1 lb. chorizo sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
¼ c. all-purpose flour
5 c. chicken broth
14 oz. refrigerated cheese tortellini
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. Italian seasoning
6 ounces chopped fresh spinach
2 c. half & half (or heavy cream)
1. In a large pan set over medium-high, cook the sausage until browned. Drain as much grease from the pan as possible. Set aside.
2. In a large pot, add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off of the chorizo, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.
½ stick butter
1 c. sliced carrots
½ c. chopped onions
1 c. chopped celery
2 ½ c. chicken broth, divided
3 Tbl. cornstarch
2 c. half and half
½ tsp. salt
1/8 tsp. pepper
1 tsp. baking soda
2 c. grated colby
Melt butter in large heavy saucepan. Sauté carrots, onions, and celery until vegetables are tender. Add cornstarch and stir to blend. Put in blender and add ½ c. chicken broth and blend until smooth. Return to pan and add remaining 2 cups broth and half and half. Heat, stirring occasionally until thickened and add salt, pepper, soda, and cheese. Stir until cheese melts and soup is smooth and hot. This soup freezes well. I always double it for my family, and have even successfully quadrupled it!
1 1/2 cups chicken broth
1 tsp soy sauce
1/2 tsp fish sauce
1/4 tsp srichacha or other chilli sauce
1/4 tsp sugar
squeeze of 1/4 lime
!/4 cup chopped cilantro
1 chopped scallion (green onion)
1/2 cup coleslaw mix (shredded cabbage and carrots)
Leftover chicken or pork, sliced or shredded
Any Asian noodle- soba, ramen, udon, rice
Heat broth. When boiling, add soy sauce, fish sauce, chilli sauce and sugar. Add noodles and cook according to directions.
Put slaw mix into bow. Pour hot soup on top. Top with cilantro, scallion and a squeeze of lime.
from Stacy A.’s book, El dorado hills, ca
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth
Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.
Submitted by: Stacy A
from Mandy D.’s book, Colton, SD
1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic
Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.
Submitted by: Susan W
by Sarah S.’s book, Milwaukee, WI
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
Submitted by: Sarah S
by Natalie K.’s book, Valencia, CA
1 roped beef roast (eye of round)
1 lg brown onion
1 bag of baby carrots
bunch of small red potatoes*
bunch of celery
1/2 to 1 cup of Merlot
2 cartons of beef broth
2 cups of water
flour and seasoned salt
salt and pepper to taste
coriander (the magic ingredient)
*you can also make with pearled barley. Use 1 cup of barley to two cups of water and simmer until soft, about 30 minutes. Add to stew.
Put roast in ziplock bag with flour and seasoned salt and coriander. Shake and coat on all sides. Heat oil in pan and brown in a 1/2 stick of butter in large stockpot. Brown roast on all sides, searing it well. Add onion and sauté. Add celery. Add wine, water, 1 broth, potatoes, carrots, cut up cabbage. Let simmer 3-4 hours. Keep adding wine and 1 more broth. Keep all wet and bubbly. Remove roast. Cut rope and meat should fall apart. Spoon broth over meat and serve.
Submitted by: Natalie K
from Eileen H.’s book, Highland Park, IL
1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk
Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.
Submitted by: Eileen H