Tuna Bake

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (6 ounce) canned tuna, flaked and drained (use meat)
• 1 teaspoon lemon juice (optional)
• 2 cups cooked noodles
• 1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of celery soup, undiluted
• 1/3 cup water or 1/3 cup milk
• 2 hardboiled egg, sliced
• salt
• pepper
• 1 (2 7/8 ounce) can french-fried onions

Recipe

• 1 mix all ingredients with 3/4 cup onions in buttered 1 1/2 quart casserole.
• 2 sprinkle more onions on top to crisp.
• 3 bake at 375 degrees, about 20 minutes.

Spicy Vegetarian Taco Soup

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (15 ounce) can red beans
• 1 (15 ounce) can black beans
• 1 (8 ounce) can rotel tomatoes (choose the size based on how spicy you want it)
• 1 (4 ounce) can green chilies
• 1 (8 ounce) can corn
• 1 (1 1/4 ounce) package taco seasoning
• 1 (1 ounce) package ranch dressing mix
• 2 cups water (add more or less depending on the consistency you like)

Recipe

• 1 combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
• 2 mix well.
• 3 simmer covered on low heat for one hour.

Williamsburg Pumpkin Soup - Reduced Fat

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1/2 cup chopped yellow onion
• 4 tablespoons low-fat butter
• 1 (8 ounce) can low-fat cream of chicken soup
• 1 (8 ounce) can canned pumpkin puree
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 dash pepper
• 1 -2 cup water

Recipe

• 1 in saucepan cook onions in butter until brown.
• 2 stir in soup (you can use cream of mushroom for vegetarians), pumpkin, and seasonings.
• 3 gradually add water.
• 4 heat; stir occasionally.

Texas Chicken Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 1 medium yellow onion
• olive oil
• 1 (15 ounce) can chicken broth
• 1 (14 ounce) can chili beans, don't drain
• 1 (14 ounce) can kidney beans, don't drain
• 1 (14 ounce) can black beans, don't drain
• 1 (10 ounce) can of mild rotel tomatoes & chilies or 1 (10 ounce) can green chili peppers, don't drain
• 2 (15 ounce) cans corn, drain one
• 1 (1 1/2 ounce) package of mild taco seasoning
• 1 (1 ounce) package ranch dressing mix

Recipe

• 1 put a large stock pot on medium heat. into the large pot, empty the canned stuff and mix in the two packets of seasoning.
• 2 for best results use the "hidden valley ranch salad dressing & seasoning mix.".
• 3 chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
• 4 once the meat is browned, drain and add the chicken and onion to the stock pot.
• 5 cover and simmer for one hour.
• 6 sprinkle shredded cheese over each bowl and serve with torilla chips.

Williams-sonoma Chicken And Dumplings

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 chicken, 3 1/2-4 pound
• 2 carrots, cut into 1 inch pieces
• 1 yellow onion, quartered
• 1 rib celery, cut into 2 inch pieces
• 1 bay leaf
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• salt and freshly ground pepper
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• salt
• 2 tablespoons unsalted butter, cut into small pieces and chilled
• 1/2 cup milk
• 1 egg

Recipe

• 1 trim chicken of excess skin and fat.
• 2 place chicken in a slow cooker. pour in cold water to cover by 1 inch and add carrots, onion, celery, and bay leaf. cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is falling off the bones.
• 3 remove chicken from the slow cooker and set aside to cool. when chicken is cool enough to handle, remove the meat and shred into large pieces.
• 4 strain broth into a large saucepan. bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes.
• 5 in a large saucepan over medium-high heat, melt the butter. add flour and whisk until smooth. pour in the reduced broth, raise the heat to high, and bring to a boil. cook, whisking constantly, until smooth and thickened, 8-10 minutes. add chicken and season with salt and pepper. transfer to slow cooker and set temperature to high.
• 6 for dumplings: in a bowl, stir together flour, baking powder, and 1/2 teaspoon salt. add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas. gently stir in the milk and egg to form a sticky batter. drop heaping spoonfuls of dough into simmering sauce and chicken, reduce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes.
• 7 you may also cook in a large dutch oven. cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.

Zucchini/courgette & Brie Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 16 ounces zucchini or 16 ounces courgettes
• 6 ounces leeks
• 10 ounces potatoes
• 2 1/2 pints vegetable stock or 2 1/2 pints chicken stock
• 8 ounces brie cheese
• salt and pepper

Recipe

• 1 peel and dice potatoes.
• 2 place potatoes in vegetable stock.
• 3 clean and chop leeks and place in stock.
• 4 clean and chop zucchini and place in stock.
• 5 bring to boil and cook until potatoes are soft.
• 6 blend all ingredients together (i use the hand blender - the best utensil ever for soups!).
• 7 add chopped brie to soup and simmer for 10 minutes. do not let soup boil once cheese is added.

Spinach Request Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 bunches fresh washed spinach (about 4c)
• 1 lb leek, cleaned
• 1 bunch parsley, washed
• 2 lbs yellow potatoes
• 4 cloves garlic, minced
• 8 ounces mushrooms
• 2 tablespoons olive oil
• 2 tablespoons dried dill
• 1 tablespoon dried sage
• 2 tablespoons mirin or 2 tablespoons wine
• salt and pepper
• vegetable salt, as needed

Recipe

• 1 stem and chop the spinach and spin dry or let drain well on paper towels.
• 2 chop the leeks into 1" long pieces and mince the parsley and garlic.
• 3 slice the mushrooms into thin pieces, leaving on stems if clean.
• 4 cube the potatoes into 1" pieces (roughly) and set aside with water to cover.
• 5 saute the leeks, garlic and mushrooms in the olive oil with the wine or mirin and herbs.
• 6 when the leeks are tender, add the spinach and stir until it wilts.
• 7 add the potatoes and their water.
• 8 cook until the soup boils, return to a simmer and wait til the potatoes are done thru.
• 9 if you wish, process this now, and add extra water as needed.
• 10 season with salt and pepper, or vegetable salt.
• 11 this may be best with overnight resting time.

Tuna Biscuit Bake

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (12 ounce) can tuna, drained
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1/2 cup milk
• 1/4 cup onion, diced
• 1 (7 1/2 ounce) can refrigerated biscuits

Recipe

• 1 in a bowl, mix together the tuna, soup, milk, and onion.
• 2 place pop biscuits in a round casserole dish (or deep dish pie plate).
• 3 pour tuna mixture over biscuits.
• 4 bake at 400 for 15 - 20 minutes.

Tuna Bake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 1/2 cups elbow macaroni
• 3 ounces soft cream cheese
• 10 1/2 ounces cream of mushroom soup
• 1 (6 ounce) can albacore tuna
• 1 tablespoon chopped pimiento
• 1 tablespoon chopped sauted onion
• 1 1/2 teaspoons mustard
• 1/3 cup milk
• salt and pepper
• 1/2 cup breadcrumbs
• 2 tablespoons butter

Recipe

• 1 cook and drain noodles.
• 2 blend cream cheese and soup.
• 3 stir in tuna, pimento, onion, mustard and milk.
• 4 stir in macaroni, salt, and pepper.
• 5 spoon into casserole dish.
• 6 saute bread crumbs in butter and sprinkle on top.
• 7 bake in preheated oven, 375 for 20-25 minutes.

Sweet Potato Quinoa Stew With Beans And Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon coconut oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 large sweet potatoes or 2 small sweet potatoes, cut into 1/4 inch chunks
• 1 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1 (15 ounce) can full fat coconut milk
• 1 1/2 cups cooked navy beans, if canned rinsed and drained (or any bean of your choice)
• 1/2 cup dry quinoa
• 4 cups spinach
• 6 -8 cups low sodium vegetable broth
• crushed red pepper flakes
• salt and pepper

Recipe

• 1 heat the coconut oil in a large soup pot over medium heat. add the onion and sauté for about 5-8 minutes, stirring occasionally. add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. cook for about 3 more minutes.
• 2 add 6 cups of vegetable stock and beans. bring to a boil. reduce heat and simmer for about 30 minutes.
• 3 stir in coconut milk and spinach. if soup is too thick add a bit more stock or water. season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
• 4 use this recipe as a guide. adjust measurements and ingredients as necessary. always taste test as you go!

William Varral's Soup For Supper

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 3/4 cups whole milk
• 7/8 cup heavy cream
• 1 lemon, juice and rind of
• 15 coriander seeds
• 3 bay leaves
• 1/2 stick cinnamon
• 1 teaspoon sugar
• 4 ounces ground almonds
• 3 egg yolks
• 1 large orange, juice of
• salt and pepper

Recipe

• 1 place milk, cream, lemon rind, coriander, bay leaves, cinnamon and sugar in a pot and bring to a boil. simmer a few minutes and allow to cool.
• 2 add the almonds and again bring to boil. simmer a few minutes then rub mixture through a sieve.
• 3 combine egg yolks, orange juice and lemon juice. whisk into soup.
• 4 heat again but do not boil.
• 5 allow to cool, then chill thoroughly before serving.
• 6 times listed are very approximate.

Williamsburg Lodge Corn Chowder

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 3 ounces salt lamb or 3 ounces bacon, cut in cubes
• 1 large onion, chopped
• 1 celery rib, chopped
• 2 large potatoes, diced
• 2 cups chicken stock
• 2 cups creamed corn
• 2 cups whole milk
• 1/4 cup unsalted butter

Recipe

• 1 fry lamb or bacon until brown in dutch oven.
• 2 add onion, stirring frequently about 5 minutes.
• 3 add celery, potatoes, chicken stock, and 1 cup water.
• 4 cook until potatoes are done, time will depend on fire and size of potatoes.
• 5 add corn and continue to heat another 4 or 5 minutes.
• 6 heat milk and butter stir in to combine.
• 7 salt and pepper to taste if needed.

Spiked Pumpkin Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• cooking spray
• 1 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 1/2 cups apple cider
• 1/3 cup bourbon
• 1/4 cup maple syrup
• 1 (29 ounce) can pumpkin
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 2 cups 2% low-fat milk
• 1 teaspoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 9 tablespoons reduced-fat sour cream
• 3 tablespoons chopped fresh parsley (optional)

Recipe

• 1 heat a large dutch oven over medium-high heat.
• 2 coat pan with cooking spray. add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
• 3 stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
• 4 reduce heat, and simmer 10 minutes.
• 5 place half of pumpkin mixture in a blender; process until smooth.
• 6 pour pureed mixture into a large bowl.
• 7 repeat process with remaining pumpkin mixture.
• 8 return pureed mixture to pan.
• 9 stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
• 10 serve with sour cream. garnish with parsley, if desired.

Spicy Veggie Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups chicken stock
• 4 cups water
• 1 1/2 cups tomatoes, diced
• 1 cup carrot, thinly sliced
• 1 medium onion, thinly sliced
• 10 ounces frozen cut green beans
• 6 ounces tomato paste
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup frozen whole kernel corn
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon tabasco sauce

Recipe

• 1 combine all ingredients in a 6 qt pot.
• 2 cook over medium heat for 45-75 minutes, stirring occasionally.

Tex Mex Turkey Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 cup minced onion
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 4 cups water
• 1 (14 1/2 ounce) can condensed tomato soup
• 1 (28 ounce) can diced tomatoes
• 1 cup salsa
• 4 cups shredded cooked turkey
• 1 tablespoon dried parsley
• 3 chicken bouillon cubes
• 1 (14 ounce) can black beans, rinsed and drained
• 2 cups frozen corn
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• tortilla chips
• chopped green onion
• shredded cheese
• fresh cilantro
• sour cream

Recipe

• 1 heat olive oil in a large saucepan over medium heat. add minced onions and cook until onions begin to soften, about 4 minutes. add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• 2 stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. add black beans, corn, sour cream and cilantro. simmer for 20 to 30 minutes.
• 3 serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Williams-sonoma Winter Squash And Apple Bisque

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots, finely chopped
• 2 granny smith apples
• 1 butternut squash (about 2 lbs)
• 6 cups chicken stock or 6 cups prepared broth
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 1/2 cup half-and-half
• salt & freshly ground black pepper
• 1/2 cup sour cream

Recipe

• 1 peel and seed the butternut squash and cut into 2-inch chunks.
• 2 peel and core the apples and cut into 2-inch chunks.
• 3 in a soup pot over medium-high heat, melt the butter.
• 4 saute the onion and shallots until softened, about 5 minutes.
• 5 add the apples and squash and cook until nicely coated, about 3 minutes longer.
• 6 add the stock and rosemary and bring to a simmer. add the thyme.
• 7 reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
• 8 remove from the heat. using a hand-held or standing blender, puree the soup until smooth.
• 9 stir in the half-and-half and season with salt and pepper.
• 10 reheat gently over medium-low heat.
• 11 ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
• 12 [you can garnish with leaves of rosemary and thyme].

Tuna And Rice Primavera

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/2 cups water
• 2 cups peas
• 1 (6 ounce) can tuna, drained, flaked
• 2 cups minute brown rice, uncooked

Recipe

• 1 bring soup and water to boil in large skillet on medium-high heat.
• 2 add peas and tuna.
• 3 return to boil.
• 4 stir in rice; cover.
• 5 remove from heat.
• 6 let stand 5 minute
• 7 fluff with fork.

Sunday Lamb Loin

Total Time: 2 hrs 35 mins Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 8
• 1 (4 -5 lb) boneless lamb loin roast
• 1/3 cup onion, chopped
• 1/3 cup celery, chopped
• 1 garlic clove, minced
• 1 teaspoon vegetable oil
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 1/3 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons dijon mustard
• 1/8-1/4 teaspoon hot pepper sauce

Recipe

• 1 place roast on a rack in a shallow roasting pan.
• 2 bake, uncovered, at 325 degrees for 1-1/2 hours.
• 3 in a skillet, saute the onion, celery and garlic in oil until tender.
• 4 stir in the remaining ingredients.
• 5 spoon 1 cup sauce over roast.
• 6 bake 45-55 minutes longer or until a meat thermometer reads 160 degrees.
• 7 let stand for 10-15 minutes before slicing. serve with the remaining sauce.

Zucchini-tomato Kugel

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 4 -6 zucchini
• 2 -3 tomatoes
• 1 -2 tablespoon onion soup mix
• 2 eggs
• 1/4 cup mayonnaise
• italian seasoning (basil, oregano, parsley flakes, garlic)

Recipe

• 1 slice or chop zucchini and cook in microwave or steam.
• 2 drain well.
• 3 partially mash with a masher after it is cooked.
• 4 add onion soup mix and mix well.
• 5 add slightly beaten eggs and mayo and mix.
• 6 pour into a greased pie plate, quiche pan, or pan.
• 7 slice tomatoes and arrange in a circular ring on top of kugel until covered.
• 8 sprinkle with italian seasoning (basil, oregano, parsley, garlic).
• 9 hint: i always score the top (into 8-10 slices) of this before i bake it since i find it easier to cut through the tomatoes when they are uncooked.
• 10 bake at 350°f for 45 minutes.

Seafood Chowder

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 32 1/4 ounces campbell cream of potato soup
• 10 3/4 ounces campbell cream of shrimp soup
• 30 ounces snow's condensed clam chowder
• 13 ounces chopped clams, including juice
• 1/2 lb shrimp, peeled and deveined, raw
• 1 quart cream
• 1/2 cup butter
• 1 medium onion, finely chopped
• 1 tablespoon pepper
• 1 teaspoon salt
• 1 teaspoon celery seed

Recipe

• 1 in large crock pot, put in all ingredients. stir and cook on low for 4 hours.

Williamsburg Pumpkin Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1/4 cup finely chopped onion
• 4 tablespoons butter
• 1 (8 ounce) can cream of chicken soup or 1 (8 ounce) can cream of mushroom soup
• 1 cup canned pumpkin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 dash pepper
• 1 (8 ounce) can water (use soup can)

Recipe

• 1 in saucepan, cook onions in butter until tender.
• 2 stir in soup, pumpkin, and seasonings.
• 3 gradually add water.
• 4 heat; stir occasionally.
• 5 garnish with parsley.

Soy-nudo

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 quarts hominy
• 3 quarts water
• 3/4 cup chili powder (californian style found in the ethic or mexican section of the grocery store.)
• 1 quart vegetable broth
• 1 cup menudo spice mix
• 4 ounces textured vegetable protein (textured soy protein)
• 1 medium onion
• 2 garlic cloves
• 2 tablespoons salt
• 1 bay leaf

Recipe

• 1 nothing really magical here open cans, and open all plastic packages,.
• 2 chop onions,.
• 3 peel garlic.
• 4 pour it all ingredients in a large pot.
• 5 allow simmering for about an hour -- .
• 6 for garnishes.finely chop one onion, one bunch of cilantro chop & quarter a few lemons.
• 7 serve soy-nudo in a bowl. sprinkle cilantro and onion to taste on top of soy-nudo and squeeze lemon as desired.

Tuna And Sweetcorn Bisque

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 teaspoon mild curry powder
• 1 teaspoon paprika
• 1/4 cup plain flour
• 2 cups chicken stock
• 2 cups milk
• 1/2 grated lemon, rind of
• 1 (12 ounce) can sweetcorn, drained
• 1 (7 ounce) can tuna, drained
• 1 1/2 tablespoons chopped fresh parsley
• 1/2 cup cheddar cheese, to garnish

Recipe

• 1 melt butter in large saucepan and add onion.
• 2 cook gently till soft.
• 3 stir in curry powder, paprika, and flour.
• 4 cook for 1 minute, stirring.
• 5 gradually stir in stock and bring to a boil, stirring constantly.
• 6 add milk, lemon peel and sweetcorn and simmer for 5 minutes.
• 7 stir in the tuna, breaking it up into flakes and simmer for a further 5 minutes.
• 8 sprinkle in parsley and garnish each serving with a little cheddar cheese.

Willis Family Dego Cabbage

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 3 heads cabbage (torn or chopped into medium or small size pieces)
• 1 lb ground beef
• 1 lb lamb sausage (mild, or hot. depends on your taste)
• 1 large onions or 1 large yellow onion, chopped small
• 1 (6 ounce) can tomato paste (or two cans)
• 1 (15 ounce) can tomato sauce (or two cans)
• 2 (10 ounce) cans rotel diced tomatoes (mild or hot) (optional)
• chili powder
• salt
• pepper

Recipe

• 1 in a large soup pot, boil cabbage until tender.
• 2 drain and reserve juice.
• 3 while cabbage is cooking, brown beef and sausage until done.
• 4 drain well.
• 5 add back to skillet and add onion.
• 6 cook until onion is tender.
• 7 add cabbage back to soup pot with the rest of the ingredients.
• 8 add cabbage juice a little at a time until you have the consistency you like, soup or stew.
• 9 cook over medium heat for about 30 minutes, adding chili powder, salt, and pepper to taste.

Williamsburg Peanut Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• 2 cups roasted virgina peanuts
• 6 cups chicken broth
• 3 tablespoons peanut oil
• 1 medium onion, chopped
• 2 celery ribs, chopped including leaves
• 2 garlic cloves, chopped
• 1 tablespoon canned tomato sauce
• 1/2 teaspoon worcestershire sauce
• 5 drops tabasco sauce
• salt and pepper

Recipe

• 1 stir together the flour and water to make a paste.
• 2 in a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. add remaining nuts and 1 cup of broth and blend again until very smooth. strain mixture through a fine sieve into a bowl and set aside.
• 3 in a medium skillet, heat oil over moderately low heat. add onion, celery, and garlic to pan and saute for 5 minutes. transfer vegetables to a blender or food processor add another cup of broth and puree. scrape mixture into a large heavy saucepan over moderate heat. add flour paste to mixture and cook, stirring, 5 minutes. add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. season with salt and pepper and stir well. cook until soup is velvety smooth, about 5 minutes.

Tuna Bean Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 1/4 lb fresh sliced mushrooms (i add more)
• 5 cups chicken broth, divided
• 2 (15 ounce) cans pinto beans, rinsed and drained (30 ounces total)
• 2 (15 ounce) cans kidney beans, rinsed and drained (30 ounces total)
• 1 (28 ounce) can chopped tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon oregano leaves
• 1 (7 ounce) can canned tuna, drained & flaked (14 ounces total)
• 4 sliced green onions
• red pepper flakes (optional)
• sugar (optional)

Recipe

• 1 saute the onions and mushrooms 8 minutes. add 1/4 cup broth to deglaze the browned pieces.
• 2 add the remaining broth, beans, chopped tomatoes, tomato sauce, and oregano leaves. bring to a boil, reduce heat and simmer, covered, 15 minutes or longer, if you prefer.
• 3 stir in the tuna last. if you wish, add red pepper flakes and sugar according to your taste. top bowls of soup with green onions.

Tuna Bake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
• 3 eggs, beaten
• 1 (6 1/2 ounce) can tuna, drained
• 1 1/2 cups bisquick baking mix
• 1/3 cup water, very hot
• 1 cup monterey jack cheese, shredded

Recipe

• 1 in a bowl stir soup, eggs, tuna and set aside.
• 2 mix well bisquick mix and water.
• 3 knead dough on floured surface until smooth.
• 4 press dough into bottom and sides of greased 10 x 6 baking dish.
• 5 sprinke 1/2 c cheese on dough.
• 6 add tuna mixture.
• 7 top with the rest of the cheese.
• 8 bake 350 50 minutes or until center is set.
• 9 cool 10 minutes before serving.

Stock, Chicken

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 4 lbs chicken, cut up
• 6 large carrots
• 2 medium leeks
• 2 1/2 quarts cold water
• 1/4 teaspoon salt
• 1/2 tablespoon ground pepper

Recipe

• 1 combine all ingredients in a large pot.
• 2 bring to a boil, skimming off any foam.
• 3 reduce heat to low, cover partially, and simmer for two hours.
• 4 cool in an ice bath to room temperature.
• 5 strain into a large bowl.
• 6 discard vegetables.
• 7 remove chicken meat and save for another use, if desired.
• 8 refrigerate stock overnight or until fat congeals.
• 9 skim off and discard fat.
• 10 use the entire batch to make soup or freeze in ice-cube trays for up to three months.

Sun-dried Tomato Cream Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup sun-dried tomato packed in oil, drained (packed in olive oil)
• 2 cups tomato juice
• 2 cups whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• basil leaves (to garnish)

Recipe

• 1 puree sundried tomatoes and 1 cup tomato juice in blender. blend until smooth.
• 2 place the remaining cup of tomato juice and the blended mixture in a saucepan.
• 3 bring to a boil over medium high heat.
• 4 remove from heat, add cream, salt and pepper.
• 5 return to the stove and cook over low heat until soup is heated through. do not boil.
• 6 garnish with basil and serve.

Williams-sonoma Chilled Beet Borscht With Dill Cream

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 beets, scrubbed and trimmed (about 2 lbs)
• 1 yellow onion, cut into quarters
• 8 cups chicken stock or 8 cups prepared broth
• 1 tablespoon sugar
• 2 cucumbers, peeled, seeded and julienned
• 4 tablespoons finely chopped fresh dill
• 2 tablespoons fresh lemon juice
• 2 tablespoons unseasoned rice wine vinegar
• salt & freshly ground black pepper
• 1 cup sour cream
• fresh ground pepper

Recipe

• 1 in a large non-aluminum soup pot, combine the beets, onion quarters, stock, sugar and 1 cup of water.
• 2 cover and bring to a boil over medium-high heat.
• 3 reduce the heat to low and simmer, still covered, until the beets are tender when pierced with the tip of a knife - about 30-35 minutes.
• 4 with a slotted spoon, transfer the beets to a bowl and let cool. reserve the cooking liquid.
• 5 when cool enough to handle, peel the beets under cool running water. cut the beets in half crosswise. reserve 6 beet halves. cut the remaining beets into julienne strips cover and refrigerate until ready to use.
• 6 strain the reserved cooking liquid through a fine-mesh sieve into a large bowl. discard the onions.
• 7 in a blender or food processor, combine the reserved beet halves with 1 cup of the beet cooking liquid and process to a smooth puree. add to the bowl with the remaining cooking liquid. cover and refrigerate until well-chilled, preferably overnight.
• 8 when ready to serve, add the julienned beets and cucumbers, 2 tbs of the dill, the lemon juice, vinegar and salt and black pepper to taste to the soup.
• 9 mix well until incorporated. taste and adjust the seasoning.
• 10 in a small bowl, combine the sour cream, the remaining 2 tbs of the dill, and salt and pepper to taste, and mix well.
• 11 ladle the soup into chilled bowls and garnish with the dill cream.

Tizza Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb potato, peeled and chopped
• 1/2 lb zucchini, chopped
• 1/2 lb carrot, peeled and chopped
• 1 turnip, chopped (not rutabaga)
• 2 leeks, trimmed and washed and chopped
• 2 small tomatoes, chopped
• 1/2 stalk celery, chopped
• 1 chicken stock cubes or 1 vegetable stock cube
• 1 tablespoon olive oil
• salt and pepper
• 1 pinch thyme
• 1 pinch pepper

Recipe

• 1 put all vegetables in a large pot. add the stock cube, olive oil, salt & pepper. cover, just with water. bring to a boil and simmer until all the vegetables are tender. put the mixture through a food mill or blend with an immersion blender. reheat to serve.

Wild-rice Mushroom Soup

Total Time: 1 hr 5 mins Cook Time: 1 hr 5 mins

Ingredients

• 32 ounces vegetarian or no-chik broth
• 1/2 cup dried porcini mushrooms (about 1 oz.)
• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 2 cups cooked wild rice (cooked without fat or salt)
• 1/2 teaspoon salt
• 1/4 teaspoon dried whole thyme
• 1/8 teaspoon dried rubbed sage
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/2 cup 2% low-fat milk

Recipe

• 1 bring 1 1/2 cup broth to a boil in a small saucepan; remove from heat. add mushrooms; let stand 30 minutes. drain well, reserving mushroom liquid. coarsely chop mushrooms; set aside.
• 2 add olive oil to dutch oven over medium heat. add onion, carrot, and celery; saute 5 minutes. add remaining broth, reserved mushroom liquid, and mushrooms; bring to a boil. cover, reduce heat, and simmer 10 minutes. remove from heat.
• 3 place half of mushroom mixture in container of a blender; cover and process until smooth. return mixture to pan; add rice and next 4 ingredients. cover and cook over medium-low heat 10 minutes. place flour in a bowl. gradually add milk, stirring with a wire whisk until blended; (you can use a stick blender here), add to soup. cook, uncovered, over medium heat 10 minutes or until thickened, stirring occasionally.

Soy, Soy, Soy Soup

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 1
• 8 g instant miso soup mix, one indivisual pouch
• 180 ml soymilk, boiled

Recipe

• 1 prepare a soup bowl.
• 2 place instant miso soup in the bowl.
• 3 boil soy milk.
• 4 mix the instant miso soup well with boiled soy milk.

Will's Favorite Corn

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup fresh grated parmesan cheese
• 1 1/2 cups milk
• 1 envelope knorr leek soup mix
• 4 cups frozen corn kernels, thawed or 4 cups fresh corn, cut from the cob
• 1 tablespoon sugar
• 2 tablespoons butter, cut into small pieces

Recipe

• 1 grease a 1 1/2 quart baking dish with butter.
• 2 sprinkle 3 tablespoons parmesan cheese evenly into the baking dish (tilt dish if needed so that cheese covers butter evenly).
• 3 in a sauce pan, add the milk and soup mix; heat and stir constantly until mixture comes to a boil.
• 4 add in the corn and sugar; return mixture to a boil, stir often.
• 5 transfer corn mixture to baking dish.
• 6 sprinkle with remaining cheese.
• 7 dot the top of the casserole with butter pieces.
• 8 bake at 350f for 20-30 minutes or until bubbling and the cheese is golden.

Williamsburg Inn Turkey Soup

Ingredients

• 1 turkey carcass
• 4 quarts water
• 3 large onions, finely chopped
• 3 celery ribs, finely chopped
• 2 large carrots, finely chopped
• 1/4 cup uncooked long grain rice
• 1 cup butter
• 1 1/2 cups flour
• 1 pint half-and-half cream
• 3 cups diced cooked turkey
• 1/2 teaspoon poultry seasoning (optional)
• salt and pepper

Recipe

• 1 in large kettle, cook turkey carcass with water to make 3 quarts of stock.
• 2 remove bones; reserve meat.
• 3 strain stock and set aside.
• 4 in a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
• 5 bring to a boil.
• 6 reduce heat; cover and cook for 20 mins; set aside.
• 7 in a large soup kettle, melt butter.
• 8 blend in flour and heat until bubbly.
• 9 add half& half and remaining stock; cook and stir until bubbly.
• 10 stir in reserved vegetable mixture, turkey meat and seasonings to taste.
• 11 heat slowly to serving temperature.

Toasted Cheese Sandwich

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 slices bread
• 2 tablespoons butter, melted
• 1 slice cheddar cheese
• 1 slice provolone cheese

Recipe

• 1 heat a skillet on medium heat. brush melted butter on one slice of bread. place the slice of bread, buttered side down in the pan. lay the slices of cheese onto that. brush melted butter on the second slice of bread and set it on the cheese, buttered side up. with a spatula, lift sandwich up to see if the bread is golden brown on the bottom. if so, turn sandwich over to brown the other side. remove from pan, slice diagonally and eat. this sandwich goes great with a bowl of tomato soup.

Tuna Bisque

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/4 teaspoon onion powder
• 1 can cream of mushroom soup
• 1/2 cup frozen peas
• 1 can flaked tuna
• pimiento, slivered (for color mostly)

Recipe

• 1 warm up soup in sauce pan.
• 2 add onion powder, tuna and pimento.
• 3 heat thru and add peas.
• 4 heat and serve on crackers, toast or popovers.
• 5 add water until it is the consistancy you like.
• 6 i like it rather thick plus the frozen peas will add moisture to sauce.

Wilma's Chilled Zucchini Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs zucchini
• 4 leeks
• 1 onion
• 1 large garlic clove
• 1/4 cup butter
• 1 tablespoon curry powder
• 2 cups chicken broth
• 4 cups buttermilk
• cilantro

Recipe

• 1 chop the zucchini, leeks, onion and garlic and cook in a large sauce pan with the butter until the onions are clear.
• 2 add curry powder and salt and pepper to taste. cook 5 more minutes.
• 3 puree veggies in blender with chicken broth. allow to cool.
• 4 after cooled, add buttermilk. refrigerate.
• 5 serve cold and garnish with cilantro.

Spa Cuisine - Potato Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 large potatoes, unpeeled & diced
• 4 cups water
• 1 cup green onion, chopped
• 2 tablespoons dill weed
• 1 cup parsley, chopped
• salt and pepper
• 4 tablespoons butter
• 1 1/2 cups skim milk

Recipe

• 1 wash and scrub potatoes, then dice and cook in salted water about 30 minutes -- or until tender.
• 2 sauté green onions, dill weed, parsley and ground pepper in the butter, in a soup pot.
• 3 place cooked potatoes in a blender with the milk, blend until smooth.
• 4 add to the sautéed onions and spices, let simmer for 15 minutes.
• 5 salt to taste.

Williams-sonoma Corn Chowder

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 4 bacon, slices minced
• 1 yellow onion, chopped
• 6 cups milk
• 2 russet potatoes, peeled and diced
• 12 ears corn, kernels removed or 8 cups corn
• 6 leftover corn cobs, reserved
• 1/4 cup fresh chives, chopped
• salt, to taste
• cayenne pepper, to taste

Recipe

• 1 in a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. using a slotted spoon, transfer to a slow cooker.
• 2 pour off all but 1 tbs. of the drippings from the pan. add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
• 3 add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. cover and cook on high for 4 hours according to the manufacturer’s instructions.
• 4 remove the corncobs and discard. using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
• 5 (alternatively, in a blender or food processor, puree the soup in batches until smooth.).
• 6 stir in the chives. season with salt and cayenne pepper. serve immediately. serves 6 to 8.

Spinach & Artichoke Bites

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 cup parmesan cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup cream cheese, softened
• 1/3 cup mayonnaise
• 1 (40 g) package knorr vegetable soup mix
• 1 (255 g) package tenderflake miniature tart shells

Recipe

• 1 preheat oven to 375°f.
• 2 mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
• 3 refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
• 4 meantime, thaw mini tart shells for 5-10mins and separate. place on baking sheet.
• 5 fill tart shells and bake for 20-30 minutes until bubbling.
• 6 serve warm or cool.

Wilted Greens & Tofu Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 lb firm tofu, cut into bite size
• 3/4 cup chicken stock
• 1/4 cup soy sauce
• 1 tablespoon vegetable oil
• 4 garlic cloves, finely chopped
• 3 dried hot red chili peppers, finely chopped
• 1/4 large red onion
• 1 cup water
• 1 cup chicken stock
• 1/4 cup soy sauce
• salt & pepper
• 1 lb of any leafy greens (spinach, baby bok choy)

Recipe

• 1 marinate tofu, ¾ cup of chicken stock and ¼ cup of soy; over night works best but we have done it in 4 hours
• 2 when ready to cook heat wok and oil over moderate heat.
• 3 add garlic, peppers, onion and stir for about 1 minute
• 4 next add tofu and soy mixture, water, 1 cup chicken stock and ¼ cup soy; bring to a boil.
• 5 salt and pepper to taste
• 6 add greens at the last minute and only cook them long enough to wilt.

Sweet Potato Soup (world Class)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 lbs sweet potatoes
• 8 cups water
• 1/3 cup unsalted butter
• 1/2 cup tomato sauce
• 1 tablespoon half and half milk
• 2 teaspoons salt
• 1/8 teaspoon fresh ground black pepper
• 1 dash thyme
• 1 cup cashews (split in half)

Recipe

• 1 preheat oven to 375 deg f.
• 2 bake sweet potatoes for 45 minutes or until soft.
• 3 cool potatoes until they can be handled.
• 4 remove skin from potatoes and place potatoes in a large soup pot.
• 5 mash to semi-smooth.
• 6 add remaining ingredients to pot and stir to combine.
• 7 bring mixture to a boil over med/high heat, then reduce heat to a simmer.
• 8 simmer covered for 1 hour. stirring occasionally.
• 9 cashews should be soft. if not, simmer for another 15 minutes.
• 10 serve hot.

Zuppa Alla Pavese (chicken Soup W/ Poached Egg)

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 4 slices italian bread (1/2 inch thick)
• 4 eggs
• 3 cups chicken stock
• 2 tablespoons parmesan cheese

Recipe

• 1 soup:.
• 2 heat chicken stock to a simmer and keep on low heat covered untill ready.
• 3 eggs:.
• 4 in 10 inch skillet melt butter over low heat.
• 5 in it cook bread, turning often, for 4-5 minutes, untill golden brown on each side (you could use toaster if you have one that can handle the thicker bread).
• 6 place 1 slice of bread each into four bowls.
• 7 bring 2 inches of water to a simmer in skillet (if you opted to use toaster first melt one tbsp of butter in pan).
• 8 break one egg into a saucer.
• 9 hold saucer as close to the water as you can and slide it carefully into the skillet.
• 10 gently lift the over the yolk with a wodden spoon.
• 11 break and cook other three eggs in this fashion - trying to keep them apart.
• 12 cook 3-5 minutes depending on firmness desired.
• 13 remove with slotted spoon and place one egg on top of each slice of bread in bowl.
• 14 sprinkle eggs with cheese and remove soup from heat and pour around it.
• 15 serve at once.

Zuppa Di Porcini (porcini Mushrooms Soup)

Total Time: 41 mins Preparation Time: 5 mins Cook Time: 36 mins

Ingredients

• Servings: 4
• 4 large porcini mushrooms, fresh, cleaned and roughly chopped
• 4 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 sprig nepitella (can be replaced by mint and oregano)
• 5 cups vegetable stock
• 1 cup freshly grated parmigiano
• 2 eggs
• salt and fresh pepper (to season)

Recipe

• 1 in a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
• 2 add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. add salt and black pepper to season and pour in the remaining broth. bring the soup to a boil and then lower the heat. let simmer for half hour.
• 3 before plating, add parmigiano cheese and 2 eggs. stir very well for a minute and serve hot.

Zupa Jablkawa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 65
• 1 1/2 lbs apples
• 4 cups water
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon cinnamon
• 1/3 cup sugar
• 3/4 cup sour cream
• macaroni or crouton

Recipe

• 1 cover 2/3 or apples, quartered, with boiling water and simmer for 15 minutes.
• 2 rub through a sieve.
• 3 add cornstarch mixed with 1 tbs. water. bring to boil.
• 4 add cinnamon and sugar.
• 5 remove from the heat.
• 6 add the rest of the apples, peeled and shredded, add sour cream.
• 7 serve warm or cold with macaroni or croutons agter the meat course.

Wilson Family Stuffing

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 25
• 3 (8 1/2 ounce) boxes corn muffin mix, i like to use two yellow and one and i only use the jiffy brand
• 3 eggs
• 1 cup milk
• 1 loaf bread, i usually just end up using 1/2 to 3/4 of it
• 1 (14 1/16 ounce) can cream of chicken soup
• 2 cups chopped onions
• 2 cups celery
• 5/8 ounce mccormick poultry seasoning, i only use half of the bottle
• salt and pepper
• chicken broth or all of your turkey broth

Recipe

• 1 1. make 3 pans of cornbread by mixing 3 packets of mix, 3 eggs, and 1 cup of milk in large bowl and pouring into 3 pans. cook in oven according to the directions on the box for your choice of pan/pans.
• 2 2. in large roasting pan combine cakes of cornbread, celery, onion, poultry seasoning(1/2 of a 0.55 ounce container seems to be perfect), cream of chicken, and turkey broth. (if you are using chicken broth i would start off with 1 can and add more as you feel the stuffing getting drier than you prefer.).
• 3 3.add bread 4 slices at a time to desired thickness.
• 4 4.add salt and pepper to taste.
• 5 cook at 400 degrees for 15 min or until the top is golden. cover and decrease heat to 350 for another 30 minute or until vegetables are soft.
• 6 **** make sure the broth is as warm as possible when you add it to the mixture and begin mashing it with your hands. this will deliver a more realistic idea of the consistancy (moist vs. firm) you will have after cooking. this occurs because the broth contains gelatins that thicken according to temperature. the more the temperature drops during mixing, the more firm your stuffing will appear and after cooking it will be that much drier.

Sweet Potato Strata

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 4 baking potatoes (sliced very thin)
• 4 sweet potatoes (sliced very thin)
• 1 pint heavy whipping cream
• 1/4 cup maple syrup
• 3 tablespoons light brown sugar (not granulated)

Recipe

• 1 prepare at least 24 hours in advance of serving.
• 2 preheat the oven to 400 degrees and butter a 9 x 12 baking dish.
• 3 layer the slices of potatoes in the pan. begin and end with sweet potatoes. five to eight layers depending on how thin the potatoes are sliced.
• 4 in a sauce pan, combine the cream, syrup and brown sugar. bring to a boil and stir constantly. remove the mixture from the heat and pour over the layered potatoes.
• 5 cover with foil and bake for 40 minutes. let cool and cut into 2 x 2 inch squares while still in the pan. refrigerate for 24 to 48 hours. if you don't, it won't set properly and will be "soupy".
• 6 before serving cover and microwave on a safe plate or serving platter.
• 7 enjoy!

Zupas Roasted Red Pepper Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter
• 2 cups diced onions
• 3/4 cup diced celery
• 1 1/2 tablespoons diced garlic
• 2 teaspoons dried thyme
• 1 1/4 cups heavy cream
• 7 cups vegetable stock
• 1 (28 ounce) can roasted red peppers
• 2 teaspoons dry basil
• 2 tablespoons cayenne pepper
• 1 bay leaf
• 2 teaspoons kosher salt

Recipe

• 1 start by melting 2 tablespoons of butter in a medium sized soup pot.
• 2 when melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
• 3 add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
• 4 place the burr mixer in the soup and blend until the soup has a smooth texture. add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.

Sweet Potato Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 onions, chopped
• 2 teaspoons garlic, minced
• 800 g sweet potatoes, peeled, roughly chopped
• 6 cups water
• 3 vegetable bouillon cubes, crumbled
• 1 tablespoon brown sugar
• chopped parsley (to garnish)

Recipe

• 1 coat a pan with cooking spray, heat and add the onion and garlic. cook until the onion is softened. stir in the sweet potato. cook, stirring, for 1 minute. pour in the water, stock cubes and sugar. bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender. cool slightly.
• 2 puree the mixture and return to the pan. reheat and serve sprinkled with the parsley.

Tj's Turkey Tetrizini

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 1/2 onions, diced
• 3 garlic cloves, sliced
• 2 lbs extra wide egg noodles, cooked
• 1 (16 ounce) can corn
• 1 (8 ounce) container mushrooms, sliced
• 1 (10 ounce) can cream of chicken soup (1 can water too)
• 1 (10 ounce) can cream of mushroom soup (1 can water too)
• 16 ounces pre-shredded mozzarella cheese
• 16 ounces shredded cheddar cheese
• 5 stalks celery, chopped
• 2 lbs turkey, left overs
• 1 tablespoon butter
• 1/2 cup breadcrumbs

Recipe

• 1 sautee onions, garlic, celery in butter in a huge pan.
• 2 add turkey and continue to sautee.
• 3 add soups and water and corn.
• 4 in a large turkey tin or 3 casserol dishes mix the cooked egg noodles, the sauteed stuff.
• 5 then mix in the cheeses keep some in side to sprinkle on top.
• 6 then sprinkle it on top and sprinkle breadcrumbs on top.
• 7 bake for 30 minutes at 425 and the breadcrumbs will be lightly brown and the cheeses will be melted!

Zuppa Di Mare (seafood Soup)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 garlic cloves, peeled
• 4 anchovies (about 1 ounce)
• 3 tablespoons fresh parsley, chopped divided
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 6 tablespoons extra virgin olive oil, divided
• 8 mussels, cleaned
• 8 littleneck clams, cleaned
• 1 cup dry wine
• 1 1/2 cups vegetable stock or 1 1/2 cups fish stock or 1 1/2 cups chicken stock or 1 1/2 cups clam juice
• 1 cup tomato sauce
• 1 pinch saffron
• 1/2 lb fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
• 4 sea scallops
• 8 large shrimp, peeled and deveined
• 1/2 lb calamari, cleaned and sliced crosswise into rings

Recipe

• 1 in a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
• 2 process to form a loose paste (i had to add more of the olive oil - add up to 2 more tablespoons to process).
• 3 in a large saucepan or dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
• 4 stir in the mussels and clams, tossing to coat in sofrito.
• 5 add wine, increase heat to medium high, and cook until reduced by half.
• 6 stir in stock, tomato sauce, and saffron; return to a simmer.
• 7 add diced fish and cook one minute.
• 8 add scallops, cook one minute.
• 9 add shrimp, cook one minute.
• 10 add squid; taste for seasonings.
• 11 by this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and i remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
• 12 drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.

Zuke Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 5 cups zucchini, peeled & chopped
• 3/4 cup onion, chopped
• 4 tablespoons margarine
• 2 (10 ounce) cans chicken stock
• salt & pepper
• 1 teaspoon dill weed
• 1/4 teaspoon nutmeg
• 1/2 cup 2% low-fat milk or 1/2 cup whole milk

Recipe

• 1 sauté the onion and zucchini in the margarine for approx 5 minutes.
• 2 add broth and simmer for 15 minutes. remove from heat and cool slightly; process until very smooth.
• 3 pour back into a saucepan. season with salt and pepper. add the dill, nutmeg and milk. heat and serve.

Zuppa Toscana Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 lb italian sausage, cooked and drained
• 6 large potatoes, peeled and diced
• 1/2 cup onion, chopped
• 2 garlic cloves, minced (or garlic powder)
• 4 chicken bouillon cubes
• 6 -8 cups water
• 1/2 teaspoon black pepper
• 1 tablespoon parsley
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• 3/4 cup sour cream
• 1/2 cup parmesan cheese
• 2 cups spinach (optional) or 2 cups kale (optional)
• mushroom (optional)

Recipe

• 1 cook potatoes in water with chicken bouillon cubes until potatoes are done.
• 2 saute onion and garlic in butter until onion is soft, add spinach or kale to onion and garlic if using. wilt greens.
• 3 to chicken broth, add black pepper, parsley, red pepper, sausage, and mushrooms if using.
• 4 add onions, garlic, and spinach to soup and stir to combine all.
• 5 simmer for 10 to 15 minutes.
• 6 before serving, remove soup from heat and stir in sour cream and parmesan cheese until thickened and combined.
• 7 note: you may use as little or as much spinach or kale as you would like.

Zuppa Toscana Soup - Light Version

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb hot italian turkey sausage
• 1 quart water
• 29 ounces chicken stock
• 2 1/2 lbs russet potatoes, peeded and cubed
• 2 cloves garlic
• 1 medium onion
• 2 cups kale, chopped
• 1/2 cup non-fat powdered milk, dissolved w/ a bit of water

Recipe

• 1 brown and drain turkey sausage (rinse if you wish) and set aside.
• 2 add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
• 3 add remainder of ingredients except kale and powdered milk.
• 4 cook until potatoes are tender.
• 5 add kale and powdered milk solution and simmer additional 5 minutes.

Tex-mex Chicken Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 2 garlic cloves
• 1 tablespoon oil
• 4 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 3 cups cubed cooked chicken
• 3 medium zucchini, sliced
• 1 (14 ounce) can tomatoes, with liquid
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup salsa
• 1 teaspoon salt
• 3/4 teaspoon pepper

Recipe

• 1 in a 4 quart soup kettle saute onion, garlic, in oil until tender.
• 2 add the rest of the ingredients and bring to a boil.
• 3 reduce heat, cover and simmer for 30 minutes.
• 4 top individual servings with cheese and serve with tortilla chips or strips.

Williamsburg Turkey Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 turkey carcass
• 4 quarts water
• 1 cup butter
• 1 cup flour
• 3 onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup long grain rice, raw
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 2 cups half-and-half

Recipe

• 1 place turkey carcass and water in dutch oven; bring to a boil. cover, reduce heat, simmer 1 hour.
• 2 remove carcass and pick off meat. broth should measure 3 quarts.
• 3 heat butter in dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
• 4 stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
• 5 add broth, turkey, rice, salt and pepper; bring to a boil. cover, reduce heat. simmer 20 minutes.
• 6 add half and half. heat through.

Zuppa Toscana Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 5 1/2 cups chicken stock or 5 1/2 cups broth
• 1/2 cup light cream
• 2 medium russet potatoes
• 4 cups chopped kale
• 1 lb hot italian sausage
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 combine the stock and cream in a saucepan over medium heat.
• 2 slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
• 3 add the kale.
• 4 grill or sauté the sausage. when cooked and cooled, cut the sausage in an angle about 1/2-inch thick. add the sausage to the soup.
• 5 add the spices and let the soup simmer for about 2 hours. stir occasionally.

Zuppa Di Pesce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 sea scallops
• 8 small shrimp
• 1/2 lobster tail
• 1 ounce oregano
• 1/2 ounce basil
• 4 ounces red snapper
• 1 large shrimp (jumbo)
• 2 ounces plum tomatoes (diced)
• 1/2 ounce parsley
• 1 pinch red pepper

Recipe

• 1 pour 1 ounce of the oil into a hot pan with the lobster tail and fish; saute for about 2 minutes.
• 2 add the plum tomato and fresh herbs.
• 3 add 1/4 pint of fish stock and cook for at least 5 minutes.

Tuna And Green Bean Casserole Topped With Mashed Potatoes

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (12 ounce) cans albacore tuna
• 1 (14 ounce) can cut green beans
• 1 (10 ounce) can cream of mushroom soup
• 1/8 teaspoon salt (estimate)
• 1/8 teaspoon pepper (estimate)
• 1/8 teaspoon lawry's seasoned salt (estimate)
• 6 large idaho potatoes
• 1/2 cup margarine
• 1 tablespoon milk

Recipe

• 1 peel 6 large potatoes.
• 2 cut into about 1 1/2 inch cubes.
• 3 rinse the potatoes and place in a pan.
• 4 put enough water in the pan to cover potatoes.
• 5 add a little to the water.
• 6 bring to a boil.
• 7 you can turn heat down a little.
• 8 continue to boil for 15-20 minutes.
• 9 potatoes should be tender when you poke them with a fork.
• 10 make sure they are tender (otherwise you will have crunchy lumps when you mash them).
• 11 drain the water from them pan.
• 12 add 1 stick of margarine.
• 13 add salt and pepper to taste.
• 14 add a splash of milk.
• 15 use and electric mixer to mash.
• 16 if you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy).
• 17 set aside potatoes.
• 18 in a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup.
• 19 i like to cut the green beans in half.
• 20 sprinkle salt, pepper and lawry's seasoning; mix well.
• 21 spread this out evenly on the bottom of the baking dish.
• 22 spread the mashed potatoes on top of the the tuna mixture.
• 23 bake in a 350°f oven on the middle rack for 30 to 35 minutes.
• 24 serve immediately.

Sweet Potato Soup (curried Kumara Soup)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon curry powder (or more to taste)
• 1 lb sweet potato, peeled and diced
• 1 cup vegetable stock or 1 cup chicken stock
• 3 cups milk
• salt & freshly ground black pepper
• 1/4 cup cream or 1/4 cup coconut milk
• fresh cilantro or scallion, minced

Recipe

• 1 in a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. add the sweet potato and cook 1 or 2 minutes without browning. add the stock and cover. cook about 10 minutes, until tender.
• 2 puree the soup with an immersion blender, if available. if not pour solids into a regular blender and puree. return to pot and thin with milk. only add enough milk until soup reaches desired consistency.
• 3 when ready to serve, ladle soup into serving bowls. swirl in a tablespoon of cream or coconut milk into each bowl. sprinkle a pinch of fresh minced cilantro or minced scallion on top.

Zuppa By Luisa

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 lb sweet italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 -3 tablespoons olive oil
• 8 cups chicken broth
• 3 cups cabbage, shredded
• 2 baking potatoes, peeled and chopped
• 2 carrots, scraped and chopped
• 2 turnips, peeled and chopped
• 2 tomatoes, seeded and chopped
• 1 cup frozen english peas
• 1 (15 ounce) can cannellini beans, drained
• 1 teaspoon dried whole basil
• 1/2 teaspoon ground allspice
• salt and pepper
• 2 cups small seashell macaroni, uncooked
• parmesan cheese, freshly grated

Recipe

• 1 remove and discard the casing from the sausage. cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat. drain well, and set aside.
• 2 saute the onion and garlic in oil in a large dutch oven until tender. add the reserved sausage and broth; stir well. bring to a boil; stir in the cabbage and next 9 ingredients. return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes.
• 3 add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender.
• 4 ladle the soup into individual soup bowls. sprinkle each serving with pamesan cheese.

Zuppa Toscana

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups spicy sausage links (12)
• 2 medium potatoes, cut in half lengthwise and then cut into 1/4 inch slices
• 3/4 cup onion, diced
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale leaves, cut in half then sliced
• 2 tablespoons chicken base
• 1 quart water
• 1/3 cup heavy whipping cream

Recipe

• 1 preheat oven to 300 degrees.
• 2 place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
• 3 place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• 4 remove bacon and crumble.
• 5 add garlic to the onions and cook an additional 1 minute.
• 6 add chicken base, water and potatoes, simmer 15 minutes.
• 7 add crumbled bacon, sausage, kale and cream.
• 8 simmer 4 minutes and serve.

Salmorejo Sevillano

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 5 tomatoes
• 5 slices french bread
• 3 teaspoons red wine vinegar
• 1 tablespoon salt
• 1/2 garlic clove
• 1 hard-boiled egg, per person
• 1 strip bacon, per person
• dark olive oil

Recipe

• 1 place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
• 2 blend together the tomatoes, salt, vinegar and garlic.
• 3 add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
• 4 pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
• 5 add a dash of the olive oil. in addition to making it look pretty, it also tastes great. remember; the darker the oil, the better.