6 tablespoons butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped
bite-size pieces
1 large onion,chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 tsp dried tarragon
6 1/2 cups chicken stock or low-salt chicken broth
1 cup whipping cream
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese

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8 cups broccoli florets - (about 1 1/4 lbs)
2 cups low-salt chicken broth
1 cup whipping cream - plus
4 teaspoons whipping cream
3 tablespoons unsalted butter
Freshly-ground white pepper to taste

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1 slice bacon, cut into small pieces
1 tablespoon parsnip, finely chopped
1 tablespoon celery, finely chopped
1/2 tablespoon rutabaga, finely chopped
2 garlic cloves, minced
1 mushroom, finely chopped
1 shallot, roughly chopped
2 cups chicken or vegetable broth
1/2 tablespoon fresh basil, finely cut
1 teaspoon fresh oregano, finely cut
1 teaspoon fresh thyme, finely cut
1/2 teaspoon fresh parsley, finely cut
1/2 teaspoon black pepper
1 teaspoon salt
1 large russet potato, peeled

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3 ea Vine Ripened Tomatoes, skinless and seedless
3 oz Cucumber, diced
1 1/2 c Chicken Stock
1 t Garlic, minced
1 oz Onion, chopped
2 oz Tomato Juice
2 T Hawaiian Chili Pepper Water
Salt & Pepper
2 t Worcestershire Sauce
1 T Cilantro, chopped


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2 tablespoons extra-virgin olive oil
2 medium white onions -- diced
2 garlic cloves -- minced
2 jalapenos -- seeded and minced
3 medium ripe tomatoes -- chopped
1 quart Chicken Stock -- (see recipe)
Salt -- to taste
Freshly-ground black pepper -- to taste
Canola oil -- for pan-frying
8 corn tortillas -- cut 1/8"-thick strips
1 1/2 cups shredded cooked chicken
2 avocados -- halved, pitted, peeled, and diced
1 cup shredded Jack cheese -- (optional)
1/2 cup coarsely-chopped

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4 Tbs butter
6 Tbs chopped onion
3/4 cup large-diced celery
2 1/2 cups hot water
2 cups peeled raw potato in 1/2" cubes
3 cups frozen corn
2 Tbs sugar
2 tsp salt
1 pinch freshly-ground white pepper
3 Tbs flour
1 quart half-and-half

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3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion -- thinly sliced
6 garlic cloves -- thinly sliced
2 jalapeno chiles -- thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato -- seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs


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6 oz small shells or bowties
3 oz crab meat
6 Tbs butter
1/2 lb fresh mushrooms, sliced
2 packages newburg sauce mix - (1 oz ea)
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions

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1 lb unpeeled medium-size fresh shrimp
3 Tbs butter or margarine
3 Tbs all-purpose flour
1 Tbs curry powder
2 cups chicken broth
2 bottles clam juice - (8 oz ea)
2 cups half-and-half
4 medium baking potatoes, peeled, and coarsely chopped - (about 4 cups)
1 lb grouper or amberjack fillets, cut bite-size

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2 medium onions
1 oz fresh ginger - (2" by 1"
3 garlic cloves
2 jalepenos
1 can plum tomatoes - (16 oz)
1/2 cup macadamia nuts
1/2 cup cilantro leaves - (loosely packed), minced, leaving a few
whole leaves for garnish 2 Tbs olive oil
2 Tbs fresh lemon juice
1 1/2 Tbs paprika
2/3 cup coconut milk
1 can chicken stock - (2 cups)
1/2 lb fresh peeled shrimp
1/2 lb medium scallops
1/2 lb firm fish fillet, cut 1/2" cubes (e.g. tuna, snapper, swordfish)
Salt, to taste

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3 Tbs Olive oil
6 lg Red onions; thinly sliced
1 Tbs Sugar
1 tsp Oregano, dried; crumbled
3/4 tsp Ground cumin
3/4 tsp Ground coriander
1/2 cup Red wine vinegar
1/3 cup Orange juice
1 1/2 Tbs All-purpose flour
7 cup Stock
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Ground allspice
1/4 tsp Ground cinnamon


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6 slices bacon -- chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 1/2 cups chopped fresh fennel bulb
1 cup diced yellow zucchini or crookneck squash
1 cup cubed (1/2" peeled russet potatoes
3 cups low-salt chicken broth -- or more if needed
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

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1 cup (6 oz.) RONZONI Orzo, uncooked
1/2 lb. ground beef or chorizo
5 cups water
4 beef bouillon cubes
1 cup medium salsa
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/3 cup sliced green onion
1/3 cup crushed tortilla chips
1/3 cup sour cream

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6 cups Low-sodium chicken broth
2/3 cup Rice
2 cups Frozen corn kernels
1 lb skinned, boned mild-flavored white-fleshed fish, cut into 1-inch chunks
1 cup tomato-based chunk-style salsa
Lime wedges


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2 Tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 Tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 Tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream


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