Mike's Brain » Recipes

Cream of Jalapeno Soup

Mike — Tue, 20 Jan 2009 06:29:31 +0000

2 tablespoons butter
3 jalapeño chiles, seeded and chopped
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese

In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes.Strain soup, reserving liquid.

Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt.

Serve garnished with Monterey Jack cheese.

Makes 6 servings.

Cranberry Upside down cake

Mike — Mon, 29 Dec 2008 06:34:23 +0000

Preheat oven to 350 and wrap the outside of a 9″ springform pan with aluminum flil to prevent leaking.

Sift together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon and 1/4 tsp salt.

Over medium heat combine 1/3 cup butter and 1 cup brown sugar – boil & pour into bottom of pan.

Sprinkle in 12oz bag cranberries and 1/2 cup chopped pecans (optional).

Cream together 1/2 butter and 3/4 cup sugar until fluffy.

Beat in 2 eggs one at a time and stir in 1 tsp vanilla.

Beat in flour mixture alternatively with 1 cup sour cream.

Pour into pan bake for 60min & cool in pan for 10 min – then invert onto serving platter.

Seinfield Mulligatawny Soup Clone Recipe

Mike — Sat, 15 Nov 2008 22:51:21 +0000

The recipe calls for 4 quarts H20 + 6 cups chicken stock — That seemed like a lot, so I used 4 quarts liquid total.

This goes so fast we usually make a double batch.

Seinfield Mulligatawny Soup Clone Recipe

Be sure when you make this soup that you let it simmer for at least two hours until the soup reduces substantially. The soup will darken as the flavors intensify, the potatoes wil begin to fall apart and the nuts will soften.

4 quarts water (see notes above)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 tablespoon curry powder
1/2 tablespoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingrediants in a large pot over high heat.

2. Bring to a boil, then reduce head and simmer for 2 to 3 hours or until soup has reduced and is thick and brownish in color. It should have the consistency of chii. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts wil soften. Serve hot.

Extra salt isn’t needed, depending on chicken stock.