Soups & Stews, Sandwiches, Burgers, Pizza & Sauces

 
Page 1

Beef and Bean Burrito Filling

Ingredients:
  • 8 oz. lean ground beef, 7% fat, or lean ground turkey
  • 1 C chopped onion
  • 2 cloves garlic, minced
  • 1 15 oz. can black beans or pinto beans, rinsed and drained
  • 1/2 C salsa
  • 2 Tbs. taco seasoning
Instructions:

In a large skillet cook ground beef, onion and garlic till beef is brown and onion is tender. Drain off any fat. Stir in beans, salsa, and taco seasoning. Heat through.

This is great to use in oven-baked, crispy burritos. Serving size is approximately 1/3 cup.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Bake

Notes:

2014, 2015, 2016

 
Page 2

Beef Burrito Filling (CP)

Ingredients:
  • 3 lb. boneless chuck roast
  • 1 garlic clove, minced
  • 1 Tbs. oil
  • 2-3 onions, sliced
  • 2-3 sweet green and red peppers, sliced
  • 16-oz. jar salsa
  • 2-14oz. cans peeled and diced tomatoes
  • 2 Tbs. taco seasoning

  • 3 Tbs. chili powder
  • 1 Tbs. cumin
Instructions:

Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Combine salsa, tomatoes and taco seasoning and pour over roast and vegetables. Cover. Cook on Low for 8 to 10 hours; cool completely.

To make the filling, shred the cold beef and heat with vegetables from slow cooker and 1/2 cup of the broth. Add chili powder, cumin and salt to taste. Simmer until all ingredients are well combined.


Date Added:September 20, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Doug
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2009, 2015

 
Page 3

Buffalo Turkey Burgers

Ingredients:
  • 1-1/4 lb. ground turkey
  • 1 packet ranch-style dressing mix
  • 2 medium shallots, minced
  • 12 Tbs. Buffalo Wing Sauce, divided
  • 1 Tbs. minced garlic
  • 5 hamburger bun
  • 10 Tbs. fat-free ranch dressing, or light Blue Cheese dressing for garnish
Instructions:

In a large bowl mix turkey, ranch mix, shallots, 2 tablespoons buffalo wing sauce, and garlic. Form meat mixture into 5 equal patties. Spray a large non-stick skillet, grill pan, or grill with non stick cooking spray. Cook burgers until done. Put remaining buffalo wing sauce in a shallow dish. Dip each burger in buffalo sauce. Put each burger on a bun, top with 2 tablespoon ranch or blue cheese dressing.


Date Added:November 02, 2014
Classification:Burgers, Sandwiches & Pizza
Source:Unknown
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2014

 
Page 4

Carolina Pulled-Pork Sandwiches

Ingredients:
  • Barbecue Sauce:
  • 1/4 C unsalted butter
  • 6 Tbs. minced onion
  • 1-1/3 C cider vinegar
  • 1-1/3 C ketchup
  • 1 C packed dark brown sugar
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper

  • Dry Seasoning Rub:
  • 3 Tbs. coarsely ground black pepper
  • 3 Tbs. dark brown sugar
  • 3 Tbs. paprika
  • 2 Tbs. coarse salt
  • 1 tsp. cayenne pepper or chipotle chile powder or 1Tbs. Ancho chili powder
  • 2 untrimmed boneless pork shoulder halves (also known as Boston Butt; about 6 pounds total)

  • Barbecue Mop:
  • 1 C cider vinegar
  • 1/2 C water
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. coarsely ground pepper
  • 1 Tbs. salt
  • 2 tsp. vegetable oil
  • 1/2 tsp. cayenne pepper or chipotle chile powder

  • Grilling:
  • 8 lb. (about) 100% natural lump charcoal or charcoal briquettes
  • 6 C (about) hickory wood smoke chips, soaked in water at least 30 minutes
Instructions:

For Sauce: Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2-2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)


Make Dry Rub:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)


Place pork, fat side up, on a work surface. Cut each piece lengthwise in half. Place on a large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)


Make Mop:

Mix all ingredients in bowl. Cover and refrigerate.


Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225F to 250F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 195-205F, brushing with cold mop every 45-90 minutes, about 6 hours total. Add more charcoal as needed to maintain 225F to 250F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350 degree oven about 30 minutes.

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw of your choosing. Cover with tops of buns.


Date Added:September 03, 2005
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Grill, Marinate

Notes:

2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007

 
Page 5

Carrot-Ginger Tea Sandwiches

Ingredients:
  • 2 grated carrots
  • 2 Tbs. cream cheese, softened
  • 2 Tbs. mayonnaise
  • 1 tsp. sweet ginger paste (optional)
  • Salt and pepper to taste
  • 4 slices multi-grain bread
  • 4 tsp. butter
  • Alfalfa sprouts
Instructions:

In a medium bowl combine carrots, cream cheese, mayonnaise and ginger paste; add salt and pepper.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and then remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 2 whole sandwiches, 4 halves or 8 fourths.


Date Added:June 12, 2009
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

2008

 
Page 6

Chicken and Roast Beef Muffulettas

Ingredients:
  • OLIVE SALAD:
  • 1/2 C kalamata olives, pitted
  • 1/4 C chopped fresh basil
  • 2 Tbs. capers, drained
  • 2 Tbs. balsamic vinegar
  • 2 tsp. olive oil
  • 1 (14-oz.) can artichoke hearts, drained and coarsely chopped
  • 1 (7-oz.) bottle roasted red bell peppers, drained and chopped
  • 1 garlic clove, minced

  • MUFFULETTA:
  • 12 (1-1/2-oz.) French bread rolls
  • 6 (1-oz.) slices Swill cheese
  • 12 (1-oz.) slices roasted breast of chicken
  • 12 (1-oz.) slices deli roast beef
  • 6 C gourmet salad greens
Instructions:

To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2-1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice and 1 chicken slice on each roll bottom; cover with top of roll.

Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.


Date Added:April 19, 2003
Classification:Burgers, Sandwiches & Pizza
Source:Cooking Light
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Assemble

Notes:

2003

 
Page 7

Chicken Bruschetta Sandwiches

Ingredients:
  • 1 C diced or thin strips cooked chicken or turkey
  • 3 plum tomatoes, diced
  • 3 Tbs. fresh basil strips
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • salt and freshly ground pepper
  • 4 thick slices Italian or French bread, about 3/4 inch thick, in about 3-x5-inch slices
  • 1 medium garlic clove, halved
Instructions:

Mix chicken with tomatoes, 2 tablespoons basil, balsamic vinegar and olive oil. Season to taste with salt and pepper. Mixture can be kept, covered, 2 hours in refrigerator. Bring to room temperature.

Lightly brush bread with olive oil. Broil it until lightly toasted. Rub toasted sides with cut garlic.

Top 2 slices of the toast with chicken mixture and let stand 5 minutes to soften slightly. Sprinkle with remaining basil, top with remaining toasts and serve.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Faye Levy
Meals:Lunch, Dinner, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

2000, 2001, 2003, 2006, 2008

 
Page 8

Chicken Burgers

Ingredients:
  • 1 lb. chicken meat
  • 1 onion, peeled and quartered
  • 4 Tbs. fresh parsley leaves
  • 4 Tbs. fresh parsley stalks
  • 2 Tbs. Dijon mustard
  • 1/4 tsp. freshly ground salt
  • 1/4 tsp. freshly ground black pepper
  • 1 C cooked long grain brown rice
  • 1 Tbs. olive oil

  • 4 whole wheat hamburger buns
  • 8 lettuce leaves
  • 4 thick tomato slices

  • 1/2 C white wine
  • 1/4 C strained yogurt
  • 2 tsp. horseradish
Instructions:

Place the onion, parsley leaves, parsley stalks, mustard, salt and pepper into the food processor and pulse until the onion is minced but not pureed. Transfer to a large bowl and set aside.

Process the meat in the processor; 20 fast pulses. Transfer to the bowl with the onion mixture, add the rice and stir until well mixed. Form into 4 patties of equal size. This step will be easier if you chill the chicken-rice mixture in the refrigerator for an hour.

Heat the oil in a large skillet over medium heat. Add the chicken burgers and cook 4 minutes on each side.

To make the Horseradish-Wine Sauce, deglaze the skillet with the wine, scraping to loosen up the bits of pan residue into the liquid. Strain into a small bowl. Stir in the yogurt and horseradish and set aside.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Graham Kerr
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Process

Notes:
 
Page 9

Chicken Gyros with Yogurt-Dill Sauce

Ingredients:
  • 1 C plain nonfat yogurt
  • 2 Tbs. plus 1 tsp. chopped fresh dill
  • 1 large garlic clove, minced
  • 1 tsp. plus 1 Tbs. fresh lemon juice

  • 1 lb. skinless boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 tsp. dried oregano

  • 2 Tbs. olive oil
  • 2 medium onions, thinly sliced

  • 4 pita bread rounds, heated
Instructions:

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; saute until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:
 
Page 10

Cucumber Tea Sandwiches

Ingredients:
  • 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
  • 1/2 C butter, room temperature
  • 1/2 C coarsely chopped watercress leaves
  • 16 slices best-quality white bread
  • Salt to taste
  • 1/2 C alfalfa sprouts
Instructions:

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches, 16 halves or 32 fourths.


Date Added:June 12, 2009
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

2008

 
Page 11

Deep Dish Pizza Casserole

Ingredients:
  • 16 oz. lean ground turkey sausage
  • 1-1/2 C diced onions
  • 1 (14.5oz.) can diced tomatoes
  • 1 (10oz.) can refrigerated pizza crust dough
  • 1/2 C (2oz.) 2% sharp cheddar cheese
Instructions:

Preheat oven to 425. Spray a 13x9 pan with cooking spray.

Cook turkey sausage and onions in a skillet over medium-high heat until turkey is no longer pink; drain. Add tomatoes and mix well.

Line pan with pizza crust and top with meat mixture. Bake uncovered for 12 minutes. Top with cheese and bake for 5 more minutes. Cool slightly before serving.


Date Added:June 05, 2007
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2007...2014, 2015, 2016

 
Page 12

E-Z Chicken Wraps

Ingredients:
  • 1 C brown rice
  • 1 can diced tomatoes
  • 1/4 C chicken stock
  • 2 C shredded cooked chicken
  • 1 can black beans, rinsed and drained
  • 2 pkgs. taco seasoning
  • 2/3 C chopped fresh cilantro
  • 8 large whole wheat tortillas
  • 1 C 2% shredded cheddar
Instructions:

Prepare rice according to package directions. Combine tomatoes, chicken stock, chicken, beans, seasoning mix and cilantro; heat through. Fold in cooked rice. Equally divide mixture onto tortillas. Top with cheese. Fold to enclose filling.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2002, 2003, 2006

 
Page 13

Family Style Muffuletta

Ingredients:
  • 1 C (packed) fresh basil leaves
  • 1/2 C olive oil
  • 1/2 C pitted Kalamata olives or other brine-cured black olives
  • 1/4 C drained capers
  • 1 Tbs. chopped garlic

  • 1 round 2-pound loaf sourdough or French bread (about 10 inches in diameter)
  • 3/4 lb. thinly sliced salami
  • 3/4 lb. thinly sliced provolone cheese
  • 2 7.25-ounce jars roasted red peppers, drained
  • 1 large onion, thinly sliced
  • 6 plum tomatoes
Instructions:

Blend first 5 ingredients in processor until basil and olives are finely chopped. Season dressing with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Cut bread horizontally in half. Pull or cut out enough interior bread to leave 1-1/2-inch-thick shell. spread half of dressing on cut side of bottom bread shell. Layer with half each of salami, cheese, peppers, onions and tomatoes. Repeat with remaining salami, cheese, peppers, onions and tomatoes. Spread remaining half of dressing on cut side of top bread shell; press onto filling. Wrap tightly in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Place muffuletta on platter. Cut into wedges and serve.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meals:Lunch, Dinner, Picnic
Course:Main Course
Preparation:

Assemble

Notes:

1999, 2002

 
Page 14

French Onion Sandwiches

Ingredients:
  • 2 Tbs. butter or margarine
  • 4 4-oz. beef cubed steaks
  • 1 medium onion, sliced and separated into rings
  • 1 C beef broth
  • 1 Tbs. cornstarch
  • 2 tsp. Worcestershire sauce
  • 1/8 tsp. garlic powder
  • 4 1-inch slices french bread, toasted
  • 2 1-oz. slices swiss cheese, halved
Instructions:

In a large skillet melt margarine. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or till done. Remove from skillet, reserving drippings. Cook onion in drippings till tender. Combine broth, cornstarch, Worcestershire sauce, garlic powder and a dash pepper. Add to skillet. Cook and stir till bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mixture.





Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Better Homes and Gardens
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2000

 
Page 15

Garlic-Chipotle Beef Kebabs

Ingredients:
  • 1/2 small yellow onion, finely grated
  • 2 garlic cloves, finely grated
  • 2 Tbs. minced chipotle chiles in adobo
  • 1 tsp. coarse salt
  • Ground pepper
  • 1 lb. ground beef
  • 1/2 C roughly chopped fresh cilantro
Instructions:

Heat a grill to medium-high. Clean and lightly oil hot grill.

Using food processor, pulse onion, garlic and chipotle until a smooth paste forms. In a large bowl, combine ground beef, chipotle paste, salt and pepper. Using your hands, mix until well combined.

Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. Grill, turning occasionally, until meat is browned and cooked through, 6 to 8 minutes.


Date Added:May 29, 2012
Classification:Burgers, Sandwiches & Pizza
Source:Everyday Food
Meal:Dinner
Course:Main Course
Preparations:

Process, Grill

Notes:

2012

 
Page 16

Ginger Turkey Burgers with Sesame Slaw

Ingredients:
  • 1 lb. lean ground turkey
  • 2 tsp. minced fresh gingerroot
  • 1-1/2 tsp. teaspoon minced garlic
  • 1 tsp. kosher salt
  • 2-1/2 C coleslaw mix
  • 1/4 C thinly sliced green onion
  • 1/4 C Asian toasted sesame salad dressing
  • 2 Tbs. mayonnaise
  • 1 tsp. sesame oil
  • 4 sesame seed hamburger buns, split
Instructions:

Crumble turkey into a small bowl. Sprinkle with ginger, garlic and salt; mix well. Shape into four patties.

Broil 4-6 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear.

In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame oil. Serve burgers on buns with coleslaw.


Date Added:October 04, 2016
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2016

 
Page 17

Grilled Rosemary-Crusted Pizzas

Ingredients:
  • 1 Recipe Rosemary Pizza Crust

  • Toppings:
  • 3/4 C olive oil
  • 6 Tbs. balsamic vinegar
  • 3 Tbs. minced garlic
  • 2 Tbs. chopped fresh rosemary
  • 1 lb. spicy Italian sausages
  • 2 yellow or red peppers, cored, quartered lengthwise
  • 1 large red onion, peeled, cut through root end into 1/2-inch-thick wedges

  • Final Preparation:
  • 2 C grated mozzarella cheese
  • 1/2 C freshly grated Parmesan cheese
  • 2 C crumbled chilled sort fresh goat cheese (such as Montrachet)
  • 4 plum tomatoes, halved, seeded, chopped
  • 3/4 C chopped green onion tops
Instructions:

Toppings: Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.

Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.

Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.


Final Preparation: Add coals to barbecue, if necessary. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round.

Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. Repeat with remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1-1/2 tablespoons vinaigrette.

Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes. Transfer to plates. Repeat grilling for remaining 2 pizzas.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meal:Dinner
Course:Main Course
Preparation:

Grill

Notes:

1999

 
Page 18

Hawaiian Beef Burgers

Ingredients:
  • 1 can (20oz.) unsweetened crushed pineapple
  • 1 tsp. pepper
  • 1/4 tsp. salt
  • 1 lb. ground beef
  • 1/4 C soy sauce
  • 2 Tbs. ketchup
  • 1 Tbs. white vinegar
  • 2 garlic cloves, minced
  • 1/4 tsp. crushed red pepper flakes
  • 4 whole wheat hamburger buns
  • Sliced tomatoes
  • Sliced jalapeno peppers, optional
Instructions:

Drain pineapple, reserving juice and 1/2 cup pineapple (save remaining pineapple for another use). In a large bowl, combine reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 4 patties; place in a 13x9-inch glass baking dish.

In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour marinade into dish; cover and refrigerate 1 hour, turning once.

Drain and discard marinade. Pan-fry patties over medium heat until a thermometer reads 160° and juices run clear.

Serve burgers on buns with tomato and jalapeno peppers if desired.


Date Added:October 12, 2016
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Marinate

Notes:

2016

 
Page 19

Horseradish Salmon Burgers

Ingredients:
  • 1 lb. skinless salmon filet, cut up
  • 2 scallions, sliced
  • 2 eggs
  • 1/3 to 1/2 C bread crumbs
  • 3 Tbs. prepared horseradish
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 Tbs. olive oil
Instructions:

In food processor, pulse all ingredients, except for olive oil, until coarsely chopped; form into 4 patties. Cook in 2 tablespoons olive oil in a large nonstick skillet over medium until opaque throughout, 6 to 7 minutes per side. Serve with soft buns, mayonnaise and lettuce.


Date Added:February 12, 2013
Classification:Burgers, Sandwiches & Pizza
Source:Real Simple
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Process

Notes:

2013
I used 14oz. of salmon and it worked fine. This could easily make 5 patties instead of 4.

 
Page 20

Italian Sandwich Loaf

Ingredients:
  • 3/4 lb. ground Italian turkey sausage
  • 1/2 C chopped red bell pepper
  • 1/2 C chopped onion
  • 2 garlic cloves, minced
  • 1 Tbs. olive oil
  • 1/2 C spaghetti sauce
  • 4 oz. can mushrooms, drained
  • 1 lb. loaf French bread
  • 4 oz. mozzarella cheese, sliced
Instructions:

Sauté sausage, green pepper, onion and garlic in oil. Add sauce and mushrooms, simmer 10 to 15 minutes.

Split French bread lengthwise, spread sausage mixture over evenly, top with cheese and wrap in foil. Bake 15 to 20 minutes at 350.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Pillsbury
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Bake, Assemble

Notes:

2000, 2011, 2012

 
Page 21

Malaysian Chicken Pizza

Ingredients:
  • 3/4 C rice vinegar
  • 1/4 C firmly packed brown sugar
  • 1/4 C low-sodium soy sauce
  • 3 Tbs. water
  • 1 Tbs. minced, peeled fresh ginger
  • 2 Tbs. chunky peanut butter
  • 1/2 to 3/4 tsp. crushed red pepper
  • 4 garlic cloves, minced
  • Cooking spray
  • 1/2 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/2 C (2 oz.) shredded reduced-fat, reduced-sodium Swiss cheese
  • 1/4 C (1 oz.) shredded part-skim mozzarella cheese
  • 1 (12-inch) Basic Pizza Crust
  • 1/4 C chopped green onions
Instructions:

Preheat oven to 500.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500 for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.


Date Added:May 16, 2003
Classification:Burgers, Sandwiches & Pizza
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2003
The sauce for this was way too intense. Next time try substituting water for some of the soy and rice vinegar. Also, we used a full size pizza crust and doubled the topping ingredients. You might also want to try the bigger crust with a single batch of sauce and increase the chicken by half. The was really, really good, just too much flavor.

 
Page 22

Pinto and Rice Burgers

Ingredients:
  • 2 cans (15.5 oz.) pinto beans, rinsed and drained
  • 1-3/4 C cooked long-grain brown rice
  • 1/3 C plain dried breadcrumbs
  • 1 bunch scallions, thinly sliced
  • 1 jalapeno, diced
  • 1 small tomato, diced
  • 1/4 C chopped fresh cilantro
  • 2 eggs, lightly beaten
  • Coarse salt and ground pepper
  • 2 Tbs. olive oil, divided
  • 10 hamburger buns
  • Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)
Instructions:

In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, jalapeno, tomato, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Using a 1/3 cup measure as a guide, form into 10 patties.

In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.


Date Added:July 28, 2013
Classification:Burgers, Sandwiches & Pizza
Source:Everyday Food
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2013, 2014, 2015

 
Page 23

Salsa Black Bean Burgers

Ingredients:
  • 1 can (15oz.) black beans, rinsed and drained
  • 2/3 C dry bread crumbs
  • 1 small tomato, seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 egg
  • 1 tsp. minced fresh cilantro
  • 1 garlic clove, minced
  • 1 Tbs. olive oil
  • 4 whole wheat hamburger buns
  • Reduced-fat sour cream and guacamole, optional
Instructions:

Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into four patties.

In a large nonstick skillet, cook patties in oil in batches over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired.


Date Added:November 19, 2015
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Stovetop, Process

Notes:

2015

 
Page 24

Sate Burgers

Ingredients:
  • 1/2 C chopped fresh cilantro
  • 1 to 2 Tbs. peanut butter
  • 1 Tbs. brown sugar
  • 2 Tbs. fresh lime juice
  • 1-1/2 Tbs. fish sauce
  • 1-1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. hot pepper sauce (such as Tabasco)
  • 3 garlic cloves, minced
  • 3/4 pound ground pork
  • 3/4 pound ground turkey breast
  • Cooking spray
Instructions:

Combine first 11 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.


Date Added:May 29, 2012
Classification:Burgers, Sandwiches & Pizza
Source:Cooking Light
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Grill, Combine

Notes:

2012
The original recipe called for finely chopped peanuts and 1-1/2 tablespoons of brown sugar. The peanuts added a weird texture so next time try the peanut butter and use the reduced amount of brown sugar or less.

 
Page 25

Sausage and Pepper Sandwiche Filling

Ingredients:
  • 2 red bell peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, chopped
  • 1//2 tsp. dried or oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried crushed red pepper
  • 1 Tbs. olive oil
  • 12oz. lowfat smoked sausage, sliced
  • Salt and pepper to taste
Instructions:

Preheat oven to 350. Combine first 6 ingredients in 11x7x2-inch glass baking dish. Pour oil over and stir to coat. Season with salt and pepper. Arrange sliced sausages on pepper mixture.

Bake until sausages are cooked through and peppers are tender, stirring occasionally, about 35 minutes. Do not cover.


Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Bake

Notes:

2001, 2004, 2006, 2007, 2008, 2009

 
Page 26

Sesame Pulled Pork Sandwiches (CP)

Ingredients:
  • 3 pork tenderloins (1 pound each)
  • 1-3/4 C reduced-fat sesame ginger salad dressing, divided
  • 1/4 C packed brown sugar

  • SLAW:
  • 1 package (14oz.) coleslaw mix
  • 4 green onions, chopped
  • 1/4 C minced fresh cilantro
  • 2 Tbs. reduced-fat sesame ginger salad dressing
  • 2 tsp. sesame oil
  • 1 tsp. sugar
  • 1 tsp. reduced-sodium soy sauce

  • 12 multigrain hamburger buns, split
  • Wasabi mayonnaise, optional
Instructions:

Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender.

Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, 30-45 minutes longer or until heated through.

Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.


Date Added:October 18, 2017
Classification:Burgers, Sandwiches & Pizza
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparations:

Assemble, Crockpot

Notes:

2017

 
Page 27

Asian Salad Dressing

Ingredients:
  • 2 Tbs. canola oil
  • 2 Tbs. cider vinegar
  • 1/4 C seasoned rice wine vinegar
  • 2 Tbs. sugar (or equivalent of sugar substitute)
  • 1 tsp. kosher salt
  • 2 tsp. soy sauce
  • 1/4 tsp. garlic powder, or one small garlic clove, minced
  • 1/4 tsp. black pepper
  • 1/2 tsp. sesame oil
Instructions:

Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use. (Serving size is about 2 tablespoons.)


Date Added:June 27, 2010
Classification:Sauces & Dressings
Source:Our Best Bites
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:

2010
Core; 2 Points Per Serving

 
Page 28

Basic Marinara

Ingredients:
  • 3 Tbs. olive oil
  • 3 C chopped yellow onion (about 3 medium)
  • 1 Tbs. sugar
  • 3 Tbs. minced garlic (about 6 cloves)
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 1-1/2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. fennel seeds, crushed
  • 2 Tbs. balsamic vinegar
  • 2 C chicken broth
  • 3 (28-oz.) cans no-salt-added crushed tomatoes
Instructions:

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups (serving size: 1/2 cup).


Date Added:April 20, 2008
Classification:Sauces & Dressings
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

4/08
Core

 
Page 29

Cheese Sauce

Ingredients:
  • 1/4 C butter or margarine
  • 1/4 C flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dry mustard
  • 2 C milk
  • 2 C grated cheddar cheese or 1-1/2 C cubed Velveta
Instructions:

Make a roux and cook until it turns a nutty color. Add milk and spices, stir until thick. Add cheese and stir until completely melted.


For potatoes, substitute a dash of cayenne for the pepper and use velveta instead of cheddar.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Mine
Meal:Other
Course:Accompaniment
Preparation:

Stovetop

Notes:

2001, 2004, 2006

 
Page 30

Classic Pesto

Ingredients:
  • 2 Tbs. coarsely chopped walnuts or pine nuts
  • 2 garlic cloves, peeled
  • 3 Tbs. extra-virgin olive oil
  • 4 C basil leaves (about 4 oz.)
  • 1/2 C (2oz.) grated fresh Parmesan cheese
  • 1/4 tsp. salt
Instructions:

Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 2 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Yield 3/4 cup (serving size: 1 tablespoon)


Date Added:September 09, 2009
Classification:Sauces & Dressings
Source:Cooking Light
Meals:Lunch, Dinner
Course:Accompaniment
Preparation:

Process

Notes:

8/09
1 Point

 
Page 31

Creamy Tomato Dressing

Ingredients:
  • 1/4 C drained canned diced tomatoes
  • 1/4 C chopped fresh parsley
  • 1/4 C cider (or red wine) vinegar
  • 1/4 C mayonnaise
  • 1 Tbs. chopped fresh basil
  • 1 Tbs. Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp. sugar
  • 1/2 C olive oil

Instructions:

Puree all ingredients except oil in processor With processor running, add oil; blend until smooth. Season with salt and pepper. Transfer to small container and refrigerate.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Fannie Farmer
Meal:Dinner
Course:Accompaniment
Preparation:

Process

Notes:
 
Page 32

Hot Dog Sauce

Ingredients:
  • 4 Tbs. butter
  • 1 C onion, finely chopped
  • 1/2 C chili sauce
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1-1/2 tsp. sugar
  • 1-1/2 Tbs. Wooster
  • 1-1/2 Tbs. mustard
Instructions:

Cook onions in butter until done. Add remaining ingredients and simmer for 10 minutes.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Gram
Meals:Lunch, Dinner
Course:Accompaniment
Preparation:

Stovetop

Notes:
 
Page 33

Hot Mustard Sauce

Ingredients:
  • 1/4 C dry mustard
  • 2 Tbs. sugar
  • 1/4 C cider vinegar
  • 1 egg, slightly beaten
  • 1/2 C mayonnaise

Instructions:

In small saucepan, combing mustard and sugar. Add vinegar and egg; blend well. Cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Refrigerate 10 to 15 minutes; stir in mayonnaise. Store in refrigerator.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Mine
Meal:Dinner
Course:Accompaniment
Preparation:

Stovetop

Notes:

2003

 
Page 34

Onion Sauce for Meatloaf

Ingredients:
  • 2 lg. onions, cut into rings
  • 3 cloves garlic, minced
  • 1 Tbs. butter
  • 1 Tbs. flour
  • 1 Tbs. sugar
  • 1 Tbs. red wine vinegar
  • 10 oz. beef broth
  • pinch salt
Instructions:

Saute onions and garlic until onions are translucent, remove from skillet and set aside. Make a roux, add remaining ingredients and stir until thick. Add onions and simmer for 10-15 minutes. Serve over meatloaf.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Gram
Meal:Dinner
Course:Accompaniment
Preparation:

Stovetop

Notes:
 
Page 35

Orange-Lemon Glaze

Ingredients:
  • 1-1/4 C powdered sugar
  • 1 Tbs. grated orange peel
  • 1 tsp. grated lemon peel
  • 2 Tbs. orange juice
  • 1 Tbs. lemon juice
Instructions:

Combine all ingredients in a small saucepan and heat until translucent, stirring constantly. Drizzle over cake or cookies.


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Mine
Meal:Other
Course:Accompaniment
Preparation:

Combine

Notes:
 
Page 36

Pizza Sauce

Ingredients:
  • 1 (6oz.) can tomato paste
  • 3/4 C water
  • 3 Tbs. grated Parmesan cheese
  • 1 tsp. minced garlic
  • 2 Tbs. honey
  • 1 tsp. anchovy paste (optional)
  • 3/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. dried basil
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. dried red pepper flakes
  • salt to taste
Instructions:

Combine all ingredients in a small saucepan and cook over low heat until ingredients are well combined and sauce is warmed through. Remove from heat and let sit for 30 minutes to blend flavors.


Date Added:October 01, 2003
Classification:Sauces & Dressings
Source:Mom (Massenburg)
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2003, 2004

 
Page 37

Red Onion Marmalade

Ingredients:
  • 1/4 C olive oil
  • 6 C thinly sliced red onions (about 2 lbs.)
  • 1/2 tsp. dried crushed red pepper
  • 1 C (packed) dark brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 C dry Sherry
  • 1-1/2 Tbs. grated peeled fresh ginger
  • 1/2 C raisins
Instructions:

Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Bon Appetit
Meal:Other
Course:Accompaniment
Preparation:

Stovetop

Notes:
 
Page 38

Red Wine-Horseradish Sauce for Steaks

Ingredients:
  • 1 Tbs. butter
  • 1 C chopped shallots
  • 1 tsp. crushed black peppercorns
  • 2 fresh thyme sprigs or 1/2 tsp. dried
  • 2 C dry red wine
  • 1/2 C whipping cream
  • 1 Tbs. prepared white horseradish
Instructions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, abut 7 minutes. Stir in horseradish. Season to taste with salt and pepper. Stir in strained shallot and spice mixture. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)


Date Added:January 01, 2002
Classification:Sauces & Dressings
Source:Bon Appetit
Meal:Dinner
Course:Accompaniment
Preparation:

Stovetop

Notes:
 
Page 39

Roasted Tomato Sauce

Ingredients:
  • 3 lb. tomatoes (beefsteak or plum)
  • 1 medium onion, halved and sliced 1/4-inch thick
  • 2 carrots, sliced into 1/4-inch rounds
  • 4 garlic cloves, peeled
  • 1/2 tsp. dried thyme
  • 2 Tbs. olive oil
  • Coarse salt and ground pepper
Instructions:

Preheat oven to 425 degrees.

Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic and thyme.

Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Toast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.

Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times until chunky. Let cool completely; transfer to an airtight container.


Date Added:October 16, 2017
Classification:Sauces & Dressings
Source:Martha Stewart
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2017

 
Page 40

Beef and Barley Soup

Ingredients:
  • 1 lb. beef cut into 1-inch cubes
  • 1 Tbs. canola oil
  • 4 C water
  • 1/4 C pearl barley
  • 1 C onion, chopped
  • 1/2 C celery, chopped
  • 2 beef bouillon cubes
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1-1/2 C frozen mixed vegetables
  • 1 C potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (14oz.) diced tomatoes
Instructions:

Heat oil in a soup pot over medium-high heat. Add beef and cook until lightly browned. Add onion, celery and garlic; cook an additional 2-3 minutes until vegetables begin to soften. Stir in water, barley, bouillon, basil, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simmer 1 hour.

Stir in frozen vegetables, potatoes and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or till meat and vegetables are tender.


Date Added:December 14, 2007
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2007, 2008
Core

 
Page 41

Beef and Beer Stew

Ingredients:
  • 3 Tbs. olive oil
  • 4 slices bacon, diced
  • 2-1/2 lb. rump roast or bottom round, cut into 6 equal portions, or 2-1/2 lb. precut stew meat
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4 med onions, thickly sliced
  • 2 cloves garlic, crushed
  • 1 can (14.5oz.) diced tomatoes
  • 2 12oz. bottles dark beer, such as brown ale
  • 2 Tbs. light brown sugar
  • 1 Tbs. minced fresh thyme or 1 tsp. dried thyme
  • 1 Tbs. minced fresh rosemary or 1 tsp. dried rosemary
  • 1-1/2 lb. Yukon gold potatoes, cut into 1-1/2-inch chunks
Instructions:

Heat oven to 350.

Place the oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Season the beef with the salt and pepper. Add some of the beef tot the pot, being careful not to crown the pieces. Cook until browned, about 7 minutes per side. Transfer to the plate with the bacon; set aside. Repeat with the remaining beef. Add the onions and garlic to the pot and cook until softened, about 7 minutes. Spoon off and discard any excess fat. Return the beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme and rosemary. Bring to a simmer. Cover and transfer to oven. After 10 minutes, check to see if the stew is simmering; if not, increase oven temperature by 25 degrees. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes more. To serve, ladle the stew into individual bowls.


Date Added:April 05, 2009
Classification:Soups & Stews
Source:Martha Stewart
Meal:Dinner
Course:Main Course
Preparations:

Bake, Stovetop

Notes:

2009
Core (Plus points for beer and bacon.)

 
Page 42

Brazilian Stew (Feijoada)

Ingredients:
  • 2-1/2 tsp. olive oil
  • 2 C chopped onion
  • 1 tsp. dried thyme
  • 4 garlic cloves, minced
  • 1 (15.75-oz.) can fat-free, less sodium, chicken broth
  • 4 (15-oz.) cans black beans, rinsed and drained
  • 2 canned chipotle chiles in adobo sauce, chopped
  • 1 lb. turkey kielbasa, thinly sliced
  • 2 Tbs. chopped fresh parsley
Instructions:

Heat oil in a nonstick skillet over medium-high heat. Add onion, thyme, and garlic; sauté 5 minutes. Stir in broth, scraping pan to loosen browned bits. Add beans, chiles, and kielbasa. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Sprinkle with parsley.


Date Added:April 27, 2003
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2003, 2004

 
Page 43

Bread and Onion Soup

Ingredients:
  • 1-1/2 Tbs. peanut oil (or olive oil)
  • 2 medium onions, peeled and thinly sliced (about 3 cups)
  • 5 C unsalted homemade chicken stock (or 5 bouillon cubes dissolved in 5 cups of hot water)
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 to 5 oz. leftover bread, cut into slices or cubes and baked on a cookie sheet in a 400 degree oven for 10 to 12 minutes
  • 1/2 C grated Gruyere cheese (or Swiss cheese)
  • 1 Tbs. minced fresh chives
Instructions:

Place oil and onions in a saucepan, and cook over high heat for 8 to 10 minutes, until the onions are nicely browned.

Add the stock, salt, and pepper, and bring the mixture to a strong boil. Meanwhile, place the bread cubes in soup bowls and sprinkle with cheese on top. Pour the boiling stock and onion mixture into bowls and mix well. Sprinkle the chives on top, and serve immediately.





Date Added:January 01, 2002
Classification:Soups & Stews
Source:Jacques Pepin - Cooking with Claudine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2000, 2002

 
Page 44

Cannellini Bean and Shrimp Stew

Ingredients:
  • 1 lb. unpeeled large shrimp
  • 4 tsp. olive oil, divided
  • 1/2 C dry white wine
  • 2 C water
  • 1 (8oz.) bottle clam juice
  • 1 bay leaf
  • 3 C chopped onion
  • 1 Tbs. tomato paste
  • 6 garlic cloves, minced
  • 1 Tbs. chopped fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 4 C cooked cannellini beans
  • 1/4 C chopped fresh flat-leaf parsley
Instructions:

Peel and devein shrimp, reserving shells. Cover and chill shrimp.

Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley. Yield: 6 servings (serving size: 1-1/3 cups).


Date Added:October 01, 2008
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

10/08
Core

 
Page 45

Chicken Noodle Goodness (CP)

Ingredients:
  • 2 Tbs. olive oil
  • 1 C finely chopped onion
  • 2 C finely chopped celery
  • 2 C finely chopped carrot
  • 2 small zucchini, finely chopped
  • 1 tsp. dried thyme
  • 8 C chicken stock
  • 4 C bite-size pieces cooked chicken
  • 1 package (10oz.) fresh baby spinach
  • Salt and freshly ground black pepper
  • 8 oz. medium-width egg noodles, cooked al dente
Instructions:

Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sauté until the vegetables are softened, about 7 minutes.

Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.

Cover and cook on high for 4 hours or on low for 8 hours.

Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.


Date Added:November 16, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2016
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!

 
Page 46

Chicken Taco Soup (CP)

Ingredients:
  • 1 lb. frozen chicken breasts
  • 1/4 C taco seasoning
  • 1/4 C minced, dehydrated onion
  • 1 can diced tomatoes
  • 1 can (4oz.) diced green chiles
  • 1 can black beans, rinsed and drained
  • 1 can cannellini beans (or any white beans), rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1-1/2 C frozen corn
  • 2-1/2 C chicken stock
Instructions:

Put everything in the crock-pot in the order listed. Do not stir. Cook on low for 6-8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat. Serves 12. Serving is about 1 cup.


Date Added:July 30, 2007
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2007…2014, 2015, 2016

 
Page 47

Chicken Tortilla Soup (CP)

Ingredients:
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1/3 C dried onion
  • 1 C frozen corn
  • 1 can (15oz.) diced tomatoes
  • 1 can (10oz.) red enchilada sauce
  • 1 can (4oz.) diced green chilies
  • 2 C water
  • 2 C chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 whole bay leaf

  • 6 whole corn tortillas
  • 2 Tbs. vegetable oil

  • Chopped cilantro
  • Shredded pepper-jack cheese
Instructions:

Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.

Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2-by-1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.

Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.

To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.


Date Added:October 23, 2009
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2009, 2010, 2016

 
Page 48

Chicken, Pasta, and Chickpea Stew

Ingredients:
  • Cooking spray
  • 1 C thinly sliced celery
  • 3/4 C diced carrot
  • 1/2 C chopped onion
  • 2 garlic cloves, minced
  • 4 C chicken broth
  • 3 C Marinara sauce
  • 1 can garbanzo beans, rinsed and drained
  • 1 C uncooked whole wheat pasta
  • 1/2 tsp. freshly ground black pepper
  • 8 oz. skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 6 Tbs. shaved fresh Parmesan cheese
Instructions:

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta Is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese. Yield: 6 servings (serving size: about 1-1/2 cups soup with 1 tablespoon cheese).


Date Added:April 20, 2008
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

4/08
Core
To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving.

 
Page 49

Chicken, Shrimp and Sausage Stew

Ingredients:
  • 1 lb. andouille sausage, cut into rounds
  • 6 large chicken thighs (about 2-1/4 pounds)

  • 3 C chopped onions
  • 2-1/3 C chopped green bell peppers
  • 1-1/4 C chopped red bell pepper
  • 6 large garlic cloves, chopped
  • 3 Tbs. chopped fresh oregano
  • 2 Tbs. chopped fresh thyme
  • 1 Tbs. paprika
  • 1 28-ounce can diced tomatoes with juices
  • 1 14-1/2-ounce can low-salt chicken broth
  • 1 C dry white wine

  • 3/4 C sliced pimento-stuffed green olives
  • 1 lb. uncooked large shrimp, peeled, deveined
Instructions:

Saute sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.

Add onions and bell peppers to pot; saute until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.

Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Bon Appetit
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:
 
Page 50

Chipotle Beef Chili

Ingredients:
  • 3 lbs. ground beef
  • 3 C chopped onions
  • 6 garlic cloves, finely chopped
  • 1/2 C chili powder
  • 2 cans (10.5oz.) beef consume
  • 1 can (14.5oz) beef broth
  • 2 C canned crushed tomatoes with added puree
  • 1/2 C stout or dark beer
  • 2 Tbs. minced canned chipotle chilies

  • 2 Tbs. yellow cornmeal
  • 3 cans (15.5oz.) black beans, drained, rinsed
Instructions:

Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, about 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.

Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

Whisk sour cream, lime juice and lime peel in small bowl. Season with salt. Spoon chili into bowls.


Date Added:February 10, 2003
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2003, 2004, 2007, 2008
Core

 
Page 51

Chunky Two-Bean and Beef Chili

Ingredients:
  • 1 Tbs. canola oil, divided
  • Cooking spray
  • 1-1/2 lb. beef stew meat
  • 3/4 tsp. salt
  • 1-1/2 C chopped onion
  • 1/2 C chopped red bell pepper
  • 1 Tbs. minced fresh garlic
  • 2 tsp. finely chopped jalapeno pepper
  • 2/3 C cabernet sauvignon or dry red wine
  • 1-1/2 Tbs. brown sugar
  • 2 Tbs. tomato paste
  • 1-1/2 tsp. ancho chile powder
  • 1 tsp. dried oregano
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/8 tsp. ground cinnamon
  • 1 (28oz.) can diced tomatoes, undrained
  • 1 (15oz.) can dark red kidney beans, rinsed and drained
  • 1 (15oz.) can pinto beans, rinsed and drained
  • 1 (15oz.) can black beans, rinsed and drained
  • Reduced-fat sour cream (optional)
Instructions:

Heat 1 teaspoon canola oil in a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle beef with salt. Add half of beef to pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef.

Add remaining 2 teaspoons oil, onion and bell pepper to pan; sauté 3 minutes. Add garlic and jalapeno; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.


Date Added:June 13, 2009
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2009
Core

 
Page 52

Coconut-Lime Chicken Curry Soup

Ingredients:
  • 2 cans (13.66 oz. each) light coconut milk
  • 2 cans (4 oz. each) chopped green chilies
  • 8 green onions, sliced
  • 2 tsp. grated lime peel
  • 1/4 C lime juice
  • 1/4 cup sweet chili sauce
  • 6 garlic cloves, minced
  • 4 tsp. curry powder
  • 1/2 tsp. salt
  • 2 lb. boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 3 C cooked basmati rice
  • Minced fresh cilantro
Instructions:

Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro. Yield: 8 servings (2-1/2 quarts).


Date Added:August 30, 2018
Classification:Soups & Stews
Source:Taste of Home
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2018

 
Page 53

Cowboy Stew (CP)

Ingredients:
  • 1 lb. ground turkey
  • 2 cloves chopped garlic
  • 1 can tomato sauce
  • 2 C frozen corn
  • 2 cans sliced baby potatoes, drained
  • 2 cans tomatoes with green chilies
  • 1 can Ranch Style beans
  • 1 cup water
  • sliced jalapeno peppers for garnish (optional)
Instructions:

Brown the turkey with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.

Open all of you cans, and dump them into the crockpot along with the frozen corn. (Drain the potatoes, but add the rest of the can liquid to the crockpot.)

After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8-10 hours, or on high for 4-5.

Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.

Garnish with sliced jalapeno peppers, if desired.


Date Added:April 27, 2014
Classification:Soups & Stews
Source:A Year of Slow Cooking
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2014, 2015

 
Page 54

Crab Bisque

Ingredients:
  • 2 Tbs. olive oil
  • 4 stalks celery, chopped
  • 1/4 C chopped parsley
  • 1 C diced carrot
  • 1 yellow onion, sliced
  • 4 C fish or chicken stock
  • 2 cloves (whole)
  • 1 bay leaf
  • 6 peppercorns
  • 1/4 C butter & 1/4 C flour (for a roux)
  • 3 C non-fat milk
  • 1/8 tsp. cayenne
  • 1.5 lb. krab
  • 1 C hot non-fat milk (don't boil)
  • 1/4 C dry sherry
  • Minced parsley for garnish
Instructions:

In a large stockpot, saute the onion, celery, parsley and carrots in the oil until onion is clear. Place the cloves, bay leaf and peppercorns in a cheesecloth bag and place in stockpot, along with the stock. Simmer, covered, for 1/2 hour.

While the stock is simmering heat the milk in a saucepan or in the microwave. Make the roux in a medium saucepan; add the warmed milk, whisking to incorporate. Continue stirring over medium heat until milk is thick, add the cayenne and set aside.

Remove the bag of spices from the stock and then puree the vegetables in a blender or use a stick blender. Mix the vegetables, stock and thickened milk in the soup pot. Bring to a simmer and season with salt and pepper to taste.

Stir in the crab, hot milk and the sherry. Remove from heat, garnish with parsley and serve.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2000, 2002, 2004, 2006, 2007, 2008, 2009

 
Page 55

Creamy Loaded Baked-Potato Soup (CP)

Ingredients:
  • 4 Tbs. unsalted butter
  • 2 medium leeks, finely chopped, using the white and some tender green parts
  • 4 large russet potatoes, peeled and cut into 1/2-inch dice
  • 4 C chicken (or vegetable) broth
  • 1 C whole milk
  • Salt and freshly ground black pepper
  • 2 C finely shredded sharp cheddar cheese for garnish
  • 6 green onions, finely chopped, for garnish
  • 8 strips bacon, cooked crisp, drained and crumbled for garnish
  • 1 C sour cream for garnish
Instructions:

Heat butter in a large skillet over medium-high heat. Add the leeks and sauté until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.

Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.

Serve the soup with cheese, onions, bacon and sour cream for garnish.


Date Added:December 28, 2012
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2012, 2013, 2015, 2016

 
Page 56

Creamy Tomato Soup (CP)

Ingredients:
  • 2 Tbs. unsalted butter
  • 3 cans (14.5oz.) diced tomatoes, drained, juice reserved
  • 1 onion, minced
  • 1 Tbs. brown sugar
  • 1 Tbs. tomato paste
  • Salt and pepper
  • 2 Tbs. flour
  • 3 C low-sodium chicken broth, plus extra as needed
  • 2 bay leaves
  • 1/2 C whole milk
  • 2 tsp. dry sherry
  • Pinch cayenne pepper
Instructions:

Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.

Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.

Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.


Date Added:November 04, 2016
Classification:Soups & Stews
Source:America's Test Kitchen
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 57

East African Groundnut Soup

Ingredients:
  • 3 C onions, chopped
  • 3 celery stalks, diced (about 1 cup)
  • 1 Tbs. canola oil
  • 2 red bell peppers, diced (about 2 cups)
  • 1/8 to 1/4 tsp. cayenne
  • 2 Tbs. garam masala or other curry powder
  • 1 C raw brown rice
  • 1 can (28oz.) canned, diced tomatoes
  • 6 C water
  • 1 tsp. salt
  • 1/2 C peanut butter
  • 1 to 2 Tbs. sugar
  • 2 Tbs. fresh lime juice

  • chopped fresh cilantro (optional)
  • chopped scallions (optional)
Instructions:

In a large nonreactive soup pot, sauté the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sauté for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.

Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.


Date Added:September 01, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner
Course:Soup
Preparation:

Stovetop

Notes:

2008
Core (Plus points for PB.)

 
Page 58

French Lentil Soup with Sausage

Ingredients:
  • 3 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped
  • 1-1/4 C lentils (preferably French green)
  • 6 C water
  • 1-1/2 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • 4 oz. smoked sausage, like kielbasa
  • 1 Tbs. balsamic vinegar, or to taste
Instructions:

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.


Date Added:February 19, 2003
Classification:Soups & Stews
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2003, 2004

 
Page 59

French Onion Soup (Classic)

Ingredients:
  • 3 Tbs. Unsalted Butter
  • 1 1/2 lbs. Yellow Onions (Thinly Sliced)
  • 6 Tbs. Dry Red Wine
  • 3 Tbs. Dry Sherry
  • 5 C Beef Stock
  • 1 tsp. Worcestershire
  • 1 tsp. Dried Thyme
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp White Pepper
  • 1 Bay Leaf

  • 2 Shallots or green onions (Thinly sliced)
  • 2 Green Onions
  • (Thinly Sliced)
  • 1 Garlic clove (Minced)

  • 8 Toasted Baguette slices
  • 8 Slices Gruyere Cheese
Instructions:

Melt 2 Tbs. butter in a heavy large pot over medium-high heat. Add yellow onions and cook until very soft and carmelized, stirring frequently, about 40 minutes. Add wine and sherry and bring to a boil, scraping any browned bits from the bottom of the pan. Add stock, Worster, Thyme, oregano, pepper and bay leaf. Reduce heat and simmer 30 minutes, stirring occasionally.

Melt remaining 1 Tbs. butter in a heavy skillet over medium heat. Add garlic, shallots and green onions and cook until golden, stirring frequently, about 10 minutes. Add to soup and stir to combine. (Can be prepared ahead and refrigerated, bring to a simmer before continuing.)

Preheat broiler. Ladle soup into 4 broilerproof soup crocks. Top each with 2 toasted bread slices and 2 cheese slices. Broil until cheese bubbles.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Bon Appetit
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2002

 
Page 60

Frogmore Stew

Ingredients:
  • 1/4 C Old Bay Seasoning
  • 4 lb. small red potatoes, cut into quarters
  • 1 to 2 small onions, quartered
  • 4 to 6 ears of corn, halved
  • 2 lb. kielbasa (or other type of preferred sausage), cut into 1-1/2-inch slices
  • 4 lb. unpeeled medium shrimp
Instructions:

Add old bay seasoning to a large pot of boiling water. Add potatoes (cut them in half if they are too large), corn and sausage; boil for 10 minutes or until potatoes are tender. Add shrimp and cook until shrimp are pink, 3 to 5 minutes.

Transfer stew with slotted spoon to individual bowls and pass cocktail sauce if desired.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Gullah House Restaurant
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2009, 2011, 2014

 
Page 61

Italian Sausage and White Beans

Ingredients:
  • 12 oz. sweet Italian turkey sausage
  • Cooking Spray
  • 1/2 C chopped green bell pepper
  • 1/2 C chopped onion
  • 1/2 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 (15oz.) can cannellini beans or other white beans, drained
  • 1 (14.5oz.) can diced tomatoes, undrained
Instructions:

Remove casings from sausage.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2002, 2004, 2005, 2008

 
Page 62

Italian Sausage Stew

Ingredients:
  • 1 lb. sweet Italian pork or turkey sausage, removed from casing
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 5 C beef broth
  • 1 (14.5 oz.) can diced, peeled tomatoes
  • 1/2 lb. small shaped pasta
  • Grated Parmesan Cheese
Instructions:

In 6-quart heavy pot, over medium heat, brown sausage, stirring to beak up meat; pour off fat. Stir in green peppers and garlic; cook and stir for 2 minutes. Add broth and stewed tomatoes. Heat to a boil. Reduce heat; simmer 15 minutes. Add pasta and cook 10 minutes or until done. Serve warm sprinkled with cheese.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Nabisco Food Group
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2001, 2002, 2003, 2009
Core

 
Page 63

Lasagna 'Soup'

Ingredients:
  • 1 lb. turkey Italian sausage
  • 1 large red pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz.) diced tomatoes, undrained
  • 2 cans (14.5 oz.) reduced-sodium chicken stock
  • 1 can (8 oz.) tomato sauce
  • 2 C water
  • 1/4 C tomato paste
  • 2 tsp. Italian seasoning
  • 1/4 tsp. pepper
  • 2-1/2 C uncooked, whole wheat, spiral pasta
  • 1/2 C shredded Parmesan cheese
Instructions:

In a large saucepan, cook sausage, red pepper and onion over medium heat 6-8 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer.

Stir in tomatoes, broth, tomato sauce, water, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings


Date Added:March 05, 2014
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2013, 2014

 
Page 64

Manhattan-Style Clam Chowder (CP)

Ingredients:
  • 4 strips bacon, cut into 1/2-inch slices
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1-1/2 tsp. dried thyme
  • 1/2 C dry white wine or vermouth
  • 1 can (14 to 15oz.) tomato puree
  • 3 cans (6.5oz.) chopped or minced clams, with their juice
  • 1 bottle (8oz.) clam juice
  • 1 bay leaf
  • 5 medium Yukon gold or red potatoes, cut into 1/2-inch dice
  • Salt and freshly ground black pepper
Instructions:

Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain. Remove all but 1 tablespoon of the drippings.

Add the onions, celery, and thyme and sauté until the vegetables begin to soften, 3 to 4 minutes.

Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

Stir in the remaining ingredients, except the salt and pepper. Cover and cook on low for 7 hours, until the potatoes are tender. Season with salt and pepper.

Remove the bay leaf before serving.


Date Added:November 01, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2016

 
Page 65

Middle Eastern Chickpea Soup

Ingredients:
  • 1 large red potato, diced (about 2 cups)
  • 4 C water
  • 3 to 4 C reserved potato-cooking liquid
  • 2 C vegetable stock
  • 4 C cooked chickpeas (two 15-oz. cans, drained and rinsed)
  • 1 Tbs. fresh mint (or 1 tsp. dried)
  • 2 Tbs. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 garlic cloves, minced or pressed
  • 2 tsp. salt
  • 1 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 tsp. turmeric
  • 1/8 to 1/4 tsp. cayenne
  • ground black pepper to taste
  • 2 C diced tomatoes (or 2 cans petite diced tomatoes, rinsed and drained)

  • chopped fresh parsley
  • lemon wedges
Instructions:

Boil the potatoes in the water until very soft and then drain, reserving the cooking liquid. In a blender, combine the potatoes with about 1 cup of the cooking liquid or stock and puree; then transfer to a soup pot. Combine the chickpeas, mint and about 2 cups of the cooking liquid and/or stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.

Meanwhile, in a skillet, heat the oil and sauté the onions, garlic, salt, cumin, coriander, turmeric, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sautéed onions into the soup. If the soup is too thick, add more cooking liquid, water or stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.

Serve topped with parsley and offer lemon wedges on the side.


Date Added:May 23, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2008, 2009
Makes about 10 cups per recipe. 3 Points per cup.
Core

 
Page 66

Minestrone Soup

Ingredients:
  • 1/4 C beef bouillon granules (or 12 bouillon cubes)
  • 1/4 C dehydrated minced onions
  • 1/4 C dried parsley flakes
  • 1 Tbs. dried basil leaves
  • 1-1/2 tsp. dried oregano leaves
  • 1/4 tsp. crushed red pepper flakes
  • 2 bay leaves
  • 3/4 C dried red kidney beans
  • 3/4 C dried Great Northern beans
  • 6oz. small, whole wheat pasta
  • 1 can (14.5oz.) diced tomatoes, undrained
  • 3 garlic cloves, pressed
  • 2 medium zucchini, sliced
  • 2 carrots, chopped
Instructions:

In a large stockpot, combine first 10 ingredients and 12 cups water; bring to a boil. Reduce heat; cover. Simmer 1-1/2 hours or until beans are tender. Add tomatoes, garlic, pasta, zucchini and carrots. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until pasta is tender.


Date Added:January 04, 2004
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2003, 2006, 2007, 2008
Core

 
Page 67

Pork and Hominy Stew (CP)

Ingredients:
  • 1-1/2 lb. boneless pork shoulder, cut into 1-inch pieces
  • 2 (15oz.) cans hominy, drained and rinsed
  • 2 C low-sodium chicken broth
  • 1 (16oz.) jar salsa verde
  • 2 poblano chile peppers, seeded and chopped
  • 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
  • 10 6 -inch corn tortillas
  • 1/4 cup sour cream
  • 1 romaine lettuce heart, shredded
  • 1 avocado, diced
Instructions:

Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.

Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.


Date Added:January 31, 2016
Classification:Soups & Stews
Source:Foodnetwork.com
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2015

 
Page 68

Refried Bean Soup

Ingredients:
  • 1 tsp. canola oil
  • 1 can (28oz.) crushed tomatoes
  • 1/2 C chopped onion
  • 1/2 tsp. minced garlic
  • 2 cans (16oz. each) refried beans
  • 1 can (14.5oz.) chicken broth
  • 1 Tbs. minced fresh cilantro
  • Corn tortilla strips
  • Sour cream and shredded Monterey Jack cheese, optional
Instructions:

Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sauté until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.

Garnish soup with tortilla strips. Serve with sour cream and cheese if desired


Date Added:October 25, 2016
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2016

 
Page 69

Salsa Black Bean Soup

Ingredients:
  • 1 tsp. canola oil
  • 3 garlic cloves, minced
  • 2 C water
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. cumin
  • 4 (15oz.) cans black beans, rinsed and drained
  • 1 small can green chiles
  • 16oz. Jarred salsa
  • 1 Tbs. fresh lime juice
  • 1/2 C fresh cilantro, chopped
  • 1/2 C (2oz.) shredded Monterey Jack cheese
Instructions:

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water chile powder, cumin, beans, green chiles and salsa. Bring to a boil; reduce heat and simmer 1 minute.

Place 3 cups of soup mixture in a blender or food processor; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese and serve.


Date Added:June 13, 2009
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2009…2013, 2014

 
Page 70

Sausage and Spinach Soup

Ingredients:
  • 3 to 4 large potatoes, peeled and thinly sliced (about 2 pounds)
  • 2 medium onions, thinly sliced
  • 6 C chicken stock
  • 1/4 tsp. pepper
  • 12 oz. spicy Italian sausage, crumbled and browned
  • 1 Tbs. butter
  • 1 lb. fresh spinach, cleaned and chopped
Instructions:

In a large Dutch, combine potatoes, onion, chicken stock and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.

Blend or process cooked potato mixture, a little at a time, until smooth. Return to the pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sausages; serve immediately. Serving size is about 1 cup.


Date Added:February 08, 2010
Classification:Soups & Stews
Source:Southern Living
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2010

 
Page 71

Seafood and Turkey-Sausage Gumbo

Ingredients:
  • 1/4 C all purpose flour

  • 1 Tbs. vegetable oil
  • 1 C chopped onion
  • 1 C chopped green bell pepper
  • 3 garlic cloves, chopped
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 3 low-fat Italian turkey sausages (about 10 ounces), casings removed
  • 1 28-oz. can diced tomatoes in juice
  • 1 C canned low-salt chicken broth or vegetable broth
  • 2 tsp. Creole or Cajun seasoning

  • 8 uncooked large shrimp, peeled, deveined
  • 2 6oz. whitefish fillets, each cut into 4 pieces
Instructions:

Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden grown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.

Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.

Add shrimp and whitefish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Bon Appetit
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2004
Core

 
Page 72

Shellfish Chowder

Ingredients:
  • Base: (Makes 2-1/2 quarts)
  • 1/2 lb. butter
  • 1/4 lb. bacon, diced
  • 1-1/4 C flour
  • 2 C onion, diced
  • 1/2 bay leaf
  • 1 tsp. salt
  • 2 tsp. white pepper
  • 2 tsp. thyme
  • 5 C clam juice, heated
  • 1 C sauterne white wine
  • 2 C potatoes, diced
  • 2 C celery, diced

  • Chowder:
  • 4 C base
  • 2 C half and half, heated
  • 1/4 C clam juice
  • 1/4 C white wine
  • 1/4 lb. bay shrimp
  • 1/4 lb. scallops, chopped
  • 1/4 lb. crabmeat
Instructions:

To make the base: Melt butter in microwave. In a large pot or dutch oven, cook bacon until 3/4 cooked, about 7-8 minutes. Add melted butter to the bacon and drippings. Add flour and cook 10 minutes over medium-low heat, stirring occasionally. Add onion, bay leaf, spices and cook 3-4 minutes.

Add clam juice, wine and potatoes; simmer and cook until potatoes are done. Add celery; simmer 10 minutes. Turn off heat and cool. (This can be stored in the refrigerator for up to 3 weeks or frozen indefinitely.)

To make chowder: Heat base in large pot. Add half and half. Simmer till absorbed, 4-5 minutes. Add clam juice, wine and seafood. Cook till thoroughly heated through.


Date Added:January 01, 2002
Classification:Soups & Stews
Source:Mom (Massenburg)
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

12/00, 10/01

 
Page 73

Southwest Cilantro Fish Stew

Ingredients:
  • 1 Tbs. olive oil
  • 2 C chopped onion
  • 1 C (1/4-inch-thick) slices carrot
  • 1 C (1/4-inch thick) slices celery
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, sliced
  • 4 C chicken stock
  • 2 C cubed, peeled, Yukon gold or red potato
  • 1 C dry white wine
  • 1/2 C chopped fresh cilantro
  • 1 (15oz.) can crushed tomatoes, undrained
  • 1 lb. halibut, cut into bite-sized pieces
  • 1/2 lb. peeled and deveined large shrimp
  • Lime wedges
  • Cilantro sprigs (optional)
Instructions:

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic and jalapeno to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro and tomatoes; bring to a boil. Reduce heat and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2-1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs if desired. Yield: 4 servings.


Date Added:May 02, 2008
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2008
Core (+0.5 for wine)

 
Page 74

Spicy Black Bean-And-Sausage Soup

Ingredients:
  • 3 (15.5oz.) cans black beans (or about 4-1/2 C cooked dried beans), drained and divided
  • 2-1/2 C water, divided
  • 1 Tbs. olive oil
  • 2 C diced onion
  • 1 garlic clove, minced
  • 1 Tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2-1 tsp. hot sauce
  • 1/4 tsp. black pepper
  • 6 oz. turkey kielbasa, diced
Instructions:

Place 2 cups beans and 1/2 cup water in a food processor or blender, and process until smooth.

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes or until onion is soft.

Add bean puree, remaining beans, 2 cups water, chili powder, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in kielbasa; cook 1 minute or until thoroughly heated.


Date Added:April 24, 2004
Classification:Soups & Stews
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2004, 2008, 2009

 
Page 75

Spicy Tomato Soup

Ingredients:
  • 1 Tbs. olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (26oz.) jar marinara sauce
  • 2 (14oz.) cans chicken stock (about 4 cups)
  • 1 (15oz.) can white beans, drained and rinsed
  • 1/4-1/2 tsp. red pepper flakes
  • 4oz. Small, whole wheat, pasta
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
Instructions:

Warm olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sauté until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)


Date Added:July 30, 2007
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2007…2014, 2015, 2016

 
Page 76

Split Pea Soup (CP)

Ingredients:
  • 16oz. package dried split peas
  • 1/2 yellow onion, diced
  • 1 potato, peeled and diced
  • 1 C diced carrot
  • 4 C vegetable broth
  • 2 C water
  • 1 tsp. salt
  • 1/2 tsp. Pepper
Instructions:

Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will virtually disintegrate when soup is done.


Date Added:November 19, 2010
Classification:Soups & Stews
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2010…2014, 2015, 2016

 
Page 77

Steak and Black Bean Chili (CP)

Ingredients:
  • 2 Tbs. canola oil
  • 2 lb. boneless top sirloin steak, cut into 1-inch cubes
  • 3 (15oz.) cans black beans, rinsed and drained
  • 2 (14oz.) cans tomatoes with green chilies, undrained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 (12oz.) bottle dark beer
  • 1 C water
  • 2 Tbs. chili powder
  • 1 Tbs. cumin
  • 1 tsp. salt
  • 1 tsp. sugar
Instructions:

Heat oil in a large skillet over high heat. Pat the steak dry and add to skillet and brown. Add onions and cook 3 to 4 minutes, stirring constantly.

Place steak and onions in a 6-quart slow cooker; stir in remaining ingredients. Cover and cook on LOW 8 hours.


Date Added:May 30, 2009
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Stovetop, Crockpot

Notes:

2009, 2014

 
Page 78

Taco Soup

Ingredients:
  • 1 lb. lean ground turkey
  • 1 onion, chopped
  • 1 pkg. taco seasoning
  • 1/2 tsp. ancho chili powder
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 2 cans diced tomatoes
  • 1-1/2 C frozen corn
  • 2 C water
Instructions:

Sauté onions and turkey together until turkey is cooked through. Drain well. Add seasonings, mixing well. Add remaining ingredients; mix well and bring to a boil. Reduce heat and simmer for one hour. Serving size is about 1 cup.


Date Added:April 30, 2007
Classification:Soups & Stews
Source:Mine
Meals:Lunch, Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2015
Core 5 PPL per cup

 
Page 79

Three Bean and Pork Chili (CP)

Ingredients:
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 C carrots, chopped
  • 1 Tbs. chili powder
  • 1 tsp. oregano
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lb. lean pork tenderloin, cut into 1-inch chunks
  • 15oz. canned black beans, drained and rinsed
  • 15oz. canned kidney beans, drained and rinsed
  • 15oz. canned pinto beans, drained and rinsed
  • 1 C canned tomato puree
  • 20oz. canned diced tomatoes, undrained
  • 6oz. tomato paste
Instructions:

Combine onion, garlic, carrots, chili powder, oregano, chipotle pepper, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on High for 6 to 8 hours. Yields about 1 cup per serving.


Date Added:January 04, 2009
Classification:Soups & Stews
Source:WW
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2009, 2010

 
Page 80

Tortellini Sausage Soup

Ingredients:
  • 3 links Italian sausage
  • 4 cloves pressed garlic
  • 1 onion, diced
  • 1/2 C water
  • 2 cans (14.5oz.) chicken broth
  • 1/2 C apple cider
  • 1 can (14.5oz.) diced tomatoes
  • 1 can (15oz.) tomato sauce
  • 1 C sliced carrots
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 2 medium zucchini, grated
  • 8-10 oz. package cheese tortellini (fresh, frozen or dried)
  • 2 Tbsp. dried parsley
Instructions:

If you're using link sausage, remove the casings and crumble into a large soup pot.

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.

Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.


Date Added:January 04, 2011
Classification:Soups & Stews
Source:Our Best Bites
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2010

 
Page 81

Turkey Chili

Ingredients:
  • 1 Tbs. olive oil
  • 2-1/2 C chopped onion
  • 4 garlic cloves, minced
  • 1.25 lb. ground turkey
  • 1-1/2 C water
  • 2 Tbs. chili powder
  • 1 tsp. chipotle chile powder
  • 1/4 tsp. black pepper
  • 3oz. canned tomato paste
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 (15oz.) can tomato sauce
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 3/4 C light beer
  • 1/3 C hot brewed coffee
Instructions:

Heat oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water and next 8 ingredients (water through tomatoes), and bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 45-60 minutes, until thickened, stirring occasionally. Serving size is 1 cup. Total recipe makes 9 cups.


Date Added:September 01, 2005
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2005…2015, 2016

 
Page 82

Vegetable Beef Soup (CP)

Ingredients:
  • 1 lb. ground turkey or beef
  • 1 onion, chopped
  • 2 jars (28oz.) spicy pasta sauce
  • 1 can (10.5oz.) beef consume
  • 2 C water
  • 2 cans (14.5oz.) diced tomatoes
  • 1 package (16oz.) frozen mixed vegetables, thawed
  • 1/2 tsp. pepper
Instructions:

Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well. Combine beef mixture and remaining ingredients in a 5-quart slow cooker.

Cover and cook on HIGH 6 hours or on LOW 12 hours.


Date Added:May 12, 2009
Classification:Soups & Stews
Source:Southern Living
Meal:Dinner
Courses:Main Course, Soup
Preparations:

Stovetop, Crockpot

Notes:

2009

 
Page 83

White Chicken Chili (CP)

Ingredients:
  • 1 Tbs. olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cups cubed cooked chicken
  • 2 cans (15oz.) white kidney or cannellini beans, rinsed and drained
  • 1 can (15oz.) garbanzo beans, rinsed and drained
  • 2 C chicken stock
  • 2 cans (4oz.) chopped green chilies
  • 2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 C minced fresh cilantro
  • Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream
Instructions:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 3-qt. slow cooker. Stir in chicken, beans, stock, chilies and dry seasonings.

Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.


Date Added:June 04, 2014
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

2014
6 PPL