35 basic soup stock Recipes

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

olive oil, yellow onion, diced, garlic, minced, canned pumpkin, chicken stock or 1 quart chicken broth or 1 quart chicken bouillon (basic instructions for making stock, broth or bouillon), minced fresh dill weed or 1 tsp dry dill weed, inexpensive cream sherry, heavy cream, nutmeg (optional), salt , to taste, fresh coarse ground black pepper , to taste

sausage patties, italian, white onion, chicken stock , kitchen basics, escarole, pre-cleaned and cut, white kidney beans, drained

water, cold or at room temperature, onions, unpeeled, quartered, carrot , scrubbed, quartered, potatoes, unpeeled, quartered, head garlic, unpeeled, ribs celery, with tops, parsley, salt or tamari soy sauce, fresh or dried herbs; oregano, basil, rosemary, sage, bay leaf, etc., nutritional yeast (available in bulk at natural food stores), white miso (use brown or red for a bolder flavor)

basic ingredient, rosit potato, white onion, vegetable stock, milk, olive oil, oregano flakes, salt and black pepper, parmessan cheese

cauliflower, broccoli, extra virgin olive oil, garlic cloves, minced, chicken stock, salt, dijon mustard, dried tarragon leaves or 1 tsp herbs, of your choice, sea salt, fresh ground black pepper, heavy cream (optional)

sweet potato, peeled and chopped into small pieces, olive oil, onion, finely chopped, garlic cloves, crushed, dried red lentils, stock or 8 cups water, salt, fresh ground pepper , i use a fair bit

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

extra virgin olive oil, bacon, onion , small to medium sized diced, butternut squash, 11/2-2lb cubed into 1 inch pieces, chicken stock (i use kitchen basics), salt , adjust to taste, pepper , to taste, pumpkin pie spice, sugar, half-and-half, amaretti cookies , you ll need about 15

udon noodles (or 2 servings), dashi (japanese fish stock), mirin , plus, mirin, soy sauce, salt (optional), fresh ginger, grated, green onion, chopped, fish cake, sliced (kamaboko), toasted sesame seeds, tempura scraps (tenkasu), shichimi togarashi (japanese 7-spice pepper)

yukon gold potatoes, peeled and cut into 3/4-inch chunks, chopped leeks, white and light green parts , cleaned of all sand (4 leeks), olive oil, kosher salt & freshly ground black pepper, baby arugula, lightly packed, dry white wine, plus extra for serving, chicken stock, preferably homemade, heavy cream, creme fraiche, freshly grated parmesan cheese, plus extra (to garnish ), crispy shallot (see under separate s ( ina garten back to basics) crisy shallots for it ) (optional)

chicken stock (recommended : kitchen basics, 2 (1-quart) boxes, ground chicken or ground turkey breast (i keep an extra pack of both in the freezer; they are both so lean and easy to work with!), egg, plain bread crumbs, freshly grated nutmeg , eyeball it, smoked sweet paprika, handful parsley leaves, finely chopped, salt and pepper, egg noodles, pequillo spanish peppers or roasted red peppers, quartered lengthwise, very thinly sliced, scallions , cut into 2-inch pieces then shredded into thin sticks, handful fresh dill, finely chopped , about 3 tbsp

ground chicken, chicken sausage, with casings removed, fresh white breadcrumbs, minced garlic (3 cloves), chopped fresh parsley leaves (1/4 cup), grated pecorino romano cheese, grated parmesan cheese, plus more for serving (freshly grated recommended ), milk, extra large egg, lightly beaten, kosher salt, fresh ground black pepper, olive oil, yellow onion (minced ), diced to 1/4 inch pieces carrot (3 carrots), diced celery, to 1/4 inch pieces (2 stalks ), chicken stock, dry white wine, shell pasta , such as tubetini or 1 cup stars pasta, minced fresh dill, baby spinach, washed and trimmed