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Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 m
Cure-all chicken soup Bring water to boil in a large soup pot. Add whole chicken, turkey
wing, garlic, onion, carrot, parsnip, celery, and bay leaf. Simmer
about 3 hours, skimming fat from the top from time to time. Taste and
adjust seasonings with salt and pepper about 2 hour
Won ton soup Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain
and squeeze to remove excess liquid. Remove stems and chop the caps
finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, s
Almond broccoli soup Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Saute
until onion is transparent and golden, about 10 minutes. Add broccoli,
water and broths. Bring to simmering and cook just until broccoli is
tender, about 10 minutes. Add
Barley mushroom casserole (vegan) Add your favorite spice to this casserole, if you
wish. Try 1/2 teaspoon of either curry powder, basil,
oregano, dill or thyme or enjoy it as it is with the
delicious subtle flavor of mushrooms. In a medium
saucepan over medium heat cook oni
Sunshine soup In a medium saucepan, cook the potatoes, carrots, onion, and celery in a
small amount of boiling water over medium heat until tender but crisp.
Place the tomatoes in a blender container; cover and blend at medium speed
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Vegetable potstickers Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over
medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root,
and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth
if vegetables begin to stick
Vinaigrette of braised soup veggies QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and
quarter remaining head. Remove green part of leeks. Slice turnip into
3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan
large enough to handle them comfortab
Pumpkin coconut ginger soup Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. Add enough chicken stock to cover
Capetown fruit and vegetable curry Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger
&
curry spices
&
continue to saute, stirring constantly for 3 minutes.
Add the zucchini
&
water
&
stir well so that the spices won't stick to the pot.
Cove
Kesäkeitto (summer vegetable soup) Select the youngest, freshest vegetables that you can find. Wash, scrape or cut them to the sizes specified in the ingredient list. Then, except for the spinach, place all of the vegetables in a 2-3 quart pot, cover with cold water and add the salt. Bo
Mushroom-short rib soup MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
and cook covered, stirring occasionally, for 10 minutes or until the onions
are soft. Add the water and the ribs, increase heat to high and bring to a
boil. Boil, skimmi
Zinfandeli's tortilla soup Garnish Notes: Chicken breasts should be cooked and diced.
In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne
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Abm barley bread Add water and honey to the pan. Add flours, salt, cocoa and coffee to the
pan. Tap pan to settle the ingredients and level ingredients with your
fingers or a spatula. Place a piece of butter in each corner of the pan.
Make a small well in the flou
Paula's vegetable barley stew with lentils (vegan) Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the r
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medium heat until the peppers are tender-crisp, about 3 minutes. Add the
potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes.
Cover, reduc
Barley casserole Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions
2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add
barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper.
Bring to a boil. Cov
Rustic tomato soup Heat oil iin a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil, and vegetable juice. Increase heat to medium and simmer for 15 minutes. Se
Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu
Turkey soup Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a
Autumn rarebit soup Dotted throughout Canada are small inns that care passionately about the
food they serve. This velvety fall soup offers a warm welcome to guests at
the Orchid Trail Inn near Wiarton, Ontario.
In large heavy saucepan, bring pumpkin and stock to a b
Spring green onion soup Steam the green onions and celery until tender. In a large frying pan,
saute the green onion in oil for 1-2 minutes, then add all the seasonings
and saute 1 more minute. Filling the blender twice, blend all the
ingredients until fairly smooth,
Black bean and tortellini soup 1. Heat oil to medium, and cook the carrots, onion, garlic, and tomatoes. Add in basil and bay leaf. Cook for 10 minutes until carrots are soft.
2. Add in soup stock, and bring to a boil.
3. Add in Tortellini, and cook on medium for 8 to 10 minutes.
4. Ad
Barley/corn bread Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda and
sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix
only until the dry ingredients are moistened. Turn into a well-oiled and
heated large iron skillet.
Asparagu soup Take asparagus, break into 1/2 inch pieces, boil until tender in salted
water, add 1 qt good rich milk or part cream, add 2 ounces butter, season
with pepper and it is ready to serve. This is delicious.
Source: Margaret Bower, Greenford Grange,
Quick vegetable stock Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes).
Add water, salt, parsley, bay lea
Honolulu watercress soup Simmer peas and beef stock together for 5 minutes, then add onion and celery. Simmer another 5 minutes. Cool. Process soup in a food processor or blender until smooth. In a heavy saucepan melt buter; stir in flour and cook until mixture is light and bubbl
Vegetable juice cocktail Puree all ingredients in a blender. Cover and refrigerate for one
hour, strain, mix in salt & pepper and serve.
From: Terri St.Louis
Broccoli-ham soup In a 3-quart saucepan cook the chopped onion in butter or margarine
until tender but not brown. Stir in flour, bouillon, mustard, thyme, and
pepper. Add milk and water all at once. Cook and stir over medium-high
heat until thickened and bubbly.
Easter soup 1. De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water.
2. Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few
7-grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.
Vegetable marinade Cook cauliflower as directed on package; drain and refrigerate until
chilled. Place cauliflower, cucumber and tomato in bowl.
Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over
vegetables. Cover and refrigerate, stirring occasi
Pumpkin soup Saute onion and garlic in butter until soft. Add curry, salt, coriander,
red pepper. Cook 1 minute. Add chicken broth, boil gently uncovered for
15-20 minutes. Stir in pumpkin and half
&
half. Cook for 5 minutes. Put
in blender to puree. Add garn
Maui onion soup Heat olive oil in large soup pot. Add onions and garlic. Saute until
golden.
Add water, bouillon packets, spices and wine. cook on low heat for 1 hour.
Divide soup into 5 oven proof soup bowls.
Top each with parmesan croutons, a slice of swiss cheese a
Southwestern meatball soup Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls.
Saute onion and garlic in heated oil
Flylady vegetable soup In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggi
Daall-mepali lentil soup recipe Rinse the rice. In a medium pot, bring 2 cups of wawter to a boil, then
add rice. Return to a boil, stirring once, then reduce heat and simmer
about 20 - 30 minutes, until water is absorbed. Rince the lentils. Place
them in a soup pot and c
Chilled avocado soup with fresh ginger & lime crema Melt the butter in a saucepan and cook the onions for about 4 minutes, until softened. Add the ginger and continue to cook an additional 2 minutes. Add the avocado and chicken stock and whisk to combine. Simmer soup over medium-low heat for about 5 minute
Vegetarian barley & bean soup In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add add
Fresh vegetable salad SALAD: Tear greens into bite sized pieces. Toss all salad
ingredients & arrange on a serving platter.
DRESSING: Dry roast the sesame seeds in a small frying pan over medium
heat, stirring often until golden brown, about 2 to 4 minutes. Se
Onion and cider soup gratin 1) In a soup pot, melt 1/4 cup (4 tablespoons) of the butter over low heat.
2) Add the onion, cover and cook, stirring occasionally, until soft and just beginning to color, about 25 minutes.
3) Uncover and increase heat to medium and cook until onion is d
5 minute vegetable soup (in pressure cooker) In a 6 qt. pressure cooker sprayed with Pam, saute the carrots, onions and
celery till limp. Dust with the flour. Add all remaining ingredients and
cook under high pressure for 5 minutes. Remove from heat, let pressure drop
naturally, remove lid c
Apple and barley pudding (irish) Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice an
Hearty eggplant-barley bake In a large no-stick frying pan over medium heat, saute onions, mushrooms,
peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add
eggplant and 2 tbsp. water; saute until softened, about 10 minutes.
Add the tomatoes (with their
Asparagus soup #1 Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.
Linsensuppe mit frankfurter (lentil soup with frankfurters) Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vege
Enchilada soup This is a dump soup :)
In a large pot dump Large can stewed tomoto, can chicken, can corn, can kidney beans. (you can drain the beans if you like). add cayanne and cocoa to taste. serve with cheese and tortiall chips.
Slow roasted vegetable Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together
remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours,
turning occasionally, until te
Curried cold asparagus soup Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into
Wild mushroom soup with port Soak the dried mushrooms in hot water for 30 minutes until reconstituted
and set aside. Retain the soaking liquid. Place the butter in a saucepan
and melt over a gentle heat. Add the diced onion and saut‚ with the garlic
until brown.
Add the sli
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