عندي 3 وصفات باللغة الأنجليزية ممكن الله يجزاكن خير مساعدتي في ترجمتها.
1
Bay Scallop Chowder with Sweet Cream and Leeks
INGREDIENTS
3/4 pound white potatoes, peeled and diced
3 tablespoons butter
2 cups thinly sliced leeks (white and pale green portions)
1/2 cup white wine
1 (8-ounce) bottle clam broth
2 pints heavy cream (or 3 cups cream and 1 cup milk)
2 pounds bay scallops (or sea scallops, cut in half horizontally)
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon paprika
8 sprigs of dill
In a medium saucepan, cover potatoes with salted water and bring to a boil. Boil 3 minutes. Drain and set aside.
In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes (5 to 6 minutes for sea scallops), just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.
يلزم عليك تسجيل الدخول أولًا لكتابة تعليق.
Classic Clam Chowder INGREDIENTS 2 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes 1 tablespoon unsalted butter 2/3 cup diced white onions 2/3 cup diced celery 1/2 cup all-purpose flour 4 (6 1/2-ounce) cans chopped clams, juice and clams reserved separately (see note below) 2 (8-ounce) bottles clam juice 1 ounce piece of turkey bacon 1 cup of 2% milk 1/2 teaspoon salt Note: Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice. Put the potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat to a simmer; cover and cook 10 minutes until tender, then drain and set aside. In another large saucepan, melt the butter over medium heat. Add the onions and celery; sauté until tender, about 4 minutes. Stir in the flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove from heat. In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the turkey bacon and bring to a boil. Simmer the mixture 1 minute. Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth. Return the pan to medium-high heat. Add the potatoes, milk, and salt; heat through, stirring often. (Do not bring liquid to a boil or it will separate.) Stir in clams and just heat through, about 1 minute.Classic Clam Chowder INGREDIENTS 2 medium russet potatoes (about 1 pound), peeled and cut...
Cream of Tomato Soup with Shrimp
INGREDIENTS
Roast:
3/4 pound (25 to 31 count per pound) medium unshelled shrimp
2 cups reduced-sodium chicken broth
5 Tbsp. (1/2 stick plus 1 Tbsp.) unsalted butter, divided
1 medium celery rib, finely chopped
1/2 cup chopped shallots
1 garlic clove, minced
1/3 cup all-purpose flour
One 28-ounce can diced tomatoes in juice
2 cups half-and-half
1 tsp. chopped fresh marjoram or oregano, or 1/2 tsp. dried marjoram
Salt and freshly ground black pepper to taste
Peel and devein the shrimp, reserving the shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water as needed.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the celery and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the shallots and garlic, and cook, stirring often, until the shallots soften, about 2 minutes.
Add the flour and stir well. Add the tomatoes with their juice. Stir in the reserved broth, half-and-half and marjoram and stir well. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer, uncovered, until the soup is lightly thickened, about 30 minutes. Season the soup with salt and pepper.
Just before serving, melt the remaining tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, just until they turn opaque. Season with salt and pepper. Stir the shrimp into the soup and serve hot.
INGREDIENTS
Roast:
3/4 pound (25 to 31 count per pound) medium unshelled shrimp
2 cups reduced-sodium chicken broth
5 Tbsp. (1/2 stick plus 1 Tbsp.) unsalted butter, divided
1 medium celery rib, finely chopped
1/2 cup chopped shallots
1 garlic clove, minced
1/3 cup all-purpose flour
One 28-ounce can diced tomatoes in juice
2 cups half-and-half
1 tsp. chopped fresh marjoram or oregano, or 1/2 tsp. dried marjoram
Salt and freshly ground black pepper to taste
Peel and devein the shrimp, reserving the shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water as needed.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the celery and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the shallots and garlic, and cook, stirring often, until the shallots soften, about 2 minutes.
Add the flour and stir well. Add the tomatoes with their juice. Stir in the reserved broth, half-and-half and marjoram and stir well. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer, uncovered, until the soup is lightly thickened, about 30 minutes. Season the soup with salt and pepper.
Just before serving, melt the remaining tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, just until they turn opaque. Season with salt and pepper. Stir the shrimp into the soup and serve hot.
الصفحة الأخيرة
INGREDIENTS
2 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
1 tablespoon unsalted butter
2/3 cup diced white onions
2/3 cup diced celery
1/2 cup all-purpose flour
4 (6 1/2-ounce) cans chopped clams, juice and clams reserved separately (see note below)
2 (8-ounce) bottles clam juice
1 ounce piece of turkey bacon
1 cup of 2% milk
1/2 teaspoon salt
Note: Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice.
Put the potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat to a simmer; cover and cook 10 minutes until tender, then drain and set aside.
In another large saucepan, melt the butter over medium heat. Add the onions and celery; sauté until tender, about 4 minutes. Stir in the flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove from heat.
In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the turkey bacon and bring to a boil. Simmer the mixture 1 minute. Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth. Return the pan to medium-high heat. Add the potatoes, milk, and salt; heat through, stirring often. (Do not bring liquid to a boil or it will separate.) Stir in clams and just heat through, about 1 minute.