I'll share my recipes, if you'll share yours -May 15

17 years ago

Guacamole Soup

Ingredients

Â 1 tablespoon cooking oil

Â 1 tablespoon butter or margarine

Â 1 cup chopped red onion (1 large)

Â 6 cloves garlic, minced (2 tablespoons)

Â 3 medium avocados, halved, seeded, peeled, and mashed (1-3/4 cups)

Â 1 14-ounce can chicken broth or vegetable broth

Â 1 1/2 cups whipping cream (I think I would use a can of coconut milk)

Â 1 cup bottled salsa

Â 2 tablespoons lime juice

Â 2 tablespoons lemon juice

Â 1 tablespoon ground cumin

Â Assorted toppers (avocado slices, chopped red or yellow tomato, tortilla chips, lime slices, dairy sour cream, and/or cooked shrimp) (optional)

Directions

1. In a 3-quart saucepan heat oil and butter over medium heat; add onion and garlic. Cook and stir onion and garlic about 5 minutes or until tender. Stir in avocado, broth, whipping cream, salsa, lime juice, lemon juice, and cumin; heat through. To serve, ladle soup into bowls. If desired, serve assorted toppers. Makes 6 to 8 side-dish servings.

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Comments (8)

nodakgal
17 years ago
This one is easy and quick! I have used the canned Chicken also to make it even quicker!
Chicken Tortilla SOup
1 cup cooked chicken
1/2 cup chopped onion
1 pkg taco seasoning
1 4oz can chopped green chilies
26 oz can cream of chicken soup
1 can Fiesta Nacho Cheese soup
4 cups water and 1 tablespoon or so of chicken soup base
15oz can chopped tomatoes and juice
1 stalk chopped celery
Jalapeno's if desired

Saute chicken,onion and celery. (if I use canned chicken I wait til the veggies are soft and then add it the last minute) Add other ingredients, except cheese soup. Simmer 1/2 hour. Add cheese soup and simmer til blended. Serve topped with crushed tortilla chips and shredded cheese in each bowl.
rthummer
17 years ago
Deviled Crab Casserole
Yummy!

preheat oven to 350Â°
cooking time is approx. 40 min.

1 onion chopped
l bell green bell pepper chopped
3/4 stick real butter
2 beaten eggs
1 teaspoon worcestershire sauce
1 can of cream of mushroom soup
1 and 1/2 teaspoons of horseradish
l tablespoon of sherry
l teaspoon of mustard
l pound of crabmeat, drained and cleaned. (sometimes I will put a little more in if price is right, LOL)
l cup fine bread crumbs
Juice of l lemon

Saute' onion and bell pepper in 1/2 stick butter until tender. Add beaten eggs and add them to all other ingredients, (except bread crumbs and the other 1/4 butter) including saut'eed onions and pepper. Pour mixture into a buttered l and l/2 quart (approximately) casserole dish. Top with bread crumbs and with 1/4 stick of butter.
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I made this for dinner yesterday and it was a hit. I loved the ease of cooking it all in one pot. **I changed one thing. Instead of cooking the chicken with the tomatoes, I added it at the same time as the rice. That's plenty of time to cook it through. I also used boneless breasts. I'd love to do thighs next time, if I can sneak them past hubby. Chipotle Chicken and Rice (Martha Stewart Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.
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I'll share my recipe, if you'll share yours, September 15, 2011
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rthummer
17 years ago
I don't know about you, but we love homemade ice cream in a churn, and when we get together with our church friends out come the freezers in the summer time. Here is the basic recipe and the variations I would like to share if you would like to have:

Basic Recipe:
4 whole eggs
3 cups sugar
l 13 ounce can of evaporated milk
3 pints approximately of half and half cream
vanilla to taste

Beat together ingredients in basic recipe. Add ingredients listed under one of the following variations.

Peach: To the basic recipe add 7 to 8 finely chopped (or put in blender) ripe peaches.

Banana: To the basic recipe add 4 to 5 mashed ripe bananas.

Chocolate: to the basic recipe substitute l can hershey syrup for l cup of sugar.

Chocolate chip" Partially freeze chocolate ice cream, then add l/2 cup finely grated bakin chocolate, chocolate candy bar, m&m's, or chocolate chips.

Cherry: To the basic recipe add1/4 cup finely chopped maraschino cherries and 2 tablespoons cherry juice. (from the maraschino cherry jar)

strawberry: to the basic recipe add l and l/2 cups strawberries. When this mixture is partially frozen and 3/4 cup finely chopped strawberries.

NOTE:ADD ONLY ENOUGH HALF AND HALF CREAM IN BASIC RECIPE TO FILL FREEZER 2/3 FULL.
rthummer
17 years ago
Oh, I have just started posting on this thread, and am not familiar with the set up. I see that both the OP and next poster wrote recipes for soups. Oops, did I mess up? I am sorry if I did. I just wrote some recipes, I just noticed that you ladies had written soup recipes. Sorry.(( I might have messed up yesterday too. Ack..
luckygardnr
Original Author
17 years ago
No, you did not mess up. Just share whatever recipes you think we would like! I collect all sorts of recipes and I just like to share, and appreciate all the other ladies who share also, doesn't matter what.
Marilyn Sue
17 years ago
Cranberry Dijon-Pork Roast

2 Tablespoons butter
1 (2 to 3 lb.) boneless pork roast
1 (1.3 oz.) envelope golden onion dried soup mix
1 (16 oz.can jellied cranberry sauce
1 teaspoon Dijon style mustard

Melt butter in a large skillet until sizzling. Add pork roast. Brown over medium high heat, turning until browned, four to six minutes. Place in slow cooker. Sprinkle with dried soup mix. Cook in crockpot on low for 4 to 6 hours until fork tender. To serve, cut meat into slices. Stir mustard ino sauce. Serve over meat.

Sue
patti43
17 years ago
Question for rthummer--Do you cook the egg mixture?
rthummer
17 years ago
Patti, yes you can cook the egg mixture, make sure your egg are well beaten, just make sure it is in a double broiler. But, I don't, as all gets eaten in one day. Just heat it up for about 25 minutes or so, then cool in frig, so it won't be so hard for your ice cream churn to freeze mixture. Cover it well in frig. It may have a skim over it, but just stir it well and it will be o.k.))

I'll share my recipes, if you'll share yours -May 15

Comments (8)

nodakgal

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I'll share my recipes, if you'll share yours -May 15

Comments (8)

nodakgal

rthummer

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rthummer

rthummer

luckygardnrOriginal Author

Marilyn Sue

patti43

rthummer

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luckygardnr
Original Author