Most-Wanted 30 Soup Recipes by Melissa White [healthy dinner ideas]


  • Full Title : Most-Wanted 30 Soup Recipes: Most-Wanted, Easy And Healthy Soups For Just You!
  • Autor: Melissa White
  • Print Length: 54 pages
  • Publisher: 
  • Publication Date: July 24, 2014
  • Language: English
  • ISBN-10: B00CICPIPK
  • ISBN-13: 
  • Download File Format: epub

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Discover How Easy It Is To Cook Delicious And Healthy Soup Meals!

By Reading This Book You Will Learn The Proper Way of Cooking And Eating Soup Meal!

By Reading This Book You Will Learn How To Make Soup Meals

This Soup Cooking Recipes Book Can Be Used by Beginners, As Well As Those Well Informed Chefs.

Each Soup Meal is accompanied By Captivating Photo

Today Only, Get this Soup Cooking book for just $2.99. Click the "Buy" button and Start Cooking Soup Meals at Home

If You Don’t Have Kindle You Can Still Read This Book On Your Web Browser using Amazon Free Cloud Reader.

This book contains proven steps and strategies on how to prepare and enjoy delicious Soup dishes right in the comforts of your own home. This book will help you cook easy Soup dishes without the jargon. It also discusses the proper way of serving the dishes.

You no longer need to spend a lot of money eating in restaurants. The recipes included in this book are very easy to follow and fun to prepare.

Most Soup dishes are easy to cook, especially the common ones. They may look overwhelming to prepare due to their presentation but they are quite simple. The dishes in this book are not only filling, they are tasty and healthy too.

You’ll Find The Following Main Benefits in This Soup Cooking Book.

=> Each recipe in this cookbook is healthy, tasty and easy to prepare.

=> Each recipe is accompanied with captivating, beautiful and colored picture of the final outcome recipe.

=> Step-by-step directions for preparing each of the recipes that makes the process of cooking much easier and quicker.

=> Ingredient for every recipe is clearly written and measurements are given in very simple and easy to understand manner.

=> The navigation between the recipes has been made super easy.

=> The cookbook comes with Linked table of contents which made jumping to your preferred and desirable recipe very easy by just clicking on the recipe.

For a full list of what you can see inside, scroll up and click on the look inside feature and check out the Table of Contents!

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retzel sticks

1 (6-ounce) can mixed nuts

1 cup (2 sticks) salted butter, melted

3 tablespoons Worcestershire sauce

1-1/2 teaspoons seasoned salt

3/4 teaspoon onion powder

Mix together the first six ingredients (Cheerios through nuts) in the slow cooker. In a bowl, whisk together the melted butter, Worcestershire, seasoned salt, and onion powder. Pour the butter mixture over the ingredients in the slow cooker, mix everything together, and cook, uncovered, on high for 1-1/2 hours. Reduce the power to low and cook for another 20 minutes. Spread the mixture on a rimmed cookie sheet to cool and dry.

Store in an airtight container until ready to serve.

Keeps for about a week.

Meatballs in Tangy Sauce

Making your own meatballs is well worth the effort if you have the time. But if you don’t, skip the meatball-making part of this recipe and substitute fresh or frozen store-bought meatballs.

YIELD: 8 to 10 large meatballs

PREP TIME: 20 minutes

COOK TIME: 8 to 10 hours

MEATBALL INGREDIENTS

1 pound lean ground beef

1/2 cup milk

1 cup soft breadcrumbs

1 teaspoon salt

1 teaspoon black pepper

SAUCE INGREDIENTS

1/2 cup water

1/2 cup ketchup

2 tablespoons red wine vinegar

1-1/2 teaspoons Worcestershire sauce

1 tablespoon granulated sugar

1/2 cup chopped green pepper

1/2 cup chopped onion

Spray the inside of the slow cooker with cooking spray. In a large bowl, mix together the ground beef, milk, breadcrumbs, salt, and pepper. Form into meatballs and place in the slow cooker.

In a separate bowl, whisk together the water, ketchup, vinegar, Worcestershire, and sugar. Stir in the chopped green pepper and onion. Pour the sauce over the meatballs in the slow cooker. Cover and cook on low for 8 to 10 hours.

Piquant Black-Eyed Peas

These black-eyed peas have some heat, but you can adjust that by reducing the amount of jalapeno and cayenne.

YIELD: 10 servings

PREP TIME: 10 minutes

COOK TIME: 8 hours

INGREDIENTS

6 cups water

1 chicken bouillon cube

1 pound dried black-eyed peas, sorted and rinsed

8 ounces diced ham (buy it prediced to save time)

4 slices bacon, cooked

1 medium onion, diced

2 garlic cloves, minced

1 red bell pepper, seeded and diced

1 jalapeno pepper, seeded and chopped very fine

1/2 teaspoon cayenne pepper

1-1/2 teaspoons ground cumin

1 teaspoon black pepper

1/4 teaspoon salt, or to taste

Pour the water into your slow cooker. Add the bouillon cube and stir until it dissolves.

In a separate bowl, stir together the black-eyed peas, ham, bacon, onion, garlic, red pepper, jalapeno, cayenne, cumin, pepper, and salt. Add the mixture to the slow cooker, cover, and cook on low for 8 hours, or until the beans are tender.

Pork Loin with Wine Sauce

For many of us, a pork loin is the way to go for New Year’s Day dinner. It pairs well with steamed cabbage and Hoppin’ John (page 15) and saves beautifully for sandwiches or tacos carnitas.

YIELD: 5 to 7 servings

PREP TIME: 5 minutes

COOK TIME: 4 hours

INGREDIENTS

1 (2-pound) pork tenderloin

1 envelope dry onion soup mix

1 cup water

3/4 cup dry red wine

3 tablespoons soy sauce

3 tablespoons minced garlic

freshly ground black pepper

Place the pork tenderloin, soup packet, water, wine, and soy sauce in the slow cooker (in that order). Roll the tenderloin around to coat it in the other ingredients. Spread the minced garlic over the top and add a few grinds of pepper.

Cover and cook on low for 4 hours, or until the internal temperature of the pork reaches between 155°F and 160°F. Remove and let sit, covered, for 15 minutes before slicing.

Liberty Brownie Squares

Brownies are a hit at any cookout. Just dust them with confectioners’ sugar to serve — you’ll be the most important person at the party. It’s quicker to cook brownies in the oven, but more hassle-free to cook them in the slow cooker. The brownies will be soft and gooey, with crispy edges and wonderful flavor.

YIELD: 10 to 12 servings

PREP TIME: 20 minutes

COOK TIME: About 3 hours

INGREDIENTS

8 ounces bittersweet chocolate, chopped

1 ounce milk chocolate, chopped

1/2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces

1 cup granulated sugar

3 eggs, beaten

1-1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips confectioners’ sugar, for dusting (optional)

Spray the inside of the slow cooker with cooking spray. Line the bottom of the cooker with parchment paper (not waxed paper) and spray the top of the paper with cooking spray.

In the microwave oven, melt the bittersweet and milk chocolates together with the butter in a microwave-safe bowl, at medium-power, checking frequently to make sure the mixture doesn’t burn. Alternatively, you can melt the chocolate and butter on the stovetop in a double boiler. Stir every 30 seconds until the chocolate is fully melted. Add the sugar and mix well. Add the beaten eggs and blend vigorously with a spoon, until the mixture is smooth.

Add the flour, cocoa powder, baking powder, salt, and chocolate chips, stirring until just blended (don’t overmix). Pour the batter into the slow cooker and flatten the top. Cover and cook on low for 2 hours and 15 minutes. Remove the cover and continue cooking until done, about 20 minutes longer.

Using a knife to loosen the brownie, transfer it in one big piece, along with the parchment paper, to a cooling rack. Cool for 20 minutes, dust with confectioners’ sugar if desired, and cut into serving-size pieces.

Presidents’ Day

Thomas Jefferson’s Chicken Fricassee

Thomas Jefferson was quite an avid farmer. At his Monticello plantation home in Virginia, he grew vegetables and actually wrote a cookbook. This is a modified version of Jefferson’s own recipe — made slow cooker — friendly!

YIELD: 10 to 12 servings

PREP TIME: 20 minutes

COOK TIME: 6 hours

INGREDIENTS

6 boneless, skinless chicken breast halves

2 tablespoons unsalted butter

2 garlic cloves, chopped

3 tablespoons unbleached all-purpose flour

2 cups chicken broth (homemade is best, if you have it)

1/4 teaspoon ground nutmeg

2 teaspoons chopped fresh thyme

1 teaspoon dried tarragon

4 carrots, peeled and chopped

2 medium yellow onions, cut into large pieces

8 white fingerling potatoes, scrubbed

2 leeks, white part only, chopped

1 bay leaf

1 cup fresh or frozen peas

1/2 cup cream

salt and pepper

Rinse the chicken breasts and pat dry with paper towels; cover and set aside. Melt the butter in a saucepan over medium heat and sauté the garlic in it briefly, until soft but not browned. Remove the garlic and add the flour, a bit at a time, stirring until you have a smooth roux. Slowly pour in the chicken broth, stirring constantly. Add the nutmeg, thyme, and tarragon. Keep stirring until the mixture thickens and begins to bubble.

In the slow cooker, layer the carrots, onions, and potatoes, then the chicken breasts, and finally the leeks. Pour the thickened sauce over the meat and vegetables and toss in the bay leaf.

Cover and cook on low for 6 hours, adding the peas and cream at 5 hours and 40 minutes and turning the temperature to high at that time. Season to taste with salt and pepper. Remove the bay leaf and ladle the stew into bowls to serve along with hunks of crusty bread.

Presidents’ Day started out as Washington’s Birthday (February 22) and was declared a federal holiday in 1885. Some states also celebrated Lincoln’s birthday (February 12). Since 1971, Presidents’ Day has been observed on the third Monday of February.

Ulysses S. Grant once got a ticket for exceeding the speed limit — on a horse.

Lyndon Johnson’s Chili

This recipe is a modification of the Pedernales River Chili that Mrs. Lyndon Johnson prepared for her husband. Named for the hill country region where the Johnsons had their ranch, this Texas-style chili was reportedly a big favorite of the president’s. Lady Bird made her chili in a Dutch oven, but it’s super easy to fix in the slow cooker.

YIELD: 10 to 12 servings

PREP TIME: 15 minutes

COOK TIME: 5 to 6 hours

INGREDIENTS

4 pounds extra-lean ground beef

1 large yellow onion, finely chopped

2 garlic cloves, chopped

1-1/2 (14-ounce) cans whole tomatoes, with liquid

2 cups hot water

6 splashes hot sauce (I use homemade, but Tabasco or Texas Pete’s works just fine)

1 teaspoon dried oregano

2 tablespoons high-quality chili powder

1/2 teaspoon black pepper salt

Note: Lady Bird’s recipe also calls for “comino seed,” but I don’t happen to care for cumin seeds. If you do, add 1 teaspoon of them.

Brown the meat in a large skillet over medium heat, stirring to break it up; drain. Transfer into the slow cooker and layer on the vegetables, water, and seasonings. Cover and cook on low for 5 to 6 hours, stirring occasionally. Add salt to taste, as needed.

Jackie Kennedy’s Beef Stroganoff

Was there anything this amazing woman wasn’t good at? Try the first lady’s delicious beef stroganoff recipe and judge for yourself. While this version is modified for the slow cooker, you’ll still need to do some prep work. It’s worth it.

YIELD: 6 to 8 servings

PREP TIME: 15 minutes

COOK TIME: 10 hours

INGREDIENTS

2 pounds top sirloin, trimmed of fat and cut into 2-inch strips

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated yellow onion

1-1/2 cups sliced button mushrooms

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon onion powder

egg noodles, for serving

1/2 cup sour cream

Spray the inside of the slow cooker with cooking spray. Season the beef strips with the salt and pepper and place in the slow cooker. Add the onion, mushrooms, broth, tomato paste, and onion powder. Cover and cook on low for 10 hours, until the beef is tender.

Shortly before serving time, cook the noodles according to the package directions. While they are cooking, mix the sour cream into the meat mixture in the slow cooker. Taste and adjust seasoning with salt and pepper, as needed. Serve the hot stroganoff over the noodles.

Ronald Reagan’s Hamburger Soup

The Gipper’s favorite hamburger soup is easy to prepare and satisfyingly tasty. I’ve made a few modifications for this slow cooker version. For instance, I serve it with elbow pasta rather than the hominy that the former president liked.

YIELD: 4 to 6 servings

PREP TIME: 15 minutes

COOK TIME: 8 hours

INGREDIENTS

2 pounds ground sirloin

2 cups diced yellow onion

2 garlic cloves, chopped

1-1/2 cups peeled and sliced carrots

1 cup diced yellow or orange bell pepper (the original recipe calls for green, but I prefer yellow or orange)

1 pound fresh tomatoes, chopped

2 cups sliced celery water

1/4 teaspoon salt

1/4 teaspoon pepper

elbow macaroni, for serving

Brown the meat in a skillet over medium heat, stirring to break it up; drain. Place the meat and all the vegetables (onion through celery) in the slow cooker. Season with the salt and pepper. Pour in water to about 1-1/2 inches from the lip of the slow cooker.

Cover and cook on low for 8 hours, until the soup has thickened somewhat. Stir occasionally, and season with more salt and pepper to taste.

Cook the elbow macaroni according to the package directions, using the package guidelines for serving size. To serve, mix the soup with the pasta.

Mardi Gras

Hoppin’ John

A fun take on black-eyed peas, this flavorful dish is a great treat when you make it yourself in the slow cooker rather than buying it in a can. Traditionally served on New Year’s Day throughout the South (the peas represent coins and thus portend prosperity), Hoppin’ John is equally at home on a Mardi Gras menu.

YIELD: 3 to 4 servings

PREP TIME: 10 minutes

COOK TIME: 8 hours

INGREDIENTS

4 slices center-cut bacon, diced

1 small onion, diced

1 cup dried black-eyed peas, sorted and rinsed

1/2 teaspoon crushed red pepper

1 teaspoon salt, plus more as needed

4 cups water

1 (14.5-ounce) can diced tomatoes, drained

2 teaspoons diced pickled jalapenos

Cook the bacon in a skillet over medium-high heat until almost crisp. Add the diced onion and cook until soft. Transfer the bacon, onions, and all the drippings into the slow cooker. Add the black-eyed peas, crushed red pepper, and 1 teaspoon salt. Top with the water.

Cover and cook on low for 4 hours, or until the black-eyed peas are tender. Then stir in the tomatoes, jalapenos, and a bit more salt, if needed. Cook until reduced, until the added liquid is mostly absorbed.

Mardi Gras dates back to medieval times, but in New Orleans it commemorates the 1699 landing of French explorers Pierre Le Moyne d’Iberville and Jean Baptiste Le Moyne de Bienville just south of the present-day city.

Mardi Gras ends on Ash Wednesday, when the time of excess is over and Lent begins.

New Orleans’s oldest parade group, or krewe, the Mystick Krewe of Comus, was founded in 1856.

Easy, Delicious Gumbo

You’ll feel like a real N’Awlins native when you dish this up for your guests.

YIELDS: 6 to 8 servings

PREP TIME: 30 minutes

COOK TIME: 8 hours

INGREDIENTS

1 tablespoon olive oil

2 teaspoons minced garlic

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

1 cup fresh corn kernels

1/2 green pepper, seeded and diced

1/2 red pepper, seeded and diced

1 pound boneless, skinless chicken breasts, cut into bite-sized chunks

3 cups chicken stock, divided (homemade is best, if you have it)

2 tablespoons Worcestershire sauce

1 teaspoon Cajun seasoning blend

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups diced tomatoes 2 tablespoons olive oil

1 pound andouille sausages, cut into 1-inch pieces

2 tablespoons all-purpose flour

8 ounces raw shrimp, peeled and deveined

6 cups cooked rice, for serving

Warm the olive oil in a large skillet over medium heat, and sauté the garlic, onion, carrots, corn, and peppers. Place the cooked vegetables in the slow cooker along with the chicken, 2 cups of the stock, the Worcestershire, Cajun seasoning, chili powder, salt, and pepper.

Brown the andouille pieces in the same skillet you used for the vegetables, turning to brown all sides. Reduce the heat to low and cover to cook through, about 15 minutes. Add the andouille to the slow cooker, reserving 2 tablespoons of the sausage drippings in the skillet. Discard the remaining drippings.

Whisk the flour into the reserved sausage drippings in the skillet. Add the remaining 1 cup stock and stir until smooth and thickened. Pour over the ingredients in the slow cooker, cover, and cook on low for 8 hours.

Fifteen minutes before the end of the cooking time, stir in the shrimp. Cook, covered, until the shrimp turns pink. Serve the gumbo over cooked rice.

Mock Turtle Soup

Originally created to imitate the expensive green turtle soup favored by the elite of Victorian England, mock turtle soup makes a satisfying Mardi Gras meal in this Cajun interpretation.

YIELDS: 6 to 8 servings

PREP TIME: 20 minutes

COOK TIME: 5 to 6 hours

INGREDIENTS

1/2 cup canola oil

1/2 pound boneless chuck roast, chopped into bite-size pieces

1/2 pound pork butt, chopped into bite-size pieces

1/2 pound chicken, boneless, skinless white and dark meat, chopped into bite-size pieces

3/4 cup all-purpose flour

1 cup chopped yellow onion

1/2 cup finely chopped green onions, white and green parts

2 tablespoons chopped celery

1/2 cup finely chopped fresh parsley

10 cups beef stock, beef broth, or water

1/2 cup tomato sauce

2 hard-cooked eggs, chopped

2 tablespoons hot sauce

salt

Heat the oil in a large skillet over medium heat. Brown all the meat together in the oil, making sure the pieces are browned on all sides. Transfer the meat to the slow cooker. In the skillet, whisk the flour into the drippings in the pan to make a roux. It will be dark — that’s okay.

Toss the yellow and green onions, celery, and parsley into the skillet and cook until the onions are translucent. Add 1 cup of the beef stock or water and stir to form a paste. Add the tomato sauce and mix thoroughly. Transfer to the slow cooker along with the meat, eggs, hot sauce, and the remaining stock or water. Season to taste with salt. Cover and cook on low for 5 to 6 hours.

Valentine’s Day

Cheese Fondue

YIELD: 12 to 15 servings

PREP TIME: 10 minutes

COOK TIME: 2 hours

INGREDIENTS

8 ounces Gruyère cheese, shredded

8 ounces fontina cheese, shredded

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard

3/4 cup Pinot Grigio wine

French bread and bite-size raw vegetables, to serve

In a bowl, mix together the cheeses, flour, and dry mustard. Pour the wine into the slow cooker and heat on low for about 15 minutes. When it is warm, stir in half the cheese mixture. When the cheese is nicely melted, stir in the rest of the cheese and cover. Let all the cheese melt, at least 1 hour, and serve right away with chunks of French bread, bite-size raw vegetables, and anything else that will taste delicious covered in hot cheese.

Serve directly from the slow cooker with fondue forks or spears.

Everyone has an opinion about what’s an aphrodisiac:

• Oysters are widely considered to be aphrodisiacs. (Since when does slimy = sensual?)

• In China, nutmeg is believed to be a powerful aphrodisiac for men.

• Figs are thrown at weddings in some southern European cultures. They are supposed to symbolize fertility.

• The scent of almonds is supposed to arouse the ladies.

Lobster Bisque

Oysters, traditionally considered an aphrodisiac, aren’t so great in the slow cooker. A delicious lobster bisque, on the other hand, is. While it may not be thought of as a passion-igniter, this rich soup makes a lovely meal for a special romantic night. Something about decadence really brings out your romantic side, right?

YIELD: 10 servings

PREP TIME: 5 minutes

COOK TIME: 6 to 9 hours

INGREDIENTS

3 cups chicken broth

8 ounces bottled clam juice

1 (14.5-ounce) can stewed tomatoes, including liquid

8 ounces sliced button mushrooms

1 medium yellow onion, diced

1 large leek (white part only), diced

1 teaspoon dried parsley

2 teaspoons Old Bay Seasoning, plus some for sprinkling

1 teaspoon dried dill

uncooked meat of 2 fresh lobster tails, meat removed from tails and torn into chunks

1 cup heavy cream

Place everything except the lobster meat and cream in the slow cooker and stir together. Cover and cook on low for 6 to 8 hours, then use an immersion blender to blend the mixture to a smoother consistency. If you don’t have an immersion blender, you can use a whisk, but the texture won’t be as good.

Stir in the lobster meat, cover, and cook on high for another 30 to 45 minutes, until the lobster meat is opaque. Lift out the lobster meat and set aside. Using the immersion blender or whisk, stir in the heavy cream.

Ladle the bisque into bowls and top each serving with lobster meat and a dash of Old Bay.

Beef Bourguignon

This dish is a tad more labor-intensive than most of our slow cooker dishes, but cooking the beef in the slow cooker makes it much more tender than any other method.

YIELD: 8 servings

PREP TIME: 30 minutes

COOK TIME: 12 hours

INGREDIENTS

18 bacon slices, cut into 2-inch pieces

3 pounds boneless beef rump roast, trimmed of fat and cut in

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