CABBAGE ROLL SOUP Recipe

=&0=&=&1=& 1 c. cooked chicken meat 2 eggs plus 1 egg with ? c. cooked egg scramble then cut into long strip? kg apulid or water chestnutchopped 4 slice cooked hamin long thin strip? cooked hamchopped 5 kg hot chicken broth1 egg white14 cabbage leaves1 tbsp. cornstarchsalt to taste1 ? tbsps. onionchopped Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarchonionand salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leafspread about 2 tbsps. of mixturearrange ham and fried egg at the center and roll. Steam for 15 minutesthe cut into 1? pieces. Arrange compactly in a cup(s). Pour chicken stock. Serve seasoned with salt.

Related Recipe

Cabbage Fat-Burning Soup Recipe

=&0=&=&1=& 5 carrotschopped 3 onionschopped 2 (16 ounce) cans whole peeled tomatoeswith liquid 1 large head cabbagechopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beansdrained 2 quarts tomato juice 2 green bell peppersdiced 10 stalks celerychopped 1 (14 ounce) can beef broth Place carrotsonionstomatoescabbagegreen beanspeppersand celery in a large pot. Add onion soup mixtomato juicebeef brothand enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Related Recipe

Canadian Bacon Potato Soup Recipe

=&0=&=&1=& 2 medium onionschopped 4 medium potatoespeeled and quartered 2 cup(s)s chicken broth 1 (12 fluid ounce) can fat-free evaporated milk 5 slices (3 ounces) Canadian baconchopped 1 packet butter-flavored granules 1/4 teaspoon salt 1/8 teaspoon pepper 7 tablespoons fat-free sour cream 1/3 cup(s) minced chives In a large saucepan or Dutch oven coated with nonstick cooking spraysaute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup(s) potato mixture. Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milkCanadian baconbutter-flavored granulessaltpepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.

Related Recipe

White Sauce for Pasta Recipe

=&0=&=&1=& =&2=&1/2 cup(s) butter1/4 cup(s) margarine2 tablespoons flour2 cup(s)s milk1 1/2 cup(s)s cream or half-and-half1 (15 ounce) can chicken broth3 tablespoons cornstarch1 teaspoon salt1/2 teaspoon rosemarycrushed1 dash nutmeg1/2 teaspoon garlic powder1 1/2 cup(s)s grated parmesan cheese” 1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and creamstir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boilingstirring constantly. 6. Boil one minute. 7. Remove from heat. 8. Add saltspices and cheese.

Related Recipe

Bean and Bacon Soup Recipe

=&0=&=&1=& 2 cup(s) beans(dried)1 teaspoon Salt1/2 teaspoon Pepper4 bacon slicescut in squares4 carrotschopped4 celery stalkschopped1/2 teaspoon Thyme (dried)1 garlic cloveminced4 oz Can of tomato paste2 tbsp Olive oil1 Onionchopped1 tbsp Wine vinegar Cover the washed beans with 6-8 cup(s)s of water and bring to a boil. Reduce heatcover and boil gently for 1 hour(s) and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking.After the beans have been cooking for about 1 hour(s) and 45 minutes chop the onion and celery and carrots. Slice the four slices of bacon into 1″ squares. Saute the onioncelery and bacon squares in the olive oil for about 10 minutes. Add to the beans along with the thymechopped carrots and tomato paste. Simmer uncovered for another hour(s) until the beans are tender and slightly mash the beans. Add the saltpepper and wine vinegar before serving.

Related Recipe

Cherry Orange Soup with Mint Recipe

=&0=&=&1=& 4 cup(s) fresh cherries2 cup(s) orange juice1/4 cup(s) honey1/4 teaspoon ground cinnamon or cardamom2 tbsp cornstarch2 tbsp waterPlain yogurt or sour creamMint sprigs Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender.Heat cherriesorange juicehoney and cinnamon to a boil in saucepan. Dissolve cornstarch in watergradually stir into cherry mixture and cook 1 minute. Refrigerate overnight.Spoon into bowlsgarnish each with yogurta cherry and a mint leaf.

Related Recipe

Cream of Avocado Soup Recipe

=&0=&=&1=& 3 ripe avocados3 chicken bullion cubes3 cup(s)s water1 1/2 cup(s)s milk4 cup(s)s minced sweet pepperSalt to taste Mash the flesh of the avocados to a paste with a silver fork. Press paste through a fine sieve.Put paste in saucepan and add water. Add the bullion cubes. Cook until water begins to boil. Slowly stir in the milk.Add saltremove from heat and add sweet pepper.

Related Recipe

Orange-Mango Soup Recipe

=&0=&=&1=& 1 lrg orange3 lrg mangoes1 1/2 cup(s) buttermilk1 1/2 cup(s) fresh orange juice3 teaspoon honeyFresh lemon juice if necessary8 sm fresh mint leaves Remove the zest from the orange with a zester or grater and set it aside.Cut a flat bottom on the orangethen remove all the peel and white pith from the orange with a smallsharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time.Peel the mangoes and remove the pits. Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilkorange juice and honey to taste. the soup should be the consistency of whipping cream. If it is too thickadd more buttermilk. Chill thoroughly up to 2 days before serving.Just before servingadd lemon juice and more honeyif necessary. Pour into chilled dishes. Float an orange slice on top and garnish with a mint leaf.

Related Recipe

Strawberry
Pear-Lemon Soup Recipe

=&0=&=&1=& 4 cup(s) hulled coarsely-sliced strawberries1/2 cup(s) water4 pear halves canned in juice1 cup(s) juice from canned pears2 teaspoon lemon juice preferably fresh1/4 cup(s) granulated sugar or more to tasteStrawberry slices for garnish In two batchescombine strawberries and water in blender container. Blend until strawberries are completely pureed. Press mixture through a fine sieve. Discard strawberry seeds.In batchesif necessaryreturn puree to blender container. Add all remaining ingredientsexcept the strawberry slices for garnishand blend until soup is completely smooth.Transfer soup to a glass or ceramic bowl. Cover and chill 3 to 4 hour(s) before serving. Garnish with strawberry slicesif desired. This soup keeps 2 to 3 days in refrigerator.

Related Recipe