Soup & Salad Recipes

 

 

              BROCCOLI, BACON & CHEESE SALAD IN 15 MINUTES

3 cups broccoli florets (fresh)
½ shredded cheddar cheese
1/3 cup raisins or grapes cut in half
1 large shallot (diced small)

Dressing
½ cup mayo
2 T sugar
T tsp lemon juice ( fresh)
8 slices of cooked bacon crumbled or 1/3 cup real bacon pieces

In a small bowl Mix together the dressing
In a larger bowl mix salad ingredients together
Toss dressing with salad and toss gently to coat.
Makes 8 (½ cup) servings

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 Chicken Or Turkey Salad Filling

 Ingredients

1 Granny Smith apple 

1 Red Delicious apple 

1 tablespoon lemon juice 

1/2 cup chopped celery 

1/4 cup raisins 

1 tablespoon chopped pecans 

1 dash cinnamon 

1 dash nutmeg 

1 tablespoon light mayonnaise 

1/4 cup Daisy Brand Sour Cream 

Directions

Chop unpeeled apples and sprinkle with lemon juice. Add all other ingredients together with apples in a bowl and 

combine gently. *Optional: Refrigerate for several hours to combine flavors if desired.



 

Chicken or Turkey Salad Filling
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                                       CORN MUFFINS


DRY

3 c. flour

1 c sugar

1 c corn meal ( med)

2 T baking powder

½ T salt


WET

1 ½ c milk

½ c butter , melted

2 eggs, beaten


Add the wet to the dry and fill paper liners in muffin tin

Bake at 350 for 30 min , or until toothpick comes out clean

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                CREAM DIP FOR FRESH FRUIT SALAD

1 (8oz) pkg of softened cream cheese

1 c powdered sugar

1 c whipping cream

¼ c granulated sugar

1 lemon juiced and zested

Pineapple juice


Cream powdered sugar and cream cheese together

In a separate bowl mix cream and sugar together

Combine the 2 above together and add lemon juice and zest

Mix well. Add pineapple juice to desired consistency 

Fill half pineapple boat with dip or use a bowl.

Serve with fresh fruit tray

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 CREAMY TOMATO TORTELLINI SOUP

 Ingredients

2 whole large Cloves Of Garlic Minced 

2 Tbl Olive Oil 

2 10¾ oz Cans of Condensed Tomato Soup 

¼ cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste 

2 cups Half-and-half 

2 cups Chicken Stock 

1 tsp Onion Powder 

1 Tbl Italian Seasoning 

½ tsp Salt 

½ tsp Pepper 

1 whole 9 Oz Package Of Cheese Filled Tortellini 

½ cup Shredded Parmesan Cheese, for garnish 

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.

Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.

Bring to a simmer.

Once simmering, drop tortellini into the soup. Cook according to the package directions.

After tortellini are cooked, ladle soup into bowls and top with parmesan cheese 


Note : I sometimes add mild Itlian Sausage 

                




 

CREAMY TOMATO TORTELLINI SOUP
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                    EASY CLAM CHOWDER

Olive Oil
1/2 onion (diced)
Bottled clam juice
Black pepper
Bay leaf
Fresh thyme
Diced russet potatoes
Cream
Clams
Paprika
Fresh parsley

This is chowder for 2 dinner size. Add more of everything for a bigger pot

Put olive oil in a pot
Sweat onions
Add bottled clam juice for 2
Lots of black pepper
1 bay leave
1 sprig thyme (can use dried just less)
1 potato diced small
Cream
Clams
Simmer for 30 minutes until potatoes are fork tender
Top soup with a sprinkle of paprika and fresh parsley

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                  EVERY DAY SOUP 


Carrots

Celery

Onions ( green, white. Shallots, red)

Broth ( vegetable, beef, chicken, )

Beans ( red kidney, white, )

Tomatoes ( fresh plums, canned, canned with herbs)

Starch ( ¼ c pearl barley, potatoes, rice, pasta)

Baby spinach ( fresh, frozen, or any green vegetable )

Pepper and salt to taste…

Meat ( sausage, beef, chicken, pork, meatball)

* Add herbs to taste 


WITH THIS RECIPE YOU WILL NEVER BUY CANNED SOUPS AGAIN

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 Italian Vegetable Soup

Ingredients

2 Italian sausages 

2 tbsp  (30 mL)  olive oil 

3 stalks celery, chopped 

1 Spanish onion or 2 cooking onions, chopped 

1 bulb fennel, chopped 

1/2 cup  (125 mL)  chopped fresh flat-leaf parsley 

1 bay leaf 

1 can  (28 oz/796 mL) tomatoes 

1 can  (19 oz/540 mL) chickpeas, drained and rinsed 

1 zucchini (8 oz/250 g), chopped 

1-1/4 tsp  (6 mL)  salt 

1/4 tsp  (1 mL)  black pepper 

4 to 6 slices Italian white bread 

Grated fresh Parmesan cheese 

Preparation

Prick sausages all over with fork. In soup pot, heat oil over medium heat; fry sausages, covered and turning often, until browned and cooked through, about 8 minutes. Transfer to plate; set aside. 

Add celery, onion, fennel, parsley and bay leaf to pot; cook until vegetables are soft, 12 to 15 minutes. 

Add tomatoes with juice, breaking up tomatoes with spoon. Add chickpeas, zucchini, salt, pepper and 5 cups (1.25 L) water. 

Bring to boil; reduce heat and simmer, covered, for 20 minutes. Slice sausages; add to soup and simmer for 2 minutes. 

To serve, place slice of bread in each bowl; ladle soup over top and sprinkle with cheese.







 

Italian Vegetable Soup
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 Jelly Salad Great for Pot Lucks

1 lime, 1 lemon Jell-O
1 cup hot water
1 tin crushed pineapple juice & all
1 small carton cottage cheese
1 cup mayo
Add in order of list in a large bowl
Pour into mold
Refrigerate until set (2 hrs)
Sit in hot water bath till salad let go of side
Put on plate and serve.
Excellent salad with pork

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             KAREN’S SEAFOOD CHOWDER

Lobster
Clams
Shrimp
Scallops
* note all fresh

In a large pot with salted boiling water add from the top of the fish list one at a time until cooked. Do not over cook. Reserve water
 
Salt pork
Onions

In a small pot cut salt pork into small chunks and start cooking
Add diced onion till soft
Set aside

Butter
Flour
Paprika
White pepper
Canned clams and juice

Simmer for 4 minutes

Add scallops, shrimp, clams & lobster
Add salt pork & onion mix
Add ½ & ½ cream and seafood broth from cooking fish ( just enough to flavor keeping the chowder thick

Simmer for 20 minutes and serve.

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                 LOBSTER SOUP 


1 Whole lobster cooked

In soup pot add:

Butter 

Diced onion

Potato cubes

Lobster stock

Chives

Parsley

Cajun  paper

Salt & pepper

Carrots diced

Celery diced


Cook until vegetables are tender


Add:

Milk

Cream 

Lobster

1 tsp brandy 

Heat and serve .  Do not bring back to a boil.

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               LOW FAT FRENCH ONION SOUP

2 large sweet onions, Vidalia
Olive oil
4 springs thyme
2 bay leaves
1/3 c white wine
2 cup chicken stock. Low salt
Whole wheat baguette
Gruyere cheese, sliced thinly

In a large pot add olive oil and thinly sliced onions
Cook for 5 minutes
Add thyme and bay leaves
Cook till onions are brown and caramelized
Remove thyme stick and bay leaves
Add wine and chicken stock
Simmer for 5 minutes

In the meantime cut baguette into 1 inch pieces
Place in a 400 degree oven for 3 minutes or until lightly toasted

Pour soup into oven proof bowls
Add baguette and top with thin slice of cheese
Broil until cheese is melted

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                MEATBALL SOUP


1 pound lean ground beef

Minced onions

Bread crumbs

Parsley 

1 egg

Form balls and cook on stove top or oven ( or use frozen meatball)


In soup pot 

Celery

Carrots

Orzo

Pepper

Parsley

Beef broth 

Meatballs

* note add orzo in the last 10 minutes

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                QUICK EASY EVERYDAY SOUP WITH TORTELLINI


1 carrot

1 onion diced

Oregano 

Salt 

Pepper


In a soup pot add above and cook until onion is transparent


Add

Chicken stock

Pasta sauce ( small amount)

Meat or cheese tortellini

Broccoli 

* add to feed 2-4 people

Cook till all is cook to fork tender


Top with grated parmesan cheese

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 Shrimp Salad with Chili Lime Dressing

 Ingredients for Chili-Lime Dressing Dressing:

2 Tbsp olive oil 

2 Tbsp freshly squeezed lime juice 

2 tsp honey 

1 tsp Dijon mustard 

½ tsp grated lime zest 

¼ tsp each sea salt 

Freshly ground black pepper 

1 tsp each ground cumin and chili powder

Ingredients for salad:

1 lb (454g) large cooked shrimp (about 30-40/lb), chopped

2 medium mangos (ripe!), cubed 

1 large or 2 small avocados, cubed 

1 cup peeled, diced English cucumber 

1 cup quartered grape tomatoes 

1 cup chopped green onions 

¼ cup coarsely chopped fresh cilantro (use parsley if you don't like cilantro)

Method for dressing:

Whisk together all dressing ingredients in a small bowl or measuring cup. Refrigerate until ready to use.

Method for salad:

Combine all salad ingredients in a large bowl. Mix gently to avoid mashing the avocado. 

Give dressing a quick whisk and add to salad. Mix gently until salad is coated with dressing. 

Add a bit more salt and pepper if desired.

Enjoy right away, otherwise salad might be a little mushy.

Makes about 7 cups salad









 

 Shrimp Salad with Chili Lime Dressing
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SLOW COOKER BEEF VEGETABLE SOUP

1 pound lean ground beef
1 medium onion, chopped
½ tsp salt
¼ tsp pepper
3 cups water or beef stock
3 med. Potatoes cut into cubes
1 can (14-1/2 oz) Italian potatoes
1 can ( 11-½ oz ) V8 juice or tomato juice
1 cup chopped celery
1 cup sliced carrots
2 T sugar
1 T dried parsley
1 bay leave
In a non skillet, cook beef and onion over medium heat until no longer pink, drain. Stir in salt & pepper. ( if very greasy beef
boil for 15 min then put in skillet with onions)
Transfer to a 55-qt slow cooker.
Add remaining ingredients.
Cover and cook on low for 9-11 hours or until vegetables and tender.
Discard bay leave before serving

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 TACO SALAD EASY

Ingredients

1 lb. (450 g) extra-lean ground beef 

1  onion, chopped 

1 pkg. (35 g) taco seasoning mix 

1 cup water 

1 large head romaine lettuce, coarsely chopped 

2  tomatoes, chopped 

1 cup Shredded Cheddar Cheese 

1/4 cup Ranch Dresseing (option) 0r sour cream 

2 cups tortilla chips (110 g), coarsely crushed

Directions 

1. Brown meat and onions

2. Mix together taco mix and water add to meat and onions

3. Prepare your lettuce, tomato, cheese and chips in dishes

4. Build your taco salad like you like it. Enjoy




 

Taco Salad Easy
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                      TOMATO SOUP FOR FOUR


Medium onion roughly chopped

12 hot house tomatoes cut in quarters

2 T. brown sugar

Cook in sauce pan for 5 min in 1T olive oil

½ c water

1 T thyme

Cook 15 min

With hand blender blend well, strain the seeds and skins off

Put in pot 1

Add ¼ whipping cream

2T butter

Salt & pepper

Bring to simmer ( do not boil)

Top with cheese and chives

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                  TORTELLINI SOUP


1 Carrot

1 onion

Oregano

Salt & pepper

Chicken stock

Pasta sauce (small amount)

Meat tortellini

Broccoli spears

Left over chicken


Bring to simmer until vegetables are tender and pasta is cooked

Serve in bowl and top with grated parmesan cheese

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                                 WALDORF SALAD

DRESSING
2T mayo
2T lemon juice (½ lemon)
Salt & pepper

SALAD
8 pecan (roasted and broken into pieces)
4 celery stocks sliced (1 cup)
2 small red apples ½ in cubes (1 ½ cups)
Several romaine lettuce leaves washed (I use the centre as the leaves are small and look nice on the plate)

Put leaves on a nice salad plate add the topping and drizzle with the dressing. Serve chilled

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 WAR WONTON SOUP WITH A TWIST

For the Wontons
½ lb of ground pork
¼ cup canned water chestnut’s finely chopped
3 green onions, white parts finely chopped green tops reserved
2 teaspoons of soy sauce
Salt & Pepper
30 wonton wrappers
For the soup
1 ½ liters chicken broth
Baby boc choy
Carrots sliced
Celery
Broccoli
Mushrooms
Snow pea’s
Shrimp raw peeled (I use frozen )
Cooked chicken (I use chicken from grocery store)
For the Wonton’s
Combine all the ingredients except wrappers in a bowl and mix
Place small amount in the centre of the wrapper
Wet outside edge with water using your finger
Fold diagonal seal and fold in sides
For Soup
In a large pot, bring the broth to a boil. Add wontons and veggies
Return to boil and simmer for 6 minutes
After 3 minutes add shrimp and chicken.
Top soup with green onion tops.
Enjoy (Ron said this is the best soup he has ever had)
Guess we are not going out for War wonton anymore

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