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
Wednesday, April 28, 2010
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.
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