Tag Archives: French onion soup

Cucumber Soup

Cucumber Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 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
  1. Peel and Puree the cucumbers.
  2. 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.
  3. When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  4. Cover bowl and refrigerate for 30 minutes before serving.

 

Turkey Cabbage Soup

Turkey Cabbage Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 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
  1. Put oil and turkey in a large stock pot over medium-high heat.
  2. Cook turkey completely, making sure turkey is in small pieces.
  3. Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
  4. Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.

 

Broiled Black Bean Cheese Burgers

 

Broiled Black Bean Cheese Burgers
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 1 - 15.5 oz can black beans, drained
  • 1 large egg, whisked
  • ½ cup whole wheat bread crumbs
  • ¼ cup finely chopped green onion
  • ¼ cup shredded cheese
  • ½ tsp cumin
  • ¼ tsp salt
  • favorite burger toppings and buns
Instructions
  1. In bowl mash black beans.
  2. All all remaining ingredients and mix well.
  3. Lightly grease aluminum covered broiler pan.
  4. Divide mixture in to 4 and make firm patties out of them.
  5. Broil until top gets crusty and browned slightly, flip and repeat on other side.
  6. Server on whole wheat buns.

 

Fajitas

Fajitas
 
Author:
Recipe type: Main
Cuisine: Tex-Mex
 
Ingredients
  • 1 pound flank steak
  • 3 tablespoons orange juice
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano -- fresh
  • 1 teaspoon cumin seed
  • ¼ teaspoon chili sauce
  • 2 cloves garlic -- minced
  • ¾ pound onion - sliced
  • 1 red bell pepper - sliced
  • 6 tortillas
  • 3 cups iceberg lettuce -- shredded
  • salsa
Instructions
  1. Slice steak across grain approximately ⅛ inch thick
  2. Combine with orange juice, vinegar, salt, oregano, cumin, chili sauce, and garlic.
  3. Coat meat evenly with spices.
  4. Marinate for 1 hour.
  5. Combine peppers and onions in fry pan and cook until onions are tender.
  6. In frying pan, heat oil over high heat.
  7. Cook beef ½ lb at a time until still slightly pink inside.
  8. Server on large platter with peppers, onions, lettuce, tomatoes and anything else you like with your Fajitas.

Yummy Hot Tomato Juice

 

Yummy Hot Tomato Juice
 
Author:
Recipe type: Non-Alcoholic Drinks
Cuisine: American
 
Ingredients
  • 1 can (64 oz) tomato juice
  • ½ C butter or margarine
  • ½ t Worcestershire sauce
Instructions
  1. Pour the tomato juice into a large pan.
  2. Add the butter and Worcestershire sauce.
  3. Over high heat bring to a rapid boil.
  4. Remove from heat and cool completely.
  5. Place in freezer containers and freeze for up to 3 months.
  6. To reheat, remove soup from freezer container by running under some warm water.
  7. Cover the bottom only of a large saucepan with water.
  8. Place soup in the pan.
  9. Heat on medium until boiling, stirring occasionally.

 

Sweet-Sour Slaw

 

Sweet Sour Slaw
 
Author:
Recipe type: 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
  1. Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
  2. Remove from heat and cool.
  3. Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
  4. Pour vinegar mixture over vegetable mixture.
  5. Refrigerate over night.