Daily Cooking Recipes Let Me Make Cooking Easy

July 30, 2014

Cucumber Soup

Filed under: Soups & Stews,Vegetarian — Tags: , , , , , , — Chef @ 11:15 am

Cucumber Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes juiced
  • 1 Tbsp chopped fresh mint leaves

Instructions
 

  • Peel and Puree the cucumbers.
  • Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  • When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  • Cover bowl and refrigerate for 30 minutes before serving.

 

July 13, 2014

Turkey Cabbage Soup

Filed under: Soups & Stews — Tags: , , , , — Chef @ 3:30 pm

Turkey Cabbage Soup

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 Tbsp cooking oil
  • 1 lb ground turkey
  • 2 celery stalks diced small
  • 1 medium size yellow onion diced
  • 1 can 15 oz petite diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 medium head cabbage shredded fine

Instructions
 

  • Put oil and turkey in a large stock pot over medium-high heat.
  • Cook turkey completely, making sure turkey is in small pieces.
  • Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
  • Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.

 

May 19, 2014

Broiled Black Bean Cheese Burgers

 

Broiled Black Bean Cheese Burgers

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 - 15.5 oz can black beans drained
  • 1 large egg whisked
  • 1/2 cup whole wheat bread crumbs
  • 1/4 cup finely chopped green onion
  • 1/4 cup shredded cheese
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • favorite burger toppings and buns

Instructions
 

  • In bowl mash black beans.
  • All all remaining ingredients and mix well.
  • Lightly grease aluminum covered broiler pan.
  • Divide mixture in to 4 and make firm patties out of them.
  • Broil until top gets crusty and browned slightly, flip and repeat on other side.
  • Server on whole wheat buns.

 

February 28, 2014

Yummy Hot Tomato Juice

 

Yummy Hot Tomato Juice

Yummy Hot Tomato Juice

Florence
Course Non-Alcoholic Drinks
Cuisine American

Ingredients
  

  • 1 can 64 oz tomato juice
  • 1/2 C butter or margarine
  • 1/2 t Worcestershire sauce

Instructions
 

  • Pour the tomato juice into a large pan.
  • Add the butter and Worcestershire sauce.
  • Over high heat bring to a rapid boil.
  • Remove from heat and cool completely.
  • Place in freezer containers and freeze for up to 3 months.
  • To reheat, remove soup from freezer container by running under some warm water.
  • Cover the bottom only of a large saucepan with water.
  • Place soup in the pan.
  • Heat on medium until boiling, stirring occasionally.

 

February 18, 2014

Sweet-Sour Slaw

 

Sweet Sour Slaw

Florence
Course Salad
Cuisine American

Ingredients
  

  • 1 cup vinegar
  • 1 can sauerkraut -- drained
  • 1 can bean sprouts -- drained
  • 1 sm. jar pimento -- chopped
  • 2 cups sugar
  • 2 cups celery -- chopped
  • 1 green pepper -- chopped
  • 2 cups onion -- chopped

Instructions
 

  • Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
  • Remove from heat and cool.
  • Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
  • Pour vinegar mixture over vegetable mixture.
  • Refrigerate over night.

February 13, 2010

Quick Beef Noodle Soup

Quick Beef Noodle Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 12 Cups Water
  • 3 Tablespoons Beef Flavor Bouillon
  • 2 Cups uncooked Pasta

Instructions
 

  • Combine all ingredients in stock pot and bring to boil.
  • Cook until pasta is tender.
  • Server Hot.

 

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