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  Diana's Menu& Recipe Box 

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The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Soups

Broth Soups Cream Soups

Chowders

Chicken Noodle

Chicken & Rice

Turkey Noodle

Turkey & Rice

Classic Minestrone

Vegetable 

Vegetable Beef

French Onion

Cream of Cheddar

Tomato Soup

Cream of Potato

Cream of Broccoli

Cream of Mushroom

Split Pea Soup

New England Clam Chowder

Manhattan Clam Chowder

Corn Chowder

Sausage Soup

Broth Soups

Chicken Rice Soup

  • 1/2 Chicken
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can
  • 4 ounces fresh or frozen peas or small can
  • 2 cups uncooked rice

Rinse chicken well. Place chicken in very large pot and fill with water. Add chicken, celery, garlic, onion, bullion and some salt . Put on stove on high until boil. reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take chicken out 1 piece at a time. Remove skin and pick meat off bone. Return meat to pot. Do this until all chicken pieces have been done. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, pour in rice and slow simmer 10 minutes. cover tightly and remove from heat. Allow to sit 15 - 20 minutes or until rice is fully cooked. Serve piping hot with crackers.

* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2 breasts and wings or, 2 drums and thighs. This must be bone in and skin on.

** Carrots and peas are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Chicken Noodle Soup

  • 1/2 Chicken, bone-in and skin on
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can
  • 4 ounces fresh or frozen peas or small can
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice

Rinse chicken well. Place chicken in very large pot and fill with water. Add chicken, celery, garlic, onion, bullion and some salt . Put on stove on high until boil, reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take chicken out 1 piece at a time. Remove skin and pick meat off bone. Return meat to pot. Do this until all chicken pieces have been done. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles or rice, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or rice. Serve piping hot with crackers.

* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2 breasts and wings or, 2 drums and thighs. This must be bone in and skin on.

** Carrots and peas are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Turkey Noodle /Rice Soup

  • Turkey carcass & Bones
  • Leftover Turkey, white & dark meat
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic, chopped (or minced)
  • 1 onion (whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can* (Optional)
  • 4 ounces fresh or frozen peas or small can* (Optional)
  • 4 Oz Frozen Corn* (Optional)
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill with water. Add celery, garlic, onion, bullion and some salt. Put on stove on high until boil. Reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots, peas and corn if they are fresh or frozen. Leaving pot on slow simmer, carefully take the bones out. When cool enough, pick carcass clean and return any meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 - 30 minutes for rice. Serve piping hot with crackers.

 * Carrots, peas and corn are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Vegetable Beef Soup

Ingredients:

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Classic Minestrone

Ingredients:

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French Onion Soup

Ingredients:

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Cream Soups

Split Pea Soup

Ingredients:

  • 1 meaty hambone or neck bones
  • 1 Bag split peas
  • 1 onion peeled, chopped (Optional)
  • 2 carrots, sliced or 4 ounces frozen or small can (Optional)
  • 2 Potatoes cut up (Optional)
  • 1/2 Lb Cooked bacon or ham (Optional)
Rinse peas well. Sort out any funny looking things in the peas. Put Peas in a bowl with the hambone (and cooked bacon). Cover and put in refrigerator overnight. When ready to cook, put peas, bone, (bacon), and water in a large pot. Add more water if needed. Add carrots and onion. Cook on high until boiling, reduce to slow simmer and cook until peas are done (about 1-2 hours). Remove Hambone and pick ALL the meat off. Replace meat in the pot (Give bone to dog after it cools enough). Remove from heat. Sieve some of the soup if desired. Add more water if needed to desired consistency. Serve piping hot with crackers!

Cream of Mushroom

Ingredients:

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Cream of Broccoli

Ingredients:

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Cream of Potato

Ingredients:

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Tomato Soup

Ingredients:

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Cream of Cheddar

Ingredients:

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Chowders

Sausage Soup

Ingredients:

  •  1 pound Italian sausage
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen Italian vegetables (Optional)
  • 3/4 cup julienned bell pepper
  • 1/4 cup chopped white onion
  • 1/8 teaspoon pepper

In a large skillet, cook sausage over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 - 20 minutes or until vegetables are tender. Drain sausage; add to soup and heat through.

 

Corn Chowder

Ingredients:

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Manhattan Clam Chowder

Ingredients:

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New England Clam Chowder

Ingredients:

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Please feel free to contact us with Questions, Comments, Concerns, Compliments: E-mail us

 

 

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