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Post by Shawnee on Feb 1, 2009 11:45:21 GMT -5
Chilled Cantaloupe Soup
1 medium cantaloupe, peeled, seeded and cubed 2 cups of orange juice, divided 1 tablespoon of lime juice 1/4 to 1/2 teaspoon of ground cinnamon fresh mint, optional
Place the cantaloupe and 1/2 cup of orange juice in a blender or food processor, cover and process until smooth. Transfer to a large bowl, stir in lime juice, cinnamon and the remaining orange juice. Cover and refrigerate for at least 1 hour. Garnish with mint if desired. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:45:46 GMT -5
Christmas Eve Minestrone Soup
one pound & 11 ounce can of red kidney beans 1 clove garlic, pressed 1/4 teaspoon of pepper 2 tablespoons of olive oil 1/4 cup of chopped parsley 1 small zucchini, unpeeled & cut into sm. cubes 2 stalks celery, chopped 1 small carrot, diced 2 green onions, chopped 4-5 leaves Swiss Chard, chopped one 8 ounce can of tomato sauce or 1 can solid pack tomatoes, mashed 2 1/2 cups of water 1/4 cup of tiny shell pasta Grated Parmesan cheese
Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole. Add garlic, pepper, oil and parsley, stirring well. Then add all the vegetables, tomato sauce and water. Simmer 1 hour or more. Pasta may be added at this point. Simmer 10-15 minutes longer. Sprinkle with cheese before serving. Serves 6. If soup seems too thick add more water and salt to taste.
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Post by Shawnee on Feb 1, 2009 11:46:16 GMT -5
French Cauliflower Soup
1 head cauliflower, cut in flowerets 5 cups of chicken stock 1/4 cup of finely chopped celery 1/4 cup of flour Sliced green onion 1/2 cup of uncooked rice 1 cup of milk or half and half Salt and pepper Snipped watercress or parsley
Put cauliflower, stock, rice and celery into a large saucepan. Bring to boiling; simmer until cauliflower is crisp but tender and rice is cooked (about 10 minutes). Gradually add milk to flour, blending until smooth; stir into soup. Bring to boiling stirring constantly until thickened. Season to taste. Sprinkle each serving with green onion, watercress or parsley. 6 servings.
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Post by Shawnee on Feb 1, 2009 11:46:36 GMT -5
Old Fashioned French Onion Soup
5 Medium onions, sliced 3 tablespoons of butter 1 1/2 quarts of beef broth 1/2 teaspoon of salt (season to taste) 1/8 teaspoon of pepper (season to taste) Cheese croutons
Sauté the onions in melted butter in a large saucepan. Cook slowly, stirring until golden, about 10 minutes. Blend in beef broth, salt and pepper. Bring to a boil, cover and simmer for 15 minutes. Pour soup into soups. Float cheese crouton in each bowl. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:47:06 GMT -5
Garlic Soup
1 cup of garlic, peeled & minced 1 tablespoon of onion, chopped 2 tablespoons of Olive oil 2/3 cup of tomatoes 1 quart of stock Pepper Croutons
Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & sauté till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes. Add salt if desired. Serve with croutons.
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Post by Shawnee on Feb 1, 2009 11:47:31 GMT -5
German Leek Soup
3 leeks, white part only 3 ounces of butter 1 large. onion, chopped 4 cups of chicken stock or canned broth 1 cup of milk Salt, to taste Freshly ground pepper, to taste 3/4 cup of ham, cut into julienne strips; optional
Wash leeks thoroughly and slice into 1 inch pieces. In heavy pan, melt butter and sauté leeks and onion until soft (10-15 minutes). Add stock, salt, and pepper and simmer for 10 minutes, stir occasionally. Add the milk and bring to a boil. Serve sprinkled with ham or fresh chopped parsley.
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Post by Shawnee on Feb 1, 2009 11:47:53 GMT -5
Ginger and Molasses Beef Stew
2 pounds of lean beef stew, cut into 1 inch pieces 1 tablespoon of cooking oil 4 carrots, sliced 2 medium parsnips, sliced 1 large onion, sliced 1 stalk celery, sliced 1 1/4 inch slice gingerroot or 1/2 teaspoon of ground ginger 1/4 cup of quick cooking tapioca One 14 1/2 ounce can of diced tomatoes 1/4 cup of vinegar 1/4 cup of molasses 1 teaspoon of salt 1/2 teaspoon of pepper 1/2 cup of raisins
In a large skillet brown the meat, a third at a time in hot oil. Drain fat. In a 3 1/2 to 6 quart slow cooker/crock pot place carrots parsnips, onion, celery, and gingerroot. Sprinkle tapioca over vegetables. Place the meat in cooker. Combine the undrained tomatoes, vinegar, molasses, salt, pepper, and ground ginger and pour over the meat. Cover and cook on low heat setting for 9 to 10 hours or on high heat setting for 4 to 5 hours. Stir in raisins, cover and cook for 30 minutes more. Remove slice of gingerroot. Makes 6 to 8 servings
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Post by Shawnee on Feb 1, 2009 11:48:19 GMT -5
Ginger Soup
Categories: Ginger, Rice, Desserts, Chinese
1/2 cup of Fresh ginger root 7 cups of water 2 cups of brown sugar DUMPLINGS 2 cups of Glutinous rice flour Cold water
1. Slice ginger root thin. Place in a saucepan with water and sugar. 2. Bring to a boil, stirring; then simmer, covered, 15 to 20 minutes. Discard ginger. Serve the hot liquid in small bowls. NOTE: Ginger soup is eaten with steamed crabs. Its also eaten as a midnight snack, and served to visitors any time of the day. During the Chinese New Year its served with dumplings (see below). DUMPLINGS FOR GINGER SOUP: 1. Gradually add enough cold water to 2 cups glutinous rice flour (kneading the mixture) to make a dough that has the consistency and pliability of wet clay. 2. Pinch off about 1 tablespoon of the dough at a time and roll it between the palms of the hands to make a ball. Place on waxed paper. 3. Bring the ginger soup to a boil. Drop the dough balls in and cook 5 minutes over medium heat. To serve: place several dumplings in each bowl. Ladle the hot soup over. Serving Size: 6
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Post by Shawnee on Feb 1, 2009 11:48:48 GMT -5
Greek Lamb & Orzo Stew
1/2 cup of olive oil One 5 to 7 pound leg of lamb, boned, cut into 1 1/2 inch chunks and patted dry 2 pounds of ripe tomatoes, chopped 1 medium onion, studded with 5 whole cloves 2 large garlic cloves, minced 2 tablespoons of tomato paste 1/4 teaspoon of cinnamon A pinch of sugar Salt and freshly ground pepper 1/2 cup (1 stick) of butter 1 pound of orzo, rice shaped pasta 3 cups of water 1/2 cup of freshly grated kefalotyri or Parmesan cheese Heat the olive oil in Dutch oven over medium high heat. Add the lamb and brown well on all sides. Add the tomatoes, onion, garlic, tomato paste, cinnamon, sugar, and salt and pepper. Reduce the heat to low. Cover and simmer for 45 minutes. Preheat your oven to 350ºF. Melt the butter in a heavy large skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb mixture. Add waster. Cover and bake for 1 hour. Remove onion. Sprinkle the mixture with cheese. Bake for 5 minutes. Transfer to platter and serve immediately. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:49:09 GMT -5
Green Vegetable Stock
6 cups of water 1/4 cup of dried mushrooms, rinsed 1/2 cup of split peas, green or yellow 1/2 pound of fresh mushrooms, soaked and wiped 1 large potato, cut into chunks 1 onion 2 carrots, cut into chunks 2 stalks celery with tops, cut into chunks 1 cup of green beans, snapped 2 zucchini, cut into chunks 4 sprigs parsley 1 1/2 teaspoons of salt 1/4 cup of nutritional yeast, optional Salt and pepper to taste
Combine the water, dried mushrooms, and split peas in a large saucepan. Bring to a boil. Lower the heat. Cover and simmer for about 1 hour. Add the mushrooms, potato, onion, carrots, green beans, zucchini and parsley. Bring to a boil. Lower heat. Cover and simmer for about 30 minutes. Strain stock through a sieve lined with double thickness of cheesecloth. Squeeze cheesecloth to extract all of stock. Return stock to saucepan. Stir in the salt and nutritional yeast. Add the salt and pepper to taste. May be used at once or cooled, and chill in a covered container for later use. May also be frozen. Makes 5 cups
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Post by Shawnee on Feb 1, 2009 11:49:31 GMT -5
Ham of Shrimp Jambalaya
2 pounds of smoked ham or 2 pounds of fresh shelled shrimp 1/2 pound of sliced bacon, cut in pieces 1 green pepper, chopped 2 onions, chopped 2 cloves garlic, crushed 1 small can of tomato sauce 1 teaspoon of saffron 2 cups of rice 1 1/2 cups of water 1 can of beer 1 1/2 teaspoon of salt
Cook the bacon slowly until crisp and remove from pan. Sauté onions, green pepper and garlic for 5 minutes. Add ham, cut in 1 inch cubes ( or shrimp). Cook for 5 minutes. Then add tomato sauce, water, beer, saffron and rice. Cook uncovered 10 minutes. Cover and lower flame. Continue cooking until done, about 1/2 hour. Serve on large platter or dish. Trim with pimentos, heated petit pois and the crisp bacon. A Dutch oven is best for making this dish. Serves 6 - 8.
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Post by Shawnee on Feb 1, 2009 11:50:00 GMT -5
Hamburger Soup
1 pound of ground beef 5 cups of water 1 pound can of whole tomatoes 1 cup of chopped onion 2 or 3 carrots, sliced 2 ribs celery, sliced 1/3 cup of pearl barley 1/4 cup of ketchup 1 tablespoon of instant beef bouillon granules 1 or 2 teaspoon of seasoned salt, optional 1 teaspoon of dried basil leaves 1 bay leaf
Brown ground beef in a Dutch oven. Drain off fat. Add water, tomatoes and juice, onions, carrots, celery, barley, ketchup, bouillon granules, salt, basil and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and simmer slowly for 45 minutes.
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Post by Shawnee on Feb 1, 2009 11:50:26 GMT -5
Heartland Steak & Vegetable Soup Submitted by wesley
Two 4 ounce beef cubed steaks 1/4 teaspoon of garlic salt 1/8 teaspoon of pepper 1 tablespoon of cooking oil 1/3 cup of margarine or butter 1/2 cup of chopped onion 1/2 cup of chopped carrot 1/2 cup of chopped celery 1/2 cup of frozen baby lima beans 1/2 cup of all purpose flour 4 cups of water 1/2 cup of frozen whole kernel corn One 7 1/2 ounce can of tomatoes, cut up 1/2 cup of frozen peas 1 tablespoon of snipped fresh basil 2 teaspoons of instant beef bouillon granules 2 teaspoons of Worcestershire sauce
I usually sprinkle the meat with garlic salt and pepper. Mrs. Dash also works great! In a large 4 quart Dutch oven cook the beef in hot oil for about 3 minutes, turning once. Remove from the Dutch oven. Cut the meat into cubes and set aside. Drain the fat. Using the same pan melt the margarine or butter. Add the onion, carrot, celery, and lima beans. Cook and stir until the onion is tender. Stir in the flour. Add the water. Cook and stir until it is thickened and bubbly. Next, stir in the undrained tomatoes, corn, peas, basil, bouillon granules, Worcestershire sauce, and meat. Bring it to a boil, then reduce heat. Cover and let it simmer for 5 minutes or until heated through. In my house it serves 3, but for normal families it will serve 4! I hope this helps add more recipes to your site. I really like the concept you are going for, REAL RECIPES for real people.
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Post by Shawnee on Feb 1, 2009 11:50:46 GMT -5
Hearty Barley Soup
1 leftover turkey carcass 7 carrots, sliced, divided 2 ribs celery, sliced 1 1/2 teaspoons of salt 3/4 teaspoon of pepper 1 cup of pearled barley 3 tablespoons of butter 1 large onion, chopped 2 cloves garlic, minced 8 ounces of mushrooms, sliced 2 tablespoons of chopped parsley
In a large saucepot over high heat, combine 3 quarts of water, turkey carcass, 4 sliced carrots, celery, salt and pepper. Reduce the heat and simmer for 2 hours or until the remaining meat falls off the carcass. Remove carcass and let cool. Take any remaining meat off the carcass and discard bones. Meanwhile in a large saucepot over medium high heat, toast barley in hot butter for 5 minutes, stirring until browned. Add onion, garlic and remaining 3 sliced carrots, cook for 5 minutes or until tender. Pour into stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Stir in the mushrooms and parsley. Makes 8 servings
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Post by Shawnee on Feb 1, 2009 11:51:12 GMT -5
Hearty Beef & Cabbage Stew
1 pound of ground beef 1 medium onion, chopped 40 ounce can of tomatoes 2 cups of water 15 ounce can of kidney beans 1 teaspoon of salt 1/2 teaspoon of pepper 1 tablespoon of chili powder 1/2 cup of chopped celery 2 cups of thinly sliced cabbage
Sauté the beef in a skillet. Drain. Combine all of the ingredients except the cabbage in a slow cooker. Cover. Cook on LOW for 3 hours. Add the cabbage. Cook on HIGH for 30 - 60 minutes longer. Makes 8 servings
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Post by Shawnee on Feb 1, 2009 11:51:33 GMT -5
Hearty Fish Soup
1 large onion, chopped 1 stalk celery with leaves, chopped 1 clove garlic, minced 1 tablespoon of oil 2 cans (16 ounces each) of unsalted tomatoes, chopped 1/2 cup of white wine 2 tablespoons of chopped parsley 1/2 teaspoon of chopped parsley 1/2 teaspoon of Lite salt or less 1/4 teaspoon of thyme leaves A few grinds of red pepper 1 pound of red snapper, cut into bite size pieces
In a large saucepan, sauté the onions, celery and garlic in oil until tender. Stir in the tomatoes, wine, parsley. Lite salt, thyme and pepper. Cover and simmer gently for about 30 minutes. To finish soup, bring the tomato base to a boil. Add fish and lower heat. Simmer gently for 7 - 10 minutes or until the fish is opaque. Do not overcook. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:52:03 GMT -5
Hearty Pesto Sauce Soup
2 large leeks (1 1/4 lb.) 3 quarts of regular strength chicken broth 2 large carrots, peeled and cut into 1/2 inch cubes 3 large stalks of celery, sliced thin Two 15 ounce cans of cannellini white kidney beans, drained 2 cups, about 4 ounces of dry elbow macaroni One pound of yellow squash or yellow zucchini, ends trimmed cut into 1/2 inch pieces One pound of red bell peppers, stemmed, seeded and cut into 1/2 inch pieces One 1 pound package of frozen petite peas Salt and pepper
Trim root ends and green tops off leeks. Split leeks in half lengthwise and rinse thoroughly. Thinly slice leeks crosswise. In an 8 to 10 quart pan combine leeks, broth, carrots, and celery. Bring to a boil. Cover and simmer ten minutes with the rest of the ingredients.
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Post by Shawnee on Feb 1, 2009 11:52:32 GMT -5
Herbed Lamb Stew
1 pound of lamb, cut into 3/4 inch cubes 2 tablespoons of cooking oil 2 cups of beef broth 1 cup of dry red wine 2 cloves of garlic, minced 1 teaspoon of dried marjoram, crushed 1 bay leaf 2 cups of peeled potatoes, cut into 1/2 inch cubes 1 1/2 cups of sliced carrots 1 1/2 cups of celery, cut into 1/2 inch slices 1/2 cup of chopped onion 1/2 cup of dairy sour cream 3 tablespoons of all purpose flour In a large saucepan brown the meat, half at a time, in hot oil. Drain the fat. return all of the meat to the pan. Add broth, wine, garlic, marjoram, bay leaf, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to boiling, reduce the heat. Cover, simmer for 20 minutes or until nearly tender. Stir in the potatoes, carrots, celery and onion. Return to boiling, reduce the heat. Cover, simmer for 30 minutes or until tender. Discard the bay leaf. Mix the sour cream and flour. Stir 1/2 cup of hot liquid into sour cream mixture. return to pan. Cook and stir until bubbly. Cook and stir for 1 minute more. Makes 4 main dish servings
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Post by Shawnee on Feb 1, 2009 11:53:00 GMT -5
Homestyle Cucumber Soup 2 medium size cucumbers 1 pound of country style pork ribs or meaty bone from pork loin 1 quart of water 2 teaspoons of salt 1 teaspoon of sugar 1 tablespoon of finely chopped green onion 1/2 teaspoon of sesame oil
Instructions:
Peel cucumbers. Cut in half lengthwise. Scoop out seeds. Slice crosswise in 1/4" slices. Trim as mush fat as possible from pork. In a medium size saucepan, with a cover, bring water, pork and salt to a boil over high heat. Lower heat and with cover slightly ajar, simmer about 2 hours until the meat is tender and starting to separate from the bone. Add cucumbers. Raise heat to medium, and with cover slightly ajar, cook for 8 - 10 minutes. Remove bone, leaving as mush meat as possible in soup. Add sugar, green onion and sesame oil. Stir well. Serve hot. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:53:19 GMT -5
Hungarian Goulash 2
1 1/2 pounds of beef stew meat 2 tablespoons of oil 2 medium onions, chopped 2 tablespoons of flour 1 tablespoon of paprika Dash ground thyme One 1 pound can of tomatoes, drained, reserve liquid One 8 ounce can of tomato sauce 3 beef bouillon cubes 1 clove garlic 1 stalk celery with leaves 1 bay leaf 1/4 cup of chopped parsley Noodles Poppy seeds
Brown the beef in hot oil. Add onions and cook until tender. Stir together flour, paprika and thyme. Stir into meat mixture. Add water to reserved tomato liquid to make 1 1/2 cups and add to meat. Add rest of ingredients except noodles and poppy seeds. Simmer, covered, for 1 1/2 hours or until meat is tender. Serve over hot noodles sprinkled with poppy seeds. Remove bay leaf and celery stalk before serving.
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