The Ospidillo Cafe House Soup Recipes

THE OSPIDILLO CAFE HOUSE SOUP

Steps:

• In a large cooking pot, pour in the garlic oil, the ground chuck, the Italian sausage, and the onion. Brown the meat blend and drain the grease from the burger blend. Return it to the pot after draining.
• Add all remaining ingredients except for the noodles and bring to a boil. Reduce heat to low, cover and allow to simmer at a low boil for about an hour.
• At the end of an hour, add the cooked, cooled noodles, simmer for five more minutes and serve. Some people may want more salt but I just let everybody add any further salt at the table.
• NOTE: This soup goes great with oyster crackers or with a grilled swiss cheese sandwich.

HOT DR. PEPPER

Steps:

• Pour the Dr. Pepper into a medium saucepan and heat to about 180-degrees F. (The carbonation will make it look like it's boiling but you can ignore this if you use a thermometer).
• Pour the hot Dr. Pepper into a crystal tumbler and drop in the lemon slices.
• Enjoy!

OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.

THE OSPIDILLO CAFE CRAB CHOWDER

Steps:

• Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
• In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
• When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
• After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
• Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
• Serve hot.

THE OSPIDILLO CAFE PICA DE GALLO

Steps:

• Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.

OSPIDILLO CAFE SPAGHETTI SAUCE

Steps:

• Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.