Free Online Recipes

1 medium onion, chopped
5 pounds russet potatoes, peeled and cubed
1 teaspoon cumin
1 pinch of baking soda to prevent curdling
4 cups evaporated milk
garnish with sour cream and chopped, green onions
1/4 cup butter
8 cups chicken broth
1/2 cup chopped pickled jalapeno peppers with juice
salt and pepper to taste

DIRECTIONS:

In stock pot, saute onions in butter or margarine until just tender. Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda and milk. Coarsely mash potatoes with masher. Stir well and taste for salt and pepper. Simmer 15 minutes. Garnish with sour cream and chopped green onions.

1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
1/4 cup dry lentils
1 (28 ounce) can diced tomatoes with juice
1/4 cup uncooked white rice
1 cup frozen corn
1/4 cup elbow macaroni
1 small spaghetti squash

DIRECTIONS:

Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 stalks celery, chopped
1 red bell pepper, chopped
8 sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried basil
1 teaspoon dried oregano
6 (14 1/2 ounce) cans beef broth (ready to serve)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup dried lentils
salt and pepper
1/4 cup chopped fresh parsley

DIRECTIONS:

In a large saucepan, add oil and heat over medium-high heat.
Add onions and garlic; saute onions for 10 minutes or until clear.
Add next 6 ingredients.
Cook until red bell pepper is just softened, stirring occasionally.
Add 5 cans of broth, tomatoes, and tomato paste.
Bring to a boil.
Stir in barley and lentils.
Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
Add more broth to reach desired consistency.
Add salt and pepper to taste.
Ladle into soup bowls and sprinkle with parsley.

1 lb. potatoes, thinly sliced
8 lemon slices
4 chicken breast halves, with bone
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, or Golden Herb with Lemon Soup Mix
1/3 cup water
1 Tbsp. olive oil

DIRECTIONS:

Preheat oven to temperature 375°F. Combine potatoes and lemon slices in a baking or roasting pan. Place chicken on top. Combine soup mix, water and oil in a bowl and pour over chicken and potatoes. Bake 50 minutes, uncovered, or until chicken is done and potatoes are tender.

2 cloves garlic
2 cups fresh basil leaves
1 Tbsp. pine nuts, toasted
1/4 cup canned tomato vegetable juice
1/2 tsp. pepper

DIRECTIONS:

Chop garlic in food processor or blender until minced. Add next 2 ingredients and chop. Add next 2 ingredients and purée until smooth. May substitute balsamic vinegar, lemon juice or a puréed roasted red pepper for the juice.

2 pounds boneless, skinless chicken thighs or breasts
1 1/2 cups carrots, in 1/2-inch chunks
2 cups fresh spinach, shredded
1 (14.5 ounce) can diced tomatoes with juice
1 cup dry lentils
1/2 cup low-fat chicken broth
1 teaspoon dried Italian herbs
1 teaspoon crushed fennel seed
8 garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish

DIRECTIONS:

Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

DIRECTIONS:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

1 lb. potatoes, peeled and cut into 1/2 inch cubes
1/2 cup scallions, white part only, chopped
1/2 tsp. caraway seeds
4 cups water
3 cups vegetable stock
1-1/2 lbs. cauliflower florets\cooked
1/2 cup scallion greens, thinly sliced
2 Tbsps. grated Parmesan cheese
1-1/4 cups seasoned croutons

DIRECTIONS:

Combine potatoes and next 4 ingredients in a heavy saucepan over medium high heat. Season with salt to taste and bring to a boil. Reduce heat to medium low. Simmer 15-20 minutes or until potatoes are very tender. Transfer mixture to a blender or food processor and purée. Return purée to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender. Remove from heat. Stir in scallion greens and pepper to taste. Sprinkle with Parmesan and croutons. Serve chilled, if desired.

1 cup lentils, rinsed
1/2 cup pearl barley
6 cups vegetable stock
1 onion, chopped
2 cloves garlic, crushed
2 carrots, sliced
2 celery ribs, sliced
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2-1 teaspoon salt

8 servings

1 hour 5 minutes 5 mins prep

DIRECTIONS:

Place all ingredients except salt into a large pot and bring to a simmer.
Cover and cook, stirring occasionally until lentils are tender, about one hour.
Add salt.

1 cup onion\cooked, thinly sliced
1/4 cup water
1 Tbsp. garlic, sliced
1 cup celery\cooked, sliced
3/4 tsp. dried thyme
3 cups chicken stock
1 cup sweet potatoes, peeled and thinly sliced
1 cup russet potatoes, peeled and thinly sliced
1 cup skim milk
2 Tbsps. green onions, thinly sliced

DIRECTIONS:

Combine first 3 ingredients in a heavy saucepan over low heat. Cover and simmer 8-10 minutes, stirring frequently, until water evaporates and onion is tender. Stir in celery and thyme and cook 2 minutes. Add stock and potatoes. Increase heat to high and bring to a boil. Reduce heat to medium low, cover and simmer about 25 minutes, or until potatoes are tender.

Purée potato mixture in a food processor or blender in batches, if necessary. Return purée to same pot. Stir in milk and simmer over low heat until heated through. Season with salt and pepper to taste. Serve soup sprinkled with green onions.