Posted By All Recipes Blog
Ingredients:
1 md Onion — chopped
2 tablespoons Ghee
1 each Red chili — whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 md Caroot — chopped
1 lg Potato — cubed
1 each Green bell pepper — chopped
1 each Tomato — chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley
Directions:
Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.
Posted By All Recipes Blog
| 3 tb Margarine
1 c Chopped onions
2 md Potatoes, peeled & diced
2 lg Celery stalks, diced
2 Garlic cloves, minced
6 c Water
2 Vegetable bouillon cubes
1/2 ts Mustard, basil & thyme
1/4 c Dry white wine, optional
12 oz White mushrooms, sliced
6 oz Shiitake, fresh or other
– fresh wild mushrooms 2 c Cooked navy beans
Pepper to taste 1/4 c Fresh minced parsley
Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, “Vegetarian Celebrations” |
Posted By All Recipes Blog
| 1 lb Crabmeat
1/4 t Celery salt
1 Chicken bouillion cube
1 c Boiling water
Dash pepper 1/4 c Chopped onion
1 qt Milk
1 c Butter
Chopped parsley 3 T Flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. |
Posted By All Recipes Blog
| 2 tb Vegetable oil
2 md Onions, chopped
1/2 ts Rosemary
1 1/2 lb Jerusalem artichokes, washed
1 3/4 pt Water
1 tb Oatmeal
1 sm Garlic clove, crushed
2 tb Soy sauce
Salt Heat oil & saute the onion & rosemary for 5 minutes. Add the artichokes & water & bring to a boil. Reduce heat, cover & simmer for 30 minutes. Blend the soup till smooth with the garlic, soy sauce & salt. Reheat to serve. |
Posted By All Recipes Blog
Ingredients:
- 4 tablespoons butter or margarine
- 1 medium onion, chopped
- 1 (4 ounce) can diced green chiles
- 1 (8 ounce) jar taco sauce
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (10 ounce) can consomme
- 3 cups cooked turkey or chicken, shredded or chopped
- 12 corn tortillas, 1-inch strips
- 1 pound Monterey jack cheese, shredded
- 1 pound Cheddar cheese, shredded
Directions:
- Melt butter.
- Add onions and cook until tender.
- Add green chiles, taco sauce, both soups (undiluted) and turkey or chicken.
- Place layer of tortilla strips on bottom of 2-inch deep casserole.
- Place alternate layers of soup mixture, tortillas and cheese.
- Repeat for 3 layers, ending with cheese.
- Bake at 350 degrees F for 30 minutes to 1 hour, until thoroughly heated and cheese is melted.
Posted By All Recipes Blog
Ingredients:
- 5 cups turkey stock
- 3 stalks celery cut into 1-inch pieces
- 2 large potatoes peeled and quartered
- 2 carrots cut into 1-inch pieces
- 1 onions quartered
- 1 cup uncooked noodles
- 2 cups cooked turkey, cubed
Directions:
- In 5-quart saucepan, combine first 5 ingredients.
- Over high heat, bring to a boil.
- Reduce heat. Cover and simmer for one hour.
- Stir in noodles and turkey meat.
- Simmer until noodles are done and meat is heated through.
Posted By All Recipes Blog
| 3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls
Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. “Vegetarian Times Cookbook” |
Posted By All Recipes Blog
| 3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls
Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves. “Vegetarian Times Cookbook” |
Posted By All Recipes Blog
| 1 ea Ripe papaya, about 6″ long
Sugar, to taste Fresh lime juice, to taste Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator. Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the centre of each serving. Virginie & George Ebart, “Down-Island Caribbean Cookery” |
Posted By All Recipes Blog
| 2 1/2 lb Frying chicken cut up
4 c Water
1 ea Medium carrot, sliced
1 ea Medium stalk celery, sliced
1/2 c Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1 ea Bay leaf
1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. |