Tuesday, December 31, 2013

{soups-salads-and-salad-dressings} Meatball Soup


Meatball Soup

1 bunch cilantro, finely chopped
1 pound ground beef
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs. Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes. Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.


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{soups-salads-and-salad-dressings} Chicken Corn Chowder


Chicken Corn Chowder
Serves 8-10

    3 sticks (1 1/2 cups) butter or margarine
    1/2 pound bacon, diced into small pieces
    5 pounds Russet potatoes, peeled and diced into 1-inch pieces
    4 chicken bullion cubes
    1/2 Tablespoon black pepper
    2 pounds chicken breasts, cooked and cut into 1-inch pieces
    1 1/2 pounds frozen corn
    1 bunch green onion, thinly sliced
    3 1/2 cups water
    1 Tablespoon cornstarch
    1 1/2 pints heavy whipping cream
    shredded cheddar cheese, for topping

In a large pot, melt the butter over medium heat. Add the bacon pieces and cook for about 5 minutes. Add the diced potatoes, chicken bullion and black pepper. Stir and cook mixture until potatoes are semi-translucent; about 15-20 minutes.
Add the cooked chicken pieces, corn and green onion. Stir and cook for another 5-10 minutes or until heated through. In a separate small bowl or measuring cup mix together the water and cornstarch until combined and then pour into the pot. Bring the entire soup mixture to a boil, reduce heat slightly and let simmer about 20 minutes.
Turn off heat and pour in the heavy whipping cream. Stir until cream is combined. Let soup stand about 5 minutes before serving.
Serve in individual bowls with shredded cheese and extra diced green onion.


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Monday, December 30, 2013

{soups-salads-and-salad-dressings} Healthier Recipes - Veggistrone


From EatingWell: January/February 2013

10 servings, 2 cups each

2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
2 cups chopped celery (4 medium stalks)
1 cup chopped green bell pepper (1 medium)
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped carrots (4 medium)
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
8 cups low-sodium vegetable broth or chicken broth
2 cups water
1 15-ounce can tomato sauce
1 14-ounce can diced tomatoes
1 15-ounce can kidney or pinto beans, rinsed
1 bay leaf
4 cups chopped fresh spinach or one 10-ounce package frozen chopped
spinach, thawed
1/2 cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese

Heat oil in a large soup pot or Dutch oven (8-quart or larger) over
medium heat. Add onions, celery, bell pepper and garlic; cook, stirring
frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower,
carrots and green beans; cook, stirring occasionally, until slightly
softened, about 10 minutes more.
Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover
and bring to a boil. Reduce heat and simmer, partially covered, until
the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer
for 10 minutes more.
Discard the bay leaf. Stir in basil. Top each portion with 1
tablespoon cheese.

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5
days or freeze for up to 6 months; finish Step 3 just before serving.

Per serving: 169 calories; 5 g fat ( 1 g sat , 3 g mono ); 4 mg
cholesterol; 25 g carbohydrates; 0 g added sugars; 7 g protein; 8 g
fiber; 641 mg sodium; 718 mg potassium.

Nutrition Bonus: Vitamin A (123% daily value), Vitamin C (87% dv),
Folate (23% dv), Potassium (21% dv), Calcium (16% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 starch, 3 vegetable, 1/2 lean meat, 1 fat

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{soups-salads-and-salad-dressings} Healthier Recipes - Potato-Leek Bisque


Potato-Leek Bisque
From EatingWell: November/December 2011

8 servings, about 1 cup each

Potato-Leek Bisque
2 tablespoons extra-virgin olive oil
3 pounds leeks, white and light green parts only, sliced (see Tip)
3/4 teaspoon salt, divided
1 1/2 pounds Yukon Gold potatoes, peeled and diced
3 cups nonfat or low-fat milk
2 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1/4 teaspoon ground white pepper, or to taste
Thinly sliced fresh chives for garnish

1/4 cup minced pitted oil-cured olives
3 anchovies, minced
1/4 teaspoon freshly ground pepper
8 slices baguette, preferably whole-wheat, toasted

To prepare bisque: Heat oil in a Dutch oven over medium heat. Add
leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very
tender but not brown, 20 to 30 minutes. Adjust heat as necessary and
add a bit of water if needed to prevent sticking. Set aside 1/3 cup of
the leeks in a small bowl.
Add potatoes, milk and broth to the pot. Bring to a simmer (do not
boil) and cook, stirring occasionally, until the potatoes are very
tender, 10 to 15 minutes.
To prepare croutons: Meanwhile, add olives, anchovies and black
pepper to the reserved leeks; mix well. Divide evenly among the toasted
baguette slices.
When the potatoes are tender, remove from the heat. Puree the soup
with an immersion blender or in batches in a regular blender. (Use
caution when pureeing hot liquids.) Season with the remaining 1/2
teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls
and float a crouton on top of each. Garnish with chives, if desired.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the bisque and the crouton
topping for up to 3 days.

Tip: To clean leeks, trim and discard green tops and white roots.
Split leeks lengthwise and place in plenty of water. Swish the leeks in
the water to release any sand or soil. Drain. Repeat until no grit

Per serving: 276 calories; 6 g fat ( 1 g sat , 3 g mono ); 3 mg
cholesterol; 48 g carbohydrates; 0 g added sugars; 9 g protein; 3 g
fiber; 740 mg sodium; 606 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (29% dv),
Potassium (18% dv), Calcium (17% dv), Folate & Iron (16% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 1/2 vegetable, 1/2 fat-free milk, 1 fat

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{soups-salads-and-salad-dressings} Grilled Chicken Caesar Salad


Grilled Chicken Caesar Salad

A quickly prepared Caesar salad dressing recipe made with Egg Beaters for a grilled chicken and romaine lettuce salad

Hands On: 20 | Total: 30 | Makes: 6 servings (about 2 cups each)


  • PAM® Grilling Spray
  • 1-1/2 pounds boneless skinless chicken breasts
  • 12 cups torn romaine lettuce
  • 1/2 cup Egg Beaters® Original
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon Gulden's® Spicy Brown Mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Place chicken on grate of grill; cover grill with lid. Grill 10 minutes or until no longer pink in centers (165°F), turning after 5 minutes.
  2. Cool chicken 10 minutes; cut into strips. Place lettuce in large bowl. Add chicken; mix lightly.
  3. Beat Egg Beaters, oil, lemon juice, garlic, mustard, salt and pepper in small bowl with wire whisk until well blended. Pour over salad; toss to coat. Serve immediately.

Nutritional Information:

6 servings (about 2 cups each) Calories 235; Total Fat 11 g (Saturated Fat 2 g); Cholesterol 72 mg; Sodium 232 mg; Carbohydrate 4 g; (Dietary Fiber 2 g, Sugars 1 g); Protein 30 g; Percent Daily Values*: Vitamin A 168%; Vitamin C 13%; Calcium 5%; Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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Sunday, December 29, 2013

{soups-salads-and-salad-dressings} December 29, 2013 is Pepper Pot Day


December 29, 2013 is Pepper Pot Day

Today is Pepper Pot Day! Pepper pot is a thick spicy soup first created on December 29, 1777. During the Revolutionary War, the Continental Army experienced an exceptionally harsh winter in Valley Forge. The soldiers were low on food because the farmers in the area sold all their supplies to the British Army for cash rather than the weak currency that the Continental soldiers could offer.

Christopher Ludwick, the baker general of the Continental Army, gathered whatever food he could find to feed the frail soldiers. The chef was able to find scraps of tripe, meat, and some peppercorn. He mixed the ingredients together with some other seasonings and created the hot spicy soup we now know as pepper pot. It became known as "the soup that won the war."

To celebrate this historic dish, try making your own pepper pot soup today! It’s the perfect way to warm up on a chilly December day.

Pepper Pot Soup

A favorite of Franklin D. Roosevelt

Serves 6 to 8

2 pounds boneless beef bottom round roast, cut into 1-inch chunks
8 cups water
2 large onions, diced
3 beef bouillon cubes
1 teaspoon black pepper
2 tomatoes, diced
1 large green bell pepper, diced
2 potatoes, peeled and diced
2 carrots, peeled and thinly sliced
1/2 cup frozen corn, thawed

Place the beef chunks, water, onions, bouillon cubes, and black pepper in a soup pot.
Cover and bring to a boil over high heat.
Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
Stir in the remaining ingredients and simmer, partially covered, for an additional
45 to 50 minutes, or until the vegetables are tender.

Source : Punchbowl.com Reason To Celebrate Daily Mailer

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Sunday, December 22, 2013

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

Tried and True recipes from Grandma to Taste of Home

Sauces, gravies, marinades and flavored vinegars

All cookbook recipes....from the greats like Betty Crocker

Amish recipes only....Mennonite recipes allowed

For all those inherited, older recipes

For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

For all rice & pressure cooker recipes

Soups, stews, salads and dressings....Mmmm!

All recipes containing beef, lamb or pork

All types of bread and dough recipes

Like chicken? Turkey? Duck? All poultry

All 8 ingredients or less...easy!

The ultimate comfort food...who doesn't love it?

For any and all wonderful recipes

Fish and seafood recipes....any and all accepted here

Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

A group for any and all types of drinks

For those times we are in a hurry to get it on the table FAST!

Friends, prayer & chatting...what could be better

For anything & everything chocolate

All ground beef or ground turkey recipes for those of us on a budget

Ideal group for lurkers who like to just read and receive recipes!

Everything from frugal recipes to budgeting tips

Snacks, Sandwiches, Finger Foods & appetizers only

Recipes from Campbell's Kitchen & for using soups and/or leftovers

Do you love cookies? Nothing but cookies!

Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

Homemade mixes and recipes using them

Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

Need to eat more fruit and veggies? Then come join me here!

Copycats, clones, brand names which include back of the box recipes!

For desserts and sweets of all kinds

For all those wonderful one-dish meals

Food Network Chefs to Martha Stewart, Mr. Food

Come learn some home remedies, how herbal treatments help

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Saturday, December 21, 2013

{soups-salads-and-salad-dressings} Caldo de CamarĂ³n


Caldo de Camarón

Mexican Shrimp Soup

Ingredients :

3 medium tomatoes, cut in quarters
2 dried ancho chilies
1 dried guajillo chile
6 cups water, divided
1 tablespoon olive oil or vegetable oil
1 clove garlic
3 carrots, peeled and sliced
2 chayotes, peeled and cut into bite-size pieces
1/2 medium onion, cut into bite-size pieces
1 sprig fresh cilantro
1 lb. shrimp, peeled and deveined
Lime wedges
Chopped fresh cilantro
Chopped red onion

Directions :

Cook the tomatoes and dried ancho and guajillo chilies in 3 cups of water in a medium saucepan over medium-high heat until completely cooked.
Remove from heat and let cool slightly.
Remove stems and seeds from chilies.
Puree the cooked tomatoes, chilies, the water they were cooked in, and the clove of garlic and set aside.

Heat the olive oil in a large saucepan over medium-high heat.
Add the sliced carrot, chopped chayote, and onion and saute for 4 to 5 minutes, stirring occasionally.
Carefully pour in the tomato puree and the remaining 3 cups of water.
Add a sprig of cilantro; cover saucepan and let simmer for about 10 minutes.
Add the shrimp.
Cover and reduce heat to low.
Let simmer for another 10 minutes.

To serve ladle soup into bowls.
Garnish with chopped avocado, red onion, and a squeeze of fresh lime juice.
Serve with tostadas or crackers.

Source : lacocinadeleslie.com/2013/12/caldo-de-camaron-mexican-shrimp-soup.html

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Sunday, December 15, 2013

{soups-salads-and-salad-dressings} Apple-Cheddar-Squash Soup


Apple-Cheddar-Squash Soup
Recipe courtesy Food Network Magazine

4 servings

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Melt 4 tablespoons butter in a large pot over medium-low heat and add
the onion, apples, potato and squash. Season with salt and pepper and
cook until the onion is soft, about 8 minutes. Stir in the sage and
flour. Add the cider and cook over high heat, stirring, until
thickened. Add the broth and milk, cover and bring to a boil; reduce to
a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet
over medium-high heat. Add the prosciutto and cook until crisp, turning
occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted.
Puree in a blender in batches until smooth; season with salt and
pepper. Garnish with the prosciutto, more cheese and chives, if using.
Serve with bread, if desired.

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{soups-salads-and-salad-dressings} Slow-Cooked Beef, Barley and Vegetable Soup


Slow-Cooked Beef, Barley and Vegetable Soup
11 servings

1-1/4 pounds lean stew beef, cut into bite-size pieces
1 medium-large onion, cut into thin wedges
1 cup sliced carrot
1 tablespoon beef bouillon granules
1-1/4 teaspoons dried thyme
1-1/4 teaspoons dried oregano
1/4 teaspoon ground black pepper
5 cups water
14-1/2-ounce can diced tomatoes with roasted garlic
10-3/4-ounce can condensed tomato soup undiluted
1/2 cup uncooked pearl barley
1 cup frozen green peas

Coat a large nonstick skillet with nonstick cooking spray and preheat
over medium-high heat. Cook the beef in two batches for several mins
until nicely browned. Transfer the beef to a 3-qt or larger slow cooker.
Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour
in the water, undrained tomatoes and tomato soup. Cover and cook on
high for 4 hrs or on low for 8 hrs. Add the barley and cook for an
hour at high or 2 hrs at low until the barley is tender. Add the peas
and cook for 30 mins at high or 1 hr at low. Serve hot

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{soups-salads-and-salad-dressings} Sausage, White Bean and Tortellini Soup


Sausage, White Bean and Tortellini Soup
From Food Network Kitchens

4 servings

1 tablespoon olive oil
4 ounces hot or sweet Italian sausage, removed from casings
1 onion, chopped
1 medium rib celery, chopped (about 2/3 cup)
One 15-ounce can white beans, such as cannellini or navy, rinsed and
One 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
One 8- to 9-ounce package of your favorite refrigerated tortellini
Kosher salt and freshly ground black pepper
1/4 cup prepared pesto
Grated Parmesan, for serving

Heat the oil in a medium pot over medium heat. Add the sausage and
cook, breaking the meat up with a wooden spoon, until browned, about 4
minutes. Add the onions and celery and continue to cook, stirring,
until the vegetables are softened, about 5 minutes. Add the beans,
tomatoes, broth and 4 cups water and increase the heat to medium-high
to bring to a simmer. Continue to simmer, adjusting the heat if
necessary, until the vegetables are tender, about 10 minutes.

Add the tortellini and continue to cook until they are tender, about 10
minutes. Season to taste with salt and pepper. Serve in bowls topped
with a spoonful of pesto and a sprinkle of grated Parmesan.

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{soups-salads-and-salad-dressings} Pumpkin and Black Bean Soup


Pumpkin and Black Bean Soup

Recipe courtesy Rachael Ray
4 to 6 servings

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.
Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin
puree. Stir to combine ingredients and bring soup to a boil. Reduce
heat to medium low and stir in cream, curry, cumin, cayenne and salt,
to taste. Simmer 5 minutes, adjust seasonings and serve garnished with
chopped chives.

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