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Post by Shawnee on Feb 1, 2009 11:53:41 GMT -5
Icy Olive Soup
2 cups of plain low fat yogurt 2 cans (10 3/4 ounces each) of chicken broth 1 cup of sliced black olives 1/2 cup of chopped green onions 1/2 cup of chopped green pepper 1 cup of chopped cucumber, bite size pieces
Stir the yogurt until smooth. Add the chicken broth and stir until well blended. Add the remaining ingredients and stir to distribute vegetables. Cover and refrigerate for 4 hours. Makes 7 1/2 cups
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Post by Shawnee on Feb 1, 2009 11:54:06 GMT -5
IRISH LAMB STEW
1 1/2 pounds of thickly sliced bacon, diced 6 pounds of boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon of salt 1/2 teaspoon of ground black pepper 1/2 cup of all purpose flour 3 cloves garlic, minced 1 large onion, chopped 1/2 cup of water 4 cups of beef stock 2 teaspoons of white sugar 4 cups of diced carrots 2 large onions cut into bite size pieces 3 potatoes 1 teaspoon of dried thyme 2 bay leaves 1 cup of white wine
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté until onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. Makes 10 servings.
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Post by Shawnee on Feb 1, 2009 11:54:31 GMT -5
Italian Lamb Bean Stew
2 pounds of lamb neck slices 2 tablespoons of salad oil Basic-Recipes.com9/18/06 1 small onion, sliced 1 clove garlic, minced one 1 pound 4 ounce can of tomatoes 1 1/2 teaspoons of salt 1/4 teaspoon of oregano leaves a dash of freshly ground pepper 1 or 2 bay leaves 1/4 pound of small fresh mushrooms 2 medium zucchini, cut into 1/2 inch slices two 1 pound 4 ounce cans of white kidney beans, drained 1/2 cup of pitted ripe olives, halved In a 4 -5 quart casserole, brown the lamb in oil. Remove lamb. Discard drippings. Put onion, garlic, tomatoes, salt, oregano, pepper, and bay leaf in the casserole. Add lamb, cover, and simmer for 45 minutes. Remove bay leaf . Mix in the mushrooms and zucchini. Cook for 15 minutes or longer, until vegetables and lamb are tender. Add the kidney beans and olives. Cook uncovered for 5 minutes. Serves 4 - 6 In a 4 -5 quart casserole, brown the lamb in oil. Remove lamb. Discard drippings. Put onion, garlic, tomatoes, salt, oregano, pepper, and bay leaf in the casserole. Add lamb, cover, and simmer for 45 minutes. Remove bay leaf . Mix in the mushrooms and zucchini. Cook for 15 minutes or longer, until vegetables and lamb are tender. Add the kidney beans and olives. Cook uncovered for 5 minutes. Serves 4 - 6
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Post by Shawnee on Feb 1, 2009 11:54:53 GMT -5
Italian Tortellini Soup
Four 14 1/2 ounce cans of beef broth 7 cups of water 1 pound of sweet Italian sausage, cut into 1/2 inch pieces One 9 ounce box of tortellini One 9 ounce box of spinach tortellini 1/2 pound of cabbage, shredded 1 small green bell pepper, cored and diced 1 medium zucchini, sliced 1 small red onion, chopped 1 medium tomato, diced 1 tablespoon of chopped fresh basil Salt and freshly ground black pepper Freshly grated Parmesan cheese, optional
Combine the first 11 ingredients in a large pot. Season to taste with salt and pepper. Bring to a slow boil over medium high heat. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Ladle soup into bowls. Pass grated Parmesan separately if desired. Makes 5 quarts
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Post by Shawnee on Feb 1, 2009 11:55:14 GMT -5
Kale And Bean Soup
1 tablespoon of olive or canola oil 6 to 8 cloves of garlic ( crushed or minced) 1 large onion, chopped 4 cups of kale chopped if fresh ( you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans ) 4 cups of chicken or veggie broth 2-15 ounce cans of white beans, any kind 1 can of stewed tomatoes or chopped fresh tomatoes 1 teaspoon of dried thyme 1 teaspoon of rosemary salt and pepper to taste 1 cup of chopped parsley
In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender, or what have you, mix the remaining beans and broth until smooth. I bet your asking why, its to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley.
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Post by Shawnee on Feb 1, 2009 11:55:42 GMT -5
Lamb & Green Bean Stew 1 pound of boneless lamb shoulder, cut into 1-inch cubes All-purpose flour Salt and pepper 2 tablespoons of margarine 1/4 teaspoon of ground allspice 2 medium onions, chopped 1 pound of green beans, trimmed and cut into bite-size pieces 2 cups of canned whole tomatoes, undrained 1 cup of water
Pat lamb dry. Dredge in flour, shaking off excess. Season with salt and pepper. Melt the margarine in a heavy large saucepan stirring occasionally, about 7 minutes. Add onions and cook until lamb is browned and onions are softened, stirring mixture occasionally, about 7 minutes. If skillet appears too dry, don't hesitate to add more margarine. Stir green beans into lamb and cook 2 minutes. Stir in tomatoes, water and allspice (or garlic), breaking up tomatoes with spoon. Season with salt and pepper. Reduce heat and simmer until lamb is tender, about 1 hour and 15 minutes. Serve with rice. Makes 2-4 servings.
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Post by Shawnee on Feb 1, 2009 11:56:06 GMT -5
Lamb Stew
2 pounds of boned lamb(breast & shoulder) 4 tablespoons of oil 3 onions 4 carrots 6 tablespoons of parsley 2 tablespoons of flour 2 cloves garlic 4 tomatoes 2 tablespoons of tomato paste 2 cups of white wine 1 teaspoon of thyme salt and pepper
Cut the lamb into 1 inch cubes and brown well in 2 tablespoons of oil. Remove with slotted spoon to a casserole. Chop the onions and garlic and sauté in the other 2 tablespoons of oil until soft. Add to the lamb. Sprinkle with flour and mix well. Put the wine into a pan and bring to a boil, then add to the lamb. Add the thyme, 3 tablespoons of chopped parsley, sliced tomatoes and carrots, tomato paste, salt and pepper and cover and simmer or put in an oven at 350ºF. for 1 1/2 hours. To serve, skim off the fat and sprinkle with chopped parsley.
You can add fresh peas and green beans to the lamb after it's cooked for 1 hour. Use tiny onions, mushrooms, or turnips. If you don't have wine use stock, tomato juice or water. adjust seasonings accordingly and use your favorite herbs.
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Post by Shawnee on Feb 1, 2009 11:56:29 GMT -5
Leek and Asparagus Chowder
3 tablespoons of flour 1 tablespoon of minced pimiento 1/2 cup of water 1/2 teaspoon of salt one 10 ounce package of frozen cut asparagus 1/4 teaspoon of white pepper 4 tablespoons of butter one 12 ounce can of white whole kernel 2 cups of Chicken broth one 13 ounce can of evaporated milk 3 cups of sliced mushrooms 3 large Leeks, sliced 1 cup of Light cream
Combine flour and water in cooker. Add all other ingredients except cream to cooker. Cook on automatic 4 hours. Before serving, stir in cream and heat. Yield: 6-8 servings Note: May be doubled for 6 quart cooker.
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Post by Shawnee on Feb 1, 2009 11:56:51 GMT -5
Lentil Soup
16 ounce package (about 2 cups) of dry lentils 8 cups of water 3/4 cup of sliced celery 1/3 cup of sliced carrots 1/4 cup of chopped fresh parsley 2 teaspoons of salt 3/4 teaspoon of oregano leaves 1/2 to 3/4 teaspoon of pepper 1 medium onion, sliced 1 garlic clove, minced 16 ounce can of tomatoes, undrained, cut up 3 tablespoons of red wine vinegar
Wash and sort lentils. In 5 quart Dutch oven, combine lentils, water, celery, carrots, parsley, salt, oregano, pepper, onion and garlic. Bring to a boil. Reduce the heat. Cover and simmer for 1 1/2 hours. Stir in tomatoes and vinegar. Cover, simmer an additional 30 minutes or the soup reaches desired thickness. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 11:57:21 GMT -5
Low Calorie Ground Turkey Goulash
Categories: Low Calorie, Ground Turkey, Goulash, Tomatoes
12 ounces of cooked ground turkey (1 lb. raw) 4 cups of canned tomatoes, finely chopped 1/2 cup of chopped green pepper 1 tablespoon of instant minced onion one 4 ounce can of mushroom pieces with liquid (optional) 2 packets beef or chicken bouillon 3 ounces of elbow macaroni, uncooked Salt, pepper, onion powder and garlic powder to tasteFrom the kitchen of Basic-Recipes.com
Place cooked ground turkey (or 1 pound uncooked and browned) in a nonstick skillet with seasonings. Add tomatoes, green pepper, onion, mushrooms with liquid and bouillon; bring to a boil. Add macaroni (do not stir in) and continue to boil, uncovered, until macaroni absorbs all of the liquid and is tender, about 20 minutes.
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Post by Shawnee on Feb 1, 2009 11:57:44 GMT -5
Liver Dumpling Soup
1/4 pound of calf or chicken liver 1/3 cup of fine dry bread crumbs 2 teaspoons of flour 1 teaspoon of butter, softened 1/2 teaspoon of grated onion 1 teaspoon of parsley, finely cut 2 eggs, separated 1/2 teaspoon of salt Dash of nutmeg 1 quart of chicken or beef broth Chopped parsley
Remove skin and veins from the liver. Put into a bowl and chop finely with kitchen scissors. Stir in crumbs mixed with the flour. Let stand 5 to 10 minutes. Add butter, onion, parsley, egg yolks, salt and nutmeg. Mix well. Beat egg whites until stiff, then carefully fold into the meat mixture. Dip a teaspoon into the gently boiling broth, then into the meat mixture, turning spoon to shape round dumplings. Drop into broth. Boil 15 minutes. Ladle balls and broth into heated bowls. Sprinkle with parsley an serve with crisp crackers. Makes 4 servings.
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Post by Shawnee on Feb 1, 2009 11:58:22 GMT -5
Liver Spaetzle Soup
1/4 pound of liver Chopped parsley 8 tablespoons of bread or cracker crumbs 1 egg 1 small onion 1 tablespoon of butter Meat broth Salt
Wash liver and put through meat grinder twice with onion and parsley. Cream butter, add egg, bread crumbs, and salt. Mix all ingredients and drop by teaspoon into boiling meat broth.
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Post by Shawnee on Feb 1, 2009 11:58:43 GMT -5
Meatball Soup
1 well beaten egg 1/2 cup of soft bread crumbs 2 tablespoons of grated Parmesan cheese 1 tablespoon of snipped parsley 1 tablespoon of finely chopped onion 1/4 teaspoon of garlic salt 1/8 teaspoon of pepper 8 ounces of lean ground beef One 15 ounce can of garbanzo beans, rinsed and drained One 14 1/2 ounce can of beef broth One 14 1/2 ounce can of Italian style stewed tomatoes 1 1/2 cups of water 1 cup of sliced fresh mushroom 1 teaspoon of dried Italian seasoning, crushed 1/4 cup of packaged dried tiny bow tie pasta 3 cups of torn spinach
In a medium mixing bowl combine the egg, bread crumbs, Parmesan, parsley, onion, garlic salt, and pepper. Add the ground beef and mix well. Shape into 36 balls. In a large skillet cook the meatballs over medium heat about 8 minutes or until it is no longer pink, turning occasionally to brown evenly. Drain the fat and set aside. In a large saucepan stir together the garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add the pasta. Return to boiling and reduce the heat. Cover and simmer for 10 to 12 minutes or until the pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until the spinach is wilted. Serves 4
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Post by Shawnee on Feb 1, 2009 11:59:05 GMT -5
Moroccan Lamb Stew 2 medium onions, cut into 1/8ths 2 tablespoons of olive or vegetable oil 2 1/2 pounds of lamb, cubed (OR 3-4 lbs. lamb neck) 1/4 cup of olive oil (or vegetable oil) 1 medium onion, chopped 1/2 teaspoon of black pepper 1/2 teaspoon of crumbled bay leaves 3 tablespoons of parsley flakes 1/2 teaspoon of turmeric 1/2 teaspoon of ginger 2 large tomatoes, chopped 1/2 cup of dry white wine 1 cup of raisins, plumped in warm water, (about 30 min.) 1/3 cup of slivered almonds
Heat the 2 tablespoons olive oil in a pot and sauté the 2 onions cut in 1/8ths until golden, about 5 minutes. Remove onions and set aside. Add the 1/4 cup oil to the pot to heat and brown the meat on all sides. Stir in chopped onion, spices and chopped tomatoes. Let simmer a few minutes. Add wine. Cover. Simmer 1 hour or until tender. Add precooked onion sections and raisins. Sprinkle almonds on top. Bake uncovered in 450ºF. oven for 15 minutes or until most of liquid has evaporated. Serve alone or over rice. Serves 8.
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Post by Shawnee on Feb 1, 2009 11:59:29 GMT -5
Mulligatawny Soup
2 1/2 cups of chicken broth 1 cup of water 1 cup of chopped apple 1 cup of chopped carrots One 7 ounce can of tomatoes, cut up 1/2 cup of chopped celery 1/3 cup of long grain rice 1/4 cup of chopped onion 1/4 cup of raisins 1 tablespoon of snipped cilantro or parsley 1 to 1 1/2 teaspoons of curry powder 1 teaspoon of lemon juice 1/4 teaspoon of coarsely ground black pepper 1/8 teaspoon of ground mace or nutmeg 1 1/2 cups of chopped cooked chicken
In a large saucepan combine the broth, water, apple carrots, un-drained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper and mace or nutmeg. Bring to boiling, reduce heat. Cover and simmer for about 20 minutes or until the rice is tender. Stir in the chicken. Heat through. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:59:52 GMT -5
Nacho Cheese Chowder
8 ounces of lean ground beef 3/4 cup of chopped green sweet pepper 1/4 cup of chopped onion 2 cups of milk One 11 ounce can of condensed nacho cheese soup/dip 1 cup of frozen whole kernel corn 1 medium tomato, chopped 1/2 of an 8 ounce jar Mexican style cheese spread
In a large saucepan cook the ground beef, green pepper and onion until the meat is brown and the onions tender. Drain the fat. Stir in the milk, soup/dip, corn, tomato, and cheese spread. Cook and stir over medium heat about 5 minutes or until heated through. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 12:00:22 GMT -5
New Years Day Black-Eyed Pea Soup
Categories: Ham, Peas, Onion, Garden, Soups
2 cups of Black-eyed peas, dried 2 quarts of water, more if needed 1 Ham bone with "trimmings" 3 Onion, medium, chopped 2 Bay leaves 1 1/2 teaspoon of salt 1 teaspoon of pepper
Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight. The next morning (start early - beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings. Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours. Add more water if needed. Remove and discard ham bone. If the water looks a bit scant pour in 1-2 cups more. When beans are good and tender remove about a cupful of the beans and mash well with some of the bean liquid. (This can be done in a blender, of course.) Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice.
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Post by Shawnee on Feb 1, 2009 12:00:48 GMT -5
Old Fashioned Oxtail Stew
2 pounds of oxtail, cut in 1 1/2 inch lengths 1 medium onion, sliced One 1 pound can, about 2 cups of tomatoes One 10 1/2 ounce can of condensed beef broth 8 small onions, halved 4 potatoes, pares and quartered 4 carrots, pared and quartered
Coat the meat with flour. In a Dutch oven brown the meat in 2 tablespoons of hot shortening. Add the onion, tomatoes, broth, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Cover and simmer for 2 hours or until the meat is just tender. Add vegetables, cover, and simmer for 1 hour. Skim off the fat. Remove the meat and vegetables. Thicken broth if desired. Serves 6
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Post by Shawnee on Feb 1, 2009 12:01:15 GMT -5
Oven Baked Beef Stew
1/2 cup of all purpose flour 2 pounds of beef stew meat 3 tablespoons of shortening One 16 ounce can of tomatoes 5 carrots, cut in 1 inch pieces 1/2 cup of chopped onion 1/4 cup of chopped celery 1/4 cup of chili sauce 1 tablespoon of instant beef bouillon granules One 10 ounce package of frozen Mexican style vegetables One 16 ounce can of cut green beans, drained One 10 ounce package of corn bread mix
Combine1/4 cup of the flour, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Add to meat, tossing to coat. In a skillet brown the meat in hot shortening, transfer to a 3 quart casserole. Drain off 1/2 cup of liquid from tomatoes, reserving liquid, cut up tomatoes. Add the tomatoes and remaining liquid, carrots, onion, celery, chili sauce, and bouillon granules. Mix well. Cover tightly and bake at 325ºF for 1 hour. Combine the remaining 1/4 cup of flour with reserved tomato liquid, stir into stew along with Mexican vegetables and green beans. Cover and bake for 1 1/4 hours longer. Prepare corn bread, following package directions. Bake in greased 8 x 8 x 2 inch baking dish at 325ºF. for 25 to 30 minutes. Cool slightly, cut into squares. To serve, spoon stew over corn bread. Serves 6 to 8
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Post by Shawnee on Feb 1, 2009 12:01:36 GMT -5
Oyster Chowder
1 pint of oysters, fresh or frozen 1/4 cup of butter or margarine 1/2 cup of chopped onions 1/2 cup of sliced celery 3 cups of oyster liquor and milk to make volume 1 cup of half and half 1 cup of cooked diced potatoes One 8 ounce can of whole kernel corn, un-drained 1 1/2 teaspoons of salt 1/4 teaspoon of pepper Chopped parsley for garnish
Thaw the oysters if frozen. Drain the oysters, reserving the liquor. Remove any remaining shell particles. Sauté the onions and celery in butter until tender. Add oyster liquor, half and half, potatoes, corn, salt and pepper, heat stirring occasionally. Add the oysters and heat for 3 to 5 minutes or until the edges of oysters begin to curl. Do not let the chowder boil! Garnish with chopped parsley. Makes 6 servings
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