https://recipesmy.com The Very Best Free Recipes! Fri, 25 Nov 2022 01:29:13 +0000 en-US hourly 1 https://recipesmy.com/wp-content/uploads/2014/06/Recipesmy.com-Logo-2-150x100.png https://recipesmy.com 32 32 https://recipesmy.com/beef-and-prawn-soup/ Fri, 20 Nov 2015 11:00:24 +0000 http://recipesmy.com/?p=17 Beef and Prawn Soup Recipe:

1. Put the beef in a pan with the measured water
2. Add one peeled and quartered onion together with 1 flattened clove of garlic to the pan
3. Bring the mixture to the boil and let it simmer for 1 hour
4. Peel and mince 1 onion and pound it with the remaining garlic, ginger, coriander and turmeric
5. Chop the prawns roughly and fry them in 2 tablespoons of butter for about 2minutes
6. Add the pounded onion mixture to the prawns and fry for another 4minutes
7. Lift out the garlic and the onion from the soup using a perforated spoon
8. Add the prawn and beef mixture and continue simmering until the beef is tender
9. Take out the beef, thinly slice it and return it to the soup
10. Season to taste with the salt
11. Cut the remaining onion into thin rings and fry them until they are crisp
12. Stir the lime juice into the soup and sprinkle with the onion rings

List of ingredients required:

• Knob of fresh ginger
• 1 lb lean beef
• 3/4 level teaspoon ground turmeric
• 2 cloves garlic
• 3 onions
• 1 level teaspoon ground coriander
• 8 oz shelled prawns
• 3 level tablespoons butter
• 1 tablespoon fresh lime or lemon juice
• Salt
• 2 and 1/2 pints cold water

]]> https://recipesmy.com/lobster-bisque/ Thu, 26 Feb 2015 10:46:29 +0000 http://recipesmy.com/?p=1748 Lobster Bisque Recipe:

1. Split a lobster down the back.
2. Cut it crosswise into several pieces, using a heavy butcher’s knife.
3. Discard the intestinal vain.
4. Put the lobster in a saucepan.
5. Add 1/4 cup brandy and 2 quarts fish velouté base.
6. Bring the soup to a boil.
7. Simmer it for 20 minutes.
8. Remove the lobster.
9. Take the meat from the shells.
10. Crush the shells in a mortar, or put the through a food chopper.
11. Return them to the pan with the soup.
12. If the soup seems to thick, add a little milk.
13. Cook the soup for 25 minutes.
14. Strain it through a fine sieve.
15. Add 1 cup cream and salt to taste.
16. Strain the soup again through several thicknesses of cheesecloth.
17. At serving time, bring the soup to the boiling point.
18. Add 2 tablespoons Sherry.
19. Serve a few small cubes of lobster meat with each portion.
20. The rest of the lobster meat may be used for another purpose.

List of ingredients required:

• 1 Lobster.
• 1/4 Cup brandy.
• 2 Quarts fish velouté.
• Milk.
• 1 Cup cream.
• Salt.
• 2 Tablespoons Sherry.

 

]]> https://recipesmy.com/brown-stock/ Mon, 23 Feb 2015 10:44:07 +0000 http://recipesmy.com/?p=1741 Brown Stock Recipe:

1. Spread3 to 4 pounds beef bones and 2 pounds veal bones, both cut in rather small pieces, in a roasting pan.
2. Strew over them 1 large carrot and 1 large onion, both peeled and cut into slices.
3. Put the pan in a hot oven (400°F) for 30 to 40 minutes or until the bones and vegetables are a good brown.
4. Transfer the bones and vegetables to a large soup kettle.
5. Add 5 quarts water.
6. Discard the fat from the pan in which the bones were browned.
7. Add some water.
8. Bring it to a boil, scraping in the brown bits clinging to the pan.
9. Turn the liquid into the soup kettle.
10. Add a handful of celery stems and tops, 1 or 2 leeks, 1 onion, 1 carrot, several sprays of parsley, 1 tablespoon salt and 6 peppercorns.
11. Add any trimmings from beef or veal, raw or cooked, that may be on hand.
12. If possible, add the carcass of a roast chicken.
13. Bring the liquid slowly to a boil, skimming until the scum ceases to rise.
14. Then simmer for at least 3 hours.
15. Remove the bones and vegetables carefully from the kettle.
16. Ladle the bouillon through cheesecloth, working carefully to avoid stirring up the stock.
17. Pour it into jars, cool as quickly as possible and store in the refrigerator.
18. It will keep for 4 or 5 days.
19. As the bouillon cools, the fat will rise to the top, discard it before using the stock for soups or sauces.
20. A fine layer of sediment may settle in the jar, and in removing the bouillon be careful not to disturb it as it will cloud the liquid.

List of ingredients required:

• 3 to 4 pounds beef bones.
• 2 Pounds veal bones.
• 1 Large carrot, peeled and sliced.
• 1 Large onion, peeled and sliced.
• Water.
• Handful of celery stems and tops.
• 1 or 2 leeks.
• 1 Onion.
• 1 Carrot.
• Several sprays of parsley.
• 1 Tablespoon salt.
• 6 Peppercorns.
• Trimmings from beef or veal, raw or cooked.
• Carcass of a roast chicken.

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