Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


December 2018

Tilapia Recipes

Chocolate Recipes

Luxe Layer Extravaganza

Luxe Layer Extravaganza Recipe
1/2 c Boiling water 1/2 c Unsweetened cocoa powder 2/3 c Buttermilk 1 2/3 c All purpose flour 1...

read more

Chunky Peanut Soup Recipe

Chunky Peanut Soup recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chunky Peanut Soup recipe  PDF

2 tb Unsalted butter
1 md Onion, peeled and diced
2 md Carrots, peeled and diced
8 c Chicken stock
1 c Unsalted crunchy peanut
butter 1 sm Tomato, quartered
4 sm Potatoes, peeled and cubed
1 sm Green pepper, roasted,
cored, seeded, peeled, and diced 3 tb Minced fresh parsley
1 lg Zucchini, trimmed and diced
1 c Button mushrooms, stems
drimmed, caps diced 1 lb Firm white fish such as
halibut or snapper, bones removed, Cut into bite sized pieces 1 c Fresh peas
3 tb Freshly squeezed lemon juice
Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as Raymond California Select 1989 Makes 8 to 10 servings. salt cayenne pepper 1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes. 2. Meanwhile, mi 1 cup of the stock with the peanut butter in a
medium sized bowl until smooth. 3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley. Pour in the peanut butter mi ture, and stir. Cover and bring almost to a boil. Simmer, partially covered, until the potatoes are cooked through, about 15 minutes. Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has te ture, about 10 minutes. Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon juice, stir, and season to taste with salt and cayenne pepper. 4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

Chunky Peanut Soup recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
592 people have voted
Last Reviewed on 2018-12-13

Thursday, Dec 13 2018 Download & Print Chunky Peanut Soup recipe  PDF   Tilapia recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Spanish Bean Dish

New Cooking Recipes

Spinach Korean Sigumchi Namul
Spinach Korean Sigumchi Namul Recipe

1 lb Fresh spinach 3 tb Soy sauce 2 tb Sesame oil 1 tb Sesame seeds 1 ea Clove garlic, crushed 1 tb Sugar 1 tb White vinegar Dash pepper 1. Wash the spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely. 2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mi into the spinach. Variation: Season the spinach with Chang (meat sauce for vegetables). Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright ...

Cooking Magazines: Spinach Recipes » December 2018   Spinach recipes RSS   Thumsb up

Dish Of The Day

TomatoBasil Bread

TomatoBasil Bread Recipe
2 1/4 teaspoons dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3 cup quinoa grain (I didn't have t...
read more

Category: » Quinoa Recipes

View more dishes