My Mushroom Soup

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

Ingredients

• Servings: 6
• 120 g butter
• 2 onions, chopped
• 500 g mushrooms, roughly chopped
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons plain flour
• 4 cups chicken stock
• 1/2 cup dry wine
• 2 teaspoons french mustard
• 1 cup cream

Recipe

• 1 melt butter in a large saucepan over a medium heat.
• 2 fry onions in butter until transparent.
• 3 add mushrooms and black pepper and fry, stirring frequently, for 10 minutes.
• 4 sprinkle over flour, stir into the mushroom mixture with a wooden spoon and cook for 30 seconds.
• 5 remove saucepan from heat.
• 6 gradually add chicken stock and wine, stirring constantly.
• 7 return saucepan to heat, bring to boil, then lower heat and simmer for 20 minutes.
• 8 add mustard, then blend soup until smooth with a stick mixer or blender.
• 9 stir in cream, check seasonings (you shouldn't have to add salt, but check) and reheat.

Jamie Oliver's Rabbit Stew With Dumplings

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

Ingredients

• Servings: 5
• 3 cups self-rising flour
• 14 tablespoons butter
• 1 bunch fresh tarragon, finely chopped
• sea salt & freshly ground black pepper
• milk
• 1/2 a nutmeg
• 2 rabbit, jointed and cut into 10 pieces
• flour
• olive oil
• 1 couple tablespoons butter
• sea salt & freshly ground black pepper
• 10 slices bacon, finely sliced
• 2 sprigs fresh rosemary
• 9 ounces mushrooms, cleaned and torn (field, shitake, or oyster)
• 1 large handful baby onion, peeled
• 1 1/2 pints chicken stock

Recipe

• to make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. stir in enough milk to give you an unsticky, stiff dough. knead together, then roll into a large snake. cut into 18 equal sized pieces and roll into balls. place on a sheet, and sprinkle nutmeg over the top. move the tray to the fridge.
• heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. coat the rabbit pieces in flour and shake off any excess. put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. take those pieces out and cook the other pieces. once they’re all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. cook until the bacon has crisped. add the rosemary, mushrooms and onions and fry another ten minutes.
• mix in a tablespoon of flour then pour in the chicken stock and beer. cover and simmer for half an hour.
• preheat the oven to 375 degrees.
• place the dumplings on top of the stew, about half an inch apart. drizzle them with olive oil and bake for 40 minutes.

My Moms Potato Leek Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 leeks ( parts sliced and used only)
• 4 -6 potatoes, diced
• 1 (49 1/2 ounce) can chicken broth
• half-and-half
• 1 teaspoon flour
• salt and pepper
• butter

Recipe

• 1 in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.
• 2 add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking
• 3 add half and half until the soup turns creamy color
• 4 salt and pepper to taste.

Fresh Garlic Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 20 garlic cloves (2 heads)
• 4 cups water, in 2 qt. sauce pan
• 2 cups onions, finely chopped (2 medium onions)
• 1/2 cup extra virgin olive oil
• 6 sage leaves
• 3 1/2 cups chicken stock
• salt & freshly ground black pepper
• 4 large croutons (to garnish)
• 8 tablespoons grated parmesan cheese (to garnish)

Recipe

• 1 separate the cloves from each head of garlic. do not peel. drop in the garlic cloves in boiling water and boil 10 minutes.
• 2 drain them and peel. do not discard water.
• 3 return the garlic cloves to the saucepan, and add the onion, olive oil, sage, and stock.
• 4 bring to a rolling boil over medium-high heat.
• 5 partially cover and cook 5 minutes.
• 6 uncover, reduce heat to low boil and cook another 5 minutes.
• 7 remove 5 sage leaves, and purée the soup.
• 8 season to taste. arrange the croutons in warmed soup dishes, and pour the soup over them.
• 9 garnish with cheese and serve immediately.

Quick-fix Layered Chicken Casserole

Total Time: 4 hrs 35 mins Preparation Time: 5 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 5 ounces scalloped potatoes mix
• 10 3/4 ounces cream of mushroom soup
• 1 cup water
• 1/2 teaspoon garlic pepper seasoning
• 16 ounces frozen broccoli carrots cauliflower mix, thawed and drained
• 16 ounces frozen stir fry vegetables, thawed and drained (broccoli, snap peas, water chestnuts, etc)
• 1 lb chicken breast tenders
• paprika

Recipe

• 1 aypour dried potatoes into a 3 1/2 quart slow cooker.
• 2 mix the undiluted soup with the water, sauce packet from the potatoes and the garlic pepper. drizzle just a little over the potatoes.
• 3 add the mixed veggies, plus 1/3 of the stir fry veggies, 2/3 of the chicken, 2/3 of the soup mixture, the remaining stir fry veggies and the remaining chicken. pour the rest of the soup mixture on top.
• 4 cover and cook on low for about 4 1/2 hours, or until the chicken and potatoes are cooked. sprinkle paprika over the top.

Pear And Butternut Bisque

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

Ingredients

• 1 (2 1/2 lb) butternut squash
• 2 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons fresh gingerroot, peeled and finely minced
• 2 pears, halved, cored and diced
• 3 cups low sodium chicken broth
• 2 sprigs fresh rosemary (3 inches each)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice

Recipe

• 1 peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). set aside.
• 2 in a large pan, heat oil over medium heat. add onion, carrot, garlic and ginger. saute 5 minutes.
• 3 put squash and remaining ingredients (except pepper and lemon juice) into pan. bring to a boil, reduce heat, cover and simmer 20 minutes. the vegetables and pears should be very tender.
• 4 let soup cool a bit and puree in batches in a food processor or blender. ( i find a blender gives a smoother puree). pour soup into a clean pan.
• 5 reheat over medium-low heat, unti very hot. season with pepper and lemon juice.
• 6 garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

Quick-fix Chicken

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 4 -6 boneless skinless chicken breast halves
• 1 (8 ounce) carton sour cream
• 1/4 cup soy sauce
• 2 (10 ounce) cans french onion soup

Recipe

• 1 wash chicken, dry with paper towels and place in sprayed slow cooker.
• 2 combine sour cream, soy sauce and soup in bowl, stir and mix well. add to slow cooker.
• 3 cover and cook on low for 5 to 6 hours if chicken breasts are large, 3 to 4 hours if breasts are medium size.
• 4 serve with rice or mashed potatoes.

Pantry Raid Enchiladas

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

Ingredients

• 3 chicken breasts
• 7 ounces green chilies
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/4 cup sour cream
• 12 flour tortillas
• 1 (10 1/2 ounce) can red enchilada sauce
• 1/2 cup shredded cheese

Recipe

• 1 cook chicken breasts in skillet or grill, then chop.
• 2 mix green chilies with cream of chicken soup and sour cream, add chopped chicken.
• 3 spoon about 2-3 tablespoons of mixture onto each flour tortilla, roll and place into a 9 x 13 glass casserole dish.
• 4 top with red enchilada sauce and cheese, and bake at 350 degrees fahrenheit for 20-30 minutes.

Mexican Fiesta Bean Soup

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

Ingredients

• 4 slices bacon, diced
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 garlic clove, minced
• 1 (4 ounce) can chopped green chilies
• 1 (16 ounce) can refried beans
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1 (14 1/2 ounce) can chicken broth
• 10 drops tabasco sauce (or to taste)
• shredded cheddar cheese (garnish)
• tortilla chips (garnish)
• sour cream (garnish)

Recipe

• 1 cook bacon in saucepan until crisp.
• 2 add onion, garlic, and celery. cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
• 3 add green chiles, beans, pepper, chili powder, tabasco sauce, and chicken broth. stir well and bring to a boil. reduce heat and simmer 8-10 minutes.
• 4 serve in bowls and top with cheese, chips, and sour cream.

Smoky Cheese And Potato Bake - Crock Pot

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

Ingredients

• Servings: 8
• 1 (10 3/4 ounce) can cream of mushroom soup
• 8 ounces sour cream
• 1 (7 ounce) round smoked gouda cheese
• 1/3 cup roasted red pepper, strips (from a jar)
• 1 (32 ounce) package frozen southern-style cubed hash brown potatoes, thawed

Recipe

• 1 remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
• 2 spray crock pot with nonstick coating spray. in medium bowl, combine soup, sour cream and cheese.; mix well. gently stir in roasted pepper strips.
• 3 arrange half of potatoes in crock pot. top with half of sour cream mixture; spread evenly. top with remaining potatoes and sour cream mixture, spreading evenly. do not stir.
• 4 cover and cook on low for 5-6 hours.

Mexican Fiesta Soup

Total Time: 240 hrs 5 mins Preparation Time: 5 mins Cook Time: 240 hrs

Ingredients

• Servings: 4
• 1 cup chunky salsa, with chipotle
• 1 (15 ounce) can black beans (drained and rinsed)
• 1 cup frozen whole kernel corn
• 1 cup chopped cooked turkey
• 1 (14 1/2 ounce) can chicken broth
• sour cream (for garnish) (optional)
• cilantro (for garnish) (optional)

Recipe

• 1 in large saucepan combine salsa, black beans, corn, turkey and broth.
• 2 bring to a boil over medium-high heat.
• 3 reduce heat and simmer 5 minutes.
• 4 garnish each serving with sour cream and cilantro.

Pantry Clearing Chili Bean Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 green pepper, chopped
• 2 carrots, slice into disks
• 1 celery rib, sliced
• 1 cup frozen corn
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (14 1/2 ounce) can pink beans, drained and rinsed
• 0.5 (20 ounce) can crushed pineapple in juice
• 1/2 cup french lentils or 1/2 cup lentils
• 1 (28 ounce) can diced tomatoes with juice
• 1 (10 1/2 ounce) can tomato soup
• 1 1/2 cups water
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 3 dashes liquid smoke

Recipe

• 1 mix together all ingredients in your crockpot.
• 2 cook 4 hours on high.
• 3 enjoy.

Smoky Black Bean And Rice Stoup

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 slices bacon, chopped
• 1 bay leaf
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon worcestershire sauce
• 2 teaspoons hot sauce
• coarse salt
• coarse black pepper
• 1 (15 ounce) can diced fire-roasted tomatoes (muir glen)
• 1 (8 ounce) can tomato sauce
• 1 quart chicken stock
• 1 cup rice

Recipe

• 1 heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
• 2 add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
• 3 add in corn and 1 can black beans and their juice.
• 4 drain the other can, then add half the can of beans.
• 5 mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
• 6 add in coriander, chili powder, cumin, worcestershire, hot sauce, salt/pepper to taste.
• 7 stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
• 8 add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
• 9 adjust seasonings and serve.

Max And Ermas Chicken Tortilla Soup (or Enchilada Soup)

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

Ingredients

• 1 (11 ounce) can condensed fiesta nacho cheese soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 2 2/3 cups milk
• 1 (10 ounce) can chicken meat, drained
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chilies
• sour cream
• shredded cheese
• corn tortilla strips

Recipe

• 1 in a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. cook until heated through. garnish with sour cream, shredded cheese and tortilla strips.

Fennel Apple Soup

Mexican Fava Bean Gazpacho With Fresh Mint

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 cups peeled dried fava beans, soaked overnight in himalayan pink salt brine, use 3 tablespoons of hps with enough filtered water t
• 2 diced turnips
• 2 medium diced tomatoes
• 1 medium diced brown onion
• 2 stalks diced celery
• 2 medium diced carrots
• 2 thinly sliced serrano peppers
• 4 minced garlic cloves
• 5 cups fat-free low-sodium chicken broth
• 5 cups filtered water
• 1 teaspoon salt mill coarse ground himalayan pink salt
• 1 teaspoon pepper mill fresh coarse ground black pepper
• 1 (8 ounce) bag blue corn tortilla chips
• extra virgin olive oil
• 25 fresh mint leaves (to garnish)
• additional fresh mint leaves (to garnish)

Recipe

• 1 • lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the himalayan pink salt and pepper.
• 2 • in a separate soup pan add the chicken broth and water to the rinsed and cleaned fava beans bring to a slow boil and then reduce the heat to simmer. add the sautéed vegetables from above and the tomatoes, sliced serrano peppers and 25 mint leaves to the fava beans and simmer for 15 minutes.
• 3 • remove ½ of the above soup mixture and blend in a standard blender. return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. let cool and refrigerate until cold.
• 4 • here’s the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground himalayan pink salt to the mint leaves. the presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. serve with blue corn tortillas on the side.
• 5 • voila “mexico jus’ like i pictured it”.

Quick-topped Vegetable Chicken Casserole

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

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 ounces cream cheese, softened
• 1/3 cup milk
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup grated carrot
• 1/4 cup parmesan cheese
• 2 -3 cups cooked chicken, cubed
• 1/2 lb broccoli floret, cooked
• 1 cup pancake mix
• 1 cup grated cheddar cheese
• 1/3 cup milk
• 1 tablespoon vegetable oil
• 1 egg, slightly beaten
• 1/4 cup slivered almonds

Recipe

• 1 combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
• 2 turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for oamc.
• 3 if using (oamc) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
• 4 just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
• 5 bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
• 6 note: for oamc preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ you would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

Smoky Bean Soup With Lemon-pea Coulis And Sesame Flavored Shiita

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 large carrot, cubed
• 1 celery, cubed
• 4 -5 cups vegetable stock
• 1 (15 ounce) can kidney beans, drained and rinsed
• 3 medium size potatoes, cubed
• 1/2 teaspoon ground oregano
• 1/2 teaspoon herbes de provence (a fine herbes mix would work as well)
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon ground marjoram
• 1/2 teaspoon dried parsley
• 2 -3 drops liquid smoke (optional)
• salt
• 1 cup water
• 1 1/2 cups green peas (fresh or frozen)
• 3 tablespoons lemon juice
• 1 tablespoon chopped fennel (optional)
• 1 tablespoon chopped fresh coriander
• 1/4 teaspoon tamari soy sauce
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 8 ounces shiitake mushrooms, stemmed, sliced
• 1/4 teaspoon tamari soy sauce

Recipe

• 1 in a deep saucepan heat the oil. add onions and 4 garlic cloves, lightly sauté until soft.
• 2 add carrot and celery and fry at medium heat for 2 minutes.
• 3 add the vegetable broth, potatoes, beans, salt, and spices. bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
• 4 meanwhile, put the peas in cold water. bring to boil and boil for 1 minute, drain.
• 5 pure green peas, coriander, and fennel with a food processor. add lemon juice and a splash of tamari sauce. add water if the mixture is too thick (i had to add about 2 tbsp).
• 6 in the skillet, heat up the olive oil (med. temperature). add the sesame oil, garlic, ginger, and mushrooms. fry for 2-3 minutes.
• 7 mash the base with the potato-masher until thick, but chunky. add the liquid smoke and adjust for saltiness.
• 8 to serve, lade the soup in the plate. put some mushrooms in the middle of the soup and pour the coulis around. sprinkle with chopped shallots, sprouts, and coriander.

Mexican Fiesta Chowder

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

Ingredients

• Servings: 8
• 1 lb ground turkey breast
• 1 3/4 cups corn
• 1 1/4 ounces low-sodium taco seasoning
• 2 large potatoes, diced
• 1 (12 ounce) can fat-free evaporated milk
• 1 tablespoon cornstarch
• 1 (16 ounce) jar salsa
• 1 (15 1/2 ounce) jar low fat salsa con queso
• 1/2 cup fat free sour cream

Recipe

• 1 in a 6 quart stock pot, brown the turkey. add taco seasoning, 4 cups of water, corn and potatoes. bring to a boil. reduce heat and cover, simmer for 15 - 20 minutes or until potatoes are tender.
• 2 once the potatoes are tender, mix cornstarch with a little water and add to the evaporated milk. add the milk mixture to the pot, and simmer until thickened, about 5 - 10 minutes.
• 3 reduce heat to low and add salsa and salsa con queso. stir until incorporated. remove from heat and blend in the sour cream.
• 4 serve -- .

Grandma Rosie's Drop Dumplings

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 1 large egg
• milk
• 1 pinch baking powder
• 1 dash salt
• flour

Recipe

• 1 mix 1 egg, a touch of milk, a pinch of baking powder and a dash of salt.
• 2 add flour to make thick paste substance.
• 3 spoon into boiling broth or gravy and allow to cook with meal.
• 4 *note: the more milk the fluffier the dumplings.

Grandma Stephens Tomato French Dressing

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

Ingredients

• 1 cup tomato sauce or 1 cup tomato soup
• 1/2 cup oil
• 1/4 cup vinegar
• 2 tablespoons sugar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon worcestershire sauce (optional)
• 1 dash tabasco sauce (optional)
• 1 garlic clove (optional)

Recipe

• 1 place all ingredients into a bottle or jar.
• 2 cover tightly and shake well.
• 3 chill several hours.
• 4 remove garlic, if used.
• 5 shake well again.

My Mother's Vegetable Soup

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

Ingredients

• Servings: 12
• 1 large sweet potato
• 3 potatoes
• 2 large celery ribs
• 2 large carrots
• 1 head cauliflower
• 1 cup butternut squash
• 1 chicken thigh, on bone
• 1 large turnip
• 1 parsnip (optional)
• 1 1/2 cups rutabagas
• 1 tablespoon chicken bouillon powder

Recipe

• 1 cut all vegetables into large or small chunks, as desired.
• 2 cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
• 3 place everything in a large pot, and cover completely with water.
• 4 add the seasoning.
• 5 let it come to a boil, and then let it simmer for 1 1/2 hours. it can also be easily refrigerated and then reheated.

My Mother's Cheese & Chicken Casserole

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

Ingredients

• Servings: 4
• 9 slices bread, diced
• 3 cups diced chicken or 3 cups turkey
• 3/4 cup celery, chopped
• 1/2 cup chopped onion
• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 5 eggs
• 2 1/2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups grated cheddar cheese

Recipe

• 1 combine chicken, bread, celery and onions; place in bottom of casserole dish.
• 2 beat eggs with milk; add salt and pepper. pour over bread mixture (do not stir).
• 3 combine soup and sour cream; spread on top.
• 4 bake at 300°f for 50 minutes.
• 5 top with cheese and bake 10 more minutes.

My Home-style Tomato Soup

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 1/2 cup celery
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 no 2 1/2 can tomato
• 1 teaspoon salt
• 1 dash pepper
• 3 pints milk

Recipe

• 1 cook celery, onion, and green pepper in 1 cup salted water until tender. add tomatoes; cook for 7 minutes. season. heat milk in doulble boiler; add tomato mixture. serve at once.

Ila's Potato Leek Soup

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

Ingredients

• Servings: 8
• 1/2 cup butter
• 3 -4 leeks
• 4 quarts turkey broth or 4 quarts chicken broth
• 4 teaspoons fresh dill or 4 teaspoons dill weed, finely chopped
• salt, to taste
• 1/4 teaspoon pepper
• 4 bay leaves
• 1 pint half-and-half
• 1/2 cup flour
• 5 lbs potatoes, peeled and cooked till tender
• 1/2 cup sour cream

Recipe

• 1 wash leeks, trim off root ends and green leaves, then chop part in food processor. mash half of the potatoes and cut remaining potatoes into small cubes.
• 2 melt butter in stock pot. add leeks and saute, stirring occasionally for 5 minutes and taking care that the leeks don't turn brown. stir in broth, dill, salt, pepper and bay leaves. combine half and half and flour stirring till smooth. whish half and half into soup and cook till slightly thickened.
• 3 stir in mashed and cubed potatoes, simmering for 10-15 minutes. remove bay leaves and stir in sour cream.
• 4 garnish with fresh dill - serve.

Smoky Black Bean Chili

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

Ingredients

• 1 lb ground chicken or 1 lb ground beef
• 1 onion
• 1 tablespoon minced garlic
• 2 (15 ounce) cans black beans
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (10 3/4 ounce) can campbell's cheddar cheese soup
• 1/4 cup worcestershire sauce (see note in step 4!)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground cumin
• 2 teaspoons chili powder

Recipe

• 1 brown the meat on the stove. if you're using chicken/turkey, you'll probably want to put some oil in the pan first, but beef will make its own grease really quickly.
• 2 dice the onion. here, you can either sauté it with the meat or you can chuck it right into the pot raw. you can also set aside a little to sprinkle on top of the chili raw, for serving, as you would with shredded cheese.
• 3 put all the ingredients in your crock pot; stir.
• 4 important: i don't actually measure anything when i make this, i just upend the bottles. so i'm totally guessing on the spice/w. sauce measurements. please do adapt those to your own taste; i don't insist that i got them right at all.
• 5 turn on the crock pot - low 6-8 hours, or high 3-4 hours, or until you really can't stand the anticipation anymore. if you do it in a big pot on the stove, let it simmer at least a half hour, imo. longer if you can; the longer it simmers the better it tastes, but sometimes you just can't wait, y'know?

My Mother's Chicken Escarole Soup

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 10
• 6 chicken legs (with thighs attached)
• 2 stalks celery, sliced into 2-inch pieces
• 2 whole carrots, coarsely chopped
• 1 large onion, quartered
• 1 parsnip, coarsely chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• coarse salt & freshly ground black pepper
• 1 lb escarole, chopped

Recipe

• 1 fill a large pot with 4 quarts water; place over high heat and bring to a boil.
• 2 add chicken, return to a boil, skimming off any foam that has accumulated at the top.
• 3 reduce heat to low and continue cooking, uncovered, for 2 hours.
• 4 add celery, carrots, onion, parsnip, dill, and parsley.
• 5 continue cooking slowly, uncovered, for 1 hour.
• 6 set a strainer over a large bowl and strain soup; discard solids.
• 7 season with salt and pepper. refrigerate, covered, overnight.
• 8 remove the layer of fat that has formed on top of the soup overnight and discard.
• 9 place soup in a large saucepan and bring to a boil.
• 10 just before serving, add escarole and cook until just tender, about 3 minutes.

My Not-so-quick And Easy Chicken Noodle Soup

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

Ingredients

• Servings: 10
• 4 large bone-in chicken breast halves
• 1 large onion, chopped
• 4 -5 carrots, sliced
• 4 -5 celery ribs, sliced
• 1 teaspoon salt
• pepper
• 2 bay leaves
• 2 teaspoons leaf thyme
• 20 cups water (approx. (or more)
• 18 chicken bouillon cubes (more or less to taste)
• 1 (16 ounce) bag egg noodles, cooked and drained
• parsley, if desired

Recipe

• 1 heat chicken and water to boiling, skimming fat as it accumulates.
• 2 add the onion, celery, carrots, seasonings, and bouillon.
• 3 bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
• 4 when chicken is tender, remove to a plate till cool enough to handle.
• 5 remove skin and pull off meat into bite-size pieces.
• 6 place chicken back in the pot,and add noodles, and fresh parsley if desired.
• 7 reheat and serve.

Crock Pot Tuna Potato Casserole

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

Ingredients

• Servings: 4
• 4 potatoes, peeled and sliced
• 2 (170 g) cans tuna, drained
• 2 cups green peas
• 1 (284 ml) can cream of celery soup
• 1 tablespoon curry powder
• 1/4 cup water

Recipe

• 1 layer half of potatoes in bottom of crock pot; half of veggies, and one can of tuna, 1/2 the curry powder.
• 2 repeat layers.
• 3 spoon soup over all and pour in water.
• 4 cover and cook on low setting for 7-10 hours or until potatoes are tender.

Smokin' Fire Roasted Red Pepper Soup

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

Ingredients

• Servings: 8
• 3 red bell peppers
• 1/4 cup olive oil
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 large red onion, finely chopped
• 1 (40 ounce) can tomatoes with juice
• 1/2 cup basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
• 2 cups heavy cream

Recipe

• 1 roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. when completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
• 2 remove from bowl and remove skin, seeds and stems.
• 3 in a large pot, heat olive oil over medium high heat. add carrots, celery and red onion. cook over medium high heat until vegetables are beginning to soften. add roasted peppers, tomatoes, basil and balsamic vinegar. stir well to combine. cook until tomatoes are beginning to break down.
• 4 remove from heat and transfer to a food processor fitted with a metal blade. process until mixture has reached a smooth consistency.
• 5 add heavy cream and mix until well combined.
• 6 serve warm.

Smoky Black -eyed Pea Soup

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 10
• 2 (32 ounce) containers chicken stock
• 6 ounces dried black-eyed peas
• 2 cups diced smoked ham
• 1 cup chopped onion
• 1 (14 ounce) can diced tomatoes
• 1/2 cup chopped celery
• 2 teaspoons cajun seasoning
• 1/2 teaspoon cayenne pepper
• 1 cup chopped bell pepper

Recipe

• 1 combine stock, black-eyed peas, ham and onion in a large pot. bring to a boil. reduce heat to low and simmer, covered, for 45 minutes. add tomatoes, celery and seasonings. simmer for 30 more minutes, adding bell pepper during the last minutes of cooking.

Smokey Sweet Baked Beans

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

Ingredients

• Servings: 8
• 1 (15 ounce) can butter beans, rinsed and drained
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (16 1/2 ounce) can bush's baked beans
• 1 large onion, chopped into large pieces
• 1/2 lb bacon, chopped, cooked and drained
• 1 garlic clove, minced
• 1 cup brown sugar, not packed
• 1 1/2 cups hickory flavored barbecue sauce, if you do not have hickory smoke sauce, i add 1 tsp of liquid smoke
• 1/3 cup ketchup
• 1 tablespoon worcestershire sauce
• 1 tablespoon prepared mustard
• pepper
• 3 tablespoons lipton onion soup mix (optional)
• 4 -5 drops bottled hot pepper sauce (optional)

Recipe

• 1 combine all ingredients in a large heavy stock pot. i use a large foil throw away for ease of cleanup. bake at 300 degree oven for 2 1/2 or 3 hours.
• 2 also great in the crockpot. if made in the crockpot, i cook the onion in the same pan that i cooked the bacon in until onion is soft. i mix all beans, bacon and onion together, mix well. combine rest of ingredients in large bowl. layer beans and sauce ingredients till full. cook on low for 6 to 8 hours. all fits in a 6 quart crockpot. it will be full.
• 3 preparation time does not include cooking bacon. i cook bacon up in batches and put in the freezer to use later.

Fennel Laced Celery Soup

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

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons olive oil
• 4 cups diced celery
• 2 onions, finely chopped
• 1 fennel bulb, trimmed cored and chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 6 cups chicken stock or 6 cups vegetable stock
• 1 potato, peeled and shredded
• finely chopped chives

Recipe

• 1 in skillet, melt butter. add celery, onions and fennel and cook, stirring, until softened, about 5 minutes.
• 2 add garlic, thyme, salt and pepper and cook for 1 minute. add 2 cups of the stock. transfer to crockpot.
• 3 add remaining stock and potato. cover and cook on low for 6 hours. puree using an immersion blender. serve garnished with chives.

Fresh Green Pea Soup

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

Ingredients

• Servings: 4
• 4 cups green peas, fresh or frozen
• 1 medium potato
• 1/2 medium onion
• 1 cup snow peas (edible pods)
• 1 (15 ounce) can chicken broth (or equal substitute)
• 1 -2 teaspoon butter
• salt and pepper

Recipe

• 1 scrub potato, leaving skin on.
• 2 slice to make 1/2" cubes.
• 3 peel and dice onion.
• 4 saute potato and onion until onion is lightly browned in medium saucepan.
• 5 add peas and chicken broth.
• 6 simmer until peas are just tender.
• 7 remove from heat, cool.
• 8 blend in small batches until mostly smooth.
• 9 when ready to serve, add snow peas to soup and reheat until peas are crisp-tender.
• 10 good served with a dollop of plain yogurt and minced chives.

Grandma Peggys Chicken & Artichoke A La Creme

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

Ingredients

• Servings: 6
• 2 (6 1/2 ounce) jars marinated artichokes, drained
• 2 cups rotisserie-cooked chicken, cubed
• 1 (10 3/4 ounce) can healthy request cream of chicken soup
• 1/2 cup fat-free mayonnaise
• 1/2 cup fat free sour cream
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1/2 cup reduced-fat sharp cheddar cheese
• 1/2 cup crisp chow mein noodles
• 2 tablespoons brummel and brown spread, melted

Recipe

• 1 arrange artichokes and chicken in a 9x13 baking dish.
• 2 mix soup, mayo, sour cream, lemon, and curry. pour mixture over chicken and artichokes.
• 3 sprinkle cheese and noodles over the top of dish. drizzle with butter.
• 4 bake at 350 for 30 minutes.

Quickie Chicken Veggie Soup

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

Ingredients

• Servings: 4
• 1 (356 g) can cooked chicken breasts, with liquid
• 1 (796 ml) can whole tomatoes with juice
• 1/2 cup carrot, diced
• 1/2 cup snap peas, each cut in three
• 1/2 cup celery, sliced
• 1 cup cauliflower floret
• 1 cup broccoli spear
• 1/2 teaspoon pepper

Recipe

• 1 pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. add the rest of the ingredients; stir well.
• 2 do not add salt, there is enough salt in the two canned ingredients.
• 3 bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
• 4 the veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.

Pantry Minestrone

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large brown onion, diced
• 2 garlic cloves, crushed
• 810 g crushed tomatoes
• 2 tablespoons tomato paste
• 1 liter stock
• 1 cup dried macaroni
• 2 cups frozen mixed vegetables
• 400 g borlotti beans
• 1/2 cup chopped parsley

Recipe

• 1 heat oil in big pot.
• 2 cook onion and garlic for 3 minutes.
• 3 add tomatoes, paste and stock.
• 4 bring to the boil.
• 5 add macaroni and vegetables and beans.
• 6 simmer 20 minutes
• 7 add parsley and season to taste.
• 8 serve topped with grated cheese.

Mom's Best Broccoli Casserole

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

Ingredients

• 2 (10 ounce) packages chopped frozen broccoli (cooked)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup mayonnaise
• 2 eggs (beaten)
• 1 cup sharp cheddar cheese (shredded)
• 4 ounces almonds (slivered) (optional)
• 1 tablespoon onion (chopped)
• salt and pepper, to taste
• 1 cup saltine crackers (crushed)
• 3 tablespoons butter (melted)

Recipe

• 1 pre-heat oven to 450 degrees.
• 2 in a large bowl, mix together the first eight ingredients.
• 3 pour mix into a casserole dish.
• 4 sprinkle top with crushed crackers and drizzle with melted butter.
• 5 bake uncovered for 45 minutes or until golden brown.

Fresh Herbs: What To Do When You're Not Going To Use Them?

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• herbs, fresh
• water

Recipe

• 1 finely chop the herbs on the day you buy them.
• 2 using a teaspoon, spoon whatever you don't need and press it into an ice-tray, or into a small container.
• 3 top up each cube or container with a bit of water.
• 4 freeze!
• 5 then when you want herb flavour in a stew or soup or sauce just pop out a couple of herby ice cubes or container for fresh herby flavour.

Peanut Soup

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

Ingredients

• Servings: 4
• 1/2 lb peanut butter
• 1 1/2 pints vegetable stock
• 1/2 pint milk
• 2 teaspoons nutmeg (preferably freshly ground)
• 2 teaspoons of hot curry powder
• 1 teaspoon fresh ground black pepper

Recipe

• 1 gradually add the milk to the peanut butter, stirring constantly until it is a smooth paste.
• 2 then gradually add the vegetable stock.
• 3 add the rest of the ingredients.
• 4 heat thoroughly for about 10 minutes.
• 5 serve.

Quinoa Chili

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

Ingredients

• 2 tablespoons red curry paste
• 2 teaspoons ground cumin powder
• 4 cups vegetable broth
• 2/3 cup red quinoa, uncooked
• 1 sweet potato, large, peeled and cubed (about 2 cups)
• 1 green pepper, large, chopped (about 2 cups)
• 2 (15 ounce) cans red kidney beans
• 1/2 cup light coconut milk
• 2 cups tomato puree
• 1/2 teaspoon cayenne pepper (to taste)
• fresh ground black pepper

Recipe

• 1 in a 4 quart pot, combine curry paste, cumin and a little broth. mash the mixture and stir until smooth.
• 2 add the remaining broth, quinoa, bell pepper, and sweet potato.
• 3 set over high heat and bring to a boil.
• 4 cover tightly. reduce heat to medium low and cook for 10 minutes or until the quinoa begins to absorb the broth.
• 5 add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine.
• 6 cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened.
• 7 finish with freshly ground black pepper.
• 8 suggestion: serve with fresh hummus and pita or rice chips.

Pressure Cooker Chicken And Wild Rice Soup

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

Ingredients

• Servings: 8
• long grain and wild rice blend, uncle ben's (6 oz box)
• 2 1/4 cups chicken broth (reduced sodium, if desired)
• 1 tablespoon olive oil
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 4 cups chicken broth (reduced sodium, if desired)
• 3 boneless skinless chicken breasts
• 8 ounces baby portabella mushrooms, stems removed, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups 2% low-fat milk
• 1/2 cup wine (optional)

Recipe

• 1 cook uncle ben's rice according to package directions, substituting chicken broth for water.
• 2 meanwhile, heat olive oil in pressure cooker over medium high heat.
• 3 saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
• 4 add bay leaves, chicken broth, and chicken breasts to pressure cooker.
• 5 secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
• 6 cook for 7 minutes.
• 7 let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
• 8 remove chicken from cooker to a cutting board to cool.
• 9 remove bay leaves and discard.
• 10 combine salt, pepper, and flour in a small bowl and set aside.
• 11 melt butter in a small saucepan over medium low heat.
• 12 sift flour mixture into butter, stirring constantly until all of flour is absorbed.
• 13 heat and stir for 1 minute or until bubbly.
• 14 whisk milk into flour/butter mixture a little at a time.
• 15 cook, stirring frequenly, for 5 minutes.
• 16 add wine to milk mixture and stir. if not using wine, may need additional milk for desired consistency.
• 17 chicken should now be cool enough to shred/dice and return to pressure cooker pot.
• 18 when rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
• 19 add milk mixture to pot and stir.
• 20 add additional water for desired soup/chowder consistency. simmer for 10 minutes until warmed through.
• 21 ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!

Get Well Soon Soup

Panera's Cream Cheese Potato Soup

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

Ingredients

• Servings: 4
• 4 cups chicken broth
• 4 cups peeled and cubed potatoes
• 1/4 cup minced onion
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) package cream cheese, cut into chunks

Recipe

• 1 combine broth, potatoes, onion, and spices.
• 2 boil on medium heat until potatoes are tender.
• 3 smash a few of the potatoes to release their starch for thickening.
• 4 reduce to low heat.
• 5 add cream cheese.
• 6 heat, stirring frequently, until cheese melts.

Pressure Cooker Risotto With Vegetables Du Jour

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup leeks or 1/2 cup shallots or 1/2 cup onion, finely chopped
• 1 1/2 cups arborio rice
• 3 1/2-4 cups vegetable stock
• 1/4 teaspoon saffron thread (optional)
• 1 teaspoon salt
• 1 1/2-2 cups vegetables, cooked (broccoli, mushrooms and asparagus are all good choices)
• 2 -3 tablespoons fresh parsley, minced
• 1/2 cup parmesan cheese, freshly grated (optional, but recommended)
• 1 -3 tablespoon lemon juice, freshly squeezed (optional)
• 1 -3 teaspoon balsamic vinegar (optional)
• fresh ground pepper

Recipe

• 1 heat the oil in the cooker. cook the leeks over medium-high heat, stirring frequently, for 1 minute. add the rice, stirring to coat with the oil. add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
• 2 lock the lid in place. over high heat, bring to high pressure. lower the heat just enough to maintain high pressure and cook for 5 minutes. reduce the pressure with a quick-release method. remove the lid, tilting it away from you to allow any excess steam to escape.
• 3 stir in the vegetables, parsley and parmesan (if using). if the risotto isn't creamy, stir in a bit more stock. cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. stir in lemon juice or vinegar (if using) and pepper. serve immediately in shallow soup bowls.

Renegade's Rush-up Broccoli Bake

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

Ingredients

• Servings: 6
• 2 (10 ounce) packages broccoli (cooked, drained)
• 1 can cream of mushroom soup
• 1/4 cup water
• 1 cup grated cheddar cheese
• 1/2 cup french fried onion rings, about (crushed)

Recipe

• 1 place cooked broccoli in 1 1/2 quart casserole dish.
• 2 add cream of mushroom soup and water.
• 3 stir in cheese.
• 4 top with crushed french-fried onion rings.
• 5 bake at 350* for up to 45 minutes or until golden brown on top.

Easy Cheese Fondue

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

Ingredients

• Servings: 4
• 1 (2 ounce) envelope lipton onion soup mix
• 1 lb grated cheese (we use a mild cheddar)
• 3 cups tomato juice
• 1 tablespoon lemon juice
• 1 loaf bread, for dipping

Recipe

• 1 heat tomato juice and onion soup mix in med saucepan over med high heat. add lemon juice then slowly add cheese. heat until cheese has melted . transfer to fondue pot.

Lazy Chicken In Herbed Sauce

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

Ingredients

• Servings: 4
• 1 broiler-fryer chicken, cut into 6 to 8 pieces,skin removed
• 2 tablespoons butter
• 2 tablespoons cooking oil
• 1 teaspoon grated fresh lemon rind
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 2 tablespoons lemon juice
• 1 (15 3/4 ounce) can cream of mushroom soup or 1 (15 3/4 ounce) can cream of chicken soup

Recipe

• 1 preheat oven to 325°f.
• 2 brown chicken in oil-butter mixture.
• 3 remove with a slotted spoon and place in a baking dish.
• 4 combine remaining ingredients, pour over chicken, cover and bake for 1-1 1/4 hours.

Mom’s Matzo Balls

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

Ingredients

• 4 eggs
• 1/2 cup oil
• 1 cup matzo meal
• 1/2 teaspoon salt
• 1/2 teaspoon passover baking powder

Recipe

• 1 process all ingredients in a food processor fitted with the steel blade just until smooth, about 10 seconds. place in the refrigerator for 1 hour or in the freezer for 20 minutes, until thickened.
• 2 shape into small balls. drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.
• 3 yield: 14 to 16. may be frozen in soup.
• 4 chef’s tip: freeze uncooked matzo ball mixture in ice cube trays. when needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. kids love them in different shapes!

Quinoa And Lentil Soup

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 8
• 8 cups gluten-free vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon dried oregano leaves, crushed
• 4 large carrots, sliced
• 1 large onion, chopped
• 1/2 cup dried lentils
• 1/2 cup uncooked quinoa

Recipe

• 1 stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
• 2 cover and cook on low for 8 to 9 hours* or until the lentils and barley are tender.
• 3 *or on high for 4 to 5 hours.

Mom's American Chop Suey

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

Ingredients

• Servings: 6
• 1 lb thin spaghetti
• 1 lb ground round
• 1/2 cup chopped onion
• 1 small green pepper, chopped
• 2 (10 1/2 ounce) cans tomato soup
• 2 (10 1/2 ounce) cans water
• salt and pepper
• sharp cheddar cheese, cut in chunks sprinkled on top (optional)

Recipe

• 1 heat water to cook spaghetti; then cook al dente and drain brown meat, onion& green pepper; drain.
• 2 put spaghetti back into pot.
• 3 to spaghetti pot, add drained chop meat mixture, 2 cans of tomato soup, 2 soup cans water, salt& pepper. cook on medium until heated through stirring so it doesn't stick.
• 4 this is how mom did it.
• 5 i add alittle cayenne, but that's about it.
• 6 i don't want to change it too much.
• 7 i like the old fashioned memories.
• 8 kids like this meal.

Panera Bread's Broccoli Cheese Soup

Quinoa Gazpacho

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1 cup quinoa
• 1 cup vegetable stock
• 1 (4 ounce) can tomato paste
• 2 tablespoons balsamic vinegar
• 4 -6 roma tomatoes
• 1/2 cup onion
• 1 cucumber
• 1 green bell pepper
• 3 tablespoons cilantro
• hot sauce
• 1 garlic clove
• 1 -2 teaspoon cumin

Recipe

• 1 small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
• 2 use more or less canned tomato puree per desire to have more soup like or more stew like.
• 3 bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
• 4 combine well with other ingredients and chill for at least an hour, preferably overnight. holds for a week or so.
• 5 my first recipe posting --
• 6 try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.

Mealie Soup

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3 cups chicken stock
• 1 (15 ounce) can whole corn, drained
• 1 (15 ounce) can creamed corn
• 1 (5 ounce) can evaporated milk
• salt & freshly ground black pepper

Recipe

• 1 heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes.
• 2 add the tomatoes and cook for 5 minutes.
• 3 add the remaining ingredients and bring to a boil. reduce the heat and simmer for 10 minutes.

Layered Tuna Potato Chip Casserole

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

Ingredients

• Servings: 4
• 2 cups potato chips, coarsely crushed (or use ritz cracker crumbs)
• 2 (7 ounce) cans albacore tuna in water, drained (i use starkist with omega 3)
• 1/2 cup frozen petite sweet peas (or use green olives, sliced)
• 2 tablespoons minced onions
• 1 (4 ounce) jar pimientos, sliced
• 1 (10 3/4 ounce) can condensed cream of celery soup (i use reduced fat)
• 2 cups cheddar cheese, shredded

Recipe

• 1 preheat oven to 350°f lightly grease a 2 quart casserole dish. spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
• 2 next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. sprinkle cheddad cheese on top of this.
• 3 repeat layering with tuna, peas, onion, pimientos and soup. finish with a layer of chips, and top shredded cheese.
• 4 bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.

Smooth Strawberry Soup

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

Ingredients

• Servings: 6
• 1 quart strawberry, halved
• 2 cups apple juice
• 1 cup sour cream
• 1/3 cup brown sugar, packed
• 1/3 cup honey
• 2 tablespoons fresh lemon juice
• 1 1/2 cups half-and-half
• 3 tablespoons orange juice
• 4 slices bread, crusts removed, cubed
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar

Recipe

• 1 for the soup: in a large bowl, combine the berries, apple juice, sour cream, brown sugar, honey & lemon juice.
• 2 place half of this berry mixture in a blender, then cover & process until pureed. transfer the puree to a second large bowl, then repeat the process with the remaining berry mixture.
• 3 stir in the half-and-half & the orange juice, then cover & refrigerate for 2 hours.
• 4 for the croutons: while the puree is cooling, in a small skillet, over medium heat, saute the bread cubes in the butter until they are golden brown.
• 5 while they are browning, mix the ground cinnamon & granulated sugar together in a small container.
• 6 when bread cubes are browned, remove them from the heat, then sprinkle with the cinnamon/sugar, tossing to coat.
• 7 let croutons cool, & just before serving, stir the soup & garnish with croutons.

Panera's Kale Soup With Kielbasa And Beans

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

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 6 ounces smoked turkey kielbasa, chopped
• 1 onion, large, chopped
• 1 celery, chopped
• 1 garlic clove, minced
• 6 cups low sodium chicken broth
• 2 cups water
• 8 ounces kale, well washed, thick stems removed and leaves sliced or
• 2 (10 ounce) packages frozen kale, thawed and squeezed dry
• 12 ounces red potatoes, cut in 1/2 inch pieces with skin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1 1/2 cups cooked beans, rinsed and drained (i used a 16 ounce can cannelini beans)

Recipe

• 1 heat olive oil in a large soup pot over medium heat.
• 2 add kielbasa and cook until browned well all over, about 5 minutes.
• 3 remove to a bowl.
• 4 add onion and celery to pot and cook until soft, about 5-6 minutes.
• 5 add garlic and cook for 1 minute.
• 6 return kielbasa to pt and add broth, water, and kale.
• 7 bring to boil over high heat and then reduce heat to medium-low.
• 8 cover and simmer until kale begins to wilt,about 10 minutes.
• 9 stir in potatoes, paprika, hot sauce, and salt.
• 10 simmer, covered until potatoes and kale are tender, about 20 minutes.
• 11 add beans and cook until just heated through, about 5 minutes.

Gerstensuppe [ Barley Soup ]

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

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup medium barley
• 1 celery, minced
• 1 medium onion, minced
• 1 tablespoon flour
• 6 cups chicken broth
• salt & pepper
• 1/2 cup heavy cream

Recipe

• 1 heat butter in heavy saucepan.
• 2 sauté onions, celery, and barley in it.
• 3 sprinkle with flour.
• 4 gradually stir in hot broth. season with salt and pepper.
• 5 simmer, covered, for about 1 hour, stirring occasionally, until barley is very tender.
• 6 remove from heat and add cream.

Mexican Corn Soup

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

Ingredients

• Servings: 5
• 1 (16 ounce) package frozen whole kernel corn, thawed
• 1 cup chicken broth
• 1 (4 1/2 ounce) can green chilies, diced
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon garlic, minced
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 1 cup cooked chicken, chopped
• 1 cup tomato, chopped
• 1 cup monterey jack cheese, shredded
• snipped parsley (optional)
• fresh oregano, springs (optional)

Recipe

• 1 in blender, combine half of the corn and the chicken broth. cover and blend until nearly smooth.
• 2 in a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. bring to boiling, reduce heat.
• 3 simmer, uncovered, for 10 minutes. stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
• 4 remove from heat. stir in cheese until melted.
• 5 if desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.

Panera Country Bread And Tomato Soup With Mashed Basil Oil

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

Ingredients

• Servings: 8
• 1/2 cup fresh basil leaf, packed
• 3/4 cup extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 1 teaspoon crushed red pepper flakes
• 3 large garlic cloves, peeled and thinly sliced
• 1 teaspoon dried oregano
• 2 (28 ounce) cans whole canned tomatoes or 12 roma tomatoes, peeled
• 1 quart water or 1 quart vegetable stock
• 1/4 cup dry red wine (burgundy, merlot, pinot grigio or shiraz are all acceptable)
• 1 loaf country bread, torn into bite-size pieces

Recipe

• 1 mash the basil well with 1/2 cup of the oil and season with salt and pepper; set aside.
• 2 heat the remaining 1/4 cup oil in a large saucepan over medium-low heat.
• 3 cook the garlic, red pepper and oregano just until the garlic begins to sizzle.
• 4 crush the tomatoes with your hands over the saucepan, making sure to include all of the juice.
• 5 add the water or stock and red wine.
• 6 bring to a boil.
• 7 reduce heat and simmer for 10 to 15 minutes.
• 8 stir in the bread and remove from heat.
• 9 serve immediately, drizzling the soup generously with the mashed basil oil.

Quinoa Corn Soup

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

Ingredients

• Servings: 8
• 1 tablespoon cooking oil
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 6 cups water or 6 cups vegetable broth
• 1 large carrot, halved lengthwise and sliced
• 1/2 cup quinoa, washed and drained
• 3 cups corn (fresh or frozen)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 (15 ounce) can pinto beans, do not drain
• 1/2 cup fresh parsley, coarsely chopped
• 1 tablespoon lime juice, freshly squeezed

Recipe

• 1 in a large soup pot, heat the oil. sauté the garlic and cumin for 1 minute, stirring frequently.
• 2 add the stock and bring to a boil. add the carrot, quinoa, corn, cayenne and sea salt. cover and return to a boil.
• 3 lower the heat and simmer for 10 minutes. add the beans and continue to simmer for 10 minutes.
• 4 just before serving, stir in the parsley and enough lime juice to make the flavors pop.

Mom's " Fall Off The Bone " Chicken

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

Ingredients

• Servings: 4
• 1 whole chicken, cut up
• 2 (10 ounce) cans campbell's french onion soup
• 0.5 (5 ounce) can water
• salt
• pepper
• seasoning

Recipe

• 1 wash cut up chicken and dry with paper towels.
• 2 in a large baking pan, place chicken parts on a rack.
• 3 season with salt, pepper and seasonings of your choice.
• 4 pour onion soup and water into bottom of pan.
• 5 cover pan with foil.
• 6 bake at 250° for 5 hours.
• 7 baste chicken occasionally with the soup throughout the 5 hours.

Pretend Beef Stew

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups water
• 6 tablespoons cornstarch
• 2 tablespoons flour
• 1 (14 1/2 ounce) can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 1 1/4 teaspoons ground black pepper
• 1 lb ground beef, unseasoned, brown, and drained
• 2 medium potatoes, peeled and cut up
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1/4 cup frozen carrots (if using frozen baby carrots, cut them into smaller pieces)

Recipe

• 1 in a large pot, wisk cornstarch and flour into water; add soy sauce, worcestershire sauce, and beef broth; add onion powder, garlic powder, salt, and pepper and bring to a boil.
• 2 add beef, vegetables, and potatoes, and stir together. cook until the potatoes and vegetables are tender.

Grandda's Irish Potato Soup

Total Time: 58 mins Preparation Time: 13 mins Cook Time: 45 mins

Ingredients

• 1 (1 7/8 ounce) package leek soup mix
• 2 cups chicken stock
• 1/4 cup water
• 1 1/2 cups half-and-half
• 1 lb cubed new potato
• 1 1/3 cups french-fried onions
• 2 teaspoons fresh thyme
• 1/4 teaspoon black pepper
• 1 teaspoon pepper
• 2 (14 1/2 ounce) cans cheddar cheese soup
• 1/2 cup butter
• 1/2 cup flour
• 2 tablespoons fresh chives
• bacon bits
• 2 tablespoons sour cream

Recipe

• 1 in a large kettle bring water and stock to a boil add potatoes, leek soup mix thyme, peppers, and chives.
• 2 simmer about 30 minutesstir in cheddar soup til well blended.
• 3 in a small saucepan, melt teh butter then add teh flour to form a roux cook 3 minutes stirring constantly.
• 4 stir into potato mixture.
• 5 simmer 12 minutes
• 6 top with french fried onions, sour cream and bacon bits.

Quinoa And Bok Choy Soup

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

Ingredients

• Servings: 6
• 3 garlic cloves, minced
• 1 tablespoon ground ginger
• 1 cup quinoa, rinsed
• 7 cups vegetable broth or 7 cups chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 lb shiitake mushrooms or 1 lb cremini mushroom, sliced
• 6 cups sliced bok choy
• 3/4 cup thinly sliced green onion
• salt and pepper

Recipe

• 1 in a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. bring to a boil over medium high heat. reduce heat and summer for 15 minutes or until quinoa is tender.
• 2 stir in mushrooms and simmer, uncovered until mushrooms are tender. stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. season to taste with salt and pepper.

Orange Black Bean Chili

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

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 1 red bell pepper, chopped
• 1 poblano pepper, seeded and chopped
• 1 teaspoon cinnamon
• 3 teaspoons cumin
• 3 teaspoons chili powder
• 1 orange, zest and juice
• 1 (12 1/3 ounce) package tofu, extra firm (can use silken)
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water
• 1 ounce dark chocolate, chopped
• 1 cup frozen corn

Recipe

• 1 heat oil over medium-high heat. saute onion 5 minutes.
• 2 add garlic, peppers, spices, and orange zest. stir together.
• 3 add tofu and break apart.
• 4 add tomatoes, water, beans, and juice of orange. turn heat down below medium. let flavors combine, about 15 minutes.
• 5 add dark chocolate and frozen corn and cook until everything is heated through.
• 6 ladle into bowls. can add sour cream when serving.
• 7 great the next day! let flavors meld over night. can be frozen or refrigerated.
• 8 enjoy!

Quinoa Loaf

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

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1 cup cashews, ground
• 1 cup carrot, grated
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup button mushrooms, grated
• 1/4 cup soy sauce, unfermented
• 1/4 cup tahini (or flax seed mixture for the vegan version)
• 1 egg (for the non-vegan version)
• 1 teaspoon thyme
• 1 teaspoon sage
• 2 teaspoons garlic powder
• 1 tablespoon nutritional yeast flakes
• 1 lb tofu, firm
• vegetable broth, for sauteeing

Recipe

• 1 bring water to boil and add quinoa. immediately cover and remove from heat. do not uncover until ready to use.
• 2 saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
• 3 in large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
• 4 place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
• 5 cover and bake at 350 for 45 minutes.
• 6 remove cover the last 10 minutes. serve with a gravy made of mushroom soup mixed with sour cream. or, you can use a brown gravy.