Posted in Beef & Lamb, Soup on Dec 22nd, 2011
TACO SOUP Cedar City 16th Ward Relief Society Cookbook – Dianne Gubler 1 LB HAMBURGER OR TURKEY BURGER 1 DICED ONION 2 QUARTS OR 2 28 OZ DICED TOMATOES 1 CAN RED KIDNEY BEANS 1 CAN PINTO BEANS 1 CAN BLACK BEANS 1 CAN WHITE BEANS 1 CAN BUTTER BEANS, (OR GARBANZO BEANS) 2 CANS [...]
Posted in Soup, Vegetables on Dec 22nd, 2011
Carrot Ginger Soup From the blog Eat, Live, Run: http://www.eatliverun.com/carrot-ginger-soup/ Ingredients: 1 lb carrots, peeled and chopped 2 T minced fresh ginger 1 shallot, minced 2 cups vegetable or chicken broth 1/2 tsp salt 1/4 tsp coriander 1 T olive oil thinly sliced green onions for topping Directions: Heat the olive oil over medium high heat. [...]
Posted in Soup, Vegetables on Dec 22nd, 2011
Curried Squash Soup Servings: 8 2 tablespoons butter or lard 1 medium onion, diced 1 clove garlic, minced 4 cups roasted winter squash, such as blue hubbard 1 can coconut milk 1 pint chicken stock, preferably homemade 1 ½ tablespoons curry powder 1 teaspoon turmeric Salt and freshly ground black pepper, to taste Place the [...]
Posted in Soup, Vegetables on Dec 22nd, 2011
The croutons are a vital part of this recipe. Soup 1/4 cup ( 1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) [...]
Posted in Soup, Vegetables, Vegetarian on Apr 14th, 2010
The other day I came across a recipe that sounded odd, but looked amazing. It is an Israeli dish that is called Shakshuka. Pictures will follow soon, I promise! Shakshuka Eggs Poached in Spicy Tomato Sauce An Israeli dish of eggs, poached in a spicy tomato sauce Serves 4 to 6 1/4 cup olive oil [...]
Posted in Pork, Soup, Vegetables on Oct 19th, 2009
Cutting the pork is easiest using a cleaver or large chef’s knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces. Makes 6 servings. 1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms) 1 cup cold water 6 cups low-salt chicken broth 2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger 1 pound fresh [...]
Posted in Soup, Vegetables on Oct 18th, 2009
Sauté until limp: 2 ½ cups chopped celery 1 lg. onion, chopped ½ cube butter Add, cover and simmer for 20 minutes or until potatoes are cooked but NOT mushy: 8-9 medium potatoes, diced 1 can Swanson’s chicken broth Add and heat to a slow simmer stirring often: 1 ½ tsp. thyme 1 tsp. marjoram [...]
Posted in Pasta, Poultry, Soup, Vegetables on Oct 14th, 2009
Makes 6 servings 2 tablespoons vegetable oil 3 tablespoons chopped shallots 3 garlic cloves, chopped 2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded) 2 tablespoons minced peeled fresh ginger 2 tablespoons Thai yellow curry paste* 2 tablespoons curry powder 1 teaspoon hot chili paste (such as sambal [...]
1 lb. pork shoulder 8 oz. flour 32 oz. green chili salsa 1 quart chicken stock 6 oz. bacon fat 1 quart beef stock For chicken stock, boil one whole chicken with: 1 onion ¼ cup celery a few sprigs parsley Cover 2-3 inches and slow cook for 3 hours. Strain. For beef stock, boil [...]
Posted in Soup, Vegetables on Oct 13th, 2009
Cook in a saucepan covered for 15 minutes: 1 lb. carrots, pealed and sliced 2 medium onions, sliced 2 stalks celery, chopped Puree in halves in a blender. Then add: 1 ½ tsp. salt dash white pepper dash nutmeg 1 ½ cups half and half Heat thoroughly in a double boiler.