Arroz Caldo Filipino Food Recipe

Watch the video tutorial & Learn how to cook Arroz Caldo Filipino Food Recipe

Philippine Arroz Caldo Formula is normally regarded as a new The Spanish language dish because of its title. That dish is really a Chinese language Congee which was modified towards style on the The Spanish language colonial settlers exactly who patronized Chinese language dining establishments inside Philippines.

Cream of Corn Soup Recipe

Assemble these supplies:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 1 teaspoon vetsin
• Salt to taste

 Steps in preparation:

Put the corn into double boiler in 3 cups milk and cook for 20 Minutes. Make a white sauce of after, flour, and the milk and corn mixture. Add salt to taste and cook T 5 more minutes. Beat the egg yolks well and add to the remain-g cup of cold milk. Stir this mixture into the soup. Cook for or 2 minutes, stirring constantly.  Serve.

Fresh Tomato Soup with Garlic-Basil Croutons

Assemble these supplies:

• 4 pounds ripe tomatoes, preferably Italian plum
• 2 medium-size onions (about 1 pound total weight) 1/2 cup plus 1 tablespoon olive oil
• 1 bay leaf
• 1 bunch fresh basil (enough to yield 16 good-size leaves) 4 cloves garlic
• Four 1/2-inch slices from large loaf of French bread, or eight 1/2-inch slices from baguette
• Salt
• Freshly ground pepper

Steps in preparation:

1. Peel, seed, and chop tomatoes. Peel and chop onions. In large non-aluminum saucepan, cook tomatoes, onions, 1 tablespoon olive oil, and bay leaf, covered, over medium heat 30 minutes.
2. While vegetables are cooking, wash basil and pat dry with paper towels. Strip leaves from stems and stack them so that they all point in same direction. Slice into strips and set aside.
3. Peel and chop garlic. Set aside.
4. In large heavy-gauge skillet, heat 1/2 cup olive oil over medium-high heat. Add garlic, stir, then add bread slices. Fry briefly on both sides until golden, about 1 to 2 min­utes. Transfer croutons to paper-towel-lined plate.
5. Remove bay leaf from tomato mixture and discard. In food processor or blender, purée tomato mixture in batches, about one quarter of mixture at a time. Pour purée back into pan through a sieve, pressing through with wooden spoon, if necessary. Season with salt and pepper to taste. Cover and keep warm until ready to serve. If necessary, reheat before serving.
6. To serve, divide croutons among 4 bowls, sprinkle bowls with half the basil, fill with soup, and garnish each with remaining basil. Or, if you prefer, garnish soup with basil and serve croutons on the side.

Celestial Egg Flower Soup Recipe

Assemble these supplies:

• 6 dried Chinese black mushrooms (about 2 ounces total weight), or 1/2 pound fresh mushrooms
• 2 large or 4 small scallions
• 6 cups chicken stock
• 4 to 5 thin slices fresh ginger
• Pinch of sugar
• Dry sherry (if using canned stock)
• 1/4 pound small shrimps
• Small zucchini
• 1 leek (about 1 inch in diameter)
• 6 cherry tomatoes
• 1/4 cup cornstarch
• 3 eggs (optional) 1/2 cup frozen peas
• 1 tablespoon Oriental sesame oil (optional)

Steps in preparation:

1. If using dried mushrooms, place mushrooms in small bowl. 
2. Cover with boiling water and let soak 15 to 20 minutes, or until softened.
3. Wash scallions, trim off ends, and cut in half. In me­dium-size saucepan, bring chicken stock, ginger, scallions, and a pinch of sugar to a simmer. 
4. If using canned broth, add 2/3 can cold water and sherry to taste. 
5. Simmer 5 minutes. 
6. Using slotted spoon, remove scallions and gin­ger, and discard. 
7. Remove pan from heat and set aside.
8. Peel and devein shrimp. Rinse under cold water. Set aside.
9. Wash zucchini and cut enough into %-inch dice to mea­sure 1/2 cup.
10. Cut green portion from leek, reserving white for an­other use. 
11. Trim off tops of greens and discard. 
12. Slit remain­ing green portion lengthwise into 6 to 8 strips. 
13. Rinse thoroughly in cold water to remove any grit. 
14. With chef's knife or slicing cleaver, cut crosswise to yield 1/4 cup.
15. Cut each tomato in half.
16. Drain mushrooms and discard tough stems. 
17. Cut mush­rooms into quarters. 
18. If using fresh mushrooms, clean with damp paper towels and proceed as for dried.
19. In small bowl, mix cornstarch with 3/4 cup stock.
20. If using eggs, separate them into 2 small bowls and reserve yolks for another use. 
21. With whisk, beat egg whites until frothy.
22. Return stock to a simmer. Add mushrooms and leeks, and simmer 2 minutes. 
23. Add zucchini and simmer 30 seconds.
24. Bring soup to a simmer. Stir cornstarch mixture to recombine. 
25. Stirring constantly, slowly add cornstarch mixture to the soup. 
26. When soup has reached desired con­sistency, stop adding cornstarch mixture.
27. Add tomatoes and shrimp to soup. Stir 30 seconds.
28. Reduce heat to low. Slowly pour egg white into thick­ened soup. 
29. Allow to set 10 seconds, then agitate soup slowly with a ladle to bring egg white to top.
30. Add peas to soup, stirring to break up frozen block.
31. Transfer soup to a tureen. Top with sesame oil, if desired, and serve.

Chilled Avocado Soup

Assemble these supplies:

• 3 medium-size avocados, preferably dark, knobby Haas variety
• 1 lime or lemon
• 2 cups chicken stock 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• Medium-size tomato
• 1 bunch fresh chives

Steps in preparation:

1. Put soup bowls, medium-size mixing bowl, and beaters in freezer to chill.
2. Peel and pit avocados. Juice lime or lemon.
3. In food processor or blender, purée 2 avocados, chicken stock, 1/2 cup cream, mustard, 1 to 2 tablespoons lime or lemon juice, and salt until very smooth.
4. Halve and seed tomato.
5. Cut tomato and remaining avocado into 1/4-inch dice.
6. Mince enough chives to measure 1 tablespoon, reserving unchopped stalks for garnish.
7. Remove soup bowls from freezer. Spoon a portion of avo­cado chunks, tomato, and minced chives into each bowl. Top with puréed soup.
8. Cover with plastic wrap and refrig­erate until ready to serve.
9. Just before serving, whip remaining 1/2 cup cream in chilled bowl, with chilled beaters. Garnish soup with whipped cream and whole chive stalks, decoratively arranged.

Summer Squash Soup

Assemble these supplies:

• 2 cups plain yogurt
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 medium-size crookneck squash, thinly sliced 
• Medium-size carrot, peeled and grated 
• Medium-size onion, peeled and minced
• 3 tablespoons sherry
• 3/4 teaspoon chopped fresh dill, or 
• 1/4 teaspoon dried
• 1 teaspoon instant chicken stock base

Steps in preparation:

1. In blender, combine yogurt and 1 cup milk, and blend
2. 1 minute. Transfer mixture to medium-size bowl, cover, and refrigerate until needed.
3. In large skillet, melt butter over medium heat. Add squash, onion, carrot, and sherry.
4. Cover pan and cook until squash is very tender, about 10 minutes.
5. Transfer vegetables to blender. Add dill and chicken stock base, and blend until mixture is smooth.
6. Transfer mixture to large bowl and let cool about 10 minutes.
7. To vegetable mixture add 1 1/2 cups of yogurt-milk mixture and the remaining milk.
8. Stir until well blended and pour into metal pan with large surface area.
9. Place in freezer to chill, about 15 minutes.
10. Stir occasionally.
11. Serve in chilled bowls topped with yogurt-milk mixture

Broccoli Purée

Assemble these supplies:

• 1 bunch broccoli (about 11/2 pounds)
• 4 tablespoons butter
• 3 tablespoons flour
• 1/2 to 3/4 cup sour cream
• Salt and freshly ground black pepper

Steps in preparation:

1. Remove all leaves from broccoli stalks. 
2. Peel stalks with vegetable peeler or sharp knife and cut broccoli into 1-inch pieces.
3. In large saucepan, bring salted water to a boil. 
4. Add broccoli and cook 7 to 8 minutes, until tender.
5. Drain thoroughly and puree in food processor.
6. In small skillet, heat butter. 
7. Add flour and cook mix­ture, whisking constantly, until it turns pale brown. 
8. Add brown butter to broccoli puree, together with 1/2 cup sour cream, and stir to blend. 
9. If puree seems too thick, add a little more sour cream. 
10. Taste and correct seasoning.
11. Transfer to shallow covered serving dish. 
12. Keep warm in 200-degree oven until ready to serve.

Simple Sweet Pea Soup Simple Homemade Recipes

Assemble these supplies:

• 1/4cup chopped scallions
• 17-ounce can sweet peas, drained
• 1 cup chicken stock
• 1/3 cup parsley sprigs, packed
• 1/2 teaspoons chopped fresh dill or
• 1/2 teaspoon dried
• 1/2 cup heavy cream
• Sour cream for garnish (optional)

Steps in preparation:

1. In blender, combine scallions, peas, stock, parsley, dill, .and heavy cream.
2. Turning blender on and off, blend mixture until it is as smooth as possible.
3. When blender clogs, turn it off to push ingredients down before proceeding.
4. Transfer mixture to medium-size saucepan used for broccoli.
5. Heat over medium-low heat until piping hot, stirring often, but do not allow soup to boil.
6. Pour into individual bowls and garnish with a dollop of sour cream, if desired.

WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.

Crab and Asparagus Soup

UTENSILS
Blender
Small heavy-gauge skillet
Large saucepan
Medium-size saucepan
Broiler pan
Large mixing bowl
Large salad bowl
2 small bowls
Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife
Wooden spoon
Metal spatula
Grater Whisk
Four 10-inch metal or bamboo skewers

Assemble these supplies:

• 1 pound asparagus
• Large clove garlic
• 2 scallions
• 2 tablespoons vegetable oil
• 1/4 pound fresh crab meat, picked over, or 6-ounce can, well-drained
• 31/2 cups chicken stock
• 3 tablespoons cornstarch
• 1 egg
• Freshly ground pepper
• 2 tablespoons chopped fresh coriander

Steps in preparation:

1. Wash asparagus. Trim and peel, if desired. 
2. In large saucepan, combine asparagus with 1/2 inch water, cover pan, and bring to a boil over high heat. 
3. Cook just until crisp-tender, 4 to 12 minutes; cooking time will vary with size. 
4. Drain, cut into 2-inch lengths, and set aside.
5. Peel and mince garlic. 
6. Wash, trim, and chop enough scallions to measure 1/4 cup.
7. In saucepan used for asparagus, heat oil over medium- high heat. 
8. Add garlic and half the scallions and sauté until tender, about 2 minutes. 
9. Turn heat to high, add crab meat, and, stirring with wooden spoon, sauté about 3 minutes. Pour in chicken stock and bring to a boil.
10. In small bowl, blend cornstarch with 2 tablespoons cold water. 
11. Add mixture to boiling soup, stirring constantly, until soup thickens, 1 to 2 minutes. 
12. Rinse out bowl.
13. In rinsed bowl, whisk egg briefly and stir into boiling soup. 
14. Cook, stirring, about 1 minute. Add asparagus and cook just until heated through. 
15. Season to taste with pepper.
16. Transfer soup to serving bowl and sprinkle with coriander and remaining scallions.

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.

BROCCOLI SOUP/ QuickTime And-Easy Recipe

Using your blender or food processor makes this a QuickTime and-easy recipe. Perfect for any season, served hot or cold.

1 package (10 ounces) BIRDS EYE® Chopped Broccoli
11/2 tablespoons MINUTE® Tapioca
1 teaspoon salt
Dash of pepper
2 cups milk
1 tablespoon finely chopped onion
2 tablespoons butter or margarine

Prepare broccoli as directed on package; drain, reserv­ing, liquid. Add water to liquid to make V2 cup. Keep broccoli warm. Combine tapioca, salt, pepper, milk, measured liquid, and onion in saucepan. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a boil. Pour hot mixture and broccoli into blender or food processor. Blend at high speed for 2 minutes, or until smoolh. Add butter. Serve hot or chilled. Makes about 3 3/4 cups or 4 servings.

Note: To prepare larger quantities, prepare each batch Ii I lender separately.

BOUILLABAISSE/CONTADINA Stewed Tomatoes

Here is CONTADINA Stewed Tomatoes' excellent version of bouillabaisse.

1 cup chopped onion
1 cup chopped celery
2 tablespoons salad oil
31/4 cups (two 141/2-ounce cans)
CONTADINA Stewed Tomatoes
2/3 cup (6-ounce can) CONTADINA Tomato Paste
11/2 cups water
1 crushed large garlic clove
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1'/2 pounds fresh clams in shell
2 cups boiling water
4 packets HERB-OX Beef Flavored Instant Broth and Seasoning
1 quart milk
2 cups grated Cheddar cheese (1/2 pound)
11/2 pounds white fish
V2 pound shelled, deveined raw shrimp

Sauté onion and celery in oil in 5-quart Dutch oven until tender. Add tomatoes, tomato paste, water, garlic, thyme, oregano, salt, and pepper. Break up tomatoes. Cover and simmer 30 minutes. Scrub clams under run­ning water. Place in large saucepan. Add a half-inch boiling water. Cover and cook over medium heat until shells just open, about 5 minutes. Strain clam liquid through paper towels; reserve 1 cup. Keep clams warm. Cut fish into bite-size pieces. Add to tomato mixture. Cook until fish is almost done, about 10 to 15 minutes. Add shrimp; cook additional 5 minutes. Add reserved clam liquid and clams. Heat just to serving tempera­ture. Makes 12 cups.

QUICK 'N' HEARTY SOUP/ MADE SIMPLE ET FACILE

This can be a meal in itself. Serve with a salad and a delicious bread.

11/2 pounds ground chuck
13/4 cups (141/2-ounce can) CONTADINA Stewed Tomatoes
3 cups (three 8-ounce cans) CONTADINA Tomato Sauce
11/4 cups (101/2-ounce can) beef broth 2 cups water
2 tablespoons instant minced onion
1 teaspoon garlic salt
1 teaspoon marjoram leaves
1/4 teaspoon pepper
6 cups (24-ounce package) frozen vegetables for stew

Brown ground chuck in Dutch oven. Drain off excess fat. Add remaining ingredients; mix well. Heat to boil­ing. Reduce heat; boil gently, uncovered, 30 minutes or until vegetables are tender. Stir occasionally. Makes 'bout 3 quarts.

ONION CHEESE SOUP Simple HERB-OX Classic Soup

You will enjoy this simple HERB-OX variation of this classic Soup.

1 large onion, sliced thin V2 cup butter
1/4 cup flour
1/2 teaspoon dry mustard
2 cups boiling water
4 packets HERB-OX Beef Flavored Instant Broth and Seasoning
1 quart milk
2 cups grated Cheddar cheese (1/2 pound)

Cook onion in butter in soup pot 5 minutes, until trans­lucent, but not brown. Sprinkle with flour and mutard, stir. Gradually add boiling water. Cook over low heat, stirring, until mixture is smooth and thickened. Add instant broth, stir to dissolve. Cover pan, simmer 15 minutes, stirring often. Add milk, heat just to boil­ing point. Add cheese, stir until cheese melts. Makes 8 servings.

PILGRIM HARVEST SOUP/AN Easy Recipe

An easy recipe for a deliciously hearty soup.

1 package (2 to 3 pounds) LOUIS RICH
Turkey Wing Drumettes or Drumsticks 6 cups water
2 tablespoons instant chicken bouillon 1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 bag ( 1 pound) assorted frozen
vegetables
1/4 cup alphabet or tiny shell pasta

Combine turkey, 6 cups water, and seasonings in large saucepot. Bring to a boil; turn down heat. Cover. Simmer 2 hours. Remove turkey from bone. Bring turkey, vegetables, pasta, and broth to a boil; turn down heat. Cover. Simmer 10 minutes more. Makes 8 cups.

IMPERIAL SHRIMP BISQUE/Bisque de crevettes IMPERIAL

Use Black or Red Lumpfish or Golden Whitefish ROMAN- OFF Caviar. They are very reasonably priced and make this a super special, elegant soup.

2 cans (13 ounces each) full-strength shrimp bisque

1/4 cup cream

1/4 cup dry sherry

Sour cream

2 tablespoons ROMANOFF Caviar

Combine bisque and cream in saucepan. Bring just to boil, stirring often. Stir in sherry. Ladle into heated soup plates. Top each serving with a dollop of sour cream and a heaping teaspoon of caviar. Serves 4.