ide for dipping.
This recipe will serve 2-5 people
In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
Reduce heat and simmer 5 minutes.
Strain through a fine sieve and return to pot.
Trim dry ends off lemongrass and peel away any tough outer leaves.
Cut into 1\" lengths and add to pot.
Add fish, corn, mushrooms and green onions.
Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
Stir in red pepper, coriander, lime rind and juice.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
nd pepper to taste. Add Hot Hungarian Pepper - eros to taste
***NOTE: This recipe can easily be halved!
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
In a soup pot, saute onion and celery in butter until tender.
Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!
Combine all ingredients, and heat through over medium heat. Stirring frequently.
Serve with extra hot sauce at the table, for those who like it extra hot!
This soup is really delicious.
Serve with grilled Tomato-Cheese sandwiches.
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
In a large soup pot, put olive oil and garlic powder.
Cook on low for about 3 minutes.
Add everything else to the pot.
Bring to boil.
Simmer for 25 minutes.
Using a slotted spoon, take out all veggies meats and most of the beans and place in blender to puree. you may need to put some of the broth in the blender too to help it along.
Return puree back to soup pot.
Simmer 10 minutes more stirring well to blend puree and liquid well.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
auce, salt, black pepper and hot pepper sauce in small bowl
Clean green pepper, onion and celery.
Dice into medium size pieces.
Melt 1 stick oleo; saute green pepper, onion and celery at slow heat.
Put 6 chops in frying pan; bring to boil.
Turn over; bring to boil.
Open tomato soup and tomato paste.
Empty into large enough container with added water (when thickened, add more water).
Put on slow heat, checking on sauteed veggies.
Empty water from pork chops; add 1 stick oleo.
Melt and fry slowly. Increase heat on tomato soup and paste and sauteed pepper, onion and celery.
In medium bowl, stir cream cheese and sour cream until blended.
Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed.
Spoon into 9-inch quiche dish or pie plate.
Bake in 375\u00b0 oven for 25 minutes or until lightly browned.
Makes 4 cups.
Combine cheddar and cream cheese.
Add Victorian Epicure Louisiana Hot & Spicy Dip Mix and Worcestershire sauce.
Form into a ball or log and roll in walnut crumbs.
Mix all ingredients into freezer bag. Form contents of beef or turkey bag into 6-8 patties.
Cook over a med-high heat grill to desired doneness. Serve on onion buns w/ baby mixed greens and spicy mayo.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Cook rice noodles in a large saucepan of boiling water following packet instructions, until tender. Drain well.
Meanwhile, combine water and instant miso soup in a medium saucepan. Bring to a boil on high.
Add shrimp. Simmer, 2-3 minutes, until shrimp turn pink and are cooked through.
Divide noodles, tofu and shrimp between serving bowls. Ladle hot miso soup over noodles. Scatter with green onions to serve.
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt