Chef Inspirations and Signature Recipes Page
Cozy up with comforting soups and stews!
Signature Recipes from the Kitchen of Fuchs
Afghan Pumpkin Soup Seasoning
Ingredients: Sugar, dehydrated tomato, dehydrated onion, salt, yeast extract, dehydrated garlic, torula yeast, spice, chives, and not more than 2% sunflower oil used as a processing aid.
Afghan Pumpkin Soup
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Put 8oz of plain Greek yogurt in a bowl.
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Microplane 2 medium garlic cloves into the yogurt and season with a pinch of salt and black pepper.
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Let the yogurt mixture chill for at least 1-2 hours for best results.
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Add 1 15oz can of plain pumpkin puree to a medium-sized pot.
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Fill the empty can with water and pour into the pot. Repeat once more for a total of 30oz of water.
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Add 2 heaping TBSPs of Afghan Pumpkin Soup Seasoning to the pot and mix well.
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Over medium-low heat, bring the mixture to a simmer and cook for 10-12 minutes.
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To serve, add 1 tsp of the yogurt mixture on top of the soup and enjoy!
Tamarind Chili Mix
Ingredients: Dehydrated tomato, dehydrated bell peppers, spices, salt, dehydrated tamarind, yeast extract, sugar, dehydrated onion, paprika, dehydrated garlic, and not more than 2% sunflower oil used as a processing aid.
Tamarind Chili
- Brown 1 lb. of 93/7 lean ground beef in a 2-quart pot over medium-high heat.
- Once browned, add 1 TBSP of tomato paste and 2 TBSP of Tamarind Chili Mix.
- For a thicker chili add 16-24oz of water; for a looser, saucier chili, add 24-36oz of water. For a fuller flavor, substitute part of the water with your beer of choice.
- Once combined, simmer the chili for 15-20 minutes.
- Serve with your favorite chili toppings or make it into a delicious sandwich.
Gingered Carrot Blend
Ingredients: Dehydrated carrots, brown sugar, salt, cane sugar, molasses, spices, maltodextrin, honey, and not more than 2% sunflower oil used as a processing aid.
Carrot Ginger Soup
- Mix 2 cups of carrot puree and 2 cups of water in a medium-sized pot and bring it to a simmer over medium heat.
- Whisk in 2 TBSP of Gingered Carrot Blend.
- Cook for 15 minutes and serve immediately.
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