Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Famous Tortellini Soup Recipe

Tortellini Soup

1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan

Saute garlic in butter.  Add broth and bring to boil.  Add tortellini
and simmer for about 5 minutes.  Add tomatoes, spinach, mushrooms, and
basil.  Simmer for 2-3 minutes.  Stir in parmesan and serve.

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December 22, 2008 Posted by | Cooking and Food, Food, Holidays, Meals, Pasta Recipes, Soup, Soup Recipes, Soups | , , , , , , , , , , , | Leave a comment

Famous Mushroom Onion Soup Recipe

Mushroom Onion Soup

2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
Dash pepper
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley

Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley.  Serves 4

December 20, 2008 Posted by | Christmas, Cooking and Food, Famous Recipes, Food, Holidays, Recipe, Recipes, Soup, Soup Recipes, Soups, Vegetable Recipes, Vegetables | , , , , , , , , , , , , , , | Leave a comment

Crock Pot Posole

Crock Pot Posole

2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can (4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or thighs, cut into 1″ pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream, for garnish

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and
cumin in a 3-1/2 to 5 quart crock pot.

Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours.

Stir in cilantro. Garnish each serving with sour cream, if desired.

Makes 8 to 10 servings.

October 19, 2008 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipes, Cooking, Cooking and Food, Crockpot, Crockpot Recipes, Dinner, Family, Famous Recipes, Food, Ingredients, Recipe, Recipes, Soup, Soup Recipes, Soups | , , , , | 1 Comment

Butternut Squash Soup

Butternut Squash Soup Recipe

Yield: 6 (1-cup) servings

3 tablespoons extra-virgin olive oil

1 onion, thinly sliced

4 cloves garlic, smashed

2 fresh sage leaves

2 teaspoons kosher salt

Freshly ground black pepper

2 medium canned plum tomatoes

1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced

4 cups low-sodium chicken broth or water

1 teaspoon balsamic vinegar

2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.

Add the squash and the remaining teaspoon salt, and continue to cook Butternut Squash Soup, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.

Serve the soup in warm bowls with a touch of Parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving

Calories 155

Fat 9 grams

Saturated Fat 1 gram

Carbohydrates 19 grams

Fiber 1 gram

Protein 5 grams

Squash Ginger Soup

Butternut Squash Soup

October 26, 2007 Posted by | Carnival Of The Recipes, Cooking, Cooking and Food, Famous Recipes, Meatless Recipes, Recipe, Recipes, Soup, Soup Recipes, Summer Recipes, Thanksgiving, Vegetable Recipes, Vegetables | , , , , , , , , , | 11 Comments

cauliflower soup – Basic Cauliflower Soup

Serving: Yields: 25 cups

INGREDIENTS:
 5 medium carrots, cut into 1-inch slices
 3 medium celery stalks, sliced
 3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
 1 large garlic clove, minced
 1 can (28 oz.) tomatoes in juice
 1/2 medium cauliflower, cut into bite-size pieces
 12 ounces green beans, each cut into thirds
 3 medium zucchini (6 oz. each), cut into 1-inch slices
 2 packages (5 oz. each) baby spinach leaves
 1/2 cup chopped fresh parsley
 2 chicken-flavor bouillon cubes or envelopes
 1 teaspoon salt
 1/2 teaspoon freshly ground pepper

DIRECTIONS:
1. Coat 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.

2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.

NOTE: To wash leeks, cut off roots and leaf ends. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1-inch slices. Place leeks in large bowl of cold water; with hands, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.

To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator. Pack remaining soup in 3-cup portions in airtight containers, leaving some head space to allow for expansion. (If you expect to heat soup in microwave, use a microwave-safe container.) Freeze.

To reheat frozen soup: Microwave: Loosen lid on container. Heat on High (100 percent power) 8 to 12 minutes until bubbling, stirring twice. Top-of-stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated through, stirring occasionally.

Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.

NUTRITIONAL INFORMATION:
Calories: 40

Curried Cream of Vegetable Soup

October 13, 2007 Posted by | Cooking, Dinner, Famous Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Vegetables | Leave a comment

Butternut Squash Soup

Yield: 6 (1-cup) servings

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
vinegar.
Serve the soup in warm bowls with a touch of parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving
Calories 155
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams

October 4, 2007 Posted by | Carnival Of The Recipes, Carnivals, Dinner, Famous Recipes, Food, Halloween, Halloween Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Soups, Thanksgiving, Vegetables | 2 Comments

Fresh Corn Chowder

1 sweet onion, chopped
4 slices bacon, diced
6 ears fresh corn
2 quarts whipping cream or half and half
salt and ground black pepper to taste
1 tablespoons chopped fresh thyme (optional)

Remove corn kernels from the ears of corn and set aside cobs. Saute the
bacon, onions, and corn in a medium pot until the bacon is crispy
Add the cream. Heat through over medium low heat. Season with salt and
pepper. Serve.

September 30, 2007 Posted by | Cooking and Food, Dinner, Famous Recipes, Lunch, Meals, Recipe, Recipes, Soup, Soup Recipes, Soups, Vegetables | Leave a comment

Five Pepper Soup

2 tablespoons butter
1 onion — chopped
1/2 red bell pepper — julienned
1/2 green bell pepper — julienned
1/2 yellow bell pepper — julienned
2 jalapeno peppers — seed and chop
3 chile peppers — seed and chop
2 cups whole milk
10 ounces condensed chicken stock
1 can whole kernel corn — (8 3/4 oz.)
1 cup Monterey Jack cheese — shredded
2 dozen smoked oysters
1 tablespoon minced garlic
Red pepper — to taste
Black pepper — to taste
Oregano — to taste
Thyme — to taste
2 cups cherry tomatoes — halved
10 sprigs parsley

Melt butter. Lightly sauté onion and peppers. Add milk, chicken stock and corn.
Cook 10 to 15 minutes at medium heat. Add Monterey Jack cheese. Melt. Add smoked
oysters and garlic; add red pepper, black pepper, oregano, and thyme to taste.
Cook 10 to 15 minutes more. When serving, add cherry tomatoes, and garnish with
parsley.

September 26, 2007 Posted by | Appetizer Recipes, Appetizers, Famous Recipes, Recipe, Recipes, Soup, Soup Recipes, Soups | Leave a comment

Tortilla Soup

Makes: 4 servings Prep: 10 minutes Cook: 30
minutes Bake: at 400ºF for 10 minutes

1 tablespoon olive oil
1 medium-size onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded, and chopped
2 jalapeño peppers, seeded and finely chopped
1 teaspoon black pepper
3/4 teaspoon cumin seeds, crushed
4 corn tortillas, cut into 1/8-inch-wide strips
Pinch chili powder
1 large can (46 ounces) chicken broth (5 3/4 cups)
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Heat oven to 400ºF. Heat oil in large saucepan over medium heat. Add
onion and garlic; sauté until softened, about 8 minutes. Add
tomatoes, jalapeños, black pepper, and cumin; cook 10 minutes.
Meanwhile, sprinkle tortilla strips with chili powder. Place on
baki! ng sheet and toast for 10 minutes or until crispy. Add broth to
saucepan; simmer 10 minutes. Ladle into 4 soup bowls. Sprinkle with
tortilla strips, cheese, and cilantro.

Slow Cooker Recipes

September 2, 2007 Posted by | Baking, Cooking, Dinner, Famous Recipes, Lunch, Meatless Recipes, Mexican Recipes, Recipe, Recipes, Soup, Soup Recipes, Soups | Leave a comment

Carnival of the Recipes

Special Diets Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:

Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup.

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

July 29, 2007 Posted by | Breakfast, Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipes, Cooking, Cooking and Food, Crock Pot, Crockpot, Crockpot Recipes, Dessert, Diabetic Recipes, Dinner, Events, Famous Recipes, Food, Ingredients, Lunch, Meals, Method, Pancake Recipes, Recipe, Recipes, Slow Cooker, Soup, Soup Recipes, Soups | 3 Comments