ter. Boil fast for ten minutes.
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
smooth dough. Let stand for about 30 mins.
Melt
Chop all vegetables; cover with water in a large pot.
Boil for 30 minutes.
Lower heat; simmer until vegetables are tender. Use garlic salt or bouillon for seasoning.
This soup may be eaten any time you feel hungry.
You may eat as much as you want; will not add calories.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
oil.
Slice a whole cabbage as small as you'll
Cover with water and cook 10 minutes.
Turn on low heat and simmer until vegetables are tender.
Makes a large pot full.
Soup may be eaten at any time of day and as much as you want.
Combine all ingredients.
Cook on low for several hours.
bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface
hin bite-size pieces; rinse cabbage lightly; drain and cut into
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
For the duck, place mushrooms in
Shape into 8 patties.
For the cabbage mash, boil, steam or
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Cook meat and bone; skim.
Add onion, salt and about 1/2 cup water.
Continue cooking until meat is fairly soft, about 3/4 hour.
Add shredded cabbage, coarsely shredded.
Strain tomatoes and add to mixture.
Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired.
If a thick soup is preferred, less water is required.
More water is added for a thinner soup. Stir soup down during cooking.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1