JAMBALAYA SOUP
This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
- Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
- Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
GUADALAJARA SOUR
Guadalajara Sour, a riff on the whiskey-based New York Sour by the mixologist Michael Bowers at Modern Hotel and Bar in Boise, Idaho, brokers a novel friendship between tequila and rosé, two summer staples with more in common than you may realize. Surprising but not perplexing, it's a smart drink that wears its erudition lightly.
Provided by Robert Willey
Categories quick
Yield 1 drink
Number Of Ingredients 4
Steps:
- Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 16 grams
GUADALAJARA SOUP
Make and share this Guadalajara Soup recipe from Food.com.
Provided by Maryland Jim
Categories Pork
Time 6h
Yield 2 quarts
Number Of Ingredients 18
Steps:
- Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
- Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
- Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.
LINDA'A GUADALAJARA - STYLE BURRITOS
Make and share this Linda'a Guadalajara - Style Burritos recipe from Food.com.
Provided by lindaWWJD
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger and onion.
- Add beans, spices and chili sauce. Mix together and heat on low flame while shredding cheese. Place about 1/2 cup on flour tortilla.
- Top with shredded cheese and roll up.
- Place seam side down on plate in micro-wave. Heat on "re-heat" for 1 minute until cheese melts.
FISH SOUP GUADALAJARA-STYLE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Pull off and discard the stringy beards from the mussels. Scrub the mussels as necessary and drain them well. Set aside.
- Shell and devein the shrimp. Reserve both the shrimp and the shells. Cut each shrimp into three pieces. Set aside.
- Cut the tomatoes into small cubes. There should be about two cups. Set aside.
- Peel the potato and cut it into one-quarter-inch cubes. There should be about one and one-half cups. Cover with cold water and set aside.
- Put the mussels and shrimp shells in a kettle and add the four cups of water. Bring to the boil and cook one minute or until the mussels open. Drain well, reserving both the broth and the mussels and discarding the shrimp and mussel shells. Strain the broth through a fine sieve. There should be about five cups. Set aside.
- Heat the oil in a kettle and add the onions and garlic. Cook briefly, stirring, until onions are wilted. Add the celery and cook, stirring, one minute.
- Add the tomatoes and cook, stirring, about three minutes. Add the reserved broth, salt and pepper and bring to the boil. Cook 10 minutes.
- Drain the potato cubes and add them. Cook 10 minutes or until potatoes are tender.
- Add the shrimp and reserved mussels and cook about 10 seconds. Remove from the heat and serve immediately.
- To serve, spoon one or two tablespoons of the salsa cruda with avocado in each of six or eight hot soup bowls or, preferably, earthenware mugs and fill the bowls or mugs with soup. Sprinkle cilantro over all. The remaining salsa cruda with avocado may be added according to individual appetite.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 843 milligrams, Sugar 2 grams, TransFat 0 grams
GUADALAJARA SOUP
This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness.
Provided by DONTOM
Categories Pork Chili
Yield 10
Number Of Ingredients 13
Steps:
- Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
- In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
- Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 17.4 g, Cholesterol 145.2 mg, Fat 48.6 g, Fiber 4.3 g, Protein 34.5 g, SaturatedFat 14.5 g, Sodium 532 mg, Sugar 1.3 g
GUADALAJARA SOUP
This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness.
Provided by detomlin
Categories Pork Chili
Yield 10
Number Of Ingredients 13
Steps:
- Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
- In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
- Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 17.4 g, Cholesterol 145.2 mg, Fat 48.6 g, Fiber 4.3 g, Protein 34.5 g, SaturatedFat 14.5 g, Sodium 532 mg, Sugar 1.3 g
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