broth, warmed
1⁄4 cup sour cream (optional; see note)
ground black pepper

=== Instructions ===

# Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.
# Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)
# Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is 1/2 inch below top of meat, 2 to 2-1⁄2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is 1⁄4 inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
# Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

=== Notes ===

Do not substitute hot, half-sharp, or smoked Spanish paprika for the sweet paprika in the stew, as they will compromise the flavor of the dish. Since paprika is vital to this recipe, it is best to use a fresh container. We prefer chuck-eye roast, but any boneless roast from the chuck will work. Cook the stew in a Dutch oven with a tight-fitting lid. (Alternatively, to ensure a tight seal, place a sheet of foil over the pot before adding the lid.) The stew can be cooled, covered tightly, and refrigerated for up to two days; wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough stew over boiled potatoes or egg noodles.

We wanted our Hungarian-inspired beef stew recipe to have tender braised beef packed with paprika flavor. Pureeing the paprika with roasted red peppers and tomato paste imparted vibrant flavor without the grittiness we had gotten when using larger quantities of the spice. Skipping the sear when cooking the meat proved crucial in our goulash recipe; we found that searing competed with the paprika’s flavor.

[[Category:Soups and Stews]]

Hobo Chili

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Source: Originally from Mom (Helen Conger) courtesy of Uncle Steve

Yield: 6 servings

=== Steve's Notes ===

In 1971 became Karen’s favorite for chili.

=== Tim's Notes ===

This turned out pretty good. Fun, single pot, and very simple. I tried to stay true to the recipe, and Tammy said it was good, but somehow not quite what she remembered. Three onions seems like a lot. I used 1-1/2 onions, all that I happened to have. I also only used one pound of ground beef, since that's the size I had. I did use slightly more salt and chili powder. Tammy thought it still needed more. The result was flavorful and had a slight sweetness for such a simple recipe. Also, next time, I'll probably drain at least some of the fat.

=== Ingredients ===

* 3 T. butter
* 1-1/2 lbs. ground beef
* 3 medium onions, diced
* 1-1/2 t. salt
* 1-1/2 T. Chili Powder
* 1 can (20 oz.) tomatoes, alternate: 2 cans (14 oz.) Mexican tomatoes
* 1 can (8 oz.) tomato paste
* 1 can beer
* 1/4 t. Tabasco (or habanero for more heat)
* 2 cans (20 oz.) kidney beans, rinsed and drained. *may sub 3 cans (15 oz.) pinto beans

=== Directions ===

# In Large pot, brown onions in butter; add beef and brown.
# After browned, add all ingredients EXCEPT beans.
# SIMMER 45 minutes
# Add beans. Simmer for 15 minutes longer.
# Serve it up. BEST WITH CORNBREAD.

[[Category:Soups and Stews]]

Guinness Lamb Stew

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

https://www.myrecipes.com/recipe/guinness-lamb-stew

Ingredient
8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 ½ teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
3 cups 1-inch-thick diagonally sliced carrot
⅓ cup chopped fresh parsley

Directions
Instructions Checklist

Step 1

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
Step 2

Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

[[Category:Soups and Stews]]

French Onion Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Molly

3 pounds onions. Peeled, halved, thin sliced.
Dutch oven with 6-8 tbs butter.
Onions in.
Cook 5 mins covered.
Uncover. Caramelize onions 1 hour, stirring now and then.
Add 2 tbs flour. Mix and cook 1 min.
1 cup dry white wine.
1-2 oz sherry.
Stir 3 mins.
4 cups beef stock.
Salt and pepper.
Done.

Toast.
Cheese.
Broil.

[[Category:Soups and Stews]]

Egg Drop Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://jasonfarmer.com/chinese-takeout-egg-drop-soup/

Basic Takeout Version

=== Ingredients ===

* 1 liter chicken stock
* 1/8 tsp white pepper (0.3 gram)
* 1-1/2 tsp kosher salt (4.2 grams) (less if chicken stock contains sodium)
* 1/4 tsp sugar (1 gram)
* 1 tsp MSG (2 grams)
* 2-3 drops toasted sesame oil
* 1/4 tsp tumeric (optional, for color)
* 2 tbsp cornstarch (16 grams)
* 2 tbsp water (30ml)
* 2 eggs + 1-2 tsp (5-10 ml) water, beaten

=== Instructions ===

# Add chicken stock, all spices, and sesame oil to a pot over medium-high heat and bring to a light simmer, stirring to dissolve spices
# Mix cornstarch and water and stir until it has the consistency of a liquid
# Slowly drizzle in cornstarch slurry into the simmering broth
# Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like.
# Lower heat until it’s just under a simmer, taste and adjust the seasoning
# Beat eggs with 1-2 tsp water until thoroughly homogenous
# Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
# After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
# Turn off the heat, taste, and adjust the seasoning again
# Serve, garnishing with thinly sliced green onion

Notes: if you want to add vegetables, like corn, carrot, etc. – just simmer them in the water until they are done before adding the spices, cornstarch, and eggs. If you want the soup to appear more yellow, add a bit of turmeric when adding the other spices; typically about 1/2 to 1 tsp. Or add yellow food dye until you achieve the desired look.

[[Category:Soups and Stews]]

Creamy Parmesan Italian Sausage Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Facebook

=== Ingredients ===

* 1 pound Italian sausage, casing removed
* 1 tablespoon olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth
* 1 can (14.5 oz) diced tomatoes
* 1 cup heavy cream
* 1 cup grated Parmesan cheese
* 2 cups baby spinach
* 1 teaspoon Italian seasoning
* Salt and pepper to taste

=== Directions ===

# In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon. Remove excess fat if necessary.
# Add chopped onion and minced garlic to the pot, and cook until the onion is translucent, about 3-4 minutes.
# Pour in the chicken broth and diced tomatoes, and bring to a simmer.
# Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for 10 minutes, stirring occasionally.
# Add baby spinach and cook until wilted, about 2 minutes.
# Season with salt and pepper to taste.

Notes:
For a thicker soup, add a tablespoon of cornstarch mixed with a tablespoon of water.
Serve with crusty bread or garlic bread for a comforting meal.

[[Category:Soups and Stews]]

Corn Chowder

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

= Version 1 =

Source: Fannie Farmer Cookbook

Yield: 10 cups

You can use commercially frozen corn in this soup, but fresh summer corn is better. Cut the kernels from leftover ears of corn, cooked cooked. You can freeze them, if necessary, until you're ready to make this chowder.

=== Tim's Notes ===

If using corn on the cob, after slicing off kernels, use the back of a knife on the cob to get the corn "butter."

I've made this and it was too thin to be a "chowder." Once properly seasoned, it was pretty good, just not what I was expecting. I'll be tweaking this as soon as possible.

Variations:

* Add 3-4 ribs of celery, chopped (saute with onions)
* Add 1 red bell pepper, chopped (saute with onions)
* Add 1-1/2 teaspoon dried dill or 3 teaspoons fresh dill
* Substitute salt pork with 2 slices of bacon, if desired, for smoky flavor
* Add one extra potato for thicker soup
* Add one jalapeno, minced
* Add 1 teaspoon of dried thyme or 2 teaspoons of fresh thyme
* Add 1 bay leaf
* Replace some or all of milk with half and half or heavy cream for a richer chowder
* Replace some or all of water with chicken stock, vegetable stock, or corn stock

=== Ingredients ===

* 2-inch cube salt pork, diced small
* 1 onion, finely chopped
* 4 medium Yukon potatoes (or Russet), peeled and diced
* 2 cups (1/2 L) corn kernels
* 3 cups (3/4 L) milk
* 3 cups water
* 3 tablespoons butter
* Salt (2 teaspoons to taste)
* Freshly ground pepper

=== Directions ===

# Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown. Pour off all but 2 tablespoons of the fat, add the onion, and cook for 5 minutes. Add the potatoes and water, cover, and cook until the potatoes are just tender. (12-15 minutes.) Add the corn and milk and cook 5 minutes more. Before serving, add the butter and salt and pepper to taste, and reheat.
# Serve with oyster crackers.

= Version 2 =

Source: The Chunky Chef

=== Ingredients ===

* 8 slices bacon, diced
* 2 Tbsp unsalted butter
* 1 medium yellow onion, diced
* 1/4 cup all-purpose flour
* 2 cloves garlic, minced
* 5 cups water (chicken broth or vegetable broth may be substituted)
* 8 ears yellow sweet corn (husks and silks removed) or approximately 4 cups of frozen or canned corn (32 oz)
* 1 lb. Yukon gold or baby red potatoes , sliced into 1/2 inch pieces
* 1/4 tsp dried thyme
* 1/4 tsp smoked paprika
* salt and black pepper, to taste
* 1 cup half and half or heavy cream
* handful of chopped fresh chives

=== Directions ===

# Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
# Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
# Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
# Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
# While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
# Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
# Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
# Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
# Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

[[Category:Soups and Stews]]

Clam Chowder (Manhattan)

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.allrecipes.com/recipe/285559/chef-johns-manhattan-clam-chowder/

=== Tim's Notes ===

See important information regarding [[Canned Clams]].

=== Ingredients ===

* 2 (10 ounce) cans whole baby clams, undrained
* 2 (6.5 ounce) cans chopped clams, undrained
* 4 strips thick-cut bacon, cut into 1/2-inch pieces
* 1 cup diced yellow onion
* 3 cloves garlic, minced
* kosher salt to taste
* 2 tablespoons tomato paste
* 2 tablespoons all-purpose flour
* 1 cup bottled clam juice
* 2 cups chicken broth
* 2 medium carrots, cut into 1/2 inch pieces
* 2 ribs celery, sliced into 1/2-inch pieces
* 1/2 cup diced Italian tomatoes
* freshly ground black pepper to taste
* 3 pinches cayenne pepper
* 3 cups peeled, diced Yukon Gold potatoes
* 2 teaspoons minced fresh tarragon
* 2 tablespoons chopped fresh Italian parsley

=== Directions ===

# Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
# Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
# Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
# Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
# Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
# Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

[[Category:Soups and Stews]]

Clam Chowder

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

== Version 2 ==

Source: America's Test Kitchen

Yield: 6 servings

=== Ingredients ===

* 4 slices bacon, chopped fine
* 1 onion, chopped fine
* 3 (8 ounce) bottles clam juice
* 2 cups water
* 1-1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
* 20 saltines, crushed
* 1 teaspoon minced fresh thyme
* 1 bay leaf
* 2 pounds chopped clams, rinsed, drained, and chopped fine
* 1 cup heavy cream
* Salt and pepper

=== Directions ===

# Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Stir in clam juice, water, potatoes, saltines, thyme, and bay leaf and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
# Using slotted spoon, transfer ½ cup potatoes to bowl and mash with potato masher until smooth. Return mashed potatoes to pot. Reduce heat to low. Stir clams into pot and simmer until cooked through, 3 to 5 minutes. Off heat, stir in cream. Season with salt and pepper to taste. Sprinkle with bacon. Serve.

== Version 1 ==

Source: Molly

=== Ingredients ===

* 3-4 large potatoes peeled and 1/2 cubed. Boil 7 minutes in lightly salted water. Drain.
* 3-4 strips bacon, lardoned. Fried til crispy. Keep fat.
* 1 good sized onion. Chopped.
* 3 ribs celery. Chopped.
* 3 cans minced clams
* Bottle clam juice
* Cream.
* Maybe some chicken stock.
* Tabasco.

=== Directions ===

* Fry bacon. Take out of grease when crispy. Drain.
* Sauté onion and celery in fat til soft.
* Add scoop of butter. 2-3 tbls
* Melt and sauté all for a minute.
* 2-3 tablespoons flour. Mix with veg til flour pasted. Cook 1 min.
* Add potatoes.
* Mix it up.
* Add 1/2 bottle clam juice.
* Mix.
* Add 1/2 cup cream.
* Mix.
* Add clams and their juice.
* Adjust thickness by adding stock.
* 4-8 dashes of Tabasco.
* Add bacon.
* Stir.
* Salt and pepper to taste.

[[Category:Soups and Stews]]

Cincinnati Chili

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Any way you want it, Cincinnati Chili, aka Cincy chili, is a delicious food phenomenon hailing from Ohio and loved by everyone who tastes it. Served on spaghetti noodles or hot dogs since the 1920s, this unique style of chili may just be your new favorite regional food.

Course: Main Course
Cuisine: American
Keyword: chili
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 271kcal

1 tablespoon olive oil
2 onions, finely chopped
1 (1 ounce) square unsweetened chocolate
1 clove garlic, minced
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon ground cloves
2 cups chicken broth
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 pounds 85/15 ground beef
Cooked spaghetti for serving
Shredded cheese, dark red kidney beans, finely chopped onions, and oyster crackers for serving

# In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
# Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.
# Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
# Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.

Source: https://www.culinaryhill.com/cincinnati-chili/

[[Category:Soups and Stews]]

Chickpea Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

= Slow Cooker Golden Chickpea Soup =

A warmly spiced, bright, hearty vegan soup you make in the slow cooker. Turmeric gives it a beautiful golden color, and the chickpeas cook until luxuriously tender.

== Ingredients ==

* 450 g dried chickpeas, rinsed
* 1 large yellow onion, chopped
* 3 cloves garlic, chopped
* 1 tbsp ground turmeric
* 2 tsp ground coriander
* 2 tsp kosher salt
* 1 tsp ground black pepper
* 1 pinch red pepper flakes (optional)
* 1 l vegetable broth
* 1 l water
* 60 ml olive oil, plus extra for serving
* juice of 1 lemon, plus more for serving
* chopped fresh herbs (parsley, cilantro, or dill) for garnish
* crusty bread for serving (optional)

== Steps ==

# Put the chickpeas, onion, garlic, turmeric, coriander, salt, black pepper, and red pepper flakes in a slow cooker.
# Add the vegetable broth and water.
# Stir in the olive oil.
# Cover and cook on high for 8 to 10 hours, until chickpeas are very tender and falling apart.
# Stir in the lemon juice. Taste and adjust seasoning if needed.
# Serve with extra olive oil and lemon juice. Garnish with fresh herbs. Offer crusty bread if desired.

== Notes ==

* For faster prep, you can soak the chickpeas overnight to shorten cooking time slightly.
* You can also use an immersion blender to partially puree for a thicker texture.

== Source ==

* [https://getpocket.com/explore/item/recipe-slow-cooker-golden-chickpea-soup Original recipe on Pocket/NYT Cooking]

''Formatted to [[Recipe Style Guide]] on 14:21, 30 June 2025 (PDT) by ChatGPT''

[[Category:Soups and Stews]]

Chicken Tortilla Soup

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://therecipecritic.com/chicken-tortilla-soup/

Yield: 4 servings

=== Tim's Notes ===

Chicken (alternate method):

We prefer skinless chicken breasts over thighs, but most chefs have a thing for the "moistness" of thighs.

* Before Step 1, preheat 3 tbsp oil in dutch oven (or stockpot) over medium-high heat.
* Sear whole chicken (seasoned with salt, pepper, and chef's choice) for 2-3 minutes per side until brown but not fully cooked.
* Add to pot in step 2 to finish cooking for 15 minutes.
* Remove and shred with forks.
* Add back to pot with black beans in step 3.

Don't overcook chicken or it can become rubbery.

=== Ingredients ===

* 2 tbsp olive oil
* 1 large sweet onion, finely chopped
* 1 tsp garlic, minced
* 2 jalapeños, de-seeded (some seeds okay), finely chopped
* 1 tbsp chili powder
* 1 tsp paprika
* 1 tsp cumin powder
* 1 tsp dried oregano
* 1 14-ounce can fire roasted crushed (or diced) tomatoes
* 3 tbsp masa harina flour (optional secret ingredient for extra corn flavor)
* 4 skinless and boneless chicken thighs (optionally 2 breasts), diced into bite sized pieces (see note)
* 4 cups chicken stock
* 1 cup corn kernels
* 1 14-ounce can black beans, drained
* 1 tbsp lime juice
* 1 tsp salt
* tortilla chips, white onion (diced), shredded cheddar cheese, cilantro, lime juice, sour cream (for toppings)

=== Instructions ===

# Heat olive oil in a dutch oven and add onions, garlic, and jalapeño. Sauté until onions are soft.
# Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
# Add the black beans and simmer for 3-5 more minutes. Serve hot topped with tortilla chips and your favorite toppings.

[[Category:Soups and Stews]]

Chicken Noodle Soup Alternate

2026-05-04T18:24:10Z

Tim: Migrate manual category index links to MediaWiki categories

==Ingredients==
* 1/4 cup butter (57 g)
* 1 onion, diced
* 3 carrots, peeled and chopped
* 3 celery ribs, chopped
* 4 garlic cloves, minced
* 2 lb boneless skinless chicken breasts or thighs (900 g)
* 2 bay leaves
* 8 cups chicken stock (2 quarts / 1.92 l)
* 1/4 tsp ground black pepper
* salt to taste
* 2 cups wide egg noodles (90 g)
* 1/2 lemon
* fresh thyme
* chopped fresh parsley for garnish

==Steps==
# In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes.
# Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
# Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add about 3/4 tsp salt or more to taste.
# Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley if desired.

Formatted to [[Recipe Style Guide]] on 16:25, 16 November 2025 (PDT) by ChatGPT

[[Category:Soups and Stews]]

Chicken Noodle Soup

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://easychickenrecipes.com/best-chicken-noodle-soup-recipe/

=== Ingredients ===

* 2 chicken breasts, cooked and shredded
* 4 cups chicken broth
* 8 mushrooms, sliced
* 2 stalks celery small, chopped
* 2 carrots small, chopped
* Yellow onion small, chopped
* 2 cloves garlic minced
* 3 cups egg noodles
* 1/4 tsp black pepper
* 1/4 tsp salt
* 1/2 tsp thyme
* 1/4 tsp rosemary
* 1/4 tsp sage
* 1 bay leaf
* 1 tbsp lemon juice
* 1/4 cup parsley

=== Directions ===

# In a large dutch oven or pot, add chicken breast and chicken broth. Bring to low boil and simmer 25 minutes. Do not let boil hard. Remove chicken to a plate to cool.
# In skillet heat the olive oil over medium high heat. Saute mushroom until golden. Remove from pan and add the celery, carrots and onion. Cook for 5 – 7 minutes, until the vegetables are tender. Add the garlic and cook for 1 minute more.
# Add sautéed veg to the chicken broth (you cooked the breasts in) with the seasonings. Bring to a low boil. Simmer for 5 – 7 minutes.
# Meanwhile shred chicken breast.
# Add the egg noodles to the pot and boil in medium low for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.
# Add the cooked shredded chicken and the mushrooms and simmer for 2 – 3 minutes more. Add lemon juice and parsley. Salt and pepper to taste.

[[Category:Soups and Stews]]

Broccoli Cheese Soup

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

Yield: about 6 cups, serves 4 very generously or 6 to 8 modestly
Prep Time: 15 minutes
Cook Time: about 45 minutes
Total Time: 1 hour

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

#In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
# Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.
# In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
# Slowly add the vegetable stock, whisking constantly.
# Slowly add the half-and-half, whisking constantly.
# Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
# While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
# Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don't have these seasonings on hand, it's okay, but they do add subtle depth of flavor. Stir to combine.
# Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
# While soup simmers, grate the cheese. It's important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won't incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
# Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to 'break' or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don't recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven't actually tried freezing it.

[[Category:Soups and Stews]]

Best Ground Beef Chili

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

This ground beef chili from Cook's Illustrated uses 85 percent lean ground beef for richness and flavor.

We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-
soluble spices in the chile powder.

=== Source Notes ===

Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.

Best Ground Beef Chili

Serves 8 to 10

=== Ingredients ===

* 2 pounds 85 percent lean ground beef
* 2 tablespoons plus 2 cups water
* Salt and pepper
* 3/4 teaspoon baking soda
* 6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
* 1 ounce tortilla chips, crushed (1/4 cup)
* 2 tablespoons ground cumin
* 1 tablespoon paprika
* 1 tablespoon garlic powder
* 1 tablespoon ground coriander
* 2 teaspoons dried oregano
* 1/2 teaspoon dried thyme
* 1 (14.5-ounce) can whole peeled tomatoes
* 1 tablespoon vegetable oil
* 1 onion, chopped fine
* 3 garlic cloves, minced
* 1—2 teaspoons minced canned chipotle chiles in adobo sauce
* 1 (15-ounce) can pinto beans
* 2 teaspoons sugar
* 2 tablespoons cider vinegar
* Lime wedges
* Coarsely chopped cilantro
* Chopped red onion

=== Directions ===

# Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1-1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
# Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
# Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
# Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
# Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1-1/2 to 2 hours, stirring occasionally to prevent sticking.
# Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

[[Category:Soups and Stews]]

Beef, Bean, and Beer Chili

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Chef John / Food Wishes

Servings: 6 portions

=== Ingredients ===

* 1 tablespoon vegetable oil
* 1 diced onion
* 2 pounds ground beef
* 2 tsp salt, plus more to taste
* 1 teaspoon ground black pepper
* 3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)
* 1 tablespoon ground cumin
* 1/8 teaspoon ground cinnamon
* 2 tsp paprika
* 1 teaspoon unsweetened cocoa powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground cayenne pepper
* 3 cloves garlic, minced
* 1 (12-oz) bottle of beer
* 1 cup tomato puree or crushed tomatoes
* 2 cups water (or beef broth), or as needed
* 2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)
* 2 (12 ounce) cans pinto beans, drained and rinsed well

=== Directions ===

# Pot on high heat with vegetable oil.
# Add diced onion and ground beef and salt.
# Use wooden spoon and break apart beef while coming up to temp. About 5 min.
# Keep cooking until moisture evaporates.
# In a small bowl, combine black pepper, chili powder, cinnamon, ground cumin, paprika.
# Reduce heat to medium high and add garlic and spice mixture and cook for about 3-4 minutes.
# Add beer and stir.
# Add cocoa powder and stir.
# Add dry oregano, cayenne, tomatoes, water (or stock), and green pepper.
# Bring up to simmer.

==== Oven Method ====

# Cover with lid and put in oven at 275F for 90 minutes.
# Add two cans of pinto beans (rinsed).
# Back in oven (uncovered) at 325F for 45 minutes.

==== Stove Top Method ====

# Reduce heat to medium low and simmer for 30 minutes.
# Add two cans of pinto beans (rinsed).
# Add more liquid if needed.
# Simmer another 30 minutes.

[[Category:Soups and Stews]]

Beef Stew With Red Wine

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Originally known as Beef Stew with Carrots & Potatoes

Source: https://www.jennyandsuzanne.ca/blog/lifestyle/beef-stew-with-carrots-potatoes/

=== Tammy's Notes ===

Modified by Tammy. Demi glacé is found in most stores with soup stocks and broths.

=== Ingredients ===

* 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 3 tablespoons olive oil
* 2 medium yellow onions, cut into 1-inch chunks
* 7 cloves garlic, peeled and smashed
* 2 teaspoons balsamic vinegar
* 1-1/2 tablespoons tomato paste
* 1/4 cup all-purpose flour
* 2 cups dry red wine
* 2 cups beef broth
* 2 cups water
* 1 bay leaf
* 1/2 teaspoon dried thyme
* 1-1/2 teaspoons sugar
* 4 large carrots, peeled and cut into one-inch chunks on a diagonal
* 1 pound small white boiling potatoes (baby yukons), cut in half
* Fresh chopped parsley, for serving (optional)
* 2 tablespoons beef demi glacé (optional)

=== Directions ===

# Preheat the oven to 325°F and set a rack in the lower middle position.
# Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
# Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
# Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

[[Category:Soups and Stews]]

8 Can Taco Soup

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

== 8 Can Chicken Taco Soup ==

Source: https://therecipecritic.com/chicken-taco-soup/#wprm-recipe-container-103205

== Tim's Notes ===

I made this one. I omitted the cream of chicken soup and doubled the chicken broth. (Used fresh, not canned.) I also sauteed a whole diced onion. Lastly, I added about a pound of diced chicken thighs. It was definitely but nothing too exciting. Tammy thinks it would have benefited from some lime.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8

== Ingredients ==

* 1 (15 oz) can tomatoes, diced
* 1 (15 oz) can corn, drained
* 1 (15 oz) can black beans, rinsed
* 1 (15 oz) can pinto beans, rinsed
* 1 (10 3/4 oz) can cream of chicken soup
* 1 (12 oz) can chicken breast, drained
* 1 (10 oz) can green enchilada sauce
* 1 (15 oz) can chicken broth
* 2 tbsp (or 1 packet) [[Taco Seasoning]]

== Optional toppings ==

* olives, sliced
* avocado, diced
* sour cream
* tortilla strips
* lime wedges

== Instructions ==

# In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.
# Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

----

Formatted to [[Recipe Style Guide]] on 08:50, 21 September 2025 (PDT) by ChatGPT

[[Category:Soups and Stews]]

Slow-Roasted Salmon with Chives and Lemon

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.cookscountry.com/recipes/11915-slow-roasted-salmon-with-chives-and-lemon

=== Ingredients ===

* 1 tablespoon packed brown sugar
* 1-1/2 teaspoons kosher salt, divided
* 1/2 teaspoon pepper
* 1 (2-1/2 pound) skinless center-cut salmon fillet about 1-1/2 inches thick
* 1/4 cup extra virgin olive oil
* 2 tablespoons sliced fresh chives
* 2 teaspoons grated lemon zest plus 1-1/2 tablespoons juice

=== Instructions ===

You can substitute granulated sugar for the brown sugar, if desired. If a 2½-pound salmon fillet is unavailable, you can use six 6- to 8-ounce skinless salmon fillets instead. In step 1, sprinkle both sides of the fillets evenly with the sugar mixture and arrange them side by side in the baking dish so they are touching. The cooking time remains the same. We prefer farm-raised salmon here; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If you're using table salt, use ¾ teaspoon (½ teaspoon in step 1 and ¼ teaspoon in step 3). We developed this recipe using a glass baking dish. If you use a ceramic baking dish or metal pan, check the temperature of the salmon 10 minutes early. The thickness of the salmon will affect baking time, so try to purchase salmon that's 1½ inches thick.

Adjust oven rack to middle position and heat oven to 250 degrees. Combine sugar, 1 teaspoon salt, and pepper in small bowl. Sprinkle salmon all over with sugar mixture.

Place salmon, flesh side up, in 13 by 9-inch baking dish. Roast until center is still translucent when checked with tip of paring knife and thickest part registers 125 degrees (for medium-rare), 55 to 60 minutes.

Meanwhile, combine oil, chives, lemon zest and juice, and remaining ½ teaspoon salt in bowl.

Remove dish from oven and immediately pour oil mixture evenly over salmon. Let rest for 5 minutes. Using spatula and spoon, portion salmon and sauce onto serving platter. Stir together any juices left in dish and spoon over salmon. Serve.

[[Category:Shellfish]]

Grandma's Crab Cakes

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Tammy

=== Ingredients ===

* 1 crab, shelled of course
* 20 saltine crackers, crushed into crumbs (not super fine, maybe size of a chocolate chip)
* 1 large stalk celery minced
* 1 tablespoon minced parsley
* 1 large egg (I actually use one and half)
* 1 tablespoon Dijon mustard
* 1 tablespoon lemon juice
* 1-1/2 teaspoon dill (dry is fine)
* 1/4 cup neutral oil
* 1 tablespoon butter plus more if pan gets to dry

=== Directions ===

# Toss all together. Heat oil and butter in skillet. I use an ice cream scoop to make the patties.

[[Category:Shellfish]]

Tomato Sauce with Onion and Butter

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

== Tomato Sauce with Onion and Butter ==

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

For 6 servings

== Ingredients ==

* 2 lb fresh, ripe tomatoes, prepared as described on page 151, or 2 cups canned imported Italian plum tomatoes, cut up, with their juice
* 5 tbsp butter
* 1 medium onion, peeled and cut in half
* salt
* 1 to 1-1/2 lb pasta
* freshly grated parmigiano-reggiano cheese for the table

== Instructions ==

# Put either the prepared fresh tomatoes or the canned tomatoes in a saucepan.
# Add the butter, onion, and salt.
# Cook uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomato.
# Stir from time to time, mashing any large pieces of tomato in the pan with the back of a wooden spoon.
# Taste and correct for salt.
# Discard the onion before tossing the sauce with pasta.
# Serve with freshly grated parmigiano-reggiano.

== Notes ==

* Recommended pasta: potato gnocchi, or factory-made pasta such as spaghetti, penne, or rigatoni.
* May be frozen when done. Discard the onion before freezing.

Formatted to [[Recipe Style Guide]] on 11:18, 13 December 2025 (PST) by ChatGPT

[[Category:Sauces and Condiments]]

Grinder

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__
Source: https://www.favfamilyrecipes.com/wprm_print/grinder-sandwich

This Grinder Sandwich recipe is a hearty meal piled high with meats, cheeses, and a tasty salad and dressing. It's an ultimate comfort food and guaranteed to satisfy any hunger cravings.

Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Sandwich
Cuisine: Italian
Keyword: grinder sandwich
Servings: 4
Ingredients
Grinder Salad

=== Ingredients ===

==== Grinder Salad ====

* 1/2 cup mayo
* 1 tablespoon red wine vinegar
* 2 teaspoons Italian seasoning
* 5 pepperoncini peppers sliced and patted dry, plus more for topping
* 8 ounces shredded iceberg lettuce
* 1/4 red onion sliced thin
* 1/3 cup freshly grated parmesan cheese
* salt and pepper to taste

==== Herb Butter ====

* 1/4 cup butter melted
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic

==== Grinder Sandwich ====

* 1 Italian loaf you can find whole Italian loaves in the bakery section
* 4 ounces Provolone cheese sliced
* 1/4 cup freshly grated parmesan cheese
* 1/4 pound turkey
* 1/4 pound ham
* 1/4 pound salami
* 1/4 pound pepperoni
* 1 slicing tomato
* salt and pepper to taste

=== Directions ===

# Optional: to take away some of the bite of the red onions, place sliced red onion in a bowl of ice water for 10 minutes.
# Combine Grinder Salad ingredients in a bowl and set aside.
# Combine melted butter, Italian seasoning, and garlic in a small bowl. Slice the Italian loaf in half length-wise and brush the butter mixture over each side.
# Optional: scoop out a little bit of the bread on the top side before brushing with butter mixture.
# Turn the oven on to broil and toast for 2-3 minutes, or until the edges crisp up a little. Remove from oven. On the bottom slice place turkey, ham, salami, and pepperoni. On the top side place provolone and parmesan cheese. Place back in the oven until the cheese is melted.
# Using tongs, place the grinder salad on top of the cheese. Add more sliced pepperoncini peppers if desired. Place the tomato slices on top of the meat. Season the tomatoes with salt and pepper.
# Place the two halves of the sandwich together, slice, and serve!

=== Notes ===

* This makes 4 large, hearty sandwiches! You can cut them thinner to make more servings if desired.
* Make this sandwich your own! Switch up the meats and cheeses or add extras like roasted red peppers or some balsamic glaze.
* Buy your meat from the deli counter for the most delicious sandwich.

[[Category:Sandwiches]]

Red Onion and Orange Salad

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: https://www.spain-recipes.com/red-onion-orange-salad.html

Yield: 4 servings

=== Tammy's Notes ===

Fab.

=== Ingredients ===

* 4 ripe medium oranges, peeled
* 1 small red onion, sliced fine
* 2 tablespoons raspberry vinegar
* 6 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper
* 4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
* 20 black olives, pitted
* 2 tablespoons sunflower seeds
* 2 tablespoons almonds, blanched and chopped fine
* Springs of fresh mint, to garnish

=== Directions ===

# Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices.
# Arrange on a serving platter and scatter over the sliced red onion.
# In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.
# Spoon this dressing over the onion and oranges.
# Sprinkle with the raisins, olives, sunflower seeds, and almonds.
# Garnish with mint springs and serve chilled.

[[Category:Salads]]

Mediterranean Chickpea Salad

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

__NOTOC__

Source: https://www.hearthealthygreek.com/mediterranean-chickpea-salad/

Tags: Heart Healthy

Yield: 8 servings

=== Ingredients ===

==== Salad ====

* 15 ounce can chickpeas (garbanzo beans) rinsed and drained well
* 1 English cucumber, diced
* 2 tomatoes, diced
* 1 red bell pepper, diced
* 1 sweet onion, diced
* 3 cups fresh baby spinach, chopped
* 3/4 cup Kalamata olives, pitted and chopped
* 1 ounce jar marinated artichoke hearts, drained

==== Dressing ====

* 1/4 cup olive oil
* 2 tbsp red wine vinegar
* 1 clove garlic, minced
* 1 lemon, juiced
* 1 tsp oregano
* salt & pepper to taste

=== Directions ===

# Combine chickpeas with the cucumber, tomatoes, pepper, onion, spinach, kalamata olives and artichokes in a large mixing bowl.
# Add the dressing ingredients to a small bowl and whisk to combine (or shake them together in a small mason jar).
# Add the dressing to the salad and toss gently until well combined.
# Cover and refrigerate for at least 15 minutes to allow the flavors to marinate together. Enjoy!

[[Category:Salads]]

McFadden Kale Salad

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

Source: Tammy?

[[Category:Salads]]

Greek Tomato Salad

2026-05-04T18:24:09Z

Tim: Migrate manual category index links to MediaWiki categories

==== Greek Tomato Cucumber Salad ====

* 1/2 cucumber, English or Persian
* 2 large plum tomatoes
* 1/2 red onion
* 8 kalamata olives, quartered
* 1 tablespoon olive oil
* Juice of 1/2 lemon
* 1 tsp za'atar
* Sea salt and cracked black pepper
* 1/8 to 1/4 cup if crumbled feta cheese

Combine all ingredients into bowl except feta cheese. Refrigerate for several hours to marry. Before serving let come to room temp for 20 minutes. Fold in feta cheese and plate.

[[Category:Salads]]