JOAN NATHAN CHICKEN SOUP RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MATZOH BALL SOUP RECIPE | FOOD NETWORK



Matzoh Ball Soup Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 13

One 5- or 6-pound hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

Steps:

  • Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls. 
  • In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING



Old-Fashioned Beef Stew Recipe - NYT Cooking image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Total Time 2 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams

More about "joan nathan chicken soup recipes"

OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Calories 494 per serving
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
See details


SCHMALTZ - WIKIPEDIA
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken…
From en.m.wikipedia.org
See details


15 RECIPES FOR OBSERVING RAMADAN - THE NEW YORK TIMES
Apr 01, 2022 · And this lovely recipe from Joan Nathan comes with rave reviews: “You won’t be disappointed,” wrote one New York Times Cooking reader. Recipe: Fattoush (Lebanese Tomato and Pita …
From nytimes.com
See details


HOMEMADE CORNED BEEF CURING RECIPE - THE SPRUCE EATS
Jun 14, 2021 · Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. ... Joan Nathan's Pickled Tongue or Brisket 2 hrs Ratings. Homemade Corned Beef Recipe 4 hrs Ratings. Corned Beef Recipe (Made From Cured Brisket of Beef) 3 hrs Ratings. Corned Beef …
From thespruceeats.com
See details


15 RECIPES FOR OBSERVING RAMADAN - THE NEW YORK TIMES
Apr 01, 2022 · And this lovely recipe from Joan Nathan comes with rave reviews: “You won’t be disappointed,” wrote one New York Times Cooking reader. Recipe: Fattoush (Lebanese Tomato and Pita …
From nytimes.com
See details


HOMEMADE CORNED BEEF CURING RECIPE - THE SPRUCE EATS
Jun 14, 2021 · Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. ... Joan Nathan's Pickled Tongue or Brisket 2 hrs Ratings. Homemade Corned Beef Recipe 4 hrs Ratings. Corned Beef Recipe (Made From Cured Brisket of Beef) 3 hrs Ratings. Corned Beef …
From thespruceeats.com
See details


MATZOH BALL SOUP RECIPE | FOOD NETWORK
Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and ...
From foodnetwork.com
See details


SCHMALTZ - WIKIPEDIA
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken…
From en.m.wikipedia.org
See details


15 RECIPES FOR OBSERVING RAMADAN - THE NEW YORK TIMES
Apr 01, 2022 · And this lovely recipe from Joan Nathan comes with rave reviews: “You won’t be disappointed,” wrote one New York Times Cooking reader. Recipe: Fattoush (Lebanese Tomato and Pita …
From nytimes.com
See details


HOMEMADE CORNED BEEF CURING RECIPE - THE SPRUCE EATS
Jun 14, 2021 · Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. ... Joan Nathan's Pickled Tongue or Brisket 2 hrs Ratings. Homemade Corned Beef Recipe 4 hrs Ratings. Corned Beef Recipe (Made From Cured Brisket of Beef) 3 hrs Ratings. Corned Beef …
From thespruceeats.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »