Asian Vegetable Soup in a Large Pan Sauté: 1 Tb Peanut Oil
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Asian Vegetable Soup In a large pan sauté: 1 Tb peanut oil 1 large purple onion, cubed 3 garlic cloves, minced Add: 4 cups canned chicken stock 1 red pepper, julienne 2 carrots, julienne 1 cup snow peas 1 cup Bean sprouts 1 cup chopped Napa Cabbage (can use Savoy or Bok Choy) Season with: 1 Tb sesame oil 1 teaspoon ground ginger Soy Sauce to taste ¼ teaspoon cumin ½ teaspoon cayenne pepper Pepper Fish sauce (optional) Baked Potato Soup ♦ In large soup kettle melt: 2/3 cup butter ♦ Stir in until smooth: 2/3 cup flour ♦ Gradually add until thickened: 7 cups milk ♦ Add: 4 large baked potatoes, cooled, peeled, cubed 4 chopped scallions ♦ Bring to a boil stirring constantly ♦ Reduce heat; simmer 10 minutes ♦ Add: 1 lb. bacon or ham, cooked & crumbled 1 ¼ cups shredded cheddar cheese 1 cup sour cream (can use fat free) ¾ teaspoon salt ½ teaspoon pepper ♦ Done! Bean Soup Wash & place in pan, cover with water & soak overnight: 20 oz. bag of 15 dry bean mix (or any dry bean mix) 2 Tb. salt Drain & add: 2 quarts fresh water 1 ½ lbs. Chopped ham, smoked sausage, or ham hocks Bring to a boil. Simmer slowly for 3 hours. Add: 1 large chopped onion 1 large can tomatoes 1 teaspoon chili powder juice of 1 lemon 1 clove minced garlic S & P to taste Simmer another 30 minutes. Beef Barley Soup In large pan, heat oil & garlic, cover meat with flour & brown: 2 Tb. olive oil 2 cloves crushed garlic 2 Tb. flour 1 ½ lb. stew meat or cut up beef roast Add, and simmer 1 hour: 8 cups water 15 oz. tomato sauce 1 Tb. Worcestershire sauce 1 teaspoon crushed basil Dash of “kitchen bouquet” gravy seasoning ½ cup dry barley (found near noodles or rice) Add, and simmer additional ½ hour: 10 oz. frozen peas 2 cups sliced carrots 1 cup chopped celery 1 cup chopped onion Broccoli Cheddar Soup Melt in a large pan: ½ cup butter Add & cook over medium heat until tender: 3 cups chopped onion 2 cups chopped celery Add & bring to a boil. Reduce heat, cover & simmer 8 minutes, or until broccoli is tender: 40 oz. frozen chopped broccoli, thawed & drained 7 cups chicken broth If desired, puree 2 ½ cups at a time in blender. Pour back into pan. Add: 1 lb. (4 cups) extra sharp cheddar cheese 1 cup half & half cream ½ teaspoon ground nutmeg, S & P to taste Stir until cheese melts and soup is hot. 4 boullion cubes 4 C water 1/2 C oleo 1 C onion diced 1/4/C flour frozen or fresh broccoli chopped (calls for 2 packages, I use lots) 1 1/2 C cheddar cheese 2 C milk salt and pepper to taste Cook onion in oleo...add flour while boiling water and cubes, add broccoli. Don't overcook broccoli .....add onion mixture...add cheese. I also add little dumplings made out of egg , add flour until thick and sticky and dip a spoon into hot soup, drop little pieces of egg mixture into hot soup, cover and cook until dumplings float to top. Add the milk but DON'T BOIL. Little pieces of ham are optional.... Janet requested this recipe and it is the ONLY soup recipe I have written down so everyone will get it. OK? She has lost her copy!!! BUTTERNUT SQUASH AND LEEK SOUP ------------------------------ 4 1/2 lbs. butternut squash, halved lengthwise 5 tbsp. unsalted butter 4 lg. leeks (white and tender green), chopped 7 sprigs of fresh thyme or 1 tsp. dried 5 c. chicken stock or unsalted canned broth 1 1/4 tsp. salt 1/2 tsp. freshly ground pepper 1/2 c. sour cream 2 to 3 tbsp. chives, chopped 8 slices of bacon, fried crisp and crumbled Preheat the oven to 350 degrees. Place the squash, cut-side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin. Meanwhile, in a large saucepan melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally until soft and lightly browned, about 40 minutes. Remove the thyme sprigs. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in patches until smooth. Pour the soup back into the pan and season with the salt and pepper. (The recipe can be prepared to this point up to 2 days ahead. Reheat the soup before proceeding.) To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chopped chives and a sprinkling of the bacon. Chicken Soup Boil 1 whole chicken. Remove from water saving stock. Cool chicken & remove fat & bones. Add: chicken, cubed enough water to cover vegetables 1 cup chopped carrots 1 cup frozen peas 1 cup chopped celery 1 cup frozen corn 1 cup chopped cabbage 1 whole chopped broccoli 1 chopped onion 3 cloves minced garlic 2 teaspoons salt 1 teaspoon pepper 1 teaspoon dry Italian seasoning Add: Pre-cooked noodles or rice Chicken Tortilla Soup In a large soup kettle, add: 2 Tb olive oil 2 –medium large onions, diced 4 cloves garlic, minced 4 teas chili powder 2 teas dried oregano 2-28 oz cans crushed tomatoes 1 quart chicken broth 1-16 oz package frozen corn 2-4 oz cans green chilies (chopped) 2-16 oz cans black beans 4 cups shredded chicken (can use roasted chicken) ½ cup fresh cilantro, chopped Simmer for 15-20 minutes. Sprinkle with crumbled taco chips and grated cheese. Chilled Shrimp Gazpacho Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day. Prep. time: 15 minutesServes: 6 servings (1 1/2 cups each) Source: Campbell's Recipes Ingredients 2 cups Swanson® Vegetable Broth, (Regular or Certified Organic) 3/4 cup V8® 100% Vegetable Juice 1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, , torn into pieces 4 cups grape or cherry tomatoes, , cut into quarters 1 small cucumber, , peeled, seeded and diced (about 1 cup) 1 cup diced cantaloupe, or Cavaillon melon 1 tablespoon balsamic vinegar 3 fresh basil leaves, , cut into very thin strips 1/2 pound cooked small shrimp Additional fresh basil leaves, (optional) Directions Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste. Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture. Cover and refrigerate for 3 hours or until the soup is cold. Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired. This soup may also be served hot. Pour all of the puréed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling. Dietary Exchange: 1/2 Starch, 1 Vegetable, 1 Lean Meat Notes Reload_Campbells_Recipe.Nutrition Clam Chowder In large pan cook sauté until tender: 1 stick butter 1 cup chopped onion 1 cup chopped celery Add: 1 cup flour 4 cups clam or chicken broth 2 clam or dish bouillon cubes 12 oz. chopped clam (fresh or in a can) 2 cups boiled, diced potatoes 2 ½ salt pork Let stand 20 minutes. Remove salt pork. Add, and heat on medium heat until hot: 1 pint half & half Creamy Broccoli & Ham Soup In a large pan, cook until tender: ½ cup butter 1 large onion, chopped 2 cups chopped celery Add, using whisk: ½ cup flour 1 Tb. salt ¼ teaspoon pepper 6 cups milk Add: 2 cups chopped, cooked ham 20 oz. chopped, frozen broccoli Stir in so it doesn’t curdle: 2 cups light sour cream Simmer 15-20 minutes. Curried Chicken Chowder Heat in large saucepan on medium until tender: 1 Tb olive oil 1 medium Granny smith apple, chopped 1 small onion chopped 1 small carrot, chopped 2 cloves garlic, minced Add & stir for 2 minutes: 2 Tb flour 1 Tb curry powder 1 teaspoon ground cumin Stir in & simmer for 20 minutes: 5 cups chicken broth ½ cup chopped tomato 1 large potato, peeled and diced 1 lb. pre-cooked rotisserie chicken pieces Salt & Pepper to taste ½ cup chopped fresh cilantro or 2 teaspoon dried Easy Cheesy Potato Chowder Leftover chicken or turkey never had it so good! You can quickly turn it into this hearty and quick cheesy chowder. Prep. time: 10 minutes Cooking time: 20 minutes Serves: 5 Source: Betty Crocker® Cookbook Ingredients 1 package Betty Crocker® Chicken Helper® chicken & potatoes au gratin 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, , undrained 2 cups water 3 cups milk 2 cups cut-up cooked chicken or turkey, , (10 ounces) 1 cup shredded Cheddar cheese, , (4 ounces) Directions 1. Heat uncooked Potatoes, Sauce Mix, corn, water, milk and chicken to boiling in Dutch oven, stirring constantly; reduce heat. 2. Cover and simmer 15 minutes, stirring occasionally. 3. Stir in cheese; sprinkle with Topping. Gazpacho Take & mix in large bowl: 6 large peeled tomatoes (Submerge in boiling water for 15 seconds. Rinse under cold water.