Creamy Curry Beef Over Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 8 ounces sliced mushrooms
• 1 green pepper, chopped
• 1 carrot, sliced
• 16 ounces cream of mushroom soup (2 cans)
• 1/4-1/2 cup sherry wine
• 2 tablespoons curry powder
• salt and pepper

Recipe

• 1 brown ground beef over medium high heat, drain fat.
• 2 add vegetables and cook until starting to soften.
• 3 add sherry and evaporate most of the liquid.
• 4 add both cans of cream of mushroom soup and heat through to smooth consistency.
• 5 add curry power, (i add one tbsp at a time to not over do it with the curry, taste and continue if needed) allow 5-10 of simmering to allow flavours to work there way through, taste and adjust if needed.
• 6 salt and pepper to taste.
• 7 serve over cooked rice.

Cauliflower Soup With Blue Cheese

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

Ingredients

• Servings: 6
• 1 leek, cleaned and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 quart vegetable broth
• 1 large head cauliflower, divided into florets
• 2 tablespoons cornstarch or 2 tablespoons potato starch
• 1/2 cup danish blue cheese, crumbled
• 2 tablespoons parsley, chopped
• 4 slices bacon, thick-cut, fried and crumbled

Recipe

• 1 saute the garlic and leek in butter until translucent.
• 2 pour in vegetable broth; add cauliflower florets.
• 3 bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
• 4 transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
• 5 using an immersion blender, puree the soup in the pot until creamy.
• 6 whisk the slurry into the pot and heat; fold in blue cheese and parsley.
• 7 simmer for an additional 5 - 10 minutes.
• 8 garnish with bacon crumbles and additional blue cheese to serve.

Chinese Chicken American Style

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 sliced green pepper
• 4 chicken breasts, cooked and cut in bite size pieces
• 1/2 cup blanched almond
• 2 cups cream of chicken soup
• 1 cup pineapple chunk, drained
• salt

Recipe

• 1 brown green pepper and almonds in butter until tender, 10 minutes.
• 2 mix with other ingredients.
• 3 put in casserole dish.
• 4 bake at 325°f for 45 minutes.
• 5 serve over rice or chow mein noodles.

California Chicken Soup

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

Ingredients

• 7 lbs cooked chicken breasts, and shredded
• 3 -4 gallons water or 3 -4 gallons broth
• 8 cups chopped curly kale
• 8 cups chopped celery
• 6 cups diced yellow onions
• 6 cups carrots, coins
• 3 tablespoons ground black pepper
• 5 tablespoons salt
• 1/2 cup olive oil
• 4 bay leaves
• 4 lbs egg noodles, cooked al dente

Recipe

• 1 bake chicken in pans at 350 degrees f for 20 min or until cooked.
• 2 prepare celery, onion, carrot and garlic while chicken is cooking.
• 3 saute garlic, onions, carrots, and celery in olive oil until onions are translucent.
• 4 add water, salt, pepper, bay leaves and kale.
• 5 bring to a boil then reduce to med-high heat and simmer for 20 minute.
• 6 add chicken and simmer for another 20 minutes.
• 7 add cooked egg noodles before serving, keep egg noodles seperate so they don't get mushy.

Chicken Noodle Soup

Total Time: 1 hr 2 mins Preparation Time: 10 mins Cook Time: 52 mins

Ingredients

• Servings: 4
• 1 (10 1/2 ounce) can condensed chicken noodle soup
• 1 cup vegetables, cooked, drained
• 1 (10 1/2 ounce) can water
• 1 (5 1/2 ounce) can chicken, cut up

Recipe

• 1 combine all ingredients in a saucepan and bring to a boil.
• 2 simmer 5 to 7 minutes over low heat.
• 3 chicken noodle soup 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles
• 4 in large saucepan combine all ingredients except noodles. simmer, covered, 30 minutes.
• 5 remove chicken and cut off bones and cut into small pieces.
• 6 add to soup.
• 7 stir in noodles.
• 8 simmer, covered, 15 minutes.

Cauliflower Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium cauliflower, quartered
• 4 cups boiling water
• 2 cups milk, scalded
• 4 tablespoons butter
• 2 slices onions
• 4 tablespoons flour
• 2 teaspoons salt
• 1 dash cayenne pepper
• 1 egg yolk, slightly beaten
• 2 tablespoons pecorino romano cheese, grated

Recipe

• 1 cook cauliflower in boiling water, uncovered until tender.
• 2 place cauliflower and water in blender and stir. add milk.
• 3 melt butter; add onion and saute until tender, but not brown.
• 4 blend in flour, salt, and cayenne; add milk mixture gradually, stirring constantly and cook five minutes.
• 5 pour egg yolk in gradually and mix well.
• 6 garnish with cheese.

Cauliflower Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 1/2 cups chicken stock
• 1 head cauliflower
• 1 head roasted garlic
• 1 -2 tablespoon prepared commercial chicken base
• 1 onion, in quarters for preparing stock
• 1/2 cup roughly chopped celery & leaves
• 1 onion, sliced thickly for preparing puree
• 1 bay leaf
• 6 -10 peppercorns (crushed)
• 1 cup milk (any desired fat percentage)

Recipe

• 1 exact measurements are not necessary in this recipe. use a rich chicken stock, or prepare a stock: 3 cups water and all bones, skin and coagulated juices of a store-bought rotissery chicken. add celery and onion with bay leaf and peppercorns and enough chicken base to add flavor and needed saltiness. press, strain and discard bones and any aromatics that you have added. this will provide about 2 1/2 cups of cloudy rich broth.
• 2 add 1 head of cauliflower roughly cut and 1 small onion to the stock and boil until almost mushy, about 15 minutes.
• 3 puree in a blender in batches with an entire head of peeled roasted garlic.
• 4 return puree to a saucepan and add 1 cup milk (your preference on fat content) do not reboil after adding milk.
• 5 this is a low cal/carb/fat soup perfect for dieters and diabetics to eat guilt free! enjoy!

Calcutta Medley

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 (10 1/2 ounce) cans beef broth
• 2 soup cans water
• 1/2 cup carrot, strips cut thin (2 inches long)
• 1/2 cup thin green pepper strip (2 inches long)
• 1/3 cup sliced green onion
• 1/3 cup sliced cherry tomatoes

Recipe

• 1 combine all ingredients except tomatoes in a saucepan; bring to a boil.
• 2 reduce heat, cover and cook 10 minutes, or until done, stirring occasionally.
• 3 add tomatoes.
• 4 serve.

Chinese Chicken And Corn Soup

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 liters cold water
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 whole chicken, cut into pieces to fit pot
• 1 tablespoon chicken stock powder
• 2 (440 g) cans creamed corn
• 2 (420 g) cans corn kernels (or use frozen corn kernels)
• 2 tablespoons cornflour
• 5 eggs
• 4 spring onions, sliced

Recipe

• 1 place water, garlic, bay leaves and chicken into a large pot.
• 2 bring to the boil, simmer uncovered for 40 minutes.
• 3 skim any scum from surface as it cooks.
• 4 remove chicken and remove the meat from the bones.
• 5 discard the skin and bones.
• 6 remove bay leaves.
• 7 shred the chicken into small pieces and add back to the stock.
• 8 refrigerate the pot of chicken and stock overnight.
• 9 next day, remove all of the fat from the top of the stock and throw it away.
• 10 reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• 11 bring to boil.
• 12 put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• 13 beat eggs in a small bowl.
• 14 pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• 15 serve soup garnished with the sliced spring onion.

Coconut And Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 4 green onions, whites and greens separated and sliced
• 1 red bell pepper, seeded and diced
• 1 scotch bonnet pepper, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 teaspoon ground allspice
• 3 plum tomatoes, chopped
• 1 vegetable stock cube
• 1 (14 1/2 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can pinto beans, rinsed and drained
• 1 (14 1/2 ounce) can black-eyed peas, rinsed and drained
• 2 (14 ounce) cans coconut milk
• 2 limes, juice of
• salt and pepper, to taste

Recipe

• 1 heat the oil in a large saucepan. saute the green onion whites, red pepper, chilli paste and garlic for 5-8 minutes until soft and fragrant. add the thyme, curry powder and allspice, then cook for 1 minute more,
• 2 stir in the tomatoes, then cook for 2 minutes to soften slightly.
• 3 crumble in the stock cube, then add in all the beans and the coconut milk. simmer for 10 minutes turn off the heat and stir in most of the green onion greens, the lime juice and salt and pepper.
• 4 ladle into bowls and garnish with remaining green onion just before serving.

Cauliflower Soup (pioneer Woman)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/2 onion, finely dice
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 cauliflower head, cored and roughly chopped
• 2 tablespoons fresh parsley, minced
• 2 quarts low sodium chicken broth or 2 quarts chicken stock
• 6 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 1 -2 teaspoon salt
• black pepper, to taste
• 1 cup sour cream (heaping, at room temperature)
• crusty bread, for serving

Recipe

• 1 melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
• 2 add the carrot and celery.
• 3 stir and cook for a few more minutes.
• 4 throw in the cauliflower.
• 5 stir it around, cover, and cook over very low heat for 15 minutes.
• 6 add the minced parsley.
• 7 add the chicken broth and simmer for 10 minutes.
• 8 in the meantime, make sauce: melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. then whisk in the flour. cook for a couple of minutes, then pour in the milk, whisking to combine.
• 9 remove the sauce from the heat and pour in the half-and-half.
• 10 pour the sauce mixture into the pot.
• 11 add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
• 12 the soup will thicken slightly but shouldn't be overly thick. give it a taste and add additional salt or other seasonings as necessary.
• 13 to serve the soup, place the room temperature sour cream in the bottom of the soup tureen. then addd the whole pot of hot soup to the tureen. stir gently to combine and immediately serve with warm rolls.

Creamy Crockpot Tortellini Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 24 ounces spaghetti sauce
• 2 cups water
• 1/4 cup diced onions or 1 small onion
• 3 -4 garlic cloves, minced or 2 teaspoons garlic
• 1/2 cup diced carrots or 2 medium carrots
• 1 lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (1 carton)
• 8 ounces cream cheese, cut into 1 inch cubes
• 8 ounces sliced fresh mushrooms
• 16 ounces frozen cheese tortellini

Recipe

• 1 if using frozen tortellini, put bag in refrigerator to begin to thaw. combine all other ingredients in the slow-cooker.
• 2 cook on low for 7 hours or high for 5 hours. (i have only cooked this recipe on the low setting, personally.).
• 3 before adding tortellini, break up chunks of cream cheese with a whisk. stir in tortellini. cover and cook for 20-30 minutes until tender and hot.

Chinese Chicken Chow Bake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 cups diced cooked chicken
• 1 can cream of mushroom soup
• 1 (9 ounce) can pineapple tidbits, well drained
• 1 tablespoon soy sauce
• 1 cup celery, slices
• 2 tablespoons chopped green onions
• 2 1/2 cups chow mein noodles

Recipe

• 1 combine all ingredients except noodles, mixing well.
• 2 gently fold in 1 cup of noodles.
• 3 spoon into 8x8x2 inch baking dish.
• 4 sprinkle with remaining noodles.
• 5 bake in 350 oven for 50 minutes or until hot.

Chicken Noodle Soup

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

Ingredients

• 1 cup egg noodles
• 1 tablespoon onion, minced
• 2 1/2 tablespoons chicken bouillon granules
• 1/4 teaspoon dried whole thyme
• 1/8 teaspoon celery seed
• 1/8 teaspoon garlic powder
• 1 bay leaf
• 1 carrot, diced
• 3 cups cooked chicken, diced
• 8 cups water

Recipe

• 1 combine first eight (8) ingredients.
• 2 bring to boil; cover, reduce heat and simmer for 15 minutes.
• 3 discard bay leaf.
• 4 stir in 3 cups of diced cooked chicken and simmer an additional 5 minutes.
• 5 prep time includes cooking chicken, and cutting it up for soup.
• 6 do not use water that chicken was cooked in to make soup. it would be too greasy.

Caldo De Albondigas

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 large yellow onions, diced
• 1 -2 tablespoon vegetable oil
• 1 (14 ounce) can tomatoes
• 4 -5 green chili peppers, roasted, peeled, seeded and chopped
• 1 -1 1/2 quart beef stock
• 1/4 teaspoon cumin
• salt
• pepper
• 3 corn tortillas
• 1 lb lean ground beef
• 1 egg, beaten
• 2 garlic cloves, minced
• fresh cilantro (to garnish)

Recipe

• 1 in a large pot, warm the oil and saute onions over medium low heat.
• 2 add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
• 3 simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
• 4 cut the tortillas into fine silvers and mince.
• 5 in a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
• 6 shape into tiny meatballs and drop into the pot of soup.
• 7 continue to cook on medium low until meatballs float to the top.
• 8 serve in individual bowls garnished with fresh cilantro.

Chicken Miso Soup With Ramen Noodles

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 2 tablespoons sesame oil
• 1 bunch scallion, thinly sliced, and green parts separated
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 6 cups low sodium vegetable broth
• 1/3 cup miso or 1/3 cup red miso
• 8 ounces shredded rotisserie chicken (2 cups)
• 1 cup canned sliced bamboo shoot, drained
• 1 cup canned baby corn, drained
• 1/2 cup shredded carrot
• 1 (3 ounce) package ramen noodles, seasoning packet discarded
• 2 cups baby spinach

Recipe

• 1 heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
• 2 cook mixture until beginning to brown, about 3 minutes.
• 3 add broth and simmer, about 10 minutes.
• 4 pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
• 5 stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
• 6 stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
• 7 off heat, stir in spinach.
• 8 garnish each serving with scallion greens.

Chicken Noodle Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans chicken broth
• 1 dash ground black pepper
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1/2 cup uncooked medium egg noodles
• 1 1/2 cups cubed cooked chicken

Recipe

• 1 mix broth, black pepper, carrot and celery in saucepan. heat to a boil.
• 2 stir in noodles and chicken. cook over medium heat 10 minutes or until noodles are tender.

Bob Evans Chicken & Noodles (copycat)

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

Ingredients

• Servings: 6
• 9 cups hot water
• 3/4 cup carrot, chopped
• 3/4 cup celery, chopped
• 1 cup onion, chopped
• 1 1/2 tablespoons chicken bouillon (or soup base)
• 3/4 cup butter, melted
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 lb cooked boneless skinless chicken breast, torn into large pieces
• 1 (16 ounce) bag reame's frozen noodles

Recipe

• 1 in a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces.
• 2 bring to a boil, turn to low heat and simmer for 30 minutes.
• 3 add noodles and simmer on medium-low heat for an additional 10 minutes.

Chinese Chicken And Corn Soup

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

Ingredients

• Servings: 6
• 1 (5 -6 ounce) skinless chicken breast halves
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 1 1/2 teaspoons dark sesame oil, divided
• 3 tablespoons cornstarch, divided
• 1 garlic clove, peeled and minced
• 1 tablespoon finely shredded fresh ginger
• 4 cups reduced-sodium fat-free chicken broth
• 1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
• 1 1/2 cups frozen corn
• 1 large egg, lightly beaten
• 1/2 cup thinly sliced green onion (including tops)
• salt
• pepper

Recipe

• 1 rinse chicken and pat dry. slice crosswise into 1/8-inch thick strips. combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
• 2 in a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. add chicken and stir-fry until no longer pink on surface, about 2 minutes.
• 3 add broth; cover pan and bring to a boil. add tofu and corn to broth and return to a simmer.
• 4 in a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. add to soup; bring to boil, stirring constantly. pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and pepper. ladle into bowls and serve.

Chinese Chicken And Corn Soup

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

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts, cooked and finely diced
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 tablespoon butter
• 1 (32 ounce) box chicken broth or 4 cups stock
• 2 cups chicken bouillon
• 1 tablespoon fresh parsley, chopped
• 1 (14 1/2 ounce) can cream-style corn
• 2 large eggs, beaten
• salt and pepper

Recipe

• 1 saute or poach chicken breasts, cool, chop, set aside.
• 2 saute in same pan, celery and onion in 1 tbl. butter til tender.
• 3 in large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
• 4 bring to a boil, lower heat and simmer 5 minutes.
• 5 drizzle in beaten eggs, stirring briskly, til it shreds.
• 6 stir in corn, heat through.
• 7 add salt and pepper to taste.

Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cauliflower head, cut up
• 3 garlic cloves, chopped
• salt and pepper
• 4 cups vegetable broth
• 4 ounces neufchatel cheese
• 1 cup fat-free half-and-half (optional)
• 1/2 cup parmesan cheese

Recipe

• 1 combine cauliflower, garlic, salt and pepper, and broth in large pot and boil until cauliflower is soft. put into blender and puree. add cream chees while processing. put back into pot and add half and half and parmesan to your taste. heat if needed but do not boil due to milk product.

Cauliflower Soup

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon coconut oil
• 1 onion, coarsley chopped
• 6 -8 scallions, chopped
• 1 clove garlic
• 2 heads cauliflower
• 1/4 teaspoon celtic salt
• 1/2 teaspoon curry powder
• 1/8 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried savory or 1 teaspoon marjoram
• 6 cups water
• 2 tablespoons miso
• 1/8 teaspoon nutmeg

Recipe

• 1 in a heavy kettle, melt butter.
• 2 add oil.
• 3 add onion, scallions, and garlic.
• 4 add celery and cauliflower.
• 5 add seasonings.
• 6 mix well and cook, un-covered, over medium heat for several minutes, stirring frequently.
• 7 add water and miso.
• 8 bring to a boil.
• 9 simmer, covered, over medium heat for 15 minutes, or until cauliflower is tender.
• 10 remove cover and cool slightly.
• 11 puree in small increments in blender until smooth and creamy.
• 12 reheat, adding nutmeg, if desired.

Baked Monte Cristo Sandwich

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices swiss cheese (1 oz)
• 4 slices cooked turkey (1 oz)
• 8 slices firm bread
• 3 eggs
• 2/3 cup milk
• 1 packet dry onion soup mix
• 3 tablespoons butter
• dijon mustard, for dipping sauce
• 1/2 cup sour cream
• 2 tablespoons milk
• 1 tablespoon dijon mustard

Recipe

• 1 place 1 slice each of cheese and turkey on each of 4 bread slices.
• 2 in pie plate beat eggs, milk, and dry soup mix until well blended.
• 3 dip each sandwich into egg mixture, spooning onion pieces onto bread.
• 4 make sure all egg mixture is used.
• 5 place butter in 10x15" inch jelly roll pan.
• 6 set in preheated 450 degree oven a couple of minutes to melt butter.
• 7 carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
• 8 bake 5 minutes.
• 9 carefully turn sandwiches and continue baking until golden brown.
• 10 serve with dijon mustard dipping sauce.
• 11 sauce: mix well and then chill until ready to serve.

Chicken Noodle Soup

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (2 lb) whole chickens
• salt
• 1 dash pepper
• 1 1/2 cups fine noodles
• 1 tablespoon chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf

Recipe

• 1 wash chicken, do not cut up, leave whole.
• 2 place chicken in dutch oven, cover with water.
• 3 add 1/2 t.
• 4 salt per pound of chicken and the pepper.
• 5 heat to boiling.
• 6 reduce heat.
• 7 cover and simmer 1 1/2 hours or until chicken is tender.
• 8 remove chicken from pot.
• 9 remove meat from bones; cut into small pieces.
• 10 skim any fat from broth.
• 11 measure out 5 cups of broth and place into large saucepan.
• 12 add chicken and remaining ingredients.
• 13 heat to boiling.
• 14 reduce heat and simmer until noodles are tender, about 10 minutes.
• 15 remove bay leaf before serving.

Cauliflower, Brie And Bacon Soup

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 10 slices bacon
• 2 medium onions, chopped (2 3/4 cups)
• 2 heads cauliflower, separated into florets
• 5 cups chicken broth
• 2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
• 8 ounces brie cheese, cut into small pieces
• parsley (to garnish)
• red pepper (to garnish)

Recipe

• 1 fry bacon in a large pot until browned but not crisp.
• 2 drain on paper towels, then coarsely chop.
• 3 remove all but 2 tablespoons of drippings from the pot.
• 4 add onions and saute until translucent, about 7 minutes.
• 5 stir in cauliflower, broth, and celery soup.
• 6 bring to a boil, reduce heat, and cover and simmer for 45 minutes or until cauliflower is soft.
• 7 cool soup 10 minutes before adding bacon and cheese.
• 8 when cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.
• 9 garnish with parsley and or red pepper.

Chicken Noodle Goulash (abs Diet)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 (6 ounce) package egg noodles
• 2 cups frozen mixed vegetables
• 2 (8 ounce) cans meat chicken, cubed
• 1 (10 3/4 ounce) can low-fat cream of mushroom soup
• 2 tablespoons tomato paste
• 1 teaspoon paprika

Recipe

• 1 bring the water to a boil and add the egg noodles.
• 2 cook until the noodles begin to soften.
• 3 add the remaining ingredients.
• 4 reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
• 5 salt to taste.

Cauliflower Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons margarine
• 2/3 cup chopped onion
• 3 tablespoons flour
• 1 (10 ounce) can cream of potato soup
• 3 cups milk
• 2 cups chopped cooked cauliflower
• salt and pepper, to taste
• 4 slices american cheese, cubed

Recipe

• 1 melt margarine in saucepan.
• 2 add onion and cook until tender.
• 3 blend in flour; add milk, cauliflower, cheese, soup and seasonings.
• 4 cook until thick and cheese melts.

Cauliflower Soup With Cumin And Lime

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cumin
• 1 large onion, chopped fine
• 4 tablespoons unsalted butter
• 3 1/2 cups chopped cauliflower (a smallish head, a little larger than a softball)
• 1 cup vegetable broth
• 1 cup water
• 1/4 cup half-and-half
• 1/2 teaspoon red wine vinegar
• 2 limes, juice of

Recipe

• 1 in a heavy saucepan cook the onion in one tablespoon of the butter over moderate heat, stirring, until it is softened. add the cauliflower, the broth and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender.
• 2 in a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, vinegar, remaining butter and salt and pepper to taste. heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin powder to taste.

Cauliflower Soup With Pecans And Rye Croutons

Total Time: 1 hr 55 mins Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 tablespoons light olive oil
• 2 leeks, and pale green parts only, cut into 2-inch pieces
• 4 garlic cloves, smashed
• two 2-pound heads cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish
• 1 granny smith apple, peeled cored and cut into 2-inch pieces
• 6 cups low sodium chicken broth
• 5 fresh thyme sprigs
• 1 slice crustless rye bread, cut into 1/2-inch dice (1 cup)
• 1/2 cup pecan pieces
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 350°. in a large, heavy pot, heat 2 tablespoons of the olive oil. add the leeks and garlic and cook over moderate heat until softened, about 5 minutes. add the large cauliflower florets and the apple and cook, stirring, for 2 minutes. add the broth and thyme sprigs and bring to a boil. cover and simmer over low heat for 45 minutes.
• 2 spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet. drizzle with the remaining 1 tablespoon of olive oil and toss to coat. season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
• 3 discard the thyme sprigs from the soup. working in batches, puree the soup in a blender. return the soup to the pot and season with salt and pepper. ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.
• 4 make ahead the soup can be refrigerated overnight. reheat gently before serving. add more chicken broth to thin the soup to the desired consistency, if needed.

California Chicken Pot Pie / Pies

Total Time: 51 mins Preparation Time: 20 mins Cook Time: 31 mins

Ingredients

• Servings: 6
• 1 (9 inch) refrigerated unbaked pie shells
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup milk
• 2 cups cooked chicken, cut into 1/2-inch cubes
• 1 (16 ounce) bag california-blend frozen vegetables, such as cauliflower, carrots and asparagus, thawed and drained
• 1 1/3 cups french's french fried onions, divided
• 1/4 teaspoon dried thyme leaves
• 1/2 cup shredded swiss cheese

Recipe

• 1 preheat oven to 400. roll out pie crust onto lightly floured board.
• 2 invert 10-ounce custard cup on top of crust.
• 3 with sharp knife, trace around cup and cut out circle; prick several times with fork.
• 4 repeat 5 more times, rerolling scraps of pie crust as necessary. cover; set crusts aside.
• 5 combine soup and milk in large bowl. stir in chicken, vegetables, 2/3 cup french fried onions and thyme.
• 6 spoon mixture evenly into 6 (10-ounce) custard cups.
• 7 place fitted cups on baking sheet. place 1 crust over each cup. bake uncovered, 30 minutes or until crust is browned.
• 8 sprinkle crusts with cheese; top with remaining 2/3 cup onions.
• 9 bake 1 minute or until onions are golden.

Cauliflower Soup Fit For Life

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6-7
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 6 -8 scallions, chopped
• 1 garlic clove, minced
• 2 stalks celery, chopped
• 2 medium cauliflower, cored and coarsely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon curry powder (optional, i don't use it)
• 1/8 teaspoon fresh ground black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried savory or 1 teaspoon marjoram
• 6 cups chicken broth
• 1/2 teaspoon fresh ground nutmeg (optional, i don't use it)

Recipe

• 1 in a heavy soup kettle, melt butter. add oil. add onion, scallions, and garlic. add celery and cauliflower. add seasonings. mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
• 2 add chicken broth. bring to a boil. simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. remove cover and cool slightly.
• 3 puree in small increments in blender until smooth and creamy. i leave small chunks of cauliflower.
• 4 reheat adding fresh ground nutmeg, if desired.

Cauliflower Split Pea Soup With Indian Spices

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 tablespoons olive oil
• 1 large bay leaf
• 1 large onion, chopped
• 2 tablespoons ginger, chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 3 cups cauliflower, chopped
• 1 cup chicken stock (may replace with vegetable stock or water)
• 1 cup dried split peas, soaked in water for at least 30 minutes
• 1 tablespoon vinegar (balsamic or flavored vinegars will do)
• 1 tablespoon ground coriander
• 1/2 teaspoon red chili powder
• 2 tablespoons sugar
• salt (to taste)
• water
• fresh cracked pepper (to taste)

Recipe

• 1 place large saucepan over medium heat and add oil and bay leaf.
• 2 once oil is hot add onion and ginger with kosher salt.
• 3 add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
• 4 mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas. add enough water up to the level of the split peas and cauliflower.
• 5 bring to a boil, then bring down heat to simmer.
• 6 add sugar, chilli powder, coriander, vinegar, and and cover.
• 7 allow to simmer for 1-2 hours, mixing frequently. soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
• 8 puree well in blender, then may return to heat to simmer until serving time.
• 9 salt before serving.
• 10 note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. if soup is too thick for desired consistency, may add water and mix gently prior to heating.

Best Broccoli And Cheese Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup mayonnaise
• 1 beaten egg
• 1/4 cup chopped onion
• 1 (14 ounce) package frozen chopped broccoli
• 8 ounces sharp cheddar cheese, shredded
• salt and pepper
• paprika

Recipe

• 1 mix together the soup, mayo, egg and onion.
• 2 in a large bowl, fold the broccoli and the soup mix and the cheese together.
• 3 spread into a greased 9x13 inch pan.
• 4 sprinkle with salt, pepper, and paprika.
• 5 bake at 350 for 45 minutes.

Chicken Mushroom Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 4 skinless chicken thighs, sliced
• 250 g mushrooms, sliced
• 4 cups chicken stock
• seasoning
• 100 g thin egg noodles
• 8 sliced shallots

Recipe

• 1 heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
• 2 add the chicken and cook about 5 minutes.
• 3 stir in the mushrooms and cook for another minute.
• 4 add the stock and seasoning and bring to the boil.
• 5 reduce heat and simmer for 10 minutes.
• 6 stir in the noodles and simmer another 5 minutes until they are tender.
• 7 stir the green onions through the soup.

Cauliflower Vanilla Soup

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

Ingredients

• Servings: 4
• 1 small cauliflower
• 4 cups low sodium vegetable broth or 4 cups chicken broth
• 1 medium red onion, sliced
• 1 garlic clove, crushed
• 1 vanilla pod, split
• 1/2 cup heavy cream
• salt and black pepper, to taste

Recipe

• 1 break the cauliflower into small florets.
• 2 in a large saucepan over medium heat, add the stock and bring it to a simmer.
• 3 add the cauliflower, sliced onion, and garlic.
• 4 split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
• 5 (you can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar).
• 6 simmer the soup for 15 minutes or until cauliflower is tender.
• 7 remove from heat and stir in the heavy cream, then add salt and pepper to taste.
• 8 pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
• 9 serve immediately with good crusty bread.
• 10 also good garnished with a shaving of parmesan or asiago.

Creamy Crock Pot Chicken Noodle Soup

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 (32 ounce) container chicken broth
• 3 cups water
• 2 1/2 cups cooked chicken, chopped
• 1 1/2 cups carrots, sliced
• 1 1/2 cups celery, sliced
• 1 1/2 cups fresh mushrooms, sliced
• 1/4 cup onion, chopped
• 1 1/2 teaspoons thyme, crushed dried
• 3/4 teaspoon garlic pepper seasoning
• 3 ounces cream cheese, cubed
• 2 cups egg noodles

Recipe

• 1 1. in a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• 2 2. cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• 3 3. (if you were using low heat, turn to high now.) stir in cream cheese, then chicken and uncooked noodles. cover and cook for 20-30 minutes more, or just until noodles are tender.

Calhoun's Chili

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 1 cup onion, finely diced
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 4 cups water
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 tablespoon fresh cilantro, chopped
• 1/4 cup canned diced green chiles
• 1 lb boneless skinless chicken breast
• 6 cups great northern beans, from canned
• 1/2 cup cornstarch
• 1/2 cup cold water

Recipe

• 1 trim all fat and cartilage from the chicken breasts.
• 2 place on a baking pan.
• 3 bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout.
• 4 allow to cool, then hand pull into small pieces. set aside.
• 5 sauté diced onions, oregano and olive oil together in a soup pot. cook for about 5 minutes.
• 6 combine water, chicken broth, garlic, cumin, cilantro and green chilies.
• 7 add to the sautéed onions.
• 8 bring to a boil, reduce heat and simmer.
• 9 add chicken and great northern beans, stir often, simmer for 15 minutes.
• 10 blend corn starch with the cold water and add to chili.
• 11 continue to simmer until chili thickens, then remove from heat.
• 12 garnish with fresh chopped cilantro, monterey jack cheese, and sour cream.

Chicken Mushroom Bake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/3 cup flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 whole chicken, cut in pieces
• 1/3 cup butter
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup canned mushroom, drained
• 2/3 cup shredded cheddar cheese

Recipe

• 1 set oven to 350.
• 2 combine flour, salt, paprika and pepper in paper bag.
• 3 shake chicken in flour mixture.
• 4 melt butter in large skillet.
• 5 brown chicken on all sides.
• 6 place in a 13x9 inch baking dish.
• 7 combine soup, sour cream and mushrooms.
• 8 pour over chicken.
• 9 bake at 350 for 1 hour, until tender.
• 10 sprinkle with cheese and return to oven just until cheese melts.

Chinese Chicken Soup Stock

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 5 lbs chicken backs (or both) or 5 lbs chicken necks (or both)
• 2 slices fresh ginger, each the size of a 25 cent piece
• 2 chinese preserved turnip or 2 preserved radish, in balls, coarsely chopped and rinsed with fresh water

Recipe

• 1 place the bones in a 12 quart stockpot and cover with water.
• 2 on high heat bring the bones barely to a simmer.
• 3 do not boil (yet).
• 4 foam and scum will form.
• 5 again, do not boil.
• 6 drain the bones, discarding water, and rinse the bones in fresh water.
• 7 add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• 8 bring to a simmer and cook 1 hour uncovered.
• 9 strain the soup and discard the solids.
• 10 remove the fat by chilling and skimming off.
• 11 note: dried turnip ball is found in oriental markets and a must in making good chinese stock.

Creamy Cremini Mushroom Soup

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
• 1 lb cremini mushroom, sliced
• 1/2 cup all-purpose flour
• 2 (14 ounce) cans low sodium chicken broth
• 1 cup reduced-fat sour cream
• 1 cup low-fat milk
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• lemon juice, to taste
• dry sherry, to taste

Recipe

• 1 heat oil in a dutch oven or soup pot over low heat.
• 2 add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• 3 add in thyme and cook for 1 minute.
• 4 stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• 5 sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• 6 gradually whisk in broth, scraping up any flour that clings to the pan.
• 7 simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• 8 combine sour cream and milk; whisk into the mushrooms.
• 9 season with salt and pepper; gently heat until the soup is hot but not boiling.
• 10 just before serving, stir in lemon juice and sherry (if using).

Chicken Mushroom Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 cups chicken broth
• 1/2 cup water
• 1 lb cooked chicken breasts or 1 lb chicken breast, cubed
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3/4 lb mushroom, sliced
• 3 tablespoons all-purpose flour
• 1/2 cup uncooked long grain rice
• 1 cup milk

Recipe

• 1 in a large saucepan, bring chicken broth and water to a boil. stir in chicken, and season with oregano and pepper. if using raw chicken, reduce heat to a simmer and poach 15 minutes before proceeding.
• 2 heat olive oil in a medium skillet over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. thoroughly mix in the flour. transfer to the broth mixture.
• 3 stir rice and milk into the mixture. bring to a boil, then reduce to a simmer and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Caleb's Crock-pot Cheddar Chicken

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken tenderloins
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup water
• 1 cup milk
• cooked rice

Recipe

• 1 mix soups, water, and milk in slow-cooker.
• 2 add chicken to slow-cooker.
• 3 cook on low heat setting 5-6 hours.
• 4 serve over hot cooked rice and season to your taste with salt and pepper. enjoy!

Broiled Beef Patties

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb ground round
• 1/2 green pepper, finely chopped
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, minced
• 1 egg, beaten
• 6 -8 slices bacon
• 1 (10 3/4 ounce) can beef consomme soup

Recipe

• 1 combine ground meat, green pepper, paprika, worcestershire sauce, minced onion, egg and mix well.
• 2 shape into patties about 3 inches across and 1 inch thick.
• 3 wrap a strip of bacon around each patty and fasten with a toothpick.
• 4 brown well on both sides, either in a skillet on top of the stove or in a baking pan under the broiler.
• 5 pour off any excess fat that may accumulate and add the consommé.
• 6 bake the patties at 350 degrees, basting occasionally, for 40 to 60 minutes.

Creamy Creole Tomato Soup

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

Ingredients

• Servings: 10
• 4 tablespoons butter
• 2 medium yellow onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon cajun seasoning
• 1/4 teaspoon cayenne pepper
• 2 (28 ounce) cans diced tomatoes
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1 teaspoon salt

Recipe

• 1 in a large pot, melt the butter over med-high heat.
• 2 add the onion and cook, stirring, until very tender, 7-10 minutes.
• 3 stir in the garlic, cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
• 4 stir in the diced tomatoes and broth.
• 5 simmer, uncovered, for 15 minutes.
• 6 working in batches, transfer the soup to a blender or food processor and puree until smooth.
• 7 return the soup to the pot.
• 8 stir in the sour cream and salt and simmer until heated through, about 3 minutes.
• 9 serve piping hot.

Creamy Crock Pot Turkey Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cups chopped cooked turkey
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon black pepper
• 1 1/2 cups frozen peas and carrots, thawed
• 1/2 cup milk

Recipe

• 1 layer onion, mushrooms and turkey in a crock pot.
• 2 mix soup, poultry seasoning and black pepper and pour over the turkey.
• 3 cover, cook on low 8 hours or on high 4 hours.
• 4 if cooking on low, turn to high, stir in peas and carrots and milk.
• 5 cook an additional 10 minutes or until heated through.

Authentic Nice And Easy Green Chilies Enchiladas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 12 fresh corn tortillas
• 1 -14 ounce cream of mushroom soup
• 1 cup water, to be mixed with soup
• 2 cups grated cheddar cheese (or one of your choice)
• 8 ounces chopped green chilies
• 1/4 cup oil

Recipe

• 1 dip tortillas in oil, one at a time. set aside. mix soup with water.
• 2 layer in pan tortillas and cheese; cover with soup mix. repeat.
• 3 bake at 400°f for about 20 minutes.
• 4 you can garnish with green onion tops or salsa.
• 5 (this fits well in a sprayed 8-inch pan).

Chicken Mushroom Pie With Dill Crust

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 1/2 cups chicken, diced cooked
• 1 (10 3/4 ounce) can cream of celery soup
• 2 (2 1/2 ounce) cans mushrooms
• 1/2 cup celery, sliced
• 1/2 cup green pepper, diced
• 1 teaspoon steak sauce
• 1/2 teaspoon marjoram, crumbled
• 1 pie crust mix
• 1/2 teaspoon dill weed

Recipe

• 1 combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. heat slowly until bubbly hot, about 10 minutes. turn into a 4-cup shallow baking dish. prepare piecrust mix, following label directions, adding dillweed with wa- ter. roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. cut a 6-inch "x" in center of pastry. fold corners back. bake in a very hot oven (450^f.) for 20 minutes or until crust is golden brown. let stand 10 minutes before serving.

Caldo Largo (cream Of Chile Poblano)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 6 poblano chiles (roasted, peeled, and cut into strips)
• 1 tablespoon vegetable oil
• 1 quart vegetable stock
• 2 cups low-fat plain yogurt or 2 cups sour cream
• 2 cups monterey jack cheese, cubed
• salt, to taste

Recipe

• 1 in a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. add the stock and simmer for 15 minutes.
• 2 in another saucepan, add the yogurt. slowly add the broth to the yogurt, one cup at a time, blending well after each addition. add the salt.
• 3 heat on low for a few minutes, stirring constantly. do not boil the soup.
• 4 distribute the cheese between six bowls and pour the soup over the cheese in each bowl. serve immediately.

Chinese Chicken Noodle Soup

Ingredients

• Servings: 4
• 1 package top ramen noodles (chicken, oriental or lamb flavor)
• 2 cans swanson chicken broth
• 1/2 cup frozen peas
• 1/2 can water chestnut
• 1 egg, beaten with fork
• 1 chicken breasts or 1/2 cup chicken (leftover) or 1/2 cup turkey (leftover) or 1/2 cup lamb (leftover)
• 1/2 cup bok choy or 1/2 cup napa cabbage or 1/2 cup celery, chopped
• 2 tablespoons carrots, sliced diagonally in small pieces
• 1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
• 2 -3 tablespoons scallions, chopped, added at the last minute

Recipe

• 1 this soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
• 2 takes about 20 minutes from start to table. start 2 cups of water to boil; add chicken broth.
• 3 after stock boils, add the packet of seasoning supplied with top ramen.
• 4 while broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
• 5 the egg will cook into threads.
• 6 just before serving, add the noodles and the peas, then the sesame oil and scallions.
• 7 don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. if using leftover meat in your soup, just add at the end because it only needs to warm up again.
• 8 you can always add another can of chicken broth if soup is too thick or you like more broth.
• 9 you may vary the soup with different chinese type vegetables available. add some garlic and a dash of hot chinese mustard.
• 10 if using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
• 11 remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

Chicken Noodle And Vegetable Soup

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 (14 1/2 ounce) can chicken broth
• 1 medium carrot
• 1 stalk celery
• 8 ounces boneless skinless chicken breast halves
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried basil, crushed
• 1 dash poultry seasoning
• 1/2 cup fine noodles

Recipe

• 1 in a large saucepan bring broth to boiling.
• 2 meanwhile, thinly slice carrot and celery.
• 3 cut chicken into 1/2 inch cubes.
• 4 add carrot, celery, chicken, rosemary, basil and poultry seasoninmg to broth; return mixture to boiling.
• 5 when broth boils, reduce heat. add noodles. cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender.

Creamy Crock Pot Chicken (low Fat)

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 14 ounces fat free chicken broth
• 1 (6 ounce) can sliced mushrooms (drained)
• 1 1/4 ounces dry onion soup mix
• 8 ounces fat free sour cream

Recipe

• 1 put chicken in bottom of crock pot.
• 2 mix together all other ingredients and pour over chicken.
• 3 cook on low 6-8 hours, or on high 3-4 hours.
• 4 i usually serve this over brown rice.

Creamy Crock Pot Mac 'n' Cheese

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 (16 ounce) package shell macaroni
• 1/2 cup of stick margarine, melted
• 2 eggs, beaten
• 2 cups fat-free half-and-half
• 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
• 4 cups shredded sharp cheddar cheese (16 ounces)
• 1 teaspoon dry mustard

Recipe

• 1 cook shell macaroni according to package directions; drain.
• 2 place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.
• 3 in a sauce pan over medium heat,combine soup and 1/2 and 1/2. stir until smooth. add eggs and dry mustard and stir until combined. add cheese and stir until completely melted and smooth.
• 4 pour cheese sauce over shells and stir well.
• 5 cover and cook on low for 2 1/2 - 4 hours.

Chicken Mushroom

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken
• 8 ounces mushrooms
• 10 ounces frozen corn
• 11 ounces cream of mushroom soup
• 11 ounces cream of mushroom soup
• 11 ounces french onion soup
• black pepper
• 2 cups brown rice

Recipe

• 1 season chicken heavily with pepper.
• 2 cook chicken.
• 3 cut up to 1 inch squares.
• 4 add chicken, and all other ingredients in the crockpot.
• 5 stir in a good bit of black pepper.
• 6 cook on low for 8 hours.
• 7 serve over cooked brown rice.

Broccoli-spinach Casserole

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

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped broccoli or 1 (16 ounce) bag frozen chopped broccoli, drained
• 2 (10 ounce) packages chopped spinach, drained
• 1 cup mayonnaise
• 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup grated cheddar cheese
• 1 small onion, chopped

Recipe

• 1 mix all ingredients together in a large bowl. place in a buttered casserole dish. bake at 350 degrees for 40 minutes.

Chicken N Dumplings

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup shortening
• 1 egg, slightly beaten
• 1/2 cup milk
• 2 boneless skinless chicken breasts
• 8 cups chicken broth
• 1 cup celery, sliced
• 1/2 cup onion, diced
• 1/4 cup parsley, chopped, fresh

Recipe

• 1 for dumplings:.
• 2 mix flour, baking powder, salt and pepper together.
• 3 mix shortening in flour with fingers until well mixed.
• 4 add the beaten egg and milk.
• 5 stir until it forms a soft dough.
• 6 on a floured surface, knead the dough for about a minute until smooth. cut in half.
• 7 on a floured surface, roll each half as thin as you wish.
• 8 cut with a about 1 inch wide.
• 9 cut the dough again into 2 inch pieces.
• 10 let dry for 30 minutes to 8 hours. i like 3 hours.
• 11 for chicken:.
• 12 put chicken breast in a stock pot.
• 13 add chicken broth.
• 14 bring to a boil, cover and simmer 30 - 40 minutes, until done.
• 15 remove chicken and set aside. dice the chicken once its warm enough to handle.
• 16 to broth, add parsley and bring broth to a boil.
• 17 add dumplings one at a time.
• 18 cover and simmer 10 minutes.
• 19 after 10 minutes add chicken.
• 20 cook a little longer to thicken and it will also continue to thicken a little as they cool.
• 21 remove them from heat once it is at the desired thickness.

Cauliflower Soup With Dolcelatte

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 whole cauliflower
• 1/2 ounce unsalted butter
• 2 shallots, finely sliced
• 1 garlic clove, minced
• 4 sprigs fresh thyme
• 3 1/2 cups chicken broth
• 7 ounces dolcelatte (very creamy blue cheese)
• 1/2 cup heavy cream

Recipe

• 1 trim the cauliflower, discarding outer stems so you retain just the florets.
• 2 melt butter in a large pan, add the shallots and cook until transparent. then add the garlic, thyme and cauliflower and cook for a few minutes, stirring occasionally.
• 3 season with salt and pepper, add the chicken stock, cover and simmer gently for 15 minutes.
• 4 crumble the dolcelatte into the soup, add the cream and then puree in a blender. return to pan, adjust seasoning and serve with a dollop of spiced pear relish on top.

Chicken Mushroom Soup

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

Ingredients

• 1/4 cup margarine
• 1/4 cup diced yellow onion (cut into 1/4-inch pieces)
• 1/4 cup diced carrot (cut into 1/4-inch pieces)
• 1/4 cup diced celery (cut into 1/4-inch pieces)
• 3 cups sliced mushrooms (about one 8-ounce package, cut into 1/8-inch slices)
• 1/2 cup flour
• 5 1/2 cups chicken broth
• 1 pinch dried tarragon
• 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 teaspoon black pepper
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon chopped fresh parsley
• 3 cups half-and-half cream
• 1 1/2 teaspoons lemon juice
• 3/4 lb diced cooked chicken

Recipe

• 1 melt margarine in large heavy pot.
• 2 add vegetables and saute until tender over medium-low heat.
• 3 slowly sift flour over vegetables and let cook briefly, stirring regularly.
• 4 do not let flour brown.
• 5 slowly add chicken broth to vegetable-flour mixture, stirring constantly.
• 6 add herbs, pepper sauce and parsley and stir well.
• 7 simmer 10 minutes.
• 8 stir in half-and-half, lemon juice and chicken.
• 9 bring to simmer and cook 10 minutes.
• 10 serve immediately.

Chinese Chicken Stock

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 5 lbs chicken backs (preferably both) or 5 lbs chicken necks (preferably both)
• 1 large onion, peeled & roughly chopped
• 3 scallions, halved
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1/2 head garlic (about 5-8 cloves)
• 8 slices gingerroot
• 1/3 cup mixed herbs (cilantro, basil, parsley, etc)
• 5 black peppercorns
• 1 tablespoon sea salt
• 1/2 cup rice wine
• 20 cups water (1.25 gallons)

Recipe

• 1 place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
• 2 bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
• 3 strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
• 4 if you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.

Chinese Chicken Stock

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

Ingredients

• 1 (4 lb) chicken
• 1 bunch green onion, halved
• 4 cloves garlic, smashed
• 3 inches fresh ginger, whacked open with the flat side of a knife
• 1 onion, halved
• 1 teaspoon whole peppercorns
• 3 quarts cold water, approximately

Recipe

• 1 put the chicken in a large stockpot and place over medium heat.
• 2 toss in the green onions, garlic, ginger, onion, and peppercorns.
• 3 pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch.
• 4 simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
• 5 carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat.
• 6 cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Cauliflower Soup With Pecans And Rye Croutons

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons light olive oil, divided
• 2 leeks, and pale green parts only, cut into 2-inch pieces
• 4 garlic cloves, smashed
• 4 lbs cauliflower, cored and cut into 2-inch florets (about 2 heads)
• 1 granny smith apple, peeled cored and cut into 2-inch pieces
• 6 cups low sodium chicken broth
• 5 fresh thyme sprigs
• 1 slice rye bread, crust removed and cut into 1/2-inch dice (1 cup)
• 1/2 cup pecan pieces
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 350°.
• 2 in a large, heavy pot, heat 2 tablespoons of olive oil.
• 3 add the leeks and garlic and cook over moderate heat until softened, about 5 minutes.
• 4 add the large cauliflower florets and the apple and cook, stirring, for 2 minutes.
• 5 add the broth and thyme sprigs and bring to a boil.
• 6 cover and simmer over low heat for 45 minutes.
• 7 meanwhile, spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet.
• 8 drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
• 9 season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
• 10 discard the thyme sprigs from the soup.
• 11 working in batches, puree the soup in a blender.
• 12 return the soup to the pot and season with salt and pepper.
• 13 ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.

Creamy Crockpot Tomato Soup

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 28 ounces crushed tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons butter

Recipe

• 1 combine the undrained tomatoes & chicken broth; still well and add oregano & basil.
• 2 cook on high for 4-6 hours. strain tomato chunks and place in blender; puree until no bits remain.
• 3 add cream to the tomato/broth mix in the crock pot and stir well.
• 4 add the tomato puree back to the broth mix and heat through.
• 5 serve in crocks or bowls and top with pats of butter, croutons, sour cream, shredded cheese, or whatever you like!
• 6 enjoy!

Creamy Cucumber Gazpacho

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs cucumbers, peeled and chopped
• 1 garlic clove, minced
• 3 tablespoons sweet onions, chopped
• 1 cup vegetable broth
• 2 cups plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt (to taste)
• 1/2 teaspoon pepper (to taste)

Recipe

• 1 clean and peel cucumbers, chopping them into chunks. if desired, english cucumbers can be substituted for common cucumbers.
• 2 chop onion and mince garlic. place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
• 3 blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
• 4 add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. season to taste.
• 5 pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
• 6 serve cold.
• 7 garnish with fresh herbs such as coriander, dill, or basil.

Chicken Nacho Chowder

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 2 lbs chicken breasts
• 1 cup frozen corn
• 1 (15 ounce) can diced tomatoes with juice
• 1 (15 ounce) can black beans
• 1 (10 1/2 ounce) can cream of chicken soup, mushroom or 1 (10 1/2 ounce) can celery
• 2 cups cooked spanish rice
• 1 (1 1/4 ounce) envelope taco seasoning

Recipe

• 1 put everything in a pot (along with enough water for desired consistancy)and simmer on a low boil, covered (approximately 1 hour) when chicken is cooked, remove from pot and shred. return to pot. you can serve chowder with shredded cheese, a dollop of sour cream or sliced avocado.

Caldo Tlalpeno

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 quarts good chicken stock or 2 quarts broth
• 1 lb cooked chicken breast, torn into large shreds
• 1 teaspoon dried herbs (marjoram and thyme)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 large carrot, peeled and diced
• 15 ounces canned garbanzo beans, drained and rinsed
• 1 large garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• salt
• 1 canned chipotle chile, minced
• 1 ripe avocado, for garnish
• 1 large lime, cut in wedges

Recipe

• 1 add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
• 2 add the garlic and cook another minute.
• 3 stir in the chicken broth and garbanzo beans.
• 4 partially cover the pot, and simmer for 30 minutes.
• 5 add the chile, cilantro, and shredded chicken to the soup to heat through.
• 6 ladle the soup into bowls and top with diced avocado.
• 7 serve with a slice of lime on the side.