Best 5 Orio Chowder Recipes
Are you searching for a hearty and comforting seafood dish that is sure to warm you up on a cold day? Look no further than orzo chowder! This creamy and flavorful soup is packed with tender orzo pasta, succulent seafood, and a variety of vegetables. Whether you are a seasoned home cook or a novice in the kitchen, this article will guide you through the process of creating the perfect orzo chowder. We will take you step-by-step through the recipe, providing tips and tricks for achieving a rich and satisfying chowder that will delight your taste buds. So gather your ingredients, prepare your cooking utensils, and let's dive into the world of orzo chowder!
Check out the recipes below so you can choose the best recipe for yourself!
'OREO' COOKIES
Steps:
- Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
- Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
- Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
- Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
- Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
- Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
- Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
OREO DESSERT
This is a twist on an old favorite pudding dessert. Everyone loves Oreos, so why not incorporate them into this fabulous dessert. Always requested, never any leftovers!
Provided by MomB4202
Categories Dessert
Time 1h1m
Yield 18 , 18 serving(s)
Number Of Ingredients 6
Steps:
- Crush Oreos, and place in the bottom of a 9x13 baking dish (reserve about 1/2 cup of oreos for topping).
- Put cream cheese and sugar in mixing bowl and mix until creamy.
- add 1/2 cup milk to cream cheese and continue to mix.
- add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
- pour/spoon cream cheese mixture over Oreos, and spread as carefully as you can, refrigerate 30 minutes.
- in Mixing bowl, put the 3 packages of chocolate pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
- Remove from fridge and top with remaining container of cool whip; sprinkle reserved oreos over the top, serve or return to fridge until serving time.
OYSTER CHOWDER
This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.
Provided by Amanda Hesser
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
- Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
- Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
- Beat in eggs until fully incorporated.
- Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
- Add the dry ingredients to the wet ingredients, and mix together until combined.
- Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325˚F (160˚C).
- Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
- To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
- Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
- Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
- Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
- To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
ORIO CHOWDER
The recipe is 90 years old. Grandpa & Grandma (Beulah & Pete Wilkinson) attended the Wabash Presbyterian Church in Allendale, IL. and worked the Orio Chowder evey year until they passed. They worked their hands to the bone every year. The cemetery is located next to the church. The original recipe I have is hand written and dated 1965 and makes 16 gallons of chowder. Funny, the original recipe called for a dishpan of this and that. I've adapted the recipe to make a less amount & used canned vegetables instead of fresh. The recipe still makes a large amount. But you can freeze this chowder very well. This year was the 90th year for the Orio Chowder. Here is a little history of how the Orio Chowder began... Wabash Cemetery Association was founded in 1920 by a group of determined ladies in the community who saw the need for an organization to provide funds to maintain the cemetery. It has been the custom of the community to gather a few days before Memorial Day to clean the cemetery of the unkempt accumulated mat of rough grass, weeds, and briars. Within a few months this same condition existed again. A meeting was held. After much discussion, they decided to hold a chowder. The date was set for sometime in October. Beginning that Autumn and continuing without fail, a chowder for the cemetery has been held. Later, the Saturday before Labor Day became the permanent date for the chowder. The first chowder was held at the eastern edge of the cemetery. One or two kettles were used, each containing 50 or 60 gallons. The chowder was prepared and served all on the same day. Serving was confined to late afternoon, and people brought their own bowls and also any other food that was needed. The chowder was sold in 5 and 10 cent servings. This first venture for fund raising was a success and started the tradition that has lasted to present date. There have been a few changes over the years. In 1949 the Orio Community Center built a Quonset type building on the south side of the road across from the church and cemetery. Since then the chowders have been held adjacent to this building. Ten or twelve kettles, which total approximately 500 gallons, are now used. The preparations are begun weeks and months ahead of the chowder date. Serving begins at noon and continues until the soup is gone. The ingredients have remained much the same, with the exception of macaroni and rice that the old timers used when the vegetables were scarce. Today, in addition to chowder, fish sandwiches, hamburgers, ice cream, beverages, cakes and pies are sold. In the early 70's the Cemetery Association received a donation from a will which made it self- sufficient. After that the chowder proceeds have been used for Mission Work, the cemetery as needed, and improvements of the chowder facilities. More permanent tables have been built and a shed with removable walls has been constructed to house the big chowder kettles. This shed has electric paddles installed above the kettles to stir the chowder at a continuous speed. Butane fuel is used for heat instead of wood to cook up to 1600 gallons of chowder, all of which is usually gone by dark. The serving area has been greatly enlarged and an expanded and shaded work area for chowder preparation has been provided. For many people, Chowder Day has become a homecoming time to visit and renew acquaintances. Visit their website at: http://oriochowder.z33.us/chowderhistory.html
Provided by Linda P @momtooo
Categories Chowders
Number Of Ingredients 13
Steps:
- This chowder may be prepared and frozen. You will need a large pot. Cover beef & suet with water, add bay leaves & stew until meat is tender. Shred the beef & return to the pot. Stew the chicken in the chicken broth & add enough water to cover the chicken (after cooked - remove skin & bones, shred meat & reserve chicken broth liquid). The broth from the chicken should be added to the beef pot. Add onions, celery, carrots, potatoes, simmer until carrots & potatoes are soft. Add corn, lima beans, green beans, tomatoes, salt & pepper to taste, add chicken. Simmer until all are well done. Add water as necessary to keep chowder at right consistency. Should be slightly thick, not soupy. Be sure to stir constantly to prevent chowder from scorching.
Tips:
- Use fresh seafood: For the best flavor, use fresh seafood whenever possible. If you can't find fresh seafood, frozen seafood is a good alternative.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to chowder. Use a variety of vegetables, such as potatoes, carrots, celery, and onions.
- Season the chowder to taste: Season the chowder with salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or vinegar.
- Serve the chowder hot: Chowder is best served hot. You can serve it with crackers, bread, or a salad.
Conclusion:
Clam chowder is a classic New England dish that is easy to make and delicious. By following these tips, you can make a chowder that your family and friends will love. With its creamy broth, tender seafood, and flavorful vegetables, clam chowder is a perfect meal for a cold winter day.
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