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Butternut Squash Soup with Green Chile-Coriander Chutney by Vicki S ChallancinA satisfying, easy-to-prepare autumn soup, perfect for cooler weather! |
1 vote
2289 views
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Chicken and Dumplings by B InnesHere's another of those ubiquitous recipes with as many ingredients as can be imagined. Breaking it down to its simplest form chicken soup with dumplings. You can go really simple and use processed ingredients or make it all your self, or a combination. It really doesn't matter, it's what works best for you. The amounts in the… |
1 vote
5047 views
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Mexican Pozole I (Posole) by Salad FoodieA hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.) |
1 vote
6987 views
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Easy Manhattan Clam Chowder by B InnesAlthough fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable. I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme. This recipe will give you both with easy to use items… |
1 vote
3109 views
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Butternut Squash and Apple Soup (with Pressure Cooker Option) by Salad FoodieInspired by a recipe from New Paradigm Cooking (Sandbach, Terranova and Ware), I chose to forego the cookbook’s recommended 30 minutes simmering time in a stockpot, for a pressure cooker rendition which cut the cooking time to well under 10 minutes… |
3 votes
7719 views
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mexican chicken pozole verde by karenrecipeThere are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. |
1 vote
5476 views
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Leek and Potato Soup with Ham by B InnesOne of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida. Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones ( ) and butter and jam makes a very filling meal. |
1 vote
3638 views
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Classic New England Clam Chowda by Amos MillerManhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam… |
3 votes
6087 views
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Mexican Pozole II (Posole) by Salad FoodieThis is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous… |
1 vote
3095 views
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Butternut Squash Soup by Scott SmithA great soup that can be eaten all year around. |
1 vote
6600 views
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A Canadian Fish And Mussel Chowder by Brett Ede
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1 vote
2292 views
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Chicken-Free Noodle Soup by Mark Reinfeld20 min prep / 35 min cooking / 4-5 servings |
1 vote
1418 views
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