Not Exactly Authentic But Darn Good Chicken Enchiladas

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

Ingredients

• 2 (10 ounce) cans enchilada sauce
• 2 (10 ounce) cans cream of mushroom soup
• 3 chicken breasts, cooked and shredded
• 16 flour tortillas (small soft taco size)
• 1 (16 ounce) package of grated cheddar cheese

Recipe

• 1 *** if you do not have cooked chicken already prepared you can poach it by using the directions below.
• 2 you will need two 13 x 9 casserole dishes.
• 3 in a medium bowl, combine one can of enchilada sauce with one can of cream of mushroom soup. mix together until well blended. set aside.
• 4 filling: in a large bowl, combine one can of enchilada sauce with one can of cream of mushroom soup. mix together until well blended. add cooked and shredded chicken. mix together until well blended. *** if you do not have cooked chicken already prepared you can poach it by using the directions below.
• 5 preparation.
• 6 take one flour tortilla and spoonful of filling and place in center of tortilla. spread out and eyeball if you need more or less filling. sprinkle cheese over the top and carefully fold over. place them seam side down in a 13x9 casserole pan. continue this step and place side by side in the pan. six enchiladas will fit in the first row and two enchiladas will fit in the top. you should have enough filling to make two pans.
• 7 take the medium bowl of reserve enchilads/cream of mushroom sauce and pour evenly over the top the enchiladas. (i like to spoon over each one first and spread out evenly then pour over to ensure i have plenty for both pans.
• 8 top the enchiladas with the remaining cheese.
• 9 bake at 350 degrees for 30 minutes.
• 10 i normally cook one pan, then freeze the other before cooking. when ready, i take out the uncooked enchiladas and let defrost for 30 minutes or so and then put in a 350 degree for about 40 minutes or until done.
• 11 if you do not have cooked chicken already prepared you can cook it by the doing the following.
• 12 in a large pot, place 1 onion quarters, garlic cloves, carrots and seperated and two celery stalks and fill half way with water. bring water to a boil.
• 13 rub breasts with chili powder, black pepper and cumin.
• 14 put in water. season the water with black pepper, cumin and chili powder and cook until the chicken in no longer pink in the inside. usually about 30 minutes.

North Pole Soup

Lemon Broccoli Chicken

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

Ingredients

• Servings: 4
• 1 lemon
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts
• 1 (10 3/4 ounce) can campbell's condensed 98% fat free cream of broccoli soup
• 1/4 cup milk
• 1/8 teaspoon ground black pepper

Recipe

• 1 cut 4 thin slices of lemon. squeeze 2 teaspoons juice from remaining lemon.
• 2 heat oil in skillet. cook chicken 10 minute or until browned.
• 3 add soup, milk, lemon juice and black pepper. top with lemon slices. heat to a boil. cover and cook over low heat 5 minute or until done.

Green Pea And Bacon Soup

Total Time: 1 hr 32 mins Preparation Time: 20 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 4
• 250 g split peas (soaked overnight)
• 1 1/4 liters chicken stock
• 1 garlic clove, chopped
• 175 g bacon, rashers diced
• 1 (230 g) can chopped tomatoes
• 1 small onion, chopped
• salt & freshly ground black pepper
• 250 g potatoes, diced

Recipe

• 1 put the split peas in a large saucepan and cover with the stock.
• 2 add bacon, garlic, tomatoes and onion. season well.
• 3 bring to a boil and simmer for 1 hour until peas and bacon are soft.
• 4 add potatoes and cook for another 20 minutess (add more stock if needed or if you like a thinner soup).
• 5 blend in a food processor to your desired smoothness and reheat to serve.

Potato Pepper Jack Soup #sp5

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

Ingredients

• Servings: 4
• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 1 (8 ounce) package monterey jack pepper cheese, shredded
• 1 (32 ounce) box fat-free chicken broth
• 1/4 teaspoon garlic powder
• 1 1/2 cups fresh baby spinach

Recipe

• 1 place simply potatoes traditional mashed potatoes in a 3 quart pot.
• 2 add shredded pepper jack cheese and press into mashed potatoes with a potato masher.
• 3 add chicken broth one cup at a time, slowly mixing to incorporate all.
• 4 heat on medium-high heat while stirring until the soup is hot and the cheese is completely melted. add spinach and garlic powder, and heat a few minutes until spinach is wilted.
• 5 serve.

Pink Beet & Orange Soup

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

Ingredients

• Servings: 4
• 2 1/2 cups diced cooked red beetroots (500 g)
• 2 1/2 cups vegetable stock
• 7/8 cup orange juice
• 1 cup creme fraiche
• worcestershire sauce, to taste
• salt & freshly ground black pepper, to taste
• 1/2 cup full cream yoghurt

Recipe

• 1 in a soup pot, add the beet cubes to vegetable stock and bring to the boil. allow to cook gently for four minutes.
• 2 take the pot off the heat and puree the soup with an immersion blender until smooth. add the orange juice and the creme freche and allow to come to the boil again. if the soup is too thick, add 1/4 to 1/2 cup of water.
• 3 season the soup with worcestershire sauce, salt and pepper. if preparing this dish ahead of time, allow the soup to cool and store it in the fridge. if you plan to eat it straight away, pour the soup into bowls. stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup.

Lemon Broth With Eggplant Wontons

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

Ingredients

• Servings: 6
• 1 cup red bell pepper, finely diced
• 1 1/2 lbs eggplants, diced
• 1 teaspoon ginger, grushed
• 3 tablespoons cilantro, minced
• 1/2 tablespoon sesame seeds, toasted
• 1 teaspoon hot sesame oil
• salt
• pepper
• 48 wonton wrappers
• 1 cup water
• 6 cups vegetable broth
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon lemon zest
• 1/2 cup snow peas, julienned
• 1/2 cup spinach, chiffonade
• 1 tablespoon cilantro, julienned
• 1 green pepper, thinly sliced crossways

Recipe

• 1 wontons:.
• 2 steam bell pepper and eggplant until tender, 8 minutes.
• 3 transfer to a bowl; mash.
• 4 add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper. mix well.
• 5 place 2 teaspoons filling in center of wonton wrapper.
• 6 fold over edge; press edges; seal.
• 7 continue with remaining wonton wrappers.
• 8 broth:.
• 9 bring water, vegetable broth, lemon juice, and lemon zest to a boil.
• 10 boil 3 minutes.
• 11 add snow peas, spinach, cilantro, and green pepper.
• 12 turn off.
• 13 in another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.
• 14 place 8 wontons and 1 cup broth to serve.

Mixed Onion Soup In Sourdough Bread Bowls

Potato Tomato Soup

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

Ingredients

• Servings: 8
• 6 medium potatoes, scrubbed clean
• 1/3 cup butter
• 1 onion, finely chopped
• 10 1/2 ounces canned tomato soup
• 3 cups milk
• 2 teaspoons worcestershire sauce
• 2 teaspoons lawry's seasoned salt
• 1/2 teaspoon pepper
• 14 1/2 ounces canned green beans or 1 1/2 cups frozen green beans
• 14 1/2 ounces canned corn or 1 1/2 cups frozen corn

Recipe

• 1 cut potatoes into quarters. if you don't like potato skins, you can peel them. boil potatoes in large saucepan. when you can stick a fork through them easily, drain the water. return potatoes to saucepan, and add butter. chop up the onion while the butter melts.
• 2 add onion, soup, milk, and seasonings. bring to a boil, then turn heat to low.
• 3 add vegetables and simmer 15 minutes.

Horseradish Soup

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons vegetable oil
• 1/4 cup fresh breadcrumb
• 3 tablespoons shallots (chopped)
• 1 quart chicken broth or 1 quart vegetable broth
• 2 cups russet potatoes (peeled and cubed)
• 1 cup fresh horseradish, grated or 1 cup prepared horseradish
• 1 lb polish sausage (cubed)
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 4 slices pumpernickel bread (crusts removed and cubed)
• 2 tablespoons olive oil
• 2 teaspoons paprika

Recipe

• 1 for croutons: heat oven to 325°f.
• 2 put bread on a baking sheet and and bake in oven for 10 minutes turning once.
• 3 meanwhile, in a small sauce pan over low heat combine the oil and paprika.
• 4 simmer for 5 minutes to blend flavors.
• 5 combine the oil mixture and bread in a bowl and toss to coat.
• 6 place bread back on baking sheet and bake for another 10 minutes or until crisp.
• 7 for soup: heat butter in a heavy saucepan or stockpot until melted.
• 8 add shallots and bread crumbs.
• 9 cook shallots until softened about 1 minute, don't brown the bread crumbs.
• 10 add broth, potatoes and horseradish and bring to a boil.
• 11 reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
• 12 place soup in blender or food processor and process till smooth.
• 13 return soup to stockpot and season with salt and pepper.
• 14 in a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
• 15 return soup to a simmer and ladle into bowls garnishing with the croutons.

Potato Tot Casserole (paula Deen)

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

Ingredients

• Servings: 8
• 1 1/2 lbs ground chuck
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can peas, drained
• 3 tablespoons browning sauce
• 1 tablespoon garlic salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon poultry seasoning
• 1/8 teaspoon sage
• 1 (32 ounce) package frozen tater tots

Recipe

• 1 preheat oven to 350°. lightly grease a 13x9-inch baking dish.
• 2 in a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. drain well.
• 3 in a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. spoon into prepared baking dish. top evenly with tater tots.
• 4 bake 45 minutes to 1 hour, or until browned and bubbly.

Peking Hot And Sour Soup

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

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 2 tablespoons cider vinegar
• 1 (13 1/2 ounce) can vegetable broth, with
• 1 1/2 cups water
• 1 tablespoon low sodium soy sauce
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/4 cup dried wood ear mushrooms (black-mushroom)
• 1/4 cup dried golden needles
• 1/4 cup tofu, cubed (about 1/2 small-cake)
• 1/4 teaspoon pepper
• 1 tablespoon scallion, minced (for garnishing)

Recipe

• 1 boil water and soak wood ears and golden needles separately for about 15 minutes.
• 2 break off hard pieces from wood ears and hard stems from golden needles, if any.
• 3 cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
• 4 wash and drain.
• 5 mix the corn starch with 1/2 cup cold water.
• 6 stir until smooth.
• 7 mix vinegar and pepper.
• 8 mix vegetable broth and water.
• 9 add salt and soy sauce.
• 10 bring to a boil and add wood ears and golden needles.
• 11 boil 1 minute.
• 12 add tofu.
• 13 as soup boils, stir in the well-stirred corn starch mixture until it thickens.
• 14 serve in bowl with vinegar and pepper.
• 15 garnish with scallions.
• 16 serve hot.

Potato Tomato Cheese Soup Recipe

Simple Lentil And Tomato Soup

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

Ingredients

• Servings: 4
• 5 -6 tablespoons lentils
• 1 onion
• 3 medium carrots
• 390 g chopped tomatoes
• tomato puree
• 1 1/2 vegetable bouillon cubes (oxo stock cubes)
• 1 liter water
• olive oil (for frying)

Recipe

• 1 dissolve the stock cubes in a small amount of boiling water.
• 2 slice the onion and fry for 2 mins in a little olive oil. meanwhile, chop the carrots and then add to the onions and fry for a further 2-3 mins.
• 3 add the chopped tomatoes and lentils, a generous squirt of tomato puree and the stock and water.
• 4 bring to the boil then simmer for 25 mins then serve.

Potato Supreme Soup

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

Ingredients

• Servings: 4
• 4 cups potatoes, diced
• 2 medium onions, chopped
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1/4 cup margarine

Recipe

• 1 if desired sprinkle with chopped parsley or chopped dill or top with fresh cream.

Norwegian Yellow Pea Soup

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

Ingredients

• 1 lb yellow peas
• 1 ham bone, with some meat left on it
• 1 cup onion, chopped
• 3 carrots, chopped
• 2 medium potatoes, chopped
• 1 tablespoon green onion, chopped
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon salt

Recipe

• 1 first, soak 1-pound whole or split peas in cold water overnight.
• 2 the peas will swell so make sure to more than cover them with water.
• 3 rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
• 4 add the remaining ingredients.
• 5 simmer covered for about 45 minutes on low to medium heat.
• 6 check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
• 7 remove ham bone from pot.
• 8 cut off the bone whatever meat still clings to it and add those pieces to the soup.
• 9 serve.

Easy Gazpacho

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 cups vegetable juice (v8 hot works well)
• 1 (16 ounce) jar salsa
• 1 cucumber, diced
• 2 stalks celery, chopped
• 1 cup day old bread, cubed
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 mix together and chill.

Pink Bean Soup

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

Ingredients

• Servings: 10
• 1 lb pink beans
• 3 -5 slices bacon
• 3/4 cup diced celery
• 3/4 cup diced carrot
• 3/4 cup diced onion
• 1 garlic clove, minced
• 10 -12 ounces ham hocks
• 1/2 cup tomato sauce
• 2 quarts water
• salt and pepper

Recipe

• 1 rinse the beans, checking for stones and debris.
• 2 soak beans overnight.
• 3 saute bacon until crisp, drain.
• 4 add carrots, celery, onions and garlic to bacon grease.
• 5 saute 5-10minutes.
• 6 drain beans.
• 7 put in bean soup pot along with carrots, celery, onions and garlic.
• 8 add the cooked bacon.
• 9 add the ham hock, tomato sauce and water.
• 10 bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
• 11 remove the ham hock and pull the meat from the bone.
• 12 chop and return meat to the soup.
• 13 remove 1/4th to 1/3rd of the beans, mash or puree.
• 14 return to pot and simmer another 20-30 minutes, stirring occasionally.
• 15 skim off unwanted grease.
• 16 season with salt and pepper.
• 17 serve.

Potato Packets

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

Ingredients

• Servings: 4
• 4 potatoes
• 1 (1 ounce) package lipton onion soup mix
• 4 tablespoons parmesan cheese, divided
• 4 tablespoons butter, divided

Recipe

• 1 tear off 4 large squares of aluminum foil and spray with pam.
• 2 scrub potatoes.
• 3 slice with skins on (like you would to fix fried potatoes).
• 4 divide potatoes among foil squares.
• 5 shake soup mix package before opening to mix it up well. divide among 4 foil squares. you may or may not use whole package, depend on personal preference.
• 6 sprinkle 1 tablespoon cheese on each square of foil.
• 7 put 1 tablespoon of butter on top of each foil square.
• 8 fold sides to completely cover potatoes and form a square packet.
• 9 put on grill, my dh, puts them on the shelf of our grill and cooks for 45 minutes.

Mushroom Vichyssoise

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

Ingredients

• Servings: 6
• 1 onion, chopped
• 50 g butter
• 2 leeks, diced
• 3 potatoes, cubed
• 400 g mushrooms, sliced
• 1 liter vegetable broth
• salt and pepper, to taste
• 125 ml fresh cream
• 1/4 cup chives, chopped

Recipe

• 1 saute onions in butter.
• 2 add leeks, potatoes and mushrooms and vegetable broth.
• 3 season to taste and simmer for 20 minutes until vegetables are tender.
• 4 remove from heat and blend until a smooth puree is formed.
• 5 refrigerate until cold.
• 6 just before serving, stir in cream and garnish with chives.

Simple Meat Loaf

Total Time: 1 hr 25 mins Preparation Time: 5 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 1/4 lbs ground beef (i used 85% lean)
• 1 1/2 cups dry breadcrumbs (i used about 10 slices of dry toast)
• 2 eggs
• 0.5 (1 ounce) package onion soup mix (try to get about half the powder and half the dried onion flakes)
• 1 teaspoon garlic powder
• 1/3 cup ketchup
• 1 cup beef broth

Recipe

• 1 preheat oven to 375°f.
• 2 spray baking sheet with nonstick spray. set aside.
• 3 crumble beef into large mixing bowl.
• 4 add all other ingredients and mix well with hands.
• 5 shape into two oblong loaves.
• 6 place on baking sheet.
• 7 bake in preheated oven until at least 160f inside.
• 8 we like ours well done; after 80 minutes it was 180f and perfect.
• 9 let rest 5 minutes before serving.

Potato Peel Stock

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

Ingredients

• 6 potatoes, peelings only, washed
• 1 onion, sliced
• 2 carrots, peeled and sliced
• 1 celery rib, diced
• 5 cups water or 5 cups potato water or 5 cups broth

Recipe

• 1 combine all ingredients in a pot and bring to a boil. for vegetarian, if using the broth option, only use vegetable broth.
• 2 lower heat and simmer for 1-1/2 hours.
• 3 as the liquid evaporates, add a little more to keep the veggies covered.
• 4 strain and discard veggies.
• 5 store stock in refrigerator or freeze until required.

Mixed Bean Soup With Vegetables

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 2 -3 cups of mixed dry beans
• 1 sweet onion
• 1 -2 lb carrot
• 1 whole celery
• 6 -10 mushrooms (the kind you can get whole or sliced)
• 2 -3 potatoes
• 1/2 cup fresh italian parsley
• salt
• pepper

Recipe

• 1 let the beans soak in water overnight or all day. cook them in boiling water for an hour or two (until soft), then drain, rinse off, and set aside.
• 2 put water in a big pot to boil (fill the pot about half way). start chopping carrots and celery into bite-size pieces, and slice onion pretty thin. you can use the whole celery, even the leaves. leave all of the stalks together and slice with a big knife - this is a timesaver.
• 3 add veggies to boiling water. chop parsley coarsely and add it to water. after about 15 minutes, slice the mushrooms and add to the mix. when the carrots and celery are almost soft, cut potatoes into 1 inch chunks and add to broth. salt and peper to taste.
• 4 when veggies are almost done, add beans back into the broth.

Meringue Porcupines

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

Ingredients

• 1/2 cup heavy cream
• 1 drop almond extract
• 1 cup apricot preserves
• 2 tablespoons apricot preserves
• 4 large egg whites
• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 200°f.
• 2 line two baking sheets with parchment.
• 3 scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
• 4 spoon 12 ovals onto prepared baking sheet. using a small offset spatula, pull out spikes of meringue, creatin a porcupine effect.
• 5 bake cookies until they are crisp on the outside but have marshmallow consistency inside, about 1 hour.
• 6 reduce oven to 175f, if meringue starts to brown.
• 7 remove from oven, and gently press the bottom of each meringue, so that it might be filled.
• 8 turn off oven, and return the porcupines to the oven to dry for 20 minutes.
• 9 then let cool completely, on wire rack.
• 10 put cream and almond extract in the chilled bowl of an electric mixer fitted with the wisk attachment, and mix on medium speed, until just stiff, about 2 minutes.
• 11 fill half the hollowed meringues with the filling, and the remaining halves with apricot preserves.
• 12 sandwich together.
• 13 serve immediately.

Mushroom Tortellini Spinach Tomato Soup

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

Ingredients

• Servings: 5
• 1/2 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped or sliced carrot
• 2 cups button mushrooms
• 2 minced garlic cloves
• 6 cups vegetable broth
• 1 (800 g) can stewed tomatoes (28 ounces can)
• 400 g cheese tortellini (14 ounce package) or 400 g mushroom tortellini (14 ounce package)
• 400 g fresh spinach, chopped
• kosher salt
• cracked pepper
• 1/4 cup freshly grated parmesan cheese (optional)

Recipe

• 1 in a soup pot, heat olive oil over medium high heat.
• 2 saute the onion, garlic and carrots, stirring often until onions are translucent.
• 3 add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
• 4 add the tortellini and cook according to package instructions.
• 5 when tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• 6 garnish each serving with a sprinkling of parmesan.

Potato Onion Soup

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

Ingredients

• Servings: 6
• 6 potatoes, peeled and diced
• 1 small onion, chopped
• salt and pepper, to taste
• 1 1/2-2 cups milk
• 3 tablespoons butter
• 1 -2 tablespoon instant potato flakes
• 3 tablespoons chopped pimiento
• 8 slices bacon, cooked and crumbled
• 5 green onions, sliced
• 2 cups cheddar cheese

Recipe

• 1 combine potatoes, onion, salt and pepper and enough water to cover in large saucepan.
• 2 bring to boil and cook until tender, stirring occasionally.
• 3 drain partially.
• 4 stir in milk, butter and instant potatoes. cook until thickened, stirring constantly.
• 5 add pimento and mix well.
• 6 serve garnished with bacon, green onions and cheddar cheese.

Party Chicken Bake

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

Ingredients

• Servings: 4
• 1 teaspoon good seasons italian salad dressing mix, half a packet
• 2 tablespoons butter
• 4 boneless chicken breasts
• 1 (10 1/2 ounce) can cream of mushroom soup
• 4 ounces cream cheese, whipped with
• chives
• 1/3 cup sauterne
• parsley, to garnish (optional)

Recipe

• 1 in a skillet combine the dressing mix with the butter.
• 2 brown the chicken in this blend until golden and then place the chicken in a baking dish.
• 3 blend the soup, cream cheese and sauterne and spoon over the chicken.
• 4 bake, uncovered, for 1 hour in a 325 degree f. oven; basting twice.
• 5 garnish with parsley and serve over rice.

Party Chicken, My Way

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts (cut into strips or bite-size pieces)
• 16 ounces sour cream
• 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1/4 cup flat leaf parsley, chopped
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 1/2 lb bacon, cooked and crumbled
• 1 1/2 cups french's french fried onions

Recipe

• 1 place chicken in a greased 2 quart or 13x9 casserole baking dish. season with salt and pepper.
• 2 in a medium bowl, combine sour cream, soup, parsley, and garlic powder. combine well. season with salt and pepper to taste.
• 3 pour sour cream sauce over chicken.
• 4 bake at 350 degrees for 45 minutes to an hour, covered.
• 5 top chicken with fried onions and bacon. bake, uncovered, 5-10 more minutes or until onions are golden brown.

Lemon Broccoli Mushroom Soup

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

Ingredients

• Servings: 4
• 3 cans cream of broccoli soup
• 3 cans medium cream or 3 cans half-and-half or 3 cans milk
• 8 ounces fresh mushrooms, sliced
• 1 bunch fresh broccoli, chopped
• 4 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 tablespoon dill weed
• 1/2 teaspoon nutmeg
• salt & pepper
• 2 tablespoons cornstarch
• 1/4-1/2 cup butter

Recipe

• 1 in a large soup pot, add soup and half& half (or cream).
• 2 mix well, add mushrooms, broccoli, lemon juice, and spices.
• 3 stir and bring to boil.
• 4 cover and simmer 30 minutes.
• 5 re-season with spices to taste.
• 6 mix cornstarch in a bowl with water to form a paste, add to soup.
• 7 add butter to soup, stir well, and serve.

Simple Meat Stock

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

Ingredients

• 2/3 lb ground beef or 2/3 lb ground chicken
• 1 tablespoon unsalted butter
• 2 cups onions, cut into chunks (about 1 large)
• 1/2 cup carrot, chopped
• 1/2 cup celeriac or 1/2 cup parsnip, chopped
• 1 bay leaf
• 6 cups boiling water

Recipe

• 1 preheat the oven to 200 degrees.
• 2 heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat. add the meat and sear uncovered for a few minutes, just until golden brown.
• 3 add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.
• 4 add the bay leaf and water; mix well.
• 5 cover with the lid and transfer to the oven.
• 6 cook for 3 to 4 hours, or up to overnight.
• 7 to ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.
• 8 line a strainer with several layers of cheesecloth or a clean kitchen towel.
• 9 strain the stock, extracting as much liquid as possible; discard the solids.
• 10 cool to room temperature; remove any fat or impurities that collect.
• 11 cover and refrigerate, or portion into small amounts and freeze.

Must-go Soup

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 maui sweet onions, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 5 stalks celery, sliced
• 5 carrots, peeled and sliced
• 1 potato, peeled and diced
• 2/3 cup corn (i used frozen)
• 2/3 cup lentils
• 2 roma tomatoes, chopped
• 32 ounces all natural vegetable broth
• salt and pepper, to taste

Recipe

• 1 saute onions, bell peppers, and celery in oil in large stock pot until tender.
• 2 pour vegetable broth over sauteed vegetables. add carrots, potato, corn, and lentils. bring to a boil, then lower heat and allow soup to simmer about 30 minutes.
• 3 add chopped tomatoes. season with salt and pepper. simmer another 10 minutes.

Queso Dip

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

Ingredients

• 1 lb ground beef
• 1 lb breakfast sausage
• 1 (10 ounce) can rotel tomatoes
• 1 lb velveeta cheese
• 1 (10 3/4 ounce) can condensed cream of mushroom soup

Recipe

• 1 brown ground beef and breakfast sausage. drain. add remaining ingredients and let simmer until cheese is completely melted. serve with tortilla chips.

Queso Con Tequila (crock Pot)

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 2 (10 ounce) cans campbell southwest-style pepper jack soup
• 4 cups monterey jack pepper cheese, shredded
• 16 ounces cream cheese, cut into cubes
• 1/2 cup chunky salsa
• 1/4 cup jose cuervo gold tequila
• fresh cilantro, chopped for garnish

Recipe

• 1 in a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
• 2 cover and cook on low setting for 3-4 hours, stirring occasionally.
• 3 stir and serve hot, garnished with fresh cilantro.

Simple Macaroni & Cheese Beef Skillet Bake

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

Ingredients

• Servings: 4
• 1 (7 1/2 ounce) box macaroni and cheese mix (kraft or like)
• 1/4 cup milk
• 1/4 cup butter or 1/4 cup margarine
• 1 teaspoon salt, divided
• 1 lb 90% lean ground beef (90/10 or above is best)
• 1/4-1/2 cup onion, chopped finely, measured amount your preference
• 3/4 cup cheddar cheese, grated and divided
• 1 (10 ounce) can mushroom soup
• 1/2 cup milk or 1/2 cup half-and-half cream
• 1 tablespoon worcestershire sauce (or less, your preference)
• pepper
• 1 (4 ounce) can mushrooms, sliced and drained (ingredient is optional)

Recipe

• 1 prepare box of macaroni and cheese as directed on box with 1/2 tsp salt added to boiling water.
• 2 preheat oven to 350°f.
• 3 spray oil an 8 x 8 casserole dish.
• 4 while macaroni is boiling, brown ground beef in a large skillet and add chopped onion the last few minutes lowering heat and cooking until onion is clear in color.
• 5 drain any fat off the meat.
• 6 in the prepared mac & cheese, fold in 1/4 cup cheese, mushroom soup, milk and worcestershire sauce, remaining 1/2 tsp salt and pepper to taste.
• 7 add ground meat mixture and drained mushrooms (optional) and mix well.
• 8 transfer mixture into the spray oiled casserole dish and top with the remaining 1/2 cup cheese.
• 9 bake for 30 minutes or until cheese is melted and bubbly.
• 10 quick version: keep the mixture in the large skillet, sprinkle top with 1/2 cup cheddar cheese, lower heat to a very slow simmer and cook until cheese is melted and mixture is heated throughout. (however, i do believe the baked version is tastier).

Mixed Bean Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 garlic clove, crushed
• 1 onion, finely chopped
• 1 celery, sliced finely
• 1 carrot, diced finely
• 1 leek, sliced finely
• 14 ounces canned chopped tomatoes
• 14 ounces canned red kidney beans, drained and rinsed
• 14 ounces black-eyed peas, drained and rinsed
• 2 1/2 cups vegetable stock
• 1 pinch dried herbs
• salt and pepper

Recipe

• 1 place all ingredients except the beans into a large pot.
• 2 bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
• 3 add the beans and simmer for 5 minutes or until hot.
• 4 serve with warm bread.
• 5 i have used fresh tomatoes as well when i had a lot of tomatoes from the garden that were ripe.

Northern Bean Soup

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 6
• 1 lb dry northern beans
• 1 lb reduced-sodium ham
• 2 medium onions, chopped
• 1/2 green pepper, chopped
• 1 cup celery, chopped
• 16 ounces diced tomatoes
• 4 carrots, peeled and chopped
• 4 ounces green chili peppers
• 1 teaspoon garlic powder
• 1 -2 quart water

Recipe

• 1 wash beans.
• 2 cover with water and soak overnight.
• 3 drain.
• 4 pour into slow cooker.
• 5 dice ham into 1-inch pieces.
• 6 add to beans.
• 7 stir in remaining ingredients.
• 8 cover.
• 9 cook on high 2 hours, then on low 10-12 hours, or until beans are tender.

Kick-off Nachos

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

Ingredients

• Servings: 6
• 1 can cheddar cheese soup
• 1/2 cup chunky salsa
• 1 bag tortilla chips
• 1 tomato, chopped
• green onion, sliced
• 1 cup ripe pitted olive
• sour cream

Recipe

• 1 mix soup and salsa in small saucepan and heat through.
• 2 serve over tortilla chips.
• 3 top with tomato, onions, olives, and sour cream.

Potato Parmesan Chowder

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

Ingredients

• Servings: 8
• 3 cups chopped potatoes
• 1/2 cup chopped onion
• 2 cups water
• 1/2 teaspoon salt
• 1 dash pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 2 cups milk
• 1 cup grated parmesan cheese
• 6 slices crisply cooked turkey bacon, crumbled

Recipe

• 1 combine vegetables, water and seasonings; bring to boil.
• 2 reduce heat.
• 3 cover; simmer 15 minutes or until vegetables are tender.
• 4 do not drain.
• 5 make sauce with butter, flour and milk.
• 6 heat butter in small pan.
• 7 add flour, stirring constantly.
• 8 add milk and continue to stir.
• 9 heat until thickened.
• 10 pour some hot vegetable mix into pan, then put all in the larger pan.
• 11 add cheese and bacon; stir until cheese is melted.

Not A Soup, Not A Stew Chicken

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 lbs boneless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced
• 3 (10 1/2 ounce) cans chicken broth
• 1 cup water
• 1 1/2 cups frozen mixed vegetables, thawed (broccoli, cauliflower and bean combination)
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups frozen carrots, thawed
• 1 (8 ounce) package egg noodles, partially cooked
• 1 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a skillet, lightly brown the chicken pieces, along with the onion and garlic, in a little olive oil, about 5-8 minutes.
• 2 toss in the celery and cook for another 1-2 minutes over medium heat.
• 3 transfer to a crockpot and add remaining vegetables (except peas), chicken broth, water, salt and pepper.
• 4 cover with lid and cook on high setting for 4-6 hours or on low setting 8-10 hours.
• 5 last hour of cooking, add the partially cooked egg noodles and finally the peas, cooking until the noodles are tender, and peas are cooked but not mushy.
• 6 adjust seasonings of salt and pepper to your taste.

Mushroom Veloute (mushroom Soup)

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

Ingredients

• Servings: 8
• 1 onion, medium size, finely chopped
• 4 tablespoons butter, unsalted
• 3 tablespoons all-purpose flour
• 1/2 cup madeira wine or 1/2 cup dry sherry
• 1 quart chicken broth or 1 quart vegetable broth or 1 quart dried porcini mushroom broth
• 14 ounces mushrooms or 14 ounces cremini mushrooms, rinsed and dried
• 1 cup heavy cream
• salt
• pepper
• 1/2 cup heavy cream, lightly whipped

Recipe

• 1 prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. stir almost continuously to prevent browning.
• 2 when the onion turns translucent (after about 10 minutes), add the flour.
• 3 stir over medium heat for 5 minutes more to cook out the starchy taste.
• 4 add the madiera (or sherry) and broth.
• 5 whisk the soup to get rid of any lumps, and bring it to a simmer.
• 6 simmer for 5 minutes.
• 7 put the mushrooms in a blender and add 1 cup of the hot soup base.
• 8 blend the mushrooms on high speed for about 2 minutes. (add a little more of the soup base, if necessary, to get them moving.).
• 9 put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
• 10 add the cream. (if you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
• 11 bring the soup back to a simmer and season it with salt and pepper.
• 12 ladle it into hot bowls and put a dollop of whipped cream on each serving.

Potato Soup With Parsley Pesto

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

Ingredients

• Servings: 6
• 50 g butter
• 900 g potatoes, chopped
• 1 large onion, chopped
• 850 ml vegetable stock
• 225 ml milk or 225 ml half-and-half
• 1/2 cup fresh parsley leaves, chopped
• 25 g fresh castelli cheese or 25 g parmesan cheese, grated
• 25 g pine nuts
• 2 crushed garlic cloves
• 100 ml extra virgin olive oil

Recipe

• 1 soup:.
• 2 melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. cover and sweat on a gentle heat for 10 minutes pour in stock and cook for 15 - 20 minutes until the veg is soft.
• 3 when ready liquidise soup until smooth add the milk and season if needed. serve drizzled with the parsley pesto.
• 4 pesto:.
• 5 whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

Potato Soup With Cheese And Bacon

Total Time: 34 mins Preparation Time: 10 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 4 medium size leeks, part only, chopped (about 6 cups)
• 5 large garlic cloves, chopped small
• 1 tablespoon fresh thyme leaves, stripped from the stems (chopped)
• 1 tablespoon hungarian paprika
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 lbs yukon gold potatoes, peeled and diced (4 large potatoes)
• 6 cups chicken broth
• 3 drops tabasco sauce
• 1 cup shredded extra-sharp cheddar cheese
• 1 cup shredded parmigiano-reggiano cheese
• 1/2 cup chopped scallion (to garnish)
• 1/2 cup sour cream (to garnish)
• 1/2 teaspoon hungarian paprika (to garnish)

Recipe

• 1 in a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
• 2 remove the cooked bacon to a paper towel-lined plate and reserve.
• 3 while the bacon is cooking, fill a large bowl with cold water and add the chopped leeks and swish vigorously to release any possible grit.
• 4 using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
• 5 add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
• 6 to the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and tabasco sauce and bring up to a bubble over high heat.
• 7 reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
• 8 when the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
• 9 add cheddar cheese and parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
• 10 adjust seasonings to taste, salt, pepper and tabasco sauce.
• 11 serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.

Potato Soup Penzeys Style

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 8 slices bacon, cut into 1/2 inch pieces
• 2 medium onions, minced
• 2 stalks celery, sliced thin
• 3 carrots, diced
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 3 cups potatoes, diced
• 4 tablespoons flour
• 2 quarts chicken broth
• 1 pinch saffron thread
• 1 tablespoon parsley flakes
• salt and pepper

Recipe

• 1 in a 4 qt saucepan fry bacon till crisp over medium heat.
• 2 remove bacon and drain.
• 3 drain all but 2 tbsp of drippings from the pan.
• 4 add minced onions,celery and carrot.
• 5 add marjoram and thyme.
• 6 cover and cook on low for about 10 minutes.
• 7 add potatoes, stir,cover and cook about 15 minutes.
• 8 push vegetables to the side of the pan and add flour 1 tbsp at a time till incorporated into the drippings.
• 9 mix vegetables with the flour mixture.
• 10 add bacon and cook for 5 more minutes.
• 11 add 1 qt chicken stock and stir till smooth.
• 12 add the rest of the chicken stock and bring to a boil.
• 13 add saffron threads and simmer till potatoes are cooked through---about 1/2 hour.
• 14 add parsley flakes.
• 15 season with salt and pepper to taste.

Potato Soup With Rolled Oats

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

Ingredients

• Servings: 4
• 1 1/4 liters water
• 3 potatoes
• 1 small onion
• 100 g root vegetables (carrots, celeriac, parsley etc.)
• 40 g rolled oats
• 40 g fat
• 1 dash salt
• 1 pinch caraway seed
• 1 dash dried marjoram
• chives

Recipe

• 1 bring the water to boil, add salt and caraway seeds. peel and chop the potato and onion into cubes, add into the boiling water.
• 2 fry the rolled oats and the root vegetables on the fat in a pan. add to the soup and cook until all ingredients are tender.
• 3 add the marjoram and some salt if desired. serve garnished with chopped chives.

Potato Vegetable Chowder

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

Ingredients

• 3 tablespoons butter
• 1/4 cup onion, chopped
• 3 tablespoons flour
• 1 teaspoon instant chicken bouillon
• 1/4 teaspoon thyme
• 2 cups milk
• 1 cup water
• 2 cups potatoes, peeled, diced and cooked
• 1 cup ham, cubed and cooked
• 9 ounces frozen mixed vegetables, thawed

Recipe

• 1 in a large saucepan over low heat, melt butter.
• 2 stir in onion, saute until tender.
• 3 stir in flour, bouillon,thyme and pepper.
• 4 cook 1 minute, stirring constantly, until smooth and bubbly.
• 5 gradually stir in milk and water.
• 6 cook over medium heat, stirring constantly, until mixture boils.
• 7 stir in potatoes, ham and vegetables,
• 8 reduce heat, simmer, stirring occasionally, 10 minutes or until vegetables are tender.

Green Pea Soup With Tarragon & Pea Sprouts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 (16 ounce) packages frozen baby peas, divided (do not thaw)
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups sliced shallots (about 11 ounces)
• 4 cups vegetable broth (or more)
• 3 tablespoons chopped fresh tarragon, divided
• plain nonfat yogurt, stirred
• fresh mixed sprouts (optional, preferably small pea sprouts)

Recipe

• 1 place 1 cup peas in microwave-safe bowl; set aside. heat oil in heavy large saucepan over medium-high heat. add shallots and sauté until golden and almost tender, about 7 minutes. add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. cool slightly.
• 2 working in batches, puree soup in blender until completely smooth. return soup to same saucepan. bring to simmer and thin with more broth by 1/4 cupfuls, if desired. stir in remaining 1 tablespoon tarragon. season with pepper.
• 3 cook reserved 1 cup peas in microwave until warm, about 1 minute.
• 4 ladle soup into 6 bowls. drizzle lightly with yogurt. sprinkle whole peas over and garnish with pea sprouts.

Potato Soup With Celery

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

Ingredients

• Servings: 4
• 1 onion
• 1 diced celery
• 1 tablespoon butter
• 8 medium peeled and diced potatoes, any type
• 1 pint water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon parsley
• 1 pint low-fat milk

Recipe

• 1 dice the onion and cook until soft in the butter. add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. bring to the boil, then simmer 10 minutes.
• 2 after 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
• 3 add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
• 4 simmer a further 5 minutes, but don't boil it!
• 5 serve. you can microwave any leftovers.

Crock Pot Broccoli Cheese Soup

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups cooked noodles
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/4 cup chopped onion
• 2 tablespoons butter
• 1 tablespoon flour
• 2 cups shredded american cheese
• salt
• 5 cups milk

Recipe

• 1 combine all ingredients in slow cooker.
• 2 stir well.
• 3 cook on low for 2 1/2 to 4 hours.
• 4 if soup is too thick, add a little more milk.

Potato Soup With Beef

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

Ingredients

• Servings: 6
• 1 lb hamburger
• 6 slices bacon, fried and crumbled
• 3 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 8 potatoes, peeled and diced
• 1 tablespoon cornstarch
• 2 cups milk
• 1 teaspoon dried parsley

Recipe

• 1 brown hamburger, drain off fat and put into soup pot.
• 2 brown bacon, drain and also add to soup pot.
• 3 to your pot add water, salt, pepper, onions, garlic and potatoes.
• 4 bring to boil then turn down to simmer for about 30 minutes or until potatoes are tender.
• 5 stir the cornstarch into the milk until dissolved and add this to your soup and stirring slowly.
• 6 simmer for 5 minutes longer and add your parsley.

Mixed Greens With Turnips & Tasso

Total Time: 3 hrs 55 mins Preparation Time: 35 mins Cook Time: 3 hrs 20 mins

Ingredients

• Servings: 8
• 10 ounces fresh collard greens
• 10 ounces fresh mustard greens
• 10 ounces fresh turnip greens
• 2 medium onions, halved lengthwise, sliced
• 3 medium turnips, halved lengthwise, sliced
• 3/4 lb tasso or 3/4 lb smoked ham, cut into bite-sized chunks
• 1 1/2 tablespoons sugar
• 1/2 cup picante sauce
• 1 tablespoon salt (to taste)
• 1 tablespoon fresh ground pepper (to taste)

Recipe

• 1 place all greens in sink or a large pot; fill to brim with lukewarm water. let greens stand 15 minutes.
• 2 carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. wash leaves under running water; tear leaves into small pieces, removing tough ribs.
• 3 place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. add sugar, picante sauce, salt and pepper.
• 4 bring to a boil over medium-high heat; boil 5 minutes. reduce heat. barely simmer, stirring occasionally, 3 hours. taste for seasoning; adjust if necessary. greens should have lots of liquid left; add more water if necessary. serve hot.

Potato Soup With Meyer Lemons

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 yellow onions, thinly sliced
• 1 tablespoon finely grated meyer lemon zest (about 2 lemons)
• 1/2 teaspoon grated peeled fresh ginger
• 1 cup strained fresh meyer lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 cups water
• 4 large red potatoes, peeled and boiled until tender, then coarsely chopped
• 2 tablespoons finely fresh italian parsley

Recipe

• 1 in a sauce pan over medium heat, melt the butter. when it begins to foam, add the onions, zest and ginger, and saute until the onions are translucent, about 10 minutes. add the lemon juice, salt and pepper; continue to saute for 2 to 3 minutes longer.
• 2 add the water, raise heat to high and bring to a boil. cover, reduce heat to medium, and simmer until the broth is golden and the onions have almost disintegrated, about 30 minutes.
• 3 remove from heat and strain through a sieve into a clear container; discard the contents of the sieve. working in batches, if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth (hand-held-emersion blender works nicely). transfer the puree to a clean saucepan and bring to a gentle boil.
• 4 ladle into warmed soup bowls and garnish each serving with a little of the parsley.
• 5 *.
• 6 alternatively, refrigerate and serve cold.

Potato Soup With The Works

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

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 4 leeks, parts only, chopped
• 4 -5 garlic cloves, chopped
• 8 sprigs fresh thyme leaves, stripped from stem
• 1 tablespoon paprika, plus additional for garnish
• salt
• pepper
• 4 lbs russet potatoes, peeled and chopped
• 6 cups chicken stock
• hot sauce, a dash (or to taste)
• 1 cup shredded extra-sharp cheddar cheese
• 1 cup shredded parmigiano-reggiano cheese
• chopped scallion, for garnish
• sour cream, for garnish

Recipe

• 1 in a big pot, cook the bacon over med-high heat until golden brown, 3-4 minutes.
• 2 remove the cooked bacon to a paper towel-lined plate and reserve.
• 3 while the bacon cooks, fill a bowl with cold water and add the leeks; swish vigorously to release the grit, then lift out the leeks and dry on a kitchen towel.
• 4 add the leeks and garlic to the bacon fat and cook until tender, 4-5 minutes.
• 5 add in the thyme, paprika, and salt/pepper; then add in the potatoes and stock to the pot; bring to a bubble over high heat.
• 6 decrease heat to medium and simmer the potatoes until cooked through, 8-10 minutes.
• 7 when the potatoes are tender, use a blender, a food processor, or an immersion blender to puree the soup until smooth.
• 8 adjust seasonings as needed with salt, pepper, and hot sauce.
• 9 serve the soup in a bowl or a mug topped with the two cheeses, the reserved bacon, a sprinkling of scallions, a dollop of sour cream, and a dash of paprika.

Potato Soup With Butter Dumplings

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

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon butter
• 6 cups cubed peeled potatoes
• 4 cups water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/8 teaspoon nutmeg
• 2 tablespoons butter
• 2 beaten eggs
• 3/4 cup sour cream
• 2 tablespoons snipped parsley

Recipe

• 1 in a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
• 2 add potatoes, water, salt, and pepper.
• 3 bring to boiling,
• 4 reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
• 5 meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. cut in the 2 tablespoons butter until crumbly. beat in eggs, one at a time.
• 6 using a scant teaspoon for each, drop dumplings into bubbling soup.
• 7 cover, simmer 10 minutes.
• 8 gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
• 9 heat through, but do not boil.
• 10 serve in bowls; sprinkle with parsley.

Mediterranean Summer Breeze Cold Yogurt Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 2 lbs yogurt, made from whole milk (3.5% milk fat, 2 lbs = 32 oz.)
• cold water
• 1 pint heavy cream
• 1 tablespoon salt
• 2 tablespoons lemon juice
• 2 tablespoons garlic cloves, minced
• 8 tablespoons feta cheese, crumbled (french type if possible, less salty)
• 4 tablespoons olives, kalamata (pits removed and cut up into pieces)
• 1/2 cup bell pepper (any colors or combo, chopped up)
• 8 tablespoons spring onions, cleaned and chopped up
• 8 tablespoons pistachio nuts, shells removed and ground up coarsely (not fine)

Recipe

• 1 for each individual bowls; put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic… all to taste; then blend until creamy smooth.
• 2 add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
• 3 sprinkle on top 2 tablespoons of ground pistachio nuts.
• 4 chill prior to serving, enjoy.
• 5 .
• 6 notes: this soup is best when using whole creamy milk yogurt which can be found in greek and middle eastern grocery stores; or use your own home make yogurt. you can also serve individual cups instead of bowls of this soup. simply, reduce the amount of ingredients in each cup. finally, you can add or substitute some of the vegetables. for example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (arabic style).

Not Just Another Chicken Tortilla Soup

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 3 whole skinless chicken breasts
• 6 cups water
• 1 onion
• 2 minced garlic cloves
• 3 stalks celery
• 3 carrots
• 1 tablespoon chicken bouillon granule
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 tablespoons dried cilantro
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 cup frozen corn
• 1 cup canned black beans
• 6 ounces tortilla chips
• 1 cup 2% mexican cheese blend

Recipe

• 1 put chicken in a large stock pot with water.
• 2 slice onion in the eighths, peel and cut carrots and celery into 1/2 inch pieces (or as desired) add to pot.
• 3 add garlic, spices and bouillon to pot and cook for approximately 1 hour or until chicken is tender (you can add more bouillon if necessary).
• 4 remove chicken from pot and when cool enough shred the chicken.
• 5 add canned tomatoes, corn and black beans to broth and simmer for 30 more minutes.
• 6 add chicken and cook until heated.
• 7 to serve, place tortilla chips on bottom of the bowl covered with shredded cheese and cover with soup.

Norweigian Spinach Soup

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 tablespoons flour
• 3 1/2 cups chicken broth
• 1 lb frozen spinach, thawed and squeezed dry
• 1/8-1/4 teaspoon nutmeg
• salt and pepper, to taste
• 2 hard-boiled eggs, peeled and sliced

Recipe

• 1 melt the butter in the saucepan; sautee the onions until soft.
• 2 stir in the flour.
• 3 add the chicken broth a little at a time, stirring constantly.
• 4 bring to a soft boil and add the spinach. season with nutmeg, and salt and pepper to taste.
• 5 simmer for a further 5 minutes, stirring frequently.
• 6 pour into bowls and garnish with egg slices.

Potato Soup With Hamburger

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 1 lb ground beef
• 4 cups red potatoes, peeled and cut into 1/2 inch cubes
• 1 small onion, chopped
• 3 (8 ounce) cans tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups water
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 brown ground beef in skillet and drain.
• 2 place browned beef in a slow cooker.
• 3 add potatoes, onion, and tomato sauce.
• 4 stir in salt, pepper, water, and hot pepper sauce.
• 5 cover and cook on high until mixture starts to simmer (about 1 hour).
• 6 turn to low.
• 7 continue to cook for 2-1/2 to 3 hours or until potatoes are tender.

Q&e Mexican Casserole

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

Ingredients

• Servings: 4
• 1 lb hamburger
• 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can celery soup
• 1 (10 1/2 ounce) can tomatoes and green chilies (regular or hot)
• 1 (15 ounce) can ranch style beans (pinto beans with chili seasoning)
• 8 -10 corn tortillas
• grated cheese

Recipe

• 1 brown hamburger and drain fat. add remaining ingredients and mix till combined. put into a 9 x 12 casserole dish and sprinkle with cheese. heat till hot and bubbly (30-45) minutes at 350 degrees.
• 2 for company, i will add extra cheese to the casserole, sour cream and guacamole on the table for guests to put on top of the casserole. easy to double.

Egyptian Lentil Soup

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

Ingredients

• Servings: 6
• 5 cups vegetable stock
• 1 cup brown lentils, washed and drained
• 2 large onions, chopped
• 2 medium tomatoes, finely chopped
• 4 garlic cloves, crushed
• 4 tablespoons butter
• 2 teaspoons cumin
• 1 pinch salt and pepper, to taste
• 4 teaspoons lemon juice

Recipe

• 1 place vegetable stock in a saucepan and bring to boil. add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. reduce heat and simmer until the lentils become tender, adding more water if necessary.
• 2 while lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. set aside.
• 3 puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter.
• 4 place soup in soup bowls and top with fried onions.

Potato Soup For My Wife

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

Ingredients

• Servings: 16
• 2 tablespoons butter
• 2 large onions, sliced thin
• 16 cups water
• 3 stalks celery, small dice
• 1 lb carrot, med dice
• 5 lbs potatoes, peeled large dice
• 1/2 lb healthy choice ham, med dice
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 12 ounces fat-free evaporated milk

Recipe

• 1 put butter, onions and celery into a large heavy covered stock pot. sweat on low for 12 minutes stirring a couple of times.
• 2 add water, carrots, potatoes, ham, salt and pepper to covered pot and raise heat to high. when water starts to boil lower heat to medium low and soft boil for 18 minutes. carrots should be firm soft. cook longer if necessary.
• 3 remove from heat and put 3 ladles of vegetables and milk into a blender or food processor. make sure lid is on tight, mixture is hot! process on high speed for 60 seconds. carefully add back into pot and stir until blended.
• 4 serve.

Potato Soup, Dad's World Famous

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

Ingredients

• Servings: 16
• 1 gallon water
• 1 lb carrot, peeled and sliced 1/4-inch thick
• 1 cup celery, chopped 1/8-inch thick
• 5 lbs potatoes, peeled and cubed between 1/2-inch and 3/4-inch
• 1 lb about 2 cups ham
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup butter
• 2 cups large diced onions
• 1/3 cup flour
• 1 cup milk
• 1 tablespoon parsley
• smoked cheese (optional)

Recipe

• 1 combine water, celery, carrots and half of the salt and pepper in a large soup kettle.
• 2 heat on high heat to a boil then turn down heat to medium high and boil for 5 minutes.
• 3 add potatoes and half of ham. when the kettle boils again it should take about 15 minutes until the potatoes are tender on a low boil. start checking at this time. you should just be able to put a fork into the potatoes with little resistance.
• 4 in a medium sauce pan add the butter, onions, left over salt and pepper. cook on medium high heat stirring the onions about every 2 minutes for about 10 minutes till soft. you can tell they are done when the bottom of the pan starts to brown a little.
• 5 keep the pan on the heat and shake the flour over the onions. now stir it into the onions for ½ minute. pour in the milk and 3 cups of the potato water. whisk it in till its well mixed, about ½ minute. it will be thick. now add this and the rest of the ham to the potato’s when they are finished. stir for about ½ minute till it’s well mixed.
• 6 cook over med high heat stirring the bottom of the pan constantly until you reach a boil. boil for 1 minute and remove from heat.
• 7 remove 2 cups of the potato mixture and mash them with a little of the soup juice in the sauce pan. add the mashed potatoes and the parsley to the kettle and check your seasonings. the mashed potatoes will thicken the soup some more and add more depth to it.
• 8 serve with shredded cheese on top if you like and crusty bread. we like smoked cheese with ours.
• 9 if you have a ham bone boil it with 1 chop carrot, 1 chopped celery stalk and 1 chopped onion for 45 minutes in the gallon (plus 1 cup) water. remove the bone to a plate to cool and strain the water before making the recipe. add the ham bone meat when soup is finished.

Potato Soup With Whole Wheat Butter Dumplings

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

Ingredients

• Servings: 6
• 6 potatoes, medium size,diced
• 1/2 cup butter
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons salt
• pepper (to taste)
• 6 cups milk
• 2 tablespoons butter
• 2 eggs
• 6 tablespoons whole wheat flour
• 1/4 teaspoon salt

Recipe

• 1 boil potatoes in water until able to press with a fork.
• 2 do not drain.
• 3 in a second pan, melt butter over low heat and add flour, salt,& pepper.
• 4 stir until smooth& thick.
• 5 add milk (a little bit at a time) and continue to heat the sauce, mixing constantly until it is fairly thick and hot.
• 6 add sauce to potatoes (still in the water) and bring to a boil.
• 7 while waiting for potatoes to boil, make the dumpling mixture.
• 8 cream butter with eggs.
• 9 stir in whole wheat flour and salt.
• 10 when soup boils, spoon in dumpling batter.
• 11 cover kettle, and let simmer for 8 to 10 minutes.
• 12 note: i sometimes throw in a cup of corn and/or peas, or cut up a couple stalks celery to add colors and flavors.

Not Just Another Green Bean Casserole

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

Ingredients

• Servings: 5
• 2 (9 ounce) packages frozen french style green beans
• 1/3 cup chopped onion
• 2 teaspoons margarine
• 3 tablespoons fine dry breadcrumbs
• 1 (10 3/4 ounce) can low-sodium cream of mushroom soup
• 1/4 cup plain fat-free yogurt
• 2 tablespoons diced pimentos
• 1/8 teaspoon pepper

Recipe

• 1 cook the green beans according to the package directions, except omit salt.
• 2 drain well.
• 3 meanwhile, in a small saucepan cook the onion in margarine until onion is tender.
• 4 stir in the bread crumbs; set aside.
• 5 in a large mixing bowl stir together the soup, yogurt, pimiento, and pepper.
• 6 stir in the beans.
• 7 transfer mixture to a 1-quart casserole.
• 8 sprinkle bread crumb mixture atop beans in casserole.
• 9 bake in a 350 degree oven for 25-30 minutes or until the mixture is heated through and the crumbs are golden.
• 10 if desired, garnish with additional pimiento pieces.

Mediterranean Turkey Soup

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 green bell peppers or 1 red bell pepper, diced
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 3 large garlic cloves, chopped
• 1 tablespoon dried basil
• 2 teaspoons fennel seeds
• 1/4 teaspoon dry crushed red pepper
• 6 cups low sodium chicken broth
• 1 (28 ounce) can plum tomatoes, chopped and drained
• 1 (15 ounce) can beans
• 1 1/2 lbs diced cooked turkey breast
• grated parmesan cheese or romano cheese
• salt and pepper

Recipe

• 1 heat the oil in a heavy large saucepan over medium heat. add the bell pepper, onion, celery, garlic, basil, fennel seeds, and crushed red pepper. saute for about 10 minutes or until tender.
• 2 add the broth and tomatoes. cover the pan and simmer for 10 minutes.
• 3 add the beans and turkey and cook until heated through, about 1 minute.
• 4 garnish each soup bowl with 1 tablespoon of cheese, adding salt and pepper to taste.

Garlic/onion Soup

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

Ingredients

• Servings: 6
• 3 tablespoons butter
• 2 cups chopped onions
• 30 peeled garlic cloves
• 2 tablespoons all-purpose flour
• 3 (14 1/2 ounce) cans low sodium chicken broth
• 1 cup half-and-half
• 1/2 cup dry sherry
• 1 teaspoon dried thyme
• 1 small bay leaf

Recipe

• 1 melt butter in large pot over medium heat. add onions and garlic.
• 2 cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
• 3 add flour; stir 2 minutes. add broth, half and half, sherry, thyme and bay leaf; bring to boil.
• 4 reduce heat to medium-low; simmer uncovered until garlic is very tender, about 30 minutes.
• 5 discard bay leaf. working in batches, puree the soup.
• 6 return to pot. season with salt and pepper. rewarm soup over medium heat; serve.