Chinese Casserole

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

Ingredients

• Servings: 4
• 1 cup rice, cooked
• 1 lb ground beef, cooked
• 1 large onion
• 1 cup celery, cooked
• 1 tablespoon soy sauce
• 10 1/2 ounces cream of mushroom soup
• 10 1/2 ounces cream of chicken soup
• 1 cup chunky chinese noodles (the orange kind you put in soups)
• 1 (10 1/2 ounce) can bean sprouts

Recipe

• 1 preheat oven to 400°f.
• 2 tips - celery can be cooked by boiling a pot of water and cooking it that way for about 5 minutes, on a rolling boil. it's also good sometimes to cook the onion with the ground beef when you are browning the beef - really brings out the flavour.
• 3 take all of the ingredients and mix well together in a casserole dish.
• 4 put in oven, cook for 20-35 minutes, or until bubbly.
• 5 serve with a little soy sauce and enjoy!

Broccoli Puff

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

Ingredients

• Servings: 6
• 2 (10 ounce) boxes frozen chopped broccoli
• 1 (10 1/2 ounce) can campbell's cream of mushroom soup
• 2 eggs, well beaten
• 1 cup mayonnaise
• 1 cup grated cheddar cheese (i like to use 2 cups)
• 2 teaspoons grated onions
• 1/2-1 cup butter
• 1 (6 ounce) bag croutons
• salt & pepper (to taste)

Recipe

• 1 preheat oven to 400°f.
• 2 cook and drain the broccoli.
• 3 combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
• 4 stir in the drained broccoli.
• 5 pour mixture in 1-1/2 quart baking dish.
• 6 bake at 400°f for 25 minutes.
• 7 in the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
• 8 add buttered croutons to baked broccoli the last 5 minutes of baking time.
• 9 note: this dish is always better the next day.

Creamy Easy Brussels Sprouts Soup

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

Ingredients

• Servings: 2
• 1 pint brussels sprout, washed and cut in half
• 1 cup water
• 1 cup chicken stock
• 2 garlic cloves
• 1 tablespoon dried onion
• 1/2 grated fresh nutmeg
• salt
• pepper
• hot pepper sauce, dashes to your liking (green)
• 1/3 cup light cream
• 2 tablespoons butter

Recipe

• 1 cook brussels sprout in water till tender 5 minutes.
• 2 put into blender and puree till smooth.
• 3 return back to pot and add rest of ingredients.
• 4 simmer 5 minutes stirring not to stick to bottom of pan.

Alder Wood-smoked Acorn Squash Soup

Total Time: 3 hrs 10 mins Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 10
• 4 acorn squash, halved and seeded
• 8 ounces sliced maple bacon
• 1 cup butter
• 1 quart chicken stock
• 1 quart water
• salt, to taste
• 1 tablespoon cumin
• 4 cups sour cream
• 1 cup parsley
• 2 cups chopped fresh cilantro
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper

Recipe

• 1 prepare charcoal for smoking: light and wait for the gray ash to cover at least 90% of the coals. place 3 pieces of split alder wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
• 2 arrange the squash halves cut side down on the grill surface and close the lid. slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
• 3 place bacon in a skillet over medium heat. cook until brown and crisp; remove and drain on paper towels.
• 4 once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor. process until smooth, adding butter and half of the water. transfer to a soup pot and stir in the chicken broth and remaining water. season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
• 5 to serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. dust lightly with cayenne pepper.

Chicken Noodle Lamb Chops

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 lamb loin chops
• 1 tablespoon olive oil
• salt
• pepper
• 1/4 teaspoon ground nutmeg
• 1 (10 1/4 ounce) can chicken noodle soup
• 2 tablespoons water

Recipe

• 1 heat olive oil in large fry pan over medium heat.
• 2 season lamb loin chops with salt, pepper and nutmeg.
• 3 brown chops in fry pan.
• 4 lower heat to low and add chicken noodle soup.
• 5 add water to empty soup can to rinse and add to fry pan.
• 6 cover and let simmer for 25-30 minutes or until tender.
• 7 remove lamb chops from pan and increase heat to medium.
• 8 let soup reduce until gravy thickness (about 5 minutes).

Chinese Cabbage (bok Choy) And Lamb Meatball Soup

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

Ingredients

• Servings: 12
• 1 1/2 lbs ground lamb
• 4 chopped scallions
• 1 teaspoon minced ginger
• 1 teaspoon sesame oil
• 2 large eggs
• 1 teaspoon sea salt
• 8 -10 cups of canned chicken stock
• 10 slices of peeled fresh ginger
• 1 head bok choy, cut into 1 inch pieces (chinese cabbage, include leaves)

Recipe

• 1 meatballs:.
• 2 combine lamb, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
• 3 soup:.
• 4 boil the chicken stock with the slices of fresh ginger.
• 5 add the raw meatballs and simmer for 20 minutes.
• 6 add the bok choy and simmer until done, about 10 more minutes.

Authentic Gumbo

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup vegetable oil
• 1 cup flour
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• 10 cups water (may wish to substitute some chicken stock)
• 2 bay leaves
• 1/2 teaspoon ground thyme
• 1 (3 1/2-4 lb) roasting chickens, cut into serving pieces
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 lb andouille sausage, cut crosswise into 1/4 inch slices
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• file powder

Recipe

• 1 in a large heavy dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. this step didn't take me that long but for gumbo it should ideally be a dark reddish brown, be very careful not to burn.
• 2 add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
• 3 add the water/chicken stock & blend into the roux mixture.
• 4 add the bay leaves & thyme.
• 5 season the chicken with salt and cayenne.
• 6 add the chicken to the roux-water mixture & simmer for 1 hour.
• 7 add the andouille sausage & cook for 1 hour more, or until chicken is tender.
• 8 skim off any oil that has risen to the surface. remove the bay leaves.
• 9 check seasonings. add more salt & cayenne if necessary.
• 10 add the green onion & parsley.
• 11 serve immediately in soup bowls over steamed rice.
• 12 file powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.