Baked Chicken Stew

5 boneless chicken breast halves
seasoned salt and pepper, divided
3-4 large potatoes, peeled and quartered
1 stalk celery, chopped
1 large carrot, peeled and sliced
1 can chicken gravy (I used Franco-American)
1 can water
3 T olive oil

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

http://recipecircus.com/recipes/vishusvi/POULTRY/Baked_Chicken_Stew.html

Italian Sausage Soup

1 - 2 lbs. Italian sausage
2 Cloves minced garlic
2 medium onions, chopped
1 lg. can crushed tomatoes
3 cans beef broth
1 1/2 C. red wine
1 T. basil leaves
1/2 tsp. oregano leaves
1 T. chopped parsley
2 unpeeled zucchini, sliced thin
1 cup small shell macaroni
1/2 Cup water
grated Parmesan cheese

Take covering off sausage and brown meat. Drain well and add all ingredients in large pot except zucchini and macaroni. Then put into your jars, if you have the zucchini frozen you can add when you open jar to eat and add the cheese on top when ready. Process quarts at 11 lbs. pressure for 90 min. pints for 75 min.

- Edie

Gazpacho

4 lg red tomatoes
2 bell peppers
1 cucumber
1 clove garlic
1/4 small onion
7 mint leaves
4 tbsp olive oil
3 tbsp vinegar
1 tbsp salt
1 cup French bread

Wash and dice all vegetables. In a blender liquify all ingredients until all is very smooth. Pour into container and chill in the refrigerator for about 2 hours. It's very good served with hard boiled egg and croutons.

Vichyssoise

2 tablespoons of butter
½ cup chopped leeks
(white part only) ½ teaspoon chicken stock base
2/3 cup of water
1-10-1/2 ounce can condensed
cream of potato soup
1 cup half and half
½ cup milk
chopped chives

In 10 inch skillet over medium heat, in hot butter ,cook leeks 5 minutes; add chicken stock base and water; heat to boiling. Reduce heat to slow; cover and simmer 10 minutes.
Stir in undiluted soup, half and half, milk; chill.
Just before serving ; In covered blender container at low speed

Italian Wedding Soup

1 pound ground beef
1 cup Italian style bread crumbs
1 egg, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1-1/2 cups pastina or any miniature
pasta
1 package(10 ounces) frozen chopped
spinach, cooked according to package
directions, drained

In large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce and garlic powder; mix well. Shape meatballs using 1 rounded teaspoon meat mixture for each meatball. In large skillet, heat olive oil. Add meatballs; cook 5 to 7 minutes or to desired doneness, turning occasionally to brown on all sides. Drain.
In large saucepan, bring chicken broth and water to a boil. Reduce heat. Add meatballs, pastina and spinach; cover. Simmer 10 minutes.

Seafood Gumbo

1/4 cup salad oil
1/4 cup all-purpose flour
1 large onion,diced
1 large green pepper,diced
1 garlic clove,crushed
4 teaspoons salt
1/2 teaspoon thyme leaves
12 oysters in shell
2 16-ounce cans tomatoes
1 10-ounce package frozen
okra,sliced
6 cups water
1 pound shelled and deveined
shrimp
1/2 pound fresh or 16-ounce
package frozen Alaska King
crab,thawed and drained
1/4 to 1/2 teaspoon hot pepper
sauce
hot cooked rice

In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned,about 8 minutes, stirring constantly. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally.
Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.
Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes , stirring occasionally, until shrimp turn pink and opaque.
Serve in soup bowls with a scoop of rice.

Jambalaya

1 cup soy sauce
1/4 cup dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black
pepper
16 skinless, boneless
chicken breast halves
3/4 pound bacon, cut into
small pieces
8 onions, diced
4 cloves garlic, minced
1/4 cup and 2 tablespoons
all-purpose flour
3 pounds chorizo, sliced into
chunks
3 pounds cooked ham, cut
into 1/2 inch pieces
3 tablespoons dried thyme
1 tablespoon and 1 teaspoon
cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled
and diced tomatoes with juice
1 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp -
peeled and deveined

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours. Saute bacon in a dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F(250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya pot on large baking tray filled with hot water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Garlic and Sage Soup

6 - 8 cloves garlic, finely minced
3 fresh sage leaves, chopped
2 fresh thyme sprigs
6 egg yolks, lightly beaten
S&P (salt & pepper)
6 slices french bread, toasted
3 tbsp. olive oil
freshly grated parmesan cheese

In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

El Paso Chili

3 pounds ground beef
7 ounces salt
2 teaspoons pepper
2 teaspoons paprika
1/2 teaspoon sage (Fresh if Possible)
2 teaspoons sugarZ
1 tablespooncumin power
4 tablespoons chili power
3 tablespoons A-1 Steak Sauce
1/2 cup vinegar
1 tablespoon soy sause
2 16 ounce cans tomatoes, chopped (Fresh if Possible)
1 12 ounce can of tomato paste
1/3 cup cornmeal
1 1/2 pounds Pork Shoulder, Cubed
1 tablespoon garlic power
1 7 ounce can Ortega brand diced green chiles
2 Jalapeno peppers, diced

Brown beef thoroughly. Add beer :), salt, pepper, paprika, sage, sugar, cumin, and chili power, blending well. Cover and simmer 2 hours. add remaining ingredients, cover, and simmer over low flame for 3 hours, stirring frequently.

African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Pressure Cooker Irish Stew

1 1/2 lbs stew meat (I use half beef and half pork)
1/4 cup extra virgin olive oil
1 (10 1/4 ounce) can tomato soup
1 (14 ounce) can chicken broth (or water)
4 carrots, coarsely chopped
4 large potatoes, peeled and cut into chunks
4 stalks celery, coarsely chopped
4 onions (half coarsely chopped, half diced)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/3 cup fresh parsley (chopped fine)
1 (12 ounce) can beer or ale
2 bay leaves

Pre-heat pressure cooker on medium-high heat.
Toss stew meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.

Egg Drop Soup

3 eggs beaten
2 tsp. cornstarch
1/4 tsp. pepper
6 cups bouillon
3 Tbsp. vinegar
2 Tbsp. soy sauce

In a large saucepan, mix the cornstarch with a small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to a boil and
simmer until clear. Gradually stir in egg, season to taste and serve at once.

Peanut Soup

9¼ ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5¼ gram instant chicken broth
1 tablespoon minced chives

Chop the nuts fine and place with remaining
ingredients in a large saucepan.
Cook over medium heat about 20 minutes, stirring frequently. Serve hot.

Minestrone Soup

1 pound flank steak -- cut 1/2 inch thick
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1 can tomato sauce
1 can beef broth
3 cups water
1 bay leaf 1 can stewed Italian style stewed tomatoes
1 small zucchini -- cut lengthwise, sliced
1/2 cup celery -- chopped
2 tablespoons parsley -- chopped
16 ounces vegetables, frozen, mixed
1/4 cup elbow macaroni -- uncooked
1 can kidney beans -- undrained
parmesan cheese -- grated

Cut beef steak into 1" pieces. Sprinkle with Italian seasoning and pepper. Heat oil. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water, and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles.
Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving, add kidney beans. Remove bay leaf. Sprinkle each serving with parmesan cheese
- DeeDee

Bean and Steak Soup

1 cup lima beans -- dried
1 rib steak
1 tablespoon oil
2 onions
3 cloves garlic -- diced
4 carrots -- diced
2 stalks celery -- sliced
5 cups cabbage -- chopped fine
3 potatoes -- diced
1/4 cup parsley -- fresh and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cloves
1 teaspoon thyme leaves
1 can beef broth
6 cups water
1 can tomatoes

Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and the spices. Put the steak back into soup mixture and simmer for 1 1/2 hours.
Meanwhile cook the beans in a seperate pot for 1/2 hour and drain. Add the potatoes, beans and the parsley to soup. Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes.

Cream of Parsnip and Apple Soup

2 tablespoons butter
1 lb parsnips, thinly sliced
1 lb apples, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups chicken stock
1/2-1 cup cream
salt and pepper
parsley

Melt the butter, add the parsnips, apples, onions and sugar.
Sauté till soft. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed.
Cover and simmer gently for 20 minutes, until the parsnips are tender.
Taste for seasoning. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil. Garnish with parsley.

Vegetarian Chilled Yellow Tomato Soup

1 tablespoon olive oil, plus 1 teaspoon
2 large onions, chopped
3 1/2 lbs yellow tomatoes, chopped,8 cups
salt
freshly ground black pepper
1 ripe avocado
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped shallots
1/3 cup seeded and diced ripe tomatoes
1/3 cup yellow pear tomatoes, halved
2 small tomatillos, husked and diced

In a large saucepan, heat 1 tablespoon oil over medium heat.
Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes. In a blender or food processor, puree tomato mixture in 2 batches.
Press through a fine sieve into a large bowl, discarding skins and seeds.
Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or overnight. Just before serving, peel and pit avocado.
In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree. Season with salt and pepper.
In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil. To serve, ladle soup into 6 chilled soup plates.
Place a scoop of avocado puree in the center and surround with some of the tomato mixture.

Vegetarian Cashew and Carrot Soup

3 tablespoons vegetable stock
1 1/2 pints vegetable stock
1 lb carrots
8 ounces potatoes
1 medium onion
4 ounces cashews
2 1/2 tablespoons coriander

ROUGH CUT carrots, onion and potato (can peel the skin).
In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
Add 1 1/2 pints vegetable stock and cover for 25 minutes.
Place cashews in dry frypan; constantly stirring until slightly brown.
ALLOW soup and cashews to cool and place both through a food processor or blender.

- mickeydownunder

Vegetarian Pasta E Fagioli

2 tablespoons olive oil
1 small white onion, chopped
3 garlic cloves, minced
2 (19 ounce) cans cannellini beans, undrained
1 (26 ounce) jar cheese pasta sauce
1 1/2 lbs veggie crumbles, i use boca brand (equivalent to 1-1/2 lbs ground beef)
1/2-3/4 cup grated pecorino romano cheese
12 ounces ditalini, reserving liquid, cooked according to package directions or shell pasta, reserving liquid, cooked accoding to package directions

Saute onion in oil in large pot until soft.
Add garlic and saute few more minutes.
Add beans with their liquid.
Add jarred pasta sauce and simmer while cooking pasta.
When pasta is done, add Boca Crumbles to sauce & bean mixture then add drained pasta and cheese, reserving pasta cooking liquid.
Let sit for a half an hour and add reserved pasta cooking liquid to thin to desired consitstency. Will get better and thicker as it sits. Serve with more cheese for garnish.

Pork & Hominy in Red Chiles Soup/Stew

1 lb lean pork loin, trimmed and cut into 1 inch cubes
1/4 teaspoon salt
4 cups water
4 dried ancho chiles
4-5 garlic cloves
1 1/2 teaspoons dried oregano
1 large yellow onion, diced
1 tablespoon vegetable oil
2 cups hominy, drained
3 cups chicken broth
corn tortilla chips (optional for garnish)
diced avocados (optional for garnish)
sliced radishes (optional for garnish)
lime wedges (optional for garnish)

In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
Laddle soup into bowls and allow diners to add condiments as desired.

- justcallmetoni