* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
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Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

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Continue reading "Chicken Tortilla Soup" »

Posted by Scott at 03:25 PM | Permalink

Brown meat in saucepan. Drain off fat. Add onion and
celery and cook until vegetales are tender-crisp. Stir
in tomatoes, potatoes, beef broth, water, chili
powder, salt, and Worchester sauce. Cover and cook
until potatoes are tender (about 15 min.) Stir in
peas or beans; heat through.

Continue reading "Chili-Beef-Potato Soup" »

Posted by Scott at 03:25 PM | Permalink

Combine all ingredients in a saucepan. Heat to boiling. Cover.
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
Freezes well.

Continue reading "Chickpea Soup" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and transparent. Add
paprika and cook until it has lost its raw taste. Add beef and
remaining ingredients except sour cream. Stir well to combine. Simmer
in preheated oven for 1 1/2 to 2 hours or until the meat is tender.
Adjust oven temperature during cooking time so contents of pot remain
at a simmer. Serve in shallow soup bowls with a tablespoon of sour
cream atop each serving.
6 servings

Continue reading "Bogracs Gulyas (kettle goulash)" »

Posted by Scott at 03:25 PM | Permalink

Sort and soak beans overnight; drain and discard soak water. In a
4-quart pot, saute onion in butter or marg until tender but not
browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into
4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato
masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
and dice. Remove bay leaves and red pepper, if used and discard. Add
diced meat, green pepper and rum (if desired) to beans. Cover and
simmer 15 minutes. Serve beans over rice and top with sour cream if
desired.

Continue reading "Cuban Black Bean Soup" »

Posted by Scott at 03:25 PM | Permalink

Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson's "Outdoor Cooking With Inside Help"

Continue reading "Shrimp Soup" »

Posted by Scott at 03:25 PM | Permalink

In a large saucepan, combine broccoli, water, ham, soy sauce and one flavoring packet from the noodles. Break noodles into small pieces; add to pan. Simmer, uncovered, for 6-8 minutes or until noodles are tender, stirring frequently. Top with olive is desired. Yield: 4 servings.

Continue reading "Ham N Noodle Toss" »

Posted by Scott at 03:25 PM | Permalink

In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).

Continue reading "Nacho Potato Soup" »

Posted by Scott at 03:25 PM | Permalink