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Post by Shawnee on Feb 1, 2009 10:57:44 GMT -5
Cabbage and Beef Soup
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Categories: Ground beef, Tomato, Garlic Salt, Parsley, Cabbage, Garlic, Bean, Celery, asy, Meats, Vegetables, Soups
1 pound of Lean ground beef 1/2 teaspoon of garlic salt 1/4 teaspoon of garlic powder 1/4 teaspoon of pepper 2 Celery stalks, chopped Basic-Recipes.com one 16 ounce can of kidney beans, 1/2 medium head cabbage, chopped one 28 ounce can of tomatoes, chopped 1 Tomato can of water 4 Beef bouillon cubes Chopped fresh parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving-size portions to enjoy months later. Serving Size: 12
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Post by Shawnee on Feb 1, 2009 10:58:35 GMT -5
Cabbage and Kielbasa Soup
Categories: Tomato, Potato, Parsley, Onion, Carrot, Cabbage, Soups
2 teaspoons of Canola oil 1 cup of Chopped onions 1 cup of Thinly sliced carrots 1 cup of Potatoes, diced 1/4 lb Kielbasa; sliced/quartered 19 ounce can of tomatoes 4 cups of shredded cabbage 2 1/2 cups of Beef stock, hot 1/4 cup of chopped fresh parsley 1 tablespoon of sugar 1/2 teaspoon of paprika 1/2 teaspoon of pepper
In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender. Serving Size: 4
Source Canadian Living web Page Formatted for matercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Canadian Living Home page Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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Post by Shawnee on Feb 1, 2009 10:59:15 GMT -5
Cabbage & White Bean Soup (3 Pts)
Categories: Cabbage, Soup, White Beans
1 tablespoon of olive oil 1 onion, finely chopped 2 carrots, thinly sliced 1 rib celery, halved lengthwise and sliced 1 teaspoon of caraway seed 2 cups of chopped green cabbage 3 cups of vegetable broth 1 tablespoon of brown sugar one 16 ounce can of crushed tomatoes in juice one 15 ounce can of white beans, drained 1 tablespoon of vinegar 1/4 teaspoon of pepper
In a small soup pot, heat olive oil. Sauté onion until tender. Add carrots and celery. Sauté for5 minutes. Add caraway seed. Cook, stirring, for1 minute. Stir in cabbage, broth and brown sugar. Cover and simmer for 5 minutes. Stir in tomatoes. Simmer, covered, for 30 minutes. Add beans, vinegar and pepper. Simmer, uncovered, for 5 minutes. Serve hot. Serving Size: 8
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Post by Shawnee on Feb 1, 2009 10:59:55 GMT -5
Cabbage Soup with Ham
3 cups low-sodium beef broth 2 cups finely shredded green cabbage 2 medium leeks, well-washed and thinly sliced 1 medium carrot, thinly sliced 6 ounces cooked boneless lean Virginia ham, diced 1/4 teaspoon caraway seeds 1 small Granny Smith apple, pared, cored and finely diced 1 fluid ounce (2 tablespoons) dry white wine 4 ounces cooked red potato, peeled and diced 2 tablespoons minced fresh flat-leaf parsley
In large saucepan, bring broth to a boil; add cabbage, leeks, carrot, ham and caraway seeds. Reduce heat to low; simmer, covered, 15 minutes, until carrot is just tender. Add apple and wine to broth mixture; simmer, uncovered, 3 minutes, until apple is just tender. Stir in potato and parsley; simmer 2-3 minutes, until heated through. Divide evenly among 4 bowls and serve. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:00:47 GMT -5
Butternut Squash Soup
3 tablespoons of butter 2 small onions, chopped 1 medium potato 1 pound of butternut squash, cubed 2 cups of chicken broth 1 teaspoon of paprika Salt and pepper 1/2 cup of heavy cream, optional Sage leaves ; for garnish 1 tablespoon of butter, to fry sage
Melt the 3 tablespoons butter in a large pot. Add chopped onions and sauté for a few minutes, stirring occasionally, until soft and translucent. Add the potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired. Add the cream and stir. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste. Put 1 tablespoon butter in a pan and fry sage over medium-high to high heat until leaves are crisp and the butter is browned. Garnish the soup bowls with sage leaves and if desired, sprinkle soups decoratively with the browned sage butter.
Butternut Squash Soup
3 1/2 pounds of butternut squash 1 slice of bacon, diced; optional 1 tablespoon of olive oil 1 white onion, diced 1 carrot, diced 6 cups of chicken stock or vegetable stock Salt and pepper 1/2 cup of heavy cream 1/2 red bell pepper, diced 1/4 cup of chopped cilantro; optional
Cut butternut squash in half and discard seeds. Place squash on baking pan and add just enough water to cover bottom of pan. Bake at 400ºF until squash is fork-tender, about 30 minutes. While squash bakes, brown diced bacon in large soup pot over medium heat, about 7 minutes. Add olive oil, onion and carrot and cook until soft, about 10 minutes. When carrots and onions are soft, add chicken stock. Bring to boil, scraping bottom of pot to deglaze. Turn heat off, and cover until squash is baked. Scoop baked squash flesh from skin, stir it into broth in pot and return soup to boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper. Puree soup in blender or food processor or with hand blender until creamy. Add cream and heat through. Garnish with diced red bell peppers and chopped cilantro, if desired. Yields 8 servings.
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Post by Shawnee on Feb 1, 2009 11:01:42 GMT -5
Butter Bean Soup
nonstick cooking spray 1 cup of chopped turkey ham 1/2 cup of chopped fresh parsley 3 medium sized scallions (including the tops) Chopped 6 cups of basic chicken broth 4 cups of water 1 pound of dried butter beans Optional garnish: Chopped fresh tomatoes
Coat the bottom of a large kettle with cooking spray; over low heat, sauté the turkey ham for several minutes until lightly browned. Increase the heat to medium, add the parsley and scallions. Sauté until the scallions are wilted. In a large kettle combine all the ingredients, except the garnish. Cover and simmer until the beans are soft and tender, about 1 1/2 to 2 hours, depending upon the size. For added creaminess, a portion of the soup can be pureed in a food processor or blender, then stirred back into the pot and heated. Serve piping hot, garnish with chopped tomatoes. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:02:34 GMT -5
Oxtail And Barley Soup
2 pounds of Oxtail; cut into sections 1 teaspoon of Light olive oil with a dash sesame oil 1 large Onion, peeled and diced 3 Cloves garlic, bashed, chopped 1 large Carrot, peeled and diced into 1/2 inch pieces 2 Stalks celery; diced 3 tablespoons of tomato paste two 14 ounce cans of low-sodium beef 1 cup of De-alcoholized red wine 1/2 teaspoon of Whole black peppercorns 10 Sprigs fresh parsley 6 Sprigs fresh thyme 2 Bay leaves 6 cups of water 1/2 cup of Pearl barley 2 large Carrots, peeled and diced 1 cup of diced turnips 4 ounces of Shiitake mushrooms; stems chopped
Blanch the oxtail in boiling water for 3 minutes, just enough to take the red color away from the surface. Drain, put the oxtail pieces on a rack in a roasting pan and place under the grill for 15 minutes each side until nice and brown. Pour the oil into a large saucepan on medium heat and fry the onion and garlic for 3 minutes. Add the carrot and celery and fry for 5 minutes. Stir in the tomato paste, coat the vegetables well, and cook until the paste darkens. Add the stock, wine, oxtails, peppercorns, parsley, thyme and bay leaves. Cover and simmer for 2 hours. During the last half hour of simmering, pour the 6 cups of water into a large soup pot, bring to a boil, stir in the barley and boil for 25 minutes. Add the carrots and turnips and boil for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside. Transfer the cooked oxtail to a chopping board. Remove the meat from the bones, keeping it in fairly large chunks, discarding any visible fat. Strain the stock into another saucepan, discarding the solids. Add the meat, turn the heat to medium-high, add the vegetable-barley mixture, the mushrooms and the cup of reserved vegetable-barley water and just heat through. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Post by Shawnee on Feb 1, 2009 11:03:10 GMT -5
Potato & Bean Soup
2 medium carrots, shredded, about 1 cup 1/2 cup of sliced celery 1 clove garlic, minced 1 tablespoon of margarine or butter 4 cups of chicken broth 3 cups of cubed, peeled potatoes 2 teaspoons of dried dill weed One 15 ounce can of white kidney beans, rinsed and drained 1/2 cup of dairy sour cream 1 tablespoon of all purpose flour 1/8 teaspoon of pepper
In a large saucepan cook the carrots, celery and garlic in margarine until tender. Stir in the broth, potatoes, and dill weed. Cover and simmer for 20 to 25 minutes or until the potatoes are tender. With the back of a spoon, slightly mash about half of the potatoes against the side of pan. Stir in beans. Stir together the sour cream, flour, and pepper, stir into the potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Makes 4 to 6 servings
Potato & Bean Soup 2
2 cups of dry navy beans 2 cups of chopped peeled potatoes 1 cup of chopped onions 1/2 cup of shredded carrots 1 tablespoon of catsup 1 teaspoon of salt Pepper to suit Chopped ham, optional
Soak beans in 5 cups water in covered pan. Bring to boil, reduce heat; simmer for 2 minutes. Remove from stove, let stand in covered pan for 1 hour. Drain. Add fresh water about 8 cups. Bring to boil. Reduce heat, cook on medium heat 1 hour or until beans are tender. Add remaining ingredients, bring to boil. Reduce heat to simmer for 30 minutes.
Potato & Bean Soup 3
2 cups of green or wax beans, cut French style & in half 3 or 4 large potatoes, or new sm. potatoes, unpeeled, scrubbed & cut 1 large onion, chopped 8 ounces of sour cream Water to cover 1/2 teaspoon of caraway seeds 1/2 teaspoon of cumin seed 1 teaspoon of dill weed 1/8 teaspoon of cayenne, optional Salt to taste
In 2 tablespoons clarified butter or oil, sauté caraway and cumin. Add onions; sauté until soft. Add cut up potatoes and cook a few minutes, add beans and salt. Cover and simmer for at least 1/2 hour until tender. Add dill weed and sour cream. Heat through but do not simmer.
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Post by Shawnee on Feb 1, 2009 11:04:40 GMT -5
Potato Leek Soup 1
3 medium leeks 4 medium potatoes, peeled & chopped 4 carrots, sliced 2 cups of chicken stock or broth, low sodium 1/8 teaspoon of pepper 2 cups of skim milk
Cut off roots and discard tough leaves from leeks. Cut in half lengthwise and rinse. Cut white part of leeks and enough of green tops crosswise in 1 inch slices to make 2 cups. In saucepan, combine leeks, potatoes, carrots, stock and pepper and heat to boiling. Reduce heat, cover and simmer for 25 minutes, stirring frequently. Add milk and heat thoroughly. Yields: 4 servings.
Potato Leek Soup 2
1 cup of sliced leeks or green onions plus tops 1 cup of onion, chopped 2 tablespoons of margarine or butter One 13 1/2 ounce can of chicken broth 4 cups of milk 1 1/2 cup of potato buds (dry) 1 teaspoon of salt 1/2 teaspoon of celery salt 2 tablespoons of snipped parsley
Cook 5 minutes: leeks, onions and butter. Stir in chicken broth and milk. Heat to boiling and simmer 5 minutes, stirring constantly. Add remaining ingredients. Serve hot or cold.
Potato Leek Soup 3
4 large. potatoes, diced 4 large. carrots, diced 2 medium size leeks, diced 2 tablespoons of butter 1 1/2 quarts of water 1 large. can evaporated milk Salt and pepper to taste
Split leeks in half lengthwise, then pull apart to wash and chop. Sauté leeks, potatoes and carrots in butter a few minutes. Add water. Cook until vegetables are tender. Remove about half of the mixture and blend in blender until smooth. Add mixture back to pan, then add evaporated milk, salt and pepper. To thicken a little more, add 1/2 - 3/4 cup instant potatoes.
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Post by Shawnee on Feb 1, 2009 11:05:28 GMT -5
Quick Potato Soup
1 quart of chicken stock 2 cups of potatoes, diced 1 quart of milk Salt, pepper, and onion salt to taste 1 tablespoon of butter Parsley flakes
Boil the diced potatoes in chicken broth until mush. Beat with an electric mixer for 2 to 3 minutes. add the milk, and heat. Do not boil. Add salt, pepper, onion salt, butter and parsley flakes. Serves 6 to 8
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Post by Shawnee on Feb 1, 2009 11:07:08 GMT -5
Savory Tomato Soup
1/4 cup of chopped celery 2 tablespoons of chopped green onion 1 tablespoon of butter or margarine 2 teaspoons of all purpose flour One 8 ounce can of stewed tomatoes 1 cup of water 1/4 cup of dry white wine or water 1 chicken bouillon cube 2 slices of crisp cooked bacon, crumbled
Cook the celery and onion in butter until tender, but not brown. Blend in the flour. Add the remaining ingredients, except the bacon, cook and stir until slightly thick. Reduce the heat, cook slowly for 15 minutes, stirring occasionally. Garnish with bacon. Makes 2 servings
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Post by Shawnee on Feb 1, 2009 11:07:53 GMT -5
Thirty Minute Minestrone
4 cups of water 2 cups of miniature peeled carrots 15 ounce can of Great Northern beans, rinsed and drained 14 ounce can of peeled Italian plum tomatoes, cut up 1 cup of chopped onion 4 teaspoons of beef bouillon granules 1 teaspoon of bottled minced garlic 1/2 teaspoon of dried basil, crushed 1/2 teaspoon of dried oregano, crushed 1/4 teaspoon of black pepper 9 ounce package of frozen, no salt added Italian green beans 1 small zucchini, halved lengthwise and sliced 1/2 cup of elbow macaroni, alphabet macaroni or broken spaghetti, uncooked 1/4 cup of grated or shredded Parmesan cheese
In a large saucepan, combine the water, carrots, beans, tomatoes, onion, bouillon granules, garlic, basil, oregano and pepper. Bring to a boil over high heat. Add the green beans, zucchini, and pasta. Return to a boil. reduce the heat, cover, and simmer for 10 minutes or until the pasta is done. Spoon into bowls and sprinkle each serving with Parmesan cheese. Serves 6
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Post by Shawnee on Feb 1, 2009 11:08:30 GMT -5
Three Bean Chili
One 28 ounce can of tomatoes, cut up 15 1/2 ounce can of red kidney beans, rinsed and drained 15 ounce can of garbanzo beans, rinsed and drained 15 ounce can of pinto beans, rinsed and drained 12 ounce can of light beer or nonalcoholic beer 2 tablespoons of chili powder 2 teaspoons of ground cumin 1/2 cup of plain nonfat yogurt Chopped fresh parsley, optional
In a large saucepan, combine the tomatoes, beans, beer, chili powder, and cumin. Bring to a boil over high heat. Reduce the heat and simmer, uncovered for 10 to 15 minutes, depending on desired consistency. Pour chili into 4 bowls. Top each serving with a dollop of yogurt and sprinkle with parsley if desired.
Three Bean Chili 2
1 large onion, chopped 2 tablespoons of vegetable oil 1 green pepper, chopped One 16 ounce can of kidney beans, drained & rinsed One 15 ounce can of pinto beans, drained One 15 ounce can of black beans, drained Two 14 1/2 ounce cans of stewed tomatoes 1/2 teaspoon of salt 1 cup of chicken broth 1 cup of picante sauce 1 teaspoon of ground cumin
Cook onion in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Ladle into soup bowls; garnish with cheese, cilantro, green onions as desired.
Three Bean Chili 3
2 teaspoons of vegetable oil 1 1/2 pounds of ground beef 1 small onion, chopped 1/2 teaspoon of minced garlic One 15 - 16 ounce can of red kidney beans One 15 - 16 ounce can of lima beans One 15 - 16 ounce can of garbanzo beans One 14 1/2 ounce can of tomatoes One 15 ounce can of Spanish style tomato sauce 2 tablespoons of chili sauce or catsup 1 tablespoon of oregano 1 tablespoon of chili powder 1 teaspoon of salt
Drain and rinse all beans. Brown ground beef with vegetable oil, drain. Add remaining ingredients to slow cooking. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.
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Post by Shawnee on Feb 1, 2009 11:09:05 GMT -5
Texas Style Chili
20 small dried hot chili peppers or 2 tablespoons of crushed red pepper 2 dried ancho peppers or 2 tablespoons of chili powder 12 ounces of beef round steak 12 ounces of lean boneless pork 2 tablespoons of cooking oil 1 cup of chopped onion 1 tablespoon of ground cumin 3 cloves garlic, minced 1/4 teaspoon of coarsely ground black pepper 1/2 teaspoon of paprika One 14 1/2 ounce can of beef broth One 12 ounce can of Miller beer, or your favorite 3 cups of hot cooked pinto beans or hot cooked rice Sliced jalapeno pepper, optional
Crush the hot peppers. Remove the steams and seeds from ancho pepper, cut into 1 inch pieces. Place the hot peppers in a blender container or food processor bowl. Cover and blend or process until ground. Let the pepper dust settle before opening blender or food processor. If you are using crushed red pepper and chili powder, stir them together. Set aside.
Trim the fat from the meat and cut into 1/2 inch cubes. In a large saucepan cook half of the meat in hot oil until brown. Remove the meat and set aside. Add the remaining meat, onion, cumin, garlic, paprika, black pepper, and ground hot pepper or chili powder mixture. Cook until the meat is brown. Return all of the meat to saucepan. Add the beef broth and beer.
Bring to boiling, and reduce the heat. Cover and simmer for 45 minutes. Uncover and simmer for about 30 minutes more or until the meat is tender and the broth mixture is of a desired consistency, stirring occasionally. Serve with hot cooked pinto beans or rice. If you can take the heat, garnish with jalapeno peppers. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:09:54 GMT -5
Chicken & Dumpling Stew
4 - 6 whole chicken breasts or other parts salt to taste 1 cup of chopped celery 1/2 cup of chopped onion 1 tablespoon of chicken base 1 1/2 cup of self rising flour 2 tablespoons of butter 6 tablespoons of milk
Boil chicken with first four ingredients until tender. Remove from broth. Reserve broth for dumplings. Combine the flour, melted butter and milk. Mix well & roll out on slightly floured board and cut in strips or squares. Drop dumplings into hot chicken broth. Cover and cook slowly for 10 minutes.
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Post by Shawnee on Feb 1, 2009 11:10:22 GMT -5
Chicken & Rice Stew
6 cups of water One 3 pound chicken 1 sprig of tarragon 1 sprig of parsley 1 sprig of celery leaves 1 sprig of thyme 1/2 cup of sliced leek, white part only 2 shallots, peeled and quartered 1 teaspoon of salt 1 cup of long grain rice 2 1/4 cups of shelled peas 1 cup of diced carrots 1/8 teaspoon of cayenne pepper 2 tablespoons of chopped parsley
Bring the water to a boil in a large saucepan. Add chicken and cook for 30 minutes, skimming as needed. Add herbs, leek, shallots, and salt to pan. Cover and simmer for 30 minutes more. Place uncooked rice in colander and wash under cold running water until the water runs clear, drain. Remove the chicken and herbs from broth and set aside. Add peas, carrots and rice to broth, cover and simmer for 20 minutes. Remove chicken meat from carcass and cut into small pieces. Return chicken pieces to pot. Season with cayenne pepper, sprinkle with chopped parsley, and serve. Serves 4
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Post by Shawnee on Feb 1, 2009 11:10:45 GMT -5
Chicken Soupa
2 cans of boned chicken 1 package of corn tortillas 1 can of chopped green chilies 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 medium onion, chopped 1 large package of grated cheddar cheese
Mix together soup, boned chicken, onions and chilies. In a casserole dish layer: tortillas (torn in pieces), soup mixture and cheese. I usually divide everything in thirds and make 3 layers using 9 tortillas. In microwave cook 30 to 45 minutes on medium. In oven cook 1 hour at 350ºF. In slow cooker 3 to 6 hours on low. Stop and stir 1/2 way through.
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Post by Shawnee on Feb 1, 2009 11:11:16 GMT -5
Chicken Stock
1 cooked chicken carcass, chopped into pieces Chicken giblets 1 onion, sliced 2 carrots, peeled and sliced 2 stalks celery 1 bay leaf 1 sprig thyme or 1/4 teaspoon of dried thyme 6 sprigs parsley 6 black peppercorns salt to taste water
Place the chopped chicken carcass and bones into stock pot with giblets. Add vegetables, herbs and seasonings. Add enough water to completely cover carcass. Slowly bring to a boil, then simmer for 3 hours or until well flavored. Strain and cool. If not using at once, pour into ice cube trays and freeze. Remove from trays, wrap individually, then return to freezer and use as needed in other recipes. Makes 2 quarts
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Post by Shawnee on Feb 1, 2009 11:11:54 GMT -5
Chinese Cabbage Soup
1 teaspoon of vegetable oil 1 yellow onion, minced 3 1/2 cups of chicken broth 2 ounces of vermicelli 1/2 head of Chinese cabbage or domestic green cabbage, shredded 1 teaspoon of dry sherry
In a wok or skillet, heat oil over low heat. Add onion and cook until onion is transparent (about 1 minute). Stir occasionally. Add chicken broth and vermicelli. Raise heat to medium and bring mixture to a slow boil. Continue boiling for 5 minutes. Reduce heat to low. Add cabbage and simmer another 5 minutes. Stir in sherry. Makes 4 servings.
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Post by Shawnee on Feb 1, 2009 11:12:21 GMT -5
Classic Chicken Gumbo
2 tablespoons Vegetable shortening 1/2 cup Uncooked rice 2 tablespoons Flour, all-purpose 2 Ribs celery, chopped 2 Onions, finely chopped 1 teaspoon Salt 1 Green bell pepper, fine chop 1/2 teaspoon Pepper 5 cups Warm chicken broth 1/4 teaspoon Thyme 8 Tomatoes, peeled/chopped 1 Bay leaf 1/2 pound Okra, cut into 1/4" pieces 1 Broiler-fryer chicken, cooked
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). Add onions and bell pepper; cook until onion is translucent, about 5 minutes. Slowly add warm broth; stir until broth reaches a boil. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer. Servings: 6
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