May 24th, 2009 Posted in Soups and Sauces | Comments Off
1 large onion
2 to 4 cloves garlic, minced
3 or 4 ribs celery, chopped
1/3 cup olive oil
1 (12-oz.) can tomato paste
3 tbls. sugar
1 (28-oz.) can tomato purée or 2 (16-oz.) cans whole tomatoes, cut up
Salt, black pepper and red pepper, to taste
Oregano, to taste
Sweet basil, to taste
2 or 3 bay leaves
1/4 tsp. dried thyme
Cooked pasta
1. Cook onions, garlic and celery in olive oil until vegetables are tender. Add tomato paste and sugar. Fry this until it begins to hold together and is a nice rich color, about 15-25 minutes.
2. Fill the tomato paste can with water and add 2 cans of water to the tomato mixture. Cook for about 15 minutes then add tomato purée and seasoning. Add 2-3ø quarts of water and cook slowly, covered, for at least three hours or until slightly thickened. If mixture gets too thick, thin with a little more water.
Jan 17th, 2009 Posted in Soups and Sauces | Comments Off
1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Preparation
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
Southern Living, JANUARY 2009
Nov 18th, 2008 Posted in 30 Minutes or Less, Soups and Sauces | Comments Off
Ingredients
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 2 tablespoons diced red onion
- 1 (15-ounce) can red kidney beans, rinsed and drained (1 1/2 cups)
- Salt and freshly ground black pepper
- Several iceberg lettuce leaves
Directions
Mix lime juice and olive oil together in a medium bowl. Add the onion and red beans. Add salt and pepper to taste. Toss well. Place lettuce on a serving plate and spoon beans and dressing on top. Makes two servings.
Source: York Daily Record – York, Pa.
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 1 can cream of mushroom soup
- 2-3 pounds round steak, cubed
- 1 pkg Lipton Onion Soup
Directions
Place meat in a covered casserole dish. Mix two soups together and add to meat. No water!! Cover. Place in 300(F) oven for 3 hours. Sever over rice with French bread and a salad for a superb supper. Easy too!! Serves 6:)
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 1/4 cup dried pinto beans
- 1/4 cup dried white beans
- 1/4 cup dried crowder peas
- 1/4 cup dried red beans
- 1/4 cup dried split peas
- 1/4 cup dried black-eyed peas
- 1/4 cup dried lima beans
- 1 large onion, diced
- 1 to 2 pieces ham bones or ham hocks
- Water
- 1 tsp. salt, or to taste
- 1 tsp. black pepper, or to taste
- Cooked rice, optional
Directions
1. Soak dried beans and peas in water overnight. Next day pour into colander and rinse well.
2. Sauté onions and ham pieces in a large pot that has been sprayed with nonstick cooking spray. When the onions are clear, add the well-rinsed beans and peas and cover with fresh water.
3. Bring to a slight boil, cover and reduce heat to a simmer and cook for 2 to 3 hours or until the legumes are soft and cooked through. Season with salt and pepper to taste and cook for an additional 30 minutes.
4. Serve soup over rice, if desired.
