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Native Soup Recipes

Native Soup Recipes

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Publicado porapi-3707101
Native American soup recipes
Native American soup recipes

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Published by: api-3707101 on Oct 16, 2008
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Sections

3333

tablespoon
tablespoon
tablespoon

tablespoon

olive oil
olive oil
olive oil

olive oil

2222

lblblblb

venison -- stew meat
venison -- stew meat
venison -- stew meat

venison -- stew meat

1/4
1/4
1/4

1/4

cup
cup
cup

cup

flour
flour
flour

flour

1111

tablespoon
tablespoon
tablespoon

tablespoon

emeril's essence
emeril's essence
emeril's essence

emeril's essence

2222

cup
cup
cup

cup

onions -- chopped
onions -- chopped
onions -- chopped

onions -- chopped

1111

cup
cup
cup

cup

celery -- chopped
celery -- chopped
celery -- chopped

celery -- chopped

1111

cup
cup
cup

cup

carrots -- chopped
carrots -- chopped
carrots -- chopped

carrots -- chopped

1111

tablespoon
tablespoon
tablespoon

tablespoon

garlic -- chopped
garlic -- chopped
garlic -- chopped

garlic -- chopped

1111

cup
cup
cup

cup

tomato -- chopped
tomato -- chopped
tomato -- chopped

tomato -- chopped

1111

tablespoon
tablespoon
tablespoon

tablespoon

fresh basil -- chopped
fresh basil -- chopped
fresh basil -- chopped

fresh basil -- chopped

1111

tablespoon
tablespoon
tablespoon

tablespoon

fresh thyme -- chopped
fresh thyme -- chopped
fresh thyme -- chopped

fresh thyme -- chopped

2222

bay leaf
bay leaf
bay leaf

bay leaf

1111

cup
cup
cup

cup

red wine
red wine
red wine

red wine

4444

cup
cup
cup

cup

brown stock
brown stock
brown stock

brown stock

1111

salt -- to taste
salt -- to taste
salt -- to taste

salt -- to taste

1111

pepper -- to taste
pepper -- to taste
pepper -- to taste

pepper -- to taste

1111

crusty bread
crusty bread
crusty bread

crusty bread

1. In a bowl, toss venison with flour and Essence. (May I suggest
1. In a bowl, toss venison with flour and Essence. (May I suggest

1. In a bowl, toss venison with flour and Essence. (May I suggest

1. In a bowl, toss venison with flour and Essence. (May I suggest
"Bayou Blast"?)
"Bayou Blast"?)
"Bayou Blast"?)

"Bayou Blast"?)

2. In a large pot, over high heat, add olive oil. When the oil is
2. In a large pot, over high heat, add olive oil. When the oil is
2. In a large pot, over high heat, add olive oil. When the oil is

2. In a large pot, over high heat, add olive oil. When the oil is
hot, sear meat for 2 to 3 minutes, stirring occasionally.
hot, sear meat for 2 to 3 minutes, stirring occasionally.
hot, sear meat for 2 to 3 minutes, stirring occasionally.

hot, sear meat for 2 to 3 minutes, stirring occasionally.

3. Add the onions and saute for 2 minutes.
3. Add the onions and saute for 2 minutes.
3. Add the onions and saute for 2 minutes.

3. Add the onions and saute for 2 minutes.

4. Add the celery and carrots. Season with salt & pepper. Saute for 2
4. Add the celery and carrots. Season with salt & pepper. Saute for 2
4. Add the celery and carrots. Season with salt & pepper. Saute for 2

4. Add the celery and carrots. Season with salt & pepper. Saute for 2
minutes.
minutes.
minutes.

minutes.

5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme
5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme
5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme

5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme
and bay leaves to the pan. Season with salt & pepper.
and bay leaves to the pan. Season with salt & pepper.
and bay leaves to the pan. Season with salt & pepper.

and bay leaves to the pan. Season with salt & pepper.

6. Deglaze the pan with the red wine. Add the brown stock.
6. Deglaze the pan with the red wine. Add the brown stock.
6. Deglaze the pan with the red wine. Add the brown stock.

6. Deglaze the pan with the red wine. Add the brown stock.

7. Bring to a boil, cover and reduce to a simmer. Simmer for 45
7. Bring to a boil, cover and reduce to a simmer. Simmer for 45
7. Bring to a boil, cover and reduce to a simmer. Simmer for 45

7. Bring to a boil, cover and reduce to a simmer. Simmer for 45
minutes to an hour, or until the meat is very tender. If the liquid
minutes to an hour, or until the meat is very tender. If the liquid
minutes to an hour, or until the meat is very tender. If the liquid

minutes to an hour, or until the meat is very tender. If the liquid
evaporates too much add a little more stock.
evaporates too much add a little more stock.
evaporates too much add a little more stock.

evaporates too much add a little more stock.

8. Serve the stew in shallow bowls with crusty bread.
8. Serve the stew in shallow bowls with crusty bread.
8. Serve the stew in shallow bowls with crusty bread.

8. Serve the stew in shallow bowls with crusty bread.

Recipe By : Emeril Lagasse
Recipe By : Emeril Lagasse
Recipe By : Emeril Lagasse

Recipe By : Emeril Lagasse

From: Kathy And Lloyd Lipin From: Kathy And Lloyd Lipin From: Kathy And Lloyd Lipin

From: Kathy And Lloyd Lipin

Yield: 6 servings
Yield: 6 servings
Yield: 6 servings

Yield: 6 servings

Page
Page
Page

Page 343
343
343

343

EMERIL'S VENSION STEW
EMERIL'S VENSION STEW
EMERIL'S VENSION STEW

EMERIL'S VENSION STEW

3333

tablespoon
tablespoon
tablespoon

tablespoon

olive oil
olive oil
olive oil

olive oil

2222

lblblblb

venison stew meat
venison stew meat
venison stew meat

venison stew meat

1/4
1/4
1/4

1/4

cup
cup
cup

cup

flour
flour
flour

flour

1111

essence
essence
essence

essence

2222

cup
cup
cup

cup

chopped onions
chopped onions
chopped onions

chopped onions

1111

cup
cup
cup

cup

chopped celery
chopped celery
chopped celery

chopped celery

1111

cup
cup
cup

cup

chopped carrots
chopped carrots
chopped carrots

chopped carrots

1111

tablespoon
tablespoon
tablespoon

tablespoon

chopped garlic
chopped garlic
chopped garlic

chopped garlic

1111

cup
cup
cup

cup

chopped tomatoes, peeled
chopped tomatoes, peeled
chopped tomatoes, peeled

chopped tomatoes, peeled

1111

and seeded
and seeded
and seeded

and seeded

1111

tablespoon
tablespoon
tablespoon

tablespoon

chopped fresh basil
chopped fresh basil
chopped fresh basil

chopped fresh basil

1111

tablespoon
tablespoon
tablespoon

tablespoon

chopped fresh thyme
chopped fresh thyme
chopped fresh thyme

chopped fresh thyme

2222

bay leaves
bay leaves
bay leaves

bay leaves

1111

cup
cup
cup

cup

red wine
red wine
red wine

red wine

4444

cup
cup
cup

cup

brown stock
brown stock
brown stock

brown stock

1111

salt and black pepper
salt and black pepper
salt and black pepper

salt and black pepper

1111

crusty bread
crusty bread
crusty bread

crusty bread

In a large pot, over high heat, add the olive oil. In a mixing
In a large pot, over high heat, add the olive oil. In a mixing

In a large pot, over high heat, add the olive oil. In a mixing

In a large pot, over high heat, add the olive oil. In a mixing
bowl, toss the venison with flour and Essence. When the oil is
bowl, toss the venison with flour and Essence. When the oil is
bowl, toss the venison with flour and Essence. When the oil is

bowl, toss the venison with flour and Essence. When the oil is
hot, sear the meat for 2 to 3 minutes, stirring occasionally.
hot, sear the meat for 2 to 3 minutes, stirring occasionally.
hot, sear the meat for 2 to 3 minutes, stirring occasionally.

hot, sear the meat for 2 to 3 minutes, stirring occasionally.
Add the onions and saute for 2 minutes. Add the celery and
Add the onions and saute for 2 minutes. Add the celery and
Add the onions and saute for 2 minutes. Add the celery and

Add the onions and saute for 2 minutes. Add the celery and
carrots. Season with salt and pepper. Saute for 2 minutes.
carrots. Season with salt and pepper. Saute for 2 minutes.
carrots. Season with salt and pepper. Saute for 2 minutes.

carrots. Season with salt and pepper. Saute for 2 minutes.
Add the garlic, tomatoes, basil, thyme and bay leaves to the
Add the garlic, tomatoes, basil, thyme and bay leaves to the
Add the garlic, tomatoes, basil, thyme and bay leaves to the

Add the garlic, tomatoes, basil, thyme and bay leaves to the
pan. Season with salt and pepper. Deglaze the pan with the red
pan. Season with salt and pepper. Deglaze the pan with the red
pan. Season with salt and pepper. Deglaze the pan with the red

pan. Season with salt and pepper. Deglaze the pan with the red
wine. Add the brown stock. Bring the liquid up to a boil,
wine. Add the brown stock. Bring the liquid up to a boil,
wine. Add the brown stock. Bring the liquid up to a boil,

wine. Add the brown stock. Bring the liquid up to a boil,
cover and reduce to a simmer. Simmer the stew for 45 minutes to
cover and reduce to a simmer. Simmer the stew for 45 minutes to
cover and reduce to a simmer. Simmer the stew for 45 minutes to

cover and reduce to a simmer. Simmer the stew for 45 minutes to
1 hour, or until the meat is very tender. If the liquid
1 hour, or until the meat is very tender. If the liquid
1 hour, or until the meat is very tender. If the liquid

1 hour, or until the meat is very tender. If the liquid
evaporates too much add a little more stock. Remove the stew
evaporates too much add a little more stock. Remove the stew
evaporates too much add a little more stock. Remove the stew

evaporates too much add a little more stock. Remove the stew
from the oven and serve in shallow bowls with crusty bread.
from the oven and serve in shallow bowls with crusty bread.
from the oven and serve in shallow bowls with crusty bread.

from the oven and serve in shallow bowls with crusty bread.

Yield: about 6 servings
Yield: about 6 servings
Yield: about 6 servings

Yield: about 6 servings

SOURCE: Emeril Live! Cooking Show
SOURCE: Emeril Live! Cooking Show
SOURCE: Emeril Live! Cooking Show

SOURCE: Emeril Live! Cooking Show
Copyright 1997, TV FOOD NETWORK
Copyright 1997, TV FOOD NETWORK
Copyright 1997, TV FOOD NETWORK

Copyright 1997, TV FOOD NETWORK
SHOW #EMIA35
SHOW #EMIA35
SHOW #EMIA35

SHOW #EMIA35
Format by Dave Drum
Format by Dave Drum
Format by Dave Drum

Format by Dave Drum
From: Dave Drum Date: 05 Aug 98
From: Dave Drum Date: 05 Aug 98
From: Dave Drum Date: 05 Aug 98

From: Dave Drum Date: 05 Aug 98

Yield: 6 servings
Yield: 6 servings
Yield: 6 servings

Yield: 6 servings

Page
Page
Page

Page 344
344
344

344

EMU KABOBS
EMU KABOBS
EMU KABOBS

EMU KABOBS

12
12
12

12

oz
oz
oz

oz

emu steak
emu steak
emu steak

emu steak

8888

tablespoon
tablespoon
tablespoon

tablespoon

cabernet sauvignon
cabernet sauvignon
cabernet sauvignon

cabernet sauvignon

8888

tablespoon
tablespoon
tablespoon

tablespoon

chicken stock
chicken stock
chicken stock

chicken stock

4444

tablespoon
tablespoon
tablespoon

tablespoon

fresh garlic; minced
fresh garlic; minced
fresh garlic; minced

fresh garlic; minced

4444

teaspoon
teaspoon
teaspoon

teaspoon

black pepper; fresh ground
black pepper; fresh ground
black pepper; fresh ground

black pepper; fresh ground

4444

teaspoon
teaspoon
teaspoon

teaspoon

ground cumin
ground cumin
ground cumin

ground cumin

2222

medium
medium
medium

medium

green bell pepper
green bell pepper
green bell pepper

green bell pepper

8888

oz
oz
oz

oz

fresh pineapple; cut into
fresh pineapple; cut into
fresh pineapple; cut into

fresh pineapple; cut into

1111

large
large
large

large

chunks
chunks
chunks

chunks

4444

oz
oz
oz

oz

mushrooms
mushrooms
mushrooms

mushrooms

4444

oz
oz
oz

oz

cherry tomatoes
cherry tomatoes
cherry tomatoes

cherry tomatoes

1111

medium
medium
medium

medium

onion; sliced into wedges
onion; sliced into wedges
onion; sliced into wedges

onion; sliced into wedges

8888

wooden skewers
wooden skewers
wooden skewers

wooden skewers

First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces.
First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces.
First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces.

First cut meat into cubes, about 1 1/2". Should yield 16-24 pieces.
Combine next 5 ingredients and marinate cubes, refrigerated, in this
Combine next 5 ingredients and marinate cubes, refrigerated, in this
Combine next 5 ingredients and marinate cubes, refrigerated, in this

Combine next 5 ingredients and marinate cubes, refrigerated, in this
for at least one hr or overnight.
for at least one hr or overnight.
for at least one hr or overnight.

for at least one hr or overnight.

Prepare remaining ingredients to be bite sized, try to yield 16
Prepare remaining ingredients to be bite sized, try to yield 16

Prepare remaining ingredients to be bite sized, try to yield 16

Prepare remaining ingredients to be bite sized, try to yield 16
pieces of each. After emu has marinated, start making kabobs by
pieces of each. After emu has marinated, start making kabobs by
pieces of each. After emu has marinated, start making kabobs by

pieces of each. After emu has marinated, start making kabobs by
alternating vegetables and meat in any order you prefer. Heat a grill
alternating vegetables and meat in any order you prefer. Heat a grill
alternating vegetables and meat in any order you prefer. Heat a grill

alternating vegetables and meat in any order you prefer. Heat a grill
and cook kabobs till emu done. The meat cooks rather quickly so be
and cook kabobs till emu done. The meat cooks rather quickly so be
and cook kabobs till emu done. The meat cooks rather quickly so be

and cook kabobs till emu done. The meat cooks rather quickly so be
sure not to let it dry out by cooking for too long. You may also cook
sure not to let it dry out by cooking for too long. You may also cook
sure not to let it dry out by cooking for too long. You may also cook

sure not to let it dry out by cooking for too long. You may also cook
them in the oven at 350F for appx 10 min. Reserve the marinade, you
them in the oven at 350F for appx 10 min. Reserve the marinade, you
them in the oven at 350F for appx 10 min. Reserve the marinade, you

them in the oven at 350F for appx 10 min. Reserve the marinade, you
may add more wine if you like, bring to a boil and then simmer gently
may add more wine if you like, bring to a boil and then simmer gently
may add more wine if you like, bring to a boil and then simmer gently

may add more wine if you like, bring to a boil and then simmer gently
while kabobs are cooking. Pour over kabobs when done.
while kabobs are cooking. Pour over kabobs when done.
while kabobs are cooking. Pour over kabobs when done.

while kabobs are cooking. Pour over kabobs when done.

M's note: I'd probably halve the spices; then I'd strain the marinade
M's note: I'd probably halve the spices; then I'd strain the marinade
M's note: I'd probably halve the spices; then I'd strain the marinade

M's note: I'd probably halve the spices; then I'd strain the marinade
instead of heating it entire. I might also swirl in a few pats of
instead of heating it entire. I might also swirl in a few pats of
instead of heating it entire. I might also swirl in a few pats of

instead of heating it entire. I might also swirl in a few pats of
butter into the sauce.
butter into the sauce.
butter into the sauce.

butter into the sauce.
Date: Sat, 19 Jul 97 14:54:53
Date: Sat, 19 Jul 97 14:54:53
Date: Sat, 19 Jul 97 14:54:53

Date: Sat, 19 Jul 97 14:54:53
+0000
+0000
+0000

+0000

Yield: 4 servings
Yield: 4 servings
Yield: 4 servings

Yield: 4 servings

Page
Page
Page

Page 345
345
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345

EMU STROGANOFF
EMU STROGANOFF
EMU STROGANOFF

EMU STROGANOFF

2222

lblblblb

emu round or drum
emu round or drum
emu round or drum

emu round or drum

2222

tablespoon
tablespoon
tablespoon

tablespoon

seasoned flour
seasoned flour
seasoned flour

seasoned flour

1111

cup
cup
cup

cup

butter
butter
butter

butter

1111

clove garlic, chopped
clove garlic, chopped
clove garlic, chopped

clove garlic, chopped

1111

medium
medium
medium

medium

onion, chopped
onion, chopped
onion, chopped

onion, chopped

3/4
3/4
3/4

3/4

cup
cup
cup

cup

beef broth
beef broth
beef broth

beef broth

1111

tablespoon
tablespoon
tablespoon

tablespoon

parsley flakes
parsley flakes
parsley flakes

parsley flakes

1111

tablespoon
tablespoon
tablespoon

tablespoon

worcestershire sauce
worcestershire sauce
worcestershire sauce

worcestershire sauce

1111

cup
cup
cup

cup

button mushrooms
button mushrooms
button mushrooms

button mushrooms

1111

cup
cup
cup

cup

sour cream
sour cream
sour cream

sour cream

1111

cup
cup
cup

cup

plain yogurt
plain yogurt
plain yogurt

plain yogurt

3333

tablespoon
tablespoon
tablespoon

tablespoon

seeded brown mustard
seeded brown mustard
seeded brown mustard

seeded brown mustard

Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter
Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter
Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter

Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter
with garlic and onion until lightly browned. Add beef broth, parsley
with garlic and onion until lightly browned. Add beef broth, parsley
with garlic and onion until lightly browned. Add beef broth, parsley

with garlic and onion until lightly browned. Add beef broth, parsley
and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx.
and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx.
and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx.

and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx.
30 minutes before serving, blend sour cream, yogurt and brown
30 minutes before serving, blend sour cream, yogurt and brown
30 minutes before serving, blend sour cream, yogurt and brown

30 minutes before serving, blend sour cream, yogurt and brown
mustard. Add mushrooms and yogurt mixture to meat and simmer for 20
mustard. Add mushrooms and yogurt mixture to meat and simmer for 20

mustard. Add mushrooms and yogurt mixture to meat and simmer for 20

mustard. Add mushrooms and yogurt mixture to meat and simmer for 20
minutes to blend flavors. Serve over rice or wide egg noodles.
minutes to blend flavors. Serve over rice or wide egg noodles.

minutes to blend flavors. Serve over rice or wide egg noodles.

minutes to blend flavors. Serve over rice or wide egg noodles.

From: Scott Jones Date: Sun, 06-0
From: Scott Jones Date: Sun, 06-0
From: Scott Jones Date: Sun, 06-0

From: Scott Jones Date: Sun, 06-0

Yield: 1 servings
Yield: 1 servings
Yield: 1 servings

Yield: 1 servings

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EMU WITH MANGOES AND HABANEROS
EMU WITH MANGOES AND HABANEROS
EMU WITH MANGOES AND HABANEROS

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