Mct’s Conch Chowder Recipe
Ingredients:
2 pcs of onions (large); cut to dices
1 pc of bell pepper (medium); cut to dices
2 pcs of potatoes (large); peeled and cut to cubes
8 oz of bottled juice (clam)
8 oz of tomatoes (canned, with juice); cut to dices
2 lbs of conch (or clams); cut to dices
1 Tbsp of thyme (fresh)
1 Tbsp of salt
2 tsps of pepper (black)
1 pc of crushed bay leaf
4 Tbsps of hot sauce (or salsa)
1 pc of pepper (jalapeno); diced finely
6 oz of bacon; diced to 1/4 inch
15 oz of tomato puree (canned)
Instructions:
Saute the bacon till almost cooked then add onion and bell pepper; saute till tender-crisp.
Transfer on a pot then add pureed tomato, tomatoes, bottled juice of clam, (bay) leaf, potatoes, thyme, jalapeno, conch, hot pepper sauce, salt, and pepper; let it boil gently for fifteen mins. Simmer it for one hr.
>> Mct’s Conch Chowder Recipe
Potato ‘n Ham Bake Recipe
Ingredients:
1-3/4 c of baking mix (Bisquick, original mix)
2/3 c of water
6 oz of hash brown (potatoes)
10.75 oz of canned soup (cream of mushroom)
1 c of ham (smoked); cut up
1 c of carrot and peas (frozen)
1-1/2 c of shredded cheese (Cheddar)
Instructions:
Preheat the oven at 400 degrees F. Grease a 13×9x2-inch baking pan. Combine Bisquick with water; mix thoroughly till moistened. Transfer evenly onto the pan and sprinkle over the potatoes.
Spread the soup on top. Sprinkle ham, carrot and peas, and shredded cheese on top. Bake inside preheated oven for 23-25 mins till cheese melts and edges turn golden.
>> Potato ‘n Ham Bake Recipe
Alsatian Potato Puffs Recipe
Ingredients:
1 Tbsp melted butter
2 Tbsps parsley; chopped
1 crushed garlic clove
2 beaten eggs
2 Tbsps flour
2 pounds of potatoes
Instructions:
Peel boiled potatoes then mash them. Combine butter, parsley, garlic & eggs in bowl then add into your potatoes. You add nutmeg, pepper & salt.
Combine well then drop by tablespoonfuls into greased bake dish. You bake it for 12 mins at 2325 degrees F. Sprinkle w/ paprika then run it under your broiler & brown.
>> Alsatian Potato Puffs Recipe
Lebbencsleves (Lebbencs Soup) Recipe
Ingredients:
1/2 c of flour (all purpose)
1 pc of egg
Salt
1 lb of potatoes; scrubbed clean, peeled, and cubed to 1/2 inch
8 c of broth (beef)
4 oz of bacon (smoked); diced
1 pc of onion (small); chopped finely
1 pc of pepper (green); sliced thinly
1 Tbsp of paprika
1 pc of tomato (medium); peeled and chopped
Instructions:
Combine egg, 1/8 tsp of salt, and flour; knead till formed to dough. Carefully roll it very thinly then let it dry, at about two hrs.
Cook the cubed potatoes in 8 cups of broth inside a saucepan for ten mins. Fry the bacon above gentle heat; transfer onto a plate then set on the side.
Cook onion with broken dough pieces in bacon drippings; cook above gentle heat till browned, about 5 to 10 mins. Add a teaspoon of salt, pepper, tomato, paprika, bacon, and potatoes w/ broth. Cook for 5 to 10 mins till done.
>> Lebbencsleves (Lebbencs Soup) Recipe
Bennigan’s Potato Soup Recipe
Ingredients:
1-3/4 oz of ham base
8 c of stock (chicken)
1 c of onion (yellow); diced
2 lbs of potatoes; scrubbed clean and cut to bite sizes
1-1/2 tsps of pepper (black)
2 c of milk (whole)
3 oz of margarine
3 oz of flour; sifted
3 oz of margarine
Instructions:
Combine (ham) base and stock inside a saucepan; stir thoroughly till smooth. Melt 3 ounces of margarine on another saucepan then add in the onion; saute till translucent. Add potato, pepper, and stock mixture; let it boil.
Melt 2 ounces of margarine on a pan then add in the flour; stir thoroughly till formed to roux. Once stock boils, add in roux, while whisking constantly. Let it boil again then gradually add milk.
>> Bennigan’s Potato Soup Recipe
Polska Kielbasa Potato Soup Recipe
Ingredients:
2 cups of chopped onion
3 pieces of carrots; rinsed and chopped
1/4 cup of butter (unsalted)
3 pieces of large potatoes (baking)
6 cups of broth (chicken)
3/4 pound of Kielbasa (Polska); chopped
2 cup of milk
Instructions:
Saute carrots and onion with butter inside a (Dutch) oven till onions become softened. Add broth and potatoes; let it boil. Lower down the heat then let it simmer for 25 mins. Take out from the heat.
Transfer half the mixture on a blender; blend till pureed. Place back inside the saucepan and add sausage and milk. Cook above gentle heat until sausage has heated thoroughly.
>> Polska Kielbasa Potato Soup Recipe
Potato Chowder Recipe
Ingredients:
4 c of potatoes; peeled and diced
1/2 c of onion; chopped finely
1 c of grated carrot
1 tsp of salt (optional)
1/4 tsp of pepper
1 Tbsp of parsley flakes (dried)
4 tsps of bouillon (low sodium, chicken)
6 c of milk (skim)
1/2 c of flour (all-purpose)
Paprika
Instructions:
Combine onion, potatoes, carrot, parsley, bouillon, salt, and pepper inside a (Dutch) oven. Cover them with enough amount of water; cook for fifteen to 20 minutes till vegetables become tender.
Combine 1-1/2 cup of milk with flour; whisk thoroughly then add onto the pan. Stir thoroughly till blended well.
Let it simmer above gentle heat for fifteen minutes till thick. Garnish paprika.
>> Potato Chowder Recipe