4 cups water
49.5 oz chicken broth
4 c. cooked/cubed chicken
2 cans cream chicken soup
1 ½ cups chopped onion
3 cloves minced garlic
¾ tsp. basil
¾ tsp. oregano
1 – 16 oz. pkg. broccoli, cauliflower, carrots
8 oz. dry cheese tortellini
¾ c. grated parmesan
In a large saucepan, combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano. Cover and bring to a boil. Reduce heat to low. Add vegetables and tortellini. Cover and simmer 20 minutes. Top with cheese.
Friday, March 7, 2008
French Onion Soup
1 ½ lb. thinly sliced onions (or about 5 cups)
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
¼ tsp. sugar
3 Tbs. flour
2 Qt. beef broth
½ cup dry white wine
Salt & Pepper
Cook the onions slowly in the butter and oil, in covered saucepan for 15 minutes. Uncover, raise the heat and stir in the salt and sugar. Cook for 30-40 minutes sturring frequently until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Turn off heat and blend in boiling broth. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more.
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
¼ tsp. sugar
3 Tbs. flour
2 Qt. beef broth
½ cup dry white wine
Salt & Pepper
Cook the onions slowly in the butter and oil, in covered saucepan for 15 minutes. Uncover, raise the heat and stir in the salt and sugar. Cook for 30-40 minutes sturring frequently until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Turn off heat and blend in boiling broth. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more.
Creamy White Chili
1 lb. boneless chicken
1 med. Onion, chopped
2 cloves garlic, minced
1 Tbs. olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 c. sour cream
½ c. whipping cream
In a large pan, sauté diced up chicken, onion and garlic in oil until chicken is no longer pink. (Or boil chicken in water with onion and then dice up). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
1 med. Onion, chopped
2 cloves garlic, minced
1 Tbs. olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 c. sour cream
½ c. whipping cream
In a large pan, sauté diced up chicken, onion and garlic in oil until chicken is no longer pink. (Or boil chicken in water with onion and then dice up). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
Sheila's Chicken Tortilla Soup
6 chicken breasts
4 c. chicken broth
15 oz. canned white corn
15 oz. diced tomatoes
2-3 Tbs. chili powder
Monterey Jack cheese
Diced avocado
Tortilla chips
Fresh limes
Boil chicken and save broth. Remove chicken and dice. Add broth, corn, tomatoes, chili powder. Simmer. In bowl, put in diced avocados and crushed chips. Sprinkle with grated jack cheese, and squeeze in a fresh lime wedge.
4 c. chicken broth
15 oz. canned white corn
15 oz. diced tomatoes
2-3 Tbs. chili powder
Monterey Jack cheese
Diced avocado
Tortilla chips
Fresh limes
Boil chicken and save broth. Remove chicken and dice. Add broth, corn, tomatoes, chili powder. Simmer. In bowl, put in diced avocados and crushed chips. Sprinkle with grated jack cheese, and squeeze in a fresh lime wedge.
Hamburger Soup
1 lb. lean ground beef
1 can beef broth
1 big can tomato juice
3 stalks celery – diced
4 carrots – diced
Celery tops – diced
2 Tbs. parsley
¼ - ½ tsp. thyme
4 potatoes – diced
Salt & pepper to taste
Brown ground beef. Add other ingredients.
Simmer for 1-½ hours.
1 can beef broth
1 big can tomato juice
3 stalks celery – diced
4 carrots – diced
Celery tops – diced
2 Tbs. parsley
¼ - ½ tsp. thyme
4 potatoes – diced
Salt & pepper to taste
Brown ground beef. Add other ingredients.
Simmer for 1-½ hours.
Taco Soup
1 lb. ground beef
1 pkg. ranch dressing mix
1 sm. can diced green chilies
2 cans Ro-tel tomatoes - Milder
1 can Zesty Chile Beans
1 can black beans
1 can pinto beans
1 can any other beans (optional)
Garnish:
Avocados
Sour Cream
Cheese
Tortilla chips
Brown hamburger and rinse/drain. Add back to large pot. Cover beef with ranch mix. Pour in all other ingredients and stir. Let simmer until tasty! Serve with garnishes, and crunched up chips.
1 pkg. ranch dressing mix
1 sm. can diced green chilies
2 cans Ro-tel tomatoes - Milder
1 can Zesty Chile Beans
1 can black beans
1 can pinto beans
1 can any other beans (optional)
Garnish:
Avocados
Sour Cream
Cheese
Tortilla chips
Brown hamburger and rinse/drain. Add back to large pot. Cover beef with ranch mix. Pour in all other ingredients and stir. Let simmer until tasty! Serve with garnishes, and crunched up chips.
Rice Soup
6 oz. white or wild rice
5 cup chicken broth
1 can cream chicken soup
2 grated carrots
2 Tbs. chopped onions
1 head chopped broccoli
8 oz. cream cheese
In broth, cook onions, carrots and broccoli until tender. Add rice until tender. Add soup and cream cheese and cook until melted.
5 cup chicken broth
1 can cream chicken soup
2 grated carrots
2 Tbs. chopped onions
1 head chopped broccoli
8 oz. cream cheese
In broth, cook onions, carrots and broccoli until tender. Add rice until tender. Add soup and cream cheese and cook until melted.
Chicken Soup
4 chicken breasts with skin/bones
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream
Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream
Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.
All Day Beef Stew
1-2 lbs. cubed beef
4-6 potatoes – diced
4-6 carrots – diced
2 stalks celery – diced
2 bay leaves
2 cups water
1 can cream celery soup
1 can cream mushroom soup
1 can golden mushroom soup
1 can tomato soup
½ pkg. dry onion soup mix
Brown cubes of beef. Place all ingredients in a large crock-pot and mix together. Cook 8 hours on low setting.
4-6 potatoes – diced
4-6 carrots – diced
2 stalks celery – diced
2 bay leaves
2 cups water
1 can cream celery soup
1 can cream mushroom soup
1 can golden mushroom soup
1 can tomato soup
½ pkg. dry onion soup mix
Brown cubes of beef. Place all ingredients in a large crock-pot and mix together. Cook 8 hours on low setting.
Chicken Chowder
2 chicken breasts – diced
1 can cream celery soup
1 can cream mush. Soup
5 pcs. Bacon
1 cup frozen corn
½ can French green beans
½ jar bottled tomatoes
¼ cup chopped onion
1/8 tsp. thyme
2 cups milk
Boil chicken until tender. Fry bacon and pour off all but 2 Tbs. of the oil. Add onions and fry until clear. Add soups and milk. Drain green beans and tomatoes. Add to soup, and add spices and chicken. Heat through, but do not boil.
1 can cream celery soup
1 can cream mush. Soup
5 pcs. Bacon
1 cup frozen corn
½ can French green beans
½ jar bottled tomatoes
¼ cup chopped onion
1/8 tsp. thyme
2 cups milk
Boil chicken until tender. Fry bacon and pour off all but 2 Tbs. of the oil. Add onions and fry until clear. Add soups and milk. Drain green beans and tomatoes. Add to soup, and add spices and chicken. Heat through, but do not boil.
Gable House Zucchini Bisque
½ lb. onions (2 med.)
2 Tbs. butter
1-½ lbs. Zucchini squash
3 cups chicken broth
½ cup Half & Half
1/8 tsp. pepper
1/8 tsp. nutmeg
1/8 tsp. salt
Pinch of cayenne pepper
Grated cheddar cheese
Slice zucchini and boil in chicken broth. Sauté onions in butter and pour into chicken broth. Blend zucchini and onion mixture in blender on high until completely smooth. Add balance of ingredients and heat through. Do not boil or half & half will curdle. Serve and garnish with cheese.
2 Tbs. butter
1-½ lbs. Zucchini squash
3 cups chicken broth
½ cup Half & Half
1/8 tsp. pepper
1/8 tsp. nutmeg
1/8 tsp. salt
Pinch of cayenne pepper
Grated cheddar cheese
Slice zucchini and boil in chicken broth. Sauté onions in butter and pour into chicken broth. Blend zucchini and onion mixture in blender on high until completely smooth. Add balance of ingredients and heat through. Do not boil or half & half will curdle. Serve and garnish with cheese.
Grencole
3 pkg. ham hock
1 onion – chopped
1 sm. pkg. carrots
6-8 potatoes
1 cup rice
1 sm. Carton whip cream
1 bunch parsley – chopped
1 bunch green onions – chopped
Simmer ham hock with onion covered in water for 3-4 hours. Take out ham hock and pick off the bones. Add vegetables and rice to broth and boil until tender. Add green onions & parsley toward the end. Right before serving add whipping cream and warm through. Do not boil after cream is added. Season as needed.
1 onion – chopped
1 sm. pkg. carrots
6-8 potatoes
1 cup rice
1 sm. Carton whip cream
1 bunch parsley – chopped
1 bunch green onions – chopped
Simmer ham hock with onion covered in water for 3-4 hours. Take out ham hock and pick off the bones. Add vegetables and rice to broth and boil until tender. Add green onions & parsley toward the end. Right before serving add whipping cream and warm through. Do not boil after cream is added. Season as needed.
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