Posted on 18.07.08 by Chef 10:31 am
Potato Soup Recipe
Ingredients:
- 3-4 potatoes peeled and diced
- ¼ cup of chopped celery
- 1 ½ cups water
- 2 Tablespoons of butter
- 1 quart milk
- 1 tablespoon parsley
- Salt and pepper to taste
- 2 hardboiled eggs diced
- ¼ chopped chive
- ¼ cup cooked chopped bacon
Preparation:
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Posted on 04.07.08 by Chef 4:53 am
Egg Drop Soup Recipe
Ingredients:
- 4 cups chicken broth
- 2 tablespoons green onions (chopped)
- 1/8 teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ tablespoons cornstarch
- 4 eggs
- 1 egg yolk
Preparation:
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Posted on 25.06.08 by Chef 5:26 am
Easy Beef Barley Stew Recipe
Ingredients:
- 1 pound extra lean ground beef
- 1 medium onion — chopped (1/2 cup)
- 2/3 cup barley — uncooked
- 2 cups beef broth — low sodium
- 1/2 teaspoon oregano — dried leaves
- 1/4 teaspoon salt — optional
- 1/4 teaspoon pepper
- 2 cups tomatoes — canned, whole,
- 1 can drained water chestnuts 8 oz. sliced
- 2 cups undrained frozen mixed vegetables
Preparation:
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Posted on 13.06.08 by Chef 3:57 pm
Carrot and Red Curry Soup Recipe
Ingredients:
- 1 tablespoon vegetable oil
- 6 large carrots
- 2 - 3 thin slices fresh ginger root
- 1 medium onion
- 4 cups chicken stock or broth
- 2 cups water
- 1/3 cup unsweetened coconut milk
- 3/4 teaspoon red curry paste
- Salt
- Pepper, freshly cracked and ground
- 1 scallion or green onion
- 1 tablespoon cilantro leaves
- 1 tablespoon fresh basil
Preparation:
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Posted on 10.06.08 by Chef 9:04 am
Vegetable Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and roughly chopped
- 3 tablespoons minced jarred garlic
- 1 habanero pepper, seeded and chopped (yes, seeded. I was afraid of overpowering the shitakes.)
- .15 lb snow peas (this was how much I was charged for, anyway. It was about a handful.)
- 1 tablespoon grated pickled ginger
- 10 oz shitake mushrooms, coarsely chopped
- 1 piece dried lemongrass, crushed
- 1/4 teaspoon galangal powder
- 2 scallions, chopped, white and green parts divided
- 1/4 bunch cilantro, roughly chopped
- 2 cups vegetable broth
Directions:
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Posted on 02.06.08 by Chef 1:20 pm
Carrot Soup Recipe
Ingredients:
- 6 Carrots
- 1 oz. Butter
- Sugar
- Salt
- Pepper
- 3 quarts Bone Stock
- Time—One Hour.
Preparation:
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Posted on 02.06.08 by Chef 1:04 pm
Beef Stew by Ronald Reagan Recipe
Ingredients
- 4 teaspoon oil
- 2 each large onions, sliced
- 2 teaspoon salt
- 4 lb lean beef stew meat
- 1 cup burgundy wine
- 1 pk frozen artichoke hearts
- 2 pk refrigerated biscuits, (8 oz)
- 1 cl garlic, split 1/3 cup flour
- 2 teaspoon dill weed
- 1 cn beef consommés
- 1 cn mushrooms (drained)
- 1 butter
- 1 x Parmesan cheese, grated
Preparation:
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Posted on 20.05.08 by Chef 5:28 pm
Zesty Beef and Vegetable Soup Recipe
Ingredients:
- 1 lb. ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups pre-shredded coleslaw mix
- 1 pkg. (10 oz.) frozen whole kernel corn
- 1 pkg. (9 oz.) frozen cut green beans
- 4 cups vegetable juice, hot style
- 1 can Italian-style stewed tomatoes, undrained
- 2 tbsp. Worcestershire® sauce
- 1 tsp. dried basil, crushed
- 1/4 tsp. pepper
Preparation:
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