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Soup Recipes

Soup Recipes
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Mac and Cheese Cups - Cupcakes and Cashmere - StumbleUpon Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

Hot Chocolate (5 Variations) Recipe Who doesn’t like Hot Chocolate? There is nothing quite like sitting in front of a fire or heater with the “perfect” Hot Chocolate on a cold day… But like everything chocolate – it depends on your own taste buds as to what you consider “perfect” to be. So today I’m giving you five variants on this old favorite in the hope you will find one to suit your taste buds. Let’s start with the basics with a very simple hot chocolate recipe. 1. Ingredients (serves 4) 1L (4 cups) milk 80g good-quality dark chocolate, finely chopped Marshmallows Method Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. 2. Of course the “traditional” is not always for everyone… 1L (4 cups) milk 160g good-quality white chocolate, finely chopped Whipped cream Place the milk in a medium saucepan over medium-high heat and bring to a simmer then reduce to a low-heat. 3. 1L (4 cups) milk 100g chilli dark chocolate, finely chopped Whipped cream Chilli Powder 4. 5. Information

The Best Guacamole I’ve Ever Made – recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. Hamburgers and hot dogs…can’t get any more 4th of July-ish traditional than that!** I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply

Pizza Braid | Busy Mommy: An Iowa Mom Blog - StumbleUpon A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. There are so many versions you can make of the pizza braid: Philly cheesesteak, spinach and mushroom, Parmesan chicken- almost anything!

Stuffed Shells with Sausage and Spinach Recipe After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4

Strawberry Kiwi Fruit Leather | FoodBabbles - StumbleUpon Maddy has been on a “fruit roll-ups” kick lately. Not the actual name brand kind that I so vividly remember peeling away from a cellophane wrapper when I was a kid. No, Maddy’s been eating the Gerber toddler kind. So the other day while at my in-laws house, my mother-in-law said “I can’t believe you haven’t tried making these from scratch yet.” The other brilliant and wonderful thing about homemade fruit leather is you can make it with hardly any sugar! Just ask Maddy! Enjoy! Strawberry Kiwi Fruit Leather Easy, healthy homemade fruit leather for a guilt-free treat. Ingredients 2 1/4 cups chopped strawberries 2 1/4 cups chopped kiwis 1 tablespoon lemon juice Sugar, to taste (I used 3 tablespoons) Instructions Place the fruit in a saucepan with the lemon juice over medium-low heat. Copyright Food Babbles - Tagged as: fruit, fruit leather, healthy, kiwi, lemon, strawberry

Saladinha de grão, milho com atum e physalis No mercado de S. Martinho do Porto, há um casal de agricultores que vendem fruta e legumes muito frescos e saborosos. Eles são uma simpatia. Gente simples, de falar fácil, transmitem segurança e afecto. Qual não foi o meu espanto, quando vi que vendiam physalis, e digo-vos a um preço óptimo. Entre várias frutas e legumes, lá trouxe este também. Numa taça coloquei o grão, o milho, o atum e os physalis. Poached eggs You can poach eggs in advance and then reheat them when you need them, making it very easy toserving a larger crowd for brunch. Add vinegar to water in a deep pot (such as a stock pot). Bring the water to a boil and then back to a simmer. Crack an egg into a ladle or a small cup/bowl. With a spatula, stir the simmering water in a circle to create a funnel effect in the centre of the pot. Once the egg drops in, again stir around the egg a couple of times to keep the white from expanding. Allow to cook about 2 to 3 minutes (depending how runny you want the yolk) and remove with a slotted spoon. If you want to hold the eggs to serve later, have another pot or bowl of warm water ready and submerge your egg to keep it warm until needed.

Chicken Nuggets // 33flavors This recipe caught my eye because it promised to taste just like Chick-fil-a nuggets. I made them for a family party and they were such a hit that my brother asked me to make them for my niece’s birthday party along with these pretzel bites. I still need a bit more practice with the pretzels, especially now that I’ve been delegated to make them for Oktoberfest. The nuggets are great though, especially with the honey mustard dressing. This recipe makes enough for a small crowd, but if you don’t have a small crowd leftovers can be frozen for up to a month. Chicken Nuggets with Honey Mustard Dressing About the frying - I've found that the first batch gets very brown very quickly, so I fry one or two nuggets to start off with. The first time I made the dressing I didn't think there would be enough for all the nuggets, so I made a double batch. Nuggets Dressing 1/2 cup mayonnaise 2 tbsp yellow mustard 1/4 tsp garlic powder 1 tbsp vinegar 2 tbsp honey dash of paprika

Kitchen Helpers - StumbleUpon I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts! Creamy Deviled Eggs Musing over my non-traditional Easter menu of roast salmon, I was missing an appetizer. I turned to a traditional favorite, my deviled eggs recipe. Deviled eggs are equally welcome at a spring dinner or a summer barbecue. Creamy, Tangy, Delicious I’ve always made my deviled eggs with plenty of kick using Dijon mustard, horseradish, bright vinegar, and of course good mayonnaise. How to Hard Boil Eggs To make perfect hard boiled eggs, gently place raw eggs in a pan large enough to hold them in a single layer. When preparing a dozen eggs, I always cook a few extra beyond the dozen to insure 24 perfect halves and plenty of filling. Peel and Fill Eggs When cool, crack the egg shells all around and peel under barely running cold water. Slice peeled, hard-boiled eggs in half and pop out the cooked yolks. If you don’t have a food processor, push the cooked egg yolks through a fine sieve with the back of a large spoon or flexible spatula. Yield: 24 halves Servings: 8-12 Ingredients Directions

Sweet-Potato Pancakes with Honey-Cinnamon Butter Recipe at - StumbleUpon photo by Dana Gallagher yield Makes 4 to 6 servings For the honey-cinnamon butter 1/4 cup unsalted butter, at room temperature 1 1/2 teaspoons honey 1/8 teaspoon ground cinnamon For the sweet-potato pancakes 2 large eggs 1 cup buttermilk, plus more if necessary 2 1/2 tablespoons vegetable oil 1 cup store-bought pancake mix 1 small pinch ground nutmeg 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups) Preparation 1. Beat together the butter, honey, and cinnamon until smooth. 2. 3.