CHICKEN STOCK

4 pounds chicken 7 cups water 1 large onion, halved 3 stalks

celery 3 carrots, cut into 2 inch pieces 1 bay leaf 1 teaspoon
grated fresh ginger salt to taste
Directions
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to
medium low and simmer for 1 hour.
Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return
bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to
4 hours.
Strain and cool the stock, uncovered.
Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock
has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of

TURKEY STOCK
Ingredients
1 turkey carcass 3 onions, coarsely chopped
Onions Red Fresh
1 pound carrots, coarsely chopped 1 bunch celery, coarsely chopped 1 green bell pepper, coarsely
chopped
Green Peppers
3 cloves garlic 4 cubes chicken bouillon 1 tablespoon whole black peppercorns, or to taste 3 bay leaves
water to cover

Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes,
peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce
heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
Strain stock through a cheese cloth and discard solids.

SEAFOOD GUMBO STOCK

Ingredients

shells from 1
pound shrimp

5 quarts water

4 carrots, sliced

4 onions,
quartered

1/2 bunch celery, sliced

2 bay leaves

3 cloves garlic, sliced

2 sprigs fresh parsley

5 whole cloves

1 teaspoon ground black pepper

1 tablespoon dried basil

2 teaspoons dried thyme

Directions

1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
2. In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves,
pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
3. Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more
water down the inside of the pot.
4. Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard
them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

BONITO DASHI STOCK

Ingredients

2 (4 inch) pieces dashi kombu (dried kelp)

4 cups water

1/2 ounce bonito shavings (dry fish flakes)

Directions
1. Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a
saucepan along with the water. Let stand 15 to 20 minutes.
2. Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito
shavings and simmer a few minutes more until the flakes have sunk to the bottom of the
saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer
before using.

GRANDMA EGAN'S CHICKEN STOCK

Ingredients

1 (8 pound) chicken

3 stalks celery, chopped

1 onions, quartered
Directions
1. Place chicken, celery, and onion in large stock pot. Cover ingredients with water. Bring to
a rolling boil.
2. Skim off excess fat. Reduce heat to simmer, and cook 2 to 3 hours.
3. Remove chicken and vegetables. Strain soup, using cheese cloth.

WHITE STOCK
Ingredients

3 pounds chicken

1 veal knuckle

2 stalks celery

1 yellow onion

1 turnip

1 carrots

2 teaspoons salt

4 quarts water
Directions
1. Cut veal from bone.

2. Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring
to a boil. Reduce heat, cover, and simmer for 5 hours.
3. Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as
desired.

BASIC VEGETABLE STOCK

Ingredients

1 tablespoon olive oil

8 cloves garlic, minced

1 large onion

8 sprigs fresh parsley

6 sprigs fresh thyme

2 bay leaves

2 stalks celery,
including some leaves

2 large carrots

1 bunch green onions, chopped

1 teaspoon salt

2 quarts water

Directions

1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area,
the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and
bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30
minutes. Strain. Discard vegetables.
4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs,
fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery
root parings, marjoram (stems and leaves), basil, potato parings .

BASIC BEEF STOCK

Ingredients

6 pounds beef soup

1 large tomato

1/2 cup chopped parsnip

1 medium potato

8 whole black peppercorns

4 sprigs fresh parsley

bones

1 large onion

3 large carrots

1/2 cup water

2 stalks celery, including some leaves

1 bay leaf

1 tablespoon salt

2 cloves garlic

2 teaspoons dried thyme

12 cups water

Directions

1.

Preheat oven to 450 degrees F (230 degrees C).

2.

Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large
shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are
well browned, turning occasionally.

3.

Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the
roasting pan and rinse. Pour this liquid into soup pot.

4.

Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip,
potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.

5.

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and
seasonings.

6.

To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth,
combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from
heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

SLOW AND EASY BEEF STOCK

Ingredients

10 pounds beef soup bones, cut into pieces

water to cover
Directions
1. Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil
for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow
mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and
return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.
2. Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easilydiscernable layers. Remove and discard the top-most of those three layers. Thaw remaining
portion to use.

AWESOME TURKEY GIBLET STOCK

Ingredients

1 neck, giblets, and liver from a turkey

6 cups water

1 stalk celery, sliced

1 carrot, sliced

1 onion, quartered

2 tangerines, zested

1 bay leaf

1 teaspoon whole black peppercorns

Directions
1. In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery,
carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and
simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare
simmer for an additional 30 minutes.
2. Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple
and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the
gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced
to about 3 cups; if there is less, add enough water to measure about 3 cups.

HARVEST PUMPKIN SOUP

Ingredients

2 small sugar pumpkin

3 cups chicken stock

3/4 cup heavy whipping cream

1/4 teaspoon ground nutmeg

1/2 teaspoon ground sage

1 1/2 teaspoons salt

4 tablespoons sour cream

Directions
1. Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds.
Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the
cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven
and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard
skins.
2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a
simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat.
Serve garnished with a dollop of sour cream

CHICKEN NOODLE SOUP

Ingredients

4 cups chopped, cooked chicken meat

1 cup chopped celery

1/4 cup chopped carrots

1/4 cup chopped onion

1/4 cup butter

8 ounces egg noodles

12 cups water

9 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/2 teaspoon ground black pepper

1 bay leaf

1 tablespoon dried parsley

Directions
1. In a large stock pot, saute celery and onion in butter or margarine.
2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley.
Simmer for 30 minutes.
3. Add noodles, and simmer for 10 more minutes.

LENTIL SOUP
Ingredients

1 onion, chopped

1 (14.5 ounce) can crushed tomatoes

1/4 cup olive oil

2 cups dry lentils

2 carrots, diced

8 cups water

2 stalks celery, chopped

1/2 cup spinach, rinsed and thinly sliced

2 cloves garlic, minced

2 tablespoons vinegar

1 teaspoon dried oregano

salt to taste

1 bay leaf

ground black pepper to taste

1 teaspoon dried basil

Directions

1. In a large soup pot, heat oil over medium heat. Add onions,
carrots, and celery; cook and stir until onion is tender. Stir in
garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil.
Reduce heat, and simmer for at least 1 hour. When ready to
serve stir in spinach, and cook until it wilts. Stir in vinegar, and
season to taste with salt and pepper, and more vinegar if
desired.

BAKED POTATO SOUP

Ingredients

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Directions
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and
set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth.
Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a
boil, stirring frequently.

3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper.
Continue cooking, stirring frequently, until cheese is melted.

CHICKEN WILD RICE SOUP

Ingredients

1/2 cup butter

1/2 teaspoon salt

1 finely chopped onion

1/2 teaspoon curry powder

1/2 cup chopped celery

1/2 teaspoon mustard powder

1/2 cup sliced carrots

1/2 teaspoon dried parsley

1/2 pound fresh sliced mushrooms

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1 cup slivered almonds

6 cups chicken broth

3 tablespoons dry sherry

2 cups cooked wild rice

2 cups half-and-half

1 pound boneless skinless chicken

breasts, cooked and cubed

Directions

1. Melt butter in a large saucepan over medium heat. Stir in the

onion, celery and carrots and saute for 5 minutes. Add the
mushrooms and saute for 2 more minutes. Then add the flour
and stir well. Gradually pour in the chicken broth, stirring
constantly, until all has been added. Bring just to a boil, reduce
heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder,
parsley, ground black pepper, almonds and sherry. Allow to heat
through, then pour in the half-and-half. Let simmer for 1 to 2
hours. (Note: Do not boil or your roux will break.)

CABBAGE BEEF SOUP

Ingredients

2 tablespoons vegetable oil

1/2 large onion, chopped

1 pound ground beef

5 cups chopped cabbage

2 (16 ounce) cans red kidney beans,

drained

2 cups water

24 ounces tomato sauce

4 beef bouillon cubes

1 1/2 teaspoons ground cumin

1 teaspoon salt

1
teaspoon
pepper

Directions

1. Heat oil in a large stockpot over medium high heat. Add

ground beef and onion, and cook until beef is well browned
and crumbled. Drain fat, and transfer beef to a slow
cooker. Add cabbage, kidney beans, water, tomato sauce,
bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally.
Enjoy!

BLACK BEAN VEGETABLE SOUP

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed
and drained

1 (8.75 ounce) can whole kernel corn

1/4 teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic,
and carrots, stirring occasionally, for 5 minutes or until onion is
softened. Add chili powder and cumin; cook, stirring, for 1
minute. Add stock, 1 can of the beans, corn, and pepper; bring to
boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans;
add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

HEALING CABBAGE SOUP

Ingredients

3 tablespoons olive oil

1/2 onion, chopped

2 cloves garlic, chopped

2 quarts water

4 teaspoons chicken bouillon granules

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1/2
head

cabbage, cored and coarsely chopped

1 (14.5 ounce) can Italian-style stewed

tomatoes, drained and diced

Directions

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is
transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage
wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

CHEESIEST POTATO SOUP

Ingredients

3 cups chicken broth

1 cup heavy cream

2 tablespoons butter

1 cup diced onion

1 3/4 cups shredded sharp Cheddar

cheese

2 1/2 cups peeled and diced

potatoes

1/4 teaspoon dried dill weed

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne

pepper

1/4 teaspoon salt

Directions
1. In a large saucepan over medium heat, melt butter. Cook
onion in butter until softened. Stir in potatoes and broth, bring
to a boil, then cover, reduce heat and simmer 15 to 20
minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using
an immersion blender; return to pot over medium heat. Stir in
cream, cheese, dill, pepper, salt and cayenne. Bring to a low
boil and cook, stirring, until thickened, 5 minutes.

CHEESEBURGER SOUP

Ingredients

1/2 pound ground beef

3/4 cup chopped onion

3 cups chicken broth

3/4 cup shredded carrots

4 cups cubed potatoes

3/4 cup chopped celery

1/4 cup all-purpose flour

1 teaspoon dried basil

2 cups cubed Cheddar cheese

1 teaspoon dried parsley

1 1/2 cups milk

4 tablespoons butter

1/4 cup sour cream

Directions

1. In a large pot, melt 1 tablespoon butter or margarine over

medium heat: cook and stir vegetables and beef , until beef is
brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil,
then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring
until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to
simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

CRANBERRY SAUCE
Ingredients

1 cup white sugar

1 cup orange juice

1 (12 ounce) package fresh cranberries

Directions
1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the
cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer
to a bowl. Cranberry sauce will thicken as it cools.

PESTO SAUCE
Ingredients

3 cups packed fresh basil leaves

4 cloves garlic

3/4 cup grated Parmesan cheese

1/2 cup olive oil

1/4 cup pine nuts

1/2 cup chopped fresh parsley (optional)

Directions

1. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or
blender. Blend to a smooth paste. Add parsley if desired .

ORANGED CRANBERRY SAUCE

Ingredients

2 (12 ounce) packages fresh cranberries

1 orange, zested

3 cinnamon sticks

2 cups orange juice

2 cups packed brown sugar

Directions
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown
sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat,
and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust
with additional sugar if necessary. You can not overcook, so continue cooking until you have a
good thick consistency. Let mixture cool, then refrigerate in a covered container.

CHUNKY MARINARA SAUCE

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, chopped

1 (14.5 ounce) can peeled and diced tomatoes

1 (8 ounce) can tomato sauce

1 teaspoon white sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

Directions
1. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4
minutes until crisp-tender, stirring frequently.

2. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low
and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

APPLE BARBEQUE SAUCE

Ingredients

1 cup applesauce

1/2 cup ketchup

2 cups unpacked brown sugar

6 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

Directions
1. In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt,
pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and
cool completely. Use to baste the meat of your choice.

CLASSIC CARAMEL SAUCE

Ingredients

1/3 cup water

1 1/2 cups white sugar

2 tablespoons unsalted butter

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pinch salt
Directions

1. Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the
mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring
occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
2. Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot
caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract
and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes
more. Allow to cool for at least half an hour before using.

CHILI SAUCE
Ingredients

1 cup tomato sauce

1/4 cup brown sugar

2 tablespoons vinegar

1/4 teaspoon allspice

Directions
1. Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until
thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

GINGER DIPPING SAUCE

Ingredients

1/4 cup chopped onion

1 clove garlic, minced

1 tablespoon minced fresh ginger root

1/2 lemon, juiced

1/4 cup soy sauce

1/4 teaspoon sugar

1/4 teaspoon white vinegar

Directions
1. In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar.
Process until smooth. Serve at room temperature.

SPICY FRY SAUCE

Ingredients

1/4 cup mayonnaise

1/4 cup ketchup

1/8 teaspoon cayenne pepper

1/4 teaspoon onion powder

1/8 teaspoon ground black pepper

1/8 teaspoon salt

Directions
1. Stir together mayonnaise and ketchup; season with cayenne, onion powder,
pepper, and salt.

BUFFALO CHICKEN SAUCE

Ingredients

1 1/2 cups butter

1 (12 fluid ounce) can or bottle hot

sauce

Directions
1. Melt butter in a small saucepan over medium heat, or in microwave on high, until
completely melted. Skim off white foam from the top and add hot sauce. Blend
until well mixed, remove from heat and set aside until mixture starts to set.