Cauliflower Soup With Pecorino Romano And Truffle Oil

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

Ingredients

• Servings: 6
• 2 ounces apple-smoked bacon, chopped (about 2 1/2 slices)
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 garlic cloves, chopped
• 6 cups cauliflower (1-inch pieces)
• 3 1/2 cups low sodium chicken broth (or more)
• pecorino romano cheese (a 3/4-inch cube plus additional cheese shavings for serving)
• 1/2 cup heavy whipping cream
• truffle oil (for drizzling) or black truffle oil (for drizzling)

Recipe

• 1 sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders.
• 2 add onion, celery, and garlic.
• 3 cover and cook until vegetables are soft, stirring occasionally, about 7 minutes.
• 4 add cauliflower, 3 1/2 cups broth, and cheese cube.
• 5 bring to boil. reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
• 6 puree soup in batches in processor.
• 7 return to same pan.
• 8 add cream and bring soup to simmer.
• 9 thin with more broth by 1/4 cupfuls if desired.
• 10 season with salt and pepper.
• 11 ladle soup into bowls.
• 12 sprinkle with cheese shavings; drizzle with truffle oil.

Chinese Chicken Bake

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

Ingredients

• Servings: 4
• 2 tablespoons margarine or 2 tablespoons butter, melted
• 1/4 teaspoon onion powder
• 2 1/2 cups crisp rice cereal (rice crispies)
• 1 (8 ounce) can crushed pineapple, drained thoroughly
• 2 cups chopped cooked chicken or 2 cups turkey
• 1 can reduced-fat cream of mushroom soup or 1 can regular condensed cream of mushroom soup
• 1 1/4 cups chopped celery
• 2 tablespoons chopped green onions
• 4 1/2 teaspoons soy sauce

Recipe

• 1 preheat oven to 350.
• 2 combine margarine and onion powder.
• 3 gradually add cereal, stirring until all pieces are evenly coated.
• 4 set aside.
• 5 combine pineapple, chicken, soup, celery, green onion and soy sauce.
• 6 stir in 1 cup reserved cereal mixture.
• 7 pour into ungreased 2qt. baking dish.
• 8 sprinkle with remaining 1 1/2 cups cereal mixture.
• 9 bake 30 minutes or until top is lightly browned.

Calico Bean Soup

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

Ingredients

• Servings: 8
• 1/2 lb dried great northern beans
• 1/2 lb dried red kidney beans
• 1/2 lb dry pinto beans
• 8 quarts water
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, finely chopped
• 1 1/2 lbs ham hocks
• 1 bay leaf

Recipe

• 1 rinse beans; discard any stones.
• 2 in a large saucepan, heat beans and 8 cups water to boiling.
• 3 boil 2 minutes.
• 4 remove from heat.
• 5 cover an let stand 1 hour.
• 6 drain beans in a colander and rinse with water.
• 7 in same saucepan, heat butter and cook onion until tender, stirring occasionally.
• 8 add ham hocks, bay leaf, and 7 cups water.
• 9 heat to boiling.
• 10 ddd drained beans.
• 11 return to boiling.
• 12 cover and simmer beans, about 1 hour or until almost tender, stirring occasionally.
• 13 cook till beans are soft (i cooked mine about 2 1/2 to 3 hours).
• 14 remove bay leaf and ham hocks.
• 15 cool slightly and trim meat from ham bones.
• 16 add meat back to soup.
• 17 discard bay leaf and bones.
• 18 add salt and pepper to taste (it took a lot of salt and pepper).

Chicken N' Stuffing Casserole

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package seasoned stuffing mix
• 8 boneless skinless chicken breast halves (4 oz. each)
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices swiss cheese, halved
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1/4 cup water

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare stuffing mix according to package directions.
• 3 transfer to a greased 13 by 9-inch baking pan or casserole dish.
• 4 in a large skillet, brown chicken in oil.
• 5 sprinkle with salt and pepper; place over stuffing.
• 6 top with cheese.
• 7 drizzle with butter.
• 8 combine soup and water; spoon over stuffing.
• 9 cover and bake for 40 minutes.
• 10 uncover; bake 10-15 minutes longer or until chicken juices run clear.

Albuquerque Chicken Soup

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

Ingredients

• Servings: 6
• 2 (10 ounce) cans chicken broth
• 2 2/3 cups evaporated milk
• 1 avocado, peeled and cut into small dice
• 1/2 cup ripe olives, chopped
• 1 chayote (mirliton, vegetable pear)
• 4 slices bacon, diced
• salt and pepper

Recipe

• 1 cut chayote into small cubes and saute with bacon.
• 2 heat the liquids.
• 3 add avocado and olives.
• 4 add chayote and bacon to the soup; adjust seasonings.

Cauliflower Cheddar Soup

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

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cups chicken stock (unsalted or salted)
• 1 head cauliflower, cut into florets (about 2 1/2 lbs)
• 2 cups evaporated skim milk
• 1/4 teaspoon grated nutmeg
• 4 ounces cheddar cheese, shredded
• fresh ground pepper
• salt

Recipe

• 1 heat olive oil in a large saucepan over medium-high heat. add the onion and cook, stirring occasionally, until tender, 5-8 minutes. add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. add the stock, milk, nutmeg, and pepper and bring to a boil. reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
• 2 remove 1 cup of cauliflower florets and set aside., puree soup in blender or food processor until smooth. return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.

Caldo De Pollo (chicken Soup)

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

Ingredients

• Servings: 8
• 4 skinless chicken breasts, bone-in
• 8 cups water
• 2 chilies (anaheim or new mexico)
• 1 onion, quartered
• 4 stalks celery, diced in large pieces
• 4 carrots, sliced in large pieces
• 1 bay leaf
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon cumin
• 2 zucchini, sliced in large pieces
• salt and pepper

Recipe

• 1 in a large pot, cover chicken breasts with water and bring to a boil.
• 2 cook for 10 minutes, skimming off any fat that floats to the surface.
• 3 add seeded and diced chiles (be sure to wear rubber gloves and don't touch your face).
• 4 add onion, celery, carrots, bay leaf and seasonings.
• 5 reduce heat, cover pot and simer for 30 minutes.
• 6 remove chicken, debone and add back to pot.
• 7 add zucchini, salt and pepper.
• 8 continue simmering until vegetables are tender.
• 9 remove bay leaf before serving.