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January 24, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
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Soup Recipes | Part 2
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Texas Tortilla Soup RecipeTexas Tortilla Soup

Yield: 5 2-cup servings

Tortilla SoupThis recipe for Texas
Tortilla Soup belongs in everyone’s
kitchen. It is so unique, so different,
and so good. It seems like it would
be difficult to make but it is not.


Ingredients
1/4 cup chopped cilantro
2 cloves garlic
1/2 medium onion, diced
1 small can green chilies, drained

2 15-ounce cans chicken broth
1 15 oz. can diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon cornstarch,
1/4 cup cold water

10 corn tortillas
vegetable oil
2 cups cooked chicken or turkey, diced
grated Monterey Jack or Cheddar Cheese (1 oz per serving)
sour cream
salsa

Directions
Puree the cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Pour the pureed mixture into a heavy saucepan. Add the cumin, salt, and broth to the puree and bring the soup to a boil. Turn the heat down and simmer slowly for about one hour.

Dissolve the cornstarch in the cold water. Stir dissolved cornstarch into soup. Add the chicken and bring back to a simmer. Cut tortillas into 1/2-inch wide strips and fry in hot oil until crisp. Drain the fired chips on paper towels.

To serve, garnish the soup with shredded cheese, sour cream, onions, and salsa.
Dennis, the Prepared Pantry     
Click Here to Print this Recipe



Ham and Corn ChowderHam and Corn Chowder
Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. It’s a great recipe for that leftover ham from your holiday dinner.

Ingredients
2 tablespoons butter
1/2 medium onion, finely chopped
3 tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried

Directions
Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.

Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley. Reheat if necessary.
Dennis, the Prepared Pantry

More Recipes from the Prepared Pantry
Chicken Soup Recipes (in PDF format) 

How to Make Cream Soup
There are five steps to making a cream soup:

Cook the starch*. Most cream soups have a flour base and often an onion for flavoring. Sauté the onion in butter. Add the flour and cook while stirring until the butter and flour is combined into a thick paste. The cooking should only last a minute or two and the flour should not be browned.

Cook the soup base. While still cooking, pour a little of the stock into the flour and stir to dissolve. Add the rest of the stock and simmer for ten minutes. Your soup base should thicken as it cooks to the consistency of a light sauce.

Add the vegetables. Add and cook the vegetables until they are tender. Salt and pepper to taste. (The amount of salt will vary depending on the sodium in the broth.)
Puree the soup. Pour the soup into a blender in batches and puree until smooth. Pass the pureed soup through a strainer to catch any lumps. Press the lumps through the strainer with the back of a spoon. Discard any solids.

Finish the soup. Add the cream, thin with more water if necessary, and adjust the seasoning.

*Wheat flour is typically used as the starch in cream soups. For those who are gluten intolerant, you may use corn starch or a starchy potato. When the potato is pureed, it will thicken the soup.
Click Here to Print this Recipe

Click Here for the Base Recipe for Cream Soup (web page)
Click Here for his Favorite Cream Soup Recipes (web page)
Dennis, the Prepared Pantry

Hearty Soups - a collection of homemade sous (pdf)
Quick Soak Method of Cooking Beans for Bean Soup (web page)


 
 


Myron Drinkwater Soup Recipes
It's sunny and T-shirt, sandals and shorts weather in southern California but with the cold and snowy weather the midwest and east coast are having the time for soup recipes couldn't have been better than now. Here are three (3) of my favorite easy soup recipes. Hopefully some Nancylanders will appreciate the ease of preparation and taste of the tummy filling soups. Mr. Myron Drinkwater - Lake Forest, CA

Great Potato Soup

1 (2 lb) bag frozen Ore-Ida southern style hash brown potatoes *
1/3 stick (2 Tbsp) butter
1 medium onion, peeled and diced
1 (14.5 oz) can Cream of Chicken soup
1 (14.5 oz) can Cream of Celery soup
1 (15 oz) can chicken broth
1 (8 oz) pkg cream cheese
salt and ground black pepper (to taste)
*Southern style frozen hash brown potatoes are diced potatoes that are cut in about 1/4-inch dice. Find them in the frozen food section of your grocery store or supermarket.

Boil the hash brown potatoes in lightly salted boiling water until
tender, about 5 minutes, then drain in a colander. Saute the diced onion in the butter in a skillet over medium heat until soft and translucent.

Mix all ingredients in a soup pot or Dutch oven and bring to a low boil over medium heat. Reduce heat to low, season with salt and ground black pepper and simmer for 15 to 20 minutes, stirring frequently. Add milk or more chicken broth if the soup is too thick. Suggested toppings are:
sliced green onions, shredded cheddar cheese and/or bacon bits or cooked and crumbled bacon.
Yield: 8 servings.

My Comment: Don't forget the crackers (My late father always buttered his saltine crackers when eating soup and I always do the same.)
Myron Drinkwater - Lake Forest, CA

This Minestrone like soup recipe looks like it has a lot of ingredients but actually it all comes together very quickly and I'm sure will be pleasing for family or guests alike.

Easy Minestrone Soup

1 tsp olive oil (can use any cooking oil)
1 1/2 cups chopped onion
1 large carrot, halved lengthwise and sliced
3 cloves garlic, finely minced
4 mild Italian sausage links, cut in 1/2-inch slices
2 (14.5 oz) cans diced tomatoes, undrained
3 3/4 cups chicken or vegetable broth (2 (14.5 oz) cans
1 tsp dry Italian seasoning
1 tsp dried basil
1/2 cup uncooked elbow macaroni (small or large)
2 medium zucchini squash, halved lengthwise and sliced
2 (15 oz) cans white beans (like Navy or Cannellini beans) drained
1 cup thinly sliced fresh spinach (optional) *
1 tsp hot sauce (like Tabasco) (optional)
1/4 tsp ground black pepper

* 1 (10 oz) pkg frozen spinach can be used instead of the fresh spinach.

If using frozen spinach, make sure it is thawed and well drained (Squeeze in paper towels to get all of the moisture out of the spinach before adding to the soup.)

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrot, garlic and sliced Italian sausage and saute for about 3 minutes, stirring frequently. (I actually cook the sliced sausage separately in a skillet and add to the soup later.) Add the undrained tomatoes, chicken or vegetable broth, Italian seasoning and dry basil and bring to a boil. Reduce the heat to low, cover and simmer for
20 minutes. Add the uncooked macaroni, cover and simmer for an additional 5 to 10 minutes, stirring occasionally. Add the spinach (if using), zucchini, hot sauce (if using), black pepper, drained beans and sausage (if it was precooked). Cover and simmer for 15 minutes or until the macaroni and zucchini are done.
Yield: 8 to 12 servings.

Cook's Note: This soup is great reheated if you have any leftover. Just cover and refrigerate and then reheat in microwave or on the stove top in a saucepan.
Myron Drinkwater - Lake Forest, CA

I was never very fond of anything with split peas but this soup made a believer out of me and during the colder (just cooler in California) times I make a pot of this very tasty and filling soup.

Split Pea Soup with Ham Hocks

2 Tbsp olive oil
1 large onion, finely diced
2 celery ribs, finely diced
2 carrots, finely diced
1 lb bag dry split peas, picked through and rinsed
1 1/2 lb smoked ham hocks (2 or 3) *
2 qt chicken stock or combination of chicken stock and water **
salt and ground black pepper (to taste)

* I have the butcher/meat cutter take the ham hocks to the saw and cut them in half.

** To make you own chicken stock to taste dissolve chicken bouillon or
granules in hot water. (Very easy and much less expensive)

In a large saucepan, soup pot or Dutch oven, over medium heat add the olive oil then add the onion, celery and carrots and saute the vegetables until they are slightly tender (about 3 to 5 minutes - stirring frequently). Add the split peas and ham hocks and cover with the chicken stock by a couple inches. Reduce heat to low and bring to a simmer and cook for about 1 hour or until the soup is thick and the peas have almost disintegrated (but not quite). Season, to taste with salt and ground black pepper. Remove the ham hocks and let cool. Pull the meat from the ham hocks and shred. Return the ham hock meat to the soup and continue to cook until heated through.
Yield: 4 to 6 servings.
Myron Drinkwater - Lake Forest, CA
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I think everyone will like this soup. I don't make it real often, because it is so rich, but when I do make it, it is very well received. This serves about 6 servings, but I always double to serve 12 for first course for my card club.

Cheese Vegetable Soup Recipe

2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced onion
4 Chicken bouillon cubes
4 cups of water

1 (10-oz.) pkg. frozen mixed vegetables
1 (10-oz.) pkg. frozen broccoli
1 (10-oz.) pkg. frozen cauliflower
2 cans of cream of chicken soup
1 soup can of water

1 pound of Velveeta cheese, cubed

Boil the potatoes, carrots, celery, onion, bouillon cubes and 4 cups of water for 30 minutes. Add frozen vegetables, frozen broccoli, frozen cauliflower, cream of chicken soup and the soup can of water. Simmer for 30 minutes. Add Velveeta cheese. Cook until melted. Serve.
Hope you enjoy. Sandy in Iowa  
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More Soup Recipes from Robbie, Donna, and Judy on either Saturday or Sunday. It is wonderful to have so many soup recipes from out recipe family.
Nancy Rogers


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Our Message Board (over 30,000 recipes) - Click Here


Celebrity Chef Connection
Chef notes every Friday, chef recipe every Tuesday
http://celebritychefconnection.com/


2013 Recipes
January 2013 February 2013 March 2013
April 2013 May 2013 June 2013
July 2013 August 2013 September 2013
October 2013 November 2013 December 2013


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Cool Savings


Re: I would like to know if anyone out there has a good recipe for Shrimp low mien I like the Vietnamese kind.
A friend, Jane D. Request in the Jan. 23, 2014 Newsletter
Jane you might try this site. Pat SoCal
Shrimp Low Mien Recipe


Re: One Sink or Two Sinks
Anita.....you hit the nail on the head. That is exactly what I'm going to do about the sink. I found a sink that has the smaller side and larger side. (I'll be sure to tell them to put the garbage disposal on the small side.) It's a Franke brand which is the granite composite. So excited to get this project underway!
MaryBeth in MO


I just had to write and thank all who sent in soup recipes. I love soup so much that one winter I made a different soup every week. Today's newsletter was chuck full of goodies. I am looking forward to the next one.
Sandy in Iowa


Good morning Nancy,
Wow, the newsletter is awesome this morning. No reason I can't make a pot of soup today lol.
Dianne in Wisconsin


Free Cook Books and Charts
To view and download click on the bold black print.

Choose up to 30 FREE e-books.
Over 1500 pages of tips, methods, and recipes.
Click Here for Your 30 Free e-books

Free Baking Lessons - American Baking Essentials Course 201
How to Bake: The Art and Science of Baking
Muffin Top Baking Guide
A Baker's Guide to Chocolate 

All links have been checked and are safe to open. If you haven't tried yet to click on a link to any of the pdf format recipe books, I invite you today to try the first one and see how wonderful it can be as an addition to your recipe collection. I choose only respected and safe sites to post online. To look at the cookbooks just click on the black bold face text.  Some take a little time to load and the cookbooks listed below are worth it.

Soups and Artisian Breads (Utah State University) PDF
I like this cookbook. It has a basic cream soup and adaptations. It is a good addition to anyone's cookbook library. It also has several soup mix recipes that sound really good. You make the mix and then can make one-two or many servings.

Soup Recipes from ddvculinary.com (pdf)       

Soup Recipes that are Easy on the Stomach | Abramson Cancer Center (PDF)

Soup and Chowder Recipes by Rachel Paxton (PDF)     

Soup Recipes | MichiganBean.org (PDF)

Soup and Chowder Recipes (PDF)    

33 Crockpot Recipes (has 6 soup recipes) Recipe Lion

Soup Kitchen Recipes (feeds 350 people)

Food Stamp Challenge Recipes (Includes soup recipes)

Soup Recipes (pdf)

Soup or Sauce Recipes (Utah State University Cooperative Extension) (PDF)

A Taste of Thai Soup Recipes

Lake Area United Way / Gift Mix Jar Recipes (includes soup recipes)

Wisconsin Nutrition Education Program Soup Recipes (PDF)


The past several days he newsletters have had lots and lots of recipe files in pdf format.  If you missed them here are the links.
        
Jan 15          Jan 16          Jan 17      Jan 19    Jan 20

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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