Okay - you asked for it! Here are my "dirty little secrets" LOLOLOL! Easy Creamy Peppercorn Chicken Rated: 4 out of 5 by 22 members Yields: 6 servings "A quick mushroom gravy, courtesy of soup and a packet of peppercorn gravy mix, smothers chicken and onions. Rice is a must-have side dish." INGREDIENTS: 4 skinless, boneless chicken breasts 1 (10.75 ounce) can condensed cream of mushroom soup 1 packet peppercorn gravy mix 1 onion, sliced into thin rings 1 cup water DIRECTIONS: 1. Preheat oven to 400 degrees F (205 degrees C). 2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken. 3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes ********************************************************* Mushroom Pie Crusts for a 9"pie (top & bottom) 2 hard boiled eggs, sliced (optional) 1 tbsp butter 14 16 oz fresh button mushrooms, sliced 1 stalk celery ½ cup onion chopped 1 can Cream of Mushroom soup ½ cup chopped walnuts S&P Saute the celery, onions and mushrooms in butter until they give off the liquid and it evaporates. Remove from heat and stir in soup and walnuts. Place bottom crust in a pie dish. Line the bottom with sliced eggs if you are using them, otherwise pour mushroom filling into pie crust. Place top crust on. Crimp edges and cut steam vents. Bake 350 for 45 50 min. ******************************************************* Golden Chicken Curry 1 (2 to 3 pound) whole chicken, cut into pieces 1 tablespoon garam masala 1 tablespoon garlic powder 2 tablespoons olive oil 2 onions, chopped 1 cup chicken broth 1 (10.75 ounce) can condensed cream of chicken soup 4 potatoes, peeled and cubed 4 tablespoons curry powder salt and pepper to taste 2 ounces golden raisins Directions 1 Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. 2 Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. 3 Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

My Chicken Soup kosher chicken pullet water to cover 8-10 carrots -- sliced thin 2 leeks -- white part only 1 large onion 2 turnip 2 parsnip kosher salt and pepper -- to taste 3 celery ribs 2 shallots bunch of fresh Italian parsley bunch of fresh dill Peel and wash the vegetables. Rinse and clean the chickens. Put the chickens in a stock pot with the vegetables, and add enough cold water to cover it all. Bring to a boil. Skim the foam off the top. Lower the heat to medium. Keep it on medium for 30 minutes. Add salt and pepper to taste. Simmer soup for three hours or more on low heat. The longer it simmers, the better the flavor. Remove the chicken and vegetables from the soup. Keep the carrots and chicken meat. Discard the other vegetables. Pour the soup through a fine mesh strainer. Put the carrots and chicken in a separate container. Skim the fat when it cools. To serve, heat the soup with the carrots and chicken and add egg noodles or matzo balls. This soup freezes well. ========================================= Sausage Lentil Soup (Stephanie's) 1/4 cup olive oil 4 ounces prosciutto, cut into tiny cubes 6 sweet Italian sausage, casings removed then broken into small pieces 1 large Spanish onion, chopped 4 large garlic cloves, minced, 3 celery ribs, chopped 3 large carrots, peeled then chopped 1 red pepper, diced 1 green pepper, diced 2 1/2 cups mixed red and green lentils 10 cups chicken broth 2 cups tomato puree 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon paprika 1/2 teaspoon cayenne pepper (to taste) 3 drops Tabasco sauce (to taste) 20 sprigs Italian parsley, leaves only, chopped Salt and pepper In a 5-quart pot, heat the oil, and then add the proscuitto and sausage. Cook over medium heat until well browned. Add the onion, garlic, celery, carrots and peppers. Stir well to combine, then lower heat and allow vegetables to cook until onions are tender and translucent. Add the lentils, broth, tomato puree, bay leaves, thyme, oregano, paprika, cayenne and Tabasco. Bring contents of the pot to a boil, then lower to a simmer and cook until lentils are tender. Add the parsley, season well with salt and pepper. ======================================================= This is really delicious, I froze it without adding the cream. Roasted Tomato Soup Recipe courtesy Tyler Florence -- posted by Maggie 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. ============================================= Creamy Chicken Tortilla Soup (Marilyn's??) 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese(optional) 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. MY NOTES : I didn't use tumeric or cilantro, I didn't have any. I used frozen roasted corn kernels, Muir Glen Fire-Roasted Diced Tomatoes with Green Chilies. and fresh corn tortilla from Trader Joe's.

Here are some of our favourite thick soups: CREAM OF CHICKPEAS - Crema de Garbanzos 3/4 lb chickpeas (300 grams) 5 cloves garlic - peeled 1 medium onion - peeled and chopped 1 bay leaf fresh ground black pepper tarragon - to taste salt 1) Put chickpeas in a pot, cover with cold water and let soak about 12 hours. 2) Once that time has elapsed, drain chickpeas and cover with fresh cold water again, adding the onion, garlic cloves, bay leaf and salt. 3) Cook for about 2 hours or until the chickpeas are tender. 4) Drain chickpeas, keeping some of the cooking liquid and put into blender together with tarragon and a little pepper. 5) Blend, adding some of the cooking liquid until you have the desired consistency. 6) Pass through a sieve, gently reheat and put into a soup tureen, garnishing with chopped parsley. Serve hot. Source: Translated from Cocina Hoy S.L. --------------------------------------------------------- Here's one of my favourite Spanish dishes: - Although I have been making it for years the way a Spanish cook once showed me, I have also tried the preparation seen recently on a Spanish Cooking TV channel. Their ingredients included a small pice of or pork fat and a stewing chorizo (chorizo para guisar). If choosing a chorizo for this dish, be sure it is the right type which has the red pimiento colour. of the ingredients. The small piece of tocino can be seen just to the right of the sprig of rosemary. 350 grams (1 1/2 cups) of small dark lentils - put them to soak the night before in water to cover 100 grams (3.5 oz) red stewing chorizo sausage - lightly pricked over with tines of a fork 50 grams (1.7 oz) salted tocino pork fat - cut into large diced pieces 1 TBSP flour 2 carrots diced fine 2 medium leeks, using only white stems sliced finely in rounds 1 lg clove garlic (this was optional but I wouldn't leave it out) - pass through garlic press 2 cups beef broth (I used 2 Knorr cubes) 1 bay leaf fresh rosemary - small sprig olive oil - about 1/4 cup 2 cups extra water to add after 1st hour 1. Soak lentils the NIGHT BEFORE in water to cover. 2. Next day drain and rinse lentils, put aside. 3. Heat olive oil in heavy cooking pot. When sizzling, add carrots, garlic and leeks. Lightly brown while stirring. 4. Add 1 TBSP flour and keep stirring for about a minute. 5. Add lentils, beef broth, whole chorizo, tocino, laurel and rosemary 6. Put on lid and simmer very gently for 1 1/2 - 2 hours. Check after 1st hour and add up to 2 more cups water as needed. 7. Adjust seasoning and serve. ----------------------------------------- Ingredients: lentils - 250 grams (slightly over 1 cup) garlic - one whole head onion - 1 large - quartered Kasseler smoked pork chop - 1 large (or 250 grams other smoked pork or bacon) ham or pork bone as for making stock 4 medium carrots - sliced into coins 2 stalks celery - diced 5 medium potatoes - peeled and cut into 8ths 6 flowerettes of cauliflower green beans - handful sliced tomato puré - small 4 oz tin olive oil - 4 TBS fresh garden herbs: 1 bay leaf, several sprigs thyme, Italian flatleaf parsley 2 or 3 sprigs chicken stock 1 liter (4 cups) or water and 3 Knorr chicken stock cubes salt & fesh ground pepper water to cook lentils vinegar - 1 teasp garlic croutons - optional garnish Method: 1) Turn on oven to 350F. Put lentils in large heavy bottomed stew pot with water to cover plus about 2 inches, bring to boil and simmer 45 minutes. Check water level and add more as needed. 2) Meanwhile put whole head of garlic into shallow baking pan together with quartered onion, Kasseler or smoked pork and ham or pork bone, drizzle with olive oil and roast in oven at medium heat about 45 minutes. 3) Remove baking tray from oven when all is nicely browned and cut meat into small dice and add to lentil pot along with onion. Squeeze garlic from skin into lentil pot, adding ham/pork bone along with oil and juices scraped from roasting pan. 4) Add rest of vegetables to lentils, chicken stock (or water and stock cubes), tomato puré, fresh herbs and bay leaf, parsley - reserving one sprig, fresh ground pepper. Bring to boil and simmer about 1 hour until vegetables are done, adding more water if needed. 5) When vegetables are tender, remove ham/pork bones and any bare thyme stems from pot, check for flavour and add salt as needed. Add vinegar and stir. 6) Serve with a bit of chopped parsley and more fresh ground pepper. Homemade garlic croutons are also nice as a garnish. Source: Recipe as I learned from a Mallorquin housewife years ago. ------------------------------------------ The next day I made the rest - about 4 cups - of our previous day's stewed lentils into ... I started out using my hand cranked food mill and when I realized it wasn't going to do the job I put it all into my food processor, adding the following: 1 1/2 cups of chicken broth (using Knorr cube and water) 2 lg cloves of garlic crushed and browned in 1/4 cup oil in small frypan 2 slices brown bread broken in small pieces and fried in the garlicky oil until brown Processed the above until smooth and then heated it gently. Diced some more pieces of brown bread and toasted them in the frying pan with oil and garlic salt for the croutons. Closeup Lentil Puré. It was super tasty and Wolf really enjoyed it as well ! We were both full after two bowls each. ----------------------------------- Garlic Soup (Sopa de Ajo) ************************ A garlic soup recipe from the Mediterranean Island of Mallorca. Ingredients: 9 oz (250 grams approx) *shaved dry brown bread 6 garlic cloves 6 fine stalks spring onions 1 small cabbage 2 medium size ripe tomatoes fresh Italian parsley 1/2 cup good quality olive oil 1 teaspoon red sweet pimento powder salt water * Note: this refers to a type of local bread often used in soups (sopas) as a way of using up stale bread. It's a round, flat and heavy tan-coloured dense country bread loaf which is sliced crosswise paper thin, the cut pieces having a half-moon shape and being as thin as a slice of salami. (An electric meat slicer does the job well if you can find a heavy loaf of brown country bread.) Method: Heat the oil in an open, shallow casserole dish and add the peeled garlic cloves; remove them when browned and set aside. Add the finely chopped spring onions to the oil and when lightly golden add the finely chopped cabbage. Stir fry together then add the pimiento powder and enough water to cover all. Mash the browned garlic cloves in a mortar and pestle, add a little water to dilute the paste then add to the casserole. Season with salt and cook until tender at a low heat on the stove top. Then add the bread slices, scooping up the cabbage mixture and piling it on top of the bread to sink it down. Let return to a boil and remove from the stove. This soup is usually brought to the table and served out of the same casserole. I don't have a photo of the finished product but I do have my Mallorquin clay casserole which is what is normally used. Called a I brought mine from Mallorca over 20 years ago and whatever comes out of it tastes wonderful. It works equally well in the oven or on an open gas flame. SharonCb

I got this recipe from my sister-in-law. Sweet & Sour Meatballs Meatballs: 1 lb ground beef 1 egg 1 pkg onion soup mix ½ cup milk Sauce: ¾ cup brown sugar ¼ cup vinegar 1 Tbsp cornstarch 1 can pineapple pieces with juice 1 cup ketchup 1 Tbsp soya sauce Mix meatballs and fry until brown. Combine all sauce ingredients and add meatballs. Put in casserole dish, cook in a 350 degree oven for 30 minutes. Serve over rice.