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!
Monday, November 21, 2011
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
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