TechSoup Wiki : recipes - all changes

soup028

71.227.174.171 — Wed, 18 Nov 2009 18:03:32 GMT

Butternut Squash & Pear

Contributor

Kaare Numme Jr

Source

Cooking Show

Portions

Ingredients

1 Butternut Squash
1 ripe pear
1 medium onion
1 tbs butter
3-4 cups chicken stock
Salt and pepper to taste

Instructions

Peel, cut, and remove seeds from butternut squash into ½ inch cubes.
Peel, core and cut pear into ½ inch cubes.
Cut onion into small pieces.
Bring chicken stock to a boil.
Simmer onion and butter in large pan, do not over cook onions.
Add 3 cups of chicken stock to onions then add cut butternut squash and pear.
Add salt and pepper to taste.
Bring to boil and then lower hear to simmer for 20-30 minutes until soft. Remove from heat.
Using an immersion blender, a drink blender of or a food processor blend until a smooth consistency. If soup becomes too thick add additional chicken stock.

Comments

This recipe can be easilly doubled or tripled and should be served hot.

soup200

207.7.180.180 — Wed, 28 Oct 2009 16:13:09 GMT

Pumpkin Corn Chowder

Contributor

Claudia Becker

Source

Portions

8-10

Ingredients

1/2 cup butter
4 leeks or 2 onions, chopped
1/2 cup flour
6-8 ears fresh corn, remove kernels (Or 2 cups good frozen)
2 cups pumpkin
1 1/2 cups chicken broth
1 tsp salt
1/2 lb. cooked & crumbled bacon
1/4 tsp allspice (optional)
pepper to taste
1 qt. half & half

Instructions

Cook leeks/onions in butter.
Add flour, corn, pumpkin, broth, and salt. Simmer 10 minutes.
Add bacon and mix. Pour half in a blender and blend until smooth.
Return to pot and simmer 30 minutes longer.
Add allspice, pepper and 1/2 & 1/2. Warm for 2 minutes and serve.

Comments

Notes: I don't usually blend the soup, it's smooth enough. I also sometimes substitute finely diced smoked ham steak for part of the bacon to cut some of the fat calories.

Afghan Pumpkin Stew

67.180.57.62 — Wed, 21 Oct 2009 01:18:21 GMT

Afghan Pumpkin Stew

Contributor

Legacy International PeaceCamp

Source

Food Down Under via Global Youth Village

Portions

Ingredients

- 2 lb fresh pumpkin or squash
- 1/4 cup corn oil
Sweet Tomato Sauce
- 1 tsp crushed garlic
- 1 cp water
- 1/2 tsp salt
- 1/2 cup sugar
- 4 oz tomato sauce
- 1/2 tsp ginger root, chopped fine
- 1 tsp freshly ground coriander seeds
- 1/4 tsp black pepper
Yogurt sauce
- 1/2 tsp crushed garlic
- 1/4 tsp salt
- 3/4 cup plain yogurt
Garnish
- Dry mint leaves, crushed

Instructions

Peel the pumpkin and cut into 2-3″ cubes; set aside.
Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don’t know how it’s going to evaporate if the pan is covered….-B.)
Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

RecipesA-C

tsg_kevin — Fri, 16 Oct 2009 16:42:39 GMT

Acquacotta
Adobe Shrimp Bisque
Afghan Pumpkin Stew
African Groundnut Stew
African Yam Soup
Albondigas (Meatball Soup)
Anastasia's Zucchini Soup
Aunt Rita's Quick Cream of Crab
Aunt Susan's Squash Soup
Authentic Minestrone Soup
Avgolemono
Bad Pennye Chili
Bangkok Butternut Squash Soup
Barszcz (Polish Beet Soup)
Bean & Cabbage Soup
Bengali Vegetable Soup
Bessie's Best Jewish Penicillin
Beyond Exquisite Squash Soup
Big Bob's Pea Soup
billy's she crab soup
Black Bean Soup with Lime and Cumin
Black Bean Soup
Black bean/lentil soup
Blue Cheese and Tomato Bisque
Boiled Dinner
Broccoli Cheese Soup
Broccoli Cheese Soup
Brocoli & Stilton soup
Butternut Squash & Pear
Butternut Squash Soup
Cabbage Borsht
Cajun Bean Soup
Caldo Gallego
Calico Beans
Candi's Corn Chowder.
Carl Schultz's Chicken Soup
Carrot and Ginger Soup
Carrot and Pesto Soup
Carrot, coriander & ginger
Cauliflower Buttermilk Curry
Cauliflower Cheese Soup
Celeste's Wheat-Tomato Soup
Charleston She-Crab Soup
Cheddar/Potato/Celery Soup
Cheesy Potato Soup
Chicken & Okra Gumbo
Chicken & Vegatable Soup with Rice
Chicken & Wild Rice Soup
Chicken and Mushroom Cream Soup
Chicken and Watercress
Chicken Cheese Chowder
Chicken Chowder Soup
Chicken Corn Chowder
Chicken Enchilada
Chicken Tortellini Soup
Chicken Tortilla Soup
Chicken Tortilla Soup
Chicken Voodle Soup
Chile Con Elote
Chili
Chinese Tea Pu Erh Soup With Lotus Root
Christmas Eve Chowder
Cock-a-Leekie Soup
Cold Beet Borscht
Cold Cucumber Soup
Colonial Peanut Butter Soup
Corn and Crab Chowder
Cousin Virpi's Salmon Soup
Cowboy Soup
Cream of Asparagus Soup
Cream of Broccoli
Cream of Broccoli Soup
Cream of Broccoli soup
Cream of Pecan Soup with Chipotle
Cream of Potato Bacon Leek Soup
Cream of Wild Mushroom Soup
Cream of Zucchini Soup
Creamy Fresh Garden Pea Soup
Creamy Potato Soup
Creamy Tomato Soup
Crock Pot Potato Soup
Crockpot Black Bean Soup
Cucumber Soup
Cucuzza
Curried Butternut Squash Soup
Curried Pumpkin Soup
Curried Pumpkin Soup 2
Curried Sweet Potato Soup

Afghan Pumpkin Stew

tsg_kevin — Thu, 15 Oct 2009 18:19:16 GMT

~~Type~~

Afghan Pumpkin Stew

Source

Food Down Under via Global Youth Village

Ingredients

- 2 lb fresh pumpkin or squash
- 1/4 cup corn oil
Sweet Tomato Sauce
Yogurt sauce
Garnish
- Dry mint leaves, crushed

Instructions

Peel the pumpkin and cut into 2-3″ cubes; set aside.
Heat oil in ~~the content~~ a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of ~~your page here.~~ minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don’t know how it’s going to evaporate if the pan is covered….-B.)
Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

Afghan Pumpkin Stew

tsg_kevin — Thu, 15 Oct 2009 17:57:09 GMT

Type in the content of your page here.

soup249

72.235.171.9 — Mon, 12 Oct 2009 23:24:20 GMT

Spicy Pumpkin Soup

Contributor Diane Jamail Source Better Homes and Gardens quick soups Portions

Ingredients

2 medium onions - Sliced
2 medium carrots -thinly sliced
1 tablespoon fresh cilantro -- snipped
2 teaspoons fresh ginger -- grated
2 cloves garlic -- minced
1/2 teaspoon allspice
2 tablespoons ~~butter~~ oil
1 can ~~chicken~~ broth
1 can pumpkin
1 cup coconut milk

Instructions

In a large saucepan cook onions, carrots, cilantro, ginger, garlic and allspice, covered in hot ~~butter~~ oil for 10 to 12 minutes or until vegetables are tender, stirring once or twice.
Transfer the mixture to a blender container or food processor. Add 1/2 cup of the ~~chicken~~ broth. Cover and blend or process until nearly smooth.
In same saucepan combine pumpkin, coconut milk and remaining broth. Stir in blended vegetable mixture, heat through.

soup190

206.80.8.130 — Tue, 06 Oct 2009 19:10:14 GMT

Pea-ceful soup

Contributor

Vickey Kaiser

Source

self

Portions

hmm depends on if they like it

Ingredients

4 (or more!) lg. cloves garlic, minced
2 - 4 T. minced ginger
2 or so onions, chopped
1 - 2 C. chopped celery
1 - 2 C. chopped carrots
1 - 2 C. chopped parsnips
2 - 4 C. chopped potatoes
2 - 3 C. split peas, picked over & rinsed
6 - 8 C. water, vegetable steaming waters, stock, etc.
2 Bay leaves
~ 1 ½ t. ground cumin (toasted, ground whole seeds is especially nice)
1 -2 T. dry mustard
~ 1 T. dried fennel (preferably toasted whole seeds, ground)
~ 1 t. chili powder ( or ½ t. cayenne if you like it hot)
2 - 4 T. dried dill - or twice as much fresh or frozen
~ 2 T. Bragg’s liquid aminos (or soy sauce, or Tamari, or..)
~ 1 T. Maple syrup (or use molasses, and reduce Bragg’s slightly)
2 - 4 T. Lemon Juice
4 - ? drops ~~Tobasco~~ Tabasco sauce (optional)
1 - 2 T. Miso

Instructions

Saute garlic, ginger, & onions a coupla minutes, adding a little sherry or white wine if you wish. Stir in remaining veggies as they are ready, continuing to saute. Stir in spices (bay leaves, cumin, mustard, chili powder, & fennel), saute ~ 2 min. more.
Add dried dill, if using, peas, & water or stock. Cook under high pressure ~8 minutes, or via standard stovetop: bring to boil, reduce heat & simmer 30 - 45 minutes, till peas fall apart (watch for scorching). Remove bay leaves.
Puree soup in food processor. Return to pot and stir in fresh dill if using, Bragg’s, maple syrup, lemon juice, & Tobasco if desired. Remove ~ 1 C. soup to small bowl, blend miso into this. Return mixture to soup pot and stir in. Taste for additional seasoning, reheat if needed.

Comments

note: coriander is also nice (we don’t use it only because my family is allergic to it.) You can also substitute prepared curry powder for the cumin-mustard-chili powder-fennel combination, although it won’t have quite the depth of flavor.

soup092

74.40.198.238 — Thu, 24 Sep 2009 15:20:25 GMT

Dragon's Bowl

Contributor

Trudy Schuett

Source

self-created

Portions

Ingredients

2 lb beef stew meat, cut in cubes
1 large onion, chopped
3-4 carrots, sliced
3-4 ribs celery, sliced
1 lb mushrooms, sliced
4 T butter or olive oil
1 bay leaf
1 tsp-1 T whole peppercorns
1 tsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp-1 T salt
2 tsp instant beef bouillon
½ cup pearl barley
½ cup white rice
½ cup brown rice
½ cup wild rice
½ cup lentils

Instructions

Brown beef in butter or oil, add veg and mushrooms, sauté.
Add spices and seasonings.
Add barley, rices, and lentils, in whatever combination you have on hand, with total volume adding up to about 2 ½ cups.
Add 6 cups of water to start, adding more as the soup cooks depending on the consistency desired.
We allow a minimum of 2 hours for the soup to simmer—this recipe works well in the crock-pot. Just dump everything in and walk away. It helps to sing as you add the herbs. ;>)
This recipe also freezes and reheats well in the microwave. We freeze it in individual portions.

Comments

This recipe grew out of a soup devised by Rev. Laughlin Mackay, who produced a vegetarian version without the mushrooms and herbs, and simply calls it gruel. I needed a meaty, stick-to your-ribs kind of recipe for the main character in my book, “Dragon,” to make, and since I’m as much a cook as I am a writer, I couldn’t resist coming up with a real recipe.

soup092

216.170.3.133 — Wed, 23 Sep 2009 13:56:19 GMT

Dragon's Bowl

Contributor

Trudy Schuett

Source

self-created

Portions

Ingredients

2 lb beef stew meat, cut in cubes
1 large onion, chopped
3-4 carrots, sliced
3-4 ribs celery, sliced
1 lb mushrooms, sliced
4 T butter or olive oil
1 bay leaf
1 tsp-1 T whole peppercorns
1 tsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp-1 T salt
2 tsp instant beef bouillon
½ cup pearl barley
½ cup white rice
½ cup brown rice
½ cup wild rice
½ cup lentils

Instructions

Brown beef in butter or oil, add veg and mushrooms, sauté.
Add spices and seasonings.
Add barley, rices, and lentils, in whatever combination you have on hand, with total volume adding up to about 2 ½ cups.
Add 6 cups of water to start, adding more as the soup cooks depending on the consistency desired.
We allow a minimum of 2 hours for the soup to simmer—this recipe works well in the crock-pot. Just dump everything in and walk away. It helps to sing as you add the herbs. ;>)
This recipe also freezes and reheats well in the microwave. We freeze it in individual portions.

Comments

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space.menu

206.80.8.130 — Tue, 08 Sep 2009 19:53:38 GMT

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soup111

24.39.29.122 — Wed, 26 Aug 2009 16:13:48 GMT

Garden Vegetable Soup

Contributor Peg Ring Source

Weight Watchers Portions 4 (1 cup servings)

Source Weight Watchers Portions 4 (1 cup servings) Ingredients

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
2 cups fat free broth (beef, chicken or vegetable)
1 cup diced green cabbage
1 cup green beans
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 cup zucchini

Instructions

In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes
Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zuchinni and heat 3-4 minutes. Serve hot

Comments

Per serving: 42 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 63 mg sodium, 8 g total carbohydrates, 2.4 g dietary fiber, 3 g. protein, 41 mg calcium. You could include any vegetables that you like, using fresh rather than canned or frozen will be best. For variety, add noodles, other pasta (alphabets) or quick cooking barley in step # 2. Increase the cooking time until these ingredients are done. Include the calorie or nutritional values of these items accordingly. For example, adding the barley adds 5 g of fiber per 1/3 cup serving of barley (which would be way more than what was in 1 cup of soup). Increase the amount of broth used if you add these items as they absorb the liquid.

soup111

64.140.217.42 — Wed, 26 Aug 2009 13:54:19 GMT

Garden Vegetable Soup

Contributor

Peg Ring

Source

Weight Watchers

Portions

4 (1 cup servings)

Ingredients

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
2 cups fat free broth (beef, chicken or vegetable)
1 cup diced green cabbage
1 cup green beans
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 cup zucchini

Instructions

In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes
Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zuchinni and heat 3-4 minutes. Serve hot

Comments

soup083

66.241.92.174 — Wed, 19 Aug 2009 17:59:03 GMT

Cucuzza

Contributor

Cindy Boling

Source

Brought from Sicily by Grandmother in 1921

Portions

6 to 8

Ingredients

2 boneless chicken breasts - cut in chunks
1 white onion chopped
3 cloves of garlic chopped
3 Tbs extra virgin olive oil
1/2 cup chopped sweet basil
1 8 oz can tomato sauce
1 Cucuzza (can be substituted with 6 to 8 ~~pealed zuccini)~~ peeled zucchini)
4 Small Potatoes
Salt and Pepper
6 to 8 Tsp Sugar
~~Parmesian~~ Parmesan Cheese

Instructions

Heat olive oil and saute chunked chicken pieces, onion, garlic and 1/2 of the sweet basil for 5 to 7 minutes or until chicken is near cooked.
Add tomato sauce followed by 6 cups of water and all remaining ~~ingredients.~~ ingredients, except parmesan cheese.
Bring to a boil then reduce heat and cook at a slow boil until squash and potatoes are very tender.

Comments

Serve with Parmesian Cheese sprinkled liberally on top of soup. Can also be served over angel hair pasta.

soup073

67.166.28.38 — Wed, 05 Aug 2009 17:37:37 GMT

Cream of Pecan Soup with Chipotle

Contributor

Susan Hughes

Source

San Antonio Express-News

Portions

Ingredients

2 tablespoons butter
1/2 cup finely diced onion
1/2 cup finely diced celery
3 cloves garlic, crushed
2 tablespoons tomato paste
8 ounces pecans, toasted (toast on cookie sheet in 300-degree oven about 10 minutes)
8 cups canned vegetable broth
1 whole chipotle chili (from a can of pickled chipotles in adobo)
2 tablespoons maple syrup
dash of Worcestershire sauce
salt and pepper to taste
1 cup heavy cream
optional garnishes: creme fraiche; chives; pecan halves; chipotle chili, cut
into thin julienne strips

Instructions

Melt butter in heavy pot over medium heat; sauté onions and celery until limp, about 6 to 8 minutes. Add garlic; sauté 1 minute more. Add tomato paste, stir well and set mixture aside.
Place pecans, a cup or so of the chicken stock and chipotle chili in blender; puree until smooth. Add pecan mixture and remaining stock to vegetables in pot. Bring to simmer, stirring often.
Add maple syrup, Worcestershire sauce, salt and pepper, and cook about 5 minutes more. Reduce heat and add cream, stirring to blend. Serve in individual bowls.
Garnish, if desired, with a dollop of creme fraiche and chopped chives, pecan halves, or thin strips of chipotle chili.

soup245

tsg_kevin — Mon, 27 Jul 2009 16:04:56 GMT

Southwest Herbal Soup

Portions

8-10

Ingredients

1 medium or 1/2 large squash
2 medium onions
1 red pepper and 1 yellow pepper if zucchini pr patty pan squash OR
1 red pepper and 1 green pepper if summer squash
(Or 2 red peppers)
6 cups water, veggie broth or chicken stock
2 cups white wine
28 oz can tomato puree
2 cups soaked pinto beans
1 teaspoon crushed red pepper flakes
2 teaspoons cilantro
4 tomatillos diced
2 tablespoons fresh lemon thyme
2 tablespoons fresh minced pineapple sage
2 tablespoons fresh minced Vietnamese coriander
1/4 cup fresh minced flat leaf parsley
2 ears of corn cooked
1 small carrot grated (optional)
Salt and pepper
2 limes cut into wedges
1/2 cup sour cream (optional)

Instructions

Dice peppers and onions. Cut up squash into bite sized pieces.
Put the water or stock, white wine and can of tomatoes in soup pot. Turn heat to high.
Add the pinto beans, squash, onions and peppers. Cover the pot. Wait until it barely begins to boil then turn heat to a low simmer.
Add the carrot if the soup needs sweetness.
Add the red pepper and cilantro. Simmer for 2 hours.
Cut corn off the cob. Let cool for about a half hour and stir in the corn and herbs.
Salt and pepper to taste.
Serve with lime wedges and sour cream.