58288 tepary soup pot Recipes

dried tepary beans (soaked over-night), potato (small-diced ), carrot (diced ), onion (diced ), stalk celery (diced ), tomato sauce (use a small can), vegan margarine, turkey bacon (cubed ), dried chili (optional), bay leaf, salt and pepper (to taste)

tepary beans (soaked over night), dried black beans (soaked over night), cumin (add to soaking beans), olive oil, vegan margarine, garlic clove (minced ), dried dried chipotle powder, turkey bacon (diced ), onions (diced ), cremini mushrooms (cremini, cleaned & stems removed), shallots (cut up small), celery (cut up small), carrot (cut in small dice ), diced tomatoes, no-chicken vegetarian chicken broth (i used imagine organic), dried oregano

soup pot, chicken pieces - i used three leg quarters (legs and thighs), olive oil, stalks celery - diced (reserve 1 stalk), jalapenos - diced (or more ), sized onions - diced, carrots - diced (reserve 1 carrot), kosher salt, fresh cracked pepper, red pepper flakes, cayenne pepper, fresh rosemary, minced, cumin, whole cloves of allspice, bay leaves - fresh or dried, water, better than bouillon chicken flavored paste (optional), stalks of scallions - diced and added at the end into your serving bowls., dried noodles (optional & cooked separately near the end ), chopped fresh parsley or cilantro added at end or to the bowls when serving.

lovely butternut squash soup with caramelized onions and apples, heart-healthy recipe ), ribs of celery,chopped, carrot,peeled and chopped, olive oil, butternut squash,peeled and seeded, garlic,minced, fresh oregano,chopped, water , more maybe needed, salt and pepper to taste (if desired), curry powder (more or less to taste), onion,large dice, granny smith apple,peeled and cored large dice, non-fat yogurt (optional), fresh dill,washed (optional), green onions (optional), in a soup pot , saute the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes., add the squash and garlic cooking 5 minutes, stirring., add the oregano and stock and simmer about 15 minutes or until the veggies are soft., while the soup is cooking , place a saute pan at medium-high heat with 1/2 tsp of olive oil and saute the diced onions., cut the apple into a large dice and when the onions are golden, add to the pan, toss sauteing 2 to 3 minutes., add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside., place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency., return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled., garnish with a dollop of yogurt and a sprig of fresh dill or onion tops.

tomatoes , grape may be substituted (approximately 1 cup), red onion, chopped into large pieces (about 1/4 of a large red onion), garlic cloves, peeled, cumin, preferably ground fresh, lime juice, fresh, jalapeno, seeded with ribs removed and chopped large, chicken broth, preferably low-sodium (two 14 oz cans), lime juice, fresh, cumin, fresh ground, cooked chicken, shredded, fresh mozzarella cheese , purchased in a ball not grated (note! do not add cheese to soup pot), cilantro, chopped medium to medium fine, jalapeno, chopped fine (use other half of jalapeno), avocado, cubed (1 or 2 avocados depending on need), sour cream

dry white beans - i used great northern, thyme (dried), divided, sage (dried), divided, oregano (dried), divided, basil (dried), divided, rosemary (dried) broken up, divided, bay leaves, bacon grease/olive oil, carrots, sliced, stalks celery, sliced, onion, chopped, leek, trimmed, halved, and sliced, fennel bulb, chopped, garlic cloves, crushed, salt and pepper to taste (i used about 1/2 tsp and 1/4 tsp pepper sauteing veggies and added same amount to soup pot), chicken stock/water + bouillon, cooked crumbled bacon (optional), shaved parmesan cheese (optional), chopped fresh parsley (optional), lemon juice (optional), note: if you choose to use canned beans, you ll need 3 15 oz cans, drained and rinsed. in this case, your cook time will be lessened greatly and you ll skip the first series of directions. i suggest using dry b/cup they absorb more flavor as they cook and are less expensive., note: this can easily be adapted into a vegetarian recipe by substituting the chicken stock with vegetable stock and opting for olive oil. if you still want to achieve smoky flavor, add a few drops of liquid smoke to mixture (start with a bit, you can always add more).

pot roast, baby potatoes, onions, cut into wedges, carrots , cut into 1 inch slices, frozen peas (or just grab a bag of mixed veg), beef stock, dry red wine, salt and pepper, mixed french herbs

pot roast, cooking oil, beef broth, baby carrots, red potatoes, quartered or in eighths, depending on size, onions, quartered, flour, sour cream

pot roast, flour, salt, pepper, ginger, oil, cinnamon stick, water, dried fruit, orange juice

pot stickers, frozen, any filling, salad oil, roasted red peppers, drained, hoisin sauce, lemon juice, sesame oil, toasted, sugar, fresh ginger, minced, garlic clove, minced, mixed salad greens (about 9 oz)

frozen meat pot stickers or 1/2 lb vegetable pot stickers, vegetable oil or 1 tbsp peanut oil, head chinese cabbage or 1 head napa cabbage, sliced thinly, sliced shiitake mushrooms or 4 oz button mushrooms, green onions, sliced, soy sauce or 1/4 cup tamari, water, sugar, ground red pepper , to taste, prepared mustard , sauce or vinaigrette, see note

pot roast, onion, mushroom, tomatoes, water, red wine, mixed herbs, sugar, salt and pepper, oil (for frying )

pot roast (i prefer chuck), cream of mushroom soup, lipton onion soup mix, ground pepper

pot roast, rotel tomatoes , with green chile (if you don tsp want the spice) or 1 (15 1/2 oz) can diced tomatoes (if you don tsp want the spice), soup mix, bay leaves, dried parsley, garlic cloves, cut in half, salt, fresh ground pepper, flour, water, carrots, cut up, potatoes, cut up, stalks celery, cut up, olive oil

purpletop turnips, peeled , cut in irregular 3/4-inch chunks 1/2 cup frozen green peas, chopped parsley, for garnish, carrots cut in irregular 3/4-inch chunks, lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round), lean bacon, carrots, minced, onion, minced, stalk celery, minced, clarified butter, flour, cayenne, red wine ( chianti or burgundy are good choices), low salt beef bouillon (or other brown stock) (don tsp use bouillon made from cubes), tomato paste, garlic cloves, minced, herbs tied in cheesecloth : 3 to 4 parsley sprigs, 2 bay leaves, 2 tsp thyme, heavy fireproof casserole (10 inches across by 3 inches deep) or deep heavy soup pot, straight sided 4 1/2 inches round (or 1 (9 or 10-inch) tart pans with removable rings, food processor with steel blade., note: for single pie use 2/3 of quantities given ), all-purpose flour, cold butter, vegetable shortening, salt, ice water

whole plum tomatoes in their juices (28 oz sized cans), stalks celery-diced, carrots-diced, onion-diced, garlic cloves, minced, bacon chopped up, salt and fresh ground pepper, olive oil, parsley (optional), cream , yes - half-n-half is ok to use as well as other substitutes like skimmed milk, but try and use the if you can - hey quick no 1 is looking, freshly ground parmesan cheese to top it all off once ready to serve, equipment needed : blender, soup pot with cover

potted meat, cream cheese, white bread or 1 loaf whole wheat bread

pot roast (trimmed of excess fat), white onion, large and chopped, button mushrooms, cut in half, contadina diced tomatoes , marinara style, water, red wine, italian spices, ground sage, ground thyme, basil, pepper, salt, herb-ox beef bouillon, olive oil (for frying ), sour cream, flour , for thickening