I would like a recipe that has the spanish salami... Thanks ;-)Does anyone know the a recipe for puerto rican soup?
White Bean Soup Puerto Rican Style
Servings 6-8
1 tablespoon annatto oil or olive oil with 1 tsp Bijol (ground annatto, available at Latin markets)
4 ounces fresh ham (what we know as ham good for cooking), diced
4 ounces Genoa salami, diced
1/4 cup basic Sofrito
1/2 cup manzanilla olives, chopped
1/2 cup tomato sauce or 陆 can chopped tomatoes, processed
1/2 pound white navy beans, cooked or 2 family cans of white beans already cooked from Goya (drain them before using them)
8 cups water
1/4 cup short-grain rice
2 ounces angel hair pasta or fidellini
1/2 tablespoon salt
1 teaspoon black pepper
1 tsp ground oregano.
Heat the oil in a heavy skillet and saute the fresh ham and salami. Add the Sofrito, olives, and tomato sauce or processed tomatoes from a can. Cook over medium heat for 3 minutes. In a soup pot, combine the beans and water. Add the ham mixture, rice, noodles, and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked.
The salami is GenoaDoes anyone know the a recipe for puerto rican soup?
I love this soup!
White Bean Soup Puerto Rican Style
Servings 6-8
1 tablespoon annatto oil or olive oil with 1 tsp Bijol (ground annatto, available at Latin markets)
4 ounces fresh ham (what we know as ham good for cooking), diced
4 ounces Genoa salami, diced
1/4 cup basic Sofrito
1/2 cup manzanilla olives, chopped
1/2 cup tomato sauce or 陆 can chopped tomatoes, processed
1/2 pound white navy beans, cooked or 2 family cans of white beans already cooked from Goya (drain them before using them)
8 cups water
1/4 cup short-grain rice
2 ounces angel hair pasta or fidellini
1/2 tablespoon salt
1 teaspoon black pepper
1 tsp ground oregano.
Heat the oil in a heavy skillet and saute the fresh ham and salami. Add the Sofrito, olives, and tomato sauce or processed tomatoes from a can. Cook over medium heat for 3 minutes. In a soup pot, combine the beans and water. Add the ham mixture, rice, noodles, and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked.
PUERTO RICAN BEAN AND HAM SOUP
8 c. water 2 slices bacon, diced 1 sm. onion, finely chopped 1/2 red or yellow bell pepper, seeded and chopped 1 garlic clove, finely chopped, or 1/4 tsp. garlic powder 3 tbsp. finely chopped cilantro or 6 tbsp. cilantro 1/2 lb. thick ham (such as ham steak), diced 2 oz. thick sliced salami, diced (optional) 2 oz. spaghetti, broken up into 2-inch lengths 3 tsp. salt or to taste Ground black pepper 8 oz. tomato sauce
Soak beans overnight in plenty of cold water to cover. The next day, pick over and rinse beans well. Place in pan with 8 cups cold water. Bring to boil and immediately reduce to simmer. Keeping partially covered, simmer until beans are tender, about 35 minutes.
Meanwhile, saute bacon until it begins to color. Reserve 2 tablespoons fat and drain off any excess. (If preferred, all the bacon fat can be drained and replaced with 3 tablespoons of vegetable oil.)
Make a SOFRITO by sauteing the onion, garlic, bell pepper, black pepper and cilantro or cilantro until wilted in the hot oil. Add ham and salami and saute another 1 or 2 minutes. Add SOFRITO to beans, using water from beans to loosen any last bits from bottom. Consistency of soup should be thick, but not like a stew. If necessary, add enough water to the pan to give it soup-like consistency. Simmer 15 minutes. Add salt and spaghetti to beans. Cook 7 more minutes. Taste for salt and serve. Makes 6 servings.
mar
Wednesday, April 28, 2010
Chicken NOodle soup recipe?
how can i make a LOW CALORIE
chicken soup?Chicken NOodle soup recipe?
leave out the salt and noodlesChicken NOodle soup recipe?
Chicken Noodle Soup with Dill
Makes 9 servings, about 1 cup each
Ingredients
10 cups reduced-sodium canned
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Cover and refrigerate for up to 2 days.
Per serving: 191 calories; 4 g fat (2 g sat, 1 g mono); 64 mg cholesterol; 14 g carbohydrate; 24 g protein; 1 g fiber; 182 mg sodium.
chicken soup?Chicken NOodle soup recipe?
leave out the salt and noodlesChicken NOodle soup recipe?
Chicken Noodle Soup with Dill
Makes 9 servings, about 1 cup each
Ingredients
10 cups reduced-sodium canned
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Cover and refrigerate for up to 2 days.
Per serving: 191 calories; 4 g fat (2 g sat, 1 g mono); 64 mg cholesterol; 14 g carbohydrate; 24 g protein; 1 g fiber; 182 mg sodium.
Anyone have a good tuna casserole recipe that does not used canned soup products?
put on around 2 1/2C dry rice to cook.. melt two tablespoons of butter in a pot, add two tablespoons of plain flour - stir until combined. add two cups of milk. whisk until combined and then stir until thickened. add two large cans of tuna (drained) and stir in. add juice of two lemons and 1/2C cheese. stir through until cheese melts. salt and pepper to taste.
layer cooked rice and tuna mix in baking ban.. top with bread crumbs and cheese..
bake in oven on medium heat until cheese melts/goes crispy..
serve..Anyone have a good tuna casserole recipe that does not used canned soup products?
I like to make a casserole with some diced onions, bell pepper, green peas, and diced tomatoes w/ green chilis.
After you add it to the tuna, make a box of Mac and cheese and mix it together then you can either put it in the fridge and make a cold pasta salad out of it, or cover the top with shredded cheese or tater tots and finish it in the oven.....:)
I came up with that at the end of the month one time when food stamps had run out and i didn't have alot left in the fridge or cabinet.
You can also do it with Chicken chunks, makes for a very good filling meal.
1/2 small onion
1/2 bellpepper
1/2 box frozen peas(thawed)
1/2 can tom. w/ green chilis(drained)
1 box mac and cheese(made per directions)
1 8oz bag of cheddar cheese
or a small bag of tater tots (to place on top)
This will make enuf for about 3-4 ppl.
krystanAnyone have a good tuna casserole recipe that does not used canned soup products?
Sorry, my recipe uses mushroom soup. Is there a reason why you can't used canned soups?makeup help
layer cooked rice and tuna mix in baking ban.. top with bread crumbs and cheese..
bake in oven on medium heat until cheese melts/goes crispy..
serve..Anyone have a good tuna casserole recipe that does not used canned soup products?
I like to make a casserole with some diced onions, bell pepper, green peas, and diced tomatoes w/ green chilis.
After you add it to the tuna, make a box of Mac and cheese and mix it together then you can either put it in the fridge and make a cold pasta salad out of it, or cover the top with shredded cheese or tater tots and finish it in the oven.....:)
I came up with that at the end of the month one time when food stamps had run out and i didn't have alot left in the fridge or cabinet.
You can also do it with Chicken chunks, makes for a very good filling meal.
1/2 small onion
1/2 bellpepper
1/2 box frozen peas(thawed)
1/2 can tom. w/ green chilis(drained)
1 box mac and cheese(made per directions)
1 8oz bag of cheddar cheese
or a small bag of tater tots (to place on top)
This will make enuf for about 3-4 ppl.
krystanAnyone have a good tuna casserole recipe that does not used canned soup products?
Sorry, my recipe uses mushroom soup. Is there a reason why you can't used canned soups?
Need a mushroom gravy recipe using Campbell's mushroom soup?
try thisNeed a mushroom gravy recipe using Campbell's mushroom soup?
MUSHROOM GRAVY
ingredients
1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake
(discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves
preparation
Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and saut茅 mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.Need a mushroom gravy recipe using Campbell's mushroom soup?
Just put it in a pan and heat it up, add some spices you like and milk until it is the consistency you want it.
The simplest one is, get a pkg of brown gravy, follow directions, then add the soup to it.
use about 1/2 pound of fresh mushrooms.
take the small mushrooms and slice them thinly
take the large ones and chop them into very small pieces.
add all into a hot fry pan after putting into it 1/3 cup butter.
fry on high or close to it till they are browning. then when they are done add salt and pepper to taste, and 1/2 cup or flour.
slow the heat down a little stir the stuff until it starts to brown and add water or a little milk. allow to simmer for about 10 minutes. then add the Campbell's and stir it in well.
try serving this on hot fresh made biscuits for breakfast...on a cold winter's day...
..
i almost forgot ... this stuff is delicious even without the soup in it..
:) :) :)
I like this one because the Golden Mushroom soup has more flavor...here is a really nice recipe for pork chops and gravy...enjoy!
4 boneless pork chops (not the thin sliced though)
1 (10 3/4 ounce) can Campbell Condensed Golden Mushroom soup
1 teaspoon rosemary
1/2 cup water
Sprinkle salt, pepper and garlic powder on the chops.
Heat a skillet and add oil to coat.
Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
Put chops back in and cover Cook another 5 minutes on low.
http://allrecipes.com/Search/Ingredients鈥?/a>
MUSHROOM GRAVY
ingredients
1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake
(discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves
preparation
Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and saut茅 mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.Need a mushroom gravy recipe using Campbell's mushroom soup?
Just put it in a pan and heat it up, add some spices you like and milk until it is the consistency you want it.
The simplest one is, get a pkg of brown gravy, follow directions, then add the soup to it.
use about 1/2 pound of fresh mushrooms.
take the small mushrooms and slice them thinly
take the large ones and chop them into very small pieces.
add all into a hot fry pan after putting into it 1/3 cup butter.
fry on high or close to it till they are browning. then when they are done add salt and pepper to taste, and 1/2 cup or flour.
slow the heat down a little stir the stuff until it starts to brown and add water or a little milk. allow to simmer for about 10 minutes. then add the Campbell's and stir it in well.
try serving this on hot fresh made biscuits for breakfast...on a cold winter's day...
..
i almost forgot ... this stuff is delicious even without the soup in it..
:) :) :)
I like this one because the Golden Mushroom soup has more flavor...here is a really nice recipe for pork chops and gravy...enjoy!
4 boneless pork chops (not the thin sliced though)
1 (10 3/4 ounce) can Campbell Condensed Golden Mushroom soup
1 teaspoon rosemary
1/2 cup water
Sprinkle salt, pepper and garlic powder on the chops.
Heat a skillet and add oil to coat.
Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
Put chops back in and cover Cook another 5 minutes on low.
http://allrecipes.com/Search/Ingredients鈥?/a>
Is there an herb that can be used in place of thyme? it's for a split pea soup recipe. thanks.?
MarjoramIs there an herb that can be used in place of thyme? it's for a split pea soup recipe. thanks.?
oreganoIs there an herb that can be used in place of thyme? it's for a split pea soup recipe. thanks.?
I love recipe variations...it is a great crowd pleasure and topic of conversation with company. My mom used thyme and marjorim along with bay leaf in her split pea soup.
I didn't have thyme or marjorim but used rosemary and got wonderful reviews from the family and friends.
My recipe for split pea soup doesn't call for thyme at all. Instead I put ground marjoram in it, along with the bay leaves. And the ham hocks take care of the rest of the flavor.
for something different, i sometimes add a little curry in my split pea.
I think mint sounds good
Oregano should come the closest to the taste of thyme.
Rosemary in pea soup is SO SO SO good. Try that.
oreganoIs there an herb that can be used in place of thyme? it's for a split pea soup recipe. thanks.?
I love recipe variations...it is a great crowd pleasure and topic of conversation with company. My mom used thyme and marjorim along with bay leaf in her split pea soup.
I didn't have thyme or marjorim but used rosemary and got wonderful reviews from the family and friends.
My recipe for split pea soup doesn't call for thyme at all. Instead I put ground marjoram in it, along with the bay leaves. And the ham hocks take care of the rest of the flavor.
for something different, i sometimes add a little curry in my split pea.
I think mint sounds good
Oregano should come the closest to the taste of thyme.
Rosemary in pea soup is SO SO SO good. Try that.
Trying to remember an old recipe...Meatballs (stroganoff) made with onion soup mix and sour cream only?
I messed up making traditional meatball stroganoff once and I only used the onion soup mix and the sour cream (I think). Could it really be made using only these 3 simple ingredients or am I remembering it wrong?
I'm making these meatballs for a party, so it doesn't need to be over noodles or with lots of sauce.Trying to remember an old recipe...Meatballs (stroganoff) made with onion soup mix and sour cream only?
The recipe I have calls for meatballs that are browned and the grease is poured off. Then you stir in 1 can cream of Mushroom soup, 1 cup sliced mushrooms and half a cup of water. Then simmer that for 10 minutes, stirring occasionally, and remove it from the heat. Then stir in half a cup of sour cream.
I've seen another recipe, that I haven't tried, for meatball stroganoff that calls for browned meatballs and 1 can cream of mushroom soup,1 package onion soup mix, 1/2 cup water, 1/2 cup dry white wine and 1 cup sour cream. You combine everything but the sour cream and pour over the meatballs. Cover and simmer 15 minutes. Then blend in the sour cream just before serving.Trying to remember an old recipe...Meatballs (stroganoff) made with onion soup mix and sour cream only?
1/2 pound ground beef/meatballs
1 can cream of mushroom soup
1 pkg dry onion soup mix
1/2 cup sour cream
1 can mushrooms stems and pieces, drained (opt'l)
Brown beef/meatballs in skillet, add soup, soup mix and mushrooms. Heat through. Do not boil. Stir frequently. Add sour cream before serving. Report Abuse
I'm making these meatballs for a party, so it doesn't need to be over noodles or with lots of sauce.Trying to remember an old recipe...Meatballs (stroganoff) made with onion soup mix and sour cream only?
The recipe I have calls for meatballs that are browned and the grease is poured off. Then you stir in 1 can cream of Mushroom soup, 1 cup sliced mushrooms and half a cup of water. Then simmer that for 10 minutes, stirring occasionally, and remove it from the heat. Then stir in half a cup of sour cream.
I've seen another recipe, that I haven't tried, for meatball stroganoff that calls for browned meatballs and 1 can cream of mushroom soup,1 package onion soup mix, 1/2 cup water, 1/2 cup dry white wine and 1 cup sour cream. You combine everything but the sour cream and pour over the meatballs. Cover and simmer 15 minutes. Then blend in the sour cream just before serving.Trying to remember an old recipe...Meatballs (stroganoff) made with onion soup mix and sour cream only?
1/2 pound ground beef/meatballs
1 can cream of mushroom soup
1 pkg dry onion soup mix
1/2 cup sour cream
1 can mushrooms stems and pieces, drained (opt'l)
Brown beef/meatballs in skillet, add soup, soup mix and mushrooms. Heat through. Do not boil. Stir frequently. Add sour cream before serving. Report Abuse
Does anyone have a recipe for Lima Bean Soup?
A lima bean soup recipe
INGREDIENTS:
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes. Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft. Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.Does anyone have a recipe for Lima Bean Soup?
you can always find great sites for recipies.. heres one for your request
http://southernfood.about.com/od/limabea鈥?/a>Does anyone have a recipe for Lima Bean Soup?
INGREDIENTS:
1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil
--------------------------------------鈥?br>
DIRECTIONS:
Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
The problem is your focusing on the things in life that don't really matter. When I was a kid I had hopes and dreams. We all did. But over time, the daily grind gets in the way and you miss the things that really matter, even though they are right in front of you, staring you in the face. I think the next time you should ask yourself ';Am I on the right track here?';. I don't mean to be rude but people like you I really pity. So maybe you could use the few brain cells you have and take advantage of the knowledge I have given you now. Good luck.
A lima bean soup recipe that tastes great!
INGREDIENTS:
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes. Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft. Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally. Serve ham and lima bean soup with homemade cornbread, if desired.
Ham and lima bean soup serves 6 to 8.
go to cooks.com
Lima Beans are EVIL!
They are the Devil's own spawn, meant to enslave and control your mind!
Do NOT eat Lima beans! Sent them back to the fiery pit from whence them slithered!
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes.
Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft.
Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
go to epicurious.com
Lima Bean Soup
Ingredients
(6 servings)
1 lb Frozen lima beans
3 1/2 c Sliced carrots
3 tb Olive oil
5 ea Green onions, finely chopped
5 c Chopped mushrooms
1 ds Basil
1 ds Black pepper
1 ds Cayenne
3/4 c Soy sauce
Instructions
Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water.
Heat oil in a skillet %26amp; saute green onions %26amp; mushrooms until tender. Add spices %26amp; saute for a further 1 minute.
Combine all ingredients (except milk) along with 1 cup of bean %26amp; carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.
1 pkg lima beans
pot of water, enough to cover beans twice
1 tsp salt
1/2 tsp pepper
3 slices of bacon,sliced or a ham hock
boil without boiling over
add water if it needs it till done
about 3 hrs
INGREDIENTS:
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes. Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft. Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.Does anyone have a recipe for Lima Bean Soup?
you can always find great sites for recipies.. heres one for your request
http://southernfood.about.com/od/limabea鈥?/a>Does anyone have a recipe for Lima Bean Soup?
INGREDIENTS:
1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil
--------------------------------------鈥?br>
DIRECTIONS:
Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
The problem is your focusing on the things in life that don't really matter. When I was a kid I had hopes and dreams. We all did. But over time, the daily grind gets in the way and you miss the things that really matter, even though they are right in front of you, staring you in the face. I think the next time you should ask yourself ';Am I on the right track here?';. I don't mean to be rude but people like you I really pity. So maybe you could use the few brain cells you have and take advantage of the knowledge I have given you now. Good luck.
A lima bean soup recipe that tastes great!
INGREDIENTS:
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes. Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft. Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally. Serve ham and lima bean soup with homemade cornbread, if desired.
Ham and lima bean soup serves 6 to 8.
go to cooks.com
Lima Beans are EVIL!
They are the Devil's own spawn, meant to enslave and control your mind!
Do NOT eat Lima beans! Sent them back to the fiery pit from whence them slithered!
1 1/2 cups chopped onion
1 cup diced carrots
4 tablespoons butter
2 teaspoons garlic powder
1 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon lemon juice
1 1/2 cups diced ham
10 ounces frozen baby lima beans
2 teaspoons dried marjoram
1/2 cup fresh chopped parsley
4 cups water
salt and pepper, to taste
PREPARATION:
In a Dutch oven or heavy stockpot over medium heat, saute onion and carrots in the butter for 6 minutes.
Add garlic powder and herb seasoning, and lemon juice. Cook until onions are soft.
Add ham, lima beans, marjoram, parsley, and water.
Bring ham and lima bean soup to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
go to epicurious.com
Lima Bean Soup
Ingredients
(6 servings)
1 lb Frozen lima beans
3 1/2 c Sliced carrots
3 tb Olive oil
5 ea Green onions, finely chopped
5 c Chopped mushrooms
1 ds Basil
1 ds Black pepper
1 ds Cayenne
3/4 c Soy sauce
Instructions
Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water.
Heat oil in a skillet %26amp; saute green onions %26amp; mushrooms until tender. Add spices %26amp; saute for a further 1 minute.
Combine all ingredients (except milk) along with 1 cup of bean %26amp; carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.
1 pkg lima beans
pot of water, enough to cover beans twice
1 tsp salt
1/2 tsp pepper
3 slices of bacon,sliced or a ham hock
boil without boiling over
add water if it needs it till done
about 3 hrs
Recipe for home-made tomato soup?
Have loads of tomatoes coming on in the greenhouse - how do I make tomato soup with them?Recipe for home-made tomato soup?
Fresh homemade tomato soup, nothing like it. Ideal when tomatoes are in season and plentiful. If prepared with vegetable stock it will be suitable for vegetarians
3 lb ripe tomatoes, peeled and chopped
1 large onion, peeled and finely chopped
1 clove of garlic, crushed
1 large potato, peeled and grated
fresh basil leaves
2 - 3 cups chicken or vegetable stock
1 tablespoon tomato pur茅e
salt and freshly ground pepper to taste
1 tablespoon of olive oil
a knob of butter
peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )
sweat the chopped onion in the heated olive oil until soft
add the chopped tomatoes, tomato pur茅e, crushed garlic, salt and pepper some of the basil leaves and stir
pour the stock over it and let it simmer for 30 - 40 minutes
grate a potato into the soup and let it simmer another 10 -15 minutes
blend it until smooth, if no pips are required push through a sieve
let some butter melt in the soup
decorate with basil leaves serve with olive foccacia. Delicious.
Bon App茅titRecipe for home-made tomato soup?
TOMATO AND BASIL SOUP
1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips
Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.
Tie basil together with twine (or just slice into strips).
Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.
Remove basil bunch (if used) and puree soup mixture.
Heat soup, add balsamic vinegar and stir in heavy cream.
Serve with a basil garnish.
Also delicious served cold!
follow the links
http://www.recipezaar.com/12438
http://frenchfood.about.com/od/soupspota鈥?/a>
http://allrecipes.com/Recipe/Garden-Fres鈥?/a>
happy cooking
Get the tin opener....in the words of Gordon Ramsey.......DONE!
Here's a great recipe I was taught many years ago:
Firstly. get some tomatoes and mash them up and collect their juice.
That's it.
Here is a couple - hope it helps
HOMEMADE TOMATO SOUP
1/2 can whole peeled tomatoes
1 can tomato sauce with basil
onion, as desired
garlic, as desired
basil leaves
oregano (fresh or dried)
1/2 cup milk
10 Ritz crackers
Parmesan cheese (optional)
extra virgin olive oil
Saut茅 onion, oregano, basil, and garlic in the pot you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately.
Grate the Parmesan cheese and crackers. Add all of this mix into a blender (or you can use a hand blender directly in the pot).
Blend until mostly smooth (it's okay to have a few chunks). Pour into bowls and serve with extra cheese on top.
HOMEMADE TOMATO SOUP
1 qt. home-processed tomatoes or substitute 1 lg. can crushed tomatoes
1 tbsp. baking soda
1 1/2 qt. milk
Salt and pepper
Seasonings to taste
Heat tomatoes until hot. Add 1 baking soda; tomatoes will be foamy. Add milk and seasonings, salt and pepper. Serve sprinkled with crushed saltine crackers.
Have you thought about freezing some its easy.
How do I? ...Freeze
--------------------------------------鈥?br>
Freezing
Tomatoes
Preparation 鈥?Select firm, ripe tomatoes with deep red color.
Raw 鈥?Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
Juice 鈥?Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.
Stewed 鈥?Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.
boil the tomatoes and let them cool. peel the skin and spice to your taste. I like garlic and just a small touch of sage. Italian spices fresh will make a mama happy
Fresh homemade tomato soup, nothing like it. Ideal when tomatoes are in season and plentiful. If prepared with vegetable stock it will be suitable for vegetarians
3 lb ripe tomatoes, peeled and chopped
1 large onion, peeled and finely chopped
1 clove of garlic, crushed
1 large potato, peeled and grated
fresh basil leaves
2 - 3 cups chicken or vegetable stock
1 tablespoon tomato pur茅e
salt and freshly ground pepper to taste
1 tablespoon of olive oil
a knob of butter
peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )
sweat the chopped onion in the heated olive oil until soft
add the chopped tomatoes, tomato pur茅e, crushed garlic, salt and pepper some of the basil leaves and stir
pour the stock over it and let it simmer for 30 - 40 minutes
grate a potato into the soup and let it simmer another 10 -15 minutes
blend it until smooth, if no pips are required push through a sieve
let some butter melt in the soup
decorate with basil leaves serve with olive foccacia. Delicious.
Bon App茅titRecipe for home-made tomato soup?
TOMATO AND BASIL SOUP
1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips
Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.
Tie basil together with twine (or just slice into strips).
Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.
Remove basil bunch (if used) and puree soup mixture.
Heat soup, add balsamic vinegar and stir in heavy cream.
Serve with a basil garnish.
Also delicious served cold!
follow the links
http://www.recipezaar.com/12438
http://frenchfood.about.com/od/soupspota鈥?/a>
http://allrecipes.com/Recipe/Garden-Fres鈥?/a>
happy cooking
Get the tin opener....in the words of Gordon Ramsey.......DONE!
Here's a great recipe I was taught many years ago:
Firstly. get some tomatoes and mash them up and collect their juice.
That's it.
Here is a couple - hope it helps
HOMEMADE TOMATO SOUP
1/2 can whole peeled tomatoes
1 can tomato sauce with basil
onion, as desired
garlic, as desired
basil leaves
oregano (fresh or dried)
1/2 cup milk
10 Ritz crackers
Parmesan cheese (optional)
extra virgin olive oil
Saut茅 onion, oregano, basil, and garlic in the pot you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately.
Grate the Parmesan cheese and crackers. Add all of this mix into a blender (or you can use a hand blender directly in the pot).
Blend until mostly smooth (it's okay to have a few chunks). Pour into bowls and serve with extra cheese on top.
HOMEMADE TOMATO SOUP
1 qt. home-processed tomatoes or substitute 1 lg. can crushed tomatoes
1 tbsp. baking soda
1 1/2 qt. milk
Salt and pepper
Seasonings to taste
Heat tomatoes until hot. Add 1 baking soda; tomatoes will be foamy. Add milk and seasonings, salt and pepper. Serve sprinkled with crushed saltine crackers.
Have you thought about freezing some its easy.
How do I? ...Freeze
--------------------------------------鈥?br>
Freezing
Tomatoes
Preparation 鈥?Select firm, ripe tomatoes with deep red color.
Raw 鈥?Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
Juice 鈥?Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.
Stewed 鈥?Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.
boil the tomatoes and let them cool. peel the skin and spice to your taste. I like garlic and just a small touch of sage. Italian spices fresh will make a mama happy
Anyone have a good recipe for french onion soup?
The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I've made delicious soup with stock from the leftover rib bones of a rib roast. Another important element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. The browning, or caramelizing, of the onions brings out the sweetness in them.
Preparation time: About 1 hour.
6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock [I HIGHLY reccommend Minors. Order Online at http://www.soupbase.com/view.asp?cid=237鈥?/a>
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, saut茅 the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and saut茅 for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Serves 4-6.Anyone have a good recipe for french onion soup?
INGREDIENTS
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
DIRECTIONS
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is meltedAnyone have a good recipe for french onion soup?
yes my favorite is Tyler Florence's recipe
French Onion Soup
Recipe courtesy Tyler Florence
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
There is a great one on epicurious.com. Check it out!
French Onion Soup
This is the real thing, you will love this version of Onion soup, great flavor and easy to do.
Ingredients
6 C. onions peeled and thinly sliced
4 C. beef broth
1/4 C. butter
1 tsp. sugar
1/4 C. white wine
2 tsp. Worcestershire sauce
salt and pepper to taste
6 - 8 slices French bread toasted and cut into one inch cubes
1 C. shredded Swiss or mozzarella cheese
Directions
Saut茅 onions in butter until tender. Add beef broth, sugar, white wine, Worcestershire sauce, salt and pepper. Bring to a boil, then cook over medium heat for 15 - 20 minutes. Ladle soup into oven proof bowls. Place one slice of toasted bread cubes in each bowl. Top each bowl with cheese and bake in oven for 10 minutes at 350 degrees or until cheese is melted and lightly browned. This easy French Onion Soup recipe is rich and tasty with plenty of gooey melted cheese.
French Onion Soup
4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese
In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
Stir often.
Add broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Ladle into ovenproof bowls.
Top each with bread and cheese.
Broil until cheese is bubbly.
This is a favorite recipe of mine:
http://www.gourmet-food-revolution.com/e鈥?/a>
Oooh, yes! Yuuuummmmmy!
French Onion Soup Recipe
Famous Soup Recipe
Preparation time: 30 minutes. Serves 4
Ingredients:
2 cups of onions, sliced or diced (it is easier to eat if you dice the onions) and sauteed until brown
1 quart basic brown stock
1/3 cup white wine
Pinch of thyme
1/3 bay leaf
1 tablespoon sherry
French bread, toasted lightly in oven
Swiss cheese, sliced
Instructions:
If the brown stock you have doesn't have enough flavor, reduce it until the flavoring is pleasing
Heat all ingredients except the sherry together in a sauce pan
Salt to taste
Add the sherry
Place the sliced French bread on a sheet pan
Place a slice of Swiss cheese on each slice of bread
Place in a slow oven until the cheese is melted and lightly brown
Ladle soup into bowls and top each with the bread/cheese combination
TA-DA! Enjoy your famous restaurant soup recipe and the company of those you share it with!
this is easy I think and oh so yummy
5 onions sliced
2 cloves of garlic diced
olive oil just enough to saute the onions about 2 tlb
put into a deep pan and cook on med heat untill cooked down this takes a while stur often
once cooked down add a lg container of beef broth and 1 tsp a 1 sauce,and 1 tlb beef soup base found by the boulion cubes,salt to taste after you have simmered it for a bit
simmer untill the onions are very well done when done and u place in bowls add a mix of dryed breads like pump,white and rye,cubes and top with provalone rounds cheese
this stuff is the bomb
Preparation Time 10 minutes
Cooking Time 50 minutes
Ingredients (serves 6)
80g butter
4 large brown onions, sliced crossways into rings
2 garlic cloves, crushed
2 tsp plain flour
1.5L (6 cups) beef stock
125ml (1/2 cup) dry red wine
1 bouquet garni sachet (MasterFoods brand)
Salt %26amp; freshly ground black pepper
1 30cm baguette (French stick), cut crossways into 12 slices
55g (1 cup) finely shredded gruyere cheese
Method
Heat the butter in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the flour and cook, stirring, for 1 minute or until flour bubbles and comes away from the side of the pan. Add the stock, wine and bouquet garni. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni. Taste and season with salt and pepper.
Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill (about 5cm away from the heat source) and cook for 2 minutes each side or until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under grill and cook for a further 2 minutes or until the cheese melts.
To serve, ladle soup into serving bowls and top with the
Notes %26amp; tips
Note: You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place in a medium saucepan over a medium-high heat for 10 minutes or until heated through, stirring occasionally. Continue from step 2 just before serving
You might want to check out this free ebook with award winning recipes.
The best is the one they used in Paris at ';Les Halles';.
Use Wikipedia.makeup help
Preparation time: About 1 hour.
6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock [I HIGHLY reccommend Minors. Order Online at http://www.soupbase.com/view.asp?cid=237鈥?/a>
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, saut茅 the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and saut茅 for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Serves 4-6.Anyone have a good recipe for french onion soup?
INGREDIENTS
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
DIRECTIONS
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is meltedAnyone have a good recipe for french onion soup?
yes my favorite is Tyler Florence's recipe
French Onion Soup
Recipe courtesy Tyler Florence
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
There is a great one on epicurious.com. Check it out!
French Onion Soup
This is the real thing, you will love this version of Onion soup, great flavor and easy to do.
Ingredients
6 C. onions peeled and thinly sliced
4 C. beef broth
1/4 C. butter
1 tsp. sugar
1/4 C. white wine
2 tsp. Worcestershire sauce
salt and pepper to taste
6 - 8 slices French bread toasted and cut into one inch cubes
1 C. shredded Swiss or mozzarella cheese
Directions
Saut茅 onions in butter until tender. Add beef broth, sugar, white wine, Worcestershire sauce, salt and pepper. Bring to a boil, then cook over medium heat for 15 - 20 minutes. Ladle soup into oven proof bowls. Place one slice of toasted bread cubes in each bowl. Top each bowl with cheese and bake in oven for 10 minutes at 350 degrees or until cheese is melted and lightly browned. This easy French Onion Soup recipe is rich and tasty with plenty of gooey melted cheese.
French Onion Soup
4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese
In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
Stir often.
Add broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Ladle into ovenproof bowls.
Top each with bread and cheese.
Broil until cheese is bubbly.
This is a favorite recipe of mine:
http://www.gourmet-food-revolution.com/e鈥?/a>
Oooh, yes! Yuuuummmmmy!
French Onion Soup Recipe
Famous Soup Recipe
Preparation time: 30 minutes. Serves 4
Ingredients:
2 cups of onions, sliced or diced (it is easier to eat if you dice the onions) and sauteed until brown
1 quart basic brown stock
1/3 cup white wine
Pinch of thyme
1/3 bay leaf
1 tablespoon sherry
French bread, toasted lightly in oven
Swiss cheese, sliced
Instructions:
If the brown stock you have doesn't have enough flavor, reduce it until the flavoring is pleasing
Heat all ingredients except the sherry together in a sauce pan
Salt to taste
Add the sherry
Place the sliced French bread on a sheet pan
Place a slice of Swiss cheese on each slice of bread
Place in a slow oven until the cheese is melted and lightly brown
Ladle soup into bowls and top each with the bread/cheese combination
TA-DA! Enjoy your famous restaurant soup recipe and the company of those you share it with!
this is easy I think and oh so yummy
5 onions sliced
2 cloves of garlic diced
olive oil just enough to saute the onions about 2 tlb
put into a deep pan and cook on med heat untill cooked down this takes a while stur often
once cooked down add a lg container of beef broth and 1 tsp a 1 sauce,and 1 tlb beef soup base found by the boulion cubes,salt to taste after you have simmered it for a bit
simmer untill the onions are very well done when done and u place in bowls add a mix of dryed breads like pump,white and rye,cubes and top with provalone rounds cheese
this stuff is the bomb
Preparation Time 10 minutes
Cooking Time 50 minutes
Ingredients (serves 6)
80g butter
4 large brown onions, sliced crossways into rings
2 garlic cloves, crushed
2 tsp plain flour
1.5L (6 cups) beef stock
125ml (1/2 cup) dry red wine
1 bouquet garni sachet (MasterFoods brand)
Salt %26amp; freshly ground black pepper
1 30cm baguette (French stick), cut crossways into 12 slices
55g (1 cup) finely shredded gruyere cheese
Method
Heat the butter in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the flour and cook, stirring, for 1 minute or until flour bubbles and comes away from the side of the pan. Add the stock, wine and bouquet garni. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni. Taste and season with salt and pepper.
Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill (about 5cm away from the heat source) and cook for 2 minutes each side or until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under grill and cook for a further 2 minutes or until the cheese melts.
To serve, ladle soup into serving bowls and top with the
Notes %26amp; tips
Note: You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place in a medium saucepan over a medium-high heat for 10 minutes or until heated through, stirring occasionally. Continue from step 2 just before serving
You might want to check out this free ebook with award winning recipes.
The best is the one they used in Paris at ';Les Halles';.
Use Wikipedia.
I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Does anyone have a recipe for Halal Chinese Hot and Sour Chicken Soup?I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
* 4 Dried Chinese Mushrooms
* 16 ounces of Chinese Bean Curd (well drained)
* 1/2 cup of Bamboo Shoots (canned %26amp; drained)
* 4 cups of Chinese Chicken Stock
* 1 tsp. of Salt
* 1 tbsp. of Soy Sauce
* 1/4 tsp. of White Pepper
* 2 tbsp. of Rice Wine Vinegar
* 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
* 1 Egg (beaten)
* 2 tsp. of Sesame Seed Oil
* 1 Green Onion (sliced)
1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften.
2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.
3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes.
5) Add the white pepper, vinegar, and bean curd. Return soup to a boil.
6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat.
7) Add the sesame oil and sprinkle soup with green onions to serve.I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Sorry--looked everywhere and was unable to find it, but I'm sending you my recipe. I hope you'll try it.
AUGUST MOON HOT AND SOUR SOUP
1-1/2 teaspoons cornstarch
1/2 cup water
1/2 gal. (8 cups) freshly made chicken stock
4 oz. (about 1 cup) bamboo shoots, julienne cut
4 oz. (about 1 cup) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly
1 tbsp. white pepper
1/4 c. vinegar
Salt, to taste
Hot red pepper, to taste
1 egg, lightly beaten
4 oz. tofu, cut into small cubes
1/2 tsp. sesame oil
Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding. Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.
August Moon Chinese Bistro, Louisville, Kentucky
Chinese Hot-and-Sour Soup
Servings: Makes 6 to 8 first-course servings.
Ingredients:
5 oz boneless chicken, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Preparation:
Toss chicken with dark soy sauce in a bowl until chicken is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until chicken just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
Hot %26amp; Sour Soup
Ingredients:
Base:
1 can chicken broth
Approx 1/4 cup cooked shredded chicken
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black peppercorns
A few drops of sesame oil
Garnish:
1/2 beaten egg
2 tbsp minced green onions
Instructions:
Combine the base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green onions.
hope these help. enjoy.
INGREDIENTS
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
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DIRECTIONS
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
* 4 Dried Chinese Mushrooms
* 16 ounces of Chinese Bean Curd (well drained)
* 1/2 cup of Bamboo Shoots (canned %26amp; drained)
* 4 cups of Chinese Chicken Stock
* 1 tsp. of Salt
* 1 tbsp. of Soy Sauce
* 1/4 tsp. of White Pepper
* 2 tbsp. of Rice Wine Vinegar
* 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
* 1 Egg (beaten)
* 2 tsp. of Sesame Seed Oil
* 1 Green Onion (sliced)
1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften.
2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.
3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes.
5) Add the white pepper, vinegar, and bean curd. Return soup to a boil.
6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat.
7) Add the sesame oil and sprinkle soup with green onions to serve.I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Sorry--looked everywhere and was unable to find it, but I'm sending you my recipe. I hope you'll try it.
AUGUST MOON HOT AND SOUR SOUP
1-1/2 teaspoons cornstarch
1/2 cup water
1/2 gal. (8 cups) freshly made chicken stock
4 oz. (about 1 cup) bamboo shoots, julienne cut
4 oz. (about 1 cup) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly
1 tbsp. white pepper
1/4 c. vinegar
Salt, to taste
Hot red pepper, to taste
1 egg, lightly beaten
4 oz. tofu, cut into small cubes
1/2 tsp. sesame oil
Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding. Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.
August Moon Chinese Bistro, Louisville, Kentucky
Chinese Hot-and-Sour Soup
Servings: Makes 6 to 8 first-course servings.
Ingredients:
5 oz boneless chicken, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Preparation:
Toss chicken with dark soy sauce in a bowl until chicken is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until chicken just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
Hot %26amp; Sour Soup
Ingredients:
Base:
1 can chicken broth
Approx 1/4 cup cooked shredded chicken
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black peppercorns
A few drops of sesame oil
Garnish:
1/2 beaten egg
2 tbsp minced green onions
Instructions:
Combine the base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green onions.
hope these help. enjoy.
INGREDIENTS
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
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DIRECTIONS
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Anybody have a recipe for Cheesy Bacon Potato soup?
Does anybody have a recipe for a really Cheesy Potato soup with maybe bacon in it? My hubby is very picky and does not like veggies or onions or anything.
Not sure if ya'll are familar with ';Johnny Carinos'; or ';Carinos Italian'; but they have an awesome soup that my hubby loves and wish I had that recipe!Anybody have a recipe for Cheesy Bacon Potato soup?
This recipe sounds great...no veggies...and you can omit the onions!
Delicious Cheesy Baked Potato %26amp; Bacon Soup Recipe #72108
This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.
by KITTENCAL
40 min | 25 min prep
SERVES 8
2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4-6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper (I use seasoned salt)
In a large soup pot melt butter over medium-high heat.
Add in garlic; cook stirring for about 2 minutes.
Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Delicious!Anybody have a recipe for Cheesy Bacon Potato soup?
INGREDIENTS:
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar
cheese
1/2 teaspoon kosher salt
DIRECTIONS:
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Wash and Cut 12 potatoes to desired dice size. put in a large dutch oven and cover with chicken broth, and season with salt, pepper and garlic powder. bring to a boil and continue boiling about 15 minutes, until fork tender.
meanwhile chop bacon into bite size pieces and fry until crisp. remove and drain on paper towels.
Drain most of the liquid from the potatoes, but reserve the liquid in case you need more.
To the potatoes, add two tablespoons butter, 4 tablespoons sour cream, 1-2 bags of shredded cheddar cheese, and 1 quarter to a half cup of half and half. when cheese is melted, if you need more liquid, add some of the broth or more half and half.
Spoon into serving bowl and top with a sprinkle of cheddar cheese and fried bacon pieces.
Not sure if ya'll are familar with ';Johnny Carinos'; or ';Carinos Italian'; but they have an awesome soup that my hubby loves and wish I had that recipe!Anybody have a recipe for Cheesy Bacon Potato soup?
This recipe sounds great...no veggies...and you can omit the onions!
Delicious Cheesy Baked Potato %26amp; Bacon Soup Recipe #72108
This is a delicious creamy thick soup. I make it quite often, it's a family favorite, I also add in some cayenne pepper, if you are not a lover of garlic you may omit--- It is so filling that I usually just serve it as a main meal with crusty bread on the side, and a salad.
by KITTENCAL
40 min | 25 min prep
SERVES 8
2/3 cup butter
2 tablespoons finely chopped fresh garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
4 large baking potatoes, baked, cooled, peeled and cubed
4-6 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper (I use seasoned salt)
In a large soup pot melt butter over medium-high heat.
Add in garlic; cook stirring for about 2 minutes.
Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth.
Add potatoes and onions; bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Serve immediately.
Delicious!Anybody have a recipe for Cheesy Bacon Potato soup?
INGREDIENTS:
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar
cheese
1/2 teaspoon kosher salt
DIRECTIONS:
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Wash and Cut 12 potatoes to desired dice size. put in a large dutch oven and cover with chicken broth, and season with salt, pepper and garlic powder. bring to a boil and continue boiling about 15 minutes, until fork tender.
meanwhile chop bacon into bite size pieces and fry until crisp. remove and drain on paper towels.
Drain most of the liquid from the potatoes, but reserve the liquid in case you need more.
To the potatoes, add two tablespoons butter, 4 tablespoons sour cream, 1-2 bags of shredded cheddar cheese, and 1 quarter to a half cup of half and half. when cheese is melted, if you need more liquid, add some of the broth or more half and half.
Spoon into serving bowl and top with a sprinkle of cheddar cheese and fried bacon pieces.
I would like to have a recipe for weight watchers vegetable soup - does anyone have it?
WEIGHT WATCHERS VEGETABLE SOUP
1 1/2 c. tomato juice
2 c. water
3 c. shredded cabbage
1/2 c. diced celery
1/2 c. chopped onion
1 can French style green beans
1 tsp. sweet, fresh pepper
1 tsp. beef bouillon
Dash of garlic salt, chili powder, salt and pepper
1 tsp. parsley
1 can mushrooms, with liquid
Cook all ingredients except green beans and mushrooms together. Add green beans and mushrooms last; heat and serve.I would like to have a recipe for weight watchers vegetable soup - does anyone have it?
i was just on the weight watchers site and there is a recipe for veggie soup.I would like to have a recipe for weight watchers vegetable soup - does anyone have it?
Vegetarian, Low-Fat Lentil Soup (high fiber)
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives
In a deep soup pot, saute shallots and onions in heated oil. Add
water and lentils and bring to a boil. Reduce heat and simmer,
adding more water if needed to keep the three-cup level of liquid.
Cook lentils until barely tender. Add all other vegetables and
seasonings. Continue cooking at least 20 minutes longer. Fork-mash
or puree mixture. Serve warm, garnished with croutons or chives.
Makes 4 servings.
The zero calorie, no points soup?..Just add vegetable stock to a pot--and add in water and as many different veggies as you want and let simmer--There is no one way to make it--experiment--otherwise you will go nuts from boredom of eating/drinking the same soup over and over--stick to the same formula but add different spices or herbs--throw in basil leaves and dashes of oregano and parsley, etc..black pepper, salt--to change up the taste..Good Luck...
1 1/2 c. tomato juice
2 c. water
3 c. shredded cabbage
1/2 c. diced celery
1/2 c. chopped onion
1 can French style green beans
1 tsp. sweet, fresh pepper
1 tsp. beef bouillon
Dash of garlic salt, chili powder, salt and pepper
1 tsp. parsley
1 can mushrooms, with liquid
Cook all ingredients except green beans and mushrooms together. Add green beans and mushrooms last; heat and serve.I would like to have a recipe for weight watchers vegetable soup - does anyone have it?
i was just on the weight watchers site and there is a recipe for veggie soup.I would like to have a recipe for weight watchers vegetable soup - does anyone have it?
Vegetarian, Low-Fat Lentil Soup (high fiber)
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives
In a deep soup pot, saute shallots and onions in heated oil. Add
water and lentils and bring to a boil. Reduce heat and simmer,
adding more water if needed to keep the three-cup level of liquid.
Cook lentils until barely tender. Add all other vegetables and
seasonings. Continue cooking at least 20 minutes longer. Fork-mash
or puree mixture. Serve warm, garnished with croutons or chives.
Makes 4 servings.
The zero calorie, no points soup?..Just add vegetable stock to a pot--and add in water and as many different veggies as you want and let simmer--There is no one way to make it--experiment--otherwise you will go nuts from boredom of eating/drinking the same soup over and over--stick to the same formula but add different spices or herbs--throw in basil leaves and dashes of oregano and parsley, etc..black pepper, salt--to change up the taste..Good Luck...
I would like a recipe from a Weight Watchers cook book, Cheesy Vegetable Soup it had apple juice in it,Thanks?
The cook book was published in Australia in about 95 or 96, I don't remember the name of the book but I think the cover had a picture of a pie on the cover.I remember the soup being absolutely beautiful. I've misplaced my cook book and would really love to make this soup during winter. Hopefully someone has the book, or know someone with it, I would really appreciate this recipe. Thanks :)I would like a recipe from a Weight Watchers cook book, Cheesy Vegetable Soup it had apple juice in it,Thanks?
CHEESY SPINACH %26amp; TOMATO TART (CRUSTLESS):
%26gt;Category: Diabetic, Low Calorie, Weight Watchers
Ingredients
1 large bunch spinach, washed %26amp; trimmed
录 tsp hot sauce
陆 cup fetta cheese, crumbled
1 cup ricotta or cottage cheese
3 green onions white %26amp; green parts, chopped (or half a regular onion chopped fine)
2 eggs, lightly beaten %26amp; 1 egg white
录 tsp ground nutmeg
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint leaves, or 2 tsp dried
2 smallish tomatoes, halved
Vegetable spray
1 clove garlic, crushed
Instructions
Spray a pie pan or quiche pan (mine is an 8'; x 1'; round quiche dish). Boil or steam spinach, just until tender, drain, squeeze out all excess water, pat spinach dry with absorbent paper, chop coarsley. Combine spinach with 录 tsp hot sauce, cheeses, eggs, nutmeg %26amp; herbs in a large bowl, mix well. Pour mixture into prepared pan, half bury the tomato halves in the spinach mixture, cut side up. Finely mash garlic %26amp; divide between tomato halves. Spray tomatoes with vegetable spray. Place pan on oven tray, bake, uncovered in 350 degree F oven, about 1 hour or until set. Let stand 5 mins before cutting. Serves 2. Best made close to serving, not suitable to freeze.
CHEESY SPINACH %26amp; TOMATO TART (CRUSTLESS):
%26gt;Category: Diabetic, Low Calorie, Weight Watchers
Ingredients
1 large bunch spinach, washed %26amp; trimmed
录 tsp hot sauce
陆 cup fetta cheese, crumbled
1 cup ricotta or cottage cheese
3 green onions white %26amp; green parts, chopped (or half a regular onion chopped fine)
2 eggs, lightly beaten %26amp; 1 egg white
录 tsp ground nutmeg
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint leaves, or 2 tsp dried
2 smallish tomatoes, halved
Vegetable spray
1 clove garlic, crushed
Instructions
Spray a pie pan or quiche pan (mine is an 8'; x 1'; round quiche dish). Boil or steam spinach, just until tender, drain, squeeze out all excess water, pat spinach dry with absorbent paper, chop coarsley. Combine spinach with 录 tsp hot sauce, cheeses, eggs, nutmeg %26amp; herbs in a large bowl, mix well. Pour mixture into prepared pan, half bury the tomato halves in the spinach mixture, cut side up. Finely mash garlic %26amp; divide between tomato halves. Spray tomatoes with vegetable spray. Place pan on oven tray, bake, uncovered in 350 degree F oven, about 1 hour or until set. Let stand 5 mins before cutting. Serves 2. Best made close to serving, not suitable to freeze.
Recipe for stuffed pepper soup?
anyone have a recipe for stuffed pepper soup?Recipe for stuffed pepper soup?
STUFFED PEPPER SOUP
2 lbs ground beef
1 lg onion chopped
5 green peppers, chopped
Brown the above ingredients and drain well. Now add:
6 cans of Tomato Soup and 5 soup cans of water
1 can of beef broth %26amp; 1 broth can of water
2 tsp of Brown Sugar
2 small cans of Tomato Sauce
3/4 cup of uncooked white rice
Simmer on low until the rice is cooked. You may eventually want to add about another cup or so of water, if the soup gets too thick.
(I've doubled this recipe and frozen a portion of it. When I go to use the frozen batch, I added a can of beef broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)Recipe for stuffed pepper soup?
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
DIRECTIONS
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Don't Think of adding the rice to the soup %26amp; letting it cook in the broth.it will rather absorb all the liquid, and the recipe wouldn't be soup anymore. It will turn out more like a stew.
My Stuffed Pepper Soup
I've had 'stuffed pepper soup' at different eating establishments...but we prefer mine. We like spice and lots of bell peppers!!
by katie in the UP Requires Premium MembershipMy Notes
12 servings 1 hour 15 min prep
2 lbs lean ground beef
8 large green bell peppers, large chunks
1 large onion, chopped
2-3 jalapenos, chopped (veins and seeds included)
1 (28 ounce) can chopped tomatoes
1 (8 ounce) can tomato paste (4 cans of water)
1 (32 ounce) carton beef broth
3 cups steamed rice
instant onion soup mix (i've also been know to toss in a couple of pkg)
In a large stock pot brown beef and onions. Add peppers.
Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.
=============
Stuffed Green Pepper Soup
This has same effect less time.
1 dutch oven full 40 min 10 min prep
1 lb ground beef
1 can tomato juice
1 jar salsa
1 bag frozen, chopped green peppers
1 bag frozen, chopped onions
1 cup cooked rice (, or 1 bag of boil in bag rice)
Brown ground beef and cook rice.
Mix together all ingredients and cook as soup.
Stuffed Sweet Pepper Soup
1 pound ground beef
2 quarts water
1 quart tomato juice
3 medium sweet red pepper, diced
1-1/2 cups chili sauce
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt
In a large kettle or Dutch oven over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour or until the rice is tender. Yield: 16 servings (4 quarts).
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
try foodtv.com
Rice and Veggie Stuffed Pepper Soup
[Reset]
Keys : Casseroles Vegetables
Ingredients :
4medbell peppers diced
1tblolive oil
1medonion -- chopped
1cupcelery diced
3clvgarlic minced
1smzucchini diced
1cupcarrots diced
2lrgcans tomato juice
1candiced tomatoes with juice
1tspItalian seasoning
2cupcooked brown rice
1/8tspblack pepper
salt to taste
Method :
* Heat oil in a large nonstick skillet over medium heat. Add onion, carrots,peppers and garlic and saute until onion softens, about 3 minutes.
* Stir in zucchini, tomato juice, Italian seasoning and salt. Bring to a boil, reduce heat and simmer for about 15 minutes. Stir rice into pepper mixture.
Stuffed Pepper Soup
Servings [Reset]
Keys :
Ingredients :
2lbGround beef
1can(28oz) tomato sauce
1can(28oz) diced tomatoes, undrained
2cupCooked converted or long grain white rice
2cupChopped green pepper
2xBeef bouillon cubes
1/4cupPacked brown sugar
2tspSalt
1tspPepper
Method :
* Someone on this list (sorry I forgot who) asked for a recipe for Stuffed Pepper Soup. I found this in the Oct/Now '96 issue of Taste of Home. I hope it's what you were looking for:
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 mins or until peppers are tender.
* Yield 10 servings.
Stuffed Roast Pepper Soup
Servings [Reset]
Keys : Soups Stews
Ingredients :
2lbGround beef
1/2medOnion, chopped
8cupWater
8xBeef bouillon cubes
2canTomatoes with liquid, (28 ounces each) cut up
2cupCooked rice
2tspSalt
1/2tspPepper
1/2tspPaprika
3xGreen, yellow or sweet red
Peppers, seeded and chopped
Method :
* In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender.
* Yield: 14-16 servings (4 quarts).
STUFFED GREEN PEPPER SOUP
1 lb ground beef
1 envelope dry onion soup mix
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup cooked white rice
2 large green bell peppers, chopped
1 beef bouillon cube
1/8 cup packed brown sugar
2 tablespoons apple cider vinegar
1 1/4 cups water
mozzarella cheese for finishing (optional)
In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.
Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.
Makes 5 servings.
Stuffed Pepper Soup
Ingredients
1 1/2 pounds ground beef, browned and drained
3 cup diced green peppers
28-oz can diced peeled tomatoes
28-oz can tomato sauce
1 15-oz can beef broth
3/4 cup brown sugar
2 cup cooked rice
seasonings to taste
hot sauce (optional)
Directions
Mix all ingredients except cooked rice in large pan. Bring to a boil and simmer for 30 minutes or until peppers are softened. Add cooked rice. Tastes just like stuffed peppers!
INGREDIENTS
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
DIRECTIONS
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
STUFFED PEPPER SOUP
2 lbs ground beef
1 lg onion chopped
5 green peppers, chopped
Brown the above ingredients and drain well. Now add:
6 cans of Tomato Soup and 5 soup cans of water
1 can of beef broth %26amp; 1 broth can of water
2 tsp of Brown Sugar
2 small cans of Tomato Sauce
3/4 cup of uncooked white rice
Simmer on low until the rice is cooked. You may eventually want to add about another cup or so of water, if the soup gets too thick.
(I've doubled this recipe and frozen a portion of it. When I go to use the frozen batch, I added a can of beef broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)Recipe for stuffed pepper soup?
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
DIRECTIONS
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Don't Think of adding the rice to the soup %26amp; letting it cook in the broth.it will rather absorb all the liquid, and the recipe wouldn't be soup anymore. It will turn out more like a stew.
My Stuffed Pepper Soup
I've had 'stuffed pepper soup' at different eating establishments...but we prefer mine. We like spice and lots of bell peppers!!
by katie in the UP Requires Premium MembershipMy Notes
12 servings 1 hour 15 min prep
2 lbs lean ground beef
8 large green bell peppers, large chunks
1 large onion, chopped
2-3 jalapenos, chopped (veins and seeds included)
1 (28 ounce) can chopped tomatoes
1 (8 ounce) can tomato paste (4 cans of water)
1 (32 ounce) carton beef broth
3 cups steamed rice
instant onion soup mix (i've also been know to toss in a couple of pkg)
In a large stock pot brown beef and onions. Add peppers.
Cook approx 5-10 minutes. Add all ingredients except cooked rice. Simmer for 30 minutes on low. Add rice and serve.
=============
Stuffed Green Pepper Soup
This has same effect less time.
1 dutch oven full 40 min 10 min prep
1 lb ground beef
1 can tomato juice
1 jar salsa
1 bag frozen, chopped green peppers
1 bag frozen, chopped onions
1 cup cooked rice (, or 1 bag of boil in bag rice)
Brown ground beef and cook rice.
Mix together all ingredients and cook as soup.
Stuffed Sweet Pepper Soup
1 pound ground beef
2 quarts water
1 quart tomato juice
3 medium sweet red pepper, diced
1-1/2 cups chili sauce
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt
In a large kettle or Dutch oven over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour or until the rice is tender. Yield: 16 servings (4 quarts).
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
try foodtv.com
Rice and Veggie Stuffed Pepper Soup
[Reset]
Keys : Casseroles Vegetables
Ingredients :
4medbell peppers diced
1tblolive oil
1medonion -- chopped
1cupcelery diced
3clvgarlic minced
1smzucchini diced
1cupcarrots diced
2lrgcans tomato juice
1candiced tomatoes with juice
1tspItalian seasoning
2cupcooked brown rice
1/8tspblack pepper
salt to taste
Method :
* Heat oil in a large nonstick skillet over medium heat. Add onion, carrots,peppers and garlic and saute until onion softens, about 3 minutes.
* Stir in zucchini, tomato juice, Italian seasoning and salt. Bring to a boil, reduce heat and simmer for about 15 minutes. Stir rice into pepper mixture.
Stuffed Pepper Soup
Servings [Reset]
Keys :
Ingredients :
2lbGround beef
1can(28oz) tomato sauce
1can(28oz) diced tomatoes, undrained
2cupCooked converted or long grain white rice
2cupChopped green pepper
2xBeef bouillon cubes
1/4cupPacked brown sugar
2tspSalt
1tspPepper
Method :
* Someone on this list (sorry I forgot who) asked for a recipe for Stuffed Pepper Soup. I found this in the Oct/Now '96 issue of Taste of Home. I hope it's what you were looking for:
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 mins or until peppers are tender.
* Yield 10 servings.
Stuffed Roast Pepper Soup
Servings [Reset]
Keys : Soups Stews
Ingredients :
2lbGround beef
1/2medOnion, chopped
8cupWater
8xBeef bouillon cubes
2canTomatoes with liquid, (28 ounces each) cut up
2cupCooked rice
2tspSalt
1/2tspPepper
1/2tspPaprika
3xGreen, yellow or sweet red
Peppers, seeded and chopped
Method :
* In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender.
* Yield: 14-16 servings (4 quarts).
STUFFED GREEN PEPPER SOUP
1 lb ground beef
1 envelope dry onion soup mix
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup cooked white rice
2 large green bell peppers, chopped
1 beef bouillon cube
1/8 cup packed brown sugar
2 tablespoons apple cider vinegar
1 1/4 cups water
mozzarella cheese for finishing (optional)
In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.
Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.
Makes 5 servings.
Stuffed Pepper Soup
Ingredients
1 1/2 pounds ground beef, browned and drained
3 cup diced green peppers
28-oz can diced peeled tomatoes
28-oz can tomato sauce
1 15-oz can beef broth
3/4 cup brown sugar
2 cup cooked rice
seasonings to taste
hot sauce (optional)
Directions
Mix all ingredients except cooked rice in large pan. Bring to a boil and simmer for 30 minutes or until peppers are softened. Add cooked rice. Tastes just like stuffed peppers!
INGREDIENTS
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
DIRECTIONS
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Soup Recipe for School???
For one of my cooking assignments for class is too find a good soup recipe. I remembered going to Dixie Stampede and i loved that soup. So if anyone could give me that recipe it would be really great and helpfull!!!!
ThanksSoup Recipe for School???
This is what I found for you:
Ingredients
3 tablespoons margarine(I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Hope this is the one you're looking for! :)Soup Recipe for School???
Dixie Stampede's Cream of Vegetable Soup
Ingredients
1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream
Directions
1 Fully cook all vegetables individually and then grind into small pieces.
2 Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
3 Add salt and pepper to taste.
http://www.recipezaar.com/201592
Ingredients
3 tablespoons margarine(I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Soups are easy, nutritious, %26amp; versatile.
They developed out of ways to use left-overs.
Check out these web-sites for inspiration.make up tips
ThanksSoup Recipe for School???
This is what I found for you:
Ingredients
3 tablespoons margarine(I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Hope this is the one you're looking for! :)Soup Recipe for School???
Dixie Stampede's Cream of Vegetable Soup
Ingredients
1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrots
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream
Directions
1 Fully cook all vegetables individually and then grind into small pieces.
2 Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
3 Add salt and pepper to taste.
http://www.recipezaar.com/201592
Ingredients
3 tablespoons margarine(I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables(I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream(I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley
Directions
1In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4Garnish with chopped parsley and serve.
Soups are easy, nutritious, %26amp; versatile.
They developed out of ways to use left-overs.
Check out these web-sites for inspiration.
Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
If you do, please post your recipe or link to recipe.
Thanks in advance.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
is it this one..??
Vegetarian Pho Bo (Vietnamese Noodle Soup)
1 lb rice noodles
8 ounces seitan, drained
1/4 cup bean sprouts
1/2 cup shredded napa cabbage
1/2 cup tender greens
1/2 cup fresh basil leaves
1/2 cup fresh cilantro, coarsely chopped
3 scallions, thinly sliced
3 tablespoons peanuts (optional)
1 lime, cut into wedges
3 fresh red chili peppers or green chili peppers
salt
fresh ground pepper
8 cups clear vegetable stock
3 tablespoons Braggs liquid aminos
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
1 inch gingerroot
2 cinnamon sticks (3 inches each)
2 star anise pods
2 large bay leaves
Tear greaens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
Make the broth then when it has simmered for about 10 minutes, soak the noodles.
To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
Serve the lime, chili rounds and salt and pepper on the side.
Broth: Makes 8 cups.
Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
Char the ginger on all sides and add to the stock.
Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
The description 'vegetable soup' is a little misleading: Bún Bung is a Vietnamese Noodle Soup with Pork Ribs, Plantain and Tofu. That is what little I could extract from a rash of recipes in Vietnamese I came across and none in any other language just that little more accessible to me. None in French (former colonial power), none so far in English. I have posted this now so at least a more specific description of what Bún Bung is might give other folks a better chance of getting a handle on it..?
All the best.
Banh Bung (Warm Noodle Salad with Beef)
1 (3/4-pound) beef tenderloin
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
8 ounces uncooked fine rice vermicelli or spaghetti
1/2 cup light coconut milk
1 teaspoon vegetable oil
Cooking spray
1 cup thinly sliced yellow onion, separated into rings
4 cups bean sprouts
2 cups julienne-cut peeled cucumber
1 cup thinly sliced green cabbage
1 cup julienne-cut carrot
20 basil leaves
2/3 cup Lime-Vinegar Sauce
Trim fat from beef. Cut across grain into thin slices; set aside.
Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
Yield: 4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)
NUTRITION PER SERVING
CALORIES 360(34% from fat); FAT 13.7g (sat 4.7g,mono 4.8g,poly 2.6g); PROTEIN 27.1g; CHOLESTEROL 53mg; CALCIUM 62mg; SODIUM 423mg; FIBER 4.5g; IRON 4.9mg; CARBOHYDRATE 34.3g
Cooking Light, JUNE 1997
Thanks in advance.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
is it this one..??
Vegetarian Pho Bo (Vietnamese Noodle Soup)
1 lb rice noodles
8 ounces seitan, drained
1/4 cup bean sprouts
1/2 cup shredded napa cabbage
1/2 cup tender greens
1/2 cup fresh basil leaves
1/2 cup fresh cilantro, coarsely chopped
3 scallions, thinly sliced
3 tablespoons peanuts (optional)
1 lime, cut into wedges
3 fresh red chili peppers or green chili peppers
salt
fresh ground pepper
8 cups clear vegetable stock
3 tablespoons Braggs liquid aminos
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
1 inch gingerroot
2 cinnamon sticks (3 inches each)
2 star anise pods
2 large bay leaves
Tear greaens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
Make the broth then when it has simmered for about 10 minutes, soak the noodles.
To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
Serve the lime, chili rounds and salt and pepper on the side.
Broth: Makes 8 cups.
Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
Char the ginger on all sides and add to the stock.
Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
The description 'vegetable soup' is a little misleading: Bún Bung is a Vietnamese Noodle Soup with Pork Ribs, Plantain and Tofu. That is what little I could extract from a rash of recipes in Vietnamese I came across and none in any other language just that little more accessible to me. None in French (former colonial power), none so far in English. I have posted this now so at least a more specific description of what Bún Bung is might give other folks a better chance of getting a handle on it..?
All the best.
Banh Bung (Warm Noodle Salad with Beef)
1 (3/4-pound) beef tenderloin
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
8 ounces uncooked fine rice vermicelli or spaghetti
1/2 cup light coconut milk
1 teaspoon vegetable oil
Cooking spray
1 cup thinly sliced yellow onion, separated into rings
4 cups bean sprouts
2 cups julienne-cut peeled cucumber
1 cup thinly sliced green cabbage
1 cup julienne-cut carrot
20 basil leaves
2/3 cup Lime-Vinegar Sauce
Trim fat from beef. Cut across grain into thin slices; set aside.
Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
Yield: 4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)
NUTRITION PER SERVING
CALORIES 360(34% from fat); FAT 13.7g (sat 4.7g,mono 4.8g,poly 2.6g); PROTEIN 27.1g; CHOLESTEROL 53mg; CALCIUM 62mg; SODIUM 423mg; FIBER 4.5g; IRON 4.9mg; CARBOHYDRATE 34.3g
Cooking Light, JUNE 1997
Anyone have the recipe for panera bread's brocolli and cheese soup?
does anyone?Anyone have the recipe for panera bread's brocolli and cheese soup?
I don't have that one, but give this one a try.......It's out of this world!!!
6 tbsp. butter
1/4 cup chopped onion
1/2 cup flour
2 cups milk
1 cup (4 oz.) cubed velveeta or American cheese
2 14-oz. cans chicken broth
4 cups chopped broccoli, fresh or frozen
1/4 cup finely chopped or grated carrots
1/4 cup chopped celery
1/4 tsp. pepper
salt to taste
In lg. saucepan, simmer broccoli, carrots, %26amp; celery in chicken broth until tender.
Meanwhile, melt butter in large saucepan. Stir in onion and saute until just tender. Stir in flour until well blended. Slowly add milk over med. heat, stirring constantly until thicken and smooth. Remove from heat. Stir in cheese until it melts. set aside.
Once vegetables are done (do not drain) pour cheese sauce over top vegetables. Blend together and heat and serve.Anyone have the recipe for panera bread's brocolli and cheese soup?
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Here you go..YUM!
http://www.cdkitchen.com/recipes/recs/18鈥?/a>
I don't have that one, but give this one a try.......It's out of this world!!!
6 tbsp. butter
1/4 cup chopped onion
1/2 cup flour
2 cups milk
1 cup (4 oz.) cubed velveeta or American cheese
2 14-oz. cans chicken broth
4 cups chopped broccoli, fresh or frozen
1/4 cup finely chopped or grated carrots
1/4 cup chopped celery
1/4 tsp. pepper
salt to taste
In lg. saucepan, simmer broccoli, carrots, %26amp; celery in chicken broth until tender.
Meanwhile, melt butter in large saucepan. Stir in onion and saute until just tender. Stir in flour until well blended. Slowly add milk over med. heat, stirring constantly until thicken and smooth. Remove from heat. Stir in cheese until it melts. set aside.
Once vegetables are done (do not drain) pour cheese sauce over top vegetables. Blend together and heat and serve.Anyone have the recipe for panera bread's brocolli and cheese soup?
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Here you go..YUM!
http://www.cdkitchen.com/recipes/recs/18鈥?/a>
Recipe for hibachi japan Soup?
Does anyone know the recipe for the onion soup that they serve before the main meal at hibachi japan?Recipe for hibachi japan Soup?
You can try this onion soup.
http://www.mealsmatter.org/recipes-meals鈥?/a>
It's not from Hibachi.
Here is a good write out on
http://media.www.kentnewsnet.com/media/s鈥?/a>Recipe for hibachi japan Soup?
its just broth!
You can try this onion soup.
http://www.mealsmatter.org/recipes-meals鈥?/a>
It's not from Hibachi.
Here is a good write out on
http://media.www.kentnewsnet.com/media/s鈥?/a>Recipe for hibachi japan Soup?
its just broth!
Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
The Corner Bakery is a restaurant in the midwest region.Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
Couldn't find Corner Bakery but here's a few to contemplate:
O'Charley's Loaded Potato Soup
3 lbs red potatoes
1/4 cup butter
1/4 cup flour
8 cups half-and-half
1 (16 ounce) package Velveeta cheese, melted
white pepper
garlic powder
1 teaspoon hot pepper sauce
1/2 lb bacon, fried crisp
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes or until 3/4 cooked.
In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta.
Stir well.
Drain potatoes and add to cream mixture.
Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Loaded Baked Potato Soup
4 Large Idaho Russet Baking Potatoes
1/2 Cup Butter (1 stick)
1/2 Cup All Purpose Flour
6 Cups Milk
1 Tsp. Kosher Salt
1/2 Tsp. White Pepper
2 Cups Sharp Cheddar Cheese, shredded (8 oz.)
8 Slices Bacon, cooked and crumbled
4 Green Onions, sliced
1 Cup Sour Cream (8 oz.)
Garnish: Additional shredded cheese, crumbled bacon, and sliced green onion
Scrub potatoes; prick the potatoes several times with a fork. Bake in a 400 degree oven for one hour or until tender when pierced with a fork. You can also microwave the potatoes: again prick the potatoes several times with a fork and cook 10-14 minutes on high, turning once, until tender when pierced with a fork. Cool. Cut potatoes in half lengthwise and scoop out pulp in chunks. Set aside. Use shells for a potato skin recipe or discard.
Melt butter in a large heavy saucepan or Dutch oven over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, to produce a simple, light roux.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.
Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion. Cook until heated through, but do not boil. Stir in the sour cream. Again, cook until heated thoroughly, but do not boil.
Ladle into bowls and garnish with toppings of your choice.
Yield: 10 Cups
Colby's Loaded Potato Soup
2 C. chopped celery
2 C. chopped white onion
2 C. sliced carrots
3/4 t. white pepper
salt to taste
2 quarts (8 C.) chicken stock
4 C. diced potatoes, approximately
1 C. heavy whipping cream
1/2 C. flour
2 T. butter, melted
Combine celery, onion, carrots, pepper, salt and chicken stock in a large pot. Bring to a boil over medium-high heat. Reduce heat to low, keep covered, and simmer until carrots can be pierced with a fork (about 10 minutes). Add potatoes and cream; bring to a boil; cover and simmer on low heat.
Meanwhile, combine flour and butter in a large glass measuring cup. Ladle a few large spoonfuls of the simmering soup into the flour-and-butter mixture. Stir mixture with a fork or small whisk until there are no lumps. Stirring hard, pour mixture into simmering soup (this prevents lumps of flour from forming). Continue to simmer soup, but do not allow to boil again, until potatoes are cooked through and the flour taste cooks out (about 15 to 20 minutes).
Serves 10 to 12.Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
never had it, whats special about it? I have never heard of Corner Bakery, did not know it was a chain. Find out if its homemade dude?!
Couldn't find Corner Bakery but here's a few to contemplate:
O'Charley's Loaded Potato Soup
3 lbs red potatoes
1/4 cup butter
1/4 cup flour
8 cups half-and-half
1 (16 ounce) package Velveeta cheese, melted
white pepper
garlic powder
1 teaspoon hot pepper sauce
1/2 lb bacon, fried crisp
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes or until 3/4 cooked.
In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta.
Stir well.
Drain potatoes and add to cream mixture.
Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Loaded Baked Potato Soup
4 Large Idaho Russet Baking Potatoes
1/2 Cup Butter (1 stick)
1/2 Cup All Purpose Flour
6 Cups Milk
1 Tsp. Kosher Salt
1/2 Tsp. White Pepper
2 Cups Sharp Cheddar Cheese, shredded (8 oz.)
8 Slices Bacon, cooked and crumbled
4 Green Onions, sliced
1 Cup Sour Cream (8 oz.)
Garnish: Additional shredded cheese, crumbled bacon, and sliced green onion
Scrub potatoes; prick the potatoes several times with a fork. Bake in a 400 degree oven for one hour or until tender when pierced with a fork. You can also microwave the potatoes: again prick the potatoes several times with a fork and cook 10-14 minutes on high, turning once, until tender when pierced with a fork. Cool. Cut potatoes in half lengthwise and scoop out pulp in chunks. Set aside. Use shells for a potato skin recipe or discard.
Melt butter in a large heavy saucepan or Dutch oven over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, to produce a simple, light roux.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.
Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion. Cook until heated through, but do not boil. Stir in the sour cream. Again, cook until heated thoroughly, but do not boil.
Ladle into bowls and garnish with toppings of your choice.
Yield: 10 Cups
Colby's Loaded Potato Soup
2 C. chopped celery
2 C. chopped white onion
2 C. sliced carrots
3/4 t. white pepper
salt to taste
2 quarts (8 C.) chicken stock
4 C. diced potatoes, approximately
1 C. heavy whipping cream
1/2 C. flour
2 T. butter, melted
Combine celery, onion, carrots, pepper, salt and chicken stock in a large pot. Bring to a boil over medium-high heat. Reduce heat to low, keep covered, and simmer until carrots can be pierced with a fork (about 10 minutes). Add potatoes and cream; bring to a boil; cover and simmer on low heat.
Meanwhile, combine flour and butter in a large glass measuring cup. Ladle a few large spoonfuls of the simmering soup into the flour-and-butter mixture. Stir mixture with a fork or small whisk until there are no lumps. Stirring hard, pour mixture into simmering soup (this prevents lumps of flour from forming). Continue to simmer soup, but do not allow to boil again, until potatoes are cooked through and the flour taste cooks out (about 15 to 20 minutes).
Serves 10 to 12.Does anyone have the recipe for The Corner Bakery's Loaded Baked Potato Soup?
never had it, whats special about it? I have never heard of Corner Bakery, did not know it was a chain. Find out if its homemade dude?!
Does anyone have a slow cooker recipe for chicken tortilla soup?
Thanks!Does anyone have a slow cooker recipe for chicken tortilla soup?
CHICKEN TORTILLA SOUP
1 large onion, chopped
2 Tbsp veg. oil
2 cloves chopped garlic
1 (4 oz.) can green chilies and juice
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans chicken broth
2 tsp. worcestershire sauce
1¼ teaspoon hot sauce
2 chicken bouillon cubes
1 tsp. each salt, pepper, cumin, chili powder, and sugar
1½ cups water
1 cup (or more) chopped cooked chicken meat
Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.
To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.
--------------------------
Chicken Tortilla Soup, Slow-Cooker
1 onion, chopped
1/2 small red bell pepper, chopped
1 jalapeño pepper, seeded and minced
3 cups chopped cooked chicken
6 cups chicken broth
1 (14.5-ounce) can petite diced tomatoes
1 (15.25-ounce) can corn
1 (10-ounce) can diced tomatoes and green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Vegetable oil
1 (11.5-ounce) package corn tortillas, cut into 1/2-inch strips
1 teaspoon salt
Garnish: shredded cheese, sour cream, avocado slices
Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours.
In a Dutch oven, pour vegetable oil to a depth of 1/2 inch. Heat oil to 350° over high heat on stovetop.
Fry tortilla strips, in batches, for 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with salt; set aside.
Top each serving with tortilla strips, cheese, sour cream, and avocado, if desired.
--Taste of the South, Winter 2006Does anyone have a slow cooker recipe for chicken tortilla soup?
===
Slow-Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
======================================…
http://allrecipes.com/Recipe/Slow-Cooker…
http://www.recipezaar.com/Crock-Pot-Chic…
http://www.thathomesite.com/forums/load/…
http://southernfood.about.com/od/crockpo…
http://crockpot.cdkitchen.com/recipes/ca…
http://jeremy.zawodny.com/blog/archives/…
CHICKEN TORTILLA SOUP
1 large onion, chopped
2 Tbsp veg. oil
2 cloves chopped garlic
1 (4 oz.) can green chilies and juice
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans chicken broth
2 tsp. worcestershire sauce
1¼ teaspoon hot sauce
2 chicken bouillon cubes
1 tsp. each salt, pepper, cumin, chili powder, and sugar
1½ cups water
1 cup (or more) chopped cooked chicken meat
Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.
To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.
--------------------------
Chicken Tortilla Soup, Slow-Cooker
1 onion, chopped
1/2 small red bell pepper, chopped
1 jalapeño pepper, seeded and minced
3 cups chopped cooked chicken
6 cups chicken broth
1 (14.5-ounce) can petite diced tomatoes
1 (15.25-ounce) can corn
1 (10-ounce) can diced tomatoes and green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Vegetable oil
1 (11.5-ounce) package corn tortillas, cut into 1/2-inch strips
1 teaspoon salt
Garnish: shredded cheese, sour cream, avocado slices
Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours.
In a Dutch oven, pour vegetable oil to a depth of 1/2 inch. Heat oil to 350° over high heat on stovetop.
Fry tortilla strips, in batches, for 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with salt; set aside.
Top each serving with tortilla strips, cheese, sour cream, and avocado, if desired.
--Taste of the South, Winter 2006Does anyone have a slow cooker recipe for chicken tortilla soup?
===
Slow-Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
======================================…
http://allrecipes.com/Recipe/Slow-Cooker…
http://www.recipezaar.com/Crock-Pot-Chic…
http://www.thathomesite.com/forums/load/…
http://southernfood.about.com/od/crockpo…
http://crockpot.cdkitchen.com/recipes/ca…
http://jeremy.zawodny.com/blog/archives/…
Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Come on Rosie, you know me by now. I have a recipe for anything that doesn't require the use of a grill. (I suck at the grill). The funeral casserole... Remember the funeral casserole? btw you never wrote me back about the chicken parm. I wrote you at the email address you don't use anymore. (Sorry that's all i have). Despite various rumors, this didn't get its name because anybody died from it.
2 boxes of Stove Top Stuffing
one whole chicken (or four large boneless breasts)
2 cans of corn or bunch of broccoli (or frozen broccoli)
1 can of cream of chicken soup
1/2 - 3/4 cup of mayonnaise
bread crumbs
grated cheddar cheese
• Prepare stuffing according to directions on package. Layer across bottom of a casserole pan.
• Cube chicken into bite size pieces. Par boil for 15 minutes. Mix with corn (or broccoli, whichever you picked). Layer across stuffing
• Mix soup and mayonnaise together well (do not blend). Layer across chicken.
• Sprinkle cheddar cheese on top.
• Sprinkle bread crumbs on top.
• Bake on 350 one hour.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Creamed Chicken Casserole:
1 8oz container of Sour Cream
2-4 Chicken breasts (shredded)
1 sleeve of crackers (your favorite brand)
1/2 stick of butter
1 can of cream of chicken soup
1/4 onion
salt and pepper to taste
Saute or boil your chicken until thoroughly cooked (with spices that you find tasty). Once the chicken has cooled shred the chicken with two forks. Add all ingredients (minus the crackers and butter) to a bowl and combine. spread across a corningware dish (size depends on the amount of chicken breast used). Crush the sleeve of crackers and cover over the top of the mixture in the corningware container. Melt the butter and drizzle over the top. Cook on 350 degrees for thirty minutes or until it is completely warmed through.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Chicken Spaghetti
Boil 2 1/2 - 3 lb. chicken with salt, pepper, and bay leaf until cooked through. Remove chicken from broth and cool. Save broth to cook spaghetti in.
Saute in butter or margarine:
1 cup chopped onion
1 cup chopped celery
1 minced clove garlic
1 cup chopped bell pepper
When veggies are tender, add:
1 can stewed tomatoes
1 can cream of mushroom soup
1 lb. Velveeta cheese
Continue to simmer on low heat to melt cheese, stirring occasionally.
Remove skin from chicken and remove meat from bones. Tear or cut meat into bited sized pieces and add to sauce mixture.
Cook spaghetti in chicken broth, drain, and add to sauce when cheese has melted.
Chicken %26amp; Broccoli Alfredo
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Directions:
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces
DIRECTIONS
In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.
or
INGREDIENTS
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves
1/2 teaspoon paprika
:
DIRECTIONS
Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
Top with chicken. Sprinkle with remaining oregano and paprika.
Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
Here are a couple.GBA
Title: Chicken in Cream of Mushroom Soup
Categories: Soup
Yield: 1 Servings
1 Pint sour cream
1 cn Cream of mushroom soup
-(I use Campbell's)
Chicken pieces
-(I prefer chicken thighs,
-but anything work) Brown the chicken in oil over medium heat; I usually let it cook until all the pinkness is gone, usually 15 minutes to 1/2 hour, turning it every 5 minutes or so. Drain out as much of the oil as possible. Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.
I usually cook some pasta (rotini works well) and stir it into the sauce with the chicken when I'm ready to serve it. To reheat, just add a little bit of milk to the sauce and nuke for maybe 3 minutes.
This might not sound like an exciting dish, but even though I normally hate sour cream, I think this is a wonderful meal. I also sometimes slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time. I'm sure if you're creative, there are other things you could add, too. As for the chicken, I usually cook 4-6 pieces and save the left-over for lunch or dinner the next day.
CREAM OF CHICKEN SOUP WITH WILD RICE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken,
-cut up
7 c Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 c Chopped onion
1 c Chopped celery
2 tb Instant chicken bouillon
-granules
3/4 ts White pepper
1/2 ts Salt
1/2 c Butter
3/4 c Flour
4 c Milk
3/4 c Dry white wine
Cook wild rice according to pkg. directions for 30
minutes; drain off liquid and rinse. Set partially
cooked rice aside.
In a large Dutch oven or stockpot, combine the chicken
and water and bring to boiling. Reduce heat, cover and
simmer for 35 to 40 minutes or until chicken is
tender. Remove chicken from broth and let stand until
cool enough to handle. Skim fat from broth. Strain and
reserve broth. Remove chicken meat from bones. Cut
into bite-size pieces.
In the same pot, cook mushrooms in hot oil for 4 to 5
minutes or until tender.
Add onion and celery. Cover and cook for 5 to 10
minutes or until tender, stirring once (I'd probably
do the onion and celery first, until transluscent, and
then add mushrooms and cover and cook). Remove from
heat. Return broth to the stock pot.
Add partially cooked wild rice to the chicken broth.
Stir in the granules, white pepper and salt. Bring to
boiling and then reduce heat and simmer, uncovered,
for 15 minutes.
In a large saucepan, melt the butter and stir in the
flour until smooth. Add milk all at once. Cook and
stir until bubbly. Stir into soup mixture. Stir in the
chicken pieces and wine, and heat through. Makes 8
servings.
God Bless America has almost the same recipe I do. Except, I put bacon on mine %26amp; cook the chicken %26amp; bacon in the over for 20-25 minutes, then add the soup %26amp; sour cream (mixed) and cook for an additional 15 minutes. Serve with bow-tie or rotini noodles.
Mmmmmmm!
Make a casserole; start with a base of cooked rice or pasta.
Brown or pre-cook your chicken pieces, then dice or tear up.
You can add celery %26amp;/or onion for flavour %26amp; some crunch.
Mix the cream soup of choice with milk or water, %26amp; pour over.
Bake the whole thing at 400-450F until bubbly %26amp; browned.
You can top with bread-crumbs, grated cheese, or whatever.
Here's my fav recipe for cream of mushroom soup! Enjoy :)
http://www.cookwithcampbells.ca/en-ca/Re…make up tips
2 boxes of Stove Top Stuffing
one whole chicken (or four large boneless breasts)
2 cans of corn or bunch of broccoli (or frozen broccoli)
1 can of cream of chicken soup
1/2 - 3/4 cup of mayonnaise
bread crumbs
grated cheddar cheese
• Prepare stuffing according to directions on package. Layer across bottom of a casserole pan.
• Cube chicken into bite size pieces. Par boil for 15 minutes. Mix with corn (or broccoli, whichever you picked). Layer across stuffing
• Mix soup and mayonnaise together well (do not blend). Layer across chicken.
• Sprinkle cheddar cheese on top.
• Sprinkle bread crumbs on top.
• Bake on 350 one hour.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Creamed Chicken Casserole:
1 8oz container of Sour Cream
2-4 Chicken breasts (shredded)
1 sleeve of crackers (your favorite brand)
1/2 stick of butter
1 can of cream of chicken soup
1/4 onion
salt and pepper to taste
Saute or boil your chicken until thoroughly cooked (with spices that you find tasty). Once the chicken has cooled shred the chicken with two forks. Add all ingredients (minus the crackers and butter) to a bowl and combine. spread across a corningware dish (size depends on the amount of chicken breast used). Crush the sleeve of crackers and cover over the top of the mixture in the corningware container. Melt the butter and drizzle over the top. Cook on 350 degrees for thirty minutes or until it is completely warmed through.Anybody have a tasty recipe for chicken with either cream of mushroom or cream of chicken soup?
Chicken Spaghetti
Boil 2 1/2 - 3 lb. chicken with salt, pepper, and bay leaf until cooked through. Remove chicken from broth and cool. Save broth to cook spaghetti in.
Saute in butter or margarine:
1 cup chopped onion
1 cup chopped celery
1 minced clove garlic
1 cup chopped bell pepper
When veggies are tender, add:
1 can stewed tomatoes
1 can cream of mushroom soup
1 lb. Velveeta cheese
Continue to simmer on low heat to melt cheese, stirring occasionally.
Remove skin from chicken and remove meat from bones. Tear or cut meat into bited sized pieces and add to sauce mixture.
Cook spaghetti in chicken broth, drain, and add to sauce when cheese has melted.
Chicken %26amp; Broccoli Alfredo
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Directions:
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces
DIRECTIONS
In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.
or
INGREDIENTS
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves
1/2 teaspoon paprika
:
DIRECTIONS
Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
Top with chicken. Sprinkle with remaining oregano and paprika.
Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
Here are a couple.GBA
Title: Chicken in Cream of Mushroom Soup
Categories: Soup
Yield: 1 Servings
1 Pint sour cream
1 cn Cream of mushroom soup
-(I use Campbell's)
Chicken pieces
-(I prefer chicken thighs,
-but anything work) Brown the chicken in oil over medium heat; I usually let it cook until all the pinkness is gone, usually 15 minutes to 1/2 hour, turning it every 5 minutes or so. Drain out as much of the oil as possible. Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.
I usually cook some pasta (rotini works well) and stir it into the sauce with the chicken when I'm ready to serve it. To reheat, just add a little bit of milk to the sauce and nuke for maybe 3 minutes.
This might not sound like an exciting dish, but even though I normally hate sour cream, I think this is a wonderful meal. I also sometimes slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time. I'm sure if you're creative, there are other things you could add, too. As for the chicken, I usually cook 4-6 pieces and save the left-over for lunch or dinner the next day.
CREAM OF CHICKEN SOUP WITH WILD RICE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken,
-cut up
7 c Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 c Chopped onion
1 c Chopped celery
2 tb Instant chicken bouillon
-granules
3/4 ts White pepper
1/2 ts Salt
1/2 c Butter
3/4 c Flour
4 c Milk
3/4 c Dry white wine
Cook wild rice according to pkg. directions for 30
minutes; drain off liquid and rinse. Set partially
cooked rice aside.
In a large Dutch oven or stockpot, combine the chicken
and water and bring to boiling. Reduce heat, cover and
simmer for 35 to 40 minutes or until chicken is
tender. Remove chicken from broth and let stand until
cool enough to handle. Skim fat from broth. Strain and
reserve broth. Remove chicken meat from bones. Cut
into bite-size pieces.
In the same pot, cook mushrooms in hot oil for 4 to 5
minutes or until tender.
Add onion and celery. Cover and cook for 5 to 10
minutes or until tender, stirring once (I'd probably
do the onion and celery first, until transluscent, and
then add mushrooms and cover and cook). Remove from
heat. Return broth to the stock pot.
Add partially cooked wild rice to the chicken broth.
Stir in the granules, white pepper and salt. Bring to
boiling and then reduce heat and simmer, uncovered,
for 15 minutes.
In a large saucepan, melt the butter and stir in the
flour until smooth. Add milk all at once. Cook and
stir until bubbly. Stir into soup mixture. Stir in the
chicken pieces and wine, and heat through. Makes 8
servings.
God Bless America has almost the same recipe I do. Except, I put bacon on mine %26amp; cook the chicken %26amp; bacon in the over for 20-25 minutes, then add the soup %26amp; sour cream (mixed) and cook for an additional 15 minutes. Serve with bow-tie or rotini noodles.
Mmmmmmm!
Make a casserole; start with a base of cooked rice or pasta.
Brown or pre-cook your chicken pieces, then dice or tear up.
You can add celery %26amp;/or onion for flavour %26amp; some crunch.
Mix the cream soup of choice with milk or water, %26amp; pour over.
Bake the whole thing at 400-450F until bubbly %26amp; browned.
You can top with bread-crumbs, grated cheese, or whatever.
Here's my fav recipe for cream of mushroom soup! Enjoy :)
http://www.cookwithcampbells.ca/en-ca/Re…
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