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#897233 --- 10/10/08 11:13 PM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Rueben Soup

If you like reuben sandwiches, you'll love this soup with sauerkraut, corned beef, noodles and Swiss cheese melted on top.

Ingredients:
1 gallon vegetable stock
2 cups sauerkraut
10 ounce package wide egg noodles, cooked and cooled
16 ounces corned beef, chopped
3/4 cup thousand island dressing
2 tomatoes, chopped
2 cups Swiss cheese, shredded
1 package rye crackers, or toast rye bread
Directions:
In a large stock pot place stock, noodles, sauerkraut, corned beef, dressing, tomatoes and bring to a boil. Ladle into oven safe soup bowls and top with cheese, broil for 3 minutes or until cheese is melted. Serve with crackers or toast.

Number of Servings: 16

Notes from the Cook: This is a wonderful take on the famous Reuben sandwich. If you have people who do not care for sauerkraut. Just blend it with some of the vegetable stock before assembling the soup.
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#897235 --- 10/10/08 11:17 PM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Italian Style Beef Stew
This stew recipe requires a little time and love but is well worth it. Portobellos, prosciutto, and the Pecorino Romano give this a great Italian feel.

Ingredients:
2 lb beef stew meat (cut in 1/2 inch cubes)
1/2 cup flour
1 tsp Italian seasonings
1 tsp garlic powder
5 tbsp Olive Oil
Small onion(chopped)
6 oz package Portobello mushroom slices (cut into small pieces)
8 slices Prosciutto(cut into small pieces)
2 cloves garlic, chopped
4 cups beef broth
2 14 1/2 oz cans stewed tomatoes
1/2 lb fresh green beans, uncooked, snapped in half
29 oz can whole new potatoes, cut into chunks
15 1/2 oz can chickpeas, drained
1/4 cup cooking sherry
Salt& pepper to taste
1/2 cup grated Pecorino Romano cheese
Directions:
Coat meat with flour seasoned with Italian seasonings & garlic powder. Brown in 4 tbsp olive oil in large pot for about 10 minutes on medium heat. Reduce to simmer. Saute onions, mushrooms and Prosciutto in 1 tbsp olive oil in frying pan about 7 minutes, add garlic, and simmer about 3 more minutes. Add to pot with beef and keep simmering. Add beef broth, stewed tomatoes, green beans, potatoes, chickpeas and Sherry. Season with salt and pepper and stir well. Simmer for about 2 1/2 - 3 hours until meat is tender. Serve with Pecorino Romano cheese sprinkled on top.

Number of Servings: 8

Notes from the Cook: Serve this stew with a warm loaf of Italian bread.
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#897236 --- 10/10/08 11:24 PM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Soup Nazi Mulligatawny (Indian) Soup
Cooking time:5 1/2 hours | 30 min prep

SERVES 4 -6

16 cups water
6 cups chicken broth or vegetable broth
2 potatoes, peeled &, sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
1/2 eggplant, peeled & diced
1 medium onion, chopped
1 cup frozen corn
2/3 cup roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped Italian parsley
1/4 cup lemon juice
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
Combine all ingredients in a very large pot.
Bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.
Stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.
The edges of the potatoes should become more rounded, and the nuts will soften.
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#897238 --- 10/10/08 11:27 PM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Mexican Chicken Chili Recipe

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side

Sour cream
Pinch chopped Italian parsley

1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. (http://www.topsecretrecipes.com) Makes 4-6 servings.


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#897241 --- 10/10/08 11:31 PM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Slow Cooker Lima Bean Soup

3 slices bacon
4 cups frozen lima beans
1 (15 ounce) can butter beans, undrained
2 potatoes, diced
2 stalks celery, chopped
2 small onions, chopped
3 carrots, sliced
1/4 cup butter
1/2 tablespoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
3 (14 ounce) cans chicken broth

DIRECTIONS
Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
Cover slow cooker, and cook soup 7 hours on Low.
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#897362 --- 10/11/08 05:31 AM Re: Time for Soup! [Re: Rick-the-Builder]
Rick-the-Builder Offline
Silver Member

Registered: 03/29/07
Posts: 11723
Loc: Finger Lakes USA
Garlic-Potato Soup 2

A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, or garlic croutons (see related recipes) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. We prefer the soup made with chicken broth, but vegetable broth can be substituted.

Serves 6 As a Main Course

3 tablespoons unsalted butter
1 medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2 heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6 - 7 cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
2 bay leaves
Table salt
1 1/2 pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
Ground black pepper
1/4 cup minced fresh chives
Garlic Chips

3 tablespoons olive oil
6 medium cloves garlic , sliced thin lengthwise
Table salt


1. Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

2. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.

3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.

For Garlic Chips
Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.



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#897440 --- 10/11/08 03:10 PM Re: Time for Soup! [Re: Rick-the-Builder]
Yetta Nother Offline
Gold Member

Registered: 12/26/06
Posts: 17682
Loc: Sunny and warm
Ewwwww....lima beans....I just had a flashback.....Make it stop!!!!
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#897473 --- 10/11/08 05:49 PM Re: Time for Soup! [Re: Yetta Nother]
Della Offline
Gold Member

Registered: 12/22/04
Posts: 16305
Loc: Seneca Falls
I LOVE lima beans!
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#897478 --- 10/11/08 06:08 PM Re: Time for Soup! [Re: Della]
Buddy Offline
Gold Member

Registered: 10/02/01
Posts: 19003
Loc: Southend {Mars}
I never was a fan of the lima, Maybe I never had them fixed the right way. I had them in grade school lunches. Just a couple years ago.
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#897487 --- 10/11/08 06:43 PM Re: Time for Soup! [Re: Buddy]
Della Offline
Gold Member

Registered: 12/22/04
Posts: 16305
Loc: Seneca Falls
Most people hate them. \:\) I eat them just nuked from frozen packages. I've always wondered why they still sell them for as many people that dislike them.
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#897705 --- 10/12/08 02:04 PM Re: Time for Soup! [Re: Buddy]
big sissy Offline
Senior Member

Registered: 09/02/03
Posts: 1609
Loc: Cayuga Lake
Gee, I don't remember them in grade school - must be the older kids didn't like them so the stopped serving them to the younger ones.
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#897713 --- 10/12/08 02:27 PM Re: Time for Soup! [Re: big sissy]
LOTE Offline
Gold Member

Registered: 11/08/06
Posts: 16416
Loc: Lurking
I've always hated them. My whole life. A couple of years ago, I was at an Amish market and the woman talked me into buying a quart and told me how to cook them. They were awesome!
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When I'm bad, I'm better

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#897714 --- 10/12/08 02:29 PM Re: Time for Soup! [Re: big sissy]
Buddy Offline
Gold Member

Registered: 10/02/01
Posts: 19003
Loc: Southend {Mars}
I think it was just a few years ago, don't you? If we only knew then what we know now, LOL I am guessing we both had the lima, from the same cafeteria line. Just guessing of course,
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#897733 --- 10/12/08 02:58 PM Re: Time for Soup! [Re: Della]
Yetta Nother Offline
Gold Member

Registered: 12/26/06
Posts: 17682
Loc: Sunny and warm
Originally Posted By: Della
I LOVE lima beans!


My father made me eat a whole bowl of these things when I was kid....I remember just sitting there gagging the whole time. I swore when I was a grown up I would never eat these things again.
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#897735 --- 10/12/08 03:06 PM Re: Time for Soup! [Re: Yetta Nother]
LOTE Offline
Gold Member

Registered: 11/08/06
Posts: 16416
Loc: Lurking
Originally Posted By: Yetta Nother
Originally Posted By: Della
I LOVE lima beans!


My father made me eat a whole bowl of these things when I was kid....I remember just sitting there gagging the whole time. I swore when I was a grown up I would never eat these things again.


I remember having them a lot when I was a kid. YUCK!

I always said never ever again. Only took me over XX (lol) amount of years to try them again. I still have only cooked the fresh ones. I'm still scared of the frozen and canned ones ;\)
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When I'm bad, I'm better

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#897755 --- 10/12/08 04:19 PM Re: Time for Soup! [Re: LOTE]
Della Offline
Gold Member

Registered: 12/22/04
Posts: 16305
Loc: Seneca Falls
I understand my Dad did that to me with squash. It was years before I would try it. Now I love it. BTW does anyone have a recipe that the have tried for Butternut Squash Soup?
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#897759 --- 10/12/08 04:40 PM Re: Time for Soup! [Re: Della]
LOTE Offline
Gold Member

Registered: 11/08/06
Posts: 16416
Loc: Lurking
Mine did it to me with creamed corn. To this day, I gag when I have to even open a can of it. Needless to say, we don't have it much in this house. I think maybe 3 times in 20+ years.
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When I'm good, I'm good
When I'm bad, I'm better

If you're not livin on the edge
you're not livin

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#897821 --- 10/12/08 08:08 PM Re: Time for Soup! [Re: LOTE]
Yetta Nother Offline
Gold Member

Registered: 12/26/06
Posts: 17682
Loc: Sunny and warm
BUTTERNUT SQUASH SOUP

1 med. butternut squash
3 tart green apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 tsp. rosemary or marjoram, optional
1 tsp. salt
1/4 tsp. pepper
3 cans chicken broth, 10 oz. each
2 soup cans water
1/4 c. heavy cream or half and half
Chopped fresh parsley for garnish

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree' soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.
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#897824 --- 10/12/08 08:09 PM Re: Time for Soup! [Re: Yetta Nother]
Yetta Nother Offline
Gold Member

Registered: 12/26/06
Posts: 17682
Loc: Sunny and warm
Without the apples............


BUTTERNUT SQUASH SOUP

1 butternut squash (1 1/2 to 2 lbs.)
5 c. chicken broth
1/3 c. finely minced onion
1 c. sour cream or yogurt
Salt
White pepper
Finely chopped parsley

Slice squash into 1 inch pieces. Add squash to boiling chicken broth, cover and simmer 20 to 25 minutes. Add sour cream, salt to taste, and pepper. Return to heat and bring just to a boil. Serve in warm bowls garnished with finely chopped parsley. 7 cups.
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#897825 --- 10/12/08 08:10 PM Re: Time for Soup! [Re: LOTE]
Yetta Nother Offline
Gold Member

Registered: 12/26/06
Posts: 17682
Loc: Sunny and warm
Originally Posted By: ~livinontheedge~
Mine did it to me with creamed corn. To this day, I gag when I have to even open a can of it. Needless to say, we don't have it much in this house. I think maybe 3 times in 20+ years.


I love creamed corn...scalloped. Yummy!
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