Sweet And Creamy Butternut Squash Soup

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

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 butternut squash, peeled and cubed with seeds removed
• 1 1/2 teaspoons allspice
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3/4 cup water
• 1 quart skim milk
• 1/2 cup splenda brown sugar blend (packed)
• 3/4 cup walnuts (for garnish)
• 1 pinch cinnamon (for garnish)

Recipe

• 1 heat olive oil in a large frying pan on low.
• 2 add squash and spices.
• 3 stir-cook on low for three minutes and then add water.
• 4 cover pan and increase heat to level six.
• 5 allow to steam for ten minutes.
• 6 remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• 7 pour food processor mixture into a pot and add splenda brown sugar blend.
• 8 heat to level 6 while stirring in the remaining skim milk. (the amount of milk added is variable to desired texture.).
• 9 cover and simmer on level 4 for 15 minutes.
• 10 if serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (an alternative is to use more splenda brown sugar blend).
• 11 if serving cold, refrigerate for 2 hours and then follow previous instructions.

Ruth Feeney's Blackberry Jelly

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 2 cups water
• 3 quarts freshly picked cultivated blackberries
• 2 tablespoons lemon juice
• 1 3/4 ounces dry pectin
• 5 cups sugar
• 1 tablespoon unsalted butter

Recipe

• 1 pour about 2 cups water into a large stock or soup pot. add berries and crush them with a potato masher. bring to a boil and turn off the heat.
• 2 now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (make sure no seeds get through). this should yield about 3 1/2 cups of juice. (if you need more liquid, add apple juice or water).
• 3 pour blackberry juice black into the pot. add lemon juice and pectin and bring to a boil. add sugar and boil 1 minute. add butter.
• 4 pour mixture into 4 pint jars. pour a half-inch layer of paraffin over top of each jar and seal them.

Three Cheese Waffle Sticks

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 large eggs, separated
• 1 1/2 cups buttermilk
• 1/3 cup unsalted butter, melted
• 1 3/4 cups all-purpose flour
• 1/4 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella cheese or 1/2 cup fontina
• 1/2 cup crumbled feta or 1/2 cup fresh goat cheese

Recipe

• 1 preheat a waffle-stick maker or regular waffle maker.
• 2 in a medium bowl, whisk together the egg yolks, buttermilk, and butter.
• 3 in a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and pepper.
• 4 using a stand mixer fitter with the whisk attachment, whip the egg whites on med-high speed until firm peaks form, 5-6 minutes.
• 5 make a well in the center of the dry ingredients and pour in the buttermilk mixture, stirring until just combined.
• 6 gently fold in the egg whites, then fold in the three cheeses.
• 7 ladle the batter into the waffle maker, using ½-3/4 cup batter per batch if using a waffle maker.
• 8 spread the batter so that it almost reaches the edges of the waffle maker.
• 9 cook until the waffles are crisp and browned, 3-4 minutes (if using a waffle-stick maker, follow the manufacturer’s instructions).
• 10 using a spatula, remove the waffles from the waffle maker.
• 11 cut whole waffles into quarters, then slice into sticks about 1 inch wide.
• 12 serve right away, or place the waffle sticks on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
• 13 serve with hot tomato soup, for dipping.

Swan Drug Cafe Tomato Dill Soup

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

Ingredients

• Servings: 10
• 5 -6 ripe chunked tomatoes
• 2 tablespoons sugar
• 4 tablespoons butter
• 2 tablespoons chopped green onions
• 2 tablespoons chopped parsley
• 1/4 cup chopped dill
• 4 cups chicken stock
• 4 cups milk
• 4 tablespoons flour
• 2 tablespoons sour cream
• 1 egg
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/8 cup chopped dill

Recipe

• 1 sprinkle tomatoes with sugar; set aside.
• 2 melt butter and saute green onions.
• 3 add parsley, dill, tomatoes, salt and pepper. cook over medium heat.
• 4 add chicken stock.
• 5 whip milk and flour until smooth.
• 6 pour slowly into soup.
• 7 combine dumpling ingredients.
• 8 drop by teaspoon; boil until dumplings come to top.
• 9 to serve, place a spoonful of sour cream in bottom of bowl, ladle soup over; garnish with dill.

Slow-cooker Beans And Kielbasa

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 lb dried bean (such as great northern or navy)
• 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
• 6 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 teaspoon dried rosemary
• 5 ounces baby spinach (6 cups)
• country bread, for serving
• vinegar, parsley, parmesan cheese curls

Recipe

• 1 in a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
• 2 cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
• 3 just before serving, stir in the spinach.
• 4 serve with the bread.

Three Cheese Turkey & Noodles ( Crock Pot)

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 cups chopped cooked turkey or 3 cups chicken
• 1 1/2 cups cottage cheese
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package wide egg noodles, cooked and drained
• 1 cup bell pepper, diced (green or red)
• 1 cup grated monterey jack cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 1/2 cup turkey or 1/2 cup chicken broth
• 1 (4 ounce) can sliced mushrooms, drained
• 2 tablespoons butter, melted
• 1/2 teaspoon dried thyme

Recipe

• 1 combine all ingredients in crock pot slow cooker. stir to coat evenly.
• 2 cover; cook on low 6 to 10 hours or on high 3 to 4 hours.

Three Cheese Tuna Bake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 teaspoon dried basil
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (4 ounce) can mushroom pieces, undrained
• 1/2 cup milk
• 12 ounces wide egg noodles
• curd cottage cheese (not low fat)
• 4 (6 ounce) cans tuna, drained
• 16 slices process american cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat oven to 350°f.
• 2 cook noodles according to package directions. drain when cooked.
• 3 meanwhile,heat butter in a skillet over medium heat. add onion, green pepper and basil. cook, stirring often, until vegetables are tender.
• 4 stir in soup, mushrooms with their liquid, and milk.
• 5 spray a 9x13-inch baking dish with cooking spray.
• 6 place half the noodles in dish.
• 7 dot with half the cottage cheese and half the tuna.
• 8 place 8 of the cheese slices over tuna.
• 9 sprinkle with 1/4 cup of the parmesan cheese.
• 10 repeat layers.
• 11 spread soup mixture over the top.
• 12 bake 45-55 minutes.

Tasty Cheesy Chicken And Veggie Casserole

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large idaho potato (microwaved until cooked and shredded or you could use 1-11/2 cups frozen hash browns)
• 1 (10 3/4 ounce) can cream of mushroom soup (or any other cream of anything soup)
• 0.5 (15 1/4 ounce) can corn
• 0.5 (15 1/4 ounce) can sweet peas
• 5 baby carrots, cooked and cut into small slices
• 2 1/2 cups cooked chicken, cut into bite size peices
• 1/4 teaspoon garlic salt, less if your chicken is already seasoned
• 1/4 teaspoon ground black pepper
• 1 tablespoon milk
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 350 and grease a 9x9 inch casserole dish.
• 2 in a medium bowl mix together all ingredients and then spoon into dish.
• 3 bake for 35-40 minutes until everything is completely heated.
• 4 variations.
• 5 you could top with refrigerated biscuits or even make a pot pie out of this. i would have but i didn't have enough flour to make pie crust.
• 6 i also used the left over corn and peas as a side for this because i don't like to waist.
• 7 you could also use frozen mixed veggies to make this a bit more easy. again, i would have but i didn't have that on hand.
• 8 enjoy! :).

Tasty Chicken & Sausage Gumbo

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

Ingredients

• Servings: 4
• 700 g chicken breasts, small slices
• 3 large chorizo sausages
• 2 onions, chopped
• 3 garlic cloves
• 1 green pepper (capsicum)
• 1 red pepper (capsicum)
• 5 celery ribs
• 1 3/4 cups rice
• 2 (400 g) cans chopped tomatoes
• 1 (290 g) can tomato puree (tomato sauce or paste)
• 1/2 tablespoon chili flakes
• 1 tablespoon cajun seasoning (can substitute this with a mix of paprika, chili, salt, pepper, fennel and thyme)
• 1 dash worcestershire sauce
• 1 tablespoon parsley, finely chopped
• salt
• cracked pepper
• 1 bay leaf

Recipe

• 1 in a large deep skillet or dutch oven lightly brown the onion and garlic in oil over a medium heat.
• 2 add chicken and sausage and lightly cook, do not brown the meat.
• 3 add peppers, celery, tomatoes, rice, tomato puree and water. leave on medium heat for 5 minutes covered.
• 4 add chili, cajun seasoning, worcestershire sauce and parsley. stir well. cover and simmer for about 1 to 2 hours, or until rice and vegetables are nicely cooked through.
• 5 if a soupier, moister gumbo is desired add small amounts of water every so often.
• 6 remove bay leaf and serve.

Spinach And Pea Soup

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 leeks, parts only,sliced
• 2 cups frozen peas
• 2 cups torn fresh spinach, packed
• 2 cups chicken stock
• 1/4 teaspoon dried savory
• salt & freshly ground black pepper
• plain yogurt

Recipe

• 1 in saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
• 2 add peas, spinach, chicken stock and savory.
• 3 bring to boil; reduce heat, cover and simmer for 20 minutes.
• 4 in food processor or blender, puree soup, in batches, until smooth.
• 5 season with salt and pepper to taste.
• 6 serve with a drizzle of yogurt on top of each serving.

Tasty Chicken And Egg Noodles

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

Ingredients

• Servings: 4
• 2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
• 1 (12 ounce) package egg noodles
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1/2 cup milk (use more or less according to your preferred consistency)
• 1 (10 ounce) package frozen green peas
• 1 -2 tablespoon olive oil
• 8 ounces canned mushrooms
• 1 small onion, finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon fresh ground black pepper

Recipe

• 1 in a large pot, heat water to a boil.
• 2 in a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
• 3 in the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
• 4 cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
• 5 cook noodles according to package then drain and rinse.
• 6 add noodles to chicken mixture and serve with biscuits or rolls.

Spanish Cream Of Chicken Soup With Almonds

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 medium onions, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 fennel bulb, trimmed and coarsely chopped
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• 1/2 cup dry sherry
• 9 cups chicken stock
• 1 cup finely ground almonds
• 1 cup heavy cream
• 1 1/2 cups finely chopped cooked chicken meat
• salt and pepper
• 1/4 cup finely chopped fresh parsley, for garnish

Recipe

• 1 in a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
• 2 add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
• 3 add the chicken stock, almonds, and cream and bring to a boil over high heat.
• 4 reduce the heat to moderate and cook 25 minutes.
• 5 add the chicken and cook 5 minutes, or until the chicken is heated through.
• 6 season with salt and pepper.
• 7 garnish each portion with parsley just before serving.

Spanish Lime Gazpacho (perricone)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 large red bell pepper
• 2 large tomatoes, seeded
• 1 large cucumber, peeled and seeded
• 1/2 medium yellow onion
• 1 cup tomato juice
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lime juice
• salt
• pepper

Recipe

• 1 roast pepper under broiler, turning occasionally, until skin blisters and chars.
• 2 place in covered container or sealed bag to steam.
• 3 peel away loosened skin and remove seeds.
• 4 blend peppers with half of tomatos, cucumber and onion.
• 5 add tomato juice, cilatro, and vinegar.
• 6 dice remaining tomato, cucumber, and onion and add.
• 7 refrigerate until ready to serve.
• 8 add lime juice and salt and pepper.

Spanish Garlic Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 cup garlic, chopped
• 4 cups water
• 3 cups chicken broth
• 2 cups bread cubes (1-inch cubes, i use pumpernickel)
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 2 large eggs, beaten

Recipe

• 1 heat oil (medium heat) in large saucepan.
• 2 saute garlic, 4 minutes or until brown.
• 3 add water and broth, bring to boil, reduce heat.
• 4 simmer for 25 minutes or until garlic is tender.
• 5 add bread, paprika, salt.
• 6 stir to break up bread pieces (i cut them up).
• 7 add eggs, gradually, while stirring, to form long threads.
• 8 makes 8 cups.

Strawberry-orange Soup

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 2 pints strawberries, hulled
• 1 cup heavy cream
• 1 cup plain yogurt
• 1/2 cup orange juice
• 1/3 cup water
• 1/3 cup granulated sugar
• 1/8 teaspoon ground ginger

Recipe

• 1 using a blender, process all ingredients until smooth. chill for 1 hour before serving.

Tasty Chicken Enchiladas

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

Ingredients

• 2 lbs chicken breasts
• 1 (10 1/2 ounce) can campbell's cream of chicken soup (with herbs)
• 1 (8 ounce) package cream cheese
• 2 -4 serrano peppers
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 10 flour tortillas
• cheddar cheese, for topping
• olive oil
• salt and pepper

Recipe

• 1 cube chicken, and being to cook with garlic and olive oil over med heat.
• 2 when chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened.
• 3 add cream cheese and soup and let simmer about 10 minutes.
• 4 taste! add salt and pepper till satisfied. (i like to use lawry's garlic salt with parsley instead of salt.).
• 5 preheat oven to 400. take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish.
• 6 top with cheese,and bake until golden.
• 7 (may also use more soup and cream cheese to make more sauce to pour over top. be careful because that may make tortillas soggy the next day. left overs are wonderful).

Sauteed Mushrooms

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (1/2 lb) container sliced mushrooms
• 1/4 cup margarine
• 1/4 cup sherry wine
• 1/2 package onion soup mix

Recipe

• 1 melt margarine and sherry together in skillet.
• 2 mix in onion soup mix, then add mushrooms.
• 3 saute until mushrooms are at your preferred texture.
• 4 we like them still a little crisp-- not all shrunken up!

Truus' Carrrot Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 large carrots
• 900 ml chicken broth
• 1/2 teaspoon crushed garlic
• 3 tablespoons chopped dill, l (fresh best)

Recipe

• 1 place the carrots and chicken stock in a pot and cook until the carrots are tender.
• 2 lift the carrots out and cool a bit before placing in a blender with some of the chicken stock. blend until velvety smooth.
• 3 add the garlic and the dill and reheat through.
• 4 season with salt and pepper to suit your taste.
• 5 garnish with whatever you like, i just use a little more dill.
• 6 if you like it a little richer add a tablespoon margarine or if you are not lactose intolerant use butter
• 7 this recipe is easy to do in the crock pot if you do not like watching the pot.

Sweet And Savory Baked Chicken

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

Ingredients

• 1 (16 ounce) bottle thousand island dressing
• 1 (1 1/4 ounce) envelope lipton onion soup mix
• 1 (12 ounce) jar apricot preserves
• 3 lbs chicken breasts, and
• chicken thigh, and
• chicken leg (whatever you like)
• salt and pepper

Recipe

• 1 mix salad dressing, onion soup mix and apricot preserves until well combined. season chicken pieces with salt and pepper and arrange in a baking dish. pour sauce over chicken. bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.

(schav) Chef Joey's Sorrel And Garlic Soup

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• Servings: 4
• 4 cups vegetable stock
• 4 cups filtered water
• 1 large yellow onion (coarsely chopped)
• 1 whole bulb of garlic (remove cloves and lightly crushed with a knife, then peel)
• 1 medium potato (diced large)
• 1/4 teaspoon turmeric (or saffron threads)
• 1 bay leaf
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt (course)
• 2 ounces sorrel (leaves-ribs removed and torn up in 1/2 inch piece)
• 4 1/2 teaspoons lemon juice (or lime)
• vegan sour cream

Recipe

• 1 combine 4 cups soup broth and 4 cups water in a large pot. add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
• 2 bring to a boil and then reduce heat to medium and cook for about 30 minutes.
• 3 remove the bay leaf. with a hand immersion blender puree everything together in the pot.
• 4 bring back up to boil and add the sorrel leaves. cook for about 3 more minutes. stir in the citrus juice. refrigerate for a few hours until chilled.
• 5 serve with a dollop of sour cream.
• 6 this soup is good with crusty bread.
• 7 bon appetit.

Ruth's Rosy Turkey Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 turkey carcass, of a roasted turkey
• 7 cups water
• 1 (16 ounce) can stewed tomatoes, chopped
• 2 stalks celery
• 1 teaspoon salt
• 1 dash ground pepper
• 3 bay leaves
• 1 onion, chopped
• 1 carrot, diced

Recipe

• 1 put all ingredients in a large stockpot.
• 2 bring to a boil and simmer for 3-31/2 hours.
• 3 cool, then refrigerate overnight.
• 4 in the morning, remove carcass and trim off meat.
• 5 discard carcass, fat and bones and bay leaves.
• 6 when ready to serve, cook egg noodles separately and add to soup after it heats up.

Søtsuppe – Scandinavian Sweet Soup

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

Ingredients

• Servings: 8
• 5 cups water
• 1/2 cup dried apple, finely chopped
• 1/2 cup raisins (or currents)
• 1/2 cup dried apricot, finely chopped
• 1/2 cup pitted prunes, finely chopped
• 1 tablespoon pearl tapioca
• 1 cinnamon stick
• 1 star anise (optional)
• 1 cup fruit juice (apple or cranberry)

Recipe

• 1 bring water to a steady boil in a large pot.
• 2 stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
• 3 stir in fruit juice and heat for 5 minutes.
• 4 remove cinnamon and star anise.
• 5 serve hot or cold (chill, covered, in refrigerator for several hours).
• 6 garnish with little homemade cookie cutouts, if desired.

Tsr Version Of Spago Butternut Squash Soup By Todd Wilbur

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

Ingredients

• Servings: 6
• 2 tablespoons butter (i use oil instead)
• 1/2 cup leek, chopped (1 leek)
• 1 1/2 lbs butternut squash, peeled and cubed
• 1 apple, peeled and chopped (gala)
• 3 cups chicken broth
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cardamom
• 1 1/4 cups heavy cream (i substitute parve whipping cream, found in the freezer section)
• 1 tablespoon light brown sugar

Recipe

• 1 cook leek over butter.
• 2 add everything except cream and sugar.
• 3 cook 30min.
• 4 blend in blender (may need to add 1/4c water).
• 5 add cream and sugar.
• 6 cook for 10min.
• 7 enjoy!

Spanish Mushrooms And Eggs

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

Ingredients

• Servings: 2
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 shallots, sliced
• 1/4 lb mushroom (preferably shiitake or chanterelles)
• 1/4 cup chopped fresh parsley
• 1 1/4 cups egg beaters egg substitute (or 5 eggs)
• 1 tablespoon milk
• salt and pepper
• crostini (or hearty toast)

Recipe

• 1 remove stems from mushrooms and chop the caps. throw away the stems or save for some other use, like a soup or stew.
• 2 put oil in large skillet, preferably nonstick. turn heat to medium. add garlic and shallots. cook, stirring, until softened and fragrant, about 1-2 minutes. stir in mushrooms and half the parlsey. cover and cook until the mushrooms are soft, about 5-10 minutes.
• 3 meanwhile, beat eggs with the milk. when mushrooms are done, turn heat to low and stir in the egg mixture. cook, stirring occasionally, just until the eggs are set. season with salt and pepper.
• 4 spoon on top of crostini or toast. garnish with remaining parsley.

Spanish Fish Soup

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 medium red bell peppers
• 4 ounces bacon, diced
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 1/3 cup finely chopped fresh parsley
• 1 strip orange zest (about 2 inches long)
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 lb boiling potato, peeled, diced
• 3 (8 ounce) bottles clam juice or 3 cups fish stock
• 2 cups dry wine
• 2 egg yolks
• 1 tablespoon fresh lemon juice (or to taste)
• 5 tablespoons olive oil
• 2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
• 1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops)
• 1/8 teaspoon cayenne pepper
• salt & freshly ground black pepper

Recipe

• 1 heat broiler. place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
• 2 saute bacon in large casserole over medium heat until golden, about 8 minutes. drain bacon. pour off all but 2 t. fat from pan. add onions to fat and saute until softened, about 5 minutes. add garlic, two-thirds of the roasted peppers with juice, 1 t. parsley, the orange zest, thyme, and bay leaf. saute 2 minutes.
• 3 add potatoes, clam juice, and wine to casserole. boil gently uncovered until potatoes are tender, about 15 minutes.
• 4 process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. while machine is running, add oil in thin steady stream to make mayonnaise.
• 5 heat soup to boiling. remove and discard orange zest and bay leaf. add fish to soup. add a little water if necessary to cover ingredients. reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
• 6 stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. add all but 1 t. remaining parsley and the cayenne. season to taste with lemon juice, salt, and pepper. ladle soup into wide bowls and sprinkle remaining parsley over servings.

Sweet And Savory Brisket

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 (3 1/2 lb) beef brisket (use fresh)
• 1 cup ketchup
• 1/4 cup grape jelly
• 1 (1 1/4 ounce) onion soup mix, packet
• 1/2 teaspoon pepper

Recipe

• 1 place half of the brisket in crock-pot.
• 2 in a bowl, combine the ketchup, jelly, soup mix and pepper - spread half over meat. top with the remaining meat and ketchup mixture.
• 3 cover and cook on low for 8-10 hours or until meat is tender. slice brisket; serve with cooking juices.

Tasty Chicken Pie Cassarole

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 1 lb boneless chicken breast (cut into bite size pieces)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1 garlic clove, minced
• 2 cups fresh mushrooms (sliced)
• 2 tablespoons french onion soup mix or 1 (39 g) package lipton onion soup mix
• 2 cups hot water
• 8 ounces cream cheese, softened
• 2 cups frozen french-cut green beans (thawed)
• 1 1/4 cups sharp cheddar cheese (grated)
• 1 pillsbury refrigerated crescent dinner rolls
• 1 egg (beaten)

Recipe

• 1 preheat oven to 375°f.
• 2 lightly grease 8"x11" casserole dish.
• 3 make filling -.
• 4 coat chicken with flour seasoned with salt and pepper.
• 5 melt butter in large pan over med. high heat.
• 6 add minced garlic and saute 2-3 min.; saute chicken in small batches until browned; set aside in bowl.
• 7 add mushrooms, saute until tender.
• 8 make sauce -.
• 9 in separate bowl stir french onion soup into hot water.
• 10 add soup and cream cheese to pan with mushrooms.
• 11 stir until cream cheese is completely dissolved.
• 12 add chicken to pan with any juice; cook, stirring 5-6 minute or until sauce starts to thicken, remove from heat.
• 13 put it all together -.
• 14 spread thawed green beans in the bottom of greased casserole dish; spread 1/2 cup of cheddar cheese over beans; cover with chicken mixture; spread remaining 3/4 cup cheddar cheese over top.
• 15 unroll 6 pillsbury grand crescent rolls, place on top of chicken mixture over lapping slightly.
• 16 use 2 remaining crescent rolls to make an edge crust or cut onto shapes and decorate the top.
• 17 brush crust with beaten egg.
• 18 bake 18 - 20 minute crust should be golden brown, not burnt. cool 10 minute and serve.

Sweet And Savory Brisket

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 -3 1/2 lbs beef brisket, cut in half
• 1 cup ketchup
• 1/4 cup grape jelly
• 1 envelope onion soup mix
• 1/2 teaspoon pepper

Recipe

• 1 place half of the brisket in a slow cooker.
• 2 in a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat.
• 3 top with the remaining meat and ketchup mixture.
• 4 cover and cook on low for 8-10 hours or until meat is tender.
• 5 slice brisket; serve with cooking juices.

Slower Cooker Potato Soup

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 6 cups cubed potatoes (we leave peelings on but feel free to peel)
• 5 cups water
• 2 cups chopped onions
• 1 stalk celery, chopped (about 1/2 cup)
• 1 carrot, thinly sliced
• 1/4 cup butter
• 5 chicken bouillon cubes
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon ground cumin (feel free to use more or less)
• 1/4 teaspoon cayenne pepper (feel free to use more or less)
• 1 teaspoon minced bottled garlic
• 1 (12 ounce) can evaporated milk
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 spray large slow cooker with cooking spray.
• 2 in slow cooker, combine all ingredients except evaporated milk and parsley.
• 3 cover and cook on high for 2 hours and then turn on low for 5 hours.
• 4 add milk and parsley. mix well. cover and cook additional 30 to 60 minutes longer.

Tasty 2-step Chicken

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

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup water

Recipe

• 1 heat the oil in a 10-inch skillet over medium-high heat. add the chicken and cook for 10 minutes until it's well browned on both sides.
• 2 remove the chicken and set aside. pour off any fat.
• 3 stir the soup and water into the skillet. heat to a boil.
• 4 return the chicken to the skillet and reduce the heat to low. cover and cook for 5 minutes or until the chicken is cooked through.

Tastes Like Thanksgiving Casserole

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 6 medium potatoes or 5 1/2 cups leftover mashed potatoes
• 6 celery ribs
• 1 medium onion
• 1/2 cup butter
• 6 cups unseasoned stuffing cubes
• 1 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage
• 1 cup chicken broth
• 4 cups cubed cooked turkey
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 teaspoon garlic powder
• 3/4 cup sour cream
• 4 ounces cream cheese
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 preheat oven to 350°f.
• 2 grease a 9 by 13 baking dish.
• 3 peel and cut potatoes into chunks.
• 4 place in a dutch oven and cover with water.
• 5 bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes.
• 6 meanwhile, chop celery and onion.
• 7 saute in butter until tender and remove from heat.
• 8 in a large bowl, combine stuffing cubes, poultry seasoning and sage.
• 9 stir in broth and sauteed celery and onions and transfer to greased baking dish.
• 10 in a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream.
• 11 spoon over stuffing mixture.
• 12 drain potatoes and mash.
• 13 beat the remaining sour cream, cream cheese, pepper and salt into the potatoes (or leftover mashed potatoes), and spread over turkey mixture. the baking dish will be rather full.
• 14 sprinkle with cheese and bake uncovered for 30-35 minutes.

Spinach And Lentil Soup

Total Time: 1 hr 35 mins Preparation Time: 10 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 4
• 2 cups uncooked brown lentils
• 5 cups water
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 5 ounces spinach, stalks removed and leaves finely shredded
• 1 teaspoon ground cumin
• 1 teaspoon fresh lemon rind, finely grated
• 2 cups vegetable stock
• 2 cups water
• 2 tablespoons fresh coriander, finely chopped (cilantro)

Recipe

• 1 place the lentils in a large pan with 5 cups water.
• 2 bring to a boil, and then simmer uncovered for one hour.
• 3 rinse, drain, and set aside.
• 4 in a separate pan, heat the oil over medium heat; add in the onion and garlic, and cook until golden.
• 5 add spinach and cook for two minutes more.
• 6 add the lentils, cumin, lemon rind, stock, and 2 cups water to the pan.
• 7 simmer uncovered for 15 minutes.
• 8 add the coriander before serving.

Sweet And Savory Soup

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

Ingredients

• 4 tablespoons salted butter
• 1 tablespoon olive oil
• 4 cups chopped yellow onions (3 large)
• 2 teaspoons cinnamon
• 5 lbs butternut squash (2 large)
• 1 1/2 lbs sweet apples, such as mcintosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups water
• 2 cups good apple cider or 2 cups juice

Recipe

• 1 warm the butter, olive oil, onions, and cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. stir occasionally, scraping the bottom of the pot.
• 2 peel the squash, cut in half, and remove the seeds. cut the squash into chunks. peel, quarter, and core the apples. cut into chunks.
• 3 add the squash, apples, salt, pepper, and 2 cups of water to the pot. bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• 4 pour the soup back into the pot. add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. check the salt and pepper and serve hot.

Tastes Too Good To Be That Simple Chicken Casserole

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

Ingredients

• Servings: 4
• 2 -4 chicken breasts, cubed (cube while raw for fastest prep time)
• 29 ounces reduced-fat cream of chicken soup (2 cans)
• 17 ritz crackers (or a whole sleeve, crushed..can also use saltines)
• 1/2 cup butter, melted (or butter sub)
• 1/2 cup monterey jack cheese (optional)
• 1 cup prepared couscous

Recipe

• 1 heat oven to 350°f.
• 2 in a medium saucepan, put raw cubed chicken (cut it up with a pair of scissors to make quick work of it). just cover with water, add a lid to the pot and bring to boil on high heat. reduce heat to medium-high and cook no more than 3-4 minutes after bringing to the boiling point. drain chicken and reserve.
• 3 melt butter in microwave in a microwaveable bowl. crush ritz crackers coarsely in the sleeve (i guessed at the amount needed.just use a sleeve). don't pulverize them to powder. you want to be able to still see 1/4 inch bits in there. stir crushed crackers into the melted butter.
• 4 in a seperate microwave safe bowl, heat the two cans of cream of chicken soup until hot.about 90 seconds. stir well. if it's not hot, nuke one more minutes (watch out.the stuff explodes if you overdo it!).
• 5 stir cubed and cooked chicken with hot soup. if using, mix in monterey jack all except 2 tablespoons put mixture in a casserole dish and top with the buttered crackers and the reserved 2 tbsp of cheese. bake, uncovered about 20 minutes or until crackers are golden brown and crispy.
• 6 if you are adding the cous couse, prepare the cous cous (takes 5 minutes for the cous cous) and add the prepared cous cous at the same time you stir together all the ingredients.
• 7 enjoy!

'shrooms And Sausage Dressing

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

Ingredients

• Servings: 8
• 1 loaf bread (stale and dry works great)
• 1 lb bulk sausage, browned and drained
• 1 cup onion, diced and sauteed
• 2 (7 ounce) cans canned mushrooms (don't bother draining the liquid)
• 2 cans condensed mushroom soup
• 2 eggs, lightly beaten
• 2 cups chicken broth or 2 cups turkey broth (we use the giblet/neck broth from the turkey)
• salt and pepper (it may not need any additional seasoning if using a spicy sausage)

Recipe

• 1 tear or cut the bread into smaller chunks.
• 2 i tear each slice into quarters or fifths--my grandmother, a dressing master, always said that in order to make a good dressing the bread should always be torn and never cut.
• 3 mix all the ingredients together.
• 4 pour into a casserole dish and bake at 375°f for 1 to 1 1/2 hours.

Spinach And Mascarpone Soup

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

Ingredients

• Servings: 4
• 60 g butter
• 5 spring onions, chopped
• 2 celery ribs, chopped
• 350 g spinach
• 900 ml vegetable stock
• 250 g mascarpone cheese
• 1 tablespoon olive oil
• 2 slices thick bread, cubed
• 1/2 teaspoon caraway seed

Recipe

• 1 melt half the butter in a very large saucepan. add spring onions and celery, cooking gently for 5 minuted or until softened.
• 2 pack the spinach into saucepan, add stock and bring to boil. reduce heat to simmer, cover 15 - 20 minute.
• 3 transfere soup to a blender and blend until smooth. return to saucepan.
• 4 add mascarpone cheese to the soup and heat gently, stirring until smooth. season with salt and pepper.
• 5 heat the remaining butter with the oil in the frying pan. add the bread cubes and fry until golden brown, adding caraway seeds.
• 6 ladel soup into 4 warmed bowls, sprinkle with croutons.

Spanish Green Beans

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

Ingredients

• Servings: 4
• 1 lb hamburger
• 1 small onion, diced
• 1 (14 1/2 ounce) can green beans
• 1 1/2 teaspoons chili powder
• 1 (10 3/4 ounce) can tomato soup
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 300 degrees.
• 2 brown burger with onions.
• 3 drain fat.
• 4 mix other ingredients in casserole dish with the browned hamburger.
• 5 bake at 300 degrees for 30 minutes.

Rustic Parsley & Orzo Soup With Walnuts

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

Ingredients

• Servings: 6
• 1 1/4 cups whole wheat orzo
• 1 teaspoon extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, chopped
• 1/2 teaspoon salt, divided, plus a pinch
• 8 ounces spinach, any tough stems trimmed
• 2 large bunch fresh parsley
• 1 medium yukon gold potato
• 5 cups vegetable broth
• 2 cups water
• 2 tablespoons garlic, finely chopped
• 1 cup walnuts, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice (to taste)
• fresh ground pepper
• 1 cup fresh tomato, diced

Recipe

• 1 cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. drain and rinse with cool water. return to the pot and toss with 1 teaspoon oil; set aside.
• 2 heat 1 tablespoon oil in a medium skillet over high heat. add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
• 3 meanwhile, coarsely chop spinach. coarsely chop enough parsley to equal about 4 cups. set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
• 4 peel and dice potato. combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or dutch oven. (set the onion pan aside for later.) bring to a boil over high heat. reduce heat to maintain a simmer and cook for 12 minutes. stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
• 5 meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. add garlic and let it sizzle for about 45 seconds. add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. remove from the heat.
• 6 stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. season with lemon juice and pepper. taste and add more lemon juice, salt and/or pepper, if desired. return the soup to a simmer.
• 7 combine tomatoes with the remaining pinch of salt in a small bowl. garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.

Three Lentil And Quinoa Soup

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

Ingredients

• 1 large yellow onion, chopped
• fresh ginger, 2 inch piece, peeled
• 1/4 cup french lentils
• 1/4 cup brown lentils
• 1/2 cup red lentil
• 1/4 quinoa
• 2 bouillon cubes
• 6 cups water
• 3 tablespoons olive oil
• 4 green onions
• 1 bay leaf
• 1 teaspoon cumin
• salt (optional)
• pepper

Recipe

• 1 chop ginger and onion fine into small pieces then send trough the food processor to make a thick paste. add some of the olive oil to help the paste blend.
• 2 sautee the onion ginger paste in live oil for about 5 minutes, add water, bay leaf, pepper, and bullion cubes, bring to a boil.
• 3 rinse lentils and to the pot. simmer for 15 minutes.
• 4 add quinoa, return to a boil, then simmer another 15 minutes. meanwhile, chop the green onions.
• 5 when the soup is done, add salt to taste and green onions.
• 6 soup can be served with feta cheese and/or a poached egg to round out a full meal.

Spanish Garbanzo Gumbo

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

Ingredients

• 1 chicken breast
• 1 lb shrimp
• 1/4 cup goya mojo juice
• 2 tomatoes, chopped (or 1/2 cup of chunky salsa)
• 1/2 cup bell pepper
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup carrot, shredded
• 2 (15 ounce) cans garbanzo beans
• 2 cups water
• 3 tablespoons olive oil
• 1 ounce chicken gravy

Recipe

• 1 place pot on stove with the olive oil on medium high.
• 2 rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). stir to keep chicken from burning and to sear all sides of the cubes. (if you are substituting the shrimp with lamb, increase olive oil to 4 tablespoons and add the lamb at the same time you add the chicken. you will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
• 3 add water.
• 4 chop vegetables, grate carrrot and add to pot. a flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
• 5 add mojo.
• 6 drain and rinse garbonzo beans and add to pot.
• 7 bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
• 8 reduce heat to low and allow to simmer for at least one hour. the longer soup simmers, the softer the garbanzo beans will become.
• 9 clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (i shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
• 10 *optional: add gravy packet just prior to serving to thicken. you can also use flour or corn starch to thicken, but i like using the gravy pack as it adds a bit more chicken flavor to the recipe. (also, if you are using lamb, a lamb gravy packet rather than chicken is a delicious way to go.).
• 11 serve.

Tsr Version Of Big Boy Cream Of Broccoli Soup By Todd Wilbur

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

Ingredients

• Servings: 4
• 4 cups chicken broth
• 1 bunch broccoli, chopped (3 cups)
• 1/2 cup diced onion
• 1 bay leaf
• 1/4 teaspoon salt
• 1 dash ground pepper
• 1/4 cup all-purpose flour
• 2 ounces ham (cup diced)
• 1/2 cup heavy cream

Recipe

• 1 combine the chicken broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat. when the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. the veggies will become tender.
• 2 transfer a little more than half of the broth and veggie mixture to a blender. mix on low speed for 20-30 seconds.
• 3 pour the blended mixture back into saucepan over medium/low heat. add the flour and whisk until all lumps have dissolved.
• 4 add ham and cream and simmer until soup is as thick as you like.

Spanish Fish Soup With Orange

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

Ingredients

• Servings: 4
• 2 lbs fish fillets, whole but cleaned
• 5 cups water
• 4 oranges, juice of
• 2 lemons, juice of
• 2 tablespoons olive oil
• 5 garlic cloves, unpeeled
• 1 large onion, finely chopped
• 1 tomato, peeled, seeded and chopped
• 4 small potatoes, cut into rounds
• 1 teaspoon paprika
• salt and pepper
• 2 tablespoons fresh parsley

Recipe

• 1 fillet the fish and cut each fillet into three, reserving all the trimmings. put the fillets on a plate, sprinkle with salt and chill. put the trimmings in a pan, add the water and a spiral of orange rind.
• 2 bring to a simmer, skim, cover and cook gently for 30 minutes.
• 3 heat the oil on high in a large flameproof casserole. smash the garlic cloves with the flat of knife and fry until they are colored. discard them and turn down the heat. fry the onion gently until it is softened, adding the tomato halfway through.
• 4 strain in the hot fish stock (and orange spiral, optional) and bring back to boil. add the potatoes to the pan and cook for an additional 5 minutes.
• 5 add the fish pieces to the soup, be careful not to let it boil. cook for about 15 minutes. add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste.
• 6 serve in bowls, garnish with parsley.

Spinach And Mushroom Black Bean Soup

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

Ingredients

• Servings: 4
• 3 (15 1/2 ounce) cans black beans
• 1 cup salsa
• 1 (14 1/2 ounce) can chicken broth
• 2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 3 cups spinach
• 1 cup mushroom
• 2 tomatoes, pealed

Recipe

• 1 drain and rinse the black beans and wash the veggies.
• 2 put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
• 3 blend for two minutes.
• 4 add spinach and mushrooms, and blend for another four minutes, or until smooth.
• 5 pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
• 6 serve as is, or with sour cream and corn chips.

Spinach And Leek Bean Soup

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

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 leeks, bulb only, chopped
• 4 garlic cloves, chopped
• 2 (16 ounce) cans fat-free chicken broth
• 2 (16 ounce) cans cannellini beans, rinsed and drained
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 cups packed fresh spinach
• salt and pepper

Recipe

• 1 heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.
• 2 this makes a thick soup. add additional broth if you prefer a thinner consistency.

Tsr Version Of Soup Nazi Mulligatawny(indian)soup Bytodd Wilbur

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 16 cups water
• 6 cups chicken broth or 6 cups vegetable broth
• 2 potatoes, peeled &, sliced
• 2 carrots, peeled & sliced
• 2 stalks celery, with tops
• 1/2 eggplant, peeled & diced
• 1 medium onion, chopped
• 1 cup frozen corn
• 2/3 cup roasted red pepper, diced
• 1/2 cup tomato sauce
• 1/2 cup shelled pistachios
• 1/2 cup roasted cashews
• 1/2 cup chopped italian parsley
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1 bay leaf
• 1 dash marjoram
• 1 dash nutmeg

Recipe

• 1 combine all ingredients in a very large pot.
• 2 bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.
• 3 stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.
• 4 the edges of the potatoes should become more rounded, and the nuts will soften.

Spanish Garlic Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 -5 large garlic cloves, minced
• 4 cups chicken broth or 4 cups chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup stale bread cubes
• 1 egg, beaten

Recipe

• 1 in a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). remove the pot from the heat and cool slightly. then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
• 2 remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. add the egg mixture back to the soup and stir. continue cooking until the soup starts to thicken, about 2 minutes. serve immediately.

Slow-smoked Chicken Cajun Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 cup diced celery
• 1 medium green bell pepper, chopped
• 1 1/2 cups diced potatoes
• 5 sprigs fresh thyme, left whole
• 2 medium bay leaves
• 1 1/2 tablespoons cajun seasoning
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 1/2 cups chopped smoked chicken
• 1 cup frozen sliced okra
• 2 cups coleslaw mix
• 32 ounces low sodium chicken broth
• 2 cups water
• 2 cups baby spinach (or leafy green vegetable of your choice)
• salt, to taste

Recipe

• 1 heat 2 t. olive oil in a large soup pot or dutch oven over medium heat. saute onion, celery, and green pepper for about 5 minutes, until softened. add potato, and cook for another 5 minutes.
• 2 add fresh thyme, bay leaves and cajun seasoning, and cook for another minute or so to blend seasonings in, then stir in tomatoes. cook for another minute or so to blend, then add chicken, okra, and cole slaw mix and combine.
• 3 stir in chicken broth and water and bring to a boil. reduce heat, cover, and simmer for 30 minutes.
• 4 stir in spinach, then cover and simmer for another 5 minutes.
• 5 before serving, taste for seasoning, and add salt, if necessary. (some cajun seasonings have a lot of salt, so additional salt might not be necessary.) remove thyme sprigs and bay leaves. enjoy!

Sweet And Savory Mashed Sweet Potatoes And Gravy

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 3 large garlic cloves
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 1/2 lbs sweet potatoes
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 1 (10 3/4 ounce) can french onion soup
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 cup water
• 2 cups slides button mushrooms
• 1 cup chicken broth
• 4 tablespoons unsalted butter

Recipe

• 1 preheat oven to 400f.
• 2 cut sweet potatoes into 2 inch pieces. you can choose to peel yours, but i like the flavor and left mine on.
• 3 in a large bowl, combine potatoes and peeled garlic with olive oil. stir to coat evenly. there is no need to chop the garlic.
• 4 place on a foil lined rimmed cookie sheet and bake for 30-35 minutes.
• 5 while it's baking, combine the three soups and water.
• 6 saute mushrooms in 1 tbsp of butter until golden brown and most of the water has cooked off. combine with gravy mixture.
• 7 when potatoes and garlic are soft, transfer to a stand mixer or large bowl. mix with 4 tbsp of butter and chicken broth. add salt and pepper to taste.
• 8 pour gravy over potatoes and enjoy!

Spanish Fiesta Soup

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 6 (6 inch) corn tortillas
• 3 garlic cloves, minced
• 1 spanish onion, chopped
• 1 tablespoon vegetable oil
• 4 plum tomatoes, peeled and chopped
• 2 (32 ounce) containers chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 bay leaves
• 2 tablespoons old bay seasoning
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• shredded cooked chicken
• shredded sharp cheddar cheese
• chopped avocado

Recipe

• 1 cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
• 2 bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool.
• 3 saute the garlic and onion in hot oil in a large pot over medium-high heat until tender.
• 4 add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil.
• 5 lower the heat and simmer, stirring occasionally, for 30 minutes.
• 6 remove and throw away the bay leaves; cool soup slightly.
• 7 process the soup in batches in either a blender or a food processor until smooth.
• 8 return soup to the saucepan and cook over medium heat, stirring frequently, until well heated. stir in salt and pepper (add to taste).
• 9 serve soup in individual bowls with desired toppings and the remaining tortilla strips.

Tsr Version Of Applebees Tomato Basil Soup By Todd Wilbur

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6-7
• 1 teaspoon extra virgin olive oil
• 1/2 cup minced onion
• 1 teaspoon minced garlic
• 2 (28 ounce) cans crushed tomatoes
• 3 cups chicken broth
• 3/4 cup heavy cream
• 1/3 cup minced fresh basil (i used the squeeze basil found in the produce section)
• 1/3 cup granulated sugar
• 2 teaspoons minced fresh parsley

Tasty Apple Lamb Chops & Potatoes

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

Ingredients

• Servings: 6
• 2 lbs lamb chops, trimmed (4-6)
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 2/3 cup apple juice or 2/3 cup apple cider
• 1/4 cup chopped onions or 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 tablespoon soy sauce
• 1 dash garlic powder
• 4 -6 baking potatoes (optional)

Recipe

• 1 place lamb chops in deep baking dish.
• 2 mix soup, apple juice or cider, onion, thyme, soy sauce and garlic powder and pour over chops.
• 3 bake at 325 degrees fahrenheit for approximately 1 1/2 hours or until chops are no longer pink.
• 4 optional: put oiled baking potatoes in the oven with chops, and they will be ready at the same time- dinner is served!

Sweet And Sour Baked Beans

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 (28 ounce) cans bush's country-style baked beans, lightly drained (you want a little of their sauce left)
• 1 cup sugar
• 2 large onions, cut into rings
• 20 slices bacon (1 pkg)
• 1 cup vinegar
• 1 dash garlic

Recipe

• 1 fry bacon and remove from fat.
• 2 mix sugar, vinegar and garlic; add to hot bacon fat.
• 3 cook mixture for about 5 minutes over medium high heat.
• 4 place beans in a shallow baking dish.
• 5 place onion rings on top of beans.
• 6 crumble bacon over the top of the onions.
• 7 pour sugar/vinegar/garlic/bacon fat mixture over the top of the bacon.
• 8 bake at 250 degrees for 4 hours.
• 9 these will be runny, so serve in soup bowls.

Tsizzle's Latkes

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

Ingredients

• Servings: 12
• 3 large potatoes
• 2 large sweet potatoes
• 2 large carrots
• 1 large sweet onion
• 2 eggs or 1/2 cup egg substitute
• 2 egg whites
• 2/3 cup flour or 2/3 cup matzo meal
• 1 teaspoon baking powder
• 2 teaspoons weber's beer can chicken seasoning
• peanut oil (for frying)

Recipe

• 1 peel potatoes, carrots, and onion . (if not using immediately, place in cold water.) grate each veggie separately with the shredding blade of food processor.
• 2 put grated potatoes in a large strainer and press out liquid. pour cold water over the potatoes and press out liquid once more. transfer to large mixing bowl. add onions and carrots.
• 3 beat eggs and egg whites until thick. add to potatoes and onions. add flour or matzo meal, baking powder, and seasonings. (mom's recipe called for 1/2 teaspoons garlic powder, 1 teaspoons salt, and 1/2 teaspoons pepper, i like beer, so i tried it with weber's seasoning and it was great!) mix well.
• 4 heat oil in frying pan. when ready, drop batter by large soup spoonfuls to form oval shapes. fry over moderate to high heat until brown on one side; turn to brown other side. remove from frying pan and drain on paper towels.
• 5 i think next time i will cook them on a frog mat inside my weber for some added flavor then flash fry them super crispy.
• 6 serve with sour cream and/or applesauce.

Spanish Hamburger ( Sloppy Joes )

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

Ingredients

• 2 lbs hamburger
• 1 cup onion, diced fine
• 1/2 cup celery, diced fine
• salt
• pepper
• 1 teaspoon garlic salt
• 2 (10 ounce) cans condensed tomato soup
• 1/2 cup water

Recipe

• 1 brown hamburger with onion and celery. flavor with salt and pepper to taste. you may want to use 1/8 tsp cayenne or pepper to add some heat. a few drops of tobasco sauce could also be used, or some red pepper flakes.
• 2 drain hamburger; in same skillet, add tomato soup, garlic salt, and water. stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
• 3 this can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
• 4 serve in warmed hamburger buns.

Slow-simmered Potato Soup

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

Ingredients

• Servings: 10
• 1 lb sliced bacon
• 2 (32 ounce) packages frozen frozen southern style hash brown potatoes
• 3 (14 ounce) cans chicken broth
• 3 (10 3/4 ounce) cans cream of chicken soup
• 2 (8 ounce) packages cream cheese, softened and cut up
• 1/2 cup minced onion
• 1 tablespoon parsley flakes

Recipe

• 1 in a large skillet cook bacon until crisp.
• 2 drain on paper towels. crumble, and set aside.
• 3 in a 5- to 6-quart crockery slow cooker combine potatoes, chicken broth, chicken soup, cream cheese, onions, and parsley.
• 4 stir in bacon.
• 5 cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours.
• 6 stir soup before serving.

Tasty Cabbage Casserole

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

Ingredients

• Servings: 8
• 1 head of cabbage (thinly sliced, about 12 cups)
• 6 tablespoons butter, divided
• 1 large onion, chopped
• 1 (10 ounce) can cream of mushroom soup (undiluted)
• 8 ounces american cheese (cubed)
• 1/4 cup milk
• 1/4 cup breadcrumbs
• salt & pepper, to taste

Recipe

• 1 place cabbage in saucepan with one-inch of water.
• 2 bring to a boil.
• 3 reduce heat.
• 4 cover and simmer 3-5 minutes, or till crisp tender.
• 5 drain and set aside, the cabbage.
• 6 in a large skillet, melt 5 tablespoons of butter.
• 7 saute onions until tender.
• 8 add the soup, undiluted, and mix well.
• 9 add the cheese, heating and stirring until melted.
• 10 remove from the heat and stir in cabbage.
• 11 add salt and pepper.
• 12 transfer to ungreased 2 quart casserole dish.
• 13 in a small skillet, melt remaining tablespoon of butter.
• 14 add bread crumbs, cook till lightly browned.
• 15 put crumbs on top of casserole ingredients.
• 16 bake uncovered at 350° for 20-30 minutes.

Tasty Chicken 'n' Stuffing Casserole

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

Ingredients

• Servings: 4
• 1 -1 1/2 lb chicken breast, cut into portions as desired
• 1 (6 ounce) package chicken flavor stuffing mix
• 2 cups water (to prepare the stuffing)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 3 -4 tablespoons margarine
• garlic salt
• pepper
• 1 (10 3/4 ounce) can cream of chicken soup
• 3/4 cup mayonnaise (not whipped dressing)
• 1 (5 ounce) can evaporated milk
• 3/4 cup water
• 1/2 teaspoon garlic salt
• 1 (4 1/2 ounce) can green chili peppers (chopped or diced)
• 1 (2 ounce) jar pimientos, sliced
• 8 ounces velveeta cheese, sliced thin (2% velveeta works fine)

Recipe

• 1 prepare stuffing mix per package instructions, substituting 2 tablespoons olive oil and 1 rounded teaspoon garlic powder for the margarine specified on the stuffing package.
• 2 melt 3 to 4 tablespoons margarine in a skillet. dust chicken with pepper and garlic salt. brown chicken in margarine.
• 3 spread the prepared stuffing in a large (9" x 13") glass baking dish. arrange chicken on stuffing, pressing chicken pieces slightly into the stuffing.
• 4 use the pot in which you prepared the stuffing to mix the sauce. don't worry if there are slight bits of stuffing or herbs left in the pot.
• 5 scrape any remaining margarine and chicken bits from the skillet into the pot. add the soup, mayonnaise, evaporated milk, water and garlic salt. whisk together. heat on medium, stirring frequently. when hot, add peppers, pimientos and velveeta. continue to stir until cheese melts and sauce is thoroughly mixed.
• 6 pour sauce over chicken and stuffing. bake uncovered at 350°f for 1 hour.

Spanish Lentil Soup With Chorizo

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups dry green lentils
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 cups water
• 1 medium potato, cut into chunks slightly bigger than bite size
• 2 -3 small chorizo sausages (mexican or spanish) or 2 -3 small linguica sausage (portuguese)
• salt & pepper

Recipe

• 1 soak the lentils in cold water for an hour prior to cooking.
• 2 heat olive oil on low heat, add onion and garlic. sautée until onion begins to look translucent and garlic browns a little.
• 3 add water and lentils, bring to a boil and reduce to a simmer. add potato.
• 4 add chorizo, in one inch slices.
• 5 cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
• 6 serve warm with crusty bread.

Tsr Version Of Benihana Japanese Onion Soup By Todd Wilbur

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

Ingredients

• Servings: 6
• 4 cups canned chicken broth
• 2 cups water
• 1 onion
• 1/2 carrot, coarsely chopped (about 1/4 cup)
• 1/2 celery, coarsely chopped (about 1/4 cup)
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup milk
• 1 cup all-purpose flour
• 6 medium mushrooms, thinly sliced
• 4 green onions, diced (green part only)

Recipe

• 1 combine chicken broth and water in a large saucepan over high heat.
• 2 slice the onion in half, then coarsely chop one half (save the other half for later).
• 3 add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. reduce heat and simmer for 10 minutes, or until the onions start to become translucent. as the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
• 4 slice the remaining onion into very thin slices. separate the slices, dip the slices into the milk, then into the flour. fry the breaded onions, a handful at a time in the oil until golden brown. drain on a paper towel.
• 5 when the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. pour the broth back into the pan and keep it hot over low heat.
• 6 to serve soup, ladle about 1 cup of broth into a bowl.
• 7 drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. when the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.

Tastiest Quiche Ever

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

Ingredients

• 1 1/2 cups chopped ham
• 1 1/2 cups shredded swiss cheese
• 1/2 cup green onion, chopped
• 1/4 cup flour
• 4 eggs
• 1 (12 ounce) can evaporated milk
• 1 can cream of chicken soup
• nutmeg
• 2 9-inch deep dish pie crusts

Recipe

• 1 combine ham, cheese, green onion and flour; toss together and spread on the bottoms of the pie shells.
• 2 in a bowl beat eggs.
• 3 add milk and soup, blend thoroughly.
• 4 pour egg mixture over ham and cheese.
• 5 sprinkle with nutmeg.
• 6 bake at 350° for 45 minutes or until knife inserted comes out clean.
• 7 note: this recipe originally said it fills 1 pie shell, but i think it fills two plenty.

Spinach And Turkey Crescent Rolls

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

Ingredients

• Servings: 9
• 2 (8 ounce) cans garlic butter flavored refrigerated crescent dinner rolls
• 1/2 cup low-fat cheddar cheese, grated (for sprinkling on top)
• 2 ounces neufchatel cheese (very soft)
• 2 tablespoons butter (very soft)
• 1 1/2 cups finely chopped cooked turkey
• 1 cup frozen spinach, thawed
• 3 green onions, sliced (or to taste)
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1 (10 ounce) can condensed cream of chicken soup (with herb)
• 3/4 cup low-fat cheddar cheese, grated
• 1/2 cup half-and-half

Recipe

• 1 preheat oven to 350°f.
• 2 spray a baking pan with non-stick spray.
• 3 in a bowl, mix the neufchatel and butter until very smooth.
• 4 add the turkey, spinach, onion, and seasonings; mix well until combined (if the mixture is too dry, add a little whipping half and half).
• 5 unroll the crescent rolls.
• 6 place 1 heaping tablespoon stuffing mixture on top of each crescent triangle, then roll up starting at the thicker end.
• 7 place the crescent rolls seam-side down in the pan.
• 8 bake for 15 minutes.
• 9 in a saucepan, mix together all sauce ingredients; heat just until the cheese melts (do not boil).
• 10 remove rolls from oven; pour sauce over rolls, then sprinkle with remaining 1/2 cup grated cheese.
• 11 return to oven and bake for 15 more minutes.