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Soups, Stews, Gravy, Sauces
Turkey Stock


(Amounts will vary according to the size of your turkey carcass. This recipe is sized for the carcass of a small 10 to 12 lb. uncooked bird. Adjust the quantities according to the size of your uncooked turkey.)

  • The bones left over from 1 - 10 to 12 lb. cooked turkey
  • 8 cup cold water
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 3 sprigs fresh parsley
  • 2 bay (laurel) leaves
  • 1 tsp. (5 ml) dried thyme
  • 4 sprigs fresh rosemary

Combine all ingredients in a large pot and simmer covered for 2 to 3 hours. Strain through a clean dishtowel or several layers of cheesecloth in a colander or strainer.

Makes about 2 quarts.

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Turkey/Chicken and Caraway Soup


  • 3 Tbs. butter
  • 1 Tbs. caraway seeds
  • 4 Tbs. flour
  • 6 cups turkey or chicken stock
  • 1 cup chopped or sliced cooked turkey or chicken (optional)
  • 2 eggs, well beaten

Melt the butter in a large saucepan over moderate heat. Add the caraway seeds and the flour. Cook over low heat, stirring constantly, until the flour is lightly browned. Add turkey stock, and stir until well blended. Simmer uncovered, stirring frequently, for 5 to 10 minutes, until slightly thickened. Add the optional turkey or chicken meat. Add about 1/2 cup of the hot soup to the beaten eggs, mixing well. Add this mixture to the pot, stirring to combine thoroughly, and continue to simmer for 4 to 5 minutes, stirring frequently. Serves 4 to 6.

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Baked Potatoe Soup

Bake 4 good-sized potatoes. Cool and peel. Put about 2 through a potato ricer, add salt, white pepper, garlic salt to taste. Dice the remaining potato. In saucepan, melt 2 Tbs. butter, add 2 Tbs. flour, and after mixed and thickened (don't let brown), 1 cup cream (pour the cream in all at once). Let cook until thick. Add 1 can chicken stock, potato mixture, diced potatoes, butter and sour cream and season to taste. (Use milk or more cream if too thick.) (Note: I usually roast a few cloves of garlic to mix in.)

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Clam Bisque


  • 2 celery stalks
  • 2 sprigs parsley
  • 3/4 stick of butter
  • 5 tablespoons of flour
  • 2-3 dashes paprika
  • 1 cup clam juice
  • 1 cup minced clams
  • 2 1/2 pints milk or cream

Puree celery and parsley and put in 3-quart saucepan and sauté with butter. Add flour and paprika to form a roux (pasty consistency) and cook over low heat approximately 10 minutes.

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Crockpot Stew


  • 1 1/2lbs stew meat or meat that has been cut for stir fry
  • 4-5 10oz cans of Cream of mushroom soup
  • 1 4oz can of mushrooms
  • 1/8 of a teaspoon ground ginger
  • 5-6 cloves of garlic coarsely chopped
  • Approx. 1/2 teaspoon oregano ( or to taste)
  • Approx. 1/2 teaspoon basil ( or to taste)
  • Garlic powder to taste
  • Half cup water

Combine all ingredients in the crockpot and cook on low for 6 hours or more or if you are in a rush cook on high for four to five hours. The gravy will usually be a little thin. If you would like it thicker add a little cornstarch paste, flour or small pearl tapioca when you combine the ingredients. Serve over egg noodles or rice. For a little different taste use chicken instead of beef. Just substitute 4-5 chicken breasts in place of the stew meat. This version tends to go better with rice. Also you can add potatoes, carrots and experiment with the seasonings.

Serves up to 5-6 people.

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Corn & Crab Soup


  • 1 can creamed corn
  • 1 can chicken stock
  • 1 star anise
  • 1 tsp. cornstarch mixed in 1/4 cup water
  • 1 small can crab meat

Combine all ingredients in a saucepan and heat to a simmer, stirring occasionally. Taste and adjust the seasoning.

Serves 4

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Chicken Tortellini Soup


  • 4 1/2 qt low-sodium chicken broth (homemade or canned)
  • 1 pkg (9 oz) cheese-filled spinach tortellini
  • 3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
  • 1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
  • 1/2 lb mushrooms, sliced
  • 1 cup cooked white or brown rice
  • 2 tsp dry tarragon leaves
  • Grated Parmesan cheese (optional)
In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Sprinkle Parmesan cheese if desired

Serves 10-12

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Old Fashioned Beef Stew


  • 12 ounces boneless beef round roast, cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 medium carrots, sliced
  • 1 (14-ounce) can beef broth, defatted
  • 1/4 cup evaporated skim milk
  • 1 teaspoon paprika
  • 2 tablespoons cornstarch
  • 2 tablespoons nonalcoholic red wine

Spray an unheated large skillet with no-stick spray. Heat the skillet over medium-high heat. Add the beef, and garlic. Cook and stir until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil.) Stir in the milk and paprika. In a custard cup, stir together the cornstarch and wine until smooth. Then stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly. Cook and stir for 2 minutes more.

Serves 4

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Start with a whole chicken, washed in cold water. Place in a stock pot with one gallon filtered water and 1 tsp. sea salt. Bring to boiling, reduce heat so the water is gently boiling. Simmer for 4-6 hours.

Strain broth in large saucepan. Set meat and bones aside.

Add to broth (according to what your allergies allow, i.e. if you are allergic to potatoes, leave them out, or onions/garlic, leave them out.):


  • 1 TBS basil
  • Pinches of pepper, cayenne, and ginger
  • 3 washed potatoes, cut in cubes
  • 4-5 washed carrots, sliced
  • 1/2 cup basmati or brown rice, or barley

Simmer about 20 minutes, until the additions begin to get tender, then add:

  • 1 TBS chopped fresh parsley
  • 1 chopped or sliced onion
  • 2-4 cloves garlic, chopped
  • 1 small zucchini, sliced
  • 1 cup chopped fresh brocolli
  • 1/2 frozen peas

Salt to taste

Now it is time to separate the meat from the bones. The meat will be very soft ot this point. Just pull the chunks of meat out, separate with your fingers, and throw in the pot. Now let everything simmer until each ingredient is fully cooked (if you like your veggies crunchier, cook the first set of additions intil they are done, and the second until they have the texture you like.) If you like a stronger taste, add more of the herbs and spices.

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Chicken Breast and Almond Soup


  • 1/2 cup blanched almonds
  • 2 Tbs butter or margarine
  • 1 medium onion, chopped
  • 2 skinless and boneless chicken breasts
  • 2 qt (2 L) chicken stock or canned chicken broth
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg
  • 1/4 tsp ground cumin seed
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 cup dry sherry (optional)
  • 1 Tbs chopped parsley

Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saute the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley.

Serves 6

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Shrimp Bisque


  • 6 cups water
  • 4 medium potatoes, peeled and quartered
  • 2 medium onions, coarsely chopped
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/4 tsp finely chopped garlic
  • 1 tsp salt (or to taste)
  • 1/8 tsp fresh ground black pepper (or to taste)
  • 1 cup chopped shrimp
  • 2 egg yolks
  • 1/2 cup heavy cream
  • Paprika

Bring the water to a boil. Add the potatoes, onions, bay leaf, thyme, garlic, salt and pepper. Simmer until the vegetables are tender, 15 to 20 minutes, adding the chopped shrimp for the last 5 minutes. Remove the bay leaf and put the mixture through a fine sieve, or puree in an electric blender. Return to the saucepan and bring to a boil. Blend the egg yolks and cream together. Remove the soup from the heat and stir in the cream and egg yolk mixture. Garnish each serving with paprika.

Serves 2 with plenty left over.

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Yellow Tomato Sauce

I have found that yellow tomatoes are less acidic. I use them to make my own sauce. Saute onions, garlic and basil in olive oil.

Add the chopped yellow tomatoes and *1/4 tsp. of baking soda (to buffer the acid)

Cook over low heat until tomatoes cook down. The baking soda will make the sauce bubble at first, but it won't change thetaste. You can add any other spices you can tolerate.

Special Thanks to Chelsea

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Cream Sauce with Garlic & Vegetables

Saute onions and garlic in olive oil and then add a pint of whipping cream, cook over low heat until sauce thickens. You can add any cooked meats or vegetables you want.

Special Thanks to Chelsea
And for those really lazy days, I just saute garlic, and any other vegetables I like in olive oil then pour over the pasta. And just plain garlic and olive oil is really tasty too.

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Garlic Cream Sauce

On pasta: Chopped garlic sauteed in olive oil. You can add olives to this, and anchovies (mashed up.) Butter, heavy cream, and smoked salmon bits (to taste.) Commercial pesto, thinned with some olive oil, doesn't bother me. Ragu and some other companies have recently come out with Alfredo type sauce - these are great, easy, and don't upset my bladder. Oh, also mushrooms sauteed in olive oil or butter are great on pasta

Special Thanks to Amy

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Vegetarian Chili

Well, I'm ecstatic. After missing vegetarian chili for 5 years (and I hate to cook!) I decided to take the no-tomato sauce already posted on this site and modify it to my chili recipe and it was fantastic. Here goes.

Make the no-tomato sauce (including the optional mushrooms) posted on Bev's post of the month section. Put all the sauce in a 3 quart microwave safe casserole.

  • 2 16 oz. cans of pinto or kidney beans.
  • 2/3 cup bulgar wheat
  • 1 can 4 oz. mild green chillies
  • 1 1/2 T chili powder
  • 1 t. ground cumin
  • 1/4 t. red pepper (or less if you can't tolerate)

Stir it up, cover and microwave for 25-30 mins. stirring once.

Toppings depending on what you can tolerate: shredded jack, sour cream, plain yogurt, chopped onions (I can't tolerate bell pepper or raw onions so I just top with cheese/yogurt.)

Special thanks to Dianne A.

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Created Oct. 2000 - Diane Manhattan
Updated: Dec. 2001 - Diane Manhattan
Updated: October 2003 - Jill O.

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