Put broccoli in a large saucepan with celery & onion. Pour in boiling bouillon; bring to a boil & simmer 15-20 minutes until veggies are very soft. Blend soup to a puree in electric blender. Season soup to taste with cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to desired […]

Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 cup) in large saucepan over medium heat. Add flour […]

* Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * e: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek […]

1- Wash lentils and the rice. Add the peeled and chopped onions and tomatoes , peeled potato cut into very small cubes and the meat stock. Cover and cook on low heat for 45 minutes. Pass them through a sieve. 2- Melt the butter in another saucepan. Add paprika and pour over the soup.

Cook beans, onion and broth together, add bouillon cube. Puree in blender while hot, season with salt, pepper and Worcestershire sauce. Divide cheese in bottoms of 4 soup cups, add soup and garnish with sour cream.

Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for […]

1>. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain […]

Preheat oven to 350 degrees. In large bosl, combine all ingredients, in large baking pan, shaped into loaf. Bake 1 hour or until done

Heat leftover ham, peas, carrots, onion and 7 cups of water in dutch oven. Heat to boiling then reduce heat and simmer for 3-4 hours or until peas are soft. Remove bay leaf and serve. Makes 10 1-cup servings.

1. In large saucepan, combine all ingredients except milk. Cook until vegetables are very tender, about 10 minutes. Cool slightly. 2. Transfer to blender and blend until smooth. Stir in milk. 3. At this point, may be stored in refrigerator up to 1-week. 4. Heat before serving.