The Ospidillo Cafe House Soup Recipes

I especially like this rub for roasted wild ducks and geese but it works just as well on domestic ones. This should be enough for one goose or two large ducks, such as mallards. You can't make this up much ahead of time or you'll loose the good flavor of the orange zest. You can substitute crushed fennel seed for the basil if you wish. Finally, if you prepare your fowl right at the hunting camp, you can use the rub there as well. Enjoy!

Provided by Bone Man

Categories     Savory

Time 10m

Yield 1 batch

Number Of Ingredients 4

Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 0.7, Carbohydrate 4.7, Fiber 2, Protein 0.3

• Ingredients

It doesn't get more simple than this -- a commercial type spaghetti sauce that you can also use for lasagna. I recommend using a large, heavy-bottomed cooking pot because this recipe makes a lot of sauce and it has to simmer for three hours. Short of traveling to Italy, you won't find many sauces that taste better. I typically use whatever I what I need when I make up a batch and freeze the rest in zip-lock bags.

Provided by Bone Man

Categories     Sauces

Time 3h20m

Yield 1 1/2 gallons

Number Of Ingredients 12

Nutrition Facts : Calories 2839.9, Fat 109, SaturatedFat 39.8, Cholesterol 786.2, Sodium 10039.9, Carbohydrate 215.6, Fiber 36.5, Sugar 152, Protein 263.2

• Ingredients

But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.

Provided by Bone Man

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 16

Nutrition Facts : Calories 266.4, Fat 12.5, SaturatedFat 7, Cholesterol 43, Sodium 721.5, Carbohydrate 27.2, Fiber 2.3, Sugar 4.5, Protein 12.2

• Ingredients

Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!

Provided by Bone Man

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3

• Ingredients

Most accomplished cooks have their own cabbage roll filling recipe -- this is just a recipe for an especially good sauce to complement your own cabbage rolls. It is tomato-based and the dill really comes through. My wonderful mother-in-law gave me the original recipe and I tweaked it with the wine. It will easily provide enough sauce for 12-15 big cabbage rolls. I love this sauce!

Provided by Bone Man

Categories     Sauces

Time 1h10m

Yield 40 ounces of sauce

Number Of Ingredients 9

Nutrition Facts : Calories 25.4, Fat 1.1, SaturatedFat 0.1, Sodium 164.7, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 0.4

• Ingredients

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Provided by Bone Man

Categories     Salad Dressings

Time 1h20m

Yield 3 cups

Number Of Ingredients 12

Nutrition Facts : Calories 1198.5, Fat 129.6, SaturatedFat 15.6, Cholesterol 2.5, Sodium 946, Carbohydrate 13.5, Fiber 0.1, Sugar 10.9, Protein 0.3

• Ingredients