Vegetable
Soup
Ingedients:
4 qt Water 1 c Mixed vegetables *
3/4 c Celery, chopped 1/2 tb Sweet basil
3/4 c Onion, chopped Salt & pepper to taste
2 Garlic cloves, chopped 1/2 c Macaroni
1 c Carrots, sliced 1/2 c Pot barley
2 c Potatoes, diced 2 c Chicken, beef,ham
(leftovers
2 tb Canola oil 2 c Coarsely chopped cabbage
1/2 c Tomato paste 1 Tomato, chopped
1/2 c Green pepper, diced
Directions:
In a soup pot saute the celery, onion and garlic in oil for 5 minutes.
Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil
and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni.
* Soup mix
from Fillmore, Sask. Lindsey Jones, F-Intercook
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Hardy Potato
Soup
Ingredients:
1 lb Smoked sausage
1 md Onion (chopped)
4 lg Potatoes
3 c Hot water
Salt (to taste)
Pepper (to taste)
2 tb Parsley (chopped)
Directions:
Peel and thinly slice potatoes. Cut sausage into half inch slices;
place
in large saucepan and brown on both sides. Add chopped onion and
cook
until wilted. Add potatoes, water, salt and pepper. Boil 30 minutes.
Add
parsley and simmer 2 minutes longer.
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Tangy
Tomato Soup
Ingredients:
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1/8 tsp. pepper
1 tsp. sugar
2 (14 oz.) cans seasoned diced tomatoes, undrained
15 oz. can tomato sauce
2 (14 oz.) cans vegetable broth
1 cup shredded Colby cheese
Preparation:
Cook the onions and garlic in the oil in a 4 quart pot. Add tomatoes,
their juice and the tomato sauce. Raise heat to high, cover, and
bring to a boil. Stir in vegetable broth and bring to a boil again.
Reduce heat to low, cover, and let simmer for 10 minutes. Sprinkle
each serving with the cheese
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Beer
Cheese Soup
Ingredients:
1 cup minced celery
1 cup minced carrots
1 onion, minced
1/2 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups half and half
10 oz. bottle beer (non alcoholic works just fine)
10 oz. can condensed chicken broth
3 cups grated sharp Cheddar cheese
white cheese popcorn
Preparation:
In heavy stockpot, saute celery, carrots, and onion in butter until
tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring
constantly, until mixture bubbles, 4-5 minutes. Add half and half,
beer, and chicken broth. Cook and stir until thickened, about 10
minutes. Then add cheese, salt and pepper and cook until soup is
blended and cheese is melted. Serves 6
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Wild Rice
Chowder
Ingredients:
1 cup uncooked wild rice, rinsed
2 cups water
1/4 cup olive oil
1 cup chopped onions
3-4 garlic cloves, minced
1/2 cup flour
4 cups chicken broth
3 peeled, cubed potatoes
16 oz. pkg. baby carrots
1/2 tsp. dried thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
16 oz. pkg. frozen corn
2 cups half and half
2 cups cooked cubed ham or cooked chicken or meatballs
Preparation:
In a heavy saucepan, combine wild rice and water. Cover and bring
to a boil. Lower heat and simmer for 30-45 minutes, until rice is
tender. Do not drain. Set rice aside.
In a large stockpot, melt butter or heat olive oil. Add onions and
garlic and saute until tender. Add flour and cook, stirring constantly,
for 1-2 minutes until flour mixture bubbles. Stir in chicken broth
and mix well with wire whisk.
Add potatoes, carrots, and seasonings. Cover
pot, bring soup to a boil, reduce heat and simmer 20-30 minutes
until slightly thickened. Add corn, then cover and simmer an additional
20 minutes until vegetables are tender. Stir in half and half,
ham and the cooked wild rice. Cook until steaming, but do not bring
to a boil again. Serves 8-10
To make the soup in the crockpot, combine
all ingredients except olive oil (which is omitted), half and half
and ham in a 4 quart crockpot. Cover and cook on low for 8-9 hours.
In small bowl combine 1 cup half and half and 2 tablespoons cornstarch
and mix well. Stir into crockpot along with remaining half and
half and ham. Cover and cook on high for 30-45 minutes or until
soup is thickened and ham is hot. Serve.
Shepherd's
Pie
Ingredients:
1 lb. lean ground beef
1 onion, chopped
2 cups frozen mixed vegetables
10 oz. can cream of mushroom soup with roasted garlic
3 cups refrigerated mashed potatoes
Preparation:
Preheat oven to 375 degrees. In heavy skillet cook ground beef and
onion until beef is brown and onion is tender, stirring to break
up meat, about 10 minutes. Drain well. Stir in vegetables and soup
and cook until hot, about 4 minutes. Place in 9 inch pie plate. Spoon
mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45
minutes until potatoes are golden brown and pie is bubbling. 6 servings
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Chicken
Divan Pot Pie
Ingredients:
pie crust for 2 crust pie
1/4 cup butter
1/4 cup flour
1/4 tsp. pepper
1 tsp. dried thyme leaves
1/2 cup chicken broth
3/4 cup milk
1 cup shredded Colby cheese
1/4 cup grated Parmesan cheese
2 cups chopped cooked turkey or chicken
9 oz. pkg. frozen broccoli florets, thawed and drained
1 cup baby frozen peas, thawed
1/4 cup chopped green onion
Preparation:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the
pie crusts and set aside.
Melt butter in medium saucepan and add flour and pepper. Cook until
this roux is bubbly, stirring constantly. Add broth and milk, stirring
constantly until mixture boils and thickens. Add cheese and stir
until combined. Remove from heat and add chicken, broccoli, peas,
and onion. Pour into bottom crust. Top with second crust, cutting
slits in top crust for steam to escape.
Bake at 425 degrees F for 30-40 minutes until
crust is golden brown and filling bubbles. Let stand 10 minutes
before serving. 6 servings
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Beef
Goulash with Dumplings
Ingredients
Goulash
2 Tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 tablespoons sweet Hungarian paprika
1 teaspoon spicy Hungarian paprika
2 Tbsp minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 cups chicken stock
2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dumplings
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 Tbsp melted butter
Method
In a large covered sauté pan, heat the
olive oil and sauté the onions and sugar until caramelized.
Add the garlic and caraway seed. Cook another minute.
Add
the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another
minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar
and the stock and add the pieces of beef, salt and pepper. Bring
to a boil, then lower to a simmer. Cover and cook until very tender,
about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning
with salt and pepper.
To prepare the dumplings, sift together the
cake flour, baking powder and salt. Combine with the milk and melted
butter, mixing lightly. After the stew has cooked until tender
in step 3, drop the dumpling batter by (heaping) teaspoonfuls into
the simmering stew. Cover and cook for 15 minutes. Once you have
covered the pan, do not uncover while the dumplings are cooking!
In order for them to be light and fluffy, they must steam. If you
uncover the pan, the steam will escape and the dumplings will boil
instead. After 15 minutes, test the dumplings with a toothpick.
If the toothpick comes out clean, the dumplings are done.
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Chili Con Carne Recipe
Ingredients
Chipotle chili powder
2 Tbsp red chili powder
1 teaspoon chipotle chile powder
1 Tbsp ground cumin
2 teaspoons ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander seeds
3-4 Tbsp water
4 strips bacon
One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
Salt
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, stems removed, seeded, ribs removed,
minced
1 14-oz can whole tomatoes
2 1/2 cups water
1 Tbsp freshly squeezed lime juice
1 teaspoon sugar
1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in a couple tablespoons of water
Salt
Grated cheddar cheese and chopped red onion for garnish
Method
In a small bowl mix the chili powder, chipotle chili powder, ground
cumin, oregano, thyme, and ground coriander seeds. Mix in water
so that chili forms a light paste. Set aside.
Cook the bacon in a large skillet on medium
high heat until crisp. Use a slotted spoon to remove from pan and
set aside on a paper towel. Pour bacon fat from the pan into a
separate container, reserve. When the bacon cools, crumble it into
smaller pieces and set aside.
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White
Chili Recipe
Ingredients
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Method
Combine beans, chicken broth, garlic and half the onions in a large
soup pot and bring to a boil. Reduce heat and simmer until beans
are very soft, 3 hours or more. Add additional water (or watered-down
broth), if necessary.
In a skillet, sauté remaining onions in oil until tender.
Add chilies and seasonings and mix thoroughly. Add to bean mixture.
Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno
or serrano to level of desired hotness.
Serve topped with grated cheese. Garnish
with cilantro, chopped fresh tomato, salsa, chopped scallions,
and/or guacamole. Serve with fresh warmed flour tortillas or tortilla
chips.
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