Beth님의 프로필Family Recipes & Tips블로그리스트방명록기타  |  도구 도움말 |
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9월 26일 Cheesy Tortilla Soup This is the perfect cool-weather soup. We're having this tonight while watching the football games. This is very similar to the Tortilla Soup served at Max & Erma's. Cheesy Tortilla Soup Serves: 8 1 envelope fajita marinade mix 4 boneless skinless chicken breast, diced 2 tablespoons vegetable oil 1/4 cup butter 1/3 cup all-purpose flour 2 cans chicken broth 1/3 cup Rotel tomatoes w/ green chiles 1 cup Velveeta, cubed 1 1/2 cups shredded Monterey jack cheese, divided 1 1/2 cups half and half Guacamole 1/2 cup shredded cheddar cheese Tortilla chips Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside. In a large saucepan, cook onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Add tomatoes, Velveeta and 1 cup Monterey Jack cheese; cook and stir until cheese is melted. Stir in cream and chicken; heat through (do not boil). Spoon into bowls. Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips. 2월 5일 Ham & Cheese SoupHam & Cheese Soup
Serves: 6
1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/4 cup minced fresh parsley 2 cloves garlic minced 1/4 cup butter or margerine 1/4 cup all-purpose flour 1 tablespoon ground mustard 1/8 teaspoon pepper 1 cup chopped fully cooked ham 2 1/2 cups chicken broth 2 cups milk 3/4 pound Velveeta cheese -- cubed In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until the vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish servings with popcorn if desired. 1월 10일 Cream of Broccoli & Cheddar SoupAs I've said before, I'm not normally a broccoli fan. But this soup is rather delicious. Of course the cheese is what redeems the broccoli!
Cream of Broccoli & Cheddar Soup
Serves:6
1 tablespoon olive oil
1 onion, chopped 1 bag frozen chopped broccoli 2 cups chicken broth 1 teaspoon flour, or more if needed 1 bay leaf
2 cups milk
1 1/2 cups cheddar cheese, shredded salt and pepper, to taste In a soup pot, heat olive oil over medium-high heat and cook onion. When onion is translucent, add broccoli and bay leaf and stir to combine. Sprinkle vegetables with flour and stir quickly to combine. Cook, stirring constantly for 1 minute. Continue to stir and gradually add the milk and chicken broth. Cook, stirring constantly, till broccoli is tender and mixture thickens slightly, about 3 minutes or so. Remove and discard bay leaf. Transfer soup to blender and process at low speed until smooth. Add Cheddar cheese and stir; salt and pepper to taste. Reheat if needed. Serve.
11월 20일 THE Best Potato SoupI've tweeked and combined quite a few different recipes to come up with what I think is THE best potato soup. THE Best Potato Soup 1/2 lb. bacon, chopped 1 stalk celery, diced 1 onion, chopped 3 cloves garlic, minced 4 large potatoes, peeled and cubed 3-4 cups chicken stock (enough to cover) 3 Tbsp butter 1 can evaporated milk 1 tsp dried tarragon 1 tsp salt 1/4 tsp pepper In a Dutch oven, cook bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but about 1/4 cup of bacon grease. In the bacon grease remaining in the pan, saute onion and celery until onion turns clear. Add garlic and continue to cook for 1-2 minutes more. Add cubed potatoes and toss to coat. Saute for 3-4 minutes. Return bacon to the pan and add enough chicken stock to just cover potatoes. Cover and simmer until potatoes are tender. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly for 1-2 minutes. Whisk in evaporated milk, tarragon, salt and pepper. Bring the milk mixture to a boil and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. To thicken the soup, puree about 1/2 of the soup in a blender (or using a stick blender) and return to the pan. 10월 27일 Taco SoupAnother cold and rainy day. That must mean it's soup for dinner again! Here's what I made:
Taco Soup
1 lb. ground beef
1 small onion, chopped
1 envelope Ranch dressing mix (powder)
1 envelope taco seasoning mix
1 can Ro-tel tomatoes (chopped tomatoes w/ chiles added)
1 can chili beans
beef broth to cover
Brown the beef and the onions until no longer pink. Drain. Add the seasoning mixes, tomatoes and chili beans. Cover with beef broth to cover (I usually use 2 cans or one resealable box). Simmer for about 1 hr so that the seasonings blend. Serve with toppings of your choice. I like shredded cheese and crushed tortilla chips. Sour cream and green onions would be good too. My husband likes to add taco sauce to heat up the soup. I don't like things too spicy. One thing to make note of, you absolutely do not need to add any salt to this. There is plenty of salt in the seasoning mixes to flavor the whole soup. 9월 13일 Vegetable SoupMy mother makes the best vegetable soup ever. I've never made it myself, because whenever mom would make some, she'd bring half of it over to my house for me to eat. My husband was never a fan of vegetable soup, in fact there are incriminating photos of him as a 4 year old, pouting in front of a bowl of veggie soup......his mother says he stayed at that spot till bedtime because he wasn't permitted to leave the table until he ate it! However, lately, he has been asking for some soup. We have been on an ultra-strict diet this past summer and are still not permitted to eat regular food, but he said he wants some of this soup as soon as we are allowed to eat.
I've copied this word for word from my mother. It is another no-recipe recipe.
Homemade Vegetable Beef Soup
"Here is how I make vegetable soup.
"I buy a small (2-3 pound or more) chuck roast or English roast and rinse it and put it into a heavy pot, add water to cover and then boil it until it is done and is falling apart. Maybe a couple of hours...don't know for sure how long this takes.
"Then I put it into the refrigerator overnight so that it will get cold and I can skim off the fat. If your refrigerator is full, you could put the meat in one container and the broth in another. This makes it easy to skim off the fat from the broth. I usually cool it overnight. You may want to use some of this meat for sandwiches. You don't need it all for the soup...just chop us some of it for the soup. I depends on how much soup you want to make.
"Then I dice up some potatoes, carrots, onions, and celery and add that to the chopped meat and broth. The amount of vegetables, again, depends on how much you want to make. I usually have about equal amounts of carrots and potatoes and a little less of the onion and celery. You can add other vegetables but I only use these.
"Add water to the broth so that the vegetables are "swimming" around a little. Let this cook until vegetables are tender. Then add a can of diced tomatoes and a small can of tomato puree (the thick paste). Do not add the puree until the vegetables are done because the puree will make the soup boil over. Simmer for a while until flavors are blended. The puree will thicken things up a bit so don't have the burner set too high.
"Of course you need to add salt and pepper if desired. I also use about 2 teaspoons of sugar to counterbalance the acid of the tomatoes. You won't taste the sugar.
"This soup will taste better the second and third day if it lasts that long.
"This recipe is one that you just use your judgment on as to the amount of vegetables and meat you use. It turns out good no matter what the proportions are. I usually make a large pot of it whenever I make it. I think the secret to this soup is using "Hunt's Tomato Puree".
I have used other brands but they are not as tasty."
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