Pumpkin and Chili Soup

October 13, 2015 Leave a Comment
Pumpkin and Chili Soup

Pumpkin and Chili Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Pumpkin and Chili Soup Recipe

 

Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley

 

Chop the bacon.  Remove the seeds from the chilies and mince the flesh.  Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp.  Add onions and sauté for about 5 minutes.  Add the pumpkin, chilies, cumin and broth.  Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley.  Make sure the soup is warmed through but not boiling when you add them.

4-6 servings

 

(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)  

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Vegetable Quiche Muffins

April 3, 2013 Leave a Comment
Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , , ,

French Onion Soup

March 15, 2013 Leave a Comment
French Onion Soup

French Onion Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one.  Hot and delicious, this soup hits a spot for lunch or dinner.

Sandra Chambers                                                                      Carthage, Mississippi

French Onion Soup Recipe

French Onion Soup

4 cups thinly sliced onions

1 garlic clove, minced

¼ cup butter

6 cups water

8 beef bouillon cubes

1 tsp. Worcestershire sauce

6 slice French bread (3/4 inch thick), buttered and toasted

6 slices Swiss cheese

In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally.  Add water, bouillon, and Worcestershire sauce; bring to a boil.  Reduce heat; cover and simmer 30 minutes.

Ladle hot soup into six ovenproof bowls.  Top each with a piece of French bread.  Cut each slice of cheese in half and place over the bread.   Broil until cheese melts.  Serve immediately.           6 servings

You can put 4 slices of cheese in each bowl, so there would be a lot of melted cheese.

(Recipe for French Onion Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Savory Tagged With: , ,

Curried Crab Quiche

March 9, 2013 Leave a Comment
Curried Crab Quiche

Curried Crab Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Curry and crab complement each other perfectly in this fuss-free quiche.  With a sunny color and a rich taste, it’s special enough for a holiday breakfast or brunch.

                Kathy Kittel                                                               Lenexa, Kansas

Curried Crab Quiche Recipe

Curried Crab Quiche

1 unbaked pastry shell (9 inches)

6 to 8 oz. canned or frozen crabmeat, thawed, drained and cartilage removed

¾ cup shredded Swiss cheese

3 eggs

1 ½ cups heavy whipping cream

½ to 1 tsp. curry powder

½ tsp. salt

Dash pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 5 minutes. 

Remove foil; bake 5 minutes longer.

Remove from the oven; reduce heat to 375 F.  Sprinkle crab and cheese into shell.

In a bowl, beat eggs.  Add cream, curry, salt and pepper; pour over cheese.  Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean.         6-8 servings

 (Recipe for Curried Crab Quiche Recipe was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Savory Tagged With: , ,

To the Top