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May 2019

Soup Recipes

Sauces Recipes

Pineapple Mustard Horseradish Sauce

Pineapple Mustard Horseradish Sauce Recipe
10 oz Pineapple preserves 10 oz Apple jelly 6 oz Horseradish 1 1/2 oz Dry mustard 1 ts Black pe...

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'Gotta Go' Soup Recipe

'Gotta Go' Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print 'Gotta Go' Soup recipe  PDF



Leftover vegetables My Seasoning Leftover lettuce or veg Tabasco sauce Salad Herbs to your liking Chicken broth
IF YOU DO NOT HAVE ENOUGH VEG ADD A PKG OF FROZEN MI ED VEG Combine any bits of leftover vegetables (broccoli, cabbage, carroth, green beans, potatoes, etc.), l eftover salad (the dressing adds flavor) and enough chicken broth to cover. Bri ng to a boil over medium heat. Reduce heat and simmer 15 minutes, or until veget ables are tender. Puree soup in blender or food processor, adding more chicken b roth or water if necessary to thin soup. Return to saucepan and season to taste with My Seasoning Tabasco sauce, and herbs. If desired, 1/2 1 cup of heavy cream may also be added. Serve hot. Garnish with a tablespoon od dry sherry for company. NOTE: If you do not have en ough leftover vegetables to make the soup, add a can of zucchini in tomato sauce or a package of frozen mi ed vegetables. YIELD: depends on vegetables My Seaso ning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper. M i well before adding to the recipe.

'Gotta Go' Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
216 people have voted
Last Reviewed on 2019-05-22



Wednesday, May 22 2019 Download & Print 'Gotta Go' Soup recipe  PDF   Soup recipes RSS   Thumsb up

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6 Medium Artichokes 6 tb Finely minced fr rosemary 1 Dried red chile, minced 1 Olive oil 1 Lemon 6 tb Finely minced fr sage 1 Salt and pepper to taste Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mi the herbs, peperoncino (red dried pepper), s...

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