CLAM CHOWDER, CANADIAN MILITARY STYLE
This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
- Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
ARMY SOUP
My dad used to make this when he was in the Spanish Military. They ate this morning, noon and night. I was brought up on it and missed it when I left home. Now I cook it for my family and they love it. This stew is called 'Patatas Guisadas' but we renamed it 'Army Soup'.
Provided by Susie T
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot.
- Saute onion, garlic, capsicum and tomato.
- Add beef and cook until browned.
- Add sherry and let it reduce a little and add some of the water to cover the beef.
- Let simmer for about 20 minutes.
- A pressure cooker takes less time.
- Add rest of the ingredients and water and bring to the boil.
- Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
- If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
- Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.
Nutrition Facts : Calories 516.5, Fat 15.4, SaturatedFat 4.8, Cholesterol 50.9, Sodium 104.4, Carbohydrate 62.5, Fiber 9.3, Sugar 6.1, Protein 24.7
PASULJ (SERBIAN WHITE BEAN SOUP)
This white bean soup is also known as army soup or Pasulj in Serbian. Great on a winter day served with bread.
Provided by Katrina Pescador
Categories Fruits and Vegetables Beans and Peas White Beans
Time 10h35m
Yield 12
Number Of Ingredients 14
Steps:
- Soak beans in plenty of cold water overnight. Drain.
- Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
- Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
- Remove ham hock and cut off meat from the bone. Return to the soup.
- Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 24 g, Cholesterol 38.5 mg, Fat 14.6 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 2.2 g
BUDAE JJIGAE (KOREAN ARMY BASE STEW)
This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.
Provided by Hingle McCringleberry
Categories Soups, Stews and Chili Recipes Stews
Time 57m
Yield 6
Number Of Ingredients 13
Steps:
- Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 40.9 g, Cholesterol 96.6 mg, Fat 45.7 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 17.2 g, Sodium 4193.6 mg, Sugar 7.2 g
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