My husband & I have found this recipe to be nice and thick and tastes similar to Claim Jumper's.
Author: mama.sears
A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.
Author: JoyfulCook
Make and share this Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho) recipe from Food.com.
Author: Epi Curious
I use this stock to make collards, black eyed peas, green beans, and any other dish which you would like to have a nice, rich smoky flavor. It will freeze well for up to 4 months - I freeze it in 2 cup...
Author: xtine
Make and share this Demi-Glace from the Plaza Hotel recipe from Food.com.
Author: carrie sheridan
The easiest, most flavorful shrimp stock you will ever make! Every time we eat shrimp, I save the shells and heads (either cooked or uncooked), pack them into freezer-safe bags, squeeze out any exceess...
Author: Raquel Grinnell
Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you...
Author: Karen From Colorado
Make and share this Cauliflower & Sweet Potato Curry Soup recipe from Food.com.
Author: kelly in TO
I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.
Author: Sonya01
This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.
Author: Kozmic Blues
Easy 5 minute prep; 34 minute cook time! Needs Special equipment: 4 (1 1/2-cup) oven-proof ramekins
Author: joymaudjee
This is not just for Christmas, but I always associate clementines with Christmas, and the addition of spices also lends a festive feel to this delightful soup. It is so easy to make and makes an elegant...
Author: French Tart
Very good for those cold days, but also good for the dieter. Apparently eating 2 servings of broth based soups a day will help in weight loss. Healthy, easy and fast.
Author: Spindle To Sashes
Let me just say that I LOVE my 8 quart oval electric pressure cooker, and I use it almost exclusively for making stock. and cheesecake. (That's another recipe for another time...) It is so easy and cost...
Author: Gatorbek
This family favorite is a mix of recipes from my mom and my chef brother and easy to prepare! It makes a tasty main if served with a salad and crusty bread. The kids love it for lunch!! My brother finally...
Author: Clever_Little_Witch
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
Author: kelly in TO
This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month.
Author: CookingONTheSide
Make and share this Spanish-Style Chicken Noodle Soup recipe from Food.com.
Author: Corkaline
In my search for a way to use leftover Christmas ham, I found recipe #15794 by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this...
Author: tenderbelle61
Freeze your washed vegetable, herb and even fruit scraps to make the most delicious vegetable stock you'll ever taste!
Author: Dominique
From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the...
Author: EmilyStrikesAgain
Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect)...
Author: KateL
A "twist" on the basic fish stock recipe, this recipe uses a bit of serrano chili, ginger and sherry.
Author: Tessa Morales
This is so easy and is liked by kids very well. This was printed in the news paper here in Texas. If you do not like Ranch beans you will not want to try this.
Author: Connie Maple
From Gourmet magazine. I use this stock as a base for my Turkey Gravy. I don't use the liver in the stock or gravy. It can lend a bitter note.
Author: jlMiranda
This is the best gosh darn soup! MIL makes it every year and I finagled the recipe from her..I know it sounds weird but its heavenly. She got the recipe out of a store flyer.
Author: Maineiac
Make and share this Italian Wedding Soup recipe from Food.com.
Author: CookingONTheSide
Easy and delicious kielbasa and bean soup from my favorite magazine Cooking Light. Serve it with crusty bread or garlic toast for satisfying meal.
Author: Asha1126
The ultimate comfort food, this tasty soup has a hearty combination of vegetables and seasonings in a beef and tomato broth. After searching thru a multitude of soup recipes, I combined what the ingredients...
Author: Chef Dee
I made this recipe in a recent Food Tech class and loved it. It's a very thick soup thats great for a cold winter.
Author: Polly_Waffle_Kid
Make and share this Classic French Onion Soup recipe from Food.com.
Author: The Spice Guru
I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during...
Author: kelly in TO
Delicious, hearty broth which can be used to make Asian flavored soups, noodles, stir fry, etc. I created this broth after a shopping day at the international food markets in our city.
Author: Mama Cee Jay
This is comfort food at its finest. It's a warm, simple and easy dish that can be enjoyed for breakfast, lunch or dinner. It is also a great way to use up day old bread. The key to this soup is to have...
Author: Karens Krazy Kitchen
Havn't tried yet. Posting here for safe keeping. This sounds great with the addition of lime juice!!
Author: um-um-good
Make and share this Vietnamese Chicken Stock recipe from Food.com.
Author: echo echo
Make and share this Beef Broth (Brodo Di Manzo) recipe from Food.com.
Author: ratherbeswimmin
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones...
Author: Papagayita
This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for...
Author: Bone Man
I have recently been trying to not waste food so I am using up items I find in my pantry and freezer. I used left over rib eye steaks which I had chopped into small bite size pieces and either canned or...
Author: Lucky Chef
I created this soup initially when I was trying to lose some weight before my wedding. I enjoyed it so much, I make it often. Its flavorful and no added salt! Very simple, flexible. Enjoy! My husband and...
Author: Helen Ganim
This is a meal in a bowl! I got this from the New York Times magazine. It is adapted from and similar to the Japanese dish, zousui. You can use any kind of broth and any kind of rice, though the starchier...
Author: Debloves2cook
Note: Don't let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium,...
Author: Gaelige Coinnaigh
Make and share this Lamb and Lentil Soup recipe from Food.com.
Author: KittyKitty
Make and share this Chicken Enchilada Pasta Soup recipe from Food.com.
Author: CookingONTheSide
This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.
Author: Sharon123