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Recipes
Baked Potato Soup
By danaheller
Melt butter in large saucepan over medium heat
- 2 large or 3 medium baking potatoes, baked or microwaved
- Cooked and crumbled bacon (optional)
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 can (14.5 fl. oz.) chicken broth
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- Shredded cheddar cheese (optional)
- Sliced green onions (optional)
Slow-roasted Vidalia Onion Soup
By danaheller
Preheat oven to 350 degrees
- 6 Vidalia or other sweet onions, peeled
- 2 tablespoons cold unsalted butter
- 4 sprigs fresh thyme
- 2 cups reduced-sodium chicken or vegetable broth, unheated
- 1-2 cups reduced-sodium chicken or vegetable broth, heated
- 1 tablespoon butter, cold (optional)
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon chopped fresh chives (optional)
Rustic Cream of Onion and Potato Soup
By danaheller
Melt butter over medium heat in a 4 ½ -quart Dutch oven or soup pot
- 1 tablespoon butter
- 1 large onion, about 1 cup chopped
- 2 (14-ounce) cans fat-free, low-sodium chicken broth
- 1 (20-ounce) package refrigerated hash-brown potatoes, such as Simply Potatoes
- 1 cup low-fat milk
- 1/2 cup reduced-fat sour cream
- Salt and black pepper, to taste
- Real bacon bits (not imitation) to taste (optional)
- Shredded cheddar cheese to taste (optional)
Cafe Lily's Tomato-Dill Soup
By danaheller
In a stockpot over medium heat, add olive oil
- 3 tablespoons extra-virgin olive oil, as needed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup white wine (Pitillo recommends dry vermouth or pinot grigio)
- 2 (28-ounce) cans crushed tomatoes
- 2 (14 1/2-ounce) reduced-sodium chicken broth
- 1 small bunch (about 10 sprigs) fresh thyme, tied into a little bundle
- 5 bay leaves
- Kosher or sea salt
- Coarse-ground black pepper
- 1 tablespoon chopped fresh dill, plus extra for garnish
Royal Sweet Potato Soup
By danaheller
Fry the bacon in a large, heavy stockpot over moderate heat for 10 to 12 minutes or until the fat cooks out and the...
- 3 slices hickory-smoked bacon, cut crosswise into 1/2-inch strips
- 2 1/2 pounds sweet potatoes, peeled and diced
- 1 medium Granny Smith apple, peeled, cored and coarsely chopped
- 1 medium yellow onion, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 medium celery rib, coarsely chopped (include a few leaves)
- 1 large shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried leaf oregano, crumbled
- 1/4 teaspoon dried leaf thyme, crumbled
- 1/3 cup unsifted all-purpose flour
- 8 cups reduced-sodium chicken stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon hot red pepper sauce
- 1 cup heavy cream
- Sour cream (optional) for garnish
- 6 sprigs of fresh thyme (optional) for garnish
Creamy Mushroom Soup
By danaheller
Place dried mushrooms in a bowl and cover with 1 cup hot water
- 1 ounce dried exotic mushrooms such as oyster, porcini, chanterelle, black trumpet or yellow foot
- 1 tablespoon olive oil, divided
- 2 tablespoons butter, divided
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cups diced onion
- 1/2 cups diced leeks
- 1 garlic clove, peeled and crushed
- 1/4 pound fresh crimini mushrooms, sliced in half or thirds
- Salt and pepper
- 1/4 cup white wine, divided
- 1 quart chicken stock (or vegetable stock), divided
- 4 ounces fresh shiitake mushrooms, sliced in thirds or quarters (discard stems)
- 1 cup heavy cream
- Dash lemon oil
Clam Chowder
By danaheller
In a soup pot, cook the bacon over medium heat until crisp
- 1/2 pound bacon, diced
- 2 (6 1/2-ounce) cans minced clams, juice reserved
- 2 (8-ounce) cans oysters, chopped, juice reserved
- 2 medium onions, chopped
- 3 cups diced red potatoes
- 2 cups sliced baby carrots
- 1/2 cup (1 stick) butter
- 1 pound Velveeta cheese, regular or pepper Jack
- 1/2 teaspoon garlic powder
- 1/2 cup to 1 cup milk
- Pepper and salt to taste
Roasted Garlic and Basil Tomato Soup
By danaheller
Preheat oven to 425 degrees
- 3 large garlic cloves, slightly flattened
- 1 large spring onion bulb, halved
- 1 tablespoon olive oil
- 2 cups peeled and chopped tomatoes with their juice
- 1 1/4 cups reduced-sodium chicken broth, divided
- 1/2 teaspoon hot sauce
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pinch of ground red pepper
- 1 1/2 tablespoons minced fresh basil
Chicken Scarapiello
By danaheller
In a saucepan over medium heat, melt the butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 8 ounces skinless chicken breast, cubed
- 2 tablespoons butter
- 2 cloves fresh garlic, peeled and thinly sliced
- 1/4 cup white wine
- 3 ounces mild or hot Italian sausage, cooked and sliced into 1/2-inch pieces
- 2 small red potatoes, cubed and roasted
- 1 to 2 hot cherry peppers, sliced
- 1 sprig fresh rosemary
- 3/4 cup Chicken Veloute Sauce
- Chicken Veloute Sauce
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup chicken stock
- Salt and freshly ground white pepper to taste
Coca-Cola Glazed Wings
By danaheller
Bring Coca-Cola, lime juice, brown sugar and chopped jalapeño peppers to a boil in small saucepan over high heat; ...
- 1 cup Coca-Cola
- Juice of 2 limes
- 1 1/2 cups light brown sugar, firmly packed
- 3 jalapeño peppers, chopped
- 3 pounds chicken wings (12 to 14)
- Coarse salt and freshly ground black pepper
- 2 jalapeño peppers, sliced, for garnish