Sir Lunch-a-Lot’s List of Soups and Sauces
“Sir Lunch-a-Lot’s List of Soups and Sauces” has recipes for great soups, sauces, and dessert sauces. There is nothing like a good hearty soup to warm your cockles and the best part of a bowl of soup is a huge chunk of bread, black bread, French bread, Russian rye, you name it, to dunk in soup. It makes no difference if you are Joe sixpack, Susy Homemaker, or Chairman of the Board, or Daddy Warbucks, go ahead, jam a fist full of bread into that bowl of soup, and relive the happy times of being a kid again.
$12.95 for immediate download (Nevada residents pay $1.00 sales tax)
Sir Lunch-a-Lot’s List of Soups and Sauces – Table of Contents:
Soups……………………………………………………………………4 – 30
- Chicken Stock
- Fish Stock
- Apple Curry Soup
- Black Bean Soup
- Borscht
- Canh Dua Leo
- Marak Yayin Duvdivanim – Cherry Wine Soup
- Cholent
- Narli Bulion – Pomegranate Broth
- and more . . .
Sauces…………………………………………………………………..31 – 46
- Aioli Sauce
- Basic Tomato Sauce for Pasta
- Caper Sauce
- Thai Chili Sauce
- Creole Sauce
- Fesenjoon Sauce
- Skordalia
- and more . . .
Dessert Sauces……………………………………………………….47 – 48
- Brown Sugar Brandy Sauce
- Butterscotch Sauce
- Chocolate Sauce
- Soft Custard Dessert Sauce
Sample Recipe from Soups Section – Narli Bulion – Pomegranate Broth Recipe
Azerbijan
5 cups chicken stock
1 1/3 cup fresh pomegranate juice
1/3 cup pomegranate seeds for garnish
Fresh chopped mint for garnish
Salt and freshly ground black pepper to taste
In a soup pot, bring the chicken stock to a simmer over medium heat. Place the pomegranate juice in a small non-aluminum pan and reduce over high heat to ½ cup, (approximately 10 – 15 minutes). Stir the juice into the stock and season with salt and pepper. Serve garnished with pomegranate seeds and mint.
Serves 6
Sample Recipe from Sauce Section – Fesenjoon Sauce Recipe
Sephardic Algeria
2 buds garlic
4 tbsp. olive oil
2 cups walnuts
1 fresh jalapeno
¼ cup pomegranate juice
¾ cup water
Salt to taste
Heat the olive oil in a 12 inch non-stick frying pan on medium heat. Stir garlic buds till golden brown about 2 minutes. Remove from pan. Add walnuts, stirring until toasted about 5 minutes. In a food processor, puree walnuts, garlic, jalapeno, pomegranate and water. Scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.
Makes 2 cups
Serve over fish or poultry
Download your copy of Sir Lunch-a-Lot’s List of Soups and Sauces
$12.95 for immediate download (Nevada residents pay $1.00 sales tax)