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CRAB SOUP
by Doug Thienpont |
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Print recipe |
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Ingredients
½ Lb. Butter
¼ Cup Flour
1 tsp. Walker Foods® Vegetable Base
1 tsp. Walker Foods® Crab Base
1 tsp. Walker Foods® Chicken Base
2 Qt. Heavy Cream
1 Lb. Crab Meat
2 to 3 oz sherry to taste
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Directions
Melt butter and blend Walker Foods® Vegetable Base, Walker Foods® Crab Base, and Walker Foods® Chicken Base. Add flour and blend well.
Cook roux for 5 to 10 min until it begins to turn beige. Add heavy
cream and simmer for approximately 30 minutes. Add crabmeat to soup.
Simmer for an additional 30 minutes. Add sherry to taste just before serving.
Yield 8 - 10 oz servings.
Approximately .25 oz
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FRENCH ONION SOUP |
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Print recipe |
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Ingredients
4 lb Onions Sliced ¼ in
1 cup Salted Butter
2 teaspoons Sugar
½ cup Sherry
1 gallon Water
1/3 cup Walker Foods® Beef Base
¼ cup Walker Foods® Vegetable Base
¼ tsp Thyme
½ tsp Basil
1 tsp Sea Salt
1 tsp Black Pepper
Croutons
Shredded Swiss Cheese
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Directions
Melt butter in stockpot, add onions and sprinkle sugar over onions. Cook
onions and butter until onions are golden brown. Add sherry, water, beef
base, thyme, basil, salt and pepper. Bring to a simmer and cook over low heat for 45 minutes. Place croutons in bottom of bowls, add soup, and top with cheese. You can melt cheese
under a broiler for 2 minutes.
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CORN AND BACON CHOWDER |
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Print recipe |
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Ingredients
1 Lb. Bacon, diced
1 cup Onions, green spring, diced
1 cup Potatoes, peeled, diced
1 cup Celery, minced
1 pt. Peppers, sweet green bell, diced
5 ozs. Walker Foods® Chicken Base Paste
1½ gals. Water, boiling
1 qt. Corn, cream style
1 qt. Corn, whole kernel
To taste - Salt & pepper mix
1 qt. Cream, light or non-dairy product, liquid
To taste - Walker Foods® Cream Soup Base
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Directions
Saute bacon, lightly until golden brown. Add onions, potatoes, celery, and peppers. Lightly cook until celery is fairly soft. Add above mixture to Walker Foods® Chicken Base Paste and boiling water. Simmer until potatoes are tender. Add cream style corn and whole kernel corn. Heat, adjust seasoning (Salt & pepper mix). Remove from fire. Add cream. If chowder is not thick enough, add Walker Foods® Cream Soup Base to light cream (heated). Mix until smooth, add to hot chowder. Serve hot.
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LOBSTER BISQUE
by Doug Thienpont |
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Print recipe |
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Ingredients
¼ Lb. Butter
¼ Cup Flour
1 tsp. Walker Foods Gold® Lobster Base
1 tsp. Walker Foods® Vegetable Base
1 tsp. Walker Foods® Chicken Base
2 Qt. Heavy Cream
1 Lb. Lobster Meat
1 to 2 drops red food color
2 to 3 oz Cognac to taste
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Directions
Melt butter and blend Walker Foods Gold® Lobster Base, Walker Foods® Vegetable Base, and Walker Foods® Chicken Base. Add flour and blend well. Cook roux for 5 to 10 min until it begins to turn beige. Add heavy cream and simmer for approximately 30 minutes. Add lobster meat and red food color to bisque. Simmer for an additional 30 minutes. Add Cognac to taste just before serving.
Yield 8 – 10-oz servings.
Approximately .25 oz
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MEATY BARBECUE SAUCE |
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Print recipe |
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Ingredients
¼ cup Catsup
2T Au Jus Base
2T Vegetable Oil
1T Onion Powder
¼T Liquid Smoke
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Directions
Mix Good, Brush over ribs, chicken, burgers or chops (makes1 cup).
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BEEF & MACARONI WITH TOMATOES |
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Print recipe |
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Ingredients
2 Cups Elbo Macaroni-uncooked
1lb Ground beef or lean ground beef
3 Cups hot water
2T Beef base
1 Can crushed tomato with puree
2T Granulated suger
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Directions
Cook macaroni per package direction, drain and set aside. Cook ground beef over med. heat until brown. Drain off fat add remaining ingredients to beef mix well. Heat to boil- reduce heat gently boil 20-25 minutes stirring occassionally. Stir in macaroni. Gently boil 5 minutes until macaroni is real tender.
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