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Curried chicken coconut soup Special equipment: pressure cooker
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Add the sli
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Heat oil in a large skillet over medium heat. When hot, put in the mustard
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Chicken barley soup (low cal) Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)
Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
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Hearty beef vegetable soup with noodles Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized
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seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a
frying pan, transfer the beef to th
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constantly over medium heat, until smooth. Stir in broth and season to
taste with salt and pepper. Stir occasionally until piping hot - but do not
let it boil. Do not freeze be
Turkey onion & tomato pita pockets In a large bowl, toss together the onion, tomatoes, turkey, lettace, and
basil. Sprinkle with the brown sugar and drizzle with the vinegar and
olive oil. Toss well and season with salt and pepper. Cover and let
marinate in the refrigerator for at least
Lasagne with turkey and fresh tomato sauce To make sauce, core tomatoes and cut them into 1-inch cubes. Put
tomatoes in food processor and blend until coarsely chopped. (There
should be about 4 cups.)
Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook
briefly but do not brown. Ad
Asparagus soup * - lower ends only
*** STOCK ***
Snap the lower end of the asparagus where they break easily when bent.
Rinse the ends well and roughly chop them into 1" pieces. Combine the
rest of the stock ingredients in a stock pot, bring to a boil
Green tomato relish 2 * Fresh red sweet pepper should be finely chopped.
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Wash and core the tomatoes; peel the onions. Slice the tomatoes and
onions thinly, mix with the salt and let stand overnight.
Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve.
Chinese cabbage soup 1 Using a sharp knife, trim the stems of the bok choy and shred the leaves.
Heat the stock in a large saucepan. Add the bok choy and cook for 10-15
minutes.
Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to
the stock, togeth
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