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Soups Stews And Chili Recipes
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Ready Time: 31 Min
"This is a great recipe from Tampa, where I loved the Cuban restaurants. I had this soup in several restaurants before I found the recipe! If you have a small army to feed, you may add a few potatoes and stalks of celery. I have never done that even when serving for several teenage boys!! This soup freezes well."
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Ready Time: 40 Min
"A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box."
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Ready Time: 30 Min
"'This is a terrific way to use up leftover chicken and cooked rice,' remarks Judie Anglen of Riverton, Wyoming. 'With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it.'"
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Ready Time:
"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals."
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Ready Time: 45 Min
"A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery."
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Ready Time: 25 Min
"Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette."
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Ready Time: 45 Min
"Mildly spicy seafood soup. You could substitute an equal amount of crab meat or cooked sliced lobster for the shrimp. Use dry sherry to flavor instead of brandy if you make this substitution."
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Ready Time: 21 Hrs
"Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed."
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Ready Time: 1 Hr 15 Min
"This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!"
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Ready Time: 1 Day 3 Hrs
"Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants."
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