Recipes

Soupalicious Soups

Cheesy Holland Valley Vegetable Soup

Ingredients

1 package frozen california style veggies (large)
1 large can diced tomatoes
6 cups chicken stock
10 oz Light Velveeta cheese
1 jalapeno pepper (seeded)

Directions

1. Place the veggies, stock and tomatoes in a large pot, along with the jalapeno pepper that you have cut into small pieces and removed the seeds.
2. Bring the mixture to a boil, then reduce heat and simmer for 45 minutes.
3. Cut the Velveeta cheese into small cubes, and mix into the soup just before serving. Stir to melt and distribute the cheese evenly throughout.
4. Notes:
5. Go Wild! Omit the tomatoes and jalapenos, and use Rotel tomatoes instead.
6. This soup freezes well in small amounts. If you decide to freeze, you may want to slightly undercook the veggies so they aren’t soft and mushy when reheated.

Brazilian Bean Soup

Ingredients

1 carrot (medium) small dice
2 celery sticks small dice
1 onion (medium) small dice
2 sausages cut in half
¾ can diced tomatoes
1 small can tomato paste
1 clove garlic
½ can pinto beans
½ can navy beans
A pinch basil
A pinch oregano
A pinchSalt & Pepper
½ chilli pepper dried (optional )
Tbsp Franks red hot or any hot sauce
Paprika (to taste)
4 cups chicken stock
1 tbsp cornstarch in water
1 tbsp parmesan cheese optional

Directions

1. In a sauce pan, sweat your carrots, onions, celery and garlic on low heat in oil. Do not brown. When vegetables are tender, add tomato paste and diced tomatoes. Simmer until well combined.
2. Add ½ chilli pepper (dried) and chicken stock. Bring soup to a boil. Once it reaches boiling point, turn the heat down and simmer.
3. Season with salt, pepper, basil, oregano, paprika and hot sauce. Add hydrated beans and fully cooked sausage. Simmer on low heat.
4. Add parmesan cheese at the end for garnish. Remove chilli pepper before serving.

Roasted Red Pepper and Sun-Dried Tomato Soup

Yield: 4 Servings

Ingredients

1 ounce sun dried tomatoes (about 8 pieces, do not use oil-packed variety)
1 small onion, diced
2 tablespoons extra virgin olive oil
2 cups of chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6 ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes cut into eights
salt and pepper to taste

Directions

1. Rehydrate the dried tomatoes by the soaking in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2 quart saucepan over medium heat, uncovered. For 7 to 10 minutes, stir occasionally. Do not let the onions brown.
2. Add Stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Use an immersion blender until very smooth. Then pass through a strainer or china cap to remove the vegetable skins and unwanted chunks. Adjust the seasoning and serve with fresh basil leaves as a garnish.

Beef Stew

Yield: 8 servings.

Ingredients

1/4 cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 reduced-sodium beef bouillon cubes
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1-1/2-inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup sliced celery

Directions

1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker.
3. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef.
4. Add the onions, potatoes, carrots, mushrooms and celery.
5. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf.
6. Serve with noodles or French bread.

Bread Pudding with Ginger Caramel Sauce

Yield: 20 servings

Ingredients

8 ounces Raisins
4 fluid oz. Brandy

6 oz. Unsalted butter — melted
1 loaf White bread — day-old
1 small wheel Brie cheese
2 Tbsp cinnamon
2 Tbsp brown sugar

2 quarts Heavy cream
8 Eggs
16 oz Granulated sugar
1 fluid oz Vanilla extract
Ginger Caramel Sauce — as needed

Directions

1. Combine the raisins and brandy in a small saucepan. Heat just to a simmer, cover and set aside.
2. Use a portion of the butter to thoroughly coat a 2-inch (5cm) deep hotel pan. Reserve the remaining butter. Butter the bread with the remaining butter-brown sugar-cinnamon mixture.
3. Place sliced brie cheese between layers of the buttered bread (like cheese sandwiches), butter side alternating, in and out.
   Cut into four quarters and place two by two alternating in pan.
4. Beat the eggs and sugar and second batch of cinnamon until smooth and thick. Add the vanilla, the remaining melted butter and the raisins and brandy. Pour the egg mixture over the bread, not all the bread will be covered, this will allow for contrasting textures.
5. Put into the pan and bake at 350°F (180°C) until browned and almost set, approximately 45 minutes.
6. Serve warm with 1 – 1 1/2 fluid ounces of the Ginger Caramel Sauce per portion.

Cranberry Sauce

1 ea Orange zested with juice
750ml Red wine
16 oz White sugar
1 package Cranberries

1. Cook the sugar and wine and orange juice and zest till reduced by half.
2. Add the cranberries and bring back to a bowl, let rest and use as needed.
3. NOTE: If you want a thicker sauce, add 1/2 cup of water and 2 Tbsp of cornstarch into the boiling mixture.

Ginger Caramel Sauce

1 lb Brown sugar
2 1/2 oz Water
1/2 tsp Lemon juice
6 oz Fresh ginger — peeled and chopped
12 oz Heavy cream
2 oz Unsalted butter

1. Bring the sugar, water and lemon juice to a boil in a small saucepan.
2. Cook over medium heat until the syrup turns a golden amber color. Add the ginger.
3. Remove the saucepan from the heat and slowly add the cream.

Delious Barbeque Sauce

This is a fabulous sweet & spicy sauce for grilling and dipping. It is an all time favourite.

Ingredients

1 cup taco sauce
1/2 cup white sugar
1/2 cup molasses
1/2 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon dry hot mustard
1/2 teaspoon dried oregano
1 dash hot pepper sauce

Directions

1. In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce.
2. Chill covered in the refrigerator until ready for use.

Chocolate Mousse

Ingredients

10 ounces bittersweet chocolate
1 ounces butter
5 eggs, separated
1 ounce water
2 ounces sugar
8 fluid ounces whipping cream, whipped
1 g Rum, to taste (optional)

Directions

1. Combine the chocolate and butter and melt over a hot water bath.
2. Combine the egg yolks with half of the water and half of the sugar and whisk over a hot-water bath to 145 F for 15 seconds.
3. Remove from the heat and whip until cool.
4. Using a large rubber spatula, fold the egg whites into the egg yolks.
5. Fold the butter-chocolate mixture into the egg mixture.
6. Fold in the whipped cream and add the rum to taste, if desired.

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