Advertisements |
Yogurt and Cucumber Soup with Mint and Dill
3 c Lowfat yogurt 2 c Lowfat (1%) milk 1 lg Cucumber, peeled, seeded and Coarsely grated 2 md Cloves garlic, peeled and Mashed in a mortar and Pestle, or put through a Garlic press 2 tb Olive oil 2 tb Plus 1 tsp. finely chopped Fresh dill weed, divided 1 tb Finely chopped fresh mint 2 tb Fresh lemon juice 1/4 To 1/2 teaspoon salt Freshly ground black pepper To taste 4 Drops hot pepper sauce 6 Paper-thin slices cucumber With skin 1. Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator. Discard the water and place yogurt in a bowl. 2. Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold. 3. Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber. |
Also see ...
In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish w (Upload by user)
Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well. (Upload by user)
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until (Upload by user)
Advertisements |
Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; (Upload by user)
Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam (Upload by user)
Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice. (Upload by user)
Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot. (Upload by user)
Over a medium flame, saut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot. (Upload by user)
In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stir (Upload by user)
1. In Dutch Oven, brown sausage with garlic. 2. Stir in broth, tomatoes and carrots, season with salt and pepper. 3. Bring to boil, reduce heat, cover and allow to simmer 15 minutes. 4. Stir in beans with their liquid and zucchini. 5. Cover and simmer another 15 mi (Upload by user)
TAG: minutes, cover, sausage, ,
Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saut until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. (Upload by user)
TAG: minutes, cover, tender, vegetables, ,
|
|
|
|
1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. 2. Stir in squash and bell peppers. 3. Bring to a boil. 4. Reduce heat and simmer for about 10 minutes or until squash (Upload by user)
TAG: shrimp, squash, minutes, coconut, broth, ,
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow (Upload by user)
1. For the Curried Cauliflower Soup: 2. Preheat oven to 350 degrees. 3. Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, c (Upload by user)
TAG: puree, pepper, cauliflower, blender, curried, ,
1. Bring the water and chicken bouillons to a boil in a large stockpot. 2. Add leeks and carrot and cook for 10 minutes. 3. Sprinkle semolina while constantly stirring and cook for one minute. 4. Finally add butternut squash and cook on low heat for 30 minutes. 5. (Upload by user)
TAG: semolina, ,
1. Place all veggies in a soup pot. 2. Cover with water, and then add about 2 more inches of water. 3. Cover and cook on medium to high heat until boiling. 4. Reduce heat to medium and cook until veggies are soft, but not necessarily mushy. 5. Add consomme mix or s (Upload by user)
Permalink--> In : Recipes - Soups