- 104
-
Cajun Shrimp Soup
All Recipes — The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup. "The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup ...More…
-
Jersey Tomato Soup
Chef Paul — Melt the butter in a heavy 3-quart pot (do use cast iron) over high heat. Add the onions and celery and cook, stirring occasionally, for 12 minutes. Stir in 2 tablespoons of the seasoning mix and cook for 2 minutes. Stir in the tomatoes and the ...More…
-
Corn Chowder
Chef Paul — Place the bacon in a heavy 5-quart pot over high heat. Cover and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Add the celery, 2 cups of the onions, and the ...More…
-
Black Bean Soup
Chef Paul — Add enough water to the beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. Combine the first seven ingredients in a small bowl to make the seasoning mix. Toast the corn meal in a small skillet over medium heat, stirring ...More…
-
Totally Veggie Vegetarian Soup
Chef Paul — Place a heavy 10-quart pot over high heat and add 6 cups of the stock. Bring to a full boil, then add the Vegetable Magic (or other Magic Seasoning Blend) and one-fourth of each vegetable. Cook until the vegetables are tender, about 14 to 16 ...More…
-
Delica¿ Pantry Manhattan Style Clam Chowder Slow Cooker ...
Amazon.com — EAN 0643558482913 Number Of Items 6 Package Quantity 6 Release Date 2008-08-14 UPC 643558482913More…
-
Campbell's Select Minestrone Easy Open, 18.5-Ounce Cans ...
Amazon.com — Number Of Items 12 Package Quantity 12 Release Date 2008-02-20More…
-
Elixir of Portobello
Chef Paul — To roast the oven, if you have a gas range, simply place the onion right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If your range is electric, you can roast in a preheated ...More…
-
Butternut Squash Soup
Chef Paul — Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside. Place the medium-chopped squash and 2 cups of stock in a blender or food processor and purée as finely as possible to a very ...More…
-
Corn and Andouille Soup
Chef Paul — Melt the butter in a small skillet over high heat. When the butter is melted, whisk in the flour. Continue to whisk constantly until the roux is light tan color, about 2 minutes. Add the 2 teaspoons of the When the roux is cooled, combine the ...More…
-
Makes about 1 gallon
Chef Paul — In a stock pot, or other large pot, bring 2 gallons of water to a boil. Reduce the heat to a slow simmer. Preheat the oven to 400°F. Place the reserved bones and necks in a roasting pan. Place in the oven and roast until the bones are a rich ...More…