Applebee's French Onion Soup |
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(makes 6 bowls) | |
3 T oil | plain hamburger buns |
8 c diced white onions (about 6 medium-sized onions) | Provolone cheese |
8 t beef bouillon | shredded Parmesan cheese |
9 c water | |
1 t salt | |
½ t garlic powder | |
¼ t pepper | |
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Black Bean Soup |
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2 T oil | 1 t cumin |
½ red onion, minced | 3 t chili powder |
shredded carrots | ½ t oregano |
1 t bottled minced garlic | |
3 cans black beans | |
black pepper to taste | |
Serve with: | |
salsa | |
fresh, chopped cilantro | |
shredded cheddar cheese | |
sour cream | |
Sauté onion in oil until transparent. Stir in garlic, cumin, chili powder, oregano. Puree one can of beans and add to pot. Add remaining cans of beans, draining liquid from only one. Reduce heat and simmer for 15 minutes, stirring often. Add pepper. |
Broccoli Cheese Soup |
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(30-40 minute preparation. For best flavor, make early in day and allow to sit. Makes 10 bowls.) | |
about 2 lbs fresh broccoli flowerets | 5 c milk |
4 T butter | 1 c cream |
4 T flour | 1 c grated mozzarella cheese |
1 t chicken boullion | 1 c grated medium cheddar cheese |
seasoning salt and pepper to taste | |
Steam broccoli. Blend in blender with as much of the milk as needed. Melt butter in large stock pot. Whisk in flour, chicken boullion, salt, and pepper. Cook, stirring constantly until thick. Whisk in remaining milk (if any is left), cream, and blended broccoli. Bring to a boil. Turn to medium heat and simmer for eight minutes, stirring almost constantly. Add cheese and heat until warm. OR If you are eating later, do not put cheese in. Remove from heat and allow to cool. When ready to eat, warm soup, put in cheese, and serve. |
Cauliflower Cheese Soup |
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For best flavor, make early in day and allow to sit. | |
2 c + cauliflower florets | 2 T flour |
1 ½ c chicken broth | 1 ½ c half & half |
¼ t cayenne pepper | |
4 T butter | ½ t salt |
2 carrots, diced small | |
2 celery stalks, diced small | 2 c + grated cheddar cheese |
1 medium onion, minced | |
Steam cauliflower in microwave for 5 minutes. Cool slightly. Blend cauliflower with chicken broth in two batches in the blender. Melt 4 T butter in large pan. Add the carrots, celery, and onion, and sauté for about 5 minutes until vegetables are softened. Blend into cauliflower. Melt 2 T butter in same pot. Whisk flour in. Pour in half & half and stir until thick. Add cauliflower, cayenne pepper, and salt. Bring to gentle simmer, and simmer for 5 minutes. Turn off heat, and stir in cheese. When ready to eat, just warm through. Do not boil. |
Chicken Noodle Soup |
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For best flavor, make at least eight hours before eating. | |
3 chicken breast fillets | 8-oz package dumpling noodles |
5 quarts water plus ¾ c chicken bouillon or 20 c chicken stock |
4 red potatoes, peeled and cubed |
½ lb baby carrots or shredded carrots | |
½ onion, diced | |
pepper to taste | |
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Chicken Tortilla Soup |
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2 T oil | 2 t cumin |
½ onion, minced fine | 2 t chili powder |
½ t bottled garlic | 4 t Worcestershire sauce |
4-oz can green chilis | 2 T Heinz 57 steak sauce |
1 med. zucchini, chopped | |
1 large carrot, chopped | 12.5-oz can chicken, shredded |
6 c chicken broth | |
1 large tomato juice | 6 flour tortillas cut into strips |
grated Monterey jack cheese | |
sour cream | |
fresh cilantro, chopped small | |
Brown onion and garlic in oil. Add chilis, zucchini, carrot, broth, juice, cumin, chili powder, Worcestershire sauce, and steak sauce. Simmer 45 minutes. Add chicken and heat through. Bake flour tortilla strips for 25 minutes at 325º or until chip-like. Serving: Put soup into bowls. Sprinkle Monterey jack, dollop with sour cream, sprinkle fresh cilantro. Top with tortilla strips. |
Chili |
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(Requires three days for best flavor-serves 12 | |
Use 8 quart pot or half recipe.) | |
Day 1 | Day 2 |
1 lb. hamburger | 6 cans stewed tomatoes |
½ lb. mild ground sausage | |
1 large white onion, diced | |
1 T butter | |
4 cans pinto beans, undrained | |
15 c chicken broth | |
¼ c chili powder | |
2 t bottled minced garlic | |
4 t ground cumin | |
Day 1 Early in the day, cook hambrger until almost done. Add onion and cook until hamburger is cooked and onion is transparent. Melt butter in. Add beans, chicken broth, chili powder, garlic, and ground cumin. Put lid on pot and bring to a boil. Remove lid. Simmer for 2 hours WITHOUT LID, stirring often. Allow chili to cool completely on stove top. Then put chili in frig and allow it to marinate overnight. Day 2 Early in day, blend stewed tomatoes in blender. Add to chili. Bring to a boil and simmer 1 hour WITHOUT LID, stirring often. Put chili in frig and allow it to marinate overnight. Day 3 Reheat on low when ready to eat. Takes about 30 minutes to reheat. |
Cinncinnati Chili |
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For best flavor, make early in day and allow to sit. | |
1 lb lean pork, coarsely ground | 3 whole bay leaves |
1 lb hamburger | 2 t cinnamon |
1 yellow onion, chopped | 2 t allspice |
2 t bottled garlic | 1 T oregano |
1 T whole cumin seeds | 4 T cocoa powder |
4 T chili powder | 2 t Tabasco |
2 T Worcestershire | |
4 T white vinegar | |
28-oz can tomatoes, pureed | |
2 c chicken broth | |
2 cans kidney beans | |
Sauté pork, hamburger, onions, garlic, cumin seeds, and chili powder until meat is browned and onions are clear. Add remaining ingredients and bring to a simmer. Simmer covered for ½ hour. |
Clam Chowder |
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For best flavor, make a day ahead and refrigerate overnight or make early in day. | |
2 cans minced clams | ¾ c butter |
1 stalk celery, diced fine | ¾ c flour |
¼ onion, diced fine | 4 c whole milk |
4 c potatoes, pealed and cubed | 2 c heavy cream |
1 c water mixed with
½ T chicken bouillon |
pepper to taste |
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Cream of Mushroom Soup |
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2 lb regular white mushrooms, cleaned and diced-ish | |
2 T unsalted butter | |
4 T minced green onions | |
2 t thyme | |
2 t salt | |
1 bay leaf | |
1 t fresh ground pepper | |
4 c heavy cream | |
3 c chicken stock | |
4 t cornstarch dissolved in 4 T water | |
Makes 4 servings. |
Crockpot Chicken Tortilla Soup |
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½ c chicken, shredded | 1 c shredded carrots |
1 (15 oz) can crushed tomatoes | 2 c chicken broth |
1 (10 oz) can red enchilada sauce | 1 t cumin |
½ onion, diced | 1 t salt |
1 (4 oz) can chopped green chilies | |
1 t bottled minced garlic | ¼ t pepper |
1 ½ c corn | |
tortillas | |
fresh, chopped cilantro | |
Monterey jack cheese | |
guacamole | |
Combine all ingredients, except tortillas, cilantro, cheese, and guacamole in crockpot. Cook on high 3-4 hours or low 6-8 hours. Serve with tortillas wrapped in foil and warmed in oven, fresh cilantro, shredded Monterey jack cheese, and guacamole. |
French Onion Tomato Soup |
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1 family size can tomato soup | |
¾ can water (from tomato soup can) | |
2 regular cans French Onion Soup | |
½ c Parmesan cheese | |
Mix all ingredients well and heat through. |
Hearty Beef Stew |
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5 lb boneless beef brisket, partially frozen and sliced thin | 4 T cornstarch |
4 red potatoes, sliced | 4 T brown sugar |
20 baby carrots | 1 t dried Italian seasoning |
1 medium onion, sliced | ¼ t cayenne |
2 cans Progresso Hearty Tomato Soup | 4 T Worcestershire sauce |
Place beef, potatoes, carrots, and onions in crockpot. Combine soup, cornstarch, brown sugar, Italian seasoning, cayenne, and Worcestershire sauce and whisk until smooth. Mix into beef. Cover and cook on low for 10-12 hours. |
Lentil Soup |
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For best flavor, make early in day and allow to sit. | |
½ med. onion, finely chopped | |
2 T butter | |
6 c chicken broth | |
1 ½ c lentils, rinsed and drained | |
½ lb frozen peas and carrots | |
2 cans stewed tomatoes, blended | |
4 c water | |
pepper | |
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Potato Soup |
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½ onion chopped finely | 5 ¼ c chicken broth |
1 stalk celery chopped finely | dash of salt |
2 T butter | dash of pepper |
6 c peeled and cubed potatoes | |
5 ¼ c milk | |
1 c cream | |
Sauté onions and celery in butter until transparent, but not browned. Add chicken broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes. Add milk and light cream. Heat thoroughly. Makes about 8 bowls. |
Ratatouille |
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1 large eggplant | 1 t Italian seasoning |
1 zucchini | 1 t kosher salt |
1 crookneck squash | ½ t pepper |
1 yellow onion | 3 t bottled minced garlic |
1 yellow bell pepper | 1 (15-oz) can diced tomatoes |
1 orange bell pepper | 1 (15-oz) can diced fire-roasted tomatoes |
2 T olive oil | |
Chop all vegetables in bite-size chunks. Layer the vegetables in a 6-quart slow cooker. Cover with seasonings, tomatoes, and oil. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. This recipe adapted slightly from Make it Fast, Cook It Slow by Stephanie O'Dea |
Spinach Soup |
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¼ onion, chopped | ¼ t nutmeg |
½ t bottled minced garlic | 1/8 t pepper |
1 T butter | 10- to 12-oz package frozen chopped spinach |
5 ¾ c chicken broth | 1 c fresh Parmesan |
1 c Star pasta, uncooked | 1 c shredded Monterey Jack cheese |
Cook and stir onion and garlic in hot butter until tender but not browned. Add chicken broth and bring to a boil. Add pasta, nutmeg, and pepper. Simmer about 5 minutes. Add chopped spinach and simmer 5 minutes, stirring occasionally. Add cheeses and turn off heat. Season to taste with salt, if desired. |
Taco Soup |
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1 lb. hamburger | |
½ onion, minced fine | |
2 (15-ou) cans black beans (undrained) | |
2 (15-ou) cans white chili beans in mild chiili sauce (undrained) | |
1 (14.5 ou) can fire-roasted diced tomatoes (unblended) | |
8-oz can tomato sauce and 1 can water | |
1 (12-ou) bag frozen corn | |
1 (10-ou) can mild rotel | |
1 pkg dry ranch dressing (3T) | |
Serve with: | |
tortilla chips | |
grated cheese | |
Crumble and cook hamburger with minced onion. Add rest of ingredients and heat through. Serve with doritos and grated cheese. |
Tomato Soup |
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6 c fresh, ripened tomatoes, blanched, peeled, and blended in blender | |
1 thick slice onion, whole and unseparated | |
2 bay leaves | |
1 t salt | |
½ t pepper | |
4 T butter | |
½ c flour | |
3 c milk or 1 c cream and 2 c milk | |
Blanch tomatoes first. Bring water to boiling in a large pot. Add tomatoes. Allow to simmer 60 to 90 seconds. Remove quickly into ice water. This will help the skins to just fall off. Combine first five ingredients. Bring to boil. Turn down to medium heat, and simmer ten minutes. Remove bay leaves and onion. In another pan, melt butter, blend in flour, then cream and milk. Whisk until thick. While whisking tomatoes, slowly add cream and milk to tomatoes. Heat to thicken. Serve. |
Tony Roma's Baked Potato Soup |
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4 medium red potatoes | 2 c cold water |
3 T butter | ¼ c cornstarch |
1 white onion, diced | |
2 T flour | 1 c half & half |
4 c chicken stock | |
1 ½ c instant mashed potatoes | 2 c shredded medium cheddar cheese |
1 t salt | ½ lb crumbled cooked bacon |
¾ t pepper | 2 green onions, chopped |
½ t basil | |
1/8 t thyme | |
Or to serve restaurant style: Spoon about 1 ½ c of soup into a bowl and top with cheese, bacon and green onion. |