S

Ingredients
Makes about 12 cups

Turkey neck, back (if you spatchcocked your bird), and giblets

5
pounds turkey or chicken wings

2
medium onions, quartered

4
large carrots, peeled, cut into 1” pieces

Roasted Poultry celery stalks, cut into 1” pieces

4

Stock head garlic, halved crosswise

1

3
tablespoons vegetable oil

Kosher salt and freshly ground black pepper

4
sprigs thyme

2
bay leaves

2
teaspoons black peppercorns
Preparation
Step 1

Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with
oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they
should stick slightly to pans), 45–50 minutes.

Step 2

Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup water into each baking
sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced
to about 12 cups, about 1½ hours. Strain into containers. Let cool; cover and chill.

Step 3

DO AHEAD: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.

Ingredients
Makes about 2½ quarts

pounds beef bones Toasted Garlic-

bunch celery, coarsely chopped Beef Stock
medium onion, coarsely chopped
medium carrots, scrubbed, coarsely
chopped tablespoon tomato paste
cup olive oil
head of garlic, cloves thinly sliced
bunch herb stems (such as parsley,
cilantro, and/or thyme)
bay leaves
teaspoon black peppercorns
teaspoon coriander seeds

Preparation
Step 1
Combine all ingredients and 3 quarts cold water in a
large stockpot. Bring to a boil; reduce heat and
simmer gently, skimming the surface occasionally,
until stock is reduced by one-third, 2 1/2-3 hours.
Step 2
Strain stock through a fine-mesh sieve into a large
bowl; discard solids. DO AHEAD: Stock can be made
3 days ahead. Let cool completely, then cover and
chill, or freeze for up to 3 months.
Step 3
Transfer bones and vegetables to a large pot; pour in
cold water to cover. Add herb stems, bay leaves,
peppercorns, coriander seeds, and reserved garlic.
Bring to a boil over medium heat. Reduce heat to low
and simmer, skimming fat and foam from surface,
until caramel colored and flavorful, about 3 hours.
Strain stock through a fine-mesh sieve into a large
bowl, pressing on solids; discard solids.
Step 4
Do Ahead: Stock can be made 3 days ahead. Let
cool; cover and chill, or freeze up to 3 months.
5
 Chicken Stock
Ingredients

Makes 2 quarts
Pounds chicken wings

Medium onion, unpeeled, cut into 1-inch pieces

Large carrots, peeled, cut into 1-inch pieces

Celery stalks, cut into 1-inch pieces

Sprigs flat-leaf parsley

Teaspoon whole black peppercorns

Preparation
Step 1
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a
boil; reduce heat and simmer gently, skimming the surface occasionally, until
stock is reduced by one-third, 2 1/2-3 hours.
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO
AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and
chill, or freeze for up to 3 months.
 Back-Burner Stock
Ingredients
Makes about 3½ cups

tablespoon olive oil

ounces charcuterie trimmings (such as ham, bacon, and/or sausage
ends)
medium onion, coarsely chopped
bunch cilantro stems
garlic cloves, unpeeled, halved
bay leaves
cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
teaspoon coriander or fennel seeds
Pinch of crushed red pepper flakes
Shrimp shells (optional)
Preparation
Step 1
Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic,
bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using)
and cook, stirring occasionally, until shells turn bright pink and vegetables are softened,
about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low
and simmer 20 minutes.

Step 2
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard
solids.

Step 3
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3
months.
 Brown stock (Fond Brun)
Ingredients
 Bones Cut Small - 60LB / 27 KG
 Cold Water or Remouillage - 18 GAL / 68 LTRS
 Tomato Product - Optional
 Thyme - 1 TBSP
 Bouquet Garni - 1 LARGE
 Bay Leaf - 10-15 EA
 For mirepoix:
o Onion Diced - 3LB / 1.36 KG
o Carrot diced - 3LB / 1.36 KG

o Celery diced - 3LB / 1.36 KG

o Leek diced - 3LB / 1.36 KG

Preparation Method for Brown Stock:

 Place Bones in a roasting pan and brown in a 350F oven.

 When Bones are 3/4 done, place mirepoix over the bones and finish browning.

 When browned, remove bones and mirepoix and place in a stockpot with aromatics.

 Remove the fat from the roasting pan.

 Deglaze roasting pan with water or Remouillage and add to the stockpot.

 Add the remaining cold water or Remouillage to cover the bones.

 Bring to a boil reduce to a simmer and skim.

  Summer for 8 to 10 hours.

 Pass through a fine strainer.

 Label the stock container.

 Cool and refrigerate.

Coconut-Clam Stock
Ingredients
Makes about 3 cups

1
tablespoon virgin coconut oil or vegetable oil
1
medium onion, coarsely chopped
1
fennel bulb, trimmed, coarsely chopped
1
lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
2
bay leaves
6
cherrystone or other large hard-shell clams, scrubbed
1
cup dry white wine
1
13.5-ounce can unsweetened coconut milk
Kosher salt

Preparation
Step 1
Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves.
Cover and cook, checking and stirring halfway through to ensure no browning occurs,
until softened, 8–10 minutes. (The flavor won’t be ruined if the vegetables take on color,
but the stock will end up grayish.)

Step 2
Add clams and wine and increase heat to medium-high. Cover and cook until clams
open, 12–15 minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce
heat and simmer 15 minutes.
 Step 3
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard
solids. Season stock with salt. Blend with an immersion blender until smooth and
emulsified, if desired.

White Sauce
This white sauce, also known as Béchamel sauce, is one of France’s
four “mother sauces,” and it’s a perfect complement to many dishes.
Pair it with vegetables, turn it into a creamy casserole or ladle it over
seafood or sliced chicken.

Ingredients

 2tablespoons butter
 2tablespoons Gold Medal™ all-purpose flour
 1/4teaspoon salt
 1/8teaspoon pepper
 1cup milk

Preparation
Step 1: In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium
heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Step 2:Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Espagnole Sauce
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that
the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The
name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally
believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Ingredients
Makes about 2 2/3 cups

1 small carrot, coarsely chopped

1 medium onion, coarsely chopped

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*

1/4 cup canned tomato purée

2 large garlic cloves, coarsely chopped

1 celery rib, coarsely chopped

1/2 teaspoon whole black peppercorns

1 Turkish or 1/2 California bay leaf

Preparation

Step 1
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until
golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium
brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato
purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare
simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.

Step 2
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

Step 3
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup
concentrate to 4 cups water).

Cooks' note:
Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered .
 Lechon Sauce
Ingredients
 2 tablespoons oil
 1 small onion, peeled and chopped
 3 cloves garlic, peeled and minced
 3/4 cup vinegar
 3 cups water
 3/4 cup brown sugar
 1 tablespoon salt
 1/4 teaspoon pepper
 1 cup cooked chicken livers, mashed
 2/3 cup breadcrumbs

Instructions
1. In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the
vinegar).
3. Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
4. Add mashed cooked liver and continue to cook, stirring regularly until well-combined.
5. Add breadcrumbs and cook, stirring well, until sauce is thickened as desired. Remove from heat and
allow to cool. Serve as dipping sauce.
To cook chicken livers
1. In a saucepot over medium heat, bring to a boil enough lightly salted water to cover the liver.
 2. Add liver and cook for about 3 to 5 minutes or until cooked through. Drain well and discard liquid.
3. Alternatively, grill chicken livers in a single layer over hot coals until cooked through.
4. Or, in a wide pan over medium heat, heat about 2 tablespoons of oil. Add chicken livers in a single
layer and fry, turning as needed, until cooked through.

Taco Sauce
A simple taco sauce that’s quick to make and rivals store bought! You know exactly what goes in it, keeps for
ages, and is terrific to serve with any type of tacos or as a dipping sauce for burritos, to drizzle
over nachos or even as a dipping sauce for chips!

Ingredients
 ▢2 cups / 500ml tomato passata / puree OR 1 can (16

ounce) US tomato sauce (Note 1)

 ▢3/4 cup / 185 ml water
 ▢1 tbsp cumin
 ▢2 tsp onion powder
 ▢1 tsp garlic powder
 ▢1/2 tsp paprika
 ▢1 tsp sugar
 ▢1/4 + teaspoon cayenne pepper (adjust heat to taste)
 ▢1 1/2 tsp dried oregano
 ▢1/4 tsp black pepper
 ▢1/2 tsp salt

Instructions
1. Place all ingredients in a saucepan. Mix then simmer for 10 minutes on medium low.
2. Transfer to serving bowl, cool and serve with tacos or other Mexican dishes requiring a sauce. Makes around 2.5 cups.
3. Or cool, then refrigerate for up to 5 days OR freeze.

PERI PERI SAUCE

Homemade Peri Peri sauce (or should I say Homemade Nando’s?) is
simple enough to make. It requires no actual cooking, just some
chopping and processing of the ingredients. It’s an oil-based sauce, at
least it is with our version, ideal for dipping, and it goes GREAT with
chicken and seafood.

INGREDIENTS NEEDED

 1 pound red chilies chopped – African Bird’s Eye peppers are

traditional, but you can sub with red peppers available to you,
including bell peppers
 4 cloves garlic chopped
  1 teaspoon smoked paprika you can sub in other chili powders
 1/2 cup chopped cilantro
 1/4 cup chopped basil
 1/2 cup olive oil or vegetable oil
 Juice from 1 lemon (lemon juice)
 Salt to taste

Instructions
1. Add all ingredients to a food processor or blender. Process to form a smooth sauce to your
preferred consistency.

2.Enjoy! Refrigerate until ready to use.

Chinese Sweet and Sour

Sauce
All-purpose Chinese sweet and sour sauce, for
around 500g food or a small rice bowl of
dipping sauce! How to use it, add your fried
chicken, pork, fish, shrimp, tofu and
whatever you want before or after adding water
starch!
 Ingredients
 2 middle size garlic cloves , minced
 1 tsp. minced ginger
 1 tsp. green onion white
 2 tbsp. vegetable oil
Basic sweet and sour sauce

 4 tbsp. ketchup
 8 tbsp. water , 1/2 cup of water
 1/2 tbsp. rice vinegar
 1 tbsp. sugar
 1 tbsp. light soy sauce
 a small pinch of salt if needed
Water starch

 1 tbsp cornstarch
 3 tbsp water
Instructions
1. Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma
with low fire.

2. Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the
process.

Recipe Notes
If rice vinegar is not available, you can use lemon juice to replace it
 CREAMY VEGETABLE SOUP
INGREDIENTS:

 -5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas,

celery, green beans, corn, etc
 4 ½ cups broth
 1 ½ cups milk or a 12 oz can of evaporated milk
 ½ cup diced onion
 3 TBSP butter
 ¼ cup flour
 1 tsp sage
 ½ tsp herb-blend all-purpose seasoning
 1 tsp salt
 ½ tsp pepper
 ½ cup Parmesan cheese
 ¼ cup instant mashed potato flakes optional

STEP BY STEP ON HOW TO MAKE CREAMY VEGETABLE SOUP

Start by melt butter in a medium saucepan.

Next, add the onion, seasonings, and flour. Stir to combine.

Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth.

Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.

Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well
combined.

Cover and simmer for 15-20 minutes.

Serve immediately and enjoy!

 Creamy Carrot Soup
Ingredients
Ingredient Checklist

 1 tablespoon extra-virgin olive oil

 1 ¾ cups chopped Vidalia or other sweet onion

 2 pounds carrots, cut into 1/2-inch pieces

 1 teaspoon fine sea salt

 ½ teaspoon freshly ground black pepper

 Dash of ground ginger

 2 cups water

 2 cups fat-free, less-sodium chicken broth

 2 tablespoons heavy cream, divided

Directions
Instructions Checklist

 Step 1

Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring
frequently. Stir in salt, pepper, and ginger.

 Step 2
 Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots
are tender. Remove from heat; cool.

 Step 3
Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until
smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1
tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Chicken Corn Soup

Ingredients
 1/2 pound chicken, bone in
 5 cups water
 1 onion, peeled and quartered
 3 cloves garlic, peeled and pounded
 1 thumb-size ginger, peeled and pounded
 1 tablespoon salt
 1 teaspoon peppercorns
 3 white corn ears, shucked
 1 tablespoon soy sauce
 4 teaspoons cornstarch
 2 eggs
 green onions, chopped

Instructions
1. In a saucepot, arrange chicken in a single layer. Add water, quartered onions, smashed garlic
cloves, thyme, bay leaf, salt, and peppercorns.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in barely a
simmer for about 15 minutes or until thermometer inserted in the thickest part of chicken reads
165 F.
3. With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred
chicken and keep warm. Discard bones.
4. Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve 4 cups of the broth.
5. In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from
top to bottom. Rotate the corn when done with each section to get to the next. Scrape the
sides of the cobs using a spoon to extract the remaining pulp and milky juice.
6. Add corn and soy sauce to pot. Cook for about 8 to 10 minutes or until
tender. Increase heat to a boil.
7. Add chicken.

8. In a small bowl, combine 3 teaspoons of the cornstarch with 1/4 cup water.

Stir until dissolved and smooth.

9. Add cornstarch slurry to the pot, whisking vigorously to prevent lumps.

Continue to whisk until the mixture begins to thicken. Lower heat to a gentle
simmer.
10. In a bowl, combine eggs and the remaining 1 teaspoon cornstarch. Whisk

together until smooth.

11. Slowly drizzle the egg mixture into the soup and let stand for 15 seconds
and then stir gently stir to break up.
12. Season the soup with salt and pepper to taste.

13. Ladle soup into servings bowls and sprinkle with green onions. Serve hot.
 Simple Russian Soup
This Simple Russian Soup recipe is classic comfort food. The soup is loaded with seasoned meat, potatoes,
noodles and vegetables. The soup is so easy to prepare and is loved by kids and adults alike .
INGREDIENTS
soup-
 3/4 lbs chicken, thighs or breast, cut into bite-zed pieces
 12 cups water (or water and chicken broth)
 1 Tbsp unsalted butter
 1 tsp oil
 1 small onion, finely chopped
 1 large carrot, grated
 5 medium potatoes, cubed
 1/2 red pepper, sliced
 6 oz angel hair pasta
 1 ½ tsp Vegeta (or favorite seasoning)
 1 ½ tsp salt
 ¼ tsp ground black pepper
chicken seasoning:
 ½ tsp salt
 ¼ tsp ground black pepper
 1 bay leaf, broken into pieces
 2 garlic cloves, thinly sliced
INSTRUCTIONS
1. Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces.
Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep
covered and refrigerated until ready to use.
2. In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over
medium/high heat for about 10 minutes, removing any impurities that rise to the top.
3. Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and
oil until onions are tender.
4. Shred the carrot and add to the onions, saute until carrots are tender, stirring
frequently so the carrots don't burn. Once sauteed, at to the soup.
5. Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
6. Slice red pepper into thin strands. Break the pasta into small pieces. Add the
pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
7. Remove the soup from heat and add desired chopped herbs.
8. Enjoy.
CREAMY CHICKEN SOUP WITH PASTA AND SPINACH
INGREDIENTS LIST FOR THE CREAMY CHICKEN PASTA
SOUP RECIPE
 1 lb (450g) cooked shredded or chopped chicken
breast (or rotisserie chicken)
 4 cups (1l) low-sodium chicken broth, or
vegetable broth
 2 teaspoons olive oil
 1/2 cup chopped onion
 1 cup diced carrots
 1/2 cup diced celery
 2 garlic cloves, minced
 1 1/2 cups shredded mild cheddar cheese
 1 cup cream cheese, softened
 1/2 cup heavy cream
 1/2 teaspoon kosher salt and fresh black pepper
 2 cups uncooked ditalini pasta (or any other small pasta)
 2 cups chopped spinach
 1/2 cup parmesan cheese for garnish, optional
DIRECTIONS
1. To make the creamy chicken pasta soup: In a large dutch oven, add the
carrots, celery, onion, garlic, and saute in olive oil until tender and fragrant,
about 5 minutes. Add cooked chicken and continue cooking for 3 minutes,
stirring regularly.
2. Add the broth, heavy cream, and cream cheese. Cover and bring to a boil,
then cook for 15 minutes.
3. Lower the heat, then add pasta and cheddar and simmer until pasta is
cooked to your liking. Add spinach to the chicken pasta soup toward the end,
and stir until wilted.
4. Adjust seasoning to taste with salt and black pepper. Serve the creamy
chicken pasta soup into bowls and top with extra parmesan cheese if desired.
Enjoy!

Note: If you like a thinner chicken pasta soup, you can cook pasta on the side
and add it to the soup at the end and reheat before serving.
 Cheeseburger Soup
Ingredients

 1/2 pound ground beef

 4 tablespoons butter, divided
 3/4 cup chopped onion
 3/4 cup shredded carrots
 3/4 cup diced celery
 1 teaspoon dried basil
 1 teaspoon dried parsley flakes
 1-3/4 pounds (about 4 cups) cubed peeled potatoes
 3 cups chicken broth
 1/4 cup all-purpose flour
 2 to 4 cups shredded Velveeta
 1-1/2 cups whole milk
 3/4 teaspoon salt
 1/4 to 1/2 teaspoon pepper
 1/4 cup sour cream
Directions
1. In a large saucepan over medium heat, cook and crumble beef until no longer pink,
6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over
medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are
tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil.
Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until
bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce
heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove
from heat; blend in sour cream.