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CABBAGE ROLL SOUP
CABBAGE ROLL SOUP
Ingredients| 1 c. cooked chicken meat 2 eggs plus 1 egg with ? c. cooked egg scramble then cut into long strip ? kg apulid or water chestnut, chopped 4 slice cooked ham, in long thin strip ? cooked ham, chopped 5 kg hot chicken broth 1 egg white 14 cabbage leaves 1 tbsp. cornstarch salt to taste 1 ? tbsps. onion, chopped |
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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 for 15 minutes, the cut into 1? pieces. Arrange compactly in a cup. Pour chicken stock. Serve seasoned with salt.
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RICE SOUP
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)
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)
EGG AND MUSHROOM SOUP
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)
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)
CHICKEN GARLIC SOUP
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)
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)
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CREAM OF ASPARAGUS SOUP
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)
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)
Italian Sausage Soup
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)
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)
Beef and Vegetable Soup
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)
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)
Shrimp and Butternut Squash in Coconut Milk Broth
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)
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)
Low Calorie
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. 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)
Curried Cauliflower Soup With Red Pepper Puree
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)
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)
Semolina and Veggie Soup
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)
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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)
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Sweet Potato Soup to Comfort Your Soul
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)
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)
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Russian Borscht
1. Cook tomatoes and juice in pot for 1 hour. 2. Saut onions lightly in 1/8 lb. butter then add 3 cups cabbage and saut. 3. Add water to tomatoes and bring to boil. 4. Add beet and halved potatoes. Cook until done. 5. Remove beet and discard. 6. Remove potato (Upload by user)
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1. Cook tomatoes and juice in pot for 1 hour. 2. Saut onions lightly in 1/8 lb. butter then add 3 cups cabbage and saut. 3. Add water to tomatoes and bring to boil. 4. Add beet and halved potatoes. Cook until done. 5. Remove beet and discard. 6. Remove potato (Upload by user)
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Split Pea Soup
1. Trim fat off the ham bone. 2. Rinse and picker over peas. 3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins). 4. Add peas and cook for 1 minute. 5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simme (Upload by user)
1. Trim fat off the ham bone. 2. Rinse and picker over peas. 3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins). 4. Add peas and cook for 1 minute. 5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simme (Upload by user)
White Sauce for Pasta
1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and cream, stir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boiling, stirring constantly. 6. Boil one minute. 7. Remove from heat. (Upload by user)
1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and cream, stir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boiling, stirring constantly. 6. Boil one minute. 7. Remove from heat. (Upload by user)
Cheeseburger Chowder
1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat (Upload by user)
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1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat (Upload by user)
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Gouloush
1. In skillet brown hamburger till there is no pink. 2. Drain well. 3. Transfer hamburger to large pan. 4. Add corn, green beans, tomatoes. 5. Add salt and pepper to taste. 6. Bring to boil. 7. Reduce heat ands simmer for 20 minutes. 8. Serve with (Upload by user)
1. In skillet brown hamburger till there is no pink. 2. Drain well. 3. Transfer hamburger to large pan. 4. Add corn, green beans, tomatoes. 5. Add salt and pepper to taste. 6. Bring to boil. 7. Reduce heat ands simmer for 20 minutes. 8. Serve with (Upload by user)
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