Recipe Exchange

"This soup tastes great and is easy to do! Serve with a loaf of bread." Ingredients 1 1/2 pounds boneless, skinless chicken meat  1/2 pound uncooked spaghetti  4 cloves garlic  1/4 cup chopped onion  salt to taste  12 cups water  3 tablespoons olive oil Directions In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago." Ingredients 1/2 cup   chopped onion 2 stalks   celery, chopped 1   carrot, diced 1/4 cup   butter 1 1/2 tablespoons   all-purpose flour 1 1/2 teaspoons   curry powder 4 cups   chicken broth 1/2   apple, cored and chopped 1/4 cup   white rice 1   skinless, boneless chicken breast half - cut into cubes salt to taste ground black pepper to taste 1 pinch   dried thyme 1/2 cup   heavy cream, heated Directions Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper...

"Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served." Ingredients 2 tablespoons   olive oil 1/2 pound   bacon, cut into small pieces 2   onions, chopped 1/4 cup   chopped shallots 1   leek, sliced 2 stalks   celery, chopped, with leaves 5 cloves   garlic, sliced 2 cups   dry mixed beans, soaked overnight 3   carrots, sliced 1   turnips, cubed 1/2 small head   cabbage, finely shredded 4 quarts   vegetable stock salt and pepper to taste Directions Heat the oil in a large pot over medium high heat. Stir in the bacon and saute just to render the fat out of the bacon; do not cook till crisp. Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently. Then, add the beans, carrots, tu...

"This is a great soup that I got while visiting Houston. It has quickly become a family favorite!" Ingredients 1 teaspoon   unsalted butter 1/4 cup   chopped celery 2 cloves   garlic, chopped 1 tablespoon   all-purpose flour 3 1/2 cups   chicken broth 1 1/2 cups   chopped broccoli 1 1/2 cups   cauliflower, chopped 2 tablespoons   peanut butter 1/4 teaspoon   salt 1/4 teaspoon   crushed red pepper flakes 2   green onions, chopped 1/4 cup   heavy cream Directions Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes. Stir in flour to make a roux; cook for 1 minute. Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes. Mix in green onions and heavy cream just before serving.

Serves:  4 Edit Total Time:  1 hr 15 mins Prep Time:  15 mins Cook Time:  1 hr Ingredients 160g     pack sugar snaps 250g     pack of exotic mushrooms 250g/9oz     button mushrooms, large ones sliced   juice of ½ lime   handful fresh beansprouts   handful fresh coriander leaves   handful fresh basil 1     red chilli, deseeded and sliced 1tbsp     sunflower oil 2     onions, peeled and chopped 2     carrots, peeled and chopped 2     sticks celery, chopped 3     cloves garlic, peeled and halved 5cm/2in     piece fresh ginger, peeled and chopped 1     lemon grass stalk, chopped 1-2     red chillies, deseeded and chopped 2     star anise 1     cinnamon bark 1tbsp     dark soy sauce Method First, make broth; heat oil in a large pan. Add onions, carrots, ce...