i need a recipe using a bag of dry 15 bean soup mix. i do not have a ham and ham packet like the recipe on the bag uses. i do have italian sausage and a tube of bob evans sausage.. as well as chicken and ground beef/turkey. what could i make with this that would serve a family a 4 with 2 young children (ie a little picky). thanks for suggestions!Recipes using dry 15 bean soup?
Ham and Bean Soup -- Substitute the ham in this recipe for one pound of meat that you like. Personally I would use hamburger or either sausages.
INGREDIENTS
1 (20 ounce) package 15 bean soup mix
5 quarts water, divided
1 pound cooked, cubed ham
2 fully cooked bratwurst, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 (14.5 ounce) cans diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
DIRECTIONS
Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.Recipes using dry 15 bean soup?
The ham packet should be included in the bag with the beans, you can use it for additional seasoning. I would brown the bob evans sausage, add some chopped onions, celery, garlic until softened, and add the soaked beans, cover all with water, add a can of diced tomatoes and cook until done.
Just follow package directions, and if you have ANY smoked meat (turkey leg? pork sausage?) just sub that for seasoning. If not, you can use chicken, and add a bit of hickory smoked salt towards the end of cooking. JUST A WEE BIT, though, as a little goes a long way!
Bake a pan of cornbread and you've got a great dinner. If your kids are hungry enough, they'll eat it.
i had some 15 bean soup i used two pounds of italian sausage worked fine just brown it before you add it the the soup. the brand soup i had was Hurst's HamBeans
Use either of the sausages you have. It'll turn out great.
Monday, November 21, 2011
Does anyone know where I can find a set of cereal/soup bowls that have recipes printed on them?
Those stores at the mall that selld only Kitchen Stuff.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I love butternut squash soup, and I would love a recipe using a package of Birds-Eye (or something similar) frozen squash for the times when I don't have alot of time to peel and cook a fresh squash, or puree the soup.Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
This recipe may be to your liking...
***Orange Butternut Squash Soup***
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish
Directions
Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
Ladle soup into bowls and garnish with chopped thyme and orange zest.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part.
Butternut Squash Soup
3 pounds butternut squash,halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 cloves garlic, minced
3 cans chicken broth
1 large russet potato, peeled and quartered
1 granny smith apple, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
salt and pepper to taste
1/4 cup sherry wine
1 cup heavy cream
sour cream (optional)
ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.
Just sub 3 cups of pureed cooked squash for the fresh squash in this recipe.
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant
I don't have a recipe. But, I've done this a couple of times. I just thaw the squash in the microwave (doesn't have to be completely thawed). I put it into a saucepan on low heat and add 2 T butter and enough cream or half %26amp; half to get the consistency I want. Season with salt and pepper. I add a couple of teaspoons of brown sugar.
I like the squash flavor and don't want the ginger, nutmeg etc that some recipes call for. But if you like that then add it.
Yes I do.everyday minerals
This recipe may be to your liking...
***Orange Butternut Squash Soup***
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish
Directions
Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
Ladle soup into bowls and garnish with chopped thyme and orange zest.
Does anyone have a good and easy butternut squash soup recipe using frozen pre-cooked squash?
I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part.
Butternut Squash Soup
3 pounds butternut squash,halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 cloves garlic, minced
3 cans chicken broth
1 large russet potato, peeled and quartered
1 granny smith apple, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
salt and pepper to taste
1/4 cup sherry wine
1 cup heavy cream
sour cream (optional)
ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.
Just sub 3 cups of pureed cooked squash for the fresh squash in this recipe.
Butternut Suash and Bacon Bisque
--Mak2 quarts
1 3-pound butternut squash
1 tsp. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1. Preheat the oven to 350潞F. Cut the stem off of the squash, and cut lengthwise. Scoop out the seeds and discard.
2. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft. Don't let the pan dry out; add more water, if necessary.
3. When cooked, cool, then scoop the flesh into a small bowl. You should have about 3 cups. Set aside.
4. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water. Cook for 7 minutes, then pour in the cider and bring to a simmer.
5. Mix in the squash and chicken broth, and return to mixture to a simmer.
6. Remove from the heat, and pur茅e with an immersion blender.
7. Pour in the cream, then mix, taste and adjust flavor with salt and pepper
--Hartford Courant
I don't have a recipe. But, I've done this a couple of times. I just thaw the squash in the microwave (doesn't have to be completely thawed). I put it into a saucepan on low heat and add 2 T butter and enough cream or half %26amp; half to get the consistency I want. Season with salt and pepper. I add a couple of teaspoons of brown sugar.
I like the squash flavor and don't want the ginger, nutmeg etc that some recipes call for. But if you like that then add it.
Yes I do.
The best Pumpkin soup recipe please?
I would like the best home made Pumpkin soup recipe.
It can have twist if you like.
Something thick and lush please for a winter warmer.
thanks in advanceThe best Pumpkin soup recipe please?
well this just adds to 1 of your answers but im giving it a shot...
i hav a few it's your choice now
Mushroom Pumpkin Soup
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (1 lb.) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping
Saut茅e mushrooms and onion in butter or oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 - 15 minutes. Add milk and heat through without boiling.
May top with sour cream or yogurt.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
Mussel and Pumpkin Soup
6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley
Melt 2 tbsp. butter in a medium pot over medium heat. Add shallots and cook until soft. Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes. Strain the broth and reserve. Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and cook, stirring frequently, until soft and lightly browned. Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.
Working in batches, puree the soup in the blender until smooth. Return to the pot and warm over medium low heat. Add the mussels and season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.
Southwestern Pumpkin Soup
3 cups chicken stock
1cup whipping cream
1 15-oz. can pure pumpkin
3 tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup sharp cheddar cheese, grated
Chopped Fresh Cilantro for Garnish
Bring chicken stock and whipping cream to a boil in a heavy medium pot. Whisk
in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce
heat to medium and simmer until soup thickens slightly and flavors blend, about
15 minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish
with cheese and cilantro.
Vanilla Pumpkin Soup
1 Pumpkin (about 2 lbs.)
2 Onions
1 Leek
5oz Butter
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste
Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
Make 4 servings.
i hope you like how I had a few choices 4 uThe best Pumpkin soup recipe please?
A recipe for a nice thick pumpkin soup=D
Ingredients
1 cup onion, chopped
4 green onions, chopped
1/4 cup hard margarine or hard butter
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1 cup vegetable stock
3 cups vegetable stock
1 (14 ounce) can pumpkin, without spices
1/2 cup light cream
Directions
1Saute onion and green onion in margarine in large saucepan.
2Saute until soft.
3Mix in flour, salt, pepper and ginger.
4Add first amount of vegetable stock, stirring until boiling and thickened.
5Process in blender to smooth.
6Stir in second amount of vegetable stock, pumpkin and cream.
7Heat through.
Serves 6.
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt %26amp; ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper
My favorite pumpkin soup:
(Makes enough for 8 people, or maybe more! You might want to cut it down a little bit, but it warms up great, and you can eat it all day. My family eats it with breakfast, lunch and supper, sometimes.)
4 med. potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 Japanese kabocha (pumpkin), seeds removed and cut into bite-sized bits (you can leave the skin on!)
Put in 2 liters water, and bring to a boil. Let it simmer for 20 minutes.
Add a minced onion, and 200 g. of shimeji mushrooms, and let it boil a little more.
Turn down the heat, then add 1/4 cup of good miso (fermented soy bean paste) and 1 or 2 teaspoons of dashi (fish bouillion).
You can add sliced green onions or wakame seaweed as a nice garnish.
Enjoy!
It can have twist if you like.
Something thick and lush please for a winter warmer.
thanks in advanceThe best Pumpkin soup recipe please?
well this just adds to 1 of your answers but im giving it a shot...
i hav a few it's your choice now
Mushroom Pumpkin Soup
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (1 lb.) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping
Saut茅e mushrooms and onion in butter or oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 - 15 minutes. Add milk and heat through without boiling.
May top with sour cream or yogurt.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small saut茅 pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
Mussel and Pumpkin Soup
6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley
Melt 2 tbsp. butter in a medium pot over medium heat. Add shallots and cook until soft. Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes. Strain the broth and reserve. Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and cook, stirring frequently, until soft and lightly browned. Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.
Working in batches, puree the soup in the blender until smooth. Return to the pot and warm over medium low heat. Add the mussels and season with salt and pepper to taste.
Serve warm, garnished with chopped parsley.
Southwestern Pumpkin Soup
3 cups chicken stock
1cup whipping cream
1 15-oz. can pure pumpkin
3 tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup sharp cheddar cheese, grated
Chopped Fresh Cilantro for Garnish
Bring chicken stock and whipping cream to a boil in a heavy medium pot. Whisk
in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce
heat to medium and simmer until soup thickens slightly and flavors blend, about
15 minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish
with cheese and cilantro.
Vanilla Pumpkin Soup
1 Pumpkin (about 2 lbs.)
2 Onions
1 Leek
5oz Butter
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste
Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
Make 4 servings.
i hope you like how I had a few choices 4 uThe best Pumpkin soup recipe please?
A recipe for a nice thick pumpkin soup=D
Ingredients
1 cup onion, chopped
4 green onions, chopped
1/4 cup hard margarine or hard butter
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground ginger
1 cup vegetable stock
3 cups vegetable stock
1 (14 ounce) can pumpkin, without spices
1/2 cup light cream
Directions
1Saute onion and green onion in margarine in large saucepan.
2Saute until soft.
3Mix in flour, salt, pepper and ginger.
4Add first amount of vegetable stock, stirring until boiling and thickened.
5Process in blender to smooth.
6Stir in second amount of vegetable stock, pumpkin and cream.
7Heat through.
Serves 6.
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt %26amp; ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper
My favorite pumpkin soup:
(Makes enough for 8 people, or maybe more! You might want to cut it down a little bit, but it warms up great, and you can eat it all day. My family eats it with breakfast, lunch and supper, sometimes.)
4 med. potatoes, peeled and diced
1 large carrot, peeled and diced
1/2 Japanese kabocha (pumpkin), seeds removed and cut into bite-sized bits (you can leave the skin on!)
Put in 2 liters water, and bring to a boil. Let it simmer for 20 minutes.
Add a minced onion, and 200 g. of shimeji mushrooms, and let it boil a little more.
Turn down the heat, then add 1/4 cup of good miso (fermented soy bean paste) and 1 or 2 teaspoons of dashi (fish bouillion).
You can add sliced green onions or wakame seaweed as a nice garnish.
Enjoy!
Need a good egg drop soup recipe?
that wont ake too much time to make...Need a good egg drop soup recipe?
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
鈥? cups chicken broth or stock
鈥? eggs, lightly beaten
鈥? -2 green onions, minced
鈥?/4 teaspoon white pepper
鈥alt to taste
鈥 few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg SodiumNeed a good egg drop soup recipe?
4 Scallions
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
2 Eggs
Salt and pepper to taste
2 ts Soy sauce
Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.
MMMMM
check this website out: they have thousands of people rate the best recipes - based on many different levels.
EGG DROP SOUP
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
http://www.chinesefood-recipes.com/chine鈥?/a>
There is a brand of mix in teh grocery store that is pretty darn good. Brand is ';Ty Ling'; and it's ni a red box. All you add is water and an egg. I usually garnish w/ a few green onions too.
** Egg Drop Soup **
2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
There are so many egg drop soup recipes, it really depends on what cuisine you are into. The most common type is the Chinese egg drop soup.
Here's a recipe taken from cooking.com for Chicken Egg Drop Soup
RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
RECIPE METHOD
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
鈥? cups chicken broth or stock
鈥? eggs, lightly beaten
鈥? -2 green onions, minced
鈥?/4 teaspoon white pepper
鈥alt to taste
鈥 few drops of sesame oil (optional)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg SodiumNeed a good egg drop soup recipe?
4 Scallions
5 c Chicken stock
6 sm Mushrooms; finely sliced
2 c Shredded cooked chicken
2 Eggs
Salt and pepper to taste
2 ts Soy sauce
Finely slice scallions and reserve green part for
garnish. Heat stock to boiling. Add mushrooms and
scallions; cook 2-3 minutes. Add chicken to soup.
Beat eggs slightly with a bit of salt and pepper.
Stir soup well. Pour beaten eggs slowly and
steadily into soup, stirring constantly so that
eggs remain in shreds. Cook 1-2 minutes until egg
is set. Add soy sauce and serve in soup bowls,
sprinkled with reserved green slices of scallions.
MMMMM
check this website out: they have thousands of people rate the best recipes - based on many different levels.
EGG DROP SOUP
3 c. chicken broth
1 tsp. salt
Dash of white pepper
1 med. green onion (with top), chopped
2 eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds. 3 servings (about 1 cup each).
http://www.chinesefood-recipes.com/chine鈥?/a>
There is a brand of mix in teh grocery store that is pretty darn good. Brand is ';Ty Ling'; and it's ni a red box. All you add is water and an egg. I usually garnish w/ a few green onions too.
** Egg Drop Soup **
2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
There are so many egg drop soup recipes, it really depends on what cuisine you are into. The most common type is the Chinese egg drop soup.
Here's a recipe taken from cooking.com for Chicken Egg Drop Soup
RECIPE INGREDIENTS
4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish
RECIPE METHOD
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.
What is the best vegetable soup recipe?
Vegetable Soup
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
Could you tell me tomato soup recipe for a baby 12 months old?
Could anyone give me a simple recipe for tomato soup for 12 months baby ...or any other tasty but easy to make soup for a baby 12 months old ? thank you ...Could you tell me tomato soup recipe for a baby 12 months old?
Open the can and pour it into a pan. Add one can of water. Heat, stirring frequently, until desired temperature is reached. Allow to cool before serving to infant.
Oddly...this recipe works for a large number of soup types.Could you tell me tomato soup recipe for a baby 12 months old?
here is a tomato soup recipe just leave the salt and pepper and splash of sherry out for your baby, but you could add them after for yourself
Creamy tomato soup
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1陆lb ripe plum or vine-ripened tomatoes, roughly chopped
陆 tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3陆fl oz single cream
splash dry sherry
crusty bread and butter, to serve
Method
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick
to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.
Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
boil , blend and strain tomatoes. heat 1/2 tsp butter and add the tomato pulp. bring to boil add 1/2 tsp of salt and sugar. if he has caught cold then add 1 clove in the butter. but be sure to discard it while serving
boil a few potatoes (3 or 4 small) and boil til soft in just enough water to cober the potatoes and add tomatoe puree. onve they are boiled add a tin of plum tomatoes (garlic optional) blend it all together.
ummm yummy! and only a few ingrediants which are ok for a 12 month old
You should check with your pediatrician to see if the acid in tomatoes would be ok for your baby. Also, since you will be introducing tomatoes for the first time, you know that you can't introduce anything else new to him (her) at the same time. When you give a baby a new food, you need to wait 3-4 days to see if they have a reaction. If you give them several new things at the same time, you won't know what they're allergic to, if they have a reaction. Even something simple like a spice, or garlic, is something ';new';... I'd stay with a vegetable soup, made from vegetables that he's already eaten....
Open the can and pour it into a pan. Add one can of water. Heat, stirring frequently, until desired temperature is reached. Allow to cool before serving to infant.
Oddly...this recipe works for a large number of soup types.Could you tell me tomato soup recipe for a baby 12 months old?
here is a tomato soup recipe just leave the salt and pepper and splash of sherry out for your baby, but you could add them after for yourself
Creamy tomato soup
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1陆lb ripe plum or vine-ripened tomatoes, roughly chopped
陆 tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3陆fl oz single cream
splash dry sherry
crusty bread and butter, to serve
Method
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick
to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.
Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
boil , blend and strain tomatoes. heat 1/2 tsp butter and add the tomato pulp. bring to boil add 1/2 tsp of salt and sugar. if he has caught cold then add 1 clove in the butter. but be sure to discard it while serving
boil a few potatoes (3 or 4 small) and boil til soft in just enough water to cober the potatoes and add tomatoe puree. onve they are boiled add a tin of plum tomatoes (garlic optional) blend it all together.
ummm yummy! and only a few ingrediants which are ok for a 12 month old
You should check with your pediatrician to see if the acid in tomatoes would be ok for your baby. Also, since you will be introducing tomatoes for the first time, you know that you can't introduce anything else new to him (her) at the same time. When you give a baby a new food, you need to wait 3-4 days to see if they have a reaction. If you give them several new things at the same time, you won't know what they're allergic to, if they have a reaction. Even something simple like a spice, or garlic, is something ';new';... I'd stay with a vegetable soup, made from vegetables that he's already eaten....
What's the best chicken soup recipe -- I'm making it for someone who has a cold?
Chicken soup is very forgiving. Don't be afraid to make some. Experiment with the quantities of veggies you add. Salt at the end of cooking.
I use breasts and thighs. Simply simmer them in water till done. Add chopped celery, onions, garlic, and pepper to the water for flavor and aroma.
Add other veggies later if you want. Carrots, Peas, Artichoke hearts, Mushrooms, etc.
Fish out the chicken. Debone if needed. Break up into piece. Put back into the water.
Simmer till veggies are hot and tender.
Salt to taste at the end.
If you want to thicken it, whisk together a little flour and COLD water -- till it's a smooth thin paste. Pour into the simmering soup and stir.
Starch from rice, pasta, and potatoes will thicken the soup.
The long you simmer, the more the chicken will break up.
Make a HUGE batch, and freeze in small containers for quick thawing and reheating.What's the best chicken soup recipe -- I'm making it for someone who has a cold?
campells lol stolk, chicken, celery,carrots, and other veggiesWhat's the best chicken soup recipe -- I'm making it for someone who has a cold?
Boil a piece of chicken, you can boil a whole chicken if you want, add onions, celery, parsley and garlic and carrots chopped. Let it all come to a full rolling boil, once the chicken is cooked about half hour to one hour depending on size of chicken or piece, then you can remove the chicken and let cool before you debone, add noodles or rice, noodles are usually favourite let noodles simmer until tender, you can add tomato juice or just serve plain. Let the patient add their own salt and pepper.
Easier to use Lipton chicken noodle soup, it really works for a cold too.
The person before my has a great recipe, but just a bit of advice. Make sure that you use lots of chicken stock, and make sure it is steaming, as those two factors have been proven to help in healing.
Go to the store and get some fresh ingredients...cut chicken, onion, carrot, celery, peppers, potato (or rice or noodles)
In a large pot, heat some oil, add chicken pieces, cook on all sides, brown a little. Remove the chicken from the pot. Now add your vegetable all cut in pieces (except potato/rice/noodles). Stir and toast a bit, add some paprika (mild), now add some bouillon or water, place chicken back in, and when it begins to boil add your potatoes or ice, continue to cook slowly until it all develops. Add your favorite spices, salt, fresh ground pepper, parsley, garlic powder, etc. If you use noodles, add these towards the end only. You can cut the chicken into smaller piece at the end.
Bring it in a small crock, bring a fresh baguette too....
Mexican-Style
Chicken Lime Soup
Note from Cheri:
Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.
Serves 4 - 6
This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.
6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste
4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
Preheat oven to 350掳F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.
Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.
Sorry NEVER USE 1 CUP OF DRIED PARSLEY THATS TOXIC IN THAT AMOUNT 1/2 CUP MAY STILL OK FRESH BUT NEVER USE MORE THAN 2TBLS DRIED PER SERVE
Ingredients:
Chicken
Onion
Celery
Carrot
Dry Parsley
Bag of Egg Noodles
Salt/Pepper
Tumeric (good antioxidant if you want)
Get pot and boil 2hrs chicken, 5-celery especially all the leafy tops, 5-carrots, and onion. You don't need to slice or dice because when chicken taken out and deboned you will also take out all of these vegetables. This makes a really good chicken/vegetable broth. After take out all vegetables and replaced all deboned chicken meat back in broth, then add sliced 5-celery, 5-carrots and onion. Also add the dry parsley (1cup) and some salt/pepper. I usually let this boil for about an hour. Last I add almost a whole reg sized bag of egg noodles and salt/pepper/tumeric (optional) to taste and let finish boiling for until the noodles are soft.
I make this in the beginning of flu season and freeze so I am ready. It is super nutritious, tastes wholesome and fresh, and helps get over flu fast.
Whatever you do Dont use Cambells Soup that stuff will make them sicker...
I use breasts and thighs. Simply simmer them in water till done. Add chopped celery, onions, garlic, and pepper to the water for flavor and aroma.
Add other veggies later if you want. Carrots, Peas, Artichoke hearts, Mushrooms, etc.
Fish out the chicken. Debone if needed. Break up into piece. Put back into the water.
Simmer till veggies are hot and tender.
Salt to taste at the end.
If you want to thicken it, whisk together a little flour and COLD water -- till it's a smooth thin paste. Pour into the simmering soup and stir.
Starch from rice, pasta, and potatoes will thicken the soup.
The long you simmer, the more the chicken will break up.
Make a HUGE batch, and freeze in small containers for quick thawing and reheating.What's the best chicken soup recipe -- I'm making it for someone who has a cold?
campells lol stolk, chicken, celery,carrots, and other veggiesWhat's the best chicken soup recipe -- I'm making it for someone who has a cold?
Boil a piece of chicken, you can boil a whole chicken if you want, add onions, celery, parsley and garlic and carrots chopped. Let it all come to a full rolling boil, once the chicken is cooked about half hour to one hour depending on size of chicken or piece, then you can remove the chicken and let cool before you debone, add noodles or rice, noodles are usually favourite let noodles simmer until tender, you can add tomato juice or just serve plain. Let the patient add their own salt and pepper.
Easier to use Lipton chicken noodle soup, it really works for a cold too.
The person before my has a great recipe, but just a bit of advice. Make sure that you use lots of chicken stock, and make sure it is steaming, as those two factors have been proven to help in healing.
Go to the store and get some fresh ingredients...cut chicken, onion, carrot, celery, peppers, potato (or rice or noodles)
In a large pot, heat some oil, add chicken pieces, cook on all sides, brown a little. Remove the chicken from the pot. Now add your vegetable all cut in pieces (except potato/rice/noodles). Stir and toast a bit, add some paprika (mild), now add some bouillon or water, place chicken back in, and when it begins to boil add your potatoes or ice, continue to cook slowly until it all develops. Add your favorite spices, salt, fresh ground pepper, parsley, garlic powder, etc. If you use noodles, add these towards the end only. You can cut the chicken into smaller piece at the end.
Bring it in a small crock, bring a fresh baguette too....
Mexican-Style
Chicken Lime Soup
Note from Cheri:
Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.
Serves 4 - 6
This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.
6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste
4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
Preheat oven to 350掳F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.
Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.
Sorry NEVER USE 1 CUP OF DRIED PARSLEY THATS TOXIC IN THAT AMOUNT 1/2 CUP MAY STILL OK FRESH BUT NEVER USE MORE THAN 2TBLS DRIED PER SERVE
Ingredients:
Chicken
Onion
Celery
Carrot
Dry Parsley
Bag of Egg Noodles
Salt/Pepper
Tumeric (good antioxidant if you want)
Get pot and boil 2hrs chicken, 5-celery especially all the leafy tops, 5-carrots, and onion. You don't need to slice or dice because when chicken taken out and deboned you will also take out all of these vegetables. This makes a really good chicken/vegetable broth. After take out all vegetables and replaced all deboned chicken meat back in broth, then add sliced 5-celery, 5-carrots and onion. Also add the dry parsley (1cup) and some salt/pepper. I usually let this boil for about an hour. Last I add almost a whole reg sized bag of egg noodles and salt/pepper/tumeric (optional) to taste and let finish boiling for until the noodles are soft.
I make this in the beginning of flu season and freeze so I am ready. It is super nutritious, tastes wholesome and fresh, and helps get over flu fast.
Whatever you do Dont use Cambells Soup that stuff will make them sicker...
Looking for this Cotton Patch soup recipe?
I have been searching and searching for Cotton Patch's cheesy potato soup recipe and can't seem to find it. Just curious if anyone on here could find it with better luck than I have had!
Thanks!!Looking for this Cotton Patch soup recipe?
here are some copycat recipes links..you could try there...
Copycat restaurant recipes
http://copycat.cdkitchen.com/
http://www.recipezaar.com/recipes/novelt鈥?/a>
http://www.recipesource.com/misc/copycat鈥?/a>
http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>
http://southernfood.about.com/od/copycat鈥?/a>
http://www.copykat.com/
http://recipes.robbiehaf.com/Copycat.htm鈥?/a>
http://www.recipegoldmine.com/classyclon鈥?/a>
http://www.recipelink.com/copycat.html
http://groups.msn.com/SecretRestaurantRe鈥?/a> (page 1 of 5 pages..hit next to go to next page)
http://www.razzledazzlerecipes.com/eatin鈥?/a> (see bottom for other pages)
http://www.cajuncookingrecipes.com/resta鈥?/a> (close clones)
http://www.cajuncookingrecipes.com/list.鈥?/a> (more clones)
http://ourworld.cs.com/_ht_a/davidtims47鈥?/a>
http://www.motai.net/recipe.htm
http://classyclones.50megs.com/
http://www.recipe-greeting-cards.com/cop鈥?/a>
http://groups.msn.com/SecretRestaurantRe鈥?/a> (restaurant copycat recipes)
http://www.recipesource.com/misc/copycat鈥?/a> (candy products copycat recipes)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (product copycat recipes)
http://www2.jsonline.com/onwisconsin/din鈥?/a> (Wisconsin restaurant recipes)
http://www.hungrybrowser.com/phaedrus/qu鈥?/a> (link list to copycat recipes)
Copycat Church鈥檚 chicken
http://www.cdkitchen.com/recipes/recs/45鈥?/a> (fried chicken)
http://www.cdkitchen.com/recipes/recs/51鈥?/a> (honey biscuits)
copycat Dairy Queen
http://www.recipezaar.com/32963 (softserve ice cream)
http://www.recipezaar.com/163672 (ice cream cake)
copycat Gardenburgers
http://www.recipelink.com/ch/2002/decemb鈥?/a>
copycat Girl Scout Cookies
http://www.recipezaar.com/146492 (thin mints copycat)
copycat KFC
http://www.recipesource.com/misc/copycat鈥?/a> (eleven herbs and spices)
http://www.recipegoldmine.com/cck/k47.ht鈥?/a> (eleven herbs and spices)
http://www.recipegoldmine.com/cck/k6.htm鈥?/a> (extra crispy chicken)
http://www.recipegoldmine.com/cck/k26.ht鈥?/a> (Biscuits)
http://www.recipesource.com/misc/copycat鈥?/a> (KFC copycat recipes)
http://fp.enter.net/~rburk/copycat/almos鈥?/a> (Almost KFC)
copycat Krispy Kreme donuts
http://www.internationalrecipes.net/reci鈥?/a> (Krispy Kreme donuts copycat)
copycat McDonalds
http://www.recipesource.com/misc/copycat鈥?/a> (McDonalds copycat recipes)
http://www.recipezaar.com/113457 (McDonalds shamrock shake)
http://www.recipezaar.com/151111 (french fries)
copycat Mrs. Fields cookies
http://www.recipesource.com/misc/copycat鈥?/a> (Mrs. Fields copycat recipes)
http://www.recipezaar.com/95216 (mrs. Fields chocolate chip cookies copycat)
copycat Olive Garden
http://www.recipegoldmine.com/ccoOLI/o6.鈥?/a> (Olive garden copycat Fettuccini Alfredo)
http://www.familycorner.com/forums/showt鈥?/a> (olive garden Portobello di ravioli with white sauce recipe鈥ull recipe)
http://southernfood.about.com/od/copycat鈥?/a> (vegetable lasagna 鈥live garden copycat?)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (olive garden Florentine lasagna copycat)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (copycat olive garden Ravioletti with mushroom walnut sauce)
http://www.razzledazzlerecipes.com/eatin鈥?/a> (Olive garden copycat Pasta with broccoli)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (Olive garden Chocolate lasagna copycat)
http://southernfood.about.com/od/copycat鈥?/a> (Olive Garden Spaghetti Carbonara copycat)
http://www.floras-hideout.com/recipes/re鈥?/a> (Olive Garden Chicken Spiedies copycat)
http://www.floras-hideout.com/recipes/og鈥?/a> of olive garden copycat recipes)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 1)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 2)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 3)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (link list of about.com copycat recipes鈥ots olive garden, etc.)
http://www.recipezaar.com/213275 (seafood portofino)
http://www.recipezaar.com/213275 (chicken vino blanco)
http://www.recipezaar.com/213275 (Garden parmesan crusted chicken)
http://www.recipezaar.com/127689 (penne romana)
copycat Pizza hut recipes
http://www.recipegoldmine.com/ccpPE/p31.鈥?/a> (pizza in a pizza)
http://www.recipegoldmine.com/ccpPE/p33.鈥?/a> (desert pizza)
http://www.recipegoldmine.com/ccpPE/p35.鈥?/a> (original pan pizza dough)
http://www.recipegoldmine.com/ccpPE/p85.鈥?/a> (thin crust pizza dough)
http://homecooking.about.com/library/arc鈥?/a> (veggie pizza)
http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)
http://www.fabulousfoods.com/recipes/mai鈥?/a> (pan crust tips)
copycat Red Lobster
http://www.recipegoldmine.com/ccrRE/r6.h鈥?/a> (Red Lobster Cheddar Cheese Biscuits)
copycat Starbucks
http://www.recipezaar.com/157241 (maple oat nut scones)
copycat Tony Roma鈥檚
http://www.recipezaar.com/40133 (maple sweet potatoes)
copycat Twinkies
http://www.recipezaar.com/110009 (vanilla)
http://www.recipezaar.com/129857 (chocolate)
copycat Wendy鈥檚
http://www.recipezaar.com/174481 (Spicy chicken sandwich copycat)
http://www.recipesource.com/misc/copycat鈥?/a> (Wendy鈥檚 copycat recipes)
http://www.recipelink.com/ch/2002/decemb鈥?/a> (wendy鈥檚 frosty)
copycat White Castles
http://www.recipezaar.com/196087 (hamburgers)Looking for this Cotton Patch soup recipe?
Cheesy Cream Of Potato Soup
or 6 medium potatoes, washed and diced
about 2 cups of carrots, washed and diced
whatever fresh veggies you have on hand (corn, green beans etc)
1 large onion, diced
4 or 5 cloves of garlic, finely diced
about one pound of yellow cheese, grated
approx one stick of butter
chicken bouillon
approx one cup of milk
In your big soup saucepan, saute the onions and garlic in some butter until they are translucent. I always add flour to them to coat them before I add the broth, I think it makes them more tender. Add the potatoes, carrots and other veggies along with enough water to fill the pan about half way. Add chicken bouillon to flavor the stock and bring to a boil, cooking until all the veggies are soft and fully cooked.
In a separate skillet, make a roux by melting about 6 Tbsp of butter and then removing from heat and mixing in 6 Tbsp of flour. Pour in about one cup of milk and slowly bring to a boil so that it thickens. When the veggies are cooked through add this flour mixture to your soup base and stir while it thickens the stock. (you can add more flour if it's still not thick enough later but wait until after you add the cheese to see what it really needs)
Add the cheese a handful at a time and stir while it melts into the stock. If, when you're done, it still seems too thin you can strain out about a cup of the stock, add several Tbsp more flour to it, stir until smooth and then add that back into the soup.
I have also added ham to this when I had some extra and it was really good, but it does not need meat to work as a main dish. My kids love to eat it cold almost as much as hot!
I do not have the particular recipe that you are looking for but my Mom fixes this amazing Potato Soup and the cheese that she puts in it just sets it off....it is the only soup that my Dad will eat....this recipe is for a large stockpot so you can cut the recipe in half....
20 medium potatoes, cubed
1 large onion, chopped
15 baby carrots, sliced
1 can spam, chopped
1 block of mild or medium cheddar cheese, sliced
1 qt jar of tomatoes with juice or use store bought canned tomatoes with juice equivalent to qt jar
1 qt. milk
salt
In a large pot, like size of pressure canner, cook on high heat potatoes, onion, and carrots with enough water and some salt until tender. When done, reduce heat to med-hig and add spam. Cook for about 5 min, long enough to get the spam heated and release flavor. Add tomatoes. Pour in milk. Add more salt to flavor soup. Increase heat back to high and add cheese slices a few at a time and let them melt. Bring soup to a boil and make sure all cheese is melted.
hope you get a chance to try this soup....if you really like cheesy soup, you can always add more cheese.
I believe this is the one you are looking for
Potato Cheese Soup
6 to 8 potatoes, diced
1 onion, diced
1 box frozen chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 pound American processed cheese
salt and pepper to taste
Place potatoes, onion and broccoli in pan and cover with water. Cook until done. Do not drain off liquid. Add all other ingredients and heat through. Salt and pepper to taste.everyday minerals
Thanks!!Looking for this Cotton Patch soup recipe?
here are some copycat recipes links..you could try there...
Copycat restaurant recipes
http://copycat.cdkitchen.com/
http://www.recipezaar.com/recipes/novelt鈥?/a>
http://www.recipesource.com/misc/copycat鈥?/a>
http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>
http://southernfood.about.com/od/copycat鈥?/a>
http://www.copykat.com/
http://recipes.robbiehaf.com/Copycat.htm鈥?/a>
http://www.recipegoldmine.com/classyclon鈥?/a>
http://www.recipelink.com/copycat.html
http://groups.msn.com/SecretRestaurantRe鈥?/a> (page 1 of 5 pages..hit next to go to next page)
http://www.razzledazzlerecipes.com/eatin鈥?/a> (see bottom for other pages)
http://www.cajuncookingrecipes.com/resta鈥?/a> (close clones)
http://www.cajuncookingrecipes.com/list.鈥?/a> (more clones)
http://ourworld.cs.com/_ht_a/davidtims47鈥?/a>
http://www.motai.net/recipe.htm
http://classyclones.50megs.com/
http://www.recipe-greeting-cards.com/cop鈥?/a>
http://groups.msn.com/SecretRestaurantRe鈥?/a> (restaurant copycat recipes)
http://www.recipesource.com/misc/copycat鈥?/a> (candy products copycat recipes)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (product copycat recipes)
http://www2.jsonline.com/onwisconsin/din鈥?/a> (Wisconsin restaurant recipes)
http://www.hungrybrowser.com/phaedrus/qu鈥?/a> (link list to copycat recipes)
Copycat Church鈥檚 chicken
http://www.cdkitchen.com/recipes/recs/45鈥?/a> (fried chicken)
http://www.cdkitchen.com/recipes/recs/51鈥?/a> (honey biscuits)
copycat Dairy Queen
http://www.recipezaar.com/32963 (softserve ice cream)
http://www.recipezaar.com/163672 (ice cream cake)
copycat Gardenburgers
http://www.recipelink.com/ch/2002/decemb鈥?/a>
copycat Girl Scout Cookies
http://www.recipezaar.com/146492 (thin mints copycat)
copycat KFC
http://www.recipesource.com/misc/copycat鈥?/a> (eleven herbs and spices)
http://www.recipegoldmine.com/cck/k47.ht鈥?/a> (eleven herbs and spices)
http://www.recipegoldmine.com/cck/k6.htm鈥?/a> (extra crispy chicken)
http://www.recipegoldmine.com/cck/k26.ht鈥?/a> (Biscuits)
http://www.recipesource.com/misc/copycat鈥?/a> (KFC copycat recipes)
http://fp.enter.net/~rburk/copycat/almos鈥?/a> (Almost KFC)
copycat Krispy Kreme donuts
http://www.internationalrecipes.net/reci鈥?/a> (Krispy Kreme donuts copycat)
copycat McDonalds
http://www.recipesource.com/misc/copycat鈥?/a> (McDonalds copycat recipes)
http://www.recipezaar.com/113457 (McDonalds shamrock shake)
http://www.recipezaar.com/151111 (french fries)
copycat Mrs. Fields cookies
http://www.recipesource.com/misc/copycat鈥?/a> (Mrs. Fields copycat recipes)
http://www.recipezaar.com/95216 (mrs. Fields chocolate chip cookies copycat)
copycat Olive Garden
http://www.recipegoldmine.com/ccoOLI/o6.鈥?/a> (Olive garden copycat Fettuccini Alfredo)
http://www.familycorner.com/forums/showt鈥?/a> (olive garden Portobello di ravioli with white sauce recipe鈥ull recipe)
http://southernfood.about.com/od/copycat鈥?/a> (vegetable lasagna 鈥live garden copycat?)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (olive garden Florentine lasagna copycat)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (copycat olive garden Ravioletti with mushroom walnut sauce)
http://www.razzledazzlerecipes.com/eatin鈥?/a> (Olive garden copycat Pasta with broccoli)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (Olive garden Chocolate lasagna copycat)
http://southernfood.about.com/od/copycat鈥?/a> (Olive Garden Spaghetti Carbonara copycat)
http://www.floras-hideout.com/recipes/re鈥?/a> (Olive Garden Chicken Spiedies copycat)
http://www.floras-hideout.com/recipes/og鈥?/a> of olive garden copycat recipes)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 1)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 2)
http://www.recipesource.com/misc/copycat鈥?/a> (olive garden copycat recipes, page 3)
http://groups.msn.com/SecretRestaurantRe鈥?/a> (link list of about.com copycat recipes鈥ots olive garden, etc.)
http://www.recipezaar.com/213275 (seafood portofino)
http://www.recipezaar.com/213275 (chicken vino blanco)
http://www.recipezaar.com/213275 (Garden parmesan crusted chicken)
http://www.recipezaar.com/127689 (penne romana)
copycat Pizza hut recipes
http://www.recipegoldmine.com/ccpPE/p31.鈥?/a> (pizza in a pizza)
http://www.recipegoldmine.com/ccpPE/p33.鈥?/a> (desert pizza)
http://www.recipegoldmine.com/ccpPE/p35.鈥?/a> (original pan pizza dough)
http://www.recipegoldmine.com/ccpPE/p85.鈥?/a> (thin crust pizza dough)
http://homecooking.about.com/library/arc鈥?/a> (veggie pizza)
http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)
http://www.fabulousfoods.com/recipes/mai鈥?/a> (pan crust tips)
copycat Red Lobster
http://www.recipegoldmine.com/ccrRE/r6.h鈥?/a> (Red Lobster Cheddar Cheese Biscuits)
copycat Starbucks
http://www.recipezaar.com/157241 (maple oat nut scones)
copycat Tony Roma鈥檚
http://www.recipezaar.com/40133 (maple sweet potatoes)
copycat Twinkies
http://www.recipezaar.com/110009 (vanilla)
http://www.recipezaar.com/129857 (chocolate)
copycat Wendy鈥檚
http://www.recipezaar.com/174481 (Spicy chicken sandwich copycat)
http://www.recipesource.com/misc/copycat鈥?/a> (Wendy鈥檚 copycat recipes)
http://www.recipelink.com/ch/2002/decemb鈥?/a> (wendy鈥檚 frosty)
copycat White Castles
http://www.recipezaar.com/196087 (hamburgers)Looking for this Cotton Patch soup recipe?
Cheesy Cream Of Potato Soup
or 6 medium potatoes, washed and diced
about 2 cups of carrots, washed and diced
whatever fresh veggies you have on hand (corn, green beans etc)
1 large onion, diced
4 or 5 cloves of garlic, finely diced
about one pound of yellow cheese, grated
approx one stick of butter
chicken bouillon
approx one cup of milk
In your big soup saucepan, saute the onions and garlic in some butter until they are translucent. I always add flour to them to coat them before I add the broth, I think it makes them more tender. Add the potatoes, carrots and other veggies along with enough water to fill the pan about half way. Add chicken bouillon to flavor the stock and bring to a boil, cooking until all the veggies are soft and fully cooked.
In a separate skillet, make a roux by melting about 6 Tbsp of butter and then removing from heat and mixing in 6 Tbsp of flour. Pour in about one cup of milk and slowly bring to a boil so that it thickens. When the veggies are cooked through add this flour mixture to your soup base and stir while it thickens the stock. (you can add more flour if it's still not thick enough later but wait until after you add the cheese to see what it really needs)
Add the cheese a handful at a time and stir while it melts into the stock. If, when you're done, it still seems too thin you can strain out about a cup of the stock, add several Tbsp more flour to it, stir until smooth and then add that back into the soup.
I have also added ham to this when I had some extra and it was really good, but it does not need meat to work as a main dish. My kids love to eat it cold almost as much as hot!
I do not have the particular recipe that you are looking for but my Mom fixes this amazing Potato Soup and the cheese that she puts in it just sets it off....it is the only soup that my Dad will eat....this recipe is for a large stockpot so you can cut the recipe in half....
20 medium potatoes, cubed
1 large onion, chopped
15 baby carrots, sliced
1 can spam, chopped
1 block of mild or medium cheddar cheese, sliced
1 qt jar of tomatoes with juice or use store bought canned tomatoes with juice equivalent to qt jar
1 qt. milk
salt
In a large pot, like size of pressure canner, cook on high heat potatoes, onion, and carrots with enough water and some salt until tender. When done, reduce heat to med-hig and add spam. Cook for about 5 min, long enough to get the spam heated and release flavor. Add tomatoes. Pour in milk. Add more salt to flavor soup. Increase heat back to high and add cheese slices a few at a time and let them melt. Bring soup to a boil and make sure all cheese is melted.
hope you get a chance to try this soup....if you really like cheesy soup, you can always add more cheese.
I believe this is the one you are looking for
Potato Cheese Soup
6 to 8 potatoes, diced
1 onion, diced
1 box frozen chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 pound American processed cheese
salt and pepper to taste
Place potatoes, onion and broccoli in pan and cover with water. Cook until done. Do not drain off liquid. Add all other ingredients and heat through. Salt and pepper to taste.
What's a good potato soup recipe that a 1 year old can eat?
I need a recipe for a good potato soup that I can feed to a 1 year old.What's a good potato soup recipe that a 1 year old can eat?
CREAM OF POTATO SOUP
4 lg. potatoes, any variety
2-3 carrots, scrubbed %26amp; chopped
1 c. Soup Stock or 1 bouillon cube in 1 c. hot water
4 tbsp. butter
1 med. onion, chopped fine
8 c. milk
2 c. light cream
1 tbsp. salt
Pinch of rosemary, sage %26amp; marjoram
1 tsp. garlic salt
Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.
Melt butter in Dutch oven until it sizzles. Saute onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.What's a good potato soup recipe that a 1 year old can eat?
Just make your potato soup as usual but leave the onions out ( not really good for baby's tummy). Then just mash it up. You could even do it in a blender. Because you leave the onion out, use some chicken broth and don't add any salt. The broth would have more than eneough sodium in it.
Cook the potatoes in chicken or vegetable broth until tender then add cream and puree in the blender. Return to the pot and add a pat of butter then reheat.
Make it plain. Not to much spices in it. Any basic recipe should do.
Good luck, an dpuree your kids food more than normal
CREAM OF POTATO SOUP
4 lg. potatoes, any variety
2-3 carrots, scrubbed %26amp; chopped
1 c. Soup Stock or 1 bouillon cube in 1 c. hot water
4 tbsp. butter
1 med. onion, chopped fine
8 c. milk
2 c. light cream
1 tbsp. salt
Pinch of rosemary, sage %26amp; marjoram
1 tsp. garlic salt
Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.
Melt butter in Dutch oven until it sizzles. Saute onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.What's a good potato soup recipe that a 1 year old can eat?
Just make your potato soup as usual but leave the onions out ( not really good for baby's tummy). Then just mash it up. You could even do it in a blender. Because you leave the onion out, use some chicken broth and don't add any salt. The broth would have more than eneough sodium in it.
Cook the potatoes in chicken or vegetable broth until tender then add cream and puree in the blender. Return to the pot and add a pat of butter then reheat.
Make it plain. Not to much spices in it. Any basic recipe should do.
Good luck, an dpuree your kids food more than normal
Does anyone know a quick and easy potato soup recipe?
I saw on tv once this really easy potato soup recipe and it had chunks of potatoes in it, not creamed like a chowder.Does anyone know a quick and easy potato soup recipe?
This one is creamy but not creamed. There are still chunks in it.
Cut up onions, carrots and celery. Put in a pot with a little butter and saute. Add potatoes and water to fill pot, boild until potatoes are tender. Add a little heavy cream and rue (flour mixed with a little water to thicken). Salt and pepper to taste.Does anyone know a quick and easy potato soup recipe?
you can get some ideas here : http://www.mysouprecipes.com Report Abuse
Peel several potatoes and cut up in chunks. Put potatoes in a pot with enough water to cover them. When potatoes come to a boil, add some chopped onion. Cook until potatoes are tender. Add milk to cooked potatoes(amount of milk depends on how much soup you want). Add some real butter to soup. About 3 or 4 tablespoons. Let soup simmer on low for about a half an hour. I also add chopped raw onion to my bowl when I eat it. Also, if you have any leftover mashed potatoes, thin them down with some milk and whisk to smooth consistency. You can add this mixture right after you add the butter. Makes the soup thick and creamy and also uses up your leftover mashed potatoes. Enjoy!
I like to use baked potatoes,heavy cream,bacon and onions and top with cheddar cheese..
This is easy because there's no real measuring. This is a thinner soup, but you can always mash a few of the cooked potatoes and stir them into the milk if you like a thicker soup.
Peel and dice five or six medium sized potatoes and a small onion. Place in a saucepan and cover with water. Cook until the potatoes are tender, making sure to keep the potatoes covered with water.
When the potatoes are cooked, pour off all but an inch or so of the cooking water. Add enough milk to make a decent sized pot of soup (three or four cups), a tablespoon or so of butter, some cooked crumbled bacon or diced ham, and pepper, onion and garlic salt to taste.
Reheat, adjust seasonings, and enjoy with oyster crackers! You can sprinkle some shredded Cheddar cheese or a little of the green part of green onions on top for a garnish, if you like.
Take tomatto soup and put patatoes in it. It's AWESOME, but looks nasty.
Peel a potato and cut into chunks and boil them in enough water to cover them fully and cook until soft. Add salt, pepper, basil, garlic just shake a little bit in there. When potatoes are soft add 1/2 cup of cream and cook until thickens up a little.
You could add vegetables of your choice (diced onions, celery, carrots cooked with the potatoes)or you could add ham.
You could use a can of chicken or vegetable stock instead of the water but add water to it if needed to cover the potato chunks.
Or you could buy potato soup in a can
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Campbell's Potato Soup. Open, heat, and serve.
My recipe is creamy and has chunks of potato in it.
Peel 4 potatoes. Chop up the white part of 2 leeks or chop up one onion. Put in enough water to cover and boil until the potatos are soft. Blend or puree the cooked potatos and leeks until they are mushy mashed potatos. Return this mixture to a large pot.
Chop the remaining potato into cubes. Add to the mashed potato mixture. Add 4-6 cups water (depends how thick you like the soup), add 2 soup cubes (chicken or vegetable). Bring to a boil.
I add other veggies too. Broccoli, zuchinni, carrots, kale, etc. Boil till the veggies are cooked. Add salt and pepper as desired and serve. Very simple and really, really tasty.
This one is creamy but not creamed. There are still chunks in it.
Cut up onions, carrots and celery. Put in a pot with a little butter and saute. Add potatoes and water to fill pot, boild until potatoes are tender. Add a little heavy cream and rue (flour mixed with a little water to thicken). Salt and pepper to taste.Does anyone know a quick and easy potato soup recipe?
you can get some ideas here : http://www.mysouprecipes.com Report Abuse
Peel several potatoes and cut up in chunks. Put potatoes in a pot with enough water to cover them. When potatoes come to a boil, add some chopped onion. Cook until potatoes are tender. Add milk to cooked potatoes(amount of milk depends on how much soup you want). Add some real butter to soup. About 3 or 4 tablespoons. Let soup simmer on low for about a half an hour. I also add chopped raw onion to my bowl when I eat it. Also, if you have any leftover mashed potatoes, thin them down with some milk and whisk to smooth consistency. You can add this mixture right after you add the butter. Makes the soup thick and creamy and also uses up your leftover mashed potatoes. Enjoy!
I like to use baked potatoes,heavy cream,bacon and onions and top with cheddar cheese..
This is easy because there's no real measuring. This is a thinner soup, but you can always mash a few of the cooked potatoes and stir them into the milk if you like a thicker soup.
Peel and dice five or six medium sized potatoes and a small onion. Place in a saucepan and cover with water. Cook until the potatoes are tender, making sure to keep the potatoes covered with water.
When the potatoes are cooked, pour off all but an inch or so of the cooking water. Add enough milk to make a decent sized pot of soup (three or four cups), a tablespoon or so of butter, some cooked crumbled bacon or diced ham, and pepper, onion and garlic salt to taste.
Reheat, adjust seasonings, and enjoy with oyster crackers! You can sprinkle some shredded Cheddar cheese or a little of the green part of green onions on top for a garnish, if you like.
Take tomatto soup and put patatoes in it. It's AWESOME, but looks nasty.
Peel a potato and cut into chunks and boil them in enough water to cover them fully and cook until soft. Add salt, pepper, basil, garlic just shake a little bit in there. When potatoes are soft add 1/2 cup of cream and cook until thickens up a little.
You could add vegetables of your choice (diced onions, celery, carrots cooked with the potatoes)or you could add ham.
You could use a can of chicken or vegetable stock instead of the water but add water to it if needed to cover the potato chunks.
Or you could buy potato soup in a can
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Campbell's Potato Soup. Open, heat, and serve.
My recipe is creamy and has chunks of potato in it.
Peel 4 potatoes. Chop up the white part of 2 leeks or chop up one onion. Put in enough water to cover and boil until the potatos are soft. Blend or puree the cooked potatos and leeks until they are mushy mashed potatos. Return this mixture to a large pot.
Chop the remaining potato into cubes. Add to the mashed potato mixture. Add 4-6 cups water (depends how thick you like the soup), add 2 soup cubes (chicken or vegetable). Bring to a boil.
I add other veggies too. Broccoli, zuchinni, carrots, kale, etc. Boil till the veggies are cooked. Add salt and pepper as desired and serve. Very simple and really, really tasty.
In need of a good and easy crockpot soup recipe?
Something that requires basic kitchen staples.In need of a good and easy crockpot soup recipe?
Here is a recipe for Taco Soup. So easy and sooooo good! :)
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix (I use the fiesta ranch dip mix)
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
DIRECTIONS
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, ranch dressing mix, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.In need of a good and easy crockpot soup recipe?
just go to rival crockpot's website !
they have all kinds of crockpot recipes--including desserts !
SPLIT PEA SOUP - CROCKPOT
3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
Beef Stew
Cubed Beef
Carrots
Onion
Celery
Potato
Maybe Some Turnip
Beef Broth and water
Let it cook all day 1/2 hour before serving add some flour mixed with water to make a nice thick soup
add spices to taste
Crockpot Crab Soup
INGREDIENTS:
* 2 cups crabmeat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers
PREPARATION:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings.As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
there are some good soup recipes on this link.
X D
http://www.a-crock-cook.com/
Check this website
water salt pepper corn starch any veggies you got
your welcome
you can get fancy from here like broth or bullion
or get expensive like meat and potatoes.
Check these out:
http://www.thatsmyhome.com/slowcooker/so鈥?/a>
Here is a recipe for Taco Soup. So easy and sooooo good! :)
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix (I use the fiesta ranch dip mix)
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
DIRECTIONS
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, ranch dressing mix, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.In need of a good and easy crockpot soup recipe?
just go to rival crockpot's website !
they have all kinds of crockpot recipes--including desserts !
SPLIT PEA SOUP - CROCKPOT
3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
Beef Stew
Cubed Beef
Carrots
Onion
Celery
Potato
Maybe Some Turnip
Beef Broth and water
Let it cook all day 1/2 hour before serving add some flour mixed with water to make a nice thick soup
add spices to taste
Crockpot Crab Soup
INGREDIENTS:
* 2 cups crabmeat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers
PREPARATION:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings.As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
there are some good soup recipes on this link.
X D
http://www.a-crock-cook.com/
Check this website
water salt pepper corn starch any veggies you got
your welcome
you can get fancy from here like broth or bullion
or get expensive like meat and potatoes.
Check these out:
http://www.thatsmyhome.com/slowcooker/so鈥?/a>
Broccoli cheese soup recipe?
I want to make it in the Crockpot using a block of velvetta and fresh broccoli. How do I do it?Broccoli cheese soup recipe?
This is a copy of the Panera recipe I use. It's very good. I guess you could use Velveeta but I use real cheese.
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
1. Saut茅 onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half %26amp; half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pur茅ed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.Broccoli cheese soup recipe?
Panera soup is so unhealthy don't use that, although I can't exactly help I greatly recomend looking up a recipe on the food network website. I use those recipes all the time and they are great.
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes.
enjoy
CROCK - POT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
dude its called cream of broccoli,
but dont use velveeta
it would ruin everything!
This is a copy of the Panera recipe I use. It's very good. I guess you could use Velveeta but I use real cheese.
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
1. Saut茅 onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half %26amp; half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pur茅ed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.Broccoli cheese soup recipe?
Panera soup is so unhealthy don't use that, although I can't exactly help I greatly recomend looking up a recipe on the food network website. I use those recipes all the time and they are great.
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes.
enjoy
CROCK - POT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
dude its called cream of broccoli,
but dont use velveeta
it would ruin everything!
I need a good, quick and easy vegetable soup recipe, does anyone have one?
Veggie Soup
1 3/4 cups water
2 tablespoons water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 stalk celery, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped
1/2 teaspoon pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add cooked brown rice and heat over low another 5 minutes.
ENJOY!!! : )I need a good, quick and easy vegetable soup recipe, does anyone have one?
Peel 2 potatoes %26amp; 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.I need a good, quick and easy vegetable soup recipe, does anyone have one?
鈥asy, Easy Veggie Soup鈥?br>
Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.
1 large can V-8 vegetable juice
1 large can Campbell's tomato juice
2 large packages of frozen mixed vegetables
1 large package of frozen green beans
1 small package of frozen lima beans
3 cans small whole potatoes, diced
1 cube beef or chicken bouillon base
1 tsp hot sauce
Seasonings to taste
Water as desired
Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.
Enjoy this easy Campbells tomato juice soup recipe.
鈥uick and Easy Vegetable Soup鈥?br>
INGREDIENTS:
* 1 (14 ounce) can chicken broth
* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 large potato, diced
* 2 carrots, sliced
* 2 stalks celery, diced
* 1 (14.5 ounce) can diced tomatoes
* 1 cup chopped fresh green beans
* 1 cup fresh corn kernels
* salt and pepper to taste
* Creole seasoning to taste
DIRECTIONS:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
鈥asy Hamburger Vegetable Soup鈥?br>
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat.
Add the remaining ingredients and bring to boil.
Cover and simmer for 1 hour.
鈥ASY VEGETABLE SOUP鈥?
1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper
Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.
鈥UICK EASY VEGETABLE SOUP鈥?
2 bottles tomato juice
2 pkgs. frozen mixed veggies
1 onion
2 stalks celery
Salt %26amp; pepper
Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.
I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:
1 Frozen package of sliced carrots
1 Frozen package of mixed vegetables
1 Frozen package of string beans
1 Frozen Pkg of Kale or Spinich
1 Fresh onion chopped up
1 Medium Size Can of Crushed Tomatoes
1 Bunch of Fresh Parsley (chopped)
1/4 Cup of Olive Oil
1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth
Pepper and Salt
1 Clove of Garlic Minced Up
In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.
i have a quick one- will just take 2 mins
just give a call to home delicvery restaurent %26amp; order
combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.everyday minerals
1 3/4 cups water
2 tablespoons water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 stalk celery, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped
1/2 teaspoon pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add cooked brown rice and heat over low another 5 minutes.
ENJOY!!! : )I need a good, quick and easy vegetable soup recipe, does anyone have one?
Peel 2 potatoes %26amp; 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.I need a good, quick and easy vegetable soup recipe, does anyone have one?
鈥asy, Easy Veggie Soup鈥?br>
Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.
1 large can V-8 vegetable juice
1 large can Campbell's tomato juice
2 large packages of frozen mixed vegetables
1 large package of frozen green beans
1 small package of frozen lima beans
3 cans small whole potatoes, diced
1 cube beef or chicken bouillon base
1 tsp hot sauce
Seasonings to taste
Water as desired
Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.
Enjoy this easy Campbells tomato juice soup recipe.
鈥uick and Easy Vegetable Soup鈥?br>
INGREDIENTS:
* 1 (14 ounce) can chicken broth
* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 large potato, diced
* 2 carrots, sliced
* 2 stalks celery, diced
* 1 (14.5 ounce) can diced tomatoes
* 1 cup chopped fresh green beans
* 1 cup fresh corn kernels
* salt and pepper to taste
* Creole seasoning to taste
DIRECTIONS:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
鈥asy Hamburger Vegetable Soup鈥?br>
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat.
Add the remaining ingredients and bring to boil.
Cover and simmer for 1 hour.
鈥ASY VEGETABLE SOUP鈥?
1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper
Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.
鈥UICK EASY VEGETABLE SOUP鈥?
2 bottles tomato juice
2 pkgs. frozen mixed veggies
1 onion
2 stalks celery
Salt %26amp; pepper
Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.
I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:
1 Frozen package of sliced carrots
1 Frozen package of mixed vegetables
1 Frozen package of string beans
1 Frozen Pkg of Kale or Spinich
1 Fresh onion chopped up
1 Medium Size Can of Crushed Tomatoes
1 Bunch of Fresh Parsley (chopped)
1/4 Cup of Olive Oil
1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth
Pepper and Salt
1 Clove of Garlic Minced Up
In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.
i have a quick one- will just take 2 mins
just give a call to home delicvery restaurent %26amp; order
combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.
I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
I have a freezer full of chicken stock and chicken bones that I am going to make into chicken stock. I am on a budget but I can't stand to make any more chicken soup or stew. It's too hot outside! Anybody have any suggestions for me? Thanks!I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
You could use it to cook risotto. Or even as a base to a sauce to go with something else (just add white wine reduce it down by 3/4, then chicken stock and reduce again by 3/4, add cream and seasoning - tarragon or star anise as optional).I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
Boil rice, pasta, and potatoes in it, use a little in place of milk in mashed potatoes.
Gravy, some marinades call for it.
Rachel Ray had a recipe for a spinach pesto pasta that uses chicken stock in place of about 1/2 the oil.
Try using it for 1/2 the oil in hummus for more flavor, and less fat.
One of my family's favorites:
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saut茅 in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
http://www.cooks.com/rec/view/0,1939,135鈥?/a>
use your stock when cooking rice for any hotdish or when cooking pasta for salads or hotdish. It can add wonderfull flavor.
Use for gravy, or if you make stove top stuffing for a side dish.
Boil your stock down further to concentrate it more and then it will take up less space in your freezer too.
Chicken Pot Pie
http://americanfood.about.com/od/chicken鈥?/a>
Risotto
http://culinaryarts.about.com/od/ricegra鈥?/a>
Chicken Stir Fry
http://startcooking.com/video/144/Chicke鈥?/a>
You can cook vegetables, rice, noodles in the broth or use to make stuffing. You could also make Chicken chili, Chicken stew, pasta or Chicken gravy.
I use chicken stock to make chicken pot pie. You could use some of your stock to make gravies for those types of recipes.
Chicken and Rice.
You could use it to cook risotto. Or even as a base to a sauce to go with something else (just add white wine reduce it down by 3/4, then chicken stock and reduce again by 3/4, add cream and seasoning - tarragon or star anise as optional).I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
Boil rice, pasta, and potatoes in it, use a little in place of milk in mashed potatoes.
Gravy, some marinades call for it.
Rachel Ray had a recipe for a spinach pesto pasta that uses chicken stock in place of about 1/2 the oil.
Try using it for 1/2 the oil in hummus for more flavor, and less fat.
One of my family's favorites:
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saut茅 in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
http://www.cooks.com/rec/view/0,1939,135鈥?/a>
use your stock when cooking rice for any hotdish or when cooking pasta for salads or hotdish. It can add wonderfull flavor.
Use for gravy, or if you make stove top stuffing for a side dish.
Boil your stock down further to concentrate it more and then it will take up less space in your freezer too.
Chicken Pot Pie
http://americanfood.about.com/od/chicken鈥?/a>
Risotto
http://culinaryarts.about.com/od/ricegra鈥?/a>
Chicken Stir Fry
http://startcooking.com/video/144/Chicke鈥?/a>
You can cook vegetables, rice, noodles in the broth or use to make stuffing. You could also make Chicken chili, Chicken stew, pasta or Chicken gravy.
I use chicken stock to make chicken pot pie. You could use some of your stock to make gravies for those types of recipes.
Chicken and Rice.
Easy yummy chicken noodle soup recipe?
I need an easy chicken noodle soup recipe. I only have boneless skinless chicken. I also have carrott, celery, onion, and green onion. I would not be opposed to making my own noodles.Easy yummy chicken noodle soup recipe?
Quick and Easy Chicken Noodle Soup --
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Egg Noodles --
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.Easy yummy chicken noodle soup recipe?
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
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DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is my favorite recipe for this. Adjust this to use the boneless breasts. Cook for a bit shorter, until the chicken is moist and can be easily shredded- about 30 mins
Ingredients:
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Note: this is only for those ingredients you listed: Cut chicken into 1 inch pieces. season with salt and pepper brown in olive oil. (for a thicker soup can dredge in flour before you brown the bird). remove pieces, dice and saute onion for a few minutes (season with salt), add chicken back, simmer for about 20 minutes. Finely dice carrots and celery (don't saute to add some cripsy texture to soup), simmer for another ten - 20 minutes (depending how tender you want veggies. Add any fresh herbs you like, tarrogon, parsely herbs provence, etc. Can aslo add a little white wine during first simmer after sauteing onions, or even a splash of sherry. Serve with already cooked noodles. That's a quick recipe.
Chicken Noodle Vegetable Soup
RECIPE INGREDIENTS
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
RECIPE METHOD
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.
everything that you got is good to use but if you dont want to make your own noodles go buys some oh and some chicken broth
first what you need to do is boil the chicken at the same time get a pot and boil your veggies.
2nd when your chicken is done cut it up in little cubs and when veggies are done mix chicken and veggies together with chicken broth
add some seasonings and let is cook for like 10 minutes and there you go
simple!! just toss all that into the crock pot and some packaged egg noodles, cover all ingredients with broth or water and bullion cubes and turn it on.
Do not add salt as this would add too much sodium to the dish and sodium is to be very strictly limited especially the added type.
You said...easy! Open a couple of cans or a box of broth, add cut up chicken, diced onion, celery and carrot, simmer until tender. Add egg noodles, cook, taste for seasoning, serve.
Quick and Easy Chicken Noodle Soup --
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Egg Noodles --
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.Easy yummy chicken noodle soup recipe?
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is my favorite recipe for this. Adjust this to use the boneless breasts. Cook for a bit shorter, until the chicken is moist and can be easily shredded- about 30 mins
Ingredients:
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Note: this is only for those ingredients you listed: Cut chicken into 1 inch pieces. season with salt and pepper brown in olive oil. (for a thicker soup can dredge in flour before you brown the bird). remove pieces, dice and saute onion for a few minutes (season with salt), add chicken back, simmer for about 20 minutes. Finely dice carrots and celery (don't saute to add some cripsy texture to soup), simmer for another ten - 20 minutes (depending how tender you want veggies. Add any fresh herbs you like, tarrogon, parsely herbs provence, etc. Can aslo add a little white wine during first simmer after sauteing onions, or even a splash of sherry. Serve with already cooked noodles. That's a quick recipe.
Chicken Noodle Vegetable Soup
RECIPE INGREDIENTS
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
RECIPE METHOD
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.
everything that you got is good to use but if you dont want to make your own noodles go buys some oh and some chicken broth
first what you need to do is boil the chicken at the same time get a pot and boil your veggies.
2nd when your chicken is done cut it up in little cubs and when veggies are done mix chicken and veggies together with chicken broth
add some seasonings and let is cook for like 10 minutes and there you go
simple!! just toss all that into the crock pot and some packaged egg noodles, cover all ingredients with broth or water and bullion cubes and turn it on.
Do not add salt as this would add too much sodium to the dish and sodium is to be very strictly limited especially the added type.
You said...easy! Open a couple of cans or a box of broth, add cut up chicken, diced onion, celery and carrot, simmer until tender. Add egg noodles, cook, taste for seasoning, serve.
Does anyone know this soup recipe?
It's the recipe for A.J. Spur's ';vaquero soup';. It's that delicious mix of vegetables, meats, and other goodies that they give you at each meal. Anyone got the recipe, or know what's in it?Does anyone know this soup recipe?
Foodnetwork.comDoes anyone know this soup recipe?
Type it in your internet, there's recipes for Everything!!!!!!!!
Sounds Good...
Foodnetwork.comDoes anyone know this soup recipe?
Type it in your internet, there's recipes for Everything!!!!!!!!
Sounds Good...
I need a good soup recipe?
I need a good recipe for chilled soup, it can't be gazpacho or a dessert soup. Any ideas? Thanks.I need a good soup recipe?
I tried the following recipe from a friend. I liked it. You please try and tell whether you like or not
Cold Cucumber Soup
INGREDIENTS:
Cucumber peeled, de seeded,1 Capsicum (de seeded)
Tomatoes diced 1-2 nos.
Curd 100gm.
Coriander leaves (optnl) 10 gm
Chilli 1-2 nos
You may add salt to taste if desired.
Method
1.Blend all ingredients together until not so fine in a blender.
2.Add ice cubes
3.Serve chilled garnished with cucumber slices and paprika powderI need a good soup recipe?
Chilled Strawberry Soup
2 pints fresh strawberries
1 cup orange juice
11/4 teaspoon instant tapioca
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 cup sugar
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 cup buttermilk
Method
The night before serving, rinse and hull strawberries, setting aside 6
strawberries.
Puree remaining berries. Strain into a 4-quart saucepan. Add orange juice.
In a small bowl, mix tapioca with 4 tablespoons of pureed strawberry
mixture. Add to saucepan, along with allspice and cinnamon. Heat, STIRRING
CONSTANTLY,
until mixture comes to a boil. Cook until thickened. Remove from heat. Put
soup in a large serving bowl. Add sugar, grated lemon rind, lemon juice and
buttermilk. Blend well. Slice reserved strawberries and fold into soup.
Cover and chill overnight. Serves 4.
************************************
Grand Hotel Chilled Red Raspberry Soup
Source: ChEf Hans, Grand Hotel, Mackinac, Michigan
1/3 cup lemon juice
1/3 cup powdered sugar
1/3 cup honey
1/3 cup packed light brown sugar
1 quart fresh red raspberries
1 pint heavy cream, whipped stiff
Blend lemon juice, powdered sugar, honey, brown sugar and raspberries until smooth. Transfer to a medium bowl and fold whipped cream
*************************************
Fruit Gazpacho
2 cups tomato pur茅e
3 cups orange juice
2 tablespoons granulated sugar
Zest of 1 orange, grated
Zest of 1 lime, grated
1 mango or papaya, diced
2 cups diced cantaloupe
2 cups diced honeydew melon
1 apple, peeled and diced
1 cup blueberries
1 cup seedless grapes, halved
Sliced strawberries and kiwifruit
Combine the first 6 ingredients. Process half the mixture in blender or food processor until smooth. Combine with the remaining half and cantaloupe, honeydew, apple, blueberries and grapes. Chill for several hours.
Garnish with strawberries and/or kiwifruit. This is also good served with a dollop of sour cream on the top.
Serves 8
**************************************
So many people just post links. If you don't want link then you need to specify and not get all crabby with people.
Anyway I don't have the recipes in front of me but look for a chilled cucumber soup, or I have even seen an avacado lime soup.
I already know I'm going to spell this wrong, but look into vichyssoise, a soup made from potatoes, cream and chives, You can serve it hot or cold.
http://allrecipes.com/Search/Recipes.asp鈥?/a>
I tried the following recipe from a friend. I liked it. You please try and tell whether you like or not
Cold Cucumber Soup
INGREDIENTS:
Cucumber peeled, de seeded,1 Capsicum (de seeded)
Tomatoes diced 1-2 nos.
Curd 100gm.
Coriander leaves (optnl) 10 gm
Chilli 1-2 nos
You may add salt to taste if desired.
Method
1.Blend all ingredients together until not so fine in a blender.
2.Add ice cubes
3.Serve chilled garnished with cucumber slices and paprika powderI need a good soup recipe?
Chilled Strawberry Soup
2 pints fresh strawberries
1 cup orange juice
11/4 teaspoon instant tapioca
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 cup sugar
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 cup buttermilk
Method
The night before serving, rinse and hull strawberries, setting aside 6
strawberries.
Puree remaining berries. Strain into a 4-quart saucepan. Add orange juice.
In a small bowl, mix tapioca with 4 tablespoons of pureed strawberry
mixture. Add to saucepan, along with allspice and cinnamon. Heat, STIRRING
CONSTANTLY,
until mixture comes to a boil. Cook until thickened. Remove from heat. Put
soup in a large serving bowl. Add sugar, grated lemon rind, lemon juice and
buttermilk. Blend well. Slice reserved strawberries and fold into soup.
Cover and chill overnight. Serves 4.
************************************
Grand Hotel Chilled Red Raspberry Soup
Source: ChEf Hans, Grand Hotel, Mackinac, Michigan
1/3 cup lemon juice
1/3 cup powdered sugar
1/3 cup honey
1/3 cup packed light brown sugar
1 quart fresh red raspberries
1 pint heavy cream, whipped stiff
Blend lemon juice, powdered sugar, honey, brown sugar and raspberries until smooth. Transfer to a medium bowl and fold whipped cream
*************************************
Fruit Gazpacho
2 cups tomato pur茅e
3 cups orange juice
2 tablespoons granulated sugar
Zest of 1 orange, grated
Zest of 1 lime, grated
1 mango or papaya, diced
2 cups diced cantaloupe
2 cups diced honeydew melon
1 apple, peeled and diced
1 cup blueberries
1 cup seedless grapes, halved
Sliced strawberries and kiwifruit
Combine the first 6 ingredients. Process half the mixture in blender or food processor until smooth. Combine with the remaining half and cantaloupe, honeydew, apple, blueberries and grapes. Chill for several hours.
Garnish with strawberries and/or kiwifruit. This is also good served with a dollop of sour cream on the top.
Serves 8
**************************************
So many people just post links. If you don't want link then you need to specify and not get all crabby with people.
Anyway I don't have the recipes in front of me but look for a chilled cucumber soup, or I have even seen an avacado lime soup.
I already know I'm going to spell this wrong, but look into vichyssoise, a soup made from potatoes, cream and chives, You can serve it hot or cold.
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Does anyone know of a creamy sauerkraut soup recipe?
A number of years ago my parents were given a recipe for a creamy sauerkraut and sausage soup. The recipe got lost and we've been trying to find it again. I've search the web and found various sauerkraut soup recipes, but not the same one my parents used have. I think the recipe was just sauerkraut, sausage, cream (whipping cream?) and probably some spices. If anyone knows of this recipe or a very similar recipe, I'd really appreciate if you could share with me. Thanks.Does anyone know of a creamy sauerkraut soup recipe?
Just put cream and corn starch in a pot with a good kraut and sausage.
Can't go wrong with that!
Chances are that recipe was handed down and never put to print so unless you have John Edward channel your great, great grandmother you may never know for sure.Does anyone know of a creamy sauerkraut soup recipe?
Creamy Sauerkraut Kielbasa Soup Recipe
Ingredients
1 large carrot, peeled and diced
2 ribs celery, diced
1 small onion, chopped
1/2 tsp. caraway seed
3 c. water (or equivalent broth - if using broth, omit chicken bouillon)
1-2 medium-sized potatoes, cubed
1/2 tsp. dried dill weed
1/2 tsp. chicken bouillon
1/2 pkg. kielbasa, cubed
1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')
1 c. sour cream, plus additional, to taste
Salt and Pepper, to taste
In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.
Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth).
Boil until potatoes are just about tender; 5 - 7 min.
Add kielbasa and sauerkraut.
Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.
Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup.
If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess.
Heat through.
Test for seasoning and add salt and pepper to taste.
Serve.And smile!
Slovak Sauerkraut Christmas Soup
Ingredients:
1 (32 ounce) package sauerkraut, chopped
2 1/2 quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
3/4 pound Hungarian style dry paprika
sausage 3/4 pound smoked ham
3/4 cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream
Directions:
1. Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
3. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
4. To serve, ladle into bowls, and top with a dollop of sour cream
1 large carrot, peeled and diced
2 ribs celery, diced
1 small onion, chopped
1/2 tsp. caraway seed
3 c. water (or equivalent broth - if using broth, omit chicken bouillon)
1-2 medium-sized potatoes, cubed
1/2 tsp. dried dill weed
1/2 tsp. chicken bouillon
1/2 pkg. kielbasa, cubed
1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')
1 c. sour cream, plus additional, to taste
Salt and Pepper, to taste
Directions
In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.
Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth). Boil until potatoes are just about tender; 5 - 7 min.
Add kielbasa and sauerkraut. Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.
Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup. If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess. Heat through.
Test for seasoning and add salt and pepper to taste. Serve.
German Sauerkraut Soup
2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
1/2 pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour
Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
you could probably make a basic white sauce (sorry i can't give measurements, but it would be butter melted and flour stirred in, then hot milk added %26amp; boiled gently til it thickened) then add the sausage %26amp; sauerkraut. i've never heard of that, but i LOVE sausage %26amp; sauerkraut. my husband hates it but i think i'll try it sometime.
Just put cream and corn starch in a pot with a good kraut and sausage.
Can't go wrong with that!
Chances are that recipe was handed down and never put to print so unless you have John Edward channel your great, great grandmother you may never know for sure.Does anyone know of a creamy sauerkraut soup recipe?
Creamy Sauerkraut Kielbasa Soup Recipe
Ingredients
1 large carrot, peeled and diced
2 ribs celery, diced
1 small onion, chopped
1/2 tsp. caraway seed
3 c. water (or equivalent broth - if using broth, omit chicken bouillon)
1-2 medium-sized potatoes, cubed
1/2 tsp. dried dill weed
1/2 tsp. chicken bouillon
1/2 pkg. kielbasa, cubed
1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')
1 c. sour cream, plus additional, to taste
Salt and Pepper, to taste
In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.
Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth).
Boil until potatoes are just about tender; 5 - 7 min.
Add kielbasa and sauerkraut.
Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.
Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup.
If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess.
Heat through.
Test for seasoning and add salt and pepper to taste.
Serve.And smile!
Slovak Sauerkraut Christmas Soup
Ingredients:
1 (32 ounce) package sauerkraut, chopped
2 1/2 quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
3/4 pound Hungarian style dry paprika
sausage 3/4 pound smoked ham
3/4 cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream
Directions:
1. Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
3. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
4. To serve, ladle into bowls, and top with a dollop of sour cream
1 large carrot, peeled and diced
2 ribs celery, diced
1 small onion, chopped
1/2 tsp. caraway seed
3 c. water (or equivalent broth - if using broth, omit chicken bouillon)
1-2 medium-sized potatoes, cubed
1/2 tsp. dried dill weed
1/2 tsp. chicken bouillon
1/2 pkg. kielbasa, cubed
1/2 pkg. refrigerated sauerkraut, drained (and rinsed if you prefer less 'tang')
1 c. sour cream, plus additional, to taste
Salt and Pepper, to taste
Directions
In a small amount of butter, saute carrot, celery, onion, caraway seed, and a dash of salt until vegetables are softened.
Add water (or broth), potatoes, dill weed, and chicken bouillon (unless using broth). Boil until potatoes are just about tender; 5 - 7 min.
Add kielbasa and sauerkraut. Bring to a boil; reduce heat to medium low, and simmer about 5 min. or until potatoes are tender.
Remove about 1 c. of cooking liquid from soup and stir together with sour cream in a small bowl; add back to soup. If you prefer a creamier consistency, add additional sour cream 1 TBSP. at a time until it reaches the desired creaminess. Heat through.
Test for seasoning and add salt and pepper to taste. Serve.
German Sauerkraut Soup
2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
1/2 pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour
Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
you could probably make a basic white sauce (sorry i can't give measurements, but it would be butter melted and flour stirred in, then hot milk added %26amp; boiled gently til it thickened) then add the sausage %26amp; sauerkraut. i've never heard of that, but i LOVE sausage %26amp; sauerkraut. my husband hates it but i think i'll try it sometime.
What are you favourite soup recipes? Care to share?
Please.. lol
ThanksWhat are you favourite soup recipes? Care to share?
This is my favorite; can make many different types of stews.
Mediterranean Stew
With a few simple variations this delicious and nutritious stew can be turned into a variety of dishes from around the Mediterranean, including a rustic Spanish tuna stew, a hearty Greek stew with shrimp, an exotic Moroccan fish stew, a rich French Provencal chicken stew, and a flavorsome Italian white bean pasta. For convenience, make a really big batch and freeze in portions, ready to be thawed and heated in no time鈥攖hen, the hardest thing is deciding which cuisine you feel like for dinner.
6 tablespoons extra virgin olive oil
2 onions鈥攃hopped
2 carrots鈥攄iced
2 celery stalks鈥攄iced
1 red bell pepper鈥攋ulienned
1 green bell pepper鈥攋ulienned
4 cloves garlic鈥攆inely chopped
1 cup white wine
2 x 14 oz (420g) canned chopped tomatoes
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon freshly ground black pepper
16 pitted black olives鈥攓uartered
2 tablespoons finely chopped flat-leaf parsley
HEAT 4 tablespoons of the olive oil in a large saucepan over medium heat.
ADD the onions, carrots and celery and cook for 10 minutes, stirring occasionally.
ADD the peppers and garlic and cook for another 5 minutes.
STIR in the wine, tomatoes, tomato paste, salt and pepper, cover with a lid, and simmer for 15 minutes. ADD the olives, parsley and reserved 2 tablespoons of olive oil.
Variations:
By simply adding different lean protein sources, different seasonings, and serving with different grain foods, this stew can easily be transformed into lots of different dishes from around the Mediterranean.
Greek Stew with Shrimp.
Add 1 teaspoon of dried oregano and 24 peeled uncooked shrimp and cook for 5 minutes. Serve over bulgur with a little crumbled feta cheese on top. Alternatively, instead of the shrimp, add peeled fava (broad) beans.
Spanish Tuna Stew.
Stir through 2 teaspoons of paprika and 24 oz (720g) cubed fresh tuna, cover and simmer for 5 minutes. Serve on a bed of rice. Alternatively, serve with crusty bread instead of rice. If preferred, you can also use good-quality canned tuna rather than fresh.
Moroccan Fish Stew.
Add 2 teaspoons ground cumin, 陆 teaspoon each of cinnamon and chili powder, and 24 oz (720g) cubed firm white fish such as snapper, cod, or haddock, cover and cook for 5 minutes. Serve on a bed of couscous garnished with chopped fresh cilantro (coriander).
Alternatively, replace the fish with either canned chickpeas or cubed chicken breast.
French Provencal Chicken Stew.
Mix in 1 teaspoon of dried thyme, 24 oz (720g) cubed chicken breast and 32 halved green beans, cover and cook for 8 minutes.
Serve with some crusty whole wheat bread. Alternatively, add cubed firm white fish or tuna in place of the chicken.
Italian White Bean Pasta.
Stir through 陆 teaspoon dried rosemary, 14 oz (420g) can white beans, such as cannellini, cover and cook for 3 minutes then toss with 1 lb (500g) cooked drained pasta. Serve with a little freshly grated parmesan cheese. Alternatively, substitute the beans with cubed chicken breast.
----
Another one I like to make:
Chicken Taco Soup
1/2-1 package chicken taco seasoning (to taste)
1 tbsp garlic powder
1 tsp white pepper
1 tbsp ground cumin
1 can diced tomatoes (or fresh)
1 can stewed tomatoes
1 can yellow hominy
1 can white hominy
1/2 cup dry black beans
1/2 cup dry red beans
1/2 cup dry kidney beans
2 medium onions, diced
3 bell peppers (any color or mix), diced
1 pound boneless chicken whatever, cooked or raw, chopped or diced
In a large pot with water (or crock pot): combine all dry beans, one onion, two peppers, stewed tomatoes and spices; cook till beans are almost done.
Add the remaining ingredients and cook till done.
This makes a big pot of soup that goes well with cornbread, and freezes well.
----What are you favourite soup recipes? Care to share?
Very interesting answers you've got there. I grew up in Scotland, and we have a tradition of soup-making: ****-a-leekie, kail, powsowdie, tattie, lentil, cullen skink, sheeps-heid broth,barley, bawdbree, to name but a few. You'll find recipes in ';The Scots Kitchen';, by F Marian McNeill, if memory serves. But remember that soup is a moveable feast: you make it with whatever is to hand; cheap but fresh ingredients, pulses etc. Here it's not a starter, but usually was, and is the centre of lunch or dinner on a cold day, so it's usually got a bit of meat or fish to make the stock, with the meat making up a separate course sometimes.
Baked Potato Soup
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Creamy and filling :)
The roast tomato soup really is the best I've had. Don't be put off by the cauliflower soup - it tastes great.
Roast Tomato Soup with Cheese Rarebit Toasts - serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.
Arrange the tomatoes in a large, non-stick
roasting tin, cut side up, then scatter with the
garlic and basil. Sprinkle over 1 tsp salt and
1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue
into a food processor* and pur茅e, then rub
through a sieve.**
3. Return to the food processor with the
breadcrumbs, remaining sugar***, and the
stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the
Cheese, cr猫me fra卯che and mustard. Season
To taste. Spread onto the French flute, then
place under a grill for 1 to 2 minutes until
golden. Float three slices on top of each
bowl of soup and season with black pepper.
*Or you can use one of those hand blenders.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
* Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
* Add toasted almonds, olive oil drizzles, Welsh rarebit bread floaters %26amp; sour cream decorations.
chicken and Noodles with Dumplings Soup
Soup:
1 (3-pound) stewing chicken
Water
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, pared and sliced
2 teaspoons kosher or coarse salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons chicken base or bouillon granules
1 tablespoon dried parsley
1 large bay leaf
1/2 cup loose-pack frozen peas
Easy Dumplings:
2 cups all-purpose baking mix
1/2 teaspoon onion powder
2/3 cup 2% milk
Noodles:
1 (12-ounce) package egg noodles, cooked according to package directions
1)Remove the neck and giblets, save in the freezer for another use or discard as desired. Wash chicken inside and out thoroughly. Place chicken into a large cooking pot. Add just enough water to cover the chicken. Bring to boil, skim off the foam that surfaces.
2)Add the onion, celery, carrot, salt, pepper and bay leaf; cover and simmer for 45 minutes or until chicken is thoroughly cooked. Remove chicken from the pot. Cool slightly and remove meat from the bones, discarding both the bones and skin; set chicken aside.
3)Add the chicken base and parsley to broth and return to a boil.
4)Meanwhile, Prepare Easy Dumplings: Mix dry ingredients together in bowl; add milk and stir with fork just until mixed. Mixture will be soft and slightly lumpy.
5)Drop dumplings into boiling broth by tablespoonfuls. (Dip the spoon into the hot broth before scooping up the batter, and the dumpling will easily slide off.) Cover, reduce heat, and simmer for 12 to 15 minutes, without lifting the lid or stirring.
6)Return the boned chicken to the pot and add the cooked egg noodles and peas, stirring gently so as not to break-up the dumplings.
7)Ladle into soup bowls and serve.
Makes 10 servings.
Large pot
put clean chicken in pot
cover with water.
salt
boil two hours.
Remove chicken
.
dumpling recipe:
two cups flour
salt
1/4 t celery salt
1/8 t cayenne pepper
1/4 stick soft butter
3/4 cup heavy cream
Mix dough and roll out on clean floured
counter top.
Cut into dumpling strips. (flat dumplings)
Chicken broth should be boiling -add
dumplings and cook for 7-10 minutes
You can pull chicken off bones and add to dumplings
or
save half for chicken salad.
Chicken
celery
sweet pickles
chopped onion
mayonnaise
salt
pepper
Garbage soup! There are a few ways to make it. When we have veggies left over from dinner (you know, not enough to keep, but you don't want to throw it away), I put them in a large ziploc in the freezer. Keep adding to it. When you want soup, put it in a pan with a large can of tomato juice. Heat. You can add cooked gr. beef and or noodles (kids like the ABC ones).
If you haven't saved veggies (or not enough) you can add your choices of fresh, frozen or canned-with the juice. My kids loved it and all requested the ';recipe'; after moving out. We prefer it over chicken noodle when we have colds! (lots of vit. C in there!). I love adding cabbage...fresh gr. beans...Mmm!
Here's mine,
super easy and really satisfying!!
homemade vegetable soup beef
I like my Mom's curry.
contact me.everyday minerals
ThanksWhat are you favourite soup recipes? Care to share?
This is my favorite; can make many different types of stews.
Mediterranean Stew
With a few simple variations this delicious and nutritious stew can be turned into a variety of dishes from around the Mediterranean, including a rustic Spanish tuna stew, a hearty Greek stew with shrimp, an exotic Moroccan fish stew, a rich French Provencal chicken stew, and a flavorsome Italian white bean pasta. For convenience, make a really big batch and freeze in portions, ready to be thawed and heated in no time鈥攖hen, the hardest thing is deciding which cuisine you feel like for dinner.
6 tablespoons extra virgin olive oil
2 onions鈥攃hopped
2 carrots鈥攄iced
2 celery stalks鈥攄iced
1 red bell pepper鈥攋ulienned
1 green bell pepper鈥攋ulienned
4 cloves garlic鈥攆inely chopped
1 cup white wine
2 x 14 oz (420g) canned chopped tomatoes
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon freshly ground black pepper
16 pitted black olives鈥攓uartered
2 tablespoons finely chopped flat-leaf parsley
HEAT 4 tablespoons of the olive oil in a large saucepan over medium heat.
ADD the onions, carrots and celery and cook for 10 minutes, stirring occasionally.
ADD the peppers and garlic and cook for another 5 minutes.
STIR in the wine, tomatoes, tomato paste, salt and pepper, cover with a lid, and simmer for 15 minutes. ADD the olives, parsley and reserved 2 tablespoons of olive oil.
Variations:
By simply adding different lean protein sources, different seasonings, and serving with different grain foods, this stew can easily be transformed into lots of different dishes from around the Mediterranean.
Greek Stew with Shrimp.
Add 1 teaspoon of dried oregano and 24 peeled uncooked shrimp and cook for 5 minutes. Serve over bulgur with a little crumbled feta cheese on top. Alternatively, instead of the shrimp, add peeled fava (broad) beans.
Spanish Tuna Stew.
Stir through 2 teaspoons of paprika and 24 oz (720g) cubed fresh tuna, cover and simmer for 5 minutes. Serve on a bed of rice. Alternatively, serve with crusty bread instead of rice. If preferred, you can also use good-quality canned tuna rather than fresh.
Moroccan Fish Stew.
Add 2 teaspoons ground cumin, 陆 teaspoon each of cinnamon and chili powder, and 24 oz (720g) cubed firm white fish such as snapper, cod, or haddock, cover and cook for 5 minutes. Serve on a bed of couscous garnished with chopped fresh cilantro (coriander).
Alternatively, replace the fish with either canned chickpeas or cubed chicken breast.
French Provencal Chicken Stew.
Mix in 1 teaspoon of dried thyme, 24 oz (720g) cubed chicken breast and 32 halved green beans, cover and cook for 8 minutes.
Serve with some crusty whole wheat bread. Alternatively, add cubed firm white fish or tuna in place of the chicken.
Italian White Bean Pasta.
Stir through 陆 teaspoon dried rosemary, 14 oz (420g) can white beans, such as cannellini, cover and cook for 3 minutes then toss with 1 lb (500g) cooked drained pasta. Serve with a little freshly grated parmesan cheese. Alternatively, substitute the beans with cubed chicken breast.
----
Another one I like to make:
Chicken Taco Soup
1/2-1 package chicken taco seasoning (to taste)
1 tbsp garlic powder
1 tsp white pepper
1 tbsp ground cumin
1 can diced tomatoes (or fresh)
1 can stewed tomatoes
1 can yellow hominy
1 can white hominy
1/2 cup dry black beans
1/2 cup dry red beans
1/2 cup dry kidney beans
2 medium onions, diced
3 bell peppers (any color or mix), diced
1 pound boneless chicken whatever, cooked or raw, chopped or diced
In a large pot with water (or crock pot): combine all dry beans, one onion, two peppers, stewed tomatoes and spices; cook till beans are almost done.
Add the remaining ingredients and cook till done.
This makes a big pot of soup that goes well with cornbread, and freezes well.
----What are you favourite soup recipes? Care to share?
Very interesting answers you've got there. I grew up in Scotland, and we have a tradition of soup-making: ****-a-leekie, kail, powsowdie, tattie, lentil, cullen skink, sheeps-heid broth,barley, bawdbree, to name but a few. You'll find recipes in ';The Scots Kitchen';, by F Marian McNeill, if memory serves. But remember that soup is a moveable feast: you make it with whatever is to hand; cheap but fresh ingredients, pulses etc. Here it's not a starter, but usually was, and is the centre of lunch or dinner on a cold day, so it's usually got a bit of meat or fish to make the stock, with the meat making up a separate course sometimes.
Baked Potato Soup
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Creamy and filling :)
The roast tomato soup really is the best I've had. Don't be put off by the cauliflower soup - it tastes great.
Roast Tomato Soup with Cheese Rarebit Toasts - serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.
Arrange the tomatoes in a large, non-stick
roasting tin, cut side up, then scatter with the
garlic and basil. Sprinkle over 1 tsp salt and
1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue
into a food processor* and pur茅e, then rub
through a sieve.**
3. Return to the food processor with the
breadcrumbs, remaining sugar***, and the
stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the
Cheese, cr猫me fra卯che and mustard. Season
To taste. Spread onto the French flute, then
place under a grill for 1 to 2 minutes until
golden. Float three slices on top of each
bowl of soup and season with black pepper.
*Or you can use one of those hand blenders.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
* Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
* Add toasted almonds, olive oil drizzles, Welsh rarebit bread floaters %26amp; sour cream decorations.
chicken and Noodles with Dumplings Soup
Soup:
1 (3-pound) stewing chicken
Water
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, pared and sliced
2 teaspoons kosher or coarse salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons chicken base or bouillon granules
1 tablespoon dried parsley
1 large bay leaf
1/2 cup loose-pack frozen peas
Easy Dumplings:
2 cups all-purpose baking mix
1/2 teaspoon onion powder
2/3 cup 2% milk
Noodles:
1 (12-ounce) package egg noodles, cooked according to package directions
1)Remove the neck and giblets, save in the freezer for another use or discard as desired. Wash chicken inside and out thoroughly. Place chicken into a large cooking pot. Add just enough water to cover the chicken. Bring to boil, skim off the foam that surfaces.
2)Add the onion, celery, carrot, salt, pepper and bay leaf; cover and simmer for 45 minutes or until chicken is thoroughly cooked. Remove chicken from the pot. Cool slightly and remove meat from the bones, discarding both the bones and skin; set chicken aside.
3)Add the chicken base and parsley to broth and return to a boil.
4)Meanwhile, Prepare Easy Dumplings: Mix dry ingredients together in bowl; add milk and stir with fork just until mixed. Mixture will be soft and slightly lumpy.
5)Drop dumplings into boiling broth by tablespoonfuls. (Dip the spoon into the hot broth before scooping up the batter, and the dumpling will easily slide off.) Cover, reduce heat, and simmer for 12 to 15 minutes, without lifting the lid or stirring.
6)Return the boned chicken to the pot and add the cooked egg noodles and peas, stirring gently so as not to break-up the dumplings.
7)Ladle into soup bowls and serve.
Makes 10 servings.
Large pot
put clean chicken in pot
cover with water.
salt
boil two hours.
Remove chicken
.
dumpling recipe:
two cups flour
salt
1/4 t celery salt
1/8 t cayenne pepper
1/4 stick soft butter
3/4 cup heavy cream
Mix dough and roll out on clean floured
counter top.
Cut into dumpling strips. (flat dumplings)
Chicken broth should be boiling -add
dumplings and cook for 7-10 minutes
You can pull chicken off bones and add to dumplings
or
save half for chicken salad.
Chicken
celery
sweet pickles
chopped onion
mayonnaise
salt
pepper
Garbage soup! There are a few ways to make it. When we have veggies left over from dinner (you know, not enough to keep, but you don't want to throw it away), I put them in a large ziploc in the freezer. Keep adding to it. When you want soup, put it in a pan with a large can of tomato juice. Heat. You can add cooked gr. beef and or noodles (kids like the ABC ones).
If you haven't saved veggies (or not enough) you can add your choices of fresh, frozen or canned-with the juice. My kids loved it and all requested the ';recipe'; after moving out. We prefer it over chicken noodle when we have colds! (lots of vit. C in there!). I love adding cabbage...fresh gr. beans...Mmm!
Here's mine,
super easy and really satisfying!!
homemade vegetable soup beef
I like my Mom's curry.
contact me.
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