200 Soups

200 Soups

Madge Baird

Language: English

Pages: 208

ISBN: 1423623312

Format: PDF / Kindle (mobi) / ePub

200 Soups is chock-full of tasty recipes using beans and lentils, fresh and frozen vegetables, beef, chicken, pork, fish, potatoes, tomatoes, and anything else you can find in the pantry. From simple Asian broth-based soups to creamy soups of pureed vegetables and hearty stews and chowders, home cooks will find a variety of recipes and techniques that build confidence in the kitchen while providing delicious, nutritious meals.

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cut stack into 24 smaller squares. Separate for easy use. Pour water and bouillon into a wide-bottom saucepan and bring to a boil. Mix together the chicken, onion, gingerroot, Worcestershire sauce, sugar, and cornstarch for the filling. Fill and twist the wontons one by one, as follows: brush egg wash on the outer half-inch of the wrapper. Spoon a rounded half-teaspoon of filling into the center. Fold up opposite corners and pinch together, then twist closed. Set aside and repeat. Place 6 to

small dried white beans, cleaned 4 boneless and skinless chicken thighs cut in bite-size pieces 1 tablespoon brown sugar 1/2 teaspoon oregano 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1 (14.5-ounce) can beef broth 1 (14.5-ounce) can stewed or diced tomatoes 1 (6-ounce) can tomato paste 2 cups water 1 Polish kielbasa sausage, cut in slices 3 to 4 tablespoons smoky barbecue sauce Salt and pepper Place the beans in a medium saucepan and cover with water. Bring to a boil and

Stew Makes 8 to 10 servings 1-1/2 pounds beef sirloin steak, cut into cubes 1/2-inch thick 2 tablespoons vegetable oil 1 large onion, roughly chopped 2 cloves garlic, chopped 4 cups water, divided 1 bay leaf 1 tablespoon beef base powder or 2 teaspoons bouillon powder 3/4 cup pearl barley 5 large carrots, peeled and sliced 2 cups sliced mushrooms 2 tablespoons grated fresh gingerroot 2 cups bok choy, chopped, white and green parts 1 tablespoon soy sauce 1/2 teaspoon sesame oil

cook on low for 8 to 10 hours, until beef is tender and all remaining beef fat has liquefied. Add 1 cup water during the cooking time to replenish evaporated liquid. When beef is cooked, turn off slow cooker and gently shred the beef, using two forks. Add beans, tomato sauce, and remaining water and stir well. Replace the lid and cook on high for about an hour until the beans are well heated and the flavors meld. Smokin’ Hot Chipotle Chili Makes 10 servings 1 pound dried red beans,

(6-ounce) can tomato paste 1/2 cup drippings from glazed ham or 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce Salt and pepper In a large soup pot, heat oil over medium-high heat. Saute onion, celery, and carrots together for about 8 minutes while onion turns translucent and vegetables begin to cook. Add potatoes, ham, herbs, seasoned salt, water, and broth. Cover pot and bring to a boil over medium-high heat, stirring occasionally; reduce heat and let simmer for about 30 minutes,

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