[{"id":"11726","title":"Dry Onion Soup Mix DIY","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, onion powder
spices, pepper, black","directions":"Place all ingredients in small zip lock baggie labeled with date and contents.
Store in a cool, dry place and use within 6 months.","url":"https://recipe.bluelayer.org/recipe/11726/dry-onion-soup-mix-diy"},{"id":"27944","title":"Autumn Days Pilaf Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, cumin seed
tomatoes, red, ripe, raw, year round average
lentils, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Heat oil in skillet till warm.
Saute/fry onions till tender.
Add in rice and stir till lightly browned.
Add in chicken stock and next 3 ingredients; stir well.
Cover, bring to a boil, reduce heat, simmer 30 min.
Stir in chicken, carrots, sunflower seeds, and raisins.
Cover and cook 10-15 min or possibly till all liquid is absorbed.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/27944/autumn-days-pilaf-recipe"},{"id":"32292","title":"Creamed Spinach","ingredients":"spinach, raw
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
cheese, parmesan, hard","directions":"Cook time reflects the total cook time if you boil spinach and it is not already thawed.
Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don't have to wash and chop it down.)
If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl.
If you thawed the spinach just make sure all excess liquid is squeezed out.
Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir.
Add the cream cheese and mix, again cook for one minute on high.
Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition.
Finally once cheese has melted just make sure heated through.
This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine.","url":"https://recipe.bluelayer.org/recipe/32292/creamed-spinach"},{"id":"48850","title":"Skinny Chicken & Broccoli Alfredo","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
kashi, steam meal, chicken fettuccine, frozen entree
oil, olive, salad or cooking
broccoli, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, swanson chicken broth 99% fat free
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
spices, nutmeg, ground
cheese, parmesan, hard","directions":"In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides.
Remove it from the pan and set aside.
Cook the fettuccine according to the box directions.
When done, drain it and set it aside.
Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil.
Spread evenly on the baking sheet and bake for 20 minutes.
In a large pan heat olive oil (1 tablespoon) over medium-high heat.
Add the garlic and stir frequently for 1 minute.
Whisk in the flour until smooth (about 2 minutes).
Gradually whisk in chicken broth, Greek yogurt and milk.
Add the pepper, salt and nutmeg.
Bring sauce to low boil, stirring constantly.
Then, lower heat and simmer until sauce thickens (about 3-5 minutes).
Stir in Parmesan cheese.
Taste the sauce and add more salt or pepper to your liking.
Add cooked chicken and roasted broccoli florets.
Toss until everything is coated by sauce.
Add the drained fettuccine and toss again.
Top plated dish with extra Parmesan cheese, if you like.<br /","url":"https://recipe.bluelayer.org/recipe/48850/skinny-chicken-broccoli-alfredo"},{"id":"61212","title":"Chilled Tomato Shrimp Soup for One","ingredients":"tomatoes, red, ripe, raw, year round average
crustaceans, shrimp, raw (not previously frozen)
lemon juice, raw
sauce, worcestershire
horseradish, prepared
sauce, ready-to-serve, pepper, tabasco","directions":"Combine ingredients and chill.","url":"https://recipe.bluelayer.org/recipe/61212/chilled-tomato-shrimp-soup-for-one"},{"id":"61195","title":"Chicken Flavored Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
onions, raw
spices, thyme, dried
spices, parsley, dried
spices, pepper, black
sugars, granulated","directions":"Combine all ingredients and mix until evenly distributed.
Store in a cool dry place.
Use within 6 months.
Cooking directions: for 8 (1/2cup) servings.
Boil 3 cups water in a covered pan.
Add 1 1/3 cups of rice mix; stir.
Cover and simmer for 20 minutes or until liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/61195/chicken-flavored-rice-mix"},{"id":"61178","title":"Cream Fresh Cauliflower Soup","ingredients":"onions, raw
butter, without salt
cauliflower, raw
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
spices, curry powder
cornstarch
water, bottled, generic","directions":"Saute onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.","url":"https://recipe.bluelayer.org/recipe/61178/cream-fresh-cauliflower-soup"},{"id":"61174","title":"My Mexican Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry","directions":"Heat oil in a large saucepan over medium heat and add rice.
Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.
My Note: A good basic, restaurant style Mexican rice.
The key to this recipe is the seasonings you use.
I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using My Taco Seasoning I just sprinkled in what looked like enough, about 1-1/2 teaspoons This mixture includes cumin and many other spices which are perfect for this recipe.
I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth.
Other than that, I followed exactly as written and it was perfect!
The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry.
My Taco Seasoning: Is a mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store.
There is no salt or MSG in this mixture.
Ingredients:.
6 teaspoons chili powder.
5 teaspoons paprika.
4 1/2 teaspoons ground cumin.
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder.
1 1/2 teaspoons cornstarch.
1/8 teaspoon cayenne pepper.
Put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch.
Close lid securely, and shake well to mix contents.
7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.
Really great it's is \"salt free\"!
This recipe is perfect as is, but I love to play with stuff so I used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder.
If you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead.
She saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 Celsius rice, 1-1/2 Celsius chicken broth and all the other ingredients, omitting the garlic salt.
The cooker shuts off when the rice is done.
Easy !","url":"https://recipe.bluelayer.org/recipe/61174/my-mexican-rice"},{"id":"61163","title":"Gravy Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
croutons, plain
cheese, parmesan, hard","directions":"Melt butter in a deep saucepan.
Add flour and stir well.
Cook over low heat until deep brown, stirring constantly.
Gradually add stock, stirring constantly.
Bring to a boil.
Cover and simmer over medium heat for 1 1/2 hours, stirring occasionally.
Top with croutons and grated cheese.","url":"https://recipe.bluelayer.org/recipe/61163/gravy-soup"},{"id":"61158","title":"Cold Melon Soup","ingredients":"melons, honeydew, raw
lime juice, raw
honey
yogurt, greek, plain, nonfat
melons, honeydew, raw","directions":"In a blender container, combine honeydew, lime juice, and honey.
Blend until smooth.
Pour into a bowl and add yogurt.
Beat with a fork or wire whisk until blended.
Chill several hours.
Serve cold.
Whisk before serving and garnish each bowl with a few melon balls.
NOTE: chilling time not included with prep time.","url":"https://recipe.bluelayer.org/recipe/61158/cold-melon-soup"},{"id":"61125","title":"Sweet & Savory Vegetarian/Vegan Soup","ingredients":"oil, olive, salad or cooking
onions, raw
barley, hulled
soup, vegetable broth, ready to serve
carrots, raw
spinach, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, sesame, salad or cooking
soy sauce made from soy (tamari)
spices, pepper, black","directions":"In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
Uncover dutch oven.
Add pineapple and juice to the soup.
Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/61125/sweet-savory-vegetarian-vegan-soup"},{"id":"61117","title":"Veggie Mix From Penzey's","ingredients":"onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking","directions":"Heat the olive oil over medium heat.
Once hot, add the onions and bell pepper.
Cook, stirring frequently, until starting to soften, roughly 5 minutes.
Add the mushrooms and zucchini and cook until they have slightly softened.
Remove from heat and cool thoroughly.
You can divide these into small portions and freeze until ready to use.
They can be used in soups, tacos, pasta sauce, omlettes, or quesadillas.","url":"https://recipe.bluelayer.org/recipe/61117/veggie-mix-from-penzeys"},{"id":"61067","title":"Chicken Mole","ingredients":"water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, cumin seed
soup, chicken broth or bouillon, dry
spices, chili powder","directions":"Boil chicken in large stock pot and reserve liquid.
In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy.
(start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
Add chicken thigh meat and serve over Spanish rice.","url":"https://recipe.bluelayer.org/recipe/61067/chicken-mole"},{"id":"61059","title":"Broccoli-Mascarpone Soup","ingredients":"oil, olive, salad or cooking
shallots, raw
broccoli, raw
soup, chicken broth or bouillon, dry
il villaggio, mascarpone cheese,
spices, pepper, red or cayenne
chives, raw","directions":"Heat oil in large pot over medium heat.
Add shallots; saute 3 minutes.
Add broccoli; saute 1 minute.
Add broth; bring to boil.
Reduce heat to medium low.
Cover and simmer until vegetables are tender, about 10 minutes.
Cool slightly.
Working in batches, transfer soup to blender; puree until smooth.
Return to pot.
Reserve 1/4 cup mascarpone in small bowl; cover and chill.
Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
Season with salt.
Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls, garnish with reserved mascarpone.
Sprinkle with chopped chives and serve.","url":"https://recipe.bluelayer.org/recipe/61059/broccoli-mascarpone-soup"},{"id":"61054","title":"Salisbury Steak","ingredients":"beef, grass-fed, ground, raw
onions, raw
sauce, worcestershire
la flor, steak seasoning,
mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve","directions":"MIx the ground beef, onions, Worcestershire Sauce, and seasonings together in a bowl.
Make patties.
In a hot skillet sear ad cook the patties until almost done.
Take patties out of skillet and put on a plate and wrap them in foil -- the foil and heat trapped will continue cooking the burgers.
put the butter in the skillet with the pan drippings, and throw in your mushrooms.
Once the mushrooms are browned add the flour and cook until all the flour is incorporated into the butter.
Add the can of beef broth and stir, cook until thickened -- add the burgers back into the skillet/ or pour gravy over them.
Can serve over brown rice/ mashed potatoes/ noodles.","url":"https://recipe.bluelayer.org/recipe/61054/salisbury-steak"},{"id":"61042","title":"Simply Scalloped Potatoes #SP5","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
salt, table
soup, chicken broth or bouillon, dry
cheese, cheddar","directions":"Arrange layer over potatoes in greased casserole dish.
Sprinkle with salt.
Repeat layering, ending in potatoes.
Mix cream and broth, pour over potatoes.
Sprinkle cheese over top and cover dish with foil.
Preheat oven to 400 degrees and bake for 30 minutes.
Remove foil and continue baking for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/61042/simply-scalloped-potatoes-sp5"},{"id":"61028","title":"Caraway Rice Cakes","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
spices, caraway seed
salt, table
butter, without salt","directions":"In a 1 1/2 to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
Preheat broiler and butter a baking sheet.
Fluff rice with a fork.
Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/61028/caraway-rice-cakes"},{"id":"60991","title":"Caraway Rice Cakes","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
spices, caraway seed
salt, table
butter, without salt","directions":"In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
Preheat broiler and butter a baking sheet.
Fluff rice with a fork.
Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/60991/caraway-rice-cakes"},{"id":"60982","title":"Braised Pork Roast with Paprika, Capers and Caraway","ingredients":"lard
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
carrots, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
capers, canned","directions":"In a 4-quart casserole, heat the lard until a light haze forms over it.
Add the pork and over high heat brown it on all sides.
About 10 to 15 minutes.
Remove and set aside.
Preheat oven to 350F (180C).
Pour off all but a thin film of the fat and add the onions.
Cook them about 8 minutes over medium heat or until they are lightly colored.
Add the carrots and cook 2 to 3 minutes longer.
Off the heat, stir in the paprika.
Continue to stir until the vegetables are coated.
Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan.
Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again.
Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender.
Baste it occasionally with pan juices.
Transfer the pork to a heated platter.
Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them.
Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove.
With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan.
Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds.
Taste for seasoning.
Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.","url":"https://recipe.bluelayer.org/recipe/60982/braised-pork-roast-with-paprika-capers-and-caraway"},{"id":"60966","title":"Tater Casserole for 10","ingredients":"denny's, hash browns
butter, without salt
salt, table
spices, pepper, black
onions, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar
celery, raw
potatoes, raw, skin
butter, without salt","directions":"Defrost the potatoes.
Combine the butter, salt, pepper, soup& sour cream.
Mix hash browns with the onion, celery and cheese.
Mix in the soup mixture.
Pour into a greased 9x12\" casserole dish.
Mix butter& chips and sprinkle on top of the casserole.
Bake for 45 minutes in a 350f oven or until the topping is golden.","url":"https://recipe.bluelayer.org/recipe/60966/tater-casserole-for-10"},{"id":"60958","title":"Roasted Root Veggie Bisque","ingredients":"carrots, raw
parsnips, raw
squash, winter, butternut, raw
oil, olive, salad or cooking
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
leeks, (bulb and lower leaf-portion), raw","directions":"Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
Toss well to coat.
Roast for about 30 minutes, turning once, or till just about tender.
Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
When veggies are roasted, add to kettle along with 6 cups of chicken stock.
Simmer 1 1/2 hours or till veggies are very tender.
Puree about 3/4 of soup.
I like to leave some veggies unpureed for texture.
If too thick add enough stock to get desired consistancy.
Serve with croutons or crackers.","url":"https://recipe.bluelayer.org/recipe/60958/roasted-root-veggie-bisque"},{"id":"60943","title":"Green Bean and Fried Onion Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soy sauce made from soy (tamari)
spices, pepper, black
beans, snap, green, raw
onions, raw","directions":"Preheat oven to 350 F.
Cook green beans according to package directions.
Do not over cook.
In a bowl, combine soup, milk, soy sauce and pepper.
Gently stir in the drained, cooked beans.
Spoon half of the mixture into a 13x9-inch baking dish.
Sprinkle with half of the onions.
Spoon remaining bean mixture over the top.
Bake at 350 for 30 minutes or until heated through.
Sprinkle with remaining onions.
Bake 5 minutes longer or until the onions are brown and crispy.
Nutrition Facts: 1 serving (1 cup) equals 163 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.","url":"https://recipe.bluelayer.org/recipe/60943/green-bean-and-fried-onion-casserole"},{"id":"60885","title":"Lapyoshka (Russian Flat Bread)","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the sugar in a small glass bowl and add about half of the water.
Sprinkle the yeast on the surface of the water and do not stir.
Allow to set while measuring the rest of the ingredients.
The yeast, water and sugar will begin to get a little foamy.
Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface.
Combine the dry ingredients together a little with your finger tips.
Don't worry, it will all get thoroughly mixed later.
Make a hollow in the center of your pile of flourlike the middle of a volcano.
Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano.
Be careful that it doesn't get away from you.
Now with your finger tips, move it all around until the liquid is pretty much soaked up.
Then add the remaining water in the same way.
You should have a messy wad of ingredients that you can get your hands into.
Work all remaining flour into the dough until it becomes smooth and elastic.
If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own.
It's right when it feels really nice to work.
Now, the fun part.
Here's where you get your therapy.
Kneed the dough for a full five minutes.
Fold it.
Turn it.
Push it.
Punch it.
Really work it.
If you don't cheat on this part, you'll have a really nice consistency in your bread.
After your five minutes of fun, form it into a little mound, cut an X in the top with a knife and pop it in an oiled bowl and cover with a damp towel.
Let it sit in a warm place for 2-3 hours or until doubled in size.
Heat your oven to about 400F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute.
Divide it in half with a knife and form two mounds.
Oil a cookie sheet or large baking tray.
Stretch your dough into a 16-18 inch round.
It will be about 1/2 inches thick.
Don't worry about getting it perfect.
Just stretch it however you like.
Pop the first one in the oven for about 15 minutes or until golden.
Remove the tray and turn the flat bread bottom up to cool just a bit.
Form another round and bake the second one while you enjoy the first.
You'll need the second!
You can slice this flat bread if you like, but it's much more fun if you just tear it apart!
This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything.","url":"https://recipe.bluelayer.org/recipe/60885/lapyoshka-russian-flat-bread"},{"id":"60869","title":"Saffron Almond Rice Pilaf","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
spices, saffron
onions, raw
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
spices, pepper, black
nuts, almonds","directions":"Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir.
Remove from heat.
Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes.
Stir in saffron broth, salt, and pepper and bring to a boil.
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes.
Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.","url":"https://recipe.bluelayer.org/recipe/60869/saffron-almond-rice-pilaf"},{"id":"60835","title":"Cheesy Lentil and Rice Casserole","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
onions, raw
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, garlic powder
cheese, cheddar","directions":"Mix all ingredients except the cheese in a 2-qt.
casserole dish.
Bake covered, at 300 degrees for an hour and 15 minutes.
Uncover and top with cheese, then bake for 15 minutes or until the cheese is melted.","url":"https://recipe.bluelayer.org/recipe/60835/cheesy-lentil-and-rice-casserole"},{"id":"60819","title":"Spicy Winter Squash Soup","ingredients":"a cajun life, all purpose cajun seasoning,
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
celery, raw
spices, garlic powder
oil, olive, salad or cooking
corn, sweet, white, raw
beans, snap, green, raw
spices, basil, dried","directions":"Trim edges of squash, cut into four pieces, remove seeds.
Steam 12-15 minutes until soft.
Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree.
Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
Reduce heat to low, stir in Cajun spice mix.
Stir for 30 seconds, add squash puree and remaining milk.
Bring to a boil, simmer for 15 minutes.
Add corn and green beans and continue to simmer.
Stir in basil.
Season with salt to taste.","url":"https://recipe.bluelayer.org/recipe/60819/spicy-winter-squash-soup"},{"id":"60814","title":"Hearty Turkey Bake","ingredients":"potatoes, raw, skin
cheese, cheddar
ground turkey, raw
shortening, vegetable, household, composite
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black
cheese, cheddar","directions":"Preheat oven to 375F (190C).
Prepare a 1 1/2 quart casserole dish with cooking spray.
In a mixng bowl, combine mashed pototoes and 1/2 cup cheese.
Spoon potato mixture into prepared dish.
Using back of spoon, spread pototoes across bottom and up sides of dish to form a shell.
In another mixing bowl, combine turkey, vegetables, soup, milk, mustard, garlic powder, and black pepper.
Pour over potato shell.
Bake for 30 minutes.
Top with remaining cheese and bake 3 minutes more or until cheese has melted.","url":"https://recipe.bluelayer.org/recipe/60814/hearty-turkey-bake"},{"id":"60802","title":"French Vegetable Soup","ingredients":"water, bottled, generic
tomatoes, red, ripe, raw, year round average
mushrooms, white, raw
onions, raw
squash, summer, zucchini, includes skin, raw
carrots, raw
spices, onion powder
spices, basil, dried
sauce, worcestershire","directions":"In a medium saucepan, bring water to a boil.
Add tomatoes.
Simmer, covered, until tomatoes are soft and turn into a broth, about 20 minutes.
Add mushrooms, onion, zucchini, carrot, onion powder and basil.
Simmer, covered, until vegetables are tender, about 10 minutes.
Add Worcestershire.
Simmer, covered until flavors are blended, about 2 minutes.
Remove from heat.
Remove 1 cup of vegetables, place in a container of a electric blender.
Blend at high speed until smooth.
Return mixture to saucepan and mix well.
Heat until hot.","url":"https://recipe.bluelayer.org/recipe/60802/french-vegetable-soup"},{"id":"60723","title":"Breakfast Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine the turkey and dry spices in a large bowl.
Mix together thoroughly.
Add the chicken broth, mixing well.
Let stand for 15 to 20 minutes.
Form the turkey into 8 patties, approximately 3/4 inch thick.
Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or grill.
However, if you grill these, be sure to pray the grill grate with oil prior to grilling.","url":"https://recipe.bluelayer.org/recipe/60723/breakfast-turkey-sausage-patties"},{"id":"60678","title":"The Easiest 3 Ingredient Crock Pot Roast Ever! (Slowcooker)","ingredients":"beef, grass-fed, ground, raw
onions, raw
mustard, prepared, yellow
cornstarch
water, bottled, generic","directions":"Place roast in a large crock pot.
Squirt or spread a thin layer of mustard over the roast.
Sprinkle onion soup mix on top.
Cook 8 hours on low (8 hours on high if roast is frozen).
OPTIONAL GRAVY: Strain the fat off the liquid and discard fat.
Place reserved liquid in a sauce pan and bring to a slight boil.
Add cornstarch to the water and make a paste.
Add paste to the reserved liquid and whisk until thickened.
NOTE: Do not add water to this - it will effectively \"steam\" the roast and make it tougher.
Believe it or not, this will make its own liquid.","url":"https://recipe.bluelayer.org/recipe/60678/the-easiest-3-ingredient-crock-pot-roast-ever-slowcooker"},{"id":"60631","title":"Best Cream of Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
potatoes, raw, skin
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
spices, pepper, black
spices, basil, dried
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pot cook the tomatoes, potatoes, onions, pepper, basil and tomato paste in the beef broth for 30 minutes or until very soft.
Make the cream sauce while the vegetables are cooking.
Over low heat add the flour to the milk and cook to thicken.
Stir almost constantly.
Working carefully and in small batches transfer the broth and vegetables to a blender and puree.
This is hot do not burn yourself.
Return to the pot and add the cream sauce.
Stirring well.
(As an alternative you may add the cream sauce to broth in the blender while pureeing).
Adjust pepper and basil to taste.","url":"https://recipe.bluelayer.org/recipe/60631/best-cream-of-tomato-soup"},{"id":"60609","title":"Baked Meatballs in Tomato Sauce","ingredients":"ground turkey, raw
rice, white, long-grain, regular, unenriched, cooked without salt
celery, raw
peppers, sweet, green, raw
fresh red onions,
spices, parsley, dried
salt, table
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
soup, beef broth or bouillon canned, ready-to-serve
tomatoes, red, ripe, raw, year round average","directions":"Preheat oven to 350 degrees.
In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften.
Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper.
Set aside until cool enough to handle.
When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
Grease or use cooking spray on large casserole dish and place meatballs gently.
In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well.
Pour mixture over meatballs and cover with lid or aluminum foil.
Bake for approximately 2 hours and turn meatballs twice during cooking.","url":"https://recipe.bluelayer.org/recipe/60609/baked-meatballs-in-tomato-sauce"},{"id":"60606","title":"Cream of Broccoli Soup","ingredients":"onions, raw
celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
broccoli, raw
lemon juice, raw
spices, garlic powder","directions":"In medium sauce pan,saute onion and celery in butter until tender.
Stir in flour, salt, and pepper.
Cook one minute.
Gradually stir in chicken broth and milk.
Cook until slightly thickened; stirring constantly.
Do not boil.
Stir in broccoli, lemon juice, and garlic powder.
Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/60606/cream-of-broccoli-soup"},{"id":"60597","title":"Polish Blueberry Soup With Apricot Compote","ingredients":"blueberries, raw
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
salt, table
apricots, dried, sulfured, uncooked
sugars, brown","directions":"First make the compote.
Place the apricots and sugar in a pan over a low heat for about 45 minutes.
Stir now and then very gently, so that the apricots remain relatively whole.
Transfer to a bowl, cool and chill in the refrigerator.
While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan.
Simmer over medium heat for 10 minutes, stirring occasionally.
Mix the flour, sour cream and salt in a bowl and whisk until smooth.
Pour in one cup of the hot blueberry mix and whisk vigorously.
Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
Blend in a food processor until smooth.
Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming.
Chill until serving.
Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl.
Enjoy the remaining compote with yogurt.","url":"https://recipe.bluelayer.org/recipe/60597/polish-blueberry-soup-with-apricot-compote"},{"id":"60572","title":"Rich Caramel Dumplings","ingredients":"water, bottled, generic
sugars, brown
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Boil the syrup ingredients in a saucepan for 10 minutes.
Blend the dry ingredients together.
Cut the butter into the dry ingredients until grainy[I just pinch everything until it all feels about the same size grains].
Add the milk and stir lightly until mixed.
Pour the syrup into a medium baking dish (9\"x9\") and drop soup spoonfuls of the dumpling mixture into the syrup.
Bake at 350F for 30 minutes.
When it is done, flip the dumplings over so the crispy side will soak up more of the yummy stuff.","url":"https://recipe.bluelayer.org/recipe/60572/rich-caramel-dumplings"},{"id":"60533","title":"Beer Cheese Soup","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
onions, raw
carrots, raw
spices, garlic powder
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
alcoholic beverage, beer, regular, all
bacon, meatless
cheese, cheddar","directions":"Cook bacon, then set aside.
Saute onion and carrot in butter until tender.
Set aside.
Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
Set aside.
Bring chicken stock to a boil.
Stir in flour/butter mixture until dissolved.
Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
Cook on low-medium heat for 25 minutes, stirring occasionally.
Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.","url":"https://recipe.bluelayer.org/recipe/60533/beer-cheese-soup"},{"id":"60529","title":"Brussels Sprouts in Mustard Sauce","ingredients":"brussels sprouts, raw
soup, chicken broth or bouillon, dry
oil, canola
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
spices, pepper, black
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook the brussels sprouts in 1/2 cup of chicken broth, cover and set aside.
Spray a small skillet with vegetable cooking spray and add the oil.
Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
Pour the mustard sauce over the cooked brussels sprouts and stir to coat.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/60529/brussels-sprouts-in-mustard-sauce"},{"id":"60520","title":"Lemon Gingerbread Ice Cream Sandwich","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, black
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkling the baking soda over top then adding the boiling water.
Whisk.
Blend flour to the salt in a large bowl.
In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough.
Divide, wrap in plastic and chill for one hour.
Put the dough ball into 2 sheets of wax paper.
Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet.
Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles.
Prick with fork.
Transfer to a cookie sheet.
Chill for 30 minutes.
repeat wtih remaining dough.
Preheat oven to 325F Grease the cookie sheets.
Transfer the rectangles.
Bake 8 to 10 mins or until set but still soft.
Franfer to wire rack and cook completely unless you want soup.
Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon.
Freez 20 mins or until firm.
When bread is cooled, spread the ice cream on the bread.
Pat filling down with a spatula.
Place the second cookie on top.
Press down gently.
NOTE GENTLY.
Too much pressure and you will have an interesting jigsaw pattern.
Scrape away the filling that goes past the edge.
Use it to fill in the corners.
Smooth.
Repeat with remaining cookies.
Wrap in plastic wrap and freeze until firm about 30 minutes.
Note of course other flavors besides lemon can be used.","url":"https://recipe.bluelayer.org/recipe/60520/lemon-gingerbread-ice-cream-sandwich"},{"id":"60511","title":"Brown Sauce","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, oyster, ready-to-serve
sauce, oyster, ready-to-serve
soy sauce made from soy (tamari)
sugars, granulated
cornstarch","directions":"Mix all ingredients in a mixing bowl.
Add to stir fry towards the end of the cooking to thicken sauce.","url":"https://recipe.bluelayer.org/recipe/60511/brown-sauce"},{"id":"60456","title":"Broth Simmered Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice.
Reduce the heat to low.
Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/60456/broth-simmered-rice"},{"id":"60422","title":"Jasmine Rice with Spring Garlic","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
soup, chicken broth or bouillon, dry
salt, table","directions":"Preheat the oven to 375.
In a medium cast-iron casserole, heat the olive oil until shimmering.
Add the rice and spring garlic and cook over moderately high heat, stirring constantly, until the rice is lightly browned, about 5 minutes.
Add the stock and salt and bring to a boil over high heat.
Boil uncovered for 5 minutes, until the liquid is nearly absorbed.
Cover the rice and bake for 10 minutes, until it is tender but firm and the liquid is completely absorbed.
Let the rice stand, covered, for 5 minutes.
Fluff the rice with a fork, transfer to a bowl and serve.","url":"https://recipe.bluelayer.org/recipe/60422/jasmine-rice-with-spring-garlic"},{"id":"60298","title":"Bulgur With Walnuts and Figs","ingredients":"oil, olive, salad or cooking
onions, raw
bulgur, dry
spices, garlic powder
spices, cumin seed
soup, vegetable broth, ready to serve
salt, table
figs, dried, uncooked
nuts, walnuts, english
dill weed, fresh","directions":"In a large skillet or saute pan, combine the olive oil and onions; cook, stirring, over med-low heat until the onions are golden, about 15 minutes.
Add in the bulgur; stir over med-low heat for about 10 minutes until it is toasted.
Add in the garlic; cook/stir for 2 minutes.
Add in the cumin; cook/stir for 1 minute or until warmed.
While the bulgur is cooking, heat the broth to a boil in a pan; stir the boiling broth into the bulgur; add salt and figs; cover and cook over med-low about 20 minutes until the broth is absorbed and the bulgur is light and fluffy.
Let stand off the heat, covered, for 10 minutes before serving.
Spoon into serving bowl and sprinkle with dill and toasted walnuts.","url":"https://recipe.bluelayer.org/recipe/60298/bulgur-with-walnuts-and-figs"},{"id":"60271","title":"Stir-Fried Asparagus","ingredients":"asparagus, raw
butter, without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
lemon juice, raw
soy sauce made from soy (tamari)
spices, pepper, black
nuts, almonds","directions":"In a large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
Stir in broth, lemon juice, soy sauce and pepper.
Cover and cook 2-3 minutes or until asparagus is tender.
Sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/60271/stir-fried-asparagus"},{"id":"60252","title":"Teriyaki Pineapple Sauce","ingredients":"soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
spices, ginger, ground
spices, garlic powder
sugars, brown
honey
cornstarch
water, bottled, generic","directions":"PINEAPPLE BROTH: Drain all juice from canned pineapple (no actual pineapple yet) into small bowl.
Add broth until there is enough liquid to fill one cup combined.
TERIYAKI SAUCE: After making pineapple/juice broth mixture, combine first 6 ingredients in small sauce pan.
In separate cup, combine cornstarch and water (COLD) and mix thoroughly.
Set cornstarch and water mixture aside.
Heat ingredients in sauce pan over high heat, stirring occasionally to keep the bottom from burning.
Just prior to boiling point, slowly add the corstarch and water while stirring CONSTANTLY.
Mixture in pan will start to thicken.
When desired consistency is reached, add pineapple chuncks.
Let cool, then serve.","url":"https://recipe.bluelayer.org/recipe/60252/teriyaki-pineapple-sauce"},{"id":"60231","title":"Home-Made Cream of Chicken Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, canola
sugars, granulated
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, garlic powder","directions":"Make a white sauce of milk or cream, flour, and oil.
Add chicken.
Add sugar, salt, pepper, and garlic powder (may use more or less as desired).
Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup.
Simmer for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/60231/home-made-cream-of-chicken-soup"},{"id":"60193","title":"Roasted-Potato Fennel Soup","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
onions, raw
fennel, bulb, raw
shortening, vegetable, household, composite
cream, fluid, heavy whipping","directions":"Preheat oven to 400F.
In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper.
Spread on a baking sheet and roast for 30 minutes, until cooked through.
Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
Add the roasted potatoes (including scrapings from the pan) and the stock.
Cover and bring to a boil.
Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
Add the heavy cream and allow the soup to cook slightly.
Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
Taste for salt and pepper.
Reheat and serve hot.","url":"https://recipe.bluelayer.org/recipe/60193/roasted-potato-fennel-soup"},{"id":"60174","title":"Solo Chicken Verdura Pilaf","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
squash, summer, zucchini, includes skin, raw
onions, raw
spices, pepper, black
spices, basil, dried
butter, without salt
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Add the butter and olive oil to a frying pan that has a tight fitting lid.
When the butter has melted, saute the onions until soft and translucent.
Add the rice and stir until all the grains are covered with the fat.
Add the remaining ingredients, heat until the broth starts to simer.
Cover, and reduce the heat to the lowest setting and leave alone for exactly 15 minutes.
DO NOT PEAK.
After the 15 minutes has passed, turn off the heat and let it sit for an additional 15 minutes.
DO NOT PEAK.
Fluff the mixture with a fork and plate.","url":"https://recipe.bluelayer.org/recipe/60174/solo-chicken-verdura-pilaf"},{"id":"60162","title":"Cucumber Buttermilk Soup Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
pickles, cucumber, sour
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
dill weed, fresh","directions":"Combine buttermilk, cucumber, parsley, onion, bouillon, and dash of pepper.
Cover.
Refrigerate3 to 24 hrs.","url":"https://recipe.bluelayer.org/recipe/60162/cucumber-buttermilk-soup-recipe"},{"id":"60145","title":"Potato Potluck Dish","ingredients":"potatoes, raw, skin
spices, onion powder
spices, garlic powder
cream, sour, cultured
soup, cream of chicken, canned, condensed
cheese, cheddar
cheese, mozzarella, low sodium","directions":"Bring a large saucepan of salted water to a boil.
Place potatoes in the saucepan and cook until tender but firm, about 15 minutes.
Drain and cool.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese.
Pour into the baking dish.
Sprinkle with mozzarella cheese.
Bake in the preheated oven 45 minutes, or until browned and bubbly.","url":"https://recipe.bluelayer.org/recipe/60145/potato-potluck-dish"},{"id":"60139","title":"Gazpacho Soup","ingredients":"tomatoes, red, ripe, raw, year round average
peppers, sweet, green, raw
onions, raw
celery, raw
pickles, cucumber, sour
spices, garlic powder
vinegar, red wine
shortening, vegetable, household, composite
spices, pepper, red or cayenne
spices, cumin seed","directions":"Mix tomatoes, red bell pepper, onion, celery, cucumber in a bowl.
Then divide into 2 equal parts.
Add the garlic to one of the bowls and empty this one in a blender.
Add the vinegar to it and blend until smooth.
Add veggie juice, cayenne, and cumin to blender and blend a few seconds.
Add the puree to the other bowl and refrigerate over night.
Garnish with lemon and cilantro (coriander).","url":"https://recipe.bluelayer.org/recipe/60139/gazpacho-soup"},{"id":"60098","title":"Buttery Mashed Potatoes Recipe","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Peel potatoes, cut into eighths, and place immediately into a large pot.
Add water to cover the potatoes by at least 2 inches and salt well (the water should taste like seawater).
Bring potatoes to a boil over high heat.
Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
Drain potatoes in a large colander and let them dry undisturbed for about 5 minutes.
Meanwhile, heat broth and butter over medium heat in the pot used to cook the potatoes until mixture is hot and butter is melted.
Remove from heat and season with freshly ground black pepper and, if necessary, salt.
Pass cooked potatoes through a potato ricer into the broth mixture.
Fold together, being careful not to overwork the potatoes, until evenly combined and smooth.
Taste potatoes, and, if necessary, adjust seasoning.","url":"https://recipe.bluelayer.org/recipe/60098/buttery-mashed-potatoes-recipe"},{"id":"60081","title":"Creamy Tofu, Scallop, Cucumber, and Dill Chowder","ingredients":"onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh","directions":"In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute.
Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber.
Bring the mixture to a blender, and puree it with the tofu and the lemon juice until the mixture is smooth.
Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm.
Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.","url":"https://recipe.bluelayer.org/recipe/60081/creamy-tofu-scallop-cucumber-and-dill-chowder"},{"id":"60051","title":"Crock Pot Beef Roast","ingredients":"beef, grass-fed, ground, raw
onions, raw
water, bottled, generic","directions":"Pierce the beef on all side with a fork.
Do not remove fat.
Place beef in crock pot and cover with soup and water.
Cook on low for 12-18 hours (but definetly not less than 8).
Turn every few hours.
Note: Liquid should almost cover beef.
If you have a larger crock pot you may want to add another can of soup and another 1/2 cup water.","url":"https://recipe.bluelayer.org/recipe/60051/crock-pot-beef-roast"},{"id":"60030","title":"Easy Mexican Soup","ingredients":"soup, chicken broth or bouillon, dry
corn, sweet, white, raw
beans, snap, green, raw
beans, snap, green, raw
sauce, salsa, ready-to-serve
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix all ingredients and heat and eat!
Some people add a little shredded cheese and some crushed tortilla chips.","url":"https://recipe.bluelayer.org/recipe/60030/easy-mexican-soup"},{"id":"60026","title":"Herb Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, thyme, dried
salt, table
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In one bowl stir together the four dry ingredients.
In a second bowl combine the three wet ingredients.
Combine the dry mixture with the sour cream mixture.
Stir until all of the dry ingredients are fully moistened.
Using a tablespoon, drop the mixture into your boiling soup or stew.
Reduce heat, cover, and let simmer for about 15 minutes.
KEEP COVER CLOSED.","url":"https://recipe.bluelayer.org/recipe/60026/herb-dumplings"},{"id":"59984","title":"Bailey's Corn Wafers Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
butter, without salt","directions":"Preheat oven to 425F degrees.
Grease 2 cookie sheets or possibly coat with vegetable cooking spray.
Mix cornmeal and salt in a bowl and pour in boiling water, stirring all the while to keep lumps from forming.
Stir in margarine.
Drop 1 Tbsp.
at the time onto the cookie sheets.
This batter should be liquid sufficient to spread out into a 3-inch circle.
If it doesn't spread, add in a bit more water.
Bake till golden around the edges and crispy, about 20 min.
Serve with sweet butter.
Makes approximately 36 wafers.
Notes: Look like a cornmeal cookie.
Lee's Intro: These wonderful, crisp little wafers are so easy to prepare you will want to make them every time you serve soup.
You might vary them by adding a bit of prepared Cajun seasoning to the batter.","url":"https://recipe.bluelayer.org/recipe/59984/baileys-corn-wafers-recipe"},{"id":"59965","title":"Condensed Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, thyme, dried","directions":"Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon.
If desired also add basil and thyme.
Mix well and store in the refrigerator or freezer.
When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/59965/condensed-soup-mix"},{"id":"59958","title":"Homemade Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
celery, raw
sugars, granulated","directions":"To crush celery seed, use a mortar and pedestal or coffee grinder.
Measure quantity after crushing.
Combine all ingredients listed.
Store in an airtight container.
5 tablespoons of this mix is equivalent to 1 package (1 0z.
packet) of the commercial stuff.
This recipe makes about 19 tablespoons of onion soup mix.","url":"https://recipe.bluelayer.org/recipe/59958/homemade-onion-soup-mix"},{"id":"59954","title":"Grammie's Creamed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry","directions":"Place chicken breasts in pan, in just enough water to almost cover the chicken.
Bring to a boil.
Reduce heat, cover, and simmer chicken for about 20-25 minutes, or until cooked through.
Cut cooked chicken into bit-sized chunks.
In a separate frying pan, melt butter over low heat.
Stir in flour, then slowly whisk in milk.
Increase heat to medium, and whisk/stir constantly until sauce thickens.
Watch closely to prevent sauce from sticking to bottom.
Add chicken bouillon and stir.
Add chicken to the sauce and heat gently over medium heat until thickened to desired consistency.
Stir occasionally.
Add more milk if sauce is too thick.","url":"https://recipe.bluelayer.org/recipe/59954/grammies-creamed-chicken"},{"id":"59849","title":"Salsa Fever Soup","ingredients":"sauce, salsa, ready-to-serve
soup, beef broth or bouillon canned, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook 4-6 hours on low until rice is done.
Don't overcook!","url":"https://recipe.bluelayer.org/recipe/59849/salsa-fever-soup"},{"id":"59845","title":"Chipotle Raspberry Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
raspberries, raw","directions":"Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3.
I set mine the first time on high for 4 and was a little dry.
I like my pork medium well though!
So 3 hours on high worked for me.","url":"https://recipe.bluelayer.org/recipe/59845/chipotle-raspberry-pork-roast"},{"id":"59722","title":"Low-Fat Broccoli Soup","ingredients":"water, bottled, generic
celery, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
broccoli, raw
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat 2 cups water in a large pot till boiling.
Add vegetables, cover, and cook until tender (about 10 minutes).
Blend vegetables with part of the cooking water in a blender or food processor.
Heat olive oil in a small nonstick skillet.
Add 2 tb.
of the 2 1/2 cup water and sprinkle in the flour.
Cook and stir until smooth.
Add the remaining water and heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg.
Heat just until boiling.
Blend until desired consistency.
Stir in the evaporated skim milk and heat through without boiling again.
Makes about 9 cups.
Serve with croutons if desired.
Per 2 1/2 cups: 86 calories; 1 mg. cholesterol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.","url":"https://recipe.bluelayer.org/recipe/59722/low-fat-broccoli-soup"},{"id":"59719","title":"Zucchini And Cheddar Cheese Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
celery, raw
squash, summer, zucchini, includes skin, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan.
Cover and bring to a boil.
Lower heat and simmer, covered, for 25 minutes.
Puree in small batches in a blender or food processor and set aside in the saucepan.
In a 2-quart saucepan, melt the butter.
Add the flour.
Cook, stirring, for 1 minute over medium heat.
Remove from heat.
Add the cream and the remaining 1/2 cup of broth.
Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes.
Remove from heat.
Add the cheese and stir to melt.
Add to the pureed vegetables.
Correct seasonings.
Heat gently before serving.","url":"https://recipe.bluelayer.org/recipe/59719/zucchini-and-cheddar-cheese-soup"},{"id":"59676","title":"Brown Butter Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
peas, green, frozen, unprepared
onions, raw
butter, without salt","directions":"Place rice, broth and salt in a medium pot and bring to a boil; reduce heat and simmer 20 minutes, adding peas during last 5 minutes of cooking time.
Meanwhile, melt butter in a small sauce pan and let it turn deep brown in color.
The is important for the flavor!
Once the butter has browned, add the onions and saute until tender.
Check the rice to make sure the broth has all been absorbed; if not, continue cooking until it has been, probably no more than an additional 5 minutes.
Once the rice is cooked and the broth is absorbed, pour the brown butter with onions over the top and stir to coat.
Note: You can also use white rice for this recipe.
If you do not have chicken broth on hand, you can use water with chicken bouillon instead.
If you use regular broth instead of low sodium, make sure you reduce the salt in the recipe to 1/2 teaspoon.","url":"https://recipe.bluelayer.org/recipe/59676/brown-butter-rice"},{"id":"59662","title":"Chicken Livers With Mushrooms","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
margarine, regular, 80% fat, composite, stick, without salt
mushrooms, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
parsley, fresh
soup, chicken broth or bouillon, dry","directions":"Boil water, add bouillon to dissolve, set aside.
Melt margarine in 8 inch skillet.
Brown livers over medium heat, stirring occasionally for 3-4 minutes.
Stir in mushrooms (with liquid)
Add bouillon/water, flour, salt(if using), pepper and parsley.
Heat to boiling.
Reduce heat and simmer uncovered
Stir occasionally until livers are done, about 5 minutes.
I usually use fresh sliced mushrooms as I don't really care for canned.
Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
I also add about 1/4 cup of diced onions and fry with liver for added flavour.
I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.","url":"https://recipe.bluelayer.org/recipe/59662/chicken-livers-with-mushrooms"},{"id":"59623","title":"Chilly Tomato Yogurt Soup","ingredients":"yogurt, greek, plain, nonfat
tomatoes, red, ripe, raw, year round average
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh","directions":"Combine yogurt, tomato juice and garlic salt in blender, and blend on medium for 2 minutes.
Put in container and chill for atleast 2 hours.
Serve garnished with green onoins and parsley.","url":"https://recipe.bluelayer.org/recipe/59623/chilly-tomato-yogurt-soup"},{"id":"59593","title":"Holiday Couscous","ingredients":"soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
raisins, seeded
spices, cinnamon, ground
spices, cumin seed
spices, paprika
couscous, dry
pomegranate juice, bottled
spices, coriander seed","directions":"Bring broth, salt, oil, raisins, and spices to a boil in a saucepan over high heat.
When broth comes to a boil, remove pan from heat and pour in the couscous.
Give a quick stir and cover the pan promptly.
Let it sit, covered, for 5 minutes.
Using a fork, fluff couscous to help separate the grains.
Fold in most of the pomegranate seeds and cilantro, reserving just a little of each for garnish.
Season with salt to taste and transfer to a serving dish.
Sprinkle reserved pomegranate seeds and cilantro over top.
Serve promptly.
Adapted from Nigella Lawson.","url":"https://recipe.bluelayer.org/recipe/59593/holiday-couscous"},{"id":"59577","title":"Buttered Carrots","ingredients":"soup, chicken broth or bouillon, dry
carrots, raw
butter, without salt
parsley, fresh
salt, table
spices, pepper, black","directions":"Bring chicken broth to a boil in a saucepan.
Add carrots.
Reduce heat; simmer 6 minutes or until tender.
Drain; return to pan.
Stir in butter, chopped parsley, salt, and pepper; stir until butter melts.","url":"https://recipe.bluelayer.org/recipe/59577/buttered-carrots"},{"id":"59552","title":"Wild Rice and Leek Pilaf","ingredients":"wild rice, raw
butter, without salt
leeks, (bulb and lower leaf-portion), raw
carrots, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, thyme, dried
spices, pepper, black","directions":"Cook wild rice in large amount of boiling water 10 minutes;drain well.
Melt butter in large saucepan over medium heat.
Add leeks and carrots and cook until beginning to soften, about 5 minutes.
Mix in wild and converted rice.
Add 3 1/2 cups stock,salt and thyme and bring to simmer.
Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes.
Mix in pepper; adjust seasoning and serve.
(Can be prepared 20 minutes ahead.
Cover and keep warm.
).","url":"https://recipe.bluelayer.org/recipe/59552/wild-rice-and-leek-pilaf"},{"id":"59551","title":"Quick Tomato Sauce","ingredients":"oil, olive, salad or cooking
onions, raw
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, garlic powder
spices, pepper, black","directions":"In a medium saucepan, heat olive oil lightly brown onions, stirring occasionally.
Add chicken stock and bring to a simmer.
Add remaining ingredients and bring to a boil.
Cover saucepan and simmer for 30-45 minutes, stirring occasionally.
Pour mixture into food processor or blender and blend until smooth.
Use immediately or store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/59551/quick-tomato-sauce"},{"id":"59511","title":"Fajita Seasoning","ingredients":"cornstarch
spices, chili powder
sugars, granulated
spices, paprika
salt, table
soup, chicken broth or bouillon, dry
spices, oregano, dried
spices, garlic powder
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed","directions":"Combine ingredients in a bowl.
Use for cooking fajita.
meat.
Store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/59511/fajita-seasoning"},{"id":"59489","title":"Dry Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
parsley, fresh
celery, raw
spices, paprika
spices, pepper, black","directions":"Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl.
Use as substitute for a 1-ounce envelope of dry onion soup mix.","url":"https://recipe.bluelayer.org/recipe/59489/dry-onion-soup-mix"},{"id":"59424","title":"Chicken Salad with Grapes and Walnuts","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
mustard, prepared, yellow
grapes, red or green (european type, such as thompson seedless), raw
nuts, walnuts, english
capers, canned","directions":"Toss chicken with 2 teaspoons salt.
Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes.
Drain and cool, then tear into 1-inch chunks.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/59424/chicken-salad-with-grapes-and-walnuts"},{"id":"59335","title":"Zuc-Quinoa","ingredients":"oil, olive, salad or cooking
fresh red onions,
soup, vegetable broth, ready to serve
spices, oregano, dried
quinoa, uncooked
squash, summer, zucchini, includes skin, raw
salt, table","directions":"In a 2-quart saucepan, heat the vegetable oil over medium-high heat.
Add the onions and cook, stirring until softened, about 2 minutes.
Add the broth and oregano; bring to a boil.
Stir in the quinoa; return to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Add the zucchini and salt; cook, covered, 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/59335/zuc-quinoa"},{"id":"59322","title":"Easy Delicious Chicken Curry","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, ginger, ground
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter over low heat in a heavy bottomed saucepan.
Saute onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
Blend in flour, salt, sugar and ground ginger.
Cook over low heat until mixture is smooth and bubble.
Remove saucepan from heat and whisk in chicken broth and milk.
Bring mixture to a boil, stirring constantly.
Boil for 1 minute until mixture thickens.
Add chicken and lemon juice.
Heat to warm the chicken.
Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
Curry Accompaniments:.
Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sauteed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
You can also use this recipe to make shrimp curry.
Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.","url":"https://recipe.bluelayer.org/recipe/59322/easy-delicious-chicken-curry"},{"id":"59318","title":"Peanut Chicken Stir Fry","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peanut butter, smooth style, without salt
oil, olive, salad or cooking
mushrooms, white, raw
onions, raw
spices, pepper, red or cayenne
peppers, sweet, green, raw
soup, chicken broth or bouillon, dry
cornstarch
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, black
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a small bowl, combine the cornstarch, and broth until smooth.
Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.
In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.
Remove with a slotted spoon, and keep warm.
Stir fry onion and peppers in remaining oil for 3-4 minutes.
Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.
Add garlic, cook 1 minute longer/.
Stir the cornstarch mixture, and add to the pan and bring to a boil.
Cook and stir for 2 minutes, or until thickened.
Add chicken, heat through.
Serve with cooked rice.","url":"https://recipe.bluelayer.org/recipe/59318/peanut-chicken-stir-fry"},{"id":"59292","title":"Couscous With Broccoli","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
couscous, dry","directions":"If using frozen broccoli, thaw and drain.
Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
Stir in couscous and broccoli.
Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed.
Fluff with a fork and serve.
Makes 4 one cup servings.","url":"https://recipe.bluelayer.org/recipe/59292/couscous-with-broccoli"},{"id":"59266","title":"Meatball Tortellini","ingredients":"shortening, vegetable, household, composite
meatballs, meatless
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
water, bottled, generic
creole seasoning,","directions":"In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
In a large bowl, whisk the soup, water and creole seasoning.
Pour over vegetable-meatball mixture; stir well.
Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/59266/meatball-tortellini"},{"id":"59262","title":"Biscuit Nugget Chicken Bake Recipe","ingredients":"ground turkey, raw
spices, paprika
dill weed, fresh
salt, table
milk, buttermilk, fluid, cultured, lowfat
soup, cream of chicken, canned, condensed
mushrooms, white, raw
martha white foods, martha white's buttermilk biscuit mix, dry
spices, paprika
cheese, parmesan, hard
onions, raw
parsley, fresh","directions":"Heat oven to 375 degrees.
In medium sauce pan combine chicken, paprika, dill weed, salt, lowfat milk, soup and mushrooms; heat till warm and bubbly.
Pour warm chicken mix into ungreased 8 or possibly 9 inch square baking dish.
Separate biscuit dough into 10 biscuits; cut each into 4 pcs.
In medium sized plastic bag, combine 1/2 tsp.
paprika, Parmesan cheese, onion and parsley.
Shake biscuit pcs, 3 or possibly 4 at a time, in cheese - herb mix till coated; arrange over warm chicken mix.
Sprinkle any remaining cheese mix over biscuits.
Bake at 375 degrees for 15 to 18 min or possibly till deep golden.
Makes 4 to 6 servings.
Tip: To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 min.","url":"https://recipe.bluelayer.org/recipe/59262/biscuit-nugget-chicken-bake-recipe"},{"id":"59241","title":"Cream of Chicken Soup","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oil in large saucepan.
Add chicken and celery and saute until the celery is tender and the chicken is just beginning to brown.
Sprinkle flour over chicken and celery and stir to mix well.
Pour chicken broth and water into saucepan slowly, stirring constantly.
Add remaining ingredients except milk.
Heat to boil, reduce heat, cover, and simmer 30 minutes.
Stir in milk and simmer just until milk is heated through.
For even creamier soup use a stick or immersion blender and whiz until smooth, thick and creamy.","url":"https://recipe.bluelayer.org/recipe/59241/cream-of-chicken-soup"},{"id":"59221","title":"Arroz Mexican Style","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
water, bottled, generic
soup, chicken broth or bouillon, dry
tomato sauce, canned, no salt added","directions":"Heat Oil up in a sauce pan, heavy or medium sauce pan will do.
Brown the Rice.
Here is where you have to be careful make sure you constantly stir the rice while browing it.
The rice is done browning when its has taken a white opaque color, and if you can smell a sweet musty smell coming from the pot.
Add the Hot Water, Tomatoe Sauce, and Chicken Bouillon to the rice.
(Optional) taste water mixture add more Bouillon to taste if you want more.
Cover and let it cook over medium heat.
Stir contents from time to time to make sure rice does not stick to bottom of pot.
Rice is done when you either the idividiual rice grains are butterfly slit down the middle.
Or when you no longer see anymore white whole grains.
Most of the time the water gets absorved by the rice or it evaporates leaving you nice cooked rice behind.","url":"https://recipe.bluelayer.org/recipe/59221/arroz-mexican-style"},{"id":"59191","title":"Italian Vienna Bread 2007","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Biga or Sponge:.
Make the sponge the day before 12 to 20 hours before.
1 tsp yeast sprinkled over the one cup warm water, let it become foamy and bubbly, that way you know the yeast is good and active.
Add in the one cup flour, and stir well to combine, it will be soupy.
Cover tightly with saran wrap and place on counter top overnight.
I place in my microwave out of the way, and out of drafts.
This biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while, so just make sure your bowl is a larger one to begin with.
When baking time is ready the next day, or 20 hours later, I then proceed.
First step one: sprinkle the 1 teaspoon yeast over 1/4 cup warm water and let stand until bubbly about five or ten minutes.
This shows that yeast is fresh and active.
In your large mixing machine bowl, place yesterdays biga which is bubbly and soupy looking again, and very elastic into the bowl with flat beater.
Add 1/4 cup cold water with the beater going slowly just to mix .
Add after the five or ten minutes of resting the new yeast mixture, and continue with the flat beater slowly combining well.
Add the remainder 3/4 cup cold water and blend.
Add the 1 cup all purpose or bread flour, and combine, still using just a slow speed.
Change now to the dough hook and add the other 2 1/4 cups flour and table salt.
With the dough hook still on low speed .
You will have a sticky dough.
The dough will be soft sticky but holding itself around the dough hook, while at the same time cleaning the sides and bottom of the bowl.
If at that time its still puddles at the bottom of the bowl while kneading on number three or four speed, add in the tablespoons of flour, one at a time kneading all the while.
I have added two to three tablespoons as listed in ingredients for this purpose.
Remember just add until its cleaning the bottom and sides of bowl, this must be a wet and sticky dough, not firm and heavy.
Weather is an important factor with flour.
Sticky to touch the dough, but yet doesn't stick gobs of dough to your fingers.
It will be sticky, elastic and soft.
Knead a good ten minutes with your hook.
Oil bottom and sides of a very large bowl.
With wet fingers drop the dough into the bowl and turn dough over so all is oiled well.
Cover with saran wrap and then a towel, and place out of the way of drafts.
Rise until it is 2 1/2 to 3 times its size.
It will look blistered and soft.
Line a large jelly roll pan with parchment and lightly flour, set aside.
Place some flour onto the bread board or counter top and with wet fingertips, scrape the dough from the sides and bottom of the bowl gently.
Slightly stretch dough brushing the flour off the bottom and out of the way.
You just want the flour there to keep it from sticking, you are not adding more flour into the risen dough.
Place shaped stretched loaf onto the floured parchment, lightly flour top so that saran doesn't stick.
Cover with the saran , again with a towel, and let rise for 1 1/2 hours to 2 hours, until doubled.
It has risen sufficiently when you poke it with two fingers gently and it leaves the impression, it doesn't spring back.
If it springs back then leave a little while longer to rise.
Place in hot preheated oven 425 degrees, and bake 30 minutes, turn upside down and continue another 10 minutes, until golden brown, and hollow sounding when tapped.
Remove to wire rack to cool completely.
Do not cut and eat -- Let cool Completely this will give you a better flavoured bread.","url":"https://recipe.bluelayer.org/recipe/59191/italian-vienna-bread-2007"},{"id":"59188","title":"The Easiest Spanish Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, salsa, ready-to-serve
soup, chicken broth or bouillon, dry","directions":"Heat the oil in a medium saucepan.
Stir in the rice and cook two minutes, stirring.
Stir in the salsa and broth.
Bring the mixture to a boil, reduce heat and simmer, covered, stirring once or twice.
Until the liquid is absorbed and the rice is tender, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/59188/the-easiest-spanish-rice"},{"id":"59168","title":"Bulgogi (Korean Grilled or Broiled Beef)","ingredients":"beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sugars, granulated
honey
spices, garlic powder
soup, beef broth or bouillon canned, ready-to-serve
oil, sesame, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Mix the 9 seasonings.
Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours.
Grill or broil until beef is cooked to your liking (will cook FAST - is very thin).","url":"https://recipe.bluelayer.org/recipe/59168/bulgogi-korean-grilled-or-broiled-beef"},{"id":"59151","title":"Ginger Tofu Soup","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
soup, vegetable broth, ready to serve
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking","directions":"Saute ginger and onions in olive oil.
Add tofu and saute for a few more minutes.
Add vegetable broth and heat through before serving.","url":"https://recipe.bluelayer.org/recipe/59151/ginger-tofu-soup"},{"id":"59143","title":"Yogurt Cheese","ingredients":"yogurt, greek, plain, nonfat
honey","directions":"get a large container ready.
take a thin clocth and put it on top of the container and fasten with a rubber band around the container (you will need a large rubber band for this).
make depression in cloth and pour yogurt into this.
let sit overnight and the whey will drain through the cloth and the cheese will remain.
scoop out cheese and save the whey to use in bread, soups, etc.
flavor cheese with seasonings of your choice.","url":"https://recipe.bluelayer.org/recipe/59143/yogurt-cheese"},{"id":"59136","title":"Pistachio Cream","ingredients":"water, bottled, generic
lemon juice, raw
salt, table
nuts, pistachio nuts, raw","directions":"Combine all of the ingredients in a blender and blend until very smooth.
Goes with Summers Best Zucchini Soup (page 73) and Poached Pears with Saffron Broth (page 203).
Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
(per serving)
Calories: 30
Total Fat: 2.4g (0.3g saturated, 1.2g monounsaturated)
Carbohydrates: 2g
Protein: 1g
Fiber: 1g
Sodium: 25mg","url":"https://recipe.bluelayer.org/recipe/59136/pistachio-cream"},{"id":"59116","title":"Country-Style Steak","ingredients":"wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
spices, garlic powder
beef, grass-fed, ground, raw
oil, olive, salad or cooking
soup, beef broth or bouillon canned, ready-to-serve","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating.
Retain 3 tablespoons of seasoned flour.
Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side.
Place the steaks into a 9x12-inch baking dish.
Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks.
Cover the dish with aluminum foil.
Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/59116/country-style-steak"},{"id":"59108","title":"Beef and Vegetables","ingredients":"beef, grass-fed, ground, raw
shortening, vegetable, household, composite
beans, snap, green, raw
soup, beef broth or bouillon canned, ready-to-serve
salt, table
onions, raw
cheese, cheddar","directions":"To a pot add mixed vegetables, beef broth, green beans one can with juices the other drained,, half the salt, green beans.
Ground beef, dehydrated onions and the rest of the salt.
Add it all in this order.
After 10 minutes stir mixing well.
Bring to a boil let liquids reduce.
About 30-40 minutes total.
Last 10 minutes add cheese stir in well.
Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/59108/beef-and-vegetables"},{"id":"59101","title":"Chicken Crunch Ole'","ingredients":"soup, cream of chicken, canned, condensed
water, bottled, generic
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
butter, without salt","directions":"Mix soup, water and hot pepper sauce.
Dust chicken with flour, dip in 1/2 cup soup mixture.
Roll in chips.
Place on rack in shallow baking pan.
Drizzle with butter.
Bake at 350 for 1 hour or until done.
Heat remaining sauce; serve with chicken.","url":"https://recipe.bluelayer.org/recipe/59101/chicken-crunch-ole"},{"id":"59095","title":"Mexicano Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, cumin seed
oil, olive, salad or cooking","directions":"Add oil to pot and turn heat to medium/high.
Add rice and brown lightly, and onion and continue browning for 2 minutes.
Add Caldo de tomate, Cumin and water.
Bring to a rapid boil.
Let boil heavily for 2 minutes.
Cover, turn down to low and cook for 25 minutes.
Do not open lid, after done cooking let sit for 30 minutes covered.","url":"https://recipe.bluelayer.org/recipe/59095/mexicano-rice"},{"id":"59021","title":"Glazed Asparagus","ingredients":"asparagus, raw
butter, without salt
sugars, brown
soup, chicken broth or bouillon, dry","directions":"Melt butter in skillet; stir in sugar until dissolved; add asparagus and saute about 2 minutes turning gently.
Add broth; cover and cook over low heat 3 minutes; cook uncovered about 2 minutes until sauce thickens and asparagus is tender, serve.","url":"https://recipe.bluelayer.org/recipe/59021/glazed-asparagus"},{"id":"59012","title":"Stir Fry Veggies With Rice","ingredients":"oil, canola
broccoli, raw
carrots, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, garlic powder
spices, ginger, ground
soup, chicken broth or bouillon, dry
salt, table
cornstarch
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Boil 2 cups of chicken broth.
Add rice; cover and remove from heat and let sit for 5 minutes.
In a large skillet heat oil until hot but not smoking over medium heat.
Add carrots and stir fry for 1 minute.
Add broccoli and squash stir fry for 2 minutes.
Sprinkle with garlic powder and ginger.
Add chicken broth and salt.
Cook for about 3 minutes or until carrots are crisp tender.
Mix together water and cornstarch.
Add to veggie mixture; stir until thickened.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/59012/stir-fry-veggies-with-rice"},{"id":"58977","title":"Polenta","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
Bring mixture to boiling; reduce heat to very low.
Cover and cook for 20 minutes, stirring often.
Stir in the cheese.
Dump on a greased plate, let harden.
Slice and top with whatever you like.
I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
Cook the cabbage until tender.
Add a can (15oz.)
Hunts tomato sauce (lasagna style) and a 14 oz.
jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes.
Pour this over slices of polenta.","url":"https://recipe.bluelayer.org/recipe/58977/polenta"},{"id":"58932","title":"Super Fast & Easy Tuna Noodle Casserole","ingredients":"noodles, egg, dry, unenriched
water, bottled, generic
peas, green, frozen, unprepared
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Fill a 4.5 quart pan about two-thirds full of water, add 1 tsp salt per quart of water, and bring to a rapid boil.
Add noodles and boil until al dente.
Meanwhile, open a 7 oz can of tuna, drain it, and break tuna into flakes.
Mix with cream of mushroom soup and 1/2 cup milk.
Open 10 oz package of frozen peas and empty into colander.
When noodles are done, drain them through peas in colander to thaw peas.
Combine everything.
Turn heat to medium-low and warm until hot.","url":"https://recipe.bluelayer.org/recipe/58932/super-fast-easy-tuna-noodle-casserole"},{"id":"58875","title":"Spanish Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Heat oil in bottom of medium saucepan on medium to high heat.
Pour the rice into oil.
Brown the rice, keeping a steady eye as to not BURN the rice, rice will begin to smell similar to popcorn.
When rice is brown, pour in 5 cups of water and the Tomato boullion.
Stir and cover.
Reduce heat to low/medium and let rice simmer, continuing to stir periodically.
Rice will thicken and soak up the water.
Taste the rice after about 15-20 minutes.
If it is soft, it is ready to serve.
If it is still hard, pour in the remaining water slowly and continue to simmer.","url":"https://recipe.bluelayer.org/recipe/58875/spanish-rice"},{"id":"58799","title":"Maple and Orange-Glazed Carrots","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
syrup, maple, canadian
orange juice, raw","directions":"Place the carrots in a saucepan, pour in the remaining ingredients and season well.
Bring to the boil and simmer for 10 minutes until tender and most of the liquid has reduced.","url":"https://recipe.bluelayer.org/recipe/58799/maple-and-orange-glazed-carrots"},{"id":"58787","title":"Tomato-Ginger Soup","ingredients":"tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, ginger, ground
soy sauce made from soy (tamari)
beans, snap, green, raw
sugars, granulated","directions":"IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds.
Coarsely chop the flesh and set aside.
IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
Add stock to large saucepan and bring to the simmering point.
Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
Simmer for 2 minutes.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/58787/tomato-ginger-soup"},{"id":"58750","title":"Sopa Mexicana De Flor De Calabaza","ingredients":"pumpkin, raw
squash, summer, zucchini, includes skin, raw
butter, without salt
tomatoes, red, ripe, raw, year round average
cream, whipped, cream topping, pressurized","directions":"Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.
A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure.
Cook until seasoning, adding salt and pepper and chicken cubes.
Be careful with the salt.
When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual.
Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.","url":"https://recipe.bluelayer.org/recipe/58750/sopa-mexicana-de-flor-de-calabaza"},{"id":"58743","title":"Foamy White Steamed Rice and Bean Dumplings","ingredients":"beans, snap, green, raw
water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Pick clean and wash the beans.
Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours.
Drain and rinse the beans.
Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them.
The puree should be extremely smooth, light, and fluffy.
Transfer to a large bowl.
Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it.
Hold the sieve under cold running water right in the kitchen sink.
Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth.
Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste.
Beat the bean and rice mixture thoroughly.
Add salt if desired.
Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula.
(Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.)
Let the batter rest for 4 to 5 minutes.
While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks.
Each piece of cheesecloth lining can be used twice.
Therefore you will need half as many pieces for lining as the number of dumplings.
The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
Line the dumpling racks with the pieces of cheesecloth.
Brush them lightly with oil.
Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack.
Attach the racks and place in the steamer.
Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean.
Remove the racks from the steamer apparatus and separate the dumpling racks.
Pick up each dumpling with the cloth and gently peel away the cheesecloth.
Place the steamed dumplings in another steamer or a covered dish to keep them warm.
Turn the cheesecloth pieces over and line the racks with the smooth reverse side up.
Brush lightly with oil.
Proceed with the remaining batter the same way.
To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter.
Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon.
Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.","url":"https://recipe.bluelayer.org/recipe/58743/foamy-white-steamed-rice-and-bean-dumplings"},{"id":"58716","title":"Shrimp and Broccoli Stir-Fry","ingredients":"soup, chicken broth or bouillon, dry
rice vinegar,
soy sauce made from soy (tamari)
cornstarch
oil, sesame, salad or cooking
spices, pepper, red or cayenne
oil, canola
spices, ginger, ground
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
salt, table
broccoli, raw
onions, raw","directions":"Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
Add ginger and garlic to pan; stir-fry 30 seconds.
Sprinkle shrimp with salt.
Add shrimp to pan, and stir-fry 3 minutes or until done.
Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan.
Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/58716/shrimp-and-broccoli-stir-fry"},{"id":"58710","title":"Roast Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Place picnic shoulder on rack in shallow roasting pan.
If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325F (160C) (slow oven) until done, about 2 1/2 hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone.
Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat.
Save half for sandwiches and half for Roast Pork with Gravy.","url":"https://recipe.bluelayer.org/recipe/58710/roast-pork-shoulder"},{"id":"58660","title":"India Chicken Curry","ingredients":"onions, raw
celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, curry powder
soup, chicken broth or bouillon, dry
sauce, worcestershire
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
tomatoes, red, ripe, raw, year round average
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a medium saucepan cook the onion and celery in hot margarine or butter until tender.
Stir in flour and curry powder.
Add the chicken broth and worcestershire sauce.
Cook and stir until bubbly.
Stir in the cooked chicken and tomato juice;.
heat through.
Season with salt and pepper if desired.
Serve over hot rice.","url":"https://recipe.bluelayer.org/recipe/58660/india-chicken-curry"},{"id":"58654","title":"Golden Butternut Squash Soup","ingredients":"squash, winter, butternut, raw
apples, raw, with skin
onions, raw
delallo, italian seasoned breadcrumbs,
soup, chicken broth or bouillon, dry
salt, table
spices, rosemary, dried
spices, oregano, dried
spices, pepper, black
cream, fluid, heavy whipping","directions":"In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
Puree until smooth in a food processor or hand held blender.
If using a food processor return to pan and whisk in cream.
Adjust seasonings and reheat or chill and serve cold.","url":"https://recipe.bluelayer.org/recipe/58654/golden-butternut-squash-soup"},{"id":"58651","title":"Pistachio-Currant Couscous","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
couscous, dry
currants, zante, dried
nuts, pistachio nuts, raw
oil, olive, salad or cooking","directions":"In a small saucepan, bring broth and water to a boil over high heat.
Place couscous and currants in a bowl, pour in boiling liquid and cover with plastic wrap for 5 minutes until water is absorbed.
Stir in pistachios and oil and fluff with a fork.
Taste and adjust seasoning, as desired.","url":"https://recipe.bluelayer.org/recipe/58651/pistachio-currant-couscous"},{"id":"58615","title":"Carrot and Beef Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In a large pot, brown beef and onions over medium/high heat for approximately 5-10 minutes, till meat is no longer pink.
Add water, carrots and seasonings.
Cover and simmer for one hour.
To make the sauce, combine margarine or butter and milk with flour slowly.
Add salt and pepper.
Mix the sauce and soup together.
Garnish with grated parmesan.
Serve with French bread.
Yum!","url":"https://recipe.bluelayer.org/recipe/58615/carrot-and-beef-soup"},{"id":"58597","title":"Cajun Kale and Rice","ingredients":"soup, chicken broth or bouillon, dry
salt, table
spices, oregano, dried
spices, paprika
spices, garlic powder
spices, pepper, red or cayenne
kale, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Stir chicken broth, salt, oregano, paprika, garlic pepper blend, and cayenne pepper together in a pot over medium heat; bring to a boil
Stir kale and rice into the boiling broth mixture; return the broth to a boil, place a cover on the pot, reduce heat to low, and continue cooking at a simmer until the rice is cooked through and tender, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/58597/cajun-kale-and-rice"},{"id":"58559","title":"Beef Soup With Egg Noodles","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
salt, table
spices, garlic powder
vinegar, distilled
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
egg substitute, powder","directions":"In large, oven-proof skillet or a Dutch oven, brown beef cubes in oil and salts.
Add vinegar to pan.
Simmer for 5 minutes.
Add beef broth and water to pan.
Cover pan and place in 350 degree oven for 1 1/2 hours.
Remove from oven, bring to boil on stovetop, and add noodles.
Boil for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58559/beef-soup-with-egg-noodles"},{"id":"58513","title":"Weight Watcher's Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine turkey and dry spices in large bowl.
Mix together thoroughly.
Add chicken broth, mixing well.
Let stand 15-20 minutes.
Form turkey into 8 patties, approximately 3/4 inch thick.
Cook patties in non-stick skillet over medium heat 7-8 minutes on each side or until thoroughly cooked.
Variations:.
Hot and Zesty: Add 1 tsp chili powder, 1/2 tsp cayenne pepper and 3 tbsp tomato paste.
Italian: Add 1/2 tsp marjoram, 1/2 tsp coriander and 1/2tsp rosemary.","url":"https://recipe.bluelayer.org/recipe/58513/weight-watchers-turkey-sausage-patties"},{"id":"58506","title":"Red White and Blue Smoothie Parfait","ingredients":"yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat
blueberries, raw
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,","directions":"Set out 6 parfait glasses.
Divide the strawberry yogurt among them, keep sides of glasses as clean as possible.
Then divide 2 cups of the vanilla yogurt between the glasses by spooning the yogurt on top of the strawberry layer.
Combine blueberries, 2 cups of vanilla yogurt and spring water in a blender, food processor or immersion blender and puree all ingredients very smooth.
Using a clean soup spoon divide the blueberry smoothie over the red and white layers by pouring it slowly into the parfait glasses over the back of the spoon.
Serve with straws and spoons.","url":"https://recipe.bluelayer.org/recipe/58506/red-white-and-blue-smoothie-parfait"},{"id":"58489","title":"V8 and Mozzarella Soup","ingredients":"shortening, vegetable, household, composite
cheese, mozzarella, low sodium","directions":"Cube the mozzarella.
Heat your V8 in a cup in the microwave to boiling.
Drop in cubes of mozzarella and stir until they start to melt.
Serve immediately.
Sometimes I grate another 2 ounces on top so I can put the spoon down the lake of mozzarella, get some soup and a little more cheese -- .","url":"https://recipe.bluelayer.org/recipe/58489/v8-and-mozzarella-soup"},{"id":"58442","title":"Best-Ever Slimmed-Down Roast Turkey","ingredients":"ground turkey, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Remove turkey from refrigerator several hours before cooking.
Position a rack in the lowest position of the oven and preheat to 325 degrees F.
Reserve the turkey neck and giblets to use in gravy or stock.
Pull out the pads of yellow fat at both sides of the tail and discard.
(These are sometimes already removed by the processor, so don't worry if they aren't present.)
If desired, rinse the turkey inside and out with cold water.
Pat the turkey skin dry.
Turn the turkey on its breast.
Loosely fill the neck cavity with stuffing.
Using a thin wooden or metal skewer, pin the turkey's neck skin to the back.
Fold the turkey's wings akimbo behind the back (the tips will rest behind the turkey's \"shoulders\") or tie to the body with kitchen string.
Loosely fill the large body cavity with stuffing and cover the stuffing with a small piece of aluminum foil.
Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish.
Place the drumsticks in the hock lock or tie together with kitchen string.
Brush the turkey all over with the butter.
Mix together the salt and pepper and season the turkey all over.
Tightly cover the breast area (but not the wings) with foil.
Place the turkey, breast side up, on a rack in the roasting pan.
Pour 2 cups of turkey stock into the bottom of the pan.
Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 degrees F and the stuffing is at least 165 degrees F, about 4 1/4 hours.
(See estimated roasting times below.)
Whenever the drippings evaporate, add broth to moisten them, one cup at a time, as needed.
During the last hour of the roasting time, remove the foil and baste at least once to allow the skin to brown.
Transfer the turkey to a large serving platter and let it stand at least 40 minutes before carving (it will not cool off; this allows the hot juices to retract back into the turkey meat), which gives you plenty of time for making the gravy and for finishing any other last-minute dishes.
Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 180 to 185 degrees F.","url":"https://recipe.bluelayer.org/recipe/58442/best-ever-slimmed-down-roast-turkey"},{"id":"58434","title":"Apricot Glazed Chicken and Couscous","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
apricots, dried, sulfured, uncooked
vinegar, balsamic
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
couscous, dry","directions":"(To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.)
Sprinkle the chicken with salt and pepper.
Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
Don't overcook, you don't want chewy chicken.
Combine preserves and vinegar in a bowl, then add the cooked chicken.
Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
Bring to a boil.
Reduce heat and cover, simmer 2 minutes.
Stir in couscous, top with chicken mixture.
Remove from heat and let stand 5 minutes.
Fluff couscous with a fork, and serve.","url":"https://recipe.bluelayer.org/recipe/58434/apricot-glazed-chicken-and-couscous"},{"id":"58424","title":"Tomato Gravy","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average","directions":"In a large skillet, melt the shortening and add the flour, salt and pepper and cook over medium heat till smooth.
Gradually whisk in the broth and cook for about two minutes stirring constantly.
Add the tomatoes and cook for about five minutes to desired consistency.
You may need to add a bit more broth to thin if you don't want it too thick.","url":"https://recipe.bluelayer.org/recipe/58424/tomato-gravy"},{"id":"58390","title":"Poppy Seed Dressing","ingredients":"soup, chicken broth or bouillon, dry
oil, canola
orange juice, raw
lemon juice, raw
honey
mustard, prepared, yellow
spices, poppy seed
spices, coriander seed","directions":"Combine ingredients in a small bowl, and whisk.
Serve over mixture of greens and fresh tropical fruits.","url":"https://recipe.bluelayer.org/recipe/58390/poppy-seed-dressing"},{"id":"58388","title":"Peach and Spices Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sugars, granulated
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
peaches, yellow, raw","directions":"Mix cold milk, cornstarch, sugar, and spices.
Bring ingredients to a boil, stirring constantly (very important if you want a creamy/not-lumpy result).
Gently boil about 2 minutes.
Lower heat and add peaches, allowing them to become warm*.
Remove from heat and enjoy the soothing creaminess!
*Optional: With a hand blender, puree to a smooth consistency.","url":"https://recipe.bluelayer.org/recipe/58388/peach-and-spices-soup"},{"id":"58375","title":"Grapes and Rice Stir Fry","ingredients":"oil, olive, salad or cooking
grapes, red or green (european type, such as thompson seedless), raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Heat the vegetable oil in a wok or large skillet over medium high heat.
Stir in the grapes and chicken; cook and stir until the chicken is hot, and the grapes are tender, about 3 minutes.
Add the rice and chicken broth; continue cooking until the rice is hot, about 2 minutes more.","url":"https://recipe.bluelayer.org/recipe/58375/grapes-and-rice-stir-fry"},{"id":"58372","title":"Green Pea Soup","ingredients":"carrots, raw
celery, raw
onions, raw
mustard, prepared, yellow
spices, pepper, black
peas, green, frozen, unprepared
cream, fluid, heavy whipping
salt, table","directions":"Pour 2 quarts water into a large saucepan.
Add the carrots, celery, onion, mustard, and pepper.
Bring the mixture to a boil over high heat, then reduce the heat and simmer for 45 minutes.
Add the peas, bring the mixture back to a boil, and cook, stirring, for 3 minutes.
Remove the pan from the heat.
Scoop out 3/4 cup of the cooked vegetables and set aside.
Return the pan to the heat and puree the soup with an immersion blender.
Alternatively, you can puree the mixture in batches in a blender or food processor.
Simmer the pureed soup for 30 minutes.
Give the soup one more pass with the blender.
Stir in the reserved vegetables.
Heat the broiler.
Whip the cream to form soft peaks.
Ladle the soup into shallow ovenproof bowls and top with a big spoonful of whipped cream.
Sprinkle some sea salt over the cream.
Place the bowls under the broiler and broil for 2 minutes or until the cream browns slightly.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/58372/green-pea-soup"},{"id":"58340","title":"Coconut Ginger Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
parsley, fresh","directions":"Following package directions, cook rice with water, Coconut Milk and Coconut Ginger Soup Mix.
When done, toss in chopped parsley and serve.","url":"https://recipe.bluelayer.org/recipe/58340/coconut-ginger-rice"},{"id":"58335","title":"Provencal French Beans","ingredients":"beans, snap, green, raw
soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
parsley, fresh
spices, garlic powder
spices, rosemary, dried
spices, thyme, dried
cheese, parmesan, hard","directions":"Place the beans in a bowl and cover with water.
Soak in the refrigerator overnight.
Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil.
Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy.
Add 1 tablespoon of salt for the last 10 minutes of cooking.
Drain, reserving the stock.
In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender.
Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute.
Add the beans and 2 cups of the cooking stock.
(If you dont have enough liquid, add additional stock or water to make 2 cups.)
Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary.
Finish with the Parmesan cheese.
Serve with a garnish of chopped parsley.","url":"https://recipe.bluelayer.org/recipe/58335/provencal-french-beans"},{"id":"58329","title":"Shredded Cabbage Soup Recipe","ingredients":"cabbage, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, black
sweetener, syrup, agave","directions":"Combine all ingredients in a 3 qt ovenware casserole.
Cover.
Cook 5 to 7 min or possibly till cabbage is tender.
Serve warm.
TIP: Cabbage will still be crispy.
If you prefer it softer, cook longer.
Total cooking time - 5 to 7 min.
Recipe yields: 4 servings.","url":"https://recipe.bluelayer.org/recipe/58329/shredded-cabbage-soup-recipe"},{"id":"58311","title":"Hungarian Goulash","ingredients":"butter, without salt
onions, raw
spices, paprika
spices, garlic powder
spices, caraway seed
dill weed, fresh
spices, marjoram, dried
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
potatoes, raw, skin
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a large stock pot over medium-high heat, add the butter or margarine.
Add the onions and saute until softened, 3 to 5 minutes, stirring frequently.
Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram.
Cook for 1 minute, stirring constantly.
Add the beef and stir to combine.
Cook for 2 minutes, stirring frequently.
Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes.
Add the broth, tomato paste, and Worcestershire sauce.
Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour.
Scrape your stirring spoon to free any flour that has adhered to it.
Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally.
Season with salt and pepper.
Top each serving with 1 tablespoon of sour cream, if using.","url":"https://recipe.bluelayer.org/recipe/58311/hungarian-goulash"},{"id":"58297","title":"Easy Blender Red Pepper Sauce","ingredients":"peppers, sweet, green, raw
soup, chicken broth or bouillon, dry
vinegar, balsamic
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, garlic powder
honey
spices, pepper, black
salt, table","directions":"Combine bell pepper, chicken broth, balsamic vinegar, tomato paste, oregano, garlic powder, honey, black pepper, and sea salt in a blender; blend on high for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/58297/easy-blender-red-pepper-sauce"},{"id":"58284","title":"Healthy Cheesy Chicken Broccoli Rice Casserole","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, garlic powder
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
yogurt, vanilla, non-fat
cheese, cheddar","directions":"Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
Bring chicken broth to a boil in a large pot, then add rice.
Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes.
Remove from heat and let sit, covered, for an additional 5 minutes.
Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat.
Add chicken, season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
Saute until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate and set aside.
Being careful not to burn yourself, wipe the pot clean with a paper towel.
Reduce heat to medium.
In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk.
Pour the mixture into the pot, then add remaining milk.
Cook mixture, stirring constantly until thickened, 7-10 minutes.
Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.
Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat.
Spoon the mixture the prepared dish and top with remaining cheese.
Bake 25 minutes until hot and bubbly.
Let stand 10 minutes, then serve.","url":"https://recipe.bluelayer.org/recipe/58284/healthy-cheesy-chicken-broccoli-rice-casserole"},{"id":"58280","title":"Ricotta Cheese Substitute - Vegan, Gluten Free","ingredients":"soymilk, original and vanilla, unfortified
lemon juice, raw
salt, table","directions":"In a double boiler, heat the soy milk until it just begins to simmer.
You want it to be warm/hot, but not boiling.
Little bubbles of soy milk forming on the sides of the pan are what to look for for the next step.
Add the salt and give a good stir to dissolve.
Remove pan from heat, and add the lemon juice.
Stir just enough to get the lemon juice distributed.
You should see some clumping in the soy milk.
That's good!
That's what we want to see.
Let the mixture cool.
Line a collander with cheese cloth (don't skimp on the cheese cloth.
I tried a plastic mesh strainer and the holes were too big!
you can buy the cheese cloth at any grocery store).
You want to have enough of the cheesecloth hanging over the edge of the collander to grab and tie for aging the soy cheese.
Put the collander in the sink and pour/scrape all the soy milk curds into the collander.
Let it sit like that until the soy milk \"whey\" drains.
(you could use the \"whey\" for noodles, pastas, soups, or whatever if you don't want to throw it away -- )
Take the cheesecloth out of collander and bring all the edges together, with the lump of soy ricotta in the middle.
Tie the cheesecloth with a string and hang the cheese so that it continues to drain.
Don't squeeze it -- let gravity and a little time do the work for you.
When it stops dripping, open the cheese cloth and transfer the ricotta to a covered container.
Refrigerate and use as you would use ricotta cheese.
NOTE: When I made this, I used the vanilla flavored soy milk.
I think it gave the ricotta product more of that sweet cream taste, and I think I'd rather have that than the straight soy flavor.
NOTE: If you wanted to flavor this, with garlic powder or herbs, do it when the milk is in the saucepan.
You can add sun dried tomatos and such after the cheese has been strained, but it gives a different texture and presentation with chunky sized add ons later.","url":"https://recipe.bluelayer.org/recipe/58280/ricotta-cheese-substitute-vegan-gluten-free"},{"id":"58279","title":"Campbell's Herb Marinated Chicken Recipe","ingredients":"soup, chicken broth or bouillon, dry
lemon juice, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish.
Add in chicken.
Chill 30 minutes.
Broil on rack 6\" from heat 30 minutes.
or possibly till no longer pink, turning and brushing often with sauce.","url":"https://recipe.bluelayer.org/recipe/58279/campbells-herb-marinated-chicken-recipe"},{"id":"58254","title":"Orange Chicken Almondine","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
soup, chicken broth or bouillon, dry
orange juice, raw
sugars, brown
cornstarch
soy sauce made from soy (tamari)
nuts, almonds","directions":"Marinate the chicken breasts with the Italian dressing overnight.
Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency.
Stir in the almonds.
Add the chicken back to the orange sauce mixture to coat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58254/orange-chicken-almondine"},{"id":"58248","title":"Carrot-Ginger Soup with Chile Butter and Roasted Peanuts","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
butter, without salt
carrots, raw
onions, raw
potatoes, raw, skin
spices, ginger, ground
soup, vegetable broth, ready to serve
oil, corn, peanut, and olive","directions":"Mix all ingredients in small bowl.
Cover and chill.
Bring to room temperature before using.
Melt 2 tablespoons butter in large pot over medium-high heat.
Add carrots, onion, potato, and ginger; sprinkle with salt and saute until vegetables are slightly softened but not brown, stirring often, about 10 minutes.
Add 5 cups broth; bring to boil.
Reduce heat and simmer until vegetables are soft, about 20 minutes.
Cool slightly, then puree in batches in blender until smooth.
Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup.
Bring to simmer.
Season with salt and black pepper.
Ladle soup into bowls.
Top with small spoonful of chile butter; sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/58248/carrot-ginger-soup-with-chile-butter-and-roasted-peanuts"},{"id":"58235","title":"Really Easy Broccoli Soup","ingredients":"broccoli, raw
water, bottled, generic
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
spices, pepper, black
cheese, cheddar","directions":"Cook broccoli in water until tender.
Do not drain.
Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
Run through blender until you have desired consistency.
( you can set aside a few flowerettes for garnish).
Stir in cheese if using.
For Vegetarian do not use Cream of Chicken.","url":"https://recipe.bluelayer.org/recipe/58235/really-easy-broccoli-soup"},{"id":"58167","title":"Chicken in Creamy Pan Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
parsley, fresh
spices, basil, dried","directions":"Place chicken inside a resealable plastic bag, along with the flour, seal bag.
Shake chicken around a bit to coat evenly with the flour.
Set aside.
Heat oil in a large skillet on medium heat.
Add the chicken and cook 5-6 minutes on each side or until it's cooked through.
Remove chicken, reserving dripping sin the skillet.
Cover chicken to keep warm.
Add broth to the skillet.
Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
Add the cream cheese.
Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
Return the chicken to skillet; turn over to coat both sides with the creamy sauce.
Cook 2 minutes or until chicken is heated through.
Transfer chicken to a serving platter.
Sprinkle with parsley.
You can also top it with a cup of quartered cherry tomatoes.
Then drizzle with sauce and then 2 tbsp of fresh basil.","url":"https://recipe.bluelayer.org/recipe/58167/chicken-in-creamy-pan-sauce"},{"id":"58166","title":"Butternut Squash Wild Rice","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
wild rice, raw
onions, raw
spinach, raw
cranberries, dried, sweetened","directions":"Preheat oven to 400 F. Line a baking sheet with parchment paper.
Add butternut squash into a bowl.
Add half of the olive oil and season with salt and pepper.
Spread it in a single layer on the prepared baking sheet and bake in the oven for 30 minutes, flipping halfway through.
It should be fork tender when done.
Remove from oven.
In a medium saucepan over medium heat, bring chicken broth to a boil.
Add rice and bring to second boil.
Cover the pan and simmer on low for 40 minutes or until broth is evaporated.
Fluff with a fork and remove from heat.
Meanwhile in a skillet, heat the remaining half of the olive oil over medium heat.
Then add the onion and cook for about 5 minutes until tender.
Add the spinach and cook until wilted.
Add the cooked butternut squash, rice and cranberries; mix until combined.
Serve!","url":"https://recipe.bluelayer.org/recipe/58166/butternut-squash-wild-rice"},{"id":"58102","title":"Vegan Polenta Bites with Salsa","ingredients":"soup, vegetable broth, ready to serve
spices, chili powder
cornmeal, degermed, unenriched, yellow
sauce, salsa, ready-to-serve","directions":"In a large saucepan, bring the vegetable broth or water to a boil with the chili powder.
Stirring constantly, add the polenta.
Reduce the heat to a simmer.
Simmer for 45 minutes, stirring frequently, until the polenta is creamy and very thick.
It should coat a wooden spoon thickly when it is done.
Remove pan from heat.
Spoon the polenta into a greased 24-count mini muffin tin.
Make sure you press the polenta firmly into the pan so that the bites dont crumble when you remove them.
You know how cornmeal gets.
Press your thumb or a spoon into the center of each muffin bite to make a shallow dent.
Chill at least an hour, or up to 1 week.
Preheat oven to 375 F when ready to bake.
Set 1 teaspoon of salsa into the dent that you made in the top of each bite.
Bake at 375 F for 20-30 minutes, until the polenta is crispy and browned around the edges.
Allow to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/58102/vegan-polenta-bites-with-salsa"},{"id":"58067","title":"Barley Mushroom Soup (Vegan)","ingredients":"onions, raw
carrots, raw
celery, raw
mushrooms, white, raw
water, bottled, generic
barley, hulled
shortening, vegetable, household, composite
spices, garlic powder","directions":"Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently.
Add remaining ingredients and bring to a boil.
Cover & reduce heat to low & simmer 1 hour.","url":"https://recipe.bluelayer.org/recipe/58067/barley-mushroom-soup-vegan"},{"id":"58043","title":"Best Vegetarian Broccoli Casserole","ingredients":"water, bottled, generic
salt, table
wild rice, raw
oil, olive, salad or cooking
onions, raw
celery, raw
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
broccoli, raw
cheese, pasteurized process, american, without added vitamin d","directions":"Cooke rice according to package directions (or use a rice cooker).
Add olive oil to a skillet and saute onion and celery until tender.
In large mixing bowl, combine rice, celery and onion with remaining ingredients.
Pour into a greased 1 1/2 quart casserole.
Bake at 350F (180C) for 1 hour.","url":"https://recipe.bluelayer.org/recipe/58043/best-vegetarian-broccoli-casserole"},{"id":"58032","title":"Replacement / Substitute Campbell's Creamy Ranchero Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, salsa, ready-to-serve","directions":"Combine all ingredients to taste.
Note - adjust milk amounts accordingly to either keeping it in condensed form to use in recipes requiring it or for preparing as a soup, I use 1/2 cup whole milk for prepared soup.","url":"https://recipe.bluelayer.org/recipe/58032/replacement-substitute-campbells-creamy-ranchero-tomato-soup"},{"id":"58011","title":"Turkey Noodle Soup","ingredients":"soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
onions, raw
mushrooms, white, raw
spices, garlic powder
spices, marjoram, dried
spices, thyme, dried
egg substitute, powder
ground turkey, raw
peas, green, frozen, unprepared","directions":"Combine all ingredients except noodles, turkey, and peas in slow cooker.
Cover and cook on high 3-4 hours, adding turkey, noodles and peas during last 15 minutes.","url":"https://recipe.bluelayer.org/recipe/58011/turkey-noodle-soup"},{"id":"58006","title":"Spicy Orange Beef","ingredients":"beef, grass-fed, ground, raw
cornstarch
orange juice, raw
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
orange juice, raw
sugars, granulated
spices, pepper, red or cayenne
oil, canola
spices, ginger, ground
beans, snap, green, raw","directions":"Combine the beef, 1 tbsp.
of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside.
Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved.
Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.
Heat the oil in a large nonstick skillet over medium high heat.
Add the beef and cook, stirring, 1 minute.
Add the ginger and green beans and cook, stirring, 2 to 3 minutes, or until the beans are crisp-tender.
Stir the reserved sauce and pour it into the skillet.
Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy.","url":"https://recipe.bluelayer.org/recipe/58006/spicy-orange-beef"},{"id":"58001","title":"Braised And Glazed Carrots Recipe","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown","directions":"Combine the carrots, chicken broth, and 1 Tbsp.
of butter.
Simmer, covered, over medium heat till the carrots are tender and the liquid is cooked down.
Add in the remaining butter and brown sugar.
Rotate the pan around to coat the carrots with the syrup.
This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/58001/braised-and-glazed-carrots-recipe"},{"id":"57930","title":"Sorta Chicken Pot Pie","ingredients":"potatoes, raw, skin
celery, raw
peas, green, frozen, unprepared
fresh red onions,
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd","directions":"combine all in casserole dish and bake at 325 for 25-20 minutes.
Top with oopsie bread.","url":"https://recipe.bluelayer.org/recipe/57930/sorta-chicken-pot-pie"},{"id":"57919","title":"Basle Flour Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cheese, parmesan, hard","directions":"Melt the butter.
Add 2 Tbsp flour and brown lightly, stirring constantly.
Add remaining flour, stir in, and remove pan from heat.
Pour in bouillon and stir well--be sure not to let it get lumpy!
Simmer at low heat for a minimum of 45 minutes, stirring occasionally.
Serve topped with grated cheese.
Optional: top with onion rings, croutons, chopped parsley or chives, etc.","url":"https://recipe.bluelayer.org/recipe/57919/basle-flour-soup"},{"id":"57907","title":"Sliced Potatoes with Bacon and Parsley","ingredients":"potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh","directions":"Peel potatoes and place in a large pot with enough water to cover by several inches.
Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
Cook until potatoes are just tender when pierced with a knife.
Do not overcook.
While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
Remove with a slotted spoon; drain on paper towels.
Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions until translucent but not browned.
Pour in the beef broth and bring to a boil over high heat.
Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
Gently stir to combine and serve immediately.","url":"https://recipe.bluelayer.org/recipe/57907/sliced-potatoes-with-bacon-and-parsley"},{"id":"57871","title":"Croatian Turkey Soup","ingredients":"ground turkey, raw
ground turkey, raw
ground turkey, raw
ground turkey, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
onions, raw
parsley, fresh
celery, raw
kale, raw
salt, table
spices, pepper, black
parsley, fresh
water, bottled, generic","directions":"Put cold water in a pot (appropriate large pot).
If you want better soup put turkey in cold water, if you want better turkey meat put it in hot water.
Rind carrots, onion, parsley, celery and put all other ingredients into water.
Boil and after it boils reduce heat and cook for 3 to 4 hours.
Filter the soup into separate pot.
If you want, put into strained soup carrots, turkey meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup, sprinkle with freshly minced parsley and serve.","url":"https://recipe.bluelayer.org/recipe/57871/croatian-turkey-soup"},{"id":"57857","title":"Spinach Sauteed with Garlic, Figs, and Honey","ingredients":"oil, olive, salad or cooking
spices, garlic powder
figs, dried, uncooked
soup, chicken broth or bouillon, dry
spinach, raw
salt, table
spices, pepper, black
honey","directions":"In a medium skillet over medium-high heat, add the olive oil and, when hot, add the garlic and cook until lightly toasted, about 30 seconds.
Add the figs and chicken stock and cook until stock is nearly completely reduced, about 2 minutes.
Add the spinach and cook, stirring, until wilted, about 2 minutes.
Season with the salt and pepper and drizzle with the honey just before serving.","url":"https://recipe.bluelayer.org/recipe/57857/spinach-sauteed-with-garlic-figs-and-honey"},{"id":"57852","title":"Creamy Polenta with Parmesan","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"Bring first 4 ingredients to boil in heavy large saucepan over high heat.
Gradually whisk in cornmeal.
Reduce heat to medium.
Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes.
Whisk in cheese and serve.","url":"https://recipe.bluelayer.org/recipe/57852/creamy-polenta-with-parmesan"},{"id":"57835","title":"Slow Cooker Pot Roast","ingredients":"soup, cream of chicken, canned, condensed
onions, raw
water, bottled, generic
beef, grass-fed, ground, raw","directions":"In a slow cooker mix cream of celery soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mix.
Cook on high setting for 3 to 4 hours, or low setting 8 to 9 hours.","url":"https://recipe.bluelayer.org/recipe/57835/slow-cooker-pot-roast"},{"id":"57819","title":"Loaded Potato Soup #SP5","ingredients":"denny's, hash browns
soup, chicken broth or bouillon, dry
cream, sour, cultured
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw","directions":"Put hash browns and chicken broth in a 2 quart saucepan.
Bring to a boil, then reduce heat and let simmer uncovered for 20 minutes.
Add cheese (save a pinch for topping soup if desired) and stir until melted.
Remove from heat and add sour cream - stir to blend.
Ladle into individual soup bowls and top with reserved cheese (if desired) and green onions.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57819/loaded-potato-soup-sp5"},{"id":"57813","title":"Sauerkraut Hotdish","ingredients":"beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
sauerkraut, canned, solids and liquids
egg substitute, powder
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
cheese, cheddar","directions":"Brown ground beef and onion.
Drain off fat.
Layer half of been and onion in 7x11 casserole.
Cover with sauerkraut
Top with remaining onion and beef mixture.
Put uncooked egg noodles on top.
Spread soups over noodles.
Bake 30 minutes at 350 degrees, covered.
Sprinkle cheese over top and bake an additional 30 minutes more.
I often double this recipe for a 9x13 pan.
Hint: Make sure you cover all your noodles with soup or they will be rock hard along the edges, bad for the teeth.
Zaar won't allow the correct descripton of the sauerkraut, it calls for a 1 pound 11 oz can so I just computed to get the recipe to take.","url":"https://recipe.bluelayer.org/recipe/57813/sauerkraut-hotdish"},{"id":"57803","title":"North Croatian Horseradish Sauce #1","ingredients":"horseradish, prepared
beef, grass-fed, ground, raw
salt, table
vinegar, distilled","directions":"Grate horseradish.
When grated pour hot soup (or stock) over, add salt and vinegar.
Stir well and serve.","url":"https://recipe.bluelayer.org/recipe/57803/north-croatian-horseradish-sauce-1"},{"id":"57794","title":"skye's berry-licious rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
blueberries, raw
strawberries, raw
beverages, almond milk, unsweetened, shelf stable
water, bottled, generic
sugars, granulated
salt, table
spices, cinnamon, ground","directions":"in a small pot add... 1/4 cup water, 1 Tbsp sugar, & 1 cup blueberries.
bring to a boil and then reduce heat.
simmer slowly until water is reduced by half... stirring gently so as not to crush all the berries.
add the rice and pinch of salt... stirring to incorporate.
add strawberries and the almond milk.
cook for just a few more minutes... or until desired consistency.
(remember that the longer it cooks, the berries will become mushy.
you can always add less almond milk if you do not want it to be of \"soupy\" consistency)
serve warm or cold.
.. sprinkle with cinnamon if you would like.","url":"https://recipe.bluelayer.org/recipe/57794/skyes-berry-licious-rice"},{"id":"57734","title":"Grape Sauce","ingredients":"butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
wheat flour, white, all-purpose, unenriched
cornstarch
water, bottled, generic
soup, chicken broth or bouillon, dry
sugars, granulated","directions":"Using a double boiler, melt butter and stir in the flour.
Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
Continue to cook and stir until thickened again.","url":"https://recipe.bluelayer.org/recipe/57734/grape-sauce"},{"id":"57719","title":"Cream Soup Base","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
spices, basil, dried
spices, thyme, dried
soup, chicken broth or bouillon, dry
cornstarch
spices, pepper, black","directions":"To reconstitute for 1 can soup add 1/3 cup mix with 1 1/4 cups water.
You can add celery or broccoli for \"cream of\" and even mushroom soup.
Heat until thick as soup.
Mix very thoroughly and store in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/57719/cream-soup-base"},{"id":"57709","title":"Fred Harvey Cream Sauce","ingredients":"soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry","directions":"In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color.
Meanwhile in another pan combine the milk and stock and heat to just boiling.
Pour the milk mixture slowly into the roux whisking constantly to prevent lumps.
Cook over low heat for 30 min.","url":"https://recipe.bluelayer.org/recipe/57709/fred-harvey-cream-sauce"},{"id":"57686","title":"Crock Pot No-Fuss Potato Soup","ingredients":"potatoes, raw, skin
water, bottled, generic
onions, raw
celery, raw
carrots, raw
butter, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
cheese, cheddar","directions":"Combine all ingredients except milk, parsley, and cheese in slow cooker.
Cover.
Cook on high 7-8 hours, or until vegetables are tender.
Stir in milk and parsley.
Stir in cheese until it melts.
Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/57686/crock-pot-no-fuss-potato-soup"},{"id":"57683","title":"Saffron-Scented Couscous with Pine Nuts","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
spices, saffron
salt, table
couscous, dry
onions, spring or scallions (includes tops and bulb), raw
nuts, pine nuts, dried","directions":"Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
Remove from heat.
Mix in couscous.
Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes.
Fluff couscous with fork.
Mix in remaining 1 tablespoon butter and half of green onions and nuts.
Season to taste with salt and pepper.
Mound in bowl.
Sprinkle with remaining green onions and nuts.","url":"https://recipe.bluelayer.org/recipe/57683/saffron-scented-couscous-with-pine-nuts"},{"id":"57672","title":"Cream of Leek and Asparagus Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
asparagus, raw
oil, olive, salad or cooking
shortening, vegetable, household, composite
cream, whipped, cream topping, pressurized","directions":"Brown the leeks and asparagus in the Olive Oil.
Then add the stock and boil.
Then cover and simmer for 10 minutes.
Blend and add cream right before serving.","url":"https://recipe.bluelayer.org/recipe/57672/cream-of-leek-and-asparagus-soup"},{"id":"57663","title":"Weight Watchers Orange Basil Pork Medaillons 5 Points Per Servin","ingredients":"couscous, dry
orange juice, raw
water, bottled, generic
cornstarch
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
parsley, fresh
orange juice, raw","directions":"Prepare couscous according to package directions.
For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, basil, and pepper.
Set aside.
Cut pork into 12 equal slices.
Place each slice of pork between two sheets of plastic wrap.
Lightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness.
Spray a cold large skillet with nonstick spray coating.
Preheat oven to 350.
Add pork slices to the skillet.
Cook over medium heat for 3 minutes.
Turn slices over and cook about 2 minutes more or till just slightly pink.
Remove the pork from the skillet; keep warm.
Stir sauce; add sauce to the skillet.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.
Stir parsley into couscous.
Arrange couscous and pork on a serving platter.
Garnish with orange peel strips, if desired.","url":"https://recipe.bluelayer.org/recipe/57663/weight-watchers-orange-basil-pork-medaillons-5-points-per-servin"},{"id":"57656","title":"Butternut Squash Soup With Ginger and Maple Syrup","ingredients":"squash, winter, butternut, raw
soup, chicken broth or bouillon, dry
spices, ginger, ground
syrup, maple, canadian","directions":"Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender.
Set aside to cool.
Puree steamed squash in a blender or food processor until smooth and free of lumps.
Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth.
Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
Pour into serving bowls and have with your favorite snack crackers or a sandwich.","url":"https://recipe.bluelayer.org/recipe/57656/butternut-squash-soup-with-ginger-and-maple-syrup"},{"id":"57636","title":"Hot Texas Chili Soup","ingredients":"beans, kidney, all types, mature seeds, raw
ground turkey, raw
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
onions, raw
peppers, sweet, green, raw
spices, chili powder
spices, cumin seed
spices, paprika
spices, oregano, dried
spices, pepper, red or cayenne","directions":"In a 3 quart slow-cooker, combine all ingredients and 2 cups of water.
Cover and cook on low 4 hours or on high 2 hours, until the onions are tender.
Ladle evenly into 6 soup bowls.","url":"https://recipe.bluelayer.org/recipe/57636/hot-texas-chili-soup"},{"id":"57625","title":"Campbell's 2 Step Creamy Chicken and Pasta","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
soup, cream of chicken, canned, condensed
water, bottled, generic","directions":"Brown the chicken.
Add the vegetable pasta blend, soup and water.
Cover and simmer until done.","url":"https://recipe.bluelayer.org/recipe/57625/campbells-2-step-creamy-chicken-and-pasta"},{"id":"57624","title":"Broiled/Grilled Marinated Chicken (Gai Y Recipe","ingredients":"spices, coriander seed
sauce, fish, ready-to-serve
soy sauce made from soy (tamari)
lime juice, raw
spices, pepper, black
spices, garlic powder
soup, swanson chicken broth 99% fat free","directions":"Traditionally associated with the Northeast.
At the train stations or possibly bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or possibly light lunch.
The marinade dates back to a time before the introduction of chilies by the Portuguese.
Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.
Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or possibly food processor.
Blend till smooth and pour into a shallow, non aluminum dish.
Add in chicken and turn to coat proportionately with marinade.
Cover and marinate in the refrigerator for at least 1 hour or possibly up to 8 hrs, turning occasionally.
Preheat the broiler or possibly prepare a charcoal or possibly gas grill.
Drain the chicken and reserve the marinade for basting.
Broil or possibly grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 min.
Turn the chicken and baste with the reserved marinade.
Throw away any leftover marinade.
Cook for 10 to 15 min longer, or possibly till the outside is browned and the inside is no longer pink.","url":"https://recipe.bluelayer.org/recipe/57624/broiled-grilled-marinated-chicken-gai-y-recipe"},{"id":"57571","title":"One Dish Chicken and Rice Bake","ingredients":"soup, cream of chicken, canned, condensed
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
spices, paprika
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite","directions":"Mix soup, water, rice, canned chicken, paprika, black pepper and vegetables in a 2-quart shallow baking dish.
Bake at 375 for 45 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/57571/one-dish-chicken-and-rice-bake"},{"id":"57466","title":"Couscous Porridge","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
couscous, dry
raisins, seeded
spices, cinnamon, ground
honey","directions":"Bring the rice milk to a boil in a saucepan over medium heat.
Stir in the couscous, raisins, cinnamon, and honey; return to a boil.
Cook over medium heat for 10 minutes; the porridge should be a bit soupy, so add more milk if needed.","url":"https://recipe.bluelayer.org/recipe/57466/couscous-porridge"},{"id":"57455","title":"Taco Seasoning","ingredients":"spices, chili powder
spices, paprika
spices, cumin seed
spices, onion powder
salt, table
spices, garlic powder
spices, pepper, red or cayenne
water, bottled, generic","directions":"combine ingredients and add to 1 pound of browned and drained ground beef or cooked diced chicken and stir in water slowly to desired consistency.
You want it a little soupy to start with.
Simmer 5 minutes.
Enjoy!
I sometimes add in one tsp of onion flakes in while simmering.","url":"https://recipe.bluelayer.org/recipe/57455/taco-seasoning"},{"id":"57449","title":"Chicken Broccoli Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
cream, sour, cultured
salad dressing, mayonnaise, regular
lemon juice, raw
salt, table
spices, pepper, black","directions":"Heat oven to 350 degrees.
Lightly coat a 13 x 9 pan with cooking spray.
Evenly spread rice out into dish.
Cover with broccoli.
In a large bowl, combine chicken, soup, 1 1/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper.
Pour over broccoli.
Top with remaining cheese.
Bake until golden and bubbly, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/57449/chicken-broccoli-casserole"},{"id":"57436","title":"Chicken Curry or (Cat's Vomit on a Bed of Maggots) for Halloween","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, ginger, ground
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter over low in heavy saucepan.
Saute onion and curry in melted butter.
Blend in flour and seasonings.
Cook over low heat until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and milk.
bring to a boil, stirring constantly.
Boil 1 minute.
Add chicken and lemon juice.
Heat
Spoon Chicken Curry over the rice.","url":"https://recipe.bluelayer.org/recipe/57436/chicken-curry-or-cats-vomit-on-a-bed-of-maggots-for-halloween"},{"id":"57332","title":"Potato and Pesto Soup","ingredients":"butter, without salt
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
sauce, pesto, ready-to-serve, refrigerated","directions":"In a large saucepan over medium heat, combine butter, spices and broth.
Bring to a boil.
Stir in milk and potato flakes.
Return to boiling.
Reduce heat and simmer 5 minutes, stirring constantly.
Spoon soup into bowls and top with a scant tablespoon of pesto.
Swirl.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/57332/potato-and-pesto-soup"},{"id":"57325","title":"Maureen's Shrimp Stroganoff","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
dill weed, fresh
soup, chicken broth or bouillon, dry
crustaceans, shrimp, raw (not previously frozen)
yogurt, greek, plain, nonfat","directions":"Melt butter in a saucepan over medium-high heat.
Add onion & cook until tender (2-3 min.
).
Stir in flour & dill.
Cook, stirring, for 1 minute to remove the \"floury flavor\".
Gradually add the broth or water & bouillon cube.
Cook, stirring constantly, until thickened & bubbly.
Add shrimp & stir until it's boiling again.
Reduce heat a bit.
Stir in yogurt & heat to serving temperature.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/57325/maureens-shrimp-stroganoff"},{"id":"57315","title":"Panned Creole Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
sauce, worcestershire
spices, thyme, dried
spices, pepper, black
salt, table","directions":"Heat all ingredients but shrimp in large skillet.
Stir and cook for 1 minute.
Add shrimp, toss to coat and spread in one layer.
Place into preheated 375 degree oven.
Cook for 5 minutes, stirring once.
Serve in soup bowls with the sauce, crusty French bread on the side for dipping.","url":"https://recipe.bluelayer.org/recipe/57315/panned-creole-shrimp"},{"id":"57309","title":"Seasoned Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spices, parsley, dried
soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder
spices, thyme, dried","directions":"Mix all ingredients together.
Recipe makes 3 cups.
Divide prepared mixture into 1 cup portions to give as gifts.
Put in airtight containers.
Recipe can be multiplied.
for gift card:Bring 2 cups water and 1 T butter or margarine to boil.
Stir in rice mix.
Cover, reduce heat and simmer 20 minutes or until rice is done.
Makes 6 servings, 1/2 cup each.","url":"https://recipe.bluelayer.org/recipe/57309/seasoned-rice-mix"},{"id":"57219","title":"Creamy Pumpkin Soup","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
pumpkin, raw
cream, whipped, cream topping, pressurized","directions":"Wash, halve and scrape out seeds and fiber.
Peel and cube.
Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes.
You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.
If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins.
To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.
Add pumpkin puree and seasonings.
Process in blender or food processor until smooth.
Return to saucepan.
Add cream and heat through, but do not allow to boil.
Taste and adjust seasonings.
Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.
Garnish each with a dollop of whipped cream and sprinkle herbs if needed.","url":"https://recipe.bluelayer.org/recipe/57219/creamy-pumpkin-soup"},{"id":"57203","title":"Speedy Asian Chicken Soup Bowls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
seeds, sesame seeds, whole, dried
soy sauce made from soy (tamari)
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Combine 1/4 cup rice, 1 Tbsp.
dressing and 1/2 tsp.
soy sauce in each of 4 microwaveable soup bowls.
Add 1/2 cup of each of the remaining ingredients to ingredients in each bowl; stir.
Cover with waxed paper.
Microwave on HIGH 3 to 5 min.
or until soup is heated through; stir.
Let stand 5 min before serving.","url":"https://recipe.bluelayer.org/recipe/57203/speedy-asian-chicken-soup-bowls"},{"id":"57202","title":"Swiss Cheese and Vegetable Soup","ingredients":"shortening, vegetable, household, composite
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Combine vegetables, onions, water and bouillon in slow cooker.
Cook on low 6-8 hours or until vegetables are tender.
Pour all ingredients into a blender or food processor, and add milk.
Process till smooth, or chunky smooth , depending on your preference.
Top with shredded cheese, and serve.","url":"https://recipe.bluelayer.org/recipe/57202/swiss-cheese-and-vegetable-soup"},{"id":"57190","title":"Norm's Pumpkin Soup","ingredients":"cream, whipped, cream topping, pressurized
spices, nutmeg, ground
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
soup, vegetable broth, ready to serve
pumpkin, raw","directions":"In soup pot melt margarine, then add your onions and cook until they become transparent.
Add all other ingredients except Cream.
Add mixtiure to Blender and puree.
After it has been pureed return mixture to soup pot and bring to a boil.
At this point you slowly add the cream as you pour cream into Pot mix constantly using your spoon.
Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/57190/norms-pumpkin-soup"},{"id":"57139","title":"Herbed Zucchini Soup","ingredients":"soup, chicken broth or bouillon, dry
squash, summer, zucchini, includes skin, raw
dill weed, fresh
cheese, cheddar
salt, table
spices, pepper, black","directions":"Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
Puree in a blender, in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper.
Serve hot or chilled.
Cover and refrigerate for up to 3 days.
Serve chilled or reheat.","url":"https://recipe.bluelayer.org/recipe/57139/herbed-zucchini-soup"},{"id":"57102","title":"Leftover Soup","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
peas, green, frozen, unprepared
barley, hulled
ground turkey, raw
cheese, cottage, creamed, large or small curd","directions":"toss everything in a crockpt.
boil on low for 7 hours.
serve with cottage cheese.","url":"https://recipe.bluelayer.org/recipe/57102/leftover-soup"},{"id":"57100","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured
onions, raw
bread crumbs, dry, grated, plain
sauce, fish, ready-to-serve
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425.
Spray w 13x9x2 inches baking dishes.
In a shallow bowl, combine sour cream and soup mix.
Place bread crumbs in another shallow bowl (I use a pie pan).
Cut fish into serving size pieces; coat with the sour cream mixture, then roll in the crumbs.
Place in two greased 13x9x2 inch baking dishes.
Drizzle with the butter.
Bake, uncovered, at 425 for 12 minutes.
Sprinkle with the parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/57100/busy-day-baked-fish"},{"id":"57029","title":"Lipton Onion Burgers","ingredients":"onions, raw
beef, grass-fed, ground, raw
water, bottled, generic","directions":"In a large mixing bowl add the ground beef, soup mix, and water.
With clean hands mix until well combined.
Shape into eight patties and grill or broil until done.
Serve with your favorite toppings.","url":"https://recipe.bluelayer.org/recipe/57029/lipton-onion-burgers"},{"id":"57021","title":"Creamy Asparagus Soup","ingredients":"asparagus, raw
cream, whipped, cream topping, pressurized
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"snap asparagus at stem ends where tender; blend tough ends with water and chicken bouillon and reserve.
chop tender upper spears into bite-size pieces and reserve.
melt butter; add flour and stir until free of lumps.
stir in blended spears and bite size pieces of asparagus with chicken bouillon and bring to full boil, stirring constantly.
Remove from heat and stir in cream.
Serve.","url":"https://recipe.bluelayer.org/recipe/57021/creamy-asparagus-soup"},{"id":"57004","title":"Lemon Shrimp and Wild Rice","ingredients":"crustaceans, shrimp, raw (not previously frozen)
wild rice, raw
soup, chicken broth or bouillon, dry
lemon juice, raw","directions":"Heat the chicken broth to boiling, add the wild rice, reduce heat to a simmer, and cook for 35 minutes.
Thaw the shrimp under cold water and when the wild rice is cooked, add to the pan.
Add the lemon juice and stir.","url":"https://recipe.bluelayer.org/recipe/57004/lemon-shrimp-and-wild-rice"},{"id":"56994","title":"Brown Rice Pilaf","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
carrots, raw
onions, spring or scallions (includes tops and bulb), raw
spices, parsley, dried","directions":"In a saucepan put the chicken bouillon and water.
Bring to boiling.
Stir in mushrooms, instant brown rice, and carrot.
Reduce heat and simmer for about 12 minutes covered.
Remove from heat and let stand for 5 minutes.
Add the green onions and parsley.","url":"https://recipe.bluelayer.org/recipe/56994/brown-rice-pilaf"},{"id":"56980","title":"Biscuit Chicken Bake Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, paprika
salt, table
soup, cream of chicken, canned, condensed
mushrooms, white, raw","directions":"Heat oven to 375 degrees.
In medium saucepan, heat all filling ingredients till warm and bubbly.
Pour in ungreased 8 or possibly 9 inch baking dish.
Cut each biscuit in 4 pcs.
Combine paprika, cheese, onion and parsley flakes.
Pour mix in plastic bag.
Add in biscuit pcs and shake till well coated.
Arrange over chicken mix.
Sprinkle remaining cheese mix over all.
Bake at 375 degrees for 15 to 18 min or possibly till golden.","url":"https://recipe.bluelayer.org/recipe/56980/biscuit-chicken-bake-recipe"},{"id":"56961","title":"Biram Ruzz (Molded Baked Rice With Chicken) Recipe","ingredients":"butter, without salt
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry","directions":"NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality.
This mold, therefore, is mainly composed of rice (about 9 c. when cooked), and the chicken is more or possibly less a flavorful accompaniment for the rice.
Preheat the oven to 400 degrees (F).
Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 qt casserole or possibly baking dish with the 4 Tbsp.
of softened butter.
Spread 1 c. of the rice proportionately in the dish, arrange the pcs of chicken skin side up on top and sprinkle them liberally with salt and pepper.
In a small saucepan, bring the lowfat milk, cream and 2 c. of the stock to a boil over high heat and pour over the chicken.
Spread the rest of the rice on top and dot proportionately with the 2 Tbsp.
of the cut up butter.
Bake uncovered on the lowest shelf of the oven for 15 min.
Meanwhile, bring the remaining 2 c. of stock to a simmer in a small saucepan and keep it barely simmering over low heat.
Pour 1 c. of the simmering stock into the casserole and bake for 15 min longer.
Pour in the remaining stock and transfer the casserole to the upper third of the oven.
Continue baking for another 30 min, then remove the casserole from the oven, cover tightly with a lid or possibly foil and let it rest at room temperature for about 20 min.
To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 min longer.
Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them.
The biram ruzz should slide out easily.
Serve at once.
90 of 116
23:22:00
Mark: Save Subj: Tablespoons/L Mid East091-116 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAAAAA AAAA AAA","url":"https://recipe.bluelayer.org/recipe/56961/biram-ruzz-molded-baked-rice-with-chicken-recipe"},{"id":"56941","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, salt, and baking powder in a bowl.
Cut in butter until it resembles course crumbs.
Add 1/2 C Buttermilk stir until moist.
Spoon 6 mounds onto boiling soup.
Lower heat and cover.
Cook for 12-15 minutes until wooden toothpick comes out clean.
Use a slotted spoon to remove dumplings into bowls.
Cover with soup and enjoy!","url":"https://recipe.bluelayer.org/recipe/56941/dumplings"},{"id":"56896","title":"Roasted Red Lentil Soup","ingredients":"spices, curry powder
spices, cumin seed
spices, ginger, ground
spices, pepper, black
oil, olive, salad or cooking
mustard, prepared, yellow
spices, cumin seed
seeds, sesame seeds, whole, dried
spices, garlic powder
lentils, raw
onions, raw
celery, raw
carrots, raw
soup, vegetable broth, ready to serve
water, bottled, generic
tomatoes, red, ripe, raw, year round average
salt, table","directions":"Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
Lower heat and add sesame seeds.
Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
Add the lentils and cook for 5 minutes.
Add the onions, celery and carrots, and cook for 1 minute more.
Add broth and water, and bring to a boil.
Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
Check and adjust for seasoning before serving.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56896/roasted-red-lentil-soup"},{"id":"56886","title":"Chicken Stuffed With Cranberries and Pecans","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cranberries, dried, sweetened
nuts, pecans
cheese, parmesan, hard
butter, without salt
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Preheat the oven to 375 degrees.
Toast pecans and set aside.
Reserve 2 teaspoons each of cranberries and pecans for the sauce.
For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through.
Open chicken up and lay fat.
Divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick.
Spread flour onto a plate.
Lightly dredge chicken with flour.
Season chicken with salt, pepper and garlic powder.
Place oil and butter in the skillet and heat over medium to medium high.
Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
Remove chicken from skillet and place in a baking dish.
Place baking dish in the oven for approximately 10 minutes until cooked through.
While chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
Add broth and bring to a light boil.
Reduce heat and allow sauce to slightly thicken and cranberries to soften.
Remove chicken from the oven and slice.
Serve on a plate with sauce over top.","url":"https://recipe.bluelayer.org/recipe/56886/chicken-stuffed-with-cranberries-and-pecans"},{"id":"56838","title":"Polynesian Crock Pot Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, granulated
honey
soy sauce made from soy (tamari)
catsup
salt, table
soup, chicken broth or bouillon, dry","directions":"Place ribs in the bottom of your slow cooker.
Mix remaining ingredients and pour over ribs.
Cover and and cook on low for 8- 9 hours.
*If the ribs are fatty boil for 5 minutes before placing in slow cooker.","url":"https://recipe.bluelayer.org/recipe/56838/polynesian-crock-pot-spareribs"},{"id":"56818","title":"Green Beans and Potatoes","ingredients":"potatoes, raw, skin
beans, snap, green, raw
spices, thyme, dried
spices, pepper, black
sauce, worcestershire
soup, vegetable broth, ready to serve
cornstarch
parsley, fresh","directions":"In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth.
Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
In a small bowl blend remaining broth and cornstarch.
Stir in parsley; add to potato mixture.
Cook, stirring, until bubbly and thickened.","url":"https://recipe.bluelayer.org/recipe/56818/green-beans-and-potatoes"},{"id":"56798","title":"Fettuccine Alfredo with Chicken","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, neufchatel
cheese, parmesan, hard
spices, garlic powder
spices, pepper, black","directions":"Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cook 5 to 7 min.
or until chicken is done, stirring occasionally.
Remove from skillet.
Mix broth and flour in same skillet.
Stir in Neufchatel, 2 Tbsp.
Parmesan, garlic powder and pepper; cook 2 min.
or until mixture boils and thickens, stirring constantly with whisk.
Stir in chicken.
Drain pasta; place in large bowl.
Add chicken mixture; toss to coat.
Sprinkle with remaining Parmesan.","url":"https://recipe.bluelayer.org/recipe/56798/fettuccine-alfredo-with-chicken"},{"id":"56772","title":"Warm Quinoa Salad With Edamame & Tarragon","ingredients":"quinoa, uncooked
soup, vegetable broth, ready to serve
edamame, frozen, prepared
lemon juice, raw
oil, olive, salad or cooking
spices, tarragon, dried
salt, table
spices, pepper, red or cayenne
nuts, walnuts, english","directions":"Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.
Transfer to a fine sieve and rinse thoroughly.
Meanwhile, bring broth to a boil in a medium saucepan over high heat.
Add the quinoa and return to a boil.
Cover, reduce heat to a simmer and cook gently for 8 minutes.
Remove the lid and without disturbing the quinoa; add edamame.
Cover and continue to cook until the edamame and quinoa are tender, 7 -8 minutes longer.
Drain any remaining water, if necessary.
Whisk lemon juice and zest, oil, tarragon and salt in a large bowl.
Add peppers and the quinoa mixture.
Toss to combine.
Divide among 4 plates and top with walnuts.","url":"https://recipe.bluelayer.org/recipe/56772/warm-quinoa-salad-with-edamame-tarragon"},{"id":"56769","title":"Creamed Soup Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine all ingredients, mixing well.
Store in air tight container.
Yields 3 c. mix.
When reconstituted its equivalent of 9 to 10 oz can of soup.
When using soup mix: combine 1/3 c. mix with 1 1/4 c. water in a saucepan.
Cook and stir till thickened.
Optional: For cream of celery soup add in 1/4 c. minced celery.
For mushroom soup, add in 1/4 c. minced mushrooms.
This mix can be kept in a closed container on your cupboard shelf, always ready to use.
NOTE: This soup is great when used in warm dishes.","url":"https://recipe.bluelayer.org/recipe/56769/creamed-soup-mix-recipe"},{"id":"56727","title":"Steph's Pork Riblets","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
soy sauce made from soy (tamari)
sugars, brown
pork, fresh, loin, tenderloin, separable lean only, raw
salad dressing, italian dressing, commercial, regular
spices, ginger, ground
soy sauce made from soy (tamari)
mustard, prepared, yellow","directions":"Combine beef broth, soya sauce and brown sugar.
Pour marinade over pork riblets.
I let my riblets marinate for about 6 hours, but I would even marinate them longer though they taste great as is.
Combine the Italian dressing, ginger, soy sauce and mustard; refrigerate.
About an hour before serving, remove riblets from marinade and place them in the pan for cooking in the oven.
Pour baste over all the riblets.
Place riblets in a preheated 350 degree Fahrenheit oven for an hour (or until done with your oven).
Alternately, you can broil or grill ribs, as desired, turning and basting frequently with the sauce.","url":"https://recipe.bluelayer.org/recipe/56727/stephs-pork-riblets"},{"id":"56725","title":"Stupid Easy Crock Pot / Slow Cooker Sausage & Potatoes","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
salad dressing, ranch dressing, regular","directions":"Spray slow cooker with Pam.
Cut potatoes into wedges or whatever size pieces your family likes.
You can leave the skins off or on (we like them on)throw them in the pot.
Cut sausage into 1/4\" slices and throw them into the pot.
In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix.
Pour over Potatoes and sausage.
give it a little stir
Cook low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/56725/stupid-easy-crock-pot-slow-cooker-sausage-potatoes"},{"id":"56677","title":"Jasmine Rice With Peanuts and Scallions","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
onions, spring or scallions (includes tops and bulb), raw","directions":"Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, uncovered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork, then stir in peanuts and scallion greens.","url":"https://recipe.bluelayer.org/recipe/56677/jasmine-rice-with-peanuts-and-scallions"},{"id":"56668","title":"Cheese Soup","ingredients":"carrots, raw
celery, raw
wheat flour, white, all-purpose, unenriched
salt, table
cheese, pasteurized process, american, without added vitamin d
onions, raw
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute vegetables in butter until tender.
Stir in flour and salt.
Add broth.
Cook until thickened.
Stir in cream/milk and cheese over low heat until cheese melts.
DO NOT BOIL.","url":"https://recipe.bluelayer.org/recipe/56668/cheese-soup"},{"id":"56651","title":"Quick Chicken and Corn Chowder","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
corn, sweet, white, raw
onions, raw
water, bottled, generic
carrots, raw
peppers, jalapeno, raw
spices, oregano, dried
spices, thyme, dried
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Spray large nonstick saucepan with cooking spray; heat over medium heat until hot.
Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center.
Remove chicken.
Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender.
Place 1 cup corn mixture in food precessor or blender with 1 to 2 tablespoons water and process until finely chopped; set aside.
Add carrots, jalapeno pepper, if desired, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown.
Return chicken to saucepan.
Stir in broth, milk, reserved corn and salt; bring to a boil.
Reduce heat to low and simmer, covered, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/56651/quick-chicken-and-corn-chowder"},{"id":"56613","title":"Asparagus Soup","ingredients":"asparagus, raw
soup, chicken broth or bouillon, dry
butter, without salt
shallots, raw
leeks, (bulb and lower leaf-portion), raw
spices, garlic powder
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, parmesan, hard","directions":"Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length.
Cut the woody stem ends from each spear and reserve.
Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil.
Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes.
Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
Remove with a strainer and refresh in an ice water bath.
Drain on paper towels and reserve for the garnish.
Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat.
When foamy, add the shallots and leeks and cook until tender, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.
Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth.
Adjust the seasoning, to taste.
If serving right away, return to medium heat and add the cream and reserved asparagus tips.
Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath).
Cover and refrigerate.
Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese.
Ladle into demi-tasse cups or small coffee or tea cups, and serve.","url":"https://recipe.bluelayer.org/recipe/56613/asparagus-soup"},{"id":"56600","title":"Mushroom Rice Casserole","ingredients":"butter, without salt
mushrooms, white, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed
beef, grass-fed, ground, raw","directions":"Heat butter in skillet.
Finely chop onion and mushrooms.
Saute both 3-5 minutes.
Stir in rice and saute for 3 minutes longer, stirring constantly.
Stir in the soup and consumme.
I have also used chicken broth depending on what I am serving.
Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes.
Check the rice after 30 minutes; if it is drying out add a little boiling water.","url":"https://recipe.bluelayer.org/recipe/56600/mushroom-rice-casserole"},{"id":"56555","title":"Scones How My Mother Taught Me","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 250C or as hot as it will go.
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbsp.).
With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick.
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.","url":"https://recipe.bluelayer.org/recipe/56555/scones-how-my-mother-taught-me"},{"id":"56539","title":"Bland Diet For Finicky Felines Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, chicken broth or bouillon, dry","directions":"Mix ingredients with sufficient chicken broth to hold together.
This same recipe can be used with fish (broil or possibly microwave till it flakes.)
You can also vary the recipe by adding rice or possibly other vegetables.","url":"https://recipe.bluelayer.org/recipe/56539/bland-diet-for-finicky-felines-recipe"},{"id":"56530","title":"Classic Vichyssoise","ingredients":"leeks, (bulb and lower leaf-portion), raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
butter, without salt
onions, raw
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping","directions":"Start the chicken stock 2 days in advance: Trim away all green sections from the leeks; cut open the whites as necessary to wash out the grit, then dry and refrigerate in a plastic bag.
Wash and reserve the leek greens.
Wash the chicken backs, poking into the crevices with your finger to rinse away all bits of liver.
(Chicken backs are best because they don't make an overly gelatinous stock; for cartilaginous parts like breast trimmings or wings, use only a pound.
).
Simmer the chicken and 1/4 teaspoons salt for 6 hours in water to cover, skimming off all scum (don't try to remove the fat); after 2 hours, add some or all of the leek greens.
Strain the stock finely, making about 2 cups; cool and refrigerate.
Before using, scrape off the congealed fat.
Cook and refrigerate the soup base 1 day in advance: Saute the onions in a heavy 2-quart saucepan, starting on fairly high heat and reducing to medium as soon as the fat clarifies.
When the onions are golden, increase the heat and add the leeks gradually; lower the heat again as they cook, stirring repeatedly to keep the juices from browning.
In 15 to 20 minutes, when everything is golden but not browned, add the stock and 3/8 teaspoons salt, and bring to a boil.
Add the potatoes, partially cover the pan, and simmer actively for 35 minutes.
(Don't use too much potato, or the soup will end up too thick.
).
In two batches, finely puree the soup base in a blender at high speed, then pour it back into the saucepan.
Rinse out the blender with the milk, add it to the soup base, and heat slowly until it just starts to simmer, stirring continually across the pan bottom and around the sides.
Finally, put the soup through a very fine strainer, scraping hard with a rubber spatula to push everything through.
Cool quickly and refrigerate.
On serving day, stir the cream gradually into the softly jelled soup.
Carefully adjust the consistency, adding more cream (or water or both) as necessary to make a thick but pourable liquid; a spoonful poured back into the bowl should level out, not stay in soft peaks.
Taste for seasoning -- don't oversalt, or you'll lose the natural sweetness of the onion and cream.
Vichyssoise keeps refrigerated up to 10 days.","url":"https://recipe.bluelayer.org/recipe/56530/classic-vichyssoise"},{"id":"56521","title":"Baby Potatoes with Arugula Pesto","ingredients":"potatoes, raw, skin
arugula, raw
spices, basil, dried
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
lemon juice, raw
salt, table
spices, pepper, black","directions":"Place potatoes in a saucepan; cover with water.
Bring to a boil.
Cook 11 minutes; drain.2.
Pulse arugula, basil, Parmesan, chicken stock, olive oil, lemon juice, salt, and pepper in a mini food processor.
Combine potatoes and arugula mixture in a medium bowl; toss.","url":"https://recipe.bluelayer.org/recipe/56521/baby-potatoes-with-arugula-pesto"},{"id":"56460","title":"Cream of Broccoli Soup","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
spices, nutmeg, ground
cream, whipped, cream topping, pressurized","directions":"Cut the broccoli stems and florets into chunks.
Place in a large pan with 1 cup of the stock, cover and bring to the boil.
Reduce the heat to low and simmer, covered for 10 minutes.
or until tender.
Transfer half the mixture to a food processor and process until finely chopped.
Add a little of the remaining stock and blend to a puree.
Return to pan.
Transfer the remaining broccoli mixture and stock to the food processor and process until finely chopped.
Return all the pureed soup to the pan, add the nutmeg and cream and stir over moderate heat until heated through, but don't allow soup to boil.
Before serving season with salt and freshly ground pepper.","url":"https://recipe.bluelayer.org/recipe/56460/cream-of-broccoli-soup"},{"id":"56441","title":"Tortellini & Spinach Soup (Lowfat)","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
onions, raw
carrots, raw
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard
beans, snap, green, raw","directions":"Place the broth or water, bouillon granules, onion, carrot, garlic, and white pepper in a 4 quart pot and bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until the vegetables are soft.
Remove the pot from heat and, using a slotted spoon, transfer the vegetables to a blender.
Pour about 1 cup of the broth into blender.
Carefully blend the mixture at low speed, leaving the lid slightly ajar (to allow steam to escape) until the vegetables are pureed.
Pour the blended vegetable mixture back into the pot.
Return the pot to the heat and bring to a boil.
Add the tortellini and the beans and let the mixture return to a boil.
Reduce heat to medium, cover, and cook for about 4 minutes or until the tortellini are almost done.
Add the spinach and cook, stirring frequently, for a minute or two or until the tortellini are just done and the spinach is wilted.
(Be careful not to overcook, as the tortellini will continue to soften as long as it remains in the hot brother.)
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56441/tortellini-spinach-soup-lowfat"},{"id":"56402","title":"Oven-Cooked Rice Pilaf","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
onions, spring or scallions (includes tops and bulb), raw
celery, raw
carrots, raw","directions":"In a 1 quart casserole combine boiling broth and butter; stir until butter is melted.
Stir in rice, onions, celery & carrot.
Bake, covered, in a 350 degree F. oven about 35 minutes or until rice is tender and liquid is absorbed.
Fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/56402/oven-cooked-rice-pilaf"},{"id":"56398","title":"Easy Leftover Mashed Potato Soup","ingredients":"butter, without salt
onions, raw
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
sauce, worcestershire
salt, table
spices, pepper, black
spices, parsley, dried","directions":"Melt butter over medium-low heat in a pot large enough to hold the soup.
Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
The soup will keep for a day or two in the fridge.","url":"https://recipe.bluelayer.org/recipe/56398/easy-leftover-mashed-potato-soup"},{"id":"56372","title":"Asparagus Goat Cheese Lasagna Recipe","ingredients":"asparagus, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
cheese, goat, soft type
salt, table
cheese, parmesan, hard","directions":"Heat oven to 500 degrees.
Cut the tips off asparagus spears and reserve them.
Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil.
Roast them, shaking the pans every few min, for 5 - 10 min, or possibly till tendercrisp.
Sprinkle the asparagus with salt to taste and let cold.
Reduce oven temperature to 400 degrees.
In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min.
Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min.
Blend in the goat cheese, zest and salt to taste, till the sauce is smooth.
Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce.
Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan.
Top with two more sheets of pasta and repeat layering ending with a top layer of pasta.
Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese.
Cover the dish with foil and bake for 20 min.
Remove foil and bake 10 min longer or possibly till is golden brown and bubbling.
Let it stand for 10 min before serving.
Yield: 8 servings","url":"https://recipe.bluelayer.org/recipe/56372/asparagus-goat-cheese-lasagna-recipe"},{"id":"56301","title":"Rosemary Carrots","ingredients":"carrots, raw
water, bottled, generic
chives, raw
sugars, brown
soup, chicken broth or bouillon, dry
spices, rosemary, dried
spices, pepper, black","directions":"Combine carrots and water in a small saucepan and cook over medium heat for about 8-9 minutes, or until the carrots are crisp tender.
Drain, saving 2 tablespoons of the cooking liquid.
PLace carrots in a serving bowl and cover to keep warm.
Using the same pan, mix together chives, brown sugar, bouillon granules, rosemary, pepper and the 2 tablespoons reserved cooking liquid and bring to a boil (this will be very short), stirring to dissolve the bouillon.
Once it boils and all is blended well, pour over the carrots and toss to combine.","url":"https://recipe.bluelayer.org/recipe/56301/rosemary-carrots"},{"id":"56284","title":"Pork Medallions With Mushroom and Rosemary","ingredients":"soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, rosemary, dried
salt, table
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
mushrooms, white, raw","directions":"Cut tenderloin crosswise into 4 pieces.
Put tomato paste into a medium bowl and gradulally whisk broth into the paste.
Stir in the rosemary, salt and pepper.
Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
Over medium high heat, heat oil in large nonstick skillet.
When hot, add pork; cook 6 minutes or until golden brown.
Turn once.
Place on warmed plate.
Reduce the pan heat to medium and add mushrooms.
Cook for 3 minutes or until lightly browned.
Return the pork to the skillet and pour broth mixture into pan.
Reduce heat to low and simmer for 4 minutes.
Place pork back on warmed plate.
Increase theheat to high and boil the sauce until reduced and slightly thickened.
Serve over the pork.","url":"https://recipe.bluelayer.org/recipe/56284/pork-medallions-with-mushroom-and-rosemary"},{"id":"56280","title":"Taco Style Lentils & Rice","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, chili powder
spices, cumin seed
spices, onion powder
spices, garlic powder
water, bottled, generic","directions":"In a large saucepan, bring water to a boil and add all dry ingredients.
Return to boil.
Reduce heat, cover, and simmer for 50 minutes.
Water should be absorbed and lentils tender.
Serve alone as a slop or use as taco filling.
Alternately, dump everything in a crockpot and cook on low for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/56280/taco-style-lentils-rice"},{"id":"56279","title":"Chilled Blackberry Soup","ingredients":"blackberries, raw
water, bottled, generic
lemon juice, raw
blackberries, raw
sugars, granulated
cream, whipped, cream topping, pressurized
orange juice, raw
cornstarch
water, bottled, generic","directions":"Place backberries, water, wine, lemon juice, and sugar in large pot.
Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
Turn the burner off and allow mixture to cool.
Once the mixture is cooled, place it in a food processor and mix well.
Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
Cook until desired thickness.
Return the mixture to the food processor and add whipping cream and orange zest.
Chill overnight.
Serve cold with a dollop of whipped or sour cream and mint sprig.
I have found that it is almost thick enough without the corn starch, so you may choose to omit.","url":"https://recipe.bluelayer.org/recipe/56279/chilled-blackberry-soup"},{"id":"56277","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"Heat a medium saucepan over medium heat.
Add the oil, then add the flour and stir with a wooden spoon constantly for about one minute.
Add the chili powder and cook for 30 seconds.
Slowly incorporate the stock, tomato paste and spices.
Bring to to boil, stirring constantly and reduce heat to low and continue cooking for 15 minutes.
The sauce will thicken and become smoother.
Taste and adjust salt.","url":"https://recipe.bluelayer.org/recipe/56277/easy-enchilada-sauce"},{"id":"56258","title":"Lemon Chicken and Broccoli","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
lemon juice, raw
dill weed, fresh
spices, garlic powder
broccoli, raw","directions":"In a skillet over medium heat add chicken, salt, pepper, chicken broth, lemon juice, dill and garlic powder and cook for about 5 minutes.
Flip the chicken and cook for 5 minutes more or until chicken is no longer pink.
Once chicken is done, add broccoli to the pan and cover with lid; cook for 3 minutes or until broccoli is done to your liking.
Serve on its own or over rice or pasta.","url":"https://recipe.bluelayer.org/recipe/56258/lemon-chicken-and-broccoli"},{"id":"56207","title":"Curried Squash and Apple Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
spices, garlic powder
spices, ginger, ground
spices, curry powder
salt, table
spices, coriander seed
spices, pepper, black
squash, winter, butternut, raw
apples, raw, with skin","directions":"Combine all ingredients in an electric slow cooker.
Cover and cook on low for 8 hours or until squash is tender.Place half of squash mixture in a blender, and process until smooth.
Pour pureed mixture into a large bowl.
Repeat the procedure with remaining squash mixture.","url":"https://recipe.bluelayer.org/recipe/56207/curried-squash-and-apple-soup"},{"id":"56157","title":"Brussels Sprouts In Mustard Sauce Recipe","ingredients":"brussels sprouts, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
oil, canola
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
spices, pepper, black
cornstarch
milk, buttermilk, fluid, cultured, lowfat","directions":"Cook the Brussels Sprouts in 1/2 c. of chicken broth; cover and set aside.
Spray a small skillet with vegetable cooking spray and add in the oil.
Saute/fry the onion in the oil then remove from the heat and slowly add in the 1 c. of chicken broth.
Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the lowfat milk then add in to the skillet mix.
Stirring constantly, cook till the sauce is smooth and thickened, about 5 min.
Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/56157/brussels-sprouts-in-mustard-sauce-recipe"},{"id":"56141","title":"Tofu Mushroom Soup With Ground Pork","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, portabella, raw
carrots, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
onions, raw
sauce, fish, ready-to-serve
spices, garlic powder
spices, pepper, black
spices, ginger, ground
oil, sesame, salad or cooking","directions":"Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56141/tofu-mushroom-soup-with-ground-pork"},{"id":"56134","title":"Country Style Steak","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, thyme, dried","directions":"Preheat the oven to 300 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
Place the flour into a pie pan.
Dredge the pieces of meat on both sides in the flour.
Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2 minutes per side.
Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil.
Return the steaks to the pot and make sure they are all submerged in the liquid.
Cover the pot and place it in the oven on the middle rack.
Cook for 11/2 hours or until the meat is tender and falling apart.","url":"https://recipe.bluelayer.org/recipe/56134/country-style-steak"},{"id":"56131","title":"Carrot and Potato Gratin","ingredients":"potatoes, raw, skin
carrots, raw
salt, table
cheese, gruyere
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 375.
butter 13x9x2 inch glass baking dish.
bring large pot of salted water to boil.
Add potatoes and carrots.
Cover and cook for 5 minutes.
Drain well.
Arrange 1/4 cooked vegetables over bottom of dish.
Sprinkle with 1/4 tsp salt and generous amount of pepper.
Sprinkle 1/4 of cheese over.
Repeat layering 3 more times with remaining ingredients.
Pour broth over vegetables.
Dot top with 1/4 cup butter.
Cover and bake until broth is absorbed and vegetables are tender.
About 1 hour.
Uncover and bake until golden brown.
about 10 minutes longer.
Let stand 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/56131/carrot-and-potato-gratin"},{"id":"56112","title":"Rice Casserole","ingredients":"butter, without salt
soup, chicken broth or bouillon, dry
onions, raw
mushrooms, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter, add remaining ingredients and bake.
300 degrees 1 hour.","url":"https://recipe.bluelayer.org/recipe/56112/rice-casserole"},{"id":"56109","title":"Cream of Chicken Soup","ingredients":"butter, without salt
celery, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
spices, pepper, black
salt, table
spices, pepper, red or cayenne","directions":"Melt butter in large heavy saucepan.
Add onion, celery and garlic and saute until soft.
Add flour mixing well.
Cook for 3-4 minutes.
Add milk, cream and broth mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken and remaining seasonings.
Adjust seasonings to taste.
Cook over low heat 2-3 minutes.","url":"https://recipe.bluelayer.org/recipe/56109/cream-of-chicken-soup"},{"id":"56099","title":"Beef Ragu With Tomatoes And Olives Recipe","ingredients":"oil, olive, salad or cooking
beef, grass-fed, ground, raw
spices, tarragon, dried
tomatoes, red, ripe, raw, year round average
orange juice, raw
soup, chicken broth or bouillon, dry
olives, ripe, canned (small-extra large)
parsley, fresh","directions":"Heat oil in a large heavy nonstick skillet over medium high heat.
Saute/fry beef 3-4 min per side or possibly till golden.
Add in tarragon, tomatoes, orange zest & wine.
Reduce heat to low, cover and stew 45-50 min or possibly till meat is done.
If stew becomes too thick, add in a little water.
Season with salt & pepper to taste.
Stir in olives & sprinkle with parsley just before serving.","url":"https://recipe.bluelayer.org/recipe/56099/beef-ragu-with-tomatoes-and-olives-recipe"},{"id":"56094","title":"Apricot Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, canola
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
jams and preserves, apricot
spices, thyme, dried
mustard, prepared, yellow","directions":"Always bring meat out of the fridge 30-60 minutes before cooking so that it can come to room temperature to ensure even cooking.
Preheat oven to 375 F.
Heat oil in a Dutch oven over medium-high heat.
Pat roast dry and liberally sprinkle with salt and pepper.
Sear the roast in the pan until it is brown on all sides, about 5 minutes per side.
The roast will lift free of the pan when it is ready to be turned.
If you have to tug at it leave it another minute or two.
Once all sides are seared, add chicken stock to pan.
Place pan in the oven and bake for 30 minutes, uncovered.
While the roast is in the oven, stir together the ingredients for the glaze and set aside.
After first 30 minutes of cooking pour glaze over the roast and continue cooking for an addition 30-45 minutes or until an instant read thermometer inserted into the center reads 145-150 F. When done, remove from the oven and let it rest 15 minutes before slicing so that the juices redistribute in the roast.
Leftover pan juices make a wonderful sauce on the side.
Serves 6-8.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56094/apricot-glazed-pork-roast"},{"id":"56091","title":"Baked Dijon Chicken","ingredients":"soup, swanson chicken broth 99% fat free
mustard, prepared, yellow
lemon juice, raw
spices, garlic powder
spices, pepper, black","directions":"Oven Method:.
Preheat oven to 375*.
In a small bowl, stir together all ingredients except chicken or turkey.
Arrange chicken or turkey in a single layer in a glass baking dish.
Spread mustard mixture over each piece.
Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
Microwave method:.
Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
Give dish a 1/2 turn.
Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/56091/baked-dijon-chicken"},{"id":"56057","title":"Beer And Poppy Seed Soup Recipe","ingredients":"alcoholic beverage, beer, regular, all
honey
spices, poppy seed
water, bottled, generic","directions":"Pour boiling water on poppy seeds, let stand about 15 min.
Pour off water.
Pulverize seeds in mortar or possibly bowl.
Add in about 1 c. of cool water, gradually.
Pour into beer that has been heated (not boiled) with honey.
Garnish with lemon slices and croutons of rye bread lightly sprinkled with salt and caraway seeds.","url":"https://recipe.bluelayer.org/recipe/56057/beer-and-poppy-seed-soup-recipe"},{"id":"56054","title":"Basic Chicken White Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry","directions":"Heat butter in medium sauce pan over low heat.
When melted,.
Sprinkle in the flour and salt.
Whisk for 1 minute.
Continue whisking and pour in chicken broth.
Whisk constantly, cooking until sauce is thickened.
Thin as necessary with water.","url":"https://recipe.bluelayer.org/recipe/56054/basic-chicken-white-sauce"},{"id":"56053","title":"Creamy Fettuccine","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
bacon, meatless
cheese, parmesan, hard
spices, basil, dried","directions":"Cook fettucine according to package directions.
Drain well.
Meanwhile, mix flour, salt, pepper and nutmeg in a large saucepan.
Whisk in milk and chicken broth; cook over medium-high heat, stirring constantly, until mixture boils and thickens, about 6 minutes.
Stir in fettucine, peas, bacon, Parmesan and basil.
Heat through.","url":"https://recipe.bluelayer.org/recipe/56053/creamy-fettuccine"},{"id":"56046","title":"Pineapple Carrot Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
parsley, fresh
spices, thyme, dried
onions, raw
carrots, raw
pineapple, raw, all varieties
margarine, regular, 80% fat, composite, stick, without salt
margarine, regular, 80% fat, composite, stick, without salt","directions":"Prepare rice according to directions.
Once cooked, add Bouillon, thyme, onion, and parsley.
Stir to combine over low heat.
Add in grated carrot and pineapple.
Heat through.
Remove from heat and stir in spread until melted.
Serve immediately!","url":"https://recipe.bluelayer.org/recipe/56046/pineapple-carrot-rice"},{"id":"56043","title":"Homemade Cream Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
spices, onion powder
spices, basil, dried
spices, garlic powder
spices, thyme, dried
spices, pepper, black","directions":"COMBINE ALL INGREDIENTS AND BLEND TILL MIXED.
STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR.
THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.
To substitute for one can of condensed cream soup:.
In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water.
Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
This can also be used as quick fat free gravy, thinned to the consistency you prefer.","url":"https://recipe.bluelayer.org/recipe/56043/homemade-cream-soup"},{"id":"55966","title":"Beer Cheese Soup","ingredients":"shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
alcoholic beverage, beer, regular, all","directions":"Cook vegetables and drain.
Melt margarine, stir in flour, salt, and mustard.
Cook over low heat until smooth.
Remove from heat.
Add milk and Worcestershire sauce.
Heat mixture until it coats the spoon.
Add cheese.
Cook over medium heat until cheese melts.
Stir in beer and vegetables bring to a simmer.
Cook about 15 minutes.
Serve with preferred garnishes (croutons, paprika, whatever)","url":"https://recipe.bluelayer.org/recipe/55966/beer-cheese-soup"},{"id":"55951","title":"Caramelized Braised Leeks","ingredients":"leeks, (bulb and lower leaf-portion), raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
sugars, granulated","directions":"In a medium skillet with a lid, heat the oil over medium heat.
Add the leeks and the chicken broth; Note that the leeks will reduce tremendously!
You'll think you have enough to serve an army, but will ending up finishing them up with just a few hungry people!
Cover and braise, stirring occasionally, for 8-12 minutes or until leeks are tender.
Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.
Increase heat to medium high and sprinkle the sugar over the leeks.
If you don't have turbinado sugar, you can use regular granulated sugar, but the flavor will be slightly reduced.
Cook, stirring frequently, for another 5-10 minutes or until the leeks are lightly caramelized.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55951/caramelized-braised-leeks"},{"id":"55942","title":"Wasabi Mashed Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, sour, cultured
butter, without salt
wasabi, root, raw
salt, table
spices, pepper, black","directions":"Place potatoes in a large saucepan, and cover with water.
Bring to a boil, and cook 15 minutes or until tender.
Drain.
Place potatoes and the rest of the ingredients in a bowl, and mash to desired consistency.","url":"https://recipe.bluelayer.org/recipe/55942/wasabi-mashed-potatoes"},{"id":"55934","title":"Thai Chicken and Rice Soup - Kao Tom Gai","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lime juice, raw
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
celery, raw
spices, coriander seed","directions":"In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
Serve.","url":"https://recipe.bluelayer.org/recipe/55934/thai-chicken-and-rice-soup-kao-tom-gai"},{"id":"55933","title":"Barley Pilaf","ingredients":"barley, hulled
butter, without salt
soup, chicken broth or bouillon, dry","directions":"Melt butter in a saucepan.
Add barley and stir until coated with butter.
Add chicken broth and bring to a boil.
Cover.
Turn heat to simmer and cook 10-12 minutes or until barley is tender and liquid is absorbed.
Remove from heat and let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/55933/barley-pilaf"},{"id":"55923","title":"Curried Horseradish Cream","ingredients":"cream, fluid, heavy whipping
spices, curry powder
horseradish, prepared","directions":"In a chilled bowl beat the cream until it holds soft peaks, add the curry powder, the horseradish, and salt to taste, and beat the mixture until it holds stiff peaks.
Float spoonfuls of the cream on hot soup.","url":"https://recipe.bluelayer.org/recipe/55923/curried-horseradish-cream"},{"id":"55883","title":"Spicy Slow Cooker Black Bean Soup","ingredients":"beans, snap, green, raw
peppers, jalapeno, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, chili powder
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
spices, pepper, black","directions":"Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker.
Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours.
Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.","url":"https://recipe.bluelayer.org/recipe/55883/spicy-slow-cooker-black-bean-soup"},{"id":"55838","title":"Lettuce Soup--Mexican Recipe","ingredients":"lettuce, cos or romaine, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
butter, without salt
spices, nutmeg, ground
croutons, plain","directions":"Cook lettuce in water for a few minutes until the lettuce is tender.
(Do not throw away the water).
Heat onions in the butter until sauteed, then add to the lettuce mixture.
Add chicken broth, evaporated milk and nutmeg to the lettuce mixture, then add salt and pepper to taste.
Lower the heat immediately and simmer for 10-15 minutes.
Serve topped with browned and buttered croutons (approximately 1/4 cup per serving).","url":"https://recipe.bluelayer.org/recipe/55838/lettuce-soup-mexican-recipe"},{"id":"55774","title":"Harvest Pumpkin & Squash Soup","ingredients":"squash, winter, butternut, raw
pumpkin, raw
apples, raw, with skin
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
onions, raw
spices, curry powder
salt, table
sugars, granulated
cream, fluid, heavy whipping","directions":"In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth.
I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar.
Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.","url":"https://recipe.bluelayer.org/recipe/55774/harvest-pumpkin-squash-soup"},{"id":"55742","title":"Turkey Kottbullar With Spinacheese Sause","ingredients":"ground turkey, raw
cheese, gouda
spinach, raw
cheese, parmesan, hard
spices, pepper, black
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the meat with 50g of the cheese, cheese soup powder,pepper and salt until you have a smooth paste.
Defroze the spinach.
Mix the warm spinach with the rest of cheese and let it cool.
Make meatballs out of your meatpaste and warm up some olive oil on the frying pan.
Put the meatballs onto the pan and let it sit like that for about half a minute.
Shake the pan to make the balls roll over.
Mix a tablespoon of spinach and cheese sauce with a cup of water and pour on the balls.
Let them absorb the water and reduce what's left on the pan.
Fry the meatballs for at least 15 minutes, rolling them over every 2 minutes at least.
Pour the remainder of spinacheese sauce of the balls, mix well on the pan and serve while hot.","url":"https://recipe.bluelayer.org/recipe/55742/turkey-kottbullar-with-spinacheese-sause"},{"id":"55725","title":"Braised Fish Recipe","ingredients":"fish, cod, atlantic, raw
salt, table
oil, corn, peanut, and olive
shallots, raw
spices, ginger, ground
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Pat the fish fillets dry using kitchen paper.
Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.
Set the fish aside for 20 min then again pat them dry with kitchen paper.
The salt will have extracted some of the excess moisture from the fish.
Heat the oil in a wok or possibly large frying pan.
Then brown the fish in two batches draining each cooked batch on kitchen paper.
Drain all but 1 Tbsp.
of oil from the pan and throw away the rest.
Re heat the pan and add in the shallots (or possibly pickling onions) and ginger.
Stir fry them for 1 minute and then add in the rest of the ingredients.
Bring this mix to the boil then turn the heat down to a simmer.
Return the fish to the pan cover it and braise the fish in the sauce for 23 min.
Using a slotted spoon gently remove the fish and shallots and arrange them on a hot platter.
Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.
Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour.
I think they complement fish beautifully.
If you cant get shallots for this recipe you can use pickling onions instead.
A hard white fish such as cod haddock or possibly bass will work better than delicate ones such as plaice or possibly sole.
Serves 4","url":"https://recipe.bluelayer.org/recipe/55725/braised-fish-recipe"},{"id":"55714","title":"Crockpot Shredded Chicken","ingredients":"soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black","directions":"If using frozen chicken, set crockpot on High and pour in chicken broth.
Cover with the lid and let broth come to a simmer (approximately 20-25 minutes).
See note if chicken is not frozen.
Turn crockpot heat to Low and toss in the boneless chicken breasts, salt and pepper.
Cook on Low for 5-6 hours or on High for 3-4 hours.
Make sure the inner chicken temperature reaches 165 F. Remove chicken from the crockpot and shred.
Shredding is easily done with with two forks.
Use the chicken within 6 days or freeze leftovers in an airtight container.
Note: If you are using fresh chicken breasts go ahead and skip step 1 and place chicken breasts right in with the chicken broth and seasoning.","url":"https://recipe.bluelayer.org/recipe/55714/crockpot-shredded-chicken"},{"id":"55648","title":"Peas and Mushrooms, Dave Style","ingredients":"peas, green, frozen, unprepared
mushrooms, white, raw
butter, without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Heat a medium skillet to medium-high heat.
Add butter to skillet and wait for it to melt.
Sautee mushrooms until golden.
Deglaze pan with water, adding boullion as you scrape up the brown bits.
Sprinkle pepper over mushrooms.
Add peas and heat through.
What Dave's family would do is heat peas and a can of mushrooms, adding some butter and salt at the end.","url":"https://recipe.bluelayer.org/recipe/55648/peas-and-mushrooms-dave-style"},{"id":"55598","title":"Creamy Turkey or Chicken Wild Rice Soup","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
celery, raw
carrots, raw
shallots, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
wild rice, raw
ground turkey, raw
cream, sour, cultured
parsley, fresh","directions":"Heat oil over medium heat.
Add mushrooms, celery, carrots and shallots.
Cook, stirring until softened, about 5 minutes.
Add flour, salt and pepper and cook, stirring for an additional 2 minute.
Add broth and bring to a boil, scrapping up any browned bits.
Add rice and reduce heat to a simmer.
Cover and cook until rice is tender, 5 to 7 minutes.
Stir in meat, sour cream and parsley.
Cook until heated through, 2 to 5 minutes.","url":"https://recipe.bluelayer.org/recipe/55598/creamy-turkey-or-chicken-wild-rice-soup"},{"id":"55591","title":"Cabbage And Kielbasa Soup Recipe","ingredients":"oil, canola
onions, raw
carrots, raw
potatoes, raw, skin
kielbasa, polish, turkey and beef, smoked
tomatoes, red, ripe, raw, year round average
cabbage, raw
beef, grass-fed, ground, raw
parsley, fresh
sugars, granulated
spices, paprika
spices, pepper, black","directions":"In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 min or possibly till onions are soften.
Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil.
Reduce heat to medium-low; cover and simmer for 20 min or possibly till vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/55591/cabbage-and-kielbasa-soup-recipe"},{"id":"55526","title":"Shrimp Curry (My Dear Mudder's Version)","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
crustaceans, shrimp, raw (not previously frozen)
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter in a large pot over medium heat.
Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes.
Add flour, sugar, salt, and ginger; stir until completely incorporated.
Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened.
about 5 minutes.
Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes.
Stir in lemon juice.
Spread 2/3 cup cooked rice into a ring on a dinner plate.
Spoon about 1 cup shrimp curry mixture into the center of the rice ring.
Repeat with remaining rice and shrimp curry.
Add condiments as desired.","url":"https://recipe.bluelayer.org/recipe/55526/shrimp-curry-my-dear-mudders-version"},{"id":"55479","title":"Chicken with Ginger, Broccoli, and Grapefruit","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, chicken broth or bouillon, dry
grapefruit juice, white, raw
cornstarch","directions":"In 10-inch skillet, heat oil over medium heat.
Cook ginger, stirring, occasionally, until golden brown, 2 to 3 minutes.
With slotted spoon, remove ginger to plate; set aside.
Increase heat to medium-high.
Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes.
Remove chicken to plate, set aside.
Add broccoli, stirring to coat with cooking liquids.
Add 1/4 cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes.
Return chicken to skillet.
Add broth, grapefruit juice, and soy sauce.
In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved.
Add cornstarch mixture to skillet increase heat to high.
Cook, stirring frequently, until mixture boils and thickens slightly.
Add grapefruit sections to skillet; heat through.
Spoon chicken and broccoli, mixture onto serving platter.
Garnish with reserved ginger.","url":"https://recipe.bluelayer.org/recipe/55479/chicken-with-ginger-broccoli-and-grapefruit"},{"id":"55476","title":"Cheese Tortellini Soup","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cheese, parmesan, hard
peas, green, frozen, unprepared
tomatoes, sun-dried
spices, basil, dried
spices, oregano, dried","directions":"In a medium saucepan, combine the broth, tortellini, peas, tomatoes, basil and oregano.
Cover and bring to a boil, then reduce the heat.
Simmer for 5 to 6 minutes or until the tortellini are tender.","url":"https://recipe.bluelayer.org/recipe/55476/cheese-tortellini-soup"},{"id":"55467","title":"Potato Bake #SP5","ingredients":"denny's, hash browns
soup, cream of chicken, canned, condensed
cheese, cheddar
cheese, mozzarella, low sodium
cream, sour, cultured","directions":"Pre-heat oven to 400F.
In a large mixing bowl, add shredded potato, cream of chicken soup, mozzarella cheese & sour Cream.
Mix together until combined.
Lightly grease a large oblong pyrex dish with non-stick cooking spray.
Add Potato mixture to pyrex dish and evenly flatten with spatula to sides of dish.
Sprinkle Sharp Cheddar Cheese on top of potato mixture.
OPTIONAL: Garnish with paprika & parsley flakes.
Bake in a 400F pre-heated oven for 30 minutes.
Allow to cool for 10-15mins before serving.","url":"https://recipe.bluelayer.org/recipe/55467/potato-bake-sp5"},{"id":"55465","title":"Cheesy Chicken Vegetable Casserole","ingredients":"broccoli, raw
celery, raw
soup, cream of chicken, canned, condensed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
croutons, plain","directions":"Cut a large \"X\" across one side of each pouch of vegetables.
Place pouches cut-side down in an 8-inch square baking dish.
Microwave on high eight to ten minutes.
Set aside.
Place celery in a 1-cup glass measure and cover with plastic wrap.
Mocrowave on high two minutes, or until softened.
Empty vegetables and sauce from pouches into same baking dish.
Add celery, soup and chicken.
Combine well and stir in pimiento gently.
Top with croutons.
Do not cover dish.
Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot.","url":"https://recipe.bluelayer.org/recipe/55465/cheesy-chicken-vegetable-casserole"},{"id":"55431","title":"Vegetable Garden Soup Recipe","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
cabbage, raw
onions, raw
celery, raw
carrots, raw
corn, sweet, white, raw
salt, table
spices, pepper, black
potatoes, raw, skin
beans, snap, green, raw","directions":"Simmer for 2 hrs.
Makes 2 gallons.","url":"https://recipe.bluelayer.org/recipe/55431/vegetable-garden-soup-recipe"},{"id":"55378","title":"Creamy Chicken, Pasta and Broccoli Bake","ingredients":"wheat, durum
broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Heat oven to 350F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick frying pan on medium-high heat.
Add chicken; cook 3 minutes or until no longer pink, stirring frequently.
Stir in broth; simmer 3 minutes or until chicken is done.
Add cream cheese; cook and stir on low heat 1 minute or until melted.
Remove from heat and stir in 1/2 cup mozzarella.
Drain pasta and broccoli.
Add to chicken mixture; mix lightly.
Spoon into 8 inch square baking dish; cover.
Bake 15 minutes or until heated through.
Sprinkle with remaining cheese.
Bake, uncovered, 3 minutes or until melted.
Let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/55378/creamy-chicken-pasta-and-broccoli-bake"},{"id":"55352","title":"Company Cabbage II","ingredients":"cabbage, raw
carrots, raw
onions, raw
salt, table
soup, chicken broth or bouillon, dry
spices, pepper, black
butter, without salt
mustard, prepared, yellow
nuts, pecans
spices, paprika","directions":"put cabbage, carrots, onion, salt and pepper in saute pan.
Pour hot chicken broth over the veggies, add more water as needed.
Cover and bring to boil, then reduce heat to simmer.
Simmer until veggies are tender ( I cook mine about 45 minutes, but it depends on how done you like your cabbage).
Melt butter in small pan.
Stir in pecans and mustard.
Toss to coat.
Transfer veggies to serving dish, top with butter and pecan mix, then sprinkle with paprika.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/55352/company-cabbage-ii"},{"id":"55303","title":"Henny Penny Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, mozzarella, low sodium","directions":"Mix soup, sour cream, and mozzerella cheeses together.
Place chicken in dish, pour soup and cheeses on top.
Bake covered for 1 hour at 350 or until chicken is done.
Serve over pasta, if desired.
I use this with my freezer cooking, and just make the sauce, add chicken, and freeze.
It freezes very well!","url":"https://recipe.bluelayer.org/recipe/55303/henny-penny-chicken"},{"id":"55283","title":"Tricia's Healthy Coconut Hazelnut Steamer","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract
nuts, hazelnuts or filberts
beverages, almond milk, unsweetened, shelf stable","directions":"Add all ingredients to Vitamix
Set to Hot Soups and blend through entire cycle.
Pour into a mug and enjoy!","url":"https://recipe.bluelayer.org/recipe/55283/tricias-healthy-coconut-hazelnut-steamer"},{"id":"55234","title":"Cream of Mushroom Soup (Raw Food)","ingredients":"seeds, sunflower seed kernels, dried
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, pepper, black
mushrooms, white, raw","directions":"In a blender or food processor, blend sunflower seeds with water until a nice creamy smooth mixture is created.
Add yeast (if using), garlic & lemon salt.
Blend for until slightly warm, perhaps 3-4 minutes.
Add mushrooms & pluse just once or twice, to spread them around.","url":"https://recipe.bluelayer.org/recipe/55234/cream-of-mushroom-soup-raw-food"},{"id":"55220","title":"Dilled Carrots","ingredients":"salad dressing, italian dressing, commercial, regular
carrots, raw
soup, chicken broth or bouillon, dry
lemon juice, raw
dill weed, fresh
spices, pepper, black","directions":"Heat dressing in large nonstick skillet on medium-high heat.
Add carrots; cook and stir 2 minutes.
Add broth and juice; cover.
Reduce heat to medium-low.
Cook 10 minutes or until carrots are crisp-tender, stirring occasionally.
Sprinkle with seasonings.","url":"https://recipe.bluelayer.org/recipe/55220/dilled-carrots"},{"id":"55168","title":"Cream Soup Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
corn, sweet, white, raw
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine all ingredients and store in an airtight container.
Makes 7 servings.
112 calories per 1/3 c. dry mix.
To Use: Bring 1 1/4 c. water to boil, add in sufficient water to 1/3 c. of mix to make smooth paste, add in the paste to the water and stir till thick.
Serving Suggestion: Add in minced celery and carrots to water.
Boil till soft, then add in mix.
Add in can of minced mushrooms to water for mushroom soup.
Add in celery, carrots, mushrooms, add in paste and 1/4 c. shredded cheese.
Use only 1 c. of water to make a thick sauce for casseroles, etc.","url":"https://recipe.bluelayer.org/recipe/55168/cream-soup-mix-recipe"},{"id":"55155","title":"Tipsy Fat-Free Microwave -Sauteed Mushrooms","ingredients":"mushrooms, white, raw
soup, vegetable broth, ready to serve","directions":"If using giant Portabello mushrooms, please halve each mushroom slice.
Place sliced mushrooms in microwave-safe pasta dish.
Pour dry sherry or red wine over mushrooms.
Cover loosely with wax paper.
Microwave 2 1/2 to 3 minutes, until \"sauteed.
\".
Drain before using.","url":"https://recipe.bluelayer.org/recipe/55155/tipsy-fat-free-microwave-sauteed-mushrooms"},{"id":"55152","title":"Green Chile Queso Dip","ingredients":"spices, garlic powder
peppers, sweet, green, raw
soup, cream of chicken, canned, condensed","directions":"Grab a medium saucepan and over medium low heat warm all three ingredients.
Stir occasionally just until the dip is well blended.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/55152/green-chile-queso-dip"},{"id":"55144","title":"White Cream Sauce/Gravy","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
spices, pepper, black
salt, table","directions":"Using an 8\" skillet bring 1 cup of beef broth to boil and reduce heat to simmer.
Stir in 1/2 cup of heavy whipping cream and add 1 tbs of soy sauce.
Mix 2 tbs of white flour with 2 tbs of water and mix until paste forms then scoop into skillet.
Use wisk to stir to beat out the lumps from the flour while still keeping sauce at a simmer.
Sprinkle 1 tbs of sugar over top and wisk in after it caramalizes and dash salt and black pepper to taste.
Keep simmering and stirring until sauce thickens and starts to stick to wisk a little then it is done.","url":"https://recipe.bluelayer.org/recipe/55144/white-cream-sauce-gravy"},{"id":"55126","title":"Heather's Simple Souped Up Icing","ingredients":"vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Combine all three ingredients.
Mix well.
Top your cake & dig in!","url":"https://recipe.bluelayer.org/recipe/55126/heathers-simple-souped-up-icing"},{"id":"55079","title":"Best Cheesy Chicken Chowder","ingredients":"soup, chicken broth or bouillon, dry
potatoes, raw, skin
celery, raw
carrots, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soy sauce made from soy (tamari)
cheese, cheddar
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine the broth and the vegetables in a large sauce pan.
Cover and cook over medium heat for 15 minutes or until the vegetables are tender.
Melt the butter in a Dutch oven over low heat.
Add the flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly.
Gradually stir in the vegetable mixture, soy sauce, cheese and chicken.
Cook until the cheese melts and the soup is thoroughly heated.
Makes 2 1/2 quarts.","url":"https://recipe.bluelayer.org/recipe/55079/best-cheesy-chicken-chowder"},{"id":"55078","title":"Wild Rice Pilaf","ingredients":"wild rice, raw
soup, chicken broth or bouillon, dry
orange juice, raw
orange juice, raw
raisins, seeded
spices, curry powder
butter, without salt
parsley, fresh
nuts, pecans
onions, spring or scallions (includes tops and bulb), raw","directions":"Mix rice, chicken stock, orange zest, orange juice, raisins, curry powder and butter in slow cooker.
Cover and cook on high 2-3 hours or until rice is tender.
Stir in remaining ingredients just before serving.","url":"https://recipe.bluelayer.org/recipe/55078/wild-rice-pilaf"},{"id":"55074","title":"Mom's Browned Rice","ingredients":"butter, without salt
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Melt butter in a heavy skillet.
Add rice and onion.
Stir constantly, browning the rice until golden brown.
Bring broth to a boil in a saucepan, add to the rice and cover.
Cook over LOW heat 40-50 minutes until rice is cooked, water may be added if needed.","url":"https://recipe.bluelayer.org/recipe/55074/moms-browned-rice"},{"id":"55045","title":"Crock Pot Vegetable Medley","ingredients":"potatoes, raw, skin
carrots, raw
onions, raw
soup, vegetable broth, ready to serve","directions":"Combine potatoes, carrots, and onion in your slow cooker.
Pour broth over top.
Cover and cook on HIGH for 4-6 hours.
Mix well before serving.","url":"https://recipe.bluelayer.org/recipe/55045/crock-pot-vegetable-medley"},{"id":"55021","title":"Creamy Oven-Roasted Polenta With Chives","ingredients":"cornmeal, degermed, unenriched, yellow
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
chives, raw
cheese, parmesan, hard
butter, without salt","directions":"Preheat oven to 350.
Grease a 3-qt.
non-stick ovenproof skillet.
Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended.
(The mixture will separate and take more than half the cooking time to come together).
NOTE: Do not use instant polenta.
Also, try to avoid using very fine cornmeal - it does not come out as well.
Bake uncovered for 40 minutes.
Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes.
NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
Remove from the oven and let the polenta rest in the pan for 5 minutes.
Stir in butter, cheese, and chives and serve.","url":"https://recipe.bluelayer.org/recipe/55021/creamy-oven-roasted-polenta-with-chives"},{"id":"54962","title":"Easy Microwave Rice Pilaf","ingredients":"onions, raw
celery, raw
peppers, sweet, green, raw
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"Combine onion, celery, green pepper, and margarine in 1 quart casserole dish.
Sprinkle with garlic powder, cover, and microwave on high 3 to 5 minutes.
Stir in hot water, uncooked rice, and bouillon.
Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power.
Let stand 5 minutes, fluff with fork.","url":"https://recipe.bluelayer.org/recipe/54962/easy-microwave-rice-pilaf"},{"id":"54906","title":"Lemony Yellow Pea Soup","ingredients":"peas, green, frozen, unprepared
celery, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
salt, table
spices, pepper, black
spices, cumin seed
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched","directions":"Cook the peas and the celery in the chicken stock for 45 minutes.
Once the peas are tender, puree.
Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
If you find the soup too thick add the optional water.
Add the margarine mixture to the soup and simmer 15 minutes before you serve.","url":"https://recipe.bluelayer.org/recipe/54906/lemony-yellow-pea-soup"},{"id":"54897","title":"Recipe-Ready Condensed Cream of Soup - Homemade Substitute -G F","ingredients":"butter, without salt
mushrooms, white, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
celery, raw
spices, garlic powder
salt, table
spices, pepper, black
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt 1 T butter in heavy saucepan over medium heat.
Add mushrooms and saute' for 1 minute.
Remove mushrooms from pan and reserve.
(Mushrooms will now measure approximately 1/2 cup.
One half cup of canned, drained mushroom bits can be substituted for mushrooms and 1 T butter, if desired.
If so, skip saute' step.)
In same saucepan, heat 4 T butter, evaporated milk, and 1/2 cup milk.
Stir in onion flakes, celery seed, garlic powder, salt and pepper.
Separately, make a smooth paste of the sweet rice flour and 1/4 cup milk.
Add paste slowly to the heating mixture.
Stir constantly until thickened.
Stir in reserved mushrooms and heat through.
This is equivalent to one can condensed cream of mushroom soup.
May be frozen.
VARIATION: Substitute 1 cup diced celery for fresh mushrooms for\"Cream of Celery Soup\" VARIATION: Substitute 1 cup diced raw chicken for fresh mushrooms and saute' for 3 minutes OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.
NOTE: Use in casserole recipes or add 1 cup milk for soup.","url":"https://recipe.bluelayer.org/recipe/54897/recipe-ready-condensed-cream-of-soup-homemade-substitute-g-f"},{"id":"54893","title":"Grain-Free Beef Dog Food Treat","ingredients":"beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
beans, snap, green, raw
cheese, cottage, creamed, large or small curd","directions":"Preheat oven to 375F.
In a bowl, combine the beef and broth.
Add the mashed black beans and cottage cheese and mix well.
Place mixture into a casserole and bake for 45 minutes.
Allow mixture to cool.","url":"https://recipe.bluelayer.org/recipe/54893/grain-free-beef-dog-food-treat"},{"id":"54863","title":"Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried","directions":"Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54863/jumbo-lump-crabmeat-timbale-in-a-clear-tomato-juice"},{"id":"54843","title":"Hash Brown Potato Casserole Recipe","ingredients":"denny's, hash browns
butter, without salt","directions":"Mix the following and pour over potatoes which have been thawed and spread out over large casserole dish.
1 can mushroom soup 1 c. lowfat sour cream 1 1/2 c. shredded cheddar cheese
Top with buttered crushed corn flake crumbs.
Use 13\"x9\" dish.
Bake at 350 degrees for 45 min.","url":"https://recipe.bluelayer.org/recipe/54843/hash-brown-potato-casserole-recipe"},{"id":"54837","title":"Zucchini Soup","ingredients":"squash, summer, zucchini, includes skin, raw
butter, without salt
onions, raw
salt, table
spices, pepper, black
parsley, fresh
spices, basil, dried
soup, chicken broth or bouillon, dry
croutons, plain","directions":"Wash, trim and slice zucchini into 1 inch pieces.
Melt butter in large kettle.
Add zucchini, onions, salt, pepper, parsley and basil.
Saute until onion is tender.
Add chicken broth.
Cover and simmer until zucchini is tender about 20 minutes.
Cool slightly, then puree in blender or food processor (in batches).
Heat soup to serving temperature.
Serve topped with toasted croutons.
May be made ahead and stored in refrigerator.","url":"https://recipe.bluelayer.org/recipe/54837/zucchini-soup"},{"id":"54820","title":"Easy Canned Navy Beans","ingredients":"beans, snap, green, raw
salt, table","directions":"Put 1 1/2 Cups Dry Navy Beans in each quart jar.
Add salt as desired.
Fill Jar with boiling water to 1 inch from the top.
Put on lids and rings.
Place in canner with hot water.
Pressure can at 10 lbs.
pressure for 20 minutes.
Beans will continue to soften when you use them in either your soup or for baked beans.","url":"https://recipe.bluelayer.org/recipe/54820/easy-canned-navy-beans"},{"id":"54813","title":"Brussels Sprout & Carrot Butter Simmer","ingredients":"brussels sprouts, raw
carrots, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
butter, without salt","directions":"Wash the Brussels sprouts and carrot.
Slice the carrot roughly.
The carrots in the picture are fairly small.
For larger carrots, about 1 cm wedges should be good.
Add Brussels sprouts and carrot to a pot and cover with water.
Heat on medium, and when it comes to a boil, reduce to low and add chicken stock.
After adding the chicken stock, taste and flavor with salt and pepper.
Cover with a lid.
After about 5 minutes of cooking, the flavor should be cooked in.
Once the water has reduced, add butter.
Once the butter has melted, swirl the pot to mix the pot.
Stop the heat, and allow to steam for 3 minutes.
Then it's complete.","url":"https://recipe.bluelayer.org/recipe/54813/brussels-sprout-carrot-butter-simmer"},{"id":"54795","title":"P90x Shrimp Pasta Pomodorolevel IIi","ingredients":"oil, olive, salad or cooking
spices, garlic powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
wheat, durum
crustaceans, shrimp, raw (not previously frozen)
spices, basil, dried","directions":"Bring large pot of water to boil for pasta.
Meanwhile, place olive oil and garlic in a large saute pan and saute for several minutes until lightly browned.
Add chicken broth and tomatoes to pan; simmer for 5 to 10 minutes or until tender.
Cook the pasta according to the directions on the package.
Drain.
Add shrimp to pan and cook for several more minutes, until shrimp are opaque.
Add basil and toss shrimp mixture with cooked pasta.","url":"https://recipe.bluelayer.org/recipe/54795/p90x-shrimp-pasta-pomodorolevel-iii"},{"id":"54700","title":"Barley Mushroom Soup (Vegan) Recipe","ingredients":"onions, raw
carrots, raw
celery, raw
mushrooms, white, raw
water, bottled, generic
barley, hulled
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"Put vegtables in a large soup pot with a little water and cook for 5 minutes stirring frequently.
Add in remaining ingredients and bring to a boil.
Cover & reduce heat to low & simmer 1 hour.
Nutrition (per","url":"https://recipe.bluelayer.org/recipe/54700/barley-mushroom-soup-vegan-recipe"},{"id":"54665","title":"Miso Soup With Tofu","ingredients":"miso
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring 6 cups of water to a boil in a medium saucepan.
Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender until smooth.
Pour the miso mixture back into the hot water and add the tofu and carrot.
Stir once or twice and let sit for a minute, just long enough to heat the tofu through.
Add the scallion and serve.","url":"https://recipe.bluelayer.org/recipe/54665/miso-soup-with-tofu"},{"id":"54664","title":"Solo Shrimp and Potato Pilaf","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
crustaceans, shrimp, raw (not previously frozen)
potatoes, raw, skin
onions, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
butter, without salt
dill weed, fresh
spices, thyme, dried","directions":"Heat the oil and butter in an 8 inch frying pan that has a tight fitting lid.
Saute the onion until transparent.
Add the dill, thyme and rice and stir until all the rice grains are covered in the fat and spices.
Add the remaining ingredients, and cover with a tight fitting lid.
Reduce the heat to the minimum setting and cook for 15 minutes.
Do NOT remove the cover.
Take the pan off the heat and let it sit for another 15 minutes.
Serve with a salad or vegetable.","url":"https://recipe.bluelayer.org/recipe/54664/solo-shrimp-and-potato-pilaf"},{"id":"54659","title":"Roast Beef With Dijon Caper Sauce","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
mustard, prepared, yellow
capers, canned","directions":"Sprinkle beef with 1/2 t salt and let stand 1 hour.
Preheat oven to 350 degrees.
Mix thyme, basil, and 1/2 t pepper in small bowl.
Heat oil in skillet and brown beef.
Sprinkle with herb mixture.
Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
Let rest 20 minutes.
Place skillet with juices over medium high heat.
Add butter and stir until melted.
Gradually whisk in flour and bring to a boil.
Boil until reduced to 1 1/4 cups, about 6 minutes.
Whisk in mustard and capers.
Adjust seasonings, if necessary.
Cut beef crosswise into very thin slices and serve with sauce.","url":"https://recipe.bluelayer.org/recipe/54659/roast-beef-with-dijon-caper-sauce"},{"id":"54638","title":"Rendered Chicken Fat","ingredients":"soup, swanson chicken broth 99% fat free
salt, table","directions":"Place the chicken fat and salt in a small, heavy saucepan.
Cook very slowly over low heat, stirring from time to time, until the fat is completely liquified and the cracklings are golden brown.
Strain the fat into a jar or crock and refrigerate.
Reserve the cracklings - crisp, fried bits that are left after fat is rendered - to use in making chopped liver or as a garnish for salads or mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/54638/rendered-chicken-fat"},{"id":"54631","title":"Sesame Noodles With Mushrooms","ingredients":"egg substitute, powder
soup, vegetable broth, ready to serve
mushrooms, white, raw
butter, without salt
water, bottled, generic
oil, olive, salad or cooking
soy sauce made from soy (tamari)
vinegar, red wine
oil, sesame, salad or cooking
oil, sesame, salad or cooking
oil, olive, salad or cooking
spices, garlic powder","directions":"Bring broth to boil and add noodles.
Cook, stirring occasionally, about 5-7 minutes, or until done.
Drain and rinse under cold water until chilled.
Drain thoroughly and place in a bowl.
Toss with 2 teaspoons of sesame oil and add mushrooms.
In another bowl stir water into tahini (or peanut butter) until smooth.
Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
Add sauce to the noodles and mushrooms and toss until well mixed.","url":"https://recipe.bluelayer.org/recipe/54631/sesame-noodles-with-mushrooms"},{"id":"54624","title":"Potato Gratin with Mustard and Cheddar Cheese","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
spices, thyme, dried
salt, table
spices, pepper, black
cheese, cheddar
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
mustard, prepared, yellow","directions":"In a large, heavy skillet, melt butter over medium heat.
Add bread crumbs.
Stir until golden brown, about 10 minutes.
Cool.
Preheat oven to 400^F.
Place oven rack in the center of the oven.
Butter a 4 quart glass baking dish.
In a small bowl, combine the thyme, salt and pepper.
In a large bowl, combine flour and cheddar cheese.
Arrange 1/3 of potatoes over bottom of prepared dish.
Sprinkle with 1/3 thyme mixture.
Repeat 2 more times.
Whisk chicken broth, cream and mustard in a medium bowl.
Pour over potatoes.
Bake potatoes 30 minutes.
Sprinkle bread crumbs over potatoes.
Bake about 1 hour longer, until potatoes are done.
Let stand 15 minutes.","url":"https://recipe.bluelayer.org/recipe/54624/potato-gratin-with-mustard-and-cheddar-cheese"},{"id":"54621","title":"Hash-brown Suprise","ingredients":"denny's, hash browns
cream, sour, cultured
soup, cream of chicken, canned, condensed
butter, without salt
cheese, cheddar","directions":"Mix all ingredients in a large bowl.
Pour into large casserole.
Bake at 375f until brown or for 2 hours.
I always put half a cup of grated cheddar cheese on top!!
before putting it into the oven:o)","url":"https://recipe.bluelayer.org/recipe/54621/hash-brown-suprise"},{"id":"54618","title":"Maria's Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
butter, without salt","directions":"Preheat oven to 425 degrees.
In a 9 x 9 baking dish, combine rice, soup and broth.
Place pats of butter on top of the mixture.
Cover with foil and bake for 30 minutes.
Remove cover and bake 30 minutes more.","url":"https://recipe.bluelayer.org/recipe/54618/marias-rice"},{"id":"54607","title":"Cheesy Broccoli Potato Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
broccoli, raw
potatoes, raw, skin
cheese, cheddar
sauce, worcestershire
salt, table
spices, pepper, black","directions":"Melt butter in a large saucepan.
Add onion and cook until tender.
Add flour; stir until blended.
Gradually stir in broth.
Heat until slightly thickened.
Add milk, broccoli and potatoes.
Cook on low heat about 15 minutes or until broccoli and potatoes are tender.
Stir in cheese and seasonings.","url":"https://recipe.bluelayer.org/recipe/54607/cheesy-broccoli-potato-soup"},{"id":"54573","title":"Slovak Christmas Soup","ingredients":"mushrooms, white, raw
butter, without salt
sauerkraut, canned, solids and liquids
shortening, vegetable, household, composite
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Wash mushrooms well and cut up small.
Cook in 2 qts.
of water for 1/2 hour, then add sauerkraut and cook for another 15 minutes.
Melt in saucepan 2 tablespoons shortening, add flour, brown lightly and stir constantly while you pour in your milk and cook until smooth.
Add to the mushrooms and sauerkraut.
Fry onion in the tablespoon of butter, when lightly brown pour into soup.
Cook altogether for a minute and salt to taste.
Sprinkle paprika over all.","url":"https://recipe.bluelayer.org/recipe/54573/slovak-christmas-soup"},{"id":"54567","title":"Ground Beef Vegetable Soup","ingredients":"beef, grass-fed, ground, raw
peppers, sweet, green, raw
onions, raw
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
soup, beef broth or bouillon canned, ready-to-serve
catsup","directions":"Brown ground beef, green pepper and onions in a stock pot; drain grease, if any.
Add stewed tomatoes, mixed vegetables, beef broth and ketchup.
Simmer for three hours.
If you would like some sweetness to your broth, add some sugar to your taste.","url":"https://recipe.bluelayer.org/recipe/54567/ground-beef-vegetable-soup"},{"id":"54474","title":"Curried Pumpkin and Mushroom Soup","ingredients":"mushrooms, white, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
spices, curry powder
pumpkin, raw
sugars, brown
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat","directions":"Use a large saucepan to saute the mushrooms, onion and butter until onions are clear.
Add flour and curry powder and blend, stirring for five minutes.
Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
Transfer to a blender and puree until smooth.
Add milk or whipping cream.
Reheat until hot.
For Vegetarian use the vegetable stock.","url":"https://recipe.bluelayer.org/recipe/54474/curried-pumpkin-and-mushroom-soup"},{"id":"54436","title":"German Country Style Sourdough Rye Bread With Caraway Seeds","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.","url":"https://recipe.bluelayer.org/recipe/54436/german-country-style-sourdough-rye-bread-with-caraway-seeds"},{"id":"54433","title":"Berry Soup","ingredients":"cranberries, dried, sweetened
raspberries, raw
water, bottled, generic
sugars, brown
strawberries, raw
nuts, pistachio nuts, raw
spices, basil, dried","directions":"Put the first four ingredients in a pot, and bring to a gentle boil.
Let simmer for 20 minutes.
Add the mixture, with the strawberry preserve into a blender, and blend until well mixed.
Mix in the last two remaining ingredients, and serve either warm or chilled.","url":"https://recipe.bluelayer.org/recipe/54433/berry-soup"},{"id":"54398","title":"Taco Bell Taco Seasoning Mix (Copycat)","ingredients":"corn, sweet, white, raw
onions, raw
spices, cumin seed
spices, chili powder
spices, paprika
salt, table
beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
cocoa, dry powder, unsweetened
spices, pepper, black
sugars, granulated
spices, garlic powder
spices, oregano, dried","directions":"NOTE: TO PREPARE A SINGLE SERVING OF THIS SEASONING FOR JUST ONE BATCH TACOS, FOLLOW THIS CONVERSION RECIPE (YIELDS 4 LEVEL TABLESPOONS): 1 tablespoon masa corn flour, 1 tablespoon instant onion flakes, 1 1/4 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 3/4 teaspoon Lawry's Seasoned Salt, 1/2 teaspoon beef bouillon powder, 1/2 teaspoon chicken bouillon powder, 1/4 teaspoon unsweetened cocoa powder, 1/4 teaspoon ground black pepper, 1/4 teaspoon granulated sugar, 1/8 teaspoon garlic powder, 1/8 teaspoon ground oregano.
(STEP ONE): COMBINE all ingredients well and store in a dark, cool place, tightly sealed.
WHEN READY TO USE: Add 3/4 cup cold water and 4 level tablespoons of this seasoning into a plasic resealable container with a tight-fitting lid.
SHAKE mixture well until dry ingredients are thoroughly dissolved in water.
BROWN 1 lb ground beef in a skillet over medium-high heat while stirring without overcooking (drain ground beef if necessary).
POUR shaken mixture into browned ground beef in skillet.
RAISE heat to high; BOIL mixture for one minute, stirring.
REDUCE heat to medium; COOK mixture, stirring occasionally, until very little liquid remains and ground beef is moist yet not soggy.
COVER and reduce heat to medium-low.
SIMMER for 5-7 minutes to steam and tenderize meat, and for flavors to infuse fully.
FILL crisped taco shells with seasoned ground beef mixture, adding desired cheese and vegetable fillings; SERVE and enjoy!","url":"https://recipe.bluelayer.org/recipe/54398/taco-bell-taco-seasoning-mix-copycat"},{"id":"54360","title":"Simple Hardtack","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Mix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle.
Cut it into 3x3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375?
(or 350?
if you have a convection oven).
When its done, youll want to let it dry and harden for a few days, just out in the open.
When it has the consistency of a brick, its fully cured.
Then simply store it in an airtight container or bucket.
To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet.
You can eat it with cheese, soup or just plain with a little salt added.
Any way you do it, its delicious!","url":"https://recipe.bluelayer.org/recipe/54360/simple-hardtack"},{"id":"54348","title":"Baked Spinach","ingredients":"butter, without salt
cheese, parmesan, hard
spinach, raw
onions, raw","directions":"Melt butter in a large frying pan.
Add 2 packages of spinach.
Break up.
and stir.
Add cream cheese and onion soup mix.
Stir well.
Place in a casserole and bake at 300F for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/54348/baked-spinach"},{"id":"54344","title":"Easy Cutout Cookies for Dogs","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
oil, olive, salad or cooking","directions":"Pre-heat oven to 350 degrees F.
Combine the beef or chicken broth base with the water to make a very concentrated broth.
In a large mixing bowl, combine the flour, cornmeal, broth, and oil.
Work (with hands may be easiest) until it forms fairly evenly mixed dough.
Add more water if it seems too crumbly.
Roll out to 1/4\" with a rolling pin on a floured surface.
Sprinkle with flour as necessary to prevent sticking.
Cut out shapes with a cookie cutter of your choice.
Re-combine scraps and roll out again to make more.
Place shapes on a nonstick cookie sheet and bake approximately 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/54344/easy-cutout-cookies-for-dogs"},{"id":"54297","title":"Onion Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
onions, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
spices, basil, dried","directions":"Knead the butter and flour together with your hands.
In a saucepan cook the onion in the oil over moderate heat stirring, until it softens; add the broth and bring to a boil.
Whisk in the butter mixture in small batches, whisking until the soup thickens; stir in the cream, basil and salt and pepper to taste, and bring the soup just to a boil; remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/54297/onion-soup"},{"id":"54290","title":"Brussels Sprouts in Mustard Sauce (adopted)","ingredients":"brussels sprouts, raw
soup, chicken broth or bouillon, dry
oil, canola
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
spices, pepper, black
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside.
Spray a small skillet with vegetable cooking spray and add the oil.
Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat.
Serve at once.
EACH SERVING CONTAINS:.
CAL PROT CARB FIB FAT FAT CHOL SODIUM.","url":"https://recipe.bluelayer.org/recipe/54290/brussels-sprouts-in-mustard-sauce-adopted"},{"id":"54264","title":"Shrimp Lo Mein","ingredients":"soy sauce made from soy (tamari)
crustaceans, shrimp, raw (not previously frozen)
noodles, egg, dry, unenriched
oil, corn, peanut, and olive
onions, raw
broccoli, raw
peppers, sweet, green, raw
spices, garlic powder
spices, ginger, ground
soup, chicken broth or bouillon, dry
salt, table
nuts, cashew nuts, raw","directions":"Combine the soy sauce and shrimp; cover and refrigerate 30 minutes.
Drain through a sieve over a bowl, reserving soy sauce.Prepare noodles according to package directions, omitting the salt and fat.
Drain and rinse; drain well.
Toss noodles with 1 teaspoon oil.
Set aside.Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat.
Add onion; stir-fry 3 minutes.
Add broccoli and bell pepper; stir-fry 3 minutes.
Add garlic and ginger; cook 1 minute, stirring constantly.
Remove vegetable mixture from pan.Heat 1 1/2 teaspoons peanut oil in pan.
Add shrimp, and stir-fry 1 minute.
Add the reserved soy sauce, broth, and salt, and bring to a boil.
Add noodles, vegetable mixture, and nuts, and toss well to combine.","url":"https://recipe.bluelayer.org/recipe/54264/shrimp-lo-mein"},{"id":"54224","title":"Classic American Fare, Now In Vegan!","ingredients":"butter, without salt
onions, raw
spices, garlic powder
broccoli, raw
shortening, vegetable, household, composite
spices, pepper, black
water, bottled, generic
leavening agents, yeast, baker's, active dry
beverages, almond milk, unsweetened, shelf stable
cheese, cheddar","directions":"In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and saute onion, garlic and broccoli stems (if using fresh broccoli) and add salt.
If using frozen, omit this step and cook all the broccoli together.
When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and saute until bright green.
Remove from heat immediately and add broccoli to soup pot.
Blend using an immersion blender if you wish (it's great chunky, too).
Add pepper and more salt to taste, and add cornstarch if you want it thicker.","url":"https://recipe.bluelayer.org/recipe/54224/classic-american-fare-now-in-vegan"},{"id":"54214","title":"Ken Hom's chilli pork spare ribs recipe","ingredients":"soup, chicken broth or bouillon, dry
beans, snap, green, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
spices, garlic powder
onions, raw
beans, snap, green, raw
sauce, hoisin, ready-to-serve
corn, sweet, white, raw
oil, olive, salad or cooking
pork, fresh, loin, country-style ribs, separable lean only, raw
onions, raw","directions":"Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.
Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the braising sauce ingredients in a large pan and bring to the boil.
Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
Drain off the sauce and remove any remaining fat.
The sauce can now be frozen and re-used next time you want to make this dish.
The dish can be prepared up to this point the day before.
Preheat the oven to 180C/350F/gas mark 4.
Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.
Baste them from time to time with the braising sauce, if you like.
You can also cook the spareribs under a grill or on a barbecue, until they are brown.
Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.
Turn them on to a warm serving platter, garnish with spring onions and serve at once.","url":"https://recipe.bluelayer.org/recipe/54214/ken-homs-chilli-pork-spare-ribs-recipe"},{"id":"54140","title":"Fresh Cream of Mushroom Soup","ingredients":"mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Lighly saute mushrooms in butter.
Add flour and stir constantly for about 5 minutes.
Slowly add stock, stirring until all is incorporated.
Simmer about 10 minutes.
Add cream, stir and serve.","url":"https://recipe.bluelayer.org/recipe/54140/fresh-cream-of-mushroom-soup"},{"id":"54127","title":"Mexican Rice II","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry","directions":"Heat oil in a large saucepan over medium heat and add rice.
Cook, stirring constantly, until puffed and/or toasted.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/54127/mexican-rice-ii"},{"id":"54107","title":"Sweet-and-Sour Red Cabbage and Fennel","ingredients":"butter, without salt
onions, raw
cabbage, raw
fennel, bulb, raw
soup, beef broth or bouillon canned, ready-to-serve
vinegar, balsamic
sugars, brown","directions":"Melt butter in heavy large pot over medium-high heat.
Add onions and saute until golden, about 10 minutes.
Add remaining ingredients except fennel fronds.
Bring mixture to boil.
Reduce heat to medium-low.
Cover and cook until cabbage is tender, stirring occasionally, about 1 hour.
Season with salt and pepper.
(Can be made 1 day ahead.
Cool slightly.
Cover and chill.
Rewarm over medium-low heat.)
Transfer to bowl.
Garnish with re-served fennel fronds and serve.","url":"https://recipe.bluelayer.org/recipe/54107/sweet-and-sour-red-cabbage-and-fennel"},{"id":"54102","title":"Savory Herb Rice","ingredients":"water, bottled, generic
butter, without salt
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
onions, raw
spices, onion powder
spices, basil, dried
spices, marjoram, dried
spices, thyme, dried","directions":"In a large saucepan, combine the water, butter and bouillon.
Bring to a boil.
Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme.
Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.","url":"https://recipe.bluelayer.org/recipe/54102/savory-herb-rice"},{"id":"54098","title":"Baby Doe's Mine Beer Cheese Soup Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
cornstarch
water, bottled, generic
spices, pepper, red or cayenne","directions":"Combine lowfat milk, Tabasco, Worcestershire and chicken seasoning base in a large saucepan.
Bring to a boil, stirring constantly.
Hot Cheese Whiz jar in warm water or possibly microwave.
Mix well into soup.
Dissolve cornstarch completely in the water.
Stir into soup, that should thicken rapidly.
Add in bear to soup and stir well.
To serve, ladle into bowls and dust with cayenne.","url":"https://recipe.bluelayer.org/recipe/54098/baby-does-mine-beer-cheese-soup-recipe"},{"id":"54050","title":"Fajita Seasoning Mix","ingredients":"spices, chili powder
spices, paprika
soup, chicken broth or bouillon, dry
salt, table
spices, onion powder
spices, garlic powder
spices, cumin seed
spices, pepper, red or cayenne","directions":"Combine all of the ingredients in a small bowl.
Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
Thanks for your reviews and suggestions to correct this recipe.","url":"https://recipe.bluelayer.org/recipe/54050/fajita-seasoning-mix"},{"id":"53993","title":"Chilled Cucumber-Watermelon Soup","ingredients":"water, bottled, generic
sugars, granulated
lime juice, raw
watermelon, raw
pickles, cucumber, sour","directions":"Combine water and sugar in saucepan.
Bring to boil over medium high heat; stir in lime juice.
Cool then chill.
Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
Spoon off foam, if desired.
Stir diced cucumber, and lime mixture into watermelon puree.
Cover and refrigerate until cold.
Taste and adjust seasoning if necessary.","url":"https://recipe.bluelayer.org/recipe/53993/chilled-cucumber-watermelon-soup"},{"id":"53968","title":"County Fair Kettle Korn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
sugars, granulated","directions":"You will need a large cooking pot.
It should have a wide opening and be slightly shallow ( large, deep soup pots don't work as well.)
Make sure you have a lid that fits!
Place 2/3 cup popcorn inside pot.
The pot will be the perfect size if the popcorn just barely covers the entire bottom of the pot in one layer.
Stir in 1/3 cup oil of your choice and cover with the lid.
Heat over ( MEDIUM for electric range, MED-LOW for gas ) range, giving the pot a good shake every 60 seconds or so, until you hear the first kernel pop.
Carefully uncover and add the 1/4 cup white sugar, stir and re-cover with the lid.
Shake the pot every 20-30 seconds until popping slows to 2-3 pops every few seconds.
Remove from heat and dump into large mixing bowl.
While hot and sticky, salt to taste, stirring well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53968/county-fair-kettle-korn"},{"id":"53936","title":"Fancy Vegetable Medley","ingredients":"onions, raw
butter, without salt
carrots, raw
broccoli, raw
spices, basil, dried
spices, garlic powder
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Saute onion in butter until transparent.
Add carrots and saute 5 minutes before adding broccoli stem pieces.
Saute 2 minutes more.
Add the florets,basil,garlic powder,salt and pepper and bouilon powder.
Cover and let simmer in its own juices for 3to5 minutes.","url":"https://recipe.bluelayer.org/recipe/53936/fancy-vegetable-medley"},{"id":"53928","title":"Saffron-Scented Couscous With Pine Nuts","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
spices, saffron
salt, table
couscous, dry
onions, spring or scallions (includes tops and bulb), raw
nuts, pine nuts, dried","directions":"bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
Remove from heat.
Mix in couscous.
Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes.
Fluff couscous with fork.
Mix in remaining 1 tablespoon butter and half of green onions and nuts.
Seanson to taste with salt and pepper.
Mound in bowl.
Sprinkle with remaining green onions and nuts.","url":"https://recipe.bluelayer.org/recipe/53928/saffron-scented-couscous-with-pine-nuts"},{"id":"34902","title":"Curried Cream of Cauliflower and Apple Soup","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
spices, curry powder
spices, saffron
apples, raw, with skin
cauliflower, raw","directions":"Warm the chicken stock over medium heat.
Melt the butter in a cast-iron pot over medium-low heat.
Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often.
Add the sliced apple and sweat for another 5 minutes, stirring often.
Add the cauliflower and warm chicken stock and bring to a boil.
Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes.
Add the cream and cook for 3 more minutes.
Salt and pepper to taste.
Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth.
Keep warm until ready to serve or refrigerate when cool and reheat just before serving.","url":"https://recipe.bluelayer.org/recipe/34902/curried-cream-of-cauliflower-and-apple-soup"},{"id":"18017","title":"Butternut Squash and Apple Soup","ingredients":"butter, without salt
oil, olive, salad or cooking
onions, raw
spices, curry powder
squash, winter, butternut, raw
apples, raw, with skin
salt, table
spices, pepper, black
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender.
Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds.
Cut the squash into chunks.
Peel, quarter, and core the apples.
Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot.
Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot.
Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.
Check the salt and pepper and serve hot.","url":"https://recipe.bluelayer.org/recipe/18017/butternut-squash-and-apple-soup"},{"id":"53782","title":"Oven-Glazed Chicken on Rice","ingredients":"orange juice, raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
orange juice, raw
honey
spices, paprika
mustard, prepared, yellow
salt, table
soup, swanson chicken broth 99% fat free
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 375.
In a medium bowl, whisk together all the glaze ingredients.
Place chicken in a lightly sprayed or oiled 13 x 9 inch glass baking dish; pour the glaze over it.
Bake, uncovered, until the chicken is no longer pink in the center and lightly browned on top, about 1 hour.
Spoon the juices over the chicken and serve on the rice.","url":"https://recipe.bluelayer.org/recipe/53782/oven-glazed-chicken-on-rice"},{"id":"53744","title":"Loaded Potato Soup #SP5","ingredients":"denny's, hash browns
soup, cream of chicken, canned, condensed
bacon, meatless
soup, chicken broth or bouillon, dry
cheese, cheddar","directions":"In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
Cook on med-high until soup starts to boil.
Reduce heat to Low and simmer for 20 minutes.
Serve into soup bowls and garnish with remaining bacon bits.
Optional Garnish: Parsley Flakes.","url":"https://recipe.bluelayer.org/recipe/53744/loaded-potato-soup-sp5"},{"id":"53721","title":"Cheesy Broccoli Potato Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
broccoli, raw
potatoes, raw, skin
cheese, cheddar
sauce, worcestershire
salt, table
spices, pepper, black","directions":"Melt butter in a large saucepan.
Add onion and cook until tender.
Add flour; stir until well blended.
Gradually stir in chicken broth.
Heat until slightly thickened.
Add milk, broccoli, and potatoes.
Cook on low heat about 15 minutes or until potatoes and broccoli are tender.
Stir in cheese and seasonings.","url":"https://recipe.bluelayer.org/recipe/53721/cheesy-broccoli-potato-soup"},{"id":"53703","title":"Chicken Velvet Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw","directions":"Melt butter in a pot and whisk in flour.
Mix together the milk, cream, and chicken broth.
Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
Keep whisking until it is creamy.
Add in the chicken and carrots (if desired),
stir again and serve.","url":"https://recipe.bluelayer.org/recipe/53703/chicken-velvet-soup"},{"id":"53687","title":"Stir-fry Chicken Salad","ingredients":"lettuce, cos or romaine, raw
peppers, sweet, green, raw
fresh red onions,
carrots, raw
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
vinegar, balsamic
seeds, sesame seeds, whole, dried","directions":"Toss shredded romaine, green pepper and red onion together in a large bowl.
Refrigerate until ready to use.
Lightly spray a large non-stick skillet and heat to medium-high.
Saute carrots, fresh ginger and chicken until brown.
Add broth with instant brown rice, soy sauce and vinegar.
Cook until rice is tender and chicken is done.
Toss with lettuce mixture and serve with toasted sesame seeds.","url":"https://recipe.bluelayer.org/recipe/53687/stir-fry-chicken-salad"},{"id":"53684","title":"Turnip Casserole","ingredients":"turnips, raw
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
butter, without salt
salt, table
spices, pepper, black
bread crumbs, dry, grated, plain","directions":"Place turnips in a saucepan.
Cover with water and simmer gently over medium heat until tender, about 20 minutes.
Meanwhile, pour the cream and chicken broth into a small saucepan.
Bring to a boil and simmer over medium heat until it thickens slightly, about 5 minutes.
Brush a baking dish with the melted butter.
Using a slotted spoon, transfer the turnips to the dish.
Add the cream mixture.
Season with salt and pepper and top with bread crumbs.
Bake until golden brown, about 15 to 20 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53684/turnip-casserole"},{"id":"53675","title":"Kittencal's Honey Garlic Sauce","ingredients":"spices, garlic powder
spices, pepper, red or cayenne
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
honey
soy sauce made from soy (tamari)
vinegar, distilled
sugars, brown
cornstarch","directions":"In a bowl whisk together the chicken broth with cornstarch until smooth and no lumps remain.
Add in honey, soy sauce, vinegar and brown sugar; whisk vigorously until well combined.
In a medium saucepan heat oil over medium-low heat.
Add in garlic and chili flakes (if using) cook stirring until softened (about 2 minutes, do not brown the garlic).
Whisk in cornstarch mixture; bring to a simmer stirring constantly and cook until the sauce is slightly thickened (about 3-4 minutes).
Delicious!","url":"https://recipe.bluelayer.org/recipe/53675/kittencals-honey-garlic-sauce"},{"id":"53671","title":"Mothers Best Chicken Pie Recipe","ingredients":"onions, raw
soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
carrots, raw","directions":"Cook onion in fat in 2 qt saucepan till tender.
Blend in flour, salt and pepper.
Stir in chicken broth.
Boil and stir 2 min.
Add in chicken, peas and carrots; heat to boiling.
Keep warm while making pastry.","url":"https://recipe.bluelayer.org/recipe/53671/mothers-best-chicken-pie-recipe"},{"id":"53667","title":"Onion Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
salt, table
butter, without salt
onions, raw
parsley, fresh","directions":"In a medium saucepan over medium-high heat, combine rice, broth, and salt; bring to a boil.
Decrease heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes; remove from heat.
Meanwhile, in a small skillet over medium heat, melt butter; add in onion; saute about 5 minutes, until tender.
Stir sauteed onions into cooked rice; add in parsley and fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/53667/onion-rice"},{"id":"53586","title":"Zucchini Casserole Supreme","ingredients":"squash, summer, zucchini, includes skin, raw
onions, raw
carrots, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cream, sour, cultured
soup, cream of chicken, canned, condensed","directions":"Cook zucchini with onion in boiling salt water for about 3 - 5 minutes only.
DRAIN.
Combine soup, sour cream, carrots and zucchini mixture.
Melt butter with seasoning packet from stuffing mix and then combine it with stuffing mix.
Put 1/2 of stuffing mix in to a baking dish (9 x 13) then zucchini mixture.
Finish with remainder of stuffing mixture on top.
Bake at 350 degrees for 30 minutes.
Top should be slightly browned and crunchy.","url":"https://recipe.bluelayer.org/recipe/53586/zucchini-casserole-supreme"},{"id":"53583","title":"Broccoli With Almonds","ingredients":"broccoli, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
salt, table","directions":"In a large saucepan, bring broccoli, water and bouillon to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
Drain and place in serving dish; keep warm.
In a skillet, saute almonds in margarine until browned.
Add onion and salt; saute until onion is tender.
Pour over broccoli; toss to coat.","url":"https://recipe.bluelayer.org/recipe/53583/broccoli-with-almonds"},{"id":"53582","title":"Chilled Strawberry Soup","ingredients":"strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, sour, cultured
sugars, granulated","directions":"Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
Stir in sugar to taste.
Chill 8 hours or overnight in refrigerator before serving.","url":"https://recipe.bluelayer.org/recipe/53582/chilled-strawberry-soup"},{"id":"53575","title":"Easy White Sauce in the Microwave","ingredients":"butter, without salt
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Put the 4 tablespoons of butter and 5 tablespoons of flour and heat in the microwave at 600 W for 2 minutes.
Mix the melted butter and flour real well.
Mix in the 3 cups of water a little at a time.
Once all the milk has been mixed in, heat in the microwave at 600 W for 10 minutes.
Stir it up about 3 times along the way.
Once it loosens up, heat for another 1-2 minutes.
Season with a bit of salt and pepper.
If making gratin, season with about 2 teaspoons of soup stock granules.
If you make the sauce on the looser side, it's great for gratin.
If you make it thicker, it's great for cream croquettes.
Add a bit more flour and heat until thick.
Also, add 2 teaspoons of soup stock granules.
If you add it to pot-au-feu, it becomes cream stew!
Pot-au-feu is flavorful, so once mixed, check the taste and adjust with salt and soup stock granules as needed.","url":"https://recipe.bluelayer.org/recipe/53575/easy-white-sauce-in-the-microwave"},{"id":"53573","title":"Hearty Turkey Noodle Soup","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
celery, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
egg substitute, powder
ground turkey, raw","directions":"Saute onion, carrots, and celery in margarine.
Stir in water, chicken soup base and noodles.
Heat to boiling, stirring frequently.
Reduce heat and add turkey.
Gently boil until noodles are tender and flavors are blended, 8 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/53573/hearty-turkey-noodle-soup"},{"id":"53572","title":"3 Ingredient Corn Soup Recipe","ingredients":"corn, sweet, white, raw
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Cutting the kernels off the cob: Pull the outer leaves and silky threads off each ear of corn.
Put a large piece of waxed paper on cutting board.
Hold each ear of corn, large end upright, on the cutting board and, using a sharp knife, cut the kernels off the cob from top to bottom.
Pick up the ends of the waxed paper and, using it as a sling, transfer the corn to a heavy-bottomed saucepan.
Making the soup: Add in 3 c. of lowfat milk and the salt to the saucepan.
Turn the heat to medium-high and stir often till the lowfat milk begins to boil, then reduce the heat to medium-low, so the lowfat milk simmers, but does not boil.
Simmer for 15 min, stirring every few min.
Finishing the soup: If you want a crunchy corn soup, just add in the remaining 1 1/2 c. lowfat milk, taste and add in more salt if needed; heat and serve.
If you want creamy corn soup, pour the soup into a food processor and process till the corn is pureed (the kernels will be broken down into small bits, or possibly blended completely into the lowfat milk, depending on how powerful your processor is).
Pour the soup back into the saucepan and add in the remaining 1 1/2 c. lowfat milk.
Taste and add in more salt if needed; heat and serve.
This recipe yields 4 servings.
Comments: This easy summer soup can be either creamy or possibly crunchy, depending on whether you puree it or possibly not.","url":"https://recipe.bluelayer.org/recipe/53572/3-ingredient-corn-soup-recipe"},{"id":"53561","title":"Mom's Special Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
onions, raw
water, bottled, generic
mushrooms, white, raw
nuts, pecans","directions":"Spray a casserole dish with Pam.
Add rice, butter, soup, water and can of mushrooms (undrained) to dish.
Bake 45 minutes to 1 hour in a 350 oven.
Stir occasionally while rice is baking.
Add pecans during last 10 minutes of baking time.","url":"https://recipe.bluelayer.org/recipe/53561/moms-special-rice"},{"id":"53547","title":"Lite Chicken Tarragon","ingredients":"celery, raw
spices, tarragon, dried
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
onions, raw
carrots, raw
peppers, sweet, green, raw","directions":"Combine 1 teaspoon tarragon, salt and pepper.
Rub onto chicken.
Spray a skillet with nonstick cooking spray.
Brown chicken 3 minutes on each side.
Add tomato juice, broth, and remaining tarragon.
Bring to a boil.
Cover and simmer 45 minutes.
Add carrots, pepper, and celery.
Simmer, covered, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/53547/lite-chicken-tarragon"},{"id":"53539","title":"Chicken With Mushroom Bake","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
soup, cream of chicken, canned, condensed
cream, sour, cultured
mushrooms, white, raw
cheese, cheddar","directions":"Preheat oven to 350F.
Combine flour, salt, pepper and paprika in plastic bag.
Shake chicken in mixture.
Melt butter in skillet.
Brown chicken on all sides.
Place in 9x13-inch pan.
Combine soup,sour cream and mushrooms.
Pour over chicken.
Bake 350F for 1 hour or till tender.
Sprinkle with cheese and return to oven to melt cheese.
Serve.","url":"https://recipe.bluelayer.org/recipe/53539/chicken-with-mushroom-bake"},{"id":"53535","title":"Refreshing Strawberry Soup","ingredients":"strawberries, raw
honey
cream, sour, cultured
lime juice, raw
spices, tarragon, dried","directions":"Blend until smooth.
Serve with a spoonful of sour cream on top.","url":"https://recipe.bluelayer.org/recipe/53535/refreshing-strawberry-soup"},{"id":"53522","title":"Lemon Tarragon Chicken Fettuccini","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
broccoli, raw
soup, chicken broth or bouillon, dry
lemon juice, raw
honey
cornstarch
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
carrots, raw
spices, tarragon, dried","directions":"Cook pasta according to pkg directions and drain.
In a small bowl combine broth, lemon juice, honey, cornstarch and white pepper.
In a large non-stick pan, stir-fry chicken in oil 3-4 minutes.
Stir in liquids.
Cook stiring constantly until mix is thick and bubbly.
Add carrot & tarragon and cook 1-2 minute more.
Spoon chicken mix over fettuccini & serve garnished with lemon slices.","url":"https://recipe.bluelayer.org/recipe/53522/lemon-tarragon-chicken-fettuccini"},{"id":"53449","title":"Low Fat Greek Salad Dressing(Ww)","ingredients":"lemon juice, raw
vinegar, red wine
spices, oregano, dried
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry","directions":"Blend all the ingredients and let it sit a couple of hours .","url":"https://recipe.bluelayer.org/recipe/53449/low-fat-greek-salad-dressing-ww"},{"id":"53424","title":"Low-Fat Rice on the Grill","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
mushrooms, white, raw
peppers, sweet, green, raw
onions, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
catsup
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a 9 inch round aluminum foil pie pan, combine the first seven ingrediets.
Dot with margarine and cover with heavy-duty foil.
Make sure to seal edges tightly.
You also can use the new Reynolds Foil bags.
Heat up grill and place pie pan on top off rack.
Grill for 15 minutes or until liquid is all absorbed.
Before serving, fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/53424/low-fat-rice-on-the-grill"},{"id":"53408","title":"Home Canned : Chicken Noodle Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, thyme, dried
spices, oregano, dried
celery, raw
onions, raw
carrots, raw","directions":"Cover chicken with 3 quarts of water.
Add thyme and oregano.
Bring to boiling.
Simmer covered 1 hour.
Remove chicken from the broth.
cool.
Remove meat from the bones, dice.
Strain broth, skim off fat.
Return to kettle.
add the chicken, celery,onion,carrots, 1 tablespoon salt.
and 1/4 teaspoon pepper.
Bring to a boil.
reduce heat and cook covered 10 minutes.
Stir occasionally.
Pour hot soup into hot jars, leaving 1 inch head space.
Adjust lids.
Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
BEFORE SERVING:.
For each pint add 1 cup of water.
boil uncovered at least 10 minutes.
BEFORE SERVING:.
add 1/2 cup cook noodles.","url":"https://recipe.bluelayer.org/recipe/53408/home-canned-chicken-noodle-soup"},{"id":"53404","title":"Carrot & Peanut Soup","ingredients":"carrots, raw
oil, olive, salad or cooking
onions, raw
spices, pepper, red or cayenne
salt, table
shortening, vegetable, household, composite
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"heat oil in a large saucepan and saute onion till soft and golden.
add carrots and saute for 5mins.
add cayenne, salt, stock, cover and cook for 20mins or until carrots are very soft.
puree in food processor/blender and return to he pot.
add peanut butter and whisk well.
cook for 5mins.
season to taste.","url":"https://recipe.bluelayer.org/recipe/53404/carrot-peanut-soup"},{"id":"53394","title":"Cream of Turnip, Potato and Leek Soup","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
turnips, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth.
Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/53394/cream-of-turnip-potato-and-leek-soup"},{"id":"53377","title":"Easy Dublin Coddle","ingredients":"potatoes, raw, skin
onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
soup, chicken broth or bouillon, dry
spices, nutmeg, ground
butter, without salt","directions":"Melt butter in 3-quart pot or a medium wok.
Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
Lightly brown onions.
Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
Pour off excess broth (I keep it to make soup later) and serve with the mustard.","url":"https://recipe.bluelayer.org/recipe/53377/easy-dublin-coddle"},{"id":"53358","title":"Green Bean Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soy sauce made from soy (tamari)
spices, pepper, black
beans, snap, green, raw
onions, raw","directions":"In 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper.
Stir in green beans and half of the onions.
Bake at 350 degrees (175 C.) for 25 minutes or until hot; stir.
Top with remaining onion.
Bake 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/53358/green-bean-casserole"},{"id":"53339","title":"Homemade Dog Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
soup, beef broth or bouillon canned, ready-to-serve
peanut butter, smooth style, without salt
parsley, fresh
blueberries, raw","directions":"Preheat oven to 400 degrees F.
In a bowl combine the flour, wheat germ, chicken broth and peanut butter.
Fold in the parsley and dried blueberries.
Roll the dough out onto a floured surface (the dough should be about 1/4 thick).
Cut the dough into rectangles or use your favorite cookie cutter to cut out shapes.
Bake for 20 minutes (or until golden brown).
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/53339/homemade-dog-cookies"},{"id":"53320","title":"Creamy Zucchini Soup","ingredients":"squash, summer, zucchini, includes skin, raw
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, nutmeg, ground
cheese, parmesan, hard","directions":"Bring zucchini and broth to boil in heavy medium saucepan.
Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
Working in batches, puree soup in blender until almost smooth.
Return soup to same saucepan.
Add cream, nutmeg and cheese; stir over medium heat until warm.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/53320/creamy-zucchini-soup"},{"id":"53297","title":"Beef Tenderloin With Creamy Risotto","ingredients":"beef, grass-fed, ground, raw
tomatoes, sun-dried
squash, summer, zucchini, includes skin, raw
carrots, raw
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow","directions":"Heat 1 Tablespoon of the Dressing in saucepan.
Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
Turn Steaks over; Cover; Cook an Additional 5 8 minutes for rare to medium doneness.","url":"https://recipe.bluelayer.org/recipe/53297/beef-tenderloin-with-creamy-risotto"},{"id":"53287","title":"Tomato-Black Bean and Barley Soup","ingredients":"onions, raw
spices, garlic powder
tomatoes, sun-dried
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
barley, hulled
spices, basil, dried
spices, pepper, black
peppers, sweet, green, raw
cheese, cottage, creamed, large or small curd
strawberries, raw
nuts, almonds
water, bottled, generic","directions":"COOK onion and garlic in dressing in large saucepan on medium heat 2-3 minutes or until onion is tender, stirring frequently.
ADD 1 cup of water and all remaining ingredients except green peppers; mix well.
Bring to boil.
Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
REMOVE from heat.
Stir in green peppers; cover.
Let stand 5 minutes.
COMPLEMENT meal with cottage cheese, strawberries and almonds for dessert.
SERVE with 8 fl oz ( 1 cup) of water.","url":"https://recipe.bluelayer.org/recipe/53287/tomato-black-bean-and-barley-soup"},{"id":"53282","title":"Shrimp Lo Mein","ingredients":"soy sauce made from soy (tamari)
crustaceans, shrimp, raw (not previously frozen)
noodles, egg, dry, unenriched
oil, corn, peanut, and olive
onions, raw
broccoli, raw
peppers, sweet, green, raw
spices, garlic powder
spices, ginger, ground
soup, chicken broth or bouillon, dry
salt, table
nuts, cashew nuts, raw","directions":"Combine the soy sauce and shrimp; cover and refrigerate 30 minutes.
Drain through a sieve over a bowl, reserving soy sauce.
Prepare noodles according to package directions, omitting the salt and fat.
Drain and rinse; drain well.
Toss noodles with 1 teaspoon oil.
Set aside.
Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat.
Add onion; stir-fry 3 minutes.
Add broccoli and bell pepper; stir-fry 3 minutes.
Add garlic and ginger; cook 1 minute, stirring constantly.
Remove vegetable mixture from pan.
Heat 1 1/2 teaspoons peanut oil in pan.
Add shrimp, and stir-fry 1 minute.
Add the reserved soy sauce, broth, and salt, and bring to a boil.
Add noodles, vegetable mixture, and nuts, and toss well to combine.","url":"https://recipe.bluelayer.org/recipe/53282/shrimp-lo-mein"},{"id":"53257","title":"Hash Brown Bake","ingredients":"denny's, hash browns
soup, beef broth or bouillon canned, ready-to-serve
cream, whipped, cream topping, pressurized
butter, without salt
onions, raw
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Mix all ingredients together.
Place the mixture in a 9X9 pan and bake for one hour at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/53257/hash-brown-bake"},{"id":"53187","title":"French Onion Dip","ingredients":"cheese, cottage, creamed, large or small curd
lemon juice, raw
onions, raw","directions":"In a food processor beat cottage cheese until very smooth.
Add lemon juice and dried soup mix.
Beat until well combined.
Keep refrigerated.
Best made made a few hours ahead.","url":"https://recipe.bluelayer.org/recipe/53187/french-onion-dip"},{"id":"53123","title":"Cream Mushroom Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Cook mushrooms in double boiler with enough water to cover well, for 20 minutes.
Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup.
Season and boil to cook flour.
Add spoonful whipped cream in each serving.","url":"https://recipe.bluelayer.org/recipe/53123/cream-mushroom-soup"},{"id":"53089","title":"Luncheon Pea Soup","ingredients":"potatoes, raw, skin
salad dressing, italian dressing, commercial, regular
peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry
cream, sour, cultured","directions":"Heat 300 ml water, stir in potato flakes in large pot and cook for 10 minutes.
Stir in salad dressing and peas.
Blend soup.
return to pot.
add chicken stock and 3/4 tsp pepper.
boil, reduce heat and simmer for about 15 mins, stirring often.
stir in sour cream.","url":"https://recipe.bluelayer.org/recipe/53089/luncheon-pea-soup"},{"id":"53072","title":"Home-Made Okonomiyaki Sauce","ingredients":"shortening, vegetable, household, composite
sauce, barbecue
soy sauce made from soy (tamari)
catsup
honey
wheat flour, white, all-purpose, unenriched","directions":"Feel free to use your own choice of soup ingredients, such as onions, carrots, or celery.
Even apple tastes good.
Simmer the soup until the vegetables have become tender.
Put the soup in a blender and blend until creamy.
If you don't have a blender, you can substitute with vegetable or apple juice.
Combine the vegetable soup, sauce, soy sauce, and ketchup in a pan and bring to a boil whilst stirring.
Continue to simmer and add the sugar to taste until you reach your desired flavour.
Once you have a perfect flavour, turn off the heat.
Add the flour mixed with water into the saucepan through a strainer to get rid of any lumps, mix well, then bring the mixture to a boil once again to finish.
Once cooled, pour into an empty sauce bottle and store in the refrigerator.
You can make 2 bottles-full with the amounts used in this recipe.","url":"https://recipe.bluelayer.org/recipe/53072/home-made-okonomiyaki-sauce"},{"id":"53067","title":"Health Nut Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
carrots, raw
squash, summer, zucchini, includes skin, raw
seeds, sunflower seed kernels, dried
nuts, almonds
spices, pepper, red or cayenne
oil, olive, salad or cooking
parsley, fresh","directions":"Add the rice to the broth, bring to a boil.
Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
Allow the rice to sit covered for 10 minutes.
When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
Add sunflower kernnels, almonds and pepper flakes.
Cook over medium-high heat until the almonds are browned.
Add rice and parsley; stir until heated.","url":"https://recipe.bluelayer.org/recipe/53067/health-nut-brown-rice"},{"id":"53056","title":"Easy 3 Ingredient Pork Loin Roast","ingredients":"onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, rosemary, dried","directions":"In a 9 x 13 inch baking dish, place a large piece of foil.
Sprinkle the dry onion soup into the middle of the foil.
Place the roast on top of the soup mix and sprinkle with dried rosemary.
Fold the foil and seal it, making sure to fold the ends.
Bake roast at 300 degrees for 3 1/2 to 4 hours or until done.","url":"https://recipe.bluelayer.org/recipe/53056/easy-3-ingredient-pork-loin-roast"},{"id":"53048","title":"Condensed Cream of Mushroom Soup Replacement - Substitute","ingredients":"oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
salt, table
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, thyme, dried
cream, sour, cultured","directions":"Heat the oil in a large pan over medium-high heat.
Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes.
Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes.
Add the sour cream, and toss to combine.","url":"https://recipe.bluelayer.org/recipe/53048/condensed-cream-of-mushroom-soup-replacement-substitute"},{"id":"53044","title":"Creamy Parmesan Mashed Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
cheese, neufchatel
cream, sour, cultured
cheese, parmesan, hard","directions":"Place potatoes in large saucepan.
Add broth; bring to boil.
Cover; cook 15 min., stirring after 8 min.
Uncover; simmer on medium-low heat 5 to 6 min.
or until potatoes are tender and most the broth is absorbed.
Add Neufchatel; mash potatoes on low heat just until Neufchatel is melted.
Add sour cream and Parmesan; mash and stir until potato mixture is blended and heated through.","url":"https://recipe.bluelayer.org/recipe/53044/creamy-parmesan-mashed-potatoes"},{"id":"53040","title":"Ultimate Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve
butter, without salt
salt, table","directions":"Combine rice, salt and oil in a 4 quart pressure cooker.
Bring water or broth to a boil in seperate pan.
Add to rice mixture and stir well.
Lock lid in place and bring up to pressure.
Time cooking at this point for 18 minutes.
Remove from heat and let steam in cooker for an addtional 5 minutes.
Use quick release method under cold water.
Remove lid, fluff rice with fork and enjoy!","url":"https://recipe.bluelayer.org/recipe/53040/ultimate-brown-rice"},{"id":"53029","title":"Maple and GREY POUPON-Glazed Brussels Sprouts","ingredients":"butter, without salt
brussels sprouts, raw
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
syrup, maple, canadian
spices, pepper, black","directions":"Melt butter in large skillet on medium-high heat.
Add Brussels sprouts; cook and stir 5 min.
or until lightly browned.
Stir in remaining ingredients.
Bring to boil; cover.
Simmer on medium-low heat 8 min.
or until sprouts are tender and sauce is reduced to a thick glaze, removing lid after 5 min.","url":"https://recipe.bluelayer.org/recipe/53029/maple-and-grey-poupon-glazed-brussels-sprouts"},{"id":"52998","title":"Baked Rice (Pilafi Sto Fourno) (Greek Menu 1) Recipe","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"In a saucepan, heat butter over Medium heat.
Add in rice and saute/fry till transparent, stirring constantly.
Be careful not to brown.
Transfer to a buttered baking dish and add in salt and pepper to taste.
Add in warm chicken stock and stir.
Bake, covered, in a preheated, 350 F. onven for 40 min, or possibly till the rice is tender and all liquid has been absorbed.
Remove from oven, uncover and drape with a dry towel for 10 min.
Serve hot.
Serves
NOTES : Wonderful flavor and texture!
Detroit Style, by George J. Gekas","url":"https://recipe.bluelayer.org/recipe/52998/baked-rice-pilafi-sto-fourno-greek-menu-1-recipe"},{"id":"52875","title":"Sausage Lentil Soup Recipe","ingredients":"onions, raw
butter, without salt
soup, beef broth or bouillon canned, ready-to-serve
lentils, raw
pork sausage, link/patty, unprepared
salt, table
spinach, raw
lemon juice, raw","directions":"Saute/fry onions in warm butter in Dutch oven till lightly browned.
Add in water, lentils, sausage, and salt and bring to a boil.
Skim off foam which rises to surface.
Cover and simmer 40 min or possibly till lentils are tender or possibly starting to burst.
Stir in spinach; cover and continue cooking for 10 min.
Add in lemon juice and correct seasoning if necessary.
Makes about 8 1/2 c. or possibly 8 servings.
Any leftovers can be frzn up to one month.","url":"https://recipe.bluelayer.org/recipe/52875/sausage-lentil-soup-recipe"},{"id":"52847","title":"Grandma Vicky's Mexican Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Saute rice in oil until rice begins to brown.
Add Onion and cook 2 to 3 minutes.
Pour in tomato sauce, water and add chicken bouillon.
Bring to a boil.
Turn heat to a medium-low.
Cover with a lid and cook 20 minutes.
Open and sprinkle with black pepper.
Let sit about 10 minutes before you serve to absorb any excess fuilds.","url":"https://recipe.bluelayer.org/recipe/52847/grandma-vickys-mexican-rice"},{"id":"52846","title":"Chicken Wings Oriental","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
soy sauce made from soy (tamari)
sugars, granulated
sugars, brown
vinegar, distilled
soup, chicken broth or bouillon, dry","directions":"Place wings in 9 x 13 or larger pan.
Combine remaining ingredients and pour over wings.
Let marinate 1 hour, turning so all sides are marinated.
Bake, uncovered, at 350 for 1 1/2 hours.
May be served hot or cold.","url":"https://recipe.bluelayer.org/recipe/52846/chicken-wings-oriental"},{"id":"52834","title":"Farmhouse Chicken in Creamy Pan Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
parsley, fresh
cherries, sweet, raw","directions":"Place chicken in resealable bag along with the flour;seal bag.
Shake chicken around a bit to coat evenly.
Set aside.
Heat oil in a large skillet on medium heat .
Add chicken and cook 5-6 minutes on each side or until cooked through.
Remove chicken reserving drippings in the skillet.
Cover chicken to keep warm.
Add broth to the skillet.
Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.
Add the cream cheese.
Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
Return the chicken to skillet, turn over to coat both sides.
Cook 2 minutes or til chicken is heated through.
Transfer chicken to a serving platter.
Sprinkle with parsley, and top with a cup of cherry tomatoes (quartered).","url":"https://recipe.bluelayer.org/recipe/52834/farmhouse-chicken-in-creamy-pan-sauce"},{"id":"52819","title":"Cream Soup Substitute 2","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry","directions":"Combine all of the ingredients.
Store in an airtight container.
When ready to use, combine 6 tablespoons soup mix with 1 1/4 cups water in a small heavy saucepan and cook over medium heat, whisking constantly, until thickened.
Substitute for 1 can of cream soup.","url":"https://recipe.bluelayer.org/recipe/52819/cream-soup-substitute-2"},{"id":"52764","title":"Easy Handmade Gyoza and Wonton Skins","ingredients":"wheat flours, bread, unenriched
water, bottled, generic","directions":"Put the lukewarm water in the flour in 3 batches, while mixing using a cutting motion with a spatula.
When the mixture is crumbly, press down with your hands while gathering in the flour to form a cohesive mass.
Add a bit more water if needed.
When the dough has come together and is fairly tender (about as soft as your earlobe), flour your work surface and your hands and knead.
You can adjust the consistency of the dough with the flour too.
Wrap the dough in plastic wrap and rest for at least 15 minutes.
I recommend making the filling while the dough rests.
By resting it, the dough becomes easier to roll out.
Flour both the work surface and a rolling pin.
Cut the dough in half, roll each piece into a ball and press flat onto the work surface.
Roll out back and forth and side to side with the rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, this will result in a square.
Roll the dough out very thinly, and cut out with a cup or something similar.
You can just cut it into squares too.
Use the leftover bits in soups or ramen.
For wonton dumplings, make the dough as thin as possible, and cut into squares.
If you make the filling while letting the dough rest during Step 4, then fill the skins after they are cut, they'll be very stretchy and easy to handle.
Seal both gyoza and wonton dumpling skins tightly around the filling to trap in the meat juices.
Since the skins stretch very well, boil or cook just before dinner.","url":"https://recipe.bluelayer.org/recipe/52764/easy-handmade-gyoza-and-wonton-skins"},{"id":"52730","title":"Hot-and-Sour Sauce (Stir Fry)","ingredients":"vinegar, cider
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
sauce, peppers, hot, chili, mature red, canned","directions":"Combine all ingredients in small bowl and set aside until needed (Sauce can be prepared a few hours in advance.)
Once all ingredients have been stir-fried, add sauce to pan along with any ingredients that have been stir-fried and then removed from pan.
Stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute.","url":"https://recipe.bluelayer.org/recipe/52730/hot-and-sour-sauce-stir-fry"},{"id":"25533","title":"Pork Medallions with Cherry Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
shallots, raw
soup, chicken broth or bouillon, dry
vinegar, balsamic
cherries, sweet, raw","directions":"Season the pork medallions with 1/4 teaspoon of salt and pepper.
Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
Transfer the meat to a plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
Season with salt and pepper, to taste.
Pour the sauce over the pork medallions and serve.","url":"https://recipe.bluelayer.org/recipe/25533/pork-medallions-with-cherry-sauce"},{"id":"52674","title":"Weight Watchers Chicken Stroganoff 3 Points","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
onions, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
vinegar, red wine
mustard, prepared, yellow
spices, pepper, black","directions":"In med.
skillet, heat 2 tsp oil; add chicken.
Cover over med.-high heat, stirring frequently, until golden brown.
Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 tsp oil; add mushrooms and onion.
Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet.
Stirring constantly, bring liquid to a boil over high heat; reduce heat to low.
Simmer 10 minutes, stirring frequently.
Stir reserved chicken into broth mixture; simmer 5 minutes.
Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.","url":"https://recipe.bluelayer.org/recipe/52674/weight-watchers-chicken-stroganoff-3-points"},{"id":"52627","title":"Oven Wild Rice","ingredients":"wild rice, raw
water, bottled, generic","directions":"You want to fix this the night before you need it.
Preheat oven to 450 degrees.
Using a heavy kettle (with a lid), bring the water to a boil.
When the water comes to a rolling boil, turn the heat off and add the rice.
Stir so the wild rice is evenly distributed.
Put the lid on the kettle and put into the oven.
TURN OFF OVEN.
Do not open the oven until morning.
If there is any liquid left in pan, drain off.
Then add to your salads, soups or casseroles.","url":"https://recipe.bluelayer.org/recipe/52627/oven-wild-rice"},{"id":"52602","title":"Jasmine Rice with Peanuts and Scallions","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
onions, spring or scallions (includes tops and bulb), raw","directions":"Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork, then stir in peanuts and scallion greens.","url":"https://recipe.bluelayer.org/recipe/52602/jasmine-rice-with-peanuts-and-scallions"},{"id":"52562","title":"Hamburger Soup","ingredients":"croutons, plain
water, bottled, generic
barley, hulled
beef, grass-fed, ground, raw
tomatoes, sun-dried
catsup
mustard, prepared, yellow
seeds, sesame seeds, whole, dried
onions, raw
beef, grass-fed, ground, raw
cheese, parmesan, hard","directions":"put all ingrediants into a slow cooker & simmer for 2 hours.
serve while warm or reheat the next day for 1/2 hour before serving.","url":"https://recipe.bluelayer.org/recipe/52562/hamburger-soup"},{"id":"52558","title":"Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas","ingredients":"cream, whipped, cream topping, pressurized
cream, sour, cultured
lime juice, raw
butter, without salt
onions, raw
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Whisk first 3 ingredients in small bowl.
Cover; chill 2 hours.
(Mexican cream can be made 1 week ahead.
Keep chilled.)
Melt butter in heavy large pot over medium heat.
Add onions and saute until translucent, about 10 minutes.
Mix in pumpkin, milk and crushed red pepper.
Working in batches, puree mixture in processor.
Return to pot.
Add broth; simmer 10 minutes to blend flavors, stirring occasionally.
Season with salt and pepper.
(Can be made 1 day ahead.
Cool.
Cover and chill.
Bring to simmer before continuing.)
Ladle soup into bowls.
Drizzle with cream.
Sprinkle with pumpkin seeds.","url":"https://recipe.bluelayer.org/recipe/52558/spicy-pumpkin-soup-with-mexican-cream-and-toasted-pepitas"},{"id":"52519","title":"A Great Dill Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
dill weed, fresh
soup, chicken broth or bouillon, dry
cream, sour, cultured","directions":"Melt butter in a saucepan, add flour.
Cook on low until it just begins to brown.
Add dill and slowly add chicken broth.
Whisk together.
Whisk in sour cream and cook on low until sauce is thickened.","url":"https://recipe.bluelayer.org/recipe/52519/a-great-dill-sauce"},{"id":"52492","title":"Cream of ???? Soup, Dry Mix - Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Mix all ingredients in a jar with tight fitting lid.
Shake well.
Store on shelf until ready to use.
To make cream of beef:.
Add 2/3 cup mix to 1 cup beef broth.
To make cream of chicken:.
Add 2/3 cup mix to 1 cup chicken broth.
To make cream of vegetable:.
Add 2/3 cup mix to 1 cup vegetable broth.","url":"https://recipe.bluelayer.org/recipe/52492/cream-of-soup-dry-mix-substitute"},{"id":"52434","title":"Pumpkin Polenta","ingredients":"pumpkin, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Preheat the oven to 400 degrees.
Put the pumpkin in water in a roasting pan on the lower rack of the oven.
Bake until very well done and tender, about one hour.
Remove and cool slightly.
Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth.
Keep warm.
In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.
Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal.
Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes.
Add the pumpkin puree and butter.
Adjust the salt and pepper.
Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan.
Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds.
Invert the pan to unload.
Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat.
Carefully add the polenta and sear about two minutes on each side and drain on a paper towel.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/52434/pumpkin-polenta"},{"id":"52407","title":"Broccoli and carrots","ingredients":"broccoli, raw
carrots, raw
onions, raw
butter, without salt
salt, table
soup, chicken broth or bouillon, dry","directions":"Add all the ingredients bring to a boil and continue to cook till tender
Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/52407/broccoli-and-carrots"},{"id":"52403","title":"Couscous With Asparagus and Lime","ingredients":"asparagus, raw
soup, vegetable broth, ready to serve
couscous, dry
water, bottled, generic
salt, table
onions, raw
oil, olive, salad or cooking
lime juice, raw
grapes, red or green (european type, such as thompson seedless), raw
spices, pepper, black","directions":"Wash and cut asparagus into 1\" lengths.
Heat vegetable broth in a medium saucepan over high heat.
While broth is heating, place couscous in a large bowl.
Once broth comes to a boil, pour it into bowl with couscous and stir.
Cover bowl and set aside.
Add 4 cups of water to the saucepan and bring to a boil.
Add 1/2 teaspoon of salt, asparagus and onions.
Cook for 2 minutes.
Remove from heat, and drain water.
Add asparagus and onions to the couscous.
Add the remaining salt and other ingredients to the couscous.
Mix well.
Taste and adjust seasonings as desired.
Chill for at least 1 hour, and keep chilled until ready to serve if eating as a salad, or eat immediately warm.","url":"https://recipe.bluelayer.org/recipe/52403/couscous-with-asparagus-and-lime"},{"id":"52357","title":"Sherry's Scrumptious Shrimp Sauce for Pasta","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
spices, basil, dried
parsley, fresh","directions":"In a skillet on medium -high heat melt the butter.
Add the green onion tops and bottoms chopped nicely and the minced garlic.
Saute' for about 2 minutes.
Add the shrimp that have been cleaned, deveined, and drained.
Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper.
Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water.
This is good.
Remove the lid and reduce the heat to medium.
Add the cream cheese in cubes.
Add the cream of shrimp soup, grated parmesan and evaporated milk.
Stir constantly with a wooden spoon until it appears nice and creamy.
If it begins to stick you need to reduce the heat a little.
Cover and continue to cook on medium for about 10 minutes.
Reduce heat to low and serve.
Serve over angel hair pasta.","url":"https://recipe.bluelayer.org/recipe/52357/sherrys-scrumptious-shrimp-sauce-for-pasta"},{"id":"52355","title":"Spanish Rice","ingredients":"soup, swanson chicken broth 99% fat free
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
peppers, sweet, green, raw
spices, chili powder
tomatoes, red, ripe, raw, year round average
water, bottled, generic","directions":"Lightly spray large nonstick skillet with nonfat cooking spray.
Add broth and heat over medium-high heat.
Stir in rice and cook until rice is lightly browned.
Add onions, green pepper, chili powder, tomatoes and water.
Cover and simmer over low heat 20-25 minutes, until all liquid has been absorbed.","url":"https://recipe.bluelayer.org/recipe/52355/spanish-rice"},{"id":"52336","title":"Azuki Red Bean Paste","ingredients":"beans, snap, green, raw
water, bottled, generic
sugars, granulated
salt, table","directions":"rinse the beans and soak in 3 cups water(3 times beans) over night.
cook reconstituted beans over medium high heat.
when it boils, let stand for 3 minuites then drain water.
cook with another 3 cups water over medium high heat.
when it boils, turn down the heat and simmer about 30 minuites with lid.
when the beans are soft enough to be crushed with your fingers, turn off the heat and simmer with lid for another 30 minuites.
i used these beans this time.
it took 40 minutes to be done.
cook with sugar and salt over high heat untill it gets a consistency you like.
you can freeze them with the soup.","url":"https://recipe.bluelayer.org/recipe/52336/azuki-red-bean-paste"},{"id":"52324","title":"Broccoli and Cheese Soup for 2","ingredients":"onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
broccoli, raw
cheese, cheddar","directions":"Saute onion in butter until tender.
Stir in flour, salt and pepper.
Cook and stir until smooth and bubbly.
Add broth and milk all at once and stir until it boils and thickens.
Add broccoli and simmer stirring constantly until heated through.
Remove from heat and stir in cheese until melted.","url":"https://recipe.bluelayer.org/recipe/52324/broccoli-and-cheese-soup-for-2"},{"id":"52319","title":"Cheeseburger Chowder","ingredients":"beef, grass-fed, ground, raw
onions, raw
water, bottled, generic
soup, cream of chicken, canned, condensed
beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, black
cheese, cheddar","directions":"In a large soup kettle, saute ground beef and onion for 10 to 15 minutes or until beef is thoroughly browned, no pink and minimum internal temperature is 155 degrees F. (for 15 seconds).
Break up meat into small crumbles as it cooks.
Do not drain.
Add water, cream soup base, beef base, potatoes, tomatoes and pepper.
Bring to a boil and cook for 8 to 10 minutes or until potatoes are just tender, stirring occasionally.
CCP-- Minimum internal temperature should be 155 degrees F. (for 15 seconds) or above.
CCP-- Hold hot (140 degrees F. or above) for use.
As needed for service, add 7 oz cheese to each 1 gallon soup mixture.
Stir to melt cheese.
CCP-- Hold hot (140 degrees F. or above) for service.","url":"https://recipe.bluelayer.org/recipe/52319/cheeseburger-chowder"},{"id":"52318","title":"Velvet Mushroom Soup","ingredients":"mushrooms, white, raw
onions, raw
parsley, fresh
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
cream, sour, cultured","directions":"In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent.
Stir in flour, then gradually stir in broth.
Bring to a boil, stirring constantly.
Reduce heat and stir in sour cream until well blended.
Serve.","url":"https://recipe.bluelayer.org/recipe/52318/velvet-mushroom-soup"},{"id":"52293","title":"Quick Turkey Tetrazzini","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt
salt, table
onions, raw
mushrooms, white, raw
ground turkey, raw
peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, thyme, dried
egg substitute, powder","directions":"Preheat oven to 425F.
In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
Season lightly with some salt, set aside.
In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
Transfer to bowl; add turkey meat and peas.
Mix and set aside.
In same pan, whisk remaining butter and flour to a roux.
Add stock, bring to boil, let simmer for some 3 minutes.
Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
Season with salt and pepper.
Combine sauce with meat and noodles.
Pour in a greased 9x13 pan and top with the breadcrumb mix.
Bake until golden brown and bubbly 13-15 minutes.","url":"https://recipe.bluelayer.org/recipe/52293/quick-turkey-tetrazzini"},{"id":"52290","title":"Wild Mushroom And Sweet Potato Gratin","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
shallots, raw
salt, table
spices, pepper, black
parsley, fresh
sweet potato, raw, unprepared
cheese, fontina
soup, chicken broth or bouillon, dry","directions":"In a skillet saute mushrooms and shallots in olive oil until tender.
Add chopped parsley,chicken broth, salt and pepper and mix together.
In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
Continue one or more layer in the same order.
Cover and bake at 425 degrees for 30 minutes.
Uncover and bake for 20 more minutes.","url":"https://recipe.bluelayer.org/recipe/52290/wild-mushroom-and-sweet-potato-gratin"},{"id":"52286","title":"Cream of Vegetable Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
spices, parsley, dried
dill weed, fresh
shortening, vegetable, household, composite
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 2-quart saucepan, combine first 5 ingredients.
Cover; simmer 10 to 15 minutes or until vegetables are tender.
Place mixture in blender or food processor.
Blend until smooth.
In same 2-quart saucepan, melt butter.
Add flour, salt, and pepper; stir until smooth.
Add milk or cream.
Cook, stirring constantly, until thickened.
Stir in vegetable mixture.
Cook until heated.","url":"https://recipe.bluelayer.org/recipe/52286/cream-of-vegetable-soup"},{"id":"52285","title":"Creamless Creamy Carrot Soup With Herbs","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
potatoes, raw, skin
salt, table
spices, pepper, black
dill weed, fresh
yogurt, greek, plain, nonfat","directions":"Heat oil in a large saucepot over medium heat.
Add onions and cook until translucent, 3 minutes.
Stir in carrots and celery; cook 10 minutes more.
Stir in garlic and cook 30 seconds.
Add chicken broth, water, potato, salt, pepper, and dillweed.
Bring to boil, reduce heat and simmer, uncovered, 35 minutes.
Cool slightly.
Puree in a blender in batches.
(Soup can be made ahead to this point.
Cool completely.
Cover and refrigerate up to 24 hours.
Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.
).
To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt.
If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.","url":"https://recipe.bluelayer.org/recipe/52285/creamless-creamy-carrot-soup-with-herbs"},{"id":"52279","title":"No Sodium Taco Seasoning","ingredients":"spices, chili powder
spices, onion powder
spices, cumin seed
spices, garlic powder
spices, paprika","directions":"Mix all ingredients together and store in an airtight container.
This is just a general taco seasoning that you can add to make soups, chili, tacos, etc.
Its great with ground beef, turkey, and chicken.
If you are using it to make taco meat, add about 3 Tablespoons of the seasoning mix plus about 1/4 cup of water to your meat of choice and then cook as desired.","url":"https://recipe.bluelayer.org/recipe/52279/no-sodium-taco-seasoning"},{"id":"52265","title":"Emeril's Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/52265/emerils-easy-enchilada-sauce"},{"id":"52258","title":"Onion Soup Mix Pretzels","ingredients":"butter, without salt
onions, raw
sauce, worcestershire
pretzels, soft, unsalted","directions":"Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250F; toss every 15 minutes to make sure pieces toast thoroughly.
Pretzels should be dark brown but not burnt.","url":"https://recipe.bluelayer.org/recipe/52258/onion-soup-mix-pretzels"},{"id":"52243","title":"Green Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder","directions":"In large skillet over medium heat, cook and stir rice in hot oil until golden.
Carefully stir in chicken broth, 2 tablespoons of the cilantro, green onion and garlic powder into rice.
Bring to boiling; reduce heat.
Cover and simmer 20 minutes or until rice is tender.
Remove from heat.
Sprinkle with remaining 8 tablespoons cilantro.
Let stand, covered, five minutes.
Season with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/52243/green-rice"},{"id":"52242","title":"Moroccan-Spiced Scallops with Lentils","ingredients":"spices, cumin seed
spices, coriander seed
spices, cinnamon, ground
oil, olive, salad or cooking
onions, raw
soup, vegetable broth, ready to serve
lentils, raw
spices, coriander seed
mollusks, scallop, (bay and sea), cooked, steamed","directions":"Mix first 3 ingredients in small bowl.
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
Add onion and saute until translucent, about 4 minutes.
Add 2 teaspoons spice mixture and saute 30 seconds.
Stir in 21/2 cups vegetable broth and lentils.
Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes.
Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat.
Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets.
If unavailable, use green lentils and increase cooking time to about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52242/moroccan-spiced-scallops-with-lentils"},{"id":"52233","title":"Scrumptious Healthy Tomato Soup!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
tomatoes, red, ripe, raw, year round average
wheat flour, white, all-purpose, unenriched
sugars, granulated
onions, raw
spices, pepper, black
salt, table
butter, without salt
spices, cinnamon, ground","directions":"Heat the milk until it is warm.
Combine the remaining ingredients in a blender until smooth.
Slowly add the warm milk to the blender.
Return all the ingredients to the pan and heat over medium-low.
Serve with fresh basil and some cheese if desired.","url":"https://recipe.bluelayer.org/recipe/52233/scrumptious-healthy-tomato-soup"},{"id":"52206","title":"Bean Thread Noodles With Pork Recipe","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, sesame, salad or cooking
oil, corn, peanut, and olive
spices, ginger, ground
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soy sauce made from soy (tamari)
beans, snap, green, raw
salt, table
sugars, granulated
oil, sesame, salad or cooking
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw","directions":"In Chinese, this is called Mayi Shang Shu.
It is deeply flavored and quick to make.
SOAK NOODLES in a large bowl of hot water for 15 min.
When they are soft, drain them and throw away the water.
Combine the meat with the soy sauce, rice wine and sesame oil.
Heat a wok or possibly large saute/fry pan till it is warm.
Add in the oil and meat.
Stir-fry the mix for 2 min.
Then add in the rest of the ingredients.
Bring the mix to a simmer, mix well and cook till most of the liquid has evaporated.
Ladle into a large serving bowl, garnish with the scallions and serve.
Makes 2 to 4 servings","url":"https://recipe.bluelayer.org/recipe/52206/bean-thread-noodles-with-pork-recipe"},{"id":"52155","title":"Potato Soup","ingredients":"potatoes, raw, skin
butter, without salt
bacon, meatless
bacon, meatless
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Boil potato's 1 hour 15 minutes.
While Potatoes are cooking, cook bacon until it is cooked Completly until Very crispy.
Drain bacon and save 2 tablespoons of the grease.
Crumble bacon into small pieces.
After potatoes are cooked, remove potato skins.
Cut potatoes into pieces.
Add milk.
Add butter.
Add salt.
Add pepper.
Add dried minced onions.
Add crumbled bacon.
Add bacon grease.
cook over low heat stirring constantly.","url":"https://recipe.bluelayer.org/recipe/52155/potato-soup"},{"id":"52149","title":"Gullusci Gruyere Potato Casserole","ingredients":"potatoes, raw, skin
butter, without salt
cheese, gruyere
soup, beef broth or bouillon canned, ready-to-serve","directions":"Melt butter into baking dish.
Alternate potato and cheese layers, salt and pepper each layer to taste.
Final layer should be potatoes-pour boullion over dish, dot with additional butter.
Cover, and bake at 475 for 60 minutes.
Remove cover, and bake for 10-20 additional minutes until potatoes are tender.
~NOTE~ifyou bake this in two seperate pans, it will probably not take the entire 70 minutes of cooking time.","url":"https://recipe.bluelayer.org/recipe/52149/gullusci-gruyere-potato-casserole"},{"id":"52128","title":"French Baguette","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Other equipment: unbleached all-purpose flour for kneading, sesame seeds (optional), cornmeal, tray of hot water, razor blade, sheetpan, parchment and Dough scraper.
Starter Dough: In a small bowl, mix the yeast in the lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).
In a bowl large enough for the starter dough to triple, transfer the yeast-water mixture, add the flour a half a cup at a time mixing it in well with a wooden spoon.
When the ingredients have been thoroughly combined, the Starter Dough will be quite soupy.
Let the Starter Dough rise, covered, in a no-draught spot on the counter (at room temperature) for 7 to 10 hours.
Bread: To make the dough, add 1/2 cup of flour to the Starter Dough.
Stir with a wooden spoon.
Continue to add all but 1/2 cup of the remaining flour, 1/2 cup at a time, stirring all the time.
(Note: To make a more rustic bread, use 1/2 c whole wheat flour and 1 1/2 c white flour).
You don't have to add all the flour.
You know it's enough when the dough comes away from the side of the bowl.
It will still be quite sticky.
Dust your board or counter with some of the last 1/2 c flour and then scrape the dough out of the bowl.
Sprinkle salt over top.
Use the extra flour to help you handle the wet dough.
Using a dough scraper when the dough sticks to the surface, knead the dough for 10 to 15 minutes until it is smooth and silky (it should feel like your ear lobe when done).
Scrape away any dough that is on the board.
As you knead, add flour a very little at a time to stop it from sticking.
The dough will still be quite loose.
Put the dough in a lightly floured bowl.
Cover with a damp towel and let rise in a no-draught place for 1 to 1 1/2 hours.
When the dough has doubled, deflate the dough by pushing down on it with your fist and turn it out onto the board.
Divide it in two equal pieces.
Sprinkle or Sift a fine coating of flour on the work surface.
Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch.
Do not attempt to deflate every air bubble.
Using the heels and palms of your hands, flatten the dough into a crude rectangle measuring about 1 inch thick.
Fold the long side farthest from you a little over 2/3 of the way toward you.
Using the heel of your hand, gently press the folded edge to seal the dough.
Pick up the dough and turn it 180 degrees.
Fold over the other long edge of the dough about 2/3 of the way, and seal with the palm of your hand.
To make a compact cylinder easy to roll into a baguette shape, use both hands to fold the log in half lengthwise.
This time, as you fold, press your thumbs gently inside the fold to create tension on the surface of the log.
Using your fingertips, press the edges together to seal the dough into a taut cylinder.
This will produce a visible seam running the length of the dough.
To roll the dough into a baguette shape, place both hands on the center of the log with your fingers spread apart.
Using light uniform pressure, gently roll the dough back and forth into a long snake.
Taking care not to stretch the dough, move your hands from the center of the dough to the ends as the loaf begins to lengthen to about 14- 16 inches.
If the dough resists rolling, let it rest for 5 minutes before continuing.
Put the baguette seam side down on a baking pan that has cornmeal (or parchment) sprinkled on the bottom of the pan.
Optional: Wet your hands well and rub the dough.
Sprinkle sesame seeds over each baguette.
Repeat forming process with the other piece of dough.
Cover sheetpan with plastic wrap then a damp towel and let rise again to almost double (about 45 minutes).
Thirty minutes before you are going to bake, turn oven to 500F and Put water into a broiling pan and place it on the bottom rack of the oven.
Slash the top of the baguettes with a very sharp knife or razor blade horizontally across the loaf at a slight angle- make cuts at 2-3- inch intervals.
Spray the baguettes liberally with water.
Put bread in oven and immediately turn the oven down to 450F.
Bake the bread on the second lowest rack for 30 minutes or until it is hollow sounding on the bottom.
The bread will be done when the internal temperature reaches 200 degrees.
Turn off the oven.
leave the finished bread in the oven and leave with the door ajar for 5 or 10 minutes.
Remove to cool on cooling racks.
Wait until the bread is cool before cutting it.","url":"https://recipe.bluelayer.org/recipe/52128/french-baguette"},{"id":"52121","title":"Potato Bake","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
onions, raw
cheese, parmesan, hard
nuts, almonds","directions":"Preheat oven to 180 Degrees Celsius
Layer potatoes in a shallow baking dish.
Combine cream and soup in a bowl and then pour over potatoes.
Bake covered with foil for 1 hour.
Remove foil, sprinkle with cheese and almonds.
Cook for a further 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52121/potato-bake"},{"id":"52069","title":"Fresh Tomato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
celery, raw
spices, basil, dried
tomatoes, red, ripe, raw, year round average
plums, raw
salt, table
spices, pepper, black
yogurt, greek, plain, nonfat","directions":"Combine broth, onion, celery, 1 tablespoon basil, tomato paste, and tomatoes in a large saucepan; bring to a boil.
Reduce heat, and simmer 30 minutes.
Using an immersion blender, blend soup until smooth.
Stir in salt and pepper.
Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.","url":"https://recipe.bluelayer.org/recipe/52069/fresh-tomato-soup"},{"id":"52041","title":"For Home Canning: Cabbage Borsch","ingredients":"tomatoes, red, ripe, raw, year round average
cabbage, raw
water, bottled, generic
onions, raw
apples, raw, with skin
beef, grass-fed, ground, raw
sugars, granulated
lemon juice, raw
salt, table
spices, pepper, black","directions":"Wash, peel remove stem ends and cores, and quarter tomatoes.
Use a small spoon to scrape out the excess seeds, if desired.
In 4 to 6 quart kettle or dutch oven combine all ingredients.
Bring to a boil, boil uncovered 5 minutes.
Ladle hot soup into hot jars, leaving 1/2 head space.
Adjust the lids.
Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
Makes 8 pints.","url":"https://recipe.bluelayer.org/recipe/52041/for-home-canning-cabbage-borsch"},{"id":"52037","title":"Homemade Dry Onion Soup Mix","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, onion powder
spices, pepper, black","directions":"Cut a 6-inch square of heavy duty foil.
Place all ingredients in center of foil.
Fold foil to make an airtight package.
Label with date and contents.
Store in a cool, dry place.
Use within 6 months.","url":"https://recipe.bluelayer.org/recipe/52037/homemade-dry-onion-soup-mix"},{"id":"51997","title":"Garlic Shrimp Stir-Fry","ingredients":"crustaceans, shrimp, raw (not previously frozen)
shortening, vegetable, household, composite
peas, green, frozen, unprepared
carrots, raw
oil, olive, salad or cooking
butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, chili powder
spices, onion powder
lime juice, raw","directions":"Shrimp Preparation:.
Defrost shrimp, and remove tails.
Place shrimp in a bowl, and add 2 tablespoons of olive oil, 1 tablespoon of chopped garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of chili powder and lime juice.
Set aside.
Stir Fry:.
In large frying pan or wok, heat remaining olive oil and butter.
Add all of the remaining ingredients (except shrimp).
Cook on med high until vegetables are cooked, but crisp to the bite.
Add shrimp mixture, and cook for about 3 more minutes (until shrimp is warmed).
You do not want to over cook the shrimp!
I serve with brown rice.","url":"https://recipe.bluelayer.org/recipe/51997/garlic-shrimp-stir-fry"},{"id":"51906","title":"Trickey Chicken and Dumplings (Noodle)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
noodles, egg, dry, unenriched
soup, cream of chicken, canned, condensed
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Cut chicken into bite sized pieces.
Can brown first, then add water, or add water directly to pan with chicken and boil till done.
Stir in half a can of cream of chicken soup, chicken base, and noodles.
Cook until noodles are done and liquid is desired consistency.
*Note: Add more soup concentrate for thicker sauce, more water for thinner sauce.
This recipe is VERY easy to adjust as needed.
*Optional: Add peas, green beans, or other veggies for a one dish meal.","url":"https://recipe.bluelayer.org/recipe/51906/trickey-chicken-and-dumplings-noodle"},{"id":"51901","title":"Slow Cooked Chicken and Rice Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
spices, onion powder
cheese, cheddar","directions":"Combine all ingredients in a slow cooker.
Cook on LOW 5-7 hours.","url":"https://recipe.bluelayer.org/recipe/51901/slow-cooked-chicken-and-rice-casserole"},{"id":"51895","title":"White Sauce Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
salt, table
spices, basil, dried
spices, pepper, black","directions":"Combine ingredients and store in airtight container.
For 1 can of soup use 1/3 c. mix and 1 c. water.
Heat till thickened.
Add in mushrooms, onions, celery or possibly bits of chicken if you like.
Equals 9 cans of soup.","url":"https://recipe.bluelayer.org/recipe/51895/white-sauce-mix-recipe"},{"id":"51847","title":"Saurkraut Soup","ingredients":"oil, olive, salad or cooking
spices, garlic powder
onions, raw
carrots, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
sauerkraut, canned, solids and liquids
alcoholic beverage, beer, regular, all
potatoes, raw, skin","directions":"In a large stock pot over medium heat, heat the olive oil.
Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
Meanwhile, cut the sausage into bite size pieces.
Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
Stir in the chicken broth, cream of mushroom soup and saurkraut.
Bring to a boil, then stir in the mustard.
Let the soup simmer slightly for no less than four hours.
The longer it heats, the better it will taste.
Thats the golden rule of soups.
Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.
It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.
Typically it will take between 10 and 20 minutes for them to be done.
Just add them into the soup and monitor their doneness to suit your tastes.
Then serve!","url":"https://recipe.bluelayer.org/recipe/51847/saurkraut-soup"},{"id":"51832","title":"Couscous With Toasted Pine Nuts","ingredients":"butter, without salt
onions, raw
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
couscous, dry
nuts, pine nuts, dried
parsley, fresh","directions":"Melt the butter in a large saucepan.
Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned.
Add the chicken stock, salt, and pepper and bring to a full boil.
Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes.
Fluff with a fork, stir in the pine nuts and parsley, and serve hot.","url":"https://recipe.bluelayer.org/recipe/51832/couscous-with-toasted-pine-nuts"},{"id":"51813","title":"Chicken Kale Curry With Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
carrots, raw
spices, ginger, ground
spices, curry powder
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornstarch
kale, raw","directions":"Prepare brown rice on stovetop or in rice cooker.
Melt butter in a large skillet over medium to medium high heat.
Add garlic onion and chicken and saute for 7 minutes.
Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch).
Cover and let simmer for 7-10 minutes.
Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well.
Let simmer 10 more minutes to thicken.
Stir kale into sauce, mixing throughout.
Heat through (3-5 minutes), then reduce heat.
Serve Chicken Kale Curry sauce over brown rice and ENJOY!","url":"https://recipe.bluelayer.org/recipe/51813/chicken-kale-curry-with-brown-rice"},{"id":"51773","title":"Chicken & Curried Couscous Skillet","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, cumin seed
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, curry powder
couscous, dry
peas, green, frozen, unprepared
raisins, seeded","directions":"Sprinkle both sides of chicken breasts with cumin and pepper.
Cook in non-stick skillet covered with cooking spray until done.
Remove, cover and keep warm.
In same skillet combine chicken broth, curry powder and mix well.
Bring to a boil.
Stir in couscous, peas and raisins.
Place chicken on top, remove from heat, cover and let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/51773/chicken-curried-couscous-skillet"},{"id":"51727","title":"Silky and Creamy Wild Rice Soup","ingredients":"wild rice, raw
water, bottled, generic
salt, table
butter, without salt
onions, raw
celery, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Thoroughly rinse wild rice.
In a saucepan bring to a boil wild rice, 1/2 teaspoon salt, and water.
Reduce heat and simmer 30 to 45 minutes or until tender.
Melt butter, add onions and celery.
Cover and cook gently for 5 minutes until vegetables are tender (avoid browning vegetables).
Stir in 2 teaspoons salt, pepper, and flour.
Remove from heat and add milk, stirring until flour is well blended.
Return to low heat.
Cook, stirring constantly, until soup thickens.
Add the cooked wild rice and simmer a few minutes to blend flavor.
Serve hot, garnished with chopped chives.","url":"https://recipe.bluelayer.org/recipe/51727/silky-and-creamy-wild-rice-soup"},{"id":"51716","title":"Better Than the Mixes Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degrees F.
In a large bowl, combine flour, sugar, 1/4 cup melted butter and room temperature beer.
Mix until just blended (do not mix too much or bread will be tough).
Pour thick mixture into a greased 9 x 5 loaf pan.
Bake in the preheated oven for 4560 minutes, depending on your oven.
Mine takes approximately 55 minutes.
You can use a cake tester to test, but make sure you dont do this until after 45 minutes baking time.
Remove the loaf pan to a wire rack to cool.
Optional: Brush 2 tablespoons butter onto the top of the hot loaf after baking.
Do not remove the bread from the loaf pan for at least 30 minutes.
Allow bread to cool completely before slicing or cubing.
Cube and dip in French Onion dip as an appetizer, or slice and serve with your favorite soups and stews.","url":"https://recipe.bluelayer.org/recipe/51716/better-than-the-mixes-beer-bread"},{"id":"51701","title":"California Onion Slim-Dip","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cottage, creamed, large or small curd
onions, raw","directions":"Place skim milk and cottage cheese in blender.
Blend on high speed until smooth and creamy, about 4 minutes.
Stir in onion soup mix.
Cover; refrigerate at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/51701/california-onion-slim-dip"},{"id":"51683","title":"Quick White Sauce","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Start with the smallest amount of liquid added to cream soup.
Add additional milk to thin to desired consistency.
Simmer about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/51683/quick-white-sauce"},{"id":"51682","title":"Maple Glazed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cornstarch
syrup, maple, canadian
spices, onion powder","directions":"Lay chicken on a piece of parchment paper and cover with another piece of parchment paper.
With a rolling pin or meat cleaver, flatten the chicken to about 1/2 thick.
Sprinkle with salt and pepper.
In a large skillet over medium heat add chicken broth and chicken.
Cook until chicken is no longer pink.
Make sure that you flip it over once.
This should take about 15 minutes total but keep an eye on it.
Its OK if the chicken stock evaporates.
Remove chicken from skillet and put on a plate and cover with foil.
In a small bowl add apple juice and cornstarch; mix until smooth.
Add maple syrup and onion powder to juice mixture.
Mix until combined.
Pour mixture into skillet over medium heat.
With a whisk stir juice mixture until it comes to a simmer and starts to get thick and bubbly
Pour sauce over chicken.","url":"https://recipe.bluelayer.org/recipe/51682/maple-glazed-chicken"},{"id":"51640","title":"Basic Cheese Sauce Recipe","ingredients":"cheese, cottage, creamed, large or small curd
lemon juice, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Place all ingredients in a blender jar.
Blend till creamy, adjusting the lowfat milk measure to produce the desired consistency.
Variations:
Blue Cheese: To 1 c. basic cheese sauce add in 1-2 Tbsp.
of blue cheese and 1/4 tsp.
of Worcestershire sauce.
Refrigeratefor a few hrs or possibly overnight to allow flavors to blend.
Excellent as a stuffing for celery.
Onion: To 1 c. basic cheese sauce add in 2 tsp.
dry onion soup mix, 1 tsp.
finely minced green onion.
Mix and serve chilled.
Use the basic recipe with variations as a dip, a spread, a salad dressing, or possibly a delicious replacement for lowfat sour cream.","url":"https://recipe.bluelayer.org/recipe/51640/basic-cheese-sauce-recipe"},{"id":"51629","title":"Low Carb Vegetable Cheese Soup","ingredients":"broccoli, raw
butter, without salt
peppers, sweet, green, raw
carrots, raw
onions, raw
cheese, parmesan, hard
soup, vegetable broth, ready to serve
alcoholic beverage, beer, regular, all
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Steam broccoli until tender.
Dice onion, carrot, and red bell pepper.
Saute onion, carrot, and red bell pepper in butter until tender.
If in block form, shred cheese.
Combine all ingredients into a high-sided mixing bowl.
Use an immersion blender to mix until uniform consistency.","url":"https://recipe.bluelayer.org/recipe/51629/low-carb-vegetable-cheese-soup"},{"id":"51600","title":"Seasoned Instant Brown Rice","ingredients":"soup, chicken broth or bouillon, dry
spices, garlic powder
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Combine the broth with the herbs and spices.
Bring to a boil, stir in the rice.
Reduce heat, and cover.
Simmer for 10 minutes or until rice is cooked through.","url":"https://recipe.bluelayer.org/recipe/51600/seasoned-instant-brown-rice"},{"id":"51486","title":"Kidney Bean Soup (For One)","ingredients":"beans, kidney, all types, mature seeds, raw
sauce, salsa, ready-to-serve
cheese, cheddar
cheese, mozzarella, low sodium","directions":"Combine kidney beans and salsa in a small microwavable bowl.
Sprinkle with both cheese.
Heat in the microwave for 2 minutes, or until the cheese is melted and the soup is heated through.
Can stir if desired.","url":"https://recipe.bluelayer.org/recipe/51486/kidney-bean-soup-for-one"},{"id":"51428","title":"Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a saucepan, heat oil and add flour; smoothing and stirring with a wooden spoon for approximately 1 minute.
Add chili powder and cook for 30 seconds.
Add chicken stock, tomato paste, oregano and cumin.
Stir well and bring to a boil.
Reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust seasonings, as desired.","url":"https://recipe.bluelayer.org/recipe/51428/enchilada-sauce"},{"id":"51390","title":"Spinach Casserole","ingredients":"spinach, raw
onions, raw
cream, sour, cultured
cheese, cheddar","directions":"Drain spinach well.
Add soup mix and sour cream.
Blend well and top with cheese.
Bake at 350 for 30min or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/51390/spinach-casserole"},{"id":"51365","title":"Buffalo Cheeseburger Soup","ingredients":"oil, olive, salad or cooking
beef, grass-fed, ground, raw
onions, raw
celery, raw
tomatoes, sun-dried
spices, basil, dried
salt, table
soup, chicken broth or bouillon, dry
cream, sour, cultured
cheese, pasteurized process, american, without added vitamin d","directions":"Brown the meat, onion, celery and tomatoes in the oil over medium heat until meat is cooked through and veggies are pretty tender.
Add seasonings and broth.
Stir in sour cream and cheese, reduce heat to low and allow cheese to melt.
Do not let the soup boil after the dairy has been added.","url":"https://recipe.bluelayer.org/recipe/51365/buffalo-cheeseburger-soup"},{"id":"51333","title":"Create-Your-Own-One-Bowl Soups","ingredients":"beef, grass-fed, ground, raw","directions":"Add any combinations of the following: 1/4 cup any cooked meat, poultry or fish 1/4 cup cooked rice, pasta or potatoes or combination of two 1 cup mixed frozen vegetables or mix your own, such as celery, onion, green beans, corn, carrots and cabbage 1/2 cup canned tomatoes Pinch of thyme, parsley, garlic powder and 1/2 small bay leaf (remove bay leaf before serving) Salt and pepper to taste 1/4 teaspoon sugar Fresh green lettuce leaf to add fresh taste Combine everything in a 2-cup saucepan in order listed.
Lay lettuce leaf on top; cover and bring to a boil.
Lower heat to simmer and cook gently for 20 minutes.
If using raw vegetables, cook 30 minutes or until vegetables are tender.
Remove bay leaf and lettuce leaf.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/51333/create-your-own-one-bowl-soups"},{"id":"51307","title":"Three Grape Sorbets","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
lemon juice, raw
grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
lemon juice, raw
grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
lemon juice, raw","directions":"Making 1 sorbet at a time, in a blender puree sorbet ingredients until sugar is dissolved, about 3 minutes, and pour through a fine sieve into a bowl, pressing on solids.
Discard solids and freeze each sorbet in an ice-cream maker.
Transfer each sorbet as made to an airtight container and in freezer harden until firm.
Sorbets may be made 1 week ahead and kept frozen, covered.
Using a soup spoon, scoop sorbets, alternating flavors, into 8 parfait glasses.","url":"https://recipe.bluelayer.org/recipe/51307/three-grape-sorbets"},{"id":"51305","title":"Sweet and Nutty Moroccan Couscous","ingredients":"soup, vegetable broth, ready to serve
margarine, regular, 80% fat, composite, stick, without salt
dates, deglet noor
apricots, dried, sulfured, uncooked
raisins, seeded
couscous, dry
spices, cinnamon, ground
nuts, almonds","directions":"Pour the vegetable broth into a large saucepan and bring to a boil.
Add the margarine, apricots, dates and raisins.
Boil for 2 to 3 minutes.
Remove from the heat and stir in the couscous.
Cover and let stand for 5 minutes.
Fluff couscous with a fork.
Stir in the cinnamon and toasted almonds and serve.","url":"https://recipe.bluelayer.org/recipe/51305/sweet-and-nutty-moroccan-couscous"},{"id":"51294","title":"Denny's Cheese Soup","ingredients":"butter, without salt
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
salad dressing, mayonnaise, regular
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
salt, table","directions":"Put butter, soups,mayo and Cheez Whiz in 1 1/2 quart saucepan, stirring.
constantly over medium heat, until smooth.
Stir in broth and season to taste.
with salt and pepper.
Stir occasionally until piping hot, but do not let it.
boil.","url":"https://recipe.bluelayer.org/recipe/51294/dennys-cheese-soup"},{"id":"51277","title":"Cashew Rice with Golden Raisins","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
spices, cinnamon, ground
butter, without salt
nuts, cashew nuts, raw
raisins, seeded","directions":"Add all ingredients except cashews and raisins to a medium saucepan.
Bring to full boil over medium-heat.
Remove from heat and let stand 7 to 9 minutes.
Fluff rice with a fork and stir in cashews and raisins.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/51277/cashew-rice-with-golden-raisins"},{"id":"51274","title":"Paprika Chicken (For Diabetics)","ingredients":"butter, without salt
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, paprika
yogurt, greek, plain, nonfat","directions":"Melt the butter in a nonstick skillet; saute the onions until tender.
Lay the chicken on the onions.
Cover and simmer over low heat for 45 minutes or until chicken is tender.
Remove chicken and keep warm.
Stir the flour into the onions in the skillet.
Gradually add the stock and season with salt.
Cook and stir over low heat until thickened; remove pan from heat.
Stir in paprika and yogurt.
Return chicken to pan.
Spoon sauce over chicken.","url":"https://recipe.bluelayer.org/recipe/51274/paprika-chicken-for-diabetics"},{"id":"51222","title":"Best Way Unbrined Turkey","ingredients":"ground turkey, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Preheat a convection over to 375.
If your oven has settings for baking or roasting, select roasting.
Remove the turkey from the packaging; rinse and dry well.
Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity.
Tuck wing tips under and tie the legs together.
Place bird breast side up in a V-shaped roasting rack in a shallow roasting pan.
Roast for 45 minutes.
Baste with 1 cup chicken stock.
Return turkey to over and baste with pan drippings every 20 minutes or until internal thigh temperature reaches 165 degrees.
A 12 to 16 pound turkey will cook in 1 1/2 to 1 3/4 hours.
Let turkey rest before carving for 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51222/best-way-unbrined-turkey"},{"id":"51218","title":"Chunky Chicken Noodle Soup","ingredients":"carrots, raw
celery, raw
onions, raw
butter, without salt
soup, swanson chicken broth 99% fat free
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, marjoram, dried
spices, thyme, dried
spices, parsley, dried
spices, pepper, black
egg substitute, powder","directions":"In a large saucepan, saute fresh carrots, celery, and onions in butter until tender.
Add broth and chicken.
Bring to a boil and then reduce heat and add noodles.
Cook for 10 minutes and then add seasonings.
Cook for 5 minutes longer.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/51218/chunky-chicken-noodle-soup"},{"id":"51187","title":"Best Cheesy Potato Soup Ever!","ingredients":"butter, without salt
celery, raw
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, paprika
cheese, cheddar","directions":"In a large saucepan, melt butter over medium high heat.
Saute celery and onions together.
Add potatoes and chicken broth.
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potatoes in blender and return to sauce pan.
(I usually don't use a blender, I just use a fork).
Stir in milk and seasonings.
Add the cheese and heat only until melted.
garnish with paprika, croutons, and parsley.","url":"https://recipe.bluelayer.org/recipe/51187/best-cheesy-potato-soup-ever"},{"id":"51185","title":"Vegan Cauliflower Broccoli Soup","ingredients":"cauliflower, raw
broccoli, raw
onions, spring or scallions (includes tops and bulb), raw
soup, vegetable broth, ready to serve
spices, thyme, dried
soup, vegetable broth, ready to serve
water, bottled, generic
cornstarch
water, bottled, generic","directions":"in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper.
micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once
add the 1 1/4 cups broth ad the 3/4 cups water
cook high until heated through.
stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture
cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken.
then stir every 30 seconds cook uncover on high
1 minute more.","url":"https://recipe.bluelayer.org/recipe/51185/vegan-cauliflower-broccoli-soup"},{"id":"51172","title":"Lentil Casserole","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
spices, garlic powder
soup, chicken broth or bouillon, dry
cheese, cheddar","directions":"Mix all ingredients except cheese in casserole dish.
Cover and bake at 300 for 1hr.
45 minutes to 2 hours.
My children will not eat this without cheese, so I top half with cheddar cheese and put back in the oven for five minutes to melt cheese.","url":"https://recipe.bluelayer.org/recipe/51172/lentil-casserole"},{"id":"51159","title":"Potato Casserole","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 425.
Put sliced potatoes into a bowl.
Sprinkle the butter spread over the potatoes and mix.
Put the potatoes into a rectangular glass baking dish.
Pour chicken broth over the top.
Cover the dish tightly with alluminum foil.
Bake at 425 for 30 minutes covered.
Remove the aluminum foil.
Bake for another 30 minutes or until the potatoes are brown on top and the liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/51159/potato-casserole"},{"id":"51153","title":"Curried Bulgur","ingredients":"onions, raw
oil, sesame, salad or cooking
spices, curry powder
bulgur, dry
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
corn, sweet, white, raw","directions":"Chop onion.
Heat oil in nonstick skillet or pot and saute onion until it begins to soften.
Stir in curry powder and bulgur, mixing for about 30 seconds.
Add the stock.
Stir, reduce heat, and simmer about 10 minutes.
A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.","url":"https://recipe.bluelayer.org/recipe/51153/curried-bulgur"},{"id":"51142","title":"Light & Lovely Creamy Scalloped Potatoes","ingredients":"potatoes, raw, skin
onions, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
cheese, cheddar
spices, paprika","directions":"In a large saucepan of boiling salted water, cook sliced potatoes for 5 minutes or until slightly tender.
Drain.
Meanwhile, in large skillet over medium heat, cook onion in chicken broth for about 4 minutes or until liquid has evaporated.
In a bowl, whisk together milk and flour, stir into onions.
Bring to a boil, stirring as it thickens.
Boil gently for 1 minute.
Add salt, pepper to taste.
Combine sauce and potatoes, mixing gently but thoroughly.
Pour into an 8-cup (2L) casserole dish.
Cover with a lid or foil and bake in a 350 degrees F oven for 30 minutes or until potatoes are tender.
Uncover and sprinkle cheese over top, sprinkle lightly with paprika.
Bake uncovered for 10 minutes or until cheese is melted and top is lightly browned.
Serve.","url":"https://recipe.bluelayer.org/recipe/51142/light-lovely-creamy-scalloped-potatoes"},{"id":"51133","title":"Herbed Chicken Breast Paprika","ingredients":"soup, chicken broth or bouillon, dry
dill weed, fresh
spices, onion powder
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
tomato sauce, canned, no salt added
spices, paprika
yogurt, greek, plain, nonfat","directions":"In a large skillet, combine broth, dill, onion and garlic powders.
Add chicken.
Bring to a boil.
Cover, reduce heat and simmer until chicken is cooked through, about 10 minutes.
With slotted spoon, remove chicken to serving platter and keep warm.
Continue cooking remaining liquid in skillet until reduced to about 1/2 cup.
Stir in tomato sauce and paprika.
Heat until hot.
Stir in yogurt.
Spoon sauce over chicken.","url":"https://recipe.bluelayer.org/recipe/51133/herbed-chicken-breast-paprika"},{"id":"51132","title":"Creamy Cheesy Polenta","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
cheese, mozzarella, low sodium
spices, garlic powder","directions":"Bring combined broth and milk to boil in medium saucepan on medium-high heat.
Gradually add cornmeal, stirring constantly until blended.
Return to boil.
Simmer on medium-low heat 10 to 12 min.
or until cornmeal mixture pulls away from side of pan, stirring constantly.
Remove from heat.
Add cheese and garlic powder; stir until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/51132/creamy-cheesy-polenta"},{"id":"51126","title":"Soy Sauce Substitute - Gluten Free","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
vinegar, cider
molasses
spices, ginger, ground
spices, pepper, black
spices, garlic powder
spices, onion powder","directions":"Combine all ingredients in a small sauce pan and boil uncover until reduced to 1/2 cup.
Store in refrigerator.
Stir/Shake before using.","url":"https://recipe.bluelayer.org/recipe/51126/soy-sauce-substitute-gluten-free"},{"id":"51109","title":"Good Morning Fruit Soup","ingredients":"carrots, raw
celery, raw
onions, raw
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cherries, sweet, raw
sugars, brown
lemon juice, raw
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
apples, raw, with skin
apples, raw, with skin
peaches, yellow, raw
pears, raw
blueberries, raw
cornstarch","directions":"Place carrots, celery, onion and water in large pot (not aluminum) and bring to a boil.
Simmer for 20 minutes.
Strain, discarding vegetables and leaving only the stock.
Add juices, brown sugar, lemon juice, salt, and spices and simmer for 10 minutes.
Add fruits and bring to a boil, then simmer another 10 minutes.
Strain mixture, putting fruits into food processor.
Process fruits until coarsely chopped.
Mix cornstarch with small amount of water and add to stock to thicken.
Add processed fruit to stock and heat through.
Serve with thick sliced cinnamon toast.
For an elegant presentation, cut cinnamon toast into rings and float on top of soup.
May be served hot or cold.","url":"https://recipe.bluelayer.org/recipe/51109/good-morning-fruit-soup"},{"id":"51094","title":"Rainbow Bean Soup in a Jar","ingredients":"beans, snap, green, raw
beans, snap, green, raw
peas, green, frozen, unprepared
lentils, raw
beans, snap, green, raw
onions, raw
beef, grass-fed, ground, raw
spices, parsley, dried
spices, basil, dried
lemonade, frozen concentrate, white, prepared with water
spices, chili powder
spices, garlic powder
spices, pepper, black
spices, oregano, dried","directions":"Look for red lentils or yellow split peas for a real rainbow of colors in this mix, if you can't find use regular brown lentils or pick a colorful dried bean of your choice for this layer.
Mix seasonings and place in a thin zipper sandwich bag.
Use a Pint Jar that has a wide mouth.
Place each type of bean in jar in order listed above.
Top with season bag, gently flatten bag so it can be seen from all sides.
Put lid on jar.
Decorate jar.
Attach recipe to jar.
Put a expiration date on year from now.
RAINBOW BEAN SOUP.
Remove seasoning packet.
Set aside.
Rinse beans place beans in large microwave safe dish.
Cover with water 1\" to 2\" over top of beans.
Cover dish loosely with plastic wrap.
Microwave on high for 15 minutes, rotating after 7 minutes.
Drain and rinse beans very well.
Place beans in very large pan.
Add 4 cups water and 1/2 can crushed tomatoes and seasonings from packet.
Cover, bring to boil.
Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender.
STIR OCCASIONALLY.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51094/rainbow-bean-soup-in-a-jar"},{"id":"51062","title":"Couscous With Caramelized Onions and Goat Cheese","ingredients":"oil, olive, salad or cooking
fresh red onions,
couscous, dry
spices, garlic powder
spices, pepper, black
salt, table
cheese, goat, soft type
soup, chicken broth or bouillon, dry","directions":"Heat olive oil in a medium nonstick skillet over medium-high heat.
Add diced onion, and saute 7 minutes or until browned.
Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese.
Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot.
Slowly pour over couscous mixture.
Cover; let stand 5 minutes.
Fluff with a fork, tossing until well combined.","url":"https://recipe.bluelayer.org/recipe/51062/couscous-with-caramelized-onions-and-goat-cheese"},{"id":"51060","title":"[Farmhouse Recipe] Anko for a Rustic Sweet Adzuki Bean Soup","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated","directions":"Gently rinse the adzuki beans, put them in a pot with 700 ml water, and bring to a boil on medium heat.
When it boils, add 200 ml water, then bring to a boil again, turn off the heat, and drain.
Return the beans to the pot, add 700 ml water, then simmer on medium heat until tender.
The water will boil out, so add water in 3 to 4 batches.
Boil until the beans become plump.
To test, scoop the beans with a spatula, and if they can be easily crushed between your fingers, they are done.
It should take about 40 to 60 minutes.
Drain tender beans into a colander lined with cheesecloth.
In a pot, add the sugar to the drained beans, and simmer on medium heat.
The beans should produce moisture when the sugar is added.
Stir from the bottom of the pot to make sure the beans do not scotch.
Scoop up the beans with a spatula, and when they start to stick to the spatula, add salt, quickly stir, turn off the heat, then transfer to a large bowl to cool.
It's best to let the anko sit until the following day so that the sweetness is evenly distributed.
You can freeze the anko.
They are handy if you roll them into little balls to freeze.
You can store them for about a month.
To make adzuki bean soup: Add water and sugar to taste and boil.
If you put the frozen anko in water and boil, it will melt easily.
Add some grilled rice cakes, too!
Try them in ohagi (a type of Japanese wagashi with mochi rice covered in anko).
When making adzuki bean soup from scratch, see.","url":"https://recipe.bluelayer.org/recipe/51060/farmhouse-recipe-anko-for-a-rustic-sweet-adzuki-bean-soup"},{"id":"51043","title":"Chompo Bars","ingredients":"syrups, corn, light
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Grease a 9x13-inch baking pan.
Heat the corn syrup and marshmallows in a large saucepan over medium-low heat until marshmallows are melted, 5 to 7 minutes.
Remove from heat, and stir in the crispy rice cereal.
Press the cereal mixture into the prepared baking pan.
Place a sheet of aluminum foil over the cereal mixture, and use a soup can to press the cereal together firmly to create a dense layer.
Remove the foil, and spread the peanut butter on top, then refrigerate the pan.
Meanwhile, melt the chocolate chips with the vegetable oil in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Once the chocolate mixture is smooth, allow it to cool slightly before spreading over the peanut butter layer.
Return pan to the refrigerator, and chill until the chocolate layer has hardened, about 30 minutes.
Cut into 36 bars.","url":"https://recipe.bluelayer.org/recipe/51043/chompo-bars"},{"id":"51017","title":"Brussel Sprouts And Chestnuts Recipe","ingredients":"brussels sprouts, raw
nuts, chestnuts, european, dried, peeled
spices, rosemary, dried
spices, tarragon, dried
spices, cumin seed
soup, chicken broth or bouillon, dry
cornstarch","directions":"Cook Time: 40Blanche brussel sprouts in boiling water 5 to 10 min.
Run cool water over them.
Take chestnuts, with a sharp knife, make an \"X\" on the top of each one.
Brush each chestnut with oil.
Bake for 20 min at 400F.
Then shell.
Mix sprouts, chestnuts and seasoning.
Season with salt and pepper.
Pour over broth.
Bake at 350F for 20 min (can extend).
Remove from oven.
Pour liquid into pan and mix with cornstarch and water.
Cook over medium heat until thickened.
Pour over vegetables.","url":"https://recipe.bluelayer.org/recipe/51017/brussel-sprouts-and-chestnuts-recipe"},{"id":"51009","title":"Benne Seed Crisps Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
butter, without salt
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees.
Sift the cornmeal together with the flour, salt and baking soda into a bowl.
Fold in the butter and cream.
Knead the dough till it holds together (6 to 8 times) on a floured board.
Roll the dough by the teaspoonful on the floured board.
Sprinkle with sesame seeds.
Roll into very thin 4\" diameter rounds, leaving the edges ragged.
Bake on an ungreased cookie sheet till golden brown (about 15 min).
Sprinkle with salt while still hot.
Store in a tightly covered container.
Go well with cocktails and seafood soups
NOTES : Yields 24 Crisp","url":"https://recipe.bluelayer.org/recipe/51009/benne-seed-crisps-recipe"},{"id":"50978","title":"Red Lobster's Cajun Mushroom Sauce for Grilled or Broiled Fish","ingredients":"butter, without salt
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, pepper, black
sauce, salsa, ready-to-serve
sauce, fish, ready-to-serve","directions":"Melt one tablespoon butter in a pan and saute mushrooms, set aside.
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.
Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish.","url":"https://recipe.bluelayer.org/recipe/50978/red-lobsters-cajun-mushroom-sauce-for-grilled-or-broiled-fish"},{"id":"50952","title":"Queso Blanco / Paneer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally.
(I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
After the milk has sat at 190 for 10 minutes, I start adding the vinegar.
This is something you kind of have to do by sight.
The milk will start to curdle instantly.
Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.
*).
Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel.
The cheese will look white a rubbery.
Bring up the edges of the towel and tie together.
Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it.
Hang the towel from the kitchen sink or a hook over the kitchen sink.
Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
This cheese keeps in the fridge for several days or in the freezer indefinitely.","url":"https://recipe.bluelayer.org/recipe/50952/queso-blanco-paneer"},{"id":"50900","title":"Dry Onion Soup Mix","ingredients":"beef, grass-fed, ground, raw
spices, pepper, black
onions, raw
spices, onion powder
spices, parsley, dried
salt, table","directions":"Mix all together and store in container.
1/4 cup of this = 1 envelope.","url":"https://recipe.bluelayer.org/recipe/50900/dry-onion-soup-mix"},{"id":"50897","title":"Chicken and Broccoli Casserole","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
cheese, cheddar","directions":"Preheat the oven to 400 degrees F.
Grease a 9x13 baking dish.
Heat the chicken broth and 1/2 cup of the milk in a saucepan over medium heat.
Whisk the other 1/2 cup milk with the seasoned salt and flour.
Add the flour mixture to the broth and milk in the saucepan and whisk until a smooth, creamy sauce forms.
Spread the cooked rice evenly in the bottom of the baking dish.
Place your chicken on top of the rice.
Put the broccoli in boiling water for 1 minute or until it turns bright green.
Place the broccoli on top of the chicken.
Pour the liquid mixture over the chicken and broccoli in your baking dish.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove aluminum foil and sprinkle cheese over casserole.
Bake for another 5 minutes or until cheese is melted.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/50897/chicken-and-broccoli-casserole"},{"id":"50859","title":"Quinoa Pilaf","ingredients":"quinoa, uncooked
onions, raw
mushrooms, white, raw
soup, chicken broth or bouillon, dry
nuts, pine nuts, dried
parsley, fresh
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking","directions":"use the toasted quinoa recipe for prepping the quinoa.
in a saute pan add olive oil and heat.
add the onion and cook until translucent add mushrooms and cook an additional 3 minute.
add 2 cups of low sodium chicken broth and 1 cup prepared toasted quinoa and simmer until all broth is absorbed but damp.
remove from heat add parsley and pine nuts.
cover for a couple minutes and then fluff.","url":"https://recipe.bluelayer.org/recipe/50859/quinoa-pilaf"},{"id":"50837","title":"Carrot Soup with Sesame Seeds and Chives","ingredients":"butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw","directions":"Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes.
Add broth; bring to boil.
Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat.
Add bread cubes and saute until golden brown and crispy, about 4 minutes.
Bring soup almost to simmer over medium heat.
Ladle into bowls.
Mound croutons in center of each.
Sprinkle with sesame seeds and chives and serve.","url":"https://recipe.bluelayer.org/recipe/50837/carrot-soup-with-sesame-seeds-and-chives"},{"id":"50819","title":"Angelic Roadkill","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
honey
tomatoes, red, ripe, raw, year round average
molasses
spices, marjoram, dried
salt, table
spices, pepper, black
sugars, brown
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Cut the ribs in half and set aside.
Mix all of the other ingredients together in a bowl.
Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
Marinate the meat in the other ingredients, turning to coat everything.
Refrigerate for 2-4 hours; overnight is best.
Make a pouch out of aluminum foil and place the meat and its marinade inside.
Crimp it shut.
Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
Roast for 6 hours.
Remove, plate, and serve.
A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.","url":"https://recipe.bluelayer.org/recipe/50819/angelic-roadkill"},{"id":"50791","title":"Easy Red Enchilada Sauce","ingredients":"bacon, meatless
spices, chili powder
spices, cumin seed
soup, chicken broth or bouillon, dry
tomato sauce, canned, no salt added
water, bottled, generic","directions":"Heat bacon drippings in skillet on medium high.
Add the chili powder and cumin.
Stir to incorporate with the bacon drippings.
Cook, constantly stirring, until the spices become dark, almost burnt looking (make sure you watch close so it doesn't really burn!)
This only takes about 1-2 minutes.
Add tomato sauce and water, stir thoroughly.
Reduce to medium-low, and allow to come to a slight bubble until thickened.","url":"https://recipe.bluelayer.org/recipe/50791/easy-red-enchilada-sauce"},{"id":"50717","title":"Chicken With Tortellini and Broccoli","ingredients":"oil, olive, salad or cooking
spices, garlic powder
soup, chicken broth or bouillon, dry
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
broccoli, raw
cheese, parmesan, hard","directions":"Fill a pot with water and place over high heat.
Bring to a roiling boil.
In a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice.
Add chicken and microwave on high for 1 minute and 30 seconds.
When water boils, add tortellini to pot and stir.
When water returns to a gentle boil, add broccoli and stir.
Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander.
Do not rinse.
Add sauce and chicken to pot.
Add tortellini and 1/3 cup shredded cheese.
Toss well to coat tortellini and broccoli and sauce.
To serve, divide pasta and sauce between 4 bowls.
Garnish with remaining cheese.
If desired, season with salt, pepper, and crushed red pepper.","url":"https://recipe.bluelayer.org/recipe/50717/chicken-with-tortellini-and-broccoli"},{"id":"50710","title":"Raspberry Borscht","ingredients":"beets, raw
salt, table
raspberries, raw
fresh red onions,
lemon juice, raw
vinegar, balsamic
sugars, granulated","directions":"Cut the tops off the beets, scrub them thoroughly, and put them in a saucepan with enough water to cover them by an inch and a little pinch of salt.
Simmer the beets, covered, for 30 minutes.
They must be tender.
Drain the beets, reserving the cooking liquid, and allow them to cool.
When you can handle them, peel them and cut them into quarters or eighths.
Combine the beets, raspberries, red onion, and 2 cups of the reserved cooking liquid, and puree it all in batches in a blender.
Strain the puree through a sieve to remove the raspberry seeds.
Stir in 1/2 cup of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.
Stir until the sugar is dissolved, and taste.
Add more lemon juice and more sugar only if needed, until the right sweet-sour balance is achieved.
You might need a teensy pinch of salt, but be careful.
Chill the soup in the refrigerator, and when it is completely cold, taste it again.
Correct the seasoning if necessary.
Serve in chilled bowls, with a spoonful of sour cream in the center of each one.","url":"https://recipe.bluelayer.org/recipe/50710/raspberry-borscht"},{"id":"50638","title":"Fresh Herb Stir-Fry Sauce","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
sugars, granulated
spices, basil, dried","directions":"Combine all in a 1-cup measuring cup.","url":"https://recipe.bluelayer.org/recipe/50638/fresh-herb-stir-fry-sauce"},{"id":"50601","title":"Tomato Curry Soup","ingredients":"butter, without salt
onions, raw
spices, curry powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
cream, sour, cultured","directions":"General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream.
Melt butter in saucepan.
Saute onion until tender.
Add curry powder and cook an additional minute to blend flavors.
Stir in tomatoes and broth.
Bring to a boil.
Reduce heat and simmer for 15-20 minutes.
Add 1/2 cup sour cream and let it melt into the soup.
With a whisk, beat until smooth.","url":"https://recipe.bluelayer.org/recipe/50601/tomato-curry-soup"},{"id":"50584","title":"Beef & Barley Soup","ingredients":"beef, grass-fed, ground, raw
water, bottled, generic
onions, raw
beef, grass-fed, ground, raw
spices, thyme, dried
spices, marjoram, dried
spices, basil, dried
spices, pepper, black
barley, hulled
potatoes, raw, skin
shortening, vegetable, household, composite","directions":"Combine everything but the frozen veggies in a large pot.
Bring to a boil, reduce heat cover and simmer for 45 minutes.
Stir in frozen veggies and cook covered for 10 more minutes or until meat and veggies are tender.","url":"https://recipe.bluelayer.org/recipe/50584/beef-barley-soup"},{"id":"50578","title":"Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots","ingredients":"butter, without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, thyme, dried
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
apricots, dried, sulfured, uncooked
cherries, sweet, raw
raisins, seeded
nuts, pecans","directions":"Melt 2 tablespoons butter in large skillet over medium heat.
Add onions and saute until brown, about 15 minutes.
Set aside.
Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan.
Add wild rice; bring to boil.
Reduce heat; cover and simmer 30 minutes.
Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes.
Stir pearl onions and remaining 4 tablespoons butter into rice.
Mix in pecans.
Season generously with salt and pepper.
Loosely fill main cavity with cool stuffing.
Butter glass baking dish.
Spoon remaining stuffing into prepared dish.
Cover with buttered foil, buttered side down.
Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
Preheat oven to 350F.
Butter 13 x 9 x 2-inch glass baking dish.
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/50578/wild-rice-stuffing-with-pearl-onions-dried-cherries-and-apricots"},{"id":"50545","title":"Savory Vegetables","ingredients":"soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite","directions":"Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Drain the vegetables.
*Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrots and sliced celery.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage.
For dessert serve fruit kabobs with yogurt and/or light whipped topping.","url":"https://recipe.bluelayer.org/recipe/50545/savory-vegetables"},{"id":"50542","title":"Spinach Dip Without Knorr Soup","ingredients":"cream, sour, cultured
salad dressing, ranch dressing, regular
spinach, raw
onions, raw
spices, basil, dried
spices, oregano, dried","directions":"Mix and chill at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/50542/spinach-dip-without-knorr-soup"},{"id":"50518","title":"Turkey Cheddar Rice Bake Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt
ground turkey, raw
mushrooms, white, raw","directions":"Heat 2 Tbsp.
butter in a pan.
In a gravy shaker, put 2 Tbsp.
flour, 2 tsp.
chicken bouillon granules and 1 c. lowfat milk.
Shake well to mix and then gradually stir into melted butter (over medium high heat).
Stir constantly to a boil.
Remove from heat.
Add in 4 ounce.
shredded Cheddar cheese.
Put 2 c. cooked Minute rice into a casserole dish which has a cover.
Onto rice, put 8 ounce.
cubed turkey and 1 c. sliced mushrooms.
Spoon cheese sauce over rice mix.
Cover and bake for 30 min at 350 degrees.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/50518/turkey-cheddar-rice-bake-recipe"},{"id":"50502","title":"Squash Soup with Cranberry Dollop","ingredients":"squash, winter, butternut, raw
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
shortening, vegetable, household, composite
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberry sauce, canned, sweetened","directions":"Cut squash into large pieces and steam until tender.
Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish.
Process squash in a food processor with a metal blade until pureed.
Set aside.
In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown.
Stir in broth, salt, pepper and nutmeg; bring to boiling.
Reduce heat to simmer, stir in squash puree and milk.
Simmer 5 minutes or until heated through.
Adjust seasonings as necessary.
Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.","url":"https://recipe.bluelayer.org/recipe/50502/squash-soup-with-cranberry-dollop"},{"id":"50459","title":"Palouse Soup Mix","ingredients":"peas, green, frozen, unprepared
lentils, raw
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
celery, raw
parsley, fresh
spices, thyme, dried
spices, pepper, black","directions":"Mix all ingredients together.
Store in a jar with a tight- fitting lid.
Stir before using.
Makes 10 cups of mix.
Attach to Jar: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan.
Add 1 cup of cooked chopped meat, if desired.
Bring to a boil.
Reduce heat to low and cover pan.
Simmer gently for 45 to 60 minutes, or until peas are tender.
Add 1/2 t. salt if desired.
Minestrone Variation: Combine 1 cup of soup mix with a 16-oz.
can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil.
(Optional: 1 clove minced garlic).
Bring to a boil.
Reduce heat to low and cover pan.
Simmer 45 to 60 minutes or until peas are tender.
Add 1/2 t. salt, if desired.","url":"https://recipe.bluelayer.org/recipe/50459/palouse-soup-mix"},{"id":"50389","title":"Pork With Chinese Flavor Recipe","ingredients":"egg substitute, powder
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
celery, raw
onions, raw
soup, chicken broth or bouillon, dry
cornstarch
salt, table
spices, pepper, black
spices, ginger, ground
soy sauce made from soy (tamari)","directions":"Cook noodles according to directions, drain, rinse, drain again.
Heat 1 Tbsp.
oil in large skillet.
Cook pork till well brown stirring often.
Add in celery and onion.
Cook about 2 min add in chicken broth.
Combine cornstarch, salt, pepper, ginger and soy sauce; stir into pork mix.
Cook and stir till mix thickens and boils one minute.
Remove from skillet.
Heat remaining oil in skillet; add in cooked noodles.
Cook over medium heat, lifting with spatula till lightly browned.
Turn noodles into serving dish.
Pour mix over noodles.","url":"https://recipe.bluelayer.org/recipe/50389/pork-with-chinese-flavor-recipe"},{"id":"50373","title":"Potato Soup","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
bacon, meatless
onions, raw
butter, without salt
salt, table
spices, pepper, black","directions":"Wash and peel potatoes.
Cook bacon until completely crispy.
Drain bacon, and keep 1/4 cup bacon grease.
Cut potatoes into quarters.
Crush bacon into small pieces.
Combine all ingredients in a large stock pot.
Heat over medium heat until the soup comes to a boil stirring frequently.
Lower heat to low and continue to simmer until the potatoes are soft stirring regularly.","url":"https://recipe.bluelayer.org/recipe/50373/potato-soup"},{"id":"50332","title":"Almond Rice","ingredients":"soup, chicken broth or bouillon, dry
parsley, fresh
onions, raw
spices, oregano, dried
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
nuts, almonds","directions":"Combine first four ingredients in a saucepan over high heat.
Bring to a boil and stir rice and butter.
Cover pan and reduce heat to medium low.
Cook 20 minutes.
Remove from heat and let stand 5 minutes.
Fluff rice with a fork.
Gently toss in toasted almonds and serve.","url":"https://recipe.bluelayer.org/recipe/50332/almond-rice"},{"id":"50253","title":"Pine Nut and Sesame Pilaf (Armenia)","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
water, bottled, generic
nuts, pine nuts, dried
seeds, sesame seeds, whole, dried
salt, table
spices, pepper, black
spices, fenugreek seed","directions":"Melt butter in a large saute pan and saute the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
Cook over medium until the onions have wilted completely, about 10 more minutes.
Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
When the water is hot, add the rice and return to a boil.
Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes).","url":"https://recipe.bluelayer.org/recipe/50253/pine-nut-and-sesame-pilaf-armenia"},{"id":"50230","title":"Broccoli And Swiss Cheese Soup Recipe","ingredients":"broccoli, raw
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
spices, nutmeg, ground","directions":"Salt and pepper to taste
Cut sufficient florets to measure 2 c.. Cut rest of broccoli into 1- in.pcs.
Cook florets and broccoli pcs, separately, in lightly salted water till just tender.
(Florets will be done first).
Immediately rinse in cool water.
Drain.
Set florets aside till serving time.
In a large saucepan saute/fry leeks in butter till tender; usually about 4 min.
Sprinkle in flour and cook one more minute, stirring with whisk.
Remove from heat and stir in broth.
Return to heat and simmer for 5 min, stirring occasionally.
Add in broccoli pcs to broth and puree in blender in batches, till smooth.
Just before serving, blend in cream and Swiss cheese.
Simmer gently till cheese melts.
Add in nutmeg, salt, pepper.
Add in reserved florets and heat through.","url":"https://recipe.bluelayer.org/recipe/50230/broccoli-and-swiss-cheese-soup-recipe"},{"id":"50206","title":"Herb Vinaigrette Dressing","ingredients":"vinegar, red wine
soup, chicken broth or bouillon, dry
lemon juice, raw
spices, tarragon, dried
mustard, prepared, yellow
spices, paprika
spices, garlic powder
spices, pepper, black
spices, pepper, black
oil, olive, salad or cooking","directions":"In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings.
Shake well.
Add oil and shake again.
Refrigerate for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/50206/herb-vinaigrette-dressing"},{"id":"50169","title":"Savory Vegetables","ingredients":"soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite","directions":"Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Drain the vegetables.
Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage.
For dessert serve fruit kabobs with yogurt and/or light whipped topping.Using Swanson Natural GoodnessTM Chicken Broth: Calories 24, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 173mg, Total Carbohydrate 4g, Dietary Fiber 2g, Protein 2g, Vitamin A 51%DV, Vitamin C 25%DV, Calcium 3%DV, Iron 2%DVUsing Swanson Certified Organic Chicken Broth: Calories 22, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 168mg, Total Carbohydrate 4g, Dietary Fiber 2g, Protein 2g, Vitamin A 51%DV, Vitamin C 25%DV, Calcium 3%DV, Iron 2%DV","url":"https://recipe.bluelayer.org/recipe/50169/savory-vegetables"},{"id":"50167","title":"Potato Soup With Caramelized Vegetables","ingredients":"oil, olive, salad or cooking
onions, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
carrots, raw
potatoes, raw, skin
water, bottled, generic
salt, table","directions":"Heat oil in large saucepan over high heat.
Add onions, leeks, celery and carrots.
Saute until most vegetables are deep brown, about 20 minutes.
Add potato, water, and salt.
Bring to boil, then reduce heat to medium.
Cover and simmer until potatoes are tender (about 15 minutes).
Puree soup in blender.
Season to taste with salt and pepper.
Return soup to simmer.
Ladle into bowls and serve.","url":"https://recipe.bluelayer.org/recipe/50167/potato-soup-with-caramelized-vegetables"},{"id":"50159","title":"Spicy Steamed Rice With Cumin and Lime Juice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
spices, cumin seed
a cajun life, all purpose cajun seasoning,
lime juice, raw
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry","directions":"Heat butter in a medium to large saucepan until melted.
Add rice and toast for a minute or so until the butter has been absorbed.
Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice.
Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice.
Add the remaining lime juice and the soy sauce and repeat this process.
When all liquid has been absorbed, add the chicken broth.
Bring to a boil, stirring constantly so rice does not stick together.
Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/50159/spicy-steamed-rice-with-cumin-and-lime-juice"},{"id":"50099","title":"Spinach Soup","ingredients":"oil, olive, salad or cooking
onions, raw
onions, spring or scallions (includes tops and bulb), raw
potatoes, raw, skin
spinach, raw
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In a soup pot, heat oil and saute onions, green onions and potatoes until onions soften.
Do not brown.
Add vegetable stock to the pot, stir well and bring to a boil.
Reduce heat and simmer for 15 minutes, until potatoes are soft.
Add spinach and stir until leave wilt.
Remove from the heat immediately (or else you will lose the beautiful green color).
Cool the soup, the puree in the blender, food processor, or with a hand held blender.
Add evaporated milk and season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/50099/spinach-soup"},{"id":"50029","title":"Pecan Clusters","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans","directions":"Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir.
Microwave, stirring after 30 seconds, until melted, about 1 minute.
Add pecans and stir to coat.
Line baking sheet with waxed paper.
Using soup spoons, drop pecans in 24 mounts on waxed paper.
Let stand until hardened, refrigerating if necessary.
Store in airtight container in refrigerator up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/50029/pecan-clusters"},{"id":"49919","title":"Crock-Pot Pot Roast","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, cream of chicken, canned, condensed
sauce, worcestershire
spices, garlic powder
spices, pepper, black
spices, thyme, dried","directions":"Spray interior of crockpot with cooking spray.
Rub minced garlic over roast and place roast in sprayed crockpot.
In separate bowl, whisk together onion soup mix, mushroom soup concentrate, worcestershire sauce, black pepper and thyme leaves until smooth.
Pour over roast.
Cover and cook on low for 8 hours.","url":"https://recipe.bluelayer.org/recipe/49919/crock-pot-pot-roast"},{"id":"49913","title":"Broccoli and Rice Pilaf","ingredients":"butter, without salt
onions, raw
broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"In a medium saucepan, melt the butter over medium heat.
Add onions and cook, stirring frequently, for 3 minutes.
Add the broccoli and cook for another 3 minutes.
Add the rice and cook, stirring constantly, for 1 minute.
Stir in the broth.
Increase the heat to medium-high and bring the mixture to a boil.
Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/49913/broccoli-and-rice-pilaf"},{"id":"49835","title":"Sour Cream Potatoes","ingredients":"potatoes, raw, skin
cheese, cheddar
cream, sour, cultured
soup, cream of chicken, canned, condensed
butter, without salt
chives, raw","directions":"Place potates in a saucepan, cover with water.
cover and bring to a boil; cook till tender, about 5 minutes.
drain well.
in a bowl, combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons of chives.
add potatoes; stir gently until potatoes are coated.
transfer to a greased 2-1/2 quart baking dish.
cover and bake at 350 for 35-40 mins or until it is heated through.
sprinkle with remaining cheese; bake 2-3 mins longer or until cheese is melted.
sprinkle with remaining chives.","url":"https://recipe.bluelayer.org/recipe/49835/sour-cream-potatoes"},{"id":"49823","title":"Creamy Lemon Rice Soup(Gloria Pitzer)","ingredients":"soup, cream of chicken, canned, condensed
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
lemon juice, raw","directions":"Combine all ingredients in the top of double boiler over simmering water.
Stir to combine well.
Bring to serving temperature.","url":"https://recipe.bluelayer.org/recipe/49823/creamy-lemon-rice-soup-gloria-pitzer"},{"id":"49787","title":"Brussel Sprouts and Chestnuts","ingredients":"brussels sprouts, raw
nuts, chestnuts, european, dried, peeled
spices, rosemary, dried
spices, tarragon, dried
spices, cumin seed
soup, chicken broth or bouillon, dry
cornstarch","directions":"Blanche brussel sprouts in boiling water 5 to 10 minutes.
Run cold water over them.
Take chestnuts, with a sharp knife, make an X on the top of each one.
Brush each chestnut with oil.
Bake for 20 minutes at 400F (200C).
Then shell.
Mix sprouts, chestnuts and seasoning.
Season with salt and pepper.
Pour over broth.
Bake at 350F (180C) for 20 minutes (can extend).
Remove from oven.
Pour liquid into pan and mix with cornstarch and water.
Cook over medium heat until thickened.
Pour over vegetables.","url":"https://recipe.bluelayer.org/recipe/49787/brussel-sprouts-and-chestnuts"},{"id":"49775","title":"Chilled Peachy Ginger Soup (Low-Fat)","ingredients":"peaches, yellow, raw
spices, ginger, ground
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
spices, cinnamon, ground","directions":"In a food processor, blend the peaches and ginger until smooth.
Transfer peach mixture to a large bowl.
Add the yogurt, milk, spices.
Mix well.
Dice the reserved peach.
Stir in diced peaches.
Chill soup until serving time.
If desired, garnish with a small dollop of yogurt sprinkled with slivered candied ginger.","url":"https://recipe.bluelayer.org/recipe/49775/chilled-peachy-ginger-soup-low-fat"},{"id":"49766","title":"Basic Chicken & Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
mushrooms, white, raw
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 350.
Layer ingredients in a 13x9 casserole as listed above.
Cover casserole tightly with foil.
Bake for 1 1/2 hours, removing foil during last 15 minutes to brown chicken.","url":"https://recipe.bluelayer.org/recipe/49766/basic-chicken-rice"},{"id":"49755","title":"Low Protein Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
shortening, vegetable, household, composite","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and garlic powder.
Mix in chicken broth and vegetable(s).
Add enough cold water to form a ball.
Roll out dough to 1/2\" and using a cookie cutter, cut into shapes (your choiceI like to use one shaped like a bone or a heart).
Place on a non-stick cookie sheet & bake for 25 minutes.
Let cool.
Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49755/low-protein-dog-treats"},{"id":"49751","title":"Shredded Brussels Sprouts with Bacon and Hazelnuts","ingredients":"bacon, meatless
soup, chicken broth or bouillon, dry
brussels sprouts, raw
salt, table
spices, pepper, black
nuts, hazelnuts or filberts","directions":"Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp.
Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside.
Add chicken broth to pan; bring to a simmer.
Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently.
Sprinkle with salt and ground black pepper, tossing gently to combine.
Sprinkle evenly with bacon and hazelnuts.
Serve immediately.Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.","url":"https://recipe.bluelayer.org/recipe/49751/shredded-brussels-sprouts-with-bacon-and-hazelnuts"},{"id":"49726","title":"Asparagus Cooked Like Ferns Recipe","ingredients":"asparagus, raw
oil, sesame, salad or cooking
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
nuts, pine nuts, dried","directions":"Snap off the woody ends of the asparagus.
Cut the stalks on the diagonal into 1 1/2-inch lengths.
Heat the sesame oil in a medium skillet or possibly wok.
Add in the asparagus and stir-fry over high heat for 1 minute.
Add in the soy sauce and broth, then cover and simmer on low till crisp-tender, about 6 min.
Place the asparagus on a platter.
Reduce the sauce, then pour on top and cover with a sprinkling of toasted pine nuts.
Comments: \"No Fern Picking.\"
\"Fern Picking Allowed (With Permit).\"
In springtime, in the mountains where we live, these signs are put up by the forest rangers along the main road, known as the Rim of the World Highway.
Apparently, the Lake Arrowhead area of the San Bernardino Mountains is one of the few places where a particular variety of bracken ferns flourishes annually.
While this may not be important to you, it is of extreme significance to the Korean population of Southern California, for they consider these ferns to be a great culinary delicacy.
Only the top part with the most tender leaves is used.
These ferns are often described as tasting a bit like asparagus, itself a delicacy in Western cultures, though not as rare.
They do indeed have which same asparagus-artichoke type of flavor, but much more tender and subtle.
The forest rangers' office charges $20 for a fern-picking permit and provide bags for harvesting.
There is a 50-lb.
limit per permit.
This may sound like a lot, but like spinach, these ferns collapse considerably when heated.
It takes many pounds of ferns to make a meal, and which's why you never see just one Korean picking ferns.
Since it is unlikely you will find the much-loved ferns in your area, I have adapted a traditional fern-cooking recipe for asparagus.
Simple as it seems, you'll be surprised at the depth of flavor in this dish.
You see, the sesame oil, when heated, produces a sweet flavor.
Frying, then steaming, the asparagus in the sesame oil further brings out the natural sweetness and musty taste of the vegetable, and these flavors are finally reinforced by the sweet, mild taste of toasted pine nuts.
I am very fond of this recipe, and use it frequently as a side dish or possibly appetizer.
I am sure you will enjoy it, even without using ferns.","url":"https://recipe.bluelayer.org/recipe/49726/asparagus-cooked-like-ferns-recipe"},{"id":"49707","title":"Chicken Royal Dumplings","ingredients":"soup, cream of chicken, canned, condensed
wheat flour, white, all-purpose, unenriched","directions":"Pour cream of chicken soup into a large bowl.
Gradually stir in flour to form a thick dough, the consistency of biscuit dough.
Knead dough.
Roll out onto floured surface, about 1 inch thick.
Cut into 1 inch by 1 inch squares.
Remove Chicken Royal from broth.
Remove skin and bones and chunk chicken meat.
Bring broth to boil and drop dumplings into boiling broth.
They will bob to surface when done.
Add chicken back to broth and enjoy!","url":"https://recipe.bluelayer.org/recipe/49707/chicken-royal-dumplings"},{"id":"49694","title":"Cheese Sauce","ingredients":"cheese, parmesan, hard
soup, cream of chicken, canned, condensed
salt, table","directions":"Put all three ingredients into a small saucepan.
Heat until bubbly.","url":"https://recipe.bluelayer.org/recipe/49694/cheese-sauce"},{"id":"49668","title":"Semi-Indulgent Easy Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spices, parsley, dried
spices, pepper, black
butter, without salt
lemon juice, raw
soup, chicken broth or bouillon, dry","directions":"Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
Place butter and lemon juice in a measuring cup.
Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
Stir chicken broth mixture into rice mixture until all ingredients are moistened.
Cover with microwave-safe lid.
Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
Remove and let stand for 5 minutes.
Fluff with fork before serving.","url":"https://recipe.bluelayer.org/recipe/49668/semi-indulgent-easy-brown-rice"},{"id":"49665","title":"Maple and Dijon Glazed Brussels Sprouts","ingredients":"butter, without salt
brussels sprouts, raw
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
syrup, maple, canadian
spices, pepper, black","directions":"Melt butter in large skillet on medium-high heat.
Add sprouts and cook and stir for 5 minutes, or until lightly browned.
Stir in remaining ingredients and bring to a boil.
Reduce heat and cover.
Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes.","url":"https://recipe.bluelayer.org/recipe/49665/maple-and-dijon-glazed-brussels-sprouts"},{"id":"49663","title":"Vegetarian Pea Soup","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, oregano, dried
salt, table
spices, pepper, black
carrots, raw
potatoes, raw, skin
peas, green, frozen, unprepared
water, bottled, generic","directions":"saute onions and garlic with olive oil, oregano, salt and pepper.
add carrots, potatoes, peas and stock.
bring to boil then simmer 40 mins or until peas are soft.
this soup thickens as it cools.
serves 10 - 12.","url":"https://recipe.bluelayer.org/recipe/49663/vegetarian-pea-soup"},{"id":"49661","title":"Split Pea Spread","ingredients":"peas, green, frozen, unprepared
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Place all ingredients together in a pot over the stove and simmer until peas are thoroughly cooked.
Mix all ingredients together until it has the consistency of mashed potatoes.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/49661/split-pea-spread"},{"id":"49651","title":"Ww Rich Rosemary Gravy","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornstarch
water, bottled, generic
salt, table
spices, pepper, black
spices, rosemary, dried","directions":"To make the gravy, use a rubber spatula to scrape the pan juices from the roasting pan into a fat separator, leaving the browned bits in the pan.
Let stand 5 minutes; then pour off the dark brown drippings into a 2-quart glass measuring cup; reserve the clear yellow fat in the separator.
Add enough stock to the drippings to measure 5 cups.
Place the roasting pan over two burners on high heat.
Measure 1/4 cup of the reserved fat and add to the pan.
Whisk in the flour (a flat \"roux whisk\" works best to reach into corners) and let bubble for 30 seconds.
Since this is a reduced amount of flour and fat, it won't coat the entire pan so try to concentrate the ingredient to one part of pan to prevent the flour from scorching.
One cup at a time, whisk in the stock mixture and bring to a boil.
Reduce the heat to medium and simmer, whisking often, scraping up the brown bits on the bottom of the pan, until reduced to about 4 cups, about 3 minutes.
For a thicker gravy, whisk in the cornstarch, but keep in mind that as the gravy cools, it will also thicken, so it might not be necessary.
Strain through a coarse wire sieve into a bowl.
Taste; season with the salt and, if desired, pepper and rosemary.
Transfer to a warmed sauceboat.","url":"https://recipe.bluelayer.org/recipe/49651/ww-rich-rosemary-gravy"},{"id":"49570","title":"Creamy Crockpot Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, oregano, dried
spices, basil, dried
cream, fluid, heavy whipping
salt, table
spices, pepper, black
butter, without salt","directions":"Combine the undrained tomatoes & chicken broth; still well and add oregano & basil.
Cook on high for 4-6 hours.
Strain tomato chunks and place in blender; puree until no bits remain.
Add cream to the tomato/broth mix in the crock pot and stir well.
Add the tomato puree back to the broth mix and heat through.
Serve in crocks or bowls and top with pats of butter, croutons, sour cream, shredded cheese, or whatever you like!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49570/creamy-crockpot-tomato-soup"},{"id":"49568","title":"Noodle Stroganoff","ingredients":"beef, grass-fed, ground, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
lemon juice, raw","directions":"To freeze:.
Mix ingredients and put into gallon ziploc bags.
To Serve:.
Defrost and add 3 cups cooked noodles and 1 cup sour cream-warm through and serve.","url":"https://recipe.bluelayer.org/recipe/49568/noodle-stroganoff"},{"id":"49539","title":"Dry Stir-Fry Seasoning Mix","ingredients":"soup, chicken broth or bouillon, dry
cornstarch
sugars, granulated
onions, raw
spices, garlic powder
spices, parsley, dried
spices, ginger, ground
peppers, sweet, green, raw","directions":"In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.
Store in an airtight container in a cool place.
Stir mixture before measuring.
Use like any dry stir-fry mix.
1 tablespoon equals one packet.","url":"https://recipe.bluelayer.org/recipe/49539/dry-stir-fry-seasoning-mix"},{"id":"49520","title":"Easy Salt Flavored Soup for Ramen","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
salt, table
spices, pepper, black
spices, garlic powder","directions":"Put all the ingredients in a ramen bowl and mix well.
If you put the cooked noodles in the bowl with the soup, you have shio (salt-flavored) ramen.
Enjoy with toppings of your choice.","url":"https://recipe.bluelayer.org/recipe/49520/easy-salt-flavored-soup-for-ramen"},{"id":"49515","title":"Leftover-Beef Stroganoff","ingredients":"butter, without salt
beef, grass-fed, ground, raw
onions, raw
mushrooms, white, raw
egg substitute, powder
cream, sour, cultured
parsley, fresh","directions":"Melt 1 tablespoon of butter in a large skillet over medium heat.
Add the beef and cook, stirring occasionally, until browned.
Stir in the onion soup mix.
Add 1/2 cup water and the mushrooms, including their juice.
Reduce the heat, cover, and simmer for 5 minutes.
Meanwhile, cook the noodles according to the package directions.
When the noodles are done, drain them.
Mix the sour cream into the meat mixture and stir until warm.
Toss the noodles with the remaining 1 tablespoon butter and the parsley and serve the beef mixture on top.","url":"https://recipe.bluelayer.org/recipe/49515/leftover-beef-stroganoff"},{"id":"49504","title":"Chicken and Parsley Dumplings","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
carrots, raw
peppers, sweet, green, raw
celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"FOR THE DUMPLINGS:.
Combine and sift flour, baking powder and salt.
Add milk and mix lightly.
Do not overmix.
Consistency should be slightly softer than biscuit dough.
FOR THE STEW:.
Saute onions in melted butter until soft.
add flour.
Stir and cook slowly for 10 minutes.
do not brown.
Add hot stock.
stir until thickened and smooth.
Add hot milk and cream and blend well.
Saute peppers, carrots and celery until soft add to stew.
Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
Cover and bake 20 minutes at 350F or until dumplings are cooked.","url":"https://recipe.bluelayer.org/recipe/49504/chicken-and-parsley-dumplings"},{"id":"49429","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter or margarine in a large pan over medium heat.
Add celery and onions; cook for about 10 minutes.
Add mushrooms; cook, stirring, for about 8 minutes.
Mix in herbs, salt, and pepper.
Fold in bread cubes.
Add enough broth to moisten.
Transfer to prepared dish.
Cover with foil, shiny side down.
Bake for 40 minutes.
Uncover, and bake for 10 minutes to crisp top.","url":"https://recipe.bluelayer.org/recipe/49429/ibbys-pumpkin-mushroom-stuffing"},{"id":"49414","title":"Brussels Sprouts with Currants and Pine Nuts","ingredients":"brussels sprouts, raw
nuts, pine nuts, dried
butter, without salt
shallots, raw
currants, zante, dried
spices, thyme, dried
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Separate sprouts into leaves, leaving just the center intact.
Set aside.2.
Heat a large nonstick skillet over medium-high heat.
Add nuts to pan; cook 2 minutes or until toasted, stirring constantly.
Coarsely chop nuts.3.
Melt butter in pan over medium-high heat.
Add shallots to pan; saute 1 minute or until golden, stirring frequently.
Stir in Brussels sprouts centers and leaves, currants, thyme, salt, and pepper; toss to combine.
Add broth.
Cover, reduce heat, and cook 7 minutes.
Increase heat to medium-high.
Uncover; cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently.
Remove from heat; sprinkle with nuts.","url":"https://recipe.bluelayer.org/recipe/49414/brussels-sprouts-with-currants-and-pine-nuts"},{"id":"49411","title":"Kelly's Mushroom Sauce","ingredients":"butter, without salt
oil, olive, salad or cooking
mushrooms, shiitake, raw
soup, beef broth or bouillon canned, ready-to-serve
mustard, prepared, yellow
mustard, prepared, yellow
spices, pepper, black
cream, fluid, heavy whipping","directions":"Melt the butter and the oil in a large skillet over medium heat.
Add the mushrooms and saute about 3 minutes.
Stir in 1 cup of the beef broth and both of the mustards.
Increase the heat to high and boil to reduce by half (about 5 minutes).
Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).","url":"https://recipe.bluelayer.org/recipe/49411/kellys-mushroom-sauce"},{"id":"49405","title":"Sweet Potato Mash","ingredients":"sweet potato, raw, unprepared
butter, without salt
soup, chicken broth or bouillon, dry","directions":"Peel and coarsely chop sweet potatoes.
Boil or steam till tender.
Drain well, mash till almost smooth.
Add chopped butter and chicken stock powder.
Mash till smooth.
Season with freshly ground pepper and serve.","url":"https://recipe.bluelayer.org/recipe/49405/sweet-potato-mash"},{"id":"49315","title":"Cheeseburger Potato Chowder","ingredients":"beef, grass-fed, ground, raw
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, pasteurized process, american, without added vitamin d
potatoes, raw, skin
spices, pepper, black","directions":"In a skillet, brown beef until almost done.
Stir in the onions and cook till onions are soft and meat is no longer pink.
Drain off any remaining fat.
In a soup pan over medium heat, combine milk & cheese, cooking until just beginning to boil, stirring often.
Add beef, onion and potatoes to cheese sauce.
Lower heat and simmer for 20 minutes or until potatoes are tender.
Season with pepper.","url":"https://recipe.bluelayer.org/recipe/49315/cheeseburger-potato-chowder"},{"id":"49277","title":"Filbunke - Sour Milk Soup","ingredients":"cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, ginger, ground","directions":"Spread 1/2 tablespoon sour cream over the bottom of each small bowl.
Set in a warm place and fill with milk.
Cover with cheesecloth.
When milk has soured, chill thoroughly and serve very cold.
Sprinkle generously with sugar and a little ginger.","url":"https://recipe.bluelayer.org/recipe/49277/filbunke-sour-milk-soup"},{"id":"49256","title":"Almond Mushroom Wild Rice Recipe","ingredients":"wild rice, raw
soup, chicken broth or bouillon, dry
mushrooms, white, raw
nuts, almonds
butter, without salt
onions, spring or scallions (includes tops and bulb), raw","directions":"Rinse and drain rice; place in a 1 1/2-qt baking dish coated with nonstick cooking spray.
Add in the remaining ingredients; mix well.
Cover and bake at 325 degrees for 1 1/2 to 2 hrs, or possibly till liquid is absorbed and rice is tender.
Serves six.","url":"https://recipe.bluelayer.org/recipe/49256/almond-mushroom-wild-rice-recipe"},{"id":"49237","title":"Broccoli Rice Casserole Recipe","ingredients":"broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
butter, without salt
onions, raw
butter, without salt
bread crumbs, dry, grated, plain","directions":"Combine broccoli and rice in large container.
Mix cheese spread, mushroom soup and chicken soup together.
Add in to broccoli.
Put butter and onion into frying pan.
Saute/fry till onion is soft and clear.
Mix with broccoli and rice.
Put into 3 qt casserole.
Heat butter in small saucepan.
Stir in crumbs.
Sprinkle over top.
Bake, uncovered in 350 degree oven for about 30 min.
Serves 8.","url":"https://recipe.bluelayer.org/recipe/49237/broccoli-rice-casserole-recipe"},{"id":"49223","title":"Brussels Sprouts","ingredients":"brussels sprouts, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, tarragon, dried
soup, vegetable broth, ready to serve
vinegar, distilled","directions":"Cook sprouts by either steaming or boiling in water, then drain.
Saute onion in butter till tender.
Stir in flour, mustard, and tarragon.
Cook for a minute.
Add broth and vinegar and cook again till thick and smooth.
Pour over sprouts and serve.","url":"https://recipe.bluelayer.org/recipe/49223/brussels-sprouts"},{"id":"49169","title":"Creamy Chicken Fettuccine Skillet with Parmesan","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat.
Add chicken; cook and stir 4 min.
or until done.
Remove chicken from skillet; cover to keep warm.
Add flour to skillet; cook and stir on medium heat 1 min.
or until hot and bubbly.
Stir in broth, milk and cheese; cook and stir 3 to 5 min.
or until thickened.
Drain pasta.
Add to sauce with chicken; toss to evenly coat.","url":"https://recipe.bluelayer.org/recipe/49169/creamy-chicken-fettuccine-skillet-with-parmesan"},{"id":"49148","title":"Dairy Free Chicken Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
spices, garlic powder
spices, onion powder
salt, table
soup, chicken broth or bouillon, dry
water, bottled, generic
peas, green, frozen, unprepared
carrots, raw
bread crumbs, dry, grated, plain","directions":"In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
Add flour slowly and blend until smooth.
Add thyme, onion powder, garlic powder.
Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
Add cooked chicken and stir.
Lightly grease a casserole dish and layer rice in bottom.
Layer peas and carrots onto rice.
Carefully pour chicken mixture over vegetables.
Dust bread crumbs over the casserole.
Bake in a 400F oven for 25 to 35 minutes.
Enjoy with a fresh salad.","url":"https://recipe.bluelayer.org/recipe/49148/dairy-free-chicken-casserole"},{"id":"49132","title":"Cream Gravy for Chicken Fried Steak (Light)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Gradually whisk milk into flour until smooth; cook over medium heat, whisking constantly, 3 to 5 minutes or until mixture is thickened and bubbly.
Whisk in soup base and pepper.","url":"https://recipe.bluelayer.org/recipe/49132/cream-gravy-for-chicken-fried-steak-light"},{"id":"49067","title":"Orange Stir Fry Sauce","ingredients":"orange juice, raw
soup, chicken broth or bouillon, dry
sauce, teriyaki, ready-to-serve
cornstarch
rice vinegar,
sauce, worcestershire
sugars, granulated
oil, sesame, salad or cooking","directions":"In measuring cup or small bowl, whisk together orange juice concentrate, stock, teriyaki sauce, cornstarch, vinegar, Worcestershire sauce, sugar and oil.
Add to wok after vegetables are tender crisp and meat is returned to wok.
Stir fry for 1 to 2 minutes or until thickened.
Makes about 2/3 cup.
Canadian Living.","url":"https://recipe.bluelayer.org/recipe/49067/orange-stir-fry-sauce"},{"id":"49015","title":"Seitan Log II","ingredients":"vital wheat gluten
leavening agents, yeast, baker's, active dry
salt, table
spices, paprika
spices, cumin seed
spices, onion powder
spices, garlic powder
spices, parsley, dried
soup, vegetable broth, ready to serve
tomatoes, red, ripe, raw, year round average
soy sauce made from soy (tamari)
oil, olive, salad or cooking
sauce, worcestershire","directions":"Preheat oven to 325.
In a large mixing bowl mix dry ingredients.
Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl.
Whisk well until mixed.
Add the liquid ingredients to the dry ingredients.
Mix well, then knead for a minute or two.
it doesn't need long.
Form into a log (6-8\" long), wrap tightly in foil, twisting ends.
Bake for 90 minutes.
When done baking, unwrap and leave out to cool all the way.
Then wrap it foil or plastic and refrigerate.
Slice to use as desired.","url":"https://recipe.bluelayer.org/recipe/49015/seitan-log-ii"},{"id":"48992","title":"Yogurt Blueberry \"soup\"","ingredients":"yogurt, vanilla, non-fat
blueberries, raw
syrup, maple, canadian
spices, cinnamon, ground","directions":"Place blueberries in a microwave safe bowl and defrost until thawed and warm.
Mix in yogurt and sugar free syrup to taste, adding enough syrup to \"soup\" it up to your preference!","url":"https://recipe.bluelayer.org/recipe/48992/yogurt-blueberry-soup"},{"id":"48968","title":"Sweet and Sour Turkey Tenderloins","ingredients":"ground turkey, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
vinegar, distilled
soy sauce made from soy (tamari)
carrots, raw
onions, raw
peppers, sweet, green, raw
cornstarch
water, bottled, generic","directions":"Coat a non-stick skillet with cooking spray.
Add tenderloins to the cold skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice.
Combine juice, broth, preserves, vinegar, and soy sauce in a small bowl; set aside.
Remove browned tenderloins from skillet.
Add carrots and onions and saute about 3 minutes, spraying skillet lightly or adding a little broth if needed.
Stir in red pepper and saute 1 minute more.
Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat 12 to 15 minutes, turning tenderloins once.
In a small dish, stir together cornstarch and water until smooth.
Remove tenderloins from skillet and slice; keep warm.
Add pineapple chunks and cornstarch to skillet; cook over medium heat until thickened.
Add sliced tenderloins and serve over rice.","url":"https://recipe.bluelayer.org/recipe/48968/sweet-and-sour-turkey-tenderloins"},{"id":"48955","title":"Diabetic Bombay Chicken","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
nuts, almonds
spices, curry powder
water, bottled, generic
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
lemon juice, raw
mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched","directions":"Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
Line a plate with paper towels and place almonds on the towels to drain.
Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
Serve the Bombay Chicken immediately over brown rice.
This is a really delicious way of adding some changes to your everyday chicken.","url":"https://recipe.bluelayer.org/recipe/48955/diabetic-bombay-chicken"},{"id":"48935","title":"Cheddar-Broccoli Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, swanson chicken broth 99% fat free
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw","directions":"Toss the chicken with the flour, salt, and pepper.
Cook over med-high heat in a skillet sprayed with cookie spray until browned all over, 5 minutes or so.
Remove chicken to a plate.
Reduce the heat to medium and add the broccoli and onions to the pan.
Cover and cook 2-3 minutes, or until the broccoli is bright green.
Dump in the gravy and cheese dip, scraping the pan bottom.
Reduce heat to med-low and stir in the chicken and any juices from the plate.
Cook for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/48935/cheddar-broccoli-chicken"},{"id":"48869","title":"Better than Butter Sauce","ingredients":"cornstarch
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
spices, tarragon, dried
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"In a saucepan, combine the dry ingredients.
Stir in milk and water until smooth.
Bring to a boil over medium heat, cook and stir until thickened.
Serve over hot cooked vegetables.","url":"https://recipe.bluelayer.org/recipe/48869/better-than-butter-sauce"},{"id":"48831","title":"Fresh Asparagus Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
asparagus, raw
soup, vegetable broth, ready to serve
shallots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
yogurt, greek, plain, nonfat
cheese, parmesan, hard
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil.
Cook until asparagus is tender, 5 to 10 minutes.
Pour mixture into a blender no more than half full.
Cover and hold lid down; pulse a few times before leaving on to blend.
Puree until smooth.
Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency.
Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt.
Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth.
Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/48831/fresh-asparagus-pie"},{"id":"48810","title":"Hazelnut Brown Rice Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
water, bottled, generic
soy sauce made from soy (tamari)
sauce, worcestershire
butter, without salt
salt, table
spices, pepper, black
nuts, hazelnuts or filberts","directions":"In a medium saucepan over high heat, mix together the rice, broth, water, soy sauce, Worcestershire, butter, salt, and pepper.
Bring to a boil; transfer mixture to a 2 quart casserole dish that has been coated with cooking spray.
Cover and bake in a 350F oven for about 1 hour or until the liquid is absorbed.
Stir in nuts just before serving.","url":"https://recipe.bluelayer.org/recipe/48810/hazelnut-brown-rice-casserole"},{"id":"48762","title":"Crockpot Cheese Soup","ingredients":"cheese, parmesan, hard
beef, grass-fed, ground, raw
corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
seasoning mix, dry, taco, original","directions":"Combine all ingredients together in your slow cooker, mixing thoroughly to combine.
Cook for 5 hours on low or 3 hours on high, then serve with a side of crackers or corn chips.","url":"https://recipe.bluelayer.org/recipe/48762/crockpot-cheese-soup"},{"id":"48748","title":"Ww 2 Points - Lime Cilantro Dressing","ingredients":"soup, vegetable broth, ready to serve
water, bottled, generic
lime juice, raw
sugars, granulated
oil, corn, peanut, and olive
oil, sesame, salad or cooking
spices, coriander seed
salt, table","directions":"Bring broth to boil in saucepan.
Slowly add arrowroot mixture, stirring constantly until thickened.
Remove from heat, stir in lime juice and sugar; let cool completely.
Gradually whisk in the peanut and sesame oils , cilantro, and salt.
Refridgerate the dressing in airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/48748/ww-2-points-lime-cilantro-dressing"},{"id":"48734","title":"Curried Couscous and Chicken Salad.","ingredients":"soup, chicken broth or bouillon, dry
couscous, dry
raisins, seeded
spices, curry powder
salad dressing, mayonnaise, regular
spices, ginger, ground
lemon juice, raw
ground turkey, raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, almonds
grapes, red or green (european type, such as thompson seedless), raw
parsley, fresh","directions":"Bring chicken broth to a boil in microwave or saucepan.
Combine couscous, raisins, and curry powder in a medium bowl.
Stir in broth, cover and let stand 5 minutes.
Fluff couscous with a fork and let cool to room temperature.
In a large bowl mix mayonnaise, ginger, and lemon juice.
Add chicken, celery, green onions, almonds, and cooled couscous mixture.
Toss gently.
Fold in grapes and parsley.
Refrigerate at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/48734/curried-couscous-and-chicken-salad"},{"id":"48729","title":"Sunshine's Grilled Corn Grits","ingredients":"soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
corn, sweet, white, raw
corn, sweet, white, raw","directions":"To grill corn, shuck off husk.
Lightly butter corn on cob and grill on the bar-b-que until slightly blackened.
Cool corn and cut kernels from cob.
Bring chicken broth to a boil.
Add cream and return to a boil.
Slowly wisk in the grits and then the corn.
Reduce heat to simmer and cook for 5-6 minutes.
Add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/48729/sunshines-grilled-corn-grits"},{"id":"48721","title":"Chex Mix Oyster Crackers","ingredients":"cookies, graham crackers, plain or honey, lowfat
water, bottled, generic
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, garlic powder
sauce, worcestershire","directions":"Use ingredients as you would for a normal chex mix.","url":"https://recipe.bluelayer.org/recipe/48721/chex-mix-oyster-crackers"},{"id":"48676","title":"Pyramid Loaf-Packed with the food groups Recipe souplover","ingredients":"peppers, sweet, green, raw","directions":"after cooking the rice and the mushrooms, mix all the ingredients in a large bowl, with hands, smooching together like you would meat loaf.
cook in the oven at 350 (preheated) for 35 to 45 minutes
serve as patties in a bun or slice as meatloaf-this is even better the next day.","url":"https://recipe.bluelayer.org/recipe/48676/pyramid-loaf-packed-with-the-food-groups-recipe-souplover"},{"id":"48639","title":"Shrimp Wiggle","ingredients":"crustaceans, shrimp, raw (not previously frozen)
peas, green, frozen, unprepared
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire","directions":"Mix all ingredients.
Simmer on low heat until bubbling.
Serve on toast or biscuit.","url":"https://recipe.bluelayer.org/recipe/48639/shrimp-wiggle"},{"id":"48529","title":"Tomato Soup Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
spices, garlic powder
spices, oregano, dried
tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.","url":"https://recipe.bluelayer.org/recipe/48529/tomato-soup-recipe"},{"id":"48528","title":"Peach Soup","ingredients":"peaches, yellow, raw
sugars, granulated
yogurt, greek, plain, nonfat
water, bottled, generic
orange juice, raw
spices, cinnamon, ground","directions":"Add all the ingredients to the container of an electric blender.
Process until smooth.
Chill for 2-3 hours before serving.","url":"https://recipe.bluelayer.org/recipe/48528/peach-soup"},{"id":"48520","title":"How to Pre-Process and Store Mochi Rice and Make Mochi","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice, and soak in water overnight or for half a day.
Drain the rice into a sieve.
Put the water-saturated mochi rice - 1 rice cooker cup's worth, about 220 g - in a bag and freeze.
This is the storage stage done.
How to cook the mochi: Put the frozen rice and 100 ml of water in a blender, and puree for 2 to 3 minutes until liquid.
It will still be a little grainy.
It looks like this.
Put the pureed rice liquid in a heatproof bowl, cover with plastic wrap and microwave for 2 minutes at 730W.
Microwave for another minute.
If it's translucent it's done.
Try a bit, and if the rice grains are still hard microwave for another minute.
Done.
Enjoy with kinako (toasted soy bean flour), sesame seeds, anko sweet bean paste and so on.
Our family recipe for microwaved easy zenzai (anko sweet bean paste soup and mochi),.
This is kagami-mochi, kind of.
(Kagami mochi is a New Year's decoration.)
This is just the right size to top with a kumquat.","url":"https://recipe.bluelayer.org/recipe/48520/how-to-pre-process-and-store-mochi-rice-and-make-mochi"},{"id":"48470","title":"Dried Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
sugars, granulated","directions":"Combine all ingredients and mix well.
Place in a storage container with a tight-fitting lid and seal tightly.
Store in a cool, dry place for up to 6 months.
Stir or shake well before each use.
Measure about 1/3 cup dry mix to use as a substitute for one 1.25-ounce package of purchased dry onion soup mix.","url":"https://recipe.bluelayer.org/recipe/48470/dried-onion-soup-mix"},{"id":"48460","title":"Chicken Cordon Bleu Casserole Recipe","ingredients":"soup, cream of chicken, canned, condensed
water, bottled, generic","directions":"Grease or possibly spray 9\"x13\" pan.
Layer ham (about 3/4 lb.
sliced) Swiss cheese (1/2 lb.
sliced) and chicken breasts (6-8 depending upon size).
Mix:","url":"https://recipe.bluelayer.org/recipe/48460/chicken-cordon-bleu-casserole-recipe"},{"id":"48449","title":"Fry Fish","ingredients":"fish, catfish, channel, wild, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
spices, pepper, black
spices, garlic powder","directions":"combine the fish, chicken flavor,black pepper,garlic let.
put oil in frying pan.","url":"https://recipe.bluelayer.org/recipe/48449/fry-fish"},{"id":"48410","title":"California Pizza Kitchen Spinach Artichoke Dip Recipe","ingredients":"oil, olive, salad or cooking
butter, without salt
onions, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
lemon juice, raw
sugars, granulated
cream, sour, cultured
cream, sour, cultured
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
spices, pepper, black","directions":"Hot the extra virgin olive oil and butter together in a large saucepan over medium heat.
When the butter melts, add in the onion and cook till it is softened, stirring occasionally, 3 to 4 min.
Stir in the garlic and cook 2 to 3 min longer, stirring frequently and stopping before the garlic and onion turn brown.
Sprinkle in the flour and continue cooking, stirring continuously, till the mix turns golden brown, about 10 to 15 min.
Then, whisking continuously, slowly pour in the stock till it is smoothly incorporated.
When the mix begins to simmer, stir in the cream.
Let it return to a simmer.
Remove from the heat and add in the Parmesan, chicken bouillon, lemon juice and sugar.
Stir till completely blended.
Add in the lowfat sour cream, spinach, artichoke bottoms, Jack cheese and warm pepper sauce and stir till all ingredients are thoroughly combined and the cheese has melted.
Serve with raw vegetables or possibly tortilla chips.
This recipe yields 3 c..
Yield: 3 c.","url":"https://recipe.bluelayer.org/recipe/48410/california-pizza-kitchen-spinach-artichoke-dip-recipe"},{"id":"48339","title":"Cashew Shrimp","ingredients":"oil, corn, peanut, and olive
crustaceans, shrimp, raw (not previously frozen)
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry
salt, table
spices, ginger, ground
soy sauce made from soy (tamari)
cornstarch
nuts, cashew nuts, raw","directions":"Heat oil in lg skillet; add shrimp, green onions, and red pepper.
Saute for 3 minutes.
Add peas, broth, salt and ginger.
Cover, bring to a boil, reduce heat and simmer for 5 minutes.
Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute.
Stir in the cashews.","url":"https://recipe.bluelayer.org/recipe/48339/cashew-shrimp"},{"id":"48325","title":"Meaty Beef Barley Soup By Susan Bergen","ingredients":"water, bottled, generic
beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
carrots, raw
potatoes, raw, skin
onions, raw
celery, raw
barley, hulled
water, bottled, generic
parsley, fresh
sugars, granulated
salt, table
spices, pepper, black
spices, thyme, dried
beef, grass-fed, ground, raw","directions":"Heat 6 cups water and add bouillon cubes, stir to dissolve.
Add remaining ingredients except roast beef.
Bring to a boil and simmer for about 1 1/2 hours.
Add beef& simmer another 1/2 hour.","url":"https://recipe.bluelayer.org/recipe/48325/meaty-beef-barley-soup-by-susan-bergen"},{"id":"48313","title":"Thai Peanut Sauce","ingredients":"sauce, hoisin, ready-to-serve
peanut butter, smooth style, without salt
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
honey
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
vinegar, red wine
sugars, granulated
garlic chili sauce,","directions":"In a small combine all of the ingredients.
Bring to a boil and reduce the heat to a simmer.
Let simmer for 3 minutes.
Stir so it will not stick.
Let cool before serving.","url":"https://recipe.bluelayer.org/recipe/48313/thai-peanut-sauce"},{"id":"48309","title":"African Chicken-peanut Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
oil, sesame, salad or cooking
spices, curry powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
peanut butter, smooth style, without salt","directions":"In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
Heat until very hot but not boiling.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48309/african-chicken-peanut-soup"},{"id":"48299","title":"Chilled Tomato Yogurt Soup","ingredients":"tomatoes, red, ripe, raw, year round average
yogurt, greek, plain, nonfat
spices, curry powder
spices, basil, dried","directions":"In a food processor or blender puree the tomatoes in batches, force the puree through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste.
Chill the soup, covered, until it is cold.
(The soup may be made 1 day in advance and kept covered and chilled).","url":"https://recipe.bluelayer.org/recipe/48299/chilled-tomato-yogurt-soup"},{"id":"48283","title":"Sweet-and-Sour Brussels Sprouts with Fresh Dill","ingredients":"brussels sprouts, raw
vinegar, cider
tomato products, canned, puree, without salt added
sugars, granulated
cornstarch
soup, chicken broth or bouillon, dry
dill weed, fresh
butter, without salt","directions":"Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes.
Drain; transfer to bowl of ice water to cool.
Drain; pat dry.
Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend.
Bring brussels sprouts and broth to boil in medium saucepan.
Add vinegar mixture and stir until sauce thickens, about 1 minute.
Stir in dill and butter.
Season with salt and pepper.
Transfer to bowl.","url":"https://recipe.bluelayer.org/recipe/48283/sweet-and-sour-brussels-sprouts-with-fresh-dill"},{"id":"48272","title":"Different Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
onions, raw
pickle relish, sweet
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Brown hamburger, then drain.
Stir in flour and soup mix.
Add water and pickle juice.
Simmer until mixture thickens.
Remove from heat and serve with dill pickles on small buns.","url":"https://recipe.bluelayer.org/recipe/48272/different-sloppy-joes"},{"id":"48260","title":"Italian Couscous","ingredients":"oil, olive, salad or cooking
carrots, raw
celery, raw
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
couscous, dry","directions":"Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
Add chicken stock or vegetarian stock.
Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/48260/italian-couscous"},{"id":"48246","title":"Chicken Potato Casserole","ingredients":"soup, cream of chicken, canned, condensed
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, cheddar
denny's, hash browns
onions, raw
cheese, cheddar
potatoes, raw, skin","directions":"Preheat oven to 350 degrees.
In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese.
Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.
Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly.
Let stand for 5-10 minutes before serving.
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze.
Reserve potato chips in pantry.
To thaw and bake, let thaw overnight in refrigerator.
Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
Then top with crushed potato chips and bake 5-10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/48246/chicken-potato-casserole"},{"id":"48241","title":"Bulgur with Leeks, Cranberries, and Almonds","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
bulgur, dry
cranberries, dried, sweetened
nuts, almonds","directions":"Melt butter in heavy large saucepan over medium-high heat.
Add chopped leeks and saute until very tender, about 12 minutes.
Add chicken broth and bring to boil.
Stir in bulgur and boil 5 minutes.
Add dried cranberries.
Remove from heat, cover and let stand 15 minutes.
Fluff with fork.
Mix in sliced almonds.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/48241/bulgur-with-leeks-cranberries-and-almonds"},{"id":"48234","title":"Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay)","ingredients":"butter, without salt
carrots, raw
salt, table
sugars, granulated
water, bottled, generic
cheese, cheddar","directions":"In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
Add additional salt, pepper or sugar as needed, then serve.","url":"https://recipe.bluelayer.org/recipe/48234/sopa-de-zanahoria-carrot-and-cheese-soup-paraguay"},{"id":"48162","title":"Chicken Broccoli Divan","ingredients":"broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"In 9x13 glass dish, arrange broccoli.
Top with chicken.
Combine soup and milk, pour over chicken.
Sprinkle with cheese.
Combine butter and bread crumbs, sprinkle over cheese.
Bake at 450F (230C) for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48162/chicken-broccoli-divan"},{"id":"48155","title":"Cheesy Chicken and Potato Soup","ingredients":"onions, raw
bacon, meatless
potatoes, raw, skin
soup, chicken broth or bouillon, dry
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat bacon grease in a stockpot over medium-high heat.
Saute onion in hot grease until soft, about 4 minutes.
Stir potato chunks with the onion.
Pour chicken broth and water over the potato mixture.
Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
Melt butter in a small saucepan over medium heat.
Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute.
Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more.
Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/48155/cheesy-chicken-and-potato-soup"},{"id":"48150","title":"Bean And Pumpkin Soup Recipe","ingredients":"peas, green, frozen, unprepared
onions, raw
pumpkin, raw
celery, raw
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in saucepan.
Simmer 40 min or possibly till vegetables are tender and soup is thick.
Makes 1 serving.","url":"https://recipe.bluelayer.org/recipe/48150/bean-and-pumpkin-soup-recipe"},{"id":"48144","title":"Feta and Spinach Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, feta
spinach, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
artichokes, (globe or french), raw
oil, olive, salad or cooking
vinegar, red wine
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 400 degrees.
Slice chicken breast almost in half, horizontally, and open like a book.
Combine cheese and spinach and place inside chicken breast; sprinkle with salt and pepper.
Roll chicken breast into tight log and secure with toothpicks.
Heat olive oil in ovenproof skillet; brown breasts evenly for 10 minutes total.
Add artichoke hearts, olives, and vinegar; cook for two minutes or until vinegar evaporates; add chicken broth.
Cover pan tightly with aluminium foil; place in oven and cook for about 12 minutes or until chicken is fully cooked.
Remove from oven; slice chicken into 1/2 inch thick slices and divide dish upon two plates.","url":"https://recipe.bluelayer.org/recipe/48144/feta-and-spinach-chicken"},{"id":"48098","title":"Cheeseburger Soup Recipe","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a 3-qt.
saucepan, brown beef; drain and set aside.
In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add the broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).","url":"https://recipe.bluelayer.org/recipe/48098/cheeseburger-soup-recipe"},{"id":"48044","title":"Summer Rice Salad With Tomatoes and Green Beans","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
beans, snap, green, raw
cherries, sweet, raw
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
vinegar, red wine
salt, table
spices, pepper, black","directions":"Steam white rice according to package directions.
Easiest is to buy frozen rice and steam in microwave.
Steam green beans.
Again, best to buy bagged beans and microwave for steaming according to directions on bag.
Cut cherry tomatoes into halves.
Chop 1/2 cup green onions.
Place chicken broth, olive oil, red wine vinegar, salt and pepper into pot above low heat for 3 minutes, stir constantly.
Add remaining ingredients and stir over low heat for 5 minutes.
Serve warm or place in refrigerator until chilled and serve.","url":"https://recipe.bluelayer.org/recipe/48044/summer-rice-salad-with-tomatoes-and-green-beans"},{"id":"48010","title":"Tomato-Black Bean and Barley Soup","ingredients":"onions, raw
spices, garlic powder
tomatoes, sun-dried
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
barley, hulled
spices, basil, dried
spices, pepper, black
peppers, sweet, green, raw
cheese, cottage, creamed, large or small curd
strawberries, raw
water, bottled, generic","directions":"COOK onion and garlic in dressing in large saucepan on medium heat 2-3 minutes or until onion is tender, stirring frequently.
ADD 1 cup of water and all remaining ingredients except green peppers; mix well.
Bring to boil.
Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
REMOVE from heat.
Stir in green peppers; cover.
Let stand 5 minutes.
COMPLEMENT meal with cottage cheese and strawberries for dessert.
SERVE with 8 fl oz (1 cup) of water.","url":"https://recipe.bluelayer.org/recipe/48010/tomato-black-bean-and-barley-soup"},{"id":"47973","title":"Chicken Casserole With Biscuits Recipe","ingredients":"ground turkey, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
soup, chicken broth or bouillon, dry
spices, pepper, black
onions, raw
martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Heat butter in skillet.
Stir in flour, cook till smooth.
Add in broth, stir till thick.
Stir in pepper and lowfat sour cream.
Stir in vegetables, chicken and onion.
Simmer 5 min.
Put 8 biscuits on top of warm chicken mix.
Bake 30 min at 350 degrees.
4-6 servings.","url":"https://recipe.bluelayer.org/recipe/47973/chicken-casserole-with-biscuits-recipe"},{"id":"47970","title":"Slow Cooker Manly Stew","ingredients":"soup, cream of chicken, canned, condensed
cheese, cheddar
beef, grass-fed, ground, raw
beef, grass-fed, ground, raw","directions":"Pour the cream of mushroom soup, cheese soup, and onion soup mix into a slow cooker, and mix well.
Add beef, cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours.","url":"https://recipe.bluelayer.org/recipe/47970/slow-cooker-manly-stew"},{"id":"47959","title":"Rice Pilaf With Glazed Tomatoes","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
cherries, sweet, raw
butter, without salt
butter, without salt
sugars, granulated","directions":"Butter a baking dish with 1 tablespoon (15 ml) butter and put the tomatoes in it.
Melt the remaining butter and pour it over the tomatoes.
Sprinkle with the sugar and bake in a 350F (180C) oven for 20 to 25 minutes.
Meanwhile, bring the broth or water to a boil over high heat.
Add the rice and stir.
Cover, reduce heat to low, and simmer 15 minutes or until the rice is done.
Do not stir or even open the pot during these 15 minutes.
Pack rice into a ring mold and turn out of the mold onto a platter.
Fill the center with the baked tomatoes and pour the sauce from the tomatoes over the rice.","url":"https://recipe.bluelayer.org/recipe/47959/rice-pilaf-with-glazed-tomatoes"},{"id":"47944","title":"Quick Chilled Cream of Avacado Soup","ingredients":"soup, cream of chicken, canned, condensed
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
chives, raw","directions":"Blend cream of chicken soup, avocado and white pepper.
When you are ready to serve add 1 cup (225 ml) milk or cream and blend.
Serve in cups,sprinkle with chives on top to make pretty.
If you use cream, your soup will be quite rich.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/47944/quick-chilled-cream-of-avacado-soup"},{"id":"47943","title":"Turkey Noodle Bake","ingredients":"egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, pepper, black
yogurt, greek, plain, nonfat
ground turkey, raw
broccoli, raw
cheese, cheddar","directions":"Preheat oven to 375.
Combine milk, flour and bouillon in saucepan and stir until flour is dissolved and mixture thickens.
In bowl combine all ingredients except cheese.
Coat 2-quart baking dish with vegetable spray and spoon mixture into dish.
Top with cheese.
Cover and bake 25 to 30 minutes or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/47943/turkey-noodle-bake"},{"id":"47937","title":"Cream Style Porcupine Balls","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, pepper, black
salt, table
sauce, worcestershire
rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
soup, cream of chicken, canned, condensed","directions":"Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls.
Place balls in a baking dish.
Mix soup with water and milk and pour over the meatballs.
Bake, covered at 350 degrees for approximately 75 minutes.","url":"https://recipe.bluelayer.org/recipe/47937/cream-style-porcupine-balls"},{"id":"10583","title":"Dijon Potato Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
spices, garlic powder
spices, thyme, dried
oil, olive, salad or cooking
shortening, vegetable, household, composite
potatoes, raw, skin
cream, whipped, cream topping, pressurized
mustard, prepared, yellow","directions":"Saute leeks, garlic and thyme in hot oil in stockpot on medium heat until tender.
Add vegetable stock and potatoes.
Bring to boil.
Reduce heat to medium-low; cover.
Simmer 30 minutes, stirring occasionally.
Add to blender container in batches; process until pureed.
Return to stockpot.
Stir in cream.
Cook 5 minutes or until heated through, stirring occasionally.
Remove from heat.
Add mustard; stir with wire whisk until well blended.","url":"https://recipe.bluelayer.org/recipe/10583/dijon-potato-leek-soup"},{"id":"47906","title":"Korean Red Bean Porridge","ingredients":"beans, adzuki, mature seeds, raw
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a heavy pot, cook the red beans with 12 cups of water for 30 minutes over a medium flame.
Stir frequently.
Then cook for 40 more minutes over a low flame.
Let the soup cool.
The beans should look smothered and the consistency dense.
Remove the outer shells of the red beans.
Use a mesh strainer and pour the bean soup through it.
If the consistency is too thick, add some water to help separate the peel further and press the beans through the strainer.
Pour the strained soup back into the pot.
Add the rice and 2 cups of water and cook for 15 minutes over a medium flame.
Stir constantly.
Over a low flame, cook for 15 minutes more, stirring.
Add the rice cake and cook for 5 minutes, stirring.
If the soup feels too thick, add a little water until it is the desired consistency.","url":"https://recipe.bluelayer.org/recipe/47906/korean-red-bean-porridge"},{"id":"47896","title":"Basil Butter And Sun Dried Tomato Sauce Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, basil, dried
tomatoes, red, ripe, raw, year round average","directions":"Hot butter in a small heavy saucepan over medium heat till butter melts and is foamy.
Whisk in flour and cook for about two min till mix is light tan.
(Stir continuously - don't let mix burn.)
Add in chicken stock and bring it to a slow boil, stirring till thickened.
Add in basil and tomato paste.
Return to a slow boil.
Serve immediately.
This recipe yields 1 c. for 4 servings.
Comments: This sauce is excellent over chicken, veal or possibly pork.","url":"https://recipe.bluelayer.org/recipe/47896/basil-butter-and-sun-dried-tomato-sauce-recipe"},{"id":"47869","title":"Hawaiian Hay Stacks","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
peas, green, frozen, unprepared
corn, sweet, white, raw
olives, ripe, canned (small-extra large)
pineapple, raw, all varieties
noodles, egg, dry, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"*Heat up ingredients separately and keep in separate bowls, its more of a buffet style meal*.
-Cook rice and set aside.
-In large sauce pan heat up cream chicken soup.
Add sour cream and chicken broth, mix well.
Add more chicken broth if soup mix is still to thick.
Add chicken to mixture.
Set mixture aside once heated.
-Heat up peas and corn separately in microwave I just use the ones in a can.
-Place rice on plate, scoop some chicken/soup mixture over rice, layer some peas, layer some corn, layer some olives, layer some pineapple and top with chow mien noodles.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47869/hawaiian-hay-stacks"},{"id":"47864","title":"Kids' Chicken Spice","ingredients":"soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
spices, paprika","directions":"Mix the chicken bouillon granules, garlic powder, onion powder, and paprika in a bowl until well blended.
Store the seasoning blend in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47864/kids-chicken-spice"},{"id":"47803","title":"Barley And Sun Dried Tomato Pilaf Recipe","ingredients":"onions, raw
barley, hulled
soup, vegetable broth, ready to serve
parsley, fresh
tomatoes, red, ripe, raw, year round average
salt, table
peas, green, frozen, unprepared","directions":"Put all ingredients except peas in rice cooker.
Cover and allow to cook till rice cooker shuts off.
Carefully remove cover, quickly stir mix and add in green peas.
Cover and allow to steam for 10 min before serving.
Serve immediately.
(It took about 90 min in the steamer/rice cooker.)","url":"https://recipe.bluelayer.org/recipe/47803/barley-and-sun-dried-tomato-pilaf-recipe"},{"id":"47797","title":"Beer Cheese Soup","ingredients":"carrots, raw
onions, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, beer, regular, all
cheese, cheddar
salt, table
spices, pepper, black","directions":"Cook carrots and onion in margarine till tender.
Add flour and blend in smoothly.
Stir in milk and beer.
Cook, stirring constantly until liquid comes to boiling and is thickened.
Add cheese and seasonings and stir till melted.
Serve.","url":"https://recipe.bluelayer.org/recipe/47797/beer-cheese-soup"},{"id":"47770","title":"Cream Soup Substitute Recipe","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Make a basic cream sauce by melting butter over moderate heat.
Stir in flour; keep stirring till flour and butter are combined.
Remove from heat and add in the chicken broth and lowfat milk, a little at a time, stirring to keep lump- free.
Return to heat.
Bring sauce to a boil and cook, stirring constantly, till it thickens.
Can be varied for different soups by using tomato juice instead of chicken stock for a tomato soup, diced celery, celery seed, or possibly mushrooms for added flavor.","url":"https://recipe.bluelayer.org/recipe/47770/cream-soup-substitute-recipe"},{"id":"47669","title":"Chili Gravy from Robb Walsh","ingredients":"lard
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
spices, garlic powder
spices, cumin seed
spices, oregano, dried
spices, chili powder
soup, chicken broth or bouillon, dry","directions":"Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes.
Add water to adjust the thickness.
Makes 2 cups.","url":"https://recipe.bluelayer.org/recipe/47669/chili-gravy-from-robb-walsh"},{"id":"47632","title":"*-- Creamy Alfredo Sauce --*","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
cheese, parmesan, hard
cream, fluid, heavy whipping","directions":"Melt butter in medium sauce pan.
Add flour and cook 2-3 minute till it smells fragrant and nutty.
Add Chicken broth and simmer till nice and thick.
Add milk.
Whisk constantly.
Simmer till sauce has re-thickened.
Add romano and cream cheese.
Drop cream cheese in by spoonfulls to make it easier to break up.
Continue to whisk.
Cook to desired thickness.
(If adding addtl cooked ingredients add now, ie -- chicken & broccoli, crabmeat (YUMMY) etc., simmer for a few short minutes).
When desired thickness is reached remove from heat.
Add heavy cream, whisk/mix well.
Serve immediately over pasta.","url":"https://recipe.bluelayer.org/recipe/47632/creamy-alfredo-sauce"},{"id":"47628","title":"Nearly Instant Miso Soup with Tofu","ingredients":"miso
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring 6 cups of water to a boil in a medium saucepan.
Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender; whisk or blend until smooth.
(If you have an immersion blender, the fastest and easiest tool here, carry out this operation in a tall measuring cup.)
Pour the miso mixture back into the hot water and add the tofu and carrot; stir once or twice and let sit for a minute, just long enough to heat the tofu through.
Add the scallion and serve.","url":"https://recipe.bluelayer.org/recipe/47628/nearly-instant-miso-soup-with-tofu"},{"id":"47585","title":"Potato Gratin With Mustard and Gruyere Cheese","ingredients":"potatoes, raw, skin
dill weed, fresh
cheese, gruyere
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
mustard, prepared, yellow","directions":"Preheat oven to 400 degrees.
Butter 13x9x2 inch glass baking dish.
Overlap 1/3 of potatoes in prepared dish.
Season generously with salt and pepper.
Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
Whisk cream, stock, and mustard in bowl.
Pour over potatoes.
Bake until potatoes are tender and top is crusty and brown (about 1 hour).
Cool 10 minutes and serve.","url":"https://recipe.bluelayer.org/recipe/47585/potato-gratin-with-mustard-and-gruyere-cheese"},{"id":"47550","title":"Cheesy Scalloped Potatoes","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
potatoes, raw, skin
onions, raw
cheese, cheddar
butter, without salt
spices, paprika","directions":"Blend soup, milk, and pepper.
Set aside.
In 1 1/2-qt.
casserole, arrange alternate layers of potatoes, onion, sauce, and cheese.
Dot top with butter; sprinkle with paprika.
Cover; bake at 375F (190C) for 1 hour.
Uncover; bake 15 minutes more or until done.
Makes about 4 cups.","url":"https://recipe.bluelayer.org/recipe/47550/cheesy-scalloped-potatoes"},{"id":"47530","title":"Mini Vegetable Casserole Recipe","ingredients":"brussels sprouts, raw
onions, raw
carrots, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Combine frzn vegetables and soup.
Spoon into shallow baking dish and cover.
Bake at 325 degrees for 45 min.
Stir vegetables once after 30 min.
Top with cheese and crumbs; uncover for last 5-10 min.","url":"https://recipe.bluelayer.org/recipe/47530/mini-vegetable-casserole-recipe"},{"id":"47518","title":"Brussels Sprouts Lardons","ingredients":"oil, olive, salad or cooking
bacon, meatless
brussels sprouts, raw
salt, table
spices, pepper, black
raisins, seeded
soup, chicken broth or bouillon, dry","directions":"Heat the olive oil in a large (12-inch) saute pan and add the bacon.
Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes.
Remove the bacon to a towel lined plate, leaving fat in pan.
Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned.
Add the raisins and chicken stock.
Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes.
If the skillet becomes too dry, add a little chicken stock or water.
Return the bacon to the pan, heat through, season to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/47518/brussels-sprouts-lardons"},{"id":"47500","title":"Sausage Stuffing","ingredients":"onions, raw
celery, raw
pork sausage, link/patty, unprepared
spices, paprika
spices, garlic powder
soup, chicken broth or bouillon, dry
delallo, italian seasoned breadcrumbs,","directions":"Melt butter in large skillet over high heat.
Add onions and celery.
Saute until onions are dark brown but not burned, about 10 to 12 minutes.
Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.
Add paprika and minced garlic and cook approximately 3 minutes over medium heat, stirring occasionally.
Stir in broth and bring to simmer.
Continue cooking until water evaporates and oil rises to top, about 10 minutes.
Stir in toasted bread crumbs and mix well.
Add more bread crumbs if mixture is too moist.","url":"https://recipe.bluelayer.org/recipe/47500/sausage-stuffing"},{"id":"47479","title":"Yoghurt Pups..","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Dissolve bouillon in hot water.
Combine yogurt and bouillon in blender and blend thoroughly.
At this point, I usually put in small paper dixie cups or most generally use those small plastic containers that come with ice cream sundaes for people.or butter bowls.use whatever size you like.
I then cover containers with foil and freeze.
cooking time is freezing time.","url":"https://recipe.bluelayer.org/recipe/47479/yoghurt-pups"},{"id":"47455","title":"Asian Pork, Peas, and Mushrooms With Rice","ingredients":"oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
orange juice, raw
soy sauce made from soy (tamari)
spices, ginger, ground
orange juice, raw
peas, green, frozen, unprepared","directions":"Heat 1 1/2 tablespoons oil in a big skillet over medium-high heat.
Add in pork; stir/saute for 5-10 minutes or until pork is browned; transfer to a 2 1/2 quart casserole dish that has been sprayed with cooking spray.
In the same skillet over medium heat, add 1 tablespoon oil.
Add in onions and mushrooms; stir/saute for 5 minutes or until tender.
Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest.
Bring mixture to a boil; pour over pork in the casserole dish.
Cover and bake in a 350 oven for about 45 minutes or until the rice is tender and liquid is absorbed.
Stir in peas; cook, uncovered for 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/47455/asian-pork-peas-and-mushrooms-with-rice"},{"id":"47447","title":"Peas a L'orange","ingredients":"water, bottled, generic
salt, table
peas, green, frozen, unprepared
butter, without salt
soup, chicken broth or bouillon, dry
orange juice, raw
spices, tarragon, dried
sugars, granulated","directions":"Combine water and salt in a medium saucepan.
Bring to a full boil.
Add peas.
Return to a boil.
Reduce heat to a simmer.
Cover and cook 1 minute.
Drain peas in a colander.
Combine remaining ingredients in saucepan.
Warm over low heat.
Stir in drained peas.
Cover and keep warm over very low heat 2 minutes to blend flavors.","url":"https://recipe.bluelayer.org/recipe/47447/peas-a-lorange"},{"id":"47320","title":"Irresistible Broccoli Cheese Soup","ingredients":"broccoli, raw
butter, without salt
cheese, cheddar
cheese, mozzarella, low sodium
nuts, cashew nuts, raw
soy sauce made from soy (tamari)
cream, sour, cultured
soup, chicken broth or bouillon, dry","directions":"In a large pot, cook broccoli in butter over medium heat until tender.
Meanwhile, combine Cheddar, mozzarella, cashews, soy sauce and sour cream in a blender or food processor and process until smooth.
Pour blended mixture into broccoli pot with chicken broth and stir.
Simmer 40 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/47320/irresistible-broccoli-cheese-soup"},{"id":"47235","title":"Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice","ingredients":"soup, vegetable broth, ready to serve
tofu, raw, regular, prepared with calcium sulfate","directions":"Prepare the tofu in the same way as the chicken in the master recipe, #40, browning it thoroughly on both sides.
Remove the browned tofu from the pan and reserve.
Follow the master recipe instructions for the veggies and liquids.
When you are ready to add the lime juice and zest, add the reserved tofu back to the pan to warm it through.
Serve over the coconut jasmine rice.
Hold on there!
Before you tell me you cant make this because your grocery store doesnt carry coconut milk, I have a solution ready for you!
For the coconut milk, in a small pot combine 1 1/2 cups sweetened shredded coconut with 1 1/2 cups chicken stock and bring it to a simmer.
When it is time for adding the coconut milk, add this mixture and simply omit the 1/2 cup of chicken stock that you would have added if you had coconut milk.","url":"https://recipe.bluelayer.org/recipe/47235/mostly-green-curry-veggies-and-tofu-over-coconut-jasmine-rice"},{"id":"47223","title":"Mexican Rice","ingredients":"oil, canola
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"In a skillet add the canola oil, and heat it up over medium heat.
Add the rice and fry it until it is light golden brown.
Add the water and stir in the tomato sauce (use more tomato sauce if you like, but not too much), bouillon and the garlic salt.
Bring to a boil, cover and let it cook for 20 -25 minutes or until all water has cooked off.
Fluff with fork and serve.","url":"https://recipe.bluelayer.org/recipe/47223/mexican-rice"},{"id":"47219","title":"Cream Soup Base (Gluten - Free)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
butter, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"In a small saucepan, whisk milk and cornstarch until well blended.
Add margarine, salt and pepper.
Heat to a boil, stirring frequently.
Use in recipes in place of a can of condensed cream of \"whatever\" soup.
Reconstitute soup by adding one cup of water to the recipe.
Cream Of Mushroom: Add 1/4 cup chopped canned mushrooms.
Cream Of Celery: Add 1/4 cup chopped sauteed celery.
Cream Of Chicken: Add 1/4 cup chopped cooked chicken.","url":"https://recipe.bluelayer.org/recipe/47219/cream-soup-base-gluten-free"},{"id":"47214","title":"Hong Kong Walnut Sweet Soup","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened","directions":"Soak rice in water for an hour, then drain.
Place rice and walnuts into a blender with 1 1/4 cup of milk and blend until smooth.
Pour the walnut mixture into a saucepan and bring to a boil over medium heat.
Slowly stir in the remaining 3 cups of milk, adding more milk if the soup becomes too thick.
Stir in the sweetened condensed milk.","url":"https://recipe.bluelayer.org/recipe/47214/hong-kong-walnut-sweet-soup"},{"id":"47193","title":"Savory Curried Rice With Dried Fruit","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
dates, deglet noor
nuts, almonds
raisins, seeded
onions, raw
soup, chicken broth or bouillon, dry
spices, curry powder
salt, table
water, bottled, generic
butter, without salt","directions":"In a large bowl, combine the first 8 ingredients.
You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
Combine water and butter in a saucepan; bring to a boil.
Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
NOTE: I make this a complete meal by adding cooked chicken thighs.
You can store this rice mix in an airtight container for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/47193/savory-curried-rice-with-dried-fruit"},{"id":"47178","title":"Frosty Sparkling Apple Cider","ingredients":"apples, raw, with skin
cranberry juice, unsweetened
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof","directions":"Place 4 mugs in the freezer for at least 30 minutes to get nice and frosty.
In a pitcher, stir together 3 1/4 cups apple cider and the cranberry juice.
(Reserve the remaining cider for Round 2 Recipe German Dumpling Soup and Online Round 2 Recipe Cabbage and Pear Slaw) Pour into the chilled mugs and top with the sparkling water.
Add 1 ounce spiced rum to each drink if desired.","url":"https://recipe.bluelayer.org/recipe/47178/frosty-sparkling-apple-cider"},{"id":"47175","title":"Garlic Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soup, chicken broth or bouillon, dry
butter, without salt
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"In a small bowl, combine the flour, 2 teaspoons garlic powder, baking.
powder, baking soda and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs.
Add cheese.
Stir in buttermilk just until moistened.
Drop by heaping tablespoonfuls 1 inches apart onto a greased baking sheet.
Bake at 450 for 10 minutes.
Combine butter with remaining garlic powder; brush over biscuits.
Bake 4 minutes longer or until golden brown.
Serve warm.
Yield: about 1 dozen.","url":"https://recipe.bluelayer.org/recipe/47175/garlic-cheese-biscuits"},{"id":"47157","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
spices, cumin seed
spices, garlic powder
salt, table","directions":"Heat oil in a pan and whisk flour and chili powder in.
Be careful not to allow the flour to burn.
You just want it to lightly brown.
Gradually add tomato sauce, broth, cumin, garlic powder, and onion salt.
Simmer for about 10 minutes until it thickens slightly.
I dip my tortilla in the sauce then fill it with ingredients.
You can pour the remaining sauce on the enchiladas before cooking.
This is enough for about 8 to 10 enchiladas.","url":"https://recipe.bluelayer.org/recipe/47157/easy-enchilada-sauce"},{"id":"47138","title":"Potato Soup","ingredients":"potatoes, raw, skin
celery, raw
onions, raw
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
spices, parsley, dried
spices, pepper, black","directions":"Put the potatoes, celery, onion, salt and water in a large Dutch oven or other heavy pan on top of stove.
Cover pot and simmer for 20 minutes or until potatoes are tender (it's okay if they start to fall apart).
Mash the mixture once or twice with a potato masher, but leave plenty of potato chunks.
Stir in remaining ingredients and cook (do not boil) and stir until soup is heated completely.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/47138/potato-soup"},{"id":"47089","title":"Dry Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
butter, without salt
cornstarch
spices, onion powder
parsley, fresh","directions":"Use in any dry onion soup recipe or mix 1/2 cup with sour cream for a dip.","url":"https://recipe.bluelayer.org/recipe/47089/dry-onion-soup-mix"},{"id":"47079","title":"Chicken and Spinach Wild Rice Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spinach, raw
wild rice, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
spices, thyme, dried
spices, pepper, black","directions":"Combine water, broth, chicken soup, rice, thyme, and pepper into 4 quart cooker.
cook for 3-4 hours on high.
Stir in cooked chicken and spinach 15 minutes prior to donenees in order to reheat chicken and wilt spinach.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/47079/chicken-and-spinach-wild-rice-soup"},{"id":"47063","title":"Pinto Bean Casserole","ingredients":"beef, grass-fed, ground, raw
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
soup, cream of chicken, canned, condensed
onions, raw
cheese, cheddar
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute beef and onion together, drain well.
Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
Stir well and then place into a large baking dish.
Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
Bake at 400 degrees for 30 or minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/47063/pinto-bean-casserole"},{"id":"46980","title":"Garlic Chicken Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"In a medium skillet, over medium heat, melt butter.
Stir in flour to form a paste.
Whisk in milk and broth until smooth.
Add garlic powder.
Reduce heat to low.
Let simmer for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/46980/garlic-chicken-gravy"},{"id":"46976","title":"Pork Pinwheels With Apricot Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
spices, nutmeg, ground
apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
water, bottled, generic
apricots, dried, sulfured, uncooked
celery, raw
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, pepper, black
wheat flours, bread, unenriched","directions":"Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown.
Remove from heat; stir in cinnamon and pepper.
In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
Spread stuffing evenly over tenderloin.
Roll up jelly-roll style, starting from short side.
Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
Cut meat roll into six 1-inch slices.
Place meat slices on rack of unheated broiler pan, cut side down.
Cook at 375F for 10-15 minutes.
Turn meat over and cook for 10-15 additional minutes, or until meat is done.
Remove toothpicks or string; transfer meat to a serving platter.
Meanwhile, for SAUCE, combine cornstarch and nutmeg.
Stir in apricot nectar.
Cook and stir till mixture is bubbly.
Cook and stir 2 minutes more.
SERVE sauce with meat slices.","url":"https://recipe.bluelayer.org/recipe/46976/pork-pinwheels-with-apricot-stuffing"},{"id":"46947","title":"Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
spices, pepper, red or cayenne
salt, table
spices, chili powder
wheat flour, white, all-purpose, unenriched
sauce, worcestershire
sugars, brown
tomatoes, red, ripe, raw, year round average","directions":"Brown the meat, breaking it up, until all fat has disappeard.
Lower heat to medium and add the Hot Shot, salt, chili powder and flour.
Mix well to distribute the flour throughout the meat.
Stir in the tomato soup, Worcestershire sauce and brown sugar.
Continue to simmer and stir until thickened.
The longer you let it simmer, the better the flavors will bond.
It will thicken a bit more during cooling.
This feeds 5 good eaters.","url":"https://recipe.bluelayer.org/recipe/46947/sloppy-joes"},{"id":"46904","title":"Fricasseed Chicken and Dumplings","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For sauce, over low heat, melt the 1/2 cup plus 1 tablespoon butter in a 1 1/2 to 2 quart saucepan, then blend in the 3/4 cup flour and white pepper.
Gradually add and stir in the chicken broth.
Cook over medium heat until the sauce thickens.
Meanwhile, put the diced chicken all over the bottom of a 9 inch X 13 inch baking dish.
When sauce is finished cooking, pour on top of chicken and heat in a preheated 350 degree oven until it bubbles.
While fricassee sauce is heating to a boil in the oven, prepare the dumplings.
Mix the 1 cup flour, baking powder and salt together, then cut in the 1 1/2 tablespoons butter until mixture is crumbly.
Add milk and mix together into a soft dough.
Drop dumplings (a tablespoon each) onto the top of the bubbling fricassee sauce; cover tightly and bake at 350 degrees for about 20 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/46904/fricasseed-chicken-and-dumplings"},{"id":"46895","title":"Corn & Sausage Chowder","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
pork sausage, link/patty, unprepared
corn, sweet, white, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"In a large sauce pan melt butter, stir in the flour and blend thoroughly.
Cut the sausage into 1/4\" slices and add to the sauce pan.
Cook over medium heat for 5 minutes.
Add the corn and potato soup.
Stir in the milk and cheese.
Turn back to a low heat and simmer for 35 minutes.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/46895/corn-sausage-chowder"},{"id":"46833","title":"Morrocan Couscous With Green Beans","ingredients":"butter, without salt
soup, chicken broth or bouillon, dry
couscous, dry
nuts, pine nuts, dried
oil, olive, salad or cooking
beans, snap, green, raw","directions":"Brown the pine nuts in a olive oil.
Set aside.
Cook beans al dente.
Drain and rinse under cold water.
Pat dry and slice thin crossways.
Bring broth to boil in a medium pan.
Add and melt butter.
Add couscous, Stir and remove from heat.
Cover, keep warm, and fluff several times during the next 10 to 15 minutes until couscous is tender.
Add pine nuts and beans,.
Heat dish over a pot of boiling water, or in the microwave, adding more butter if desired.
Fluff before serving.","url":"https://recipe.bluelayer.org/recipe/46833/morrocan-couscous-with-green-beans"},{"id":"46829","title":"Chocolate soup with brownie croutons and mousse dessert","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized","directions":"For soup: Warm 100 ml of whipping cream add 100 gms of milk chocolate stir until completely mixed, let it chill.
For a quick mousse take 200 gms dark or milk chocolate, melt it gently and add it to 100 ml of whipped cream
Put the mousse in edible chocolate cup, pour the chocolate soup in the dish and add the brownie croutons (pieces) in the soup.
Optional: You can also add mint leaves while making the chocolate soup for a mint chocolate flavor.","url":"https://recipe.bluelayer.org/recipe/46829/chocolate-soup-with-brownie-croutons-and-mousse-dessert"},{"id":"46800","title":"Quick and Easy Pan Gravy","ingredients":"soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry","directions":"After baking a chicken transfer the bird to another plate and cover tightly with foil.
Pour all the drippings and fat into a glass measuring cup, making sure to scrape all the brown bits from the bottom of the pan.
Put 4 teaspoons of chicken fat from the top into a saucepan.
Discard remaining chicken fat.
Add 4 teaspoons flour to chicken fat, stir with whisk.
Add pan drippings.
If you have more than half a cup, feel free to add them all.
The more drippings you add the more flavorful the gravy will be.
Add broth (or 1 c water with a bouillon cube).
Bring to boil and continue to whisk until desired consistency.","url":"https://recipe.bluelayer.org/recipe/46800/quick-and-easy-pan-gravy"},{"id":"46777","title":"Savory Microwave Rice","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
soup, chicken broth or bouillon, dry
spices, parsley, dried
spices, thyme, dried","directions":"In a 3 quart casserole combine all ingredients.
4 tablespoons salsa can be added for Spanish rice.
Cover and cook on 100% power for 3 to 5 minutes.
Let stand five minutes before serving.
Stir to fluff.","url":"https://recipe.bluelayer.org/recipe/46777/savory-microwave-rice"},{"id":"46776","title":"Baby Food - Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
apples, raw, with skin
raisins, seeded
sugars, brown
spices, cinnamon, ground
spices, ginger, ground","directions":"Combine all of the above ingredients in a medium saucepan.
Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.
Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes.
Keep a close watch to ensure that the consistency remains soupy but not pasty.
Stir frequently to stop sticking to the pot and add more milk or water if necessary.
Serve warm .","url":"https://recipe.bluelayer.org/recipe/46776/baby-food-rice-pudding"},{"id":"46757","title":"Brown and Wild Rice With Asparagus","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
wild rice, raw
water, bottled, generic
salt, table
nuts, almonds
asparagus, raw
soup, vegetable broth, ready to serve
lemon juice, raw","directions":"Put the brown and wild rices, water, salt, and crushed almonds into the rice cooker.
Cook until the cooker turns from cook to warm.
Add the asparagus on top of the rice, pour in the vegetable broth, cover and re-set to \"cook.\"
Cook until the asparagus is tender but not overcooked.
Remove from rice cooker and toss gently with lemon juice.
Garnish with more almonds.","url":"https://recipe.bluelayer.org/recipe/46757/brown-and-wild-rice-with-asparagus"},{"id":"46726","title":"Rice seasoning mix","ingredients":"soup, chicken broth or bouillon, dry
parsley, fresh
spices, basil, dried
dill weed, fresh
onions, raw
salt, table
spices, garlic powder
spices, pepper, black
nuts, almonds","directions":"Mix all together well
Store in airtight container.
I use a canning jar
When ready to make rice, combine 1 cup rice, 2 cups of water, and 3 tablespoons seasoning
Bring water to a boil
Add rice and seasoning
Reduce to simmer, cover and cook f o r 18 minutes","url":"https://recipe.bluelayer.org/recipe/46726/rice-seasoning-mix"},{"id":"46656","title":"Tomato Soup - Quick and Easy","ingredients":"tomatoes, red, ripe, raw, year round average
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, pepper, black
spices, onion powder","directions":"Pour Juice into crock pot or pot.
Mix the flour into the milk until smooth and dissolved (I usually put them into a small canning jar, put the lid on and shake it like a crazy woman until it's smooth!)
:).
Pour the flour/milk mixture into juice and add the rest of the spices.
Crockpot: Cook on low for about 3 hours or more.
Stove top: Cook on Meduim/High until it boils.
Turn it to Medium/Low and let simmer for about 20 minutes until the flavors have developed and it has gotten a little thicker.
Add more spices to your taste and enjoy!","url":"https://recipe.bluelayer.org/recipe/46656/tomato-soup-quick-and-easy"},{"id":"46643","title":"Light and Lemony Soup","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
spices, curry powder
lemon juice, raw
parsley, fresh
dill weed, fresh
spices, pepper, black","directions":"Simmer the rice and broth together for 20 minutes (rice should be very tender).
Place 1/2 of this in a blender.
Carefully add the tofu, oil and curry powder and very carefully puree until smooth.
Whisk this smooth mixture back into the remaining rice and broth.
Season with fresh herbs, pepper and salt--to taste.
Heat through.","url":"https://recipe.bluelayer.org/recipe/46643/light-and-lemony-soup"},{"id":"46624","title":"Tommy's Chili","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
spices, chili powder
carrots, raw
vinegar, distilled
onions, raw
salt, table
sugars, granulated
spices, paprika
spices, garlic powder","directions":"Place the beef in a large, deep skillet over medium heat, and cook until evenly brown.
Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes.
Mix any drippings remaining in skillet into the saucepan.
There should be about 1/2 cup drippings.
Return beef to skillet.
Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour.
Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux.
Pour in the beef broth, and remove from heat.
Pour the water into the skillet with the beef, and mix in remaining flour.
Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder.
Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened.
When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc.
It should thicken to a tasty brown paste as it sits.","url":"https://recipe.bluelayer.org/recipe/46624/tommys-chili"},{"id":"46621","title":"Sun-Dried Tomato Gravy","ingredients":"tomatoes, sun-dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
soup, beef broth or bouillon canned, ready-to-serve
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, basil, dried
spices, pepper, black","directions":"Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened.
Drain well, and finely chop.
Place flour in a small saucepan, and gradually add milk, stirring with a whisk until blended.
Stir in tomatoes, pan drippings, green onions, salt, basil, and pepper.
Cook over medium heat 5 minutes or until mixture is thickened, stirring constantly with a whisk.","url":"https://recipe.bluelayer.org/recipe/46621/sun-dried-tomato-gravy"},{"id":"46611","title":"Slow Cooker Pork Tender Loin With Peach Preserves","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
peaches, yellow, raw
sugars, brown
soup, chicken broth or bouillon, dry
sauce, worcestershire
orange juice, raw
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Plug in your crock pot.
Place your Tender loin inside the crock pot.
Add all of your ingredients.","url":"https://recipe.bluelayer.org/recipe/46611/slow-cooker-pork-tender-loin-with-peach-preserves"},{"id":"46609","title":"Confetti Bake","ingredients":"soup, cream of chicken, canned, condensed
cheese, pasteurized process, american, without added vitamin d
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
cauliflower, raw
shortening, vegetable, household, composite
butter, without salt
bread crumbs, dry, grated, plain
cheese, parmesan, hard
spices, pepper, black
mushrooms, white, raw","directions":"Preheat oven to 375 degrees.
In a large bowl, combine soup, American cheese, mayonnaise, and milk.
Mix well.
Fold in vegetables, pimiento, and mushrooms.
Turn into 1 1/2 quart baking dish.
Melt butter in small saucepan.
Stir in breadcrumbs and Parmesan cheese.
Sprinkle over casserole.
Bake uncovered 35-45 minutes until heated through.","url":"https://recipe.bluelayer.org/recipe/46609/confetti-bake"},{"id":"46537","title":"Garlic Butter Rice","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
water, bottled, generic
spices, garlic powder","directions":"Melt the butter or margarine in a pot over medium heat.
I usually use margarine.
Add the rice and stir.
Add in the chicken bouillon and stir to dissolve, making sure no clumps are left behind.
If the rice starts to brown, reduce the heat.
Add in the water, stir and cover, letting cook for 10-15 minutes until most of the water has been absorbed.
Add in the garlic powder and stir.
Once again make sure no clumps have been left behind.
Cover and cook for another 5-10 minutes or so until water has been completely absorbed and rice is tender.","url":"https://recipe.bluelayer.org/recipe/46537/garlic-butter-rice"},{"id":"46530","title":"Rice Pudding With Fruit","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt
figs, dried, uncooked
cream, sour, cultured","directions":"Bring the milk, sugar and vanilla to a boil in a saucepan.
Add the rice, mix well, and bring the mixture back to a boil.
Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft.
(The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature.
Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.","url":"https://recipe.bluelayer.org/recipe/46530/rice-pudding-with-fruit"},{"id":"46522","title":"Thick Water - (Cooking Oil Substitute)","ingredients":"water, bottled, generic
cornstarch","directions":"Combine all ingredients.
Boil to desired thickness.
Remove from heat.
Cool before recipe use.
Add recipe ingredients and use as any cooking oil in any recipe.
Notes:.
- especially good for the sauteing process.
- for a variation try substituting the water with a broth or soup stock.","url":"https://recipe.bluelayer.org/recipe/46522/thick-water-cooking-oil-substitute"},{"id":"46495","title":"Veronica's Cranberry and Raspberry Soup","ingredients":"cranberries, dried, sweetened
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raspberries, raw
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
cornstarch","directions":"Washt eh cranberries.
Heat the cranberries in the apple juice; simmer for 10 minutes.
Press through a sieve.
Press the raspberries through the same sieve.
Discard what remains in the sieve and return to a boil.
Blend in the sugar, lemon juice and cinnamon.
Add 1-1/2 cups cream.
Mix the cornstarch with teh remaining cream.
Add to soup; simmer for 5 minutes.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/46495/veronicas-cranberry-and-raspberry-soup"},{"id":"46493","title":"Green Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
butter, without salt","directions":"Combine broth and rice in medium saucepan.
Bring to a boil; stir.
Reduce heat to low; cover.
Simmer without stirring, 15 minutes or until rice is tender and liquid is absorbed.
(Do not remove lid during cooking.)
Remove saucepan from heat; stir in parsley, onions and butter.
Cover; keep warm until ready to serve.","url":"https://recipe.bluelayer.org/recipe/46493/green-rice"},{"id":"46444","title":"Chicken Velvet Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt butter in large saucepan.
Blend in flour.
Add milk, cream, and chicken broth.
Cook and stir until thickened and boiling.
Reduce to a simmer and stir in chicken.
Add salt and pepper to taste and serve when warmed through.","url":"https://recipe.bluelayer.org/recipe/46444/chicken-velvet-soup"},{"id":"46439","title":"Easy Supper Casserole","ingredients":"beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
spices, garlic powder
potatoes, raw, skin
shortening, vegetable, household, composite
corn, sweet, white, raw
soup, beef broth or bouillon canned, ready-to-serve","directions":"Brown meat with onion and seasonings.
Put meat mixture into large casserole dish and add the rest of your ingredients.
Mix.
Bake covered at 350 degrees for 1 and 1/2 hours or until potatoes are done.","url":"https://recipe.bluelayer.org/recipe/46439/easy-supper-casserole"},{"id":"46433","title":"Cha Shu (Barbecued Pork Strips)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
honey
salt, table
sauce, hoisin, ready-to-serve","directions":"Cut the pork into long strips 1 1/2 to 2 inches square.
Mix all for the marinade and marinate the meat for 3 hrs.
unrefrigerated, or 6 hrs.
in the refrigerator.
Turn the strips every hour or so.
Preheat the oven to 350F (180C).
Place a large cake pan half filled with water on the lowest shelf of your oven.
This will catch drips from the meat and prevent smoking.
Place the meat strips directly on an oven rack and put in the top position of the oven.
Be sure that all of the meat is over the dripping pan.
Roast for 45 minutes without disturbing the meat.
Then, turn the heat up to 400F (200C) and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.
Slice the meat and serve it hot or cold or use in other dishes as directed.","url":"https://recipe.bluelayer.org/recipe/46433/cha-shu-barbecued-pork-strips"},{"id":"46420","title":"Dobie Casserole","ingredients":"beef, grass-fed, ground, raw
egg substitute, powder
corn, sweet, white, raw
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large Dutch oven or soup pot, brown the ground beef; drain and set aside.
In the same pot, boil the noodles as directed on the package; drain and set aside.
In the pot, melt the cream cheese and mushroom soup together with the milk until creamy.
Add beef, noodles, and corn and stir until well mixed.
Cook over low heat and stir until heated through.","url":"https://recipe.bluelayer.org/recipe/46420/dobie-casserole"},{"id":"46375","title":"Basmati or Jasmati Rice, Basic Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
butter, without salt","directions":"In a medium saucepan bring chicken broth and butter to a boil, add rice give it a quick stir then cover, turn heat to low and simmer 20 minutes.
Turn off heat and let sit covered 5 minutes.
Turn out into serving dish and fluff with a fork.
Here are a few good entrees that go great woth this rice","url":"https://recipe.bluelayer.org/recipe/46375/basmati-or-jasmati-rice-basic-recipe"},{"id":"46370","title":"Pasta With Oyster Mushrooms","ingredients":"sauce, oyster, ready-to-serve
spices, garlic powder
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, vegetable broth, ready to serve
lemon juice, raw
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
kashi, steam meal, chicken fettuccine, frozen entree
cheese, parmesan, hard","directions":"Separate oyster mushrooms into pieces.
Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
Stir in flour.
Cook 1 minute.
Add milk, broth, and lemon juice to skillet; heat to boiling.
Reduce heat and simmer, uncovered, until liquid is reduced by half.
Stir in tomato, salt and pepper; cook over medium heat until hot.
Spoon over pasta and top with cheese.","url":"https://recipe.bluelayer.org/recipe/46370/pasta-with-oyster-mushrooms"},{"id":"46338","title":"Tarragon Turkey","ingredients":"ground turkey, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
spices, tarragon, dried","directions":"Preheat the oven to 350F; Place the turkey breast into a baking pan.
In a small bowl combine chicken broth and water; spoon it over the turkey.
Bake in the preheated 350F oven for 30 minute; then sprinkle the tarragon over the turkey breast.
Bake 30 more minutes or until the turkey is 170F and the juices run clear.","url":"https://recipe.bluelayer.org/recipe/46338/tarragon-turkey"},{"id":"46329","title":"Cheesy Sausage Soup","ingredients":"pork sausage, link/patty, unprepared
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a large saucepan, brown sausage over medium heat.
When its done, drain off the grease and put the sausage into a large soup pot.
In the same saucepan, saute onions, carrots, celery, basil and parsley in 2 tablespoons of butter until softened (about 10-12 minutes).
Add broth, veggies and potatoes into the soup pot with the sausage.
Bring to a boil then cover the pot and reduce heat.
Simmer for 10-12 minutes or until potatoes are tender.
Stir in milk, cheese, salt and pepper.
Continue stirring until the cheese has melted.
Remove from heat and stir in sour cream.
Keep warm over low heat until ready to serve.
Serve with crusty French bread.","url":"https://recipe.bluelayer.org/recipe/46329/cheesy-sausage-soup"},{"id":"46323","title":"Simmered Leeks","ingredients":"leeks, (bulb and lower leaf-portion), raw
salt, table
spices, pepper, black
butter, without salt
soup, vegetable broth, ready to serve","directions":"Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
Cut leeks lengthwise in quarters, then into about 1-inch squares.
Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
Raise heat to medium, uncover and let juices reduce to about half.
Be careful not to let burn.
Taste and adjust seasoning, serve hot.
Makes about 2-4 servings, depending on what you're using them for.","url":"https://recipe.bluelayer.org/recipe/46323/simmered-leeks"},{"id":"46299","title":"Mexican Tomato-Flavored Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder","directions":"Heat oil in a saucepan over medium heat.
Fry rice in hot oil until golden brown, 2 to 3 minutes.
Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
Bring the mixture to a boil and cook at a boil for 2 minutes.
Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes.
Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/46299/mexican-tomato-flavored-rice"},{"id":"46294","title":"Creamy Tofu, Scallop, Cucumber and Dill Chowder","ingredients":"onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh","directions":"Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
Add flour and cook for one minute.
Add half the chicken broth, bring to a boil and add the cucumber.
Puree with tofu and lemon juice in a blender or with a stick blender.
Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
Add all the contents together with the dill.
Add salt/pepper (white preferred) to taste.
Heat without boiling the chowder and serve.","url":"https://recipe.bluelayer.org/recipe/46294/creamy-tofu-scallop-cucumber-and-dill-chowder"},{"id":"46279","title":"Horseradish Dip","ingredients":"onions, raw
cream, sour, cultured
parsley, fresh
horseradish, prepared
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix sour cream with onion soup mix.
Add horseradish and milk.
Sprinkle top with parsley.","url":"https://recipe.bluelayer.org/recipe/46279/horseradish-dip"},{"id":"46237","title":"Foolproof White Sauce","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the butter and flour in a pot and saute over low heat for 5 minutes.
Once viscous, add the cold milk all at once and heat over medium while mixing until it begins to boil.
Once it starts to boil, switch to a wooden spatula and quickly mix.
Continue cooking until reduced.
When making a gratin dish, add a bit of salt.
Add soup stock granules to taste.
Ketchup Rice Doria.
Salmon and Potato Gratin.
Macaroni Grain.
Lasagna.","url":"https://recipe.bluelayer.org/recipe/46237/foolproof-white-sauce"},{"id":"46180","title":"French Potato Salad","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw","directions":"In large pot, cover potatoes with water and boil until tender (about 30 minutes).
Drain, peel and slice while potatoes are still warm.
Dissolve instant chicken bouillon in water and pour over potatoes.
Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
Mix together, add onions and let stand at room temperature to develop flavors.","url":"https://recipe.bluelayer.org/recipe/46180/french-potato-salad"},{"id":"46152","title":"Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts","ingredients":"butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw","directions":"Melt butter in a heavy large saucepan over medium heat.
Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
This can be made a day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
Meanwhile, preheat oven to 350 degrees F.
Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
Transfer to a bowl and toss with the balsamic vinegar.
This part can be made up until 4 hours ahead and let stand at room temperature.
Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/46152/wild-rice-dressing-stuffing-with-roasted-grapes-and-walnuts"},{"id":"46124","title":"Arter Med Flask - Pea Soup With Pork","ingredients":"peas, green, frozen, unprepared
water, bottled, generic
salt, table
pork, fresh, loin, tenderloin, separable lean only, raw
spices, ginger, ground","directions":"Soak peas overnight, drain and add 3 quarts water.
Bring to a boil and cook rapidly; skim off any skins.
After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.
Add seasonings.","url":"https://recipe.bluelayer.org/recipe/46124/arter-med-flask-pea-soup-with-pork"},{"id":"46052","title":"Fluffy Couscous","ingredients":"soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
couscous, dry
raisins, seeded
nuts, almonds","directions":"Place the broth, salt and olive oil in a large saucepan and bring to a boil oer high heat.
Stir in the couscous, cover, and remove the pan from the heat.
Let stand for 5 minutes, then add the currants or almonds, if desired, full the couscous lightly with a fork and serve.","url":"https://recipe.bluelayer.org/recipe/46052/fluffy-couscous"},{"id":"46031","title":"Slow Cooker Turkey Chili","ingredients":"oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
spices, garlic powder
ground turkey, raw
salt, table
spices, pepper, red or cayenne
spices, pepper, black
beans, kidney, all types, mature seeds, raw
beans, snap, green, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
spices, cumin seed
spices, oregano, dried","directions":"Heat oil in a large saute pan.
Add onion, red bell pepper and garlic.
Saute until onions are translucent.
Add the ground turkey breast, salt, chili flakes, and black pepper.
Brown over medium heat until the turkey is cooked through.
Pour the mixture into a crock pot.
Add remaining ingredients and stir well to combine.
Cook for 8 hours on low or 3-4 hours on high, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/46031/slow-cooker-turkey-chili"},{"id":"46003","title":"Midwest Chowder Soup Recipe","ingredients":"potatoes, raw, skin
carrots, raw
celery, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
cheese, parmesan, hard
corn, sweet, white, raw","directions":"Combine the first 6 ingredients with 2 c. boiling water.
Cover and simmer 10 min.
Don't drain!
In saucepan, heat butter, add in flour and blend.
Gradually add in lowfat milk while stirring.
Cook till thickened.
Add in cheese; stir till melted.
Add in cream style corn and undrained vegetables to cheese sauce.
Heat, do not boil.","url":"https://recipe.bluelayer.org/recipe/46003/midwest-chowder-soup-recipe"},{"id":"46000","title":"Cream of Carrot Soup","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
spices, garlic powder
parsley, fresh
salt, table
carrots, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized","directions":"In a large pan, melt margarine.
Saute onion, garlic powder, parsley and seasoned salt.
Add carrots and saute on low heat for about 5 minutes.
Stir in flour and blend real well.
Add chicken broth, stirring constantly.
Bring to boil stirring constantly.
Then reduce heat and cover pot.
Simmer for 30 minutes, stirring occasionally.
In blender or food processor, puree the carrot mixture.
Return mixture to pan and stir in the whipping cream.
Heat till good and hot.
Serve with French bread.
YUM.","url":"https://recipe.bluelayer.org/recipe/46000/cream-of-carrot-soup"},{"id":"45994","title":"My Grannys Chinese Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, granulated
salt, table
honey
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
vinegar, distilled
water, bottled, generic","directions":"Combine sugar, salt, honey, soy sauce, broth, vinegar, and water.
Place roast in a large Ziploc bag and pour sauce over the meat and let marinate for at least 1 hour.
(Ive done it overnight, too.)
Place roast and marinade in a roasting pan and cover.
Bake in a 350 F oven for 2 1/2 -3 hours.
Baste with sauce if you have time.
Sometimes I do, sometimes I dont.
The roast will be a darker brown than youre accustomed to, but thats ok. Take the roast out and allow to rest for a few minutes.
Cut and serve.
I save the drippings and thicken to make a gravy.
Serve with boiled red potatoes.
YUMMY!","url":"https://recipe.bluelayer.org/recipe/45994/my-grannys-chinese-pork-roast"},{"id":"45977","title":"Peanut Sauce","ingredients":"peanut butter, smooth style, without salt
soup, vegetable broth, ready to serve
orange juice, raw
soy sauce made from soy (tamari)
sugars, brown
oil, sesame, salad or cooking","directions":"Whisk together ingredients in a saucepan over medium heat until peanut butter has melted and sauce is smooth.","url":"https://recipe.bluelayer.org/recipe/45977/peanut-sauce"},{"id":"45962","title":"Rice with Spice","ingredients":"oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average","directions":"In a skillet combine oil, garlic powder, onion powder, and rice.
Brown rice on medium heat.
Combine all other ingredients and turn to low and simmer 20 minutes.","url":"https://recipe.bluelayer.org/recipe/45962/rice-with-spice"},{"id":"45960","title":"Easy Root Vegetable Gratin","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
potatoes, raw, skin
sweet potato, raw, unprepared
celery, raw
parsnips, raw
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, gruyere","directions":"Preheat oven to 400 degrees F (200 degrees C).
Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl.
Pour into prepared baking dish and stir to coat vegetables with broth mixture.
Cover the baking dish with aluminum foil.
Roast vegetables in the preheated oven for 40 minutes.
Uncover the baking dish and discard aluminum foil.
Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top.
Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes.
Cool for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/45960/easy-root-vegetable-gratin"},{"id":"45944","title":"E-Z Hot Beef Sandwiches","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
soup, cream of chicken, canned, condensed","directions":"Put beef roast in roasting pan.
Mix the three soups together.
Cover the meat with mixed soups.
Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy.
Stir to mix.
Serve on hamburger buns.
Can be put in crock pot, on low, until serving time.","url":"https://recipe.bluelayer.org/recipe/45944/e-z-hot-beef-sandwiches"},{"id":"45893","title":"Speedy Swedish Meatballs","ingredients":"oil, olive, salad or cooking
meatballs, meatless
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
egg substitute, powder","directions":"Heat oil in heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minute.
Transfer meatballs to a bowl.
Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
Stir in broth and mil.
Return meatballs to skillet.
Simmer until liquid thickens enough to coat meatballs, about 5 minute.
Remove skillet form heat.
Stir in sour cream.
Meanwhile, cook noodles according to package instructions.
Drain noodles and transfer to a large bowl.
Spoon meatballs and sauce over noodles.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/45893/speedy-swedish-meatballs"},{"id":"45877","title":"Broccoli and Cheese Casserole","ingredients":"broccoli, raw
cheese, pasteurized process, american, without added vitamin d
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook broccoli and drain.
Stir in remaining ingredients.
Top with additional grated cheese or 1 cup french fried onion rings.
Bake at 350 degrees for 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45877/broccoli-and-cheese-casserole"},{"id":"45847","title":"Couscous with Vegetables","ingredients":"soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite
couscous, dry
nuts, almonds","directions":"In a medium saucepan over high heat, bring stock to a boil.
Add vegetables.
Cook for 3 minutes.
Add couscous and stir.
Remove from heat.
Cover and let stand for 5 minutes or until liquid is absorbed.
Fluff with a fork and stir in almonds.","url":"https://recipe.bluelayer.org/recipe/45847/couscous-with-vegetables"},{"id":"45815","title":"Swedish Turkey Meatballs","ingredients":"ground turkey, raw
egg substitute, powder
water, bottled, generic
oats
onions, raw
salt, table
spices, pepper, black
sauce, worcestershire
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350.
In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
Add ground turkey and mix it all well.
Form into meatballs about 1 in diameter and place on a broiler pan.
Bake for 25-30 minutes until meatballs are no longer pink in center.
While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
Add milk and stir.
When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/45815/swedish-turkey-meatballs"},{"id":"45810","title":"Cheesy Broccoli Soup (Vegan)","ingredients":"nuts, cashew nuts, raw
salt, table
leavening agents, yeast, baker's, active dry
spices, onion powder
spices, garlic powder
dill weed, fresh
spices, pepper, black
water, bottled, generic
broccoli, raw","directions":"In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water.
Blend on high until creamy, 2 to 3 minutes.
Pour the mixture into a saucepan and add the rest of water and the chopped broccoli.
Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.","url":"https://recipe.bluelayer.org/recipe/45810/cheesy-broccoli-soup-vegan"},{"id":"45805","title":"Asparagus Main Course Soup Recipe","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
water, bottled, generic
asparagus, raw
peas, green, frozen, unprepared
tofu, raw, regular, prepared with calcium sulfate
lettuce, cos or romaine, raw
spices, pepper, black","directions":"In a saucepan heat the butter.
Add in the scallions, cover and simmer for 3 min or possibly till soft.
Add in the broth and water and bring to a boil.
Add in the asparagus and simmer 5 min or possibly till just tender.
Add in the peas and simmer 1 minute to heat through.
Add in the tofu or possibly chicken, lettuce leaves and tarragon and simmer another couple of min or possibly just till the romaine lettuce is wilted.
Season well to taste with salt and pepper.
This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/45805/asparagus-main-course-soup-recipe"},{"id":"45786","title":"California Couscous","ingredients":"soup, chicken broth or bouillon, dry
spices, pepper, black
couscous, dry
lemon juice, raw
grapes, red or green (european type, such as thompson seedless), raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
nuts, pine nuts, dried","directions":"In a small saucepan bring broth and pepper to a boil.
Add couscous and lemon juice; mix well.
Cover, remove from heat and let stand 5 minute.
Add remaining ingredients and toss lightly to mix.","url":"https://recipe.bluelayer.org/recipe/45786/california-couscous"},{"id":"45775","title":"Crumb-Topped Butternut Squash","ingredients":"squash, winter, butternut, raw
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
salt, table
delallo, italian seasoned breadcrumbs,
soup, chicken broth or bouillon, dry","directions":"Heat oven to 350 degrees.
Spray a square glass pan, 8\"x8\"x2\", with nonstick cooking spray.
Mix all ingredients except bread crumbs and broth; spread in pan.
Bake uncovered for 50-60 minutes or until squash is tender.
Mix bread crumbs and broth; sprinkle over squash.
Set oven control to broil.
Broil squash about 4 inches from heat for 3 minutes or until bread crumbs are brown.
(NOTE: The squash can be cut up ahead of time, wrapped tightly, and put in the fridge for 2-3 hours before the rest of meal is started.","url":"https://recipe.bluelayer.org/recipe/45775/crumb-topped-butternut-squash"},{"id":"45763","title":"Beef Marinade","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
soy sauce made from soy (tamari)
spices, garlic powder","directions":"Mix ingredients and pour over Steak or other Meats etc.
Let sit over night at least.
Meat can be rinsed before grilling or cooking, but I don't rinse it because it gives the Beef a sweet and spicy flavor.","url":"https://recipe.bluelayer.org/recipe/45763/beef-marinade"},{"id":"45730","title":"Barley Vegetable Casserole Recipe","ingredients":"barley, hulled
onions, raw
cauliflower, raw
mushrooms, white, raw
carrots, raw
water, bottled, generic
soup, vegetable broth, ready to serve
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 350 deg.
F.Spray nonstick cooking spray on 1 3/4 quart casserole dish.
In lg nonstick skillet, over med heat, cook barley for 2 - 3 minutes - till lightly browned - in sm amt of water or possibly broth.
Stir frequently.
Place in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 minutes.
Add in mushrooms and carrots.
Cook 5 more minutes, stirring frequently.
Add in veggies to casserole.
In a sm bowl, combine water, broth mix, garlic pwdr, and pepper.
Mix well and add in to casserole.
Mix well, cover, and bake 1 hr 15 minutes, till barley is tender and most of the liquid has been absorbed.
Stir several times while baking.
Let stand 5 minutes, then mix and serve.
NOTES : Recipe modified to lower the fat.","url":"https://recipe.bluelayer.org/recipe/45730/barley-vegetable-casserole-recipe"},{"id":"45723","title":"Scalloped Potatoes with Cream","ingredients":"butter, without salt
potatoes, raw, skin
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry","directions":"Position rack in center of oven and preheat to 375F.
Rub 1/2 tblsp butter over 9 inch glass pie dish.
Arrange 1/3 of potato slices in dish.
Season to taste.
Repeat layering and seasoning with remaining potatoes in 2 batches.
Whisk cream and broth in small bowl.
Pour over potatoes.
Dot top with 1 tblsp butter.
Bake until golden, about 55 minutes.
Drizzle 3 tblsps cream over potatoes; bake about 15 minutes longer.
Cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/45723/scalloped-potatoes-with-cream"},{"id":"45652","title":"Freezer Microwave Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, thyme, dried
spices, garlic powder
spices, onion powder
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
beef, grass-fed, ground, raw
spices, oregano, dried
spices, garlic powder
spices, onion powder","directions":"Choose which variation you plan to prepare.
Combine the rice, water and all ingredients for either beef or chicken variations in a large microwave-safe dish.
For a single batch, microwave on high 6 minutes.
Stir.
Microwave at 50 percent power for 10 minutes.
For a double batch, microwave on high 9 minutes.
Stir.
Microwave at 50 percent power for 14 minutes.
Remove from microwave oven and let stand for 5 minutes.
To Freeze: Place rice in rigid containers.
Allow to cool.
Seal, label and freeze.
To Serve: Thaw overnight in the refrigerator.
The best method for reheating.
is in the microwave oven.
Add some water or broth to the rice.
Microwave on high 5 minutes.
Stir the rice.
Microwave an additional 3 to 5 minutes if needed.","url":"https://recipe.bluelayer.org/recipe/45652/freezer-microwave-rice"},{"id":"45637","title":"Door County Chilled Cherry Soup","ingredients":"cherries, sweet, raw
beverages, carbonated, ginger ale
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
lemon juice, raw
vanilla extract
cream, sour, cultured","directions":"Place cherries in a food processor or blender: cover and process until smooth.
Add ginger ale, milk, sugar, lemon juice, and vanilla: cover and process until blended.
Pour into bowl: whisk in sour cream until smooth.
Cover and refrigerate until thoroughly chilled, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/45637/door-county-chilled-cherry-soup"},{"id":"45548","title":"Carrots in Almond Sauce","ingredients":"carrots, raw
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
cornstarch
water, bottled, generic
soup, chicken broth or bouillon, dry
dill weed, fresh
spices, pepper, black
nuts, almonds","directions":"In a saucepan, cook carrots in a small amount of water until crisp-tender; drain.
Transfer to a serving bowl & keep warm; in the same pan, saute onions in butter until tender.
Combine cornstarch & water until smooth; stir into onions.
Add bouillon, dill & pepper; bring to a boil over med heat.
Cook & stir for 1 min or until thickened & bubbly; stir in almonds.
Pour over carrots; stir to coat.","url":"https://recipe.bluelayer.org/recipe/45548/carrots-in-almond-sauce"},{"id":"45543","title":"Herbed Rice Pilaf","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
spices, pepper, black","directions":"In a medium saucepan, melt butter.
Add scallions and herbs and cook, stirring, for 1 minutes.
Add rice, stir to coat grains and then add broth.
Bring to a boil over high heat, cover, remove from heat and let stand until liquid is absorbed and rice is tender, 5 minutes.
Season with salt and pepper to taste.
Fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/45543/herbed-rice-pilaf"},{"id":"45539","title":"Big Cow Beef Injection Recipe","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne","directions":"Combine all the ingredients in a bowl and mix well.
Refrigerate until cold.","url":"https://recipe.bluelayer.org/recipe/45539/big-cow-beef-injection-recipe"},{"id":"45519","title":"Turkey Broccoli Casserole","ingredients":"broccoli, raw
ground turkey, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Preheat oven to 375F (190C).
Cook broccoli according to package directions.
Layer in 12 x 8 inch baking dish.
Spread turkey evenly on top.
Combine soup with milk, mix until smooth and pour over turkey.
Sprinkle grated cheese on top.
Bake for 30 minutes.
Let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/45519/turkey-broccoli-casserole"},{"id":"45493","title":"Instant Mashed Potatoes That are Better Than Homemade!","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
cream, fluid, heavy whipping
potatoes, raw, skin","directions":"In saucepan, combine chicken broth and butter.
Heat to a boil; remove from heat.
Add heavy whipping cream and then gently stir in potato flakes.
That's it!","url":"https://recipe.bluelayer.org/recipe/45493/instant-mashed-potatoes-that-are-better-than-homemade"},{"id":"45466","title":"Soy, Soy, Soy Soup","ingredients":"miso
soymilk, original and vanilla, unfortified","directions":"Prepare a soup bowl.
Place instant miso soup in the bowl.
Boil soy milk.
Mix the instant miso soup well with boiled soy milk.","url":"https://recipe.bluelayer.org/recipe/45466/soy-soy-soy-soup"},{"id":"45461","title":"Mushroom Soup","ingredients":"butter, without salt
onions, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
lemon juice, raw","directions":"Brown chopped onions in butter.
Add sliced mushrooms.
Cook until tender.
Blend in flour, then gradually add chicken stock and milk.
Heat to boiling until mixture thickens.
All salt, pepper and lemon juice.
Simmer 10 minutes.","url":"https://recipe.bluelayer.org/recipe/45461/mushroom-soup"},{"id":"45450","title":"Garlic Soup (Soupe a L'ail)","ingredients":"water, bottled, generic
spices, garlic powder
potatoes, raw, skin
carrots, raw
cream, whipped, cream topping, pressurized","directions":"Combine first 4 ingredients in medium saucepan.
Bring to boil.
Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes.
Puree in batches in blender.
Season with salt and pepper.
Rewarm over medium heat.
Drizzle with cream, if desired.","url":"https://recipe.bluelayer.org/recipe/45450/garlic-soup-soupe-a-lail"},{"id":"45418","title":"Cool Blueberry Soup","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
lemon juice, raw
vanilla extract
blueberries, raw","directions":"Combine pineapple and lemon juices, water and blueberries in blender or use a hand blender.
Puree until desired consistency.
Stir in vanilla extract.
Refrigerate at least 1 hour before serving.
Vanilla yogurt can be used in place of extract.","url":"https://recipe.bluelayer.org/recipe/45418/cool-blueberry-soup"},{"id":"45407","title":"Chicken Mushroom Soup","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
celery, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, tarragon, dried
spices, thyme, dried
spices, pepper, black
spices, pepper, black
spices, pepper, black
parsley, fresh
cream, whipped, cream topping, pressurized
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt margarine in large heavy pot.
Add vegetables and saute until tender over medium-low heat.
Slowly sift flour over vegetables and let cook briefly, stirring regularly.
Do not let flour brown.
Slowly add chicken broth to vegetable-flour mixture, stirring constantly.
Add herbs, pepper sauce and parsley and stir well.
Simmer 10 minutes.
Stir in half-and-half, lemon juice and chicken.
Bring to simmer and cook 10 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/45407/chicken-mushroom-soup"},{"id":"45394","title":"Mussel and Tomato Soup","ingredients":"spices, garlic powder
oil, olive, salad or cooking
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average","directions":"In a large saucepan, cook 2 teaspoons of garlic in 13 cup virgin olive oil for 1 minute.
Add 1 cup drained chopped canned plum tomatoes, a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.
Cover and simmer until the mussels open.","url":"https://recipe.bluelayer.org/recipe/45394/mussel-and-tomato-soup"},{"id":"45391","title":"Spicy Peanut Sauce","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
onions, raw
peppers, sweet, green, raw
soup, chicken broth or bouillon, dry
peanut butter, smooth style, without salt
spices, chili powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Combine yogurt and flour in a bowl; stir well, and set aside.
Coat a saucepan with cooking spray, and place over medium heat until hot.
Add onion and green pepper; cook, stirring constantly for 4 minutes.
Add yogurt mixture, broth and remaining ingredients; stir well.
Reduce heat and cook uncovered for 20 minutes.
Serve with warm chicken, pork or Chinese noodles.","url":"https://recipe.bluelayer.org/recipe/45391/spicy-peanut-sauce"},{"id":"45320","title":"Butternut Chicken Soup","ingredients":"squash, winter, butternut, raw
onions, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, nutmeg, ground
yogurt, greek, plain, nonfat","directions":"Preheat oven to 400F.
On a rimmed baking pan add the squash, onion, 1/2 teaspoon of oil, pepper, salt, cinnamon and cayenne.
Mix it all together (I used my hands so the squash and onions were totally covered).
Bake in the preheated oven for 30 minutes, flipping half way through.
Once squash is fork tender add it to a large pot.
In a skillet set over medium heat add chicken, remaining olive oil and a dash of salt and pepper.
Cook until chicken is cooked through.
This will take about 10 minutes.
Add chicken into the pot with the squash.
Add chicken broth and nutmeg.
Turn heat to medium and cook until it reaches a boil.
Then turn off heat, taste it and add additional salt and pepper if needed.
Using an hand blender, process until creamy.
Or if you prefer you can carefully add the mixture in batches into a blender and process until smooth.
If you do this, just be-careful because it is hot!
Personally I wouldnt use the blender because I am to clumsy.
You can even use a potato masher to mash it up if you prefer.
In this case the chicken will just be chunkier, but the squash will be smooth.
Add Greek yogurt to the top (optional) and serve!
Serving Size: 6 1 cup servings
Calories per serving: 101, Fat: 1.5, Cholesterol: 21, Sodium: 76, Potassium: 304, Carbs: 12, Fiber: 3.2, Sugar: 0, Protein: 11
I made this soup for just me, and it made for great lunches throughout the week!","url":"https://recipe.bluelayer.org/recipe/45320/butternut-chicken-soup"},{"id":"45306","title":"Mushroom Barley Soup (Slow Cooker)","ingredients":"shortening, vegetable, household, composite
mushrooms, white, raw
barley, hulled
margarine, regular, 80% fat, composite, stick, without salt
dill weed, fresh
spices, basil, dried
spices, thyme, dried
spices, tarragon, dried","directions":"Add the soup stock to your slow cooker and turn it on.
If you're cooking this on low, 6 to 8 hours is perfect.
Add the rest of the ingredients and set the crock and let it cook.
I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/45306/mushroom-barley-soup-slow-cooker"},{"id":"45245","title":"Quick and Hearty Hash","ingredients":"beef, grass-fed, ground, raw
potatoes, raw, skin
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
spices, pepper, black","directions":"In a large skillet, combine beef, potatoes, onion, broth and pepper.
Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/45245/quick-and-hearty-hash"},{"id":"45231","title":"Rice Sheet Batter","ingredients":"rice flour, white, unenriched
cornstarch
amazonas rainforest product, tapioca starch,
salt, table
oil, canola
water, bottled, generic","directions":"Combine the rice flour, cornstarch, tapioca starch, and salt in a bowl.
Make a well in the center and add the oil.
Steadily whisk in the water to make a thin, silky batter.
If the oil hasnt been broken up into minute droplets by the time you are done, whisk for about 15 seconds more.
Set aside at room temperature for 30 minutes to allow the starches to bloom.
The batter can be prepared up to 4 hours in advance, covered, and left at room temperature.
Professional cooks steam rice sheets atop a piece of cloth set on a special perforated pan, but most home cooks use square baking pans.
A nonstick metal pan works best because it is light and easy to move with tongs.
A glass pan is okay, especially with nonstick cooking spray applied to the bottom to ensure a clean release.
Square pans work well for all the recipes here, though you can use a round one for the unfilled Dried Shrimp and Scallion Rice Rolls (page 162).
My inexpensive nonstick square pan has sloping walls measuring 8 inches at the top and 7 inches at the bottom.
If the baking pan fits your steamer tray, use the steaming method.
Review the guidelines on page 17 before you start if you need to brush up on steaming techniques.
Otherwise, use the poaching method.
To steam, bring the water to a rolling boil with the steamer tray in place.
Put the pan inside the tray, cover, and preheat for 2 minutes.
Alternatively, to poach the noodle sheet, select a wide deep pot, covered roasting pan, or electric skillet inside which your baking pan will fit.
Fill the pot or pan with enough water so that the baking pan floats nicely but there is plenty of room for steam to circulate when the lid is on.
Bring the water to a boil, put the pan in the water, and lower the heat to gently simmer.
Cover to preheat the pan for 2 minutes.
Regardless of cooking method, lower the heat before removing the lid for safety.
If water dripped into the pan, use tongs or potholders to grab the pan and pour the water out.
Because the batter separates and settles as it sits, stir it with a ladle until there is no drag, then ladle enough batter into the pan to cover the bottom by about 1/8 inch.
For my square baking pan, I use about 6 tablespoons (a generous 1/3 cup) of batter.
If the pan is not completely flat, the batter will not cover the bottom at first.
Let the batter begin to set for 5 to 10 seconds, then use tongs to tilt the pan to evenly spread the batter and film the bottom.
Adjust the heat to a boil for steaming or gently simmer for poaching, then cover and cook for about 5 minutes, or until the noodle sheet has set and bubbled up.
If you touch it, it shouldnt stick to your finger.
Lower the heat or turn it off , then use tongs to remove the pan.
Set aside for 2 to 3 minutes, until the rice sheet is cool enough to handle.
A completely cool rice sheet will lift off more easily from the pan but a warm rice sheet will roll up and seal better.
To hasten cooling, set the pan in a bowl of cold water for a few minutes.
Run a thin-rimmed rubber spatula or metal icing spatula around the edge of the noodle sheet to detach it from the pan.
Pry up two of the corners (select thicker ones) and use your fingers to peel off the noodle sheet.
Place it bottom side down on a work surface and let it cool for a few minutes (use the waiting time to wash and dry the pan and start steaming another sheet) before proceeding as directed in the recipe.
Repeat for the other sheets.
If you are stacking the sheets, put parchment paper between each one to make separating them easier.
The recipes in this book call for filling the sheets soon after they are cooked, but you can keep cooked sheets at room temperature for up to 12 hours.
Wrap the stack in parchment paper and seal them in a zip-top plastic bag, or place in an airtight plastic container.
They can be individually steamed, placed on an oiled plate or piece of parchment paper set in a steamer tray, over low heat for 1 to 2 minutes to regain their softness.
Refrigerated sheets harden and are best cut up and treated like fresh noodles for panfried noodles or soup.","url":"https://recipe.bluelayer.org/recipe/45231/rice-sheet-batter"},{"id":"45228","title":"Moroccan White Bean Chili","ingredients":"beans, snap, green, raw
fresh red onions,
celery, raw
carrots, raw
spices, garlic powder
spices, cumin seed
spices, paprika
spices, ginger, ground
spices, turmeric, ground
spices, pepper, black
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
water, bottled, generic
soup, chicken broth or bouillon, dry
salt, table
spices, coriander seed
lemon juice, raw","directions":"In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and saute five minutes or until the vegetables are soft and translucent.
Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
Add the tomato paste and mix it inches
Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
Bring to a boil.
Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
Taste.
Stir in the bouillon granules, salt-to-taste, and lemon juice.
Taste.
Take off the heat and stir in the cilantro.
Serve over chunked up hearty mixed-grain bread or as-is.","url":"https://recipe.bluelayer.org/recipe/45228/moroccan-white-bean-chili"},{"id":"45212","title":"Japanese Sweet Azuki Beans","ingredients":"beans, snap, green, raw
sugars, brown
salt, table","directions":"Soak beans overnight in a pot covered with an inch or two of water.
The next day, heat the pot of beans until they are almost ready to boil.
Meanwhile, prepare a big bowl of ice cold water, which you'll be throwing the beans in next.
This will \"shock\" them and help crack the skin so they become softer easily when boiling.
Drain off the hot water from the beans.
Immediately throw them into the ice water.
Drain beans and put back in pot.
Pour in enough water to cover.
Bring to a boil, then simmer on low for about 60 minutes until soft.
Skim off any foam that rises while simmering.
If the water gets low, add a little more.
Once the beans are soft (they should be easily mashable), mix in the sugar.
I used about 100g/half cup.
But I recommend starting with less and adding a little at a time until it's sweet enough for you.
Bring to a simmer again, making sure the sugar is dissolved.
If it's too soupy, simmer off some of the liquid.
That's it!
You can optionally pour off some of the water and mash into a paste (called anko).
Store it for up to week in the refrigerator, or freeze it along with the liquid.
There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango )or ice cream -use paste as spread for bread or baked inside sweet buns -Made into \"zenzai\" soup along with \"mochi\" (rice cakes).
Search and explore the internets for more ideas ;)","url":"https://recipe.bluelayer.org/recipe/45212/japanese-sweet-azuki-beans"},{"id":"45205","title":"Potato Soup","ingredients":"butter, without salt
carrots, raw
celery, raw
onions, raw
soup, chicken broth or bouillon, dry
potatoes, raw, skin
parsley, fresh
spices, thyme, dried
salt, table
spices, pepper, black
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin","directions":"Melt butter in soup pot.
Sweat carrots, celery, and onions until soft.
Add chicken stock, potatoes, parsley, thyme, salt, and pepper.
Simmer 20 minutes, or until potatoes are medium soft.
Add bacon and milk.
Heat through.
Add enough potato flakes to bring to desired consistency.","url":"https://recipe.bluelayer.org/recipe/45205/potato-soup"},{"id":"45201","title":"Italian Sausage and Rice","ingredients":"spices, garlic powder
ground turkey, raw
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook the rice according to package directions.
In a large skillet saute the turkey sausage.
Add the tomoatoes, broth and pepper.
Stir in the rice, cover and cook on low heat for 5-8 minutes.
Stir the Rice until all liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/45201/italian-sausage-and-rice"},{"id":"45184","title":"Amazing Cream of Soup Alternative","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"In a saucepan, over medium heat, melt the butter.
Stir in the flour until it darkens and thickens (basic roux).
Stir in the milk, bouillon and pepper.
Stir constantly until well incorporated and thickened.
Done!
Kitchen crisis averted!","url":"https://recipe.bluelayer.org/recipe/45184/amazing-cream-of-soup-alternative"},{"id":"45158","title":"Tropical BBQ Chicken","ingredients":"onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
mustard, prepared, yellow
sauce, barbecue
sugars, brown
spices, chili powder
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Saute onion in butter for 5-10 minutes over medium heat.
Add flour and mix until a paste is formed.
Slowly stir in pineapple juice waiting for all juice to be absorbed before adding more.
Add soy sauce, mustard and bbq sauce and stir until dissolved.
Add brown sugar and chili and stir until dissolved.
Pour in chicken broth, stir and then add chicken.
Cook on stove until slightly thickened.
Preheat over to 325 and cook with lid on for 1- 3 hours depending on how long you want the chicken to soak for.","url":"https://recipe.bluelayer.org/recipe/45158/tropical-bbq-chicken"},{"id":"45154","title":"Orange Ice \"Cream\" - Vegan Made in the Thermomix","ingredients":"orange juice, raw
water, bottled, generic
sugars, powdered","directions":"If you need to make the powdered sugar, do that first.
Add the oranges and frozen almond milk to the sugar in the TM bowl.
Slowly raise the speed to 10.
Continue mixing for approximately 1 minute, or until all the ice is completely crushed.
If the mixture is too soft or soupy, add ice cubes and re-blitz.
The consistency will be like a thick smoothie.
Pour into bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/45154/orange-ice-cream-vegan-made-in-the-thermomix"},{"id":"45134","title":"Turkey Curry","ingredients":"celery, raw
carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, garlic powder
spices, curry powder
ground turkey, raw","directions":"Lightly coat a skillet with nonstick spray.
Saute carrots and celery until tender.
In a bowl, mix 1/4 cup milk and cornstarch until smooth.
Add broth and remaining milk and mix until smooth.
Pour over vegetables in skillet.
Add onion, garlic powder, and curry powder.
Cook and stir over medium heat for 4-5 minutes or until mixture thickens and bubbles.
Add turkey and heat through.","url":"https://recipe.bluelayer.org/recipe/45134/turkey-curry"},{"id":"45131","title":"Caribbean Dumplings - Spinners and Sinkers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
Slowly add enough water to knead to a stiff dough.
Divide dough into 2 pieces.
Roll each piece into a long rope-like shape about 12 inches in length.
Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/45131/caribbean-dumplings-spinners-and-sinkers"},{"id":"45118","title":"Hair Growing Soup","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
seeds, sesame seeds, whole, dried
sugars, granulated","directions":"Wash and drain the rice and the sesame seeds in separate containers.
Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance.
Be careful to not let them burn.
Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor.
Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan.
Cook over medium heat for approximately 10 minutes, stirring often to avoid burning.
Add sugar as desired to taste.","url":"https://recipe.bluelayer.org/recipe/45118/hair-growing-soup"},{"id":"45115","title":"Pulled Pork with Fresh Cabbage and Plum Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
cabbage, raw
fresh red onions,
plums, raw
soy sauce made from soy (tamari)
spices, cumin seed
salt, table
spices, pepper, black","directions":"Add pork, broth, salt, pepper and cumin to a crock pot or stock pot.
Slow cook (on high for 2-3 hours) or simmer on the stovetop (medium-high heat for 1-1/2 to 2 hours).
Cook until meat separates easily with a fork and internal temperature of 160 degrees is reached.
Mix plum and soy sauce together.
Shred pork and spoon into a warmed tortilla.
Top with cabbage, onion and plum/soy sauce.","url":"https://recipe.bluelayer.org/recipe/45115/pulled-pork-with-fresh-cabbage-and-plum-sauce"},{"id":"45075","title":"Beef Injection and Marinade","ingredients":"water, bottled, generic
beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve","directions":"In a large stockpot over high heat, bring the water to a boil.
Add the beef base and the beef au jus to the water, and stir until dissolved.
Remove from the heat.
If reserving for a later use, let the liquid cool; then pour it into a jug or bottle.
This can be stored in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/45075/beef-injection-and-marinade"},{"id":"45069","title":"Mexican Rice II","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry","directions":"Heat oil in a large saucepan over medium heat and add rice.
Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/45069/mexican-rice-ii"},{"id":"45064","title":"Simple New Mexican Green Chile Sauce, High Altitude","ingredients":"peppers, sweet, green, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan.
If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes.
You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat.
Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly.
Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups.
Canned chiles may be used in a pinch; use canning liquid to replace some of the water.","url":"https://recipe.bluelayer.org/recipe/45064/simple-new-mexican-green-chile-sauce-high-altitude"},{"id":"45022","title":"Stewed Okra and Fresh Tomato","ingredients":"oil, olive, salad or cooking
onions, raw
okra, raw
tomatoes, red, ripe, raw, year round average
soup, vegetable broth, ready to serve
corn, sweet, white, raw
salt, table","directions":"Heat a Dutch oven over medium-high heat.
Add olive oil to pan, swirling to coat.
Add onion; saute 2 minutes.
Add okra, tomato, vegetable broth, corn kernels, and salt; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/45022/stewed-okra-and-fresh-tomato"},{"id":"45006","title":"Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup)","ingredients":"onions, raw
celery, raw
mushrooms, portabella, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
spinach, raw
spices, basil, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done.
About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken.
Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45006/chicken-popeye-soup-chicken-and-spinach-pot-pie-soup"},{"id":"44990","title":"Lulus Lemon Crunch Pie","ingredients":"nuts, almonds
spices, ginger, ground
butter, without salt
milk, canned, condensed, sweetened
cream, fluid, heavy whipping
lemon juice, raw","directions":"1 Lightly oil an 18 20cm (7 8 inch) spring-release cake tin, line the base with grease-proof / non-stick baking parchment.
You could make this in a pie dish if you would prefer, then you can skip the parchment paper lining.
2 Blitz the cookies and toasted almonds together in a food processor for about a minute until roughly chopped, empty into a bowl and then mix in the melted butter and stir until evenly distributed.
3 Press this mixture firmly into the base of the lined cake tin or pie dish, and refrigerate for a minimum of 30 minutes.
4 Zest all 4 lemons (without the Pith please!)
and then juice them too, you should get about a cup-full of juice and also the zest.
5 Empty the cans of condensed milk into a bowl and stir in the cream give it a good stir, make sure it is well mixed together.
6 Now, stirring constantly, add the lemon zest and juice a little bit at a time, as you do this the mixture will really start to thicken up, go on get those arm muscles working!
7 Pour the thickened mixture over the chilled cookie base and refrigerate overnight.
8 Remove carefully from cake tin and sprinkle with toasted almonds for decoration if desired.
Leave whole and serve on a pretty dish to impress your guests or serve in wedges / slices when the time comes!
Note:
OK so we dont always plan these things enough in advance to chill them overnight, so in a pinch 6 hours serious chilling minimum will make it just thick enough to remove from the cake tin and stand on its own 2 feet, but I really recommend overnight for best results!
Obviously if you are making this in a pie dish it doesnt matter as much but at least you wont have a gloopy soupy dessert to serve if you chill it for the right amount of time.","url":"https://recipe.bluelayer.org/recipe/44990/lulus-lemon-crunch-pie"},{"id":"44980","title":"Cheese Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Melt butter over low heat
Add flour and mix to a paste.
Stir in mayonnaise, mixing thoroughly.
Add boullion.
Continue stirring over medium heat until mixture boils and thickens.
Remove from heat.
Add in milk and cheese; Stir well.
Serve hot over your favorite vegetables.","url":"https://recipe.bluelayer.org/recipe/44980/cheese-sauce"},{"id":"44958","title":"Herbed Zucchini Soup","ingredients":"soup, chicken broth or bouillon, dry
squash, summer, zucchini, includes skin, raw
dill weed, fresh
cheese, cheddar
salt, table
spices, pepper, black","directions":"Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
Puree in a blender, in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper.
Serve hot or chilled.","url":"https://recipe.bluelayer.org/recipe/44958/herbed-zucchini-soup"},{"id":"44887","title":"Mushroom Pate","ingredients":"butter, without salt
mushrooms, white, raw
shallots, raw
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
nuts, walnuts, english
lemon juice, raw
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Melt 2 tbsp butter in medium sized skillet over medium heat.
Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes, stirring occasionally.
Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes.
(It will bubble slightly) Add the walnuts and lemon juice and stir to combine.
Take the mixture off the stove and let cool about 20 minutes.
Combine cream cheese and remaining butter in a mixing bowl.
Add the mushrooms mixture and combine.
Stir in salt and pepper and mix well.
Fill a 1-cup crockery bowl, or whatever pretty dish you have with the mushroom mixture, and smooth the surface.
Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
Serve with crackers or crusty breads.","url":"https://recipe.bluelayer.org/recipe/44887/mushroom-pate"},{"id":"44878","title":"Ridiculously Easy Fettucini Alfredo","ingredients":"egg substitute, powder
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Cook a generous pot of egg noodles according to package directions.
Meanwhile, grab a deep skillet and warm your chicken stock over medium-high heat.
Chicken paste in water is a flavorful method.
Once warm, add cream and bring it up to a near boil, but do not let it boil!
Add parmesan (not the canned stuff!)
little by little.
You can grate some yourself or buy it grated in the cheese section.
A whisk works nicely as you will need to continuously stir the mixture until the cheese is fully melted into the liquid.
Taste for preference.
Add more cheese if desired.
To thicken your sauce, mix the oil and flour with a fork and gradually add small increments over medium-high heat until desired thickness.
It will continue to thicken a little once it simmers.
You can add cut up chicken or shrimp to the sauce before pouring over the drained noodles.
Keep in mind, this makes a lot so you may want to reserve some before adding extras as it freezes nicely.
Ive also used this sauce in making homemade chicken spinach alfredo pizzas.","url":"https://recipe.bluelayer.org/recipe/44878/ridiculously-easy-fettucini-alfredo"},{"id":"44848","title":"Cottage Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
potatoes, raw, skin
butter, without salt
peas, green, frozen, unprepared
corn, sweet, white, raw
carrots, raw
tomato products, canned, puree, without salt added
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
sauce, worcestershire
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Put oil into hot pan.
Add beef and cook.
Add onions, garlic, tomato puree, thyme and rosemary stirring constantly.
Add 3/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened.
Transfer to delivery containers.
Meanwhile, cook the potatoes in boiling salted water until tender.
Drain well.
Mash in/with mixer with butter and 1/4 of the chicken stock.
Add peas, corn, and carrots to each container.
Using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle.
If not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown.
Otherwise freeze.","url":"https://recipe.bluelayer.org/recipe/44848/cottage-pie"},{"id":"44815","title":"Alton Brown - Potato Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
butter, without salt
salt, table
potatoes, raw, skin
soup, vegetable broth, ready to serve
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
chives, raw","directions":"Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter.
Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.
Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth.
Stir in the heavy cream, buttermilk, and white pepper.
Taste and adjust seasoning if desired.
Sprinkle with chives and serve immediately, or chill and serve cold.","url":"https://recipe.bluelayer.org/recipe/44815/alton-brown-potato-leek-soup"},{"id":"44810","title":"All-Purpose Cream Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cornstarch
onions, raw
spices, pepper, black","directions":"In a storage container with tight-fitting lid, combine all ingredients; mix well.
Seal tightly and store in a cool,dry place.
Stir or shake before each use.
Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well.
Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
This equals 1 (10 3/4 oz) can of condensed cream soup.
Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well.
Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
How about sausage gravy?
Use the medium white sauce and add crumbled,cooked and drained sausage.","url":"https://recipe.bluelayer.org/recipe/44810/all-purpose-cream-sauce-mix"},{"id":"44778","title":"Simple As Chicken Pilau","ingredients":"soup, chicken broth or bouillon, dry
celery, raw
onions, raw
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table","directions":"Combine broth, celery, onion, and butter into 2-quart saucepan (with tight-fitting lid).
Bring to a boil and add rice.
Reduce heat and simmer, covered, about 20 minutes.
Add chicken, salt and pepper, and simmer about 10 minutes or until rice is fluffy and water is absorbed.","url":"https://recipe.bluelayer.org/recipe/44778/simple-as-chicken-pilau"},{"id":"44769","title":"Very Easy Potato Bacon Soup","ingredients":"butter, without salt
onions, raw
potatoes, raw, skin
water, bottled, generic
dill weed, fresh
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
spices, parsley, dried","directions":"Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes.
Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil.
Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
Stir milk and bacon bits into potato mixture; bring to a boil.
Remove from heat and stir parsley into soup.","url":"https://recipe.bluelayer.org/recipe/44769/very-easy-potato-bacon-soup"},{"id":"44764","title":"Pumpkin Ginger Soup","ingredients":"pumpkin, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
lemon juice, raw
spices, ginger, ground","directions":"In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
Blend in stevia, lemon juice and ginger.
Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/44764/pumpkin-ginger-soup"},{"id":"44760","title":"Onion Soup Mix Substitute (1 Envelope)","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
parsley, fresh
celery, raw","directions":"Add all to small bowl and stir well to combine.
Can be used immediately, or for best flavor keep in airtight container at least 24 hours before use.","url":"https://recipe.bluelayer.org/recipe/44760/onion-soup-mix-substitute-1-envelope"},{"id":"44750","title":"Peachy Ginger Soup","ingredients":"peaches, yellow, raw
spices, ginger, ground
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof","directions":"Puree the peaches and ginger together in a food processor or blender.
Stir in heavy cream and rum.
Chill.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/44750/peachy-ginger-soup"},{"id":"44709","title":"Gingered Cream Rice","ingredients":"salt, table
spices, garlic powder
spices, ginger, ground
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
mushrooms, white, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard","directions":"Combine the seasoning mix ingredients in a small bowl.
Preheat the oven to 350*.
Heat the butter in a large ovenproof skillet, preferably one that has a tight-fitting lid (If you don't have a tight fitting lid, just use aluminum foil to cover!
).
When the butter sizzles, add the mushrooms, onions, and seasoning mix.
Cook, stirring frequently, for 6 minutes, then add the rice and ginger.
Stir in the stock, 2 cups heavy cream, and Parmesan cheese and mix thoroughly.
Cover and bake for 45 minutes.
Remove from the oven and check to see if there is still some liquid in the bottom of the pan.
If not, add the remaining cup of cream.
Let sit until the liquid is absorbed, about 10 minutes, before serving.","url":"https://recipe.bluelayer.org/recipe/44709/gingered-cream-rice"},{"id":"44673","title":"Fajita Seasoning Mix","ingredients":"cornstarch
spices, chili powder
salt, table
spices, paprika
sugars, granulated
soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed","directions":"Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning.","url":"https://recipe.bluelayer.org/recipe/44673/fajita-seasoning-mix"},{"id":"44645","title":"Okara Cookies in a Microwave with Dashida Flavor","ingredients":"okara
beef, grass-fed, ground, raw","directions":"Put all the ingredients in a plastic bag and mix well.
Press the mixture over the plastic bag and bring it together into a dough.
Place the dough on a chopping board, and roll it out over the plastic bag using a rolling pin as thinly as possible.
Cut the dough into pieces of your desired size over the plastic bag.
(Your knife won't get dirty this way.)
*To transfer the dough to a baking sheet * Cut the plastic bag open.
Place a piece of kitchen parchment paper and something flat (such as upside-down baking sheet or chopping board) over it.
2Hold the chopping board on the bottom of the stack and flip everything over.
You can transfer the dough onto a baking sheet without damaging it this way.
Remove the plastic bag.
Cook in a 500 to 600 w microwave for 5 minutes.Open the microwave door and let the steam out.
Cook it again if needed - watch it for doneness.
(Cook for 5 to 10 minutes in total).
If using an 800w microwave, heat for 2 minutes.
Open the door to let the steam out, and reduce to 500 or 600 w and heat for 30 more seconds.
Repeat this process as needed.
When the cookies are crispy and brittle they are done.
When you touch a cookie and it's still soft you have to cook it again.
The dough will get crispier as it cools down.
Whatever the wattage, the thin parts burn easily.
Don't leave the microwave while it's cooking!
You can make a big batch and keep them in the freezer.
They're good 'emergency snacks' when you're on a diet.
If you eat them with plenty of liquids you can stave off your hunger pangs.
Okara cookie in a microwave low in calories
Corn soup flavoured Okara cookies
This is the original okara recipe.
Easy Oven-baked Okara Cookies without any special tools.","url":"https://recipe.bluelayer.org/recipe/44645/okara-cookies-in-a-microwave-with-dashida-flavor"},{"id":"44642","title":"Easy Corn Soup","ingredients":"soy sauce made from soy (tamari)
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
oil, corn, peanut, and olive
onions, raw
spices, pepper, red or cayenne","directions":"In a large saucepan add butter and oil.
Saute the sweet red pepper and onion until tender but not browned.
Stir in the flour and continue to cook over very low head for 2-3 minutes.
Slowly pour in the milk stirring continuously to prevent any lumps from forming.
Place 1 cup of corn, cream and the soy sauce in a blender on medium speed until smooth.
Next add the corn mixture to the soup as well as the remaining corn.
Continue to cook until heated through.
If desired sprinkle a little parsley or nutmeg on top for garnish.","url":"https://recipe.bluelayer.org/recipe/44642/easy-corn-soup"},{"id":"44634","title":"Ww No-Cook Asian Peanut Sauce (2 Pts)","ingredients":"peanut butter, smooth style, without salt
soup, vegetable broth, ready to serve
vinegar, balsamic
rice vinegar,
soy sauce made from soy (tamari)
spices, ginger, ground
oil, sesame, salad or cooking
sauce, worcestershire
spices, pepper, red or cayenne
sugars, granulated","directions":"Whisk all the ingredients together in a medium bowl until smooth and creamy.
This will keep well for up to 3 days, covered and refrigerated; whisk before using again.","url":"https://recipe.bluelayer.org/recipe/44634/ww-no-cook-asian-peanut-sauce-2-pts"},{"id":"44608","title":"Boyfriend Bait Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
butter, without salt
shallots, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
cream, sour, cultured
mustard, prepared, yellow","directions":"Over medium high heat, gently cook beef tenderloin in 2 tablespoons of butter for about 2 minutes, until just seared on all sides.
You will still be able to see red.
Remove from pan and set aside in a rimmed dish or baking sheet so that you collect the juices.
Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes.
Mix cornstarch into cold beef broth, whisk to blend.
Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
Add sour cream and mustard, stir to blend.
Add beef and juices from dish; stir over medium just till warmed through.
Salt to taste.","url":"https://recipe.bluelayer.org/recipe/44608/boyfriend-bait-beef-stroganoff"},{"id":"44563","title":"Baked Pepperoni Dip","ingredients":"cheese, parmesan, hard
soup, cream of chicken, canned, condensed
pepperoni, beef and pork, sliced","directions":"Soften cream cheese to room temperature.
Preheat oven to 350.
Dice or halve pepperoni and set aside.
(Will not have the same great taste if using turkey pepperoni.
).
Pour soup into a bowl, add cream cheese & pepperoni and stir well.
Pour mixture into an oven safe dish and bake for 30 minutes or until hot and bubbly.
Serve with taco chips, corn chips or assorted crackers.
Note: I listed 20 servings or 1/4 cup per person.
I doubt that 1/4 cup will satisfy most people!","url":"https://recipe.bluelayer.org/recipe/44563/baked-pepperoni-dip"},{"id":"44507","title":"Quick Oven-Baked Beef Stew","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, beef broth or bouillon canned, ready-to-serve
potatoes, raw, skin
carrots, raw
onions, raw
celery, raw
beans, snap, green, raw
lemon juice, raw
salt, table
spices, pepper, black
sauce, worcestershire","directions":"Cut minute steaks into half inch strips, sprinkle them with flour and brown them in oil in a skillet.
Put the browned meat in a 2 1/2 quart casserole with the beef broth, diced potatoes, sliced carrots, chopped onions, sliced celery, peas, lemon juice, salt and pepper, and Worcestershire sauce- Mix well.
Cover the casserole tightly and bake for 1 hour and 15 minutes, stirring occasionally, in a 350 degree oven.","url":"https://recipe.bluelayer.org/recipe/44507/quick-oven-baked-beef-stew"},{"id":"44504","title":"Creamy Wild Rice Soup","ingredients":"water, bottled, generic
salt, table
wild rice, raw
onions, spring or scallions (includes tops and bulb), raw
carrots, raw
nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
bacon, meatless
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large saucepan, bring water and salt to boil.
Add rice.
Reduce heat; cover and simmer for 45-60 minutes or until tender.
Remove from heat.
Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
Stir in flour until blended.
Gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat.
Add the ham, pepper, and wild rice.
Cover and simmer for 5 minutes.
Reduce heat.
Add milk and heat through (but DO NOT boil!).
Garnish with green onion strips if desired.","url":"https://recipe.bluelayer.org/recipe/44504/creamy-wild-rice-soup"},{"id":"44450","title":"Pork Piccata","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cornstarch
soup, chicken broth or bouillon, dry
lemon juice, raw
parsley, fresh
salt, table","directions":"Dredge pork in flour.
Heat oil in a large nonstick skillet.
Add pork and cook until browned on both sides.
Remove.
Stir together the cornstarch, chicken broth, lemon juice, and parsley.
Simmer 1 minute.
Spoon over pork.","url":"https://recipe.bluelayer.org/recipe/44450/pork-piccata"},{"id":"44424","title":"Buttery Parmesan Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, onion powder
spices, garlic powder
cheese, parmesan, hard","directions":"Combine the rice and all of the other ingredients in a resealable plastic container.
I like to use zip-lock bags.
Label and Seal and the container.
Store in the refrigerator or freezer because of the cheese.
This is enough for 1 package of mix.
Make several at a time for the most conveneince.
To Prepare:.
2 tablespoons margarine.
1 package of Buttery Parmesan Rice Mix.
2 cups water
In a 2-quart saucepan combine the margarine, Rice Mix and water.
Bring the mixture to a boil.
Place a lid on the pot.
Reduce the heat to the lowest possible flame.
Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/44424/buttery-parmesan-rice-mix"},{"id":"44393","title":"Copycat Campbell's Tomato Soup","ingredients":"tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add first six ingredients to a medium pot and place over medium heat.
Bring to just a simmer.
Slowly stir in milk.
Heat to simmer or desired serving temperature.
Serve.","url":"https://recipe.bluelayer.org/recipe/44393/copycat-campbells-tomato-soup"},{"id":"44178","title":"Stir Fry Sauce","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
cornstarch","directions":"Whisk chicken broth, soy sauce, sugar, and cornstarch in small bowl until cornstarch dissolves.
Add to tender-crisp vegetables and bring to a boil, stirring constantly.
Cook until sauce thickens, about 1 minute.","url":"https://recipe.bluelayer.org/recipe/44178/stir-fry-sauce"},{"id":"44131","title":"Homemade Ricotta","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat.
Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft.
Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
Line a strainer with a few layers of cheesecloth.
Use a large spoon to scoop the solids from the surface into the strainer.
Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth.
The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things.
Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly.
Use the ricotta as desired.","url":"https://recipe.bluelayer.org/recipe/44131/homemade-ricotta"},{"id":"44127","title":"Apple Pumpkin Soup","ingredients":"apples, raw, with skin
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pumpkin, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black","directions":"In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender.
Stir in flour until blended.
Gradually whisk in broth.
Stir in pumpkin, sugar, cinnamon, nutmeg and ginger.
Bring to a boil.
Reduce heat; cover and simmer for 25 minutes.
Cool slightly.
In a blender, cover and process soup in batches until smooth.
Pour into a bowl, cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
Stir in apple juice, cream, salt and pepper; heat through.","url":"https://recipe.bluelayer.org/recipe/44127/apple-pumpkin-soup"},{"id":"44117","title":"Nigerian Peppersoup Seasoning Substitute","ingredients":"spices, pepper, black
spices, cloves, ground
spices, cinnamon, ground
spices, coriander seed
spices, cumin seed
spices, nutmeg, ground
spices, ginger, ground
spices, fennel seed","directions":"Combine spices.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44117/nigerian-peppersoup-seasoning-substitute"},{"id":"44096","title":"Sensational Marinated Vegetables","ingredients":"soy sauce made from soy (tamari)
mustard, prepared, yellow
spices, garlic powder
vinegar, cider
spices, basil, dried
soup, chicken broth or bouillon, dry
honey
oil, olive, salad or cooking
shortening, vegetable, household, composite","directions":"Mix together all ingredients except vegetables.
Pour the dry, large (1 1/2\" - 2\") vegetable chunks into a large mixing bowl and pour the marinade over them.
Blend and allow the veggies to marinate for one hour at room temperature.
Lay out the vegetables (with whatever marinade tags along with them) in a large casserole dish and bake in a pre-heated 375-degree F. oven for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/44096/sensational-marinated-vegetables"},{"id":"44072","title":"Homemade Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, fennel seed
sugars, granulated
spices, pepper, red or cayenne
spices, caraway seed
spices, coriander seed
soup, beef broth or bouillon canned, ready-to-serve","directions":"In a stand mixer, combine all ingredients.
Mix well, until the mixture is very sticky, approximately 3 minutes.
Seal in plastic wrap and refrigerate for 24 hours to allow the flavor to blend.
Using a sausage stuffer, fill casings of desired size.
Tie off into 8 inch links.
Put in freezer bags and seal.
Freeze for up to 6 months.
NOTE : If you do not have a stuffer you can make them into patties.","url":"https://recipe.bluelayer.org/recipe/44072/homemade-italian-sausage"},{"id":"44039","title":"Iraqi Shorbeh- Easy Lentil Soup","ingredients":"orange juice, raw
water, bottled, generic
salt, table
spices, pepper, black
onions, raw","directions":"1. wash lentils.
2. fill pot with lentils and water, pepper and salt, onion.
3. bring to a rapid boil.
4. cover, reduce heat to simmer.
5. cook 20-25 min until thick and yellow.","url":"https://recipe.bluelayer.org/recipe/44039/iraqi-shorbeh-easy-lentil-soup"},{"id":"44031","title":"Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
beef, grass-fed, ground, raw","directions":"PREPARE MEAT.
Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth.
Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add.
40 to 50 squares should be ample for 4-6 people.
Remove meat from roaster and pour broth into medium to large stock pot.
When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces.
Place back in broth.
If desired add several medium size cubed and \"par-boiled\" potatoes to broth at this time.
I usually do this only when making with Beef.
When making with ham, I sometimes add soup beans to broth.
PREPARE DOUGH.
This can be done while meat is cooking.
(Remove rings because here's where it gets a little messy).
In large mixing bowl, combine 3 cups of flour and the salt.
Use remaining flour as needed for \"dusting\" and clean up as noted herein.
Slowly add water and thoroughly mix with hands until dough reaches a \"slightly sticky to touch\" consistency.
You may need to add more flour to get this part right.
You may also substitute canned broth or broth made with soup base instead of water when mixing dough.
This will give a little extra flavor.
HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet.
Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
After dough is rolled out to approximately 1/8\" thickness, use a sharp knife or pizza cutter to make 2\" squares.
Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper.
Try to avoid overlapping squares.
Roll out and cut remaining dough and layer.
Place wax paper between all layers.
Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
Adjust heat as needed to keep a gentle boiling until desired amount of dough is added.
Then reduce heat and simmer until dough is thoroughly cooked and \"chewy but not gooey\".
Serve in soup plate or bowl and enjoy.
Please note this dough recipe does not call for eggs.
My gram always stressed to me their was a difference between egg noodle dough and pot pie dough.
I never questioned her cooking practices, but I sure enjoyed the final products !","url":"https://recipe.bluelayer.org/recipe/44031/pot-pie-noodles-w-ham-beef-chicken-or-turkey"},{"id":"44018","title":"Sea Scallop Saute'","ingredients":"butter, without salt
onions, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
mollusks, scallop, (bay and sea), cooked, steamed
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
parsley, fresh
soup, chicken broth or bouillon, dry
lemon juice, raw","directions":"Melt butter in lg skillet.
Add next 6 ingredients.
Shake scallops, a few at a time in a bag with the flour.
Add scallops to pan, saute for 5 minutes.
Add last 4 ingredients; heat through.","url":"https://recipe.bluelayer.org/recipe/44018/sea-scallop-saute"},{"id":"43998","title":"Cream Of Chicken Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, garlic powder","directions":"In a 3 quart saucepan, heat oil.
Gradually stir in flour.
Let this form a paste, or roux.
Then, gradually stir in the milk and continue stirring until thickened.
Add chicken to white sauce mixture.
Add sugar, salt, pepper, and garlic powder.
Mix well and simmer for 20 minutes over low heat.
If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup.
Simmer for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/43998/cream-of-chicken-soup"},{"id":"43987","title":"Cream of Soup Mix With Variations - Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
shortening, vegetable, household, composite
salt, table
onions, raw","directions":"Combine all ingredients and store in covered container.
Mix 1/3 cup dry mix with 1 1/4 cup cold water.
Cook stirring constantly until mixture thickens.
Cook 2 more minutes.
Variations:.
Mushroom Soup: Add 1/2 cup finely chopped mushrooms.","url":"https://recipe.bluelayer.org/recipe/43987/cream-of-soup-mix-with-variations-substitute"},{"id":"43963","title":"Southwestern Hash Brown Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
denny's, hash browns
cherries, sweet, raw
cheese, parmesan, hard","directions":"Preheat the oven to 350F.
Spray a 2 quart dutch oven with non-stick spray.
Add the chicken tenderloins in a single layer.
Sprinkle the dry onion soup mix over the chicken.
Put the hashbrowns over the chicken.
Put the cherry tomatoes over the hashbrowns, and the cheese on top of it all.
Bake, with the lid on, for 60 minutes.","url":"https://recipe.bluelayer.org/recipe/43963/southwestern-hash-brown-chicken"},{"id":"43948","title":"Quick Pork With Mild Spices","ingredients":"oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, cumin seed
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
yogurt, greek, plain, nonfat
spices, coriander seed","directions":"Heat 1 tbs of the oil in a wok or large frying pan until very hot.
Add the pork and stir fry for 3-4 mins until it starts to brown.
Remove from the pan, set aside and wipe the pan out with piece of kitchen paper.
Pour the remaining oil into the pan and tip in the spices.
Cook over a medium heat for 1 min to release their aromas.
Pour in the chicken broth and cook for 3-4 mins over a high heat until reduced by half.
Throw in the peas.
Take the pan off the heat and stir in the yogurt.
Season if you like.Add the pork and warm through, then scatter over the cilantro.
Serve with rice, potatoes or pasta.","url":"https://recipe.bluelayer.org/recipe/43948/quick-pork-with-mild-spices"},{"id":"43871","title":"Microwave Potato Soup With Cheese Recipe","ingredients":"potatoes, raw, skin
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
water, bottled, generic
bacon, meatless","directions":"Place potatoes, onion, 1/2 c. warm water and the chicken bouillon in 2 qt casserole.
Cover tightly and microwave on high (100%) 3 min; stir.
Cover and microwave till potatoes are tender, 3 to 5 min longer.
Place potato mix in blender container; add in cheese and 1 c. warm water.
Cover and blend on high speed till uniform consistency, about 45 seconds.
Pour soup into casserole dish.
Cover tightly and microwave on high (100%) till warm, 1 to 2 min.
Stir in small amount of warm water for thinner consistency if you like.
Sprinkle each serving with 1 Tbsp.
imitation bacon.
Garnish with snipped parsley if you like.","url":"https://recipe.bluelayer.org/recipe/43871/microwave-potato-soup-with-cheese-recipe"},{"id":"43869","title":"Fast Cheese Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Heat oven to 230C and grease a baking tray with the olive oil.
Place the flour and the bicarb in a bowl, add the salt and mix with hands.
Make a well and pour in the buttermilk and pour in 300ml of the buttermilk.
mix in with hands until you have a soft sticky dough adding more buttermilk if needed.
Transfer to the tray and either roll out or press down with fingers to form a loaf about 30 x 20cm.
Brush top with a little oil if desired and sprinkle on the cheese.
Bake for 20 - 25 minutes turning the oven down to 200C after 10 minutes.
It should be firm in the centre and golden when cooked.
Transfer to a wire rack and allow to cool, works very well with potato soup.","url":"https://recipe.bluelayer.org/recipe/43869/fast-cheese-bread"},{"id":"43863","title":"Chili Con Carne","ingredients":"beef, grass-fed, ground, raw
butter, without salt
onions, raw
beans, kidney, all types, mature seeds, raw
tomatoes, red, ripe, raw, year round average
spices, chili powder
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Cook ground beef and onion in 3 T hot butter until browned.
Add the kidney beans and tomato soup and cook 10 minutes.
Combine the chili powder, flour, water and salt and make into paste.
Blend into ground beef mixture.
Bring to a boil and then cover and cook over low heat, stirring frequently, 45 minutes.
Depending on your taste, feel free to add more or less chili powder.
Serve hot -- with crackers or warm bread.
If you like your chili less thick, just add the chili powder in step three and omit the flour, water and salt.","url":"https://recipe.bluelayer.org/recipe/43863/chili-con-carne"},{"id":"43857","title":"Apple-Glazed Baby Carrots","ingredients":"carrots, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
cornstarch
water, bottled, generic","directions":"In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes.
Sprinkle with lemon juice.
Melt the margarine in a medium skillet over medium heat.
Add the apple juice concentrate and cook until it melts.
Add the broth and cinnamon and bring to a boil.
Mix together the cornstarch or arrowroot powder with the water.
Add to the skillet, lower the heat, and cook until thickened.
Add the carrots and toss well to coat.","url":"https://recipe.bluelayer.org/recipe/43857/apple-glazed-baby-carrots"},{"id":"43847","title":"Delicious Lemon-Dill Chicken","ingredients":"soup, chicken broth or bouillon, dry
lemon juice, raw
spices, garlic powder
dill weed, fresh
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix together 2-tbsp flour, salt and pepper.
Coat chicken with mixture.
Heat oil in large non-stick skillet.
Add breasts and cook over medium-high heat until golden brown, turning once and cooked through.
Remove chicken to a plate.
Add chicken broth flour mix, lemon juice and garlic to skillet.
Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened.
Remove skillet from heat and add butter and fresh dill.
Return chicken to skillet and coat with sauce.","url":"https://recipe.bluelayer.org/recipe/43847/delicious-lemon-dill-chicken"},{"id":"43822","title":"Broccoli- Cauliflower Bake","ingredients":"broccoli, raw
cauliflower, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
onions, raw
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish).
Drain.
In a large saucepan mix soup, cheese, onion, and herbs.
Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish.
In a bowl mix bread crumbs and butter and sprinkle over veggie mixture.
Bake at 375 Degs.
for 15 minutes or heated through.","url":"https://recipe.bluelayer.org/recipe/43822/broccoli-cauliflower-bake"},{"id":"43817","title":"Easy \"light\" Gravy","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cornstarch
water, bottled, generic","directions":"In a medium saucepan add the three cups of chicken or beef broth and bring to a boil.
In a small bowl, mix the 3 tablespoons of cornstarch and the 1/4 cup of cold water togeher.
Add to the broth, stirring constantly.
Let come to a boil again and keep stirring until mixture thickens.
Add salt and pepper if needed.
Reduce heat and simmer for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/43817/easy-light-gravy"},{"id":"43798","title":"Barley Vegetable Salad","ingredients":"soup, chicken broth or bouillon, dry
barley, hulled
carrots, raw
peppers, sweet, green, raw
spices, pepper, red or cayenne
spices, pepper, black
dill weed, fresh
cherries, sweet, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
vinegar, red wine","directions":"In a medium saucepan with lid, bring chicken broth to a boil.
Stir in 1 cup pearl barley and return to a boil.
Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
Whisk the dressing ingredients in a large bowl.
Stir the dressing into the cooked barley while the barley is still hot.
Let sit for five to ten minutes.
Stir in the rest of the ingredients to the barley.
Cover and refrigerate for at least two hours-- overnight if possible.","url":"https://recipe.bluelayer.org/recipe/43798/barley-vegetable-salad"},{"id":"43796","title":"Creamy Zucchini Soup","ingredients":"squash, summer, zucchini, includes skin, raw
cream, sour, cultured
spices, cumin seed
salt, table","directions":"Blend all the ingredients.
Serve the soup chilled.","url":"https://recipe.bluelayer.org/recipe/43796/creamy-zucchini-soup"},{"id":"43787","title":"Wild Rice Pilaf with Cherries and Caramelized Onions","ingredients":"soup, vegetable broth, ready to serve
wild rice, raw
oil, olive, salad or cooking
onions, raw
spices, garlic powder
cherries, sweet, raw
parsley, fresh","directions":"In a medium saucepan, bring vegetable broth to a boil.
Add rice and bring to boil again.
Put the lid on the pan and simmer on low for 40 minutes until broth is evaporated.
Fluff rice with fork and set aside.
Meanwhile, in a skillet over medium heat, heat the olive oil.
Add the onion, cook for about 5 minutes until tender.
Add garlic, saute for about another 30 seconds.
Add cherries and cook until cherries are warmed, about another 2 minutes.
In a bowl, add cherry mixture and rice.
Fold in parsley.
Adapted from Skinny Bitch Cookbook.
Calories per cup: 161.3, Fat: 4.9, Cholesterol: 0, Sodium: 47, Potassium: 64, Carbs: 25, Fiber: 2.6, Sugar: 2.7, Protein: 5.8","url":"https://recipe.bluelayer.org/recipe/43787/wild-rice-pilaf-with-cherries-and-caramelized-onions"},{"id":"43737","title":"Cheese Soup","ingredients":"celery, raw
carrots, raw
onions, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard","directions":"In a large saucepan,heat oil add celery, carrots and onions.
Saute for about 10 minutes stirring often.
Add chicken broth and heat to boiling then reduce heat.
Cover and simmer for 10 minutes.
Combine milk, flour and salt.
Stir into the broth.
Cook and stir til thickened.
Add the cheese and stir til melted.","url":"https://recipe.bluelayer.org/recipe/43737/cheese-soup"},{"id":"43729","title":"Fiesta Turkey with Cream Sauce","ingredients":"spices, garlic powder
cream, sour, cultured
lemon juice, raw
spices, cumin seed
oil, olive, salad or cooking
ground turkey, raw
shortening, vegetable, household, composite
onions, raw
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a small bowl, combine soup, sour cream, lemon juice, and cumin; set aside.
In a skillet, heat oil over medium heat.
Add turkey, vegetables, and onions.
Cook until turkey is non longer pink and vegetables are tender.
Stir in soup mixture.
Simmer over low heat for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/43729/fiesta-turkey-with-cream-sauce"},{"id":"43703","title":"Bean Curd And Spinach Soup With Rice Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spinach, raw
tofu, raw, regular, prepared with calcium sulfate
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table","directions":"INTRO: Serves 4.
This simple but delicious and nutritious soup is one you would often find on the table in China.
Use soft bean curd: its custard-like texture and mild flavor works with the sugar to neutralize the metallic edge of the spinach.
The bean thread noodles give substance to this warming dish.
PREP: Soak the noodles in a large bowl of hot water for 15 min.
When soft, drain them and throw away the water.
Cut the noodles into 3-inch lengths using scissors or possibly a knife.
Remove the stalks from the spinach and wash the leaves well.
Gently cut the bean curd into 1-inch cubes.
Put the stock into a saucepan and bring to a simmer.
Add in the bean thread noodles and simmer for 2 min.
Add in the spinach and the rest of the ingredients except the bean curd.
Simmer for 2 min, then gently put in the bean curd.
Continue to simmer the soup for 2 more min to heat the bean curd through and serve at once.
Original Title: Soft Bean Curd and Spinach Soup
dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 c. cooked rice for the noodles.
We served with a Thai Garlic Pepper Sauce, reminded us of warm-sour soup.
With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff)
NOTES : This we tried over weekend.
It is a light soup - onion and pepper predominate - served it with a warm sauce.
Reminded us of warm and soursoup.","url":"https://recipe.bluelayer.org/recipe/43703/bean-curd-and-spinach-soup-with-rice-recipe"},{"id":"43638","title":"Creamed Chipped Beef - S. O. S. (For Biscuits or Toast)","ingredients":"butter, without salt
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Melt butter in medium size saucepan.
Add beef and saute 1 to 2 minutes or until tender.
Stir in flour until smooth and continue to cook for about 1 or 2 minutes more.
Slowly stir in milk.
Add chicken bouillon and bring to boil over medium heat, stirring occasionally.
Boil and stir 1 - 5 minutes or until thickened.
Add pepper and salt to taste.
Serve over buttered sliced biscuits or buttered toast.","url":"https://recipe.bluelayer.org/recipe/43638/creamed-chipped-beef-s-o-s-for-biscuits-or-toast"},{"id":"43616","title":"Quickest Stir-Fried Pineapple Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
oil, corn, peanut, and olive
pineapple, raw, all varieties
soup, chicken broth or bouillon, dry
vinegar, distilled
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
plums, raw","directions":"Heat oil in PREHEATED wok.
Stir-fry chicken and green pepper until chicken turns white and is mostly cooked through.
Add rest of ingredients and stir-fry 3-4 minutes.","url":"https://recipe.bluelayer.org/recipe/43616/quickest-stir-fried-pineapple-chicken"},{"id":"43565","title":"Meatless Lentil Chili Recipe","ingredients":"water, bottled, generic
salt, table
lentils, raw","directions":"Cover and simmer 30 min.
Don't DRAIN.
Add in: 1 pkg.
dry onion soup mix 1 1/2 teaspoon chili pwdr (or possibly to taste) 1/2 teaspoon cumin
Simmer 30 min more.
Serve as is or possibly over spaghetti, rice or possibly corn chips (cheese on top).
Use for pizza, tacos or possibly a dip.","url":"https://recipe.bluelayer.org/recipe/43565/meatless-lentil-chili-recipe"},{"id":"43516","title":"Dave's Spicy Noodle Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder
soup, chicken broth or bouillon, dry
cherries, sweet, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
spices, coriander seed
mushrooms, shiitake, raw
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below.
Also a great base for Wonton Soup, just make wontons you like and use the stock.
Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on.
(Use a thermometer on the chicken, it should be about 160 degrees when done).
If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
Once chicken is done, cut into pieces and remove skin and bones.
(You may prefer to just use a few skin on chicken breasts with no bones to make this easy.
).
In a pot, saute the garlic in the oil.
Just heat through, don't brown it or burn.
About 1 minute.
Slice the Mushrooms before adding to stock in the next step.
Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
Simmer for about 10 minutes.
Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve.
Note, use FRESH noodles, not dry.
If you use dry, as many folks have commented, it will overwhelm the soup.
I have adjusted the recipe to reflect this fact.
I always use fresh.","url":"https://recipe.bluelayer.org/recipe/43516/daves-spicy-noodle-soup"},{"id":"43505","title":"Sausage & Beans With Rice","ingredients":"onions, raw
spices, pepper, red or cayenne
spices, garlic powder
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
beans, kidney, all types, mature seeds, raw
beans, snap, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
sugars, brown
catsup
syrups, corn, light
mustard, prepared, yellow","directions":"In a large skillet, saute the onion, green or red pepper and garlic in oil onion is crisp tender.
Stir in the remaining ingredients.
Pour into a greased 13x9 baking pan.
Cover and bake at 350 for 15 minutes.
Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.","url":"https://recipe.bluelayer.org/recipe/43505/sausage-beans-with-rice"},{"id":"43494","title":"Jambalaya","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
pork sausage, link/patty, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, garlic powder
salt, table
spices, pepper, red or cayenne","directions":"In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
Remove chicken from pot preserving remaining oil.
Add onions, bell pepper, parsley, and scallions to oil and saute until the onions are transparent (about 5-10 minutes).
Add sausage, rice, broth, garlic, chicken, salt, and pepper.
Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
Reduce heat to low, cover, and let simmer until rice is done.
Do not lift lid for at least 1 hour.
Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/43494/jambalaya"},{"id":"43475","title":"Warm Barley Salad","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
barley, hulled
onions, raw
peppers, sweet, green, raw
spices, garlic powder
spices, coriander seed
parsley, fresh
mustard, prepared, yellow
salt, table
spices, pepper, black
cheese, parmesan, hard
beef, grass-fed, ground, raw
vinegar, red wine
marketside, balsamic vinaigrette dressing,","directions":"Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
Pour barley into a bowl (its okay if it still has a little bit of liquid on it).
Add onion, pepper, garlic, cilantro, parsley, mustard, salt and pepper.
Stir in cheese.
Stir in beef strips
Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.
Pour the dressing onto the salad and stir to combine.
Refrigerate overnight.
You can then reheat when ready to serve otherwise, serve promptly.
Nutritional information per serving (based on my ingredients): Calories: 228 Fat: 6 Cholesterol: 360 Sodium: 477 Carbohydrates: 29 Fiber: 4 Protein: 19
*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.
I usually get them at Wal-Mart, but feel free to cook your own!
**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces","url":"https://recipe.bluelayer.org/recipe/43475/warm-barley-salad"},{"id":"43457","title":"Chicken and Wild Rice Casserole","ingredients":"wild rice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
shallots, raw
mushrooms, white, raw
cream, fluid, heavy whipping
spices, nutmeg, ground
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cranberries, dried, sweetened","directions":"Preparation:
Preheat oven to 400.
In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat.
Add flour and cook, whisking for 3 minutes.
Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes.
While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated.
Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste.
Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes.
Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed.
Garnish casserole with additional cherries or cranberries.","url":"https://recipe.bluelayer.org/recipe/43457/chicken-and-wild-rice-casserole"},{"id":"43450","title":"Glazed Baby Carrots And Brussel Sprouts Recipe","ingredients":"carrots, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown
spices, pepper, black","directions":"Blanch carrots in large pot of boiling salted water till crisp-tender, about 4 min.
Transfer carrot bowl of ice water (cool water ok).
Return water to boil.
Add in brussels sprouts and blanch till crisp-tender, about 5 min.
Transfer to another bowl of ice water.
Can be prepared 1 day ahead.
Drain; chill.
Bring stock, butter, and sugar to boil in heavy large skillet, stirring till sugar dissolves.
Boil till reduce by half, about 7 min.
(Can be prepared 6 hrs ahead.
Return to boil before continuing.)
Add in carrots and cook till almost tender and sauce begins to coat, add in brussel sprouts and cook till heated through.","url":"https://recipe.bluelayer.org/recipe/43450/glazed-baby-carrots-and-brussel-sprouts-recipe"},{"id":"43367","title":"Chicken Flavored Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, tarragon, dried
parsley, fresh
spices, pepper, black","directions":"Mix together.
Store in good container.","url":"https://recipe.bluelayer.org/recipe/43367/chicken-flavored-rice-mix"},{"id":"43360","title":"Easy Cheesy Broccoli Potato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
broccoli, raw
potatoes, raw, skin
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
celery, raw","directions":"Place broth, onions, and broccoli in a pan and simmer 8-10 minutes.
You should still see small chunks of broccoli floating in it.
Add milk and stir in potato flakes.
Stir in butter and cheese.
Heat 2-3 more minutes.
Serve with oyster crackers or saltines.
Adjust soup's consistency by adding milk to thin or potato flakes to thicken.
If you want a saltier soup add a bouillon cube.","url":"https://recipe.bluelayer.org/recipe/43360/easy-cheesy-broccoli-potato-soup"},{"id":"43331","title":"Easy Red Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sauce, salsa, ready-to-serve
soup, chicken broth or bouillon, dry
butter, without salt
spices, cumin seed","directions":"Add all the ingredients to a medium saute pan.
Mix.Bring to a boil.
Put lid on top and simmer for 20 minutes.
Let stand for 10.
Fluff with fork","url":"https://recipe.bluelayer.org/recipe/43331/easy-red-rice"},{"id":"43304","title":"Bailey's Cheese Wafers Recipe","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
butter, without salt
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F degrees.
In a large bowl, cream the cheeses and butter.
Stir in salt and white pepper.
Mix flour in thoroughly till you can make a ball.
Divide dough in half, then keep dividing in half till you have 32 small balls, rolling them with your hands.
Place the balls about 2 inches apart on an ungreased cookie sheet and flatten slightly.
Bake for 15 min, or possibly till golden brown.
Remove with a spatula to a cooling rack.
Notes: Lee's Intro: I like the flavor of cheese with sorrel soup.
Cheese is strong sufficient to hold its own with the sorrel.","url":"https://recipe.bluelayer.org/recipe/43304/baileys-cheese-wafers-recipe"},{"id":"43222","title":"Cheese Topped Vegetables","ingredients":"broccoli, raw
cauliflower, raw
carrots, raw
peas, green, frozen, unprepared
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, cheddar
spices, pepper, black","directions":"Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so.
If you want to add the carrot, do so about two minutes before desired tenderness).
Add broccoli and cauliflower.
Cook for 3 minutes.
Add carrot and cook for 2 minutes.
Drain vegetables in a colander.
Place mixture in a 2-quart baking dish.
Stir in peas; set aside.
To prepare the sauce, in a small saucepan, heat oil over medium heat.
Add flour; cook, stirring constantly, for 1 minute.
Gradually whisk in milk and broth.
Bring to a boil and cook, whisking frequently, for 3 minutes.
Remove from heat.
Stir in 1/2 cup of cheddar and the pepper.
Pour sauce over vegetables; stir until coated.
Sprinkle remaining cheddar over top.
Bake until cheese is bubbling, about 5 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43222/cheese-topped-vegetables"},{"id":"43203","title":"Docs Chili","ingredients":"onions, raw
ground turkey, raw
spices, chili powder
spices, oregano, dried
spices, cumin seed
mustard, prepared, yellow
spices, garlic powder
beans, snap, green, raw
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
soup, swanson chicken broth 99% fat free
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw","directions":"Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray.
Add onion and saute over medium-high heat until soft and just starting to brown.
Add ground turkey or sausage;cook over medium high heat, breaking upmeat with a spoon, until cooked through, about 6 minutes.
Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth.
Bring to a boil over high heat and then reduce the heat to a simmer.
Cover and let simmer for 20 minutes.
Garnish with olives and green onions or cilantro and serve immediatly.","url":"https://recipe.bluelayer.org/recipe/43203/docs-chili"},{"id":"43158","title":"Tangy, Creamy String Bean Soup (Hungary)","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
beans, snap, green, raw
vinegar, red wine
salt, table","directions":"In a saucepan combine flour & ONLY 1/4 cup of the milk, stirring until no lumps remain, then add the remaining milk & sour cream & stir to combine.
Turn the heat on to medium-high & bring just to a simmer, then reduce heat to medium-low & simmer for 15 minutes.
Add green beans & cook until tender, about 5-8 minutes.
Stir in the vinegar & season to taste with salt before serving.","url":"https://recipe.bluelayer.org/recipe/43158/tangy-creamy-string-bean-soup-hungary"},{"id":"43145","title":"Cauliflower-Leek Puree","ingredients":"cauliflower, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry","directions":"Place cauliflower in large microwave-safe bowl.
Add leeks and 1 cup broth.
Cover bowl with plastic wrap.
Microwave on high until vegetables are very soft, about 14 minutes.
Using slotted spoon, transfer vegetables to processor.
Blend until smooth.
Mix in cooking broth by tablespoonfuls to thin, if desired.
Season with salt and pepper.
(Can be made 1 day ahead.
Cover; chill.
Rewarm, covered, in microwave before serving.)","url":"https://recipe.bluelayer.org/recipe/43145/cauliflower-leek-puree"},{"id":"43140","title":"Lighter Than Light Pesto Sauce - Weight Watcher Friendly","ingredients":"spices, basil, dried
cheese, parmesan, hard
nuts, pine nuts, dried
cheese, parmesan, hard
spices, garlic powder
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking","directions":"In a food processor, puree the ingredients until smooth.
If too thick, add another tablespoon of stock.","url":"https://recipe.bluelayer.org/recipe/43140/lighter-than-light-pesto-sauce-weight-watcher-friendly"},{"id":"43139","title":"Asparagus With Cream Sauce","ingredients":"asparagus, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
soup, chicken broth or bouillon, dry
parsley, fresh
dill weed, fresh
cream, sour, cultured","directions":"Snap asparagus of the woody ends.
In a large skillet, melt 2 Tbs.
of the butter over medium heat.
Add asparagus and saute until crisp tender.
Set pan with asparagus aside.
In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent.
Stir in the flour, garlic powder, and salt until blended.
Gradually stir in broth.
Add the parsley, and dill.
Bring to a boil; cook and stir 2 minutes or until thickened.
Reduce heat to low; whisk in sour cream.
Quickly warm asparagus then transfer to serving platter.
Top with dill cream sauce.","url":"https://recipe.bluelayer.org/recipe/43139/asparagus-with-cream-sauce"},{"id":"43130","title":"Smoky Hash Browns Bake","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
denny's, hash browns
cheese, gouda
cheese, provolone
cheese, parmesan, hard
chives, raw
spices, pepper, black","directions":"In a very large bowl whisk together soup and milk.
Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
Bake in a 350 degree oven, covered for 40 minutes.
Uncover, stir mixture, and sprinkle with remaining provolone cheese.
Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
Let stand 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/43130/smoky-hash-browns-bake"},{"id":"43129","title":"Soy-Sesame Stir-Fry Sauce","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
oil, sesame, salad or cooking
spices, pepper, red or cayenne
sugars, granulated","directions":"Combine all in a 1-cup measuring cup.","url":"https://recipe.bluelayer.org/recipe/43129/soy-sesame-stir-fry-sauce"},{"id":"43098","title":"Creamy Cauliflower Soup","ingredients":"cauliflower, raw
water, bottled, generic
celery, raw
onions, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, nutmeg, ground
cream, whipped, cream topping, pressurized","directions":"Break cauliflower into florets.
Heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice.
Cover and cook until tender, about 10 minutes.
DO NOT DRAIN.
Blend vegetable mixture in blender or with hand blender until smooth.
Heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat.
Stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute.
Stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling.
Stir in cream; heat but do not boil.
Serve with grated cheese if desired.","url":"https://recipe.bluelayer.org/recipe/43098/creamy-cauliflower-soup"},{"id":"43082","title":"Blackfoot Potato Soup","ingredients":"pork sausage, link/patty, unprepared
celery, raw
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
beans, snap, green, raw","directions":"Blanch the green beans or cook to desired doneness.
In a large sauce pan, break up and brown the sausage.
Remove from the pan.
In pan drippings, saute the onion and celery until tender, then add the flour and cook further for a minute or two.
Add the stock and water, deglazing the pan, and heat to the boil.
Add the potatoes and simmer, covered until tender, about 25 minute
Puree 2 cups of the mixture, return to the pan, add the sausage, beans and milk and heat through.","url":"https://recipe.bluelayer.org/recipe/43082/blackfoot-potato-soup"},{"id":"43047","title":"Carrot Soup","ingredients":"salt, table
carrots, raw
soup, vegetable broth, ready to serve
water, bottled, generic
oil, corn, peanut, and olive
spices, garlic powder
oil, olive, salad or cooking","directions":"Wash, peel, coarsly chop carrots.
Coarsly chop onion.
Saute onion in oil.
When onion is translucent, add carrots, broth, and garlic.
Bring to a boil.
Turn heat to simmer, and cook until carrots are soft enough to puree.
Add peanut butter, then either transfer soup to blender or use stick blender to puree everything together.
Season with Siracha, salt and pepper, mint, basil, maple syrup, or other seasonings to taste.","url":"https://recipe.bluelayer.org/recipe/43047/carrot-soup"},{"id":"43042","title":"Creamy Alfredo Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Melt butter in medium sauce pan.
Add flour and cook 2-3 minute till it smells fragrant and nutty.
Add Chicken broth and simmer till nice and thick.
Add milk.
Whisk constantly.
Simmer till sauce has re-thickened.
Add Romano and Low-fat Cream Cheese.
Drop cream cheese in by spoonfulls to make it easier to break up.
Continue to whisk.
Cook to desired thickness.
(if adding addtl cooked ingredients add now, ie -- chicken etc., simmer for a few short minutes.
When desired thickness is reached removed from heat.
Serve immediately over pasta.","url":"https://recipe.bluelayer.org/recipe/43042/creamy-alfredo-sauce"},{"id":"43032","title":"Corn Chowder from Mimi's Cafe","ingredients":"butter, without salt
onions, raw
celery, raw
water, bottled, generic
potatoes, raw, skin
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
sugars, granulated
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched","directions":"On medium heat, melt butter.
Simmer onion and celery for 5 minutes until soft but not brown.
Add water, potatoes, corn and seasonings.
Cover and simmer for 30 minutes or until potatoes are barely tender.
Whisk the flour into 1 cup of half & half and stir into soup.
Add remaining 3 cups half & half.
Simmer for about 15 minutes until soup thickens to creamy consistency.
To make soup thicker, simmer another 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/43032/corn-chowder-from-mimis-cafe"},{"id":"43023","title":"Homemade Cream of Style Soup Mix - Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cornstarch
potatoes, raw, skin
soup, chicken broth or bouillon, dry
spices, parsley, dried
onions, raw
celery, raw
spices, garlic powder
spices, onion powder
spices, marjoram, dried
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in an airtight container.
Store in a cool dry place for up to a year.
To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl.
Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
For mushroom soup, add 1/2 to 1 cup sauteed sliced mushrooms.
For celery soup, add 1 sauteed chopped celery rib or 1/4 teaspoons celery salt.
For 1/2 a can, divide measurements in half.
This comes in handy when making half a recipe.","url":"https://recipe.bluelayer.org/recipe/43023/homemade-cream-of-style-soup-mix-substitute"},{"id":"43006","title":"Chicken Rice","ingredients":"soup, chicken broth or bouillon, dry
spices, parsley, dried
celery, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Mix all rice seasoning ingredients in a bowl.
Can be stored in an airtight container for up to 6 months.
To prepare the rice, in a medium saucepan, add rice, chicken broth, water and the rice seasoning mixture.
Bring mixture to a boil, then, cover.
Lower heat and simmer for 15-20 minutes or until rice is tender.","url":"https://recipe.bluelayer.org/recipe/43006/chicken-rice"},{"id":"43004","title":"Winter Greens and Potato Casserole","ingredients":"water, bottled, generic
kale, raw
mustard, prepared, yellow
potatoes, raw, skin
onions, raw
salt, table
cheese, provolone
soup, vegetable broth, ready to serve","directions":"Add water to a dutch oven and bring to a boil; add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally; drain and set aside.
Arrange 2 cups potato slices in a single layer in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray; top with 1 cup onion; sprinkle with 1/4 teaspoon salt; top with half kale mixture; sprinkle with 1/2 cup cheese.
Repeat layers once, ending with kale mixture.
Top kale mixture with remaining 2 cups potatoes and sprinkle with remaining 1/2 cup cheese.
Pour chicken broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt.
Cover with aluminum foil.
Bake in a 350F oven for 45 minutes.
Uncover and bake 30 minutes or until lightly browned and potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/43004/winter-greens-and-potato-casserole"},{"id":"42999","title":"Sweet Potato & Parsnip Gratin","ingredients":"sweet potato, raw, unprepared
parsnips, raw
carrots, raw
onions, raw
cream, whipped, cream topping, pressurized
spices, rosemary, dried","directions":"Preheat oven to 180C/160C fan-forced.
Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
Combine the soup mix, rosemary and cream in a jug.
Season with pepper.
Pour mix over the vegetables.
Bake, covered, for 30 minutes.
Remove cover and bake for another 25 minutes or until vegetables are tender.
Serve.","url":"https://recipe.bluelayer.org/recipe/42999/sweet-potato-parsnip-gratin"},{"id":"42995","title":"Eye-Round Dijon Sauce","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
cornstarch
mustard, prepared, yellow
honey
sauce, worcestershire","directions":"Combine all ingredients in small saucepan with wire whisk.
Cook and stir for 2 minutes until thick and bubbly.
Pour over hot eye-round roast slices.","url":"https://recipe.bluelayer.org/recipe/42995/eye-round-dijon-sauce"},{"id":"42990","title":"Celery Root Bisque With Thyme Croutons","ingredients":"butter, without salt
celery, raw
celery, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
spices, thyme, dried
cream, whipped, cream topping, pressurized
spices, thyme, dried","directions":"Melt butter in heavy large pot over medium heat.
Add celery; cover and cook until slightly softened, about 3 minutes.
Add shallots; saute uncovered 3 minutes.
Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme.
Increase heat to high; bring to boil.
Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes.
Cool slightly.
Working in batches, transfer soup to blender and puree until smooth.
(Can be prepared 2 days ahead.
Cool slightly.
Cover and refrigerate.
).
Stir cream into soup and bring to simmer.
Season to taste with salt and pepper.
Ladle soup into bowls.
Sprinkle with additional chopped thyme and serve.","url":"https://recipe.bluelayer.org/recipe/42990/celery-root-bisque-with-thyme-croutons"},{"id":"42987","title":"Low-cal vegetable soup","ingredients":"shortening, vegetable, household, composite
carrots, raw
beans, snap, green, raw
cauliflower, raw
peas, green, frozen, unprepared
salt, table","directions":"In a saucepan put the stock and bring it to a boil.
Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes.
Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender.
Add in salt and black pepper to your taste.
Serve hot with thick crusty bread.","url":"https://recipe.bluelayer.org/recipe/42987/low-cal-vegetable-soup"},{"id":"42966","title":"Sesame Chicken","ingredients":"seeds, sesame seeds, whole, dried
honey
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
lemon juice, raw
onions, spring or scallions (includes tops and bulb), raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 400 degrees F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often.
Transfer to a small bowl and stir in next 5 ingredients.
Place cicken breasts in a baking pan.
Drizzle with honey mixture.
Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.","url":"https://recipe.bluelayer.org/recipe/42966/sesame-chicken"},{"id":"42889","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together in a bowl the flour, salt and baking powder.
Bring to just a simmer in a small saucepan the butter and milk.
Add the milk mixture to the dry ingredients.
Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
Divide the dough into about 16 small puffy dumplings.
Roll each piece of dough into a small rough ball.
Gently lay the formed dumplings on the surface of your stew or soup.
Cover and simmer for 10 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/42889/dumplings"},{"id":"42887","title":"Seasoned Noodle Mix","ingredients":"soup, chicken broth or bouillon, dry
spices, parsley, dried
onions, raw
spices, pepper, black
egg substitute, powder
butter, without salt
water, bottled, generic","directions":"In a bowl, combine bouillon, parsley, onion and pepper.
Store in an airtight container in a dry place for up to 6 months.
To prepare noodles: Place noodles in a greased 1-qt.
baking dish.
Dot with butter.
Add water and 5 tsp.
seasoning mix.
Cover and bake at 350 for 15 minutes; stir.
Cover and bake 5 minutes longer or until noodles are tender.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42887/seasoned-noodle-mix"},{"id":"42878","title":"Easy Curried Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
water, bottled, generic
onions, raw
soup, chicken broth or bouillon, dry
spices, curry powder
spices, pepper, black
spices, garlic powder
salt, table","directions":"Heat oil and uncooked rice in medium sauce pan on Medium High Heat.
Stir and let rice fry briefly adding water just before rice begins to turn brown.
( It won't take long ) Add the rest of the ingredients.
Bring to full boil.
Stir and reduce heat to Low.
Cover and simmer for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/42878/easy-curried-rice"},{"id":"42863","title":"Slab Bacon","ingredients":"bacon, meatless
mustard, prepared, yellow
sugars, brown
spices, chili powder
salt, table
spices, pepper, red or cayenne","directions":"With a sharp knife, remove the rind (skin) from the slab bacon.
Cut the slab into 1-inch-thick slices, yielding pieces measuring 1 x 1 x 8 inches.
In a small bowl, stir together the ingredients for the mustard paste.
Coat each piece of bacon with the paste.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 275F, place the slab bacon on the grill away from the coals and close the lid.
Cook for 1 hour and 15 minutes, or until the internal temperature of the bacon reaches 185 to 190F.
Remove and let cool slightly.
Cut the slab bacon into cubes and use it to flavor soups, stews, or side dishes.
Extra bacon cubes can be packaged in small quantities and frozen for future recipes.
Most slab bacon is sold with the rind attached.
Remove the rind before cooking.
If you render the fat from the rind by frying it in a skillet you will produce cracklings, a favorite Southern snack on its own or great as a flavor booster in recipes like cornbread.
Indirect heat
Hickory, Maple, Peach","url":"https://recipe.bluelayer.org/recipe/42863/slab-bacon"},{"id":"42856","title":"Thai-Style Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
soup, chicken broth or bouillon, dry
sugars, granulated
sauce, fish, ready-to-serve
vinegar, cider
cornstarch
spices, paprika
oil, olive, salad or cooking
spices, garlic powder
peppers, jalapeno, raw
peppers, sweet, green, raw","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika.
Set aside.
In a hot wok or skillet add the oil, garlic and chiles.
Stir fry over high heat until the garlic turns slightly golden, about 4 minutes.
Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes.
Keep warm.
Place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp).
Turn occasionally.
Drain off the fat.
With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well.
Garnish with red bell pepper strips if desired.","url":"https://recipe.bluelayer.org/recipe/42856/thai-style-chicken-wings"},{"id":"42847","title":"Slow Cooker Beef & Broccoli","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
soup, beef broth or bouillon canned, ready-to-serve
soy sauce made from soy (tamari)
sugars, brown
oil, sesame, salad or cooking
spices, garlic powder
cornstarch
water, bottled, generic
broccoli, raw","directions":"Grease the inside of a slow cooker.
Add steak, beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Cover and cook on high for 23 hours or low for 45 hours.
Make sure you check along the way if you canno matter what slow cooker I use, it always seems to cook faster!
In a small bowl, stir corn starch and water into a slurry.
Thirty minutes before serving, add to the slow cooker along with broccoli.
There is no need to defrost the broccoli if you are using frozen.
Cover and cook for the remaining 30 minutes.
Recipe adapted from Le Creme de la Crumb.","url":"https://recipe.bluelayer.org/recipe/42847/slow-cooker-beef-broccoli"},{"id":"42834","title":"Stir-Fried Asparagus","ingredients":"asparagus, raw
butter, without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
lemon juice, raw
soy sauce made from soy (tamari)
spices, pepper, black
nuts, almonds","directions":"In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
Stir in the broth, lemon juice, soy sauce and pepper.
Cover and cook for 2-3 minutes or until asparagus is tender.
Sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/42834/stir-fried-asparagus"},{"id":"42821","title":"Perfect Basic Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
butter, without salt","directions":"In a saucepan with a good fitting lid bring chicken broth and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
Cook for 20 minutes.
DO NOT LIFT LID!
Remove from heat and fluff with fork.
Serve!","url":"https://recipe.bluelayer.org/recipe/42821/perfect-basic-rice"},{"id":"42807","title":"Cheesy Scalloped Potatoes","ingredients":"potatoes, raw, skin
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, pepper, black
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F.
Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy.
To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).","url":"https://recipe.bluelayer.org/recipe/42807/cheesy-scalloped-potatoes"},{"id":"42786","title":"Croatian Chicken Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
onions, raw
parsley, fresh
celery, raw
kale, raw
salt, table
spices, pepper, black
water, bottled, generic","directions":"Put cold water in a pot (appropriate large pot).
If you want better soup put chicken in cold water, if you want better chicken meat put it in hot water.
Rind carrots, onion, parsley, celery and put all other ingredients into water.
Boil and after it boils reduce heat and cook for 3 to 4 hours.
Filter the soup into separate pot.
If you want, put into strained soup carrots, chicken meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup and serve.","url":"https://recipe.bluelayer.org/recipe/42786/croatian-chicken-soup"},{"id":"42700","title":"Parmesan & Chive Stuffed Potatoes","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
salt, table
spices, pepper, black
chives, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400.
Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
Use the peelings to line six cups in a muffin tin.
Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
If it is dry, add a Tbsp.
more milk and olive oil.
Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
Pack firmly and then mound the tops for an attractive presentation.
Bake at 400 for 25-30 minutes until nicely browned on top.
You can freeze these unbaked.
To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.","url":"https://recipe.bluelayer.org/recipe/42700/parmesan-chive-stuffed-potatoes"},{"id":"42698","title":"Salmon with Tofu","ingredients":"fish, salmon, atlantic, wild, raw
spices, ginger, ground
salt, table
spices, pepper, black
cornstarch
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
spices, garlic powder
peas, green, frozen, unprepared
onions, spring or scallions (includes tops and bulb), raw","directions":"Cut the salmon fillet into 3/4-inch chunks.
In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.
Cut the tofu into 1/2-inch diced pieces.
Place on a paper towel to absorb the water and set aside.
In a small bowl, mix the soy sauce and hoisin sauce.
In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.
Heat a wok or skillet until hot.
Add the vegetable oil, garlic, salmon, and tofu.
Stir-fry for about 1 minute.
Add the peas and soy sauce mixture.
Continue to stir for 2 minutes.
Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.
Add the green onions and stir for 10 seconds.
Remove from the pan and serve immediately.","url":"https://recipe.bluelayer.org/recipe/42698/salmon-with-tofu"},{"id":"42658","title":"Cheat n' Eat Vietnamese Chicken Soup","ingredients":"noodles, egg, dry, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
sauce, fish, ready-to-serve
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, basil, dried","directions":"Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with\"Tuong Ot Sriracha\" (Viet hot sauce), or chile paste, if desired.","url":"https://recipe.bluelayer.org/recipe/42658/cheat-n-eat-vietnamese-chicken-soup"},{"id":"42640","title":"Potato Soup Mix in a Jar","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening, vegetable, household, composite
onions, raw
spices, parsley, dried
spices, garlic powder
spices, pepper, black
spices, thyme, dried
salt, table","directions":"In a medium bowl mix dry ingredients well and pour into a 1 quart jar.
Seal and attach: Place 1/2 cup of soup mix in a bowl.
Add 1 cup boiling water and stir to smooth.
Season with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/42640/potato-soup-mix-in-a-jar"},{"id":"42629","title":"Cheesiest Potato Soup","ingredients":"butter, without salt
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, cheddar
dill weed, fresh
spices, pepper, black
salt, table
spices, pepper, red or cayenne","directions":"In a large saucepan over medium heat, melt butter.
Cook onion in butter until softened.
Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat.
Stir in cream, cheese, dill, pepper, salt and cayenne.
Bring to a low boil and cook, stirring, until thickened, 5 minutes.","url":"https://recipe.bluelayer.org/recipe/42629/cheesiest-potato-soup"},{"id":"42613","title":"Hot Dog Chili","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, chili powder
water, bottled, generic
catsup
sauce, worcestershire
vinegar, distilled
mustard, prepared, yellow
spices, pepper, black","directions":"In a stock pot, place your ground beef.
I cover the ground beef with water.
On medium-high heat, cook the meat until it is brown and crumbly.
I like to cook it this way so that it has a very crumbly consistency.
It will turn a light brown color when it is finished cooking.
This will take around an hour.
Drain it in a colander.
This is great to drain the fat.
Return the cooked meat to the same pot.
Add all of the ingredients except the 3 cups of water.
Mix well.
Gradually add the 3 cups of water mixing well.
It will look quite soupy.
Bring to a boil.
Reduce heat and simmer for approximately 1 hour until it has thickened and most of the water has evaporated.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/42613/hot-dog-chili"},{"id":"42596","title":"Shrimp in Spicy Coconut Sauce","ingredients":"oil, canola
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
soy sauce made from soy (tamari)
cream, fluid, heavy whipping
crustaceans, shrimp, raw (not previously frozen)
spices, coriander seed","directions":"Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant.
Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce.
Bring to boil, reduce the heat, and simmer for 5 minutes.
Stir in the cream and return to a simmer without boiling.
Add cooked shrimp and heat through.
Garnish with cilantro and serve.","url":"https://recipe.bluelayer.org/recipe/42596/shrimp-in-spicy-coconut-sauce"},{"id":"42594","title":"Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
celery, raw
sugars, granulated","directions":"Put in zip-lock bag til needed.
Use as normal.
Use 5 tbsp (70 ml) mix to 2 cups (475 ml) sour cream.","url":"https://recipe.bluelayer.org/recipe/42594/onion-soup-mix"},{"id":"42577","title":"Potato & Dumpling Soup Recipe","ingredients":"potatoes, raw, skin
onions, raw
celery, raw
soup, chicken broth or bouillon, dry
spices, marjoram, dried
parsley, fresh
salt, table
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine soup ingredients, except lowfat milk and cook together till tender.
Then add in the dumplings while the soup boils.
Add in lowfat milk; heat thoroughly and serve.
To make dumplings, combine ingredients in a bowl and mix with a fork.
The batter will resemble cheese curds.
Drop by teaspoonfuls into boiling soup.","url":"https://recipe.bluelayer.org/recipe/42577/potato-dumpling-soup-recipe"},{"id":"42565","title":"Basic White Crackers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"These basic crispy crackers go well with soups, salads, dips, appetizers, and cheese.
They will remind you of childhood rainy days and tomato soup.
Preheat oven to 325F.
In a large bowl or possibly in the food processor, combine the flour and salt.
Cut the butter into the flour till the mix resembles coarse meal.
Slowly fold in sufficient of the lowfat milk to create a dough which will hold together in a cohesive ball.
If necessary, add in up to 1 additional Tbsp of lowfat milk.
Divide the dough into 3 equal portions for roll the crackers paper thin.
They will look almost translucent/soft.
If you like, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin.
With a sharp knife, carefully cut the crackers into 2\" squares.
Handling them gently, transfer them to an ungreased baking sheet.
Prick each cracker in 2 or possibly 3 places with the tines of a fork.
Bake for 20 - 25 minutes, or possibly till lightly browned.
Cold on a rack.
Yield: 95 - 100
Variations:This basic recipe can be the starting pint for much interesting experimentation.
Simply varying the flour or possibly liquid can produce an entirely new cracker unavailable anywhere but in your kitchen.","url":"https://recipe.bluelayer.org/recipe/42565/basic-white-crackers-recipe"},{"id":"42561","title":"Lemon-Basil Stuffed Fish Fillets","ingredients":"fish, cod, atlantic, raw
spices, basil, dried
spinach, raw
oil, olive, salad or cooking
vinegar, balsamic
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
salad dressing, mayonnaise, regular
mustard, prepared, yellow","directions":"Preheat oven to 400F.
Rinse fillets, pat dry with paper towels.
If making 4 large fillets, place 2 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach into center of each fillet.
Roll lengthwise and seal with a toothpick.
(If making 8 smaller fillets, use 1 lemon wedge and 1/8 of the spinach along with 1/2 tablespoon of basil.
).
Place filets, seam side down, into coated casserole dish.
In small bowl combine cheese, mayonnaise, and mustard.
Spread over fish.
Bake 20 minutes until the fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/42561/lemon-basil-stuffed-fish-fillets"},{"id":"42530","title":"Cream of Soup Substitute Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
onions, raw
spices, pepper, black
spices, basil, dried
spices, thyme, dried","directions":"Mix all ingredients together in a medium bowl and store in an air-tight container.
To substitute one 10 3/4 ounce can of cream soup, use 1/3 cup mix plus 1 1/4 cups water.
Combine in a medium saucepan and cook until thick.","url":"https://recipe.bluelayer.org/recipe/42530/cream-of-soup-substitute-mix"},{"id":"42485","title":"Broccoli Cheese Soup Recipe","ingredients":"broccoli, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
cheese, cheddar","directions":"Wash and chop broccoli.
Cook in small amount of salted water till tender.
Heat butter in a heavy saucepan.
Add in onion and cook till tender.
Stir in flour.
Slowly add in broth and cream, stirring constantly.
Cook and stir till thickened.
Add in salt, nutmeg and cooked broccoli.
Just before serving, stir in cheese.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/42485/broccoli-cheese-soup-recipe"},{"id":"42466","title":"Grammy Cookies (For Dogs)","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
oil, olive, salad or cooking
oil, olive, salad or cooking
parsley, fresh
soup, chicken broth or bouillon, dry","directions":"Combine 1st 4 ingredients in a bowl and mix well.
In another boal, combine, oils, parsley and 1/2 cup Chicken broth.
Add the dry ingredients to the wet ingredients and stire well.
Add more of the chicken broth (up to 1/4 c) as needed to hold dough together.
Dump out on cutting board, knead briefly, then roll out (1/4 - 1/2\" thick).
Cut with cookie cutter.
Roll remnants into small mini-treat sized balls.
Bake on cookie sheet for 15 minutes at 400 degrees.
Turn off oven and leave cookies in for 10 minutes.
Remove and transfer to rack to cool.
No preservatives, so these should be eaten fairly soon.
Or they freeze GREAT.","url":"https://recipe.bluelayer.org/recipe/42466/grammy-cookies-for-dogs"},{"id":"42422","title":"Chicken Noodle Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
cheese, parmesan, hard
shortening, vegetable, household, composite
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
cheese, cheddar","directions":"Mix soup, milk, pepper, Parmesan, vegetables, chicken and noodles in a 1 1/2 quart casserole.
Bake at 400 degrees for 25 minutes.
Stir.
Top with cheddar cheese; bake 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/42422/chicken-noodle-casserole"},{"id":"42416","title":"Lazy Garlic Parmesan Risotto","ingredients":"onions, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
cheese, parmesan, hard","directions":"In a medium saucepan over medium heat, melt butter.
Saute onion and garlic until tender but not translucent.
Add rice to saucepan, cooking and stirring for two minutes.
Slowly stir in water and bouillon granules and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20-25 minutes.
(Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.
).
Remove pan from heat.
Rice should be tender but slightly firm, and mixture should be creamy.
Stir in parmesan and serve.","url":"https://recipe.bluelayer.org/recipe/42416/lazy-garlic-parmesan-risotto"},{"id":"42361","title":"Lentil Soup","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
salt, table
lentils, raw
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, coriander seed
spices, cumin seed
cheese, goat, soft type","directions":"Add the olive oil into a Dutch oven or heavy soup pot on medium heat.
Once hot add the onion, carrot, celery and salt.
Cook until the onions are translucent.
Add lentils, tomatoes, chicken broth, pepper, coriander and cumin.
Mix it all up and bring to boil.
Cover and reduce heat to low and cook for 40 minutes.
Blend with an immersion blender or carefully scoop into a regular blender and blend to desired consistency.
Add some goat cheese on top for some extra flavor.
(Recipe adapted from Food Network.)","url":"https://recipe.bluelayer.org/recipe/42361/lentil-soup"},{"id":"42353","title":"Ginger Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
soup, swanson chicken broth 99% fat free
spices, ginger, ground
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 375.
Lightly spray 9\" baking dish.
Arrange potato slices in dish.
Combine broth and 1 1/2 tsp ginger in small bowl;pour over potatoes.
Bake 1 hr.
,until tender.
In a small bowl combine remaining ginger,sugar and cinnamon;sprinkle over potatoes and bake 20-30 minutes till brown and glazed.","url":"https://recipe.bluelayer.org/recipe/42353/ginger-sweet-potatoes"},{"id":"42351","title":"Carrots in the Crock-Pot","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
celery, raw","directions":"Mix all together in crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.","url":"https://recipe.bluelayer.org/recipe/42351/carrots-in-the-crock-pot"},{"id":"42339","title":"Zucchini Meat Lasagna","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, garlic powder
mushrooms, portabella, raw
soup, chicken broth or bouillon, dry
sauce, pasta, spaghetti/marinara, ready-to-serve
squash, summer, zucchini, includes skin, raw
spinach, raw
cheese, ricotta, whole milk
cheese, mozzarella, low sodium","directions":"In a large skillet over medium heat add ground beef, onion and garlic and cook until beef is no longer pink, about 10 minutes.
Drain the fat.
Add beef mixture into a bowl; set aside.
Preheat oven to 350 F.
In the same skillet you cooked your beef in, add mushrooms and chicken broth.
Saute over medium heat until mushrooms are tender and chicken broth has evaporated; about 10 minutes.
Spray a 9 x 13 baking dish with cooking spray.
Spread about 1/4 1/3 cups of pasta sauce across the bottom of the dish.
Add 1 layer of zucchini to the bottom (cut some of the slices of zucchini in half to fill all of the holes), top with half of the ground beef mixture, half of the mushroom mixture, half of the fresh spinach and top that with half the ricotta cheese.
Then add another layer of zucchini and remaining ground beef, remaining mushrooms, remaining spinach and remaining ricotta cheese.
Top with remaining zucchini and pour remaining pasta sauce over the top and spread until evenly covering the top.
Sprinkle top with mozzarella cheese.
Cover with a sheet of aluminium foil and bake for 40 minutes.
Uncover and bake 15-20 minutes until cheese is bubbly.
Remove from oven.
Let the lasagna sit for 5-10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42339/zucchini-meat-lasagna"},{"id":"42303","title":"Creamy Tomato, Basil, & Garlic Cheese Tortellini Soup","ingredients":"tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
cream, fluid, heavy whipping
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking
butter, without salt
cheese, parmesan, hard","directions":"Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil.
Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through.
DO NOT LET BOIL.
Goes great with side salad and bread.","url":"https://recipe.bluelayer.org/recipe/42303/creamy-tomato-basil-garlic-cheese-tortellini-soup"},{"id":"42292","title":"Easy Homemade Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
ground turkey, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"In a skillet, stir flour into the turkey drippings.
Cook and stir until brown.
Stir in water and Wylers chicken flavored bouillon granules.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/42292/easy-homemade-gravy"},{"id":"42283","title":"Asian Slaw With Tofu Croutons Lorna Sass Recipe","ingredients":"cabbage, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
tofu, raw, regular, prepared with calcium sulfate
miso","directions":"In a large serving bowl or possibly storage container, combine the cabbage, bell pepper, scallions, and tofu.
Toss in sufficient dressing to coat the slaw thoroughly.
Serves 4 to 6.
NOTE: \"Napa cabbage is the ideal choice for this simple slaw, but it's a bit delicate.
For optimum taste and texture, spin the rinsed leaves dry before shredding them, and toss in the dressing just before serving.
A practical solution is to dress just the amount you'll be needing.
For a sturdier slaw which can be refrigerated for a few days, use green head cabbage, or possibly a mix of green and red cabbages, instead of napa.\"
Soymilk Lorna J. Sass
Do you or possibly someone you love hate tofu Wouldn't touch miso with a barge pole Think tempeh is a suburb of Phoenix We keep hearing which soy foods are so good for us, and which we should be eating more of them - this book is of full of terrific ideas for how to do which.
These recipes look fantastic - the photographs alone should convince you to try some of these recipes.
I went right out and bought tempeh for the first time after checking this book out of the library - it looking so appealing in the pictures.
Even if the recipes did not contain soy products of one kind or possibly another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or possibly Red Lentil Soup with Indian Spices.
The fact which these dishes have health benefits make them which much more appealing.
So if you would like to eat healthier food, and need some ideas on how to do which - here's the book for you.","url":"https://recipe.bluelayer.org/recipe/42283/asian-slaw-with-tofu-croutons-lorna-sass-recipe"},{"id":"42262","title":"Brussels Sprouts with Butter and Caraway","ingredients":"brussels sprouts, raw
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
butter, without salt
spices, caraway seed
lemon juice, raw","directions":"Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.","url":"https://recipe.bluelayer.org/recipe/42262/brussels-sprouts-with-butter-and-caraway"},{"id":"42261","title":"Pork Loins in Tarragon Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
mustard, prepared, yellow
butter, without salt
spices, tarragon, dried
soup, beef broth or bouillon canned, ready-to-serve
cream, whipped, cream topping, pressurized","directions":"Cut Pork into serving size pieces.
Sprinkle with salt and pepper, rub with mustard.
Melt butter, and fry pork chops.
Remove when dome.
Stir beef broth and tarragon into the skillet.
Add whipping cream, and salt and pepper to taste.
Return pork chops and simmer until cooked through.","url":"https://recipe.bluelayer.org/recipe/42261/pork-loins-in-tarragon-sauce"},{"id":"42256","title":"Mexican Chicken over Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, chili powder
spices, cumin seed
spices, garlic powder
cream, sour, cultured","directions":"In a large nonstick skillet, brown the chicken.
Add water, bouillion, chili powder, cumin and garlic powder.
Cover and simmer 5-10 minutes or until chicken is tender.
Stir in sour cream and heat through.
Do *not* boil.
Serve on top of a salad or create a taco salad with nacho chips, lettuce, and garnishes.","url":"https://recipe.bluelayer.org/recipe/42256/mexican-chicken-over-salad"},{"id":"42216","title":"Holiday Fruit Sauce for Meat","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
raisins, seeded
cranberries, dried, sweetened
syrup, maple, canadian
vinegar, balsamic
butter, without salt","directions":"In a saucepan, bring the water and bouillon to a boil over high heat and dissolve all the granules, stirring, (NOTE: you can use 1 bouillon cube if you don't have the bouillon granules/powder).
Once the bouillon is dissolved and the water is boiling, stir in the chopped apricots, the raisins and the cranberries.
Reduce the water by about half through the boiling process and then lower the heat down to the low setting.
Add the maple syrup and the vinegar, stirring.
Remove the pan from the heat and stir in the butter until it melts.
Serve hot, over the cooked meat of your choice.","url":"https://recipe.bluelayer.org/recipe/42216/holiday-fruit-sauce-for-meat"},{"id":"42197","title":"Salt Soup","ingredients":"salt, table
water, bottled, generic","directions":"The equation to find the elevated boiling point is as follows: M = k(w/eW), where M is the relationship between the molecular weight of the dissolved substance, k is the ebullioscopic constant, w is the weight of the solute (salt), and W is the weight of the solvent (water), and e is the elevation in boiling point.
Remember that atmospheric pressure also affects the boiling point of water.
For a rough measurement, a handful of salt in a pan of water raises the boiling point about a tenth of a degree.
Method:
Take a large pot fill with 4 quarts water.
(Using ice brought to room temperature will triple the prep time.)
Place pot carefully over burner on stove.
Turn on the stove.
Wait patiently.
(If patience grows thin, check to see if burner is lit).
Do not watch closely as a watched pot never boils.
When water and/or salt gets hot enough, it will boil.
Water is boiling when large bubbles come to the top and it makes a boiling sound (it is not yet boiling when tiny bubbles come up).
Further heating will only result in evaporation and (heaven forbid) burning water.
Add salt.
Always add your salt after the water begins to boil to avoid pitting your cookware.
Heating the water to a gentle boil improves the final dish.
Serve hot or at room temperature.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/42197/salt-soup"},{"id":"42190","title":"Crockpot Chicken with Mushrooms & Onions","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
onions, raw
soup, cream of chicken, canned, condensed
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
bacon, meatless","directions":"Add the chicken pieces into the Crockpot.
Top with the mushrooms and onions.
Add the can of soup, chicken broth, salt and black pepper.
No need to mix.
Cover and cook on LOW setting for 4 to 6 hours.
Cook the bacon in a skillet until crisp, drain and discard fat and drain on paper toweling.
To serve, crumble the bacon over the chicken.","url":"https://recipe.bluelayer.org/recipe/42190/crockpot-chicken-with-mushrooms-onions"},{"id":"42167","title":"Corn Chowder","ingredients":"butter, salted
onions, raw
celery, raw
water, bottled, generic
potatoes, raw, skin
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
sugars, granulated
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched","directions":"In a big pot melt butter over med heat.
Simmer onion and celery for about 5 minutes, to soft but not brown.
Add water, potatoes, corn, sugar and white pepper.
Cover and simmer 20-30 minutes, the potatoes should be soft and tender.
Whisk flour into 1 cup of 1/2 & 1/2 stir into soup.
Add the remaining 3 cups 1/2 & 1/2.
Simmer 15 more minutes until thickened to creamy.
Adjust seasonings to taste.
If you like thicker soup simmer 5 more minutes.
If you like thinner soup add in some milk to desired consistincy.","url":"https://recipe.bluelayer.org/recipe/42167/corn-chowder"},{"id":"42165","title":"Fish Broth","ingredients":"sauce, fish, ready-to-serve","directions":"Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid.
Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
Remove from the oven and uncover.
If just the broth is required, strain through a fine sieve and discard the heads and bones.
Store, covered, in the refrigerator for up to two days, or freeze.
If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade.
Discard the pulp and reserve the broth for the soup.","url":"https://recipe.bluelayer.org/recipe/42165/fish-broth"},{"id":"42163","title":"Quick Chicken and Dumplings","ingredients":"soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
parsley, fresh","directions":"In a 10 inch skillet non-stick works the best, heat soup over medium heat.
Stirring occasionally until it bubbles.
Separate dough into 10 biscuits, cut each into quarters.
Place biscuits on top of hot soup, simmer uncovered for 10 minutes.
Now ,cover and simmer for an additional 10 minutes or until biscuits are no longer doughy.
Sprinkle with parsley.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/42163/quick-chicken-and-dumplings"},{"id":"42161","title":"Granny's Chicken Soup","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, tarragon, dried
parsley, fresh
spices, pepper, black","directions":"Combine ingredients in a bowl, and mix well.
In a saucepan, bring 3 cups (750ml) of water, 1 tablespoons (15ml) butter or margarine and 2/3 cup (150ml) of Granny's Chicken Soup mix to a boil.
Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender.
Store dry product in an airtight container for up to 6 months.
Makes 2-3 servings per batch.","url":"https://recipe.bluelayer.org/recipe/42161/grannys-chicken-soup"},{"id":"42155","title":"Stir Fried Asparagus","ingredients":"asparagus, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
cornstarch
water, bottled, generic
oil, olive, salad or cooking
mushrooms, white, raw
spices, pepper, black","directions":"Cut asparagus into 1\" pieces and steam lightly.
Mix 1/2 c water and the dry boullion; reserve.
Mix cornstarch and 1T water; reserve.
Heat oil in wok or 12 inch skillet over medium heat.
Add asparagus, mushrooms, salt & pepper.
Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling.
Stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Serve as a side dish or entree.","url":"https://recipe.bluelayer.org/recipe/42155/stir-fried-asparagus"},{"id":"42151","title":"Peel-A-Pound Soup","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
onions, raw
celery, raw
carrots, raw
cabbage, raw
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
beef, grass-fed, ground, raw","directions":"Wash and chop/slice up all the vegetables.
Brown meat, rinse well - set aside.
Dissolve bouillon cubes in 4 cups of boiling water.
Add meat to bouillon stock.
Add all the vegetables.
Add canned tomatoes, juice and all.
Add vegetable juice.
Add more water as needed to just cover the vegetables.
Bring to a boil and cook until veggies reach your desired doneness.
(I usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).","url":"https://recipe.bluelayer.org/recipe/42151/peel-a-pound-soup"},{"id":"42116","title":"Aromatic Seed Mix (Sunset) Recipe","ingredients":"mustard, prepared, yellow
spices, cumin seed
spices, coriander seed
spices, thyme, dried
spices, cardamom
spices, fennel seed
corn, sweet, white, raw
spices, pepper, red or cayenne","directions":"Great ingredient.
Whole seeds can keep their flavor for years, but once in liquid, they become soft and easy to chew, while retaining their individual integrty.
Makes a great gift!
The proportions do not need to be precise.
Substitute grnd seeds if you have to.
Store in a cold dark place.
USE to flavor the water to cook vegetables like artichokes.
Just dump some seeds generously into the boiling water.
Add in to vegetable soup purees - like carrot.
Add in to braised meats for roasts and stews, like Succulent Lamb Shanks (Sunset) see recipe.","url":"https://recipe.bluelayer.org/recipe/42116/aromatic-seed-mix-sunset-recipe"},{"id":"42097","title":"Potato soup","ingredients":"cream, whipped, cream topping, pressurized
cheese, parmesan, hard
bacon, meatless
soup, chicken broth or bouillon, dry
denny's, hash browns
cheese, parmesan, hard","directions":"Combine all in crock pot
Heat on high for 3 hrs","url":"https://recipe.bluelayer.org/recipe/42097/potato-soup"},{"id":"42032","title":"Beef and Noodles in a Crockpot","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
noodles, egg, dry, unenriched","directions":"Add all ingredient to a Crockpot and mix.
Cover and cook on LOW setting for 6 to 8 hours.
Serve over hot noodles.","url":"https://recipe.bluelayer.org/recipe/42032/beef-and-noodles-in-a-crockpot"},{"id":"42016","title":"Creamy Carrot, White Bean, and Pear Soup","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
carrots, raw
beans, snap, green, raw
pears, raw
spices, rosemary, dried","directions":"Melt butter in heavy medium saucepan over medium heat.
Add leeks and saute until tender, about 10 minutes.
Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil.
Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
Puree soup in 2 batches in blender until smooth.
Return to saucepan; Thin with more broth or water to desired thickness.
Season to taste with salt and pepper.
Can be doubled.","url":"https://recipe.bluelayer.org/recipe/42016/creamy-carrot-white-bean-and-pear-soup"},{"id":"41964","title":"Chicken in Potato Baskets","ingredients":"denny's, hash browns
butter, without salt
salt, table
spices, pepper, black
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
sauce, worcestershire
spices, basil, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared","directions":"In a bowl, combine the potatoes,butter,salt and pepper.
Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
In a small saucepan,saute onion in butter.
Add the flour,bouillion,worcestershire and basil.
Stir in the milk.
Bring to a boil;cook and stir for 2 minutes or till thickened.
Add chicken and peas.
Spoon into prepared crusts.
Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/41964/chicken-in-potato-baskets"},{"id":"41959","title":"Almost-Alfredo Sauce","ingredients":"cheese, ricotta, whole milk
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
lemon juice, raw
butter, without salt
spices, garlic powder
spices, pepper, black
salt, table
parsley, fresh
spices, basil, dried","directions":"Put all of the ingredients, except the parsley and basil, into a food processor; process until the mixture is smooth and creamy.
Transfer the sauce to a small saucepan.
Stir in the parsley and basil.
Stir the mixture over low heat, just until warm (Do not let the sauce come to a boil).
Toss the sauce with hot, freshly cooked pasta in a large pot over low heat.
Adjust the seasonings to taste.","url":"https://recipe.bluelayer.org/recipe/41959/almost-alfredo-sauce"},{"id":"41910","title":"Zaarite Doctored-Up Fake Mashed Potatoes","ingredients":"water, bottled, generic
butter, without salt
salt, table
soup, chicken broth or bouillon, dry
spices, garlic powder
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salad dressing, mayonnaise, regular","directions":"Ignore package direction on potato flakes box.
In a small mixing bowl, using a fork, mix the buttermilk powder into the warmed milk.
Set aside.
Bring to a boil the following ingredients: water, butter, salt, bouillon powder, and garlic powder (if using).
Once the liquid boils, remove from heat and add the dry potato flakes and stir.
Slowly add the milk and stir until desired consistency is achieved (I use all the milk).
Stir in the pepper and the mayonnaise.
Serve with gravy.","url":"https://recipe.bluelayer.org/recipe/41910/zaarite-doctored-up-fake-mashed-potatoes"},{"id":"41880","title":"Grand Floridian's Strawberry Soup","ingredients":"strawberries, raw
cream, fluid, heavy whipping
cream, sour, cultured
yogurt, greek, plain, nonfat
strawberries, raw","directions":"Mix the first four ingredients.
Beat slowly until well mixed and has a smooth consistency.
Chill for several hours and shake well in a container before serving.
Ladle into soup bowls and garnish with fresh strawberries.","url":"https://recipe.bluelayer.org/recipe/41880/grand-floridians-strawberry-soup"},{"id":"41832","title":"Asparagus Cheese Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
asparagus, raw
cheese, cheddar
spices, thyme, dried
spices, nutmeg, ground","directions":"In a large saucepan, melt butter.
Add flour, salt, and pepper; stir until smooth.
Gradually add milk and stirring constantly, bring to a boil.
Boil and stir 2 minutes.
Add asparagus and stir until heated thoroughly.
Add cheese, thyme and nutmeg.
Heat until cheese is melted, stirring frequently (do not boil).
Ladle into individual serving bowls.
Sprinkle with extra cheese is desired.","url":"https://recipe.bluelayer.org/recipe/41832/asparagus-cheese-soup"},{"id":"41829","title":"Herb Lentils and Rice","ingredients":"soup, vegetable broth, ready to serve
lentils, raw
lentils, raw
onions, raw
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, basil, dried
salt, table
spices, oregano, dried
spices, thyme, dried
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard","directions":"In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt.
baking dish coated with nonstick cooking spray.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/41829/herb-lentils-and-rice"},{"id":"41818","title":"Santa Fe Chowder","ingredients":"peppers, sweet, green, raw
onions, raw
spices, cumin seed
spices, coriander seed
spices, oregano, dried
salt, table
oil, olive, salad or cooking
carrots, raw
sweet potato, raw, unprepared
potatoes, raw, skin
water, bottled, generic
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, neufchatel
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
Add in the carrots, sweet potatoes, potatoes, and water.
Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
Transfer 3 cups of the vegetables from the soup into the container of a blender.
Add the Neufchatel, cheddar, and milk.
Process until smooth.
Add puree back to the soup; stir to combine and reheat if necessary.","url":"https://recipe.bluelayer.org/recipe/41818/santa-fe-chowder"},{"id":"41812","title":"Tomato Soup Cake And Cream Cheese Frosting Recipe","ingredients":"sugars, granulated
butter, without salt","directions":"Mix together: 2 teaspoon baking pwdr 1 teaspoon clove 1 teaspoon nutmeg 1 teaspoon cinnamon 1 can tomato
Mix together: 1 teaspoon baking soda 1 c. raisins","url":"https://recipe.bluelayer.org/recipe/41812/tomato-soup-cake-and-cream-cheese-frosting-recipe"},{"id":"41811","title":"Chicken in a Light Cream Sauce","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
sugars, granulated
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat oil in a large non stick fry pan over medium heat.
Place chicken and garlic in the pan.
Add only 2 cups of chicken stock.
Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
Pour 1/4 cup broth to the pan and stir to deglaze.
Slowly whisk in cream and sugar.
Return chicken to pan and heat gently in the sauce, for 10 minutes.
Serve over rice or pasta and sprinkle with green onion.","url":"https://recipe.bluelayer.org/recipe/41811/chicken-in-a-light-cream-sauce"},{"id":"41793","title":"Quick and Easy Chicken Taco Soup","ingredients":"soup, chicken broth or bouillon, dry
beans, snap, green, raw
sauce, salsa, ready-to-serve
beans, snap, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine broth and beans in a large saucepan.
Cook over medium heat, stirring constantly until thickened.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat to low and simmer 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/41793/quick-and-easy-chicken-taco-soup"},{"id":"41758","title":"Cheesy Chicken Chowder","ingredients":"soup, chicken broth or bouillon, dry
potatoes, raw, skin
carrots, raw
celery, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a 4-qt.
dutch oven, bring chicken broth to a boil.
Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer for 15 minutes or until vegetables are tender.
Melt butter in a saucepan; add flour and mix well.
Gradually stir in milk; cook over low heat until slightly thickened.
Stir in cheese and cook until melted; add to the broth along with the chicken.
Cook and stir over low heat until heated through.","url":"https://recipe.bluelayer.org/recipe/41758/cheesy-chicken-chowder"},{"id":"41743","title":"Spicy Roast Pumpkin","ingredients":"pumpkin, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, cumin seed","directions":"Pre-heat oven to 200 C or 400F.
Quarter and then carefully peel and seed the pumpkin.
Cut into chunky 2\" cubes.
Place pumpkin into a large & sturdy roasting tray.
Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes.
I also make soup from this - as well as pasta dishes too - recipes to be posted for those!","url":"https://recipe.bluelayer.org/recipe/41743/spicy-roast-pumpkin"},{"id":"41736","title":"Potato Soup Mix","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
onions, raw
spices, parsley, dried
spices, pepper, black
spices, thyme, dried
spices, turmeric, ground
salt, table","directions":"r>Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix.
Pour into a 1 quart jar.
Attach the following instructions: To serve, place 1/2 cup soup mix in bowl.
Stir in 1 cup boiling water until smooth.","url":"https://recipe.bluelayer.org/recipe/41736/potato-soup-mix"},{"id":"41714","title":"Veloute Sauce (Mother Sauce for Many Things Ex: Tetrazzini)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized","directions":"Melt butter then add flour, salt and pepper.
Blend well.
Slowly add stock.
Bring to a boil and boil 2 minutes.
Add cream.","url":"https://recipe.bluelayer.org/recipe/41714/veloute-sauce-mother-sauce-for-many-things-ex-tetrazzini"},{"id":"41689","title":"Broccoli-Mascarpone Soup","ingredients":"oil, olive, salad or cooking
shallots, raw
broccoli, raw
soup, chicken broth or bouillon, dry
il villaggio, mascarpone cheese,
spices, pepper, red or cayenne
chives, raw","directions":"Heat oil in large pot over medium heat.
Add shallots; saute 3 minutes.
Add broccoli; saute 1 minute.
Add broth; bring to boil.
Reduce heat to medium-low.
Cover and simmer until vegetables are tender, about 10 minutes.
Cool slightly.
Working in batches, transfer soup to blender; puree until smooth.
Return to pot.
Reserve 1/4 cup mascarpone in small bowl; cover and chill.
Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
Season with salt.
DO AHEAD Can be made 1 day ahead.
Cover; chill.
Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls.
Garnish with reserved mascarpone.
Sprinkle with chopped chives and serve.","url":"https://recipe.bluelayer.org/recipe/41689/broccoli-mascarpone-soup"},{"id":"41655","title":"Potato Soup","ingredients":"potatoes, raw, skin","directions":"Boil potatos until they soften.
Saute oion and cellary
Mix milk and heavy whipping cream
Add all together and cook about 30 to 45 mins
Enjoy and let me know what u decided","url":"https://recipe.bluelayer.org/recipe/41655/potato-soup"},{"id":"41608","title":"Curried White & Wild Rice","ingredients":"wild rice, raw
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
mushrooms, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
spices, pepper, black
spices, curry powder
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 350 degrees.
In a large saucepan, bring 3 quarts of water to a boil.
Add wild rice and cook, uncovered, for 10 minutes.
Drain well.
In a large heavy dutch oven, melt butter over medium heat.
Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
Add parboiled wild rice and long grain rice and toss well to coat with butter.
Add remaining ingredients and mix well.
Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
Allow to cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/41608/curried-white-wild-rice"},{"id":"41604","title":"Glazed New Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
vinegar, red wine
chives, raw","directions":"Wash and slice each potato in half.
Put them in a saucepan with the chicken stock, the olive oil and 3 tablespoons of the vinegar.
Bring to the boil and boil hard until the liquid has all but evaporated and the potatoes are glossy.
Sprinkle over the remaining vinegar, season with salt and pepper and scatter over the chives.","url":"https://recipe.bluelayer.org/recipe/41604/glazed-new-potatoes"},{"id":"41558","title":"Cayla's Green Bean Casserole","ingredients":"beans, snap, green, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350.
Mix green beans, mushroom soup, and Cheez Whiz in a medium casserole dish.
Mix hot water, margarine, and stuffing.
Spoon over green beans.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/41558/caylas-green-bean-casserole"},{"id":"41550","title":"Chilled English Pea Soup","ingredients":"peas, green, frozen, unprepared
cream, fluid, heavy whipping
salt, table
oil, olive, salad or cooking
soup, vegetable broth, ready to serve","directions":"Place all ingredients except water or broth in a high speed blender.
Add water or broth until velvety smooth.
Season to taste.
Serve very cold with shredded or julienne radishes, diced ham of your choice and a fresh pea sprout or two on top.
Have fun!","url":"https://recipe.bluelayer.org/recipe/41550/chilled-english-pea-soup"},{"id":"41528","title":"Chick'n Biscuits for Kitty Cats","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the over to 350F.
Combine chicken, broth and margarine and blend well.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one-inch sized pieces and place on an ungreased cookie sheet.
Bake at 350 degrees for 20 minutes.
Makes 18 cookies.","url":"https://recipe.bluelayer.org/recipe/41528/chickn-biscuits-for-kitty-cats"},{"id":"41514","title":"Crispy Fish With Black Bean, Oyster and Basil Sauce","ingredients":"oil, olive, salad or cooking
cornstarch
cornstarch
fish, tilapia, raw
sauce, oyster, ready-to-serve
garlic chili sauce,
soup, chicken broth or bouillon, dry
sugars, granulated
spices, basil, dried","directions":"Place cornstarch in a bowl and dredge the fish through the cornstarch.
Shake off the excess.
Add oil to pan and fry fish on both sides until fish flakes with a fork.
Set aside fish.
In the same pan, add oyster sauce, black bean sauce, chicken stock, sugar and basil.
Mix 1/2 cornstarch to 1/2 tablespoon water in a small bowl and add to the sauce when it comes to a boil.
Cook until sauce thickens.
Pour sauce over fish just before serving.","url":"https://recipe.bluelayer.org/recipe/41514/crispy-fish-with-black-bean-oyster-and-basil-sauce"},{"id":"41511","title":"Moroccan Couscous from Mogador","ingredients":"couscous, dry
salt, table
oil, olive, salad or cooking","directions":"Bring about 3 cups water to a boil.
Put the couscous in a bowl, sprinkle with the salt, and cover with enough of the boiling water to cover by about an inch.
Let sit for about 30 minutes, or until the liquid is absorbed.
If you are short on time, you can skip the last step of this recipe and merely sprinkle the couscous with water and put it in the microwave for a minute or two, always separating the grains with your fingers before serving.
Drizzle the oil over the grains, and gently rub them with your fingers to break apart any lumps.
Let sit for another 15 minutes.
Then, if you want, steam the couscous.
Set a couscoussier or a cheesecloth-lined vegetable steamer in a stockpot with a few inches of simmering water, broth, or soupy stew.
The couscous should sit not in the liquid but, rather, a few inches above it.
Try to keep the steam from escaping from the sides of the pot.
Set a timer for 15 minutes once you start seeing steam rise through the couscous.","url":"https://recipe.bluelayer.org/recipe/41511/moroccan-couscous-from-mogador"},{"id":"41506","title":"Herb Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
lemon juice, raw
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
soup, chicken broth or bouillon, dry
spices, garlic powder","directions":"Place all ingredients in a pot and cook as you would plain rice.","url":"https://recipe.bluelayer.org/recipe/41506/herb-rice"},{"id":"41450","title":"Rice Soup (Sopa De Arroz)","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, saffron","directions":"Melt the butter in a saucepan; saute the onions for 5 minutes.
Stir in the rice until golden.
Add half the broth and the pepper.
Cover and cook over low heat for 25 minutes.
Mix in remaining broth and the saffron.
Cook 10 minutes longer.
Taste for seasoning.","url":"https://recipe.bluelayer.org/recipe/41450/rice-soup-sopa-de-arroz"},{"id":"41443","title":"Homemade Vegetable Beef Soup","ingredients":"celery, raw
onions, raw
oil, olive, salad or cooking
beef, grass-fed, ground, raw
potatoes, raw, skin
carrots, raw
parsley, fresh
cream, whipped, cream topping, pressurized
cheese, parmesan, hard","directions":"in a large pot, brown the onions and celery in the oil.
add all the other ingredients (except cream and cheese).
bring to a boil.
reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
serve with a little parmesan cheese on top.","url":"https://recipe.bluelayer.org/recipe/41443/homemade-vegetable-beef-soup"},{"id":"41430","title":"West Indies Summer Soup","ingredients":"melons, cantaloupe, raw
mango nectar, canned
orange juice, raw
yogurt, greek, plain, nonfat
lime juice, raw
honey
spices, ginger, ground
spices, cinnamon, ground","directions":"Process all ingredients in blender or food processor until smooth.
Transfer to a large serving bowl.
Chill for at least 2 hours until cold.","url":"https://recipe.bluelayer.org/recipe/41430/west-indies-summer-soup"},{"id":"41417","title":"Cold Spinach Dip","ingredients":"spinach, raw
cream, sour, cultured
salad dressing, mayonnaise, regular
shortening, vegetable, household, composite
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
cheese, parmesan, hard
artichokes, (globe or french), raw","directions":"Allow cream cheese to warm to room temperature so it mixes easier with other ingredients.
Thaw, drain and squeeze dry spinach.
Chop green onions and artichokes hearts.
Combine cream cheese, sour cream, mayonnaise, vegetable soup mix, cream cheese, parmesan cheese, and onions (and artichoke hearts if desired).
Chill for at least two hours.
Serve with bread cubes or crackers.
I like mine cold with vegetable flavor crackers.","url":"https://recipe.bluelayer.org/recipe/41417/cold-spinach-dip"},{"id":"41404","title":"Campbell's Soup Casserole Sauce Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black","directions":"Combine all ingredients and store in airtight container.
To substitute for one can condensed soup: Mix 1/3 c. of dry mix with 1 1/4 c. water in saucepan.
Cook and stir till thickened.
Add in cheese, mushroom bits or possibly celery to duplicate the canned soup in the recipe.","url":"https://recipe.bluelayer.org/recipe/41404/campbells-soup-casserole-sauce-mix-recipe"},{"id":"41365","title":"Simple Baked Wild Rice","ingredients":"wild rice, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Put ingredients into 2+ qt covered baking dish, cover, and bake 1.5 - 1.75 hours at 350.
Check/fluff with fork after 1 hour.
Can also add canned drained mushrooms, cooked onions while baking.
After baking complete can sprinkle cheese shreds over rice to melt and make a nice presentation for serving, if desired.","url":"https://recipe.bluelayer.org/recipe/41365/simple-baked-wild-rice"},{"id":"41335","title":"Strawberry Soup","ingredients":"strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Put the strawberries in a serving bowl and sprinkle with the sugar.
Let them sit for some 10-15 min (or until the sugar melts completely) and then pour the milk over them and mix well.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/41335/strawberry-soup"},{"id":"41320","title":"Magical Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
water, bottled, generic","directions":"Clean the leeks and rinse well to get rid of sand and soil.
Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green.
(Reserve the extra greens for soup stock.
).
Put the leeks in a large pot and cover with water.
Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
Pour off the liquid and reserve.
Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
Drizzle with a few drops of extra-virgin olive oil and lemon juice.
Season sparingly with salt and pepper.
Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!
), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.","url":"https://recipe.bluelayer.org/recipe/41320/magical-leek-soup"},{"id":"41319","title":"Chicken and Curried Couscous Skillet","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, cumin seed
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, curry powder
couscous, dry
peas, green, frozen, unprepared
raisins, seeded","directions":"Sprinkle both sides of chicken breasts with cumin and pepper.
Cook chicken breasts in non-stick skillet coated with cooking spray until done.
Remove cooked chicken breasts, cover, and keep warm.
In the same skillet, combine chicken broth and curry powder and mix well.
Bring to a boil.
Stir in couscous, peas, and raisins.
Place chicken on top of couscous mixture, cover skillet, remove from heat, and let stand for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/41319/chicken-and-curried-couscous-skillet"},{"id":"41284","title":"Super Sesame Soup Thins (Ten Talents Cookbook)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried","directions":"Whip together first 3 ingredients until they mix (temporarily).
Pour over flour and still together well.
Knead briefly.
Set aside for 10 minutes.
Place on a cookie sheet and roll out.
Sprinkle with more salt and a generous amount of sesame seeds.
Roll seeds into dough.
Cut into squares with a knife or pizza cutter and bake at 350 for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/41284/super-sesame-soup-thins-ten-talents-cookbook"},{"id":"41261","title":"Stir Fried Shrimp With Broccoli","ingredients":"crustaceans, shrimp, raw (not previously frozen)
oil, olive, salad or cooking
mushrooms, white, raw
broccoli, raw
soup, chicken broth or bouillon, dry
cornstarch
salt, table
spices, pepper, black
sugars, granulated","directions":"Stir fry the shrimp and il in a wok over high heat for 3-4 minutes, or until the shrimp begin to turn pink.
Add the mushrooms and broccoli and stir fry for 2-3 minutes, or until the vegetables are crisp-tender.
Blend in the remaining ingredients together.
Stir into shrimp mixture and stir fry over low heat for 2-3 minutes.","url":"https://recipe.bluelayer.org/recipe/41261/stir-fried-shrimp-with-broccoli"},{"id":"41259","title":"Saffron Rice with Chorizo and Peas","ingredients":"pork sausage, link/patty, unprepared
onions, raw
peppers, sweet, green, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, saffron
peas, green, frozen, unprepared","directions":"In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered.
Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the rice and cook, stirring, until opaque, about 1 minute.
Add the stock, salt, and saffron, and bring to a boil.
Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes.
Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes.
Remove from the heat and let sit for 10 minutes before fluffing with a fork.","url":"https://recipe.bluelayer.org/recipe/41259/saffron-rice-with-chorizo-and-peas"},{"id":"41251","title":"Easy Slow Cooker Pork and Sauerkraut","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauerkraut, canned, solids and liquids
onions, raw
sugars, brown","directions":"Start by cutting the boneless ribs into bite-size cubes and put them in your slow cooker or crock-pot.
Next rinse and drain the sauerkraut and place it on top of the pork.
Lastly, mix together the soup and brown sugar and pour over the sauerkraut.
Cover and cook on low for 12 hours or on high for 6 hours.
Stir together and serve.
Notes: A single recipe fits in a 4qt slow cooker.
A double recipe fits in a 7qt slow cooker.
For a French onion soup substitute, use 10 ounces of water plus 1/4 teaspoon onion powder or minced dried onion.
Recipe can also be placed in a casserole dish, covered in foil, and baked in a 350 F oven for 4 hours.
Place a sheet pan under the dish to catch any drips.","url":"https://recipe.bluelayer.org/recipe/41251/easy-slow-cooker-pork-and-sauerkraut"},{"id":"41131","title":"Baby Vegetable Soup","ingredients":"shortening, vegetable, household, composite
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Combine vegetables and oil in a small saucepan.
Place on low heat.
Mix flour/cereal and water separately.
Gradually stir into vegetable mix.
Heat to warm.","url":"https://recipe.bluelayer.org/recipe/41131/baby-vegetable-soup"},{"id":"41054","title":"Two-Potato Soup","ingredients":"onions, raw
water, bottled, generic
water, bottled, generic
spices, garlic powder
celery, raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
sweet potato, raw, unprepared
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, spring or scallions (includes tops and bulb), raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Combine first 3 ingredients in a heavy saucepan over low heat.
Cover and simmer 8-10 minutes, stirring frequently, until water evaporates and onion is tender.
Stir in celery and thyme and cook 2 minutes.
Add stock and potatoes.
Increase heat to high and bring to a boil.
Reduce heat to medium low, cover and simmer about 25 minutes, or until potatoes are tender.
Puree potato mixture in a food processor or blender in batches, if necessary.
Return puree to same pot.
Stir in milk and simmer over low heat until heated through.
Season with salt and pepper to taste.
Serve soup sprinkled with green onions.","url":"https://recipe.bluelayer.org/recipe/41054/two-potato-soup"},{"id":"41021","title":"Broccoli Apple Soup","ingredients":"oil, canola
broccoli, raw
spices, thyme, dried
onions, raw
apples, raw, with skin
celery, raw
soup, chicken broth or bouillon, dry
spices, pepper, black
yogurt, greek, plain, nonfat
parsley, fresh","directions":"Heat oil in large pot with lid.
Add broccoli, thyme, onion, apple and celery.
Cover and cook over low heat 10 minutes.
Add stock and pepper, cook 30 minutes more.
Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley.
Makes 5 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/41021/broccoli-apple-soup"},{"id":"40999","title":"Cheesy Rice and Broccoli","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar","directions":"Place broccoli and broth in medium saucepan.
Bring to a boil over medium-high heat.
Stir in rice, cover.
Remove from heat.
Let stand 5 minutes.
Stir in cheese, cover.
Let stand 5 minutes.
Stir until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/40999/cheesy-rice-and-broccoli"},{"id":"40997","title":"Spicy Szechuan Noodles: Dan Dan Mian","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
egg substitute, powder
radishes, raw","directions":"In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well.
Add the oil to a wok or saute pan and heat over medium high heat until very hot.
Add the pork and stir-fry, stirring with a spatula to break it into small pieces.
When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain.
Pour off most of the oil, leaving 2 tablespoons in the wok.
Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds.
Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.
When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried.
Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/40997/spicy-szechuan-noodles-dan-dan-mian"},{"id":"40993","title":"Acorn Squash Soup With Corned Beef And Walnuts Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
spices, bay leaf
horseradish, prepared
corn, sweet, white, raw
cream, fluid, heavy whipping
nuts, walnuts, english
chives, raw","directions":"Cook the corned beef with water and seasonings till tender.
Remove from the broth.
Trim Cube.
De-fat the broth.
Add in the squash.
Cook till tender.
Cold.
Use a food processor to puree.
Add in the cream and horseradish.
Season to taste.
Add in the cubed corned beef.
Sprinkle with toasted walnuts and chives immediately before serving.
Chef Fritz Sonnenschmidt","url":"https://recipe.bluelayer.org/recipe/40993/acorn-squash-soup-with-corned-beef-and-walnuts-recipe"},{"id":"40960","title":"Cajun Spice Blend","ingredients":"salt, table
spices, pepper, red or cayenne
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, black","directions":"Blend thoroughly.
Good in soup stews or to spicy up the barbecue, veggies and meat.","url":"https://recipe.bluelayer.org/recipe/40960/cajun-spice-blend"},{"id":"40941","title":"Warm Chinese Chicken Salad","ingredients":"vinegar, cider
oil, olive, salad or cooking
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, tarragon, dried
mustard, prepared, yellow
sauce, worcestershire
salt, table
spices, nutmeg, ground
cabbage, raw
lettuce, cos or romaine, raw
nuts, walnuts, english
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Combine first 9 ingredients in a small bowl, stirring well.
Toss cabbage and lettuce with half of dressing mixture in a large shallow bowl.
SPrinkle walnuts over cabbage mixture.
Combine chicken and 3 tablespoons remaining dressing mixture in a skillet over medium heat.
Cook, stirring occasionally, until chicken is thoroughly heated.
Toss hot chicken mixture and grape halves with cabbage mixture.
Serve salad warm with remaining dressing.","url":"https://recipe.bluelayer.org/recipe/40941/warm-chinese-chicken-salad"},{"id":"40865","title":"Basic Roux","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
Butter is the most commonly used form of fat.
Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
For example, butter contains a small amount of water.
However, bacon fat, which has been perfectly rendered, contains no water.
Within these variables there are varying levels of consistencies.
If your roux is too thin, add a small amount of flour.
If it is too thick, add a small amount of fat to thin it out.
When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
Then heat the entire mixture until it comes to a simmer.
This process will keep the roux from creating lumps.
Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.","url":"https://recipe.bluelayer.org/recipe/40865/basic-roux"},{"id":"40852","title":"Jezebel Sauce of a Different Kind!","ingredients":"apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
honey
horseradish, prepared
parsley, fresh
mustard, prepared, yellow
spices, thyme, dried
spices, pepper, red or cayenne","directions":"Combine all in a small saucepan and cook over medium heat whisking to combine well.
Cook until pouring consistency.
Aprox.
5 minutes.Serve hot with pork roast or ham.
*Note: If making this for a sandwich spread \"Omit the Chicken broth\", but cook until well combined .Refrigerate.
I have also used Schmuckers All Fruit Aprikot preserves sweertend with Splenda.
It is great, but had trouble to post it that way.","url":"https://recipe.bluelayer.org/recipe/40852/jezebel-sauce-of-a-different-kind"},{"id":"40781","title":"Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw
spices, pepper, red or cayenne
onions, raw
butter, without salt
soup, vegetable broth, ready to serve
beans, snap, green, raw
cabbage, raw
carrots, raw
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.
In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender.
Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper.
Bring to boiling.
Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
Add fish to saucepan.
Return to boiling.
Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.","url":"https://recipe.bluelayer.org/recipe/40781/vegetable-cod-soup"},{"id":"40778","title":"Chicken Stroganoff - Light","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
onions, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
vinegar, red wine
mustard, prepared, yellow
spices, pepper, black","directions":"In medium skillet, heat 2 tsp oil; add chicken.
Cover and cook over medium-high heat, stirring frequently, until golden brown.
Remove chicken from skillet, set aside.
In same skillet, heat remaining 2 tsp oil; add mushrooms and onion.
Cook, stirring frequently, until all liquid has evaporated and onions are golden brown.
In small bowl, combine broth and flour, blending with wire whisk until flour is dissolved; strain and add to skillet.
Stirring constantly, bring liquid to a boil over high heat; reduce heat to low.
Simmer 10 minutes, stirring frequently.
Stir reserved chicken into broth mixture; simmer 5 minutes.
Remove from heat; stir in sour cream, red wine vinegar, mustard and pepper.","url":"https://recipe.bluelayer.org/recipe/40778/chicken-stroganoff-light"},{"id":"40777","title":"\"did I Do Something Wrong?\" Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
vanilla extract
oil, canola
vinegar, cider
water, bottled, generic
sugars, powdered
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Preheat oven to 350 degrees.
Sift all dry ingredients together into bowl.
Add remaining ingredients and mix with electric mixer.
(The batter will be soupy, this is normal!
).
Pour into 13 by 9 pan.
Bake in preheated oven 40 to 50 minutes or until cake tests done.
Let cool and frost with fudge frosting!
FROSTING: Mix sugar and cocoa together in bowl.
In small pan or microwave, heat milk and butter together.
Add to sugar mix.
Mix until smooth, add vanilla.
If too stiff, add milk.
If too thin add sugar.","url":"https://recipe.bluelayer.org/recipe/40777/did-i-do-something-wrong-chocolate-cake"},{"id":"40774","title":"Quinoa Vegetable Pilaf","ingredients":"onions, raw
carrots, raw
oil, canola
rice, white, long-grain, regular, unenriched, cooked without salt
quinoa, uncooked
soup, chicken broth or bouillon, dry
spices, pepper, black
broccoli, raw","directions":"In a small saucepan, saute onion and.
carrot in oil until tender.
Add rice and.
quinoa; stir to coat.
Stir in broth and pepper.
Bring to a boil.
Reduce heat; cover and.
simmer for 15-20 minutes or until liquid.
is absorbed, adding the broccoli during.
the last 3 minutes of cooking.
Remove.
from the heat; let stand for 5 minutes.
Fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/40774/quinoa-vegetable-pilaf"},{"id":"40769","title":"Hollandaise Sauce With No Egg Yolks!","ingredients":"cornstarch
soup, chicken broth or bouillon, dry
water, bottled, generic
sauce, ready-to-serve, pepper, tabasco
butter, without salt
salad dressing, mayonnaise, regular
lemon juice, raw","directions":"Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
Remove from microwave and whisk in butter until melted; then add remaining ingredients.
Serve over Eggs Benedict, salmon, chicken or veggies.
Enjoy!
Makes Eggs Benedict for two.","url":"https://recipe.bluelayer.org/recipe/40769/hollandaise-sauce-with-no-egg-yolks"},{"id":"28132","title":"Nova Scotian Hodge Podge","ingredients":"beans, snap, green, raw
beans, snap, green, raw
carrots, raw
turnips, raw
potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables.
Lightly salt the water, and bring to a boil.
Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour.
Stir in butter and if desired, cream.
Mix together the flour and 1/2 cup water, and pour into the soup.
Cook for a few more minutes to thicken.
Remove from heat and serve hot.","url":"https://recipe.bluelayer.org/recipe/28132/nova-scotian-hodge-podge"},{"id":"40682","title":"Country-Style Zenzai (Sweet Red Bean Soup)","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated
water, bottled, generic
soy sauce made from soy (tamari)
salt, table","directions":"[Removing the astringency of the beans]: Place the rinsed beans in a pot, fill with enough water to cover the beans, then bring to a boil over high heat.
Once it comes to a boil, reduce heat to low-medium heat and boil for 10 minutes.
Drain off the water in a colander or sieve.
[Boiling the beans] Return the beans to the pot, add the water for boiling, then bring to a boil.
When it comes to a boil, reduce the heat to a level where the beans will not move around.
Cover with the lid slightly set to the side, and slowly simmer until the beans become tender.
The beans should be slightly above the water level when they are done simmering.
The beans should be tender enough that they easily crush between your fingers.
While it depends on the beans used, if they are fresh, they should finish boiling in about 40 minutes.
[Flavoring] Turn off the heat, then add the sugar all at once.
Gently stir the pot, and heat on low heat until the sugar dissolves.
Once the sugar is added, the beans will start to produce moisture.
In Step 5, the beans were slightly above the water level, but after adding the sugar, they should be covered by the water.
When bubbles start to appear around the edges of the pot, simmer on very low heat for about 10 minutes to completely dissolve the sugar.
Add the soy sauce and salt, then stir the pot to blend the flavors.
Remove from heat, cover the pot with a lid, then let allow the beans to sit overnight to absorb the flavors.
Serve on top of omochi or candied chestnuts.
Add a bit of shio-kombu or shibazuke on the side to freshen the palate.
The photo shows it served on top of kabocha to celebrate the winter solstice.
See my recipe for making tsubu-an.
See.","url":"https://recipe.bluelayer.org/recipe/40682/country-style-zenzai-sweet-red-bean-soup"},{"id":"40679","title":"Pressure Cooker, Yellow Beans Berlin.","ingredients":"beans, snap, green, raw
onions, spring or scallions (includes tops and bulb), raw
mustard, prepared, yellow
salt, table
soup, chicken broth or bouillon, dry
corn, sweet, white, raw","directions":"Combine all ingredients in pressure cooker.
Close cover securely.
Bring up to pressure and cook for 3 minutes.
Turn off heat, and cool.
Take off some of the liquid, mix with cornflour to thicken if desired.","url":"https://recipe.bluelayer.org/recipe/40679/pressure-cooker-yellow-beans-berlin"},{"id":"40605","title":"My Mango Pork Surprise","ingredients":"butter, without salt
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
spices, rosemary, dried
soup, chicken broth or bouillon, dry
mango nectar, canned
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Preheat oven to 180c gas 7
Slice the pork tenderloin diagonal thickish slices
Melt the half of butter in a heavy skillet/ fry pan add the white pepper and salt fry for a secound then add the pork sear the pork on both sides
After 10 mins add the rest of the butter, Rosemary, onions
Then after 2 mins add the chicken broth and mango.
Transfer to oven dish and cook for 15 minutes
Take it out the oven put in a serving dish and Garnish with some thinly sliced Onion.
Serve with Veg or lovely thick Chips.
And a sweet dip.","url":"https://recipe.bluelayer.org/recipe/40605/my-mango-pork-surprise"},{"id":"40590","title":"Basic Creamed Soup Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Mix all ingredients together and store in a container.
To substitute for one can of condensed soup; combine 1/3 c. mix with 1 1/4 c. water in a saucepan.
Cook and stir till thick.
If you like, add in 1 Tbsp.
butter.
Mushrooms, celery, and other vegetables may be added.
Add in to casserole instead of creamed soups.","url":"https://recipe.bluelayer.org/recipe/40590/basic-creamed-soup-recipe"},{"id":"40567","title":"Keema","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, ginger, ground
spices, curry powder
spices, garlic powder
peppers, jalapeno, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat large skillet over medium-high heat.
Add beef and cook, stirring until browned, about 5 minutes.
Add next 7 ingredients.
Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish.
One small jalapeno is sufficient if not generous for the amount (remember to use gloves).
Warning; this dish is too small for our family of eaters.
We double it and have extra food the next day.","url":"https://recipe.bluelayer.org/recipe/40567/keema"},{"id":"40539","title":"Curried Butternut Squash & Apple Soup - Crock Pot","ingredients":"butter, without salt
onions, raw
celery, raw
spices, curry powder
spices, ginger, ground
squash, winter, butternut, raw
apples, raw, with skin
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order).
Add veggie mixture from skillet.
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40539/curried-butternut-squash-apple-soup-crock-pot"},{"id":"40528","title":"Steamed Shrimp Dumplings Har Gow","ingredients":"onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
salt, table
spices, pepper, black
cornstarch
soup, chicken broth or bouillon, dry
oil, sesame, salad or cooking
amazonas rainforest product, tapioca starch,
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder","directions":"For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.
Press on the solids to extract as much liquid as possible.
Discard the green onion and ginger, reserving the liquid.
Thaw the frozen shrimp then peel and devein the shrimp.
Rinse under cold running water.
Press down to crush shrimp with a cleaver and cut into 3 small pieces).
Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).
Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.
Set aside.
For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.
Stir in boiling hot water until it is well combined.
Cover the bowl with plastic wrap and let it stand for 5 minutes.
Add the remaining tapioca starch and knead to combine.
Finally, add lard and knead until the dough is smooth.
To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.
On an oiled working surface, shape the dough into a log about 1 inch in diameter.
Cut into 5 equal portions.
Roll each one into a ball in your palms.
Press down with a cleaver or pastry scraper into an 11-cm disc.
If it is too hard to flatten, roll it out with a rolling pin.
Place 2 teaspoons filling in the center of the wrapper.
Starting from the right side, fold slightly the back to form 11-12 pleats.
Press the front against the back to seal.
Repeat with the remaining dough and filling.
(See the related blog post for a link to video instructions on folding the dough.)
Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.
Fill the steamer with 3 cups of cold water.
Bring water to a boil over high heat.
Place the steamer rack in the steamer and steam for 5 minutes.
Remove from heat and place steamed shrimp dumplings on a serving plate.
Yummy!
Notes: 1.
Make sure to use the boiling hot water to make the dough.
If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.
Cover the unused dough with a damp cloth to avoid cracking.
To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.
Microwave for 30 seconds.
Stir and microwave for another 30 seconds.","url":"https://recipe.bluelayer.org/recipe/40528/steamed-shrimp-dumplings-har-gow"},{"id":"40522","title":"Creamy Rice & Carrots","ingredients":"carrots, raw
salt, table
onions, raw
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on).
Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan.
Cook for 20 minutes without lifting the lid!
Add cream, butter and sugar to taste and consistency desired.
Some people like it a little soupier than others or a little sweeter.
Just season to taste.
Enjoy!
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/40522/creamy-rice-carrots"},{"id":"40514","title":"Grandma's Casserole","ingredients":"beef, grass-fed, ground, raw
potatoes, raw, skin
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
carrots, raw
beans, snap, green, raw
corn, sweet, white, raw","directions":"Preheat oven to 350F.
Brown the beef in a frying pan.
While the beef is cooking, follow the directions on the instant potato box and prepare those in a separate pot.
If you are using frozen vegetables, cook those now as well in a separate pot.
If you use canned veggies, there is no need to cook them.
When the beef is browned, drain any grease from the pan.
Add the can of creamed soup directly to the frying pan and mix the meat and soup together.
(heat should be off now.
).
On the bottom of a 13x9 baking pan smooth the beef mixture to cover the bottom.
Add the vegetables on top of the beef.
MAKE SURE TO DRAIN ALL LIQUIDS BEFORE ADDING TO THE DISH!
On top of the vegetables smooth over the already prepared mashed potatoes.
Sprinkle the cheese on the top and season with black pepper.
Stick 'er in the oven for 20-30 minutes or until the cheese is nicely tanned.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40514/grandmas-casserole"},{"id":"40504","title":"Stir Fried Asparagus","ingredients":"asparagus, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
cornstarch
water, bottled, generic
oil, olive, salad or cooking
mushrooms, white, raw
spices, pepper, black","directions":"Cut asparagus into 1\" pieces and steam lightly.
Mix 1/2 cup water and the dry boullion; reserve.
Mix cornstarch and 1T water; reserve.
Heat oil in wok or 12 inch skillet over medium heat.
Add asparagus, mushrooms, salt and pepper.
Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling.
Stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Serve as a side dish or entree.","url":"https://recipe.bluelayer.org/recipe/40504/stir-fried-asparagus"},{"id":"40488","title":"Broccoli Protein Soup","ingredients":"broccoli, raw
onions, raw
soup, swanson chicken broth 99% fat free
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
spices, pepper, black
beverages, protein powder whey based","directions":"Boil vegetables and broth in large saucepan.
Reduce heat.
and cover until tender (about 10 minutes).
Add milk, pepper and cornstarch.
Stir until soup thickens.
Remove from heat and add cheese, stirring until melted.
Cool, then add Designer Protein.","url":"https://recipe.bluelayer.org/recipe/40488/broccoli-protein-soup"},{"id":"40487","title":"Roasted Garlic Soup","ingredients":"shallots, raw
oil, olive, salad or cooking
spices, garlic powder
spices, garlic powder
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
salt, table
spices, marjoram, dried
cornstarch
water, bottled, generic","directions":"In a soup pot, saute shallots over medium heat in olive oil until lighly brown and tender.
Add roasted garlic, (make SURE it's roasted good, so it's sweet) and the raw garlic.
Saute for a few minutes.
Add chicken stock, heavy cream and marjoram.
Bring to a slow boil and let cook for 20 minutes over medium heat, stirring occasionally.
Transfer soup into a blender and blend on high speed.
Strain back into soup pot and return to a boil one more time.
Adjust seasoning with salt and pepper.
Dissolve corn starch in a cup with water and thicken soup by stirring it while boiling.
Serve with garlic croutons and sliced green onion.","url":"https://recipe.bluelayer.org/recipe/40487/roasted-garlic-soup"},{"id":"40473","title":"Lemon Rice","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
parsley, fresh","directions":"Combine broth and water in a saucepan over medium-high heat.
Stir in rice and pepper to taste and bring to a boil.
Immediately reduce heat to low.
Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and let sit 5 minutes, covered.
Sprinkle with lemon juice and parsley and fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/40473/lemon-rice"},{"id":"40380","title":"Weight Watchers Barley Chili (5 Points)","ingredients":"soup, chicken broth or bouillon, dry
sauce, salsa, ready-to-serve
barley, hulled
spices, cumin seed
ground turkey, raw
beans, snap, green, raw","directions":"Cook broth, salsa, barley and cumin in a pan for 10 minutes.
Add turkey and black beans, cook for 5 more minutes, then serve.","url":"https://recipe.bluelayer.org/recipe/40380/weight-watchers-barley-chili-5-points"},{"id":"40376","title":"Dry Cream Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black","directions":"Combine all ingredients and mix well.
Place in a storage container with a tight-fitting lid and seal tightly.
Store in a cool, dry place for up to 6 months.
Stir or shake well before each use.
To use as a substitute for one can condensed soup, mix 1/3 cup dry mix and 1 1/4 cup water.
Stovetop:.
Cook and stir with whisk until thickened.
Microwave:.
Using a large microwave safe bowl, cook on high 2-3 minutes, stirring with whisk every 30 seconds, until thick.","url":"https://recipe.bluelayer.org/recipe/40376/dry-cream-soup-mix"},{"id":"40336","title":"Basic White Cream Sauce Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat","directions":"In heavy skillet, heat butter till melted; remove from heat and add in flour, salt and pepper, stirring constantly till smooth.
Add in lowfat milk slowly, stirring and return to medium heat.
Bring to a boil and cook 1 minute.
THIN
WHITE SAUCE: Reduce butter and flour to 2 Tbsp.
each, following above directions.
Use for soups.
THICK WHITE SAUCE: Increase butter and flour to 6 Tbsp.
each, cook as above.
EXTRA THICK WHITE SAUCE: Increase butter and flour to 8 Tbsp.
each, cook as above.
Note: Forfish or possibly other seafood, broccoli or possibly asparagus, add in 1/2 teaspool lemon juice and 1 Tbsp.
mayonnaise.","url":"https://recipe.bluelayer.org/recipe/40336/basic-white-cream-sauce-recipe"},{"id":"40327","title":"Breading Mix","ingredients":"delallo, italian seasoned breadcrumbs,
cornstarch
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, garlic powder
spices, pepper, red or cayenne
spices, ginger, ground
soup, chicken broth or bouillon, dry
beef, grass-fed, ground, raw
spices, pepper, black","directions":"Mix it all together!
I usually save an old bread crumbs canister and just fill it with all the ingredients, then shake thoroughly to mix.
For perfect, moist pork chops with gravy, pound them thin, press mixture into both sides of (dry) chop, then fry in a preheated pan with oil until golden brown.
Remove chops and add a couple cups of water to the pan.
Deglaze pan and stir until it boils.
Add chops and simmer for five minutes.
If mixture doesn't thicken enough, or you want to make it more flavorful, add more of the mix directly to the water and stir constantly with whisk.
This breading can be used on pork, chicken, or beef.
It results in a moist and delicious meal every time.","url":"https://recipe.bluelayer.org/recipe/40327/breading-mix"},{"id":"40306","title":"Grape and Quinoa Salad","ingredients":"soup, vegetable broth, ready to serve
quinoa, uncooked
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
cheese, feta
currants, zante, dried
nuts, almonds
parsley, fresh
shallots, raw","directions":"Preheat oven to 375F.
Prepare the quinoa by bringing the chicken broth to a boil.
Add quinoa, reduce heat to low, and cover.
Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes.
Fluff quinoa.
Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat.
Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes.
Allow to cool.
Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined.
Drizzle oil and vinegar mixture over quinoa and toss to coat.
Serve room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/40306/grape-and-quinoa-salad"},{"id":"40296","title":"Buttermilk Fried Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
oil, canola
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of buttermilk.
Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
Season with hot pepper sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.","url":"https://recipe.bluelayer.org/recipe/40296/buttermilk-fried-chicken"},{"id":"40255","title":"Broccoli And Cheddar Soup Recipe","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
cream, whipped, cream topping, pressurized
cheese, cheddar","directions":"The following is a soup recipe taken from my Simply Delicious Cooking 1
Saute/fry the broccoli in butter over medium heat till tender.
Sprinkle with flour and cook, stirring, for 2 min.
Gradually stir in stock and lowfat milk; heat just to simmering.
Stir in cream and cheese.
Allow cheese to heat in soup; season to taste and serve sprinkled with croutons.
For Broccoli and Mushroom: Add in 3 c. (750 ml) sliced mushrooms and replace Cheddar with grated Parmesan.","url":"https://recipe.bluelayer.org/recipe/40255/broccoli-and-cheddar-soup-recipe"},{"id":"40252","title":"Edible Picnic Basket (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Remove dough from the machine after the dough or manual cycle is completed.
Turn dough out onto lightly floured surface, and carefully form into a ball without punching down.
Place onto greased cookie sheet and let rise about one hour or until doubled in size.
Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown.
Let cool.
Hollow out cooled bread like a pumpkin, reserving\"lid\" to put back on.
Butter inside and fill with: i.e.
fried chicken.
Replace lid and wrap in heavy duty foil, then news paper, then foil again.
Bread and chicken will stay warm all day!
Success Hints: Use to make edible soup bowls.","url":"https://recipe.bluelayer.org/recipe/40252/edible-picnic-basket-bread-machine"},{"id":"40222","title":"Low Carb/Primal Chicken - Vegetable Soup","ingredients":"soup, chicken broth or bouillon, dry
parsley, fresh
spices, garlic powder
spices, oregano, dried
cabbage, raw
celery, raw
mushrooms, white, raw
broccoli, raw
onions, raw
squash, summer, zucchini, includes skin, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black","directions":"Cook chicken (steam for 20 minutes or boil for 5 minutes) and cut into chunks.
Heat the chicken stock and add all spices until mixture comes to a boil.
Add all vegetables except cabbage.
Reduce heat, cover, and simmer for approximately 30 minutes.
Add the shredded cabbage and chunks of chicken.
Cover and simmer again for an additional 15 minutes or till serving time.
Add salt and pepper to taste and adjust seasonings as desired.
Serve piping hot!","url":"https://recipe.bluelayer.org/recipe/40222/low-carb-primal-chicken-vegetable-soup"},{"id":"40212","title":"Lighter Version of Spinach Dip","ingredients":"shortening, vegetable, household, composite
cream, sour, cultured
yogurt, greek, plain, nonfat
spinach, raw","directions":"Mix soup with sour cream.
Add spinach.
Chill over night.
Serve with chopped vegetables for a tasty dip.","url":"https://recipe.bluelayer.org/recipe/40212/lighter-version-of-spinach-dip"},{"id":"40181","title":"Mushroom and Nut Couscous","ingredients":"couscous, dry
oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
nuts, almonds
soup, chicken broth or bouillon, dry
spices, basil, dried","directions":"Heat the olive oil in a pan large enough to hold everything.
Gently cook the onion, mushrooms and nuts for 2-3 minutes or til soft.
Add the couscous and broth.
Season to taste as you wish.
Cover and simmer 8-10 minutes, stirring occasionally.
Garnish with chopped basil and enjoy.","url":"https://recipe.bluelayer.org/recipe/40181/mushroom-and-nut-couscous"},{"id":"40153","title":"Cream of Tomato Soup With Rice and Basil","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, basil, dried
plums, raw
soup, vegetable broth, ready to serve
cream, fluid, heavy whipping
rice, white, long-grain, regular, unenriched, cooked without salt
spices, basil, dried","directions":"Sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
Add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
simmer until everything is tender, about 20 minutes.
Puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
Return the pureed soup to a low simmer.
Gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
Add the rice just before serving.
Serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.","url":"https://recipe.bluelayer.org/recipe/40153/cream-of-tomato-soup-with-rice-and-basil"},{"id":"40145","title":"Mushroom Jerky","ingredients":"sauce, oyster, ready-to-serve
seeds, sesame seeds, whole, dried
oil, sesame, salad or cooking
sauce, oyster, ready-to-serve
soy sauce made from soy (tamari)
sugars, brown
spices, pepper, black
soy sauce made from soy (tamari)","directions":"I use oyster mushroom stalks today (left from make cream of mushroom soup ) , you can use a whole mushroom ..first clean and drain
Tear or cut to make it prefer size
Seasoning
Mix well,squeeze to make it soft
To make it more dry easy to deep fried in next step,i lay single layer and bake it at 200c for 10 mins ,flip on half way ..or sun dried if you are in sunny area
Deep fried on medium heat until crispy ,serve hot as snack or vegetarian snack (cut off oyster sauce ,add more soy sauce )","url":"https://recipe.bluelayer.org/recipe/40145/mushroom-jerky"},{"id":"40124","title":"Countess Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, sour, cultured
lemon juice, raw
spices, garlic powder
spices, onion powder
spices, nutmeg, ground
spices, tarragon, dried
salt, table","directions":"Saute mushrooms in butter until tender.
Sprinkle mushrooms with flour.
Add broth and cook one minute more.
Add rest of ingredients; cook 3 minutes more, stirring.","url":"https://recipe.bluelayer.org/recipe/40124/countess-mushrooms"},{"id":"40120","title":"Cold Blueberry Peach Soup","ingredients":"peaches, yellow, raw
blueberries, raw
yogurt, greek, plain, nonfat
spices, cinnamon, ground
sugars, granulated","directions":"Measure out 10 ounces of each frozen fruit.
Allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes.
Do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2T.
Combine all ingredients in a food processor and blend to desired consistency.","url":"https://recipe.bluelayer.org/recipe/40120/cold-blueberry-peach-soup"},{"id":"40108","title":"Chinese vegetables","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
soup, chicken broth or bouillon, dry","directions":"Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
Add soy sauce,sugar and fry 1 minutes.
Add chicken broth,cover and steam for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/40108/chinese-vegetables"},{"id":"40097","title":"Sweet Potato?Split Pea Soup","ingredients":"peas, green, frozen, unprepared
shallots, raw
sweet potato, raw, unprepared
spices, tarragon, dried
miso","directions":"Bring split peas and 6 cups water to a boil in large pot.
Reduce heat, cover and simmer 30 to 40 minutes, or until peas begin to break down.
Add shallots, sweet potatoes and tarragon, and cook 30 minutes, or until vegetables are tender.
Ladle 1/3 cup soup into measuring cup.
Add miso, and stir to dissolve.
Pour dissolved miso mixture into soup, and stir well.
Season with salt and pepper to taste.
(If soup is too thick, add more water until desired consistency is achieved.)
Serve hot.","url":"https://recipe.bluelayer.org/recipe/40097/sweet-potato-split-pea-soup"},{"id":"40045","title":"Parmesan and Thyme Crisps","ingredients":"cheese, parmesan, hard
spices, thyme, dried","directions":"Preheat oven to 200C/400F.
Line a large baking tray with parchment paper.
Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total.
Sprinkle a bit of your chosen herb(s) over each heap of cheese.
Bake for 4-5 minutes until melted, lacy and golden.
Remove and set aside for 1 minute to firm up a little.
Lay each crisp on a rolling pin to curve it slightly, then cool.
Serve as finger food or along side or as a garnish on creamy soup.","url":"https://recipe.bluelayer.org/recipe/40045/parmesan-and-thyme-crisps"},{"id":"40009","title":"Alaska Halibut Chowder Recipe","ingredients":"fish, halibut, greenland, raw
onions, raw
peppers, sweet, green, raw
celery, raw
carrots, raw
butter, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
cheese, cheddar
parsley, fresh","directions":"Remove skin and bones from halibut; cut into bite-sized pcs.
Saute/fry vegetables in 3 Tbsp.
butter.
Add in halibut, chicken broth, salt and pepper.
Simmer, covered for 5 min.
Add in lowfat milk and heat gently.
Combine remaining 3 Tbsp.
butter with flour and add in to chowder.
Cook and stir till slightly thickened.
Add in cheese; cook and stir over low heat till cheese melts.
Sprinkle with parsley.
This recipe yields 6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/40009/alaska-halibut-chowder-recipe"},{"id":"39999","title":"Simple Mushroom/Onion Soup","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, white, raw
onions, raw
noodles, egg, dry, unenriched","directions":"bring liquids to a boil.
add vegetables, simmer for 1/2 to 1 hour.
add noodles.
cook 10-15 minutes (per noodle directions).
Serve.","url":"https://recipe.bluelayer.org/recipe/39999/simple-mushroom-onion-soup"},{"id":"39996","title":"Zesty Pot Roast","ingredients":"beef, grass-fed, ground, raw
lard
onions, raw
tomatoes, red, ripe, raw, year round average
vinegar, distilled
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"In a Dutch oven, or large pan with a tight-fitting cover, brown beef.
Season with salt and pepper and remove from pan.
Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add tomato soup, water, and vinegar; mix well.
Return meat to pan.
Cover and simmer for 2 1/2 to 3 hours, or until done.
Turn meat once to cook it evenly throughout.
When done, remove meat and keep warm.
Skim off excess fat.
Add applesauce and cook to desired consistency.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
Slice meat and serve with sauce.","url":"https://recipe.bluelayer.org/recipe/39996/zesty-pot-roast"},{"id":"39937","title":"Buttermilk Crab Chowder Recipe","ingredients":"potatoes, raw, skin
carrots, raw
soup, chicken broth or bouillon, dry
crustaceans, crab, alaska king, imitation, made from surimi
milk, buttermilk, fluid, cultured, lowfat
pickles, cucumber, sour","directions":"Scrub potatoes and cut into 1/2-inch chunks.
In a 4- to 5-qt pan over high heat, combine potatoes, carrots, and broth.
Cover, bring to a boil, and cook till potatoes and carrots are tender when pierced, 10 to 12 min.
Meanwhile, remove any bits of shell from crab.
Add in buttermilk to pan and stir till warm, 2 to 3 min.
Add in crab, mix gently, and ladle soup into wide bowls.
Add in cucumber equally to portions.
Season to taste with salt and pepper.
This recipe yields 4 servings.
Comments: Flo Braker, baker and author of many cookbooks, created this delicately flavored, simple chowder.
She adds crunchy green cucumber to each bowl for a burst of color and texture.","url":"https://recipe.bluelayer.org/recipe/39937/buttermilk-crab-chowder-recipe"},{"id":"39934","title":"Creamed Vegetable Soup Recipe","ingredients":"shortening, vegetable, household, composite
onions, raw
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt","directions":"Make white sauce and let stand over warm water.
Cut 2 Tbsp.
onion in criss-cross fashion and thinly slice.
Heat butter and cook onion for 5 min.
Add in all ingredients together, stir slightly and heat for 10 min.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39934/creamed-vegetable-soup-recipe"},{"id":"39902","title":"Irish and Scottish Gaelic Soda Bread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Pre-heat the oven to 220C/450F.
Mix all the dry ingredients together in a large bowl.
Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round.
Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden.
Leave to cool slightly on a wire rack.
Serve with soup, stews or traditional breakfasts.","url":"https://recipe.bluelayer.org/recipe/39902/irish-and-scottish-gaelic-soda-bread-scones"},{"id":"39897","title":"Ground Turkey & Noodle Paprikash","ingredients":"oil, olive, salad or cooking
ground turkey, raw
spices, garlic powder
onions, raw
spices, paprika
spices, thyme, dried
soup, beef broth or bouillon canned, ready-to-serve
egg substitute, powder
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
broccoli, raw","directions":"In dutch oven, saute onions & garlic.
Add ground turkey and scramble until no longer pink.
Drain excess fat.
Stir in paprika and thyme.
Add broth and uncooked noodles, bring to a boil.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Mix sour cream with flour then stir into noodle mixture.
Simmer for an additional 3 minutes, stirring until thickened.
Serve over steamed broccoli.","url":"https://recipe.bluelayer.org/recipe/39897/ground-turkey-noodle-paprikash"},{"id":"39892","title":"Fresh Tomato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
celery, raw
spices, basil, dried
tomatoes, red, ripe, raw, year round average
plums, raw
salt, table
spices, pepper, black
yogurt, greek, plain, nonfat
spices, basil, dried","directions":"Combine first 6 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer 30 minutes.
Place half of tomato mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining tomato mixture.
Stir in salt and pepper.
Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.","url":"https://recipe.bluelayer.org/recipe/39892/fresh-tomato-soup"},{"id":"39849","title":"Black Bean Quinoa Spread Recipe","ingredients":"beans, snap, green, raw
soup, vegetable broth, ready to serve
terra dolce, organic chipotle dried chile peppers,
quinoa, uncooked
lime juice, raw
salt, table
spices, cumin seed
chives, raw","directions":"MAKES 1 3/4 C. DAIRY-FREE
Serve this as a zesty dip with tortilla chips or possibly crudites.
It also can be spread on whole-grain bread and topped with sprouts or possibly romaine lettuce and tomato slices for a great sandwich.
In food processor, combine beans, broth and 2 tsp.
chipotle peppers and process till smooth.
Transfer bean mix to medium bowl.
Stir in quinoa, lime juice, salt and cumin if you like.
Adjust seasoning to taste and add in remaining 2 tsp.
chipotle if you like.
Sprinkle with chives and serve.","url":"https://recipe.bluelayer.org/recipe/39849/black-bean-quinoa-spread-recipe"},{"id":"39839","title":"Rice Seasoning Mix","ingredients":"soup, chicken broth or bouillon, dry
spices, parsley, dried
spices, basil, dried
dill weed, fresh
onions, raw
salt, table
spices, garlic powder
spices, pepper, black
nuts, almonds","directions":"Mix all together well.
Store in airtight container (I use a pint canning jar).
When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning.
Bring water to a boil.
Add rice and seasoning.
Reduce to simmer, cover, and cook for 18 minutes.","url":"https://recipe.bluelayer.org/recipe/39839/rice-seasoning-mix"},{"id":"39832","title":"Spicy Garbanzos","ingredients":"mustard, prepared, yellow
onions, raw
oil, olive, salad or cooking
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
salt, table
spices, cinnamon, ground
spices, cloves, ground","directions":"Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender.
Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/39832/spicy-garbanzos"},{"id":"39775","title":"Potato Broccoli Cheese Soup","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
broccoli, raw
salt, table
spices, pepper, black
cheese, cheddar","directions":"Bring potato, milk and broth to a boil.
Partially cover, reduce heat and simmer 25 minutes.
Remove 1 cup potato mixture and set aside.
Place remaining mixture in blender and process until smooth.
Return puree to pan, stir in broccoli, salt and pepper.
Partially cover and cook over medium heat for 8 minutes; stirring frequently.
Add reserved potato mixture, cook 1 minute.
Remove from heat; add cheese and stir till cheese melts.","url":"https://recipe.bluelayer.org/recipe/39775/potato-broccoli-cheese-soup"},{"id":"39727","title":"Spicy Rice and Kale","ingredients":"soup, vegetable broth, ready to serve
a cajun life, all purpose cajun seasoning,
rice, white, long-grain, regular, unenriched, cooked without salt
pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bring broth and Cajun seasoning to a boil in a large heavy saucepan.
Stir in rice and kale and bring back to a boil.
Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes for white rice and 30 minutes for brown rice.","url":"https://recipe.bluelayer.org/recipe/39727/spicy-rice-and-kale"},{"id":"39661","title":"All Natural Ramen Noodles","ingredients":"soup, vegetable broth, ready to serve
water, bottled, generic
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, ginger, ground
sauce, hot chile, sriracha
noodles, japanese, soba, dry","directions":"Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil.
Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes.
Transfer noodles to serving bowls and top with desired amount of broth.","url":"https://recipe.bluelayer.org/recipe/39661/all-natural-ramen-noodles"},{"id":"39632","title":"Solo Sweet Red Rice","ingredients":"onions, raw
tomatoes, sun-dried
oil, olive, salad or cooking
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"Heat the oil from the tomato in a small sauce pan that has a tight fitting lid.
Add the butter and stir until melted.
Add onion and saute until nearly transparent.
add rice and stir until all the grains are coated with the oil/butter.
Add the tomato, and chicken stock.
Cover, reduce heat to the lowest level and allow to simmer for 15 minutes.
Remove from heat, but do NOT remove the cover.
Allow to sit for another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39632/solo-sweet-red-rice"},{"id":"39597","title":"Creamy Carrot Soup","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
spices, cumin seed
cheese, ricotta, whole milk
salt, table
lemon juice, raw","directions":"Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650-watt to 700-watt oven for 15 minutes, until the carrots are easily pierced with the tip of a knife.
Place the ricotta in a blender with 1/4 cup of the broth.
Blend until smooth.
Remove the carrots from the oven.
Prick the plastic to release steam and uncover.
Add to the blender and blend until smooth.
Scrape the carrot mixture into a serving bowl.
Whisk in the remaining broth and salt.
If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice.
If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/39597/creamy-carrot-soup"},{"id":"39587","title":"The Easiest, Tastiest Split Pea Soup Ever!","ingredients":"peas, green, frozen, unprepared
sugars, granulated
salt, table
rice flour, white, unenriched","directions":"Wash peas and boil in a medium-sized saucepan until soft (about 45 minutes).
Place peas, sugar and salt in blender and blend until smooth.
Return peas to saucepan, add rice flour, and stir over medium heat until thickened.","url":"https://recipe.bluelayer.org/recipe/39587/the-easiest-tastiest-split-pea-soup-ever"},{"id":"39584","title":"Creamy Basil Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
noodles, egg, dry, unenriched","directions":"Cook chicken tenders in skillet and sprinkle with pepper to taste until no longer pink.
Cut into bite-sized chunks.
Stir in soup and basil.
Slowly add milk.
For thinner sauce add more milk.
If using a roasted chicken just cut it up, put it in a large sauce pan, and add other ingredients.
Simmer for a few minutes.
Serve over cooked noodles.","url":"https://recipe.bluelayer.org/recipe/39584/creamy-basil-chicken"},{"id":"39568","title":"Tavern Cheese Soup","ingredients":"potatoes, raw, skin
water, bottled, generic
celery, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, beer, regular, all
sauce, worcestershire
salt, table
mustard, prepared, yellow
spices, pepper, black","directions":"In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
Gently stir in cheese until melted.
Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
Stir over low heat until hot.","url":"https://recipe.bluelayer.org/recipe/39568/tavern-cheese-soup"},{"id":"39556","title":"Creamy Onion Soup","ingredients":"onions, raw
butter, without salt
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, thyme, dried
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"In a 3-quart saucepan over medium heat, saute onions in butter.
Add broth, pepper, thyme and salt if desired; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add 1 23 cups milk.
Stir flour into remaining milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/39556/creamy-onion-soup"},{"id":"39547","title":"Curried Onion Soup","ingredients":"onions, raw
butter, without salt
spices, curry powder
soup, chicken broth or bouillon, dry
lime juice, raw
salt, table","directions":"Working in two batches, put onions in a food processor.
Pulse until chopped medium fine.
Set aside.
Put butter in a 5-quart casserole with a tight-fitting lid.
Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
Stir in onions and curry powder until well coated with butter.
Cover and cook for 30 minutes, stirring once.
Remove from oven and uncover.
Working in two batches, scrape mixture into a blender.
Process until very smooth, stopping from time to time to scrape down sides of container.
Scrape mixture back into casserole.
Stir in broth.
Cover and cook for 6 minutes, to heat through.
Remove from oven and whisk in lime juice and salt.","url":"https://recipe.bluelayer.org/recipe/39547/curried-onion-soup"},{"id":"39479","title":"BARLEY VEGETABLE CASSEROLE","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
barley, hulled
onions, raw
cauliflower, raw
mushrooms, white, raw
carrots, raw
water, bottled, generic
soup, vegetable broth, ready to serve
spices, garlic powder
spices, pepper, black","directions":"preheat oven to 350F (180C).
lightly oil a 1 3/4 quart casserole or spray with nonstick cooking spray.
melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
add barley and cook 2 to 3 minutes, stirring frequently until lightly browned.
place in prepared casserole.
melt remaining margarine in skillet.
add onions and cauliflower.
cook, stirring frequently, 5 minutes.
addmushrooms and carrots.
cook 5 more minutes, stirring frequently.
add vegetables to casserole.
in a small bowl, combine water, broth mix, garlic powder and pepper.
mix well and add to casserole.
mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
stir several times while baking.
let stand 5 minutes, then mix and serve.
in each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.","url":"https://recipe.bluelayer.org/recipe/39479/barley-vegetable-casserole"},{"id":"39456","title":"Bubbe's Fruit Soup Recipe","ingredients":"peaches, yellow, raw
plums, raw
pears, raw
cherries, sweet, raw
apricots, dried, sulfured, uncooked
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, sour, cultured","directions":"Place all the fruit and sugar in 6-qt pot and cover with water.
Cook till fruit is tender, 1/2-3/4 hour.
While fruit is cooking, mix arrowroot and water.
When mix is completely dissolved add in it to soup (around 10 min before soup is finished).
Bring to a simmer for remaining 10 min.
CHILL
NOTE: This ismay read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those warm summer nights when nothing else would do.
You can vary the fruits.
I had forgotten about it till I had my memory jogged on one of the cruises Dad and I took.","url":"https://recipe.bluelayer.org/recipe/39456/bubbes-fruit-soup-recipe"},{"id":"39392","title":"Easy Cream Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cream butter and flour together, add to hot juice.
Stir quickly or use egg beater to smooth.
Cook until it thickens.
Heat milk until slight scum forms, lower heat, add tomato mixture slowly, stirring constantly.
Salt to taste.
Serve hot with buttered popcorn or crackers.","url":"https://recipe.bluelayer.org/recipe/39392/easy-cream-tomato-soup"},{"id":"39390","title":"Down East Haddock Chowder","ingredients":"sauce, fish, ready-to-serve
water, bottled, generic
salt, table
potatoes, raw, skin
onions, raw
celery, raw
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Place fish, water and salt in large saucepan.
Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
Fish is done when flesh is opaque.
Remove immediately and when cool enough to handle, break into bite-size pieces.
Reserve until rest of soup is ready.
Skim any foam off fish stock.
Add potatoes, onion, celery and pepper; cover and bring to boil.
Reduce heat and simmer until tender.
Return fish to pan.
Pour in milk and heat through without boiling.
Taste and adjust seasoning.
Swirl in butter.
Transfer to heated tureen or soup bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/39390/down-east-haddock-chowder"},{"id":"39389","title":"Cream Of Potato Soup","ingredients":"butter, without salt
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
parsley, fresh
spices, thyme, dried
celery, raw
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"In large saucepan, cook onions in butter until soft.
Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
Simmer for 15 minutes.
Add milk to saucepan.
Puree half of soup and flour in blender.
Return to saucepan.
Heat through.","url":"https://recipe.bluelayer.org/recipe/39389/cream-of-potato-soup"},{"id":"39369","title":"Cheesy Veggie Chowder","ingredients":"butter, without salt
cabbage, raw
onions, raw
celery, raw
carrots, raw
potatoes, raw, skin
peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
salt, table
spices, pepper, black
spices, thyme, dried
parsley, fresh
cheese, cheddar","directions":"Saute cabbage, onion, celery, carrots, diced potatoes and peas in the butter in a large saucepan for about 10 minutes or until vegetables are tender, stirring frequently.
Add broth; bring to a boil.
Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
Add creamed corn, Worcestershire, half and half (or milk), and all seasonings; heat over low temperature 15 minutes, (or until veggies are tender) stirring occasionally.
Add the cheese, stir until melted and heated through.","url":"https://recipe.bluelayer.org/recipe/39369/cheesy-veggie-chowder"},{"id":"39354","title":"Cream Soup Base With Variations Recipe","ingredients":"onions, raw
celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat","directions":"In medium saucepan, saute/fry onion and celery in butter till tender.
Stir in flour, salt and pepper.
Cook 1 minute, stirring constantly, till smooth and bubbly.
Gradually stir in chicken broth and lowfat milk.
Cook till slightly thickened, stirring constantly.
Don't BOIL.
Soup variations below:","url":"https://recipe.bluelayer.org/recipe/39354/cream-soup-base-with-variations-recipe"},{"id":"39350","title":"Almond Rice Pilaf (Instant Rice)","ingredients":"onions, raw
nuts, almonds
butter, without salt
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Saute the onions in the butter until the onion Is translucent, apprx 7 minutes Add broth; bring to a boil.
Stir in Instant rice, cover and let stand 5-8 minutes.
Stir in the browned Almonds& Serve.","url":"https://recipe.bluelayer.org/recipe/39350/almond-rice-pilaf-instant-rice"},{"id":"39341","title":"Apricot Glazed Chicken and Couscous","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
apricots, dried, sulfured, uncooked
vinegar, balsamic
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
couscous, dry","directions":"Sprinkle the chicken with salt and pepper.
Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
Don't overcook, you don't want chewy chicken.
Combine preserves and vinegar in a bowl, then add the cooked chicken.
Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
Bring to a boil.
Reduce heat and cover, simmer 2 minutes.
Stir in couscous, top with chicken mixture.
Remove from heat and let stand 5 minutes.
Fluff couscous with a fork, and serve.","url":"https://recipe.bluelayer.org/recipe/39341/apricot-glazed-chicken-and-couscous"},{"id":"39339","title":"Chunky Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw
peppers, sweet, green, raw
onions, raw
butter, without salt
soup, vegetable broth, ready to serve
beans, snap, green, raw
cabbage, raw
carrots, raw
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.
In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 8-10 minutes.
Add fish to saucepan and return to boiling.
Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
Serve.","url":"https://recipe.bluelayer.org/recipe/39339/chunky-vegetable-cod-soup"},{"id":"39326","title":"Chicken Fricassee Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
peas, green, frozen, unprepared
carrots, raw","directions":"In large skillet, heat butter.
Blend in flour, salt and pepper.
Add in chicken broth and lowfat milk.
Cook stirring till thickened.
Add in cooked chicken, onion, peas and carrots.
Simmer till bubbly.
Serve over rice or possibly toast.","url":"https://recipe.bluelayer.org/recipe/39326/chicken-fricassee-recipe"},{"id":"39292","title":"Colorful Quinoa Salad","ingredients":"quinoa, uncooked
soup, vegetable broth, ready to serve
tomatoes, red, ripe, raw, year round average
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
cheese, feta
pickles, cucumber, sour
beans, snap, green, raw
spices, pepper, red or cayenne
spices, pepper, black
fresh red onions,
parsley, fresh","directions":"Combine quinoa, broth and tomato juice in saucepan.
Bring to boil.
Reduce heat to medium-low; cover.
Simmer 15 min.
or until quinoa is tender and all liquid is absorbed.
Transfer to large bowl; cool.
Add remaining ingredients; mix lightly.
Refrigerate several hours before serving.","url":"https://recipe.bluelayer.org/recipe/39292/colorful-quinoa-salad"},{"id":"39264","title":"Pauline's Bulgar and Mushroom Pilaf","ingredients":"butter, without salt
mushrooms, white, raw
salt, table
onions, spring or scallions (includes tops and bulb), raw
bulgur, dry
soup, beef broth or bouillon canned, ready-to-serve","directions":"Saute onions and mushrooms in butter until brown.
Stir in Bulgar, salt and saute for one minute.
Add liquid and bring to a boil, stirrin constantly.
Cover and place in oven at 350 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/39264/paulines-bulgar-and-mushroom-pilaf"},{"id":"39246","title":"Chicken Rice Vermicelli Soup","ingredients":"water, bottled, generic
celery, raw
carrots, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry","directions":"In large saucepan, bring water, celery and carrots to a boil.
Stir in cubed chicken, rice/vermicelli mix and bouillon.
Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.","url":"https://recipe.bluelayer.org/recipe/39246/chicken-rice-vermicelli-soup"},{"id":"39208","title":"Sensational Chicken Noodle Soup","ingredients":"soup, chicken broth or bouillon, dry
spices, pepper, black
carrots, raw
celery, raw
egg substitute, powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat the broth, black pepper, carrot and celery in a 2 quart saucepan over medium high heat to a boil.
Stir in the noodles and the chicken.
Reduce the heat to medium.
Cook for 10 minutes or until the noodles are tender.","url":"https://recipe.bluelayer.org/recipe/39208/sensational-chicken-noodle-soup"},{"id":"39183","title":"Soup or Sauce (SOS) Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw","directions":"Combine all of the above in a closed plastic bag or airtight container until ready to use.
It does not have to be refrigerated.
For one 10.5 ounce can of cream soup: 1.
Combine 1/3 cup of dry mix with 1 1/4 cups cold water.
Whisk until well blended.
Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles (or other dishes) as you would a can of soup.","url":"https://recipe.bluelayer.org/recipe/39183/soup-or-sauce-sos-mix"},{"id":"39168","title":"Bland Diet for Finicky Felines","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
carrots, raw
soup, chicken broth or bouillon, dry","directions":"Mix first three ingredients with enough chicken broth to hold together.
serve.","url":"https://recipe.bluelayer.org/recipe/39168/bland-diet-for-finicky-felines"},{"id":"39148","title":"Vickys Vegan Basic Homemade Seitan","ingredients":"vital wheat gluten
spices, onion powder
spices, garlic powder
soy sauce made from soy (tamari)
soup, vegetable broth, ready to serve","directions":"In a bowl add the vital flour,onion and garlic powders
In another bowl add the soy sauce to 180mls of the stock
Slowly add this to the flour mixing with your hands until the flour is combined.
You should have a big rubbery ball of dough and you might need more or less stock
Knead the dough a bit to make it smooth, let it rest a few minutes, then knead again
Divide the dough into the shape you need for your recipe.
Inch cube pieces are good for casseroles, shape into patties for burgers, oblongs for mock steaks or chicken breasts etc
Slowly simmer in the rest of the stock in a large pot for an hour on a low heat.
Seitan expands when it cooks so you need a large pot
This recipe is for basic seitan, it won't taste nice eaten like this.
Use it in any recipe that calls for seitan.
It will take on any flavour, you can have it curried, sweet n sour, bbq.
Check my profile for more ideas on how to use it
For chickeny flavoured seitan add a half tsp of sage and a quarter tsp of thyme in the 1st step","url":"https://recipe.bluelayer.org/recipe/39148/vickys-vegan-basic-homemade-seitan"},{"id":"39144","title":"Honey Mustard Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
soup, chicken broth or bouillon, dry
honey
chives, raw
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/39144/honey-mustard-bread"},{"id":"39112","title":"Cranberry-Orange Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cranberries, dried, sweetened
soup, chicken broth or bouillon, dry
orange juice, raw
cranberry juice, unsweetened
cornstarch","directions":"Place pork roast in 3 1/2 - to 4-quart slow cooker.
In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well.
Pour over pork.
Cover; cook on low setting for 7 to 9 hours.
Remove pork from slow cooker; place on serving platter.
Cover with foil.
Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.
In small bowl, blend remaining 1/4 cup cranberry juice cocktail and.
cornstarch until smooth.
Stir into juices in saucepan.
Cook over medium heat until bubbly and thickened, stirring constantly.
Cut pork into slices.
Serve pork with sauce.
If desired, garnish with additional shredded orange peel.","url":"https://recipe.bluelayer.org/recipe/39112/cranberry-orange-pork-roast"},{"id":"39107","title":"Bulgur","ingredients":"bulgur, dry
soup, beef broth or bouillon canned, ready-to-serve","directions":"Combine the bulgur and stock, and bring to a boil; then, reduce heat to simmer, cover and cook for 10 or 15 minutes, or until grains are tender.
If liquid remains, drain.","url":"https://recipe.bluelayer.org/recipe/39107/bulgur"},{"id":"39056","title":"Doggy Casserole #2","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry","directions":"Mix all ingredients together.
Serve at room temperature.
Store extras in sealed container in the fridge.
Discard extras after 3 days.","url":"https://recipe.bluelayer.org/recipe/39056/doggy-casserole-2"},{"id":"39028","title":"Pork Tenderloin with Savory Apple Gravy Crockpot","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
apple juice, canned or bottled, unsweetened, without added ascorbic acid
mustard, prepared, yellow
spices, thyme, dried
salt, table
spices, pepper, black
cornstarch
water, bottled, generic","directions":"Spray the bottom of the crockpot with cooking spray and add your pork.
In a bowl, add chicken broth, apple juice or applesauce and mustard; whisk together until combined.
Pour over pork tenderloin.
Add the spices and place lid on crockpot.
Set the crockpot to low for 8 hours or on high for 4-5 hours.
Once pork is cooked, carefully place pork onto plate and cover with aluminum foil.
In a small bowl, add cornstarch and water; mix until smooth.
Take the juice left in the crockpot and place in a small sauce pan.
Over medium heat, whisk in cornstarch and water mixture until it has thickened, about 2-4 minutes.
Cut pork into slices and pour gravy over pork.
You can even use the sauce for gravy over potatoes.","url":"https://recipe.bluelayer.org/recipe/39028/pork-tenderloin-with-savory-apple-gravy-crockpot"},{"id":"38962","title":"Rice Pilaf","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
mushrooms, white, raw
onions, raw","directions":"Preheat oven to 375 degrees Fahrenheit.
Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
Add rice and stir until well mixed.
Cover and place in preheated oven for approximately 25 to 30 minutes.
Stir rice once about half way through cooking.
Watch carefully to avoid overcooking.
I like my rice al dente, especially if I have leftovers to repeat the next day.","url":"https://recipe.bluelayer.org/recipe/38962/rice-pilaf"},{"id":"38936","title":"Annie Mae Jones' Old Fashioned Chicken Gravy Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table","directions":"Pour the frying fat from the pan, replace it with the butter, heat, then stir in the flour.
When bubbly, stir in the stock and cream, and cook till sauce thickens.
Season with salt and pepper.
Serve the sauce separately to spoon over the chicken pcs at the table.","url":"https://recipe.bluelayer.org/recipe/38936/annie-mae-jones-old-fashioned-chicken-gravy-recipe"},{"id":"38916","title":"Basque Saffron Rice Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table","directions":"Heat oven to 350.
Using an oven-proof casserole which also can be used on a burner, heat oil over medium-high heat.
Add in onion and rice.
Saute/fry 5 min.
Add in chicken broth and saffron.
Bring to a boil, cover and place in the oven for 15 min.
Remove from the oven and add in salt and pepper to taste.
_____________________
Cuisine: \"Basque\"
Yield: 1 c.
NOTES : Pilaf, sometimes called pilau, is a rice dish which begins with first sauteing rice and then cooking it in broth.
This can be done in the oven or possibly on a burner.","url":"https://recipe.bluelayer.org/recipe/38916/basque-saffron-rice-recipe"},{"id":"38888","title":"Low-Carb Chicken and Bacon Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
broccoli, raw
cheese, provolone
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
mustard, prepared, yellow
spices, oregano, dried
spices, basil, dried","directions":"Pre-heat oven to 350.
Cut bacon into 1\" pieces and fry until mostly crisp.
Cut chicken into cubes and cook in a frying pan until it is no longer pink.
Place chicken and bacon into a bowl, and put in the fridge to cool.
In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
Place chicken mixture into a casserole dish, then pour sauce over the top.
If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
To refrigerate for later, cover dish with tin foil and place in fridge.
When ready to cook, pull casserole out of the fridge and preheat the oven to 350.
Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.","url":"https://recipe.bluelayer.org/recipe/38888/low-carb-chicken-and-bacon-casserole"},{"id":"38882","title":"Cheeseburger Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, pasteurized process, american, without added vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a 3 quart saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3 to 5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.","url":"https://recipe.bluelayer.org/recipe/38882/cheeseburger-soup"},{"id":"38847","title":"Fiesta Garden Pilaf","ingredients":"soup, vegetable broth, ready to serve
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
carrots, raw
peppers, sweet, green, raw
spices, garlic powder
nuts, almonds
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
butter, without salt","directions":"Stir in all remaining ingredients.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/38847/fiesta-garden-pilaf"},{"id":"38841","title":"Curried Cauliflower Soup (Volumetrics)","ingredients":"oil, olive, salad or cooking
onions, raw
spices, curry powder
soup, vegetable broth, ready to serve
water, bottled, generic
cauliflower, raw
salt, table
squash, summer, zucchini, includes skin, raw","directions":"Heat the oil in a 4 to 5 quart pot over medium heat.
Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
Puree the soup in a blender or food processor and return to the pot.
Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.","url":"https://recipe.bluelayer.org/recipe/38841/curried-cauliflower-soup-volumetrics"},{"id":"38770","title":"Curried Sweet Potato and Carrot Soup","ingredients":"oil, canola
shallots, raw
sweet potato, raw, unprepared
carrots, raw
ginger root, raw
spices, curry powder
soup, swanson chicken broth 99% fat free
salt, table","directions":"Heat oil in a large saucepan over medium-high heat.
Add shallots; saute in hot oil until tender, about 3 minutes.
Stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes.
Pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes.
Season soup with salt.
Pour about half the soup into a blender no more than half full.
Hold lid in place and pulse blender a few times before leaving on to puree.
Pour pureed soup into a serving bowl and repeat with remaining soup.","url":"https://recipe.bluelayer.org/recipe/38770/curried-sweet-potato-and-carrot-soup"},{"id":"38761","title":"Vegan Tex Mex Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
spices, onion powder
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
spices, chili powder","directions":"Pour the veggie broth into a medium saucepan, and add the oil, garlic, and dry spices.
Mix well.
Add the rice, turn the heat on, cover, and let simmer for 20-25 minutes.
Fluff the rice and stir well with a wooden spoon to properly disperse all the seasonings-- but do not rinse or drain as it will kill the taste and nutrients!
Goes awesome with refried beans!","url":"https://recipe.bluelayer.org/recipe/38761/vegan-tex-mex-rice"},{"id":"38747","title":"Chicken Curry OAMC","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
onions, raw
spices, curry powder
spices, ginger, ground
spices, garlic powder
sugars, granulated
soup, chicken broth or bouillon, dry
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Cut chicken into bite sized pieces and cook over meduim heat until no longer pink.
Remove from heat cool and divide between 3 one gallon freezer bags.
Melt butter in a seperate saucepan over meduim heat.
Add onion and cook until soft.
Add curry powder,ginger, garlic, sugar, bouillon, and salt cook and stir for 2 minutes.
Add flour cook and stir for 2 minutes.
Gradually add water and milk.
Cook stirring constantly until the sauce thickens.
Whisk to make a smooth sauce and add lemon juice.
Cool and divide evenly over chicken.
Seal and freeze.
To use one entree.
Take out and thaw completely in the refrigerator.
Heat in skillet over meduim heat.
Do not boil.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/38747/chicken-curry-oamc"},{"id":"38745","title":"Chilled Strawberry Soup","ingredients":"strawberries, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic","directions":"Puree the ingredients together.
Serve - It's that Easy!","url":"https://recipe.bluelayer.org/recipe/38745/chilled-strawberry-soup"},{"id":"38736","title":"Grandma's Soup Mixture","ingredients":"corn, sweet, white, raw
peas, green, frozen, unprepared
tomatoes, red, ripe, raw, year round average
okra, raw
bananas, raw","directions":"In a large stock combine all ingredients.
Cook until it comes to a slow simmer and allow to simmer for 1 hour.
Add water if needed.
After 1 hour, sit in a pan of ice water and stir until mixture cools.
Put in qt containers and freeze.","url":"https://recipe.bluelayer.org/recipe/38736/grandmas-soup-mixture"},{"id":"38728","title":"St. Gregory's Abby Altar Bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure water into mixing bowl and add yeast, stirring until the yeast dissolves.
Sir in the honey, oil and salt.
Add flour a little at a time, unsifted.
If the flour does not completely dampen, add a tablespoon or more water.
Turn out onto a lightly floured board and knead thoroughly for 5 minutes.
The kneading is VERY important.
After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half.
It should double in bulk.
Preheat oven to 350F.
Turn the dough onto a lightly floured board and knead for a moment.
Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
Toato soup can (2.5 inches) produces a host for 25.
Tuna fish can (3.5 inches) a host for 50.
Press a line across the dough with the blade of a knife vertically and horizontally.
This makes a cross and divides the loaf into quarters.
Transfer to a very lightly oiled (or silpat covered) baking sheet.
Bake for 10-12 minutes.
The loaves may be sealed in plastic bags, after cooling, and frozen for future use.","url":"https://recipe.bluelayer.org/recipe/38728/st-gregorys-abby-altar-bread"},{"id":"38722","title":"Pappasito's Pinto Bean Soup","ingredients":"beans, snap, green, raw
water, bottled, generic
bacon, meatless
spices, garlic powder
spices, coriander seed
onions, raw
spices, cumin seed
spices, onion powder
salt, table
tomatoes, red, ripe, raw, year round average","directions":"Soak beans in 2 qts water for 8 hours Drain and set aside.
In a heavy pot, cook bacon until done.
Remove bacon and set aside, leaving bacon fat in pot.
Add garlic, 2 Tbls.
cilantro and onion to hot bacon fat.
Cook until onion is transparent.
Add beans, bacon, cumin and onion powder.
Stir in salt and remaining 1 qt water.
Turn heat to med-low and cook slowly until fork tender.
Just before serving, stir in remaining cilantro and tomatoes.","url":"https://recipe.bluelayer.org/recipe/38722/pappasitos-pinto-bean-soup"},{"id":"38706","title":"Turkey Shepherd's Pie","ingredients":"oil, olive, salad or cooking
ground turkey, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
potatoes, raw, skin
spices, paprika","directions":"In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
Saute the ingredients until the turkey is thoroughly cooked.
Drain off excess juices from the turkey.
Add the flour and incorporate thoroughly.
Add the chicken stock and the rice or soy milk.
Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
Add the chopped parsley and stir well.
Place the meat mixture in a greased 9x9-inch casserole dish.
Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
Sprinkle the paprika over the mashed potato topping.
Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/38706/turkey-shepherds-pie"},{"id":"38702","title":"Fluffy Peanut Brittle (No Thermometer Needed)","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
water, bottled, generic
butter, without salt
leavening agents, baking soda
salt, table
vanilla extract","directions":"Add the sugar, water, and karo corn syrup to a large soup pot and cook on stove at medium high heat (about a 7).
Cook the mixture, stirring constantly, till it spins a thread (If you're not sure what spinning a thread is, it's when you dip the stirring paddle in the mixture, then pull it out and let the mixture drip off the spoon.
When you see it start to ribbon off like a spider web rather than just drip straight down, it is spinning a thread).
Once the mixture spins a thread, add the peanuts.
Cook the peanuts (stirring constantly) till the mixture turns a light golden color and the peanuts look roasted (be careful not to burn).
This should take approximately 8 - 10 minutes.
Once the peanuts have turned golden brown, add the butter, baking soda, salt, and vanilla extract and stir quickly till the butter is completely melted.
Pour the mixture onto 2 well greased baking sheets and allow to cool for 45 minutes.
Once the mixture is cooled, break apart the brittle and enjoy!","url":"https://recipe.bluelayer.org/recipe/38702/fluffy-peanut-brittle-no-thermometer-needed"},{"id":"38661","title":"Campbell's Cream Of Tomato Soup For Two Recipe","ingredients":"tomatoes, red, ripe, raw, year round average
milk, buttermilk, fluid, cultured, lowfat","directions":"Slowly stir together soup and lowfat milk.
Simmer till warm, stirring often.
Suggested Wine: Vin de Moo
Serving Ideas : Crackers","url":"https://recipe.bluelayer.org/recipe/38661/campbells-cream-of-tomato-soup-for-two-recipe"},{"id":"38634","title":"Chilled Beet-And-Fennel Soup","ingredients":"beets, raw
spices, fennel seed
water, bottled, generic
oil, olive, salad or cooking
fennel, bulb, raw
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
salt, table
spices, pepper, black","directions":"Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until tender.
Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid.
Rinse beets under cold water; drain.
Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish.
Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
Add oil to a medium non-stick pan and saute onions for two or three minutes.
Add sliced fennel and 1/4 cup water and bring to a low boil.
Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth.
Pour soup into a bowl; cover and chill thoroughly.
Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.","url":"https://recipe.bluelayer.org/recipe/38634/chilled-beet-and-fennel-soup"},{"id":"38614","title":"Baked Carrots in Creamy Horseradish Sauce","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
horseradish, prepared
potatoes, raw, skin","directions":"Boil carrots in chicken broth for 10 minutes; drain well.
Mix together carrots and horseradish sauce until carrots are well coated.
Place carrot mixture in 9x13 baking dish.
Top with crushed potato chips.
Bake at 350 degrees for 25 minutes or until chips are golden brown.
Let stand for at least 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/38614/baked-carrots-in-creamy-horseradish-sauce"},{"id":"38599","title":"Dill Buttered Carrots","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
butter, without salt
dill weed, fresh
spices, parsley, dried
lemon juice, raw","directions":"Place carrots and chicken broth in a saute pan, cover with lid and simmer until crisp-tender, about 10 minutes, depending on the size of the carrots.
Add additional broth or water as needed to reach desired tenderness.
Liquid should be gone by the time carrots are tender.
Add remaining ingredients and saute, stirring frequently, until the liquid is reduced to a buttery sauce, about 3 minutes.
Do not let the butter scorch.
Serve immediately.
Note: Don't skip the chicken broth.
Using regular water to steam the carrots does not impart the same flavor and saltiness of the broth.
You may use water with chicken bouillon or chicken soup base, both work equally well.","url":"https://recipe.bluelayer.org/recipe/38599/dill-buttered-carrots"},{"id":"38593","title":"Chilled Corn Soup with Herbed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
dill weed, fresh
chives, raw
potatoes, raw, skin
water, bottled, generic
corn, sweet, white, raw
spices, cumin seed
spices, pepper, red or cayenne
water, bottled, generic","directions":"In a deep skillet or saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat.
Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered.
Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day.
Drain chicken and shred into a bowl.
Add dill, chives, and salt and pepper to taste and toss to combine well.
Peel potatoes and cut into 1/2-inch pieces.
In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.
Discard cobs and in a blender puree half of corn mixture in batches until smooth, transferring to a bowl.
Stir in remaining corn mixture, cayenne, and salt to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
Divide soup among 4 bowls and mound chicken in center.","url":"https://recipe.bluelayer.org/recipe/38593/chilled-corn-soup-with-herbed-chicken"},{"id":"38579","title":"Chicken Cobbler","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix chicken, rice and broth and set aside.
Melt butter and pour into a 1 1/2 quart round casserole dish.
Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
Spoon chicken/rice mixture into center.
Bake at 350F for about 30 minutes.
Let stand 5 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/38579/chicken-cobbler"},{"id":"38549","title":"Blueberry Soup (Mustikkakeitto)","ingredients":"water, bottled, generic
blueberries, raw
sugars, granulated
potatoes, raw, skin","directions":"Combine water, blueberries, and sugar in saucepan.
Cook and stir for about five minutes.
Dissolve the potato flour in 50 mls of water.
Remove the boiling blueberry mixture from heat.
Thoroughly stir the potato flour liquid into the blueberry mixture.
Return saucepan to stove and bring to a boil.
Remove from heat as soon as the first bubbles appear.
Sprinkle with sugar and cool.
Serve cold with sweet rusks or cookies.","url":"https://recipe.bluelayer.org/recipe/38549/blueberry-soup-mustikkakeitto"},{"id":"38543","title":"Cheesy Hash Browns","ingredients":"denny's, hash browns
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar","directions":"Preheat oven 350F.
In large mixing bowl, mix hash browns, chopped onions, soups, sour cream, 2 cups of cheddar cheese, dash of salt and pepper (optional).
Spray 13x9 baking pan with Pam lightly.
Add mixture to the baking pan and then top with remaining cheddar cheese.
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/38543/cheesy-hash-browns"},{"id":"38530","title":"Balsamic Cipolline Onions Recipe","ingredients":"onions, raw
soup, beef broth or bouillon canned, ready-to-serve
vinegar, balsamic
butter, without salt
sugars, granulated
parsley, fresh","directions":"Cook onions in large pot of boiling water 3 min.
Drain and cold.
Cut off root ends, then peel.
Combine peeled onions, beef stock, 2 Tbsp.
balsamic vinegar, butter and sugar in heavy large skillet.
Bring to simmer over medium heat.
Cover; simmer till onions are crisp-tender, about 15 min.
Add in 1/2 Tbsp.
vinegar.
Simmer uncovered till syrupy, stirring occasionally, about 25 min.
Season with salt and pepper.
Fold in 1 Tbsp.
parsley.
Transfer to bowl.
Sprinkle with 1 Tbsp.
parsley.
*Available at specialty foods stores.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/38530/balsamic-cipolline-onions-recipe"},{"id":"38505","title":"Best Chicken Wings!","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sugars, brown
soup, chicken broth or bouillon, dry
catsup
vinegar, cider
soy sauce made from soy (tamari)
salt, table
spices, garlic powder","directions":"Mix sauce in a separate bowl.
Arrange wings in baking pan so they are only 1 layer high.
Pour Sauce over wings.
Bake 400 degrees until brown and gummy.
(Usually 1 to 1.5 hours).
Spoon Sauce over wings after about 45 minutes (The longer you leave them in the oven, the gummier & stickier they are.
I cook until the sauce no longer looks like juice).","url":"https://recipe.bluelayer.org/recipe/38505/best-chicken-wings"},{"id":"38485","title":"Hamburger Rice Skillet","ingredients":"beef, grass-fed, ground, raw
onions, raw
peppers, sweet, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
tomato sauce, canned, no salt added
soup, beef broth or bouillon canned, ready-to-serve
salt, table
spices, pepper, black
cheese, cheddar","directions":"In a skillet cook beef, onion and peppers until the meat is cooked.
Drain fat.
Add rice, tomato sauce, broth, salt and pepper.
Stir, cover and simmer for 10 minutes.
Add more broth if needed.
Sprinkle with cheese and let melt.","url":"https://recipe.bluelayer.org/recipe/38485/hamburger-rice-skillet"},{"id":"38467","title":"Country Creamed Chicken","ingredients":"spices, thyme, dried
oil, olive, salad or cooking
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute chicken and thyme in oil 5 minutes or until chicken is cooked.
Blend soup with milk, add to skillet with vegetables.
Heat through.","url":"https://recipe.bluelayer.org/recipe/38467/country-creamed-chicken"},{"id":"38461","title":"Dolly Partons Cocoa Rub","ingredients":"salt, table
spices, garlic powder
spices, cumin seed
spices, chili powder
spices, pepper, black
cocoa, dry powder, unsweetened","directions":"Mix together and use prior to grilling chicken and steaks.
Store the spice mixture in an airtight container; can be stored for up to 1 month.
Also is good stirred into chili and thick soups!","url":"https://recipe.bluelayer.org/recipe/38461/dolly-partons-cocoa-rub"},{"id":"38444","title":"Mom's Baked Rice w/butter & onions","ingredients":"onions, raw
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 375
Saute onion & butter until it is translucent add to 9x13 baking dish (love my pyrex)
Add 1 cup long grain white rice.
Stir in 2 cups of boiling chicken broth
Cover & bake for 18 minutes
After taking out of oven, gently stir in 4 tbs of melted butter with fork.","url":"https://recipe.bluelayer.org/recipe/38444/moms-baked-rice-w-butter-onions"},{"id":"38414","title":"Dad's Favorite Hot Dish Recipe","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Cut meat in cubes and cook in 4 c. water with 2 tsp.
salt.
When tender, drain off broth and cook 1 6 oz package wide noodles in it.
Then add in to noodles, meat, 1 small onion, minced, 1 small package frzn peas, 1 small jar diced pimientos, 1 green pepper, minced, 1 can cream of chicken soup, 1 can cream of mushroom soup and 1/2 lb.
diced American cheese.
Mix all together and turn into a well buttered casserole dish.
May cover top with crushed potato chips if you like.
Bake 45 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/38414/dads-favorite-hot-dish-recipe"},{"id":"38358","title":"Cranberry Baked Beans","ingredients":"beans, snap, green, raw
cranberry juice, unsweetened
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
catsup
molasses
sugars, brown
mustard, prepared, yellow
salt, table
spices, ginger, ground","directions":"Place beans in a Dutch overn or soup kettle.
Add water to cover by 2\".
Bring to a boil.
Boil for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour.
Drain beans and discard liquid.
Return beans to Dutch oven.
Add cranberry juice.
Bring to boil.
Reduce heat.
Cover and simmer for 1 hour or until the beans are almost tender.
Drain, reserving cranberry liquid.
Palce beans in a 2 and 1/2 qt casserole or bean pot.
Add remaining ingredients and 1 and 1/2 c cranberry liquid.
Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
Add reserved cranberry liquid as needed.","url":"https://recipe.bluelayer.org/recipe/38358/cranberry-baked-beans"},{"id":"38334","title":"Creamy Carrot Soup","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
salt, table
spices, pepper, black
spices, ginger, ground
water, bottled, generic
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping","directions":"Heat oil in a large Dutch oven over medium heat.
Add onion and carrots to pan; cook 10 minutes, stirring frequently.
Stir in salt, pepper, and ginger.2.
Add 2 cups water and broth to pan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until carrots are tender.
Remove from heat; cool.3.
Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.
Pour pureed mixture into a large bowl.
Repeat procedure with remaining carrot mixture and 1 tablespoon cream.
Return mixture to pan; cook over medium heat until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/38334/creamy-carrot-soup"},{"id":"38317","title":"3 Ingredients Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry","directions":"Set heat between med to med high, add oil.
Let oil heat up then add flour.
You can always test by throwing some flour in the pan.
Its ready when it bubbles.
Brown flour.
This is a preference as the gravy will be as dark or light as your browned flour.
You don't want the flour to sit in the oil or it will burn, you need to keep attention to the flour.
When the flour color is to your liking, add 2 cups of broth.
Whisk out lumps.","url":"https://recipe.bluelayer.org/recipe/38317/3-ingredients-gravy"},{"id":"38312","title":"A-1 Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together to form a stiff dough.
When soup/stew is nearly done, drop by small spoonfuls into soup.
(Be sure to dip spoon in hot liquid each time).
Cook slowly uncovered for 15 minutes.
Cook covered 15 minutes more.
Serve!","url":"https://recipe.bluelayer.org/recipe/38312/a-1-dumplings"},{"id":"38293","title":"My Version of Lipton's Dry Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
celery, raw
sugars, granulated
parsley, fresh
spices, paprika
spices, pepper, black","directions":"combine all ingredients.
Store in an airtight container.
5 tablespoons is equal to 1 (1.25 oz.)
package of lipton's dry onion soup mix.
I combined two different recipes to get this one that dh really likes.","url":"https://recipe.bluelayer.org/recipe/38293/my-version-of-liptons-dry-onion-soup-mix"},{"id":"29412","title":"Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper","ingredients":"carrots, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown
spices, pepper, black","directions":"Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer carrots to bowl of ice water using slotted spoon.
Return water to boil.
Add sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water.
Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet.
Stir until sugar dissolves.
Boil until reduced by half, about 7 minutes.
Can be prepared 6 hours ahead; return to boil before continuing.
Add carrots.
Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes.
Add Brussels sprouts and pepper.
Cook until heated through, stirring occasionally, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/29412/baby-carrots-and-brussels-sprouts-glazed-with-brown-sugar-and-pepper"},{"id":"38238","title":"Spinach and Rice Casserole","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
spinach, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cottage, creamed, large or small curd
cheese, cheddar
egg substitute, powder
parsley, fresh
dill weed, fresh","directions":"Preheat oven to 375.
Spray 2 qt casserole dish with nonstick spray.
In large skillet, saute onions and stock until soft.
Add spinach and cook over low heat until the spinach is wilted and all the liquid is evaporated, stir constantly.
In large bowl, combine the remaining ingredients.
Fold in spinach mixture.
Spoon into prepared dish and bake 25 min.","url":"https://recipe.bluelayer.org/recipe/38238/spinach-and-rice-casserole"},{"id":"38222","title":"Betty Crocker Herbed Turkey Breast","ingredients":"ground turkey, raw
honey
spices, rosemary, dried
spices, thyme, dried
spices, basil, dried
spices, garlic powder
salt, table
soup, chicken broth or bouillon, dry","directions":"Spray 5-6 quart slow cooker with cooking spray.
Place turkey in cooker.
Brush with honey mustard.
Sprinkle with rosemary, thyme, basil, garlic pepper and salt.
Pour broth around turkey.
Cover and cook on Low heat setting for 7-8 hours.","url":"https://recipe.bluelayer.org/recipe/38222/betty-crocker-herbed-turkey-breast"},{"id":"38211","title":"Crazy Mamie Fudge","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
nuts, almonds
vanilla extract
butter, without salt","directions":"Line a 13\" x 9\" pan with aluminum foil, butter the insides, and set aside.
Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.
Add marshmallow creme - fold in - the boil will stop.
Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed).
Use the lowest flame possible to keep the rolling boil.
The mixture will expand and start to turn brown during the boil.
If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.
Mix thoroughly and pour into prepared pan.
Cool 2-3 hours at room temperature.
Remove from pan, remove foil, cut into squares.
Store in an airtight container with wax paper dividers for up to 2 weeks.
Makes about 4 pounds of fudge.
NOTES:.
* THE STUFF GROWS: After adding the Marshmallow Creme and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume.
So use a sufficiently large sauce pan (4 quart or better).
As the boil continues, the volume will begin to contract.
Stirring is important to help distribute the heat throughout the mixture and prevent scorching.
Remember, this recipe calls for two [2] sauce pans -- one to boil and one to mix.
* YOU CAN SUBSTITUTE: If you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste.
Two large Hershey bars (7 ounces each) will more than substitute for the milk chocolate chips.
You can also use 24 ounces of white Chips for an excellent Vanilla Fudge.
Don't be shy about substituting mini-marshmallows for the Marshmallow Creme.
* MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock.
I would also recommend a 9\" x 9\" pan.
You can also substitute 5 ounces of evaporated milk (one small can) for 6 ounce (half a large can).
* PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway.
Keep going.
I've nearly given up several times only to have it set extremely well once cast.
* NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow.
During the second boil (after the marshmallows are dissolved) go for 9 or 10 minutes.
This will set very quickly and be a much firmer fudge.
* DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236F found in other fudge recipes.
It will attain something around 220-224F Don't panic!
This is a whole different way of making fudge.
The mixture will set once cast.
* STORAGE: Fudge will keep for up to two weeks at room temperature.
You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container.
Fudge will keep frozen for up to six months.
When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight container.
I use double freezer Baggies.
Thaw fudge at room temperature in its air-tight container -- it will take most of one day.
* SOFTNESS: This produces a medium-hard fudge.
If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge -- like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes.
Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.","url":"https://recipe.bluelayer.org/recipe/38211/crazy-mamie-fudge"},{"id":"38163","title":"Soy Sauce Substitute","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
vinegar, balsamic
molasses
spices, ginger, ground
spices, pepper, black
spices, garlic powder
water, bottled, generic","directions":"Combine ingredients in a medium saucepan and bring to a boil over medium-high heat.
Reduce temperature until contents are simmering gently.
While stirring occasionally, allow to simmer for about 10-15 minutes or until reduced to 1 cup.","url":"https://recipe.bluelayer.org/recipe/38163/soy-sauce-substitute"},{"id":"38159","title":"Sliced Potatoes with Bacon and Parsley","ingredients":"potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh","directions":"Place potatoes in a large pot with enough water to cover by several inches.
Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil.
Cook until potatoes are just tender when pierced with a knife.
Do not overcook.
Drain, cool, and transfer to a bowl.
While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved.
Drizzle over the potatoes, and gently toss to coat.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp.
Remove with a slotted spoon; drain on paper towels.
Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions in skillet with the reserved bacon grease until translucent but not browned.
Pour in the beef broth and bring to a boil over high heat.
Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley.
Gently stir, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38159/sliced-potatoes-with-bacon-and-parsley"},{"id":"38139","title":"Spicy and Creamy Tomato Soup","ingredients":"oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
spices, pepper, red or cayenne
spices, pepper, black
spices, basil, dried
tomatoes, red, ripe, raw, year round average","directions":"Heat oil over medium heat, add onion and cook until soft.
Stir in flour and keep stirring until flour is cooked.
Gradually add milk and cook until heated and it starts to thicken.
Add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender.
Cook until heated through.","url":"https://recipe.bluelayer.org/recipe/38139/spicy-and-creamy-tomato-soup"},{"id":"38124","title":"Slow Cooker Chicken Sesame","ingredients":"tomatoes, red, ripe, raw, year round average
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
sugars, brown
soup, chicken broth or bouillon, dry
spices, garlic powder
seeds, sesame seeds, whole, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Spray the inside of the slow cooker with non-stick cooking spray.
Combine tomato juice, soy sauce, brown sugar, chicken broth, minced garlic and sesame seeds in a bowl and mix well.
Dip chicken breasts in the sauce to coat and place in the slow cooker.
Pour remaining sauce on top.
Cover and cook on low for 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/38124/slow-cooker-chicken-sesame"},{"id":"38104","title":"Herb Sauced Vegetables","ingredients":"beans, snap, green, raw
soup, chicken broth or bouillon, dry
salad dressing, ranch dressing, regular
parsley, fresh","directions":"In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch.
Transfer to heated serving dish.
Warm salad dressing and spoon over vegetables.
Sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/38104/herb-sauced-vegetables"},{"id":"38070","title":"Balsamic Apricot and Smoke Marinade Recipe","ingredients":"spices, pepper, red or cayenne","directions":"In a small pot (one that you would thow soup in) Add all ingredients except for olive oil.
Turn stove onto lowest setting and simmer while stirring for about 5 minutes.
Remove from stove and pour in a separate dish to cool.
Place in fridge, covered with plastic wrap until completely cooled and ready to use.
3.Pour marinade over chicken breast or salmon, or anything in a ziplock bag.
Marinade chicken for at least 4 hours.
Marinade fish for 20 minutes.
Place protein on a pam sprayed piece of foil and pour all marinade over.
Close foil all around to create a pouch.
In 400 degree oven, cook 6oz piece of salmon for 10 minutes then open pouch to expose salmon and broil on low for five more minutes.
For chicken, 375 oven, 15 minutes and 3 to broil when opening pouch.","url":"https://recipe.bluelayer.org/recipe/38070/balsamic-apricot-and-smoke-marinade-recipe"},{"id":"38035","title":"Strawberry Dipper (Dipping Sauce)","ingredients":"jams and preserves, apricot
cheese, parmesan, hard
yogurt, greek, plain, nonfat
onions, raw","directions":"In a small saucepan over low heat melt the preserves.
Add cream cheese; stir until smooth.
Remove from heat; stir in low-fat yogurt and onion soup mix.
Refrigerate for 30 minutes or up to 3 days.
Serve slightly chilled.","url":"https://recipe.bluelayer.org/recipe/38035/strawberry-dipper-dipping-sauce"},{"id":"38002","title":"Simply Delicious Rice Soup","ingredients":"celery, raw
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh","directions":"Saute celery in butter or margarine.
Cook over low heat until the celery is tender.
Mix in rice and beef broth.
Cover, and simmer until the rice is tender.
Add remaining 1 cup broth, and heat to boiling.
Remove from heat.
Sprinkle with 3 tablespoons minced fresh parsley.
Top individual servings with croutons.","url":"https://recipe.bluelayer.org/recipe/38002/simply-delicious-rice-soup"},{"id":"37936","title":"Bavarian Potato Salad Recipe","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
onions, raw
sugars, granulated
lemon juice, raw","directions":"* Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or possibly commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 min, till tender.
Drain.
Toss hot potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes.
Marinate salad 1 to 2 hrs before serving.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/37936/bavarian-potato-salad-recipe"},{"id":"37929","title":"Spinach Casserole","ingredients":"spinach, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Cook frozen spinach in a pot of water until it starts to boil.
Drain spinach and put in a round casserole dish.
Add the other ingredients and mix well.
Bake in the oven on 350 until the cheese is bubbling.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/37929/spinach-casserole"},{"id":"37909","title":"Cauliflower Cheese Soup","ingredients":"butter, without salt
oil, olive, salad or cooking
cauliflower, raw
denny's, hash browns
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black","directions":"Melt the butter and olive oil together in a saucepan.
Add the onion and frozen hash browns and saute gently for 10 minutes.
Stir in the chicken stock and bring to a boil.
Add the cauliflower flowerettes, then lower the heat, cover, and simmer for 20 minutes.
Take pan off the heat and either pour into a blender or food processor or easier than that, use a stick blender to roughly puree.
Add mixture back to the saucepan and add the skim milk while off the heat.
Add the shredded cheese and gently heat until simmering.
Add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/37909/cauliflower-cheese-soup"},{"id":"37899","title":"Casserole Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black
water, bottled, generic","directions":"Blend all dry ingredients and store in a glass jar.
When ready to use, combine 1/3 c mix with 1 1/4 c water and mix well.
This substitutes for 1 10oz can of soup.","url":"https://recipe.bluelayer.org/recipe/37899/casserole-sauce-mix"},{"id":"37893","title":"Mom's Chicken Curry","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, ginger, ground
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw","directions":"Saute onion in butter with curry powder.
Blend in flour and other seasonings.
Cook on low until smooth.
Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
Bring to boil.
Boil for one minute or until thickened while stirring.
Stir in chicken and lemon juice.
Serve over rice.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37893/moms-chicken-curry"},{"id":"37892","title":"Curried Potato, Spinach and Garbanzo Bean Soup","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
onions, raw
spices, curry powder
potatoes, raw, skin
soup, vegetable broth, ready to serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw","directions":"Transfer 1/3 cup garbanzo beans to small plate.
Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat.
Add onion and saute until beginning to brown, about 6 minutes.
Add curry powder; stir 10 seconds.
Add potatoes and stir to coat.
Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans.
Bring soup to boil.
Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/37892/curried-potato-spinach-and-garbanzo-bean-soup"},{"id":"37889","title":"Orange BBQ Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
soup, beef broth or bouillon canned, ready-to-serve
sauce, barbecue
orange juice, raw","directions":"Heat grill to medium-low heat.
Place half the ribs in single layer on large sheet heavy-duty foil.
Mix broth, barbecue sauce and drink mix until blended; pour half over ribs.
Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make second packet.
Grill 1 hour to 1 hour 30 min.
or until ribs are done.
Cut slits in foil to release steam before opening packet.
Transfer ribs to platter; reserving sauce in packets.
Skim fat from sauce; serve with ribs.","url":"https://recipe.bluelayer.org/recipe/37889/orange-bbq-beef-short-ribs"},{"id":"37867","title":"Substitute for 1 Envelope Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
parsley, fresh
celery, raw
spices, paprika
spices, pepper, black","directions":"Stir together.
Use as a substitute for 1 envelope onion soup mix.","url":"https://recipe.bluelayer.org/recipe/37867/substitute-for-1-envelope-onion-soup-mix"},{"id":"37856","title":"Sweet and Savory Soup","ingredients":"butter, salted
oil, olive, salad or cooking
onions, raw
spices, cinnamon, ground
squash, winter, butternut, raw
apples, raw, with skin
salt, table
spices, pepper, black
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Warm the butter, olive oil, onions, and cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender.
Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds.
Cut the squash into chunks.
Peel, quarter, and core the apples.
Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot.
Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot.
Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.
Check the salt and pepper and serve hot.","url":"https://recipe.bluelayer.org/recipe/37856/sweet-and-savory-soup"},{"id":"37836","title":"Chilled Strawberry Soup","ingredients":"sugars, granulated
grapes, red or green (european type, such as thompson seedless), raw
strawberries, raw","directions":"In a blender or food processor, combine all ingredients; cover and process for 30 seconds or until smooth.
Pour into a bowl.
Refrigerate until chilled.
Serve and enjoy!
*This recipe is from Summer 2005 edition of Cooking For 2, brought to you by Taste Of Home.
*","url":"https://recipe.bluelayer.org/recipe/37836/chilled-strawberry-soup"},{"id":"37831","title":"German Potato Soup for the Slow Cooker #SP5","ingredients":"pork sausage, link/patty, unprepared
denny's, hash browns
sauerkraut, canned, solids and liquids
mustard, prepared, yellow
soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, potatoes, sauerkraut and mustard.
Pour chicken broth over all and gently stir.
Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/37831/german-potato-soup-for-the-slow-cooker-sp5"},{"id":"37822","title":"Onion Soup Mix Seasoning","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
spices, pepper, black","directions":"Place ingredients in a mixing bowl.
Mix well","url":"https://recipe.bluelayer.org/recipe/37822/onion-soup-mix-seasoning"},{"id":"37807","title":"Apricot Barley Casserole","ingredients":"nuts, pine nuts, dried
butter, without salt
barley, hulled
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
raisins, seeded","directions":"preheat oven to 325.
grease a 13x9 baking dish.
in a large skillet add 2 tbsp butter, heat pine nuts until lightly toasted.
remove and set aside.
in same skillet heat remaining butter, saute barley and scallions until tender, 2-3 minutes.
add broth, bring to a boil.
stir in apricots, raisins, and nuts.
pour into the grease baking dish and bake uncovered for 1 1/4 hrs or until barley is tender.","url":"https://recipe.bluelayer.org/recipe/37807/apricot-barley-casserole"},{"id":"37805","title":"Finicky Feline Diet","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
carrots, raw
soup, chicken broth or bouillon, dry","directions":"Process all ingredients in a food processor or blender with enough chicken broth to hold together.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/37805/finicky-feline-diet"},{"id":"37764","title":"Almond Chicken and Rice","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
soup, chicken broth or bouillon, dry
spices, garlic powder
broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds","directions":"Cook chicken in 2 T dressing in large nonstick skillet on medium heat, 4 minutes on each side or until evenly browned.
Stir in broth, garlic, and remaining dressing; bring to boil.
Cover and simmer 5 minutes or until chicken is done.
Remove chicken and keep warm.
Add broccoli to skillet; cook, uncovered, 3 minutes.
Stir in rice and 3 T nuts.
Remove from heat, cover and let stand 7 minutes.
Serve chicken over the rice mixture; top with remaining nuts.","url":"https://recipe.bluelayer.org/recipe/37764/almond-chicken-and-rice"},{"id":"37762","title":"Chilled Cream of Celery Soup","ingredients":"water, bottled, generic
celery, raw
onions, raw
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Stir in buttermilk and salt and pepper to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
Before serving, season with salt and pepper, if necessary.","url":"https://recipe.bluelayer.org/recipe/37762/chilled-cream-of-celery-soup"},{"id":"37743","title":"Beer and Cheddar Soup","ingredients":"alcoholic beverage, beer, regular, all
soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black","directions":"In a 3 quart saucepan, combine beer and bouillon powder or granules.
Cook over medium heat stirring frequently, until dissolved.
Add carrot and celery.
Separate onion into rings; add to beer mixture.
Bring to a boil.
Reduce heat.
Simmer, covered, 10 minutes Place flour in small bowl.
Gradually stir or whisk in 1 1/2 cups milk until smooth.
Gradually stir into soup until blended.
Stir remaining 1 1/2 cups milk into soup.
Cook, stirring frequently, until thickened, about 15 minutes.
Add cheese a little at a time, stirring after each addition, until cheese melts.
Add salt and pepper.
Cook 1 minute; do not boil.
Serve immediately.
Herbs, Spices & Flavorings.","url":"https://recipe.bluelayer.org/recipe/37743/beer-and-cheddar-soup"},{"id":"37733","title":"Rice Florentine","ingredients":"water, bottled, generic
soup, cream of chicken, canned, condensed
rice, white, long-grain, regular, unenriched, cooked without salt
spinach, raw","directions":"Add water and soup in a medium saucepan.
Stir until well blended.
Bring to a boil.
Stir in the rice and spinach leaves.
Cover.
Remove from heat and let stand 5 minutes.
Stir gently and serve.","url":"https://recipe.bluelayer.org/recipe/37733/rice-florentine"},{"id":"37653","title":"Dragonfly's Vegan Ribs","ingredients":"vital wheat gluten
water, bottled, generic
soup, beef broth or bouillon canned, ready-to-serve
leavening agents, yeast, baker's, active dry
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sauce, barbecue","directions":"Mix the gluten with the broth and bouillon.
Using a fork, make a well in the center and add the water all at once.
(Add more if you live in a dry area, less of you don't, hence the different amount).
Mix fast, rapidly incorporating all the gluten.
Dust a flat surface, dust your hands and lightly dust the gluten lump.
Knead till rubbery and smooth.
Use more flour if you need to.
Flatten the gluten out with the tips of your fingers.
Melt the tahini in the microwave or on the stove.
You want it to be smooth, slightly warm and easy to spread.
Using just your fingertips, poke the melted tahini into the surface of the gluten.
Turn over the gluten and repeat.
It won't actually knead into the gluten, but till work in a bit and sit on the surface.
Slice the gluten into strips.
The thicker the strip, the chewier the rib, the thinner the crispier.
Your choice.
Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.
When the under side is golden, flip them over and bake some more.
You want a crispy product.
They should puff up at first and flatten as they are browning up.
You can add sauce to each side as they are browned up, or add it at the end.
We like a small amount of sauce, but you can drench yours, if you like.","url":"https://recipe.bluelayer.org/recipe/37653/dragonflys-vegan-ribs"},{"id":"37549","title":"Asparagus Soup","ingredients":"asparagus, raw
water, bottled, generic
butter, without salt
spices, onion powder
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Cook asparagus in 1 cup water until tender-crisp.
Drain reserving liquid.
Saute onion in butter until transparent.
Stir in flour, salt and pepper; cook over medium heat, stirring constantly, for one minute.
Gradually stir in milk, 1 cup water, reserved liquid and bouillon granules.
Cook, stirring with wire whisk, until mixture is thickened and hot.
Stir in asparagus.
Heat through and serve.","url":"https://recipe.bluelayer.org/recipe/37549/asparagus-soup"},{"id":"37534","title":"Smart Fettuccine Alfredo","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
cheese, parmesan, hard
spices, nutmeg, ground
spices, pepper, black
parsley, fresh","directions":"Cook pasta as directed.
combine broth and flour in a medium saucepan.
Stir in cream cheese, 2 Tbsp of parmesan cheese, nutmeg and pepper; cook for 2 min stirring constantly with whisk until mixture boils and thickens.
Drain pasta.
Toss pasta with sauce and sprinkle with remaining parmesan cheese and parsley.","url":"https://recipe.bluelayer.org/recipe/37534/smart-fettuccine-alfredo"},{"id":"37522","title":"Homemade Cream of Chicken Soup","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, onion powder
spices, garlic powder
spices, pepper, black
salt, table
parsley, fresh","directions":"Combine chicken broth and 1/2 cup milk in large saucepan & bring to a low boil.
In small bowl, whisk flour and seasonings into 1 cup milk until thick, smooth mixture forms.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes.
The mixture will thicken a bit as it cools.","url":"https://recipe.bluelayer.org/recipe/37522/homemade-cream-of-chicken-soup"},{"id":"37514","title":"Chicken And Rice in a Bag","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed
water, bottled, generic
onions, raw","directions":"Rinse chicken pieces and pat dry, set aside.
Combine rice, cream of chicken so up and water in Crock-Pot; stir well to mix in soup.
Place chicken pieces in a see-through roasting bag; add onion soup mix.
Shake bag to coat chicken piece s thoroughly.
Puncture 5 to 6 holes in bottom of bag.
Fold top of bag over chicken and place in Crock-Pot on top of rice.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Remover chicken pieces to warm platter.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/37514/chicken-and-rice-in-a-bag"},{"id":"37475","title":"Rice Noodle Bake","ingredients":"onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
peas, green, frozen, unprepared
sweet potato, raw, unprepared
oil, olive, salad or cooking
butter, without salt
cheese, parmesan, hard","directions":"using a 13x9 or 9x9 deep casserole (with cover) oil bottom,.
layer onions, then dry noodles.
pour soup evenly over noodles and add water (should just come to top of noodles.
layer peas then sweet potato slices.
dot with butter, remaining olive oil.
sprinkle parmesan cheese on top.
cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish.
There should be just enough liquid left without it being soupy.","url":"https://recipe.bluelayer.org/recipe/37475/rice-noodle-bake"},{"id":"37383","title":"Pecan Pilaf","ingredients":"butter, without salt
nuts, pecans
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, thyme, dried
spices, pepper, black","directions":"Melt 1-1/2 T butter in a large skillet over medium heat.
Add pecans; saute' 8.minutes or until lightly browned.
Remove pecans from skillet.
Melt remaining 2-1/2 T butter in skillet over medium heat; add onion, and cook.
until tender, stirring occasionally.
Stir in rice and remaining ingredients.
Bring mixture to a boil; cover, reduce heat and simmer 20 minutes until liquid is absorbed and rice is tender.
Remove from heat; stir in pecans.","url":"https://recipe.bluelayer.org/recipe/37383/pecan-pilaf"},{"id":"37374","title":"Potato And Kale Soup (Caldo Verde) Recipe","ingredients":"kale, raw
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Wash the greens thoroughly, throw away tough stems and discolored leaves.
Pile greens (or possibly roll cabbage leaves); this can be done in food processor.
Add in to potatoes with bouillon.
Bring to a boil and fast simmer for about 10 min.
Don't over cook greens.
Stir in pepper and serve at once.
Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/37374/potato-and-kale-soup-caldo-verde-recipe"},{"id":"37370","title":"Easy As Grilled Cheese Creamy Tomato Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
tomatoes, red, ripe, raw, year round average
cream, sour, cultured
spices, oregano, dried
parsley, fresh
spices, basil, dried
salt, table","directions":"Combine everything in a pot on stove top.
Cook on medium-high heat for about 10 minutes, stirring every once in a while.
Serve with cheese crackers, shredded cheese, pepperoni, tortilla chips, or the classic grilled cheese!
;).","url":"https://recipe.bluelayer.org/recipe/37370/easy-as-grilled-cheese-creamy-tomato-soup"},{"id":"37322","title":"Easy Homemade Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt","directions":"One can (15 ounces) diced or crushed tomatoes in a pot.
Fill the tomato can with milk and add to the pot.
1 teaspoons baking soda.
2 TBS.
sugar, or to taste.
1/2 teaspoons salt.
2 TBS.
butter.
Heat, eat and enjoy!
DO NOT BOIL.","url":"https://recipe.bluelayer.org/recipe/37322/easy-homemade-tomato-soup"},{"id":"37318","title":"Pan-fried Polenta","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic","directions":"In a small pot, heat cornmeal, water and salt until it comes to a simmer.
Cook on low and stir often.
After it begins to simmer, the cornmeal will soon absorb the water and turn into a thick, dough-like texture.
Stir and \"knead\" it with a wooden spoon for 2-3 minutes until all water is absorbed and thick.
Turn off heat.
Cover with lid and let sit for 15 minutes.
Lightly wet your hands and form the polenta into 8 patties.
Heat a frying pan with 2 Tbsp oil and fry the patties (in batches if needed).
Fry the first side until a little browned.
Then flip over and fry the other side until nicely browned.
Serve with cheese, soup or any thing wise that might be good with cornbread :)","url":"https://recipe.bluelayer.org/recipe/37318/pan-fried-polenta"},{"id":"37313","title":"Cherry Soup Recipe","ingredients":"cherries, sweet, raw
water, bottled, generic
sugars, granulated
lemon juice, raw
spices, cinnamon, ground","directions":"In 3 qt saucepan, bring to a boil cherries, water, sugar, and cinnamon.
Add in lemon juice and cook for 20 min.","url":"https://recipe.bluelayer.org/recipe/37313/cherry-soup-recipe"},{"id":"37290","title":"Simple Chicken Curry","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, ginger, ground
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw","directions":"Melt butter in large skillet over medium-high heat.
Add onion and curry powder; saute until tender, about 5 minutes.
Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/37290/simple-chicken-curry"},{"id":"37270","title":"Crabs with Ginger and Green Onions","ingredients":"oil, corn, peanut, and olive
crustaceans, crab, alaska king, imitation, made from surimi
spices, garlic powder
ginger root, raw
onions, spring or scallions (includes tops and bulb), raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
salt, table
soup, chicken broth or bouillon, dry","directions":"Heat a wok over a high flame.
Add the oil, and when it is hot, stir-fry the crab quickly until they turn red.
Add the remaining ingredients.
Continue stirring until the crab are cooked (about 3 minutes).","url":"https://recipe.bluelayer.org/recipe/37270/crabs-with-ginger-and-green-onions"},{"id":"37263","title":"Chicken Velvet Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Melt butter.
Stir in flour to blend.
Slowly add milk, light cream, and chicken broth, stirring constantly until smooth.
Bring to a boil.
Reduce heat and stir in chicken.
Add cayenne, salt and pepper.
Return to boiling and serve immediately.","url":"https://recipe.bluelayer.org/recipe/37263/chicken-velvet-soup"},{"id":"37151","title":"Easy Gravy","ingredients":"soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
cornstarch
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Heat the broth and soy sauce in a small saucepan.
In a small container, combine the cornstarch with just enough water to dissolve.
When the broth and soy sauce mixture is at a steady simmer, slowly add the cornstarch, whisking constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and yeast.
Use at once over seitan, tofu, or mashed potatoes.
(per 1/4 cup)
Calories: 28
Total Fat: 0g
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Sodium: 285mg","url":"https://recipe.bluelayer.org/recipe/37151/easy-gravy"},{"id":"37136","title":"Paprika Potato Soup","ingredients":"onions, raw
celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
spices, paprika
parsley, fresh
spices, garlic powder","directions":"In soup pot, saute onion and celery in the butter for 2 minutes.
Stir in flour and salt, blend well.
Slowly add milk.
Bring to a boil; cook and stir for 2 minutes.
Reduce heat.
Add potatoes and seasonings.
Simmer for 15 minutes, stiring often, until potatoes are done.","url":"https://recipe.bluelayer.org/recipe/37136/paprika-potato-soup"},{"id":"37063","title":"Steamed Barley","ingredients":"barley, hulled
water, bottled, generic","directions":"Place barley and water in medium sauce pan, stirring once to even out barley.
Heat uncovered on high until just boiling (about 5 minutes).
Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!
).
Most importantly, toss barley to release steam and get air to every grain.
This will keep it from sticking.
Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.","url":"https://recipe.bluelayer.org/recipe/37063/steamed-barley"},{"id":"37033","title":"Pork Medallions With Mustard-Caper Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
shallots, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
capers, canned
mustard, prepared, yellow","directions":"Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch).
Sprinkle with salt and pepper.
Melt butter in heavy large skillet over medium-high heat.
Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.
Transfer pork to plate.
Add shallots to skillet and stir 1 minute.
Add chicken broth and cream.
Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes.
Mix in capers and mustard.
Return pork to sauce.
Simmer mixture until pork is heated through, about 1 minute.
Season to taste with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/37033/pork-medallions-with-mustard-caper-sauce"},{"id":"36963","title":"Pumpkin and Cashew Couscous Salad","ingredients":"pumpkin, raw
oil, olive, salad or cooking
spices, cumin seed
soup, chicken broth or bouillon, dry
couscous, dry
nuts, cashew nuts, raw
dates, deglet noor
spices, coriander seed
lemon juice, raw","directions":"Preheat oven to 180C Place the pumpkin in a roasting pan and drizzle with half the oil.
Sprinkle with cumin seeds and season with salt and pepper.
Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender.
Set aside to cool.
Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat.
Remove from heat.
Add the couscous while gently stirring with a fork.
Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed.
Use a fork to separate the grains.
Transfer the couscous to a large bowl.
Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined.
Taste and season with salt and pepper.
Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.","url":"https://recipe.bluelayer.org/recipe/36963/pumpkin-and-cashew-couscous-salad"},{"id":"36937","title":"Chicken Divan","ingredients":"broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt","directions":"In 2-quart oblong baking dish or 9\" pie plate, arrange broccoli and chicken.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
Combine bread crumbs and margarine; sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Variation: Substitute a 10-oz pkg frozen broccoli spears, cooked and drained for fresh broccoli.","url":"https://recipe.bluelayer.org/recipe/36937/chicken-divan"},{"id":"36931","title":"Chicken Seasoning Blend","ingredients":"salt, table
spices, basil, dried
spices, rosemary, dried
spices, garlic powder
mustard, prepared, yellow
spices, paprika
spices, pepper, black
spices, thyme, dried
celery, raw
spices, parsley, dried
spices, cumin seed
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry","directions":"Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.","url":"https://recipe.bluelayer.org/recipe/36931/chicken-seasoning-blend"},{"id":"36930","title":"Country Rice","ingredients":"soup, swanson chicken broth 99% fat free
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring the stock to a boil with the green onion and pepper.
Add the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef.
If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.","url":"https://recipe.bluelayer.org/recipe/36930/country-rice"},{"id":"36916","title":"Barley Mushroom Side Dish","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
onions, raw
spices, garlic powder
barley, hulled
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"Saute mushrooms, onions, and garlic in olive oil.
When tender, add barley, water and boullion.
Bring to a boil, then simmer for 10-15 minutes until barley is softened.","url":"https://recipe.bluelayer.org/recipe/36916/barley-mushroom-side-dish"},{"id":"36909","title":"Chicken Ala King Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Add in: 1 1/2 c. mushrooms 1 c. pimento 2 c. frzn peas
Cook till thick butter, flour, salt, chicken stock and lowfat milk.
Add in remaining ingredients.
Serves 25 people.
Serve over biscuits or possibly small pie shells.
(Good for showers.)","url":"https://recipe.bluelayer.org/recipe/36909/chicken-ala-king-recipe"},{"id":"36873","title":"Cream of Broccoli and Cheddar Soup","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
cheese, cheddar","directions":"Clean broccoli, chop florets and thinly slice stems.
In a medium-size saucepan, combine broccoli and chicken broth; heat to a boil.
Reduce heat and simmer for 7 minutes, or until broccoli is fork tender.
Transfer, one third at a time to a food processor.
Process until fairly smooth.
In the same saucepan, melt butter over medium heat, add flour.
Cook, stirring constantly until bubbly.
Add milk and pepper; heat to a boil, stirring constantly.
Reduce heat to medium and add the broccoli puree.
Stir in cheese until the cheese melts (do not boil), stirring constantly.","url":"https://recipe.bluelayer.org/recipe/36873/cream-of-broccoli-and-cheddar-soup"},{"id":"36872","title":"Chicken Maui","ingredients":"soup, chicken broth or bouillon, dry
sugars, granulated
vinegar, distilled
catsup
soy sauce made from soy (tamari)","directions":"Preheat oven to 350F
Turn on deep fryer to 375F or use stove pan to fry using the oil
For the sauce, mix all ingredients well and put in fridge until ready to use
Cut chicken into small pieces
Sprinkle garlic powder on the small pieces of chicken
Then dip chicken in the beaten egg
Then dip chicken in the cornstarch
Put chicken in fryer and take out when chicken has risen or after 3 minutes
Put chicken in long baking dish and pour the sauce over it
Bake in oven for 10 minutes
Serve with rice and broccoli
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36872/chicken-maui"},{"id":"36801","title":"Parmesan Rice Pilaf","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, garlic powder
parsley, fresh
spices, pepper, black
cheese, parmesan, hard
nuts, almonds","directions":"Melt butter in a medium sauce pan on medium heat.
Add rice, cook and stir three minutes.
Stir in chicken broth,garlic powder,parsley flakes and pepper.
Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
Stir in parmesan cheese and sliced almonds.","url":"https://recipe.bluelayer.org/recipe/36801/parmesan-rice-pilaf"},{"id":"36794","title":"Honey Roasted Chicken","ingredients":"soup, swanson chicken broth 99% fat free
honey
sauce, teriyaki, ready-to-serve
orange juice, raw
mustard, prepared, yellow","directions":"Preheat oven to 375*.
Place chicken in a single layer in a shallow baking pan.
In a medium bowl, stir together honey, teriyaki sauce, orange juice, and dijon mustard.
Pour over chicken pieces.
Bake uncovered, basting with the honey mixture occasionally about 45 minutes or until chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/36794/honey-roasted-chicken"},{"id":"36743","title":"skye's parmesan & garlic thin crust pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"in a large bowl combine warm water, sugar and yeast.
stir well.
let sit for a few minutes.
add in the rest of ingredients and mix well to incorporate together into soft elastic dough.
work dough for several minutes.
once dough is done (dough forms a nice ball)... turn out onto a lightly oiled surface.
knead the dough for several minutes.
then form into a ball, cover with a towel and let rest for 10 minutes.
*NOTE* at this point dough may be refrigerated or frozen.
to do this.... get plastic bag and spray the inside with nonstick cooking spray and then place dough in bag and seal tight.
can be refrigerated up to 7 days or frozen up to 2 months
preheat oven to 400F
after your dough has rested... roll and gently stretch dough into a large circle or rectangle.
dough must be \"docked\" (poked with a fork so that it doesn't rise too much during baking)
mix your olive oil and garlic powder and brush all over top of pizza dough
pre-cook puzza crust for 4 minutes before adding toppings.
pop any large air bubbles in crust and let it cool before toppings are added.
adding toppings:
brush pizza crust with more of the garlic olive oil.
then layer on your toppings (sauce, cheese, pepperoni, etc)
bake pizza approximately another 10 - 15 minutes until crust is golden brown and cheese is melted and bubbly
remove pizza and allow to cool 5 minutes before cutting.
eat and enjoy
*EXTRA NOTE* the basic pizza crust brushed with oil can be baked and cut into strips and served with garlic butter dipping sauce... or brushed with extra garlic oil and just sprinkled with mozzarella cheese and baked like that for a quick cheesy garlic bread to serve with soups, salads, or pasta dishes.","url":"https://recipe.bluelayer.org/recipe/36743/skyes-parmesan-garlic-thin-crust-pizza"},{"id":"36713","title":"Parmesan Rice","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, white, raw
cheese, parmesan, hard","directions":"Melt margarine in saucepan.
Saute onion and raw rice about 5 minutes, until rice is golden brown.
Add bouillon powder, water and mushrooms.
Bring to boil, then cover and remove from heat.
Let stand about 5 minutes, until rice is tender and liquid is absorbed.
Add parmesan and serve.","url":"https://recipe.bluelayer.org/recipe/36713/parmesan-rice"},{"id":"36696","title":"Skillet-Glazed Baby Carrots and Sugar Snap Peas","ingredients":"carrots, raw
sugars, granulated
butter, without salt
soup, chicken broth or bouillon, dry
cornstarch","directions":"Cook carrots in large saucepan of boiling salted water 2 minutes.
Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer.
Drain.
(Can be made 1 day ahead.
Cover and chill.)
Melt butter in skillet over medium heat.
Add vegetables; saute to coat.
Mix broth and cornstarch in small bowl add to skillet.
Saute until vegetables are heated through and liquid thickens, about 1 minute.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/36696/skillet-glazed-baby-carrots-and-sugar-snap-peas"},{"id":"36626","title":"Green Bean Casserole Corey Style","ingredients":"soup, cream of chicken, canned, condensed
beans, snap, green, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
soy sauce made from soy (tamari)
sauce, worcestershire
spices, pepper, black
salt, table
onions, raw","directions":"Preheat oven to 350.
Mix soup, milk, soy, worcestershire sauce, pepper, salt, beans and 2/3 cup french fried onions in a 1 1/2 quart casserole dish.
Bake at 350F for 25 minutes.
Stir and sprinkle with remaining onions, bake for an additioanl 5 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/36626/green-bean-casserole-corey-style"},{"id":"36621","title":"Apricot Bagel Recipe","ingredients":"water, bottled, generic
orange juice, raw
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked","directions":"Place ingredients in the bread machine in the order listed.
Use the dough setting.
Add in the apricots 5 min before the end of the kneading phase or possibly work into the dough before shaping.
If you do not have a dough setting stop the machine after the rises.
Prepare the baking sheets or possibly use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18.
Divide into equal pcs and shape into bagel form or possibly use a cutter.
Place the bagels on the sheets and let them rise again.
I put them in the oven to provide a draft free location.
This rise can be anywhere from 20 min to 4 hrs depending on what else is going on in your life.
Fill a 4 to 6 quart soup pot with water 3 to 4 \" deep.
You can add in 2 Tablespoons of malt syrup, honey, sugar or possibly non-diastatic malt pwdr.
Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water.
Boil only 3 or possibly 4 at a time so they do not crowd.
Simmer each side for a minute and return to the baking sheet.
Add in glazes or possibly toppings as desired.
Bake just below the middle of a preheated 400 degree oven.
The book calls for 20 to 25 min.
I usually start at 15 min for the 1st sheet and less for the second.
These are best eaten while they are still hot.
They can be frzn - you may want to slice them first so you can defost them in the toaster.
Serving Ideas : for peach bagels sub dry peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.","url":"https://recipe.bluelayer.org/recipe/36621/apricot-bagel-recipe"},{"id":"36618","title":"Hamburger Goulash","ingredients":"egg substitute, powder
beef, grass-fed, ground, raw
onions, raw
tomatoes, red, ripe, raw, year round average
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
corn, sweet, white, raw","directions":"Preheat oven to 350F.
Brown hamburger, and onion until ground beef is browned through.
Drain fat.
Mix soup,and corn with hamburger mixture.
3.Cook egg noodles according to directions on the bag.
Drain noodles and add to hamburger mixture and pour into a casserole dish or baking dish.
Bake for 30 minutes until golden and bubbly.","url":"https://recipe.bluelayer.org/recipe/36618/hamburger-goulash"},{"id":"36570","title":"Moroccan Semolina Soup with Milk, Anise Seeds, and Honey","ingredients":"water, bottled, generic
semolina, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, anise seed","directions":"Bring water to a boil in a saucepan and stir in semolina and salt.
Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes.
Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/36570/moroccan-semolina-soup-with-milk-anise-seeds-and-honey"},{"id":"36535","title":"Cream Soups Recipe Gluten Free","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
rice flour, white, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"I have always used sweet rice flour in this recipe, but if you dont have any on hand, cornstarch will work.
Either one should be whisked into the cold milk in a saucepan.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
Variations:.
Add 1/2 Celsius chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.","url":"https://recipe.bluelayer.org/recipe/36535/cream-soups-recipe-gluten-free"},{"id":"36532","title":"Stir Fried Broccoli With Oyster Sauce","ingredients":"broccoli, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
sugars, granulated
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder","directions":"Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli.
Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; saute 15 seconds.
Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly.
Add broccoli; cook 30 seconds, tossing to coat.","url":"https://recipe.bluelayer.org/recipe/36532/stir-fried-broccoli-with-oyster-sauce"},{"id":"36513","title":"Baby or Toddler Squash and Rice Soup","ingredients":"squash, winter, butternut, raw
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
yogurt, greek, plain, nonfat","directions":"Blend butternut squash and water together in a food processor until smooth.
Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.","url":"https://recipe.bluelayer.org/recipe/36513/baby-or-toddler-squash-and-rice-soup"},{"id":"36474","title":"Chicken Flavored Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
parsley, fresh
celery, raw
onions, raw
sugars, granulated
salt, table","directions":"Combine all ingredients in an airtight container.
Instruction label should read:
In a saucepan combine the rice mix with 2 cups water and 2 tablespoons butter.
Cover and bring to a boil.
Reduce heat and simmer for 15 minutes or until rice is tender.","url":"https://recipe.bluelayer.org/recipe/36474/chicken-flavored-rice-mix"},{"id":"36465","title":"Curried Carrot Soup","ingredients":"oil, olive, salad or cooking
butter, without salt
onions, raw
carrots, raw
soup, chicken broth or bouillon, dry
spices, curry powder
spices, pepper, red or cayenne
salt, table","directions":"Sautee carrots and onion in oil and butter for 5-7 minutes.
Add remaining ingredients and cook until carots are tender.
Puree and serve.","url":"https://recipe.bluelayer.org/recipe/36465/curried-carrot-soup"},{"id":"36441","title":"Bea's Stir Fry Sauce","ingredients":"soup, vegetable broth, ready to serve
sauce, oyster, ready-to-serve
sauce, hoisin, ready-to-serve
oil, sesame, salad or cooking
spices, garlic powder
spices, ginger, ground","directions":"If using meat in stir fry, cook meat first in 1/2 the sauce.
Set meat aside.
Cook veggies in remainder of sauce.
Add cooked meat to mixture and serve.","url":"https://recipe.bluelayer.org/recipe/36441/beas-stir-fry-sauce"},{"id":"36423","title":"Bulgur Wheat with Dried Cranberries","ingredients":"water, bottled, generic
bulgur, dry
soup, chicken broth or bouillon, dry
butter, without salt
cranberries, dried, sweetened","directions":"Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter.
Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.","url":"https://recipe.bluelayer.org/recipe/36423/bulgur-wheat-with-dried-cranberries"},{"id":"36394","title":"Spicy Sweet Stovetop Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
terra dolce, organic chipotle dried chile peppers,
snacks, popcorn, air-popped (unsalted)","directions":"Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat.
Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels.
Place the lid on the pan.
When the corn starts to pop, shake the pan constantly until the popping stops.
Remove from heat, and pour popped corn into a large bowl.","url":"https://recipe.bluelayer.org/recipe/36394/spicy-sweet-stovetop-popcorn"},{"id":"36349","title":"Turkey a La Veracruz","ingredients":"ground turkey, raw
oil, olive, salad or cooking
onions, raw
spices, garlic powder
olives, ripe, canned (small-extra large)
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut turkey into 1/2\" cubes.
Heat oil in skillet and saute onion until tender.
Add turkey, garlic, olives, tomatoes, chicken stock, pepper flakes and lemon juice.
Reduce heat to medium-low and simmer for 10 minutes.
Serve over hot rice.","url":"https://recipe.bluelayer.org/recipe/36349/turkey-a-la-veracruz"},{"id":"36330","title":"Jaeger Schnitzel (Spaetzle Sauce)","ingredients":"butter, without salt
shallots, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Melt butter.
Saute shallots until clear.
Toss in mushrooms until mushrooms are sauteed.
Place flour in a separate bowl, slowly whisk in beef broth.
Adding wet to dry helps prevent lumps.
Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.","url":"https://recipe.bluelayer.org/recipe/36330/jaeger-schnitzel-spaetzle-sauce"},{"id":"36296","title":"Smothered Steak","ingredients":"onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
beef, grass-fed, ground, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place one cup sliced onions in bottom of slow cooker.
Combine flour, salt, pepper and paprika.
Cut steaks in serving size pieces and coat in flour mixture.
Place half the steak pieces on top of the onions.
Add another cup onions and the mushrooms.
Top with remaining meat and sliced onions.
Mix beef broth and Worcestershire sauce.
Pour over meat.
Cover and cook on low for 8-10 hours.
Remove steaks from slow cooker.
Whisk 2 tablespoons flour into 3 tablespoons water.
Stir into slow cooker, cook until thick and bubbly.
Remove from slow cooker and allow to cool.
Place steaks and sauce in freezer bag.
Label and freeze.
To serve: thaw.
Heat and stir until gravy is smooth and hot and steaks are heated through.","url":"https://recipe.bluelayer.org/recipe/36296/smothered-steak"},{"id":"36236","title":"Mexican Spice Blend","ingredients":"cornstarch
spices, chili powder
salt, table
spices, paprika
sugars, granulated
soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed","directions":"mix all together.","url":"https://recipe.bluelayer.org/recipe/36236/mexican-spice-blend"},{"id":"36223","title":"Microwave Broccoli and Rice","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
soup, chicken broth or bouillon, dry
spices, pepper, black
broccoli, raw","directions":"In a bowl, combine the water, rice, butter, bouillon and pepper.
Top with broccoli florets.
Cover and microwave on high for 2 1/2 to 3 minutes or until broccoli is tender.
Let stand for 5 minutes.
Stir before serving.","url":"https://recipe.bluelayer.org/recipe/36223/microwave-broccoli-and-rice"},{"id":"36206","title":"Mushroom Swiss Steak","ingredients":"onions, raw
carrots, raw
mushrooms, white, raw
beef, grass-fed, ground, raw
spices, pepper, black
soup, cream of chicken, canned, condensed
tomato sauce, canned, no salt added","directions":"In a 4 quart slow cooker, layer onion, carrots, mushrooms and bean.
Sprinkle pepper over beef.
In medium bowl, mix soup and tomato sauce; pour over beef.
Cover, cook on LOW heat setting 8 to 10 hours.
Place beef on serving platter.
With slotted spoon, remove vegetables from cooker and spoon over beef.
Stir gravy in cooker with wire shisk to blend.
Serve gravy with beef.","url":"https://recipe.bluelayer.org/recipe/36206/mushroom-swiss-steak"},{"id":"36166","title":"dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched","directions":"Mix 2 cups of flour with chicken broth and salt to form soft dough.
Spread 1/2 c flour on bread board.
put dough on top.
let cool.
roll out and cut 1\" x 2\" strips.
let dry 15 minutes.
drop into boiling broth/stew and simmer for 15- 20 minutes.","url":"https://recipe.bluelayer.org/recipe/36166/dumplings"},{"id":"36155","title":"Smoked Turkey Paella Salad","ingredients":"oil, olive, salad or cooking
spices, paprika
soup, chicken broth or bouillon, dry
spices, saffron
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
ground turkey, raw
peppers, sweet, green, raw","directions":"Whisk 1/3 cup dressing and paprika in small bowl to blend.
Bring broth and saffron to boil in heavy medium sauce-pan over high heat.
Mix in rice.
Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes.
Mix in peas.
Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes.
Transfer rice mixture to large bowl.
Cool 5 minutes; fluff with fork.
Mix in turkey and red bell pepper.
Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired.
Season salad with salt and pepper.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/36155/smoked-turkey-paella-salad"},{"id":"36104","title":"Asian Garbanzo Soup Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soy sauce made from soy (tamari)
spices, garlic powder
spices, basil, dried","directions":"Preheat heavy saute/fry' pan, then add in oil and onion and saute/fry' till soft.
Add in 1 c. cool water.
Stir in flour till smooth.
Stir in remaining water gradually.
Add in seasonings.
Let cook over medium low heat till slightly thickened, stirring occasionally (or possibly over higher heat stirring constantly).
Don't allow to boil.","url":"https://recipe.bluelayer.org/recipe/36104/asian-garbanzo-soup-recipe"},{"id":"36102","title":"Spanish Yellow Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
salt, table
spices, saffron
soup, vegetable broth, ready to serve","directions":"Cook rice in oil or butter, stirring, until opaque.
Add salt, saffron and bouillon.
Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender.
(If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).","url":"https://recipe.bluelayer.org/recipe/36102/spanish-yellow-rice"},{"id":"36036","title":"Campbell's Cream Of Tomato Soup For Five Recipe","ingredients":"tomatoes, red, ripe, raw, year round average
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour contents into large saucepan.
Stir in lowfat milk.
Heat slowly till warm, stirring occasionally.
Promptly chill any leftovers.
Suggested Wine: Vin de Moo
Serving Ideas : crackers","url":"https://recipe.bluelayer.org/recipe/36036/campbells-cream-of-tomato-soup-for-five-recipe"},{"id":"36016","title":"Chilled Berry Soup","ingredients":"strawberries, raw
beverages, carbonated, ginger ale
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
lemon juice, raw
vanilla extract
cream, sour, cultured","directions":"Put strawberries into the container of an electric blender; cover and blend until smooth.
Add in the ginger ale, milk, sugar, lemon juice, and vanilla extract; cover and blend until combined.
Pour mixture into a bowl; add in sour cream; whisk until smooth.
Cover and refrigerate for 2-3 hours or until chilled.","url":"https://recipe.bluelayer.org/recipe/36016/chilled-berry-soup"},{"id":"35973","title":"Very Easy Risotto","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
cheese, parmesan, hard","directions":"Melt butter in a large skillet over medium-high heat.
Cook green onions in butter briefly, then add the rice.
Cook and stir for a few minutes to toast rice.
Stir in water, and season with chicken bouillon and pepper.
Bring to a boil, then reduce heat to medium-low.
Cover, and simmer for 20 minutes.
Remove from heat, cover, and let stand for 5 minutes.
Stir in the Parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/35973/very-easy-risotto"},{"id":"35941","title":"Creamy Zucchini Soup","ingredients":"squash, summer, zucchini, includes skin, raw
soup, vegetable broth, ready to serve
cream, whipped, cream topping, pressurized
spices, nutmeg, ground
cheese, parmesan, hard","directions":"Bring zucchini and chicken broth to boil in heavy, medium saucepan.
Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
Working in batches, puree soup in blender until almost smooth.
Return soup to same saucepan.
Add cream, nutmeg and parmesan cheese; stir over low heat until warm.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/35941/creamy-zucchini-soup"},{"id":"35933","title":"Curried Split Pea Soup","ingredients":"oil, olive, salad or cooking
onions, raw
salt, table
spices, pepper, black
spices, garlic powder
peas, green, frozen, unprepared
soup, vegetable broth, ready to serve
spices, curry powder","directions":"Put the olive oil in a saucepan over medium-low heat.
Add the onion and a generous pinch of salt and sweat for 2 to 3 minutes.
Next, add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, vegetable broth and curry powder.
Increase heat to high and bring to a boil.
Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes.
Taste and adjust seasoning as needed.
Using care and a stick blender, puree the soup until the desired consistency.
Watch out for hot splatters.
Recipe courtesy Alton Brown, 2005.","url":"https://recipe.bluelayer.org/recipe/35933/curried-split-pea-soup"},{"id":"35919","title":"Herbed Corn and Couscous","ingredients":"corn, sweet, white, raw
butter, without salt
soup, chicken broth or bouillon, dry
couscous, dry
chives, raw","directions":"In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil.
Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes.
Stir in the chives and salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/35919/herbed-corn-and-couscous"},{"id":"35906","title":"Creamy Tomato Soup Recipe","ingredients":"onions, raw
butter, without salt
spices, basil, dried
spices, paprika
spices, garlic powder
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
milk, buttermilk, fluid, cultured, lowfat
tomatoes, red, ripe, raw, year round average","directions":"Cook onion in butter till it is very soft and transparent; add in basil, paprika, garlic pwdr, and cream cheese.
Cook till creamy.
Add in remaining ingredients; stir vigorously.
Heat to desired temperature.","url":"https://recipe.bluelayer.org/recipe/35906/creamy-tomato-soup-recipe"},{"id":"35887","title":"Nif's Basic Quick Mexican Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
seasoning mix, dry, taco, original
spices, pepper, red or cayenne
onions, spring or scallions (includes tops and bulb), raw","directions":"Place white rice, broth and taco seasoning in a medium saucepan.
Bring to a boil.
Stir in red pepper and green onion, cover with a lid and turn burner to low heat.
Cook for 20 minutes.
Stir and serve!","url":"https://recipe.bluelayer.org/recipe/35887/nifs-basic-quick-mexican-rice"},{"id":"35851","title":"Dijon-Lemon Vinaigrette","ingredients":"soup, vegetable broth, ready to serve
lemon juice, raw
oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
spices, garlic powder
sauce, worcestershire
spices, pepper, black
salt, table","directions":"Combine all ingredients in a jar; cover tightly, and shake vigorously.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/35851/dijon-lemon-vinaigrette"},{"id":"35827","title":"Nelson Brother's Creamy Chicken and Wild Rice Soup","ingredients":"carrots, raw
celery, raw
broccoli, raw
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
wild rice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil.
Add cheese sauce, milk, and wild rice.
Return to a boil.
Combine butter and flour in a saucepan and cook until mixture bubbles.
Remove from heat and cool.
Add the roux to the soup to thicken to desired consistency.
Stir in chicken.
Simmer until incorporated.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/35827/nelson-brothers-creamy-chicken-and-wild-rice-soup"},{"id":"35811","title":"El Paso Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
lentils, raw
beans, snap, green, raw
corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
onions, raw
sauce, salsa, ready-to-serve
spices, chili powder","directions":"Combine together in a large pot.
Bring to a boil, then cover and simmer for about 45 minute stirring occassionally.
This recipe freezes well.","url":"https://recipe.bluelayer.org/recipe/35811/el-paso-brown-rice"},{"id":"35771","title":"Chef's Tomato Basil Soup","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
spices, basil, dried
salt, table
water, bottled, generic
spices, garlic powder","directions":"If you are using canned tomatoes, drain the juices into a measuring cup and add enough water to the juices to make 3 cups of liquid.
In large pot, saute the garlic in the olive oil to sweat them.
DO NOT overcook and BURN the garlic!
Add all remaining ingredients.
Bring to boil and then turn down to simmer 10 minutes Serve.","url":"https://recipe.bluelayer.org/recipe/35771/chefs-tomato-basil-soup"},{"id":"35758","title":"Easy Roast With Onion / Mushroom Gravy - Crock Pot","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, cream of chicken, canned, condensed","directions":"First, place the roast in your crock pot.
Then, sprinkle the onion soup mix on top of the roast.
Finally, spread the undiluted soup on top.
Cook on low.","url":"https://recipe.bluelayer.org/recipe/35758/easy-roast-with-onion-mushroom-gravy-crock-pot"},{"id":"35748","title":"Sweet and Sour Onions","ingredients":"onions, raw
fresh red onions,
butter, without salt
salt, table
soup, chicken broth or bouillon, dry
vinegar, balsamic
sugars, brown
orange juice, raw
nuts, pine nuts, dried
orange juice, raw","directions":"Bring a large saucepan of water to a boil.
Add onions and cook 1 minute.
Drain under cold water; slip off skins.
In a large nonstick skillet, heat butter over medium heat.
Add onions and salt and cook, stirring frequently, 3 to 4 minutes or until onions are browned all over.
Add wine, vinegar, brown sugar, and orange juice and simmer over low heat, covered, 5 minutes.
Remove cover and increase heat to medium-high and cook 2 minutes or until onions are glazed.
Stir in pine nuts and grated zest.
Garnish with strips of orange peel, if desired.","url":"https://recipe.bluelayer.org/recipe/35748/sweet-and-sour-onions"},{"id":"35746","title":"Creamy Chickpea Soup","ingredients":"seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed
salt, table
chickpea flour (besan)
shortening, vegetable, household, composite
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, pepper, black","directions":"Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.","url":"https://recipe.bluelayer.org/recipe/35746/creamy-chickpea-soup"},{"id":"35723","title":"Sweet & Sour Sau E","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
vinegar, cider
sugars, granulated
soup, chicken broth or bouillon, dry
tomato products, canned, puree, without salt added","directions":"Mix and and use as much of the ingredients as you feel for.
Do NOT use starch, but boil until you get the right thickness.
This is totaly up to your taste, I've only given the ingredients and approximately how much to use.","url":"https://recipe.bluelayer.org/recipe/35723/sweet-sour-sau-e"},{"id":"35715","title":"Barley and Mushroom Casserole","ingredients":"butter, without salt
mushrooms, shiitake, raw
mushrooms, white, raw
water, bottled, generic
barley, hulled
onions, raw
chives, raw","directions":"Preheat oven to 350 degrees.
Remove and discard stems from shiitake mushrooms; slice mushroom caps.
Heat margarine in a medium nonstick skillet over med-high heat.
Add shiitake and other mushrooms; saute 5 minutes or until tender.
Set aside.
Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture.
Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed.
Garnish with chives as desired.","url":"https://recipe.bluelayer.org/recipe/35715/barley-and-mushroom-casserole"},{"id":"35708","title":"Chicken Broccoli Alfredo","ingredients":"noodles, egg, dry, unenriched
broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, cheddar","directions":"Cook noodles adding broccoli during last 4 mins of cooking time.
Saute chicken in nonstick skillet til no longer pink in center.
Combine all ingreds in crock pot.
Cover and cook on low 1-2 hours or til heated through and til cheese is melted.","url":"https://recipe.bluelayer.org/recipe/35708/chicken-broccoli-alfredo"},{"id":"35693","title":"Aunt Phyllis' Green Beans in Walnut Sauce","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
spices, garlic powder
spices, paprika
salt, table
vinegar, red wine
parsley, fresh
seeds, sesame seeds, whole, dried
beans, snap, green, raw","directions":"In a large bowl, combine all ingredients except the beans and mix.
Drop the beans into enough salted boiling water to cover them and cook for about 10 minutes, until tender.
Drain beans in a colander.
Toss the beans together with the the sauce and serve immediately or cover with foil and serve within 45 minutes.","url":"https://recipe.bluelayer.org/recipe/35693/aunt-phyllis-green-beans-in-walnut-sauce"},{"id":"35670","title":"Heather's Stir-Fry Sauce","ingredients":"cornstarch
soup, beef broth or bouillon canned, ready-to-serve
soy sauce made from soy (tamari)
vinegar, distilled
sugars, granulated","directions":"Whisk all ingredients together until smooth.
Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
Let simmer until sauce has thickened, then serve.","url":"https://recipe.bluelayer.org/recipe/35670/heathers-stir-fry-sauce"},{"id":"35643","title":"Fresh Corn Soup","ingredients":"corn, sweet, white, raw
water, bottled, generic
salt, table
chives, raw","directions":"Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
Puree soup in batches in a blender until very smooth (use caution when blending hot liquids).
As each batch is pureed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring.
If soup is too thick, thin with water.
Serve sprinkled with chives.","url":"https://recipe.bluelayer.org/recipe/35643/fresh-corn-soup"},{"id":"35625","title":"Savory Pumpkin Brown Lentils","ingredients":"lentils, raw
soup, vegetable broth, ready to serve
pumpkin, raw
spices, nutmeg, ground
spices, marjoram, dried
spices, thyme, dried
spices, cinnamon, ground","directions":"Sort through the lentils to remove any stones, twigs, etc.
and rinse them under the tap a few times.
Bring the broth to a boil then lower the heat.
Add the pumpkin and stir until it's completely melded.
Add the spices and mix well.
Add the lentils and loosely cover the pot, let simmer for about 20 minutes or until the lentils have softened a little bit.
Fluff up and serve, salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/35625/savory-pumpkin-brown-lentils"},{"id":"35581","title":"Cheeseburger Soup","ingredients":"butter, without salt
onions, raw
carrots, raw
celery, raw
beef, grass-fed, ground, raw
potatoes, raw, skin
spices, basil, dried
spices, parsley, dried
soup, beef broth or bouillon canned, ready-to-serve
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a stockpot, saute the onions, carrots and celery in 1 tablespoon of butter for 10 minutes.
Meanwhile, fry ground beef in a skillet until no longer pink.
To the stockpot, add the cooked ground beef, potatoes, basil, parsley and beef broth.
Bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
Ten minutes before the soup is cooked, melt the 3 tablespoons of butter in a saucepan.
Add the flour to the melted butter and cook, stirring, for 5 minutes.
Add the milk to the saucepan and bring to a boil.
Cook, stirring until thickened.
Remove from heat and stir in the shredded cheddar cheese until melted.
Add the salt and pepper to the cheese sauce.
Stir the cheese sauce mixture into the cooked soup.
Remove from heat and add in the sour cream.
Note* The original recipe called for chicken broth instead of beef broth which makes the soup a more cheesy color.","url":"https://recipe.bluelayer.org/recipe/35581/cheeseburger-soup"},{"id":"35557","title":"Taco Seasoning Mix","ingredients":"soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder
spices, chili powder
spices, cumin seed
spices, cloves, ground","directions":"Mix all ingredients together.
If making a larger batch, use two tablespoons of mix per taco packet.","url":"https://recipe.bluelayer.org/recipe/35557/taco-seasoning-mix"},{"id":"35550","title":"Spicy Turkey and Rice","ingredients":"soup, chicken broth or bouillon, dry
spices, basil, dried
spices, garlic powder
spices, pepper, black
tomatoes, red, ripe, raw, year round average
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
ground turkey, raw","directions":"Mix broth, basil, garlic powder, hot pepper sauce and tomatoes in medium saucepan.
Over medium-high heat, heat to a boil.
Stir in rice and reduce heat to low.
Cover and cook 20 minutes.
Stir in peas and turkey.
Cover and cook 5 minutes or until rice is done.","url":"https://recipe.bluelayer.org/recipe/35550/spicy-turkey-and-rice"},{"id":"35508","title":"Homemade Cream of Chicken Soup With Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground
parsley, fresh","directions":"In a large saucepan bring broth to a simmer over low heat.
Add rice and cream.
Season with salt, pepper and nutmeg.
Cover and cook 20 minutes, until rice is tender.
Serve hot sprinkled with parsley.","url":"https://recipe.bluelayer.org/recipe/35508/homemade-cream-of-chicken-soup-with-rice"},{"id":"35503","title":"Broth Simmered Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice.
Reduce the heat to low.
Cover and cook for 20 minutes or until the rice is tender.Using Swanson Chicken Broth: Calories 131, Total Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 407mg, Total Carbohydrate 28g, Dietary Fiber 0g, Protein 3g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 1%DV, Iron 8%DV.Using Swanson Natural GoodnessTM Chicken Broth: Calories 133, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 28g, Dietary Fiber 0g, Protein 4g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 1%DV, Iron 8%DV.
Florentine Simmered Rice: Add 1 teaspoon dried Italian seasoning to broth.
Add 1 cup chopped spinach with rice.
Stir in 1/2 cup grated Parmesan cheese before serving.
Serve with additional cheese.","url":"https://recipe.bluelayer.org/recipe/35503/broth-simmered-rice"},{"id":"35487","title":"Potage Parmentier (Potato & Leek Soup) Julia Child","ingredients":"potatoes, raw, skin
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
salt, table
butter, without salt
parsley, fresh","directions":"Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or puree in blender.
Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls.
Pour into a tureen or soup cups and decorate with the herbs.
Good hot, cold or room temperature.
Variations:.
The following may be simmered with the potatoes and leeks at the start:.
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.","url":"https://recipe.bluelayer.org/recipe/35487/potage-parmentier-potato-leek-soup-julia-child"},{"id":"35430","title":"Cream Soup Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, basil, dried
spices, parsley, dried
spices, pepper, black
salt, table","directions":"Combine ingredients and store in an airtight container.
To make the equivalent of 1 can of soup, whisk 1/3 cup dry mix into 1 1/4 cup chicken, beef, or vegetable stock or bouillon.
Optional: saute 1/4 cup minced celery, onion, or mushrooms in 1 tbsp butter or olive oil until very soft.
Add to stock before whisking in dry mix.","url":"https://recipe.bluelayer.org/recipe/35430/cream-soup-substitute"},{"id":"35400","title":"Rice Pilaf with Herbs","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
celery, raw
onions, raw
butter, without salt
soup, chicken broth or bouillon, dry
sauce, worcestershire
soy sauce made from soy (tamari)
spices, oregano, dried
spices, thyme, dried
spices, basil, dried","directions":"In skillet, saute rice, celery, and onion in butter until the rice is browned.
Place in a greased 2 quart casserole.
Combine all remaining ingredients; pour over rice.
Cover and bake at 325F degrees for 50 minutes or until rice is done.","url":"https://recipe.bluelayer.org/recipe/35400/rice-pilaf-with-herbs"},{"id":"35377","title":"Armenian Rice (Great Recipes Version) Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Who just calls it \"Noodles and Rice.\"
In a medium-sized saucepan heat the butter or possibly margarine.
When bubbly, add in the egg noodles and stir till browned, about 2 min.
Add in the rice and cook about 3 more min.
Add in the chicken stock/broth and spice and bring to a boil.
Reduce to a simmer and cover.
Cook for 20-30 min till rice is done, stirring occasionally.
Allow to sit for a few min before serving.
Serves four.
\"If you ever drop your keys in a river of molten lava, let 'em go because, man, they're gone.\"","url":"https://recipe.bluelayer.org/recipe/35377/armenian-rice-great-recipes-version-recipe"},{"id":"35300","title":"Creamy Chicken Hotpot","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
squash, winter, butternut, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
barley, hulled
cheese, parmesan, hard
parsley, fresh","directions":"Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes.
Add the squash & leeks,& cook for a further 2-3 minutes.
Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
Stir in the cheese, mix until melted, then add the parsley & season.","url":"https://recipe.bluelayer.org/recipe/35300/creamy-chicken-hotpot"},{"id":"35280","title":"Basic Cooked Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
onions, raw
celery, raw
peppers, sweet, green, raw
butter, without salt
salt, table
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
spices, pepper, black","directions":"In a 5 x 9 x 2 1/2 loaf pan, combine all ingredients; mix well.
Seal pan with foil.
Bake at 350 F until rice is tender, about 1 hour, 10 minutes.
Serve immediately.
To reheat - use double boiler or warm skillet with unsalted butter.","url":"https://recipe.bluelayer.org/recipe/35280/basic-cooked-rice"},{"id":"35243","title":"Indiana Asparagus Soup","ingredients":"asparagus, raw
water, bottled, generic
salt, table
onions, raw
parsley, fresh
spices, coriander seed
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
lemon juice, raw
salt, table
spices, pepper, black","directions":"Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches.
Simmer in large pot of salted water until just tender.
Lift bundles out, place in sink of cold water.
When cooked, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.)
Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.","url":"https://recipe.bluelayer.org/recipe/35243/indiana-asparagus-soup"},{"id":"35234","title":"Mop sauce for pulled pork","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
oil, olive, salad or cooking
water, bottled, generic
vinegar, cider
mustard, prepared, yellow
spices, garlic powder
spices, pepper, red or cayenne","directions":"mix all in pot on stove and heat on low for 20 minutes stirring occasionally","url":"https://recipe.bluelayer.org/recipe/35234/mop-sauce-for-pulled-pork"},{"id":"35214","title":"Cream of Zucchini Soup","ingredients":"onions, raw
butter, without salt
squash, summer, zucchini, includes skin, raw
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, nutmeg, ground
salt, table
spices, pepper, red or cayenne
cream, whipped, cream topping, pressurized
cheese, cheddar","directions":"Cook onion in butter in a large pan over medium-low heat until soft and transparent, but not browned.
Wash and chop zucchini.
Add to the onion along with chicken broth.
Bring to a boil.
Simmer for 15 minutes or until zucchini is tender.
Add seasonings.
Puree mixture in blender until smooth.
(I like to use a hand blender.
Less mess!)
Add cream; adjust seasonings to taste.
Reheat but do not boil.
Serve hot, garnished with grated cheddar cheese.","url":"https://recipe.bluelayer.org/recipe/35214/cream-of-zucchini-soup"},{"id":"35146","title":"Tomato Basil Soup II","ingredients":"tomatoes, red, ripe, raw, year round average
spices, basil, dried
vinegar, distilled
spices, garlic powder
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking","directions":"In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt.
Puree until smooth.
Transfer to a serving dish and stir in broth and olive oil.
Chill in refrigerator until cold.","url":"https://recipe.bluelayer.org/recipe/35146/tomato-basil-soup-ii"},{"id":"35141","title":"Gotta Have a Second Bowl Crock Pot Chili Con Carne","ingredients":"beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
onions, raw
spices, garlic powder
beef, grass-fed, ground, raw
tomato sauce, canned, no salt added
spices, paprika
spices, pepper, red or cayenne
spices, pepper, black
spices, chili powder
spices, cumin seed
spices, onion powder
salt, table
sugars, granulated
spices, garlic powder
soup, chicken broth or bouillon, dry
lime juice, raw","directions":"Cook beef in large skillet over medium heat, stirring to crumble until beef is browned.
Drain.
Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot.
Cover and cook on low for 3 hours.
Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice.
Cover and cook one hour.","url":"https://recipe.bluelayer.org/recipe/35141/gotta-have-a-second-bowl-crock-pot-chili-con-carne"},{"id":"35107","title":"Three Ingredient Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
sauce, worcestershire
catsup","directions":"Brown and break up the beef in a large skillet.
Add sauce to taste.
Continue cooking until meat has no pink color.
Drain grease, return meat to skillet, and then add the ketchup.
Simmer for 15 minutes.
Add a little water, if needed, till the mixture is moist but, not soupy.
Serve on hamburger buns (or on bread as a sandwich).
You can also sprinkle a little chopped raw onion over the top, if desired.","url":"https://recipe.bluelayer.org/recipe/35107/three-ingredient-sloppy-joes"},{"id":"35094","title":"Leek Potato Soup","ingredients":"potatoes, raw, skin
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
salt, table","directions":"Peel and slice potatoes.
Carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part.
Discard the dark green part, or use to make vegetable stock.
Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender.
Mash vegetables with a fork or blend in a blender, depending on the consistency you prefer.
The soup is a little pale, so you may want to garnish with chopped parsley or chives.
Clayton recommends adding 3 tablespoons of unsalted butter, but I've never missed it.
My grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.","url":"https://recipe.bluelayer.org/recipe/35094/leek-potato-soup"},{"id":"34842","title":"Strawberry Soup","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey","directions":"Blend ingredients in a food processor.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/34842/strawberry-soup"},{"id":"34822","title":"Curried Chicken Rolled in Toasted Coconut","ingredients":"soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
spices, curry powder
nuts, walnuts, english
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Put the stock and chicken breast in a small saucepan over low heat.
Cover, bring to a simmer, then cook for 8 minutes.
Set aside until completely cooled.
This could be done the day before.
Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine.
In a bowl, beat the cream cheese with the mayonnaise until smooth.
Add the chicken, onion, curry powder, walnuts, and salt; mix together gently.
Cover the bowl with plastic wrap and refrigerate for a couple of hours it's much easier to roll when cold.
Dampen your hands and lightly roll the mixture into 3/4-inch balls.
Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.","url":"https://recipe.bluelayer.org/recipe/34822/curried-chicken-rolled-in-toasted-coconut"},{"id":"34818","title":"Receipe for Dogs with Pancreatitis","ingredients":"soup, chicken broth or bouillon, dry
rice flour, white, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Combine all the ingredients and add some water to make dough.
Roll the dough, having 1/2 inch thickness and cut into desired shapes with a cookie cutter.
Bake at 350F.
for about 20-25 minutes and then allow it to cool.","url":"https://recipe.bluelayer.org/recipe/34818/receipe-for-dogs-with-pancreatitis"},{"id":"34808","title":"Pork Tenderloin With Cherry Sauce","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
shallots, raw
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
vinegar, balsamic
cherries, sweet, raw
cherries, sweet, raw
butter, without salt
sugars, brown","directions":"Heat oven to 350F Warm 1 tablespoon oil in ovenproof skillet over medium heat.
Add shallots; cook 1 to 3 minutes or until.
lightly browned.
Drain on paper towels; reserve.
Season tenderloin with salt and pepper.
Heat remaining 2 teaspoons oil in ovenproof skillet over medium-high heat.
Add.
tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
Transfer skillet to oven.
Cook until internal temperature of pork reaches 155F, about 10 minutes.
Transfer tenderloin to.
cutting board and tent with aluminum foil to keep warm.
Return skillet to stove top.
Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula.
Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup.
Lower heat to medium, add butter and brown.
sugar, and swirl pan until well incorporated.
To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.","url":"https://recipe.bluelayer.org/recipe/34808/pork-tenderloin-with-cherry-sauce"},{"id":"34804","title":"Transylvanian Goulash","ingredients":"sauerkraut, canned, solids and liquids
butter, without salt
onions, raw
spices, garlic powder
spices, paprika
soup, chicken broth or bouillon, dry
pork, fresh, loin, tenderloin, separable lean only, raw
spices, caraway seed
tomato products, canned, puree, without salt added
cream, sour, cultured
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched","directions":"Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness.
Strain well, pressing out all the water.
Melt the butter in a 5-quart casserole and add the onions.
Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
Add the garlic, season with salt and cook a minute or two longer.
Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
Add the pork cubes.
Spread the sauerkraut over the pork and sprinkle with carraway seeds.
In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
Bring the liquid to a boil once more, then reduce heat to its lowest point.
Season with a pinch of salt, cover casserole and simmer for 1 hour.
Check occasionally to make sure that the liquid has not cooked away.
Add a little stock or water if required.
When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk.
Carefully stir the mixture into the casserole.
Simmer for 10 minutes longer and season with salt to taste.
Serve in large wide bowls accompanied by a side of sour cream.","url":"https://recipe.bluelayer.org/recipe/34804/transylvanian-goulash"},{"id":"34783","title":"Awesome High Heat Holiday Turkey","ingredients":"ground turkey, raw
oil, olive, salad or cooking
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Dry a 16 to 18 lb.
turkey inside and out with paper towels.
Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.)
using your hands.
Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further.
Leave the fork in to keep cavity open.
Rub spices, herbs, or just pepper all over the bird with your oily fingers.
Place the turkey, breast side down on a rack in a large metal roasting pan.
Cover the top of the turkey, including legs and wings with greased foil.
Pour 3/4-inch of chicken or turkey broth in the bottom of the pan.
As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
Cook the turkey at 500 to 525 for 2 hours.
Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175.
Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.","url":"https://recipe.bluelayer.org/recipe/34783/awesome-high-heat-holiday-turkey"},{"id":"34731","title":"Horseradish Soup","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
shallots, raw
soup, vegetable broth, ready to serve
potatoes, raw, skin
horseradish, prepared
oil, olive, salad or cooking
wheat flours, bread, unenriched
ground turkey, raw","directions":"Melt butter in heavy large saucepan over medium-high heat.
Add breadcrumbs and shallots and saute 1 minute (do not brown).
Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour.
Puree soup in batches in blender.
Return soup to saucepan.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead.
Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat.
Add bread crumbs and turkey; saute until bread is crisp and turkey is heated through, about 5 minutes.
Bring soup to simmer, thinning with more vegetable broth if necessary.
Ladle soup into bowls.
Top with turkey and bread cubes.","url":"https://recipe.bluelayer.org/recipe/34731/horseradish-soup"},{"id":"34704","title":"Apricot And Walnut Brown Rice Stuffing Recipe","ingredients":"onions, raw
celery, raw
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
apricots, dried, sulfured, uncooked
nuts, pine nuts, dried
raisins, seeded
parsley, fresh
spices, thyme, dried
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Cook onion and celery in butter in small skillet over medium heat till tender.
Combine all ingredients in large bowl; turn into greased 2-qt baking dish.
Cover with foil and bake at 350 degrees F, 20-25 min.
(Stuffing may be baked inside poultry.)
Preparation Total: 45","url":"https://recipe.bluelayer.org/recipe/34704/apricot-and-walnut-brown-rice-stuffing-recipe"},{"id":"31381","title":"Holiday Sweet Potato Casserole","ingredients":"parsnips, raw
sweet potato, raw, unprepared
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
nuts, pecans
syrup, maple, canadian","directions":"Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up.
No need to grease dish.
Add parsnips and/or carrots to a large microwave-safe bowl.
Add 1/4 cup water and cover with wax paper.
Microwave on high for 5 minutes.
Uncover and add sweet potatoes.
Cover and microwave 15 minutes more or until tender, stirring once.
Drain and return vegetables to bowl.
Pour broth and cream into the bowl with vegetables.
Use a potato masher to mash to desired consistency.
Stir in 3 tablespoons butter and 1/2 teaspoon salt.
Transfer to prepared baking dish.
Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl.
Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs.
Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
Bake 20 to 25 minutes or until pecan mixture is just starting to brown.","url":"https://recipe.bluelayer.org/recipe/31381/holiday-sweet-potato-casserole"},{"id":"19905","title":"Peanut and Squash Soup","ingredients":"oil, corn, peanut, and olive
squash, winter, butternut, raw
onions, raw
spices, garlic powder
salt, table
spices, cumin seed
spices, coriander seed
soup, chicken broth or bouillon, dry
peanut butter, smooth style, without salt
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
spices, coriander seed","directions":"Heat oil in a large saucepan over medium-high heat.
Add squash and next 5 ingredients (through coriander); saute 5 minutes or until onion is tender.
Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender.
Sprinkle with cilantro.","url":"https://recipe.bluelayer.org/recipe/19905/peanut-and-squash-soup"},{"id":"12553","title":"Best Basic White Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
oil, olive, salad or cooking
salt, table
soup, chicken broth or bouillon, dry","directions":"Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water).
Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
Reduce the heat to the lowest setting and cover the saucepan.
Cook for 20 minutes, then fluff and serve.","url":"https://recipe.bluelayer.org/recipe/12553/best-basic-white-rice"},{"id":"34677","title":"Oatmeal Soup","ingredients":"celery, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats","directions":"In a medium saucepan, bring milk to a boil.
Add celery and salt; boil for 1 minute.
Stir in oats, simmer for at least 5 minutes, or until thick.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/34677/oatmeal-soup"},{"id":"34666","title":"Multigrain Pilaf With Sunflower Seeds","ingredients":"oil, canola
seeds, sunflower seed kernels, dried
salt, table
butter, without salt
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
soup, chicken broth or bouillon, dry
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
currants, zante, dried
bulgur, dry
parsley, fresh
spices, pepper, black","directions":"Heat a Dutch oven over medium-high heat.
Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; saute 2 minutes or until lightly browned.
Remove from pan; set aside.
Heat pan over medium heat; add remaining 2 teaspoons oil and butter.
Add leek; cook 4 minutes or until tender, stirring frequently.
Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil.
Cover, reduce heat, and simmer 35 minutes.
Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender.
Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/34666/multigrain-pilaf-with-sunflower-seeds"},{"id":"34656","title":"Smarter Chicken Alfredo & Peas","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
peas, green, frozen, unprepared
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
cheese, parmesan, hard
parsley, fresh
spices, nutmeg, ground","directions":"Cook pasta as directed on the package.
Cook peas as directed on the package.
Cubed and cook chicken in a skillet over medium heat.
Combine broth and flour in a saucepan.
Stir in cream cheese; cook 2 minutes, stirring constantly until mixtures boils and thickens.
Stir in chicken and peas.
Sprinkle with 1 tablespoon Parmesan cheese and the parsley.
Toss pasta with sauce, the remaining 2 tablespoons of Parmesan cheese and nutmeg.","url":"https://recipe.bluelayer.org/recipe/34656/smarter-chicken-alfredo-peas"},{"id":"34641","title":"More Than Miso Soup","ingredients":"water, bottled, generic
miso
tofu, raw, regular, prepared with calcium sulfate
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring water to a boil.
Whisk in miso paste.
Add tofu and green onions and serve.","url":"https://recipe.bluelayer.org/recipe/34641/more-than-miso-soup"},{"id":"34622","title":"Golden Couscous","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
spices, turmeric, ground
spices, cumin seed
couscous, dry
nuts, almonds","directions":"Bring broth to boil in medium saucepan.
Reduce heat to very low; cover to keep hot.
Melt butter in heavy large saucepan over medium heat.
Add onions; saute until tender and light golden, about 8 minutes.
Add turmeric and cumin; stir 1 minute.
Add couscous; stir until coated with onion mixture.
Mix in hot broth.
Remove from heat.
Cover and let stand until broth is absorbed, about 12 minutes.
Fluff couscous with fork.
Season generously with salt and pepper.
Mound on platter.
Sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/34622/golden-couscous"},{"id":"34586","title":"Wild Rice Pilaf With Cashews","ingredients":"butter, without salt
onions, raw
wild rice, raw
soup, chicken broth or bouillon, dry
salt, table
nuts, cashew nuts, raw","directions":"Melt butter in a saucepan and cook onion until tender, Add rice and stir.
Cover with chicken broth and sprinkle with salt.
Cover and simmer for 30 - 40 minutes or until all liquid is absorbed.
Sprinkle with cashews just before serving.","url":"https://recipe.bluelayer.org/recipe/34586/wild-rice-pilaf-with-cashews"},{"id":"34568","title":"Potato Soup IV","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
celery, raw
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cornstarch
water, bottled, generic
cheese, cheddar","directions":"In large saucepan, heat butter or margarine over medium heat.
Add celery and onions; cook and stir until tender.
Add potatoes and broth, and simmer until tender.
Stir in milk, and season with salt and pepper.
Dissolve cornstarch in 1/4 cup water, and slowly stir into soup.
Bring to a boil for 1 minute, and then turn heat to medium-low.
Stir in 2 cups cheese, and continue stirring until it melts.
Serve.","url":"https://recipe.bluelayer.org/recipe/34568/potato-soup-iv"},{"id":"34548","title":"Apple Glazed Baby Carrots Recipe","ingredients":"carrots, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
cornstarch
water, bottled, generic","directions":"In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 min.
Sprinkle with lemon juice.
Heat the margarine in a medium skillet over medium heat.
Add in the apple juice concentrate and cook till it melts.
Add in the broth and cinnamon and bring to a boil.
Mix together the cornstarch or possibly arrowroot pwdr with the water.
Add in to the skillet, lower the heat, and cook till thickened.
Add in the carrots and toss well to coat.
This recipe yields 6 servings.
Serving size: 1/2 c..
Comments: No need for sticky brown sugar and high-fat butter; let the natural, sweet taste of the carrots shine through.","url":"https://recipe.bluelayer.org/recipe/34548/apple-glazed-baby-carrots-recipe"},{"id":"34516","title":"Great Gravy for Dogs","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
catsup
honey
spices, garlic powder
beef, grass-fed, ground, raw","directions":"place oil and flour into a medium pan.heat over very low heat -- stirring until mixture is smooth -- (it will be very thick).
add broth -- mix well -- add remaining ingredients stirring till smooth.
heat until boiling -- simmer slowly.stirring for 1 minute --
cool to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/34516/great-gravy-for-dogs"},{"id":"34513","title":"Vegan Zucchini Bisque","ingredients":"onions, raw
oats
squash, summer, zucchini, includes skin, raw
soup, vegetable broth, ready to serve
salt, table
spices, basil, dried
spices, pepper, black
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
rice vinegar,
lemon juice, raw","directions":"In a large pot, layer the onions, oats, and zucchini.
Cover with the water and bring to a boil.
Add the salt, dried basil, and black pepper.
Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
Add a splash of vinegar to the soup before serving, to perk up the flavors.","url":"https://recipe.bluelayer.org/recipe/34513/vegan-zucchini-bisque"},{"id":"34469","title":"Best Spanish Rice","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
sauce, salsa, ready-to-serve","directions":"Heat oil in a large, heavy skillet over medium heat.
Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often.
When rice begins to brown, stir in chicken broth and salsa.
Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.","url":"https://recipe.bluelayer.org/recipe/34469/best-spanish-rice"},{"id":"34455","title":"Cheesy Cauliflower Bake","ingredients":"cheese, cheddar
cream, sour, cultured
spices, pepper, black
soup, cream of chicken, canned, condensed
cauliflower, raw","directions":"Boil the cauliflower until tender but not mushy.
Drain.
Add sour cream, half the cheese , cream of chicken and pepper.
Mix ingredients well but without mashing the cauliflower.
You want some chunks.
Spray a casserole dish and pour mixture inches.
Pour remaining cheese on top.
Cover with foil and bake at 350 F (175 C) for 20 minutes.
Remove foil and broil for an additional 20 minutes or until cheese is melted and lightly browned.","url":"https://recipe.bluelayer.org/recipe/34455/cheesy-cauliflower-bake"},{"id":"34437","title":"Sausage & Kale Soup #SP5","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
kale, raw
soup, chicken broth or bouillon, dry","directions":"Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.","url":"https://recipe.bluelayer.org/recipe/34437/sausage-kale-soup-sp5"},{"id":"34430","title":"Pepper Cheese Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, cheddar
plums, raw
peppers, jalapeno, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Into a bowl sift together the flour, the baking powder, and the salt, add the Cheddar, the tomato, and the jalapeno, and toss the mixture well.
Add the milk and stir the mixture with a fork until it forms a soft,dry dough.
Shape the dough into 6 balls, transfer the balls to a buttered and floured baking sheet., and pat them into 3-inch rounds.
Bake the biscuits in the upper third of a preheated 450F oven for 15 to 18 minutes, or until they are golden brown and crusty.
Serve the biscuits warm, with soups or omelets.","url":"https://recipe.bluelayer.org/recipe/34430/pepper-cheese-biscuits"},{"id":"34370","title":"Apple Rice Pilaf","ingredients":"butter, without salt
onions, raw
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table","directions":"Saute onions and apple in butter until tender.
Add apple juice and bring to a boil.
Add rice, salt, and thyme and simmer on low for 15 minutes or until almost done.
Add broth and simmer until absorbed.","url":"https://recipe.bluelayer.org/recipe/34370/apple-rice-pilaf"},{"id":"34345","title":"Caribbean Yellow Rice","ingredients":"spices, garlic powder
peppers, sweet, green, raw
onions, raw
tomatoes, red, ripe, raw, year round average
oil, canola
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
salt, table
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"In a large saucepan, bring water to a boil.
When it comes to a boil, remove from heat and set aside.
Heat oil in large pot over medium-high heat, until a piece of onion sizzles when added.
Add garlic, peppers and onions to oil.
Stir veggies; turn heat down to medium when onions start to brown around the edges.
Add tomatoes, stirring until heated through.
Add all seasonings and continue to stir over medium heat until veggies are evenly coated.
While cooking the vegetables, rinse the rice 3 times, until the water runs clear.
Add rinsed rice to veggies, stirring for approximately 1 minute, coating rice with the seasoned veggie mix.
Pour in hot water and stir well, making sure to scrape any rice off the bottom and sides of the pot.
Let rice come to a boil and partly dry out.
Watch for when holes or pockets appear on rice, lower heat to lowest setting and then cover with lid.
Keep covered for 25 minutes - do NOT remove lid.
Uncover, stir rice and serve.","url":"https://recipe.bluelayer.org/recipe/34345/caribbean-yellow-rice"},{"id":"34328","title":"\"Cream\" of Spinach Soup (Vegan)","ingredients":"onions, raw
onions, spring or scallions (includes tops and bulb), raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
spinach, raw
parsley, fresh
celery, raw
spices, garlic powder
oats
salt, table
spices, thyme, dried
spices, pepper, black","directions":"In a 3 qt saucepan over medium high heat, saute the onions and scallions in the apple juice and oil for 5 minutes, stirring frequently.
Add the spinach, parsley and celery.
Cook for 5-7 minutes, stirring occasionally Add the broth, oats, salt, thyme and pepper.
Bring to a boil, then lower the heat to medium.
cover and simmer for 20 minutes.
Remove from the heat.
Let the soup cool for 10 minutes.
Working in batches, puree in a blender until thick and smooth.
Return to the pot.
Reheat and serve.","url":"https://recipe.bluelayer.org/recipe/34328/cream-of-spinach-soup-vegan"},{"id":"34285","title":"Stilton Potato Gratin","ingredients":"potatoes, raw, skin
cheese, blue
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 350F.
Butter 13x9x2-inch glass baking dish.
Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
Sprinkle half of cheese over potatoes.
Sprinkle with salt and pepper.
Arrange half of remaining potato slices over cheese, overlapping slightly.
Sprinkle remaining cheese over.
Sprinkle with salt and pepper.
Arrange remaining potato slices decoratively over cheese.
Pour broth over.
Sprinkle with salt and pepper.
Dot top of potatoes with butter.
Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
Transfer pan to rack and let stand 5 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/34285/stilton-potato-gratin"},{"id":"34252","title":"Easy Fettuccine Alfredo With Chicken","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder
spices, pepper, black","directions":"Cook pasta in boiling water.
Meanwhile, heat a large skillet on med-hi heat.
Add chicken to skillet and cook 5-7 minute (until chicken is cooked through) stirring occasionally.
Remove chicken from skillet.
Mix broth and flour in same skillet.
Stir in cream cheese, 2 T. of parmesan, garlic powder and pepper.
Cook for 2 minute until mixture boils and thickens.
Stir in chicken.
Drain pasta and place in a large bowl.
Pour chicken mixture over pasta to coat.
Sprinkle with remaining 1 T. parmesan.","url":"https://recipe.bluelayer.org/recipe/34252/easy-fettuccine-alfredo-with-chicken"},{"id":"34222","title":"Turkey Chipotle Cacciatore","ingredients":"spices, cinnamon, ground
ground turkey, raw
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
celery, raw
mushrooms, portabella, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
terra dolce, organic chipotle dried chile peppers,
spices, coriander seed","directions":"Sprinkle turkey filets with cinnamon and season with salt and pepper.
In a large skillet, saute green onion, garlic, celery and mushrooms in olive oil over medium heat until soft and golden in colour, about 5 minutes.
Add tomato sauce, stock, peppers and turkey, ensuring turkey is submerged in sauce.
Cover and simmer over medium-low heat until turkey is fully cooked.
Stir in cilantro just prior to serving.
Serve turkey with sauce over whole-wheat pasta or brown rice.","url":"https://recipe.bluelayer.org/recipe/34222/turkey-chipotle-cacciatore"},{"id":"34209","title":"Fluffly Pesto Mash Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
sauce, pesto, ready-to-serve, refrigerated
cheese, parmesan, hard
nuts, pine nuts, dried","directions":"Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
of salt.
Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes).
Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
Season with salt and pepper if desired.","url":"https://recipe.bluelayer.org/recipe/34209/fluffly-pesto-mash-potatoes"},{"id":"34197","title":"Bombay Chicken with Almonds","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
nuts, almonds
spices, curry powder
apples, raw, with skin
onions, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt margarine in a large skillet over medium heat; add almonds.
Cook 10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat.
Drain almonds on paper towels.
Add apple, onion, and mushrooms to skillet; saute 5 minutes.
Stir in remaining 1 teaspoon curry powder and flour.
Cook over low heat 2 minutes, stirring frequently.
Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/34197/bombay-chicken-with-almonds"},{"id":"34175","title":"Chicken Noodle Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
onions, raw
oil, olive, salad or cooking
cheese, parmesan, hard
salt, table
spices, garlic powder
spices, garlic powder
spices, thyme, dried
oil, olive, salad or cooking","directions":"Fill a large pot with water (about 1 1/2\" from top) add olive oil and salt, bring to a boil.
Add noodles, return to a boil and cook for 4 minutes.
Drain.
(I usually leave the noodles in the pot that they get cooked in- less dirty dishes).
Combine chicken, soup, onions, olives and milk and mix together.
Add seasonings and some of the Parmesan cheese (reserve some for the topping).
*3 cans of drained tuna and 2 cans of cream of mushroom soup can be used in place of the chicken and cream of celery soup.
Taste test time!
Add any additional amounts of garlic salt, pepper as needed.
A pinch of Italian seasoning is really good too!
Place in a 2qt buttered casserole dish and top with remaining Parmesan chesse.
Bake at 350 for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/34175/chicken-noodle-casserole"},{"id":"34149","title":"Baked Rice Pilaf","ingredients":"water, bottled, generic
carrots, raw
celery, raw
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry","directions":"combine above ingredients in square 8 inch baking dish.
cover and bake 375 for 40 to 45 minutes or until tender.
stir after 25 minutes.","url":"https://recipe.bluelayer.org/recipe/34149/baked-rice-pilaf"},{"id":"34100","title":"Yummy Strawberry Soup","ingredients":"strawberries, raw
water, bottled, generic
sugars, granulated
lemon juice, raw
cream, whipped, cream topping, pressurized","directions":"Bring water, lemon juice, and sugar to boil.
Add berries and cook for about 8 minutes.
Cool completely.
After mixture cools, place half the berry mixture into a blender with half the whipping cream and whip until frothy.
Repeat with remaining mixture and cream.
Chill well and serve in clear glass soup bowls.","url":"https://recipe.bluelayer.org/recipe/34100/yummy-strawberry-soup"},{"id":"34051","title":"Broccoli Soup with Leeks and Thyme","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
spices, thyme, dried
broccoli, raw
soup, chicken broth or bouillon, dry","directions":"Melt butter in large pot over medium-high heat.
Add leeks and 4 teaspoons thyme; saute until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes.
Transfer 1/2 cup leeks to small bowl; reserve.
Add broccoli and 4 cups broth to pot; bring to boil.
Cover; boil until vegetables are tender, 8 to 10 minutes.
Puree soup in blender until smooth.
thin soup with more broth, if desired.
Season with salt and pepper.
Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.","url":"https://recipe.bluelayer.org/recipe/34051/broccoli-soup-with-leeks-and-thyme"},{"id":"34003","title":"Wild Rice and Mushroom Casserole","ingredients":"butter, without salt
wild rice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
mushrooms, white, raw
nuts, pine nuts, dried
soup, vegetable broth, ready to serve","directions":"Preheat oven to 325 degrees (175 C.).
In a large ovenproof skillet, melt the butter.
Saute the rices, onion, mushrooms and pine nuts over medium heat until the onion and mushrooms are soft.
Pour the broth over the rice mixture and cover tightly.
Bake 1 1/2 hours or until rice is tender.","url":"https://recipe.bluelayer.org/recipe/34003/wild-rice-and-mushroom-casserole"},{"id":"33985","title":"Sichuan-Style Stir Fried Chicken With Peanuts","ingredients":"soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
oil, sesame, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
sugars, granulated
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, worcestershire
cornstarch
oil, sesame, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder
spices, garlic powder
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
Heat 1 tbsp vegetable oil in a wok over medium-high heat.
Add chicken mixture, stir fry 4 minutes or until chicken is done.
Remove from pan, set aside.
To prepare sauce, combine broth and next 6 ingredients; stir well with a whisk.
Heat 1 tbsp vegetable oil in a pan.
Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds.
Add broth mixture; cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
Serve over rice.
(serving size: 3/4 cup stir-fry and 1 cup rice).","url":"https://recipe.bluelayer.org/recipe/33985/sichuan-style-stir-fried-chicken-with-peanuts"},{"id":"33981","title":"Pumpkin Ginger Soup Recipe elanaspantry","ingredients":"pumpkin, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
lemon juice, raw
spices, ginger, ground","directions":"In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth
Blend in stevia, lemon juice and ginger
Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes
Serve","url":"https://recipe.bluelayer.org/recipe/33981/pumpkin-ginger-soup-recipe-elanaspantry"},{"id":"33974","title":"Herbed Couscous","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
couscous, dry
parsley, fresh
chives, raw
salt, table","directions":"Combine chicken broth and water in a saucepan; boil.
Stir in uncooked couscous.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.
Stir in parsley, chives, and salt.","url":"https://recipe.bluelayer.org/recipe/33974/herbed-couscous"},{"id":"33945","title":"Mom's Homemade Dressing","ingredients":"celery, raw
onions, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flours, bread, unenriched","directions":"Saute onion, celery, and butter until onion is soft, not brown.
Mix all ingredients together.
Pour into 2 1/2 quart baking dish.
Bake at 350 for 60-90 minutes or until brown on top and middle it cooked through.","url":"https://recipe.bluelayer.org/recipe/33945/moms-homemade-dressing"},{"id":"33885","title":"Barley With Vegetables","ingredients":"barley, hulled
soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
onions, raw
sauce, salsa, ready-to-serve
butter, without salt","directions":"Preheat oven to 350.
Melt butter in skillet, add carrots, celery and onions.
Saute until onions are transparent.
Add barley.
Saute for a couple minutes.
Add salsa and mix everything together.
Pour mixture into 13 x 9 baking dish.
Cover and cook for 1 to 1 1/4 hour or until liquid is absorbed.
Remove from oven and let rest covered for 10 minutes.
Fluff with fork and enjoy.","url":"https://recipe.bluelayer.org/recipe/33885/barley-with-vegetables"},{"id":"33864","title":"Brown Rice and Broccoli Base Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
onions, raw
oil, olive, salad or cooking
soup, vegetable broth, ready to serve
salt, table","directions":"Lightly saute onions in olive oil over medium heat.
Not trying to brown them, just don't want them raw going into the oven.
Add rice, broccoli and cooked onions to a small casserole dish and mix.
Pour vegetable broth into the saute pan used for onions and add salt.
Stir while heating over medium heat.
When bubbles appear, pour over casserole mix and stir.
Cover the dish with foil or a lid and bake at 375 degrees in center of the oven for 30 mins (or until broccoli is tender and mix is bubbling).","url":"https://recipe.bluelayer.org/recipe/33864/brown-rice-and-broccoli-base-casserole"},{"id":"33826","title":"Vegan Meatballs(Isolated Soy Free)","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
oats
wheat germ, crude
soy sauce made from soy (tamari)
oil, olive, salad or cooking
lemon juice, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
vinegar, balsamic
spices, nutmeg, ground
spices, chili powder
spices, chili powder
spices, garlic powder
spices, onion powder
molasses
mustard, prepared, yellow","directions":"Mix ingredients together in a bowl.
Preheat oven to 300 degrees.
Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands.
Spray cooking sheet and place meatballs on it.
Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
NOTE:.
If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently.
Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water.
We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon.
Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.","url":"https://recipe.bluelayer.org/recipe/33826/vegan-meatballs-isolated-soy-free"},{"id":"33824","title":"Cream of Peanut Soup","ingredients":"butter, without salt
peanut butter, smooth style, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook onions in butter and peanut butter for 5 minutes.
Dissolve flour in 1 T milk.
Add to pan and stir until smooth.
Add scalded milk and chicken stock.
Season to taste.
Cook in double-boiler for 20 minutes.
Optional: top with chopped peanuts.","url":"https://recipe.bluelayer.org/recipe/33824/cream-of-peanut-soup"},{"id":"33818","title":"Aunt Martha's Green Beans","ingredients":"beans, snap, green, raw
onions, raw
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
sugars, granulated
butter, without salt","directions":"In a stock pot on medium high heat, melt butter
Add chopped onion and saute 3 minutes.
Add green beans and continue to saute another 3 minutes.
Stir in salt, pepper, and sugar.
Pour in chicken stock, and cover pot.
Cook on medium low 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/33818/aunt-marthas-green-beans"},{"id":"33815","title":"Easy Egg Foo Yung Sauce","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
vinegar, distilled
cornstarch
water, bottled, generic","directions":"Heat chicken broth in a small pan.
Mix cornstarch and water in a small bowl.
Add soy sauce, sugar, and vinegar to the bowl and mix.
Add bowl contents to pan and bring to a boil, then simmer until thickened.","url":"https://recipe.bluelayer.org/recipe/33815/easy-egg-foo-yung-sauce"},{"id":"33767","title":"Versatile Vinaigrette","ingredients":"soup, vegetable broth, ready to serve
cornstarch
vinegar, red wine
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black","directions":"Combine broth and cornstarch in a small saucepan, stirring with a whisk.
Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly.
Remove from heat, and stir in the remaining ingredients.
Cover and chill.
Stir before using.Note: Store remaining vinaigrette in refrigerator for up to a week.Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.Cumin-Lime Vinaigrette: Omit vinegar.
Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/33767/versatile-vinaigrette"},{"id":"33748","title":"Bacon Wrapped Scallops","ingredients":"bacon, meatless
mollusks, scallop, (bay and sea), cooked, steamed
butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.","url":"https://recipe.bluelayer.org/recipe/33748/bacon-wrapped-scallops"},{"id":"33731","title":"Thai Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
soup, chicken broth or bouillon, dry
sugars, granulated
sauce, fish, ready-to-serve
spices, garlic powder
peppers, jalapeno, raw
cornstarch
spices, paprika
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).
Place chicken wings on a non-greased cookie sheet.
Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown.
Move to serving dish/platter.
In a medium skillet saute garlic and jalapeno peppers in olive oil until soft.
Add chicken broth, fish sauce, paprika and sugar.
Add cornstarch and let thicken.
Stir all together and pour over crispy chicken wings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33731/thai-chicken-wings"},{"id":"33712","title":"Onion Gravy","ingredients":"water, bottled, generic
onions, raw
wheat flour, white, all-purpose, unenriched","directions":"In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/33712/onion-gravy"},{"id":"33688","title":"Mongolian Flank Steak from Cuisine Lite","ingredients":"sauce, hoisin, ready-to-serve
soup, chicken broth or bouillon, dry
rice vinegar,
spices, garlic powder
oil, sesame, salad or cooking
sugars, brown
soy sauce made from soy (tamari)
spices, ginger, ground
sauce, hot chile, sriracha
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
salt, table
spices, pepper, black","directions":"Blend hoisin, broth, vinegar, garlic, sesame oil, brown sugar, soy sauce, ginger, and Sriracha in a blender, or food processor until smooth.
Score one side of steak in a diamond pattern, then place in a resealable plastic bag.
Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature at least 20 minutes.
(save remaining sauce to use in Snap Pea Noodle Salad).
Preheat grill to high.
Remove steak from marinade, season with salt and pepper, and grill, covered, 5 minutes.
Turn steak over and grill to desired donesness.
Transfer to cutting board and let rest 5 minutes before slicing thinly against the grain.","url":"https://recipe.bluelayer.org/recipe/33688/mongolian-flank-steak-from-cuisine-lite"},{"id":"33662","title":"Lamb Sausage Ragu","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
raisins, seeded
vinegar, red wine
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium, deep skillet, cook the sausage over moderately high heat, stirring and breaking up any lumps, until browned, about 8 minutes.
Scrape the sausage onto a plate.
In the same skillet, heat the olive oil.
Add the onion, carrot and celery, cover and cook over low heat, stirring occasionally, until tender.
Add the raisins and vinegar and cook until reduced by half, about 5 minutes.
Add the chicken stock and the cooked sausage and simmer over moderately low heat until the stock is reduced by half, about 10 minutes.
Remove the sauce from the heat and add the milk; dont worry if it curdles.
Use an immersion blender to break up the meat and incorporate the milk.
Alternatively, transfer the sauce to a blender and blend to a coarse puree, then return the sauce to the pot.
Simmer the ragu until thickened, about 5 minutes longer.","url":"https://recipe.bluelayer.org/recipe/33662/lamb-sausage-ragu"},{"id":"33629","title":"Rice Pilaf","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
beef, grass-fed, ground, raw
parsley, fresh
carrots, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"In large skillet brown rice with the margarine.
Add water and beef soup base, carrots, parsley, and onion to the rice.
Bring to a boil; then, reduce heat and cover skillet.
Cook stirring occasionally until all liquid is absorbed and rice is tender.","url":"https://recipe.bluelayer.org/recipe/33629/rice-pilaf"},{"id":"33626","title":"Scalloped Potatoes","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cheese, cheddar
potatoes, raw, skin
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350F.
and butter a 2-quart shallow baking dish.
In a heavy saucepan melt butter over moderately low heat and whisk in flour.
Cook roux, whisking, 3 minutes and add broth in a stream, whisking.
Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes.
Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.
Peel potatoes and slice about 1/8 inch thick.
In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce.
Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.
Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.","url":"https://recipe.bluelayer.org/recipe/33626/scalloped-potatoes"},{"id":"33583","title":"Big Mama's Chicken and Yellow Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
butter, without salt
peas, green, frozen, unprepared","directions":"Preheat oven to 350 degrees.
Cook rice according to package directions, using broth instead of water.
Add olive oil prior to adding rice.
When rice is done dump in chicken breast
Add soup, butter, and frozen peas
Place in 350 degree oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33583/big-mamas-chicken-and-yellow-rice"},{"id":"33573","title":"Swiss Steak and Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
oil, canola
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
sugars, granulated
sauce, worcestershire
soup, beef broth or bouillon canned, ready-to-serve
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Combine 3 tablespoons flour, garlic salt, onion salt and pepper.
Mix well.
Coat steak with flour mixture.
Pound with a meat mallet.
Turn meat over and continue to pound in as much flour as the meat will hold.
Brown steak on all sides in 3 tablespoons hot oil.
Layer steak and sliced onions in slow cooker.
Mix 1 1/2 cups beef broth, sugar and Worcestershire.
Pour all over.
Cover and cook on high for 4 hours.
Remove steak to cool.
Whisk 1/4 cup flour into 1 cup beef broth.
Add salt and pepper.
Pour into slow cooker and mix well.
Heat to boiling and stir until thick and bubbly.
Remove gravy and allow to cool.
Pout steak and gravy into freezer bag.
Label and freeze.
To serve: thaw.
Heat until hot and bubbly.
Serve with mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/33573/swiss-steak-and-gravy"},{"id":"33572","title":"Chinese Five Spice (Made Easy)","ingredients":"spices, cinnamon, ground
spices, cloves, ground
spices, fennel seed
spices, anise seed
corn, sweet, white, raw","directions":"NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST.
YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR.
HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING.
YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY.
KEEP IN MIND -- \"A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY\".
WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
Store in an airtight container.
Use measure-for-measure in any recipe calling for Chinese Five Spice powder.","url":"https://recipe.bluelayer.org/recipe/33572/chinese-five-spice-made-easy"},{"id":"33571","title":"Cheesy Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
soup, cream of chicken, canned, condensed
cream, sour, cultured
asparagus, raw
cheese, cheddar","directions":"*I have used different kinds of soups and canned vegetables to match, i.e.
mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
Combine first four ingredients in a bag.
Shake chicken pieces in flour mix.
Melt butter in skillet.
Brown chicken on all sides.
Place in 13x9-inch baking dish.
Combine soup, sour cream, and asparagus; mix well.
Pour over chicken.
Bake at 350 for 1 hour.
Sprinkle with cheese and return to oven till it melts.","url":"https://recipe.bluelayer.org/recipe/33571/cheesy-chicken"},{"id":"33554","title":"Green Beans with Fermented Black Beans and Pork Sauce","ingredients":"beans, snap, green, raw
spices, garlic powder
spices, ginger, ground
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
beans, snap, green, raw
soy sauce made from soy (tamari)
water, bottled, generic
cornstarch","directions":"In a small bowl, mash the black beans into the garlic and ginger.
In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes.
Then add the mashed fermented beans and stock, mix together and cook for 2 minutes.
Add the green beans, mix together and cook for 3 more minutes.
Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste.
While stirring pour the cornstarch mixture into the liquid in the bottom of the wok.
The liquid will thicken, coating the beans.
Taste and re-season with salt and pepper if needed.","url":"https://recipe.bluelayer.org/recipe/33554/green-beans-with-fermented-black-beans-and-pork-sauce"},{"id":"33543","title":"7-Minute Vegetable Soup","ingredients":"onions, raw
spices, garlic powder
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
spices, basil, dried","directions":"Spray a medium saucepan or large non-stick skillet with cooking spray and place over medium-high heat; add onion and saute briefly; add garlic and saute until onion and garlic are golden brown.
Add tomato sauce and tomatoes; chop tomatoes, coarsely with a spatula; add vegetables; season with basil.
Heat until vegetables are cooked through; this soup may also be made in the microwave; serve with a good whole grain bread or crusty rolls.","url":"https://recipe.bluelayer.org/recipe/33543/7-minute-vegetable-soup"},{"id":"29232","title":"Chinese Crab and Corn Soup","ingredients":"corn, sweet, white, raw
cornstarch
water, bottled, generic
soup, chicken broth or bouillon, dry
ginger root, raw
crustaceans, crab, alaska king, imitation, made from surimi
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black
rice vinegar,","directions":"Position knife blade in processor.
Add half of corn; process until finely chopped.
Add remaining corn.
stir well and set aside.
Combine cornstarch and water in a small bowl; stir well and set aside.
Combine chicken broth and gingerroot in a large saucepan; bring to a boil.
Add corn, cornstarch mixture, crabmeat, green onions, pepper and rice vinegar.
Bring to a boil.
Reduce heat and simmer uncovered for 3 minutes.","url":"https://recipe.bluelayer.org/recipe/29232/chinese-crab-and-corn-soup"},{"id":"27777","title":"Ginger Shrimp","ingredients":"oil, olive, salad or cooking
crustaceans, shrimp, raw (not previously frozen)
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
water, bottled, generic
cornstarch","directions":"Heat 1 1/2 teaspoons of oil in a large nonstick skillet and saute the shrimp until they turn a light pink, about 4 minutes.
Remove the shrimp and set aside.
Heat the remaining oil over medium-low heat, add the ginger and onions, and saute until onions are tender.
Add the chicken broth and bring to a boil.
Mix together the water and cornstarch and stir the mixture into the skillet; the sauce will thicken in about 1 minute.
Return the shrimp to the skillet and bring the sauce to a boil.
Serve over your favorite rice.","url":"https://recipe.bluelayer.org/recipe/27777/ginger-shrimp"},{"id":"33492","title":"Baked Vegetable Rice Pilaf","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
corn, sweet, white, raw
peas, green, frozen, unprepared
carrots, raw
onions, raw
cheese, cheddar","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes.
Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil.
Continue baking until cheese is melted, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/33492/baked-vegetable-rice-pilaf"},{"id":"33470","title":"Turkey Meat Balls Recipe","ingredients":"soup, chicken broth or bouillon, dry
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
vinegar, red wine
soy sauce made from soy (tamari)
corn, sweet, white, raw","directions":"Mix first six ingredients together and boil till thickened.
Set aside.
Mix meat ball ingredients together and make into meatballs.
Saute/fry in 2 Tbsp.
butter and 2 tsp.
oil.
Drain oil off and add in sauce to meat balls.
Simmer for 15 min.","url":"https://recipe.bluelayer.org/recipe/33470/turkey-meat-balls-recipe"},{"id":"33388","title":"Crispy Rice for Sizzling Rice Soup","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2\" squares.
Store in a canister until needed, but do not freeze.","url":"https://recipe.bluelayer.org/recipe/33388/crispy-rice-for-sizzling-rice-soup"},{"id":"33379","title":"Slow Cooker Salmon Chowder","ingredients":"fish, salmon, atlantic, wild, raw
onions, raw
celery, raw
carrots, raw
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt
dill weed, fresh
salt, table
water, bottled, generic","directions":"In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
Cook for about 4-5 hours on LOW.
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
Add the salmon, spices, and 1/4 cup water.
Stir.
Cook about 10-20 more minutes on high, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/33379/slow-cooker-salmon-chowder"},{"id":"33363","title":"Hoisin Peanut Dipping Sauce","ingredients":"soup, chicken broth or bouillon, dry
oil, sesame, salad or cooking
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
peanut butter, smooth style, without salt
cornstarch","directions":"Combine all ingredients in a small saucepan.
Bring to a boil.
Cook, stirring constantly for 1 minute.
Serve with Won Tons or other Asian dippers.
*This makes approximately 3/4 cup.
*","url":"https://recipe.bluelayer.org/recipe/33363/hoisin-peanut-dipping-sauce"},{"id":"33348","title":"Pottage Du Fromage","ingredients":"broccoli, raw
water, bottled, generic
nuts, cashew nuts, raw
salt, table
leavening agents, yeast, baker's, active dry
spices, onion powder
spices, garlic powder
dill weed, fresh
spices, pepper, black
carrots, raw","directions":"Steam fresh chopped broccoli until al dente.
Set aside.
Put half of the water (1.75 cups) in blender.
Add cashews, salt, nutritional yeast, onion powder, garlic powder, dill and pimientos.
Blend on high until creamy.
Pour into large pot.
Add remaining 1.75 cups of water to pot.
After the soup base is in the pan, add steamed broccoli and shredded carrots.
Cook over medium heat stirring constantly until slightly thickened and broccoli is tender.","url":"https://recipe.bluelayer.org/recipe/33348/pottage-du-fromage"},{"id":"33337","title":"Ina Gartens Homemade Gravy","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping","directions":"In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Dont rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
Add the wine and cream, if desired.
Season, to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/33337/ina-gartens-homemade-gravy"},{"id":"33314","title":"Chinese Curry Noodles","ingredients":"beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
salt, table
spices, pepper, black
cornstarch
water, bottled, generic
peas, green, frozen, unprepared
egg substitute, powder","directions":"In a bowl, toss the meat with the soy sauce.
Heat a wok or a heavy skillet over medium-high heat.
Add 1 teaspoon of the oil and heat until hot, about 20 seconds.
Add the meat and cook, breaking up any lumps, until it loses its pink color.
Remover with a handled strained or slotted spoon and drain in a colander.
Wipe out the wok.
Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
Add the curry powder and stir-fry until fragrant, about 10 seconds.
Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
Add the meat and the noodles and toss lightly to mix.
Transfer to a platter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/33314/chinese-curry-noodles"},{"id":"33289","title":"Asian Black Bean Sauce Recipe","ingredients":"oil, corn, peanut, and olive
beans, snap, green, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
cornstarch","directions":"Heat a wok or possibly heavy skillet over medium-high heat.
Add in the oil, the black beans and garlic.
Stir-fry about 12 seconds.
Add in the rest of the ingredients and stir-fry about 1 minute or possibly till sauce thickens.
Makesabout 3/4 c. sauce.
Serving Ideas : Serve with poultry, fish or possibly veggies.
NOTES : Black beans and rice wine and readily available in Asian markets and some supermarkets.
You may substitute dry white vermouth for the rice wine.","url":"https://recipe.bluelayer.org/recipe/33289/asian-black-bean-sauce-recipe"},{"id":"33276","title":"Chocolate Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Bring the milk, cream, vanilla and cocoa to a boil.
Mix in the chocolate chips and serve.","url":"https://recipe.bluelayer.org/recipe/33276/chocolate-soup"},{"id":"33268","title":"Low Sodium/Low Fat Cream of Soup Mix Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, pepper, black","directions":"Combine all ingredients and store in airtight container.
To substitute for one can of soup, combine 1/3 cup of the mix and 1-1/4 cups cold water.
Whisk well, and cook and stir over medium heat until thickened.
Vegetables sauteed in a little water and then drained are wonderful added to this soup to make \"cream of -- \".
Substitute tomato juice for the water for a tomato cream.","url":"https://recipe.bluelayer.org/recipe/33268/low-sodium-low-fat-cream-of-soup-mix-substitute"},{"id":"33258","title":"Spicy Vegan Lentil Quinoa Soup","ingredients":"water, bottled, generic
celery, raw
lentils, raw
quinoa, uncooked
carrots, raw
mushrooms, white, raw
spices, chili powder
spices, cumin seed
spices, ginger, ground","directions":"Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan.
Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.","url":"https://recipe.bluelayer.org/recipe/33258/spicy-vegan-lentil-quinoa-soup"},{"id":"33247","title":"Handmade Udon Noodles","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table","directions":"Dissolve the salt in the water.
Add to the flour in 3 batches, and fold it in with a spatula from the bottom of the bowl.
When the mixture is crumbly, press down with your hands while gathering in the flour to put it together.
Add a bit more water if needed.
When the dough has come together, knead with your palms really well.
By doing so, the dough will become firm and elastic.
While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe.
When the surface has become smooth, wrap in cling film, and let it sit for at least 15 minutes.
The dough will become moist and easier to roll out.
I recommend preparing the toppings while you're waiting.
Dust a work surface with flour, divide the dough in half, and shape them into balls.
Press the dough flat onto the work surface.
Roll out back and forth and side to side with a rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, the dough will become rectangular.
When the dough is about 3 mm thick, dust the dough with flour, fold it into thirds, and cut with a knife.
The noodles will expand when they're boiled, so they should be on the narrow side.
It's ok even if the width of the noodles is uneven.
Take your time!
Loosen the noodles, and dust with flour.
Prepare the soup.
Cook the noodles in plenty of hot water.
Stir only a few times at the beginning.
After 10-13 minutes, when the noodles have floated to the surface, drain in a colander.
Wash the noodles well with cold running water to remove the sliminess.
By doing so, the noodles will be firmer and more elastic.
Add the noodles in to the soup, and top with your toppings of your choice.
The noodles turn soft rather quickly, so boil the noodles right before you eat.
For fresh pasta -","url":"https://recipe.bluelayer.org/recipe/33247/handmade-udon-noodles"},{"id":"33201","title":"Chocolate Soup I","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
spices, cinnamon, ground","directions":"Heat all but 2 tablespoons of the milk and the cream in a saucepan.
Do not allow it to boil.
In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream.
Pour the cocoa mixture into the hot milk and cream blending well.
Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.","url":"https://recipe.bluelayer.org/recipe/33201/chocolate-soup-i"},{"id":"33198","title":"Ginger Honey Glaze for Salmon or Chicken","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
sugars, brown
honey
mustard, prepared, yellow
spices, ginger, ground","directions":"In small saucepan bring all ingredients together, bring to boil over medium heat stirring constantly until glaze forms (about 5 minutes).
Remove from heat and let stand until meat is done on grill.
Brush onto meat, turn and repeat.
Store remaining glaze in tightly covered dish to use another night.","url":"https://recipe.bluelayer.org/recipe/33198/ginger-honey-glaze-for-salmon-or-chicken"},{"id":"33193","title":"1980's Weight Watchers Veggie Soup","ingredients":"onions, raw
spices, garlic powder
squash, summer, zucchini, includes skin, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
parsley, fresh
salt, table
spices, basil, dried
spices, pepper, black
water, bottled, generic","directions":"n a 1 1/2 quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent.
Add remaining ingredients except water and stir to combine.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Add water and bring to a boil.
Cover and cook over medium heat until vegetables are soft, about 20 minutes.
Add water and bring to a boil.
Cover and cook over medium heat until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
In two batches, puree remaining soup in blender container.
Return pureed mixture to saucepan, add reserved vegetables, and heat.","url":"https://recipe.bluelayer.org/recipe/33193/1980s-weight-watchers-veggie-soup"},{"id":"33190","title":"Chicken Soup","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
lemon juice, raw
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
beans, snap, green, raw
asparagus, raw","directions":"Heat the oil in a large skillet.
Add the chicken and cook well over medium heat.
Combine the chicken, chicken stock, and lemon juice in a large saucepan.
Add the salt and pepper and simmer for 20 minutes.
Add the zucchini, squash, green beans, and asparagus.
Cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33190/chicken-soup"},{"id":"33125","title":"Bayrischer Kartoffelsalat (Bavarian Potato Salad) Recipe","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
salt, table
oil, olive, salad or cooking
onions, raw
sugars, granulated
lemon juice, raw","directions":"* Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or possibly commercial.
+ Boil potatoes in broth with 1/4 t salt for 5 to 8 min, till tender.
Drain.
Toss hot potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes.
Marinate salad 1 to 2 hrs before serving.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/33125/bayrischer-kartoffelsalat-bavarian-potato-salad-recipe"},{"id":"33107","title":"Ny Style Creamed Spinach","ingredients":"butter, without salt
onions, raw
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground
spinach, raw","directions":"In a medium skillet melt butter over medium heat.
Add onion and cook until onion because soft.
(About 2-5 minutes).
Stir in broth, cream, salt, pepper and nutmeg.
Reduce heat and cook until liquid has reduced and coats the back of a spoon.
Add spinach to sauce and cook until heated through.","url":"https://recipe.bluelayer.org/recipe/33107/ny-style-creamed-spinach"},{"id":"33097","title":"Pork Medallions in Balsamic Mushroom Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
mushrooms, white, raw
butter, without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
vinegar, balsamic
spices, garlic powder
salt, table
spices, pepper, black
spices, basil, dried","directions":"Slice Pork Loin diagonally into 1/2\" medallions.
Salt and Pepper each side of medallions.
In a large skillet melt butter and add olive oil heat to medium high heat.
Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
Remove pork and set aside.
Add Stock to skillet scraping bottom of pan, bring to rolling boil.
Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
Stir occasionally and reduce by 1/2.
Add medallions (and any juices from them) to the skillet and combine well.
Lower heat to medium low and let simmer about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33097/pork-medallions-in-balsamic-mushroom-sauce"},{"id":"33092","title":"Mawmenye (Lentils and Beef Stew)","ingredients":"butter, without salt
beef, grass-fed, ground, raw
spices, pepper, black
salt, table
soup, chicken broth or bouillon, dry
lentils, raw
soup, beef broth or bouillon canned, ready-to-serve
turnips, raw
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
spices, basil, dried
raisins, seeded
figs, dried, uncooked","directions":"Melt butter in a large pot over medium-high heat.
Season the beef with salt and pepper, then cook in the pot until browned on the outside.
Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender.
Remove the beef from the liquid, and set aside.
Pour the beef broth into the pot, and add the lentils.
Bring to a boil, then simmer over low heat for 15 minutes.
Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot.
Return the beef to the pot, and stir in the raisins and figs.
Simmer for 10 minutes to blend the flavors before serving.","url":"https://recipe.bluelayer.org/recipe/33092/mawmenye-lentils-and-beef-stew"},{"id":"33083","title":"Lemon-Parsley Potatoes With a Parmesan Cheese Crust","ingredients":"potatoes, raw, skin
butter, without salt
butter, without salt
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
parsley, fresh
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
cheese, parmesan, hard","directions":"Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter.
Drain the potatoes and place inside the baking dish.
In a small bowl, combine all the remaining ingredients except the Parmesan cheese.
Pour over the potatoes, making sure to work the liquid between all the chunks.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them.
Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender.
Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.","url":"https://recipe.bluelayer.org/recipe/33083/lemon-parsley-potatoes-with-a-parmesan-cheese-crust"},{"id":"33075","title":"Fruit and Almond Couscous","ingredients":"couscous, dry
soup, chicken broth or bouillon, dry
butter, without salt
currants, zante, dried
apricots, dried, sulfured, uncooked
nuts, almonds
spices, coriander seed","directions":".Place couscous in a saucepan, cover with boiling stock and butter, mixwith a fork to fluff up.
Add remaining ingredients and mix gently.","url":"https://recipe.bluelayer.org/recipe/33075/fruit-and-almond-couscous"},{"id":"33037","title":"Baked Wild Rice Amandine","ingredients":"nuts, almonds
butter, without salt
wild rice, raw
soup, chicken broth or bouillon, dry
salt, table","directions":"Preheat oven to 475F.
In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes.
Add butter and rice and toss to coat.
Stir in broth and salt and cover dish with foil.
Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender.
If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
Rice may be made 1 day ahead and reheated before serving.","url":"https://recipe.bluelayer.org/recipe/33037/baked-wild-rice-amandine"},{"id":"32914","title":"Spinach and Semi Mashed Potatoes","ingredients":"spinach, raw
potatoes, raw, skin
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
spices, garlic powder
shallots, raw
salt, table
spices, pepper, black
parsley, fresh
spices, pepper, red or cayenne
spices, garlic powder
cheese, parmesan, hard","directions":"In a large sauce pan and 1 teaspoon of butter add the garlic and onion and cook 1 minute, just to get the raw flavor out and start cooking the onion.
Add the chicken broth, cream and potatoes bring to medium heat.
Cook 10-12 minutes until soft but not too soft.
You want a little texture to them.
When you mash them with a fork you don't want them completely fall apart.
Then go ahead mash them up.
Last step -- add the spinach.
Cover and cook on medium until the spinach is wilted.
Just until wilted.
3-4 minutes if that.
Season with salt and pepper and a dash of nutmeg.
I like to add a teaspoon of fresh parsley and a dash of red pepper flakes.
Add the rest of the butter and If it is too thin, just add some more chicken broth or for a more creamy texture you can add so more cream.
Don't be afraid to add more broth or more cream if you want.
There is no right or wrong.","url":"https://recipe.bluelayer.org/recipe/32914/spinach-and-semi-mashed-potatoes"},{"id":"32900","title":"Golden Green Bean Casserole","ingredients":"beans, snap, green, raw
mushrooms, white, raw
salad dressing, mayonnaise, regular
cheese, cheddar
onions, raw","directions":"Mix soup, mayo, cheese, and onions in a large casserole dish.
Add drained green beans, and combine well.
Bake covered at 350 for 30 minutes, or until warmed through.","url":"https://recipe.bluelayer.org/recipe/32900/golden-green-bean-casserole"},{"id":"32879","title":"Dewey's Simple Fruit Smoothie","ingredients":"pineapple, raw, all varieties
orange juice, raw
yogurt, greek, plain, nonfat
oats
honey","directions":"Combine all ingredients in blender on medium speed until smooth (about 2 minutes.)
Adjust juice for a thicker or soupier smoothie to your preference.
I normally funnel into 2 empty 16.9 oz.
water bottles and chill in the freezer for approximately 30 minutes.
Excellent on the go.","url":"https://recipe.bluelayer.org/recipe/32879/deweys-simple-fruit-smoothie"},{"id":"32868","title":"Fruit and Chocolate Fondue","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Place chocolate in a double boiler on the stove.
When melted, add the cream and stir until soupy.
Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish.
Serve with berries and other fruit.","url":"https://recipe.bluelayer.org/recipe/32868/fruit-and-chocolate-fondue"},{"id":"32861","title":"Chavrie Quick Tomato Soup","ingredients":"soup, cream of chicken, canned, condensed
shortening, vegetable, household, composite
cheese, goat, soft type","directions":"Mix all ingredients together in a sauce pot.
Bring to a boil and serve with fresh parsley sprinkled on top if needed.","url":"https://recipe.bluelayer.org/recipe/32861/chavrie-quick-tomato-soup"},{"id":"32857","title":"Mae's Special Spice Mixx","ingredients":"spices, pepper, black
spices, garlic powder
spices, chili powder
spices, paprika
spices, cumin seed
spices, pepper, red or cayenne","directions":"place all ingredients in a medium shaker bottle and shake vigorously until blended
enjoy in soups stews and meat dishes
for display, layer the different spices in contrasting layers 1/4 teaspoon at a time for desired effect.","url":"https://recipe.bluelayer.org/recipe/32857/maes-special-spice-mixx"},{"id":"32846","title":"Cream of Fresh Carrot Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
carrots, raw
parsley, fresh
spices, basil, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In a saucepan, combine the chicken broth, chopped onion, carrots, parley and basil.
Bring mixture to boiling.
Reduce heat; cover and simmer for 12 minutes or until vegetable is tender.
Place half of the vegetable mixture in a blender or food processor.
Cover and blend 30 to 60 seconds or till smooth.
Take care when blending hot liquids.
Pour into bowl.
Repeat with remaining vegetable mixture; set all aside.
In the same saucepan, melt the butter or margarine.
Whisk in flour, salt and pepper.
Add the milk all at once, whisking till smooth.
Cook and stir till mixture is thickened and bubbly.
Stir in the blended vegetable mixtutre.
Cook and stir till soup is heated through.
Season with additional salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/32846/cream-of-fresh-carrot-soup"},{"id":"32769","title":"Cheesy Veggie Bisque #5FIX","ingredients":"soup, chicken broth or bouillon, dry
broccoli, raw
cauliflower, raw
potatoes, raw, skin
cheese, cheddar","directions":"In blender place 1/2 cup chicken broth, saving rest for later use, broccoli, and cauliflower, and puree.
Pour into 4 quart pot and add remaining broth.
Cook on medium high heat until comes to a boil, stirring occasionally.
Turn heat down to medium low and then add potatoes and cheese, and mix well.
Cook 3-5 more minutes stirring occasionally.
Yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/32769/cheesy-veggie-bisque-5fix"},{"id":"32768","title":"Slow Cooker Creamy Vegetable Soup","ingredients":"soup, chicken broth or bouillon, dry
fresh red onions,
spices, thyme, dried
beans, snap, green, raw
carrots, raw
celery, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
About 20 minutes before serving, melt butter in a small saucepan over medium heat.
Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!
).
Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
This will keep beautifully on \"warm\" for quite a while if you need to prepare anything else before serving.","url":"https://recipe.bluelayer.org/recipe/32768/slow-cooker-creamy-vegetable-soup"},{"id":"32704","title":"Rice Pilaf With Currants and Pine Nuts","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
margarine, regular, 80% fat, composite, stick, without salt
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
currants, zante, dried
nuts, pine nuts, dried","directions":"Melt butter in skillet.
Add the rice and brown till slightly golden.
Add broth and water carefully.
Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour.
Don't peek at it.
Serve with the pine nuts on top.","url":"https://recipe.bluelayer.org/recipe/32704/rice-pilaf-with-currants-and-pine-nuts"},{"id":"32675","title":"For Baby Food Pre-made Beurre Manie for Bechamel Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Cut the butter into 1 cm dice.
Put the butter and flour into a food processor, and process until grainy.
Divide into single use portions and wrap in plastic wrap.
I usually use 60 to 80 g for adults and 15-20 g for children's portion.
When all the mixture is wrapped, store in the freezer.
Use for gratins, pasta, soup, etc.
Just throw a portion in the pan!
Then add milk, soup stock cubes, to taste, and flavor with salt and pepper.
Here I put boiled vegetables in a pan, added frozen beurre manie and milk and cooked it.
You just need to add enough milk to reach your desired consistency, so it's easy.","url":"https://recipe.bluelayer.org/recipe/32675/for-baby-food-pre-made-beurre-manie-for-bechamel-sauce"},{"id":"32640","title":"Ginger Baby Carrots","ingredients":"butter, without salt
carrots, raw
spices, ginger, ground
sugars, brown
soup, chicken broth or bouillon, dry","directions":"In a saucepan just melt the butter; do not brown the butter.
Add carrots, whole candy ginger, brown sugar and chicken broth.
Simmer for 10 to 15 minutes or until tender.
Remove the ginger.
Spoon the carrots out onto a warm serving dish.
Reduce the sauce until thickened.
Spoon sauce over the carrots.","url":"https://recipe.bluelayer.org/recipe/32640/ginger-baby-carrots"},{"id":"32623","title":"Jeff's Turkey Brine","ingredients":"soup, vegetable broth, ready to serve
water, bottled, generic
salt, table
spices, pepper, black
sugars, granulated
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
water, bottled, generic","directions":"Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil.
Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes.
Cool completely.
Mix brine and ice together in a large container.","url":"https://recipe.bluelayer.org/recipe/32623/jeffs-turkey-brine"},{"id":"32603","title":"Shdreis'l Suppe - Pretzel Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
pretzels, soft, unsalted","directions":"Heat the milk and add butter.
Serve in soup bowls.
At the table, each person should break up a handful of pretzels in their bowl.","url":"https://recipe.bluelayer.org/recipe/32603/shdreisl-suppe-pretzel-soup"},{"id":"32538","title":"Vegetable Confetti Rice","ingredients":"water, bottled, generic
butter, without salt
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
carrots, raw
celery, raw
onions, raw","directions":"In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
Stir in remaining ingredients and return to a boil.
Reduce heat, cover and simmer for 20 minutes until rice is tender.","url":"https://recipe.bluelayer.org/recipe/32538/vegetable-confetti-rice"},{"id":"32534","title":"Veggie Soup","ingredients":"spinach, raw
onions, raw
celery, raw
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
spices, thyme, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, garlic powder
salt, table","directions":"Chop the vegetables.
Heat up a large pot on the stove, add the coconut oil.
Add the vegetables and garlic, and saute for 5 minutes.
Now add water and thyme.
Simmer the pot for around an hour, then allow to cool.
Once the soup is back at room temperature, use your blender to puree it to the texture you want.
Then heat it up again in the pot, and serve.","url":"https://recipe.bluelayer.org/recipe/32534/veggie-soup"},{"id":"32491","title":"Rumbledethumps","ingredients":"potatoes, raw, skin
salt, table
cabbage, raw
broccoli, raw
butter, without salt
leeks, (bulb and lower leaf-portion), raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
mustard, prepared, yellow
spices, pepper, black","directions":"Put the potatoes and 1 teaspoon of the salt in a covered soup pot with enough water to generously cover and bring to a boil on high heat.
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, in another pot, blanch the cabbage and broccoli in boiling water until just tender, 6 or 7 minutes.
Drain, and set aside.
In a covered saucepan or skillet on medium-low heat, melt the butter, add the leeks or onions, and cook until soft.
Set aside.
Preheat the oven to 350F.
Butter a 13 x 9 x 2-inch baking pan.
When the potatoes are done, drain them, reserving a cup of the cooking water.
Mash the potatoes in the pot that you cooked them in with the cream cheese and milk or potato-cooking water.
The mashed potatoes should be fairly stiff and not too smooth.
Stir in 1 cup of the cheddar, the remaining 1 teaspoon salt, and the mustard or nutmeg.
Fold the cabbage, broccoli, and leeks into the potatoes until thoroughly mixed.
Add the black pepper and season with more salt to taste.
Spread the mixture into the prepared baking pan and top with the remaining cheddar cheese.
Bake, uncovered, until thoroughly hot and golden brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/32491/rumbledethumps"},{"id":"32488","title":"Mexican Chili Beef Cups Recipe","ingredients":"beef, grass-fed, ground, raw
onions, raw
beef, grass-fed, ground, raw
martha white foods, martha white's buttermilk biscuit mix, dry
cornmeal, degermed, unenriched, yellow
cheese, cheddar","directions":"Heat oven to 375 degrees.
In medium skillet, brown grnd beef and onion; drain.
Stir in soup; cold.
Separate dough into 10 biscuits.
Dip top of each in cornmeal; lightly press cornmeal into biscuit.
Place each biscuit cornmeal side down in ungreased muffin c.; press dough to cover bottom and sides, forming 1/4\" rim.
Spoon 1/4 c. meat mix into each c.; sprinkle with cheese.
Bake at 375 degrees for 15 to 20 min or possibly till golden.
Loosen edges; remove from pan.
10 sandwiches.
TIPS: To make ahead, prepare, cover and chill up to 2 hrs; bake as directed.
To reheat, wrap loosely in foil; heat at 350 degrees for 12 to 15 min.","url":"https://recipe.bluelayer.org/recipe/32488/mexican-chili-beef-cups-recipe"},{"id":"32438","title":"Chilean Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
lard
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
carrots, raw
soup, vegetable broth, ready to serve
salt, table
spices, coriander seed","directions":"Rinse rice several times under cold water in a sieve and drain.
Cook the onion, bell pepper, and carrot in lard for 2 minutes.
Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
Add the hot broth, and salt and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking).
Fluff rice with a fork and garnish with chopped cilantro.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/32438/chilean-rice"},{"id":"32434","title":"Honey Chive Codfish","ingredients":"butter, without salt
fish, cod, atlantic, raw
salt, table
water, bottled, generic
soup, chicken broth or bouillon, dry
cornstarch
lemon juice, raw
honey
spices, pepper, black
chives, raw","directions":"Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.
Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.
Carefully flip fish over using a wide spatula.
Add water to the pan along the sides (not on top of the fish).
Lower heat to medium or medium-low, cover, and cook another 4-6 minutes or until fish flakes easily with a fork (do not overcook or it will get tough).
Meanwhile, in a small pan, combine chicken broth & cornstarch with a whisk until smooth; set the heat to medium-high.
Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.
Add chives to the sauce and stir quickly.
Serve fish with honey chives sauce ladled over each portion.","url":"https://recipe.bluelayer.org/recipe/32434/honey-chive-codfish"},{"id":"32404","title":"Goat Cheese Polenta","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cornmeal, degermed, unenriched, yellow
cheese, goat, soft type
cheese, parmesan, hard
oil, olive, salad or cooking","directions":"Bring milk, broth, salt and pepper to a boil.
Wisk in cornmeal and reduce heat to low.
Stir constantly for 5 minutes.
Remove from heat stir in cheeses and oil.
Place in bowl and top with Bolognese sauce and extra parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/32404/goat-cheese-polenta"},{"id":"32391","title":"Toasted Sesame Greens","ingredients":"seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
spices, ginger, ground
spinach, raw
soup, vegetable broth, ready to serve
oil, sesame, salad or cooking
soy sauce made from soy (tamari)","directions":"Place a large pan over high heat until hot.
Add oil, swirling to coat bottom.
Add ginger; cook, stirring, until fragrant, about 10 seconds.
Add spinach and broth; stir once, then cover.
Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
Add sesame oil, soy sauce, and sesame seeds.
Toss to distribute seasonings and serve.","url":"https://recipe.bluelayer.org/recipe/32391/toasted-sesame-greens"},{"id":"32386","title":"Egg Noodles with Turkey, Bacon, and Rosemary","ingredients":"bacon, meatless
ground turkey, raw
salt, table
spices, pepper, black
spinach, raw
soup, chicken broth or bouillon, dry
spices, rosemary, dried
egg substitute, powder
butter, without salt","directions":"In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.
Remove and drain on paper towels.
Pour off all but 2 tablespoons of the fat from the pan.
Heat the remaining bacon fat over moderately high heat.
Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper.
Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes.
Transfer to a plate.
Remove any tough stems from the spinach.
Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan.
Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.
In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.
Drain.
Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts.
Stir in the turkey with any accumulated juices and the bacon.","url":"https://recipe.bluelayer.org/recipe/32386/egg-noodles-with-turkey-bacon-and-rosemary"},{"id":"32375","title":"Cheesy Broccoli Potato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
broccoli, raw
potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Heat broth, onions, and broccoli to boiling.
Reduce heat and simmer 10 minutes.
Stir in potatoes, mix well.
Add remaining ingredients.
Cook on low for 5 minutes.
For creamier soup, puree half in blender and return to pot and heat through.","url":"https://recipe.bluelayer.org/recipe/32375/cheesy-broccoli-potato-soup"},{"id":"32236","title":"Simple Tex-Mex Rice","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
seasoning mix, dry, taco, original
butter, without salt
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in a medium-sized saucepan.
Heat over medium-high heat until water begins to boil.
Cover saucepan with tight fitting lid, and reduce heat to low.
Cook over low heat for 15 minutes without removing lid or stirring.
After 15 minutes, remove lid and fluff rice with a fork.
~NOTE~The amount of taco seasoning can be adjusted to your taste.
I use Penzey's \"bold taco seasoning\".","url":"https://recipe.bluelayer.org/recipe/32236/simple-tex-mex-rice"},{"id":"32228","title":"Preserved Basil","ingredients":"spices, basil, dried
oil, olive, salad or cooking","directions":"Puree two cups of fresh packed basil leaves in the food processor.
Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.
Pour the puree into plastic ice cube trays.
It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.
Cover with plastic wrap, and freeze until solid.
Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
Herbal pastes and pestos are highly concentrated, so use sparingly.","url":"https://recipe.bluelayer.org/recipe/32228/preserved-basil"},{"id":"32214","title":"Horseradish and Leek Smothered Salmon","ingredients":"fish, salmon, atlantic, wild, raw
leeks, (bulb and lower leaf-portion), raw
horseradish, prepared
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 350F.
Place two teaspoons of butter and a forth of the horseradish on the bottom of a casserole dish.
Place the salmon on too and cover with remaining Horseradish and leaks.
Place covered in oven for 10 minutes.
After 10 minutes remove the lid and add the chicken broth being careful to only pour the broth around the edges.
Lift the edges of the salmon to allow coverage.
Leave uncovered and turn oven up to 425F for 5 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/32214/horseradish-and-leek-smothered-salmon"},{"id":"32180","title":"Spinach Casserole","ingredients":"spinach, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Cook frozen spinach in a pot of water until it starts to boil.
Drain spinach and empty into a round casserole dish.
Add all the remainder of ingredients and mix well.
Bake in the oven on 350 until the cheese is bubbling.
Roughly 25 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/32180/spinach-casserole"},{"id":"32143","title":"Tomato Rice Soup Recipe","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
onions, raw
spices, cloves, ground
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, worcestershire
spices, garlic powder
peas, green, frozen, unprepared
corn, sweet, white, raw","directions":"Combine all ingredients, except peas and corn.
Bring to a boil.
Reduce heat and simmer about 25 min.
Add in peas and corn and cook about 5 min more.
Yield 8 servings.","url":"https://recipe.bluelayer.org/recipe/32143/tomato-rice-soup-recipe"},{"id":"32137","title":"Chicken-N-Biscuits for Pups","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 350 degrees.
Combine chicken,broth and margarine and blend well.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4inch.
Cut into one-inch sized pieces and place on sheet.
Bake to 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/32137/chicken-n-biscuits-for-pups"},{"id":"32136","title":"Fruity Nutty Quinoa","ingredients":"soup, chicken broth or bouillon, dry
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
shallots, raw
apricots, dried, sulfured, uncooked
nuts, almonds
spices, rosemary, dried
quinoa, uncooked","directions":"In a small pot, combine stock and juice and bring to a boil.
Meantime, in a larger pot, saute shallots in oil for one minute then add the apricots and almonds and rosemary.
Warm through then add the quinoa, mixing it in.
Remove from heat and add in the boiling stock and juice.
Cover with plastic wrap and leave stand for 20 minutes and ta-dah!","url":"https://recipe.bluelayer.org/recipe/32136/fruity-nutty-quinoa"},{"id":"32105","title":"Dijon Lemon Vinaigrette","ingredients":"soup, vegetable broth, ready to serve
lemon juice, raw
oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
spices, garlic powder
sauce, worcestershire
spices, pepper, black
salt, table","directions":"Combine all ingredients in a jar; cover tightly, and shake vigorously.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32105/dijon-lemon-vinaigrette"},{"id":"32098","title":"Creamy Peanut Soup","ingredients":"oil, olive, salad or cooking
onions, raw
celery, raw
salt, table
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
lemon juice, raw
lemon juice, raw
vinegar, red wine
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Sweat the onion and celery in the olive oil with the salt.
on medium-low.
When tender and beginning to be transparent, add the flour and cook for about 2 minutes, making sure it is well combined (note: you are making a roux at this point).
Whisk in 1/2 the liquid and combine thoroughly.
Adding liquid to the roux will make the roux thick, so make sure to get the liquid well mixed to avoid lumps before adding the rest of the liquid.
Then whisk in the remaining liquid, and allow to simmer, stirring often, for 5-7 minutes.
Next add the peanut butter.
Whisk heartily for about a minute or two to incorporate.
Garnish with the chopped peanuts (the smaller they are chopped, the better they remain at the surface.
), and serve with toasted whole-wheat pitas broken into it.","url":"https://recipe.bluelayer.org/recipe/32098/creamy-peanut-soup"},{"id":"32036","title":"Asparagus With Cashew Butter","ingredients":"asparagus, raw
soup, chicken broth or bouillon, dry
butter, without salt
nuts, cashew nuts, raw","directions":"Place asparagus in a large skillet.
Pour chicken broth over asparagus; bring to a boil over medium heat.
Cover, reduce heat, and simmer about 8 minutes for thick asparagus (less time for thin spears) or until desired tenderness.
Drain.
Combine butter and cashews; beat at high speed of an electric mixer until fluffy.
Serve cashew butter with cooked asparagus.","url":"https://recipe.bluelayer.org/recipe/32036/asparagus-with-cashew-butter"},{"id":"32033","title":"Carrot Soup(Pureed)with Sesame Seeds and Chives","ingredients":"butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw","directions":"Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, about 10 minutes.
Add broth and bring to a boil.
Reduce heat, cover and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper(can be made one day ahead, just cover and chill).
Melt the remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in large heavy skillet over medium heat.
Add bread cubes and saute until golden brown and crispy -- about 4 minutes.
Bring soup to a simmer over medium heat.
Ladle into bowls , mound croutons in centre of each.
Sprinkle with sesame seeds and chives and serve.","url":"https://recipe.bluelayer.org/recipe/32033/carrot-soup-pureed-with-sesame-seeds-and-chives"},{"id":"32030","title":"Barley and Pine Nut Pilaf","ingredients":"barley, hulled
butter, without salt
nuts, pine nuts, dried
onions, spring or scallions (includes tops and bulb), raw
spices, parsley, dried
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Preheat your oven to 350; rinse the barley in cold water and drain.
In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.","url":"https://recipe.bluelayer.org/recipe/32030/barley-and-pine-nut-pilaf"},{"id":"31980","title":"Turkey Sausage","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine turkey and dry spices in large bowl.
Mix together thoroughly.
Add chicken broth, mixing well.
Let stand 15-20 minutes.
Form turkey into 8 patties, approximately 3/4\" thick.
Cook patties in non-stick skillet over medium heat, about 7-8 minutes on each side, or until thoroughly cooked.
Freeze on a baking sheet.
Seal in vacuum seal bags.
Defrost and heat in microwave ~70 seconds.","url":"https://recipe.bluelayer.org/recipe/31980/turkey-sausage"},{"id":"31941","title":"Lori's Special Spinach","ingredients":"oil, olive, salad or cooking
spinach, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Heat olive oil in medium stock pot, when hot add spinach and chopped garlic.
Cook until fully wilted, then add chicken broth and reduce.
Season with salt and pepper.
Garnish with the Parmesan and serve immediately.","url":"https://recipe.bluelayer.org/recipe/31941/loris-special-spinach"},{"id":"31922","title":"Vegetable Beef and Biscuit Casserole","ingredients":"beef, grass-fed, ground, raw
corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
shortening, vegetable, household, composite
sauce, worcestershire
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, cheddar","directions":"In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Spoon off fat.
Stir in soups, water, mixed vegetables and Worcestershire sauce.
Spoon into 3-quart baking dish.
Bake at 400 for 10 minutes or until hot and bubbling.
Meanwhile, cut each biscuit into quarters.
Remove dish from oven; stir.
Arrange biscuits on hot beef mixture.
Top with cheese.
Bake 10 minutes or until biscuits are golden brown.","url":"https://recipe.bluelayer.org/recipe/31922/vegetable-beef-and-biscuit-casserole"},{"id":"31917","title":"Yellow Rice","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, turmeric, ground
spices, pepper, black
salt, table","directions":"In a large saucepan, heat olive oil over medium heat.
Add onion and garlic; cook 3 minutes.
Stir in rice and stir, 3 minutes.
Add chicken stock and ground turmeric or annatto (achiote) and bring to a boil; cover, reduce heat to low, and cook 20 minutes.
Stir in diced pimiento and salt; fluff with a fork.
Remove from heat; leave covered.
Fluff again before serving.","url":"https://recipe.bluelayer.org/recipe/31917/yellow-rice"},{"id":"31914","title":"Mushroom Syrup","ingredients":"oil, olive, salad or cooking
mushrooms, shiitake, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"In a large skillet, heat the oil until shimmering.
Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes.
Add the water and broth and bring to a boil over high heat.
Boil until reduced to 1 cup, about 12 minutes.
Strain the broth and return it to the saucepan.
Boil over high heat until reduced to 1/4 cup, 7 minutes.","url":"https://recipe.bluelayer.org/recipe/31914/mushroom-syrup"},{"id":"31821","title":"Peanut Carrot Country Soup","ingredients":"butter, without salt
carrots, raw
celery, raw
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized","directions":"Melt butter in a heavy large saucepan over medium low heat.
Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes.
Add flour and stir 4 minutes.
Mix in stock.
Bring to boil, stirring occasionally.
Cover partially, reduce heat and simmer 25 minutes.
Cool soup slightly.
Puree in batches in blender or processor.
Return puree to saucepan.
Place peanut butter in small bowl.
Gradually mix in 1 cup puree.
Return mixture to saucepan.
Blend in cream and salt and heat through; do not boil.
Ladle into heated bowls.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/31821/peanut-carrot-country-soup"},{"id":"31768","title":"Disney World's Strawberry Soup","ingredients":"strawberries, raw
cream, fluid, heavy whipping
cream, sour, cultured
yogurt, greek, plain, nonfat
strawberries, raw","directions":"Thaw the frozen berries in their juices.
Blend all of the ingredients (except the fresh berries) on low until smooth.
Chill, shake well before serving.
Add fresh strawberry halves as a garnish.","url":"https://recipe.bluelayer.org/recipe/31768/disney-worlds-strawberry-soup"},{"id":"31733","title":"Italian Parmesian Croutons for Soups","ingredients":"spices, basil, dried
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"preheat oven to 350F
using a pastry brush .. brush a thin layer of olive oil on cookie sheet, or foil/parchment lined cookie sheet.
spread out bread cubes in a single layer.
brush top of cubes with more olive oil in a thin layer.
using a shaker or as I do( use my sifter) and sprinkle cheese all over the bread cubes.
toss bread cubes in pan to get the rest of parm onto cubes.. replace in single layer..
bake 15-20 minutes tossing every 5 minutes.
until cubes are crispy andd browned nicely or till desired doneness..
let cool and serve on soup.
or store in air tight container.
enjoy!","url":"https://recipe.bluelayer.org/recipe/31733/italian-parmesian-croutons-for-soups"},{"id":"31720","title":"Turkish Spiced Tomato Soup (Soguk Domates Corbasi)","ingredients":"tomato products, canned, puree, without salt added
oil, olive, salad or cooking
lemon juice, raw
vinegar, distilled
spices, curry powder
salt, table
yogurt, greek, plain, nonfat
parsley, fresh","directions":"Puree tomatoes in a blender until liquifiedl strain out seeds if necessary.
Add oil, lemon juice, vinegar, curry powder, and salt.
Blend, then pour in yogurt and mix well.
Chill for at least 2 hours.
When ready to serve, ladle into small bowls and garnish with minced parsley.","url":"https://recipe.bluelayer.org/recipe/31720/turkish-spiced-tomato-soup-soguk-domates-corbasi"},{"id":"31678","title":"Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper","ingredients":"carrots, raw
brussels sprouts, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown
spices, pepper, black","directions":"Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water using slotted spoon.
Can be prepared 1 day ahead.
Drain;chill.
Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
Boil until reduced by half, about 7 minutes.
Can be prepared 6 hours ahead.
Return to boil before continuing.
Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/31678/baby-carrots-brussels-sprouts-glazed-with-brown-sugar-and-pepper"},{"id":"31648","title":"Puppy Cookies (For Dogs)","ingredients":"peanut butter, smooth style, without salt
soup, chicken broth or bouillon, dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375F
Mix all ingredients and knead dough for a few minutes.
If you need more flour add as needed to get a consistent easy to handle dough.
Roll dough to 1/4\" and use a cookie cutter to make shapes or cut as desired.
Bake for 15 minutes, let cool and treat away!","url":"https://recipe.bluelayer.org/recipe/31648/puppy-cookies-for-dogs"},{"id":"31626","title":"Broccoli Cheese Soup","ingredients":"broccoli, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black","directions":"Put the broccoli in a microwave-safe bowl and cover with plastic wrap.
Microwave on high for 5 minutes, until tender but still crunchy.
Melt butter in a medium-sized pot and add the onions.
Cook until translucent, about 10 minutes.
Add in the flour and whisk for 1 minute.
While continuing to whisk, slowly add the chicken stock and milk, so the flour combines nicely.
Add in the broccoli and bring to a boil.
Remove from heat and add the cheese, salt and pepper.
Transfer to a blender, or use an immersion blender, and puree until no chunks of broccoli remain.
Portion into bowls, and top with more cheese.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31626/broccoli-cheese-soup"},{"id":"31606","title":"Borscht (Sweet And Sour Cabbage Soup) Recipe","ingredients":"salt, table
salt, table
lemon juice, raw","directions":"This is an easy one.
Place meat, bones, onions, carrots, and celery into 8 quart.
large soup pot.
Add in water, almost to top.
Add in tomato puree.
Add in salt and pepper.
Bring to boil, then lower heat to simmer.
Add in sugar and sour salt Or possibly lemon juice Or possibly vinegar.
Cook till meat is tender.
Taste it and adjust for sweet and sour to your family's liking.
Add in more sugar if not sweet sufficient, more sour if too sweet.
The first taste should almost make your mouth pucker.
Remove meat.
Add in sliced cabbage and potatoes, and bring soup back to boil, lower head again and cook till potatoes and cabbage are tender, around 25 min.
You can serve this in either of two ways: (1) slice meat and remove potatoes from with slotted spoon.
Serve the meat and potatoes on serving platters at the table.
(2) Slice or possibly chunk meat and return to pot and serve up as a one dish meal.
This is really yummy with a good dark pumpernickel bread.
*Note.
since this is a peasant type soup, the measurements do not need to be exact.
Feel free to adjust the amounts to your own tastes and needs.","url":"https://recipe.bluelayer.org/recipe/31606/borscht-sweet-and-sour-cabbage-soup-recipe"},{"id":"31575","title":"Low-fat Cream of Asparagus Soup","ingredients":"asparagus, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Take one asparagus spear, hold at both ends, and bend it until it breaks.
Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
Slice asparagus spears in 1 inch lengths.
You should have about 2 cups of asparagus pieces.
Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
Drain well.
While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
Pour into saucepan and heat gently until soup thickens.
I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.","url":"https://recipe.bluelayer.org/recipe/31575/low-fat-cream-of-asparagus-soup"},{"id":"31554","title":"Rice Pilaf With Pecans","ingredients":"oil, olive, salad or cooking
carrots, raw
onions, raw
soup, chicken broth or bouillon, dry
orange juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
sugars, granulated
salt, table
spices, cinnamon, ground
nuts, pecans","directions":"Heat oil in a large Dutch oven over medium-high heat.
Add carrot and onion; saute 5 minutes.
Add broth and orange juice, and bring to a boil.
Add rice, raisins, sugar, salt, and cinnamon.
Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed.
Sprinkle with pecans.","url":"https://recipe.bluelayer.org/recipe/31554/rice-pilaf-with-pecans"},{"id":"31538","title":"Crock Pot Chicken in Wine","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
onions, raw
soup, chicken broth or bouillon, dry","directions":"Put chicken in slow cooker.
Combine soups and wine.
Pour over chicken.
Cover cook on low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/31538/crock-pot-chicken-in-wine"},{"id":"31501","title":"Arroz Guatemalteco (Guatemala Style Rice) Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
peppers, sweet, green, raw
soup, chicken broth or bouillon, dry","directions":"Heat oil in heavy saucepan and add in rice.
Saute/fry lightly till rice has absorbed the oil, being careful not to let it color.
Add in mixed vegetables, salt, pepper, and chicken stock.
Bring to a boil, cover, and reduce heat to low.
Cook for about 20 min till rice is tender and the liquid has been absorbed.
Serves 6-8","url":"https://recipe.bluelayer.org/recipe/31501/arroz-guatemalteco-guatemala-style-rice-recipe"},{"id":"31499","title":"Green Beans in Onion Sauce","ingredients":"beans, snap, green, raw
onions, raw","directions":"In a medium saucepan add enough water to cover the bottom of pan.
Add 2 tablespoons onion soup mix, bring to a boil.
Add pkg of green beans, stir and cover.
Reduce heat to a low simmer and simmer gently for 7-9 minutes, or until heated through.
Remove from heat, stir and enjoy.","url":"https://recipe.bluelayer.org/recipe/31499/green-beans-in-onion-sauce"},{"id":"31485","title":"Maple Tangerine Carrot Coins","ingredients":"carrots, raw
tangerines, (mandarin oranges), raw
soup, chicken broth or bouillon, dry
syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
chives, raw
salt, table
spices, pepper, black","directions":"Combine first 6 ingredients in a large nonstick skillet; bring to a boil.
Cover, reduce heat, and simmer 2 minutes.
Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally.
Stir in chives, salt, and pepper.","url":"https://recipe.bluelayer.org/recipe/31485/maple-tangerine-carrot-coins"},{"id":"31482","title":"Chicken Pot Pie Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
carrots, raw
potatoes, raw, skin
peas, green, frozen, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, garlic powder","directions":"To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
In sauce pan melt margarine or butter.
Blend in flour, chicken bouillon, garlic and pepper.
Cook until mixture is smooth and bubbly; gradually add milk.
Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
Serve in bread bowls or over cornbread.
NOTE: Cook time does not include time for individual ingredients, soup only.","url":"https://recipe.bluelayer.org/recipe/31482/chicken-pot-pie-soup"},{"id":"31458","title":"Asparagus with Wild Mushrooms","ingredients":"mushrooms, shiitake, raw
asparagus, raw
cornstarch
oil, olive, salad or cooking
spices, garlic powder
salt, table
sauce, oyster, ready-to-serve
soup, chicken broth or bouillon, dry","directions":"Rinse the mushrooms in cold water; drain.
Remove and discard the stems.
Cut the caps into 1-inch strips.
Wash the asparagus thoroughly.
Break off the tough ends of the asparagus as far down as the stalk snaps easily.
In a small bowl, mix together the cornstarch and 2 teaspoons cold water.
Heat a wok over high heat.
Add the vegetable oil and rotate the wok to coat the sides.
Add the garlic, asparagus, and salt and stir-fry for 1 minute.
Add the mushrooms and continue to stir-fry until mixed.
Stir in the oyster sauce.
Stir in the chicken broth and heat to boiling.
Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds.
Turn off the heat and remove the asparagus with tongs.
Arrange the asparagus across a platter and top with the mushrooms.","url":"https://recipe.bluelayer.org/recipe/31458/asparagus-with-wild-mushrooms"},{"id":"31457","title":"Polynesian Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pineapple, raw, all varieties
sugars, brown
spices, garlic powder
vinegar, cider
soy sauce made from soy (tamari)
molasses
soup, chicken broth or bouillon, dry","directions":"Place pork roast in slow cooker.
Combine jam, brown sugar, garlic, vinegar, soy sauce, molasses and chicken broth.
Mix well.
Pour over roast.
Cover and cook on low for 8 hours.
Remove roast and sauce from slow cooker.
Allow to cool.
Place cooled roast and sauce in freezer bag.
Label and freeze.
To serve: thaw.
Heat roast and sauce until hot and bubbly.
Pull roast into serving pieces (or shred) and serve sauce over rice.","url":"https://recipe.bluelayer.org/recipe/31457/polynesian-pork-roast"},{"id":"31414","title":"Scalloped Potatoes With Root Vegetables","ingredients":"potatoes, raw, skin
carrots, raw
parsnips, raw
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
cornstarch
butter, without salt
spices, garlic powder
salt, table
spices, pepper, black
spices, thyme, dried
cheese, cheddar","directions":"Line slow cooker with foil collar and spray with vegetable oil spray.
Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
Slowly whisk in 3/4 c cheddar until evenly melted.
Spread half of sauce in prepared slow cooker.
Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
Spread remaining sauce over top.
Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
Remove foil collar.
Sprinkle with remaining 1/2 c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
**To make a foil collarfold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.","url":"https://recipe.bluelayer.org/recipe/31414/scalloped-potatoes-with-root-vegetables"},{"id":"31406","title":"Mushroom Fry-Up","ingredients":"mushrooms, white, raw
mushrooms, white, raw
oil, olive, salad or cooking
butter, without salt
salt, table
spices, pepper, black
spices, coriander seed
chives, raw","directions":"Wipe mushrooms clean with a clean, damp cloth, then cut them in half.
Heat a large frying pan over high heat for several minutes, then add the oil & get it really hot.
Drop the butter into the hot oil, where it will quickly sizzle & start to turn golden.
BEFORE it turns brown, add the mushrooms!
QUICKLY cook the mushrooms for NO MORE THAN 4 1/2 to 5 minutes, stirring once or twice, until lightly browned.
If the mushrooms are cooked too slowly, they will stew, give off liquid & become a soupy mess.
Season with black pepper & salt, then add the coriander & chives.
Immediately spoon the mushrooms into a serving bowl & ENJOY!","url":"https://recipe.bluelayer.org/recipe/31406/mushroom-fry-up"},{"id":"31393","title":"Tasty Toddy","ingredients":"soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
orange juice, raw
lemon juice, raw
spices, garlic powder
celery, raw
spices, cinnamon, ground","directions":"Add and combine all ingredients in a saucepan; stir to mix.
Cook over medium heat until hot.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/31393/tasty-toddy"},{"id":"31377","title":"Souper Crock-Pot Beef","ingredients":"beef, grass-fed, ground, raw
cheese, cheddar
mushrooms, white, raw
onions, raw","directions":"Mix soups together.
Place roast in crock pot.
Cover with soups.
Cook on low for 8-9 hours.","url":"https://recipe.bluelayer.org/recipe/31377/souper-crock-pot-beef"},{"id":"31373","title":"White Flour Dumplings (Little House)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry","directions":"Have a kettle of stew or a skillet of broth simmering on the stove.
In a bowl, mix dry ingredients well.
Pour in 3/4 cup of buttermilk and mix quickly with a fork.
Your dough should be soft but too moist for rolling; add remaining milk if needed.
With a soup spoon drop the dough onto the bubbling liquid, covering the surface.
Let simmer on medium low heat until the dumplings puff and lose their gloss (8 to 10 minutes).
Cover with a lid, reduce heat to low, and simmer another 8 to 10 minutes until dumplings are cooked through.
Dumplings in a skillet an be cooked uncovered by turning them halfway through.","url":"https://recipe.bluelayer.org/recipe/31373/white-flour-dumplings-little-house"},{"id":"31368","title":"Sweet & Sour Sauce (no Pineapple)","ingredients":"soup, chicken broth or bouillon, dry
catsup
soy sauce made from soy (tamari)
sugars, granulated
vinegar, distilled","directions":"Mix it all together in a saucepan and bring to a boil.
Turn off immediately and serve with your favorite eggrolls, chicken, pork, veggies-- the possibilities are endless!","url":"https://recipe.bluelayer.org/recipe/31368/sweet-sour-sauce-no-pineapple"},{"id":"31339","title":"Lemon Pepper Rice and Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
onions, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
lemon juice, raw
spices, pepper, black","directions":"Turn oven on to 375 degrees.
Heat Oil on med-high in a large pan with a tightly fitted lid thats oven safe.
(Dutch Oven).
Saute onions and chicken till chicken is completely white, add garlic and cook for another minute or so.
Add rice and lemon pepper seasoning and stir well for 1 minute.
Add chicken broth and lemon juice and bring to boil.
Cover tightly with lid and place on a rack in the middle of your oven, bake for 30-40 minutes stirring once about 15 min into baking.
Bake covered until all the juice is evaporated and the rice is dry and fluffy.
Enjoy!
*You may add as much lemon pepper seasoning as your little heart desires, I tend to add a lot for the spicy tanginess!
**Also I like to add veggies before adding the chicken broth and bringing to a boil, I like whole frozen green beans or broccoli.
***Sometimes I make it without the chicken as a side dish to meals as well.","url":"https://recipe.bluelayer.org/recipe/31339/lemon-pepper-rice-and-chicken"},{"id":"31330","title":"Frozen Baby Meal 2 of 6 (Hamburger & Rice)","ingredients":"beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed","directions":"Cook ground beef and chop well.
Add cream of mushroom soup and heat with meat.
Cook rice according to your recipeand add to meat mixture.
Freeze for twenty-four hours in ice cube trays and then store cubes in ziplock bags.","url":"https://recipe.bluelayer.org/recipe/31330/frozen-baby-meal-2-of-6-hamburger-rice"},{"id":"31313","title":"Breakfast Egg Bake","ingredients":"egg substitute, powder
mushrooms, white, raw
onions, raw
margarine, regular, 80% fat, composite, stick, without salt
bacon, meatless
soup, cream of chicken, canned, condensed
water, bottled, generic
cheese, cheddar","directions":"Preheat oven to 350 degrees.
Spray a 9- by 12-inch casserole dish with non-stick spray.
Saute the mushrooms and onions in margarine; set aside.
Mix the soup with water; set aside.
Pour half of egg substitute in bottom of dish.
Layer onion and mushrooms, soup and Canadian bacon.
Pour remaining egg substitute over all.
Top with cheese.
Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/31313/breakfast-egg-bake"},{"id":"31230","title":"Chicken Salad Delight","ingredients":"water, bottled, generic
barley, hulled
soup, chicken broth or bouillon, dry
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
grapes, red or green (european type, such as thompson seedless), raw
celery, raw
nuts, walnuts, english
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, curry powder","directions":"Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon salt.
Reduce heat.
Cover; simmer 50 to 60 minutes or until tender, stirring occasionally.
Drain; cool.
Combine cooked barley, chicken, grapes, celery and walnuts.
Combine remaining 1/4 teaspoon salt with remaining ingredients; mix well.
Pour over barley mixture, tossing lightly.
Cover; chill.
Serve in cantaloupe halves or on lettuce leaves, if desired.","url":"https://recipe.bluelayer.org/recipe/31230/chicken-salad-delight"},{"id":"31228","title":"Corn Chowder-Daley","ingredients":"onions, raw
corn, sweet, white, raw
soup, chicken broth or bouillon, dry
peppers, sweet, green, raw
spices, thyme, dried
spices, pepper, black
spices, basil, dried","directions":"Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it twice with the vegetable oil.
Saute the onion for about 5 minutes, until translucent.
Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit.
Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
Transfer the contents of the pan to a blender and puree until smooth.
Return the puree to the saucepan over medium-low heat.
Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
Garnish with the chopped basil.","url":"https://recipe.bluelayer.org/recipe/31228/corn-chowder-daley"},{"id":"31171","title":"Warm Potato Salad","ingredients":"potatoes, raw, skin
water, bottled, generic
salt, table
bacon, meatless
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
sugars, granulated
celery, raw
vinegar, cider
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw","directions":"Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt.
Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes.
Drain and place the potatoes on a serving platter.
While potatoes are cooking, place the bacon in a skillet and saute until crisp.
Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet.
Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth.
Remove from heat.
In a saucepan, warm the chicken broth.
Whisk in the roux.
In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper.
Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.","url":"https://recipe.bluelayer.org/recipe/31171/warm-potato-salad"},{"id":"31155","title":"Cheeseburger Soup I","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley.
Add broth and potatoes.
Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese.
When cheese is melted, add sour cream and heat through.
Do not boil.","url":"https://recipe.bluelayer.org/recipe/31155/cheeseburger-soup-i"},{"id":"31134","title":"Healthy lemon garlic chicken","ingredients":"soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
spices, garlic powder","directions":"In large skillet combine the chicken broth, garlic and lemon juice and stir together.
Place stove on medium
Cut chicken into strips and toss in flour, then place into the skillet.
Cook on medium heat and stir and flip chicken every few min.
Overall will take 35 to 45 min to cook, depending on thickness of chicken.
You can use butter or margarine instead of the broth.
The broth is just a low fat and healthier way.
And if you have a fresh lemon in fridge feel free to squeeze it on top!!
Gives it a little extra lemon kick.
You can also use more or less garlic depending on you likes.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/31134/healthy-lemon-garlic-chicken"},{"id":"31113","title":"Cream of Tomato Soup Mix in a Jar","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, cinnamon, ground","directions":"Powder tomato slices in a blender or with a pestle.
Add remaining ingredients.
Add to a glass jar and tightly seal the lid.
Attach the following instructions on a gift tag: Cream Of Tomato Soup.
Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes.
Add 1 teaspoon butter or margarine after cooking.","url":"https://recipe.bluelayer.org/recipe/31113/cream-of-tomato-soup-mix-in-a-jar"},{"id":"31088","title":"Broccoli & Cheese Soup","ingredients":"onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
broccoli, raw
cheese, cheddar
celery, raw","directions":"Saute onion and celery in butter in saucepan over medium heat until tender.
Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).","url":"https://recipe.bluelayer.org/recipe/31088/broccoli-cheese-soup"},{"id":"31063","title":"Raspberry-Cranberry Soup","ingredients":"cranberries, dried, sweetened
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raspberries, raw
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
cornstarch","directions":"In a 3 quart saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Press through a sieve; return to the pan.
Also press the raspberries through the sieve; discard skins and seeds.
Add to cranberry mixture; bring to a boil.
Add sugar, lemon juice and cinnamon; remove from the heat.
Cool 4 minutes.
s Stir 1 cup into 1 1/2 cups cream.
Return all to pan, bring to a gentle boil.
Mix cornstarch with remain cream; stir into soup.
Cook and stir for 2 minutes.
Serve hot or chilled.
Garnish with whipped cream, raspberries and mint if desired.","url":"https://recipe.bluelayer.org/recipe/31063/raspberry-cranberry-soup"},{"id":"31036","title":"Olive Chicken Pilaf","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
onions, raw
oil, olive, salad or cooking
butter, without salt
peppers, jalapeno, raw","directions":"Heat the olive oil and melt the butter in a sauce pan that has a tight fitting lid.
Add the onion and saute until they are nearly transparent.
Add the chicken and continue to stir until all sides of the meat has turned white.
Add the rice and stir until all the grains are moist.
Add the chicken stock, Olives, and Jalapeno Peppers, and cover.
Remain on high heat until the stock starts to boil and then reduce heat to the lowest setting and simmer for exactly 15 minutes.
DO NOT PEEK.
Turn off the heat DO NOT PEEK and let sit for an additional 15 minutes.
Fluff the pilaf with a fork and serve with a cold beverage.","url":"https://recipe.bluelayer.org/recipe/31036/olive-chicken-pilaf"},{"id":"31020","title":"Cajun Skillet Supper","ingredients":"ground turkey, raw
okra, raw
corn, sweet, white, raw
beans, kidney, all types, mature seeds, raw
soup, beef broth or bouillon canned, ready-to-serve
spices, cumin seed
spices, chili powder
spices, thyme, dried
spices, garlic powder
spices, onion powder
spices, pepper, black","directions":"Heat a large nonstick skillet over medium high heat.
Brown turkey for 5 to 6 minutes, or until no longer pink, stirring occasionally.
Put in a colander and rinse.
Drain well and return to skillet.
Add remaining ingredients.
Bring to a simmer over medium-high heat.
Reduce heat and simmer, uncovered, for 8 to 10 minutes or until flavors are blended, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/31020/cajun-skillet-supper"},{"id":"30963","title":"Vegetable Cheese Soup","ingredients":"onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite
cheese, cheddar
cheese, parmesan, hard","directions":"In a large saucepan, saute onion in butter until tender.
Stir in the flour until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the broth and vegetables.
Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender.
Stir in cheddar cheese and cheese sauce, cook until heated through and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/30963/vegetable-cheese-soup"},{"id":"30954","title":"Chicken a la King IV","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
wheat flour, white, all-purpose, unenriched
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
peas, green, frozen, unprepared
margarine, regular, 80% fat, composite, stick, without salt
mushrooms, white, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In 10 inch skillet, heat margarine, over med heat, until bubbly; add onions and saute until translucent.
Add mushrooms and saute 1 min.
longer.
Add disolved flour (2 tbsp.
water) and stir constantly, until mixture smooth.
Stir in salt, paprika and pepp constantly, until mixture begins to boil.
Reduce heat to low and stir in chicken (shinned,boneless,diced), peas and pimientos.
Cook stirring occasionally, until chicken and peas are thoroughly heated.
Serve hot.
Optional: Serve over 1/2 cup of rice per serving","url":"https://recipe.bluelayer.org/recipe/30954/chicken-a-la-king-iv"},{"id":"30919","title":"Sue's Cabbage Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
salt, table
spices, pepper, black
spices, garlic powder
sugars, granulated
cabbage, raw","directions":"Mix together in large soup pot and simmer 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30919/sues-cabbage-soup"},{"id":"30901","title":"Cream of Broccoli Soup","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Cut broccoli into 1/2 inch pieces; steam in 1/2 cup water until tender; do no drain-set broccoli aside.
Melt butter in large saucepan over medium heat; add flour and stir to make a roux; cook for 2 to 4 minutes.
Add chicken stock to roux while stirring with a wire whisk; bring to a boil.
Reduce heat to low; add broccoli, Half & Half, salt and pepper; heat but do not boil.
Serve.","url":"https://recipe.bluelayer.org/recipe/30901/cream-of-broccoli-soup"},{"id":"30885","title":"The Most Versatile Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat the oven to 375 F/190 C.
Put the warm water into a small bowl.
Place the yeast in the warm water and stir.
Let it sit while you mix the rest.
In a separate large bowl, mix the sugar, flour and salt.
Add the water mixture to the dry mixture and mix until combined.
Let it sit for 10 minutes if you have time.
The longer it rises, the lighter the bread but if you dont have time, then go ahead and get them ready to cook.
For rolls, I like to tear off small balls of dough the size of about a golf ball.
Then roll the balls into a snake on a well floured surface (youll want flour on your hands as well to keep from sticking), and then tie them into a knot and place them about 2 inches apart on a cookie sheet or pan that has been sprayed with cooking spray or buttered.
I will usually tie all the knots and put them onto the pan and give them a little more time to rise while I melt the butter.
Brush them with butter.
Next, put the first cookie sheet in the oven with the second one following a few minutes later.
Bake for 16-20 minutes.
Regular bread rolls will take a little less than the stuffed rolls.
Remove from oven when golden brown.
Your house smells wonderful right now!
Variations (This dough is so versatile, you can try anything.)
-For garlic bread, add 1 teaspoon of Mrs.
Dash Herb and Garlic seasoning (in Australia, I use Tuscan Seasoning) and some crushed/minced garlic to the melted butter before brushing it on top of the rolls.
For individual pizza rolls, I take a larger ball of dough and roll it out into a square with a rolling pin.
Along one edge, sprinkle grated pizza cheese or tasty cheese and sliced pepperoni, sprinkle with Italian seasoning, then roll up the square and seal the edges of the dough so the insides dont leak out.
Brush with butter, bake, then serve with ranch dressing and pizza sauce for dipping.
-For cinnamon rolls, roll out all the dough into a large square, brush with melted butter, then thoroughly sprinkle on a mixture of cinnamon and sugar.
Roll up into a roll and cut the roll into slices that are about 3/4 to one inch thick.
Place the rolls on a pizza pan or cookie sheet, just 1/2 an inch apart.
Let rise then bake.
For monkey bread or cinnamon pull-apart bread, butter or spray a bundt pan then pinch off small balls of dough the size of a large marble or ping pong ball, roll them in melted butter then a cinnamon sugar mixture and place in the Bundt pan.
Cook for 20 minutes, then check for doneness.
If it is cooked, let it cool for a few minutes then turn it out on a plate.
I once made this in a heat proof bowl for Halloween and it looked like a brain, I won the prize for most creative dessert!
-For chicken and mushroom pockets, take cooked chicken cut into small chunks and mix with some sauteed mushrooms and 1/2 a block of cream cheese.
Take a larger ball of dough and roll it out into a square with a rolling pin.
Place a dollop of the mixture on one half of the square and fold dough over and seal edges.
Brush with butter (and roll in seasoned bread crumbs if desired) and cook for about 20 minutes.
Serve with cream of mushroom soup as a sauce and with long grain wild rice and a vegetable on the side.","url":"https://recipe.bluelayer.org/recipe/30885/the-most-versatile-bread-rolls"},{"id":"30836","title":"Cheesy Chicken and Rice Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
bread crumbs, dry, grated, plain
butter, without salt","directions":"Preheat oven to 350 degrees F. Lightly grease 13x9 baking dish.
Spread rice evenly on the bottom of the baking dish.
Spread chicken over rice.
Pour soup over the chicken and rice.
Sprinkle cheese over chicken.
In a small bowl, combine bread crumbs and butter.
Sprinkle mixture on top of cheese.
Bake 30-35 minutes or until bubbly.","url":"https://recipe.bluelayer.org/recipe/30836/cheesy-chicken-and-rice-casserole"},{"id":"30811","title":"Paul's Awesome Low Carb Cream of Broccoli Soup","ingredients":"onions, raw
butter, without salt
broccoli, raw
seeds, flaxseed
spices, tarragon, dried
mustard, prepared, yellow
spices, pepper, black
spices, pepper, black
soup, chicken broth or bouillon, dry
water, bottled, generic
cream, fluid, heavy whipping","directions":"(1) Take a 4 quart pot and saute the onions in the butter for five minutes or until soft.
(2) Take Broccoli place in dish, place dish in microwave cook on medium for five minutes or until Broccoli warm.
When done drain excess liquid from dish.
(3) Add all ingredients (Except broccoli to pot) bring to simmer and stir well.
(4) Once ingredients in pot are at a simmer add Broccoli and simmer for eight minutes.
(5) After 8 minutes have elapsed let soup cool enough to place in blender and blend for one minute until soup is smooth.
Then Serve.","url":"https://recipe.bluelayer.org/recipe/30811/pauls-awesome-low-carb-cream-of-broccoli-soup"},{"id":"30756","title":"Beer-Braised Cabbage and Celery Root","ingredients":"bacon, meatless
onions, raw
spices, garlic powder
cabbage, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
alcoholic beverage, beer, regular, all
celery, raw","directions":"In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes.
Add the onions and cook, stirring, for 3 minutes.
Add the garlic, and cook, stirring, for 30 seconds.
Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes.
Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes.
Add the celery root and cook, stirring, until tender, 3 minutes.
Remove from the heat and serve.","url":"https://recipe.bluelayer.org/recipe/30756/beer-braised-cabbage-and-celery-root"},{"id":"30754","title":"Simplest Quinoa and Pine Nut Pilaf","ingredients":"quinoa, uncooked
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
parsley, fresh
nuts, pine nuts, dried","directions":"Place the quinoa in a fine sieve.
Rinse under cold running water 1 full minute.
Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat.
Stir in the quinoa.
Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes.
Turn off the heat.
Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet.
Toast the nuts until golden, stirring occasionally, about 5 minutes.
Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.","url":"https://recipe.bluelayer.org/recipe/30754/simplest-quinoa-and-pine-nut-pilaf"},{"id":"30713","title":"Macaroni and Extra Cheese Casserole","ingredients":"cheese, parmesan, hard
soup, cream of chicken, canned, condensed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"In a greased 2 quart baking dish, combine mac-n-cheese, soup, chicken and milk.
Top with cheese.
Bake, uncovered at 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/30713/macaroni-and-extra-cheese-casserole"},{"id":"30679","title":"Infallible Roast Meat","ingredients":"beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
onions, raw","directions":"Place unseasoned meat on a large sheet of thick aluminium foil.
(double if necessary).
Spread entire surface of meat with tomato paste, and then sprinkle over the soup mix.
Wrap it up securely in the foil so no juices can escape during the cooking time.
Place in uncovered roasting dish in a preheated 180 degrees celcius oven.
Cook for 3 hours and do not touch the entire time!.
When ready you can strain the gravy and pass it along separately.","url":"https://recipe.bluelayer.org/recipe/30679/infallible-roast-meat"},{"id":"30675","title":"Spicy Rice and Kale","ingredients":"soup, vegetable broth, ready to serve
a cajun life, all purpose cajun seasoning,
rice, white, long-grain, regular, unenriched, cooked without salt
pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bring broth and Creole seasoning to boil in heavy large saucepan.
Stir in rice and kale and bring to boil.
Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/30675/spicy-rice-and-kale"},{"id":"30622","title":"Hot Horseradish Sauce (Goryachiy Sous Iz Khrena)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
cream, sour, cultured
horseradish, prepared
sugars, granulated
vinegar, distilled","directions":"Melt the butter in a small saucepan over medium low heat.
Sprinkle in the flour and cook, stirring for 1 minute.
Do not let the mixture brown.
Gradually add the broth, stirring constantly to avoid lumps.
Add the sour cream, horseradish, sugar and vinegar.
Taste and adjust the sugar and vinegar, if desired.
Stir and cook for a few minutes until heated through.","url":"https://recipe.bluelayer.org/recipe/30622/hot-horseradish-sauce-goryachiy-sous-iz-khrena"},{"id":"30614","title":"Mole (Mo-lay) Sauce","ingredients":"soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, oregano, dried
spices, cumin seed
spices, cinnamon, ground
spices, chili powder
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oil in a large saucepan over med.
low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med.
high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.","url":"https://recipe.bluelayer.org/recipe/30614/mole-mo-lay-sauce"},{"id":"30600","title":"Cheeseburger Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cream, sour, cultured","directions":"Brown ground beef.
Drain and set aside.
In a 3-quart saucepan, saute onions, carrots, celery, basil, and parsley flakes in 1 tablespoon margarine until vegetables are tender or about 10 minutes.
Add chicken broth, potatoes, and beef.
Bring mixture to a boil.
Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
While the above is simmering, melt the remaining 3 tablespoons margarine in a small skillet; add flour.
Cook while stirring 3-5 minutes until bubbly.
Add to soup and bring soup mixture to a boil and cook, while stirring, for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt, and pepper.
Cook while stirring until cheese melts.
Remove from heat and blend in sour cream.","url":"https://recipe.bluelayer.org/recipe/30600/cheeseburger-soup"},{"id":"30576","title":"Balsamic Chicken With Mushrooms","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder
onions, raw
mushrooms, white, raw
water, bottled, generic
vinegar, balsamic
soup, chicken broth or bouillon, dry
spices, thyme, dried","directions":"Heat a heavy skillet, add 1 teaspoon of oil, then add the chicken breasts to the skillet.
Season the chicken with garlic and saute until lightly brown, about 3 minutes on each side.
Transfer chicken to a platter and keep warm.
Heat the remaining 1 teaspoon oil in the skillet and saute the onions and mushrooms for several minutes.
De-glaze the pan, adding water, chicken soup base, thyme and the balsamic vinegar.
Bring to a boil, add browned chicken breasts, reduce heat to low and cover.
Cook, stirring occasionally, for 10 to 15 minutes.
Serve chicken topped with mushrooms.
Serves four.","url":"https://recipe.bluelayer.org/recipe/30576/balsamic-chicken-with-mushrooms"},{"id":"30570","title":"Vegan Vegetable Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, basil, dried
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic
soup, vegetable broth, ready to serve
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
corn, sweet, white, raw
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"In a large bowl, combine all of the dried ingredients for the crust.
Stir with a fork while slowly drizzling in the olive oil.
Then, 1/4- 1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.
Form into a ball, set it in a bowl and chill it in the refrigerator.
While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
When the last of the flour is in, the broth should be much thicker.
Turn off the heat and set aside.
Take the dough out of the refrigerator and lightly dust the work surface with flour.
Split the dough in half (slightly bigger chunk for the bottom crust).
Roll out the dough until it's 2-3 inches wider than the pie plate.
Lightly coat the plate in oil and dust with flour.
Lay the crust in the plate and make sure it is evenly covering the plate.
Put the frozen vegetables into the pie in an even layer.
Cover with the gravy and sprinkle with the seasonings.
Roll out the rest of the dough and cover the pie.
Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
Make a few puncture holes in the top of the crust to vent any steam.
Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
Let cool for at least ten to fifteen minutes before cutting.
This will allow the gravy to thicken up a bit.
Cut into the pie and check.
If the gravy is still pretty thin and soupy, let it cool for a while longer.","url":"https://recipe.bluelayer.org/recipe/30570/vegan-vegetable-pot-pie"},{"id":"30568","title":"Potatoes and Zucchini Au Gratin","ingredients":"squash, summer, zucchini, includes skin, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spices, pepper, black
spices, thyme, dried
potatoes, raw, skin","directions":"set oven to 350 degrees.
butter a 1-1/2-qt.
baking dish.
In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
In saucepan, melt butter; stir in flour and bouillon.
Gradually stir in milk.
Cook and stir until bouillon dissolves and sauce thickens.
Remove from heat; add cheeses, pimiento and thyme.
Stir until cheese melts.
In baking dish, layer 1/2 potatoes, zucchini and sauce.
Repeat layers.
Bake uncovered, 25 minutes, or until bubbly.
Top with onions, bake 2 minutes longer.","url":"https://recipe.bluelayer.org/recipe/30568/potatoes-and-zucchini-au-gratin"},{"id":"30564","title":"Crockpot Round Steak with Rich Gravy","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
water, bottled, generic","directions":"Cut steak into 5 to 6 serving size pieces.
Place in crockpot.
Add dry onion soup mix, water, and condensed mushroom soup.
Cover and cook on low for 6 to 8 hours.
Excellent when served with mashed potatoes.
Makes 5 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/30564/crockpot-round-steak-with-rich-gravy"},{"id":"30563","title":"Creamy Shrimp Pasta","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
butter, without salt
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
a cajun life, all purpose cajun seasoning,","directions":"Cook pasta according to package directions.
Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp.
Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp.
Melt butter and olive oil in a large skillet over medium high heat.
When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.
Remove to plate.
Pour in the chicken broth.
Cook for about 5 minutes, whisking the bottom of the pan to deglaze.
Reduce heat to medium and pour in cream, whisking constantly.
Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.)
Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce.
Sauce will thicken immediately.","url":"https://recipe.bluelayer.org/recipe/30563/creamy-shrimp-pasta"},{"id":"30557","title":"Pork Cranberry Saute","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
cranberries, dried, sweetened
soup, chicken broth or bouillon, dry
marmalade, orange
spices, ginger, ground
spices, rosemary, dried
salt, table","directions":"Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness with a meat mallet.
.
Heat oil in a large non-stick skillet over medium high heat.
Add pork in batches and cook 1 1/2 minutes on each side or until no longer pink.
Remove and set aside.
Add remaining ingredients to skillet and cook over medium low heat for 10 to 12 minutes or until cranberry skins pop and sauce thickens.
Add pork and heat through.
Season with salt and pepper.
Serve with baked sweet potato and green beans.","url":"https://recipe.bluelayer.org/recipe/30557/pork-cranberry-saute"},{"id":"30443","title":"Pizza Spice Blend","ingredients":"spices, oregano, dried
spices, basil, dried
spices, fennel seed
spices, thyme, dried
spices, garlic powder
spices, pepper, red or cayenne","directions":"Mix well and store in airtight jar, away from heatand light.
Sprinkle on pizza or anything that needs a bit of a pick up.
Chili, spaghetti, soups, etc.","url":"https://recipe.bluelayer.org/recipe/30443/pizza-spice-blend"},{"id":"30437","title":"Cheese Vegetable Soup II","ingredients":"carrots, raw
celery, raw
onions, raw
soup, chicken broth or bouillon, dry
margarine, regular, 80% fat, composite, stick, without salt
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Place the carrots, celery, onions and chicken broth in a large pot.
Cook over medium high heat until tender, about 15 minutes.
Mix the cornstarch with the butter until smooth and set aside.
In a separate pot heat the milk, but do not boil.
Slowly add the cornstarch/butter mixture to the milk and stir together until smooth.
Add this mixture to the vegetables and continue to cook over medium heat.
Slowly add the cheese to the soup, stirring constantly, until cheese is melted.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/30437/cheese-vegetable-soup-ii"},{"id":"30315","title":"Dijon Pork Tenderloin with Marmalade Rice","ingredients":"mustard, prepared, yellow
spices, rosemary, dried
spices, oregano, dried
vinegar, cider
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
marmalade, orange
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat the oven to 350F.
In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper.
Using a pastry brush or spoon, brush over the pork.
Transfer the pork to an 8-inch square nonstick baking dish.
Roast for 40 to 45 minutes, or until the pork registers 150F on an instant-read thermometer, or is slightly pink in the very center.
Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking.
It will reach about 160F.
Slice the pork crosswise.
When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat.
Stir in the rice.
Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender.
Serve the pork slices on the rice.
(Per serving)
Calories: 270
Total fat: 6.5g
Saturated: 2.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 2.5g
Cholesterol: 75mg
Sodium: 219mg
Carbohydrates: 24g
Fiber: 1g
Sugars: 5g
Protein: 28g
Calcium: 18mg
Potassium: 438mg
1 starch
1/2 fruit
3 lean meat","url":"https://recipe.bluelayer.org/recipe/30315/dijon-pork-tenderloin-with-marmalade-rice"},{"id":"30314","title":"Black Bean Soup (Delicious!!) Recipe","ingredients":"beans, snap, green, raw","directions":"Soak overnight in 4 1/2 c. water.
1-2 carrots, slivered 1 lg.
onion, minced 2 tbsp.
oil
Saute/fry till tender.
Add in 2 1/2 c. water to vegetables and add in vegetables to soaked beans (retaining bean water).
(Total 7 c. water)
Add in: 2 tbsp.
cilantro (coriander leaf) 1 tbsp.
cumin 2 tbsp.
Tamari Juice of 1 lemon
Simmer over low heat till beans are tender (1 1/2 - 2 1/2 hrs).
Remove bay leaves.
Remove 1-2 c. of beans only and mash with fork.
Return to soup.
(This thickens the soup.)
Options: Add in 1 teaspoon warm pepper sauce, sea salt and/or possibly fresh grnd pepper.
Garnish with minced scallions.","url":"https://recipe.bluelayer.org/recipe/30314/black-bean-soup-delicious-recipe"},{"id":"30281","title":"Broiled or Grilled Marinated Chicken (Gai Yang)","ingredients":"spices, coriander seed
sauce, fish, ready-to-serve
soy sauce made from soy (tamari)
lime juice, raw
spices, pepper, black
spices, garlic powder
soup, swanson chicken broth 99% fat free","directions":"Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor.
Blend until smooth and pour into a shallow, non aluminum dish.
Add chicken and turn to coat evenly with marinade.
Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
Preheat the broiler or prepare a charcoal or gas grill.
Drain the chicken and reserve the marinade for basting.
Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes.
Turn the chicken and baste with the reserved marinade.
Discard any leftover marinade.
Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.","url":"https://recipe.bluelayer.org/recipe/30281/broiled-or-grilled-marinated-chicken-gai-yang"},{"id":"30256","title":"Bean Escarole Meatball Soup Recipe","ingredients":"meatballs, meatless","directions":"Make size of 1 inch.
Bake till brown.
Drain fat.
Add in water to bottom of pan, heat, and scrap up brown bits.
Save liquid to add in color and flavor to soup.","url":"https://recipe.bluelayer.org/recipe/30256/bean-escarole-meatball-soup-recipe"},{"id":"30215","title":"Low Fat Creamy Vegetable Medley","ingredients":"corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
carrots, raw
cheese, cheddar","directions":"In a pan, mix soup, milk and veggies.
Over medium heat, bring to boil.
Cover and cook on low for 15 minutes till veggies are tender, stirring often.
Stir in cheese.
Heat till cheese is melted.","url":"https://recipe.bluelayer.org/recipe/30215/low-fat-creamy-vegetable-medley"},{"id":"30203","title":"Basic Soft Polenta","ingredients":"cornmeal, degermed, unenriched, yellow
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Bring the stock to a boil in a medium sauce pan.
Slowly add cornmeal to the pot whisking constantly to prevent clumping.
Return to a simmer while continuing to whisk.
Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, saute, or fry the pieces of polenta until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30203/basic-soft-polenta"},{"id":"30190","title":"Calvados (Apple Brandy) Gravy","ingredients":"sugars, granulated
apples, raw, with skin
apples, raw, with skin
soup, chicken broth or bouillon, dry
lemon juice, raw
salt, table
spices, nutmeg, ground
water, bottled, generic
cornstarch","directions":"Place the sugar in a medium-size heavy saucepan.
Place over medium heat, and cook until sugar is golden (do not stir).
Carefully add cider, stirring constantly (mixture will bubble vigorously).
Stir in brandy; cook 1 minute.
Add broth, lemon juice, nutmeg and salt.
Combine water and cornstarch, stirring with a wire whisk; add to the gravy.
Bring to a boil and cook 1 minute, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/30190/calvados-apple-brandy-gravy"},{"id":"30179","title":"Easy Turkey Stroganoff","ingredients":"ground turkey, raw
onions, raw
salad dressing, ranch dressing, regular
honey
mustard, prepared, yellow
spices, pepper, black","directions":"Brown the ground turkey.
Add the soup mix, mustard, and honey.
Add Ranch dressing until creamy enough.
Season with black pepper as necessary.
Serve over noodles or potatoes.","url":"https://recipe.bluelayer.org/recipe/30179/easy-turkey-stroganoff"},{"id":"30175","title":"Cheesy Potatoes","ingredients":"potatoes, raw, skin
cheese, cheddar
butter, without salt
soup, cream of chicken, canned, condensed
cream, sour, cultured
spices, garlic powder","directions":"Heat oven to 350F.
Mix 2 cups of the shredded cheese in a large bowl with the sour cream and soup.
Add the garlic.
Mix the potatoes into the soup mixture.
Stir in the melted butter.
Spread into a greased 9x13-inch pan.
Top with the remaining 1/2 cup of shredded cheese.
Bake for 1 hour, or until heated through and the top is nice and crispy.","url":"https://recipe.bluelayer.org/recipe/30175/cheesy-potatoes"},{"id":"30172","title":"Brown Rice Royal Recipe","ingredients":"mushrooms, white, raw
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking
soup, beef broth or bouillon canned, ready-to-serve","directions":"Cook mushrooms and onions in oil till tender.
Add in rice.
Toss lightly.
Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/30172/brown-rice-royal-recipe"},{"id":"30098","title":"Quick Beef Casserole","ingredients":"oil, canola
beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed","directions":"Cut meat in serving sizes; brown in skillet.
Transfer to casserole dish.
Pour soup over top of meat; cover.
Bake in 350F oven for 1 to 1 1/2 hours until tender.","url":"https://recipe.bluelayer.org/recipe/30098/quick-beef-casserole"},{"id":"30064","title":"Orange-Glazed Shredded Carrots (Reduced or Low-Fat)","ingredients":"orange juice, raw
soup, swanson chicken broth 99% fat free
honey
cornstarch
oil, olive, salad or cooking
carrots, raw
butter, without salt
salt, table","directions":"Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots .
Cover and continue cooking, stirring occasionally for 2-3 minutes.
Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes.
(Note the if you are usng shredded carrots, your cooking time will be shorter.
).
Serve.","url":"https://recipe.bluelayer.org/recipe/30064/orange-glazed-shredded-carrots-reduced-or-low-fat"},{"id":"30042","title":"Creamed Celery With Blue Cheese","ingredients":"soup, swanson chicken broth 99% fat free
celery, raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, blue
nuts, almonds","directions":"Bring chicken broth to a boil in a large skillet over medium heat.
Add celery; saute 5 minutes or until tender.
Add cream cheese stirring until cheese melts.
Add milk and blue cheese, stirring until well blended.
Sprinkle with slivered almonds.
Serve immediately.
Serves 4.
Points-1.","url":"https://recipe.bluelayer.org/recipe/30042/creamed-celery-with-blue-cheese"},{"id":"30033","title":"Creamy Broccoli Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, tarragon, dried
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
broccoli, raw","directions":"Saute onions in butter for 5 minutes.
Add next 4 ingredients.
Stir for 2 minutes.
Add milk and broth and cook 8 minutes.
Add broccoli and simmer 6 minutes.
Remove 2 cups and puree.
Return and serve.","url":"https://recipe.bluelayer.org/recipe/30033/creamy-broccoli-soup"},{"id":"30016","title":"Thai Ginger Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
ginger root, raw
sauce, fish, ready-to-serve
lime juice, raw
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed","directions":"Pour the coconut milk and water into a saucepan, and bring to a boil.
Add the chicken strips, and reduce heat to medium.
Simmer for about 3 minutes, just until the chicken is cooked through.
Stir in the ginger, fish sauce and lime juice.
Sprinkle in the green onions and cilantro, and serve.","url":"https://recipe.bluelayer.org/recipe/30016/thai-ginger-soup"},{"id":"29962","title":"Chilled Buttermilk Soup","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cream, sour, cultured
salt, table
beets, raw
pickles, cucumber, sour
radishes, raw
dill weed, fresh","directions":"Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients.
Chill 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/29962/chilled-buttermilk-soup"},{"id":"29922","title":"Sweet and Nutty Moroccan Couscous","ingredients":"soup, vegetable broth, ready to serve
butter, without salt
dates, deglet noor
apricots, dried, sulfured, uncooked
raisins, seeded
couscous, dry
spices, cinnamon, ground
nuts, almonds","directions":"Pour the vegetable broth into a large saucepan, and bring to a boil.
Add the butter, apricots, dates and raisins.
Boil for 2 to 3 minutes.
Remove from the heat, and stir in the couscous.
Cover, and let stand for 5 minutes.
Stir in the cinnamon and toasted almonds, and serve.","url":"https://recipe.bluelayer.org/recipe/29922/sweet-and-nutty-moroccan-couscous"},{"id":"29919","title":"High-Protein Cream of Vegetable Soup","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
onions, raw
spices, basil, dried
spices, thyme, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
spices, pepper, black
soup, chicken broth or bouillon, dry
beverages, protein powder whey based","directions":"Combine vegetables and water in a saucepan.
Cover and cook until vegetables are tender.
Combine other ingredients.
Mix well.
Cook over low heat, stirring frequently to avoid scorching, until soup has thickened.
Mix in blender until smooth.
Add protein powder (if desired) when soup is a warm (not hot or will curdle) temperature.","url":"https://recipe.bluelayer.org/recipe/29919/high-protein-cream-of-vegetable-soup"},{"id":"29902","title":"Almond Orange Couscous","ingredients":"couscous, dry
soup, chicken broth or bouillon, dry
butter, without salt
nuts, almonds
spices, coriander seed
orange juice, raw
salt, table","directions":"In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29902/almond-orange-couscous"},{"id":"29888","title":"Enchilada Sauce","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, cumin seed
salt, table","directions":"In a saucepan over medium heat, brown the flour in the oil, stirring with a whisk.
Cook for 2-3 mins until the flour begins to brown.
(Its much like a roux, except not as thick.)
Add the chili powder and cook for another minute or so until it begins to darken and bubble.
Be careful breathing in the fumes from the cooking chili powder its strong!
Add stock, tomato paste, and cumin and whisk rapidly until the mixture comes to a boil.
Reduce the heat and simmer for 15 minutes.
The sauce will thicken and smooth out.
When youre done, youll have a little over a pint of sauce.
I figure a serving is about 2 T (or 35 g).
The nutritional info below is based on 25 servings of 35g each.
Finally the Nutritional Info: (per 2 T serving) Calories: 27.
Fat: 1.7g.
Sodium: 159mg.
Carbs: 2.9g.
Fiber: 0.9g.
Protein: 0.7g.","url":"https://recipe.bluelayer.org/recipe/29888/enchilada-sauce"},{"id":"29874","title":"Cranberry-Apple Wild Rice","ingredients":"butter, without salt
onions, raw
spices, thyme, dried
salt, table
spices, pepper, black
cranberries, dried, sweetened
apples, raw, with skin
soup, chicken broth or bouillon, dry
wild rice, raw","directions":"Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
Stir in the wild rice.
Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
OAMC instructionsafter step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
Defrost casserole in the refrigerator overnight, if necessary.
Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
Bake, covered, for 20 minutes, or until heated through; serve hot.","url":"https://recipe.bluelayer.org/recipe/29874/cranberry-apple-wild-rice"},{"id":"29866","title":"Sweet Blueberry Soup with Yogurt","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
yogurt, greek, plain, nonfat","directions":"Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium.
Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain).
Taste and add more sugar or cinnamon if necessary.
Chill, then stir in yogurt or sour cream.
Serve cold, garnished with more yogurt or sour cream.","url":"https://recipe.bluelayer.org/recipe/29866/sweet-blueberry-soup-with-yogurt"},{"id":"29862","title":"Blueberry Ricotta Ice Cream, Variation Recipe","ingredients":"cheese, ricotta, whole milk
cheese, cottage, creamed, large or small curd
honey
vanilla extract
blueberries, raw","directions":"In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process till blended.
Add in the blueberries and process again till the blueberries are pureed.
Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream maker, following the manufacturer's instructions.
Serve in chilled goblets.
cotta.shtml\"
This would make an excellent cool soup - just reduce the honey, do not freeze of course, and thin with lowfat milk, or possibly nonfat half and half.
A dollop of lowfat sour cream would be good too.
Who posted this originally Yvonne, was it you I made it knowing I'd never freeze it - just been eating it by the spoon full/bow full.
Yum...it's great.
I had just gone blueberry picking when it appeared on the list I think.
Oh, I used nonfat ricotta and 2 percent cottage cheese because which is what I had.
Here's a hint for anyone else who makes it.
The secret to mixtures like this is to \"whip\" them in a food processor for several min.
Yes, min.
Which way you end up with something so creamy you'd swear it was fattening.
lol If you have any of Maida Hatter's dessert books she has a similar recipe for mock whip cream using cottage cheese and powdered sugar.
I ate gallons of it over tons of strawberries (which was my craving) when I was pregnant with my second child.
No one I shared it with could believe it was cottage cheese.
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NOTES : This refreshing ice cream is low in fat.
Although, fresh blueberries are ideal, frzn ones will do (and they'll quicken the freezing process).
You might want to taste the ice cream mix for sweetness before pouring it into the ice cream maker.
I always find which the sweetness of the blueberries can vary and depending on which have to add in more honey (or possibly Equal if I am lazy).","url":"https://recipe.bluelayer.org/recipe/29862/blueberry-ricotta-ice-cream-variation-recipe"},{"id":"29858","title":"Condensed Cream of Soup Mix ( Homemade / Substitute / Clone )","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black","directions":"In a medium bowl combine all ingredients and mix well with a wire whisk.
Store in an airtight container.
To make soup stir together 1/3 cup of the dry mix and 1& 1/4 cup water in a saucepan.
Cook and stir until thickened.
You can add 1 can of diced cooked chicken or turkey, frozen broccoli, or dried tomato powder or paste-- whatever you can think of.
You can boil dried mushrooms in the water called for for a cream of mushroom soup.
This mixture will make a total of 9 cans of condensed soup.","url":"https://recipe.bluelayer.org/recipe/29858/condensed-cream-of-soup-mix-homemade-substitute-clone"},{"id":"29831","title":"Tim's Butternut Squash Soup","ingredients":"butter, without salt
oil, olive, salad or cooking
onions, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
squash, winter, butternut, raw","directions":"Heat butter and oil in a large skillet.
Add onion and cook at low heat until soft, about 8 minutes.
Add squash and 1/2 cup water.
Cook covered over med-low heat for 30 minutes or until squash is tender.
Add chicken broth and simmer for 15 minutes.
Process soup in a blender or food processor by batches.","url":"https://recipe.bluelayer.org/recipe/29831/tims-butternut-squash-soup"},{"id":"29807","title":"Buttery Brussels","ingredients":"soup, vegetable broth, ready to serve
brussels sprouts, raw
butter, salted","directions":"In a large saucepan, heat the broth.
While the broth is heating, wash the Brussels sprouts and cut off the stems.
Slice the sprouts in half.
Add the sprouts (and fallen leaves) to the pan of broth.
Bring the broth and Brussels to a boil and cook for 3-4 minutes.
While the brussels are cooking in broth, melt the butter in a large saute pan over medium heat.
Using a slotted spoon, scoop the Brussels from the broth and put them in the buttered pan (leaves too).
Once in the pan, turn the sprouts flat side down and cook over medium heat until the sprouts are golden on the flat side and tender to taste (about 8-10 minutes, depending on how tender you like them).
I like to use the broth with any leftovers (if there are any) for a wonderfully simple Brussels sprout soup.","url":"https://recipe.bluelayer.org/recipe/29807/buttery-brussels"},{"id":"29760","title":"Cream of Potato Soup (Instant)","ingredients":"water, bottled, generic
water, bottled, generic
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
onions, raw
spices, pepper, black
salt, table","directions":"SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER.
ADD PEPPER AND SALT; MIX WELL.
ADD WATER; BRING TO A BOIL.
RECONSTITUTE MILK; ADD TO BACON MIXTURE.
BRING TO A SIMMER.
DO NOT BOIL AFTER MILK IS ADDED
STIR POTATOES RAPIDLY INTO HOT LIQUID.
STIR UNTIL SMOOTH.
SIMMER 5 MINUTES.","url":"https://recipe.bluelayer.org/recipe/29760/cream-of-potato-soup-instant"},{"id":"29705","title":"Broccoli Casserole","ingredients":"butter, without salt
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the butter in a medium casserole dish.
Add the Cheese Wiz and cream of chicken soup.
Add the cooked broccoli and cooked rice.
Mix all together.
Bake at 350 degrees for 30 to 45 minutes, or until slightly brown around edges and bubbly on top.","url":"https://recipe.bluelayer.org/recipe/29705/broccoli-casserole"},{"id":"29694","title":"Gluten Free Cream of Chicken Base","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
rice flour, white, unenriched
onions, raw
spices, pepper, black
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine all ingredients well and store in an air tight container in your pantry.
In a small saucepan mix 3-4 Tablespoons of base with 1/4 cup cold water.Add 1 cup hot water (or for a richer soup 1 cup chicken stock) cook over medium heat stirring til soup thickens.
Use 3 Tablespoons for thin soup or 4 Tablespoons for thick soup.","url":"https://recipe.bluelayer.org/recipe/29694/gluten-free-cream-of-chicken-base"},{"id":"29636","title":"Creamy Wild Rice Soup","ingredients":"wild rice, raw
water, bottled, generic
salt, table
butter, without salt
onions, raw
celery, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a saucepan bring water to a boil and add rice and salt.
Reduce heat and simmer 45 minutes or until tender.
To Prepare Soup:.
Melt butter, add onions and celery, cover and gently cook for 5 minutes until tender.
Stir in 2 teaspoons salt, pepper and flour.
Remove from heat and add milk, stirring until flour is well blended.
Return to low heat, cook stirring constantly until soup had thicken.
Add cooked rice and simmer a few minutes to blend flavors.
Serve hot, garnish with chopped chives.","url":"https://recipe.bluelayer.org/recipe/29636/creamy-wild-rice-soup"},{"id":"29619","title":"Cherry Pineapple Relish","ingredients":"cherries, sweet, raw
pineapple, raw, all varieties
fresh red onions,
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry","directions":"Dice one red onion.
Heat olive oil in a saute pan over medium-high heat.
Saute dried cherries, pineapple and diced red onion until the onion is soft.
Add chicken broth, reduce heat and saute until the pan is almost dry (this will reconstitute the cherries).
Serve warn.","url":"https://recipe.bluelayer.org/recipe/29619/cherry-pineapple-relish"},{"id":"29608","title":"Mustard-Cream Pan Sauce","ingredients":"soup, chicken broth or bouillon, dry
mustard, prepared, yellow
cream, fluid, heavy whipping","directions":"Combine broth and mustard in a measuring cup.
Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half.
Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth.
Spoon sauce over cooked steaks and serve immediately.","url":"https://recipe.bluelayer.org/recipe/29608/mustard-cream-pan-sauce"},{"id":"29579","title":"Chilled Czech Blueberry Soup (Boruvkova Polevka Studena)","ingredients":"blueberries, raw
water, bottled, generic
salt, table
sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Boil 2 cups of blueberries in the water.
Stir in salt, cinnamon, and sugar.
Remove from heat.
Whip flour into the sour cream, then whip both into the hot liquid.
When well blended, return the pot to the heat and bring to a boil.
Reduce heat and stir until thickened.
Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
Cooking time includes chill time.","url":"https://recipe.bluelayer.org/recipe/29579/chilled-czech-blueberry-soup-boruvkova-polevka-studena"},{"id":"29535","title":"Meat Balls And Gravy Recipe","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
onions, raw
spices, pepper, black
salt, table","directions":"Mix above ingredients in a bowl.
Form into 1 inch meatballs.
Brown in a skillet.
Remove from skillet; drain on paper towels.
Place in casserole dish; set aside.
1/2 bay leaf 3 beef bouillon cubes 1 can mushroom soup 2 tbsp.
cornstarch 2/3 c. water
Place bay leaf and bouillon cubes in warm water while preparing meat balls.
Put mushroom soup in saucepan; slowly stir in warm water with bouillon cubes.
Heat till boiling.
If not thick sufficient for gravy, mix cornstarch with water, then gradually add in to warm mix.
Stir constantly till thick and bubbly.","url":"https://recipe.bluelayer.org/recipe/29535/meat-balls-and-gravy-recipe"},{"id":"29534","title":"Tatortot Hotdish","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed","directions":"Cook hamburger.
Pour into pan.
Pour cream of mushroom soup over top.
Put enough tatortots to cover.
Cook at 350F (180C) for 30 minutes until finished.","url":"https://recipe.bluelayer.org/recipe/29534/tatortot-hotdish"},{"id":"29501","title":"Oven Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, brown
syrup, maple, canadian
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
leavening agents, baking soda","directions":"In a small pot add sugar, syrup, margarine or butter, cream of tarter and salt.
Mix and boil until the bubbly stage (about 5 minutes).
Test a drop in water until (like soft caramel) forms a ball.
Remove from heat and add baking soda.
It will SUDDENLY fluff up.
QUICKLY add this to the tall large pot (gumbo or soup size) of prepared popcorn.
SPEEDILY mix well to coat the popcorn with the syrup mixture.
It will be very sticky.
Pour and spread into a margarine greased 9x12 pan or larger pan.
Bake 1 hour at 200 degrees.
Remove and place cooked caramel popcorn onto a wax paper to cool.
Once cooled, then crumble (like Cracker Jacks) and place into air tight containers to keep crunchy.
Get ready to file this one in your favorite recipes .","url":"https://recipe.bluelayer.org/recipe/29501/oven-caramel-popcorn"},{"id":"29492","title":"Wild Mushroom Sauce (For Gnocchi or Pasta)","ingredients":"mushrooms, white, raw
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Wipe dirt off mushrooms with a damp paper towel.
Slice the mushrooms and set aside.
Melt butter in a skillet over medium-low heat.
Add scallions and cook for about 3 minutes.
Add mushrooms and thyme and cook for about 4 minutes.
Add chicken stock and cook till liquid reduces slightly, about 4 minutes.
Add evaporated milk, salt and pepper and cook over med-low heat until cream thickens slightly, about 4-5 minutes more.
Blend in Parmesan cheese.
Remove from heat and toss with your favorite cooked pasta or gnocchi.","url":"https://recipe.bluelayer.org/recipe/29492/wild-mushroom-sauce-for-gnocchi-or-pasta"},{"id":"29462","title":"Tarragon Yogurt Sauce","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
cornstarch
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, tarragon, dried
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
yogurt, greek, plain, nonfat","directions":"Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent.
Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry.
Add the remaining chicken stock to the onion/garlic mixture and bring to simmer.
Add the slurry and bring to boil.
When the mixture comes to a boil, remove from the heat.
Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
Pour milk into small saucepan and whisk in powdered milk and honey.
Place over medium heat and bring to 120 degrees F on an instant read thermometer.
Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup.
Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad.
Set the heating pad to medium.
Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight.
Yield: 1 quart","url":"https://recipe.bluelayer.org/recipe/29462/tarragon-yogurt-sauce"},{"id":"29458","title":"Strawberry Soup","ingredients":"yogurt, greek, plain, nonfat
orange juice, raw
strawberries, raw
sugars, granulated","directions":"In a blender, combine all in batches.
Refrigerate for at least two hours.
Garnish with additional vanilla yogurt if desired.
Enjoy","url":"https://recipe.bluelayer.org/recipe/29458/strawberry-soup"},{"id":"29422","title":"Rice with Parsley","ingredients":"soup, chicken broth or bouillon, dry
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
butter, without salt","directions":"Combine broth and salt in heavy large pot.
Bring to boil.
Add rice.
Return to boil.
Reduce heat to low.
Cover; cook until broth is absorbed, about 25 minutes.
Remove from heat.
Mix in parsley and butter.
Cover; let stand until butter melts, about 5 minutes.
Fluff rice with fork.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/29422/rice-with-parsley"},{"id":"29418","title":"Our Family Hash Browns Casserole","ingredients":"denny's, hash browns
butter, without salt
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar
salt, table","directions":"We do not like our potatoes crunchy so I often precook for a few minutes in the microwave or defrost the potatoes before mixing.
Combine all ingredients.
Put in baking dish that has been sprayed with PAM.
Bake at 350 for 45 - 60 minutes or until tender.","url":"https://recipe.bluelayer.org/recipe/29418/our-family-hash-browns-casserole"},{"id":"29394","title":"Cantaloupe Dressing (With Variations) Recipe","ingredients":"melons, cantaloupe, raw
yogurt, greek, plain, nonfat
sugars, granulated
melons, cantaloupe, raw
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
mango nectar, canned
spices, coriander seed","directions":"Cut cantaloupe into chunks and place in the bowl of a food processor.
Add in other ingredients blend thoroughly.
Refrigerateor possibly serve immediately over fruit salad.
May be used as \"stock\" for a soup; add in cucumbers and spices, to taste.
For a tangier Dressing: use 1/2 c. kiwi fruit in place of 1-c. melon.
Serves 6, 2 Tbsp.
each: 30 cals, 0.9 protein, 0.1 g fat; 7 g
Dip for Vegetables and Fruit: Puree the cantaloupe.
Combine all by hand for a thicker dip.
Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms.","url":"https://recipe.bluelayer.org/recipe/29394/cantaloupe-dressing-with-variations-recipe"},{"id":"29374","title":"Fennel and Zucchini Soup with Warm Tomato Relish","ingredients":"oil, olive, salad or cooking
spices, fennel seed
squash, summer, zucchini, includes skin, raw
onions, raw
spices, fennel seed
soup, chicken broth or bouillon, dry
grapes, red or green (european type, such as thompson seedless), raw","directions":"Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat.
Add diced fennel, zucchini, onion, and fennel seeds.
Saute until fennel is translucent, 4 to 5 minutes.
Add broth; bring to boil.
Cover; reduce heat and simmer until vegetables are tender, about 15 minutes.
Puree in blender until smooth; return soup to saucepan.
Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat.
Add tomatoes and saute until just heated through, 1 to 2 minutes.
Remove from heat.
Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper.
Serve soup with relish.","url":"https://recipe.bluelayer.org/recipe/29374/fennel-and-zucchini-soup-with-warm-tomato-relish"},{"id":"29330","title":"Homemade Split Pea Soup","ingredients":"water, bottled, generic
peas, green, frozen, unprepared
salt, table
carrots, raw
onions, raw
celery, raw","directions":"Pour all ingredients into crockpot.
Cover and forget it for 7 - 8 hours.
Serve.","url":"https://recipe.bluelayer.org/recipe/29330/homemade-split-pea-soup"},{"id":"29310","title":"Easy Corn Chowder","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
water, bottled, generic
corn, sweet, white, raw
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Melt butter in large saucepan over medium to medium-high heat.
Add onion and saute until softened, about 3-5 minutes.
Add flour, garlic, and pepper.
Stir constantly until mixture starts to lightly brown, only 1-2 minutes.
Stir in chicken broth and water.
Make sure to stir well so there are no lumps of flour.
Stir in corn and hashbrowns.
Bring mixture to a boil, then reduce heat to medium-low and simmer for 5-10 minutes stirring occasionally.
You want to simmer this just until everything is warmed through and soup has thickened.
Add in milk and grated cheese.
Stir and continue to cook until cheese is melted.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29310/easy-corn-chowder"},{"id":"29250","title":"To Render Chicken Fat","ingredients":"soup, swanson chicken broth 99% fat free
water, bottled, generic","directions":"Chop the fat as finely as possible.
Cover with the water and let it stand at room temperature for about 2 hours.
In a small, heavy frying pan set over low heat, let it cook until all the fat has rendered out, the water has evaporated, and the bits of skin are a crisp golden brown.
Strain and refrigerate, uncovered.
It will keep for weeks, depending on the weather.","url":"https://recipe.bluelayer.org/recipe/29250/to-render-chicken-fat"},{"id":"29125","title":"Simple Curried Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table
onions, raw
soup, chicken broth or bouillon, dry
spices, curry powder
spices, pepper, black
spices, garlic powder","directions":"Cook rice as directed on package and stir in remaining ingredients with the water.
Cook until liquid is absorbed and rice is tender.","url":"https://recipe.bluelayer.org/recipe/29125/simple-curried-rice"},{"id":"29111","title":"Onion Soup Cocktail Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, cheddar
onions, raw","directions":"MIX.
KNEAD.ROLL INTO LOG.WRAP IN WAX PAPER.
COOL.
SLICE THINLY.
BAKE AT 350 FOR approximately 23 MINUTES.
MAY FREEZE.","url":"https://recipe.bluelayer.org/recipe/29111/onion-soup-cocktail-cookies"},{"id":"29102","title":"Fruited Rice","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
wild rice, raw
onions, raw
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
sugars, brown
spices, thyme, dried
spices, pepper, black
spices, pepper, red or cayenne
orange juice, raw
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened
raisins, seeded","directions":"In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
Bring to boil over high heat, then reduce heat to low.
Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
Stir in orange juice, apricots, cranberries & raisins.
Simmer, uncovered, 15 minutes or until rice is tender.","url":"https://recipe.bluelayer.org/recipe/29102/fruited-rice"},{"id":"29084","title":"Spinach and Scallop Soup","ingredients":"butter, without salt
peppers, sweet, green, raw
onions, raw
soup, chicken broth or bouillon, dry
spinach, raw
cream, whipped, cream topping, pressurized
spices, pepper, red or cayenne
mollusks, scallop, (bay and sea), cooked, steamed
spices, basil, dried","directions":"Melt butter in heavy medium saucepan over medium heat.
Add bell pepper and onion and saute until almost tender, about 3 minutes.
Add broth, spinach, cream and crushed red pepper.
Cover pan and simmer until spinach is tender, about 3 minutes.
Add scallops and simmer uncovered until just opaque in center, about 3 minutes.
Mix in basil.
Season soup to taste with salt and pepper.
Ladle soup into bowls and serve.","url":"https://recipe.bluelayer.org/recipe/29084/spinach-and-scallop-soup"},{"id":"29074","title":"Slow Cooker German Potato Soup #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
sauerkraut, canned, solids and liquids
mustard, prepared, yellow
soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, diced potatoes, sauerkraut and mustard.
Pour chicken broth over all and gently stir.
Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/29074/slow-cooker-german-potato-soup-5fix"},{"id":"29027","title":"Mexican Style Shredded Beef","ingredients":"beef, grass-fed, ground, raw
water, bottled, generic
vinegar, red wine
soup, beef broth or bouillon canned, ready-to-serve
spices, chili powder
spices, cumin seed","directions":"Trim fat from roast.
Add roast and the water to a 5-Quart Dutch Oven.
Simmer on medium-high heat for 30 minutes, covered.
Then uncover and let cook until browned and water has boiled away.
Turn to brown all sides.
Add rest of ingredients, bring to a boil.
Then turn heat down, cover and simmer till tender and the roast pulls apart easy, about 2 hrs.
Let cool, shred and mix with left-over juices from pan.
Serve as tacos with lettuce, tomatoes, cheese, sour cream (as pictured) or use it for a variety of other dishes.","url":"https://recipe.bluelayer.org/recipe/29027/mexican-style-shredded-beef"},{"id":"29026","title":"Balsamic Rosemary Pork Cutlets","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
soup, chicken broth or bouillon, dry
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
vinegar, balsamic
honey","directions":"Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/29026/balsamic-rosemary-pork-cutlets"},{"id":"29006","title":"Too Easy Black Bean Soup","ingredients":"oil, olive, salad or cooking
sauce, salsa, ready-to-serve
beans, snap, green, raw
beans, snap, green, raw
soup, chicken broth or bouillon, dry
cream, sour, cultured
spices, coriander seed","directions":"Heat the oil in a saucepan or large pot over medium heat.
Add the salsa and cook, stirring occasionally for 4 minutes.
Add the refried beans, black beans, and broth and bring to a simmer.
Cook until warmed through, about 5 minutes.
Ladle into bowls.
Top with some remaining salsa dn the sour cream and cilantro, if using.","url":"https://recipe.bluelayer.org/recipe/29006/too-easy-black-bean-soup"},{"id":"28958","title":"Meat & Chinese Vegetables Recipe","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
soy sauce made from soy (tamari)
cornstarch","directions":"Use any kind of meat cooked grnd, sliced leftover roast and/or possibly pork cut into bite-size pcs.
Can use separate or possibly combination.","url":"https://recipe.bluelayer.org/recipe/28958/meat-chinese-vegetables-recipe"},{"id":"28957","title":"Couscous with Dried Cherries","ingredients":"soup, chicken broth or bouillon, dry
raisins, seeded
butter, without salt
couscous, dry","directions":"In 2-quart saucepan, heat chicken broth, dried cherries, margarine or butter, and 1/4 cup water to boiling over high heat.
Stir in couscous; cover and remove saucepan from heat.
Let stand 5 minutes or until ready to serve.
Fluff with fork.","url":"https://recipe.bluelayer.org/recipe/28957/couscous-with-dried-cherries"},{"id":"28949","title":"Low Fat Cheesy Potatoes","ingredients":"soup, cream of chicken, canned, condensed
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
onions, raw
spices, pepper, black
denny's, hash browns
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat oven to 350F.
Lightly grease a 2-quart rectangular baking dish.
Set aside.
In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper.
Stir in potatoes.
Spread mixture evenly in prepared baking dish.
Cover and bake for 45 minutes; stir potatoes.
Sprinkle with cornflakes.
Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly.
Let stand for 10 minutes before serving","url":"https://recipe.bluelayer.org/recipe/28949/low-fat-cheesy-potatoes"},{"id":"28894","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Preheat oven to 350 degrees F. Mix peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oats.
Mix dry ingredients into wet ingredients.
Place dough on a flour dusted surface.
Roll or press dough out to about 1/4 thickness.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 3 1/4 inch bone-shaped, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut-out cookies on a parchment-lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/28894/homemade-dog-treats"},{"id":"28825","title":"Broccoli and Two Cheese Casserole","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, blue
cheese, parmesan, hard
cream, sour, cultured
spices, pepper, black
onions, raw","directions":"Steam broccoli for 5 minutes with 3 tablespoons water in microwave on high.
Drain broccoli and place in a medium sized casserole.
In a small saucepan, mix chicken broth, evaporated milk, bleu cheese, parmesan cheese, sour cream and white pepper.
Cook on medium heat, stirring constantly, until cheese is melted and sauce is thickened.
Pour sauce over steamed broccoli.
Top with French-Fried Onions.
Bake at 350 degrees Fahrenheit until sauce is bubbly and onions are golden brown, about 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/28825/broccoli-and-two-cheese-casserole"},{"id":"28787","title":"Chicken and Noodles With Peanut Sauce","ingredients":"noodles, japanese, soba, dry
soup, chicken broth or bouillon, dry
sauce, hoisin, ready-to-serve
peanut butter, smooth style, without salt
rice vinegar,
catsup
spices, pepper, red or cayenne
oil, sesame, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
spices, ginger, ground
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw","directions":"Cook noodles according to package directions and drain.
Combine broth and next 5 ingredients (through red pepper) in a bowl; stir well with a whisk.
Heat 1 tsp oil in large skillet over med-high heat.
Add chicken; saute 4 minute Add bell pepper; saute 3 minute Remove from heat.
Combine chicken and noodles in large bowl.
Heat 1 tsp oil in pan over medium heat.
Add ginger and garlic; cook 15 seconds.
Stir in broth mixture; cook 30 seconds, stirring constantly.
Pour broth mixture over noodles, add 1/4 cup green onions and toss well.
Sprinkle wtih 1/4 cup green onions and serve.","url":"https://recipe.bluelayer.org/recipe/28787/chicken-and-noodles-with-peanut-sauce"},{"id":"28772","title":"Garlic Chicken","ingredients":"yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh","directions":"Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamon, cumin, cinnamon, and nutmeg in a large zip top plastic bag.
Add the chicken; seal.
Marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, RESERVING marinade: pat chickn dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Add half of the chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan: pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter: discard liquid in pan.
Sprinkle chicken with parsley.","url":"https://recipe.bluelayer.org/recipe/28772/garlic-chicken"},{"id":"28705","title":"Black Rice Country Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
lard","directions":"Boil the black rice.
Boil the water in a pot; add in the black rice, and boil until cooked through while stirring.
It'll take around 20~30 minutes.
Try pushing down on a grain of rice with your finger to check if thoroughly cooked through.
You might need to cook it a little more if you can still feel a hard core inside the grain.
Measure out the boiling broth, and let cool sufficiently.
Add the * ingredients to the completely cooled broth and knead (See memos).
Check that there is a slightly glutinous film on the surface of the dough, add in the lard, and knead some more.
Add in the black rice as well, knead, and then proof for the first time.
Let it rise until it doubles in size.
It took an hour for me this time around.
# Use the fermenting function on your oven, if available.
After the first proofing has finished, place the seam of the dough facing upwards, place on a sheet of canvas and flatten it out with the palm of your hand to release the gas thoroughly.
Fold it like shown in the photo and roll it back up into ball.
(Continued in the next photo).
Release the gases and excess air thoroughly each time you fold it.
Pinch the seams together tightly in order to roll it up.
Place the seam facing downwards and cover with a sheet of canvas, followed by a damp cloth etc., and bench it.
Let rest for 20 minutes.
After resting, lightly press down on the dough and shape it.
While the seam side is facing down, press down on 3 sides with a rolling pin (making it into a rough triangle).
Lightly brush the three sides with water.
Fold up the parts rolled with a rolling pin.
Lightly press down on it to fix the shape.
Flip it over and proof for the last time.
It'll take about 30 minutes~.
It took 30 minutes for me on this day.
After the final proofing is finished, flip it over again.
(The front is shown in the picture) Lightly brush the surface with water.
Lightly sprinkle with bread flour through a tea strainer etc.
Place into an oven preheated to 200C and bake for 30 minutes.
(Please adjust time according to your oven).
This is what it looks like when cut.
Use it as a sliced dinner bread for soups or stews etc.","url":"https://recipe.bluelayer.org/recipe/28705/black-rice-country-bread"},{"id":"28697","title":"Baked Squash and Maple Syrup","ingredients":"squash, winter, butternut, raw
butter, without salt
onions, raw
spices, nutmeg, ground
soup, chicken broth or bouillon, dry
syrup, maple, canadian","directions":"Preheat oven to 400 degrees F (200 degrees C).
Place squash halves, cut side up, on large baking sheet.
bake until very tender, about 50 minutes.
Remove from oven and cool slightly.
Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat.
Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes.
Transfer to bowl with squash.
Add chicken broth and maple syrup.
Puree mixture in batches in processor until smooth.
Season squash puree with salt and pepper.
Return puree to same saucepan.
Stir puree over medium heat until heated through.
Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/28697/baked-squash-and-maple-syrup"},{"id":"28693","title":"The Best Baking Powder Biscuits Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 F.
In a food processor bowl (see note *) combine the flour, baking powder, and salt.
Pulse it a couple of times to incorporate.
Then add the butter pieces.
Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized piecesnot large chunks).
Pour the mixture into a large bowl and add the milk.
Ive found that a wetter batter makes for taller biscuitsbut you dont want it soupy so watch your milk.
You may not need all of the 2 cups.
Mix the milk into the batter with a wooden spoon until it is all incorporated and the flour mix is all wet.
Sprinkle a clean surface with flour and turn out your dough onto the work surface.
Give it one good knead to smooth it out.
Dont handle it too much or the biscuits wont rise as well.
Roll out the dough to about 3/4 inch or an inch thick.
Then use a floured can or biscuit cutter to cut your biscuits.
Place them close together (touching) on a round baking sheet.
The recipe yields 16-18 biscuits depending on how thick you roll them out.
Bake them at 375 F for 18-20 minutes.
* If you dont have a food processor, you can use a large mixing bowl and a bladed pastry cutter to cut in your butter.
I did it this way for years before I got a food processorit just takes a while longer and a little more elbow grease!","url":"https://recipe.bluelayer.org/recipe/28693/the-best-baking-powder-biscuits-ever"},{"id":"28575","title":"Taco Seasoning Mix","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black","directions":"Mix all ingredients well.
Store in a glass or plastic container.
Suggested Uses: - Add to tacos and taco casserole.
- Sprinkle in chili and bean soups.
- Add to grain casseroles.
- Add to bean dishes, including bean salads and soups.
- Sprinkle on Mexican salads.
- Combine with cream base (like sour cream/mayo/softened cream cheese) and salsa for tortilla chip dip.
- Add to cheese for nachos.
- Add to fajitas.
- Use to season beef, turkey, chicken, or tofu for tortillas or fajitas.
- Use to season scrambled eggs, beans, or meat for tacos.","url":"https://recipe.bluelayer.org/recipe/28575/taco-seasoning-mix"},{"id":"28561","title":"Classic Spinach Dip","ingredients":"spinach, raw
cheese, parmesan, hard
cream, sour, cultured
shortening, vegetable, household, composite
onions, raw
spices, pepper, black
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"thaw spinach and drain thoroughly.
mix all ingredients.
refrigerate for at least an hour or two to let soup mix rehydrate
serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/28561/classic-spinach-dip"},{"id":"28541","title":"Butternut Squash, Cinnamon and Ginger Soup","ingredients":"oil, olive, salad or cooking
spices, garlic powder
leeks, (bulb and lower leaf-portion), raw
squash, winter, butternut, raw
soup, chicken broth or bouillon, dry
carrots, raw
spices, cinnamon, ground
spices, ginger, ground
molasses
honey
yogurt, greek, plain, nonfat","directions":"In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat.
Stir in the garlic and leeks.
Cook, covered, for 3 minutes or until softened.
Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender.
Add the molasses and honey.
Transfer the soup to a food processor or blender and puree until smooth.
Garnish with a dollop of yogurt or sour cream.","url":"https://recipe.bluelayer.org/recipe/28541/butternut-squash-cinnamon-and-ginger-soup"},{"id":"28526","title":"Braised Chestnuts and Brussels Sprouts","ingredients":"nuts, chestnuts, european, dried, peeled
brussels sprouts, raw
water, bottled, generic
salt, table
soup, vegetable broth, ready to serve","directions":"put a large pot of water to boil the chestnuts.
cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
put 2 quarts of water and the salt in a large saucepan & bring to a boil.
add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
drain the sprouts & rinse in cold water to halt the cooking proccess.
put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
serve warm.","url":"https://recipe.bluelayer.org/recipe/28526/braised-chestnuts-and-brussels-sprouts"},{"id":"28521","title":"How to Make Chicken Fly","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
honey
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
lemon juice, raw
spices, garlic powder
spices, ginger, ground","directions":"Preheat oven to 350F.
Spread wings in a single layer on a jellyroll pan or in a roaster.
Bake for 25 to 30 minutes.
Meanwhile whisk together the rest of the ingredients.
Drain juices from pan.
Pour sauce over wings and bake 25 to 30 minutes more.
I serve these with a green salad, rice and corn.","url":"https://recipe.bluelayer.org/recipe/28521/how-to-make-chicken-fly"},{"id":"28494","title":"Root Vegetable Soup (South Beach Diet Phase 2)","ingredients":"celery, raw
turnips, raw
carrots, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
cream, sour, cultured","directions":"Place vegetables in large saucepan and add enough broth until covered.
Add thyme, and a pinch salt; bring to a low boil and cook until vegetables are very tender, about 25 minutes.
Transfer soup, in batches, to a blender, and puree until smooth.
Return to pan, stir in sour cream and bring to simmer just to heat through.
Adjust seasonings and serve hot.","url":"https://recipe.bluelayer.org/recipe/28494/root-vegetable-soup-south-beach-diet-phase-2"},{"id":"28406","title":"Low-Fat Gravy","ingredients":"onions, raw
mushrooms, white, raw
parsley, fresh
soup, swanson chicken broth 99% fat free
cornstarch
spices, pepper, black","directions":"In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
Add to saucepan along with remaining broth.
Bring to a boil, stirring occasionally.
Boil for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/28406/low-fat-gravy"},{"id":"28398","title":"Jazzed-Up Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
sauce, salsa, ready-to-serve
snacks, tortilla chips, light (baked with less oil)
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw","directions":"In a small saucepan, combine soup and salsa.
Set pan over medium heat and bring to a simmer.
Remove from heat and ladle soup into 4 bowls.
Top with tortilla chips, sour cream, and scallions just before serving.","url":"https://recipe.bluelayer.org/recipe/28398/jazzed-up-tomato-soup"},{"id":"28396","title":"Creamy Austrian Rice With Peas and Onions (Quick)","ingredients":"butter, without salt
onions, raw
spices, garlic powder
water, bottled, generic
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
salad dressing, mayonnaise, regular","directions":"In small saucepan, melt butter and add chopped onions.
Cook onions about 5 minutes til just tender.
*Add garlic during the last minute.
Add water and boullion and bring to a boil.
Add rice, stir, put lid on and shut off heat.
Let sit 5 minutes.
Stir in mayo.
Fold in peas.
Wahlah!
Easy as that!
If you like it creamier, add more mayo!
You can also add chopped parsley or a favorite herb.
Serve with pepper if desired.
Just think of this as a starting point for however you would like to make it!
:).
We like it as written, though.
;).
And I like that it's all in one pan!
LOL!","url":"https://recipe.bluelayer.org/recipe/28396/creamy-austrian-rice-with-peas-and-onions-quick"},{"id":"28370","title":"Dairy Free Cream Soup / White Sauce","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Whisk together milk and cornstarch in a small saucepan.
Stir in margarine, bouillon, salt & pepper.
Stir constantly, heat to boiling, and simmer until thick (a minute or two).
Use as white sauce, or add canned chicken for \"cream of chicken\" soup, or can of mushrooms for \"cream of mushroom\" soup.","url":"https://recipe.bluelayer.org/recipe/28370/dairy-free-cream-soup-white-sauce"},{"id":"28340","title":"Tofu Munchies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, cumin seed
leavening agents, yeast, baker's, active dry
soup, beef broth or bouillon canned, ready-to-serve
oil, olive, salad or cooking","directions":"Combine flour, chili powder, cumin and yeast in a shallow container.
Cut tofu into 1/2 inch strips and marinate in broth.
Squeeze most, but not all, of the marinade out of the strips and roll in flour mixture.
Fry over medium heat in the oil until they are crispy, turning to make sure all sides are cooked.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/28340/tofu-munchies"},{"id":"28339","title":"Fennel, Leek and Spinach Soup","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
fennel, bulb, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
spinach, raw","directions":"Melt margarine in large pot over medium heat.
Add fennel and leeks.
Saute until just translucent, about 15 minutes.
Add broth to cover pot.
Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing.
Return soup to same pot.Season with salt and pepper.
(Can be prepared 1 day ahead.
Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally.
Ladle into bowls and serve.","url":"https://recipe.bluelayer.org/recipe/28339/fennel-leek-and-spinach-soup"},{"id":"28322","title":"Appelsoppa (Apple Soup)","ingredients":"apples, raw, with skin
water, bottled, generic
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin","directions":"Peel apples and cut in slices.
Add sugar to water and bring to a boil.
Add apples and cook until tender, but not mushy.
Mix cornstarch with a little water and add to the apples, stirring until smooth.
If dried apples are used, rinse well and soak overnight in the water.
Cook in the same water.
A little lemon juice gives a fresher taste.","url":"https://recipe.bluelayer.org/recipe/28322/appelsoppa-apple-soup"},{"id":"28314","title":"Versatile Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
spices, paprika
butter, without salt","directions":"Mix the buttermilk, bouillon, and oregano in a bowl.
Let set 10 minutes to blend flavors.
Put chicken in a large bowl and pour buttermilk mixture over the chicken.
Let set 30 minutes to blend flavors.
Mix flour and paprika in a plastic bag.
Add chicken, one or two pieces at a time, to coat.
Place coated chicken in a 9x13 pan.
Drizzle melted butter over the chicken.
Bake at 350 degrees for one hour, or until golden brown.
To fry chicken, omit the butter, and fry in oil until brown.","url":"https://recipe.bluelayer.org/recipe/28314/versatile-chicken"},{"id":"28298","title":"Easy Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
spices, oregano, dried
parsley, fresh
spices, basil, dried
spices, pepper, black","directions":"Dump milk and tomatoes into large pot.
Turn heat on to medium/medium-high.
Add spices.
Cook as little as 10 minutes from time you turned on heat or as long as you would like.
Stir about every minute so it doesn't burn.
I ran a hand mixer through mine so I didn't have much for chunks.","url":"https://recipe.bluelayer.org/recipe/28298/easy-tomato-soup"},{"id":"28286","title":"Fettuccine Alfredo With Chicken","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, neufchatel
cheese, parmesan, hard
spices, garlic powder
spices, pepper, black
parsley, fresh","directions":"Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cook 5 to 7 minutes or until chicken is cooked through, stirring occasionally.
Remove from skillet.
Mix broth and flour in same skillet.
Stir in Neufchatel cheese, 2 tablespoons parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens.
Stir in chicken.
Drain pasta; place in large bowl.
Pour chicken mixture over pasta; toss to coat.
Sprinkle with remaining 1 tablespoon parmesan cheese and the chopped fresh parsley.","url":"https://recipe.bluelayer.org/recipe/28286/fettuccine-alfredo-with-chicken"},{"id":"28269","title":"Couscous Salad","ingredients":"raisins, seeded
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, saffron
couscous, dry
celery, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, pine nuts, dried
parsley, fresh
lemon juice, raw
salt, table
spices, pepper, black
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"Place the raisins in a small bowl; pour boiling water over raisins, and let stand 10 minutes.
Drain and set aside.
Comine the chicken broth and saffron in a medium saucepan; bring to a boil.
Stir in couscous.
Cover, and remove from heat immediately.
Let stand for 4 minutes or until the liquid is absorbed.
Combine the couscous, raisins, celery, green onions, toasted pine nuts, and parsley in a large bowl; toss gently, and set aside.
In a small bowl, combine lemon juice, salt, pepper, and cinnamon in a bowl; stir well.
Gradually add olive oil, beating constantly with a wire whisk until blended.
Pour dressing mixture over couscous mixture; toss gently.
Cover and chill thoroughly.","url":"https://recipe.bluelayer.org/recipe/28269/couscous-salad"},{"id":"28251","title":"Hearty Mushroom Barley Soup","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
mushrooms, white, raw
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
barley, hulled
sauce, worcestershire
spices, thyme, dried
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Heat dutch oven or large saucepan over medium-high heat until hot.
Coat with nonstick cooking spray.
Add oil and tilt pan to coat bottom pan.
Add yellow onions; cook 8 minutes or until just begining to turn golden.
Add carrots and cook 2 minutes.
Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
Stir in green onions, salt and pepper.","url":"https://recipe.bluelayer.org/recipe/28251/hearty-mushroom-barley-soup"},{"id":"28231","title":"Basic Stir Fry Sauce Recipe","ingredients":"soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
cornstarch","directions":"Combine on medium-high heat, stirring constantly till thickened.
Mix into sauce steamed vegetables, mushrooms, etc., and serve over a bed of basmati rice!
Yummmmmmmmmmmmmmm!
Tofu is also very good with this sauce.
NOTES : 3 Tbsp.
Cornstarch makes quite a thick sauce - amount can very depending on your particular taste in thickness.","url":"https://recipe.bluelayer.org/recipe/28231/basic-stir-fry-sauce-recipe"},{"id":"28193","title":"Spicy Peanut Sauce","ingredients":"shallots, raw
spices, garlic powder
peanut butter, smooth style, without salt
oil, sesame, salad or cooking
soy sauce made from soy (tamari)
spices, ginger, ground
roland, seasoned rice wine vinegar,
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry","directions":"In a food processor or blender, combine all ingredients and process until smooth.
Add more peanut butter or chicken broth as needed.
The sauce should be pourable.","url":"https://recipe.bluelayer.org/recipe/28193/spicy-peanut-sauce"},{"id":"28192","title":"Katjang Sauce (Spicy Peanut Sauce)","ingredients":"oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
soy sauce made from soy (tamari)
molasses
lime juice, raw
spices, ginger, ground
spices, pepper, red or cayenne","directions":"Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
Add the chicken stock and bring to a boil over high heat.
Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
Reduce the heat and simmer for 10 minutes, stirring occasionally.
Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).","url":"https://recipe.bluelayer.org/recipe/28192/katjang-sauce-spicy-peanut-sauce"},{"id":"28185","title":"She Crab Soup II","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
sauce, worcestershire
salt, table
spices, pepper, black
crustaceans, crab, alaska king, imitation, made from surimi
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping","directions":"In a stockpot over medium heat, melt butter and saute onions until translucent.
Whisk in flour and Worcestershire sauce until smooth.
Season with salt and pepper.
Thin with some of the milk if necessary.
Add crabmeat and saute for 2 to 3 minutes.
Whisk in milk and heavy cream.
Heat and simmer 5 minutes.","url":"https://recipe.bluelayer.org/recipe/28185/she-crab-soup-ii"},{"id":"28183","title":"Lady Bird Johnson's Shrimp Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
crustaceans, shrimp, raw (not previously frozen)
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
onions, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt","directions":"Preheat oven to 400 degrees.
The squash should be cut into 1/4\" thick slices.
Thoroughly rinse shrimp under cold water and drain.
Heat 2 tablespoons of butter in a saucepan.
Blend in flour, salt and pepper and cook until it bubbles.
Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly.
Bring to a boil and then simmer for 2 minutes.
Blend in the cream and the minced onions, then mix in raw shrimp.
Cover and set aside.
Layer half the squash in a greased 1 1/2 quart casserole dish.
Spoon half the shrimp sauce over the squash.
Repeat with remaining squash and shrimp sauce.
Cover tightly and bake at 400 degrees for 30 minutes.
Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/28183/lady-bird-johnsons-shrimp-squash-casserole"},{"id":"28161","title":"Chicken & Asparagus Saute","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, garlic powder
asparagus, raw
grapes, red or green (european type, such as thompson seedless), raw
onions, spring or scallions (includes tops and bulb), raw
dill weed, fresh","directions":"Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
Add chicken; shake to coat.
Heat oil in a large nonstick skillet.
Add chicken; saute 5 minutes, or until cooked through.
Remove to a plate.
In a cup, mix remaining flour, the broth and garlic.
Add asparagus to skillet and saute 1 minute until bright green.
Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
Add chicken back to pan.
Stir in tomatoes; remove from heat.
Stir in scallions and dill.","url":"https://recipe.bluelayer.org/recipe/28161/chicken-asparagus-saute"},{"id":"28143","title":"Emily's Famous Popcorn","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
leavening agents, yeast, baker's, active dry
spices, chili powder
spices, cumin seed
salt, table","directions":"Heat oil in a large saucepan or soup pot over medium-high heat.
Add popcorn, and place the lid on the pan.
Shake to coat kernels with oil.
When the corn starts to pop, shake the pan constantly until the popping stops.
Remove from heat, and pour popped corn into a large bowl.
Drizzle the melted butter over the corn if using, and sprinkle with yeast, chili powder, cumin and salt.
I like to give it a little stir before serving.","url":"https://recipe.bluelayer.org/recipe/28143/emilys-famous-popcorn"},{"id":"28103","title":"Creamy Parmesan Mashed Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
cheese, neufchatel
cream, sour, cultured
cheese, parmesan, hard","directions":"Place potatoes in large saucepan.
Add broth; cover.
Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min.
Uncover; stir potatoes.
Simmmer, uncovered, 5 to 6 min.
or until potatoes are tender and most of broth is absorbed.
Add Neufchatel.
Reduce heat to low.
Mash potatoes slightly until Neufchatel is melted.
Add sour cream and Parmesan; mash until potatoes are smooth and heated through.","url":"https://recipe.bluelayer.org/recipe/28103/creamy-parmesan-mashed-potatoes"},{"id":"28102","title":"Chicken and Broccoli Bowl","ingredients":"soup, chicken broth or bouillon, dry
fresh red onions,
carrots, raw
celery, raw
parsley, fresh
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
lime juice, raw
parsley, fresh
salt, table
spices, pepper, black","directions":"Preheat oven 375 degrees.
Mix broth, vegetables 1 teaspoon parsley and garlic in a large pot.
Add 1 cup of water and bring to a boil.
Add rice and bring back to a boil.
Cover and simmer for 25 minutes.
Uncover and simmer for 5 more minutes.
Set aside.
While rice cooks, put chicken and broccoli in a mixing bowl.
Add the lime juice, parsley, salt, and pepper.
Mix well until chicken and broccoli are coated with seasonings.
Transfer the chicken and broccoli to a baking pan, spreading it evenly in the bottom with a spatula.
Bake for 30-35 minutes.
Remove chicken and broccoli from oven and allow to cool.divide rice into 4 1/2 cup servings.
Divide chicken and broccoli into equal portions and place on top of rice.","url":"https://recipe.bluelayer.org/recipe/28102/chicken-and-broccoli-bowl"},{"id":"28075","title":"Chow Mein for Dummies","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
shortening, vegetable, household, composite
noodles, egg, dry, unenriched
soup, chicken broth or bouillon, dry
nuts, cashew nuts, raw
cornstarch
oil, corn, peanut, and olive
oil, sesame, salad or cooking
salt, table
sugars, granulated","directions":"Heat wok or fry pan until extremely hot & leave on high heat throughout cooking.
Combine chicken broth, salt,sugar,sesame oil & cornstarch & mix well.
Add peanut oil to pan & heat until it smokes slightly.
Add pork & stir fry until just cooked.
Add veggies & toss with meat.
Add nuts & toss.
Re mix broth before adding to pan (cornstarch will settle to bottom & be stiff).
Stir fry in pan until sauce boils & thickens.
Pour over noodles & dig in !","url":"https://recipe.bluelayer.org/recipe/28075/chow-mein-for-dummies"},{"id":"28057","title":"Brown Rice and Bulgur","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
bulgur, dry
soup, vegetable broth, ready to serve","directions":"Combine in med saucepan, bring to boil for 3-4 minutes.
Cover, reduce heat to low; steam approx 40 min.
Turn off heat, let stand 5-10 min, covered.
Fluff with a fork; serve hot or cool and store.
For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.","url":"https://recipe.bluelayer.org/recipe/28057/brown-rice-and-bulgur"},{"id":"28055","title":"Buttery Rice Timbales","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
lime juice, raw
salt, table
butter, without salt","directions":"Place rice in large strainer.
Rinse under cold running water until water runs off clear.
Let rice drain thoroughly.
Bring broth, lime juice and salt to boil in small saucepan.
Cover; keep warm.
Melt butter in heavy medium saucepan over medium heat.
Add rice; stir until butter starts to brown, about 3 minutes.
Mix broth mixture into rice.
Reduce heat to low.
Cover and cook until broth is absorbed and rice is tender, about 20 minutes.
Butter six 3/4-cup ramekins or custard cups.
Divide rice among prepared ramekins, packing gently.
(Can be made 2 hours ahead.
Cool; cover with plastic.
Let stand at room temperature.
Rewarm, covered, in microwave on low 2 minutes.)
Unmold rice onto plates.","url":"https://recipe.bluelayer.org/recipe/28055/buttery-rice-timbales"},{"id":"28047","title":"Soup for Sick Days (Aka Poor Man's Polenta)","ingredients":"cornmeal, degermed, unenriched, yellow
soup, swanson chicken broth 99% fat free","directions":"In a medium stockpot, bring chicken broth to a simmer.
Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
This also makes a great soup-base for other soups.
You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
This soup is bland until you add your favorite spices or seasonings.
We start with it like this -- perfect for sick days.","url":"https://recipe.bluelayer.org/recipe/28047/soup-for-sick-days-aka-poor-mans-polenta"},{"id":"28046","title":"Green-Olive Couscous","ingredients":"soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
salt, table
spices, pepper, black
couscous, dry
olives, ripe, canned (small-extra large)
spices, thyme, dried","directions":"In a medium saucepan, bring broth to a boil.
Remove pan from heat; stir in oil, salt, and pepper.
Stir in couscous, olives, and thyme; cover and let stand 5 minutes, or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork.","url":"https://recipe.bluelayer.org/recipe/28046/green-olive-couscous"},{"id":"28010","title":"Easy Lentil Tacos","ingredients":"lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve
spices, chili powder
spices, cumin seed
spices, onion powder
spices, garlic powder","directions":"Mix all ingredients into a medium pot and bring to a boil over high heat.
Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes.
Rice and lentils should be tender.
What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice.
This gives it a creamier texture.
This can also be done when you are ready to reheat at a later time.
Just reheat in pan and lentils will mash as you stir.","url":"https://recipe.bluelayer.org/recipe/28010/easy-lentil-tacos"},{"id":"28001","title":"Cream of Spinach Soup","ingredients":"butter, without salt
carrots, raw
onions, raw
spinach, raw
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"In a medium saucepan, melt butter over medium heat.
Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
Add the stock and bring to a boil over high heat, then add the spinach.
Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
Remove from heat.
Serve piping hot.","url":"https://recipe.bluelayer.org/recipe/28001/cream-of-spinach-soup"},{"id":"27995","title":"Chicken Noodle Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
cheese, parmesan, hard
shortening, vegetable, household, composite
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
cheese, cheddar","directions":"Mix all the ingredients together except the cheddar cheese.
Bake at 400 degree for 25 minutes.
Stir and top with cheddar cheese.
Serve and Enjoy!","url":"https://recipe.bluelayer.org/recipe/27995/chicken-noodle-casserole"},{"id":"27992","title":"Green Beans with Fermented Black Beans and Pork Sauce","ingredients":"beans, snap, green, raw
spices, garlic powder
spices, ginger, ground
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
beans, snap, green, raw
soy sauce made from soy (tamari)
water, bottled, generic
cornstarch","directions":"In a small bowl, mash the black beans into the garlic and ginger.
In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes.
Then add the mashed fermented beans and stock, mix together and cook for 2 minutes.
Add the green beans, mix together and cook for 3 more minutes.
Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste.
While stirring pour the cornstarch mixture into the liquid in the bottom of the wok.
The liquid will thicken and as you toss the wok, coating the beans.
Taste and re-season with salt and pepper if needed.","url":"https://recipe.bluelayer.org/recipe/27992/green-beans-with-fermented-black-beans-and-pork-sauce"},{"id":"27983","title":"Cream of Turkey and Wild Rice Soup","ingredients":"ground turkey, raw
celery, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wild rice, raw
carrots, raw
ground turkey, raw
parsley, fresh
salt, table
spices, pepper, black","directions":"First, you will need to make your bone broth (or buy broth from the store).
I shamelessly cheat on this task, as, traditionally, it should simmer for 24 hours!
I dont know about you, but I definitely dont have that kind of time, and Im not leaving my stove-top on while Im sleeping.
What I do is throw all of the bones from a leftover turkey into a large stockpot, fill it 2 inches from the top with water, and then simmer it for 2-3 hours (be sure not to boil or you will get cloudy broth), adding water as needed if the water level gets low.
I then turn off the burner, let it come to room temperature, and plop it into the fridge with the lid on, bones still in, for 24-36 hours.
When Im ready to use the broth it is gelatinous, so I heat it on the stove until it becomes liquid again and then strain the juices through a fine mesh colander, removing the bones.
Viola!
Its ready to use!
Add the celery and onions into the bottom of a large stock pot with the butter.
Heat for approximately 3 minutes on medium heat.
I dont allow the vegetables to cook too much, because I want them to retain their integrity and add texture to the soup.
Pour the flour into the pot and mix with the buttery vegetable mixture, stirring frequently, for about 3 minutes, allowing the flour to have some time to cook.
Begin adding the broth, 1 cup at a time for the first 4 cups.
After adding each cup, stir frequently until well combined with the flour before adding the next cup.
After you have done this with the first 4 cups, you can turn the burner to medium-high heat, add the remainder of the broth and the water, and then bring it to a gentle boil.
Add the rice and carrots to the pot and when the soup begins to boil turn the heat to medium-low.
Simmer for 15-20 minutes, or until the rice is cooked and the carrots are fork-tender.
Stir in the turkey, parsley, salt, and pepper to taste, and then your soup is ready to serve.","url":"https://recipe.bluelayer.org/recipe/27983/cream-of-turkey-and-wild-rice-soup"},{"id":"27961","title":"Easiest Gravy Recipe","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
potatoes, raw, skin","directions":"In large skillet, heat oil.
Whisk in flour and powdered vegetable broth.
(If using bouillon cubes, add in potato water first, then add in cubes.)
Add in potato water or possibly plain water, slowly, stirring with a whisk over medium heat, till gravy thickens to desired consistency.
Yields: 3 c..","url":"https://recipe.bluelayer.org/recipe/27961/easiest-gravy-recipe"},{"id":"27957","title":"Margarita Roast Turkey Breast - OAMC","ingredients":"lime juice, raw
lime juice, raw
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
ground turkey, raw
cornstarch","directions":"For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
Place turkey breast in a self-sealing plastic bag set in a large bowl.
Pour marinade over turkey.
Seal bag; turn to coat breast.
Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
Discard any remaining marinade.
Place turkey, skin side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part of the breast, without touching bone.
Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
Transfer turkey to a cutting board, cover with foil.
Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
To serve, thinly slice 1/3 of the turkey breast.
Serve with the margarita sauce.
Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
Seal and refrigerate up to 3 days or label and freeze up to 3 months.
*This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
Before using, thaw turkey overnight in refrigerator, if frozen.","url":"https://recipe.bluelayer.org/recipe/27957/margarita-roast-turkey-breast-oamc"},{"id":"27947","title":"Chinese Peach Soup","ingredients":"sugars, granulated
cornstarch
water, bottled, generic
butter, without salt
peaches, yellow, raw
water, bottled, generic","directions":"Combine the sugar, cornstarch and juice in a work bowl and whisking until starch is completely dissolved.
Heat the butter in a deep saucepan until it melts, then add the sugar mixture.
Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft.
Pour this mixture into a blender or food processor and puree until smooth and creamy.
Return the soup to the saucepan and bring to a gentle boil.
Remove from heat and add the rose water.
Serve immediately or chill to serve cold.
Serves 4 to 6 as a starter.","url":"https://recipe.bluelayer.org/recipe/27947/chinese-peach-soup"},{"id":"27938","title":"Nutritious Delicious SLENDER Soup","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
carrots, raw
beans, snap, green, raw
celery, raw
potatoes, raw, skin
onions, raw
salt, table
spices, pepper, black","directions":"Stir together all ingredients in a large pot and bring to a boil.
Reduce heat to simmer and cook until all veggies are tender, about an hour.","url":"https://recipe.bluelayer.org/recipe/27938/nutritious-delicious-slender-soup"},{"id":"27909","title":"Brussels Sprouts With Warm Balsamic Vinaigrette","ingredients":"brussels sprouts, raw
butter, without salt
onions, raw
soup, chicken broth or bouillon, dry
vinegar, balsamic
mustard, prepared, yellow
salt, table
sugars, granulated","directions":"Boil or steam Brussels sprouts until just crisp tender.
While sprouts are cooking, melt butter in skillet or saucepan.
Add onion and saute over medium low heat until soft and golden, about 5 minutes.
Add chicken broth, balsamic vinegar, mustard, salt and sugar.
Bring to a boil, lower heat, and let simmer for 1 minute.
Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/27909/brussels-sprouts-with-warm-balsamic-vinaigrette"},{"id":"27892","title":"Gluten Free - Cream of Chicken Soup Replacement for Casseroles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
salt, table","directions":"Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined.
Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.","url":"https://recipe.bluelayer.org/recipe/27892/gluten-free-cream-of-chicken-soup-replacement-for-casseroles"},{"id":"27851","title":"Beef Pasties","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
onions, raw","directions":"Dough: Mix first 3 ingredients together then chill for 2 hours or longer.
Filling: Brown beef, drain.
Mix in 2 tablespoons flour.
Add onion soup.
Cook until thick.
Chill for 2 hours.
Preheat oven to 400 degrees.
Roll dough about 1/8 inch thick onto well floured board.
(Do this in small portions and keep rest chilled.
).
Cut into rounds size of a juice glass.
Put 1 teaspoon of filling on each round in center and towards side, then fold over into a crescent shape.
Crimp edges with a fork.
Continue until all rounds are filled and rolled.
Bake for 15 minutes at 400 degrees.
(Can be made and frozen ahead of time.
).","url":"https://recipe.bluelayer.org/recipe/27851/beef-pasties"},{"id":"27822","title":"Chicken Cassoulet","ingredients":"beans, snap, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
beef, grass-fed, ground, raw
spices, basil, dried
spices, oregano, dried
spices, paprika
carrots, raw
celery, raw
onions, raw","directions":"Rinse the beans and place in medium saucepan.
Add enough water to cover by 2 inches.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let sit for 1 hour.
OR, soak beans overnight in a cool place, drain and rinse.
Rinse chicken,pat dry and set aside.
Halve the sausage lengthwise and cut into 1 inch pieces.
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
Set this mixture aside.
In a 4 quart crockpot, combine celery, carrot and onion.
Place chicken pieces on top.
Pour the bean mixture on top of chicken.
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
Remove Chicken and sausage with slotted spoon.
Mash the bean mixture slightly.
Serve chicken, sausage and beans in soup bowls.
Serve with crusty bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/27822/chicken-cassoulet"},{"id":"27781","title":"Mustard Cream Sauce","ingredients":"alcoholic beverage, beer, regular, all
shallots, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
mustard, prepared, yellow
mustard, prepared, yellow","directions":"Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes.
Add stock and boil until reduced to 1 1/2 cups, about 10 minutes.
Add cream and boil until reduced to 2 cups, about 10 minutes.
Stir in mustard and mustard seeds.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm over medium-low heat before serving.)","url":"https://recipe.bluelayer.org/recipe/27781/mustard-cream-sauce"},{"id":"27748","title":"Homemade Milk Gravy (Using Soup or Sauce Mix)","ingredients":"butter, without salt
soup, vegetable broth, ready to serve","directions":"Remove cooked meat or poultry from roasting pan.
Leaving brown stuff in pan, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat and reserve.
(Remaining drippings in bowl are meat juices that should be used as part of the liquid called for in gravy).
Add 2 tablespoons fat to roasting pan; stir in 1/2 cup of recipe #243518until smooth.
Heat until bubbly.
Stir in liquid and cook until sauce thickens.
Continue stirring and cooking 2-3 minutes longer, scraping bottom and sides of pan to blend in the brown bits.","url":"https://recipe.bluelayer.org/recipe/27748/homemade-milk-gravy-using-soup-or-sauce-mix"},{"id":"27711","title":"Bean Soup","ingredients":"soup, chicken broth or bouillon, dry
carrots, raw
onions, raw
lemon juice, raw
beans, snap, green, raw","directions":"Combine broth, carrots, onion, and lemon juice in a saucepan.
Simmer, covered, until carrots are tender.
Stir in beans.
Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/27711/bean-soup"},{"id":"27708","title":"Simple Stroganoff","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
onions, raw
cheese, cottage, creamed, large or small curd
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
salt, table
spices, oregano, dried
spices, garlic powder
spices, pepper, black
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve","directions":"In skillet, brown ground beef, flour, and onion; drain well.
Place in crockpot.
Whip cottage cheese until smooth; add tomato paste and seasonings.
Mix well and add to meat mixture with mushrooms and beef broth.
stir until slightly blended.
Cover and cook on high setting for 1 hour.
Turn to low setting and cook for 4 to 6 hours.","url":"https://recipe.bluelayer.org/recipe/27708/simple-stroganoff"},{"id":"27704","title":"Chicken in Creamy Horseradish Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
horseradish, prepared
cheese, parmesan, hard
cream, fluid, heavy whipping","directions":"In a big, heavy skillet, brown the chicken in the butter and olive oil over medium high heat.
Transfer the chicken to your slow cooker.
In a bowl, stir together the broth, bouillon, and horseradish.
Pour the mixture over the chicken.
Cover the slow cooker, set it to low, and let it cook 6 hours.
When the time's up, remove the chicken with tongs and put it on a platter.
Melt the cream cheese into the sauce in the slow cooker.
Stir in the cream.
Thicken the sauce with Guar or Xanthan if you think it needs it.
Add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/27704/chicken-in-creamy-horseradish-sauce"},{"id":"27682","title":"Pork Tenderloin With Hot Mustard Sauce","ingredients":"spices, pepper, black
sugars, brown
soy sauce made from soy (tamari)
honey
mustard, prepared, yellow
spices, garlic powder
spices, onion powder
spices, cinnamon, ground
soup, chicken broth or bouillon, dry
pork, fresh, loin, tenderloin, separable lean only, raw
seeds, sesame seeds, whole, dried
horseradish, prepared
mustard, prepared, yellow
honey","directions":"Combine first 9 ingredients.
Rub mixture all over pork.
**Note: At this point, you could put pork in a large ziplock and marinate in the fridge until you are ready to use.
Remember to let meat come to room temperature before roasting.
Place pork in a casserole sprayed with nonstick cooking spray or use a roasting pan.
Sprinkle sesame seeds all over pork.
Bake pork at 400 degrees for 45 minutes or until internal temperature reaches 160 degrees.
Remove pork from oven and let rest for 5 minutes.
For the sauce: combine horseradish, mustard and honey in a bowl.
Microwave 1-2 minutes, just until sauce is heated through.
If sauce is too strong or spicy, you can tame it down by adding more honey and a tablespoon of water.
Slice pork and serve with hot mustard sauce.","url":"https://recipe.bluelayer.org/recipe/27682/pork-tenderloin-with-hot-mustard-sauce"},{"id":"27661","title":"Cheeseburger Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
soup, chicken broth or bouillon, dry
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley.
Add broth and potatoes.
Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese.
When cheese is melted, add sour cream and heat through.
Do not boil.","url":"https://recipe.bluelayer.org/recipe/27661/cheeseburger-soup"},{"id":"27624","title":"Verry Berry Pie","ingredients":"cherries, sweet, raw
strawberries, raw
blackberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"NOTE: For the bottom pie crust, I used the Perfect Pie crust recipe from Rees site.
Preheat the oven to 425 degrees.
Pit the cherries and chop up the strawberries, and then mix all the fruit together in a large bowl.
Make the crumble top.
Mix the flour and brown sugar together, and then add in the butter.
Work the butter into the flour mix with a fork.
Add the sugar, flour, and cornstarch to the bowl of mixed fruit.
If the filling seems a little too soupy, add in some extra corn starch to thicken it up.
Make sure to do this step right before youre ready to put the filling in the pie crust and the pie in the oven.
Carefully place the pie crust into your pie dish.
Around the edges, fold under and press down any excess dough.
Pour in the filling.
Pour on the crumble top, and then cover the edges with a pie shield or aluminum foil.
Bake for 40 minutes.
Remove the pie crust shield, and then bake 10 minutes more.
Wait 30-40 minutes to cut a slice so that the pie filling firms up.","url":"https://recipe.bluelayer.org/recipe/27624/verry-berry-pie"},{"id":"27554","title":"Brown Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
spices, pepper, black
parsley, fresh","directions":"Melt margarine or butter in small saucepan over medium-low heat.
Add flour and whisk together about 30 seconds; then add broth slowly while whisking.
Cook over medium heat for 2 minutes.
Add soy sauce and pepper.
Cook until gravy achieves desired thickness.
Pour into a gravy boat or bowl and stir in parsley.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/27554/brown-gravy"},{"id":"27520","title":"Pesto Mashed Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
sauce, pesto, ready-to-serve, refrigerated
salt, table","directions":"Cut larger potatoes in half and leave small potatoes whole.
Cover potatoes with water and bring water to a boil.
Add salt and cook until potatoes are tender 10 to 12 minutes.
Drain potatoes and return them to hot pot.
Add broth and smash the potatoes up.
Add pesto and smash to desired consistency.
Serve while hot.","url":"https://recipe.bluelayer.org/recipe/27520/pesto-mashed-potatoes"},{"id":"27516","title":"Paneer Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour 1 litre of full fat milk into a large pan and heat gently.
Just as it begins to bubble, remove from heat and dollop in about 6 tablespoons of plain, live yoghurt.
Whack up the heat on the stove, return the pan and stir gently, watching as curds begin to form.
Continue to stir until the separated liquid becomes quite thin and takes on a slight green tinge to it.
Drape a large muslin cloth over a colander in the sink and pour the mixture into it, allowing the liquid to drain through.
It doesnt look very appetizing, I know.
Twirl the muslin cloth over the top of the curds and leave on a flat surface with a heavy weight over the top of it (I put it on a plastic chopping board on the drainer with a granite mortar over the top).
Leave for about an hour, after which youll be left with a solid cheese-like thing.
Can be cubed and lightly fried in oil (wear an apron as it spits!)
and added to stir-fries or curries, the creaminess of the paneer is a delicious contrast to the spices.
We frequently have this in a spicy soup made with tom yum paste and tomatoes, onions and fresh coriander.
As a pescatarian (non meat-eater who eats fish) who frequently forgets to get the fish out of the freezer, this is an excellent source of protein.","url":"https://recipe.bluelayer.org/recipe/27516/paneer-cheese"},{"id":"24694","title":"Couscous with Pistachios, Scallions and Currants","ingredients":"currants, zante, dried
soup, chicken broth or bouillon, dry
butter, without salt
couscous, dry
lemon juice, raw
spices, cinnamon, ground
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
nuts, pistachio nuts, raw
parsley, fresh","directions":"In a small bowl, cover currants with hot water.
Let sit and plump for 15 minutes.
In a saucepan heat the chicken broth and butter to a boil.
Stir in the couscous.
Remove from the heat and let stand, covered, for 5 to 10 minutes.
Meanwhile, make the dressing: whisk together the lemon juice, cinnamon and olive oil.
When the couscous is done, transfer it to a bowl and break up the lumps with a fork.
Drain currants and add to the couscous.
Stir in the scallions, pistachios and parsley.
Toss the couscous with the dressing and serve.","url":"https://recipe.bluelayer.org/recipe/24694/couscous-with-pistachios-scallions-and-currants"},{"id":"27487","title":"Creamy Tomato and Basil Soup in a Snap","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
spices, basil, dried
cream, fluid, heavy whipping","directions":"In sauce pan bring to a simmer the sauce and basil.
Simmer 5 minutes.
Remove from heat and stir in heavy whipping cream.
Serve immediately.
Serving Suggestion;.
Serve with grilled cheese sandwhiches.","url":"https://recipe.bluelayer.org/recipe/27487/creamy-tomato-and-basil-soup-in-a-snap"},{"id":"27469","title":"Watermelon Soup With Red Summer Berries and Lime","ingredients":"watermelon, raw
sugars, granulated
lime juice, raw
blackberries, raw
raspberries, raw
cherries, sweet, raw
strawberries, raw","directions":"Remove rind and seeds from watermelon.
Cut flesh into chunks, and puree in blender.
Strain into bowl (there should be about 4 cups).
Mix puree with sugar and lime juice.
Chill 2 hours.
To serve, cut blackberries and raspberries in half.
Pit cherries, and cut in half.
Slice strawberries.
Divide fruits into six chilled soup bowls.
Pour watermelon mixture over them, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/27469/watermelon-soup-with-red-summer-berries-and-lime"},{"id":"27459","title":"Wild Rice and Barley Salad","ingredients":"soup, chicken broth or bouillon, dry
wild rice, raw
barley, hulled
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
raisins, seeded
onions, spring or scallions (includes tops and bulb), raw
vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, basil, dried
nuts, almonds","directions":"Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
Remove from heat, and let stand, covered, 5 minutes.
Spoon rice mixture into a medium bowl.
Add chickpeas, raisins, and green onions.Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Pour over barley mixture; toss well.
Cover; chill 2 hours.
Stir in basil and almonds.","url":"https://recipe.bluelayer.org/recipe/27459/wild-rice-and-barley-salad"},{"id":"27406","title":"Buttered Noodles with Chives","ingredients":"egg substitute, powder
butter, without salt
soup, chicken broth or bouillon, dry
chives, raw
salt, table
spices, pepper, black","directions":"Cook noodles in a large pot of boiling salted water, stirring occasionally, until tender, 10 to 12 minutes.
Drain in a colander and immediately toss with remaining ingredients in a large bowl.","url":"https://recipe.bluelayer.org/recipe/27406/buttered-noodles-with-chives"},{"id":"27396","title":"Cream of Cauliflower Soup (Vegan)","ingredients":"oil, olive, salad or cooking
onions, raw
water, bottled, generic
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, onion powder
spices, garlic powder
spices, parsley, dried
celery, raw
potatoes, raw, skin
carrots, raw
nuts, cashew nuts, raw
water, bottled, generic
cauliflower, raw
peas, green, frozen, unprepared","directions":"In a large 4-quart pot, saute onions in olive oil until clear.
Pour in 6 cups of water, add seasonings and bring to a boil.
Add celery, potatoes and carrots, and simmer over low heat until cooked.
Place cashews and 2 cups water in a blender and blend until creamy and smooth.
Add blended mixture to soup stock and bring to a boil, stirring consantly.
Reduce heat.
Add fresh cauliflower and peas 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/27396/cream-of-cauliflower-soup-vegan"},{"id":"27381","title":"Barley Basil Pilaf","ingredients":"oil, olive, salad or cooking
barley, hulled
soup, chicken broth or bouillon, dry
salt, table
spices, basil, dried
onions, spring or scallions (includes tops and bulb), raw
spices, nutmeg, ground","directions":"Heat oil in a 1 quart saucepan over medium heat just until Hot, not smoking.
Add barley and cook 5 min.
or until browned, stirring constantly.
Add chicken broth and salt, bring to a boil.
Cover and reduce heeat and simmer 30 min.
or until barley is tender and liquid is absorbed.
Remove from heat.
stir in basil, green onions and nutmeg.","url":"https://recipe.bluelayer.org/recipe/27381/barley-basil-pilaf"},{"id":"27373","title":"Mushroom Barley Soup (Vegan)","ingredients":"onions, raw
carrots, raw
celery, raw
mushrooms, white, raw
water, bottled, generic
barley, hulled
shortening, vegetable, household, composite
spices, garlic powder","directions":"Put vegetables in a large soup pot with a little water and cook for 5 min stirring frequently.
Add remaining ingredients and bring to a boil.
Cover & reduce heat to low & simmer 1 hour.","url":"https://recipe.bluelayer.org/recipe/27373/mushroom-barley-soup-vegan"},{"id":"27345","title":"Non-Dairy Cream of Mushroom Soup Substitute","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
mushrooms, white, raw
onions, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soymilk, original and vanilla, unfortified","directions":"Melt 1 tbsp margarine and saute vegetables lightly.
Remove from pan.
Melt 3 tbsp margarine.
Whisk in 3 tbsp flour and seasonings.
Cook for about one minute, stirring frequently.
Slowly add hot soy milk, stirring with a whisk to prevent lumps.
Add vegetables back in.
Cook until thick, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/27345/non-dairy-cream-of-mushroom-soup-substitute"},{"id":"27341","title":"Deluxe Peas","ingredients":"butter, without salt
soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, white, raw
celery, raw
dill weed, fresh
spices, curry powder
peas, green, frozen, unprepared
water, bottled, generic
peppers, sweet, green, raw","directions":"In a large skillet over medium heat, melt butter then stir in bouillon powder, water, mushrooms, celery, dill and curry.
Cook for about 6 minutes or until veggies are almost tender.
Stir in peas - cook uncovered for 2 minutes, then add water chestnuts and pepper, stirring occasionally for about 1 minute or until heated through.
Serve immediately!","url":"https://recipe.bluelayer.org/recipe/27341/deluxe-peas"},{"id":"27336","title":"Chicken Barley Pilaf Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
barley, hulled
onions, raw
peppers, sweet, green, raw
celery, raw
parsley, fresh
butter, without salt","directions":"Heat broth and butter to boiling.
Place all remaining ingredients in casserole and pour broth over ingredients.
Bake uncovered 1 hour at 350 degrees.
Stir 1/2 way through baking time.
Last 5 min of baking sprinkle 1/4 c. Parmesan cheese on top and return to oven.","url":"https://recipe.bluelayer.org/recipe/27336/chicken-barley-pilaf-recipe"},{"id":"27334","title":"Cheese-Topped Vegetables","ingredients":"broccoli, raw
cauliflower, raw
carrots, raw
peas, green, frozen, unprepared
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, cheddar
spices, pepper, black","directions":"Preheat oven to 400: F.
In a large saucepan, bring 2 quarts of water to a boil.
Add broccoli and cauliflower.
Cook for 3 minutes.
Add carrot and cook for 2 minutes.
Drain vegetables in a colander.
Place mixture in a 2 quart baking dish.
Stir in peas; set aside.
To prepare the sauce, in a small saucepan, heat oil over medium heat.
Add flour; cook, stirring constantly, for 1 minute.
Gradually whisk in milk and broth.
Bring to a boil and cook, whisking frequently, for 3 minutes.
Remove from heat.
Stir in = cup of cheddar and the pepper.
Pour sauce over vegeta bles; stir until coated.
Sprinkle remaining cheddar over top.
Bake until cheese is bubbling, about 5 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/27334/cheese-topped-vegetables"},{"id":"27293","title":"Saffron Couscous","ingredients":"soup, chicken broth or bouillon, dry
spices, saffron
oil, olive, salad or cooking
couscous, dry
spices, pepper, black
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring broth to a simmer in a small saucepan.
Add saffron, stirring to dissolve.
Cover and keep warm.
Heat oil in a medium saucepan over medium-high heat.
Add couscous; cook 1 minute, stirring constantly.
Add broth mixture, hot sauce, salt, and pepper; bring to a boil.
Cover, remove from heat, and let stand 5 minutes.
Fluff with a fork; stir in onions.","url":"https://recipe.bluelayer.org/recipe/27293/saffron-couscous"},{"id":"27292","title":"Italian-Style Rice for Two","ingredients":"onions, raw
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, turmeric, ground
cheese, parmesan, hard","directions":"In a saucepan, saute onion in butter until tender.
Add rice; cook over medium heat for 2 minutes,stirring constantly.
Stir in broth and turmeric; bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed.
Stir in cheese and serve.","url":"https://recipe.bluelayer.org/recipe/27292/italian-style-rice-for-two"},{"id":"27291","title":"Smoky Sweet Pepper Shrimp","ingredients":"butter, without salt
crustaceans, shrimp, raw (not previously frozen)
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Melt butter in large skillet on low heat.
Add shrimp.
Cook and stir on medium heat 5 minutes or just until shrimp turn pink.
Stir in Seasoning Blend and wine or broth until shrimp are well coated.
Serve with cooked rice and garnish with lemon wedges, if desired.
Cooking time does not include the rice.","url":"https://recipe.bluelayer.org/recipe/27291/smoky-sweet-pepper-shrimp"},{"id":"27268","title":"Wild Rice And Mushrooms","ingredients":"butter, without salt
wild rice, raw
soup, chicken broth or bouillon, dry
nuts, almonds
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw","directions":"Preheat oven to 350F.
Grease 1 1/2 quart casserole dish.
Melt butter in a large skillet over medium heat.
Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.
Add wild rice; cook 10 minutes, stirring frequently.
Stir in onions and broth.
Bring to a boil.
Pour into greased casserole dish; cover.
Bake for 45 minutes.
Uncover; bake an additional 45 to 60 minutes or until rice is tender and liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/27268/wild-rice-and-mushrooms"},{"id":"27264","title":"Chicken noodle soup","ingredients":"oil, olive, salad or cooking
onions, raw
celery, raw
carrots, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
spices, thyme, dried
soup, chicken broth or bouillon, dry
egg substitute, powder","directions":"Once chicken is chopped in pieces season to your liking( example: salt, black pepper or poultry seasoning)
In a large pot or dutch oven, heat oil over medium heat.
Add carrots, celery, garlic and onions.
Cook until onions are translucent
Add chicken and thyme, cook for 2 1/2 minutes
Add chicken broth and bring to a boil
Add noodles and reduce heat.
Let simmer for 12 minutes or until noodles and chicken are done.","url":"https://recipe.bluelayer.org/recipe/27264/chicken-noodle-soup"},{"id":"27251","title":"Sweet Potato Soup","ingredients":"oil, olive, salad or cooking
onions, raw
celery, raw
spices, ginger, ground
spices, thyme, dried
spices, saffron
sweet potato, raw, unprepared
orange juice, raw
soup, vegetable broth, ready to serve
spices, pepper, red or cayenne
spinach, raw","directions":"Heat oil in a large Dutch oven over medium-high heat.
Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and saute 5 minutes.
Add sweet potato and orange rind, and saute 3 minutes.
Add broth and red pepper, and bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until potato is tender.
Place half of potato mixture in a blender or food processor, and process until smooth.
Pour pureed mixture into a bowl.
Repeat procedure with remaining potato mixture.
Return pureed mixture to pan.
Stir in the spinach, and cook until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/27251/sweet-potato-soup"},{"id":"27225","title":"Bread Stuffing For Turkey (Works Well With Chicken Also) Recipe","ingredients":"wheat flours, bread, unenriched
butter, without salt
onions, raw
celery, raw
salt, table
soup, chicken broth or bouillon, dry","directions":"Heat the butter in a skillet and stir in the onion (we do not add in the celery because we like it to keep its crunch, but you can cook it with the onion if desired).
Cook over low heat till the onion is soft.
Add in this mix to the cubed bread along with the celery and toss lightly with the seasonings.
Add in the chicken broth to taste.
We do not add in too much broth if we are cooking the stuffing in the turkey, but add in more if we are cooking the stuffing in the oven.
This recipe is sufficient for an 11 - 12 lb.
turkey.
Make 1 and 1/2 times the recipe (or possibly more) if your turkey is bigger or possibly if you want extra stuffing.
We have experimented with fancy stuffings but always come back to Mom's in the end.","url":"https://recipe.bluelayer.org/recipe/27225/bread-stuffing-for-turkey-works-well-with-chicken-also-recipe"},{"id":"27096","title":"Beer Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
spices, pepper, red or cayenne
butter, without salt
soup, chicken broth or bouillon, dry
alcoholic beverage, beer, regular, all
spices, thyme, dried","directions":"Saute onion and pepper in butter until tender.
Add chicken broth, rice, beer, thyme and salt and pepper to taste.
Bring to a boil, cover and reduce heat.
Simmer for 30- 40 minutes until liquid is absorbed and rice is done.","url":"https://recipe.bluelayer.org/recipe/27096/beer-rice"},{"id":"27079","title":"Rice with Raisins and Pine Nuts","ingredients":"butter, without salt
onions, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
soup, chicken broth or bouillon, dry
nuts, pine nuts, dried","directions":"Melt 2 tbsp (30 ml) butter in a medium large or large saucepan.
Add the onion and garlic, stirring until softened.
Add rice and stir.
Add raisins.
Pour in chicken broth and bring to a boil.
Lower the heat and cover the saucepan and simmer for exactly 17 minutes.
Add pine nuts and remaining 2 tbsp (30 ml) butter.
Stir to fluff the rice while blending in the nuts.","url":"https://recipe.bluelayer.org/recipe/27079/rice-with-raisins-and-pine-nuts"},{"id":"27034","title":"Goodbye Turkey Tetrazzini","ingredients":"egg substitute, powder
butter, without salt
mushrooms, white, raw
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
ground turkey, raw
peas, green, frozen, unprepared","directions":"Cook noodles as directed on package.
Drain.
Melt butter in a large skillet.
Add mushrooms; cook until tender.
Stir in cream cheese spread and broth.
Bring to boil.
Reduce heat to low; simmer 7 minutes or until slightly thickened.
Add turkey and peas; cook until heated through.
Pour over noodles.","url":"https://recipe.bluelayer.org/recipe/27034/goodbye-turkey-tetrazzini"},{"id":"27029","title":"Shredded Yellow Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
spices, oregano, dried
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in a 1 1/2 quart casserole.
Cover and microwaveat high for 2 to 3 min.
or until vegetables are crisp tender and mixture is throughly heated, stirring after 1 1/2 min.","url":"https://recipe.bluelayer.org/recipe/27029/shredded-yellow-squash"},{"id":"27021","title":"Creamy Mustard Sauce Recipe","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
mustard, prepared, yellow","directions":"In a small saucepan stir yogurt into flour and bouillon granules.
Stir in lowfat milk and mustard.
Cook and stir over medium heat till mix is thickened and bubbly.
Cook and stir one minute more.
Spoon sauce over desired vegetable.
Makes 8 one-Tbsp.
servings.","url":"https://recipe.bluelayer.org/recipe/27021/creamy-mustard-sauce-recipe"},{"id":"27007","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix the flour, yeast and salt together in a large mixing bow.
Stir in the olive oil and warm milk.
Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
Gradually add the warm water, mixing well to form a soft dough.
On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
*To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
These stayed fresh and were lovely with soup the next day.","url":"https://recipe.bluelayer.org/recipe/27007/pizza-dough"},{"id":"26993","title":"Rogers Tomato Soup Cake (Can't Believe It's Vegan)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
leavening agents, baking soda
tomatoes, red, ripe, raw, year round average
wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground
raisins, seeded","directions":"Preheat oven to 350*.
Cream butter and sugar.
Dissolve baking soda in tomato soup and add to creamed mixture.
Combine flour, cloves and cinnamon and raisons.
Add to mixture.
Mix well.
Pour batter into 8'x8' cake pan.
Bake 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/26993/rogers-tomato-soup-cake-cant-believe-its-vegan"},{"id":"26972","title":"Pea and Asparagus Soup with Fresh Tarragon","ingredients":"asparagus, raw
peas, green, frozen, unprepared
shortening, vegetable, household, composite
spices, tarragon, dried
salt, table
spices, pepper, black
croutons, plain","directions":"In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.
Reduce heat and simmer for 10 minutes or until asparagus is very tender.
In a blender or food processor, puree soup in batches.
If freezing soup, see to freeze section below; otherwise proceed with step
Return to saucepan and heat until hot.
Ladle into warmed soup bowls; garnish with Rye Croutons.
To freeze: Cool.
Ladle into freezer containers.
Seal, label and date.
Freeze for up to 4 months.
To serve: Thaw soup in microwave or in refrigerator overnight.
Proceed with step 3, above.
From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook","url":"https://recipe.bluelayer.org/recipe/26972/pea-and-asparagus-soup-with-fresh-tarragon"},{"id":"26964","title":"French Onion Dip","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
onions, raw","directions":"In a large bowl combine the cream cheese and the mayonnaise.
Use a beater and beat until smooth.
Stir in the 2 teaspoons of onion soup mix and minced onion (if desired) then taste the dip to see if you wish to add the remaining teaspoon of soup mix.
If desired, add the additional teaspoon of onion soup mix.
Stir the dip until ingredients are mixed thoroughly.
Store dip in an airtight plastic container with a lid and keep chilled in the refrigerator for about three or four days.
Great with chips or you can try a little on top of a hamburger.
Note: You may have to check the taste a few times while preparing and add things depending on how you would like it to taste.","url":"https://recipe.bluelayer.org/recipe/26964/french-onion-dip"},{"id":"26961","title":"Herbed Zucchini Soup","ingredients":"shortening, vegetable, household, composite
squash, summer, zucchini, includes skin, raw
dill weed, fresh
cheese, cheddar
spices, pepper, black","directions":"Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.
Puree in a blender, in batches if necessary, until smooth.
Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.
Remove from heat and season with salt and pepper.
Serve hot or chilled.
Soup can be refrigerated for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/26961/herbed-zucchini-soup"},{"id":"26934","title":"Low-Fat Celery Seed Dressing","ingredients":"oil, olive, salad or cooking
vinegar, cider
sugars, granulated
onions, raw
mustard, prepared, yellow
spices, paprika
celery, raw
salt, table
water, bottled, generic
shortening, vegetable, household, composite
water, bottled, generic
cornstarch
cornstarch
soup, swanson chicken broth 99% fat free
cornstarch
cornstarch","directions":"To make the vegetable broth oil substitute:
Bring a cup of water to boil, add the broth powder and mix well.
Reserve 2 tablespoons of the broth and set aside.
Off heat, add 1 tablespoon of cornstarch to the veg broth, stirring quickly so the cornstarch dissolves.
Take 2 teaspoons of cornstarch and add to the reserved veg broth, stirring quickly.
Back on heat, stir in the new cornstarch broth mixture to make a gel.
Let cool in fridge.
(This makes it into a sort of paste).
To make the chicken broth oil substitute, repeat steps 3-7.
The chicken broth mixture isn't as thick and pasty.
Once the broth is cool, add all the ingredients and blend in a blender.
The consistency isn't as thick as the original, but it's not as bad as just using water instead of oil.
The consistency without the water is much better, but the taste wasn't quite on.
I know it seems like a lot steps - if you want to choose just the chicken broth mixture instead of both the chicken and veg broth or vice versa, I'm sure it would be fine, I was just trying to find the best taste!
Like I said -- still working on it!","url":"https://recipe.bluelayer.org/recipe/26934/low-fat-celery-seed-dressing"},{"id":"26914","title":"Grilled Red Potato Skewers","ingredients":"water, bottled, generic
salad dressing, mayonnaise, regular
soup, chicken broth or bouillon, dry
spices, oregano, dried
spices, garlic powder
spices, onion powder
potatoes, raw, skin","directions":"Place the potatoes and water in an ungreased microwave safe 2 quart dish.
Cover and microwave on high for 10 to 12 minutes or until almost tender, stirring once.
Drain.
In a large bowl, combine the remaining ingredients.
Add potatoes.
Cover and refrigerate for 1 hour.
Drain, reserving mayonnaise mixture.
On 6 metal or soaked wooden skewers, thread potatoes.
Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.
*Microwave times may vary.
*","url":"https://recipe.bluelayer.org/recipe/26914/grilled-red-potato-skewers"},{"id":"26903","title":"Old Fashion Lentil Soup","ingredients":"lentils, raw
onions, raw
celery, raw
carrots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
vinegar, distilled
tomatoes, red, ripe, raw, year round average","directions":"Soak lentils for 12 hours in 6 cups of water.
Drain.
Put in pot with 12 cups of water and ham bone.
Bring to a boil.
Cover and simmer on low for 3 hours.
Add chopped onion, celery and carrots.
Simmer for another hour.
Thicken by adding butter and flour.
Add paprika and salt to taste.
Just before serving add 1 vinegar or strained tomatoes.
Serve.","url":"https://recipe.bluelayer.org/recipe/26903/old-fashion-lentil-soup"},{"id":"26872","title":"Savory shredded carrots","ingredients":"carrots, raw
spices, cinnamon, ground
spices, cumin seed
spices, garlic powder
oil, olive, salad or cooking
syrup, maple, canadian
soup, chicken broth or bouillon, dry","directions":"Heat olive oil.
Add cinnamon, garlic and cumin.
Cook for 1 minute.. Add carrots, syrup, and chicken broth.
Season lightly with salt.
Bring to a slow simmer.
Simmer, stirring occasionally, until liquid is absorbed and carrots are tender.","url":"https://recipe.bluelayer.org/recipe/26872/savory-shredded-carrots"},{"id":"26792","title":"Michigan White Bean And Beer Soup Recipe","ingredients":"beans, snap, green, raw
butter, without salt
onions, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black","directions":"Wash beans, cover with water, bring to boil.
Let beans soak 1 hour.
Drain beans, add in 2 1/2 qts water, boil, then cover loosely and cook on low 1 hour.
Heat butter; saute/fry onions and carrots lightly.
Add in to beans with tomatoes, salt and pepper.
Cover, simmer 2 hrs.
Puree 1 c. bean mix in blender or possibly food processor.
Return to soup and stir in beer.
Cook 15 min till thoroughly heated.
Serves 6 to 8.","url":"https://recipe.bluelayer.org/recipe/26792/michigan-white-bean-and-beer-soup-recipe"},{"id":"26764","title":"Creamy Turkey Gravy","ingredients":"cornstarch
ground turkey, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In small saucepan, whisk cornstarch and drippings until smooth.
Gradually stir in the broth, milk, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened.","url":"https://recipe.bluelayer.org/recipe/26764/creamy-turkey-gravy"},{"id":"26749","title":"Country Style Steak","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, thyme, dried","directions":"Preheat the oven to 300 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
Place the flour into a pie pan.
Dredge the pieces of meat on both sides in the flour.
Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2 minutes per side.
Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil.
Return the steaks to the pot and make sure they are all submerged in the liquid.
Cover the pot and place it in the oven on the middle rack.
Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.","url":"https://recipe.bluelayer.org/recipe/26749/country-style-steak"},{"id":"26696","title":"Medifast Turkey Burger and Cauliflower","ingredients":"ground turkey, raw
cauliflower, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
cornstarch
asparagus, raw","directions":"Bring 1 cup chicken stock to a boil.
Add cauliflower florets and boil till tender.
Drain cauliflower and mash florets.
In a skillet spray turkey burger with cooking spray and cook to 165 degrees internal temperature When done cut into bite sized pieces.Add salt and pepper to taste.
While cooking the turkey burger put 1/4 cup chicken broth in a small saucepan and bring to a simmer.
Add corn starch to small amount of cold water and stir until dissolved.
Turn off heat to chicken broth and whisk in corn starch to thicken.
Stir in chopped garlic to sauce.
Put asparagus on small plate, cover with plastic wrap and microwave for 30 seconds to 45 seconds.
Put mashed cauliflower on a plate, top with bite size turkey burger and cover with chicken garlic sauce.
Serve asparagus on the side.","url":"https://recipe.bluelayer.org/recipe/26696/medifast-turkey-burger-and-cauliflower"},{"id":"26692","title":"Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, yeast, baker's, active dry
salt, table
oil, canola
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 400 degrees fahrenheit.
In a medium bowl, whisk together flour, wheat germ,yeast and salt;set aside.
Place oil in a large bowl.
Add stock and flour mixture in three alternating batches, beginning an ending with stock.
On a lightly floured cutting board, roll out dough to about 3/8 inch thick.
Shape biscuits using your favorite cookie cutter.
Transfer biscuits to a cookie sheet greased with cooking spray.
Bake biscuits for 10 minutes.
Brush with stock; move around baking sheets, and bake 10 minutes more.
Turn off oven leaving door closed.
Let dog biscuits stand in oven to dry completely, about 1 1/2 hours.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/26692/dog-biscuits"},{"id":"26627","title":"Basic Yeast Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, canola
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften.
Whisk in the oil to blend and dissolve the yeast.
Set aside.
To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl.
Pulse two or three times to combine.
With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball.
(If this doesnt happen, add lukewarm water by the teaspoon.)
Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits.
Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger.
To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl.
Make a well in the center and pour in the yeast mixture.
Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.
(Add lukewarm water by the teaspoon if this doesnt happen with relative ease.)
Keep stirring as a ragged, soft mass forms.
Then use your fingers to gather and pat the dough together into a ball.
Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic.
(You shouldnt need any additional flour on the work surface if the dough was properly made.
Keep kneading and after the first minute or two, the dough shouldnt stick to your fingers.
If it does, work in a sprinkling of flour.)
Press your finger into the dough; the dough should spring back, with a faint indentation remaining.
Regardless of the mixing method, lightly oil a clean bowl and add the dough.
Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled.
The dough is now ready to use.
Though the dough can be left to sit for an hour or so after it has doubled, its best to have the filling already prepared, especially if it requires cooking and cooling.
Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight.
Return the dough to room temperature before using.
During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers.
On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day.
Feel free to serve any of the savory dumplings in this book as an appetizer or first course.
Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.
But one of the great things about dumplings is that you can easily make an entire meal based around them.
Just remember that in one savory filled dumpling, you have both protein and starch.
Add a simple vegetable dish, and youre done.
For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water.
I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.
Instead of featuring a dumpling as a meals main dish, present it as a side dish.
For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.
Sometimes, dumplings can be a meal unto themselves.
My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup.
We often enjoy steamed and baked buns on road trips and as airplane fare.","url":"https://recipe.bluelayer.org/recipe/26627/basic-yeast-dough"},{"id":"26619","title":"Carrots Glazed in Butter Sauce","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
butter, without salt
parsley, fresh
sugars, granulated","directions":"In a large pot combine chicken stock and sugar together and bring to a boil.
Let cook for 5 minutes.
Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
Add the butter off heat and whisk it inches.
Add Parsley.
Pour over steamed carrots.
(Note: i use a mandoline to cut my carrots).","url":"https://recipe.bluelayer.org/recipe/26619/carrots-glazed-in-butter-sauce"},{"id":"26561","title":"Braised Chestnuts","ingredients":"nuts, chestnuts, european, dried, peeled
soup, beef broth or bouillon canned, ready-to-serve
salt, table
spices, pepper, black
butter, without salt","directions":"Put the chestnuts into a pan with the beef broth, salt, and pepper.
Cover and simmer for about 15-20 minutes; drain.
Add the butter, turn the heat up, and shake the pan so the chestnuts are well anointed with the butter.
Serve hot.
Creamed Chestnuts.
Add 1/4 cup heavy cream with the butter.
Pureed Chestnuts.
Put the buttered chestnuts through a food mill or puree them in a blender or food processor, beating in a little hot heavy cream if too thick.","url":"https://recipe.bluelayer.org/recipe/26561/braised-chestnuts"},{"id":"26521","title":"Curry Flavored Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spices, curry powder
onions, raw
sugars, granulated
salt, table
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, turmeric, ground","directions":"Combine all ingredients and mix until evenly distributed.
Store in a cool dry place.
Use within 6 months.
Cooking directions: for 8 (1/2 cup) servings.
Boil 3 cups water in a covered pan.
Add 1 1/3 cups of rice mix; stir.
Cover and simmer for 20 minutes or until liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/26521/curry-flavored-rice-mix"},{"id":"26519","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Whisk together peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oatmeal.
Mix dry ingredients into wet ingredients.
Place dough on flour dusted surface.
Roll or press dough out to about 1/4 inch thick.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 5-inch bone-shape, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut out cookies on a parchment lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26519/homemade-dog-treats"},{"id":"26474","title":"Jens Cream Cheese Chicken","ingredients":"butter, without salt
salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard","directions":"Slow Cooker/ Freeze Meal version:
1) Turn your slow cooker on high and add butter.
While butter is melting, cut chicken breasts into 1 inch strips.
When the butter has completely melted, add dressing mix and stir until well mixed.
Then add chicken strips; stir to coat strips with the butter and dressing mix.
Cover and cook on high for 2 hours.
2) Remove chicken to plate to cool, leaving the butter mixture in your slow cooker.
Add soup and cream cheese; stir to melt and mix well until smooth and creamy.
3) For dinner tonight: combine sauce and chicken serve over pasta, rice or mashed potatoes.
To Freeze: Remove sauce from cooker and allow to cool.
Combine chicken and sauce; pour in a gallon re-sealable freezer bag.
Seal.
I would put it in another bag (just to be safe!)
Label & date; place in freezer.
Start the bag in your freezer laying completely flat once it is frozen solid you can stand it up, move around, etc.
without worrying about spillage.
4) To serve: Thaw.
Heat in a saucepan until piping hot and bubbly.
Serve over pasta, rice or mashed potatoes.
Non-slow cooker/Eat tonight option:
1) Melt butter in a large pan; once melted add Italian dressing mix and stir until combined.
2) Cut chicken breasts into chunks, approximately 1 x 1.
Add chunks to butter mixture and cook on medium-high heat until cooked through.
3) Remove chicken from pan (I put it in a bowl and set in my microwave to stay warm).
To the rest of your butter still in the pan add the soup and cream cheese.
Stir well until melted, smooth and creamy; this takes just a few moments.
Remove from heat.
4) Now from here you have a couple options: 1) Shred up the chicken and mix into sauce; then toss with pasta.
2) Keep the chicken chunky, mix into sauce and toss with pasta.
3) My route- keep it all separate and let people do what they will!
Another option: Add mushrooms (fresh or canned) when you add the soup and cream cheese.
Yum!","url":"https://recipe.bluelayer.org/recipe/26474/jens-cream-cheese-chicken"},{"id":"26430","title":"Cucumber and Zucchini Dip","ingredients":"pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
onions, raw","directions":"Blend tofu with olive oil and the onion soup mix.
Coat the zucchini and cucumber slices with the dip.","url":"https://recipe.bluelayer.org/recipe/26430/cucumber-and-zucchini-dip"},{"id":"26429","title":"Loudly's Seasoned Salt","ingredients":"spices, pepper, black
soup, chicken broth or bouillon, dry
salt, table
spices, onion powder
spices, garlic powder
spices, cumin seed
spices, marjoram, dried
spices, parsley, dried
spices, paprika
spices, curry powder
spices, chili powder
salt, table","directions":"Mix all ingredients together thoroughly, or put all ingredients in 1 quart mayonnaise jar with tight fitting lid, shaking until blended well.
Transfer to clean glass spice jars with a tight fitting lid.
Keep at room temperature.
Use within 3 months.
Makes about 1 cup.
Recipe by: Gloria Pitzer's Better Cookery Cookbook","url":"https://recipe.bluelayer.org/recipe/26429/loudlys-seasoned-salt"},{"id":"26428","title":"Plum Pot Roast","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
onions, raw
plums, raw
spices, chili powder
spices, nutmeg, ground
sugars, brown
alcoholic beverage, beer, regular, all
corn, sweet, white, raw","directions":"Brown roast in the oil.
Combine soup mix, sauce, seasonings, sugar & beer, blending to mix.
Pour over the roast; cover tightly & cook in a slow oven (160.C)for 2 1/2-2 3/4 hours, turning occasionally, until tender.
Remove meat from pan and thicken pan juices on the stove.
(you may need to add some cornflour to thicken the sauce to your liking).
Serve sliced meat with sauce.","url":"https://recipe.bluelayer.org/recipe/26428/plum-pot-roast"},{"id":"26416","title":"Liver Slivers for Your Pooch!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, corn, peanut, and olive
parsley, fresh
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 350*.
Process chicken livers, chicken stock, corn oil and parsley till smooth in food processor --
Transfer to large bowl, add powdered milk, rolled oats, brewer's yeast and soy flour and cornmeal, mix well.
Gradually add whole wheat flour, knead, creating a very stiff dough.
Roll out to 1/4\" thick --
Cut with pizza cutter into stick shapes.
Bake on ungreased cookie sheet 20-25 minutes or lightly browned.
Turn off heat and leave in oven to dry overnight.","url":"https://recipe.bluelayer.org/recipe/26416/liver-slivers-for-your-pooch"},{"id":"26403","title":"Cheddar Chowder","ingredients":"potatoes, raw, skin
celery, raw
onions, raw
carrots, raw
salt, table
spices, pepper, black
water, bottled, generic
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"You will needed 2 sauce pans: 1 medium and 1 large.
In the large pan, over medium heat, combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock.
Bring to a low boil and continue to boil for 12 minutes.
While the veggies are cooking, in the medium pant over medium heat, melt the butter, stiring in the flour.
Cook 3-5 minutes until the flour is dark blonde, slowly whisk in milk.
Keep whisking until warm and bubbly.
Stir in cheese and keep stiring until melted completely.
Remove from heat.
When the veggies are done cooking, DO NOT drain.
Stir in the cheese sauce.
Taste and adjust salt and pepper to your liking.
Notes: If you do not have chicken stock, use 1 cups water and 1 bouillon cube to replace the 1 cup of stock.
If you wan to make a fuller meal, add 2 cups diced cooked ham or smoked sausage.","url":"https://recipe.bluelayer.org/recipe/26403/cheddar-chowder"},{"id":"26383","title":"Baked Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees F (190 degrees C).
Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes.
Transfer rice to a Dutch oven or lidded casserole dish.
Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
Cover and bake in preheated oven for 1 hour and 15 minutes.","url":"https://recipe.bluelayer.org/recipe/26383/baked-brown-rice"},{"id":"19838","title":"Rice & Cranberry Pilaf","ingredients":"soup, chicken broth or bouillon, dry
orange juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cranberry sauce, canned, sweetened
nuts, almonds","directions":"Bring broth and juice to boil in medium saucepan.
Stir in rice and cranberry sauce; return to boil.
Remove from heat.
Let stand 5 minutes.
Stir in almonds.","url":"https://recipe.bluelayer.org/recipe/19838/rice-cranberry-pilaf"},{"id":"16528","title":"Creamy Parmesan Polenta","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
butter, without salt","directions":"Combine water and cornmeal in small bowl.
Bring broth to boil in heavy large saucepan.
Gradually add cornmeal mixture, stirring until well blended.
Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
Mix in 1/2 cup cheese, cream and butter.
Season to taste with salt and pepper.
Transfer polenta to serving bowl.
Sprinkle remaining 1/2 cup cheese over.","url":"https://recipe.bluelayer.org/recipe/16528/creamy-parmesan-polenta"},{"id":"26296","title":"Quick and Easy Kale","ingredients":"kale, raw
onions, raw
spices, garlic powder
soup, vegetable broth, ready to serve
oil, olive, salad or cooking","directions":"Add the chopped kale and diced onion into a large pan.
Add the garlic powder and the vegetable broth to the pan and simmer your kale until all of the liquid is steamed off.
This will take about 20 minutes.
Before serving mix in the olive oil or butter.
And tada!
Tasty kale thats not the least bit bitter and every bit sweet and delicious!","url":"https://recipe.bluelayer.org/recipe/26296/quick-and-easy-kale"},{"id":"26226","title":"Cheese Zombies","ingredients":"wheat flours, bread, unenriched
cheese, cheddar","directions":"Thaw bread dough and divide in half.
Using whatever means you feel is necessary, spread dough in a 13x18 inch jelly roll pan, or any pan with low sides.
Shred your cheese and reserve 4 ounces.
Spread 12 ounces of cheese over bread dough.
Roll second half of dough into a 13x18 inch square and place on top of the cheese.
Press down the edges a bit to keep the top and the bottom the same size during baking.
Bake at 350 for 45 minutes Sprinkle remaining 4 ounces of cheese on the top of the bread and bake another 5 minutes
Let this cool for about 20 mins before cutting into 12 squares.
Serve with soup or steamed veggies.
Variations: add fun things to the cheese in the middle like chopped red pepper, chopped mushrooms, sliced green onion, or chopped black olives.
I do NOT recommend spinach as a potential add-in since it's so water-filled.
I know, I know, so are mushrooms, but not as much.","url":"https://recipe.bluelayer.org/recipe/26226/cheese-zombies"},{"id":"26224","title":"Ultimate Sesame Spinach","ingredients":"water, bottled, generic
seeds, sesame seeds, whole, dried
soy sauce made from soy (tamari)
sugars, granulated
rice vinegar,
soup, chicken broth or bouillon, dry","directions":"Put the spinach in a large, dry frying pan over medium heat.
Cover and cook until the spinach is completely wilted, about 5 minutes.
Drain in a colander and squeeze out any excess moisture.
Chop the spinach coarsely.
Put the sesame seeds in a small, dry frying pan and toast over medium heat until light brown and fragrant, shaking the pan frequently, 3-5 minutes.
Cool and grind the seeds to a powder in a clean coffee grinder or mortar and pestle.
Combine the soy sauce, sugar, rice vinegar, and dashi and stir until the sugar is dissolved.
Add the sesame powder and stir until well blended.
Pour dressing over spinach.","url":"https://recipe.bluelayer.org/recipe/26224/ultimate-sesame-spinach"},{"id":"26179","title":"Chicken Oreganata With Lime","ingredients":"spices, oregano, dried
lime juice, raw
spices, cumin seed
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, cumin seed
soup, chicken broth or bouillon, dry
alcoholic beverage, tequila sunrise, canned
lime juice, raw","directions":"In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
Preheat oven to 375 degrees F.
Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
Add to skillet skin side down and brown about 5 minutes.
Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
Serve with chicken.","url":"https://recipe.bluelayer.org/recipe/26179/chicken-oreganata-with-lime"},{"id":"26135","title":"Silky Bean Curd Soup with Greens","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
soy sauce made from soy (tamari)
miso
beans, snap, green, raw
spinach, raw","directions":"Bring chicken broth and water to simmer with soy sauce.
Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve.
Add bean curd and spinach and cook over low heat for a minute to wilt.
Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL.
Adjust the seasoning.
Garnish and ladle out.","url":"https://recipe.bluelayer.org/recipe/26135/silky-bean-curd-soup-with-greens"},{"id":"26127","title":"Emeril's Doggie Treats","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
peanut butter, smooth style, without salt
oil, olive, salad or cooking
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soup, beef broth or bouillon canned, ready-to-serve","directions":"Combine all ingredients and mix well.
Form into 1/2\" balls and place on parchment.
lined cookie sheet.
Flatten with a fork.
Bake at 325 F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26127/emerils-doggie-treats"},{"id":"26119","title":"Couscous With Peas & Carrots","ingredients":"soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
couscous, dry
cranberries, dried, sweetened","directions":"Bring chicken broth to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add the couscous and cover, remove from heat.
After 5 minutes, add cranberries and re-cover.
Wait 5 minutes and then stir well to combine and serve.","url":"https://recipe.bluelayer.org/recipe/26119/couscous-with-peas-carrots"},{"id":"26114","title":"Bill's Rice","ingredients":"oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cover bottom of pan with olive oil.
Saute garlic, seasoned salt, seasoned pepper and pepper flakes in olive oil.
Add chicken broth and bring to a hard boil.
Add rice and bring to a hard boil stirring occasionally.
Reduce to lowest heat and cover.
Cook on low for 22-27 minutes.","url":"https://recipe.bluelayer.org/recipe/26114/bills-rice"},{"id":"26104","title":"Spinach Cheese Soup","ingredients":"spinach, raw
cheese, parmesan, hard
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
cheese, parmesan, hard","directions":"Cook spinach 3 minutes in boiling water.
Add butter, parmesan, garlic powder and milk.
Bring to a boil and simmer three minutes.
Add cream cheese and mix well.","url":"https://recipe.bluelayer.org/recipe/26104/spinach-cheese-soup"},{"id":"26058","title":"Slow Cooker Congee","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soup, chicken broth or bouillon, dry
salt, table","directions":"This is a recipe for very basic congee, but it is incredibly easy to customize and make a balanced meal.
Simply add in your favorite chopped vegetables or meat a few minutes before serving.
You can either use leftover meat thats cooked, or cook it in the congee for at least 15 minutes before serving.
Be sure to use your favorite broth for this recipeit brings most of the flavor to this dish.
Rinse the rice well to clean it off.
Combine the rice, water, broth and salt in a slow cooker.
Cook on low for 10-12 hours, or until the rice has fallen apart and is soft in the broth.
Ladle into bowls and garnish as you wish.
Garnish with any choice of scallions, peanuts, hot sauce or cilantro.","url":"https://recipe.bluelayer.org/recipe/26058/slow-cooker-congee"},{"id":"26037","title":"Shrimp Scampi","ingredients":"wheat, durum
margarine, regular, 80% fat, composite, stick, without salt
soup, chicken broth or bouillon, dry
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
cornstarch
cheese, parmesan, hard
a cajun life, all purpose cajun seasoning,
parsley, fresh","directions":"In a large pot, boil some water and cook pasta according to package instructions.
Meanwhile, melt butter/margarine in a saucepan.
Add chicken broth or white wine.
Add garlic and cook until tender.
Add shrimp and cook until pink.
In a small bowl, combine water and cornstarch until well mixed.
Add to shrimp mixture and stir well.
Add cheese and stir until melted.
Serve shrimp mixture over pasta.
Top with Cajun seasoning and chopped parsley.","url":"https://recipe.bluelayer.org/recipe/26037/shrimp-scampi"},{"id":"25990","title":"Burnt Butter Rice Recipe","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Place the chicken broth and rice in a large pot.
Bring to a boil, then reduce heat to low, cover and simmer for 15 min.
During the last 5 min of the rice, heat the butter in a small skillet over medium-high heat till it browns and the foam starts to clear.
It will be a dark brown, similar to chocolate.
After the rice has simmered for the 15 min, remove it from the heat.
Pour the burnt butter over it, being careful not to spatter.
Don't stir into the rice.
Replace the lid, and let stand for 15 min.
Stir and season with salt to taste before serving.","url":"https://recipe.bluelayer.org/recipe/25990/burnt-butter-rice-recipe"},{"id":"25960","title":"Dry Cream Soup Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine all and store in airtight container.
To make cream soup, combine 1/4 c. of the dry mix and 1 1/4 c. cool water.
Stir till thickened over medium heat.
This is the equivalent of 1 can of soup.","url":"https://recipe.bluelayer.org/recipe/25960/dry-cream-soup-mix-recipe"},{"id":"25959","title":"Chicken Casserole","ingredients":"noodles, egg, dry, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
onions, raw
salt, table
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"cook noodles and drain.
Combine chicken, mayonnaise, onion and salt with noodles, set aside.
Blend soup and milk.
Heat through; then add cheese until melted.
Mix together with noodles.
Butter glass 9x13 inch oblong dish.
Bake uncovered at 350 degrees for 30 minutes.
Can also add vegetables.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25959/chicken-casserole"},{"id":"25901","title":"Amish Boiled Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cornstarch","directions":"In a medium bowl, combine the flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
Stir in diced apples.
Pour all the apple juice into a 4-quart pot with a tight fitting lid.
Bring to a boil over medium heat.
Drop diced apple mixture by soup-spoonsful into the boiling juice.
Cover and let boil 20 minutes.
Do not remove lid during cooking.
After 20 minutes, remove the dumplings from the pan; set aside.
Stir the cornstarch into the remaining apple juice in the pot and cook until thickened.
Serve the sauce over the dumplings.","url":"https://recipe.bluelayer.org/recipe/25901/amish-boiled-apple-dumplings"},{"id":"25866","title":"Tex Mex Skillet","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, salsa, ready-to-serve
soup, chicken broth or bouillon, dry
onions, raw
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)
spices, chili powder
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar","directions":"Stir together, in dutch oven, first 7 ing.
Bring to a boil.
Stir in rice.
Remove from heat.
Sprinkle with cheese.
Cover and let stand about 5 minutes or till rice is tender.","url":"https://recipe.bluelayer.org/recipe/25866/tex-mex-skillet"},{"id":"25857","title":"Broccoli and Cheese Soup","ingredients":"butter, without salt
onions, raw
soup, chicken broth or bouillon, dry
broccoli, raw
broccoli, raw
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"In a large pot over medium-low heat, add butter and onion and cook until onion is slightly tender.
Add chicken broth, broccoli Romanesco florets, broccoli florets and pepper.
Cook until broccoli is fork tender, about 15 minutes.
With a hand immersion blender process the soup until smooth.
Stir in coconut milk and cook until soup is hot.
Stir in cheese until melted.
Pour into bowls and serve.","url":"https://recipe.bluelayer.org/recipe/25857/broccoli-and-cheese-soup"},{"id":"25846","title":"TVP Faux Meatloaf","ingredients":"soup, vegetable broth, ready to serve
catsup
soy sauce made from soy (tamari)
shortening, vegetable, household, composite
delallo, italian seasoned breadcrumbs,
seeds, flaxseed
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, basil, dried","directions":"1.)
Preheat oven to 375 degrees.
2.)
In medium bowl, combine prepared broth, ketchup, tamari and TVP.
Mix to combine and let stand 10 minutes until the liquid is absorbed.
3.)
Add remaining ingredients, except topping.
Mix well.
4.)
Pack mixture into a 9 x 5 loaf pan or a glass casserole.
(Many people making this suggest just forming into a loaf on a baking sheet.)
Bake 40-45 minutes.
5.)
If using topping, spread on loaf during the last 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/25846/tvp-faux-meatloaf"},{"id":"25843","title":"Jack O'tini","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
pumpkin, raw
lemon juice, raw
orange juice, raw","directions":"Place a large soup pot filled with water on the stove to boil.
Carve the tops from the pumpkin and set aside.
Scope out the interior and seeds, leaving a think shell.
Place the pumpkin in the boiling water and boil for about a minute.
Remove and drain.
Combine remaining ingredients in a shaker with ice.
Strain into the pumpkin.
Serve with a black straw.","url":"https://recipe.bluelayer.org/recipe/25843/jack-otini"},{"id":"25826","title":"Creamed Spinach with Sour Cream","ingredients":"spinach, raw
soup, chicken broth or bouillon, dry
shallots, raw
butter, without salt
cream, sour, cultured
lemon juice, raw
sugars, granulated
spices, nutmeg, ground
nuts, almonds","directions":"Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
Transfer spinach to the processor, add broth and puree mixture.
In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
Add spinach puree and sour cream.
Combine mixture well.
Stir in lemon juice, sugar, nutmeg and season to taste.
Cook mixture, stirring, until just heated through.
Transfer to a serving dish and sprinkle with almonds.","url":"https://recipe.bluelayer.org/recipe/25826/creamed-spinach-with-sour-cream"},{"id":"25800","title":"Stroda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350.
Heavily grease 4 Cans (Family Size Campbell's soup Cans work best 26 oz.
).
Mix flour, Salt, and Soda.
Add brown Sugar and blend well.
Add Buttermilk.
Place in greased cans leaving 2 inches of head space.
Bake for 50 minute.","url":"https://recipe.bluelayer.org/recipe/25800/stroda-bread"},{"id":"25768","title":"Condensed Cream of Soup Mix ( Homemade Substitute )","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, thyme, dried","directions":"Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon.
If desired also add basil and thyme.
Mix well.
When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/25768/condensed-cream-of-soup-mix-homemade-substitute"},{"id":"25767","title":"Turkey Soup Continental","ingredients":"butter, without salt
onions, raw
ground turkey, raw
potatoes, raw, skin
celery, raw
ground turkey, raw
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
salt, table
spices, paprika
spices, ginger, ground
spices, pepper, black
parsley, fresh","directions":"In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crusty rolls.","url":"https://recipe.bluelayer.org/recipe/25767/turkey-soup-continental"},{"id":"25764","title":"Broccoli Soup Recipe","ingredients":"water, bottled, generic
broccoli, raw
celery, raw
onions, raw
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat","directions":"You can also make Cauliflower Soup by substituting 2 lbs cauliflower for the Broccoli.
Heat the 2 C water in a large pot till boiling.
Add in vegetables, cover and cook till tender (about 10 mins).
Blend vegetables with part of the cooking water in a blender or possibly food processor.
Heat extra virgin olive oil in a small nonstick skillet.
Add in 2 Tb of the 2 1/2 C water and sprinkle in the flour.
Cook and stir till smooth.
Add in the remaining water and heat to boiling, stirring constantly.
Boil and stir 1 minute.
(I think they mean to do this in the large pot).
Stir in broccoli mix, instant bouillon, salt, pepper, and nutmeg.
Heat just till boiling.
Stir in the evaporated skim lowfat milk and heat through without boiling again.
Makes about 9 C..","url":"https://recipe.bluelayer.org/recipe/25764/broccoli-soup-recipe"},{"id":"25763","title":"Feather Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, first mix dry ingredients together.
Add the milk, using enough to make a stiff dough.
Have your soup nearly done.
Drop batter by teaspoonfuls, dipping the spoon in soup each time.
This amount should cover the top of the soup.
Let it cook slowly UNCOVERED for 15 minutes.
Then put COVER on and cook for 15 minutes longer.
This method of cooking is the secret to light dumplings.","url":"https://recipe.bluelayer.org/recipe/25763/feather-dumplings"},{"id":"25734","title":"Yummy Cheese Soup","ingredients":"soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, pepper, black
cheese, pasteurized process, american, without added vitamin d","directions":"Stir chicken broth, carrot, celery, and onion together in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until vegetables are tender, 6 to 8 minutes.
Whisk milk, flour, and pepper together in a small bowl; stream into the broth mixture while stirring.
Cook until thickened and bubbling, about 5 minutes.
Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/25734/yummy-cheese-soup"},{"id":"25727","title":"Main Course Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
celery, raw
tomatoes, red, ripe, raw, year round average
salt, table
potatoes, raw, skin
carrots, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In soup pot, fry ground beef until browned.
Add onion and celery and fry until soft.
Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
Make a paste with flour and 1/2 cup milk.
Stir into soup.
Add remaining milk and heat through before serving.","url":"https://recipe.bluelayer.org/recipe/25727/main-course-soup"},{"id":"25724","title":"Randis Chicken","ingredients":"soup, cream of chicken, canned, condensed
cream, sour, cultured
beef, grass-fed, ground, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless","directions":"In a medium bowl, stir cream of chicken soup and sour cream together until all one color.
Cut dried beef into 1/2 inch squares.
Sprinkle them into the bottom of a 9x13 baking dish.
Lay chicken breasts evenly over the dried beef.
Sprinkle the bacon bits over the chicken.
You can add more if you want to.
Pour sour cream mixture over the chicken.
Make sure chicken is completely covered.
Bake at 250 degrees F for 3 hours.
Serve over brown or white rice.","url":"https://recipe.bluelayer.org/recipe/25724/randis-chicken"},{"id":"25712","title":"Stir-Fried Noodles","ingredients":"noodles, egg, dry, unenriched
oil, olive, salad or cooking
cabbage, raw
mushrooms, white, raw
carrots, raw
beans, snap, green, raw
bacon, meatless
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
spices, pepper, black","directions":"Cook the noodles in at least 1 quart of boiling water until they are just done They should be firm to the bite, not soft.
While the noodles are cooking, heat the vegetable oil in a wok or high-sided saute pan.
As soon as the oil is hot, add the cabbage, mushrooms, carrots, green beans, and ham or bacon, and stir-fry for 2 minutes.
When the noodles are cooked, drain from the water and add to the wok.
Stir-fry for 1 minute.
Add the chicken stock, soy sauce, and pepper and stir-fry for 2 minutes more.","url":"https://recipe.bluelayer.org/recipe/25712/stir-fried-noodles"},{"id":"25707","title":"Meatball Stroganoff","ingredients":"egg substitute, powder
soup, cream of chicken, canned, condensed
onions, raw
spices, garlic powder
cream, sour, cultured
meatballs, meatless
oil, olive, salad or cooking","directions":"Cook noodles according to package directions.
In a frying pan, heat up the olive oil and brown the meatballs.
In a saucepan, add the cans of soup and garlic, heat thoroughly on low heat, add the sour cream, mix well.
Combine all ingredients and serve.","url":"https://recipe.bluelayer.org/recipe/25707/meatball-stroganoff"},{"id":"25688","title":"Fettuccine Alfredo with Chicken","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, neufchatel
cheese, parmesan, hard
spices, garlic powder
spices, pepper, black","directions":"Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cook 5 to 7 minutes or until chicken is done, stirring occasionally.
Remove from skillet.
Mix broth and flour in same skillet.
Stir in Neufchatel, 2 tablespoons Parmesan, garlic powder, and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly with whisk.
Stir in chicken.
Drain pasta; place in large bowl.
Add chicken mixture; toss to coat.
Sprinkle with remaining Parmesan.","url":"https://recipe.bluelayer.org/recipe/25688/fettuccine-alfredo-with-chicken"},{"id":"25664","title":"Butter-Glazed Asparagus","ingredients":"soup, chicken broth or bouillon, dry
asparagus, raw
mushrooms, white, raw
butter, without salt","directions":"Heat the broth in a 12-inch skillet over high heat to a boil.
Add the asparagus and mushrooms and cook for 2 minutes.
Add the butter.
Reduce heat to medium.
Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.","url":"https://recipe.bluelayer.org/recipe/25664/butter-glazed-asparagus"},{"id":"25569","title":"Key West Marinade","ingredients":"soup, chicken broth or bouillon, dry
parsley, fresh
lime juice, raw
onions, raw
oil, canola
lime juice, raw
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in a medium bowl and mix well to combine.
Refrigerate until ready to use.
Note: This is only 1 point on Weight Watchers menu.","url":"https://recipe.bluelayer.org/recipe/25569/key-west-marinade"},{"id":"25561","title":"Chilled Melon Soup","ingredients":"melons, cantaloupe, raw
orange juice, raw
lemon juice, raw
lime juice, raw
honey
spices, cinnamon, ground","directions":"Combine all ingredients in a large mixing bowl.
Place half of the fruit mixture into the container of an electric blender; process until smooth; pour puree into a large bowl.
Repeat with the remainder of the fruit mixture.
Add more cinnamon and honey to taste.
Chill for several hours before serving.","url":"https://recipe.bluelayer.org/recipe/25561/chilled-melon-soup"},{"id":"25515","title":"Vegetable Rice Medley","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
shortening, vegetable, household, composite
salt, table
shortening, vegetable, household, composite","directions":"In a saucepan, combine the rice,water,soup mix and salt; bring to a boil.
Add the vegetables; return to a boil.
Reduce heat; cover and simmer for 15 minutes.
Cook until rice and vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/25515/vegetable-rice-medley"},{"id":"25490","title":"Brown Rice And Cranberry Pilaf Recipe","ingredients":"soup, chicken broth or bouillon, dry
orange juice, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
cranberries, dried, sweetened
nuts, almonds","directions":"Bring broth, orange juice and sugar to boil.
Stir in rice and cranberries.
Return to boil.
Reduce heat; cover.
Simmer 5 min.
Remove from heat.
Let stand 5 min.
Stir in almonds.
Makes 2 1/2 c..","url":"https://recipe.bluelayer.org/recipe/25490/brown-rice-and-cranberry-pilaf-recipe"},{"id":"25479","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put flour in a mixing bowl.
Beginning in center of flour, dribble small amount of ice water.
Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time.
Continue until all flour is used up.
Batter will feel as if it is going to be tough.
Knead dough and form into ball.
Dust a good amount of flour onto dough board and rolling pin.
Roll out dough, working from center.
Dough will be firm.
Roll to 1/8 inch thinness.
Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture.
Cut dumplings into 1-inch strips.
Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.
Remember, do not stir mixture after dumplings have been added to pot.","url":"https://recipe.bluelayer.org/recipe/25479/dumplings"},{"id":"25461","title":"Indian Vegetable Curry","ingredients":"spices, curry powder
potatoes, raw, skin
carrots, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry","directions":"Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
Reduce heat to medium-high cover and cook 8 minutes.
Blend broth with cornstarch; stir into vegetables.
Cook until thickened.","url":"https://recipe.bluelayer.org/recipe/25461/indian-vegetable-curry"},{"id":"25421","title":"Chicken Velvet Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
parsley, fresh","directions":"Blend together the butter and flour in a medium (3 qt) saucepan.
Add warmed cream and stir until smooth.
The soup will begin to thicken as it is heated.
Stir in 2 cups of the hot stock.
Over low heat, stir and cook until heated and blended, about 4 minutes.
Add the remaining 4 cups of stock and the chopped chicken.
Season to taste with salt and pepper.
Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles.
Watch the pot closely to keep from coming to a boil.
Serve in heated tureen and leadle into heated bowls.
Garnish with snippets of parsley.","url":"https://recipe.bluelayer.org/recipe/25421/chicken-velvet-soup"},{"id":"25374","title":"Mimi's Cafe Corn Chowder","ingredients":"butter, without salt
onions, raw
celery, raw
water, bottled, generic
potatoes, raw, skin
corn, sweet, white, raw
sugars, granulated
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized","directions":"Melt butter in large saucepan.
Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely.
Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted.
If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.","url":"https://recipe.bluelayer.org/recipe/25374/mimis-cafe-corn-chowder"},{"id":"25363","title":"Salad Topping","ingredients":"oats
butter, without salt
cheese, parmesan, hard
wheat germ, crude
spices, oregano, dried
spices, thyme, dried
salt, table","directions":"Mix all ingredients and spread on a baking sheet, at least 15\".
Bake at 350 degrees for 15-18 minutes or until lightly browned.
Cool in pan.
Store in an airtight container and refrigerate.
It will keep about 3 months.
Use with salads, soups or casseroles.","url":"https://recipe.bluelayer.org/recipe/25363/salad-topping"},{"id":"25349","title":"Chicken, Broccoli and Cheese Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
cheese, cheddar
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"Crust:
Preheat oven to 400 degrees.
Spray pie plate with nonstick spray.
Whisk together dry ingredients (flour, 1 teaspoon salt, baking powder).
Blend in cold butter cubes until it forms a meal consistency.
Blend in 3/4 cup of whole milk (you may need slightly more, depending on the texture).
This should form a biscuit-like dough.
Gather the dough into a ball and divide in half.
Roll out the first half of dough to fit your pie plate (usually about 12 round).
I roll the dough right on a well-floured counter, but you can use waxed paper or plastic wrap, if you prefer.
Its a pretty sticky dough, so youll probably need extra flour with any method.
Place the rolled-out crust in your pie plate and trim off any excess.
You can roll out the second crust now or put the dough in the fridge and roll it right before you place it on top of the filling.
I usually par-bake the bottom crust for about 8 to 10 minutes to avoid sogginess.
Filling:
Heat oil in a skillet over medium heat.
Add onions and saute until edges are clear and soft.
Add cubed chicken and brown.
Add broccoli (if using frozen, you may want to nuke it for a few minutes first) and stir.
Add shredded cheese, cream of mushroom soup, milk and stir together.
Heat for a few minutes to thicken.
Pour the warm filling into the bottom crust.
Place the top crust over the filling and pinch the edges to close.
Brush the top crust with 2 tablespoons melted butter and sprinkle a few pinches of kosher salt.
Be sure to cut steam vents in the top crust after.
Bake for about 25 minutes or until crust is golden on edges and filling is bubbling slightly.","url":"https://recipe.bluelayer.org/recipe/25349/chicken-broccoli-and-cheese-pot-pie"},{"id":"25334","title":"Sweet and Spicy Barbecue Sauce","ingredients":"catsup
sugars, brown
sauce, worcestershire
vinegar, cider
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
celery, raw
spices, chili powder
spices, basil, dried
spices, oregano, dried
spices, pepper, black
dill weed, fresh
spices, coriander seed","directions":"Mix all ingredients together and allow 1-2 hours to chill.
Spread over ribs or chicken and enjoy!","url":"https://recipe.bluelayer.org/recipe/25334/sweet-and-spicy-barbecue-sauce"},{"id":"25268","title":"Chin Chin Noodles With Peanut Sauce","ingredients":"peanut butter, smooth style, without salt
soup, chicken broth or bouillon, dry
spices, garlic powder
soy sauce made from soy (tamari)
vinegar, red wine
oil, olive, salad or cooking
oil, sesame, salad or cooking
egg substitute, powder
radishes, raw
oil, corn, peanut, and olive
onions, spring or scallions (includes tops and bulb), raw","directions":"Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
Garnish with peanuts and green onions, and serve; makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/25268/chin-chin-noodles-with-peanut-sauce"},{"id":"25225","title":"Onion Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
salt, table
butter, without salt
onions, raw
parsley, fresh","directions":"In a medium saucepan over medium-high heat, combine rice, broth, and salt and bring to a boil.
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
Remove from heat.
In a small skillet over medium heat, melt butter.
Add onion and saute until tender, about 5 minutes.
Stir into rice.
Add parsley and fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/25225/onion-rice"},{"id":"25185","title":"Onion Soup Mix - Homemade","ingredients":"onions, raw
beef, grass-fed, ground, raw
celery, raw
sugars, granulated
spices, onion powder","directions":"Mix all ingredients and store in airtight container.
Notes: 5 tablespoons equals 1 package of onion soup mix.
Add 5 tablespoon to 2 cups of sour cream for a quick dip.
For seasoning meatloaf use 5 tablespoons of mix per pound of meat.","url":"https://recipe.bluelayer.org/recipe/25185/onion-soup-mix-homemade"},{"id":"25136","title":"Chicken and Dumplings.","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
broccoli, raw
cheese, parmesan, hard
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onions in chicken broth until tender, add flour, salt and pepper.
Cook until bubbly.
Add two cups of milk.
To white sauce, add chicken, veg and cheese.
Mix ingredients together and pour into 2 casserole pans.
Make dumplings: Stir together dry ingredients, cut in flour, add milk.
Drop by tablespoonfuls onto chicken mixture.
Freeze.
It freezes nicely To Cook: Thaw completely.
Cook at 350F (180C).
for about an hour or until hot and biscuits are done.","url":"https://recipe.bluelayer.org/recipe/25136/chicken-and-dumplings"},{"id":"25130","title":"Chakalaka","ingredients":"oil, canola
spices, ginger, ground
spices, garlic powder
sauce, peppers, hot, chili, mature red, canned
onions, raw
tomatoes, red, ripe, raw, year round average
peppers, sweet, green, raw
spices, pepper, red or cayenne
smart soup, indian bean masala
carrots, raw
tomato sauce, canned, no salt added
spices, coriander seed","directions":"Fry ginger, garlic, chillis, onions in the oil.
Add the leaf masala or curry powder of your choice.
Add the tomatoes and cook for 10 minutes.
Add peppers and carrots and cook for 10 minutes.
Add baked beans and cook for 5 minutes.
Remove from heat and add coriander.
Check seasoning.
Serve with whatever you want, hot or cold.","url":"https://recipe.bluelayer.org/recipe/25130/chakalaka"},{"id":"25078","title":"Wild Rice Casserole","ingredients":"wild rice, raw
soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
celery, raw
salt, table
spices, pepper, black","directions":"In large saucepan over medium heat boil wild rice in chicken broth until liquid is absorbed (35-40 minutes).
Meanwhile in large frying pan melt butter, saute onion and celery until tender and season with salt& pepper.
Combine vegetables and wild rice.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/25078/wild-rice-casserole"},{"id":"25014","title":"Fried Pork Strips","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
la flor, steak seasoning,
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
Pour the water into a bowl and set aside.
Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
Dip each pork strip into the water and then into the flour mixture until well coated.
Set aside for a few minutes.
I find it easier to do all of the pork strips before following the next step.
Preheat a large skillet.
Pour the oil into the skillet and heat until hot.
Using a fork or tongs, place each of the pork strips into the hot oil.
Fry for 10 minutes on each side or until done and not longer pink in the middle.
Remove the strips onto a plate with a paper towel on it.
Serve with mashed potatoes and gravy for a tasty meal.","url":"https://recipe.bluelayer.org/recipe/25014/fried-pork-strips"},{"id":"25009","title":"Crock Pot Peanut Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peanut butter, smooth style, without salt
soy sauce made from soy (tamari)
orange juice, raw
spices, pepper, black
honey
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients in a crock pot.
Mix well.
Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked.
Serve over hot rice or noodles.","url":"https://recipe.bluelayer.org/recipe/25009/crock-pot-peanut-chicken"},{"id":"24998","title":"Quick & Easy Honey Mustard Sauce","ingredients":"mustard, prepared, yellow
honey
salad dressing, mayonnaise, regular
salt, table","directions":"Mix mustard and honey in a mixing bowl; I prefer to use a large measuring cup so I can pour it into a container.
With a wire whisk, mix in mayonnaise, followed by salt and pepper.
For a sweeter honey mustard add more honey.
If mix becomes too soupy, mix in a tad more mustard and mayo.","url":"https://recipe.bluelayer.org/recipe/24998/quick-easy-honey-mustard-sauce"},{"id":"24972","title":"Creamy Rice Pudding With Cardamom and Almonds","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
nuts, almonds
spices, cardamom
sugars, granulated
water, bottled, generic
nuts, almonds
cranberries, dried, sweetened","directions":"In a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
Uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
Add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
Stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
When the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.Serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
If you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.","url":"https://recipe.bluelayer.org/recipe/24972/creamy-rice-pudding-with-cardamom-and-almonds"},{"id":"24931","title":"Veggie Quinoa","ingredients":"soup, vegetable broth, ready to serve
quinoa, uncooked
oil, olive, salad or cooking
spices, garlic powder
broccoli, raw
tofu, raw, regular, prepared with calcium sulfate
soup, vegetable broth, ready to serve
mushrooms, white, raw
spinach, raw","directions":"In a medium saucepan, bring 1 cup vegetable stock to a boil.
Stir in the quinoa and reduce heat to low.
Cover and simmer for 20 minutes.
While quinoa is cooking, heat olive oil in a skillet over medium heat.
Add the garlic, broccoli florets, and tofu.
Stir for a minute, then cover and steam over low heat for 2 minutes.
Stir in 1/4 cup vegetable broth, mushrooms, and spinach.
Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
Stir the vegetable-tofu mixture into the cooked quinoa.
Cover, and allow to sit for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/24931/veggie-quinoa"},{"id":"24927","title":"Slow Cooker Beef Stroganoff","ingredients":"soup, cream of chicken, canned, condensed
water, bottled, generic
onions, raw
beef, grass-fed, ground, raw
cheese, parmesan, hard","directions":"Whisk together, water, cream of mushroom soup, and dry onion soup mix in a slow cooker; stir meat into soup mixture.
Cover.
Cook on High for 1 hour.
Reduce to Low and cook until beef is tender, about 2 to 3 more hours.
Test after 2 hours to see if it is done.
Stir in cream cheese until smooth, giving cream cheese time to warm through the beef mixture.
Serve over butter noodles....so good!","url":"https://recipe.bluelayer.org/recipe/24927/slow-cooker-beef-stroganoff"},{"id":"24883","title":"Fiesta Slow Cooker Shredded Chicken Tacos","ingredients":"soup, chicken broth or bouillon, dry
seasoning mix, dry, taco, original
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine chicken broth and taco seasoning mix in a bowl.
Place chicken in a slow cooker and pour chicken broth mixture over chicken.
Cook on Low for 6 to 8 hours.
Shred chicken.","url":"https://recipe.bluelayer.org/recipe/24883/fiesta-slow-cooker-shredded-chicken-tacos"},{"id":"24816","title":"Zippy Vegetable Chili","ingredients":"onions, raw
spices, pepper, red or cayenne
peppers, sweet, green, raw
soup, vegetable broth, ready to serve
tomatoes, red, ripe, raw, year round average
sauce, salsa, ready-to-serve
spices, chili powder
spices, cumin seed
spices, garlic powder
beans, snap, green, raw
corn, sweet, white, raw
cheese, cheddar","directions":"In a large saucepan, bring onions, peppers, and broth to a boil.
Reduce heat and cover.
Simmer for 5 minutes.
Add tomatoes, salsa, and seasonings and return to a boil.
Reduce heat, simmer uncovered for 12 to 15 minutes.
Add beans and corn.
Simmer 5 minutes longer or until heated through, stirring occasionally.
Garnish each serving with cheese.","url":"https://recipe.bluelayer.org/recipe/24816/zippy-vegetable-chili"},{"id":"24803","title":"Vietnamese Pickled Mustard Greens (Moms style)","ingredients":"mustard, prepared, yellow
shallots, raw
spices, ginger, ground
salt, table
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the mustard greens well then dry them in the sun until shrunk.
Cut the greens into 2 cm pieces.
Thinly slice shallots and ginger.
The trick is the more shallots the faster it turns sour.
Shallots can be replaced by spring onions (scallions).
Mix sugar, salt, shallots and ginger into the mustard greens.
Pour the rice water and warm boiling water into a large bowl.
According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.
Put the mustard greens into the warm water bowl.
Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water.
In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau.
While swimming in the sea, Mom saw some beautiful big smooth pebbles.
She, then, took some saying, \"these are perfect for compressing the mustard greens when we pickle them.
Then she wrapped some pebbles and took them back to Son Tay and I also took 2.
Here they are.
The mustard greens are edible after 24 hours but they are still spicy.
However, they will be aromatic, yellow and sour after 48 hours.
Boiled pork is wonderful to be paired with mustard greens.
After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.","url":"https://recipe.bluelayer.org/recipe/24803/vietnamese-pickled-mustard-greens-moms-style"},{"id":"24742","title":"Roast Chicken With Shallot-Garlic Butter","ingredients":"butter, without salt
shallots, raw
parsley, fresh
spices, garlic powder
salt, table
spices, pepper, black
soup, swanson chicken broth 99% fat free","directions":"Preheat the oven to 450.
In a small bowl, combine the butter with the shallot, parsley, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Use your fingers to gently loosen the skin covering the breast and place 1/2 tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast).
Reserve the extra flavored butter for brushing on the chicken when finished.
Tuck the wings behind the bird and tie the leg ends together with kitchen twine.
Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper all over the chicken.
Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back.
Roast for 20 minutes.
Baste the chicken with any accumulating juices and roast for 15 minutes longer.
Baste the chicken again and roast until the thigh registers 165 when tested with an instant-read thermometer -- 10 to 15 minutes.
Transfer the chicken to a cutting board and let it rest for 10 minutes.
Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.","url":"https://recipe.bluelayer.org/recipe/24742/roast-chicken-with-shallot-garlic-butter"},{"id":"24673","title":"Potatoes Romanoff","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
potatoes, raw, skin
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
onions, raw
salt, table
spices, pepper, black
spices, garlic powder
spices, garlic powder
butter, without salt
cream, sour, cultured
mustard, prepared, yellow
cheese, cheddar","directions":"In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes.
Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking.
In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic.
Stir this mixture into the potatoes; mixing well.
Sprinkle melted butter over top.
Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking).
Stir in sour cream and mustard.
Sprinkle with grated cheddar cheese.
Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts.
Serve Hot.
If desired, add some flaked or grated ham before sprinkling the cheese.","url":"https://recipe.bluelayer.org/recipe/24673/potatoes-romanoff"},{"id":"24666","title":"Noodles and Rice","ingredients":"egg substitute, powder
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black
soup, chicken broth or bouillon, dry
butter, without salt","directions":"In a medium saucepan, melt the butter over moderate heat.
Add the noodles and cook, stirring, until golden - 1 to 2 minutes.
Add the rice and cook, stirring, about 3 minutes more.
Add the chicken broth and pepper, bring the mixture to a boil, and lower the heat to a simmer.
Cover and simmer for 20 minutes or until the rice is tender.","url":"https://recipe.bluelayer.org/recipe/24666/noodles-and-rice"},{"id":"24654","title":"Crock Pot Easy Beef Tortillas","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
snacks, tortilla chips, light (baked with less oil)
sauce, salsa, ready-to-serve
cheese, cheddar","directions":"Brown ground beef.
Drain.
Stir in soup.
Spray inside of slow cooker with nonstick cookking spray.
Sprinkle 1 1/2 c tortilla chips in slow cooker.
Top with beef mixture, then salsa, and then cheese.
Cover and cook on high for 1 1/2 hours or on low for 3 hours.
Sprinkle with remaining chips just before serving.","url":"https://recipe.bluelayer.org/recipe/24654/crock-pot-easy-beef-tortillas"},{"id":"24629","title":"Basic Dog Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, yeast, baker's, active dry
oil, canola
soup, chicken broth or bouillon, dry","directions":"Heat oven to 400*.Line a shieet with parchment paper, set aside.
Mix flour, wheat germ, brewer's yeast together in a medium bowl.
In another bowl, combine oil and garlic.alternating add 1 cup chicken stock and flour mixture in 3 parts -- mix well until combined.
Turn out onto a floured surface and knead about 2 minutes by hand.
the dough will be sticky.
Roll dough out to about 1/2\" thick.
Cut out shapes and place on prepared sheets.
Bake 20-25 minutes, turn off oven, leaving oven door closed.
Leave pan in oven for 1 1/2 hours or overnight.
to allow the treats to dry.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24629/basic-dog-biscuits"},{"id":"24622","title":"Mais Soep - Corn Soup","ingredients":"corn, sweet, white, raw
water, bottled, generic
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Chop the corn, add boiling water and minced onion; cook for 15 minutes.
Strain.
Melt the butter and stir in the flour; blend well.
Add milk and seasonings; cook, stirring constantly for five minutes.
Stir in strained corn pulp and continue cooking for ten minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/24622/mais-soep-corn-soup"},{"id":"24606","title":"Boiled Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw","directions":"Bring the chicken broth to a boil and add the rice.
Return to a boil and stir.
Simmer for 17 minutes over low flame, covered.
Add the lemon juice, blend well and serve with the chicken.","url":"https://recipe.bluelayer.org/recipe/24606/boiled-rice"},{"id":"24532","title":"Easy Chicken Mushroom Bake","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
onions, raw","directions":"Arrange chicken pieces in 9x13 pan.
In bowl, combine remaining ingredients and mix well.
Pour over the chicken.
Bake at 375 for one hour'til tender.","url":"https://recipe.bluelayer.org/recipe/24532/easy-chicken-mushroom-bake"},{"id":"24474","title":"Chicken Peanut Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
oil, sesame, salad or cooking
spices, curry powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
water, bottled, generic
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
peanut butter, smooth style, without salt","directions":"In a large pot, saute the chicken, onion, and garlic in sesame oil until the chicken is cooked.
Add the curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, and tomatoes.
Simmer about 30 minutes to combine flavors.
(At this point this can be refrigerated overnight for the flavors to blend)
Add peanut butter, stirring until well combined.
Heat until very hot but not boiling.","url":"https://recipe.bluelayer.org/recipe/24474/chicken-peanut-soup"},{"id":"24450","title":"Polish Reuben Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
mustard, prepared, yellow
sauerkraut, canned, solids and liquids
noodles, egg, dry, unenriched
kielbasa, polish, turkey and beef, smoked
cheese, parmesan, hard
bread crumbs, dry, grated, plain
butter, without salt","directions":"Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan.
Top with uncooked noodles.
Spoon soup mixture evenly over top.
Top with sausage, then cheese.
Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil.
Bake in preheated 350F (180C) F oven 1 hour or until noodles are tender.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/24450/polish-reuben-casserole"},{"id":"24355","title":"Zucchini Parmesan Casserole","ingredients":"butter, without salt
corn, sweet, white, raw
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
spices, onion powder
parsley, fresh
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
spices, paprika","directions":"Combine butter, chex, & parmesan cheese.
Set aside.
Combine soup, onion powder, parsley, salt, & white pepper.
Stir in zucchini & 2/3 cup chex mixture.
Mix well.
Pour into shallow baking dish.
Top with remaining crumbs.
Sprinkle with paprika.
Bake in 350F oven for 30 minutes or until zucchini is tender & chex are golden brown.","url":"https://recipe.bluelayer.org/recipe/24355/zucchini-parmesan-casserole"},{"id":"24325","title":"Slow-Simmered Maple Rosemary Carrots","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
salt, table
spices, rosemary, dried
butter, without salt
syrup, maple, canadian
lemon juice, raw","directions":"Add carrots, chicken broth, salt and rosemary to a 12 non-stick skillet (use one with a lid because youll need it in a moment) and bring to a boil over medium-high heat.
Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.
Uncover, turn heat to high and rapidly simmer.
Reduce liquid to about 2 tablespoons, which will take 1-2 minutes.
Add butter and maple syrup to skillet and toss carrots until evenly coated.
Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.
Remove from heat and toss in lemon juice.
Stir thoroughly to completely incorporate the lemon juice into the glaze.","url":"https://recipe.bluelayer.org/recipe/24325/slow-simmered-maple-rosemary-carrots"},{"id":"24261","title":"Cabbage Patch Chicken And Noodles Recipe","ingredients":"cabbage, raw
onions, raw
water, bottled, generic
soup, cream of chicken, canned, condensed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
noodles, egg, dry, unenriched
parsley, fresh
spices, thyme, dried
spices, pepper, black","directions":"In a large skillet, combine cabbage, onion and water.
Cover and cook over medium heat for 15 to 20 min or possibly till cabbage is tender, stirring occasionally.
Stir in chicken soup, chicken, and noodles.
Add in parsley flakes, thyme and black pepper.
Mix well to combine.
Lower heat.
Simmer 5 min, stirring occasionally.
Makes 4 (1-c.) servings.
Each serving
HINT: 1-3/4 c. uncooked noodles usually cooks to about 2 c..
(The original recipe did NOT contain thyme.
I usually add in a little salt to taste.
-jlw)","url":"https://recipe.bluelayer.org/recipe/24261/cabbage-patch-chicken-and-noodles-recipe"},{"id":"24255","title":"Tasty Mexican Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry","directions":"Heat oil in a large skillet over medium-high heat and add the rice and the onion.
Cook, stirring constantly, until rice is lightly browned and onion is soft (watch carefully so as not to burn the rice).
Sprinkle rice with garlic salt and ground cumin and stir.
Stir in tomato sauce and chicken broth; bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes.
Do Not remove lid until cooking time is finished!
When done, remove lid and fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/24255/tasty-mexican-rice"},{"id":"24189","title":"Veloute Sauce (White Sauce Base) Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table","directions":"Make a roux by cooking together the butter and flour.
Add in the chicken stock gradually, stirring constantly.
Allow to cook slowly, simmering over low heat for 1 hour.
Skim the butter that has risen to the top during cooking.
Strain through a cheesecloth and season to taste.
This is the base for all white sauces.","url":"https://recipe.bluelayer.org/recipe/24189/veloute-sauce-white-sauce-base-recipe"},{"id":"24171","title":"Simplest Chilled Cucumber Soup","ingredients":"pickles, cucumber, sour
soup, chicken broth or bouillon, dry
spices, coriander seed
cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"Puree all ingredients in a food processor.
Add salt to taste.
Chill at least 2 hours, preferably overnight.","url":"https://recipe.bluelayer.org/recipe/24171/simplest-chilled-cucumber-soup"},{"id":"24164","title":"Autumn Breakfast Squash Soup","ingredients":"squash, winter, butternut, raw
carrots, raw
onions, raw
oil, canola
miso
water, bottled, generic
orange juice, raw","directions":"Steam squash and carrots for 10 minutes.
Set aside.
Saute onions in oil until translucent.
Dissolve miso in water.
Place all ingredients in a blender and puree.","url":"https://recipe.bluelayer.org/recipe/24164/autumn-breakfast-squash-soup"},{"id":"24154","title":"Spinach & Bean Sauce","ingredients":"spinach, raw
beans, kidney, all types, mature seeds, raw
soup, cream of chicken, canned, condensed
spices, pepper, black
spices, onion powder
spices, oregano, dried","directions":"Put all together.
Mix well & heat till it boils.
Take off heat & let stand covered 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/24154/spinach-bean-sauce"},{"id":"24108","title":"Nordstrom Tomato Basil Soup","ingredients":"plums, raw
carrots, raw
onions, raw
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cream, fluid, heavy whipping
salt, table
spices, pepper, black","directions":"In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.
Add the basil, salt, pepper, and tomatoes and bring to a simmer.
In a large bowl, whisk the chicken base into the water until dissolved.
Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.","url":"https://recipe.bluelayer.org/recipe/24108/nordstrom-tomato-basil-soup"},{"id":"24106","title":"Veggie Cheese Soup","ingredients":"carrots, raw
celery, raw
onions, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
spices, paprika","directions":"In a medium saucepan combine celery, carrots, onions and chicken broth.
Heat to boiling reduce heat.
Cover and simmer for 15 minutes or until veggies are done.
Combine milk , flour, paprika and salt.
Stir into chicken broth mixture.
Cook and stir till thickened and bubbly.
Add the cheese - stirring till melted.
If you want a smooth soup blend the veggies before adding other ingredients.","url":"https://recipe.bluelayer.org/recipe/24106/veggie-cheese-soup"},{"id":"24080","title":"Quick And Tasty Chicken Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
onions, raw
celery, raw
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Simmer first seven ingredients for about 10 minutes.
Make paste of arrowroot and 1 tablespoon water, add to soup.
Cook until clear and smooth, takes just a few seconds.
Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES CAL: 185","url":"https://recipe.bluelayer.org/recipe/24080/quick-and-tasty-chicken-soup"},{"id":"24075","title":"Sweet Lentils","ingredients":"lentils, raw
soup, vegetable broth, ready to serve
spices, ginger, ground
spices, cinnamon, ground
spices, cumin seed
spices, nutmeg, ground
water, bottled, generic
raisins, seeded
nuts, almonds
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed.
Approx 30 minutes.
Preheat oven to 350.
Transfer lentils to a large flat dish, stir in nuts and fruit.
Bake for 30 minutes.
Serve with fresh bread and honey.
Garnish with fresh chopped coriander, or minted yogurt.","url":"https://recipe.bluelayer.org/recipe/24075/sweet-lentils"},{"id":"24031","title":"Mole Sauce (Chocolate Based)","ingredients":"soup, vegetable broth, ready to serve
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, oregano, dried
spices, cumin seed
spices, cinnamon, ground
spices, chili powder
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oil in a large saucepan over med.
low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 1 minutes.
Gradually whisk in chicken broth.
Increase heat to med.
high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Cool slightly.
Process sauce, raisins, and almonds in blender until smooth.
Heat over medium heat until hot.
Whisk in chocolate.
Reduce heat to low whisk and simmer about 3 minutes till well blended.","url":"https://recipe.bluelayer.org/recipe/24031/mole-sauce-chocolate-based"},{"id":"23958","title":"Maple-Glazed Carrots With Pecans","ingredients":"butter, without salt
carrots, raw
soup, beef broth or bouillon canned, ready-to-serve
syrup, maple, canadian
salt, table
spices, pepper, black
nuts, pecans","directions":"In a non-stick skillet melt butter.
Add carrots and stir to coat with butter.
Add broth through pepper.
Bring to a boil, cover and cook for 6 minutes.
Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
Stir in pecans and serve.
To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.","url":"https://recipe.bluelayer.org/recipe/23958/maple-glazed-carrots-with-pecans"},{"id":"23884","title":"Basic Blue Cheese Pasta Sauce","ingredients":"soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, blue
cheese, parmesan, hard","directions":"Combine all ingredients in a saucepan and heat on medium.
Let thicken slightly and make sure cheeses are melted.
Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
Use white pepper if you can find it.
Serve over pasta or gnocchi.","url":"https://recipe.bluelayer.org/recipe/23884/basic-blue-cheese-pasta-sauce"},{"id":"23877","title":"Turkey Shepherds Pie with Leftover Mashed Potatoes","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, thyme, dried
ground turkey, raw
shortening, vegetable, household, composite
potatoes, raw, skin","directions":"Note: if you have leftover gravy, about 2 1/2 cups, it can be substituted for the white sauce.
If you do this, just add dried thyme, meat and vegetables into the heated gravy and proceed with the remaining instructions.
Preheat oven to 400 F.
If you are making your own white sauce: Melt butter in a medium saucepan over medium heat.
Add onions and cook until translucent, 2-3 minutes.
Whisk flour into butter and onions and cook for an additional 2-3 minutes.
Slowly whisk broth into flour until smooth, add thyme, salt and pepper and bring to a slow simmer.
Add meat and vegetables.
Simmer for 10-15 minutes.
Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet.
Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer with the potatoes.
Then put the pans into the oven and bake 20-25 minutes, until top is golden brown and filling is bubbly.","url":"https://recipe.bluelayer.org/recipe/23877/turkey-shepherds-pie-with-leftover-mashed-potatoes"},{"id":"23831","title":"Nancy's Chicken Broccoli Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Put broccoli and chicken in oven safe pan (2 qt casserole dish).
Combine chicken soup, mayonnaise, and curry powder.
Pour sauce over the top.
Don't mix.
Bake at 425 degrees or until tender (about 45 min).","url":"https://recipe.bluelayer.org/recipe/23831/nancys-chicken-broccoli-casserole"},{"id":"23814","title":"French Onion Soup Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
soup, chicken broth or bouillon, dry
mushrooms, white, raw
onions, raw
salt, table
spices, pepper, black","directions":"Combine all ingredients in microwave safe bowl.
microwave for 10 mins and stir.
If all liquid is not absored, microwave until all liquid is absored and the rice is cooked.
If the rice is not cooked but there is no more liquid, add more chicken broth.
Enjoy !","url":"https://recipe.bluelayer.org/recipe/23814/french-onion-soup-rice"},{"id":"23796","title":"Sopa Ranchera Ranch-Style Soup","ingredients":"onions, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
tomato products, canned, puree, without salt added
salt, table
spices, pepper, black
peas, green, frozen, unprepared","directions":"In saucepan cook onion in hot oil tender but not brown.
Stir in chicken broth, rice, tomato puree, salt and pepper.
Bring to boiling.
Reduce heat; cover and simmer for 25 minutes.
Stir in frozen peas, covered, 5 minutes longer.
Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/23796/sopa-ranchera-ranch-style-soup"},{"id":"23676","title":"Ranch E Cue Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
salad dressing, ranch dressing, regular
sauce, barbecue","directions":"Cut the turkey wings at the joints, discarding the pointy wing tips.
In a big, heavy skillet, heat the oil and brown the turkey all over.
Transfer the turkey to your slow cooker.
In a bowl, mix together the broth, dressing mix, and barbecue sauce.
Pour the mixture over the wings.
Cover the slow cooker; set it to low, and let it cook for 6-7 hours.","url":"https://recipe.bluelayer.org/recipe/23676/ranch-e-cue-wings"},{"id":"23655","title":"Molded Crab Dip Recipe","ingredients":"cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
soup, cream of chicken, canned, condensed
water, bottled, generic
crustaceans, crab, alaska king, imitation, made from surimi
celery, raw
salad dressing, mayonnaise, regular","directions":"Heat soup, add in dissolved gelatin.
Cold slightly.
Add in other ingredients.
Spray ring mold with Pam and pour into mold.
Refrigerateovernight uncovered.
Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/23655/molded-crab-dip-recipe"},{"id":"23654","title":"Caldo Verde From Lhj Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
water, bottled, generic
potatoes, raw, skin
kale, raw
kielbasa, polish, turkey and beef, smoked
salt, table
spices, pepper, black","directions":"Heat oil over medium heat in a large Dutch oven.
Add in onions and garlic; cover and cook, stirring occasionally, till softened, about 5 min.
Add in chicken broth, 4 c. water and potatoes; cover and bring to a boil.
Reduce heat and simmer till potatoes are tender, 20 min.
Add in kale and simmer, uncovered, 10 min.
Meanwhile, cook sausage with 2 c. boiling water in small saucepan 5 min.
Drain and cold slightly.
Remove sausage from casings and chop.
Transfer 2 c. potato mix to food processor and puree till smooth.
Return puree to remaining soup; add in sausage, salt and pepper.
Simmer 5 min.
Prep Time: 20 min
Cooking Time: 45 min Degree of Difficulty: Easy Low-calorie
NOTES : Thursday, December 04, 1997 10:55 AM This classic \"green soup\" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.
Chorizo or possibly kielbasa sausage make fine substitutes.","url":"https://recipe.bluelayer.org/recipe/23654/caldo-verde-from-lhj-recipe"},{"id":"23618","title":"Cheesy Chicken Chowder","ingredients":"soup, chicken broth or bouillon, dry
potatoes, raw, skin
celery, raw
salt, table
carrots, raw
onions, raw
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Bring chicken broth to a boil.
Add potatoes, celery, salt, carrots, onion and pepper to broth and cook 15 minutes or'till tener.
Make a white sauce with margarine, milk, and flour and add to broth and vegetables along with cheese and chicken.
Heat and eat.","url":"https://recipe.bluelayer.org/recipe/23618/cheesy-chicken-chowder"},{"id":"23604","title":"Dry-Fried Green Beans","ingredients":"oil, olive, salad or cooking
beans, snap, green, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
spices, garlic powder
garlic chili sauce,
oil, sesame, salad or cooking
sugars, granulated
salt, table","directions":"To make the sauce, combine the broth, soy sauce, garlic, chili garlic sauce, sesame oil, sugar, and salt in a bowl and stir until well mixed.
Pour the oil into a 2-quart saucepan and heat to 350 degrees F over medium-high heat.
Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute.
With a slotted spoon or wire skimmer, transfer the beans to paper towels to drain.
Reserve the oil.
Heat a wok or stir-fry pan over high heat until hot.
Add 2 tsp.
of the reserved oil, swirling to coat the sides.
Discard any remaining oil or strain and save for another use.
Add the green beans and sauce and stir-try until the sauce boils.
Add the cornstarch mixture and cook until the sauce thickens.
Transfer to a serving plate and serve.","url":"https://recipe.bluelayer.org/recipe/23604/dry-fried-green-beans"},{"id":"23594","title":"Cold Strawberry Soup","ingredients":"strawberries, raw
ice creams, strawberry
cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"Combine all ingredients in large bowl, stirring well.
Transfer half of mixture to container of an electric blender and process until almost smooth.
Repeat procedure with remaining half.
Ladle soup into individual soup bowls.
Serve immediately.
Yield: 5 1/2 cups.
Garnish with mint sprig.
Great luncheon idea!","url":"https://recipe.bluelayer.org/recipe/23594/cold-strawberry-soup"},{"id":"23590","title":"Creamy Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomatoes, red, ripe, raw, year round average
cheese, cheddar","directions":"Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.","url":"https://recipe.bluelayer.org/recipe/23590/creamy-tomato-soup"},{"id":"23538","title":"Ecuadorean Quinoa and Vegetable Soup","ingredients":"quinoa, uncooked
oil, olive, salad or cooking
onions, raw
salt, table
potatoes, raw, skin
peppers, sweet, green, raw
spices, coriander seed
spices, cumin seed
spices, oregano, dried
spices, pepper, black
shortening, vegetable, household, composite
tomatoes, red, ripe, raw, year round average
seeds, pumpkin and squash seeds, whole, roasted, without salt
lemon juice, raw","directions":"Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
Heat the oil in a large soup pot.
Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
Cover and bring to a boil; lower heat and simmer for 10 minutes.
Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
Add in the lemon juice; stir to combine.
Serve.","url":"https://recipe.bluelayer.org/recipe/23538/ecuadorean-quinoa-and-vegetable-soup"},{"id":"23524","title":"1-2-3 Chicken Vegetable Rice","ingredients":"mustard, prepared, yellow
honey
lemon juice, raw
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
shortening, vegetable, household, composite
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
onions, spring or scallions (includes tops and bulb), raw","directions":"Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock.
Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil.
Simmer for 5 minutes or until the vegetables are heated through.
Stir in the rice and return mixture to a boil.
Remove from heat.
Cover and let stand for 10 minutes.
Stir in the green onion.","url":"https://recipe.bluelayer.org/recipe/23524/1-2-3-chicken-vegetable-rice"},{"id":"23515","title":"Chicken Cordon Bleu Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, tarragon, dried
spices, garlic powder
spices, pepper, black
spices, curry powder
cheese, parmesan, hard
cream, sour, cultured
bacon, meatless
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat milk in a double boiler, water slightly boiling.
Add chicken base, tarragon, garlic, pepper, curry powder.
After milk is warm, add the cheese, whipping until melted.
Mix well.
While mixing, add sour cream.
Mix well.
Add ham.
Saute diced chicken in vegetable oil until cooked.
Drain well and add to the soup.
Cook about 15 minutes on low simmer (water not boiling).","url":"https://recipe.bluelayer.org/recipe/23515/chicken-cordon-bleu-soup"},{"id":"23509","title":"Lentil Soup","ingredients":"orange juice, raw
soup, chicken broth or bouillon, dry
syrup, maple, canadian","directions":"Place all ingredients in pot.
Season with salt and pepper according to taste.
Heat so it thickens.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23509/lentil-soup"},{"id":"23472","title":"Awesome Slow Cooker Pot Roast","ingredients":"soup, cream of chicken, canned, condensed
onions, raw
water, bottled, generic
beef, grass-fed, ground, raw","directions":"In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.","url":"https://recipe.bluelayer.org/recipe/23472/awesome-slow-cooker-pot-roast"},{"id":"23452","title":"Baked Zucchini Cheddar Casserole","ingredients":"squash, summer, zucchini, includes skin, raw
cheese, cheddar
soup, cream of chicken, canned, condensed
cream, sour, cultured
butter, without salt
onions, raw
salt, table","directions":"Place shredded zucchini in a colander and sprinkle with salt.
Toss zucchini and let drain for at least 15 minutes.
After draining in colander use your hands and squeeze out as much liquid as you can.
In a large bowl add zucchini and remaining ingredients, mix well.
Place mixture in a 9 x 13 inch baking dish.
Bake at 350 degrees for 45 minutes to one hour.","url":"https://recipe.bluelayer.org/recipe/23452/baked-zucchini-cheddar-casserole"},{"id":"23440","title":"Shortcut Gravy","ingredients":"cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, beef broth or bouillon canned, ready-to-serve","directions":"Mix and bring to a boil till desired thickness.","url":"https://recipe.bluelayer.org/recipe/23440/shortcut-gravy"},{"id":"23388","title":"Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
onions, raw
butter, without salt
soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
mushrooms, white, raw
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
egg substitute, powder","directions":"Saute ground beef and onion in butter until meat is browned.
Partially drain.
Add broth (optional) and Worchestershire sauce.
Cover and simmer until beef is tender, stirring occasionally.
Add mushrooms with liquid.
Combine sour cream and flour; blend into meat mixture.
Cook 5 minutes or until sauce is thickened.
Meanwhile, cook noodles according to package directions; drain.
Serve stroganoff over noodles.","url":"https://recipe.bluelayer.org/recipe/23388/beef-stroganoff"},{"id":"23350","title":"Vegan Mac & Cheese Sauce","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
soymilk, original and vanilla, unfortified
leavening agents, yeast, baker's, active dry
cornstarch
wheat flour, white, all-purpose, unenriched
salt, table
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
mustard, prepared, yellow
spices, garlic powder","directions":"Combine margarine, 1/4 c flour, 1/2 tsp salt over low heat.
Slowly add soy milk and cook until simmering.
Remove from heat and add the remaining ingredients.
Combine with your preferred pasta & you're good to go!","url":"https://recipe.bluelayer.org/recipe/23350/vegan-mac-cheese-sauce"},{"id":"23342","title":"Potatoes a la Boulangere","ingredients":"butter, without salt
onions, raw
salt, table
spices, pepper, black
potatoes, raw, skin
spices, thyme, dried
soup, chicken broth or bouillon, dry","directions":"Preheat the oven to 400 degrees F.
Set a large skillet over medium heat and add 2 tablespoons of butter to the pan.
Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
Season the onions with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
Set the onions aside to cool.
Using the same skillet, melt another 2 tablespoons of butter over medium high heat, and saute about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
Season the potatoes with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Set the potatoes aside to cool while you continue to cook the remaining potatoes.
Repeat this process with the remaining butter, potatoes, salt, and pepper.
Once all of the potatoes have been cooked and cooled, place 1/4 of them in a slightly overlapping single layer into a 9 by 13-inch casserole pan.
Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
Place another layer of the potatoes on top of the onions, another third of the onions, and another teaspoon of the thyme.
Repeat this process with the remaining potatoes, onions, and thyme, finishing with a top layer of potatoes.
Pour the chicken stock over the potatoes and place the casserole in the oven.
Bake the casserole for 25 minutes, reduce the oven temperature to 350 degrees F, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes more.
Remove the casserole from the oven, and allow to cool for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/23342/potatoes-a-la-boulangere"},{"id":"23338","title":"Speedy Ginger-Chicken Soup Bowls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, red or cayenne
carrots, raw
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry","directions":"Just follow our simple steps
Combine 3 Tbsp.
uncooked instant white rice with 1 tsp.
minced fresh ginger root or 1/4 tsp.
dried ground ginger in each of 4 microwaveable soup bowls.
Top each with 1/4 cup chopped cooked chicken and 1/2 cup total thin red pepper, carrot and green onion slices; stir until well blended.
Add 1/2 cup each condensed chicken broth and water to each bowl; cover with microwave-safe plastic wrap.
Microwave on HIGH 2 minutes.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/23338/speedy-ginger-chicken-soup-bowls"},{"id":"23319","title":"Homemade Cream of Chicken Soup With Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground
parsley, fresh","directions":"In a large saucepan, bring broth to a simmer over low heat.
Add rice and cream.
Season with salt, pepper and nutmeg.
Cover and cook for 20 minutes, until rice is tender.
Serve hot sprinkled with parsley.","url":"https://recipe.bluelayer.org/recipe/23319/homemade-cream-of-chicken-soup-with-rice"},{"id":"23298","title":"Chicken Noodle Au Gratin Recipe","ingredients":"egg substitute, powder
ground turkey, raw
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, pepper, black
cheese, cheddar
olives, ripe, canned (small-extra large)","directions":"Total cooking time: 13 to 15 min in microwave.
In 2 qt microproof casserole, combine noodles, chicken, chicken stock, lowfat milk, salt and pepper.
Stir lightly.
Cook, covered on high 8 to 10 min or possibly till noodles are tender, stirring once.
Stir in cheese and olives.
Cook covered, on low 5 min or possibly till cheese is melted.
Makes 4 to 6 servings.
For 2 to 3 servings, cut ingredients in half and cook covered, on high 6 to 8 min or possibly till noodles are tender, stirring once.
Continue as directed for full recipe.","url":"https://recipe.bluelayer.org/recipe/23298/chicken-noodle-au-gratin-recipe"},{"id":"23288","title":"Dee's Yellow Casserole","ingredients":"denny's, hash browns
cheese, cheddar
water, bottled, generic
onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
oil, corn, peanut, and olive","directions":"in casserole layer potatoes.
then sprinkle on minced onion then uncooked pork sausage just dot it all over potatoes.
then soup then water then onion sprinkles.
heat oven to 425 degrees.
bake for 45 minutes.
then add corn or hard boiled eggs on top cook for 15 minutes more.
until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/23288/dees-yellow-casserole"},{"id":"23189","title":"Chicken Lo Mein - Barking Style","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
carrots, raw
peas, green, frozen, unprepared
soup, beef broth or bouillon canned, ready-to-serve","directions":"Brown the meat in the olive oil in a skillet over low heat for 30 minutes, or until meat is cooked through.
Boil the rice noodles until tender for about 12 minutes.
Cook the carrots and peas until soft and mix the chicken, noodles, veggies in a large bowl.
Top with the chicken broth, let cool and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/23189/chicken-lo-mein-barking-style"},{"id":"23174","title":"Crock Pot Potato Dill Soup","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
water, bottled, generic
onions, raw
celery, raw
carrots, raw
butter, without salt
salt, table
spices, pepper, black
dill weed, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.
).
Add milk.
Stir to blend and heat.
Use a hand mixer to blend some of the \"chunks\" to thicken soup.
Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.","url":"https://recipe.bluelayer.org/recipe/23174/crock-pot-potato-dill-soup"},{"id":"23138","title":"Crock Pot Chicken Noodle Soup","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
noodles, egg, dry, unenriched
celery, raw
carrots, raw","directions":"Dissolve bouillon in water, Pour into slow cooker.
Add remaining ingredients, mix well and cover.
Cook on low 4-6 hours.","url":"https://recipe.bluelayer.org/recipe/23138/crock-pot-chicken-noodle-soup"},{"id":"23073","title":"Lighter Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
spices, onion powder
soup, beef broth or bouillon canned, ready-to-serve
mushrooms, white, raw
cornstarch
cream, sour, cultured
egg substitute, powder","directions":"Spray a large nonstick skillet with Pam.
Heat over medium-heat.
Add beef and onion powder; cook until beef is browned and crumbled.
Drain; remove from skillet and set aside.
Respray skillet and add broth.
Saute mushrooms over med-high heat until tender.
Stir beef back into pan.
Combine starch and water together.
Add to skillet and cook until thickened.
Reduce heat and slowly add sour cream, stirring well.
Serve over hot noodles.","url":"https://recipe.bluelayer.org/recipe/23073/lighter-beef-stroganoff"},{"id":"23040","title":"Apple Almond Rice Mix Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds
apples, raw, with skin
parsley, fresh
soup, chicken broth or bouillon, dry","directions":"r>Combine rice, almonds, apples, parsley and bouillon granules.
Store in airtight container or possibly plastic bag.
Preparation instructions: Combine rice mix, 1 c. water, 1 c. apple juice (use 1-3/4 c. total liquid for medium or possibly short grain rice, 2-1/2 c. total liquid for brown rice) and 1 Tbsp.
butter or possibly margarine (optional) in 2- to 3-qt saucepan.
Reduce heat to simmer; cover and cook 15 min (25 min for parboiled rice, 45 to 50 min for brown rice) or possibly till rice is tender and liquid is absorbed.
Fluff with fork.
Makes 1 rice mix","url":"https://recipe.bluelayer.org/recipe/23040/apple-almond-rice-mix-recipe"},{"id":"22958","title":"Easy Homemade Cream of Spinach Soup","ingredients":"spinach, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
salt, table
spices, pepper, black","directions":"In a medium saucepan combine water and spinach.
Cook till tender; do not drain.
In a large saucepan melt the butter on medium low heat.
Stir in flour until smooth.
Whisk in hot milk and bouillon.
Cook until beginning to thicken, then add spinach mixture.
Season to taste.
I sometimes add allspice instead of the garlic in the winter months.","url":"https://recipe.bluelayer.org/recipe/22958/easy-homemade-cream-of-spinach-soup"},{"id":"22956","title":"Crabmeat and Corn Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
onions, spring or scallions (includes tops and bulb), raw
crustaceans, crab, alaska king, imitation, made from surimi
spices, pepper, black
salt, table
soy sauce made from soy (tamari)
parsley, fresh","directions":"In a heavy bottom cooking pot, melt butter on medium heat.
Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
Add milk gradually stirring continously until it starts to simmer.
Add half and half, stir gently until well blended.
Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
If using fresh corn, use 4 large cobs.
Cut kernels off cobs, scrape cobs for any milk and add to soup.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.","url":"https://recipe.bluelayer.org/recipe/22956/crabmeat-and-corn-soup"},{"id":"22955","title":"Smart-Choice Cheesy Chicken Noodle Skillet","ingredients":"egg substitute, powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, chicken broth or bouillon, dry
cheese, neufchatel
salad dressing, mayonnaise, regular
cheese, cheddar","directions":"Bring large saucepan of water to boil on high heat.
Add noodles and chicken; cook 8 min.
or until chicken is done and noodles are tender, adding broccoli to the saucepan for the last 6 min.
Drain; return to pan.
Add broth, Neufchatel and mayo; mix well.
Bring just to simmer on medium-low heat; cook 2 to 3 min.
or until Neufchatel is melted and sauce is well blended, stirring constantly.
Add shredded cheese; cook and stir 1 min.
or until melted.","url":"https://recipe.bluelayer.org/recipe/22955/smart-choice-cheesy-chicken-noodle-skillet"},{"id":"22948","title":"Asian Noodles With Asparagus and Shrimp","ingredients":"noodles, japanese, soba, dry
soup, chicken broth or bouillon, dry
rice vinegar,
soy sauce made from soy (tamari)
peanut butter, smooth style, without salt
sugars, granulated
spices, ginger, ground
oil, sesame, salad or cooking
oil, olive, salad or cooking
spices, garlic powder
asparagus, raw
crustaceans, shrimp, raw (not previously frozen)
onions, spring or scallions (includes tops and bulb), raw","directions":"Cook noodles according to package directions, omitting salt and fat.
Meanwhile, combine chicken broth and the next 6 ingredients, stirring well.
Heat vegetable oil in a large nonstick skillet over med-high heat.
Add in garlic; stir/saute 45 seconds; add in asparagus; stir/saute 2 minutes.
Add in shrimp and stir/saute 2 minutes or until shrimp are done.
Add in broth mixture and onions to pan; cook over medium heat until hot.
Add in noodles, tossing gently to coat.","url":"https://recipe.bluelayer.org/recipe/22948/asian-noodles-with-asparagus-and-shrimp"},{"id":"22937","title":"Homemade Cream Soup Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper.
To make the equivalent of one can of soup, use the 13 cup of the mix and 1 1/2 cup water and cook until thickened.
NOTE: Beef bouillon may be used in place of the chicken.
Mushrooms may be added to the sauce for a mushroom soup base.","url":"https://recipe.bluelayer.org/recipe/22937/homemade-cream-soup-substitute"},{"id":"22929","title":"Mapo Tofu With Shrimp Japanese-Sichuan Style","ingredients":"beans, snap, green, raw
cream, whipped, cream topping, pressurized
spices, ginger, ground
spices, garlic powder
beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
beans, snap, green, raw
spices, garlic powder
amazonas rainforest product, tapioca starch,
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
vinegar, distilled
oil, corn, peanut, and olive
oil, sesame, salad or cooking","directions":"PREPARATION.
In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes.
Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
COOKING DIRECTIONS.
In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
Next add the stock mixture, stir and bring to a boil.
Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
(Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
Add sesame oil, briefly toss gently... now you are almost finished.
In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
Enjoy.
NOTES:.
This recipe is fairly mild in taste.
However, you can add chili oil, chili peppers or other hot spices to taste.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
Serve with white or other rice of your choice.","url":"https://recipe.bluelayer.org/recipe/22929/mapo-tofu-with-shrimp-japanese-sichuan-style"},{"id":"22914","title":"Southern Chicken Noodle Casserole","ingredients":"egg substitute, powder
butter, without salt
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard","directions":"Cook noodles according to package directions and drain.
Meanwhile , in a large skillet , melt butter iover low heat.
Saute mushrooms .
Blend in flour, stirring until smooth.
Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened.
In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce.
Sprinkle parmesan cheese over top .
Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.","url":"https://recipe.bluelayer.org/recipe/22914/southern-chicken-noodle-casserole"},{"id":"22895","title":"Brown Rice Soup With Asparagus Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
celery, raw
onions, raw
carrots, raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
soy sauce made from soy (tamari)
parsley, fresh","directions":"Combine rice with 1 1/3 c. water in medium saucepan.
Bring to boil, reduce heat and simmer till rice is tender and water is absorbed, 45 min.
Meanwhile, trim woody ends off asparagus; throw away ends.
Bring large pot of water to boil.
Add in asparagus and cook till tender-crisp, 2 min.
Drain and rinse under cool water.
Cut into 1-inch pcs, reserving 1/4 c. tips for garnish.
Set asparagus aside.
Coat bottom of large pot or possibly Dutch oven with vegetable cooking spray.
Add in celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, till tender, 10 min.
Add in broth and rice; bring to boil and simmer 10 min.
Transfer to blender in small batches and carefully blend till smooth.
Return soup to pot.
Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer.
Ladle into bowls and garnish with reserved asparagus tips and parsely springs.
Makes 7 c..","url":"https://recipe.bluelayer.org/recipe/22895/brown-rice-soup-with-asparagus-recipe"},{"id":"22879","title":"Leftover Chicken Tortilla Soup Casserole","ingredients":"snacks, tortilla chips, light (baked with less oil)
snacks, tortilla chips, light (baked with less oil)
sauce, salsa, ready-to-serve
cream, sour, cultured
olives, ripe, canned (small-extra large)
cheese, cheddar","directions":"Preheat oven to 350.
Pour leftover soup into a large casserole pan.
Dump tortilla chips into the soup, mix well.
Add salsa to soup & chips if the soup isn't very soupy; mix well.
Slather sour cream over the top.
Sprinkle on the olives.
Sprinkle the cheese over the olives.
Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.","url":"https://recipe.bluelayer.org/recipe/22879/leftover-chicken-tortilla-soup-casserole"},{"id":"22822","title":"Another Garlic Soup Recipe","ingredients":"spices, garlic powder
onions, raw
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw","directions":"Combine garlic & onion in a bowl.
Heat oil in a large pot.
Add in garlic & onion & saute/fry until soft.
Don't brown.
Add in minced tomatoes & stir in well.
After a few min, stir in stock & pepper.
Simmer for 15 min.
Add in salt if you like.
Serve with croutons.
One word of advice, though...it calls for one whole c. of garlic for one qt of stock in this recipe.
My wife made this recipe, and I'd
*definitely* recommend using less garlic than it calls for...probably around 1/2 c. at the most.
We added more tomatoes than the recipe called for.","url":"https://recipe.bluelayer.org/recipe/22822/another-garlic-soup-recipe"},{"id":"22815","title":"Country-French Vegetable Soup","ingredients":"oil, olive, salad or cooking
cabbage, raw
onions, raw
carrots, raw
celery, raw
potatoes, raw, skin
spices, caraway seed
water, bottled, generic
soup, vegetable broth, ready to serve
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
parsley, fresh
dill weed, fresh
spices, pepper, black","directions":"Heat oil in a Dutch oven over medium-high heat until hot.
Add cabbage and next 5 ingredients (cabbage through caraway seeds); saute 2 minutes.
Add water and broth; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/22815/country-french-vegetable-soup"},{"id":"22788","title":"Versatile Vinaigrette","ingredients":"soup, vegetable broth, ready to serve
cornstarch
vinegar, red wine
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black","directions":"Combine broth and cornstarch in a small saucepan, stirring with a whisk.
Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly.
Remove from heat, and stir in the remaining ingredients.
Cover and chill.
Stir before using.
Dressing can be stored in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/22788/versatile-vinaigrette"},{"id":"22777","title":"Chicken Vegetable Noodle Soup","ingredients":"soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
celery, raw
carrots, raw
parsnips, raw
beans, snap, green, raw
spices, thyme, dried
spices, rosemary, dried
vinegar, balsamic
broccoli, raw
peas, green, frozen, unprepared
noodles, egg, dry, unenriched","directions":"Combine all ingredients except broccoli, peas, noodles in slow cooker.
Cover and cook on high 4-6 hours.
Stir in remaining ingredients during last 20-30 minutes.","url":"https://recipe.bluelayer.org/recipe/22777/chicken-vegetable-noodle-soup"},{"id":"22731","title":"Cold Fruit Explosion Soup","ingredients":"watermelon, raw
melons, honeydew, raw
blueberries, raw
ginger root, raw
spices, nutmeg, ground","directions":"Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth.
Add the ginger and nutmeg; blend again until incorporated.
Pour the soup into a bowl and stir the reserved blueberries to serve.","url":"https://recipe.bluelayer.org/recipe/22731/cold-fruit-explosion-soup"},{"id":"22707","title":"Couscous Crowns With Pistachios, Scallions, and Currants","ingredients":"butter, without salt
soup, chicken broth or bouillon, dry
couscous, dry
currants, zante, dried
onions, spring or scallions (includes tops and bulb), raw
nuts, pistachio nuts, raw
parsley, fresh
lemon juice, raw
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous.
Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl.
Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste.
In a small bowl whisk together the lemon juice, the cinnamon, and the oil.
Toss the couscous mixture with the dressing and season it with salt and pepper.
Pack the mixture into four 3/4-cup timbales (or mold of your choice- I use ramekin or other serving size dish) and unmold the timbales/mold onto 4 plates.","url":"https://recipe.bluelayer.org/recipe/22707/couscous-crowns-with-pistachios-scallions-and-currants"},{"id":"15754","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/15754/easy-enchilada-sauce"},{"id":"22629","title":"Golden Carrot Soup","ingredients":"butter, without salt
onions, raw
carrots, raw
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder","directions":"In medium saucepan saute garlic & onions until golden.
Add carrots and toss until coated with butter.
Add bouillon and rice and simmer until carrots are tender and rice is cooked.
Add to blender 1/3 at a time and blend until smooth (save a few carrot slices to garnish if you like).
Return to saucepan, add milk and heat.
Serve.","url":"https://recipe.bluelayer.org/recipe/22629/golden-carrot-soup"},{"id":"22597","title":"Black Bean Soup With Cilantro Tomato Salsa Recipe","ingredients":"beans, snap, green, raw
spices, cumin seed
soup, vegetable broth, ready to serve
soup, vegetable broth, ready to serve
spices, pepper, black","directions":"Place beans in large bowl.
Pour sufficient cool water over beans to cover by 3 inches.
Let soak overnight.
Drain beans.
Stir cumin in heavy large pot over medium heat till fragrant, about 20 seconds.
Add in 7 c. broth and beans.
Cover and simmer till beans are almost tender, about 1 hour.
Puree reserved cooked vegetables in processor till smooth.
Stir into soup.
Add in garlic.
Cover and simmer till beans are tender, about 30 min.
Season with salt and pepper.
(Can be made 1 day ahead.
Chill.
Rewarm over medium heat and thin with more broth, if you like.)
Top soup with Cilantro-Tomato Salsa and serve.
This recipe yields 4 servings.
Comments: Begin preparing this a day before serving.","url":"https://recipe.bluelayer.org/recipe/22597/black-bean-soup-with-cilantro-tomato-salsa-recipe"},{"id":"22573","title":"Chicken Curry","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, ginger, ground
spices, curry powder
spices, garlic powder
spices, onion powder
salt, table
soup, chicken broth or bouillon, dry
water, bottled, generic
cornstarch","directions":"Brown chicken in non-stick skillet.
Add spice mixture.
Add chicken broth.
Bring to boil.
Reduce to low heat, and simmer 45 minutes to an hour.
Mix cornstarch with water.
Add to mixture.
It should thicken into a nice gravy.
Serve over rice or egg noodles.","url":"https://recipe.bluelayer.org/recipe/22573/chicken-curry"},{"id":"22544","title":"Wild Rice Dressing with Roasted Grapes and Walnuts","ingredients":"butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw","directions":"Melt butter in heavy large saucepan over medium heat.
Add shallots and celery.
Cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer.
Cover, reduce heat to medium-low, and simmer 30 minutes.
Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
DO AHEAD: Can be made 1 day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350F.
Place grapes on rimmed baking sheet.
Drizzle with oil; toss.
Roast grapes until beginning to wrinkle, about 15 minutes.
Transfer to bowl; toss with vinegar.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/22544/wild-rice-dressing-with-roasted-grapes-and-walnuts"},{"id":"22527","title":"Cauliflower Cheese Chowder","ingredients":"cauliflower, raw
onions, raw
celery, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
salt, table
parsley, fresh
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
soy sauce made from soy (tamari)
cheese, cheddar","directions":"Combine chopped vegetables, water, salt and parsley in a soup kettle.
Bring to a boil, reduce heat, cover and simmer until cauliflower is tender, about 15 to 20 minutes.
Knead flour into softened butter to form a smooth mass.
Drop by bits into the simmering soup.
Stir until smooth and slightly thickened.
Gradually stir milk into soup, then mustard and soy sauce.
Heat through.
Add cheese in stages, stirring to melt.
Makes 2 quarts, serving 6.","url":"https://recipe.bluelayer.org/recipe/22527/cauliflower-cheese-chowder"},{"id":"22522","title":"Cantaloupe Cooler Recipe","ingredients":"melons, cantaloupe, raw
orange juice, raw
salt, table
spices, ginger, ground
lime juice, raw
milk, canned, condensed, sweetened","directions":"Cut the cantaloupe in half and remove the seeds, then peel and slice into wedges.
Chop the wedges in to pcs which will fit a food processor or possibly blender.
Add in all of the ingredients, including the cantaloupe, and puree till very smooth.
Chill for several hrs to blend the flavors.
(As this soup can separate very easily, be sure to stir just before serving.)
Serve cool with a garnish of fresh mint or possibly lime slices.
Each 1/2 c. serving contains:","url":"https://recipe.bluelayer.org/recipe/22522/cantaloupe-cooler-recipe"},{"id":"22499","title":"Black Beans and Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
beans, snap, green, raw
spices, coriander seed
salt, table","directions":"Bring the broth to a boil in a meduum saucepan.
Add rice.
Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
Stir in black beans and cilantro, cook until thoroughly heated.
Stir in salt.","url":"https://recipe.bluelayer.org/recipe/22499/black-beans-and-rice"},{"id":"22453","title":"Cream of Whatever Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, garlic powder","directions":"Mix well and store in an air tight container.
When you need a cream of soup, for the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water.
Add bouillon of choice or other flavoring -- If something like celery, saute it in butter first then add.
Cheddar add 1/2 cup cheese and tsp dry mustard and replace water with milk.
Other bases, saute and spice as desired.
Salt and pepper if needed.
Cook until thick.","url":"https://recipe.bluelayer.org/recipe/22453/cream-of-whatever-soup-mix"},{"id":"22445","title":"Shrimp Etouffee Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
salt, table
spices, pepper, red or cayenne
spices, pepper, black
celery, raw
peppers, sweet, green, raw
crustaceans, shrimp, raw (not previously frozen)","directions":"In a small saucepan, heat 2 Tbsp.
of the butter till warm.
Stir in flour.
Cook, whisking the mix with a wire whisk till the roux turns golden.
Remove from heat and stir to cold slightly.
Gradually stir in chicken broth.
Set aside.
In a c., combine onion pwdr, thyme, salt and grnd red and black pepper.
Set aside.
In a large skillet, heat remaining 2 Tbsp.
butter till warm.
Add in celery and red bell peppers and cook, stirring occasionally till crisp tender, about 5 min.
Add in shrimp and cook till shrimp turns pink, about 2 min.
Sprinkle with reserved seasoning mix, stirring to coat.
Add in reserved broth mix and cook till sauce thickens, about 3 min.
Serve over steamed rice.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/22445/shrimp-etouffee-recipe"},{"id":"22439","title":"Cream of Turkey & Wild Rice Soup With Weight Watchers Points","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
celery, raw
carrots, raw
shallots, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
wild rice, raw
ground turkey, raw
cream, sour, cultured
parsley, fresh","directions":"Heat oil in a large saucepan over medium heat.
Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.
Add flour, salt and pepper and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits.
Add rice and reduce heat to a simmer.
Cover and cook until the rice is tender, 5 to 7 minutes.
Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.","url":"https://recipe.bluelayer.org/recipe/22439/cream-of-turkey-wild-rice-soup-with-weight-watchers-points"},{"id":"22425","title":"Quick red rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
sauce, salsa, ready-to-serve
onions, raw","directions":"Saute onions in a pan that can fit a lid on it.
Add rice to the pan and cook until a golden brown.
About 7-10 minutes.
Then add chicken broth and salsa.
Stir to mix.
Bring to a boil and cover.
Simmer for 20 minutes or so.
Fluff with fork .
You can also use green salsa if you wanted to instead of red salsa","url":"https://recipe.bluelayer.org/recipe/22425/quick-red-rice"},{"id":"22403","title":"Trisha Yearwood's Chicken Pie","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
wheat flour, white, all-purpose, unenriched
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Start with cooked, shredded chicken.
You can either boil and shred it yourself or use canned chicken.
I always have canned chicken on hand so that this recipe can be made on a whim.
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish.
Combine the broth and soup in a medium saucepan and bring the mixture to a boil.
Pour the broth mixture over the chicken.
Make sure the butter is melted and buttermilk well shaken before continuing.
In a separate medium bowl, mix the flour with the pepper.
Stir in the melted butter and the buttermilk.
Pour this mixture over the casserole and smooth the top; do not stir.
Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.","url":"https://recipe.bluelayer.org/recipe/22403/trisha-yearwoods-chicken-pie"},{"id":"22396","title":"Mexican Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
onions, raw
tomato sauce, canned, no salt added
soup, vegetable broth, ready to serve","directions":"Heat oil in a large over medium heat and add rice.
Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and broth; bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes.
Don't lift the lid or stir while its cooking.
Fluff with fork.","url":"https://recipe.bluelayer.org/recipe/22396/mexican-rice"},{"id":"22383","title":"Low Carb Cheeseburger Soup","ingredients":"beef, grass-fed, ground, raw
bacon, meatless
celery, raw
onions, raw
carrots, raw
spices, basil, dried
soup, chicken broth or bouillon, dry
broccoli, raw
cauliflower, raw
cheese, cheddar
cream, fluid, heavy whipping
spices, pepper, black
salt, table
cream, sour, cultured","directions":"Brown the hamburger in a Dutch Oven, then drain the meat and set aside.
Brown the bacon, in the same Dutch Oven, drain it, and then return both the bacon and hamburger to the pot.
Add the celery, onions, and carrots.
Saute until the vegetables are just tender.
Add basil, broth, broccoli, cauliflower and cook until vegetable are just tender.
Then add the cheese, heavy cream, pepper, and salt and stir until the cheese melts.
Turn off heat and add the sour cream.","url":"https://recipe.bluelayer.org/recipe/22383/low-carb-cheeseburger-soup"},{"id":"22364","title":"Veggie Turkey Casserole","ingredients":"ground turkey, raw
shortening, vegetable, household, composite
broccoli, raw
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
onions, raw
spices, garlic powder
celery, raw","directions":"In a large bowl, combine all the ingredients.
Transfer to a greased 11x7\"-inch baking dish.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Stir before serving.","url":"https://recipe.bluelayer.org/recipe/22364/veggie-turkey-casserole"},{"id":"22350","title":"Dak Bulgogi (Korean Chicken Bulgogi)","ingredients":"soup, swanson chicken broth 99% fat free
soy sauce made from soy (tamari)
lemon juice, raw
sugars, brown
honey
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, black
seeds, sesame seeds, whole, dried","directions":"Cut the chicken into 2 inch x 1 inch pieces.
In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved.
Coat the chicken pieces with the marinade.
Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium-high heat.
Add the chicken pieces, reserving the marinade.
Cook until slightly browned and cooked through, about 2 minutes per side.
The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry.
If needed, reduce the heat to avoid burning.
Remove from the heat and serve immediately.
Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.","url":"https://recipe.bluelayer.org/recipe/22350/dak-bulgogi-korean-chicken-bulgogi"},{"id":"22346","title":"Peppered Maple and Thyme Turkey Brine","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
syrup, maple, canadian
spices, pepper, black
spices, garlic powder
spices, thyme, dried","directions":"In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that the chicken base is completely blended.
Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine.
Cover vessel and place under proper refrigeration for 24 to 48 hours.
When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel.
Your turkey is now ready to cook, as you normally would do.","url":"https://recipe.bluelayer.org/recipe/22346/peppered-maple-and-thyme-turkey-brine"},{"id":"22341","title":"Chicken Rice Casserole","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
Gradually stir in broth and milk, stirring until thick and smooth.
Stir in chicken and add salt and pepper; set aside.
Grease a 1 1/2 quart shallow baking dish.
Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
Bake at 400 until hot and bubbly, about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/22341/chicken-rice-casserole"},{"id":"22328","title":"Shwartz Potatoes","ingredients":"potatoes, raw, skin
cream, sour, cultured
onions, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
butter, without salt","directions":"Preheat oven to 350 F.
Thaw potatoes.
Mix together potatoes, sour cream, onion, mushroom soup and cheddar cheese.
Place ingredients in 9*13 baking dish.
Melt butter and pour over mixture, mix inches.
Bake for 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/22328/shwartz-potatoes"},{"id":"22306","title":"Artisan Bread Bowls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking","directions":"In a large bowl, let yeast dissolve in the warm water until creamy, about 5 minutes.
Add the rest of the ingredients by hand, mixer or bread machine and knead till youve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy.
Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be.
Roll each piece into a ball.
Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
Two or more hours before serving, remove the bread bowls from the refrigerator.
Uncover, and let them sit for about one hour while you preheat the oven to 425 degrees F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand.
Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
Remove from the oven, and cool on a rack.
Before serving, cut off the lid of the bread and carefully hollow out the bread bowl (pulling out as much of the interior bread as you like), reserving pieces to be used as toasted seasoned croutons for your soup, or tuck them away for a later use like fresh bread crumbs.
Delicious!!!
!","url":"https://recipe.bluelayer.org/recipe/22306/artisan-bread-bowls"},{"id":"22277","title":"Asparagus Crab Soup Recipe","ingredients":"butter, without salt
asparagus, raw
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
spices, pepper, black
crustaceans, crab, alaska king, imitation, made from surimi
dill weed, fresh","directions":"Heat the butter in a soup pot.
Add in the asparagus and onion, and cook till tender, about 5 min.
Dust the vegetables with the flour, stir and cook for 3 min.
Add in the stock, bring to a boil, reduce the heat and simmer for 25 min.
Cold slightly and blend till smooth.
Strain through a large-holed china cap.
Add in the cream and season.
Refrigeratefor 2 hrs.
Season to taste and add in the crabmeat.
This recipe yields 4 eight-oz portions.","url":"https://recipe.bluelayer.org/recipe/22277/asparagus-crab-soup-recipe"},{"id":"22264","title":"Chicken Broccoli Pockets","ingredients":"soup, cream of chicken, canned, condensed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
cheese, mozzarella, low sodium
onions, raw","directions":"Divide into 4 freezer bags placing about 4 cups of mixture into each bag.
Freeze.","url":"https://recipe.bluelayer.org/recipe/22264/chicken-broccoli-pockets"},{"id":"22239","title":"Cheesy Mustard Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
honey
cheese, cheddar","directions":"Melt the butter in a medium-size saucepot.
Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
Remove from the heat and serve.","url":"https://recipe.bluelayer.org/recipe/22239/cheesy-mustard-sauce"},{"id":"22237","title":"Mrs. Barber's Chicken (Chicken Stroganoff)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard
soup, cream of chicken, canned, condensed","directions":"Thaw and chop the chicken.
With slow cooker on High, add Chicken, Butter and Italian Salad Dressing Mix.
Let it cook for 4 hours.
Add Cream Cheese and Soup and cook for 1 more hour on low.
Serve over rice or your favorite noodles.
Done.
Slower Cooking version.
With the slow cooker set to low, add chicken mix and cook for 6-8 hours then add the rest and cook 1 more hour.","url":"https://recipe.bluelayer.org/recipe/22237/mrs-barbers-chicken-chicken-stroganoff"},{"id":"22192","title":"Glazed Onions","ingredients":"butter, without salt
onions, raw
sugars, granulated
soup, chicken broth or bouillon, dry","directions":"Melt the butter in a large heavy bottomed saucepan until it sizzles.
Add the onions and toss them for a few minutes so that they turn slightly brown.
Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
This will take about 15 minutes.
Shake the saucepan from time to time while cooking.
Serve very hot.","url":"https://recipe.bluelayer.org/recipe/22192/glazed-onions"},{"id":"22191","title":"Barley Bargain Soup","ingredients":"beef, grass-fed, ground, raw
water, bottled, generic
salt, table
spices, pepper, black
barley, hulled
cabbage, raw
carrots, raw
celery, raw
parsnips, raw
onions, raw
tomatoes, red, ripe, raw, year round average","directions":"Place meat, water, barley, salt & pepper in dutch oven.
Cover tightly and cook slowly 1 hour.
Remove meat & cut up.
Return to pot.
Add remaining ingredients and bring to a boil.
Reduce heat & simmer about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/22191/barley-bargain-soup"},{"id":"22154","title":"\"cream of ...\" Soup - Substitute","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
celery, raw","directions":"In a heavy saucepan, melt the butter.
Sprinkle the flour over it and stir to incorporate.
Cook over medium low heat for 2-3 minutes, stirring constantly.
Slowly whisk in the milk.
Cream of chicken.
If you want to make a cream of chicken flavored sauce, use half broth and half milk.
If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter.
Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
Cream of celery or mushroom.
To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.","url":"https://recipe.bluelayer.org/recipe/22154/cream-of-soup-substitute"},{"id":"22123","title":"The Super Bowl ... of Popcorn","ingredients":"butter, without salt
soy sauce made from soy (tamari)
sauce, ready-to-serve, pepper, tabasco
snacks, popcorn, air-popped (unsalted)
onions, raw","directions":"Add soy sauce and Tabasco to 1/3 cup melted butter.
Put popped popcorn & assorted snacks of choice in a large bowl.
Pour butter/soy mixture over the popcorn/snacks combo & toss.
(NOTE: When selecting your assorted snack items, I suggest you avoid anything already salted or seasoned like salted pretzels, nuts, shoestring potatoes, etc.
).
Sprinkle w/dry onion soup mix seasoning & toss again.
(NOTE: Some salt content has already been included in the butter & soy sauce.
Since salt is a matter of personal preference, I suggest using a small strainer to collect the dry onion components of the soup mix, set them aside to later recombine w/the remaining soup mix & gradually sprinkle the seasoning part of the soup mix to the popcorn/snack mix per your personal taste.
).
Spread mixture in a jelly roll pan (15 1/2 x 10 1/2 x 1-in) & bake in a 350F oven for 8-10 min, stirring once.
Serve when fully cooled & store remains in a relatively airtight container with a snap-on lid, but you're not likely to need it!","url":"https://recipe.bluelayer.org/recipe/22123/the-super-bowl-of-popcorn"},{"id":"22122","title":"California Dry Rub For Meat Recipe","ingredients":"spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
sugars, granulated
spices, garlic powder
spices, ginger, ground
spices, ginger, ground
spices, coriander seed
salt, table
onions, raw
spices, thyme, dried","directions":"Measure the seasonings into a jar and shake.
Generously rub on meat.
Allow to stand in refrigerator for 2 to 4 hrs.
Let meat come to almost room temperature before smoking or possibly grilling.
TIPS - Since this mix uses the same sized unit for everything, it is easy to scale.
For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.
: sufficient to rub about 9-pounds of meat or possibly poultry.
Yield: \"18 Tbsp.\"
NOTES : This rub is a variation of one which's in circulation on the web.
I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme.
Imagine it a good seasoning for soups, stews, hash browns, rice, etc.
TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.","url":"https://recipe.bluelayer.org/recipe/22122/california-dry-rub-for-meat-recipe"},{"id":"22120","title":"Mary Ellen's Butter Baked Rice Recipe","ingredients":"salt, table
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
soup, chicken broth or bouillon, dry
nuts, almonds
spices, garlic powder
parsley, fresh","directions":"Mix salt and water bring to boil.
Pour water over rice and let stand for 1/2 hour.
Rinse rice with cool water; drain well.
Heat butter in skillet; add in rice and cook over medium heat till butter is almost absorbed (about 5 min).
Spread rice into a 1 qt casserole; sprinkle with garlic salt.
Pour chicken broth over rice.
Cover tightly; bake at 325 degrees for 45 to 50 min.
Add in parsley and almonds, fluff with a fork.
Bake uncovered 10 to 15 more min.
NOTE: This can be made a day ahead.
Prepare every thing as directed; chill.
When time to bake just add in 10 min to time.","url":"https://recipe.bluelayer.org/recipe/22120/mary-ellens-butter-baked-rice-recipe"},{"id":"22088","title":"Creamy Pumpkin Soup","ingredients":"water, bottled, generic
pumpkin, raw
onions, spring or scallions (includes tops and bulb), raw
orange juice, raw
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In 1 quart casserole, combine all ingredients, except milk.
Mix well; cover.
Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once.
Stir in milk.
Microwave at High for 30 seconds to 1 minute longer or until hot.
Stir before serving.
Makes 4 servings, 1/2 cup each.","url":"https://recipe.bluelayer.org/recipe/22088/creamy-pumpkin-soup"},{"id":"22085","title":"Creamy Italian Chicken for Crock Pot","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
salad dressing, italian dressing, commercial, regular
water, bottled, generic","directions":"Cut chicken breasts into strips and place into a 3-4 quart crock pot.
In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended.
Pour over chicken in crock pot.
Cover and cook on low for 6-8 hours.
Stir well, then serve over hot cooked pasta or rice.
You could add vegetables to this recipe to make it a one-dish meal.
A package of baby carrots, or a cup of chopped onion should be placed under the chicken and cooked for the full time.
Add sliced mushrooms to the crock pot in the last 2 hours.
And add sliced bell peppers or zucchini during the last hour of cooking.","url":"https://recipe.bluelayer.org/recipe/22085/creamy-italian-chicken-for-crock-pot"},{"id":"22044","title":"Rice Pilaf","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
onions, raw
spices, pepper, black
water, bottled, generic
peas, green, frozen, unprepared","directions":"In large skillet, brown rice in oil, stirring constantly.
Blend in soup mix and pepper.
Stir in water; bring to a boil.
Reduce heat, cover and simmer for 15 minutes or until rice is tender.
Stir in peas.
Cover and cook for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/22044/rice-pilaf"},{"id":"22043","title":"Potato Cheddar and Ale Soup","ingredients":"carrots, raw
celery, raw
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spices, fennel seed
spices, pepper, black
soup, chicken broth or bouillon, dry
beverages, carbonated, ginger ale
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Saute carrots and celery in butter until tender.
Add potatoes, flour, fennel and pepper: saute 1 to 2 minutes.
Add stock; cook 20 to 30 minutes until vegetables are tender and potatoes break up.
Add ale and boil gently for 10 minutes.
Add milk: heat thoroughly.
Remove from heat and cool to 180F or lower.
Stir in Cheese.
Adjust seasoning with salt.
Portion 12 oz into bowl.
Garnish with shredded cheese.
Serve with bread.","url":"https://recipe.bluelayer.org/recipe/22043/potato-cheddar-and-ale-soup"},{"id":"22021","title":"Holiday Soup Wedding Soup Recipe","ingredients":"soup, chicken broth or bouillon, dry","directions":"Roll into SMALL balls.
Brown.
Drain fat.
Add in to broth.","url":"https://recipe.bluelayer.org/recipe/22021/holiday-soup-wedding-soup-recipe"},{"id":"21986","title":"Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
butter, without salt
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
onions, raw
cream, sour, cultured
egg substitute, powder
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Brown meat in butter.
Put beef broth, mushrooms (with juice) and onion soup mix in a crock pot.
Add beef stew meat.
Cover and cook on low for 7 to 8 hours.
To thicken sauce, add flour and water in a small bowl.
Mix well.
Add it to meat, mix well, cover and turn crockpot to high for approximately a 1/2 hour.
Just before serving add sour cream to sauce and mix well.
Serve over hot egg noodles.","url":"https://recipe.bluelayer.org/recipe/21986/beef-stroganoff"},{"id":"21981","title":"Vermicelli soup (super easy)","ingredients":"noodles, egg, dry, unenriched
spices, chili powder
spices, garlic powder
salt, table
spices, ginger, ground
butter, without salt
water, bottled, generic","directions":"Break vermicelli to 2 cm long pieces.
You might be able to find bags of small vermicelli (any kind of small pasta would work as well but i like vermicelli)
Add the butter in a deep pot over low heat
Immediately add the vermicelli and the salt and spices and cook until the pasta browns a little (watch because it burns fast we only want the spices and the butter to flavour it)
Add the stock or water and cover.
Cook on high heat until it boils then turn to a simmer and leave for 15 min.
Turn off the heat and let it set for 10 more minutes.
Pour in a bowl and squeeze some lemon juice over it.
Enjoy while hot.
Great in cold nights.","url":"https://recipe.bluelayer.org/recipe/21981/vermicelli-soup-super-easy"},{"id":"21958","title":"Spicy Sweet Potato Red Pepper Soup","ingredients":"sweet potato, raw, unprepared
spices, pepper, red or cayenne
fresh red onions,
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
oil, olive, salad or cooking
cheese, goat, soft type","directions":"After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
Blend until smooth with a stick blender (or regular blender).
Season to taste, adding sugar if you think you need it.
Serve in bowls, adding about a tablespoon of goat cheese to each serving.
Drizzle each bowl with a little hot chili oil, which you can find in asian markets.","url":"https://recipe.bluelayer.org/recipe/21958/spicy-sweet-potato-red-pepper-soup"},{"id":"21956","title":"Minnesota Cream of Chicken & Wild Rice Soup","ingredients":"soup, chicken broth or bouillon, dry
carrots, raw
celery, raw
wild rice, raw
onions, raw
spices, thyme, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
Melt butter, stir in the flour, then the half-half.
Cook and stir 1 minute.
Slowly add half-half mixture to the rice mixture, stirring constantly.
Stir in the chicken and heat through.","url":"https://recipe.bluelayer.org/recipe/21956/minnesota-cream-of-chicken-wild-rice-soup"},{"id":"21896","title":"Once a Week Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
soup, chicken broth or bouillon, dry","directions":"I like to use a very deep stock pot for everything, it keeps the bacon from spattering grease all over the kitchen and is plenty big enough to hold all the chicken.
Cook the bacon until it is very dark.
Add 2 cups of broth.
Be careful as it will spatter like crazy.
The hotter the broth the less mess.
Add the chicken.
Add water until the chicken is almost covered.
It will cook down into the broth very quickly.
Add any other spices you enjoy.
Garlic, or red pepper flakes go nicely at this stage.
You don't want too much spice though, so that you can use it in any recipe.
Bring to a low boil on medium high.
Lower heat to a simmer and cover, cooking until meat is done.
This can take anywhere from 4-8 hours, depending on whether the meat started frozen (which it usually is for me) and how big the cuts of meat are.
Once the meat is fully cooked, remove from heat and let cool.
You don't want it too cool, just enough so that you don't burn yourself removing the meat.
I like to pile all the meat in a colander and separate it out.
All the bones and grizzle go in the trash and all the meat goes into a ziplock bag for the fridge.
Then I strain all the broth into a large bowl and I use that all week, as well.
Everything goes in the fridge and the next day I skim the fat off the top of the broth.
I add the chicken to various dishes all week.","url":"https://recipe.bluelayer.org/recipe/21896/once-a-week-chicken"},{"id":"21890","title":"Peanut Bisque Recipe","ingredients":"peanut butter, smooth style, without salt
butter, without salt
celery, raw
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
spices, paprika
sauce, ready-to-serve, pepper, tabasco","directions":"In a large saucepan, heat butter.
Add in celery and onions; cook till tender.
Place mix in blender and liquefy.
Return to saucepan; add in flour, stirring with a wire whisk.
Gradually add in chicken stock and cook till thickened and stock has come to a boil.
Stir in peanut butter, salt, pepper, paprika, and Tabasco.
Add in cream and heat thoroughly.
Sprinkle with minced chives.
Will last in refrigerator for a week and freezes well if you omit cream till ready to serve.
Makes 8 servings.","url":"https://recipe.bluelayer.org/recipe/21890/peanut-bisque-recipe"},{"id":"21867","title":"Chinese Lemon Sauce Recipe","ingredients":"soup, chicken broth or bouillon, dry
lemon juice, raw
honey
vinegar, distilled
oil, olive, salad or cooking
catsup
spices, garlic powder
cornstarch
water, bottled, generic","directions":"This sauce is great with Tempura Battered shrimp or possibly fish.
Also great with wontons and egg rolls.","url":"https://recipe.bluelayer.org/recipe/21867/chinese-lemon-sauce-recipe"},{"id":"21849","title":"Quick Mushroom Barley Pilaf Ww","ingredients":"soup, vegetable broth, ready to serve
barley, hulled
mushrooms, white, raw
soy sauce made from soy (tamari)","directions":"Bring broth to a boil in a saucepan; add barley.
Simmer, covered, 12 minutes.
Spray a skillet with nonstick spray and set over medium-high heat.
Add 2 cups sliced mushrooms and cook until tender.
Add the barley and soy sauce.","url":"https://recipe.bluelayer.org/recipe/21849/quick-mushroom-barley-pilaf-ww"},{"id":"21831","title":"Tomato Polenta","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
cornmeal, degermed, unenriched, yellow","directions":"In a small saucepan, bring 1/2 cup tomato juice to a boil.
Lower heat and let simmer until tomato juice is reduced to 1/4 cup.
Whisk in 1 tablespoon butter, off the heat, until creamy.
Set aside.
In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.
Lower heat to medium.
Slowly add cornmeal, letting it slip through your fingers.
Stir constantly with a wooden spoon, making sure that no lumps form.
Stir until thick, but still runny and creamy, about 8 to 10 minutes.
Cut 3 tablespoons butter into small pieces.
Add bit by bit, stirring constantly.
Season to taste with salt and freshly ground black pepper.
Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/21831/tomato-polenta"},{"id":"21802","title":"Pirate Stew","ingredients":"onions, raw
beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
potatoes, raw, skin
carrots, raw
celery, raw
beans, kidney, all types, mature seeds, raw
salt, table
spices, pepper, black
spices, chili powder
sauce, worcestershire
tomato sauce, canned, no salt added
soup, beef broth or bouillon canned, ready-to-serve","directions":"Brown onions and ground beef in skillet.
Drain.
Layer ingredients in slow cooker in the order they were given.
Cover and cook on Low 6 hours, or until potatoes and rice are cooked.","url":"https://recipe.bluelayer.org/recipe/21802/pirate-stew"},{"id":"21795","title":"Cream of Anything Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black
cream, whipped, cream topping, pressurized
asparagus, raw
cream, whipped, cream topping, pressurized
cheese, cheddar
celery, raw
cream, whipped, cream topping, pressurized
potatoes, raw, skin
cream, whipped, cream topping, pressurized
crustaceans, shrimp, raw (not previously frozen)","directions":"Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.","url":"https://recipe.bluelayer.org/recipe/21795/cream-of-anything-soup-mix"},{"id":"21783","title":"Baked Dijon Chicken","ingredients":"soup, swanson chicken broth 99% fat free
mustard, prepared, yellow
lemon juice, raw
spices, garlic powder
spices, pepper, black","directions":"Rinse chicken and pat dry.
Place chicken breasts in a single layer in a 13x9 in glass baking dish.
In a small bowl, mix together the remaining ingredients.
Sprinkle chicken breasts with a little salt (omit this step if you are on a salt-restricted diet).
Spread mustard mixture over the top of each chicken breast.
Bake, uncovered, in a 375 oven for 15-20 minutes or until chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/21783/baked-dijon-chicken"},{"id":"21751","title":"Roasted Red Pepper Sauce","ingredients":"spices, pepper, red or cayenne
soup, vegetable broth, ready to serve
yogurt, greek, plain, nonfat","directions":"Puree the peppers in a food processor.
Transfer to a bowl and whisk in the broth and yogurt.
Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.","url":"https://recipe.bluelayer.org/recipe/21751/roasted-red-pepper-sauce"},{"id":"21750","title":"Christmas Shrimp Curry","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
spices, curry powder
salt, table
sugars, granulated
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
crustaceans, shrimp, raw (not previously frozen)","directions":"Melt butter in a double boiler.
Add onion.
Simmer until tender.
Stir in flour and other dry ingredients.
Gradually stir in chicken broth and milk.
Cook over boiling water, stirring until thickened.
(Could be 10 minutes.)
Add shrimp and lemon juice.
Heat to serving temperature.
(Be sure not to heat too long or shirmp will over-cook and turn to rubber.)
Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly.
My father usually makes this on Christmas Eve because he believes the dish is more flavorful the next day.
This, however, may be an excuse to not have to attend midnight church service.
Also, note that at some time during the meal he will ask, \"I wonder who else in this community is having shrimp curry for Christmas dinner?\"
Tradition has all four kids rolling their eyes and responding, \"Just us, Dad.\"
Later in the meal, Pop will say, \"You know, I really think this is my best batch ever.\"
All agree heartily and shout, \"Merry Christmas!\"","url":"https://recipe.bluelayer.org/recipe/21750/christmas-shrimp-curry"},{"id":"21737","title":"Baked Potato Soup","ingredients":"bacon, meatless
bacon, meatless
celery, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
potatoes, raw, skin
spices, basil, dried
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized
water, bottled, generic
parsley, fresh
cream, sour, cultured","directions":"Whisk chicken base into 1-1/2 gallons of hot water until base is completely dissolved.
2.In kettle or tilt skillet on medium-high heat, saute bacon in bacon grease until bacon is light brown in color.
Add celery, onions, garlic, basil, kosher salt and white pepper, and saute for 10 minutes.
Add flour and cook for 5 minutes, stirring constantly so flour does not burn.
Add chicken stock and simmer for 20 minutes.
Add potatoes to kettle.
Simmer for 20 minutes, stirring gently.
Add second measure of hot water.
Continue to stir and bring back to a simmer.
8.Combine Half and Half, sour cream and parsley flakes in large mixing bowl.
Add Half and Half mixture to kettle and bring to a boil, stirring gently.
10.Turn off heat.","url":"https://recipe.bluelayer.org/recipe/21737/baked-potato-soup"},{"id":"21726","title":"Smarter Fettuccine Alfredo","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
cheese, parmesan, hard
spices, nutmeg, ground
spices, pepper, black
parsley, fresh","directions":"Cook pasta as directed on package.
Meanwhile, combine broth and flour in medium saucepan.
Stir in cream cheese, 2 Tbls.
of the parmesan cheese, the nutmeg and pepper;
cook 2 min., stirring constantly with a wire whisk until mixture boils and thickens.
Drain pasta.
Toss with sauce.
Sprinkle with remaining parmesan cheese and parsley.","url":"https://recipe.bluelayer.org/recipe/21726/smarter-fettuccine-alfredo"},{"id":"21721","title":"Chicken Cup-A-Soup","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
parsley, fresh
spices, onion powder
spices, garlic powder
spices, curry powder","directions":"Boil water in teakettle or or saucepan, including extra water for evaporation if needed, or heat in mug or bowl.
Stir remaining ingredients into near-boiling water (90 Celsius or so) until dissolved.","url":"https://recipe.bluelayer.org/recipe/21721/chicken-cup-a-soup"},{"id":"21695","title":"Quick and Easy Saffron Rice","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, saffron
parsley, fresh","directions":"Heat the oil in a heavy saucepan (that has a lid).
Add the onion and garlic and cook until just soft.
Add in the rice and cook for 3 minutes, stirring frequently.
Add the broth, saffron, and parsley.
Cover and reduce the heat to low.
Cook for 15-18 minutes or until the liquid is absorbed.
Fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/21695/quick-and-easy-saffron-rice"},{"id":"21682","title":"Barbecue Pan Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
sugars, brown
celery, raw
spices, garlic powder
mustard, prepared, yellow
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco","directions":"In a large skillet, brown chicken pieces 2-3 minute per side in hot butter and olive oil.
Mix tomato soup, brown sugar, celery, garlic salt, mustard, Worcestershire, Tabasco; pour over chicken.
Cook slowly, turning occasionally, for about 40-45 minute until chicken is done.","url":"https://recipe.bluelayer.org/recipe/21682/barbecue-pan-chicken"},{"id":"21623","title":"Potato and Celery Root Gratin with Fontina Chee]se","ingredients":"salt, table
spices, pepper, black
spices, nutmeg, ground
shallots, raw
celery, raw
potatoes, raw, skin
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
cheese, fontina","directions":"Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl.
Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish.
Top with half of celery root and half of potatoes.
Sprinkle half of spice mixture over.
Repeat layering with remaining shallots, celery root, potatoes and spice mixture.
Bring cream and broth to simmer in medium saucepan.
Pour over vegetables.
Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes.
Increase oven temperature to 450 F. Press potatoes with spatula to even thickness.
Bake uncovered until juices thicken, about 10 minutes.
Top with cheese.
Bake until cheese melts and browns, about 15 minutes.
Cool 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21623/potato-and-celery-root-gratin-with-fontina-chee-se"},{"id":"21583","title":"Mealie Meal","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Bring the water and salt to a boil in a heavy covered 3-quart saucepan.
Dump the cornmeal into the water, and stir with a wooden spoon to moisten completely.
Reduce heat to low, and stir again.
Cover, and continue cooking about 10 minutes.
The mixture should be fairly stiff.
Remove from the heat, stir again and set aside, covered, 30 to 40 minutes, until the mixture is just warm.
Spoon out in a mound on a serving dish and serve in place of bread with soups and stews.
Mealie meal is eaten by pulling hunks of it off the mound and squeezing it lightly between the fingertips to compress it.","url":"https://recipe.bluelayer.org/recipe/21583/mealie-meal"},{"id":"21561","title":"Crock Pot Chicken Taco Meat","ingredients":"seasoning mix, dry, taco, original
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.","url":"https://recipe.bluelayer.org/recipe/21561/crock-pot-chicken-taco-meat"},{"id":"21524","title":"Congee/ Kanji/ Jook/ Rice Gruel","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Add rice and water to VERY large pan with vented lid.
We use a HUGE bubble-top pan we got from Ikea.
It is one of the few that doesn't boil over and spew everywhere for this operation.
It is an operation, it takes awhile for this to cook down!
You'll need to keep stirring it so that it doesn't stick to the bottom of the pan and burn!
If your hungry, smelling this cook will just make you HUNGRIER and it takes like 3 hours to cook.
It also smells WAY better than it tastes LOL It is PRETTY darn bland!I use to have it in the mornings with Agave Syrup and maybe some cinnamon.
Lately I've just been having it with salt because I'm healing I also add it to my meals, because it helps aid in my digestion.
So I guess I eat it like Grits!
Rice Grits!!!
New name!
haha I changed it!
Nobody knows what gruel is and it sounds so bad!
even tho its just hot cereal!
So I have Rice Grits with EVERYTHING as a side dish.
Or I eat it as a snack, just to keep me goin', like someone would eat oatmeal.
I cannot eat Gluten or Corn, so this is my alternative option :) You can use what you make to make soup out of as well...
There are a couple wasy to do this, I used to cook the Jook down to a watery consistency and spoon out the thicker part with a slotted spoon.
This gave me my Rice Grits to have in the fridge to eat, then I would add more water to the soupy mixture that was left and add ingredients to make soup, mostly vegetables, oo and sweet potatoes!!!
mmm, im gonna make some tomorrow!
:) You can also just double the water, not to start with, but cook down, add more and then cook again with vegetables.
This of course will make a thicker ricier soup.
I also use my leftovers to make soup base.
After I am done eating them as Grits, i just add them to water with veggies!","url":"https://recipe.bluelayer.org/recipe/21524/congee-kanji-jook-rice-gruel"},{"id":"21504","title":"Horseradish Mashed Potatoes","ingredients":"cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
horseradish, prepared
potatoes, raw, skin","directions":"Combine cream, stock and horseradish in heavy large saucepan.
Bring to boil; reduce heat to low and simmer until horseradish is tender, about 15 minutes.
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
Drain.
Return to same pot.
Add horseradish mixture; mash until smooth.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/21504/horseradish-mashed-potatoes"},{"id":"21475","title":"Shrimp With Ginger Garlic Sauce","ingredients":"spices, fennel seed
spices, ginger, ground
crustaceans, shrimp, raw (not previously frozen)
oil, canola
soup, chicken broth or bouillon, dry
spices, ginger, ground
spices, garlic powder
roland, seasoned rice wine vinegar,
raspberries, raw","directions":"In small bowl, stir together Szechuan seasoning and ground ginger.
Toss shrimp in mixture.
In a large skillet, heat oil, over medium-high heat.
Cook shrimp 3 minutes per side, or until cooked through.
Remove and set aside.
Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan.
Add preserves and stir until melted.
Stir in remaining ingredients.
Bring to boil.
Reduce heat and simmer for 4 to 5 minutes.
Return shrimp to pan and coat in sauce.","url":"https://recipe.bluelayer.org/recipe/21475/shrimp-with-ginger-garlic-sauce"},{"id":"21435","title":"Jalapeno Soup","ingredients":"soup, chicken broth or bouillon, dry
celery, raw
onions, raw
spices, garlic powder
cheese, cheddar
peppers, jalapeno, raw","directions":"Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth.
Return to pot.
Stir in jalapenos and heat through.
Serve.","url":"https://recipe.bluelayer.org/recipe/21435/jalapeno-soup"},{"id":"21424","title":"Chicken a la King","ingredients":"soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
spices, pepper, black","directions":"In saucepan, melt 1/4 cup (60 ml) butter, margarine, or chicken fat.
Blend in 1/3 cup (80 ml) all-purpose flour and 1/2 tsp (2 ml) of salt.
Add 1 cup (225 ml) chicken broth and 1 cup (225 ml) milk all at once.
Cook, stirring constantly, till sauce is thick and bubbly.
Add 2 cups (475 ml) diced cooked chicken, one 3 oz (84 grm).
can of mushrooms, drained, and 1/4 cup (60 ml) chopped canned pimiento.
Heat through.
Serve over toast points.","url":"https://recipe.bluelayer.org/recipe/21424/chicken-a-la-king"},{"id":"21383","title":"Pumpkin Soup","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Combine all ingredients in a sauce pan, stirring until smooth and warm.
May also be enjoyed cold.","url":"https://recipe.bluelayer.org/recipe/21383/pumpkin-soup"},{"id":"21381","title":"Zucchini Coriander Soup","ingredients":"onions, raw
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
soup, chicken broth or bouillon, dry
spices, coriander seed
lemon juice, raw","directions":"In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes.
Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender.
Remove the pan from the heat, stir in the coriander, and let the mixture cool.
In a blender or food processor puree the mixture in batches, transferring the soup as it is pureed to a bowl.
Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/21381/zucchini-coriander-soup"},{"id":"21325","title":"Cream of Chicken Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry","directions":"In a heavy saucepan, melt the butter over medium-low heat.
Sprinkle the flour over it and stir to incorporate.
Cook over medium low heat for 2-3 minutes, stirring constantly.
Slowly whisk in the broth and milk until heated through.
Add salt to taste.","url":"https://recipe.bluelayer.org/recipe/21325/cream-of-chicken-soup"},{"id":"21319","title":"Cauliflower Soup with Thyme Croutons","ingredients":"cauliflower, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
wheat flours, bread, unenriched
spices, thyme, dried","directions":"Bring chopped cauliflower and milk to boil in heavy large saucepan.
Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes.
Stir in whipping cream and 2 tablespoons butter.
Cool soup slightly.
Working in batches, puree soup in blender.
Season to taste with salt and pepper.
Keep soup warm.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
Add bread pieces and stir until brown and crisp, about 9 minutes.
Season croutons to taste with salt and pepper.
Stir in thyme.
Divide soup among 4 bowls.
Mound thyme croutons atop soup and serve.","url":"https://recipe.bluelayer.org/recipe/21319/cauliflower-soup-with-thyme-croutons"},{"id":"21315","title":"Green Beans with Wild Mushrooms","ingredients":"mushrooms, shiitake, raw
beans, snap, green, raw
cornstarch
oil, olive, salad or cooking
spices, garlic powder
salt, table
sauce, oyster, ready-to-serve
soup, chicken broth or bouillon, dry","directions":"Rinse the mushrooms in cold water and drain.
Remove and discard the stems.
Cut the caps into 1-inch strips.
Rinse the green beans in cold water and drain.
Snap off the ends.
In a small bowl, mix the cornstarch and 2 teaspoons cold water.
Heat a wok over high heat.
Add the vegetable oil and rotate the wok to coat the sides.
Add the garlic, green beans, and salt and stir-fry for 1 minute.
Add the mushrooms and continue to stir-fry until mixed.
Stir in the oyster sauce.
Stir in the chicken broth and heat to boiling.
Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds.
Turn off the heat and remove the green beans with tongs.
Arrange the green beans across a platter and top with the mushrooms.","url":"https://recipe.bluelayer.org/recipe/21315/green-beans-with-wild-mushrooms"},{"id":"21308","title":"Blueberry Soup","ingredients":"yogurt, greek, plain, nonfat
blueberries, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
spices, cinnamon, ground","directions":"Blend all ingredients in a food processor except blueberries.
Fold in blueberries.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/21308/blueberry-soup"},{"id":"21304","title":"Easy Hungarian Mushroom Soup","ingredients":"butter, without salt
onions, raw
spices, paprika
dill weed, fresh
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
mushrooms, white, raw
soy sauce made from soy (tamari)
lemon juice, raw
cream, sour, cultured
parsley, fresh","directions":"In large sauce pan melt butter and saute the onion until translucent.
Add paprika, dill, salt and pepper.
Whisk in flour.
Add milk, water, and mushrooms and bring to a near boil.
Reduce heat and simmer (stirring occasionally) for 30 minutes.
Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/21304/easy-hungarian-mushroom-soup"},{"id":"21296","title":"Cream Soup Base Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
onions, raw
spices, thyme, dried
soup, chicken broth or bouillon, dry
cornstarch
spices, pepper, black","directions":"To reconstitute for one can soup add in 1/3 c. mix with 1 1/4 c. water.
You can add in celery or possibly broccoli for cream of celery soup same for mushroom soup.
Heat till thick as soup.
Makes 3 c. or possibly 9 cans soups.
Mix thoroughly and store in cold dry place.","url":"https://recipe.bluelayer.org/recipe/21296/cream-soup-base-recipe"},{"id":"21290","title":"Pineapple Consomme","ingredients":"soup, vegetable broth, ready to serve
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
pineapple, raw, all varieties","directions":"Blend the vegetable broth, pineapple juice, and water together in a saucepan and cook over low heat for 5 minutes.
Ladle the soup into bowls in which you have placed 2 tablespoons of diced fresh pineapple.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/21290/pineapple-consomme"},{"id":"21220","title":"Cafe Yk's Base Quinoa Recipe","ingredients":"quinoa, uncooked
soup, chicken broth or bouillon, dry","directions":"Rinse quinoa thoroughly in a small strainer and drain
Put quinoa and chicken stock in 1 1/2 quart saucepan; bring to boil.
Reduce heat to simmer; cover and cook until all water is absorbed (15-20 minutes).
When done, the grain appears translucent and the germ ring will be visible.","url":"https://recipe.bluelayer.org/recipe/21220/cafe-yks-base-quinoa-recipe"},{"id":"21204","title":"Lettuce Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
lettuce, cos or romaine, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in large saucepan.
Add onion and saute until soft and clear.
Mix in flour, salt and pepper.
Stir in chicken stock until it boils and thickens slightly.
Add lettuce.
Simmer for about 3 minutes.
Add creamy milk.
Heat through.
One thing I do different then the original recipe is I like to blend the soup just before serving with a hand blender until I get the consistency I like.
CAREFUL when doing this because it is very hot!","url":"https://recipe.bluelayer.org/recipe/21204/lettuce-soup"},{"id":"21179","title":"White Gravy/ Sauce With Peas","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
peas, green, frozen, unprepared","directions":"Over low heat, slowly melt the butter in a sauce pan.
**I often let it get to the brown butter stage but you don't have to.
I'm just mentioning this so that you know that it's ok and not burnt!
Add the bouillon, whisk, then add the flour.
Continue whisking until completely incorporated.
It will be thick and pasty.
Continue whisking and cook a bit longer to get rid of the raw flour taste.
About 1 minute.
Over LOW heat, add milk, 1/2 C at a time continue to whisk while the sauce thickens.
Slowly add another 1/2 C, whisk until creamy.
Continue adding milk until it no longer thickens and it is creamy.
Add the frozen peas, allow to warm through, about 5 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/21179/white-gravy-sauce-with-peas"},{"id":"21143","title":"Creamy Polenta for 2","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
cheese, cheddar
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Pour chicken stock, fat free milk and coarse ground corn into a cold pot.
Turn burner on Medium/Medium-High.
Bring contents of pot to a simmer.
Simmer until contents are no longer \"wet\" - corn has absorbed most of the liquid.
Turn burner off and add cheddar cheese, cream cheese, salt and pepper; whisk to combine.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/21143/creamy-polenta-for-2"},{"id":"21137","title":"Copycat Lipton's Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
celery, raw
sugars, granulated","directions":"Combine all ingredients and store in an airtight container.
About 5 tablespoons of mix are equal to 1 1 1/4-ounce package.
To make onion dip: Mix 5 tablespoons with one pint of sour cream.","url":"https://recipe.bluelayer.org/recipe/21137/copycat-liptons-onion-soup-mix"},{"id":"21131","title":"Chili Rub Slow Cooker Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, chili powder
salt, table
spices, pepper, red or cayenne
oil, canola
soup, chicken broth or bouillon, dry","directions":"Line a 9- by 13-inch baking pan with foil and place the pork in the pan.
In a small bowl, combine the chili powder, salt, and cayenne.
Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).
Set aside.
In a large skillet over medium-high heat, warm the oil.
Add the pork and brown on all sides, 6 to 8 minutes.
Transfer the meat to a slow cooker.
Add the broth to the skillet, scraping up any browned bits.
Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
Transfer the meat to a cutting board and let rest 10 to 15 minutes.
Use two forks to shred meat into bite-sized pieces.
Moisten/season with cooking juices to taste.
Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat.
Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.","url":"https://recipe.bluelayer.org/recipe/21131/chili-rub-slow-cooker-pulled-pork"},{"id":"21122","title":"Noodle Rice Pilaf","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
egg substitute, powder
soup, swanson chicken broth 99% fat free
parsley, fresh","directions":"In a saucepan, melt the butter.
Add the rice and noodles; cook and stir until light and browned, about 3 minutes.
Stir in broth; bring to a boil.
reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender.
Stir in parsley.","url":"https://recipe.bluelayer.org/recipe/21122/noodle-rice-pilaf"},{"id":"21053","title":"Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)","ingredients":"ground turkey, raw
ground turkey, raw
ground turkey, raw
ground turkey, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
onions, raw
parsley, fresh
celery, raw
peas, green, frozen, unprepared
kale, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
lard
dill weed, fresh
cream, sour, cultured
water, bottled, generic","directions":"Put cold water in a pot (appropriate large pot).
Rind carrots, onion, parsley, celery and put all other ingredients into water.
Boil and after it boils reduce heat and cook for 3 to 4 hours.
In the meantime, cook green peas until almost done and put aside.
Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish).
Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach of course cut them into small pieces).
Cook for more 30 minutes on low fire.
You can also add noodles if you like.
Before serving add sour cream and freshly minced dill and serve.","url":"https://recipe.bluelayer.org/recipe/21053/croatian-turkey-soup-with-sour-cream-and-dill-ajngemahtes"},{"id":"21047","title":"Easy Cheesy Crock Pot Potato Soup (Slow Cooker)","ingredients":"soup, chicken broth or bouillon, dry
denny's, hash browns
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Put chicken broth, potatoes, salt and pepper in crock pot.
Cook on high for 4 hours or until potatoes are soft.
Mash the potatoes to desired consistency.
Add milk and cheese and blend.
Cook on high until cheese melts.","url":"https://recipe.bluelayer.org/recipe/21047/easy-cheesy-crock-pot-potato-soup-slow-cooker"},{"id":"20948","title":"Garlic Butter Sauce","ingredients":"spices, garlic powder
soup, chicken broth or bouillon, dry
butter, without salt
parsley, fresh","directions":"In a small saucepan, over medium heat, combine the garlic and broth.
Bring to a boil and reduce by half.
Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
Add the parsley and mix well.","url":"https://recipe.bluelayer.org/recipe/20948/garlic-butter-sauce"},{"id":"20937","title":"Chipotle Short Ribs","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, barbecue
terra dolce, organic chipotle dried chile peppers,
honey
wheat flour, white, all-purpose, unenriched
pork, fresh, loin, country-style ribs, separable lean only, raw
oil, olive, salad or cooking
spices, coriander seed
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat oven to 350F.
Blend first 4 ingredients in blender until smooth.
Place flour in shallow dish.
Dip ribs in flour, turning to evenly coat both sides of each rib.
Gently shake off excess flour.
Heat oil in large skillet on medium-high heat.
Add ribs, in batches; cook 5 min.
or until evenly browned, turning after 3 min.
Return all ribs to skillet.
Add sauce; bring to boil.
Transfer ribs and sauce to 2-L casserole dish; cover.
Bake 2 hours or until ribs are tender.
Skim fat from sauce; discard fat.
Sprinkle ribs with cilantro.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/20937/chipotle-short-ribs"},{"id":"20901","title":"Gony's Sausage Dressing","ingredients":"wheat flours, bread, unenriched
spices, pepper, black
salt, table
butter, without salt
celery, raw
onions, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry","directions":"Place cubed bread toasts in a large bowl.
In a 10 or 12in skillet, melt butter, add celery and onion and saute till soft - about 5 minutes.
Place cooked celery and onion in the same bowl as the bread, and in the same skillet add the sausage.
Cook and crumble the sausage until browned.
Do NOT drain off the rendered fat
Combine the sausage and fat, salt, and pepper with the cubed bread toast and vegetables.
Pour in the warmed chicken broth a little at a time, until the bread is moistened and workable enough to be \"smushed\" together with the other ingredients.
Spoon into a casserole dish and warm through at 350 for about 30 minutes.
*This dish is freezeable and our family has stuffed the bird as well with this dressing -- .","url":"https://recipe.bluelayer.org/recipe/20901/gonys-sausage-dressing"},{"id":"20833","title":"Sweet and Sour Chicken With Rice","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch
salt, table
sugars, brown
vinegar, distilled
orange juice, raw
pineapple, raw, all varieties
onions, raw","directions":"Preheat oven to 350.
Heat rice with butter in saucepan.
Pour chicken stock over heated rice and bring to boil.
Remove from heat and put in casserole dish and cover.
Place in preheated oven for 30 minutes or until all liquid is absorbed.
For chicken, combine cornstarch, salt, and brown sugar in large sauce pan.
Add vinegar and pineapple or orange juice.
Cook over medium-high heat , stirring occasionally, until thickened.
Add chicken, pineapple chunks, and onion.
Heat through.
Serve over hot rice.","url":"https://recipe.bluelayer.org/recipe/20833/sweet-and-sour-chicken-with-rice"},{"id":"20832","title":"Cajun Butter","ingredients":"spices, chili powder
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
butter, without salt
cornstarch
soup, chicken broth or bouillon, dry","directions":"Stir together chili powder and both peppers.
Cook in hot butter for 1 minute.
Stir in cornstarch.
Add chicken broth.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Serve warm over cooked corn.","url":"https://recipe.bluelayer.org/recipe/20832/cajun-butter"},{"id":"20808","title":"Chicken & Wild Rice Casserole","ingredients":"wild rice, raw
butter, without salt
mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cream, sour, cultured
soup, cream of chicken, canned, condensed","directions":"Cook wild rice according to package directions.
While the rice is cooking, melt butter over medium heat in a skillet.
Add mushrooms and saute until tender.
I omitted this and threw a few onions in as we are not big fans of mushrooms.
Add chicken, sour cream and cream of chicken soup to mushroom mixture.
Remove from heat.
Add cooked wild rice to mixture and combine.
Pour into a 2-quart casserole dish and bake at 350 degrees F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20808/chicken-wild-rice-casserole"},{"id":"20800","title":"Almond Veloute Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
nuts, almonds","directions":"Melt margarine over medium heat in 1 1/2-quart saucepan.
Stir in flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add salt, pepper, and nutmeg.
Just before serving stir in the almonds.","url":"https://recipe.bluelayer.org/recipe/20800/almond-veloute-sauce"},{"id":"20789","title":"Quick and Easy Gazpacho","ingredients":"celery, raw
carrots, raw
pickles, cucumber, sour
cauliflower, raw
radishes, raw
shortening, vegetable, household, composite","directions":"After chopping all the veggies, put them in a bowl and mix them all up.
Pour the V-8 juice on top and its ready to serve!
If youre not going to eat it that day, keep the veggies in one container and just take a portion and add some V-8 over the top whenever you want a mug of healthy soup with no soggy veggies!
Chopped cilantro, scallions, or tomatoes are also great additions to this easy no-cook soup!","url":"https://recipe.bluelayer.org/recipe/20789/quick-and-easy-gazpacho"},{"id":"20787","title":"Pea Soup","ingredients":"beef, grass-fed, ground, raw
carrots, raw
celery, raw
onions, raw
spices, curry powder
peas, green, frozen, unprepared","directions":"heat stock.
add peas, carrots, celery, and onions.
add curry for seasoning.
simmer until all vegetables are soft.","url":"https://recipe.bluelayer.org/recipe/20787/pea-soup"},{"id":"20769","title":"Stir-Fried Broccoli With Oyster Sauce","ingredients":"broccoli, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
sugars, granulated
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder","directions":"Cut broccoli florets and stems into bite-size pieces to measure 10 cups.Bring water to a boil in a large Dutch oven; add broccoli.
Cook broccoli 4 minutes or until crisp-tender; drain.Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; saute 15 seconds.
Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly.
Add broccoli; cook 30 seconds, tossing to coat.","url":"https://recipe.bluelayer.org/recipe/20769/stir-fried-broccoli-with-oyster-sauce"},{"id":"20685","title":"Italian Overnight Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix all ingredients in a bowl with a wooden spoon.
Cover with plastic wrap and refrigerate overnight.
Note: dough will be very sticky!
The next morning, use two tablespoons to portion out dough and form small rolls.
Place on a tray with parchment paper.
Bake for 15 minutes in a 425 degrees F oven.
Serve with cold butter and jam, or use for sandwich for lunch or with soup at dinner.
Tastes best the same day.","url":"https://recipe.bluelayer.org/recipe/20685/italian-overnight-bread"},{"id":"20662","title":"Easy Taco Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
seasoning mix, dry, taco, original
cheese, cheddar
chives, raw
cream, sour, cultured","directions":"Pour contents of the soup can into a medium saucepan.
Add milk and seasoning mix.
On low heat, blend ingredients with whisk, throughly blending.
Heat for 20 minutes, occassionaly stirring.
Turn off heat.
Serve in bowls and top with cheddar cheese, a dollop of sour cream and top with freshly chopped chives.
Serve with your favorite side, i.e.
: grilled cheese, Doritos, corn chips, etc.","url":"https://recipe.bluelayer.org/recipe/20662/easy-taco-tomato-soup"},{"id":"20650","title":"Wild Rice with Rosemary and Cashew Stuffing","ingredients":"oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
nuts, cashew nuts, raw
spices, rosemary, dried
soup, chicken broth or bouillon, dry
wild rice, raw","directions":"Heat oil in a skillet over medium heat.
Saute onions until tender and translucent.
Stir in mushrooms, and saute until soft.
Add rosemary, and cook for 1 minute.
Stir in cashews, and cook for 1 minute.
Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice.
Cover, and bring to a boil.
Reduce heat, and simmer until water is absorbed.
Remove from heat, and let stand for 5 minutes.
Stuff into the cavity of a small roasting chicken.","url":"https://recipe.bluelayer.org/recipe/20650/wild-rice-with-rosemary-and-cashew-stuffing"},{"id":"20620","title":"Cold Rose-Water Soup With Apricots and Pistachios (Mish Mosh)","ingredients":"nuts, pistachio nuts, raw
sugars, granulated
apricots, dried, sulfured, uncooked
water, bottled, generic","directions":"Bring a small saucepan half full of water to a boil and add the pistachios.
Boil for 1 minute and drain immediately.
Place the pistachios between layers of paper towels and gently roll them to remove the skins.
Coarsely chop the pistachios and set aside.
Place the sugar and 1 cup of water in a saucepan set over high heat.
Cook, stirring constantly, until the mixture boils.
Set aside to cool for 10 minutes.
In a large bowl, combine the apricots, pistachios, sugar water, 2 teaspoons of the rose water and 6 cups cold water.
Cover the bowl and chill the soup at least 8 hours or overnight.
Just before serving, stir in the remaining teaspoon of rose water.","url":"https://recipe.bluelayer.org/recipe/20620/cold-rose-water-soup-with-apricots-and-pistachios-mish-mosh"},{"id":"20602","title":"Ragout of Pearl Onions, Peas and Artichokes","ingredients":"onions, raw
oil, olive, salad or cooking
butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry
artichokes, (globe or french), raw
peas, green, frozen, unprepared","directions":"Cook onions in large pot of boiling water 2 minutes.
Drain and cool.
Peel onions.
Preheat oven to 400F.
Transfer onions to rimmed baking sheet.
Drizzle with oil.
Sprinkle with salt and pepper.
Toss to coat.
Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add garlic; saute 1 minute.
Add stock; boil until liquid is reduced to 1 cup, about 10 minutes.
Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes.
Add 4 tablespoons butter; stir until melted.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/20602/ragout-of-pearl-onions-peas-and-artichokes"},{"id":"20591","title":"Love Apple Cake Aka Tomato Soup Cake","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cloves, ground
spices, cinnamon, ground
spices, nutmeg, ground
tomatoes, red, ripe, raw, year round average
water, bottled, generic
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 350F and grease a tube pan very well.
Sift dry ingredients together.
Cream butter and add sugar slowly.
Add sifted dry ingredients to creamed mixture alternately with tomato soup which has been combined with water.
Add raisins and nuts; pour into prepared pan and bake for an hour or until cake tests done.","url":"https://recipe.bluelayer.org/recipe/20591/love-apple-cake-aka-tomato-soup-cake"},{"id":"20582","title":"Garlic Quinoa","ingredients":"butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry
quinoa, uncooked","directions":"Melt butter in a saucepan over medium heat.
Cook and stir garlic in melted butter until just browned, about 5 minutes.
Pour chicken broth into the saucepan; add quinoa and stir.
Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.","url":"https://recipe.bluelayer.org/recipe/20582/garlic-quinoa"},{"id":"20574","title":"Cheesy Burrito","ingredients":"beef, grass-fed, ground, raw
seasoning mix, dry, taco, original
cream, sour, cultured
soup, cream of chicken, canned, condensed
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard","directions":"Preheat oven to 350.
brown ground beef & drain excess fat.
mix taco seasoning into meat according to package directions.
in a separate pan, combine & warm soup, sour cream, & rotels.
Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
fill tortilla's with beef mixture & roll enchilada style (both ends closed).
pour remaining soup mixture over enchiladas.
spread shredded cheese over all.
bake 20 minute to warm enchiladas thru & to melt cheese.","url":"https://recipe.bluelayer.org/recipe/20574/cheesy-burrito"},{"id":"20550","title":"Cranberry Rice Pilaf","ingredients":"celery, raw
onions, raw
butter, without salt
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
mushrooms, white, raw
cranberries, dried, sweetened
spices, garlic powder
spices, curry powder
spices, pepper, black
parsley, fresh
nuts, pine nuts, dried","directions":"In a large saucepan, saute celery & onion in butter & oil until tender.
Add rice & cook & stir for 5 minutes or until lightly browned.
Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
Remove from heat, stir in parsley & sprinkle with pine nuts before serving.","url":"https://recipe.bluelayer.org/recipe/20550/cranberry-rice-pilaf"},{"id":"20529","title":"Dreamy Cabbage Soup","ingredients":"cabbage, raw
carrots, raw
potatoes, raw, skin
tomatoes, red, ripe, raw, year round average
peas, green, frozen, unprepared
corn, sweet, white, raw
couscous, dry
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, oregano, dried
salt, table
spices, pepper, black","directions":"In a big pot combine all ingredients and bring to a boil over medium heat.
Season to taste.
Simmer on low for 30 minutes to an hour.","url":"https://recipe.bluelayer.org/recipe/20529/dreamy-cabbage-soup"},{"id":"20504","title":"Cheesy Mixed Vegetable Bake","ingredients":"broccoli, raw
carrots, raw
cauliflower, raw
spices, pepper, black
mushrooms, white, raw
cream, sour, cultured
spices, pepper, black
onions, raw
cheese, parmesan, hard","directions":"Preheat oven to 350F.
Grease large casserole dish.
Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
Mix.
Spoon mixture into casserole dish.
Bake for 20 minutes.
Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
Remove casserole from oven and sprinkle with remaining pimiento's.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20504/cheesy-mixed-vegetable-bake"},{"id":"20394","title":"Lighter Broccoli Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
soup, cream of chicken, canned, condensed
cheese, cheddar","directions":"Thaw and drain the broccoli.
Mix all ingredients, pour into a greased casserole pan, and bake at 350 for 15-20 minutes.
Note: I would feel free to substitute other fat-free \"cream of\" soups, and also to change the cheese, as long as you use light or the 2% cheese.","url":"https://recipe.bluelayer.org/recipe/20394/lighter-broccoli-casserole"},{"id":"20388","title":"Weight Watchers Tasty Italian Beef","ingredients":"beef, grass-fed, ground, raw
spices, pepper, black
salad dressing, italian dressing, commercial, regular
soup, beef broth or bouillon canned, ready-to-serve","directions":"place roast in Crock pot mix remaining ingredients and pour over roast.
Cook on low 8-10 hours.","url":"https://recipe.bluelayer.org/recipe/20388/weight-watchers-tasty-italian-beef"},{"id":"20385","title":"Fresh Asparagus Soup","ingredients":"asparagus, raw
onions, raw
soup, vegetable broth, ready to serve
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
lemon juice, raw
cheese, parmesan, hard","directions":"Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish; place remaining vegetable mixture in an electric blender and puree until smooth.
Melt margarine in the pan that was used for simmering the asparagus and onions.
Stir while sprinkling flour, salt, and pepper into the margarine; do not let the flour brown.
Allow the mixture to cook only 2 minutes.
Stir in remaining 1 1/4 cups vegetable broth and increase the heat; continue stirring until the mixture comes to a boil.
Stir the vegetable puree and soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
Stir until heated through, then ladle into bowls.
Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!","url":"https://recipe.bluelayer.org/recipe/20385/fresh-asparagus-soup"},{"id":"20374","title":"Seasoned Long Grain & Wild Rice Mix- Uncle Ben's Style","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
spices, parsley, dried
spices, garlic powder
spices, onion powder
spices, turmeric, ground
spices, cumin seed
spices, ginger, ground
spices, pepper, black
salt, table
water, bottled, generic
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
wild rice, raw","directions":"Combine all of the ingredients as listed in Dry seasoning mix in medium saucepan.
Add to this water, butter, rice and dry wild rice.
Bring to boil.
Stir once or twice just to combine.
Cover pan with lid tightly.
Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed.
Makes 3 cups cooked rice.","url":"https://recipe.bluelayer.org/recipe/20374/seasoned-long-grain-wild-rice-mix-uncle-bens-style"},{"id":"20362","title":"Asparagus Venetian Recipe","ingredients":"asparagus, raw
asparagus, raw
butter, without salt
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Arrange cooked, liquid removed asparagus in 8-inch baking dish; drizzle with onion butter; sprinkle with cheeses.
Bake 10 min at 450.
Serves 6.
Lipton
Onion Butter: Thoroughly blend 1 envelope Lipton Onion Soup Mix with 1/2 lb butter.","url":"https://recipe.bluelayer.org/recipe/20362/asparagus-venetian-recipe"},{"id":"20341","title":"Buttermilk Beet Soup","ingredients":"butter, without salt
onions, raw
celery, raw
celery, raw
beets, raw
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh","directions":"Melt the butter in a medium saucepan.
Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden.
Add the celery leaves and cook for 2 minutes longer.
Add the remaining ingredients except the buttermilk and dill.
Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender.
Cool.
Stir in the buttermilk and dill.
Chill thoroughly.","url":"https://recipe.bluelayer.org/recipe/20341/buttermilk-beet-soup"},{"id":"20294","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat.
Saute celery and onions for about 10 minutes.
Add mushrooms, and continue cooking for about 8 minutes, or until tender.
Season with rosemary, tarragon, chives, parsley, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes.
Remove cover, and bake for 10 minutes, or until top is crisp.","url":"https://recipe.bluelayer.org/recipe/20294/ibbys-pumpkin-mushroom-stuffing"},{"id":"20244","title":"Campbell's Nachos Recipe","ingredients":"cheese, cheddar
peppers, sweet, green, raw","directions":"1) In 1 1/2 quart saucepan, combine soup and salsa.
Over low heat, heat through stirring often.
2) Serve over tortilla chips.
Top with tomato, green onions, olives and pepper.
TIP: If you like, hot chips in microwave.
Divide tortilla chips between 2 microwave-safe plates.
Microwave 1 plate at a time, uncovered, on high for 45 seconds.","url":"https://recipe.bluelayer.org/recipe/20244/campbells-nachos-recipe"},{"id":"20221","title":"Homemade Paneer / Panir (Indian Curd Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a\"cake.\"
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.","url":"https://recipe.bluelayer.org/recipe/20221/homemade-paneer-panir-indian-curd-cheese"},{"id":"20191","title":"Chicken Caesar Pasta Salad","ingredients":"water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, caesar dressing, regular
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder","directions":"Combine all ingredients EXCEPT croutons in a large bowl.
Refrigerate until ready to serve.
Toss with croutons before serving.","url":"https://recipe.bluelayer.org/recipe/20191/chicken-caesar-pasta-salad"},{"id":"20177","title":"Mexican Rice (Easy)","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, cumin seed
seasoning mix, dry, taco, original
onions, raw
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry","directions":"Heat oil in a large saucepan over medium heat.
Add rice and cook, stirring constantly.
Sprinkle with salt, cumin, and taco seasoning.
Cook stirring constantly, until slightly translucent (about 10 min).
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/20177/mexican-rice-easy"},{"id":"20083","title":"Homemade Chicken and Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!","url":"https://recipe.bluelayer.org/recipe/20083/homemade-chicken-and-dumplings"},{"id":"19950","title":"Strawberry-Orange Soup","ingredients":"strawberries, raw
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
orange juice, raw
water, bottled, generic
sugars, granulated
spices, ginger, ground","directions":"Using a blender, process all ingredients until smooth.
Chill for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/19950/strawberry-orange-soup"},{"id":"19937","title":"Sesame Chicken Party Wings","ingredients":"soy sauce made from soy (tamari)
sugars, brown
seeds, sesame seeds, whole, dried
soup, chicken broth or bouillon, dry
spices, garlic powder
sauce, barbecue
honey
oil, sesame, salad or cooking
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Mix soy sauce,brown sugar,chicken broth,garlic powder and sesame seeds together in a large bowl.
Add chicken wings and toss to coat.
Marinate for 4 hours in refrigerator.
Remove wings from marinade; discard marinade.
Place wings on a foil lined shallow baking pan.
Bake at 400 degrees for 35-40minutes.
Mix barbecue sauce,honey and sesame oil in a small bowl.
Remove wings from oven after 35-40minutes and baste with barbecue sauce mixture.
Bake another 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/19937/sesame-chicken-party-wings"},{"id":"19936","title":"Broccoli Dip","ingredients":"broccoli, raw
tomatoes, red, ripe, raw, year round average
soup, cream of chicken, canned, condensed
cheese, cheddar","directions":"Preheat oven to 350.
Cook broccoli as directed on package and drain.
In the pottom of a baking dish, place broccoli, drained ro-tel, and cream of celery soup.
Sprinkle with cheese and bake until bubbly.
Serve hot with your favorite dippers!","url":"https://recipe.bluelayer.org/recipe/19936/broccoli-dip"},{"id":"19864","title":"Diabetic Cream Of Cauliflower Soup Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat butter, blend in flour, simmer on low a few min.
Add in vegetable stock and lowfat milk gradually, stirring till thickened.
Use basic cream soup recipe, adding cooked pureed cauliflower, or possibly any vegetable plus stock, saving some cauliflower florets to add in when done.","url":"https://recipe.bluelayer.org/recipe/19864/diabetic-cream-of-cauliflower-soup-recipe"},{"id":"19853","title":"Easy Chicken Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Melt the butter, then add the flour and blend thoroughly.
Slowly add the broth, salt and pepper and blend until mixture thickens.
Serve.","url":"https://recipe.bluelayer.org/recipe/19853/easy-chicken-gravy"},{"id":"19829","title":"Surprise Meatball Fondue","ingredients":"beef, grass-fed, ground, raw
onions, raw
bread crumbs, dry, grated, plain
cheese, cheddar
tomatoes, red, ripe, raw, year round average
vinegar, red wine
honey
mustard, prepared, yellow
sauce, worcestershire
soup, chicken broth or bouillon, dry
cornstarch
orange juice, raw","directions":"In a bowl, mix ground beef, onion and bread crumbs.
Add salt and pepper to taste.
Shape meat mixture into 36 even-sized balls.
Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
Then, carefully transfer the pot to the burner on the table.
If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/19829/surprise-meatball-fondue"},{"id":"19794","title":"Summer Shrimp Salad With Cilantro","ingredients":"soup, vegetable broth, ready to serve
cornstarch
lime juice, raw
oil, olive, salad or cooking
sugars, granulated
spices, cumin seed
salt, table
spices, pepper, black
crustaceans, shrimp, raw (not previously frozen)
seeds, pumpkin and squash seeds, whole, roasted, without salt
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
corn, sweet, white, raw
spices, coriander seed","directions":"To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
Cool.
To prepare salad, combine shrimp and remaining ingredients in a large bowl.
Add dressing mixture to shrimp mixture, tossing well.
Serve, or refridgerate until ready.","url":"https://recipe.bluelayer.org/recipe/19794/summer-shrimp-salad-with-cilantro"},{"id":"19792","title":"Quinoa with Feta Cheese and Edamame","ingredients":"quinoa, uncooked
soup, vegetable broth, ready to serve
peppers, sweet, green, raw
fresh red onions,
corn, sweet, white, raw
salad dressing, italian dressing, commercial, regular
edamame, frozen, prepared
spices, coriander seed
cheese, feta
salt, table","directions":"Rinse the quinoa in a wire mesh strainer.
Add the broth (or water) to a medium size pan.
Heat the pan on medium heat.
Add the quinoa, stir and bring to a boil.
Cover the pan and decrease the heat to low and simmer.
Let cook about 15 minutes or until the quinoa absorbs the liquid.
Then remove from the heat and let cool while preparing the remaining ingredients.
In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa.
Then add the Italian salad dressing and stir.
Add the edamame and cilantro, and stir.
Stir in the feta cheese and add the salt (or salt to taste).
Serve chilled or at room temperature.","url":"https://recipe.bluelayer.org/recipe/19792/quinoa-with-feta-cheese-and-edamame"},{"id":"19790","title":"Chicken & Rice Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
spices, bay leaf
salt, table
celery, raw
carrots, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black","directions":"Add water and seasonings and chicken.
bring to boiling point.
Add Rice.
Simmer for 3-4 hours remove meat debone and cut into small Pieces.
Stir frequently to prevent rice from burning.
Wash veggies well.
dice celery, carrots and chop the onion.
Add veggies to meat stock.
Cover and simmer for about 1 hour.
Replace water as necessary.","url":"https://recipe.bluelayer.org/recipe/19790/chicken-rice-soup"},{"id":"19751","title":"Polenta Croutons","ingredients":"water, bottled, generic
salt, table
spices, pepper, black
spices, garlic powder
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"bring water to a boil.
add corn meal slowly.
be careful of the bubbling.
incorporated well.
turn off heat and add cheese.
pour mixture on a pan sprayed cookie sheet.
place in refer for about one hour.
turn over on cutting board and cut into uniform pieces.
You decide on the size of your crouton.
place pieces on pan sprayed cookie sheet.
not too close together to prevent sticking.
bake in a 350 degree oven for approximately 30 minutes.
stirring every 10 minutes to obtain carmalizing and drying.
cool down and use on salads, soups or as a savory snack.","url":"https://recipe.bluelayer.org/recipe/19751/polenta-croutons"},{"id":"19700","title":"Red Fruit Soup (Norway)","ingredients":"blueberries, raw
sugars, powdered
water, bottled, generic
corn, sweet, white, raw","directions":"Put the fruit, sugar and water in a pan.
Cook them over a low heat for five minutes, until the fruit is soft.
Let the fruit cool, then use the back of a spoon to push it through a sieve into a bowl.
Throw away any bits left in the sieve.
Put the cornflour in a cup.
Mix it with a tablespoon of the juices from the cooked fruit, until it is smooth.
Stir the cornflour mixture into the fruit.
Then, pour the fruit back into the pan and bring it to the boil.
Turn the heat down low.
Cook the fruit for five minutes, stirring it with a wooden spoon all the time.
Take the pan off the heat and let the mixture cool.
Pour it into 4 glasses or bowls.
Chill them in a refrigerator.
Garnish with fresh berries before serving.","url":"https://recipe.bluelayer.org/recipe/19700/red-fruit-soup-norway"},{"id":"19650","title":"Chicken and Vegetable Hotpot","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
potatoes, raw, skin
butter, without salt","directions":"Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
Stir well; bring to a boil; and simmer for 10 minutes.
Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
Spoon the chicken mixture into a casserole dish.
Arrange the potato slices over the top.
Brush with the melted butter.
Bake for 1 hour until the potatoes are golden.","url":"https://recipe.bluelayer.org/recipe/19650/chicken-and-vegetable-hotpot"},{"id":"19611","title":"Cucumber Soup","ingredients":"pickles, cucumber, sour
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
lemon juice, raw
cream, sour, cultured
dill weed, fresh","directions":"Place the cucumber, scallions and butter in a saucepan.
Cover with a circle of wax paper cut to fit the inside of the pan exactly.
Simmer over low heat for 10 minutes.
Discard the paper and add the flour.
Stir in the chicken broth and lemon juice.
Simmer for 10 minutes.
Add salt if necessary.
Puree the soup and chill in the refrigerator for four hours or overnight.
Garnish with sour cream and dill weed.","url":"https://recipe.bluelayer.org/recipe/19611/cucumber-soup"},{"id":"19586","title":"Creamy Macaroni & Cheese - for Two or One","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
butter, without salt
salt, table
spices, pepper, black
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cheese, cheddar
chives, raw
spices, pepper, red or cayenne","directions":"Preheat oven at 350F.
Cook pasta in boiling salted water until al-dente.
Drain and set aside.
Heat the milk in the microwave, on high for 1-1/2 minutes.
In a medium saucepan, melt butter.
Add salt, pepper and chopped onion.
Saute on medium heat, until the onion is transparent and soft, but not brown.
Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
Add the hot milk in 3 additions, stirring constantly.
The mixture will get thick very quickly.
After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
*Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
Add the drained pasta and mix well.
Fold in the cubed cheese.
Pour into two greased onion soup bowls.
Bake for 20 - 25 minutes.
Allow to cool a bit before serving.","url":"https://recipe.bluelayer.org/recipe/19586/creamy-macaroni-cheese-for-two-or-one"},{"id":"19452","title":"Cream Soup Base","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
cornstarch
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Mix all the ingredients and store in an airtight container.
Makes 4-6 cups, depnding on serving size.
When you're ready to make the soup, put 2 cups water and the soup mix in a large saucepan and cook over medium heat, sitrring constantly, until thick.
Add the main ingredient of your choice and cook until done.
If the soup is too thick, add more water.
Season to taste.","url":"https://recipe.bluelayer.org/recipe/19452/cream-soup-base"},{"id":"19430","title":"Baked Chicken German Style Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table
spices, pepper, black
spices, nutmeg, ground
egg substitute, powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
spices, paprika","directions":"Preheat oven to 350 F. degrees.
Heat butter in large saucepan over medium low heat.
Whisk in flour and stir 3 min.
Gradually whisk in broth and lowfat milk.
Reduce heat, simmering till thick, about 10 min.
Blend in lemon juice and seasonings.
Combine cooked noodles and half the sauce, tossing gently to blend.
Place in the bottom of a buttered 2-qt casserole.
Top with chicken and remaining sauce.
Combine Parmesan cheese and paprika, sprinkle over casserole.
Bake till bubbling and golden, about 30 min.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/19430/baked-chicken-german-style-recipe"},{"id":"19421","title":"Curry Paste","ingredients":"butter, without salt
spices, curry powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry","directions":"Heat the butter in a small saucepan and stir in the curry powder and flour, blending well.
Add the broth, stirring constantly with a wire whisk.
When mixture is thickened and smooth, remove it from the heat.
Let cool.","url":"https://recipe.bluelayer.org/recipe/19421/curry-paste"},{"id":"19419","title":"Flounder With Mushrooms and Wine","ingredients":"sauce, fish, ready-to-serve
spices, paprika
salt, table
spices, pepper, black
butter, without salt
mushrooms, white, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
nuts, almonds
cheese, parmesan, hard","directions":"Heat oven to 375 degrees.
If fish fillets are large, cut into 4 serving pieces.
Arrange in ungreased square baking dish, 8 x 8 x 2 inches.
Sprinkle with paprika, salt and pepper.
Melt butter in 10-inch skillet over medium heat.
Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender.
Stir in wine.
Pour mushroom mixture over fish.
Sprinkle with almonds and cheese.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/19419/flounder-with-mushrooms-and-wine"},{"id":"19413","title":"Bramborova' Pole'vka Potato Soup Recipe","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
butter, without salt
spices, marjoram, dried
celery, raw
salt, table
carrots, raw
parsnips, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched","directions":"Cook potatoes for 6-8 minutes.
in boiling water to cover, then peel, and dice them into 0.5 in chunks.
Heat butter in heavy 4-quart sauce pan.
Add in potatoes.
celery, parsnips, onions, and carrots.
Cook, uncovered, stirring occasionly till lightly browned.
Sprinkle with flour, and stir till well coated.
Add in stock, marjoram, salt, pepper, and mushrooms.
Bring to a boil, stirring constantly.
Reduce heat to very low, and partially cover pot.
Simmer for 25 minutes.
till potatoes are tender.
Taste for seasoning...","url":"https://recipe.bluelayer.org/recipe/19413/bramborova-polevka-potato-soup-recipe"},{"id":"19328","title":"Zesty Turkey& Rice","ingredients":"soup, chicken broth or bouillon, dry
spices, basil, dried
spices, garlic powder
spices, pepper, red or cayenne
tomatoes, red, ripe, raw, year round average
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
ground turkey, raw","directions":"In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes.
Over medium-high heat, heat to a boil.
Stir in rice.
Reduce heat to low.
Cover and cook 20 minutes.
Stir in peas and turkey.
Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/19328/zesty-turkey-rice"},{"id":"19323","title":"Cheese and Potato Soup","ingredients":"butter, without salt
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, cheddar
dill weed, fresh
spices, pepper, black
salt, table
spices, pepper, red or cayenne","directions":"In a large saucepan over medium heat, melt butter.
Cook onion in butter until softened.
Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat.
Stir in cream, cheese, dill, pepper, salt and cayenne.
Bring to a low boil and cook, stirring, until thickened, 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19323/cheese-and-potato-soup"},{"id":"19310","title":"Browned Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, pepper, red or cayenne
lemon juice, raw","directions":"Trim ends of beans and remove strings.
Cut in half if large.
Heat oil in large skillet over high heat.
Add beans, stirring frequently for about five minutes.
They should be lightly browned.
Reduce heat to medium, add broth slowly and mix well with beans.
Add salt, pepper and simmer for two minutes or longer if you like your beans less cruncy.
Remove from heat, add lemon juice, stirring well, so that all beans are covered.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/19310/browned-green-beans"},{"id":"19283","title":"Hash Brown Potatoes Recipe","ingredients":"denny's, hash browns","directions":"Combine: 1 can cream of chicken soup 2 1/2 c. cheddar cheese 1/4 c. butter, melted 1/2 c. onion Pepper 3 c. lowfat sour cream
Pour over hash browns.
Sprinkle 3/4 c. corn flakes over hash browns.
Use a 9 x 13 inch pan.
Bake at 350 degrees for 1 hour.","url":"https://recipe.bluelayer.org/recipe/19283/hash-brown-potatoes-recipe"},{"id":"19261","title":"Creamed Chicken Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, cider","directions":"Melt butter over medium-low heat in a large saucepan or frying pan until foaming.
Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
Slowly add broth, whisking constantly until mixture is smooth.
Add milk and again whisk until smooth.
Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
Remove from heat, add chicken and vinegar, and stir to coat.
Season well with salt and freshly ground black pepper.","url":"https://recipe.bluelayer.org/recipe/19261/creamed-chicken-recipe"},{"id":"19247","title":"Moroccan Vegetable Couscous","ingredients":"oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
carrots, raw
squash, summer, zucchini, includes skin, raw
soup, chicken broth or bouillon, dry
cabbage, raw
tomatoes, red, ripe, raw, year round average
parsley, fresh
salt, table
spices, cardamom
spices, caraway seed
spices, turmeric, ground
couscous, dry","directions":"In a medium saucepan heat olive oil.
Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes.
Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Uncover; stir in couscous.
Remove from heat; let stand, covered, for 5 minutes.
Uncover and fluff with a fork.
Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.","url":"https://recipe.bluelayer.org/recipe/19247/moroccan-vegetable-couscous"},{"id":"19190","title":"Artichoke Heart Soup Recipe","ingredients":"artichokes, (globe or french), raw
soup, chicken broth or bouillon, dry
lemon juice, raw
cream, fluid, heavy whipping
nuts, walnuts, english
butter, without salt","directions":"Combine artichoke hearts, broth and lemon juice.
Bring to a boil, and simmer for 15 min.
Puree and strain through fine sieve back into pan.
Stir in the cream, the white pepper, and salt to taste and simmer the soup for 5 min.
In a small skillet cook the walnuts in the butter over moderate heat, stirring, till they are golden brown.
Serve soup and sprinkle walnuts on top.
Serves 2.","url":"https://recipe.bluelayer.org/recipe/19190/artichoke-heart-soup-recipe"},{"id":"19149","title":"Stokes Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
butter, without salt
salt, table","directions":"Boil soup and water; add butter and boil; then pour in rice.
Cook 5 min.
Serves 8.
SERVE IMMEDIATELY.","url":"https://recipe.bluelayer.org/recipe/19149/stokes-rice"},{"id":"19138","title":"Excellent Broccoli Cheese Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
broccoli, raw
cheese, parmesan, hard
cheese, cheddar","directions":"Melt the butter in a large pot over medium heat, and mix in the flour.
Reduce heat to low, and cook, stirring constantly, about 2 minutes.
Mix in the chicken stock and milk, and season with salt and white pepper.
Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil.
Place the broccoli in the boiling water, and cook 2 minutes, or until just tender.
Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted.
Mix in the broccoli.
Continue cooking about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/19138/excellent-broccoli-cheese-soup"},{"id":"19088","title":"Chicken Angelo(7ww Points)","ingredients":"mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt
cheese, mozzarella, low sodium
soup, chicken broth or bouillon, dry
egg substitute, powder","directions":"Place half of the mushrooms in a 13x9x2\" baking dish.
Dip chicken in egg substitute; roll in bread crumbs.
In a skillet, melt the margarine over medium heat.
Brown chicken on both sides; place on top of mushrooms.
Arrange remaining mushrooms over the chicken; top with cheese slices.
Add broth to pan.
Bake at 350 for 30-35 minutes.
While chicken is cooking, boil noodles according to package directions, omitting oil and salt.
Drain.
Serve chicken over hot noodles.","url":"https://recipe.bluelayer.org/recipe/19088/chicken-angelo-7ww-points"},{"id":"19067","title":"Corn Chowder 2","ingredients":"butter, without salt
spices, chili powder
spices, cumin seed
spices, pepper, black
corn, sweet, white, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
onions, raw","directions":"IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR ABOUT 5 MINUTES.
STIR IN MILK AND SALT.
SERVE HOT.","url":"https://recipe.bluelayer.org/recipe/19067/corn-chowder-2"},{"id":"19064","title":"Parnsips and Celery Root with Nutmeg","ingredients":"butter, without salt
onions, raw
parsnips, raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
spices, nutmeg, ground
celery, raw","directions":"Melt butter in heavy large skillet over medium-high heat.
Add onion and saute until almost tender, about 4 minutes (do not brown).
Add parsnips and celery root and toss to coat.
Add broth, whipping cream, and nutmeg and bring to boil.
Reduce heat to medium.
Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes.
Season to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and chill.
Rewarm vegetables over low heat, stirring often, until heated through before continuing.)
Stir in celery leaves.
Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/19064/parnsips-and-celery-root-with-nutmeg"},{"id":"19060","title":"Challah","ingredients":"water, bottled, generic
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place flour in a large soup pot or or other large container like a bowl.
Boil 2 1/2 cups of water.
Add yeast, salt, sugar to flour.
When water boils, add room temperature water, then the oil then the boiling water.
Mix together until able to lift out and place on counter or other surface.
Kneed dough, but not too much.
Just until done.
Coat pot or bowl used to mix with some oil and place kneeded dough in pot to coat one side then turn over.
Place a wet towel over top of pot and let dough rise in a warm place for 30 minutes.
DO NOT PUNCH DOWN.
Braid dough into several challahs.
Bake at 350 until done.
May add chocolate chips if special occasion or use this dough to make babaka.","url":"https://recipe.bluelayer.org/recipe/19060/challah"},{"id":"19033","title":"Lime-Scented Bulgar Pilaf With Raisins and Pine Nuts","ingredients":"oil, olive, salad or cooking
onions, raw
soup, vegetable broth, ready to serve
bulgur, dry
raisins, seeded
lime juice, raw
spices, cinnamon, ground
dill weed, fresh
salt, table
spices, thyme, dried
nuts, pine nuts, dried","directions":"Heat oil in a medium saucepan over medium heat.
Add onion.
Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
Add broth and bring to a boil.
Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
Remove from heat and let stand covered, 5 minutes.
Fluff bulgar with a fork and spoon into a shallow serving bowl.
Top with toasted pine nuts.","url":"https://recipe.bluelayer.org/recipe/19033/lime-scented-bulgar-pilaf-with-raisins-and-pine-nuts"},{"id":"18966","title":"Sriracha Sour Cream","ingredients":"cream, sour, cultured
sauce, hot chile, sriracha","directions":"In a medium bowl, mix the sour cream and Sriracha, stirring to combine.
Use immediately or store, refrigerated, in an airtight container for up to 1 week.
Double the amounts listed, and combine with 1 envelope of Lipton French Onion Soup mix.","url":"https://recipe.bluelayer.org/recipe/18966/sriracha-sour-cream"},{"id":"18935","title":"Chicken Velvet Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt butter in a pot over medium-high heat.
Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes.
Reduce heat to medium, stir in cooked chicken.
Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/18935/chicken-velvet-soup"},{"id":"18806","title":"Smashed Yukon Gold Potatoes","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, sour, cultured
spices, nutmeg, ground","directions":"Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes.
Drain well and return potatoes to same saucepan.
Coarsely mash potatoes, adding enough chicken broth to moisten.
Stir in sour cream and nutmeg.
Season potatoes to taste with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/18806/smashed-yukon-gold-potatoes"},{"id":"18800","title":"Piquant Sauce for Fish","ingredients":"butter, without salt
water, bottled, generic
soup, beef broth or bouillon canned, ready-to-serve
salt, table
mustard, prepared, yellow
lemon juice, raw
spices, pepper, red or cayenne","directions":"Melt butter and add remaining ingredients in the order listed; blend well.
Heat thoroughly.","url":"https://recipe.bluelayer.org/recipe/18800/piquant-sauce-for-fish"},{"id":"18798","title":"Easiest Mushroom Sauce","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
onions, spring or scallions (includes tops and bulb), raw
butter, without salt","directions":"In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter.
Cook, stirring constantly, until golden brown and thickened.","url":"https://recipe.bluelayer.org/recipe/18798/easiest-mushroom-sauce"},{"id":"18789","title":"Chinese Red Bean Pudding","ingredients":"rice flour, white, unenriched
cornstarch
sugars, granulated
water, bottled, generic
beans, snap, green, raw","directions":"Clean red bean and then marinate them in water for 3 hours.
Pour red bean and water into a pot and bring them to a boil until red beans to become softened.
In large bowl, combine rice flour and flour starch.
Add 250g of water in large bowl, mix rice flour and flour starch into a paste.
Take 400g of red bean soup and then boil them.
When the soup is boiled, add raw slab sugar .
Remove soup from the heat when the raw slab sugar dissolve.
Pour flour paste in sweet soup and stir it until all of them combine together.
Spoon into small bowls, filling each one about two-thirds, then add red bean on the top.
Steam over high heat for appropriately 15- 20 minutes or until toothpick comes out clean
Remove them from the heat and Let them(with bowl together) cool .","url":"https://recipe.bluelayer.org/recipe/18789/chinese-red-bean-pudding"},{"id":"18759","title":"No Butter Sauce for Vegetables","ingredients":"cornstarch
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
spices, tarragon, dried
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"In a saucepan, combine the first six ingredients.
Stir in milk and water until smooth.
Bring to a boil over medium heat, cook and stir for 1 minute or until thickened and bubbly.
Serve over hot cooked vegetables.","url":"https://recipe.bluelayer.org/recipe/18759/no-butter-sauce-for-vegetables"},{"id":"18755","title":"Curried Carrot, Sweet Potato (Or Yam) & Ginger Soup","ingredients":"oil, olive, salad or cooking
shallots, raw
sweet potato, raw, unprepared
carrots, raw
spices, ginger, ground
spices, curry powder
soup, swanson chicken broth 99% fat free","directions":"Heat oil in saucepan.
Add shallots (onions), saute for 3 minutes until tender.
Add potato, carrots, ginger & curry.
Cook 2 minutes.
Add broth.
Bring to boil then simmer for 25-30 minutes until tender.
Puree soup 1/2 at a time in blender or food processor.","url":"https://recipe.bluelayer.org/recipe/18755/curried-carrot-sweet-potato-or-yam-ginger-soup"},{"id":"18741","title":"Basic Brown or Green Lentils","ingredients":"lentils, raw
water, bottled, generic
oil, olive, salad or cooking","directions":"Rinse the lentils and place them in the pressure cooker with the water and oil.
Lock on the lid and bring to pressure over high heat about 5 minutes.
If using for salad, reduce the heat to medium and cook for 1 minute.
If using for soup, reduce the heat to medium and cook for 5 minutes.
Remove from the heat and let sit for 5 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure.
Drain and rinse briefly under cool water.
Use right away or store in the refrigerator, covered, for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/18741/basic-brown-or-green-lentils"},{"id":"18731","title":"Pumpkin Cream Soup","ingredients":"butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pumpkin, raw
sugars, brown
spices, nutmeg, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onion in butter.
Add curry powder and flour.
Cook until bubbly.
Add other ingredients.
Simmer.
Garnish with Chives or parsley.","url":"https://recipe.bluelayer.org/recipe/18731/pumpkin-cream-soup"},{"id":"18714","title":"Focaccia recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
beverages, ovaltine, classic malt powder
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.
Cover and leave in a cool place overnight.
Longer fermentation will give a more complex flavour and add a little acidity to the bread.
In this case you can refrigerate the biga and leave it for up to 72 hours.
For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.
The ideal oven will be at 230C/450F falling slowly.
Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
Keep the door shut to keep the heat in the oven.
Mix together the water with the malt extract, one third of the olive oil and the yeast.
Mix the salt with the flour then add this to the biga along with the liquid.
Mix together with your hands until you have a soft, sticky dough.
Don't panic at the stickiness of the dough at this stage.
Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.
You may get messy to start with but stay with it.
Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.
Place the kneaded dough on to the tray.
Cover with clingfilm and leave for 1 hour in a warm place.
Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.
Flip the dough over so that the seam faces downwards.
This stretching and folding helps to create an open texture in the bread and incorporates more oil.
Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.
Each time you are gently stretching and folding the dough rather than knocking out the gas.
The dough will become huge.
Cut the dough into three equal pieces taking care not to lose too much gas in the process.
Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8\".
Cover the dough and leave for another 15 minutes.
Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.
At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.
Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.
Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.
Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.
This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.","url":"https://recipe.bluelayer.org/recipe/18714/focaccia-recipe"},{"id":"18681","title":"Wendy's Smoked Salmon Chowda","ingredients":"fish, salmon, atlantic, wild, raw
butter, without salt
onions, raw
celery, raw
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, sour, cultured
dill weed, fresh
spices, pepper, black
parsley, fresh","directions":"Saute onion and celery in butter.
Stir in flour, add stock and potatoes and cook over medium heat, stirring constantly until boiling point.
Add sour cream, dill, pepper and salmon.
Heat 2-3 minutes, stirring constantly.
Add parsley before serving.","url":"https://recipe.bluelayer.org/recipe/18681/wendys-smoked-salmon-chowda"},{"id":"18680","title":"Mum's Simple Economy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 250C
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbs) With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.","url":"https://recipe.bluelayer.org/recipe/18680/mums-simple-economy-scones"},{"id":"18664","title":"Broccoli & Rice Casserole (Toddler Favorites)","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
lemon juice, raw
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar","directions":"Pre heat oven to 350F.
Steam broccoli until tender (about 3-4 minutes in microwave/stovetop).
Place broccoli, soup stock, oil and lemon juice in a blender or food processor and process to a smooth puree.
Place rice and cheese in an ovenproof dish.
Pour broccoli mixture over the rice and cheese.
Toss mixture gently to blend ingredients.
Place in oven for 15 minutes or until heated through and the cheese is melted.
(Instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes)
Note: Refrigerate leftovers for 3-5 days, or can be frozen for up to 2 months.
This dish should not be introduced to children under 12 months old.","url":"https://recipe.bluelayer.org/recipe/18664/broccoli-rice-casserole-toddler-favorites"},{"id":"18659","title":"Asian Brussels Sprouts","ingredients":"oil, olive, salad or cooking
brussels sprouts, raw
soup, chicken broth or bouillon, dry
cornstarch
sauce, hoisin, ready-to-serve
lime juice, raw
honey
sauce, hot chile, sriracha","directions":"Heat the oil in a 12-inch skillet over medium-high heat.
Add the Brussels sprouts and cook for 8 minutes or until lightly browned, stirring often.
Stir the broth, cornstarch, hoisin, lime juice and honey in a medium bowl.
Add the broth mixture to the skillet and cook and stir for 4 minutes or until the broth mixture boils and thickens.
Drizzle with the sriracha before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/18659/asian-brussels-sprouts"},{"id":"18657","title":"Hot Mushroom Dip","ingredients":"mushrooms, white, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
onions, raw
cheese, cheddar","directions":"Wipe mushrooms clean and chop.
Melt butter in a frying pan.
Add mushrooms and stir until liquid is released and evaporates, leaving only a little in the pan.
Add flour and crushed soup mix.
Remove from heat and let cool about 10 minutes.
Add sour cream and mix well.
Turn mixture into a small heat-proof casserole.
Top with cheese, and refrigerate, covered, until 1 hour before serving.
To serve, bake in preheated 350 degree oven for 20 minutes until it bubbles a little around the edges.
Serve with toasted pita toasts, or melba crackers.","url":"https://recipe.bluelayer.org/recipe/18657/hot-mushroom-dip"},{"id":"18636","title":"Beer Rice Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
alcoholic beverage, beer, regular, all
soup, chicken broth or bouillon, dry
butter, without salt
oil, corn, peanut, and olive
spices, pepper, black","directions":"Preheat oven to 350 degrees F. Place all ingredients in a 2 1/2-qt casserole dish lightly coated with cooking spray or possibly oil.
Cover and bake till all liquid is absorbed, about 1 1/4 hrs.
Yield: 4 servings.","url":"https://recipe.bluelayer.org/recipe/18636/beer-rice-recipe"},{"id":"18624","title":"Pumpkin Soup","ingredients":"onions, raw
butter, without salt
pumpkin, raw
salt, table
sugars, granulated
spices, nutmeg, ground
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized","directions":"Brown onions with butter.
Add mashed pumpkin and all seasonings.
Slowly add chicken broth and heat thoroughly, but don't boil.
Remove from heat and stir in cream.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18624/pumpkin-soup"},{"id":"18622","title":"Spinach Dip","ingredients":"shortening, vegetable, household, composite
cream, sour, cultured
salad dressing, mayonnaise, regular
lemon juice, raw
spinach, raw
water, bottled, generic","directions":"In a medium bowl, blend the soup mix, sour cream, mayonnaise and lemon juice.
Stir in spinach and water chestnuts.
Chill.
Serve with veggies, chips, or crackers.
Variation: Substitute 1 cup chopped apple for the water chestnuts.","url":"https://recipe.bluelayer.org/recipe/18622/spinach-dip"},{"id":"18571","title":"Pap or Sadza or Ugali or ...","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Bring water and salt to a boil in a large pot.
When it boils, add the cornmeal all in one go, mix, cover and cook undisturbed over very gentle heat for about 30 - 60 minutes.
That is the method a black lady I know always used (although she didn't measure a thing, but neither do I, when I make pap).
It gets to be easy after a few times, just pouring a small stream of cornmeal into the boiling water and stirring.
You know when the consistency will be to your liking.
I find it easier, and safer for the final smoothness, to stir or whisk while I pour in the dry cornmeal.
(Cornmeal in Africa is known as maize meal or mealie meal.
White cornmeal is preferred by African peoples, and it's a bad year for corn when producers have to add yellow corn to the white in order to produce enough of the product for the market).
As pap is bland and merely a vehichle for other tastes, it is always eaten with a savory soup or stew or sauce.
A favourite meal among Black and White alike is pap with tomato-and-onion sauce, with grilled meats alongside.
But where the eaters have to make do with little, a sauce or soupy stew will suffice.","url":"https://recipe.bluelayer.org/recipe/18571/pap-or-sadza-or-ugali-or"},{"id":"18511","title":"Glazed Carrots","ingredients":"sugars, brown
butter, without salt
soup, chicken broth or bouillon, dry
water, bottled, generic
salt, table
carrots, raw
lemon juice, raw
parsley, fresh","directions":"Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved.
Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons).
Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze.
Stir in lemon juice and parsley and season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/18511/glazed-carrots"},{"id":"18474","title":"Throw Together Leftover Chicken Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
onions, raw
spices, garlic powder
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
rice, white, long-grain, regular, unenriched, cooked without salt
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite","directions":"in saucepan heat oil over medium heat.
saute onions and garlic until soft
add remaining ingredients except tomato and heat through about 6 minutes.
just before serving toss in tomatoes and stir, cover and cook 3-5 minutes
enjoy.","url":"https://recipe.bluelayer.org/recipe/18474/throw-together-leftover-chicken-casserole"},{"id":"18422","title":"Tasty Low-Fat Stir-Fry Sauce","ingredients":"sauce, oyster, ready-to-serve
soup, chicken broth or bouillon, dry
honey
soy sauce made from soy (tamari)","directions":"Mix up your sauce ingredients
Add it to the stir-fry for the last minute of cooking.","url":"https://recipe.bluelayer.org/recipe/18422/tasty-low-fat-stir-fry-sauce"},{"id":"18349","title":"Deluxe Garlic Green Beans","ingredients":"beans, snap, green, raw
water, bottled, generic
butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes.
Drain.
Stir butter, garlic, and chicken bouillon into beans until well combined.","url":"https://recipe.bluelayer.org/recipe/18349/deluxe-garlic-green-beans"},{"id":"18310","title":"Spicy (or Mild) Peanut Sauce","ingredients":"soup, chicken broth or bouillon, dry
peanut butter, smooth style, without salt
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
spices, coriander seed","directions":"In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil.
Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes.
Remove from the heat and stir in the cilantro.
Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.","url":"https://recipe.bluelayer.org/recipe/18310/spicy-or-mild-peanut-sauce"},{"id":"18283","title":"Veggie Rice","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
spices, onion powder
peas, green, frozen, unprepared
spices, cinnamon, ground","directions":"Heat the water to a full boil.
Add the bullion and stir until blended.
Add rice and stir.
Simmer for 10 minutes.
Stir in parsley and onion powder.
Let simmer 1 minute.
Stir in peas and simmer 10 minutes.
Stir in cinnamon.
Let sit 5 minutes, or cool completely and serve chilled.","url":"https://recipe.bluelayer.org/recipe/18283/veggie-rice"},{"id":"18277","title":"Quick Boiled Soybeans in a Pressure Cooker","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"Boil the beans in plenty of water for 1 hour (alternatively, you can use boiled water).
Drain the soy beans in a colander.
Put the beans and 600 ml water in a pressure cooker, cover with an 'otoshibuta' (drop lid) and cook.
If you don't have one, you can use one made from parchment paper.
Once the pressure gauge has risen and the pot is steaming, cook for 5 minutes on low heat.
Once the heat has dissipated, you can immediately use the soybeans in other dishes.
Use the boiled water: To make a soup, use 600 ml of the boiled water, add consomme soup stock and usukuchi soy sauce (2 teaspoons each), salt and pepper to taste, and then a generous amount of vegetables!","url":"https://recipe.bluelayer.org/recipe/18277/quick-boiled-soybeans-in-a-pressure-cooker"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18248","title":"Tropical Curried Chicken Salad","ingredients":"soup, chicken broth or bouillon, dry
spices, curry powder
salad dressing, mayonnaise, regular
mango nectar, canned
lime juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
apples, raw, with skin
pineapple, raw, all varieties
celery, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
raisins, seeded","directions":"Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes.
Transfer to medium bowl and cool.
Whisk mayo, chutney, and lime juice into curry paste for dressing.
Mix chicken and all remaining ingredients in large bowl.
Add 3/4 cup dressing; toss.
Mix in remaining dressing by tablespoonfuls, if desired.
Season with salt and pepper as needed.
Can be made 4 hours ahead; chill in refrigerator before serving.","url":"https://recipe.bluelayer.org/recipe/18248/tropical-curried-chicken-salad"},{"id":"18199","title":"Self-Stomped Thick White Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix the dough by placing 3 cups of flour in a bowl and pouring in half the saltwater in a steady, slow stream.
Gently stir to mix.
Gradually drizzle in more of the salted water, stirring until the dough forms a slightly crumbly mass.
Exert a bit of pressure to form the dough into a ball and place it in a closed plastic bag to rest for about 30 minutes at room temperature, or refrigerate it for several hours or overnight.
Sandwich the rested noodle dough between layers of heavy-duty plastic (a 6-foot plastic, oilcloth, or vinyl tablecloth, folded in half, works well).
Place the plastic-enclosed dough on the floor, and stand barefoot on top of it.
Press down with both feet the whole surface of your feet, not just the heels and gradually turn in a circular fashion, using small, stomping steps.
As your body weight is applied, the dough will flatten out and stretch.
Stop occasionally to remove and fold the dough with your hands, then sandwich it again between the layers of plastic cloth and repeat your foot-pressing activity.
If necessary to prevent the dough from sticking to the plastic, sprinkle it with additional flour.
After 4 or 5 minutes, when the dough feels elastic and has acquired a satiny sheen, do a final round of stomping to flatten it into a 1/4 inch-thick, more-or-less, oval shape.
Transfer the dough to a large, lightly floured board.
Alternating vertical and horizontal strokes, use a lightly floured rolling pin to stretch the dough into a large oval, about 1/8-inch thick, 1 foot wide, and about 1 1/2 feet long.
If necessary, divide the dough in half and make two smaller ovals.
Sprinkle the rolled-out dough liberally with flour, and fold it back on itself 4 or 5 times (like folding a paper fan, but do not crease or press the folded dough).
Use a long, sharp knife to cut the dough into 1/4-inch-thick ribbons that are 1 1/2 feet long.
Lightly dust the noodles with flour before lifting them from the board.
Bring a very large pot of water to a rolling boil.
Gently shake off excess flour from the noodles before lowering them into the pot.
Stir the noodles to be sure they separate into individual strands.
Cook at a steady boil for 7 to 8 minutes, stirring occasionally.
Test a noodle by pulling it out of the pot and plunging it into cold water: It should be translucent, with no hard core, but still firm.
If necessary, boil further, checking progress every 45 seconds or so.
If you will be serving the noodles hot later, lift them from the pot, reserving the boiling water (either use a pasta insert, or scoop a strainer or colander under the noodles).
If you will be serving the noodles cold, drain them.
Whether you plan to serve the noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy.
Set the noodles aside until ready to eat they can be held for up to several hours (refrigerate if holding for more than 20 minutes).
When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving them chilled as a salad.","url":"https://recipe.bluelayer.org/recipe/18199/self-stomped-thick-white-noodles"},{"id":"18180","title":"Summer Vegetable Soup","ingredients":"celery, raw
pickles, cucumber, sour
peppers, sweet, green, raw
avocados, raw, all commercial varieties
lemon juice, raw
tomatoes, red, ripe, raw, year round average
spinach, raw
water, bottled, generic
salt, table
spices, pepper, red or cayenne
spices, paprika","directions":"Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds.
Add spinach, water, salt, and cayenne pepper; continue to blend until smooth.
Ladle into soup bowls and garnish with paprika.","url":"https://recipe.bluelayer.org/recipe/18180/summer-vegetable-soup"},{"id":"18066","title":"Saffron Rice with Currants","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
spices, saffron
currants, zante, dried","directions":"In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
Bring to a boil.
Remove from heat and stir in currants.
Cover and let stand 5 to 7 minutes until liquid is absorbed.
Fluff with fork to distribute saffron and currants.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/18066/saffron-rice-with-currants"},{"id":"18039","title":"Sunshine Chicken","ingredients":"lemon juice, raw
orange juice, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, oregano, dried
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine liquid ingredients and spices in bag to create marinade.
Mix well.
Place chicken in bag and seal.
Marinade in refrigerator 2 hours.
Drain chicken and discard marinade.
Grill, bake, broil or saute chicken as desired until fully cooked.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/18039/sunshine-chicken"},{"id":"18033","title":"Potato, Leek and Fennel Soup","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
fennel, bulb, raw
soup, chicken broth or bouillon, dry
potatoes, raw, skin","directions":"Melt butter in heavy large pot over medium-high heat.
Add leeks and fennel and saute until leeks are translucent, about 7 minutes.
Add broth and potatoes and bring to boil.
Reduce heat to medium-low.
Simmer soup until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender.
Return to same pot.
Rewarm soup if necessary.
Season with salt and pepper.
Ladle soup into bowls; garnish with reserved fennel fronds and serve.","url":"https://recipe.bluelayer.org/recipe/18033/potato-leek-and-fennel-soup"},{"id":"18022","title":"Asparagus With Blue Cheese Recipe","ingredients":"asparagus, raw
vinegar, red wine
oil, olive, salad or cooking
chives, raw
cheese, blue","directions":"Snap ends off asparagus spears.
Fill medium skillet with 1-inch water and bring to a boil.
Add in asparagus in single layer and cook 8 to 10 min or possibly till tender.
Drain well and arrange on a serving plate.
Stir together vinegar and oil in sm bowl.
Add in blue cheese and chives and mix well.
Pour over warm asparagus.
Season to taste with plenty of white pepper.
Set aside till tepid, then serve.
Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.
The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible.
With a little practice you will know exactly where to break the vegetable.
Save the broken-off ends for soups.
Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.","url":"https://recipe.bluelayer.org/recipe/18022/asparagus-with-blue-cheese-recipe"},{"id":"17888","title":"Outrageously good chicken potpie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
onions, raw
soup, chicken broth or bouillon, dry
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
cheese, cheddar","directions":"In a large sucepan melt butter and stir in flour,cook until smooth and bubbly.
Gradually add milk/broth stirring constantly until it boils and thickens.
Remove from heat, stir in salt, pepper, onion, poultry seasoning, chicken, veggies and some of the cheese.
Place bottom pie crust into glass pie pan and press into place
Pour filling mixture into bottom crust and sprinkle with remaining cheese.
Cover with top crust and crimp sides well.
Make sure to cut several slits in top crust before baking
Place into a preheated 400 deg oven and bake for 35-40 minutes or until top is golden brown
Let stand and cool 10-15 minutes before serving to let it firm up","url":"https://recipe.bluelayer.org/recipe/17888/outrageously-good-chicken-potpie"},{"id":"17869","title":"Tomato Gravy","ingredients":"onions, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, thyme, dried
spices, pepper, black
sugars, granulated
salt, table","directions":"Heat pot over medium heat and saute onions in bacon grease until golden.
Add flour and continue stirring until wet sand appearance is achieved.
Add tomatoes and stir until warmed through.
Add chicken stock, spices and sugar; lower heat to simmer and simmer until flour taste is gone.
Add more stock if gravy becomes too thick.
Pulse with an immersion blender; desired consistency should be a chunky puree.
Makes 1 quart.","url":"https://recipe.bluelayer.org/recipe/17869/tomato-gravy"},{"id":"17868","title":"Onion Dip, Low Cal","ingredients":"cheese, cottage, creamed, large or small curd
lemon juice, raw
yogurt, greek, plain, nonfat
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Base dip.
Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.
In blender, process cottage cheese with lemon juice until blended.
Add other ingredients.
Process just until mixed.
Refrigerate four hours, or overnight.","url":"https://recipe.bluelayer.org/recipe/17868/onion-dip-low-cal"},{"id":"17822","title":"Soup-Er Potato Salad Ww","ingredients":"potatoes, raw, skin
salad dressing, mayonnaise, regular
shortening, vegetable, household, composite
vinegar, distilled","directions":"Cut potatoes into 1/2\" chunks, leaving the skin on.
Place potatoes in 4-quart saucepan, cover with lightly salted water, and bring to a boil.
Simmer for 10-12 minutes until potatoes are tender.
Drain and let cool.
While the potatoes are cooking, combine mayonnaise, soup mix and vinegar in a large bowl.
Add cooled potatoes to mayonnaise mixture and toss to coat.
Refrigerate covered until chilled.","url":"https://recipe.bluelayer.org/recipe/17822/soup-er-potato-salad-ww"},{"id":"12940","title":"Cauliflower Soup","ingredients":"butter, without salt
onions, raw
cauliflower, raw
potatoes, raw, skin
carrots, raw
spices, caraway seed
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Melt butter in a Dutch oven over medium-high heat; add onion.
Cook 4 minutes or until lightly browned, stirring occasionally.
Add the cauliflower, potato, carrot, and caraway seeds.
Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
Add broth; bring to a boil.
Reduce heat; simmer 20 minutes or until vegetables are tender.
Stir in salt and pepper.","url":"https://recipe.bluelayer.org/recipe/12940/cauliflower-soup"},{"id":"17771","title":"Quinoa with Feta, Walnuts, and Dried Cranberries","ingredients":"soup, chicken broth or bouillon, dry
quinoa, uncooked
nuts, walnuts, english
cranberries, dried, sweetened
cheese, feta","directions":"Bring chicken broth and quinoa to a boil in a saucepan.
Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
Transfer quinoa to a bowl.
Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.","url":"https://recipe.bluelayer.org/recipe/17771/quinoa-with-feta-walnuts-and-dried-cranberries"},{"id":"17769","title":"Warm French Onion Soup Dip","ingredients":"wheat flours, bread, unenriched
onions, raw
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Mix soup and cream cheese until smooth.
Stir in swiss cheese.
Spread in a 1 qrt baking dish.
Bake at 375 for 30 minutes.
Cut bread into chunks for dipping.
You can also toast the bread chunks in the oven and then use for dipping.","url":"https://recipe.bluelayer.org/recipe/17769/warm-french-onion-soup-dip"},{"id":"17677","title":"Heart Healthy White Sauce Mix Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cornstarch
salt, table
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine lowfat milk crystals, cornstarch, bouillon, onion flakes, basil, thyme, and pepper, mixing well.
Store in air-tight container.
Makes 3 c. of concentrate that is the equivalent of 9 (10 1/2 ounce.)
cans condensed cream soup.
use 1/3 c. with 1 c. water.
Can add in mushrooms, celery, or possibly chicken bits to resemble soup you usually use.","url":"https://recipe.bluelayer.org/recipe/17677/heart-healthy-white-sauce-mix-recipe"},{"id":"17649","title":"Prime Rib With Garlic Butter Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
salt, table
spices, pepper, black
butter, without salt
butter, without salt
spices, garlic powder
soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
chives, raw","directions":"Heat oven to 450F.
Sprinkle roast with salt and pepper.
Place roast, rib side down, in large shallow roasting pan.
Bake at 450F for 15 minutes; reduce oven temperature to 325F.
Bake 1 hour 45 minutes to 2 hours, or until desired doneness.
Remove from oven, cover loosely with foil; let stand 15 minutes.
Meanwhile, melt 2 tbsp butter in medium sauce pan over medium heat.
Add garlic; cook 2-4 minutes or until garlic is lightly browned.
Add broth and Worcestershire sauce.
Bring to a boil; remove from heat.
Slowly whisk in remaining 3/4 cup butter.
Stir in chives, and serve immediately with prime rib.","url":"https://recipe.bluelayer.org/recipe/17649/prime-rib-with-garlic-butter-sauce"},{"id":"17636","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine heavy cream and buttermilk in glass jar and mix well.
Cover and let stand at room temperature (about 70F) for 8-24 hours or until mixture thickens.
Stir well to combine and then store in fridge.
Will keep for up to 10 days.
Tips:.
Use as a thickener for soups or sauces.
Spoon over fresh fruits, puddings or warm cobblers.
Can be used in boiled recipes as it will not curdle.","url":"https://recipe.bluelayer.org/recipe/17636/homemade-creme-fraiche"},{"id":"17584","title":"Lemon Chicken Soup With Quinoa","ingredients":"oil, olive, salad or cooking
carrots, raw
celery, raw
onions, raw
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
quinoa, uncooked
lemon juice, raw
spices, pepper, black
spinach, raw","directions":"In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes.
Add chicken broth, chicken, quinoa, lemon juice and pepper.
Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
Add spinach and cook until tender.","url":"https://recipe.bluelayer.org/recipe/17584/lemon-chicken-soup-with-quinoa"},{"id":"17551","title":"Tibetan Momos (Non-Vegetarian)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)","directions":"For dough: mix water and flour with a wooden spoon.
when well mixed, knead until it becomes a firm, elastic dough, quite flexible.
VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT.
For filling: mix beef, bouillon, and soy sauce with hands until well combined.
set aside.
Turn out dough onto floured surface and roll out slightly thinner than a floppy disk.
Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4\" cookie cutter if you like.
Cut out a circle of dough, and place 1Tblsp.
of meat filling into circle.
Fold in half lengthwise, and seal.
(You may do different pinches and folds to make it look prettier if you like).
Repeat with rest of momo's.
(cover with a damp cloth so they dont dry out before steaming.)
To steam, you can use either a steamer or a skillet .
If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal.
fill with enough water to steam dumplings.
If using steamer, lightly oil before steaming.
Steam for 10 minutes.
ENJOY!
^_^.","url":"https://recipe.bluelayer.org/recipe/17551/tibetan-momos-non-vegetarian"},{"id":"17548","title":"Mexican Couscous","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, chili powder
spices, cumin seed
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
tomatoes, red, ripe, raw, year round average
spices, coriander seed
couscous, dry","directions":"Saute onion and garlic in olive oil over medium heat until tender.
Stir in cumin and chile powder, and cook for 1 minute.
Add broth, peas, tomato and cilantro, and bring to a boil.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes.
Fluff with a fork before serving.","url":"https://recipe.bluelayer.org/recipe/17548/mexican-couscous"},{"id":"17529","title":"Mustard BBQ Sauce","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
mustard, prepared, yellow
vinegar, red wine
sugars, brown
butter, without salt
sauce, worcestershire
tomatoes, red, ripe, raw, year round average
molasses
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Combine all ingredients cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/17529/mustard-bbq-sauce"},{"id":"17522","title":"Mexican Vegetable Soup Recipe","ingredients":"beef, grass-fed, ground, raw
seasoning mix, dry, taco, original
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
cheese, cheddar","directions":"In large pot, brown grnd beef; drain.
Add in taco seasoning mix, tomato juice, vegetables, chili beans and tomato paste; mix well.
Bring just to a boil.
Reduce heat, simmer uncovered for 20 to 25 min, stirring occasionally.
Serve into bowls and top each with corn chips and cheese.","url":"https://recipe.bluelayer.org/recipe/17522/mexican-vegetable-soup-recipe"},{"id":"17508","title":"Carrot Ginger Soup","ingredients":"onions, raw
spices, ginger, ground
butter, without salt
soup, chicken broth or bouillon, dry
carrots, raw
sugars, granulated
cream, whipped, cream topping, pressurized
butter, without salt
wheat flour, white, all-purpose, unenriched
orange juice, raw","directions":"In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened.
Add the stock, carrots, and the sugar, bring the liquid to a boil, and simmer the mixture, covered, for 35 minutes, or until the carrots are tender.
In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches.
Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes.
In a larger saucepan melt the unsalted butter over moderate heat.
Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy.
Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste.
Simmer for at least 5 minutes but do not boil.
Garnish with chopped parsley and very thin slices of carrot.","url":"https://recipe.bluelayer.org/recipe/17508/carrot-ginger-soup"},{"id":"17499","title":"Adam's Favorite Creamy-Cheesy Cauliflower Soup","ingredients":"cauliflower, raw
soup, chicken broth or bouillon, dry
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
cheese, cheddar
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
Set the stock on the stove to boil.
Add the chopped onions to the broth and season with salt and pepper.
Let this boil until the onions are transparent.
Add the cauliflower flowerettes and turn the heat down to a simmer.
Cover the pot and keep at a simmer.
Meanwhile, make a roux of the flour and butter over medium-low heat.
Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth.
This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
Add the cheese, turn the heat down to low, cover and bring to a slow boil.
Stir frequently so it doesn't burn on the bottom.","url":"https://recipe.bluelayer.org/recipe/17499/adams-favorite-creamy-cheesy-cauliflower-soup"},{"id":"17479","title":"Chicken-Flavored Rice Mix","ingredients":"soup, chicken broth or bouillon, dry
spices, parsley, dried
celery, raw
onions, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
water, bottled, generic","directions":"In a bowl, combine the first five ingredients.
Store in an airtight container for up to 6 months.
Yield: 3 batches (about 3/4 cup total).
To prepare rice: In a saucepan, saute rice in butter until lightly browned.
Add water and about 1/4 cup of seasoning mix.
Bring to a boil; reduce heat.
Cover and simmer for 20 minutes or until the rice is tender.
Yield: 4-6 servings.","url":"https://recipe.bluelayer.org/recipe/17479/chicken-flavored-rice-mix"},{"id":"17454","title":"Btcat's Rice","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
spices, garlic powder
spices, onion powder
parsley, fresh","directions":"Melt butter in pan.
Pour in rice and stir to coat rice.
Add liquid and bring to a rolling boil.
Reduce heat to lowest setting and cover tightly.
Cook 20 minutes.
For Spanish rice follow the same instructions and add chopped tomatoes, cumin to taste and use beef broth instead of chicken broth.","url":"https://recipe.bluelayer.org/recipe/17454/btcats-rice"},{"id":"17426","title":"Cream of Chicken Soup - when You Don't Have Canned - Substitute","ingredients":"butter, without salt
onions, raw
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table","directions":"Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
Add flour, salt and pepper and stir until it thickens.
(About 3 minutes).
Just add more flour if you want it thicker.
Use in any recipe you need it for.","url":"https://recipe.bluelayer.org/recipe/17426/cream-of-chicken-soup-when-you-dont-have-canned-substitute"},{"id":"17400","title":"Chicken Cheese Ball","ingredients":"cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
soup, chicken broth or bouillon, dry
nuts, walnuts, english","directions":"In small bowl combine all ingredients except nuts; mix well.
Chill
Shape into ball; roll in nuts to coat.
Chill
Serve with crackers or fresh vegetables.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/17400/chicken-cheese-ball"},{"id":"17399","title":"Seattle Salmon Chowder","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
carrots, raw
onions, raw
spices, pepper, red or cayenne
celery, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
potatoes, raw, skin
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
dill weed, fresh
salt, table","directions":"Rinse fresh salmon; pat dry.
Set aside.
In a large saucepan heat oil over medium-high heat.
Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
To poach salmon, bring water to a boil in a large skillet.
Add salmon.
Return to boil, reduce heat.
Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork.
Remove salmon from skillet, discarding liquid.
Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan.
Bring to boiling; reduce heat.
Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch.
Add milk mixture to saucepan.
Stir in remaining milk.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Gently stir in poached salmon or canned salmon.
Heat through.","url":"https://recipe.bluelayer.org/recipe/17399/seattle-salmon-chowder"},{"id":"17373","title":"Broccoli Pierre","ingredients":"broccoli, raw
onions, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350 degrees.
Place UNCOOKED broccoli in a 1 1/2 qt casserole.
Mix onion, soup, sour cream and Parmesan cheese.
Spread over broccoli.
Top with bread crumbs.
Bake for 35 minutes or until broccoli is just tender.","url":"https://recipe.bluelayer.org/recipe/17373/broccoli-pierre"},{"id":"17342","title":"Onion Soup Mix","ingredients":"onions, raw
cheese, parmesan, hard
corn, sweet, white, raw
beef, grass-fed, ground, raw
margarine, regular, hard, soybean (hydrogenated)
shortening, vegetable, household, composite
potatoes, raw, skin","directions":"Blend all of the above ingredients together until well blended.
Has a shelf life of two months.
To reconstitute: Use 2 Tablespoons in 1-1/2 cups boiling water.","url":"https://recipe.bluelayer.org/recipe/17342/onion-soup-mix"},{"id":"17326","title":"Hungarian Chicken Vegetable Dumpling Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
carrots, raw
celery, raw
onions, raw
parsley, fresh
tomatoes, red, ripe, raw, year round average
spices, paprika
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black","directions":"In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
Sweating means sauteeing the veggies on medium low heat with the lid on.
to release the natural oils from veggies.)
About 10 minutes.
Add the paprika and mix thoroughly.
Add the chicken breast.
Stir in the crushed tomatoes, chicken base and water.
Cover with lid halfway and simmer until veggies are tender.
Breast should be done at this point also.
Remove it and set aside.
Meanwhile prepare dumpling dough:.
I use a small processor.
1 1/2 cups flour.
2 eggs.
1/4 teaspoons salt.
1/2 cup water.
Process or beat until the dough is stretchy.
Cover and set aside.
When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
Using the long side of a tablespoon, make small dumplings 1\"x1/4\" and release in simmering soup.
Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
So that the soup is not watery, it is thickened using:.
1/4 cup water and 2 tablespoons of all-purpose flour.
Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly.
Simmer 5 more minutes.
Check seasonings and you're ready to go -- !","url":"https://recipe.bluelayer.org/recipe/17326/hungarian-chicken-vegetable-dumpling-soup"},{"id":"17321","title":"Scallion Soup","ingredients":"onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
cornstarch
salt, table
spices, pepper, black","directions":"Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid.
Cover tightly with microwave plastic wrap or with lid.
Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven.
If using plastic, prick to release steam.
Remove from oven and uncover.
Pour mixture into a food processor and puree.
Pour back into souffle dish.
Dissolve cornstarch in remaining broth and add to scallion mixture.
Cover and cook for 8 minutes.
If using plastic, prick to release steam.
Remove from oven.
Uncover, stir in salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/17321/scallion-soup"},{"id":"17296","title":"Au Gratin Potatoes for Two","ingredients":"potatoes, raw, skin
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spices, pepper, black
onions, raw","directions":"Preheat oven to 350 degrees F.
Place potato slices into a saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and cook for 12 minutes or until potatoes are almost tender.
Drain and set potatoes aside.
In a small bowl, combine soup and milk.
Stir in cheese and pepper.
Grease a 1-quart shallow baking dish.
Layer half of the potatoes in the bottom and top with half of the soup mixture.
Repeat with remaining potatoes and soup mixture.
Bake for 20 minutes.
Sprinkle with onions and bake 5-10 minutes longer, or until bubbly and onions are golden brown.","url":"https://recipe.bluelayer.org/recipe/17296/au-gratin-potatoes-for-two"},{"id":"17266","title":"Cheaters Beef Stroganoff","ingredients":"egg substitute, powder
beef, grass-fed, ground, raw
butter, without salt
onions, raw
salt, table
spices, pepper, black
mushrooms, white, raw
soup, cream of chicken, canned, condensed
water, bottled, generic
cream, sour, cultured","directions":"Cook noodles according to package instructions.
Drain and set aside.
Cut beef into 1/2-inch cubes.
Melt butter in a large skillet over medium heat.
Saute onion for 3 minutes or until tender.
Add beef, salt, pepper and mushrooms.
Saute for 1 minute.
Stir in cream of mushroom soup and water.
Simmer for 10 minutes, stirring occasionally.
Add sour cream and mix well.
Serve over noodles.","url":"https://recipe.bluelayer.org/recipe/17266/cheaters-beef-stroganoff"},{"id":"17264","title":"Cold Raspberry Soup","ingredients":"raspberries, raw
sugars, granulated
cranberry juice, unsweetened
cream, sour, cultured","directions":"Place raspberries, sugar and wine in blender.
Cover and blend until smooth.
Stir in sour cream.
Cover and refrigerate 1-2 hours until cold.
Serve with dollops of sour cream and raspberries if desired.","url":"https://recipe.bluelayer.org/recipe/17264/cold-raspberry-soup"},{"id":"17222","title":"Sugared Asparagus","ingredients":"butter, without salt
sugars, brown
asparagus, raw
soup, chicken broth or bouillon, dry","directions":"In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.
Add asparagus; saute for 2 minutes.
Stir in chicken broth; bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
Remove asparagus to a serving dish and keep warm.
Cook sauce, uncovered, until reduced by half.
Pour sauce over warmed asparagus and serve immediately.","url":"https://recipe.bluelayer.org/recipe/17222/sugared-asparagus"},{"id":"17200","title":"Ground Turkey, Edamame & Brown Rice One-Skillet Wonder Recipe windycityprince","ingredients":"ground turkey, raw
onions, raw
spices, basil, dried
spices, oregano, dried
soup, vegetable broth, ready to serve
edamame, frozen, prepared
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed","directions":"In a large skillet, begin to brown the ground turkey on medium-high.
Pour in the broth and, using a cooking spoon or spatula, start to break up the meat.
Add in the onion, basil and oregano.
Stir regularly until the skillet starts to boil.
Then add in the edamame and brown rice.
Stir until well mixed, making sure there is still enough broth to cover the ingredients.
If necessary, turn down the heat to allow for the dish to simmer on the stoves burner.
Typically, it should take about 15 minutes or so for the rice and edamame to properly cook and absorb the broth.
Stir regularly to ensure even cooking.
Watch the level of broth in the skillet.
As soon as it almost disappears, remove the skillet from the burner and stir in the cream of mushroom soup until well blended.","url":"https://recipe.bluelayer.org/recipe/17200/ground-turkey-edamame-brown-rice-one-skillet-wonder-recipe-windycityprince"},{"id":"17193","title":"Vegetarian Chicken Sandwich Spread","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
salad dressing, mayonnaise, regular
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english
spices, curry powder","directions":"In a small saucepan, bring the water to a boil, then add the TVP granules and broth powder.
Remove from the heat and mix well, let cool.
In a mixing bowl combine all the ingredients and mix thoroughly.
Serve on bread, crackers, pita bread or use as a filler for lettuce wraps.","url":"https://recipe.bluelayer.org/recipe/17193/vegetarian-chicken-sandwich-spread"},{"id":"17177","title":"Parmesan Polenta","ingredients":"soup, chicken broth or bouillon, dry
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
butter, without salt","directions":"Bring chicken stock to boil in heavy large saucepan.
Reduce heat to medium.
Gradually whisk in cornmeal.
Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
Remove from heat.
Stir in Parmesan cheese and butter.
Season polenta to taste with salt and pepper.
Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/17177/parmesan-polenta"},{"id":"17149","title":"Simple Basic Unbaked Cheesecake With Variations.","ingredients":"butter, without salt
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, parmesan, hard
sugars, powdered
cream, fluid, heavy whipping","directions":"BASE:.
In a food processor or blender combine the biscuits and melted butter until fine crumbs.
Press the crumbs evenly and firmly into a 23cm (9\") round springform tin or one with a removable base.
Smooth with a spoon and place in fridge.
FILLING:.
Beat the cream cheese for a few mins on low speed with an electric beater until soft and lump free.
Slowly add the sugar while continuing to beat on low.
Once the sugar is incorporated slowly pour in the cream while still beating on low.
On a higher speed whip the cream cheese & cream mixture til it holds its shape completely when the beater passes through the mix and it looks a little grainy.
Spoon into the chilled base and smooth with a spatula.
Chill for at least 4hours or overnight.
Remove from tin and place on serving dish.
Cut into portions using a hot dry knife.
Between each slice, clean & reheat knife by dipping into hot water & drying.
This makes neater portions.
VARIATION #1.
RIPPLED JELLY CHEESECAKE:.
Make a basic cheesecake and place in fridge while you prepare jelly.
Place 250mls water, 90g raspberries or other berries and 3Tblsp sugar into a pot and simmer for 2mins.
When cooled a little, puree in a blender until smooth and return to clean pot on the stove and over a low heat stir in 1tsp gelatine until dissolved.
Pass the mixture through a fine sieve into a metal bowl and chill until it reaches a thick soup like consistency.
Pour this over the chilled cheesecake and use a fork to fold in the jelly by working in circles.
When the jelly is partially worked in, tap the tin on the bench until the surface flattens, then place in fridge for at least 4hrs to set.
VARIATION #2:.
CHOCOLATE CHIP CHEESECAKE.
Make basic cheesecake using either plain or chocolate biscuits for base.
Melt 120g dark chocolate, then squiggle onto the surface of made cheesecake before chilling.
Using a fork, quickly work circles of chocolate through the cheesecake.
The chocolate will set while you are doing this.
Tap the tin on the bench to settle & flatten the surface then chill for 4hrs or overnight.
For a real treat you can use both the jelly and chocolate in the one cheesecake to make it a \"Rippled Jelly & Chocolate Chip Cheesecake :).","url":"https://recipe.bluelayer.org/recipe/17149/simple-basic-unbaked-cheesecake-with-variations"},{"id":"17125","title":"Corn Cheese Dumplings (Backpacking)","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
cheese, parmesan, hard","directions":"At home: place all the ingredients in a zip-locking plastic bag.
In camp: Add 1/2 cup water to the bag and mix well.
Drop by the spoonful onto bubbling soup or broth.
Cover the pot and keep at a simmer.
Check after 10 minutes.
When done, the dumplings are puffed and springy to the touch.
Cover and cook for 5 more minutes if necessary.","url":"https://recipe.bluelayer.org/recipe/17125/corn-cheese-dumplings-backpacking"},{"id":"17119","title":"Chicken That is Just Peachy","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
peaches, yellow, raw
salt, table
spices, pepper, black
sugars, brown
soy sauce made from soy (tamari)
rice vinegar,
orange juice, raw
spices, garlic powder
nuts, almonds","directions":"Oil a pan it and warm it to medium heat.
Salt and pepper both sides of the chicken breast and place the chicken in the pan.
The chicken should start sizzling immediately when placed in the pan.
If it does not than the pan is not hot enough.
Cook the chicken for 2 minutes on each side and then remove.
You are not cooking it at this stage.
You are only browning the chicken breast.
While you are waiting on the chicken to brown you need to add your brown sugar, soy sauce, rice vinegar, and orange juice in to a bowl and mix.
When the chicken has cooked two minutes on each side you need to remove the chicken but keep the pan hot.
Add your garlic and stir it around.
Then stir in your chicken broth.
Bring it to a simmer then stir in your soy sauce mixture.
Bring that to a simmer and then stir in both bags of frozen peaches.
Simmer for 6 minutes.
After the peaches have simmered for 6 minutes you can add the chicken back to the pan.
Push the peaches around so that the chicken lays flat on the bottom of the pan.
Cover and cook for 5 more minutes stirring occasionally.
Serve with roasted sliced almonds on top.","url":"https://recipe.bluelayer.org/recipe/17119/chicken-that-is-just-peachy"},{"id":"17104","title":"Polynesian Slow Cooker Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
sugars, brown
honey
soy sauce made from soy (tamari)
catsup
salt, table","directions":"Place ribs in your slow cooker or crock pot.
Let cook for 1 hour on low.
Drain well.
Mix together remaining ingredients and pour over ribs.
Turn to coat and let cook on low for 8 to 10 hours.
Serve with plenty of sauce.","url":"https://recipe.bluelayer.org/recipe/17104/polynesian-slow-cooker-spareribs"},{"id":"17086","title":"Stove Top Easy Chicken Bake","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
shortening, vegetable, household, composite","directions":"Preheat oven to 400.
Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in a 13x9-inch baking dish; top with the stuffing.
Bake 30 minutes or until chicken is cooked through.","url":"https://recipe.bluelayer.org/recipe/17086/stove-top-easy-chicken-bake"},{"id":"17080","title":"Potato soup","ingredients":"onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
bacon, meatless
spices, pepper, black
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
spices, pepper, black
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"pre-heat oven to 450. cook potatoes for 70 minutes
fry bacon - drain let cool.
chopped up in to small pices
when potatoes are done, scrape out inside with fork.
in a large pot melt butter, add flour and whisk until it looks like pancake batter
stir in milk slowly whisking constantly
once to a boil amd thick add the peppers and salt.
add the potatoes and mix well
add the cheese, bacon and onion.
mix well
add the sour cream.
mix well.
put in a sealed container and store in the fridge for at least 12 hours","url":"https://recipe.bluelayer.org/recipe/17080/potato-soup"},{"id":"17079","title":"Hongshao Wanyu","ingredients":"tangerines, (mandarin oranges), raw
fish, cod, atlantic, raw
salt, table
cornstarch
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
rice, white, long-grain, regular, unenriched, cooked without salt
beans, snap, green, raw
soy sauce made from soy (tamari)
sugars, granulated
soup, chicken broth or bouillon, dry","directions":"SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft.
Rinse under running water, squeeze out any excess liquid, finely chop and set aside.
Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.
Rub the fish on both sides with the salt.
Sprinkle the cornstarch evenly on each side of the fish.
Heat a wok or deep saute pan until it is hot.
Add the oil.
When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
Remove fish and drain on paper towels.
Pour off oil, leaving 2 tablespoons.
Reheat the wok.
Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.
Put in the rest of the ingredients.
Return the fish to the wok, spooning the ingredients over the top of the fish.
Cover wok.
Cook over low heat for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/17079/hongshao-wanyu"},{"id":"17038","title":"Hot Bean Thread Noodle","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
beef, grass-fed, ground, raw
carrots, raw
soup, chicken broth or bouillon, dry
beans, snap, green, raw
spices, chili powder
soy sauce made from soy (tamari)
oil, sesame, salad or cooking","directions":"Soak the noodles in a large bowl of warm water for 15 minutes.
When they are soft, drain and discard the water.
Cut into 3\" lengths and set aside.
Heat 1 TB oil in large skillet or wok.
Add garlic and scallions, saute a few seconds until fragrant.
Add beef and carrots, stir fry till beef is cooked.
Add all remaining ingredients EXCEPT sesame oil and let cook together gently for about 5 minutes.
Add the drained noodles and sesame oil and cook 5 more minutes.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/17038/hot-bean-thread-noodle"},{"id":"17036","title":"Veal Glaze","ingredients":"beef, grass-fed, ground, raw","directions":"Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the \"soup\" into a large bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date them.
The stock will \"keep\" for up to 3 days in a refrigerator, and up to 6 months in a freezer.","url":"https://recipe.bluelayer.org/recipe/17036/veal-glaze"},{"id":"17015","title":"Creamed Soup Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black","directions":"Combine all ingredients, mix well and store in an air-tight container.
To Prepare one can of substitute----------------.
Stir together 1/3 cup dry mix and 1 1/4 cups water in a saucepan.
Cook and stir until thickened.
This will substitute for one can of condensed cream soup in your recipes.","url":"https://recipe.bluelayer.org/recipe/17015/creamed-soup-substitute"},{"id":"17002","title":"Shepherd's Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, cream of chicken, canned, condensed
soy sauce made from soy (tamari)
beans, snap, green, raw
potatoes, raw, skin
cheese, cheddar","directions":"Preheat oven to 400 degrees.
Spray a square casserole dish with cooking spray.
Combine browned hamburger with onion, soup, and soy sauce in the prepared dish.
Layer drained beans on top of meat.
Spread mashed potatoes over the top, and sprinkle with cheese.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/17002/shepherds-pie"},{"id":"16994","title":"Morisqueta Con Chorizo","ingredients":"lard
pork sausage, link/patty, unprepared
onions, raw
tomatoes, red, ripe, raw, year round average
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry.
Remove with slotted spoon and set aside.
Remove all but 3 tablespoons of the fat or add fat to make that amount.
Add the onion and fry for 1 minute or until transparent but not browned.
Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes.
Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined.
Serve as a dry soup.","url":"https://recipe.bluelayer.org/recipe/16994/morisqueta-con-chorizo"},{"id":"16988","title":"Stilton Potato Gratin","ingredients":"potatoes, raw, skin
cheese, blue
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Preheat oven to 350 degrees.
Butter (or spray with Pam) a 13X9X2 inch baking dish.
Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
Sprinkle half of cheese over potatoes.
Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
Pour broth over, sprinkle with salt and pepper and dot the top with butter.
Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
Transfer pan to rack and let stand 5 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/16988/stilton-potato-gratin"},{"id":"16959","title":"Meat & Potato Casserole Recipe","ingredients":"beef, grass-fed, ground, raw
onions, raw
potatoes, raw, skin
celery, raw
soup, cream of chicken, canned, condensed
tomatoes, red, ripe, raw, year round average
water, bottled, generic","directions":"Brown beef and onion.
Add in to the rest of the casserole and bake in the oven at 350 degrees for 1 1/2 hrs, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/16959/meat-potato-casserole-recipe"},{"id":"16906","title":"Braised Dilled Potatoes And Peas Recipe","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
salt, table","directions":"Wash potatoes and cut into 2-inch pcs.
On high heat, heat 1 tsp.
extra virgin olive oil in a nonstick saucepan large sufficient to hold potatoes in one layer.
Saute/fry potatoes 1 minute.
Add in chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 min.
(if pan becomes dry, add in 1/4 c. more chicken stock) Add in peas and dill and cook another minute or possibly two, till potatoes are cooked through.
Add in second tsp.
extra virgin olive oil, salt and pepper to taste.
Toss well.","url":"https://recipe.bluelayer.org/recipe/16906/braised-dilled-potatoes-and-peas-recipe"},{"id":"16864","title":"Frozen Baby Meal 4 of 6 (Chicken, Rice & Broccoli)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed","directions":"Cook chickend and shred well
Add cream of broccoli soup and heat with chicken
Cook rice according to your recipe and add to chicken mixture.
Freeze for twenty-four hours in ice cube trays and then store cubes in ziplock bags.","url":"https://recipe.bluelayer.org/recipe/16864/frozen-baby-meal-4-of-6-chicken-rice-broccoli"},{"id":"16836","title":"Chinese Noodle Nut Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
noodles, egg, dry, unenriched
salt, table","directions":"Line a baking sheet with wax paper, parchment paper, or aluminum foil.
Set aside.
Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven.
Stir the mixture until it is smooth.
In a large mixing bowl, toss the noodles and peanuts together.
Pour the melted chocolate mixture over them.
Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture.
Set the clusters on the prepared sheet.
Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
The clusters can be stored in an airtight container at room temperature for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/16836/chinese-noodle-nut-clusters"},{"id":"16804","title":"Egg Noodles With Turkey, Bacon and Rosemary","ingredients":"bacon, meatless
ground turkey, raw
salt, table
spices, pepper, black
spinach, raw
soup, chicken broth or bouillon, dry
spices, rosemary, dried
egg substitute, powder
butter, without salt","directions":"In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.
Remove and drain on paper towels.
Pour off all but 2 tablespoons of the fat from the pan.
Heat the remaining bacon fat over moderately high heat.
Sprinkle the turkey with 1/4 tsp.each salt and pepper.
Add the turkey to the pan, in two batches , if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes.
Transfer to a plate.
Remove any tough stems from the spinach.
Add the broth, rosemary, and the remaining 1/2 teaspoons salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan.
Add the spinach and cook, stirring, just until wilted - 1-2 minutes.
In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.
Drain.
Add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts.
Stir in the turkey with any accumulated juices and the bacon.","url":"https://recipe.bluelayer.org/recipe/16804/egg-noodles-with-turkey-bacon-and-rosemary"},{"id":"16770","title":"Basic Syrian Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
oil, olive, salad or cooking
onions, raw
salt, table
water, bottled, generic
oil, olive, salad or cooking
nuts, pine nuts, dried
noodles, egg, dry, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the rice in a medium-size bowl, add 4 cups of the cold water, and let soak for 10 minutes.
Heat the oil in a medium-size, heavy-bottomed saucepan for about a minute over medium heat.
When the oil is warm, add the onions and cook, stirring, until wilted and golden, 3 to 4 minutes; do not allow to brown or burn.
Add the remaining 2 cups cold water and the salt to the saucepan and bring to a boil over high heat.
Drain the rice in a fine mesh strainer and add to the boiling water.
Stir once gently and continue to boil briskly, uncovered, until the water is cooked down to the surface level of the rice, about 5 minutes.
Cover tightly, reduce the heat as low as it will go, and steam until all the water is fully absorbed and the rice is tender but not mushy, 10 to 20 minutes.
Fold the rice over very gently with a soup spoon.
Sprinkle the top with the warm water to moisten.
Serve hot, with the pine nut or vermicelli garnish, if desired.
If using the optional pine nut garnish, just before serving the rice, heat the oil in a small, heavy frying pan over medium heat.
Add the pine nuts and stir constantly until the nuts are brown, about 2 minutes.
(Watch carefully so that they dont burn.)
Put the rice in a serving bowl or platter and sprinkle with the hot nuts.
Serve immediately.
If using the optional vermicelli garnish, break the noodles into small pieces, about 1/2 inch long.
Heat the oil in a small, heavy frying pan over medium heat.
When the oil is very hot, add the noodles and stir constantly until the pieces are brown.
Add the water, stir, and cook until the noodles are soft, about 8 minutes.
Mix half of the noodles into the rice.
Place the rice in a serving bowl or platter and garnish with the remaining hot noodles.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16770/basic-syrian-rice"},{"id":"16747","title":"Bean Thread Noodles with Pork","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, sesame, salad or cooking
oil, corn, peanut, and olive
spices, ginger, ground
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soy sauce made from soy (tamari)
beans, snap, green, raw
salt, table
sugars, granulated
oil, sesame, salad or cooking
soup, chicken broth or bouillon, dry
onions, spring or scallions (includes tops and bulb), raw","directions":"Soak noodles in a large bowl of warm water for 15 minutes.
When they are soft, drain them and discard the water.
Combine the meat with the soy sauce, rice wine and sesame oil.
Heat a wok or large saute pan until it is hot.
Add the oil and meat.
Stir-fry the mixture for 2 minutes.
Then add the rest of the ingredients.
Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated.
Ladle into a large serving bowl, garnish with the scallions and serve.
Makes 2 to 4 servings","url":"https://recipe.bluelayer.org/recipe/16747/bean-thread-noodles-with-pork"},{"id":"16692","title":"Beef Noodle Paprikash","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
onions, raw
peppers, sweet, green, raw
spices, paprika
spices, thyme, dried
soup, beef broth or bouillon canned, ready-to-serve
egg substitute, powder
cream, sour, cultured
wheat flour, white, all-purpose, unenriched","directions":"In dutch oven, brown beef with garlic, onions, and green pepper.
Cook and stir until beef is done, drain off excess fat.
Stir in paprika and thyme.
Add broth and noodles; bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring occ.
Mix sour cream with flour; stir into noodle mixture.
Simmer for 3 more minutes, stirring until thickened.","url":"https://recipe.bluelayer.org/recipe/16692/beef-noodle-paprikash"},{"id":"16672","title":"Veloute Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Melt 1 tablespoon butter in a small saucepan over medium heat.
Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk.
Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer.
Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.","url":"https://recipe.bluelayer.org/recipe/16672/veloute-sauce"},{"id":"16606","title":"Broccoli Parmesan Recipe","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
broccoli, raw
onions, raw
noodles, egg, dry, unenriched","directions":"PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
SET ASIDE FOR USE INSTEP 3.
BLEND SOUP, WATER, AND Lowfat milk TOGETHER.
Add in PARMESAN CHEESE; MIX WELL.
Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY.
SET ASIDE FOR USE IN STEP 5.
Add in SALT TO BOILING WATER.
Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL.
COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
NOTE:
IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P.
WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
NOTE:
IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE
NOTE:
IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
NOTE:
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE CARD
SERVING SIZE: 1/2 C. W/","url":"https://recipe.bluelayer.org/recipe/16606/broccoli-parmesan-recipe"},{"id":"16592","title":"Mexican Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
cream, sour, cultured
spices, cumin seed
corn, sweet, white, raw
spices, chili powder","directions":"Drain tomatoes.
Cook and dice chicken breasts.
crush Tortilla chips until there is one cup crushed.
preheat oven to 375.
coat 9X13 pan with nonstick cooking spray.
Mix diced chicken with next 5 ingredients.
Pour into pan, top with chips.
Sprinkle with chili powder on top.
Bake for about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/16592/mexican-casserole"},{"id":"16573","title":"Cracker Barrel Hash Brown Casserole","ingredients":"denny's, hash browns
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, pepper, black
onions, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard","directions":"Preheat oven at 350F (180C).
Spray a 9x13 baking pan with non-stick cooking spray.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish.
Bake uncovered for 35 minutes .","url":"https://recipe.bluelayer.org/recipe/16573/cracker-barrel-hash-brown-casserole"},{"id":"16502","title":"Ppk's Simple Italian Sausages- Vegan/Vegetarian","ingredients":"beans, snap, green, raw
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
soy sauce made from soy (tamari)
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, fennel seed
spices, pepper, red or cayenne
spices, paprika
spices, oregano, dried
spices, thyme, dried
spices, pepper, black","directions":"Get your tinfoil squares ready.
In a large bowl, mash the beans until no whole ones are left.
Throw all the other ingredients together in the order listed and mix with a fork (I find it easier to use my hands).
Get your steaming apparatus ready.
Divide dough into 8 even parts and form into little logs (about the size of a large hot dog.
).
Tightly wrap the dough in tin foil, like a tootsie roll, twisting the ends.
(I didn't wrap mine tight enough last time and they came out strangely shaped but they still cooked through and tasted great.
).
Place wrapped sausages in steamer (I use one of those cheap steamer baskets you can buy at the grocery store) and steam for 40 minutes.
Unwrap and enjoy or refrigerate for later (they also freeze well).","url":"https://recipe.bluelayer.org/recipe/16502/ppks-simple-italian-sausages-vegan-vegetarian"},{"id":"16470","title":"Spicy Sausage and Kale Soup","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
potatoes, raw, skin
fresh red onions,
pork sausage, link/patty, unprepared
kale, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne","directions":"Add beef broth, potatoes and onions to a large pot.
Place the pot over the stove and cook over a medium heat uncovered for 10 minutes.
Add remaining ingredients.
Cover the pot and bring to a boil.
Reduce the heat and simmer for an additional 10 minutes, making sure the potatoes are tender and the kale is a nice shade of dark green.","url":"https://recipe.bluelayer.org/recipe/16470/spicy-sausage-and-kale-soup"},{"id":"16402","title":"Oven Roasted Fingerling Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salad dressing, ranch dressing, regular
la flor, steak seasoning,
soup, beef broth or bouillon canned, ready-to-serve","directions":"Wash potatoes.
place potatoes in shallow roasting pan.
Rub potatoes with oil and seasonings.
Pour broth over potatoes and bake at 380 til crispy skins and tender inside stirring every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/16402/oven-roasted-fingerling-potatoes"},{"id":"16359","title":"tomato confit Recipe thaibeef","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated","directions":"In a heavy bottomed saucepan, place quartered tomatoes, stems removed.
Do not remove the skins, nor the seeds and natural juices.
Turn the heat one high.
The natural juices of the tomtoes are plentiful, so it will bubble and boil and reduce slowly to a confit.
Stir occasionally, and towards the end watch more closely so that the reduction does not burn the pan.
When the confit still resembles tomatoes, and yet has enough heft to not be soupy, remove from heat.
Let cool, and store in the refrigerator until needed.
Place the crotin of chevre on one end of a plate.
Place a tbsp of confit on the other.
Decoratively swirl a glug of excellent quality fruity olive oil between the two.
Crack 3 or 4 black peppercorns with the flat side of a knife.
Sprinkle on the cheese and the olive oil.
Serve as is; no crackers nor breads are needed.","url":"https://recipe.bluelayer.org/recipe/16359/tomato-confit-recipe-thaibeef"},{"id":"16312","title":"Ginger Chicken Stir Fry","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
carrots, raw
sugars, granulated
onions, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
cornstarch
soy sauce made from soy (tamari)
spices, ginger, ground","directions":"In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
Remove chicken, keep warm.
In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
Add snow peas and saute 3 minutes.
Add onion and garlic.
Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
Add to vegetables;cook and stir until mixture thickens.
Return chicken and heat through.","url":"https://recipe.bluelayer.org/recipe/16312/ginger-chicken-stir-fry"},{"id":"16262","title":"Broccoli Cheddar Soup","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spices, pepper, black","directions":"In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes.
To achieve a less chunky soup, use a potato masher to smash the broccoli into smaller pieces and thicken the broth.
In a separate skillet over medium heat, melt the butter.
Then, add the onions and saute for 5 minutes or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance.
Gradually add the milk and stir until thick.
Add this mixture to the broccoli mixture in the pot and stir well.
Next, add the cheese, stirring until melted (the heat can be turned off at this point).
Finally, add the pepper to taste.
And serve!","url":"https://recipe.bluelayer.org/recipe/16262/broccoli-cheddar-soup"},{"id":"16261","title":"Cheesy BBQ Mash Potatoes","ingredients":"cheese, mozzarella, low sodium
sauce, barbecue","directions":"Steam or boil potatoes
Put in bowl, add salt, pepper, cheese and butter or margarine and mash
Dot on BBQ sauce and swirl in.
Use ice cream soup to serve
Enjoy","url":"https://recipe.bluelayer.org/recipe/16261/cheesy-bbq-mash-potatoes"},{"id":"16247","title":"Braised Lentils","ingredients":"oil, olive, salad or cooking
fresh red onions,
carrots, raw
celery, raw
lentils, raw
soup, chicken broth or bouillon, dry","directions":"Heat oil in heavy medium saucepan over medium-high heat.
Add onion, carrot, and celery and saute until slightly softened, about 5 minutes.
Add lentils and stir 1 minute.
Add stock and bring to boil.
Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/16247/braised-lentils"},{"id":"16236","title":"Irish Colcannon and Thyme Leaf Soup","ingredients":"butter, without salt
potatoes, raw, skin
onions, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
water, bottled, generic
water, bottled, generic
cabbage, raw
spices, thyme, dried","directions":"Melt 1 tablespoon butter in a large saucepan over medium heat.
Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook 6 minutes.
Add broth and 2 cups water; bring to a boil.
Cook 10 minutes or until potato is tender.
Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.
Add cabbage and thyme.
Cover and cook 5 minutes, stirring occasionally.
Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place half of potato mixture in blender.
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining potato mixture.
Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/16236/irish-colcannon-and-thyme-leaf-soup"},{"id":"16205","title":"Anytime Broccoli Cheese Sauce","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine soup and milk.
CONVENTIONAL STOVE: Over medium heat, heat until hot and bubbling, stirring often.
MICROWAVE OVEN: Microwave, uncovered, on HIGH for 5 minutes or until hot and bubbling, stirring halfway through heating.
Serve over vegetables such as broccoli, cauliflower and carrots.
Makes 1 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/16205/anytime-broccoli-cheese-sauce"},{"id":"16189","title":"Cheesy Broccoli Soup","ingredients":"broccoli, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
cheese, cheddar","directions":"Wash and chop broccoli into bite size pieces.
Cook broccoli in a small amount of salted water until tender.
While broccoli is cooking, melt butter in heavy saucepan.
Add onion and cook until tender and translucent.
Stir in flour to make roux; slowly add broth and cream.
Stir and cook just until thickened.
Add salt, nutmeg, and drained,cooked broccoli.
Just before serving, stir in cheese.
Serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/16189/cheesy-broccoli-soup"},{"id":"16118","title":"Cauliflower Soup","ingredients":"butter, without salt
onions, raw
cauliflower, raw
potatoes, raw, skin
carrots, raw
spices, caraway seed
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Melt butter in a Dutch oven over medium-high heat; add onion.
Cook 4 minutes or until lightly browned, stirring occasionally.
Add the cauliflower, potato, carrot and caraway seeds.
Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
Add broth; bring to a boil.
Reduce heat; simmer 20 minutes or until vegetables are tender.
Stir in salt and pepper.","url":"https://recipe.bluelayer.org/recipe/16118/cauliflower-soup"},{"id":"16072","title":"Greek Yogurt Cream of Asparagus Soup","ingredients":"soup, chicken broth or bouillon, dry
asparagus, raw
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
onions, raw
spices, thyme, dried","directions":"Spray medium pot with olive oil spray.
Grill onion over medium heat till soft.
Add chicken stock.
Snap asparagus into small pieces, getting rid of woody ends and add to pot.
Place lid on pot and bring to boil.
Simmer for 15 minutes.
Take off heat and either blend in blender or use hand blender to blend smooth.
Add Greek yogurt and milk blend smooth.
Heat for a bit longer if you want to serve warm or place in fridge to serve cold.","url":"https://recipe.bluelayer.org/recipe/16072/greek-yogurt-cream-of-asparagus-soup"},{"id":"16000","title":"Homemade Au Jus","ingredients":"beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
spices, parsley, dried
spices, pepper, red or cayenne
spices, garlic powder
cornstarch","directions":"Combine all ingredients in a blender or food processor; whirl to a fine powder.
Pour mix into a jar, label with directions and store at room temperature.
To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water.
Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.","url":"https://recipe.bluelayer.org/recipe/16000/homemade-au-jus"},{"id":"15977","title":"Tortellini Chili","ingredients":"cheese, parmesan, hard
onions, raw
peppers, sweet, green, raw
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
spices, garlic powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
beans, snap, green, raw
beans, kidney, all types, mature seeds, raw
beans, snap, green, raw
spices, cumin seed","directions":"Cook tortellini according to package directions, usually about 10 minutes.
Rinse with cool water and drain.
Set aside.
In a large cast iron Dutch oven over medium heat, saute onion and pepper for 5 minutes.
Then add beef, salt and pepper and garlic powder and stir and cook until beef is browned.
Drain off some of the grease if necessary, but not too much.
I like the flavor it adds!
Add broth, tomatoes, the cans of beans (dont drain them) and cumin.
Rapidly boil mixture until liquid is reduced by half.
Add cooked tortellini and keep warm until ready to serve.
Garnish with sour cream and shredded cheese if youd like.","url":"https://recipe.bluelayer.org/recipe/15977/tortellini-chili"},{"id":"15976","title":"Greek Spice Rub","ingredients":"salt, table
spices, pepper, black
spices, onion powder
spices, garlic powder
soup, chicken broth or bouillon, dry
spices, cinnamon, ground
spices, nutmeg, ground
spices, marjoram, dried
spices, oregano, dried
spices, parsley, dried
spices, thyme, dried","directions":"Combine thoroughly in a small bowl.
Store unused rub in an airtight jar.","url":"https://recipe.bluelayer.org/recipe/15976/greek-spice-rub"},{"id":"15946","title":"Butternut Squash & Quinoa Salad","ingredients":"nuts, pecans
squash, winter, butternut, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
salt, table
quinoa, uncooked
soup, chicken broth or bouillon, dry
cranberries, dried, sweetened","directions":"Preheat oven to 350 F. Spread pecans out on a sheet pan.
Toast for 10 minutes.
Remove from oven and set aside.
Turn oven up to 425 F. Place squash in a large bowl.
Drizzle with olive oil.
Sprinkle rosemary, garlic powder and salt over the top.
Toss to coat.
Spread squash on a rimmed baking sheet and bake for about 25 minutes.
In a saucepan, mix quinoa and chicken stock.
Bring to a boil then cover the pan, reduce heat and simmer for 15 minutes.
When squash is finished, combine squash, cranberries and pecans in a large bowl.
When quinoa is finished, gently stir it into the bowl with the squash mixture and combine.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15946/butternut-squash-quinoa-salad"},{"id":"15870","title":"Chicken Ala David (Chicken Ala King)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
salt, table
spices, pepper, black","directions":"Cube and fully cook chicken in 2 tbsp Country Crock on medium-high heat.
Remove chicken from pan and put aside.
Reduce heat to medium-low and melt remaining Country Crock in pan.
Whisk in flour, salt and pepper.
Whisk in the milk and chicken broth.
Cook about 8 minutes until thickened, whisking occasionally.
Return cubed chicken to pan and add the peas.
Continue until entire mixed has been heated through, about 5 minutes.
Server over your choice of base (I prefer mashed potatoes).","url":"https://recipe.bluelayer.org/recipe/15870/chicken-ala-david-chicken-ala-king"},{"id":"15857","title":"Mushroom Gravy","ingredients":"mushrooms, white, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Sautee the mushrooms in the margarine in a saucepan over rmedium heat.
Add flour and stir until smooth.
Cook 1 minute stirring constantly.
Gradually stir in the chicken broth, keep stirring until thickened and bubbly.
Stir in salt and pepper.","url":"https://recipe.bluelayer.org/recipe/15857/mushroom-gravy"},{"id":"15826","title":"Homemade Cream of Mushroom Soup","ingredients":"butter, without salt
mushrooms, white, raw
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, pepper, black
spices, paprika","directions":"Melt the butter in a saute pan over medium heat.
Toss the mushrooms in and saute them until they are brown and soft, adding the salt in the beginning to draw moisture from the mushrooms.
Add the flour and get the mushrooms covered in it.
Really, you want it to kind of look like a hot mess.
Then whisk in milk, garlic, pepper and paprika if you choose to use it.
Stir until it starts getting thick but not too thick.
Turn off the heat and use in a green bean casserole or anything else you use cream of mushroom soup in.","url":"https://recipe.bluelayer.org/recipe/15826/homemade-cream-of-mushroom-soup"},{"id":"15795","title":"Stir-Fried Asparagus and Sesame Seeds (Weight Watchers)","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
cornstarch
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder
asparagus, raw
seeds, sesame seeds, whole, dried
oil, sesame, salad or cooking","directions":"In a small bowl, blend the chicken broth and soy sauce with the corn starch.
In a large non-stick skillet over medium-high heat, warm the oil until hot but not smoking.
Add the scallions, ginger, and garlic, and stir-fry until fragrant or about 30 seconds.
Add the asparagus and stir-fry until the asparagus turns bright green, about 1 minute.
Add the broth mixture and bring to a boil.
Cook, stirring, until the sauce has thickened.
Cover and steam over medium-high heat until the asparagus is crisp-tender, 2 to 3 minutes.
Meanwhile, in a small skillet, stir the sesame seeds over medium heat until toasted (I put mine in the microwave for a minute instead).
This will take 2 to 4 minutes on the stove.
Add the sesame oil to the asparagus and stir-fry for 30 seconds.
Sprinkle the asparagus with the sesame seeds and serve.","url":"https://recipe.bluelayer.org/recipe/15795/stir-fried-asparagus-and-sesame-seeds-weight-watchers"},{"id":"15773","title":"Dry Onion Soup","ingredients":"beef, grass-fed, ground, raw
spices, pepper, black
onions, raw
spices, onion powder
parsley, fresh
salt, table","directions":"Add all ingredients to jar with tight lid and shake well.
To use add 1/4 cup mix to 4 cups water.
Can also add to recipes in place of onion soup packet, 1/4 cup = 1 envelope.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/15773/dry-onion-soup"},{"id":"15761","title":"Sweet Potato Polenta","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Preheat oven to 400F with rack in lowest third of oven.
Arrange sweet potatoes on small baking sheet.
Bake until tender, i.e., when knife pierces centers easily, approximately one hour.
Cool potatoes slightly.
Peel.
Add sweet potatoes to food processor and puree.
Add 2 tablespoons of milk and puree until smooth.
Set aside.
Add remaining milk, stock, salt, pepper, and nutmeg to simmer in heavy medium saucepan over medium-high heat.
Stir in cornmeal gradually.
Cook until mixture thickens to consistency of mashed potatoes, stirring constantly, about 10 minutes.
Stir in potato puree and 4 tablespoons butter.
Line baking sheet with waxed paper.
Spoon polenta into prepared pan, spreading to thickness of 1 inch; smooth top with spatula that has been dipped in water.
Cover with plastic wrap and refrigerate until firm, about 4 hours.
Up to one day ahead of cooking: line large baking sheet with waxed paper.
Remove plastic covering polenta.
Using assorted 2- to 3-inch cookie cutter shapes (stars, diamonds, crescents, triangles, etc.)
dipped in water, cut polenta.
Using a spatula, carefully transfer to prepared sheet.
Cover and refrigerate polenta shapes until ready to cook.
To cook: Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
Add 1/3 of polenta shapes and cook until golden brown, about 2 minutes per side.
Repeat with remaining butter and polenta in 2 batches.
Transfer to platter and serve.","url":"https://recipe.bluelayer.org/recipe/15761/sweet-potato-polenta"},{"id":"15744","title":"GF/DF Onion Soup Mix (Liptons Onion Soup Mix Copy Cat)","ingredients":"spices, onion powder
spices, garlic powder
onions, raw
rice flour, white, unenriched
salt, table
spices, pepper, black
parsley, fresh","directions":"Combine onion powder, garlic powder, onion flakes, rice flour, salt, pepper, and parsley.
Mix thoroughly and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/15744/gf-df-onion-soup-mix-liptons-onion-soup-mix-copy-cat"},{"id":"15718","title":"Chicken Scallopine with Mushroom Sauce","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
cream, fluid, heavy whipping
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Pound meat between sheets of waxed paper until thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
LET SIT ON WAX PAPER FOR 10 MINUTES!!!
Heat oil and butter in large skillet over medium-high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see recipe).
For the sauce, combine broth and flour in small bowl and stir until flour is dissolved.
Melt butter in skillet over medium high heat.
Add onion and saute until tender, about 1 minute.
Reduce heat to medium; add mushrooms; saute 2 to 3 minutes.
Stir in broth.
Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/15718/chicken-scallopine-with-mushroom-sauce"},{"id":"15700","title":"Coconut Milk Bean Soup","ingredients":"oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
spices, curry powder
salt, table
spices, pepper, black
butter, without salt
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large saucepan, heat the oil and saute the onions until softened (maybe about 5 minutes).
Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
Add the kidney beans with their liquid, the coconut milk, and water.
Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
Ladle into bowls.
Top each serving with 1 Tablespoon of shredded coconut, and serve.","url":"https://recipe.bluelayer.org/recipe/15700/coconut-milk-bean-soup"},{"id":"15685","title":"Turkey Bolognese","ingredients":"oil, olive, salad or cooking
onions, raw
ground turkey, raw
spices, fennel seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
plums, raw
parsley, fresh
spices, oregano, dried
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"In a 4 quart saucepan heat oil over medium heat.
add onion and cook for 2 minutes.
add ground turkey cook until turkey is cooked through, 4 minutes.
add the fennel seed and milk.
cook for another 3 minutes.
add tomatoes, parsley, oregano and chicken broth.
add salt and pepper to taste.
bring sauce to a boil.
reduce heat to low and simmer the sauce uncovered, stirring occasionally for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/15685/turkey-bolognese"},{"id":"15674","title":"Chicken a la King","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, garlic powder
soup, chicken broth or bouillon, dry
cream, sour, cultured
mushrooms, white, raw
cornstarch
noodles, egg, dry, unenriched
peas, green, frozen, unprepared
cheese, parmesan, hard
parsley, fresh
spices, onion powder","directions":"In a large family-size skillet, cook your cubed chicken over medium heat until browned on all sides and cooked through.
Remove chicken from pan and set it aside on a plate.
Drain drippings.
In the same pan, melt butter, then blend in flour, salt, pepper and garlic powder until liquid is absorbed.
Add in chicken broth, cream and the liquid from the mushroom can.
Heat to just barely boiling, then turn down heat a bit, stirring often.
Continue stirring as it thickens.
This takes some time.
(If it doesnt thicken, just take a splash of cold water and blend with a tablespoon of cornstarch then add it into your skillet of liquid and bring to a boil, stirring often.
This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies, according to package instructions.
Check your roux (butter, cream, broth, flour mixture) as it should be thicker now like a sauce.
Once thickened add cubed chicken, mushrooms, steamed veggies, and cooked and drained spaghetti noodles.
Stir in grated Parmesan cheese, dried parsley flakes and onion powder.
Taste and season with more salt and pepper, if needed.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15674/chicken-a-la-king"},{"id":"15625","title":"Cantonese Brown Sauce","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
sauce, oyster, ready-to-serve
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
water, bottled, generic","directions":"Combine the ingredients, adding the cornstarch last.
Bring to a boil, stirring.","url":"https://recipe.bluelayer.org/recipe/15625/cantonese-brown-sauce"},{"id":"15606","title":"Hot Bean Soup","ingredients":"beans, snap, green, raw
beans, snap, green, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black","directions":"Place pinto beans and garbanzo beans in a medium sized stock pot with water.
Cook for 5 minutes over medium-high heat and then add chicken bouillon granules.
Mix well and add hot pepper sauce.
Once heated through mash the beans and serve.","url":"https://recipe.bluelayer.org/recipe/15606/hot-bean-soup"},{"id":"15604","title":"Homemade Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, cumin seed
spices, oregano, dried
spices, onion powder
salt, table
spices, pepper, red or cayenne","directions":"Heat vegetable oil over medium high heat, then stir in flour until well combined.
Stir in chili powder and cook for less than a minute.
Add in remaining ingredients and bring to boil.
Reduce heat to medium and cook for about 15-20 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/15604/homemade-enchilada-sauce"},{"id":"15577","title":"Gluten Free Chocolate Bonbons","ingredients":"spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
sugars, powdered
apricots, dried, sulfured, uncooked
butter, without salt
vanilla extract
butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,","directions":"Make cake mix according to the box's instrucions.
Remove from oven and allow to completely cool.
In a large bowl, crumble the entire cake.
In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla.
Continue to stir until thorougly mixed and melted.
Pour the chocolate mixture over the crumbled cake and stir well.
Roll into individual balls.
When I make these, I keep them on the smaller side and come up with about 60 balls.
Begin to prepare your dipping chocolate.
In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar.
Stir on med/low heat until completely melted.
You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it.
If your stove is on the hotter side, then keep it on low to melt it.
You may need to add some more butter by tablespoons if the chocolate is not smooth enough.
When I made the dipping chocolate it came out a very smooth and glaze like mixture.
Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper.
These take about 10 minutes to set on the wax paper and be ready to chill.
Chill for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/15577/gluten-free-chocolate-bonbons"},{"id":"15571","title":"Citrus-Savory Caramel Sauce","ingredients":"soup, chicken broth or bouillon, dry
grapefruit juice, white, raw
sugars, granulated
cream, fluid, heavy whipping
soy sauce made from soy (tamari)","directions":"Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan.
Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan.
Carefully whisk in the cream.
Allow the mixture to boil and deepen in color.
Reduce the mixture to 1 or 1 1/2 cups, whisking constantly.
When it is caramel-dark, add the soy sauce.
Strain through a fine-mesh strainer and reserve","url":"https://recipe.bluelayer.org/recipe/15571/citrus-savory-caramel-sauce"},{"id":"15562","title":"Un Refried Black Beans","ingredients":"beans, snap, green, raw
soup, chicken broth or bouillon, dry
onions, raw
spices, garlic powder
spices, cumin seed
spices, chili powder
salt, table
spices, pepper, black","directions":"Put all the ingredients in a pot on the stove and bring to a boil.
Reduce to a simmer and put a lid on the pot about half-cocked so that steam can escape.
Simmer for 20 minutes.
Remove beans with a slotted spoon, reserving the liquid.
At this point you can do one of several things: you can mash beans with a potato masher adding back liquid until they are the desired consistency or (and this is what I do) put the beans in your food processor and pulse, adding liquid until they are the desired consistency.
This can be eaten as a side dish, or you can put them on tostadas with pulled pork, in burritos or pretty much whatever your heart desires.
My husband was a die hard refried bean (pintos) until he tried these!
Now hes a black bean convert!","url":"https://recipe.bluelayer.org/recipe/15562/un-refried-black-beans"},{"id":"15542","title":"Cream Soup Base","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, pepper, black
spices, basil, dried
spices, thyme, dried
salt, table","directions":"Combine and shake all ingredients together and store in an airtight container.
to use base:.
Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
Recipe equals 7 cans of cream soup base.","url":"https://recipe.bluelayer.org/recipe/15542/cream-soup-base"},{"id":"15478","title":"Curry Corn and Rice Chowder","ingredients":"butter, without salt
onions, raw
carrots, raw
celery, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
sugars, granulated
soup, vegetable broth, ready to serve
wild rice, raw
spices, tarragon, dried
spices, thyme, dried
spices, curry powder
spices, cumin seed
peppers, sweet, green, raw
yogurt, greek, plain, nonfat","directions":"In a soup pot, melt the butter over medium high heat.
Let the water bubble out and the butter just start to brown.
Quickly add in your aromatics( carrots, onion, celery, and garlic).
Let these sweat over medium heat for at least ten minutes.
You want these to be just soft.
Add in your flour and stir well to get it worked inches This will thicken your soup and hold the yogurt together later, but you don't want any lumps so get it mixed up well.
Add your corn into the mix and sweat for 2 or 3 more minutes.
Add the sugar, the stock, and the rice to the pot.
Bring to a simmer, add in the spices and bell pepper and allow to simmer for 25 minutes or until the rice is chewable (eild rice never really gets tender).
Omit the heat and then whisk in the yogurt.
The flour in your soup will help to hold the yogurt and keep it from curdling, but just in case don't boil the soup anymore after you add the yogurt.
Adjust seasonings to your liking.","url":"https://recipe.bluelayer.org/recipe/15478/curry-corn-and-rice-chowder"},{"id":"15468","title":"Ground Beef Taco Casserole","ingredients":"beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
seasoning mix, dry, taco, original
cheese, cheddar
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
snacks, tortilla chips, light (baked with less oil)
cheese, cheddar","directions":"Brown ground beef, adding Taco seasoning when nearly browned with juice from tomato can, I leave in the fat from the burger, drain of you like before adding the seasoning.
Add tomatoes, cheese soup, and corn.
Meanwhile, crush the bag of tortilla chips, using more or less of the bag to line the bottom of your casserole dish.
Pour the heated beef mix on top and bake at 350 degrees for 15-20 minutes, adding shredded cheese to top for 5 minutes or so.
Serve with whatever you like to accompany mexican dishes - sour cream, fresh tomatoes, lettuce, salsa, etc.","url":"https://recipe.bluelayer.org/recipe/15468/ground-beef-taco-casserole"},{"id":"15457","title":"Spicy Potato Soup with Kale and Sausage","ingredients":"water, bottled, generic
pork sausage, link/patty, unprepared
oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
kale, raw
potatoes, raw, skin
shortening, vegetable, household, composite
parsley, fresh","directions":"In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.
Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more.
Remove sausages from the pot and set on a plate to cool.
Turn the heat down to medium and add the diced onion into the pot.
Stir constantly and cook until just translucent, 5 minutes.
Add the mushrooms and cook 5 minutes more, stirring frequently.
Add the salt, pepper and red pepper flakes, mixing to combine.
Then add in the kale, tossing until just wilted, about 1-2 minutes.
When the cooked sausages are cool enough to handle, cut on the bias into 1/4 rounds.
Add them to the pot along with the potatoes and vegetable stock.
Bring up to a boil, then turn the heat down to simmer and add the lid.
Simmer for 15-20 minutes, or until the potatoes are tender.
Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.
Add some fresh chopped parsley for color and dive in!","url":"https://recipe.bluelayer.org/recipe/15457/spicy-potato-soup-with-kale-and-sausage"},{"id":"15404","title":"Apricot Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
jams and preserves, apricot
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
onions, raw","directions":"Place roast in slow cooker.
In a bowl, combine remaining ingredients.
Pour over meat.
Cover and cook on low for 10-12 hours.
Transfer meat to serving plate.
Serve with cooking juices.","url":"https://recipe.bluelayer.org/recipe/15404/apricot-glazed-pork-roast"},{"id":"15360","title":"Traditional Knedlicky (Czech Potato Dumplings)","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
Form dough into baseball/tennis ball sized balls.
Carefully, so as not to splash, drop dumplings one at a time into boiling water.
Do not over crowd pot.
You only want a single layer of dumplings.
The dumplings will sink to the bottom.
Bring water back to a boil and then simmer.
When the dumplings begin to float they're done.
Don't take them out of the water right away, let them float for about 5 minutes before removing them.
Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
Serve alongside any kind of roast and top with gravy or butter and salt and pepper.
Yum!
Leftovers can be cut up into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/15360/traditional-knedlicky-czech-potato-dumplings"},{"id":"15327","title":"Spiced Couscous","ingredients":"butter, without salt
spices, cinnamon, ground
spices, cardamom
spices, cloves, ground
soup, chicken broth or bouillon, dry
currants, zante, dried
couscous, dry
butter, without salt
salt, table
nuts, pistachio nuts, raw","directions":"Toast and chop cashews or pistachios.
Melt 1/4 c butter in medium saucepan over low heat.
Add spices and cook 2 minutes, stirring occasionally.
Add stock and currants.
Can be prepared 4 hours ahead, bring to boil.
Mix in couscous and 2 tbsps.
butter.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork; season with salt.
Transfer couscous to bowl, add nuts and toss well.","url":"https://recipe.bluelayer.org/recipe/15327/spiced-couscous"},{"id":"15312","title":"Creamy Potato-Leek Soup Recipe","ingredients":"butter, without salt
leeks, (bulb and lower leaf-portion), raw
potatoes, raw, skin
salt, table
spices, thyme, dried
soup, vegetable broth, ready to serve
water, bottled, generic
cream, fluid, heavy whipping","directions":"Melt butter in a large saucepan over medium heat.
When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes.
Increase heat to high, add vegetable broth and water and bring just to a boil.
Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
Blend soup in a blender in 2 batches until smooth.
Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.","url":"https://recipe.bluelayer.org/recipe/15312/creamy-potato-leek-soup-recipe"},{"id":"15298","title":"Tartufi","ingredients":"ice creams, vanilla
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
syrups, corn, light","directions":"Line two large dinner plates with plastic wrap or parchment paper and put them in the freezer.
Once the plates are chilled, use an ice cream scoop to make balls of your favorite ice cream, setting them on one of the plates.
Take care that the scoops are solid and well formed, with no dangling bits of ice cream; use your hands if necessary.
Freeze the ice cream scoops thoroughly.
To dip the Tartufi, melt the chocolate, butter, and corn syrup in a medium bowl set over a pan of simmering water.
Once the chocolate is melted and the mixture is smooth, remove the bowl of chocolate from the improvised double boiler.
Remove the ice cream balls from the freezer, and the second plate as well.
Here the trick is to going to be to try to get as thin a shell as possible around the ice cream.
Using two soup spoons, drop a frozen scoop of ice cream into the melted chocolate mixture and toss it quickly until its coated.
Transfer it onto the unused dinner plate.
Repeat with the remaining scoops of ice cream, then return the scoops to the freezer until ready to serve.","url":"https://recipe.bluelayer.org/recipe/15298/tartufi"},{"id":"15233","title":"Healthy Substitute for Cream of Chicken Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
spices, onion powder
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Blend ingredients.
Store in an airtight container at room temperature.
When ready to use, combine 1/3 cup soup substitute mix with 1 1/4 cups water to equal 1 can of soup.","url":"https://recipe.bluelayer.org/recipe/15233/healthy-substitute-for-cream-of-chicken-soup"},{"id":"15204","title":"Tommy's Hamburger Chili Sauce","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
soup, beef broth or bouillon canned, ready-to-serve
water, bottled, generic
spices, chili powder
carrots, raw
vinegar, distilled
onions, raw
salt, table
sugars, granulated
spices, paprika
spices, garlic powder","directions":"In a large saucepan brown meat over medium heat, crumbling as you cook.
Pour meat in to a strainer over a bowl.
Reserve 1/2 cup fat and return meat to saucepan.
In a medium saucepan heat fat over medium heat.
When hot whisk in the 1/4 cup flour.
Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
Add beef broth and whisk well.
Remove from heat.
In the meat saucepan add water to the cooked beef.
Whisk in remaining flour.
Add the roux/broth and remaining ingredients.
Heat to medium high stirring often.
Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
Remove from heat and let stand 30 minutes to thicken.","url":"https://recipe.bluelayer.org/recipe/15204/tommys-hamburger-chili-sauce"},{"id":"15187","title":"cheesy chowder","ingredients":"potatoes, raw, skin
carrots, raw
celery, raw
onions, raw
peppers, sweet, green, raw
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard","directions":"saute all vegetables in the butter.
add chicken broth and simmer for 15 minutes.
blend together flour and milk.
add to vegetables.
stir until thickened.
add cheese.
salt and pepper to taste.
can add 1 tablespoon of chopped parsley or other herb at this point.
enjoy!","url":"https://recipe.bluelayer.org/recipe/15187/cheesy-chowder"},{"id":"15186","title":"Indian-Spiced Salad Dressing","ingredients":"lime juice, raw
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
spices, cumin seed
salt, table","directions":"Place all of the ingredients in a jar with a tight-fitting lid, and shake until well blended.
Use the dressing immediately, or refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/15186/indian-spiced-salad-dressing"},{"id":"15169","title":"Creamed Chicken for Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
spices, garlic powder
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
nuts, almonds","directions":"Melt butter in a large saucepan over medium heat.
Stir in flour, then add broth, cream, garlic powder, salt and pepper.
Mix together and cook until thickened.
Stir in chicken, peas and almonds.
Heat through and serve over hot cooked biscuits.","url":"https://recipe.bluelayer.org/recipe/15169/creamed-chicken-for-biscuits"},{"id":"15164","title":"Cong Xiang Yuan Bai Cai (\"Onion-Fragrant\" Cabbage)","ingredients":"onions, raw
cabbage, raw
oil, olive, salad or cooking
salt, table
soy sauce made from soy (tamari)
sugars, granulated","directions":"Peel, rinse, and thinly slice onion.
Peel and rinse cabbage.
Chop into 1-inch squares.
Steam about 8 minutes and remove to serving bowl.
Heat wok.
Add oil and swirl to heat.
Add onion and toss briefly until fragrant.
Turn off heat.
Add salt, soy sauce, and sugar, and toss.
Pour onion mixture over cabbage, and serve as part of a Chinese meal.
(For a Chinese meal, serve rice, a soup, and one dish per person.
Choose a balanced variety of dishes.
).","url":"https://recipe.bluelayer.org/recipe/15164/cong-xiang-yuan-bai-cai-onion-fragrant-cabbage"},{"id":"15149","title":"New Years Beef Brisket","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, paprika
spices, garlic powder
spices, pepper, black
sauce, barbecue
beef, grass-fed, ground, raw
sauce, barbecue
mustard, prepared, yellow
catsup
sauce, worcestershire
spices, garlic powder","directions":"Day 1: Rub brisket with salt, paprika, garlic salt, black pepper and 1/4 cup barbecue sauce.
Place the brisket, fat side up, in a roasting pan.
Cover the pan with foil and refrigerate overnight.
Day 2: Preheat oven to 325 degrees F. Remove the foil.
Roast brisket in the preheated oven for 3 to 3 1/2 hours (the larger the brisket, the longer the cooking time).
Do not take it out early or it will be tough!
In a small saucepan heat soup, 1/4 cup barbecue sauce, mustard, ketchup, Worcestershire sauce and garlic powder over medium heat.
Heat and whisk until blended.
After 3 to 3 1/2 hours of roasting, pour sauce over the meat.
Continue to cook, covered with foil, for an additional 1 hour.
During the hour make sure to baste often.
Remove from oven and let stand 15 minutes.
Serve with black eyed peas, mashed potatoes and a salad to ring in the New Year!","url":"https://recipe.bluelayer.org/recipe/15149/new-years-beef-brisket"},{"id":"15138","title":"Most Elegant Beet Soup Recipe","ingredients":"beets, raw
carrots, raw
soup, beef broth or bouillon canned, ready-to-serve
vinegar, distilled
dill weed, fresh
cream, sour, cultured","directions":"Cook vegetables through in bouillon.
Add in vinegar.
Use a potato masher to crush vegetables for coarse consistency soup or possibly puree in blender in small batches for fine consistency soup.
The pureed version is very elegant.
Top soup with 1 Tbsp.
of lowfat sour cream.
Sprinkle with 1/4 tsp.
dill weed.
Serve warm or possibly chilled.","url":"https://recipe.bluelayer.org/recipe/15138/most-elegant-beet-soup-recipe"},{"id":"15133","title":"Springtime Garden Pilaf","ingredients":"water, bottled, generic
butter, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
carrots, raw
nuts, almonds
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw","directions":"In 2 quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes).
Add rice and carrots; return to a full boil.
Reduce the heat to low; simmer until rice is tender (25 to 30 minutes) Stir in remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/15133/springtime-garden-pilaf"},{"id":"15124","title":"Easy Cream Sauce","ingredients":"cheese, parmesan, hard
soup, chicken broth or bouillon, dry
butter, without salt","directions":"In a large pan, melt all of the butter.
Add the cream cheese and the chicken broth.
While stirring the sauce, bring sauce to a boil for a minute.
Don't burn the sauce!
Simmer for 2-5 more minutes.
Serve atop any meal; it's delicious!","url":"https://recipe.bluelayer.org/recipe/15124/easy-cream-sauce"},{"id":"15115","title":"Good Luck Sesame Chicken","ingredients":"seeds, sesame seeds, whole, dried
honey
soup, chicken broth or bouillon, dry
mustard, prepared, yellow
lemon juice, raw
onions, spring or scallions (includes tops and bulb), raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 200C.
In the meantime, toast sesame seeds in a heavy non-stick pan on medium flame, making sure you shake the pan occasionally, until the seeds are golden in colour.
Transfer to a bowl.
Add the next 5 ingredients and mix well.
Put the chicken breasts in a baking pan.
Drizzle with the honey mixture.
Bake for 15-20 minutes, basting with the sauce, until the chicken is cooked.
Serve hot with naan or kulchas!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15115/good-luck-sesame-chicken"},{"id":"15095","title":"Great Potato Soup Recipe","ingredients":"potatoes, raw, skin
celery, raw
onions, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
mustard, prepared, yellow
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat","directions":"Place potatoes, celery, onion, water in 2 qt kettle, cover and cook till vegetables are tender.
Heat butter in 1 qt pan.
Stir in flour, salt, mustard, pepper and lowfat milk.
Cook 4 to 5 min or possibly till thickened.
Stir several times to keep from becoming lumpy.
Add in sauce to vegetables.
Cook another 2 min.
For Variation: Add in a small can chopped clams at the last and have a good clam chowder.","url":"https://recipe.bluelayer.org/recipe/15095/great-potato-soup-recipe"},{"id":"15089","title":"Fettuccini Alfredo","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
cheese, parmesan, hard
spices, nutmeg, ground
spices, pepper, black
parsley, fresh","directions":"Cook pasta according to package directions, drain and set aside.
In same pot pasta was cooked, melt butter and add flour.
Stir until pasty.
Add chicken stock, cream cheese, nutmeg, pepper and 2 tbsp parmesan cheese; cook over medium heat for 2 minutes or until it starts to boil and thicken.
Return pasta to pot, add parsley, toss well to coat.
Top with remaining parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/15089/fettuccini-alfredo"},{"id":"15030","title":"Best Basic White Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
oil, olive, salad or cooking
salt, table
soup, chicken broth or bouillon, dry","directions":"Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water).
Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.Reduce the heat to the lowest setting and cover the saucepan.
Cook for 20 minutes, then fluff and serve.","url":"https://recipe.bluelayer.org/recipe/15030/best-basic-white-rice"},{"id":"15002","title":"One Pot Easy Cheesy Vegetables and Rice","ingredients":"oil, olive, salad or cooking
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
cheese, cheddar","directions":"Heat oil in medium sauce pan over medium-high heat.
Add remaining ingredients, except for cheese.
Bring to a boil for 1 minute.
Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
Add cheese and stir until melted and serve immediately.","url":"https://recipe.bluelayer.org/recipe/15002/one-pot-easy-cheesy-vegetables-and-rice"},{"id":"14932","title":"Jalapeno & Potato Soup","ingredients":"potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
soup, swanson chicken broth 99% fat free
spices, cumin seed
peppers, jalapeno, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
leavening agents, baking soda","directions":"Melt the margarine in a large pot and saute the chopped onions on medium heat.
While theyre sauteing, start peeling, cutting up your potatoes.
Once the onions have turned clear, add the potatoes, chicken broth, and cumin.
Stir and bring to a boil.
Then cover, reduce heat to medium, and allow the potatoes to cook until they soften enough to eat (about 20 minutes).
After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeno, a pinch of baking soda, and the evaporated milk.
Mash the potatoes with a potato masher (or a large fork if you dont have a potato masher) while theyre still in the pot.
Stir thoroughly and add the salt and pepper.
Simmer for 15 minutes, stirring often.
Note that 2 tablespoons of jalapeno is spicy.
Adjust more or less to your taste.
I have used both fresh and canned jalapenos; fresh does give a better flavor, but canned works perfectly fine.
I do think canned gives a bit more spice though!","url":"https://recipe.bluelayer.org/recipe/14932/jalapeno-potato-soup"},{"id":"14924","title":"Beef-Noodle Casserole","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, oregano, dried
soup, cream of chicken, canned, condensed
tomatoes, red, ripe, raw, year round average
egg substitute, powder","directions":"Brown onions, meat, garlic and oregano in Teflon skillet.
Add undiluted soup and tomatoes.","url":"https://recipe.bluelayer.org/recipe/14924/beef-noodle-casserole"},{"id":"14922","title":"Slow Cooker Chicken Curry with Quinoa","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
celery, raw
apples, raw, with skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, curry powder
spices, paprika
quinoa, uncooked","directions":"Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed.
Cover, and cook on Low for 4 to 5 hours.
Stir in the quinoa during the final 35 minutes of cooking.
Serve when quinoa is tender.","url":"https://recipe.bluelayer.org/recipe/14922/slow-cooker-chicken-curry-with-quinoa"},{"id":"14853","title":"All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)","ingredients":"soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
oil, sesame, salad or cooking
spices, pepper, black
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
cornstarch
water, bottled, generic","directions":"In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
(See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.","url":"https://recipe.bluelayer.org/recipe/14853/all-purpose-stir-fry-sauce-brown-garlic-sauce"},{"id":"14825","title":"Asparagus Cheese Soup Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
asparagus, raw
cheese, cheddar","directions":"Heat butter; blend in flour and seasonings.
Remove from heat and stir in lowfat milk.
Return to heat, stirring constantly, till thickened.
Add in asparagus and cooking water; heat to simmering.
Remove from heat and stir in cheese till melted.
Garnish with paprika, if you like.","url":"https://recipe.bluelayer.org/recipe/14825/asparagus-cheese-soup-recipe"},{"id":"14770","title":"Sweet & Sour Stir-Fry Sauce","ingredients":"soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
sugars, brown
spices, pepper, red or cayenne","directions":"Combine all in a 1-cup measuring cup.","url":"https://recipe.bluelayer.org/recipe/14770/sweet-sour-stir-fry-sauce"},{"id":"14722","title":"White Cheese Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, parmesan, hard","directions":"Melt butter in saucpan.
Once butter is melted add the flour and cook for 5 minutes.
Then add milk and buillion
Whisk together and wait until it thickens.
Once sauce is thick add cheese.","url":"https://recipe.bluelayer.org/recipe/14722/white-cheese-sauce"},{"id":"14662","title":"Cream of Peanut Butter Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized","directions":"Melt butter; add onion and cook until tender, but not brown.
Add flour and peanut butter and stir to a smooth paste.
Add stock gradually, season and cook for 20 minutes in a double boiler, stirring constantly until thickened.
Strain and add cream.","url":"https://recipe.bluelayer.org/recipe/14662/cream-of-peanut-butter-soup"},{"id":"14628","title":"Fresh Curried Corn Soup","ingredients":"oil, olive, salad or cooking
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
potatoes, raw, skin
lemon juice, raw
salt, table
spices, coriander seed
yogurt, greek, plain, nonfat
tomatoes, red, ripe, raw, year round average","directions":"Heat oil in a large saucepan.
Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Add curry powder and cook 30 seconds until fragrant.
Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth.
Strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
To serve, stir cilantro or scallions into soup.
Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato.
Garnish with additional chopped cilantro or scallions, if desired.
Serve hot or cover and refrigerate up to 2 days.","url":"https://recipe.bluelayer.org/recipe/14628/fresh-curried-corn-soup"},{"id":"14624","title":"Cucumber Soup","ingredients":"pickles, cucumber, sour
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
lemon juice, raw
cream, sour, cultured
dill weed, fresh","directions":"Place the cucumber, scallions and butter in a saucepan.
Cover with a circle of wax paper cut to fit the inside of the pan exactly.
Simmer over low heat for 10 minutes.
Discard the paper and add the flour.
Stir in the chicken broth and lemon juice.
Simmer for 10 minutes.
Add salt if necessary.
Puree the soup in the blender or hand help emmersion blender and chill in the refrigerator for four hours.
Garnish each bowl with sour cream and dill weed.
*Adding a bit of green food coloring makes this cool summer soup a tad bit prettier but it's certainly not a must.","url":"https://recipe.bluelayer.org/recipe/14624/cucumber-soup"},{"id":"14607","title":"Braised Lentils","ingredients":"oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
lentils, raw
soup, chicken broth or bouillon, dry","directions":"Saute the veggies for 5 minutes.
Add lentils and stir one minute.
Add stock and bring to a boil.
Reduce and cook for 35 minutes.
Add salt and pepper for seasoning.","url":"https://recipe.bluelayer.org/recipe/14607/braised-lentils"},{"id":"14591","title":"Smaller Collar Diet Dog Bones","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350*F.
Mix shredded cheddar cheese with flour.
Add skim milk, margarine, and beef broth.
Knead dough until firm, and roll to 1/4\" thickness.
Stamp out with cookie cutter of choice.
Place on an ungreased cookie sheet
Bake for 30 minutes.
Cool on wire rack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/14591/smaller-collar-diet-dog-bones"},{"id":"14587","title":"Tortellini in Tomato Broth","ingredients":"soup, vegetable broth, ready to serve
water, bottled, generic
spices, basil, dried
cheese, parmesan, hard
spinach, raw
spices, basil, dried
spices, pepper, black
cheese, parmesan, hard","directions":"Combine broth, water and tomatoes in a large saucepan.
Bring to a boil.
Add tortellini; cook uncovered for 5 minutes.
Add spinach, basil and pepper until warmed through.
Ladle into bowls.
Top with 2 teaspoons Parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/14587/tortellini-in-tomato-broth"},{"id":"14586","title":"Chili-Flavored Hamburgers","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
spices, cumin seed
spices, garlic powder
fresh red onions,
catsup
water, bottled, generic","directions":"In a small pot, combine the ketchup, water, and spices and bring to a simmer.
Let cook for about ten minutes at a fast simmer.
The sauce should reduce by half.
Remove the sauce from the stove and let cool.
In a large bowl, combine the beef and sauce with the onion and mix well.
If your mixture seems too soupy, keep mixing it.
It will incorporate into the meat.
Form the meat into four equal patties and grill as desired.
Dress your burgers with cheese and enjoy.","url":"https://recipe.bluelayer.org/recipe/14586/chili-flavored-hamburgers"},{"id":"14580","title":"Potato Casserole","ingredients":"potatoes, raw, skin
butter, without salt
soup, chicken broth or bouillon, dry","directions":"Preheat oven to 425F with rack in middle.
Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Spread evenly in a 2-quart shallow baking dish and add broth.
Cover tightly with foil and bake 30 minutes.
Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.","url":"https://recipe.bluelayer.org/recipe/14580/potato-casserole"},{"id":"14578","title":"Acadia's Vegetable Soup (Not Vegetarian)","ingredients":"butter, without salt
onions, raw
soup, chicken broth or bouillon, dry
carrots, raw
spinach, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, sesame, salad or cooking
soy sauce made from soy (tamari)","directions":"In a large dutch oven (5-quarts) on medium heat add butter.
Saute sliced onions until translucent, about 5 minutes.
Add chicken broth to dutch oven, then carrots, spinach and chickpeas.
Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots are tender.
Uncover dutch oven.
Add pineapple and juice to the soup.
Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/14578/acadias-vegetable-soup-not-vegetarian"},{"id":"14564","title":"Chutney Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
mango nectar, canned
raisins, seeded
spices, curry powder
nuts, almonds","directions":"Pour chicken broth into a saucepan and bring to a boil.
Slowly add rice to broth (adding too quickly may cause a boil over).
Reduce heat and simmer, covered 20 minutes.
Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
Let stand approximately 5 minutes for flavors to blend.
Sprinkle with the toasted almonds before serving.","url":"https://recipe.bluelayer.org/recipe/14564/chutney-rice"},{"id":"14561","title":"Strawberry Soup III","ingredients":"strawberries, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Place strawberries and buttermilk into a blender or food processor and puree.
Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/14561/strawberry-soup-iii"},{"id":"14533","title":"Tarragon Baby Peas With Buerre Blanc","ingredients":"soup, chicken broth or bouillon, dry
lime juice, raw
shallots, raw
butter, without salt
salt, table
peas, green, frozen, unprepared
spices, tarragon, dried","directions":"Combine wine, lime juice and shallot in 2-quart saucepan.
Cook over medium heat 8-10 minutes or until shallot is tender and liquid is reduced to about 2 tablespoons.
Reduce heat to low.
Add butter a few chunks at a time, beating with whisk until butter is melted and sauce is smooth.
Remove from heat; stir in salt.
Set aside; keep warm.
Place peas into bowl.
Microwave 3 minutes; stir.
Continue microwaving 4 minutes; drain.
Add sauce and tarragon; stir to coat.","url":"https://recipe.bluelayer.org/recipe/14533/tarragon-baby-peas-with-buerre-blanc"},{"id":"14517","title":"Not Your Plain Old Rice","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
parsley, fresh
spices, onion powder
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Add all ingredients to a pot, place on stove on high heat.
Bring to a boil.
(Dip a spoon in the liquid to check for salt and if it needs more add more bouillon).
When it reaches a boil, cover, reduce heat to low heat and simmer until all water is gone about 15 minutes.
Then, remove it from the heat and let it sit for 8 minutes.
Then fluff with fork and enjoy.
Note: I use Uncle Bens Parboiled Rice for this recipe.","url":"https://recipe.bluelayer.org/recipe/14517/not-your-plain-old-rice"},{"id":"14503","title":"Apple Mint Couscous Recipe","ingredients":"butter, without salt
apples, raw, with skin
shallots, raw
spices, garlic powder
spices, pepper, black
couscous, dry
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
butter, without salt
cheese, feta","directions":"In a saute/fry pan, heat 1 Tbsp.
of butter.
When the butter is melted, add in the apples, shallots,garlic and mint.
Saute/fry for 2 min.
Add in the couscous and extra virgin olive oil and saute/fry for 1 minute.
Stir in the stock and bring to a boil, stirring for 2 min.
Reduce the heat and cook for 1 minute.
Stir in the remaining butter and remove from the heat.
Cover and allow to sit for 2 min.
Uncover and fluff with a fork.
Mix in the feta cheese.
Season with salt and pepper.
Garnish with fresh rosemary and mint.
This recipe yields 3 1/2 c..","url":"https://recipe.bluelayer.org/recipe/14503/apple-mint-couscous-recipe"},{"id":"14431","title":"Strawberry Soup","ingredients":"strawberries, raw
yogurt, greek, plain, nonfat
orange juice, raw
sugars, granulated
water, bottled, generic
spices, cardamom","directions":"In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom.
Puree until well mixed.
Chill for 1-2 hours and serve.","url":"https://recipe.bluelayer.org/recipe/14431/strawberry-soup"},{"id":"14426","title":"Winter Melon Chicken Soup","ingredients":"melons, cantaloupe, raw
water, bottled, generic
salt, table
spices, coriander seed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Remove the skin and the seed from the winter melon and cut into large cube
Quick blanch chicken and drain then put chicken and water into a pressure cooker on high for 25 minutes
Season with salt then simmer for another 5 minutes and serve to fresh cilantro","url":"https://recipe.bluelayer.org/recipe/14426/winter-melon-chicken-soup"},{"id":"14398","title":"Toasted Spice Rub - Michael Chiarello","ingredients":"spices, fennel seed
spices, coriander seed
corn, sweet, white, raw
spices, pepper, red or cayenne
spices, chili powder
salt, table
spices, cinnamon, ground","directions":"Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
Watch carefully, because when the fennel turns a light brown youre going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
Turn the mixture onto a plate to cool.
When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
(Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
Other uses: toss with vegetables before pan-roasting, or add to soups and stews.","url":"https://recipe.bluelayer.org/recipe/14398/toasted-spice-rub-michael-chiarello"},{"id":"14380","title":"Crazy Cake With Two Icings","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
vinegar, distilled
vanilla extract
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
syrups, corn, light
vanilla extract","directions":"For Cake:.
Preheat oven to 350.
Stir first 5 ingredients directly into an ungreased 9X13 cake pan.
In a bowl, stir together water, vinegar, and vanilla; pour over dry ingredients.
Pour oil over all.
Using a fork, stir until mixture is a uniform color and has no lumps.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool COMPLETELY in pan then frost with icing #1 and drizzle icing #2 over that.
Icing #1.
Whisk together flour and milk in a small saucepan over medium-high heat; cook, whisking constantly, until mixture has thickened.
Remove from heat and cool to room temperature.
Beat butter and sugar together until light and fluffy.
Add flour mixture and beat until icing is fluffy and sugar is dissolved.
Icing #2.
Needs to be scaled way down because if you use it all it makes a big soupy mess on top of the cake so I always throw MOST of this away!
Combine first 5 ingredients in a saucepan over medium heat until butter melts, stirring well.
Increase heat to medium-high and bring to a boil; cook 1 minute, without stirring.
Remove from heat and stir in vanilla.
Beat until thick.
I always use one of those squirt bottles you can get anywhere for this step; pour into squirt bottle and drizzle as much as you want on top of cake over icing #1.","url":"https://recipe.bluelayer.org/recipe/14380/crazy-cake-with-two-icings"},{"id":"14357","title":"Guizhou Lianai Doufu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
spices, coriander seed
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, chili powder
soy sauce made from soy (tamari)
sugars, granulated
salt, table
oil, sesame, salad or cooking
oil, corn, peanut, and olive
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sugars, granulated
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, sesame, salad or cooking","directions":"DRAIN THE TOFU AND CUT IT into 2-inch squares.
Set to drain further on paper towels.
Heat a wok or large saute pan until is is hot.
Add the oil and all the filling ingredients and stir-fry for 1 minute.
Put the cooked ingredients in a bowl and allow them to cool thoroughly.
Heat a wok or large saute pan until it is hot.
Add the 2 cups oil and, when it is hot, deep-fry the tofu on both sides until it is golden brown.
Remove the tofu squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.
Drain and discard the oil.
Take each of the tofu squares and, with a knife, split it slightly open on one side so a pocket is formed.
Place a spoonful of cooked filling in each of the pockets.
Continue to fill the squares until you have used all the tofu.
Wipe the wok clean, reheat, and add 1 tablespoon oil.
Then add the garlic and ginger, and stir-fry for 30 seconds.
Then add the rest of the ingredients except the cornstarch mixture and sesame oil.
Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes.
Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil.
Give the mixture a final turn and serve at once.","url":"https://recipe.bluelayer.org/recipe/14357/guizhou-lianai-doufu"},{"id":"14349","title":"Easy Enchilada Sauce Recipe","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/14349/easy-enchilada-sauce-recipe"},{"id":"14346","title":"Ginger Broth","ingredients":"soup, chicken broth or bouillon, dry
spices, onion powder
spices, garlic powder
spices, pepper, black
spices, ginger, ground
oil, olive, salad or cooking","directions":"Add oil to the saucepan and begin heating.
Add chicken broth to the oil, stir thoroughly.
Add remaining ingredients (onion powder, garlic powder, black pepper, and ginger) to the broth.
Continue stirring until liquid is opaque in color.
Bring to a boil.
Remove from heat and let settle.","url":"https://recipe.bluelayer.org/recipe/14346/ginger-broth"},{"id":"14332","title":"Crock Pot Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, onion powder
spices, cumin seed
spices, chili powder
spices, coriander seed
spices, pepper, black
lime juice, raw
salt, table","directions":"Add hot chicken broth to crock pot.
Add spices and lime juice to crock pot and mix well into chicken broth.
Add pork to crock pot.
Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
Shred meat and mix into thickened cooking sauces.","url":"https://recipe.bluelayer.org/recipe/14332/crock-pot-carnitas"},{"id":"14325","title":"Cauliflower & Sweet Potato Curry Soup","ingredients":"oil, olive, salad or cooking
spices, garlic powder
onions, raw
spices, curry powder
spices, cinnamon, ground
salt, table
spices, pepper, black
cauliflower, raw
shortening, vegetable, household, composite
sweet potato, raw, unprepared
honey
yogurt, greek, plain, nonfat
spices, coriander seed","directions":"In a large saucepan sprayed with vegetable spray, heat the oil.
Saute the garlic and onion until softened, about 5 minutes.
Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
Transfer to a food processor or blender and puree until creamy and smooth.
Return to the saucepan and thin with more stock ifdesired.
Ladle into bowls.
Garnish with a dollop of sour cream and cilantro.","url":"https://recipe.bluelayer.org/recipe/14325/cauliflower-sweet-potato-curry-soup"},{"id":"14297","title":"Soup to Go","ingredients":"couscous, dry
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
spices, parsley, dried
onions, raw
spices, thyme, dried
spices, pepper, black
couscous, dry
shortening, vegetable, household, composite
beef, grass-fed, ground, raw
shallots, raw
spices, parsley, dried
spices, marjoram, dried
spices, pepper, black
water, bottled, generic","directions":"In a small airtight plastic bag or container, stir together all the ingredients for the chicken or beef soup mix.
To prepare the soup, put the dry mixture in a soup bowl.
Pour in the boiling water.
Stir.
Let stand for 1 to 2 minutes, or until the rice is tender.
Experiment with different dried vegetables (often located with the fresh produce in the grocery store) and no-salt-added herb or seasoning combinations.
Keep a small bottle of toasted sesame oil handy and pour a few drops into the chicken soup for an Asian flavor (similar to that of egg drop soup).
If you begin with new jars of herbs and bouillon granules, these soup mixtures will keep in an airtight container for up to a year.
Be sure to keep them in a closed cabinet away from the light.
(Per serving)
Calories: 184
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 0mg
Sodium: 46mg
Carbohydrates: 38g
Fiber: 3g
Sugars: 0g
Protein: 5g
Calcium: 43mg
Potassium: 1,196mg
1 1/2 starch
3 vegetable
(Per serving)
Calories: 183
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 0mg
Sodium: 53mg
Carbohydrates: 37g
Fiber: 3g
Sugars: 2g
Protein: 5g
Calcium: 42mg
Potassium: 1,146mg
1 1/2 starch
3 vegetable","url":"https://recipe.bluelayer.org/recipe/14297/soup-to-go"},{"id":"14283","title":"Shrimp Stir-Fried with Napa Cabbage","ingredients":"water, bottled, generic
pork, fresh, loin, country-style ribs, separable lean only, raw
soup, chicken broth or bouillon, dry
cornstarch
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, pepper, black
oil, corn, peanut, and olive
spices, ginger, ground
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
peppers, sweet, green, raw","directions":"Bring the water to a boil in a large saucepan.
Add the cabbage ribs and cook for 10 seconds.
Add the leaves and cook for 20 seconds.
Drain the cabbage and rinse under cold water; drain well.
In a small bowl, combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper to make the sauce.
Warm a wok over high heat for 45 seconds.
Add the peanut oil and swirl to coat the wok.
Add the ginger and cook for 10 seconds.
Stir in the garlic and cook for 10 seconds.
Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side.
Add all the cabbage and stir-fry for 2 1/2 minutes.
Make a well in the center, pushing the mixture to the side of the wok.
Stir the sauce and pour it into the well.
Bring to a simmer, stir-frying to blend.
Transfer to a platter, sprinkle with the bell pepper and serve.","url":"https://recipe.bluelayer.org/recipe/14283/shrimp-stir-fried-with-napa-cabbage"},{"id":"14271","title":"Rice Almondine","ingredients":"soup, vegetable broth, ready to serve
parsley, fresh
onions, raw
spices, oregano, dried
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
nuts, almonds
nuts, almonds","directions":"Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
Bring to a boil and stir in rice and butter.
Cover pan and reduce heat to medium low; cook 20 minutes.
Remove from heat and let stand 5 minutes.
Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14271/rice-almondine"},{"id":"14245","title":"Garlic Shrimp Casserole","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cream, fluid, heavy whipping
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/14245/garlic-shrimp-casserole"},{"id":"14212","title":"Shrimp and Broccoli Stir-Fry","ingredients":"soup, chicken broth or bouillon, dry
rice vinegar,
soy sauce made from soy (tamari)
cornstarch
oil, sesame, salad or cooking
spices, pepper, red or cayenne
oil, canola
spices, ginger, ground
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
salt, table
broccoli, raw
onions, raw","directions":"Combine first 6 ingredients in a small bowl, stirring with a whisk.Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
Add ginger and garlic to pan; stir-fry 30 seconds.
Sprinkle shrimp with salt.
Add shrimp to pan, and stir-fry 3 minutes or until done.
Remove shrimp mixture from the pan.Add remaining 1 teaspoon canola oil to pan.
Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.","url":"https://recipe.bluelayer.org/recipe/14212/shrimp-and-broccoli-stir-fry"},{"id":"14205","title":"Chicken and Beef With a Touch of Vegetable Soup","ingredients":"soup, chicken broth or bouillon, dry
soup, beef broth or bouillon canned, ready-to-serve
beef, grass-fed, ground, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
celery, raw
carrots, raw
salt, table","directions":"Cook on stove top on low 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14205/chicken-and-beef-with-a-touch-of-vegetable-soup"},{"id":"14203","title":"Snap Peas and Baby Carrots in Carrot Butter","ingredients":"oil, canola
onions, raw
soup, vegetable broth, ready to serve
cornstarch
carrots, raw
carrots, raw
sugars, granulated","directions":"Heat oil in saucepan over medium-low heat.
Add onion, and saute 5 minutes, or until soft.
Whisk together broth and cornstarch in bowl.
Add to onion, and bring to a simmer.
Whisk in carrot puree, and season with salt and pepper.
Heat sauce until just warm.
Steam carrots 1 minute in steamer basket.
Add sugar snap peas, and steam 3 minutes more, or until both carrots and peas are crisp-tender.
Transfer to clean kitchen towel, and blot extra moisture.
Toss vegetables with sauce.","url":"https://recipe.bluelayer.org/recipe/14203/snap-peas-and-baby-carrots-in-carrot-butter"},{"id":"14186","title":"Soybean Hamburger Casserole","ingredients":"oil, olive, salad or cooking
onions, raw
celery, raw
peppers, sweet, green, raw
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
salt, table
margarine, regular, hard, soybean (hydrogenated)
tomato sauce, canned, no salt added
soup, beef broth or bouillon canned, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar","directions":"Preheat oven to 350 degrees F.
In large heavy skillet, heat oil.
Saute onion, celery, green pepper and ground beef.
When meat is no longer pink, stir in all remaining ingredients except cheese.
Simmer for a few minutes.
Transfer to a lightly greased casserole dish.
Bake 45 minutes.
Sprinkle grated cheese on top and bake a little longer, until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/14186/soybean-hamburger-casserole"},{"id":"14163","title":"Bridget Jones's Turkey Curry","ingredients":"oil, canola
onions, raw
soup, chicken broth or bouillon, dry
cream, sour, cultured
spices, curry powder
spices, pepper, red or cayenne
spices, cumin seed
spices, ginger, ground
spices, turmeric, ground
spices, pepper, black
parsley, fresh
spices, coriander seed
ground turkey, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat oil in a medium skillet.
Add the onions and cook over medium heat until softened, but not browned.
Drain fat from skillet and add remaining ingredients, except turkey and rice.
Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through.
Place turkey over rice and pour sauce over turkey.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/14163/bridget-joness-turkey-curry"},{"id":"14136","title":"Blue Cheese Dip - Thick and Tangy Gourmet Blue Cheese Dip","ingredients":"cheese, blue
fresh red onions,
oil, olive, salad or cooking
lemon juice, raw
vinegar, red wine
spices, garlic powder
mustard, prepared, yellow
spices, pepper, black
parsley, fresh","directions":"Crumble cheese in 9-inch pretty deep well soup plate or a crockware pie pan (A pretty pie pan will be just fine too!
).
In food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard, and pepper--pulse to blend.
Pour over cheese and sprinkle with parsley.
Let stand, at room temperature, 2 hours.
Serve with toasted french bread slices and/or vegetables.","url":"https://recipe.bluelayer.org/recipe/14136/blue-cheese-dip-thick-and-tangy-gourmet-blue-cheese-dip"},{"id":"14128","title":"Scallop and Mixed Vegetable Sitr-Fry","ingredients":"oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
mollusks, scallop, (bay and sea), cooked, steamed
shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
onions, spring or scallions (includes tops and bulb), raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Chopped all vegetable and set aside.
Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant.
Add scallops and cook for a minute.
Then add the mixed vegetables and cook for another minute or so.
Add the broth, soy sauce, and cook till almost a simmer.
Turn the heat to low and add the onions and the noodles to the dish.
Wait till it cools, the dish will thicken on it's on and divided into severing.","url":"https://recipe.bluelayer.org/recipe/14128/scallop-and-mixed-vegetable-sitr-fry"},{"id":"14056","title":"Chicken Stew for Babies","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend or puree together.
Reheat as needed or freeze into cubes in an ice cube tray to make meals ahead of time.","url":"https://recipe.bluelayer.org/recipe/14056/chicken-stew-for-babies"},{"id":"14038","title":"Easy Cheesy Sauce","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
cheese, parmesan, hard","directions":"Combine soup with milk & mustard powder in a small saucepan & stir over heat until boiling, simmer for 5 minutes.
Remove from heat & stir in cheese.","url":"https://recipe.bluelayer.org/recipe/14038/easy-cheesy-sauce"},{"id":"14020","title":"Dairy Potato Bake","ingredients":"denny's, hash browns
butter, without salt
salt, table
spices, pepper, black
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar
potatoes, raw, skin","directions":"Preheat oven to 350 degrees Fahrenheit.
Mix ingredients together in a large bowl.
Pour into a 9 x 13 inch dish.
Bake at 350 degrees for one hour.
Top with crushed potato chips for the last 5 minutes of the hour.","url":"https://recipe.bluelayer.org/recipe/14020/dairy-potato-bake"},{"id":"13988","title":"Vegetables With Lemon Sauce","ingredients":"cauliflower, raw
carrots, raw
broccoli, raw
spices, pepper, red or cayenne
spices, pepper, black
soup, chicken broth or bouillon, dry
cornstarch
water, bottled, generic
butter, without salt
lemon juice, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, black
salt, table","directions":"Combine cauliflower and carrot in a steamer basket over boiling water.
Cover and steam vegetables 5-7 minutes.
Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
Drain.
Meanwhile, heat chicken broth in a small saucepan.
Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
Drizzle lemon sauce over vegetables jut before serving.","url":"https://recipe.bluelayer.org/recipe/13988/vegetables-with-lemon-sauce"},{"id":"13978","title":"Patrick's South Beach Low-Carb Chicken Bake","ingredients":"oil, olive, salad or cooking
broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, almonds
soup, cream of chicken, canned, condensed
salad dressing, mayonnaise, regular
cheese, cheddar
lemon juice, raw
parsley, fresh","directions":"In a medium frying pan, saute chicken breast in olive oil until fully cooked and lightly browned.
Meanwhile, in a medium bowl, mix together cheese, mayonnaise and cream of chicken soup.
In a medium casserole dish, layer first the broccoli florets, then the cooked chicken, then give the mixture a good squeeze of lemon juice for flavor.
Continue layering with the cheese sauce mixture and top with chopped almonds and parsley flakes until fully covered.
Bake casserole at 350 degrees for 45 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13978/patricks-south-beach-low-carb-chicken-bake"},{"id":"13974","title":"Broccoli Cheese Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
celery, raw
carrots, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Combine chicken broth and vegetables in large stock pot.
Bring to a boil than reduce heat and simmer for 10 minutes.
Make a white sauce by melting butter over medium heat.
Mix in flour, salt and pepper.
Add Milk.
Stir until thickened.
Stir white sauce and cheddar cheese into chicken broth with vegetables.","url":"https://recipe.bluelayer.org/recipe/13974/broccoli-cheese-soup"},{"id":"13966","title":"E-Z Spicy Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, curry powder
spices, paprika
spices, chili powder
spices, onion powder
spices, garlic powder
spices, cumin seed
spices, marjoram, dried
parsley, fresh
soup, chicken broth or bouillon, dry","directions":"Combine all ingredients together in a one pint jar.
Shake to mix well.
Store in a cool, dry place.
Shake well before each use.","url":"https://recipe.bluelayer.org/recipe/13966/e-z-spicy-seasoned-salt"},{"id":"13959","title":"Doggie Biscuits","ingredients":"oats
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry","directions":"Mix with floured hands and form into ball.
Pat flat on floured surface.
Cut out using cookie cutter.
Bake at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/13959/doggie-biscuits"},{"id":"13926","title":"Chicken in Sour Cream","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
butter, without salt
cream, sour, cultured
soup, chicken broth or bouillon, dry
mushrooms, white, raw
spices, paprika","directions":"Preheat oven to 350 degrees.
In a plastic bag, combine flour, salt and pepper.
Shake to coat chicken with flour mixture.
Melt butter in casserole dish or skillet.
Brown chicken on all sides.
Mix in sour cream, broth, mushrooms and paprika.
If skillet is not oven proof, transfer to a casserole dish.
Cover and Bake 45 minutes or until chicken is tender.","url":"https://recipe.bluelayer.org/recipe/13926/chicken-in-sour-cream"},{"id":"13898","title":"Easy Chicken Curry","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
spices, curry powder
salt, table
spices, ginger, ground
sugars, granulated
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter over low heat in a heavy saucepan.
Add onion and cook until tender.
Blend in flour, curry powder, salt, ginger, and sugar.
Gradually stir in chicken broth and milk.
Stirring constantly, bring mixture to a boil and cook 1 minute.
Reduce heat to low; add cooked chicken and lemon juice.
Simmer until heated through; serve over cooked rice.","url":"https://recipe.bluelayer.org/recipe/13898/easy-chicken-curry"},{"id":"13887","title":"Bacon Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Cook the chopped up bacon.
Add the flour and cook until toasty brown.
Add the bouillon and 2 cups of boiling water.
Will splash so be careful.
Stir for 30 seconds and remove from heat.
Adjust bouillon for salt taste but that's it!
Can add an ounce or so of soy sauce for a richer color but back off on the bouillon or it'll be too salty!","url":"https://recipe.bluelayer.org/recipe/13887/bacon-gravy"},{"id":"13848","title":"Zucchini Carrot Casserole","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw
onions, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched","directions":"Melt first amount of margarine in frying pan.
Saute zucchini, carrot and onion until tender.
(This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt.
Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix.
Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13848/zucchini-carrot-casserole"},{"id":"13835","title":"Gluten Free Condensed Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornstarch","directions":"Mix together evaporated milk, water, and corn starch until smooth.
Heat to boiling until it thickens to your desired thickness.
Use for your favorite casserole recipe and enjoy.","url":"https://recipe.bluelayer.org/recipe/13835/gluten-free-condensed-soup"},{"id":"13832","title":"Mrs. Ramos' Blueberry Pudding","ingredients":"blueberries, raw
lemon juice, raw
spices, cinnamon, ground
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Put blueberries, lemon juice and cinnamon in a bowl and toss well.
Transfer to an 8-cup souffle dish and set aside.
Put butter & sugar into a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add flour, baking powder, and salt and beat on medium speed until the mixture resembles coarse crumbs, about 30 seconds.
Add milk and continue beating, scraping sides and bottom of bowl with a rubber spatula as necessary, until batter is smooth, about 1 minute more (batter will be very thick).
Using a soup spoon, drop batter by the heaping spoonfuls over berries in dish.
Pour 1 cup boiling water over batter (water will smooth out the dollops of batter slightly).
Put souffle dish on a baking sheet, transfer to oven, and bake pudding, rotating dish halfway through cooking time, until berries are bubbling and crust is golden brown, about 1 hour.
Transfer dish to a rack to let cool slightly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/13832/mrs-ramos-blueberry-pudding"},{"id":"13827","title":"Cilantro-Soy Sauce W/ Scallions","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
soy sauce made from soy (tamari)
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed","directions":"Combine all ingredients in a medium bowl and mix well to combine.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/13827/cilantro-soy-sauce-w-scallions"},{"id":"13822","title":"Cantonese Barbecue Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
sugars, granulated
honey
sauce, hoisin, ready-to-serve
spices, ginger, ground
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
seeds, sesame seeds, whole, dried","directions":"Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or possibly as a meat addition or possibly a delicious garnish in many stir-fry mixtures, soups, noodle dishes and fried rice.
Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen).
However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring.
Remove and throw away the excess fat from the pork.
Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long.
Put into a large bowl.
Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.
Pour over meat and rub it in well.
Cover and marinate in the refrigerator at least overnight or possibly for up to 3 days, turning several times.
Preheat the oven to 350F.
Place the pork strips on a broiler pan lined with foil.
Roast for 30 min, turning once halfway through.
Increase the heat to 425F and roast for 10 min longer.
Let cold before slicing.
To serve, cut across the grain into 1/4-inch thick slices.
Serve with mustard and sesame seeds for dipping.
MUSTARD DIP:Mix together 2 Tbsp.
Colman's mustard, 2 Tbsp.
water, healthy pinch of salt, healthy pinch of sugar and a few drops of oil.","url":"https://recipe.bluelayer.org/recipe/13822/cantonese-barbecue-pork-recipe"},{"id":"13813","title":"Creamy Chicken & Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, pasteurized process, american, without added vitamin d
cream, sour, cultured","directions":"In a saucepan melt margarine.
Stir in flour until smooth.
Gradually add milk, bouillon, seasoned salt, garlic powder, and pepper.
Bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
Reduce heat and melt American cheese in mixture.
Add sour cream, chicken and rice.
Stir well.","url":"https://recipe.bluelayer.org/recipe/13813/creamy-chicken-rice"},{"id":"13742","title":"Pot Roast in the Crock Pot","ingredients":"beef, grass-fed, ground, raw
onions, raw
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
mushrooms, white, raw
carrots, raw
potatoes, raw, skin
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Salt and pepper the pot roast.
Add pot roast, soup mix, stock, and vegetables to the crock pot.
Set the crock pot on low for 8 hours or high for 6 hours.
In the last hour of cooking time, mix the butter and flour and add to cooking liquids.
This will thicken the gravy.","url":"https://recipe.bluelayer.org/recipe/13742/pot-roast-in-the-crock-pot"},{"id":"13735","title":"Pizza Flavor Herb and Spice Blend","ingredients":"soup, chicken broth or bouillon, dry
spices, garlic powder
spices, basil, dried
onions, raw
spices, oregano, dried
spices, rosemary, dried
spices, fennel seed
spices, thyme, dried
spices, pepper, red or cayenne
cornstarch
cornstarch
spices, pepper, black","directions":"MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/13735/pizza-flavor-herb-and-spice-blend"},{"id":"13687","title":"Garlic Shrimp Casserole","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cream, fluid, heavy whipping
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350F (180C).
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/13687/garlic-shrimp-casserole"},{"id":"13654","title":"Microwave Risotto","ingredients":"soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard","directions":"Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer.
Keep warm over low heat.
In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes.
Add the onion to the dish, and stir to coat.
Cook in the microwave for 4 more minutes.
Add the uncooked rice, and stir to coat with oil.
Cook for another 4 minutes.
Pour the simmering chicken broth into the rice, and stir.
Cook in the microwave for 9 minutes.
Stir, then microwave for another 9 minutes.
If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes.
Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.","url":"https://recipe.bluelayer.org/recipe/13654/microwave-risotto"},{"id":"13619","title":"Strawberry Yogurt Soup","ingredients":"strawberries, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
yogurt, vanilla, non-fat
water, bottled, generic","directions":"Place all ingredients in Vita-Mix or blender container in order listed.
Cover and process until smooth.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/13619/strawberry-yogurt-soup"},{"id":"13601","title":"Red Lentil-Pumpkin Soup","ingredients":"oil, canola
onions, raw
spices, garlic powder
soup, vegetable broth, ready to serve
lentils, raw
spices, cumin seed
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
pumpkin, raw
spices, ginger, ground
lemon juice, raw
yogurt, greek, plain, nonfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed","directions":"Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Add onion and garlic to pan; saute 4 minutes.
Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Place the lentil mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return lentil mixture to pan over medium heat.
Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
Stir in ginger and lemon juice.
Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.","url":"https://recipe.bluelayer.org/recipe/13601/red-lentil-pumpkin-soup"},{"id":"13599","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh","directions":"Mix flour, baking powder and salt.
In a small saucepan bring butter and milk to simmer stage.
Remove from heat and add to dry ingredients.
Lightly stir just only until dough is formed.
Carefully form dough into small balls the size of a quarter.
Place each dumplings on top of soup or stew.
Place a lid on pot and simmer for approximately 10 minutes.
Garnish with parsley flakes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/13599/dumplings"},{"id":"13596","title":"Mother's Chili Sauce Recipe","ingredients":"tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
onions, raw
sugars, granulated
vinegar, cider
salt, table","directions":"Put into a cloth bag and tie good following spices.
Measure by soup spoon, smaller than Tbsp.
:","url":"https://recipe.bluelayer.org/recipe/13596/mothers-chili-sauce-recipe"},{"id":"13594","title":"Quick Curried Chicken and Broccoli","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, chicken broth or bouillon, dry
spices, curry powder
lemon juice, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Lightly grease ovenproof dish.
Spread chicken into dish.
Boil, steam or microwave broccoli and place over chicken.
Combine undiluted soup, curry powder, juice and mayonnaise in pan.
Bring to boil, pour over chicken and broccoli.
Sprinkle with combined cheese and crumbs.
Bake, uncovered in moderate 350 degree (175 C.) oven about 10 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/13594/quick-curried-chicken-and-broccoli"},{"id":"13534","title":"Hot -Slaw Cabbage in Mustard-Pecan Butter","ingredients":"soup, chicken broth or bouillon, dry
fast foods, coleslaw
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black
nuts, pecans
butter, without salt
mustard, prepared, yellow","directions":"Heat the chicken broth in a large saucepan over med-low heat.
When broth is hot, add the cole-slaw mix,the green onions, and the salt & pepper.
Cover and cook over med-low heat, stirring occasionally, for 5 minutes.
Mix together the melted butter and the dijon mustard, and stir in the chopped pecans.
Pour the mustard-pecan butter over the cabbage, and toss well to coat.","url":"https://recipe.bluelayer.org/recipe/13534/hot-slaw-cabbage-in-mustard-pecan-butter"},{"id":"13466","title":"Broccoli Walnut","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
nuts, walnuts, english","directions":"Cook broccoli in salted boiling water until tender.
Drain.
Place broccoli in a greased 2-quart casserole.
In a saucepan, melt the half cup of butter.
Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour.
Slowly add milk and stir until thick and smooth.
Pour over broccoli.
Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs.
Toss, add nuts and cover broccoli.
Bake at 400F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13466/broccoli-walnut"},{"id":"13402","title":"Gluten Free Cream Soup Base (Powdered)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
rice flour, white, unenriched
onions, raw
spices, pepper, black
salt, table
shortening, vegetable, household, composite
water, bottled, generic
water, bottled, generic","directions":"Combine all ingredients and mix well.
Store in airtight container on pantry shelf.
Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water.
Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained.
Add them after the soup thickens.","url":"https://recipe.bluelayer.org/recipe/13402/gluten-free-cream-soup-base-powdered"},{"id":"13400","title":"Cauliflower and Couscous Pilaf","ingredients":"oil, olive, salad or cooking
cauliflower, raw
salt, table
soup, vegetable broth, ready to serve
orange juice, raw
orange juice, raw
currants, zante, dried
couscous, dry
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat oil in a large saucepan over medium heat.
Add cauliflower and salt; cook, stirring, until softened, about 4 minutes.
Add chicken broth, orange zest, juice and currants; bring to a boil over high heat.
Stir in whole wheat couscous and scallion greens.
Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
Fluff with a fork and serve.","url":"https://recipe.bluelayer.org/recipe/13400/cauliflower-and-couscous-pilaf"},{"id":"13370","title":"Scallops With Cauliflower and Potato Puree","ingredients":"cauliflower, raw
potatoes, raw, skin
water, bottled, generic
soup, chicken broth or bouillon, dry
oil, canola
mollusks, scallop, (bay and sea), cooked, steamed
salt, table
spices, pepper, black
butter, without salt
spices, pepper, red or cayenne
sugars, granulated
water, bottled, generic
carrots, raw
butter, without salt
spices, tarragon, dried
mustard, prepared, yellow
vinegar, cider
salt, table","directions":"For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat.
Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan.
Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth.
Divide among plates, and top with about 4 scallops each.
Equally divide and place tarragon veggies on the side.
For the Tarragon Vegetables:
Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes.
Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt.
Serve as a side dish.
Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies.
Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.","url":"https://recipe.bluelayer.org/recipe/13370/scallops-with-cauliflower-and-potato-puree"},{"id":"13369","title":"Spiced Potato Apple Bake #5FIX","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees.
In large bowl, mix together onion soup mix & melted butter.
Beat in mashed potatoes.
Stir cinnamon into applesauce; add to other ingredients.
Spoon into 2-1/2 quart covered baking dish & bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/13369/spiced-potato-apple-bake-5fix"},{"id":"13303","title":"Parmesan Asparagus","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cheese, parmesan, hard
salt, table
spices, pepper, black
asparagus, raw","directions":"Melt butter in a small skillet.
Stir in flour to make a paste.
Gradually add chicken broth and milk.
While stirring, cook until mixture thickens.
Stir in Cheddar cheese and 2 tablespoons Parmesan cheese salt and pepper.
Stir until cheese melts.
Place cooked asparagus in an oven proof baking plate.
Pour cheese sauce over asparagus.
Sprinkle with remaining 1 tablespoon Parmesan.
Place under broiler, and broil until surface is lightly browned.","url":"https://recipe.bluelayer.org/recipe/13303/parmesan-asparagus"},{"id":"13260","title":"Three Hour Beef Stew Recipe","ingredients":"onions, raw
salt, table
spices, paprika
beef, grass-fed, ground, raw","directions":"Mix beef stew and above ingredients together in a plastic bag.
Shake till all meat is covered.
Place meat in baking dish.
Put on top of meat the following: 3 medium carrots in medium pcs, 6 medium potatoes cut in chunks, and 1 large onion or possibly 6 small onions.
Pour over all: 1/2 c. ketchup
Mix ketchup with soup.
Bake 3 hrs, covered, at 300 degrees.
Sprinkle with 1/2 c. of parsley when ready to serve (optional).","url":"https://recipe.bluelayer.org/recipe/13260/three-hour-beef-stew-recipe"},{"id":"13224","title":"Paul's Awesome Low Carb Cream of Chicken Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
parsley, fresh
onions, raw
celery, raw
butter, without salt
spices, pepper, black
seeds, flaxseed","directions":"Dice Onions, Celery & Chicken (dice chicken separately).
in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
Add all ingredients (except chicken) into a the 4 quart pot.
Stir ingredients & bring contents of pot to a simmer.
Once Pot is at a simmer let simmer for eight minutes.
Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender.
Blend for 1 minute.
Add Chicken to soup & serve.","url":"https://recipe.bluelayer.org/recipe/13224/pauls-awesome-low-carb-cream-of-chicken-soup"},{"id":"13201","title":"Apple Rice Stuffing","ingredients":"apples, raw, with skin
onions, raw
celery, raw
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Saute Apples, onions and celery in butter.
Add prepared stuffing, rice and broth.
Combine well and place in a covered casserole dish.
Bake at 350 degrees for 45 minutes.
FYI - 3 Cups cooked rice = 1 cup dry, 2 cups water.","url":"https://recipe.bluelayer.org/recipe/13201/apple-rice-stuffing"},{"id":"13134","title":"Harvested Chicken Stew","ingredients":"onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
tomatoes, red, ripe, raw, year round average
carrots, raw
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
peas, green, frozen, unprepared
squash, summer, zucchini, includes skin, raw","directions":"In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini.
Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.","url":"https://recipe.bluelayer.org/recipe/13134/harvested-chicken-stew"},{"id":"13098","title":"Parmigiano Polenta","ingredients":"soup, chicken broth or bouillon, dry
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
butter, without salt","directions":"Bring chicken stock to boil in heavy large saucepan.
Reduce heat to medium.
Gradually whisk in cornmeal.
Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
Remove from heat.
Stir in Parmigiano cheese and butter.
Season polenta to taste with salt and pepper.
Transfer to bowl and serve.
Serves 8.
That's it!","url":"https://recipe.bluelayer.org/recipe/13098/parmigiano-polenta"},{"id":"13097","title":"Pork Roast With an Orange Glaze (Southern Living Magazine)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
salt, table
marmalade, orange
mustard, prepared, yellow
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
soup, swanson chicken broth 99% fat free","directions":"Place roast on a rack coated with cooking spray in roasting pan.
Rub roast with salt and pepper and set aside.
Heat marmalade in microwave on high 10 seconds or till melted.
Add mustard and rosemary, stirring till blended.
Brush mixture over roast.
Bake at 425F for 45 minutes (or until meat thermometer registers 155 degrees).
Remove roast from pan, cover with foil and let stand for 10 minutes.
Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices.
Gently and constantly whisk and cook for 1 minute.
Add broth, and cook 5 more minutes, whisking constantly until mixture thickens.
Serve with sliced pork.","url":"https://recipe.bluelayer.org/recipe/13097/pork-roast-with-an-orange-glaze-southern-living-magazine"},{"id":"13074","title":"Garlic Chicken Breasts","ingredients":"yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh","directions":"Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag.
Add Chicken and seal.
marinate in fridge overnight, turning bag occasionally.
Remove chicken from bag, reserving marinade; pat chicken dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle chicken with remaining salt and pepper.
Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan; pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter and discard liquid in pan.
Sprinkle chicken evenly with parsely.","url":"https://recipe.bluelayer.org/recipe/13074/garlic-chicken-breasts"},{"id":"13057","title":"Sausage Rice Bake","ingredients":"onions, raw
pork sausage, link/patty, unprepared
peas, green, frozen, unprepared
soup, beef broth or bouillon canned, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve","directions":"1 gallon freezer bag or 8x8 casserole.
Assembly Directions:.
Saute minced onions and sausage until browned.
Add frozen peas and beef broth.
Simmer 10 minutes.
Stir in uncooked rice and broth.
Toss lightly and cool.
(It will absorb the broth).
To serve, thaw and add 1/2 cup water for each meal.
Sprinkle top with grated Parmesan cheese.
Bake at 375 for 20 - 30 minutes until rice is done.","url":"https://recipe.bluelayer.org/recipe/13057/sausage-rice-bake"},{"id":"13013","title":"Pressure Cooker Homemade Chicken and Rice Soup","ingredients":"onions, raw
celery, raw
carrots, raw
peas, green, frozen, unprepared
corn, sweet, white, raw
egg, white, raw, fresh
parsley, fresh
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lime juice, raw","directions":"Combine all ingredients except the chicken meat in a large pressure cooker.
Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
Use the natural release.
Remove bay leaf.
Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
Adjust seasoning as needed before serving.","url":"https://recipe.bluelayer.org/recipe/13013/pressure-cooker-homemade-chicken-and-rice-soup"},{"id":"12881","title":"Cream Cheese Potato Soup","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
onions, raw
celery, raw
salt, table
spices, pepper, black
cheese, parmesan, hard
potatoes, raw, skin","directions":"In a large saucepan or Dutch oven, combine potatoes, broth/stock, onions, celery, salt and pepper.
Bring to a boil and cook (with the lid slightly off so steam can escape) over medium heat until the potatoes are tender, about 20 minutes.
Smash the potatoes with a potato masher until all large pieces are broken up.
Reduce heat to low and add the cream cheese (works best if the cream cheese is at room temperatureI learned this the hard way).
Heat, stirring frequently, until the cheese melts.
Add the instant potatoes, cover, and remove from the heat.
Allow to sit for 23 minutes.
Stir and serve, garnished with extra cheddar cheese, scallions, bacon, etc.","url":"https://recipe.bluelayer.org/recipe/12881/cream-cheese-potato-soup"},{"id":"12867","title":"Low Calorie Spinach & Mushroom Wedding Soup","ingredients":"soup, chicken broth or bouillon, dry
cheese, parmesan, hard
spinach, raw
mushrooms, white, raw","directions":"Bring chicken broth to a simmer.
Add parmesan cheese and mushrooms to broth, stir.
Continue to simmer for 3-5 minutes.
Add frozen spinach.
Allow to simmer for 5-10 minutes.
For Vegetarian use the Vegetarian chicken flavored broth only.","url":"https://recipe.bluelayer.org/recipe/12867/low-calorie-spinach-mushroom-wedding-soup"},{"id":"12820","title":"White Flour Tortillas","ingredients":"lard
corn, sweet, white, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking","directions":"Melt 2/3 cup of the shortening in a saucepan and set aside.
With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition.
Then gradually add the melted shortening mixing completely after each addition.
Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes.
Heat the grapeseed oil over medium-high heat on the griddle.
Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks.
(The New Mexican version shown on the episode is thicker than the Latin American version.).
Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side.
Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe.","url":"https://recipe.bluelayer.org/recipe/12820/white-flour-tortillas"},{"id":"12772","title":"Cilantro Yogurt Sauce","ingredients":"yogurt, greek, plain, nonfat
spices, coriander seed
sugars, granulated
salt, table","directions":"In a blender, puree 1/2 cup of the yogurt with the cilantro, sugar, and salt until smooth and bright green.
Fold the cilantro-yogurt mixture into the remaining yogurt.
If you prefer, mix together all of the ingredients in a bowl.
It wont be as green, but it will taste just fine.
Serve with Navajo Stew (page 46), West Indian Red Beans & Coconut Rice (page 69), or Curried Cauliflower & Chickpea Soup (page 120).","url":"https://recipe.bluelayer.org/recipe/12772/cilantro-yogurt-sauce"},{"id":"12758","title":"Creamy Homemade Tomato Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the butter in a Dutch oven over medium high heat.
Add the onions and saute for about five minutes, until soft.
Sprinkle the flour over the onions and toss well to combine.
Cook for an additional three minutes, stirring often.
Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.
Add the milk and whisk together, then add the tomato mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking).
Carefully pour the soup into a blender and process for ten seconds, until everything is smooth.
Return soup to the pot and keep on low heat until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12758/creamy-homemade-tomato-soup"},{"id":"12752","title":"Slow Cooker Black Bean and Hamburger Soup","ingredients":"beans, snap, green, raw
beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
spices, chili powder
spices, basil, dried
spices, cumin seed
spices, garlic powder","directions":"Brown the hamburger meat, drain the fat and place the meat into a slow cooker.
Add the beans, seasonings and broth.
(You can soak the beans before if desired - I never do!
).
Cook on low for around 8 hours or until the beans are tender, adding water or additional broth as needed.
I usually need to add about 2 cups of water as the beans cook and soak up the liquid.","url":"https://recipe.bluelayer.org/recipe/12752/slow-cooker-black-bean-and-hamburger-soup"},{"id":"12708","title":"Pumpkin Ginger Soup","ingredients":"pumpkin, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
lemon juice, raw
spices, ginger, ground","directions":"In a Vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
Blend in Stevia, lemon juice and ginger.
Place mixture in a pot and bring to a boil, then reduce to a simmer and cook for 5 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/12708/pumpkin-ginger-soup"},{"id":"12697","title":"Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, swanson chicken broth 99% fat free","directions":"Combine turkey and dry spices in a large bowl.
Mix together throughly.
Add the chicken broth, mixing well.
Let stand for 15 to 20 minutes.
Form the turkey into 8 patties, approximately 3/4 inch thick.
Cook patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or until throughly cooked.
Makes four servings.","url":"https://recipe.bluelayer.org/recipe/12697/turkey-sausage-patties"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
They were an important part of their diet, like corn tortillas were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.
Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts.
The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
They are excellent first courses.
Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
Colombians also make tasty soups using fresh masa or possibly leftover arepas.
Arepitas dulces make great desserts.
The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
In a large mixing bowl, combine flour and salt.
Add in water, stir with a wooden spoon to make a soft dough.
Let stand for 5 min, then knead for 3 min.
Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
To make arepas, oil or possibly wet hands lightly and shape dough into balls.
Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
Colombian arepas are ready to be served at this point, spread with butter.
Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
Split open, add in butter and serve warm.
Arepas freeze well if frzn while still hot.
Freeze in layers separated by plastic wrap.
Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12581","title":"Braised and Glazed Carrots","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
butter, without salt
sugars, brown","directions":"Combine the carrots, chicken broth, and 1 tablespoon of butter.
Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down.
Add the remaining butter and brown sugar.
Rotate the pan around to coat the carrots with the syrup.","url":"https://recipe.bluelayer.org/recipe/12581/braised-and-glazed-carrots"},{"id":"12576","title":"Hot & Spicy, Low Carb, Vegan Mac & Cheese","ingredients":"wheat, durum
soup, vegetable broth, ready to serve
cheese, parmesan, hard
cheese, cheddar
squash, winter, butternut, raw
salt, table
mustard, prepared, yellow
spices, pepper, black
sauce, worcestershire
spices, chili powder
sauce, ready-to-serve, pepper, tabasco","directions":"Boil pasta shells in salted water until slightly firm, according to package directions.
In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined.
Turn off the heat.
Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
Drain the pasta but dont rinse it.
Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta.
Taste and add more salt or pepper, according to your taste.","url":"https://recipe.bluelayer.org/recipe/12576/hot-spicy-low-carb-vegan-mac-cheese"},{"id":"12562","title":"Lovely Toasted Sunflower Seed Salad Topper","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
salt, table
sugars, granulated
spices, pepper, black
spices, garlic powder
honey","directions":"In a frying pan (I used an iron one), toast sunflower and sesame seeds with the oil for five minutes on high heat, stirring constantly.
Remove pan from heat; using the after-heat of the pan, continue stirring a couple more minutes until desired \"toastedness\".
Add all the dry seasonings to the seeds.
Mix well.
Cut the honey into the seasoned seeds until well combined.
Enjoy over salad, thick soup, or baked into bread!","url":"https://recipe.bluelayer.org/recipe/12562/lovely-toasted-sunflower-seed-salad-topper"},{"id":"12478","title":"Cheesy Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
cheese, cheddar","directions":"Preheat oven to 350 F.
Combine all ingredients, in a large bowl, until just blended.
Drop by rounded tablespoonfulls onto lightly greased baking sheet.
Bake for 20-25 minutes or until golden brown.
Now grab that bowl of chili, soup, or stew and enjoy!","url":"https://recipe.bluelayer.org/recipe/12478/cheesy-drop-biscuits"},{"id":"12469","title":"Dale's \" Thai Meets Turkey Soup Recipe daleranger15","ingredients":"oil, olive, salad or cooking","directions":"In Saute pan add olive oil, salt, pepper, onion & ginger.
Heat on med hi heat for 2 -3 mins or until onions and ginger are soft.
Add Turkey and brown for approx 4-5 mins.
Add Tofu and 1/2 the requires sriracha sauce, add the red pepper flakes and 1/2 the required cilantro.
Bring to boil then turn to lowest setting ( simmer )
Stirr occasionally, add the remainder of ingredients, let simmer for approx.
10 minutes.
let stand for a few minute, top bowls with sprigs of fresh cilantro, Enjoy !","url":"https://recipe.bluelayer.org/recipe/12469/dales-thai-meets-turkey-soup-recipe-daleranger15"},{"id":"12410","title":"Braised Kale","ingredients":"oil, olive, salad or cooking
onions, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder
kale, raw
soup, chicken broth or bouillon, dry
vinegar, cider","directions":"Heat the oil in a large skillet over high heat.
Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.
Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes.
Add a splash of cider vinegar in the last minute of cooking.
Remove from the heat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12410/braised-kale"},{"id":"12396","title":"Golden Chicken with Noodles from Birds Eye","ingredients":"butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
soup, chicken broth or bouillon, dry
egg substitute, powder
cheese, parmesan, hard","directions":"Melt 2 Tbsp.
butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.
*
Add Recipe Ready Cuts Sliced Carrots and chicken broth.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese.
Top with chicken and carrots and sprinkle, if desired, with parsley.","url":"https://recipe.bluelayer.org/recipe/12396/golden-chicken-with-noodles-from-birds-eye"},{"id":"12374","title":"Easy Gravy","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
soup, vegetable broth, ready to serve
miso
water, bottled, generic
soy sauce made from soy (tamari)
spices, onion powder","directions":"In a small bowl combine miso and warm water; stir until miso has dissolved.
In a 2 quart saucepan, melt margarine over medium heat.
Stir in flour until dissolved.
Add vegetable broth, miso mixture, soy sauce and onion powder.
Cook, stirring, over medium heat, until thickened.","url":"https://recipe.bluelayer.org/recipe/12374/easy-gravy"},{"id":"12368","title":"Macaroni and Cheese Soup","ingredients":"water, bottled, generic
peas, green, frozen, unprepared
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black","directions":"In a soup pot, bring the water to a boil over high heat.
Stir in the peas and carrots and the macaroni, reserving the cheese packet.
Cover and boil 5 minutes; do not drain.
Add the remaining ingredients, including the cheese packet.
Reduce the heat to medium, cover, and simmer for 10 minutes, or until hot and creamy, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/12368/macaroni-and-cheese-soup"},{"id":"12357","title":"Baked Chicken German Style","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
salt, table
spices, pepper, black
spices, nutmeg, ground
egg substitute, powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
spices, paprika","directions":"Preheat oven to 350 degrees F.
Melt butter in large saucepan over medium low heat.
Whisk in flour and stir 3 minutes.
Gradually whisk in broth and milk.
Simmer until thick, about 10 minutes.
Blend in lemon juice and seasonings.
Combine cooked noodles and half the sauce, tossing gently to blend.
Place in the bottom of a buttered 2-quart casserole.
Top with chicken and remaining sauce.
Combine Parmesan cheese and paprika, and sprinkle over casserole.
Bake until bubbling and golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/12357/baked-chicken-german-style"},{"id":"12347","title":"Autumn Breakfast Squash Soup Recipe","ingredients":"squash, winter, butternut, raw
carrots, raw
onions, raw
oil, canola
miso
water, bottled, generic
orange juice, raw","directions":"A soup this hearty makes a wonderful morning meal by itself or possibly served with whole grain bread.
Steam squash and carrots for 10 min.
Set aside.
Saute/fry onions in oil till translucent/soft.
Dissolve miso in water.
Place all ingredients in a blender and puree.","url":"https://recipe.bluelayer.org/recipe/12347/autumn-breakfast-squash-soup-recipe"},{"id":"12340","title":"Cream Soup Mix (Replacement for Cream of ___ Soups) Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Mix all the ingredients together.
Store in an airtight container.
For the equivalent of 1 can of cream soup, mix 1/3 cup of dry mix with 1 1/4 cups of cold water.
Cook in sauce pan until thick.
Entire recipe makes the equivalent of nine cans of cream soup.","url":"https://recipe.bluelayer.org/recipe/12340/cream-soup-mix-replacement-for-cream-of-soups-substitute"},{"id":"12337","title":"Oyster Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
onions, raw
sauce, oyster, ready-to-serve","directions":"Melt butter, stir in flour and blend well.
Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
Keep warm over low heat.
Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12337/oyster-soup"},{"id":"12323","title":"Rich Viennese Potato Soup","ingredients":"soup, swanson chicken broth 99% fat free
soup, swanson chicken broth 99% fat free
oil, olive, salad or cooking
onions, raw
leeks, (bulb and lower leaf-portion), raw
spices, marjoram, dried
potatoes, raw, skin
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, cardamom
mushrooms, white, raw
carrots, raw
potatoes, raw, skin","directions":"Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat.
Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
Add the buttermilk, ground black pepper and cardamom.
Puree the soup with an immersion blender ot in small batches with a blender or food processor.
While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color.
Season with salt and pepper to taste.
At the same time boil the diced carrots and potatoes in a small saucepan.
Mix the mushrooms, carrots and potatoes into the pureed soup.
Serve.","url":"https://recipe.bluelayer.org/recipe/12323/rich-viennese-potato-soup"},{"id":"12321","title":"Betty Crocker's Classic Chicken Broth","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
carrots, raw
celery, raw
onions, raw
parsley, fresh
salt, table","directions":"Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
Remove scum and add the remaining ingredients.
Cover and simmer gently for 3 hours, removing the scum occasionally.
Strain, chill, remove fat, and strain again.
Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.","url":"https://recipe.bluelayer.org/recipe/12321/betty-crockers-classic-chicken-broth"},{"id":"12269","title":"Mushroom Syrup","ingredients":"oil, olive, salad or cooking
mushrooms, shiitake, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"In a large skillet, heat the oil until shimmering.
Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes.
Add the water and broth and bring to a boil over high heat.
Boil until reduced to 1 cup, about 10-15 minutes.
Strain the broth and return it to the saucepan.
Boil over high heat until reduced to 1/4 cup, about 7 minutes.
Serve with fish, steak, chicken, or veal.
To make ahead:.
The Mushroom Syrup can be refrigerated overnight.
Melt it in a microwave oven before serving.","url":"https://recipe.bluelayer.org/recipe/12269/mushroom-syrup"},{"id":"12265","title":"Broccoli Beef","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
cornstarch
spices, ginger, ground
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
broccoli, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Stir together the marinade ingredients until the cornstarch is dissolved.
Stir the beef in the marinade until coated and let stand for 10 minutes.
Meanwhile prepare the sauce.
Stir together the stock, oyster sauce, rice wine, and soy sauce together in a bowl.
Cook the broccoli in a small pot of boiling water about 2 -3 minutes.
Drain thoroughly.
Heat a wok over high and add the oil, swirling to coat the sides of the wok.
Add beef and cook until no longer pink, about 1 1/2 - 2 minutes.
Add the sauce and broccoli and bring to a boil.
Pou in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute.
Serve.","url":"https://recipe.bluelayer.org/recipe/12265/broccoli-beef"},{"id":"12238","title":"Jasmine Rice And Barley","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
barley, hulled
oil, corn, peanut, and olive
salt, table","directions":"Rinse the rice under cold water.
In med saucepan, bring broth to a boil.
Add rice and all ingredients.
Cover and reduce heat to simmer.
Cook for 15 minutes, or until all liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/12238/jasmine-rice-and-barley"},{"id":"12202","title":"Dairy Free Cream of Chicken","ingredients":"soup, chicken broth or bouillon, dry
beverages, almond milk, unsweetened, shelf stable
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
parsley, fresh
spices, onion powder
spices, garlic powder
spices, oregano, dried
spices, basil, dried
mushrooms, white, raw
celery, raw","directions":"Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan.
Bring to a low boil.
Whisk the flour and seasonings into the remaining cup milk until smooth.
The mixture will be thick.
Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low.
Stir/whisk continuously as it simmers to avoid lumps.
Continue whisking 5-10 minutes until the mixture is smooth and thick.
For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.","url":"https://recipe.bluelayer.org/recipe/12202/dairy-free-cream-of-chicken"},{"id":"12176","title":"So Simple Mexican Rice","ingredients":"butter, without salt
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
parsley, fresh","directions":"Heat the oil and butter in a pan on medium heat.
Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
Add water and tomato bouillon.
Stir to combine throughly.
Allow to come to a boil.
Reduce heat to low and cover.
NO PEEKING!
Simmer for 15-20 minutes or until all water is absorbed.
Allow rice to rest for 5 minutes after cooking.
Fluff with a fork and serve!
Garnish with parsley if desired.","url":"https://recipe.bluelayer.org/recipe/12176/so-simple-mexican-rice"},{"id":"12158","title":"Creamy Cheesy Veggie Soup","ingredients":"water, bottled, generic
potatoes, raw, skin
carrots, raw
celery, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
corn, sweet, white, raw","directions":"Add water, potatoes, carrots, celery, onion, salt and pepper in a medium to large pot.
Cook until soft (about 10 minutes.
This step is very important).
DO NOT DRAIN!
In another pot melt butter.
Add the flour and milk to the butter (i always add the flour first, it usually avoids the lumps), cook until thick and smooth.
Add cheese, cook cheese until it is melted.
Add cream of corn.
Add mixture to the vegetables, cook until heated through out.","url":"https://recipe.bluelayer.org/recipe/12158/creamy-cheesy-veggie-soup"},{"id":"12126","title":"Golden Potato Soup","ingredients":"spices, onion powder
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
water, bottled, generic
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
spices, rosemary, dried
chives, raw
cheese, cheddar","directions":"Saute onions in butter until transparent.
Blend in flour, salt, and pepper.
Add water and boil 2-5 minutes, stirring constantly.
Add remaining ingredients.
Heat slowly until cheese melts, but do not boil.
Garnish with crumbled bacon if desired and serve.
Recipe adapted from Black Rock Retreats recipe book.
Note: This soup is extra delicious with rosemary Triscuits!
We grow a lot of potatoes and can them for purposes like this.
Just open a quart jar of potatoes and smash them up a bit for this recipe.","url":"https://recipe.bluelayer.org/recipe/12126/golden-potato-soup"},{"id":"12073","title":"La Madeleine's Creamy Tomato Basil Soup","ingredients":"tomatoes, red, ripe, raw, year round average
spices, basil, dried
garlic chili sauce,
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, basil, dried","directions":"Combine the first 3 ingredients in a large pot and simmer for about 25 minute.
Blend the mixture in a blender and return to the pot over low heat.
Mix together flour and milk until no lumps appear.
Add milk mixture, butter and basil to the tomato base.
Stir constantly until thickened ( about 5 min).","url":"https://recipe.bluelayer.org/recipe/12073/la-madeleines-creamy-tomato-basil-soup"},{"id":"12038","title":"Homemade Cream Style Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cornstarch
potatoes, raw, skin
soup, chicken broth or bouillon, dry
parsley, fresh
onions, raw
celery, raw
spices, garlic powder
spices, onion powder
spices, marjoram, dried
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in a small bowl and store in an air tight container in a cool dry place.
Use as a substitute for half of a can of canned creamsoup.
In a microwave safe bowl, whisk 2/3 cup water and 3 Tablespoons of soup mix.
Microwave on high 2-2 1/2 minutes or until thickened and bubbly, whisking occasionally.
For mushroom add 1/4-1/2 cup sauteed mushrooms, For celery, add 1 sauteed celery rib.","url":"https://recipe.bluelayer.org/recipe/12038/homemade-cream-style-soup-mix"},{"id":"12015","title":"Homemade Kitchen Bouquet","ingredients":"sugars, brown
molasses
water, bottled, generic","directions":"Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to \"parch\", or go just past the caramelization point).
Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month.
(I have used it after 6 months and it was okay to me.. but the original directions say, \"1 month\".)
Use a few drops at a time to color and thicken gravies and soups.","url":"https://recipe.bluelayer.org/recipe/12015/homemade-kitchen-bouquet"},{"id":"12008","title":"Sopa de Ajo","ingredients":"spices, garlic powder
oil, olive, salad or cooking
bread crumbs, dry, grated, plain
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
spices, paprika
parsley, fresh","directions":"Serve with a green garden salad sprinkled with fresh cilantro.
In a large saucepan saute garlic in oil until soft.
Stir in bread crumbs, stock, cayenne and paprika.
Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered.
Garnish with parsley, if desired.","url":"https://recipe.bluelayer.org/recipe/12008/sopa-de-ajo"},{"id":"12003","title":"Easy Crockpot Cheesy Chicken","ingredients":"soup, swanson chicken broth 99% fat free
soup, cream of chicken, canned, condensed
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Place chicken in a crock-pot sprayed with non-stick cooking spray.
Mix soups and garlic powder.
Pour over chicken.
Cover and cook on low for 6 to 8 hours.
This is good served with a baked potato.
I like to put some of the sauce on my potato.","url":"https://recipe.bluelayer.org/recipe/12003/easy-crockpot-cheesy-chicken"},{"id":"11984","title":"Cream of Mushroom Soup Mix Dried - Substitute","ingredients":"mushrooms, white, raw
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients and store in a tightly covered container.
Makes 6- 8 ounce servings or is equal to 4 cans of soup.
To make soup stir all ingredients into 1 1/2 quarts boiling water.
Cook, stirring constantly until smooth and thickened.
Cover and cook over very low heat 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11984/cream-of-mushroom-soup-mix-dried-substitute"},{"id":"11979","title":"Cabbage Miso Soup With Dumplings Recipe","ingredients":"rice flour, white, unenriched
water, bottled, generic
cabbage, raw
water, bottled, generic
oil, olive, salad or cooking","directions":"Place flour in a bowl, add in boiling water and blend.
Knead for 5 minutes.
then mold dumplings into any form you wish (about 1/2\" thick).
Set aside.
Saute/fry the cabbage.
Add in sufficient stock to cover it and bring to a boil.
Cover pot and simmer til cabbage is tender.
Add in remainder of stock, bring soup to boil and drop dumplings into the soup.
When dumplings rise to the surface they are cooked.
Reduce flame.
Place miso in bowl, add in 1/4 c. broth and puree.
Add in puree to soup and allow to simmer for a few min.
Garnish with parsley.","url":"https://recipe.bluelayer.org/recipe/11979/cabbage-miso-soup-with-dumplings-recipe"},{"id":"11978","title":"Non-Dairy, Creamy Vegetable Soup With Bacon","ingredients":"bacon, meatless
onions, raw
cabbage, raw
peppers, sweet, green, raw
spices, pepper, black
soup, vegetable broth, ready to serve
potatoes, raw, skin
carrots, raw
spices, basil, dried","directions":"Fry bacon until crispy around the edges.
Drain on paper towels and set aside.
Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper.
Cook until vegetables are tender and lightly caramelized.
In a large saucepan, bring broth to a boil.
Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots.
Reduce heat, and simmer until the vegetables are tender, about 30 minutes.
Remove from heat.
Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
Stir the reserved cooked vegetables, basil and cooked bacon into the puree.
(You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
Garnish with reserved cooked bacon, if desired.
Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.","url":"https://recipe.bluelayer.org/recipe/11978/non-dairy-creamy-vegetable-soup-with-bacon"},{"id":"11954","title":"Creamy Tarragon Chicken Salad","ingredients":"soup, swanson chicken broth 99% fat free
salt, table
nuts, walnuts, english
cream, sour, cultured
salad dressing, mayonnaise, regular
spices, tarragon, dried
salt, table
spices, pepper, black
celery, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Preheat oven to 450 F.
Arrange chicken in a glass baking dish large enough to hold it in a single layer.
Pour broth around the chicken.
Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 F, 30 to 35 minutes.
Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.
(Discard broth or save for another use.)
Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes.
Let cool.
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl.
Add celery, grapes, the chicken and walnuts; stir to coat.
Refrigerate until chilled, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/11954/creamy-tarragon-chicken-salad"},{"id":"11942","title":"Magic Mini Meatballs Recipe","ingredients":"catsup
grapes, red or green (european type, such as thompson seedless), raw
lemon juice, raw","directions":"Combine above ingredients and roll into 1 inch balls.
Place into a glass baking dish.
Pour heated sauce over meatballs, place into 350 degree oven and bake for 45 min.
Can be made ahead partially baked and frzn.
If you triple the recipe, use only 2 envelopes of onion soup and only double sauce receipt.","url":"https://recipe.bluelayer.org/recipe/11942/magic-mini-meatballs-recipe"},{"id":"11935","title":"Quick Shrimp Chowder","ingredients":"soup, vegetable broth, ready to serve
spices, thyme, dried
spices, pepper, black
oil, olive, salad or cooking
carrots, raw
onions, raw
celery, raw
wheat flour, white, all-purpose, unenriched
crustaceans, shrimp, raw (not previously frozen)
cream, fluid, heavy whipping","directions":"Pour broth into a 2-cup glass measure.
Microwave at MEDIUM-HIGH 1 minute.2.
Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.3.
Heat a medium skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add carrot, onion, and celery; saute for 3 minutes or until tender.
Add flour, stirring with a whisk.
Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.
Stir in cream; cover and simmer 4 minutes.Sustainable Choice: Be sure to buy U.S. wild-caught or farmed shrimp for the best sustainable option.","url":"https://recipe.bluelayer.org/recipe/11935/quick-shrimp-chowder"},{"id":"11902","title":"Chicken and Broccoli","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
mushrooms, white, raw
soup, chicken broth or bouillon, dry
cheese, parmesan, hard
broccoli, raw
spices, pepper, black","directions":"Prepare fettuccine according to package directions; drain and keep warm.
Lightly spray a large non-stick skillet with non-fat cooking spray and heat over medium-high heat.
Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside.
Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.
Add mushrooms and continue cooking until mushrooms are tender.
Stir in chicken broth and cream cheese; heat over medium-high heat until mixture almost comes to a boil and thickens.
Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through.
Toss with fettuccine and serve immediately.","url":"https://recipe.bluelayer.org/recipe/11902/chicken-and-broccoli"},{"id":"11880","title":"Braised Potatoes And Carrots","ingredients":"potatoes, raw, skin
carrots, raw
soup, chicken broth or bouillon, dry","directions":"Combine all the ingredients in a half-quart souffle dish.
Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes.
Prick the plastic to release steam.
Remove from the oven and uncover.
Add to the roast chicken.","url":"https://recipe.bluelayer.org/recipe/11880/braised-potatoes-and-carrots"},{"id":"11861","title":"Slow Cooker Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, garlic powder
spices, pepper, black
spices, paprika
soup, cream of chicken, canned, condensed
beef, grass-fed, ground, raw
mushrooms, white, raw
egg substitute, powder
cheese, parmesan, hard
cream, sour, cultured","directions":"cook the noodles according to pkg directions in seperate pot.
*drain and add at the end of recipie.
in slow cooker mix envelope of beefy onion with the cream of mushroom soup.
Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
In the last 30 minutes of cook time add into the mixture the cream cheese.
In the last 10 minutes add the sour cream.
Put the finished stroganoff over the noodles and ENJOY!","url":"https://recipe.bluelayer.org/recipe/11861/slow-cooker-beef-stroganoff"},{"id":"11847","title":"Easiest Crock Pot Chicken Alfredo","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
soup, cream of chicken, canned, condensed
cheese, parmesan, hard","directions":"Place frozen chicken tenders in crock pot.
Mix italian dressing with cream of chicken soup.
Put soup mix on top of chicken.
Put cream cheese block on top -- do not stir!
Cook on low 6-8 hours.
When cream cheese gets soft enough then stir it into soup mixture.
Serve over noodles.","url":"https://recipe.bluelayer.org/recipe/11847/easiest-crock-pot-chicken-alfredo"},{"id":"11844","title":"My Mom's Shepherd's Pie","ingredients":"beans, kidney, all types, mature seeds, raw
beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
potatoes, raw, skin
cheese, cheddar","directions":"Mix together cream of mushroom soup, kidney beans and cooked hamburger.
Put in bottom of glass baking dish.
Add mashed potatoes in an even layer on top of the mixture.
Add cheese on top of mashed potatoes.
Bake in 450F oven for 20 minutes or until all of the cheese is melted.","url":"https://recipe.bluelayer.org/recipe/11844/my-moms-shepherds-pie"},{"id":"11832","title":"Sweet Potato Soup (World Class)","ingredients":"sweet potato, raw, unprepared
water, bottled, generic
butter, without salt
tomato sauce, canned, no salt added
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, thyme, dried
nuts, cashew nuts, raw","directions":"Preheat oven to 375 deg F.
Bake sweet potatoes for 45 minutes or until soft.
Cool potatoes until they can be handled.
Remove skin from potatoes and place potatoes in a large soup pot.
Mash to semi-smooth.
Add remaining ingredients to pot and stir to combine.
Bring mixture to a boil over med/high heat, then reduce heat to a simmer.
Simmer covered for 1 hour.
stirring occasionally.
Cashews should be soft.
if not, simmer for another 15 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/11832/sweet-potato-soup-world-class"},{"id":"11821","title":"Brothy Baby Corn And Asparagus Soup Recipe","ingredients":"soup, chicken broth or bouillon, dry
vinegar, red wine
honey
asparagus, raw
corn, sweet, white, raw
chives, raw","directions":"Combine broth, vinegar and honey in medium saucepan.
Bring to a boil over medium-high heat.
Reduce heat to medium.
Add in asparagus and corn; simmer till asparagus is tender and bright green, about 3 min.
Add in chives.
This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/11821/brothy-baby-corn-and-asparagus-soup-recipe"},{"id":"11815","title":"Asparagus Soup","ingredients":"butter, without salt
onions, raw
soup, vegetable broth, ready to serve
water, bottled, generic
asparagus, raw
cheese, parmesan, hard","directions":"Melt butter in a stock pot over medium heat.
Add diced onions and saute until softened.
Add vegetable or chicken broth and water.
Bring it to a simmer.
Remove the tough bottom end of the asparagus and discard it.
Chop the rest into 1-inch pieces.
Add asparagus to simmering broth.
Cook for 2-5 minutes until asparagus is bright green and tender.
Add cream cheese and heat until melted.
Blend with an immersion blender or in a food processor.","url":"https://recipe.bluelayer.org/recipe/11815/asparagus-soup"},{"id":"11812","title":"Alpine Cabbage Soup","ingredients":"wheat flours, bread, unenriched
butter, without salt
cabbage, raw
spices, nutmeg, ground
spices, pepper, black
salt, table
soup, vegetable broth, ready to serve
cheese, fontina","directions":"Preheat oven to 350F.
Bring a large pot of water to boil.
Spread the bread cubes evenly in a 9\"x13\" casserole dish or 2 quart ovenproof dish.
If the cubes aren't dry, toast them quickly in the oven.
Melt 3 tbsp of the butter and drizzle over the bread.
Set aside.
When the water boils, blanch the cabbage just until tender, about 2 minutes.
Drain well.
Spread cabbage over the bread.
Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt.
Pour the seasoned butter on the cabbage and bread.
Pour the broth over everything and evenly spread the cheese on top.
Bake until the cheese melts and starts to brown, 25-30 minutes.
Serve immediately.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11812/alpine-cabbage-soup"},{"id":"11786","title":"Vegetable Rice Medley","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
shortening, vegetable, household, composite
salt, table
shortening, vegetable, household, composite","directions":"In a saucepan, combine the rice, water, soup mix and salt; bring to a boil.
Add the vegetables; return to a boil.
Reduce heat; cover and simmer for 15 minutes.
Cook until rice and vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/11786/vegetable-rice-medley"},{"id":"11777","title":"Persian-Flavored Wild Rice Salad","ingredients":"wild rice, raw
soup, chicken broth or bouillon, dry
syrup, maple, canadian
oil, olive, salad or cooking
nuts, walnuts, english","directions":"Cook wild rice according to package directions, substituting stock for water.
Cool to room temperature.
Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them.
This should take 10 or so minutes.
Toss the cooled rice with oil, then syrup.
Salt to taste.
Garnish with toasted walnuts.","url":"https://recipe.bluelayer.org/recipe/11777/persian-flavored-wild-rice-salad"},{"id":"11708","title":"Augusta's Chilled Tomato Soup With Basil Cream Recipe","ingredients":"spices, basil, dried
cream, fluid, heavy whipping
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black","directions":"Early in the day, put the minced basil leaves in a small bowl.
Scald the cream in a small saucepan and pour it over the basil.
Let steep 1 hour, then strain the cream and refrigeratedeeply.
In a food processor, puree the minced tomato, stock, lowfat milk and honey till very smooth.
Transfer the puree to a bowl, and season with salt and pepper.
Refrigeratedeeply.
When ready to serve, whip the basil cream.
Ladle the chilled soup into chilled glass c. or possibly stemmed glasses.
Dollop each serving with the whipped cream and top with a fresh basil leaf.","url":"https://recipe.bluelayer.org/recipe/11708/augustas-chilled-tomato-soup-with-basil-cream-recipe"},{"id":"11705","title":"Easy Cream of Potato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
potatoes, raw, skin
dill weed, fresh
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a saucepan combine chicken broth, onion, potatoes and dill weed.
Bring to a boil.
Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
Put 2/3 of the mixture in a blender or food processor.
Cover and blend until smooth.
Set aside with the unprocessed mixture.
In the saucepan, melt the butter.
Stir in flour, salt and pepper.
Add the milk all at once.
Cook and stir until mixture is thickened and bubbly.
Stir in the potato mixture and cook until soup is heated through.
NOTE: If you prefer a smoother soup, blend all of the potato mixture.
Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.","url":"https://recipe.bluelayer.org/recipe/11705/easy-cream-of-potato-soup"},{"id":"11700","title":"Chilled Cream of Celery Soup","ingredients":"water, bottled, generic
celery, raw
onions, raw
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat","directions":"In a 2 1/2- to 3-quart heavy saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Stir in buttermilk and salt and pepper to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
Before serving, season with salt and pepper if necessary.","url":"https://recipe.bluelayer.org/recipe/11700/chilled-cream-of-celery-soup"},{"id":"11698","title":"Easy Roast Beef","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw","directions":"Rinse beef, pat dry, and place in slow cooker.
Pour mushroom soup over top.
Sprinkle with dry soup mix.
Cover and cook on low 6-8 hours, or until meat is tender but not dry.","url":"https://recipe.bluelayer.org/recipe/11698/easy-roast-beef"},{"id":"11696","title":"Vickys Soy-free Tofu, Gluten-Free, Vegan","ingredients":"water, bottled, generic
beans, snap, green, raw","directions":"Oil a normal sized loaf pan
Whisk the bean flour into a quarter of the water to make a smooth paste
Bring the rest of the water to the boil in a large pot
Slowly whisk the paste into the boiling water whisking well as it thickens
Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes
Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing
The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.
I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture
This recipe is for unflavoured tofu and won't taste nice as it is.
For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.
For fish add lemon juice and kelp/seaweed flakes.
For meat add soy sauce.
Most of the flavour us going to end up coming from what you marinade and crust the pieces with","url":"https://recipe.bluelayer.org/recipe/11696/vickys-soy-free-tofu-gluten-free-vegan"},{"id":"11694","title":"In a Pinch Taco Seasoning","ingredients":"spices, chili powder
salt, table
soup, chicken broth or bouillon, dry
spices, oregano, dried
spices, onion powder
spices, cumin seed
spices, paprika
spices, garlic powder
spices, coriander seed
spices, pepper, red or cayenne
spices, pepper, red or cayenne","directions":"Combine all ingredients in small bowl, then store in a spice jar or airtight container.","url":"https://recipe.bluelayer.org/recipe/11694/in-a-pinch-taco-seasoning"},{"id":"11667","title":"Almond Squash Soup Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
soup, chicken broth or bouillon, dry
sugars, brown
butter, without salt
nuts, almonds","directions":"Thaw the squash in a microwave oven on High for 3 min.
Place the squash and chicken broth in a medium saucepan.
Bring to a simmer over medium high heat.
When the soup is warm, after about 5 min, stir in the brown sugar and butter till melted.
Pour into soup bowls and garnish with sliced almonds.
Description: \"Soup in a hurry using pre-cooked squash\"
NOTES : For more flavor, hot the almond slices in a dry skillet over low heat for about 3 min or possibly till fragrant and golden.
Watch carefully because the nuts can burn easily.
Without nuts: 66 cals,
not many calories to this soup to be begin with.
Add in almonds and it exceeds the 30% cff guideline.
It's a fast soup and an easy way to serve winter squash in the summer.
Try a chiffonade of lemon basil instead of the almonds.","url":"https://recipe.bluelayer.org/recipe/11667/almond-squash-soup-recipe"},{"id":"11658","title":"Healthy Beef or Chicken Gravy","ingredients":"onions, raw
mushrooms, white, raw
parsley, fresh
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
spices, pepper, black","directions":"In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender.
Combine cornstarch, pepper, and 1/2 cup of broth; stir until smooth.
Add to pan with the remaining broth.
Bring to a boil, stirring occasionally; boil for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/11658/healthy-beef-or-chicken-gravy"},{"id":"11646","title":"Garlic Broth with Sage and Parsley","ingredients":"spices, garlic powder","directions":"Peel and slice fresh garlic: 2 to 3 teaspoons sliced green garlic, or 1 or 2 sliced cloves per cup of broth.
Bring some light chicken broth to a boil with a few leaves of fresh sage.
Once it comes to a boil use a skimmer to remove the sage leaves (if the sage cooks too long, the broth will become bitter and dark).
Add the garlic to the broth along with salt to taste.
Cook for about 5 minutes.
Drizzle olive oil over a toasted slice of day-old bread, put it in a bowl, ladle soup over the bread, add a pinch of coarsely chopped parsley, and serve.
For a heartier soup, poach an egg in the broth and serve it on top of the bread.","url":"https://recipe.bluelayer.org/recipe/11646/garlic-broth-with-sage-and-parsley"},{"id":"11643","title":"Copy Cat - CB Hash Brown Casserole","ingredients":"denny's, hash browns
cheese, parmesan, hard
soup, beef broth or bouillon canned, ready-to-serve
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, garlic powder
spices, pepper, black","directions":"Melt butter or margarine and mix in milk, broth, salt, pepper, and onion in large measuring cup or bowl.
In large skillet heat hash browns and fold in shredded cheese until melted.
Preheat oven to 425F.
Prepare 9x13 baking dish or pan.
Put hash brown cheese mixture into prepared pan and pour other ingredients in and fold until hash browns swell in most of the liquid.
Spoon the hash browns flat and place in oven to bake for 45 minutes.
Alternate: I have also skipped the skillet in step 2 and put semi frozen hash browns with all other ingredients in the baking dish directly into the oven with great results cutting time down by 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/11643/copy-cat-cb-hash-brown-casserole"},{"id":"11621","title":"Baked Beef Tenderloin With Diane Sauce","ingredients":"beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, pepper, black
mustard, prepared, yellow
lemon juice, raw","directions":"Heat oven to 400.
Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet.
Place beef tenderloin on foil; tuck narrow end under.
Turn edges of foil up around tenderloin to contain juices.
Bake at 400 for 30-40 minutes for medium doneness.
Meanwhile, in small bowl, combine broth and cornstarch; blend well.
Set aside.
Heat oil in small nonstick skillet until hot.
Add onions; cook about 1 minute.
Stir in parsley, pepper, mustard, and lemon juice.
Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
To serve, cut tenderloin into 1/2-inch slices.
Serve sauce over slices.","url":"https://recipe.bluelayer.org/recipe/11621/baked-beef-tenderloin-with-diane-sauce"},{"id":"11598","title":"Thai Congee (Kao Tome) Vegetarian","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Combine ingredients for the congee in a saucepan, bring to a boil.
Reduce heat and simmer for about 2 hours.
Or use leftover rice with about twice as much liquid as rice.
Simmer until the porridge has a smooth consistence.
Pour into soup bowls.
Top with your choice of toppings and condiments.
If serving a large group, a larger choice than 2 or 3 toppings might be served.","url":"https://recipe.bluelayer.org/recipe/11598/thai-congee-kao-tome-vegetarian"},{"id":"11586","title":"Besciamella Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, nutmeg, ground
spices, thyme, dried","directions":"In a small saucepan, combine milk and chicken broth; bring just to a simmer over medium-low heat; keep warm.
In a heavy medium saucepan, melt butter over low heat.
Add flour and cook, stirring 2-3 minutes without allowing flour to brown.
Remove from heat and whisk in hot milk and stock.
Return to low heat and cook, whisking occasionally, 4-5 minutes, until sauce is medium thick.
Season with salt, pepper, nutmeg and thyme.","url":"https://recipe.bluelayer.org/recipe/11586/besciamella-sauce"},{"id":"11584","title":"Hand-Rolled Couscous","ingredients":"semolina, unenriched
salt, table
oil, olive, salad or cooking
soup, beef broth or bouillon canned, ready-to-serve","directions":"Put the semolina in a large mixing bowl.
Place 1/2 cup water in a sprayer and use it to moisten the semolina.
Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion.
It is better to have too little moisture than too much because you dont want to create a dough.
Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps.
To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl.
After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible.
There may be a small amount of doughy mixture that wont go through the strainer as much as 1/3 cup and this may be discarded.
Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil.
Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture wont clump any more.
Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil.
Stir gently with a fork.
The couscous may be covered and refrigerated at this point for up to three days.
To serve, bring 2 cups of water or broth to a boil, and set aside.
Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes.
Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet.
Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander.
It may be cooled and refrigerated for up to three days; reheat by steaming.","url":"https://recipe.bluelayer.org/recipe/11584/hand-rolled-couscous"},{"id":"11577","title":"Scalloped Apples","ingredients":"apples, raw, with skin
apples, raw, with skin
butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Mix apples with sugar and flour.
Let rest for 5 minutes.
Heat butter in a large skillet, saute apples in a thin layer for 5-8 minutes until browned slightly and softened.
You might have to fry the apples in two or more rounds, so as not to crowd them (crowded apples turn out soupy and/or mushy).
If there is a lot of juice, scoop out the fruit and cook the juice down for a few miutes until thickened.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11577/scalloped-apples"},{"id":"11551","title":"Garlic Lemon Pepper Injectable Marinade","ingredients":"butter, without salt
syrup, maple, canadian
sauce, worcestershire
soup, chicken broth or bouillon, dry
lemon juice, raw
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
sauce, ready-to-serve, pepper, tabasco","directions":"Note you must use very finely ground pepper in this or it will clog the injector.
Mix all ingredietnts and stir until salt is completely dissolved.
Use with marinade injector.","url":"https://recipe.bluelayer.org/recipe/11551/garlic-lemon-pepper-injectable-marinade"},{"id":"11512","title":"Peanut Soup","ingredients":"peanut butter, smooth style, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
spices, curry powder
spices, pepper, black","directions":"Gradually add the milk to the peanut butter, stirring constantly until it is a smooth paste.
Then gradually add the vegetable stock.
Add the rest of the ingredients.
Heat thoroughly for about 10 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/11512/peanut-soup"},{"id":"11479","title":"Thai Chicken With Broccoli and Oyster Sauce","ingredients":"sauce, oyster, ready-to-serve
sauce, fish, ready-to-serve
sugars, granulated
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder
broccoli, raw","directions":"In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock; stir well.
Heat a wok or a large deep skillet over high heat.
Add oil and swirl to coat pan.
Add garlic and toss well, until fragrant, about 15 seconds.
Add chicken and spread into a single layer.
Cook, undisturbed, until edges turn white, about 1 minute.
Toss well and cook for 30 seconds more.
Add broccoli florets and toss well.
Cook, tossing once, until bright green, for 1 minute.
Add oyster sauce mixture and toss well.
Cook, undisturbed, until chicken is cooked through and broccoli is tender-crisp.
Serve hot or warm--can serve over hot cooked rice.","url":"https://recipe.bluelayer.org/recipe/11479/thai-chicken-with-broccoli-and-oyster-sauce"},{"id":"11405","title":"Butter-Glazed Asparagus","ingredients":"soup, chicken broth or bouillon, dry
asparagus, raw
butter, without salt","directions":"Heat the broth in a 12-inch skillet over high heat to a boil.
Add the asparagus and cook for 2 minutes.
Add the butter.
Reduce the heat to medium.
Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.","url":"https://recipe.bluelayer.org/recipe/11405/butter-glazed-asparagus"},{"id":"11377","title":"Curried Scallops With Spinach","ingredients":"wheat, durum
margarine, regular, 80% fat, composite, stick, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, curry powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw
mollusks, scallop, (bay and sea), cooked, steamed
oil, olive, salad or cooking
salt, table","directions":"Cook pasta acorrding to package directions; drain and keep warm.
In a small skillet, melt margarine over medium-low heat.
Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
Stir in curry powder and cook for 1 minute more.
Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
Puree until smoothe.
Return the sauce to the skillet and bring to a simmer.
Stir in the spinach (washed and chopped) and scallops.
Simmer, covered, until the scallops are just done, 3 to 5 minutes.
Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.","url":"https://recipe.bluelayer.org/recipe/11377/curried-scallops-with-spinach"},{"id":"11363","title":"Golden Onion Soup","ingredients":"onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, mozzarella, low sodium","directions":"In a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes.
Stir in flour until blended.
Gradually add broth and milk.
Bring to a boil and stir for 1 minute.
Reduce heat.
Add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.","url":"https://recipe.bluelayer.org/recipe/11363/golden-onion-soup"},{"id":"11348","title":"Beer And Cheese Soup (Washington) Recipe","ingredients":"butter, without salt
celery, raw
carrots, raw
onions, raw
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, thyme, dried
soup, chicken broth or bouillon, dry
cheese, cheddar
cheese, parmesan, hard
pretzels, soft, unsalted","directions":"In a 3 qt pan, heat butter over medium heat.
Add in celery, carrot and onion and cook, stirring occasionally till onion is soft, about 10 min.
Stir in flour, mustard and thyme leaves and cook for I minute.
Gradually add in stock Bring to a boil over medium-high heat, stirring often.
Reduce heat, cover and simmer, stirring occasionally, till vegetables are tender, about 12 to 15 min.
Stir in Cheddar and Parmesan cheeses.
When cheese is melted, add in beer.
Heat till steaming.
Season to taste with salt and pepper.
Serve with pretzels.
Yield: 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/11348/beer-and-cheese-soup-washington-recipe"},{"id":"11307","title":"Creamy Spinach Soup with Fontina Toast","ingredients":"spinach, raw
cheese, fontina","directions":"Prepare as directed for the master recipe, #166, making the substitutions listed.","url":"https://recipe.bluelayer.org/recipe/11307/creamy-spinach-soup-with-fontina-toast"},{"id":"11286","title":"Spiced Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
onions, raw
oil, olive, salad or cooking
honey
soup, chicken broth or bouillon, dry
raisins, seeded
spices, curry powder
salt, table
spices, cumin seed
spices, cinnamon, ground
peppers, sweet, green, raw","directions":"Bring rice and water to a boil.
Reduce heat and simmer until water is absorbed.
Saute onion for 1 minute.
Add honey and cook 2 minutes longer.
Stir in the broth raisins, curry, salt, cumin, and cinnamon.
Bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes.
Stir in red bell pepper and rice until well blended and rice is heated through.","url":"https://recipe.bluelayer.org/recipe/11286/spiced-rice"},{"id":"11280","title":"Pea Puree for Baby","ingredients":"peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry","directions":"Take your bag of frozen peas and steam them for approximately 8-10 minutes.
Once they are steamed, put them into your food processor or blender and puree them.
Add chicken broth a little at a time until you reach the desired consistency for your baby.
Note: depending on the bag size of your frozen peas, you should be able to get 4-5 servings from it.
The bag I purchase is usually 1 pound.
I spoon out serving sizes into 4-ounce canning jars and freeze what I will not use within two days.","url":"https://recipe.bluelayer.org/recipe/11280/pea-puree-for-baby"},{"id":"11256","title":"Ground Beef, Spinach and Barley Soup","ingredients":"beef, grass-fed, ground, raw
water, bottled, generic
tomatoes, red, ripe, raw, year round average
carrots, raw
onions, raw
barley, hulled
beef, grass-fed, ground, raw
spices, thyme, dried
spices, oregano, dried
spices, garlic powder
spices, pepper, black
salt, table
spinach, raw","directions":"Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
Bring to a boil over high heat.
Reduce heat to medium-low.
Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
Stir in spinach and cook until spinach starts to wilt.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/11256/ground-beef-spinach-and-barley-soup"},{"id":"11245","title":"Cream Soup From Scratch Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
onions, raw
cornstarch
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine ingredients.
This is a dry roux which can be stored in an airtight container and kept on hand till it's needed.
When ready for soup, add in 2 c. of cool water and cook over medium heat, stirring constantly till it thickens.
If soup is too thick, add in a little more water to thin.
For cream of mushroom soup, add in some sliced mushrooms a few min before removing from the stove.","url":"https://recipe.bluelayer.org/recipe/11245/cream-soup-from-scratch-recipe"},{"id":"11168","title":"Honey Mustard Soup With Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
honey
peas, green, frozen, unprepared
cream, fluid, heavy whipping
cornstarch","directions":"Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth-- If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
Put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
Add some freshly cracked white pepper and a bit of nutmeg or cinnamon.
Add the frozen peas to the pan and then remove from heat.
Mix the cream and cornstarch well and add to the pan.
Add in the cooked cubed chicken and then put the pan back on low heat; stir until thickened slightly.
Try with cinnamon raisin bagel bites or croutons.
Keep the heat gentle as you do not want to curdle the cream.
Everything is cooked already, so nothing needs to be boiled.","url":"https://recipe.bluelayer.org/recipe/11168/honey-mustard-soup-with-chicken"},{"id":"11158","title":"Celery Roquefort Soup","ingredients":"butter, without salt
onions, raw
celery, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, roquefort
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"In a soup pot, melt the butter over medium heat.
Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
Add the water, cover, and bring to a simmer.
In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
Stir the puree into the soup and add salt and pepper.
Reheat and serve hot.","url":"https://recipe.bluelayer.org/recipe/11158/celery-roquefort-soup"},{"id":"11146","title":"Beans Slow Cooker Style Recipe","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"In a 3 1/2 qt electric slow cooker, combine beans and warm water.
Cover and cook on high heat setting 3 to 4 hrs or possibly on low heat setting 5 to 7 hrs, till beans are tender but not falling apart.
Drain beans into a colander and rinse with cool water.
Drain well before using.
Makes 6 to 8 servings, 6 to 7 c..
Whether your dry beans are white, black, red or possibly spotted, the slow cooker is the way to cook them effortlessly.
Best of all, no presoaking is required.
Cooking time will vary depending upon the size of the bean, how long it's been stored and even where the bean was grown; so it's a good idea to begin checking after 3 hrs on high or possibly 5 hrs on low.
The cookedbeans can be stored in the refrigerator for two to three days.
you can throw the beans into soups or possibly stews, refry them,or possibly toss them with pasta.
Natalie Haughton wrote \"The Best Slow Cooker Cookbook Ever\"","url":"https://recipe.bluelayer.org/recipe/11146/beans-slow-cooker-style-recipe"},{"id":"11127","title":"Chicken Tikka Masala","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
smart soup, indian bean masala
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, coriander seed
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"bring 3/4 cup water to a boil in large nonstick skillet, add frozen carrot blend and cook for 5 minutes, then drain off the water.
Add tikka masala, chicken, and water cook until heated through.
While that is cooking make your 5 min rice.
Serve sauce over the rice and sprinkle with fresh cilantro.","url":"https://recipe.bluelayer.org/recipe/11127/chicken-tikka-masala"},{"id":"11085","title":"Quick Curried Chicken and Couscous","ingredients":"water, bottled, generic
couscous, dry
soup, cream of chicken, canned, condensed
water, bottled, generic
spices, curry powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite","directions":"Boil 1 3/4 cups water in a 10 inch skillet.
Stir in couscous.
Remove from stove.
Cover and let stand 5 minutes or until all water is absorbed.
Remove couscous to large platter or bowl and cover to keep warm.
In the same skillet, heat soup, 1/2 c water, curry powder, chicken and vegetables and bring to a boil.
Reduce heat and let simmer 5 minutes.
Pour over couscous.","url":"https://recipe.bluelayer.org/recipe/11085/quick-curried-chicken-and-couscous"},{"id":"11081","title":"Johnny Iuzzini's Chocolate Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
goji berries, dried
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.
Roll the Cocoa Puffs in the chocolate, coating them completely.
Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set.
Store in a cool place.
Put 1 cup of the milk in a small saucepan with the juniper berries.
Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes.
Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
Bring the milk back to a boil, then strain into a measuring cup.
Add some of the remaining 3 cups milk, if needed, to make 1 cup.
Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
Pour in the rest of the cold milk, and froth the soup with an immersion blender.
Transfer to a pitcher and refrigerate until you're ready to serve.
Whisk the heavy cream and Devon cream together in a bowl until thick.
Whisk in the milk, then froth with an immersion blender (add additional milk if you need to).
Transfer to a pitcher and refrigerate until you're ready to serve.
Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups.
Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam.
Top with a few more Cocoa Puffs.","url":"https://recipe.bluelayer.org/recipe/11081/johnny-iuzzinis-chocolate-soup"},{"id":"10980","title":"Bootlegger's Beef","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
onions, raw
carrots, raw
spices, thyme, dried
soup, beef broth or bouillon canned, ready-to-serve
alcoholic beverage, distilled, whiskey, 86 proof
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
corn, sweet, white, raw","directions":"Preheat oven to 400 degrees F. Pat beef tenderloin dry with paper towels.
Sprinkle with salt and pepper.
Heat vegetable oil in heavy large ovenproof skillet over medium heat.
Add beef to skillet and cook until brown on all sides, about 8 minutes.
Add chopped onions, carrots, and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120 degrees F for rare, stirring vegetables occasionally, about 30 minutes.
Transfer beef to platter.
Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat.
Add canned beef broth and whisky and bring to boil, scraping up any browned bits.
Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes.
Strain sauce and return to same skillet.
Mix flour and butter in small bowl until smooth paste forms.
Add to sauce in skillet and whisk until well blended.
Add whipping cream, crushed black peppercorns and any accumulated juices from beef.
Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes.
Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter.
Spoon sauce over.","url":"https://recipe.bluelayer.org/recipe/10980/bootleggers-beef"},{"id":"10961","title":"Sue's Hash Brown Casserole","ingredients":"denny's, hash browns
cream, sour, cultured
soup, cream of chicken, canned, condensed
cookies, graham crackers, plain or honey, lowfat
cheese, cheddar
onions, raw
butter, without salt","directions":"Preheat oven to 350.
Thaw hash browns & mix well with cheese, sour cream, onion dip & mushroom soup.
Spread evenly in 9\" x 13\" pan.
Crush crackers & mix with melted butter.
Sprinkle over top of casserole.
Bake 30 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/10961/sues-hash-brown-casserole"},{"id":"10929","title":"Condensed Tomato Soup Recipe (Gluten-Free)","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
sugars, granulated
salt, table
salt, table","directions":"Place tomato paste in pan or bowl and gradually stir in water.
Add remaining ingredients and heat to dissolve chicken base or bouillon.
If you want reconstituted soup, you can add an additional 12 oz.
of milk (my preference) or water.
If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.","url":"https://recipe.bluelayer.org/recipe/10929/condensed-tomato-soup-recipe-gluten-free"},{"id":"10915","title":"Skillet Chicken With Black Walnuts","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
beans, snap, green, raw
celery, raw
salt, table
sugars, brown
spices, pepper, black
sauce, oyster, ready-to-serve
sauce, hoisin, ready-to-serve
soup, chicken broth or bouillon, dry
cornstarch
soy sauce made from soy (tamari)
mushrooms, white, raw
nuts, walnuts, english","directions":"In a large heavy skillet, heat oil.
Add chicken and brown on all sides; reduce heat, cover, and let chicken cook slowly for 20 minutes.
Add green beans, celery, seasonings, and broth.
Cook 8 to 10 minutes.
Combine cornstarch and soy sauce; stir into the chicken mixture with mushrooms, and cook until thickened.
Add Hammons Black Walnuts; heat through.
If desired, garnish with walnuts and serve on hot cooked rice.","url":"https://recipe.bluelayer.org/recipe/10915/skillet-chicken-with-black-walnuts"},{"id":"10908","title":"Ma Grilli Risotta Recipe","ingredients":"tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In large saucepan put sauce and rice, cook over medium-high heat, stirring constantly.
Add in chicken broth a little at a time - add in most of the broth in the beginning - then add in 1/2 c. at a time till all is absorbed.
Add in about 3/4 c. grated Parmesan cheese - keep stirring till cheese is mixed in - season with black pepper to taste.","url":"https://recipe.bluelayer.org/recipe/10908/ma-grilli-risotta-recipe"},{"id":"10842","title":"Pot Pie #1 Alaska Chicken Pot Pie","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
peas, green, frozen, unprepared
celery, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
celery, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425:.
In a sauce pan combine chicken,carrots,peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat and drain.
Set aside.
In the sauce pan over medium heat,cook onion in butter until soft and translucent.
Stir in flour,salt,pepper,and celery seed.
Slowly stir in the chicken broth and milk.
Simmer over medium-low heat until thick stirring all the time.Remove from heat when thick and set aside.
Place the chicken mixture in the bottom pie crust.
Pour in the hot liquid mixture.
Cover with top crust,seal edges,and cut away excess dough.
Make several small slits in the top to allow the steam to vent.
Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.Cool for 10 minutes before serving.
Please Note: To speed up you can use frozen vegetable medley instead of boiling the carrots,peas and celery.","url":"https://recipe.bluelayer.org/recipe/10842/pot-pie-1-alaska-chicken-pot-pie"},{"id":"10839","title":"Whiskey-Flavored Crab Soup","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Heat crabmeat in milk and butter.
Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste.
Bring to boil and whisk until smooth.
Add cream; stir in crabmeat as soon as it simmers.
When it is just at boiling point, stir in whiskey.
Serve in heated cups with a sprinkling of parsley.","url":"https://recipe.bluelayer.org/recipe/10839/whiskey-flavored-crab-soup"},{"id":"10835","title":"Vegetable Risotto","ingredients":"broccoli, raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
peppers, sweet, green, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
cheese, parmesan, hard","directions":"Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
Rinse with cold water and set aside.
Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
Heat olive oil in a large sauce pan, then add onions.
Saute onions for about 3 minutes.
Add rice and coat with olive oil, onion mixture.
Add wine/water and stir until almost all liquid is absorbed.
Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
Continue to stir.
This takes about 20 minutes.
After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.","url":"https://recipe.bluelayer.org/recipe/10835/vegetable-risotto"},{"id":"10828","title":"Spicy Chicken Mac Skillet","ingredients":"cheese, parmesan, hard
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
soup, cream of chicken, canned, condensed
cheese, parmesan, hard","directions":"Prepare mac and cheese dinner as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat.
Add chicken; cook and stir 5 minutes or until lightly browned and cooked through.
Reduce heat to medium; stir in tomatoes and soup.
Cook 5 minutes, stirring occasionally.
Add mac and cheese dinner; stir until well blended.
Sprinkle with cheese; cover.
Cook 5 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/10828/spicy-chicken-mac-skillet"},{"id":"10754","title":"Shrimp Stir-Fry","ingredients":"cornstarch
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
crustaceans, shrimp, raw (not previously frozen)
shortening, vegetable, household, composite
spices, ginger, ground
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.
Add the shrimp and stir-fry until they're cooked through.
Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet.
Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet.
Cook and stir until the mixture boils and thickens.
Return the shrimp to the skillet and cook until the mixture is hot and bubbling.
Serve over the rice.","url":"https://recipe.bluelayer.org/recipe/10754/shrimp-stir-fry"},{"id":"10750","title":"Dianes Butternut Squash Soup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
soup, chicken broth or bouillon, dry
onions, raw
butter, without salt
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground","directions":"Prepare the squash by quartering, then cut off the ends and scrape out the seeds.
Peel the squash with a vegetable peeler or sharp knife.
Be very careful!
The squash rind is tough and awkward to work with.
Cut the peeled squash into 2-inch chunks.
Place into a large sauce pan or Dutch oven and add the broth.
Cover and bring to a boil.
Reduce heat to low and boil until tender, about 15-20 minutes.
While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt.
Saute onion over medium-high heat until golden brown and caramelized, about 15 minutes.
Remove from heat and stir into the cooked squash.
In a blender container, blend squash, onions and liquid in 2 or 3 batches.
Liquefy until smooth.
Be very careful when blending the hot mixture!
Only fill the blender container about half full, and watch out for hot liquid burping around the lid.
Voice of experience speaking here.
Pour mixture into a large saucepan or Dutch oven as you blend each batch.
When all is blended, add the evaporated milk, black pepper and nutmeg if using.
Taste and add salt if needed.
Heat on low, stirring often, until heated through.
This soup is hearty, rich, velvety and smooth.
Serve as an entree with hot garlic bread.
Yum!","url":"https://recipe.bluelayer.org/recipe/10750/dianes-butternut-squash-soup"},{"id":"10734","title":"Awesome Healing Chicken Broth","ingredients":"water, bottled, generic
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, garlic powder
cornstarch
water, bottled, generic
roland, seasoned rice wine vinegar,
spices, pepper, red or cayenne
spices, pepper, black
egg substitute, powder
oil, sesame, salad or cooking","directions":"Bring water, soup base, basil and garlic to a slow boil.
Mix corn starch and water.
Blend well.
Slowly add to boiling broth.
Stir constantly.
Add in rice wine vinegar, cayenne, and white pepper.
Simmer for 5 minutes.
Add in egg substitute (or one beaten egg) slowly and stirring constantly.
Stir in sesame oil.
Your cold will be diminished -- .","url":"https://recipe.bluelayer.org/recipe/10734/awesome-healing-chicken-broth"},{"id":"10730","title":"Ruth Feeney's Blackberry Jelly","ingredients":"water, bottled, generic
blackberries, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated
butter, without salt","directions":"Pour about 2 cups water into a large stock or soup pot.
Add berries and crush them with a potato masher.
Bring to a boil and turn off the heat.
Now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl.
(Make sure no seeds get through).
This should yield about 3 1/2 cups of juice.
(If you need more liquid, add apple juice or water).
Pour blackberry juice black into the pot.
Add lemon juice and pectin and bring to a boil.
Add sugar and boil 1 minute.
Add butter.
Pour mixture into 4 pint jars.
Pour a half-inch layer of paraffin over top of each jar and seal them.","url":"https://recipe.bluelayer.org/recipe/10730/ruth-feeneys-blackberry-jelly"},{"id":"10727","title":"Parmesan Polenta","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
butter, without salt
spices, pepper, black","directions":"In a large saucepan, bring chicken broth and milk to a boil.
Gradually whisk in cornmeal.
Cover and simmer for approximately 20 minutes until creamy, stirring occasionally to make sure it isn't sticking.
Remove from heat and stir in butter and black pepper.
Gradually stir in the cheese until melted.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/10727/parmesan-polenta"},{"id":"10712","title":"Low Carb Cessesburger Soup","ingredients":"beef, grass-fed, ground, raw
bacon, meatless
celery, raw
celery, raw
carrots, raw
onions, raw
spices, basil, dried
soup, chicken broth or bouillon, dry
broccoli, raw
cauliflower, raw
cheese, cheddar
cream, fluid, heavy whipping
spices, pepper, black
salt, table
cream, sour, cultured","directions":"Brown hamburger, drain and then set aside.
Brown the bacon, drain and then add the hamburger.
Add celery, onions and carrots.
Saute until vegetables sre tender.
Add basil, broth, brovvolu and cauliflower until tender.
Then adf cheese, heavy cream, pepper and salt and stir until cheese melts.
Turn off heat and add sour cream.","url":"https://recipe.bluelayer.org/recipe/10712/low-carb-cessesburger-soup"},{"id":"10688","title":"Chicken Shepherd's Pie","ingredients":"potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
shortening, vegetable, household, composite","directions":"Cook potatoes until tender.
Drain and mash.
If desired, whip with butter and milk.
Spread about half the potatoes in a round 2 litre casserole.
Mix chicken, soup and vegetables.
Spread over potato layer.
Top with remaining potatoes.
Bake at 350 until heated through, about 30 minutes.
We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
You can substitute an equal amount of chicken gravy for the soup.
This reheats very well in the microwave.
In fact, sometimes I assemble it and put it in the fridge for the next night.
Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.","url":"https://recipe.bluelayer.org/recipe/10688/chicken-shepherds-pie"},{"id":"10673","title":"Cajun Butter Sauce","ingredients":"spices, chili powder
spices, pepper, black
spices, garlic powder
spices, pepper, red or cayenne
butter, without salt
cornstarch
soup, chicken broth or bouillon, dry","directions":".In a small bowl, mix together the cornstarch and broth until well combined.
set aside.
In a saucepan, mix together spices and cook in hot butter for one minute.
Add broth mixture, and bring to a boil.
Whisk over high heat until mixture begins to thicken slightly.
Remove from heat.
Serve hot over vegetables.","url":"https://recipe.bluelayer.org/recipe/10673/cajun-butter-sauce"},{"id":"10672","title":"Sausage and Rice Bake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
pork sausage, link/patty, unprepared
celery, raw
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
nuts, pecans","directions":"In a shallow 2 qt casserole, place rice.
Set aside.
In a large skillet, over medium heat, saute sausage, stirring to crumble meat.
Drain and discard excess fat.
In the same skillet, combime celery, onions and green peppers with sausage.
Cook until vegetables are tender and onion is transparent.
Stir in salt, pepper and broth.
Increase heat to high and boil mixture 2 to 3 minutes.
Combine mixture with rice.
Cover dish with tight fitting lid or heavy duty foil.
Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
To serve, fluff rice with fork and garnish with pecan halves.","url":"https://recipe.bluelayer.org/recipe/10672/sausage-and-rice-bake"},{"id":"10639","title":"Cream of Fresh Cauliflower Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
cauliflower, raw
spices, curry powder
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In a saucepan, combine the chicken broth, chopped onion, cauliflower and curry powder.
Bring mixture to boiling.
Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.
Place half of the vegetable mixture in a blender or food processor.
Cover and blend 30 to 60 seconds or till smooth.
Take care when blending hot liquids.
Pour into bowl.
Repeat with remaining vegetable mixture; set all aside.
In the same saucepan, melt the butter or margarine.
Whisk in flour, salt and pepper.
Add the milk all at once, whisking till smooth.
Cook and stir till mixture is thickened and bubbly.
Stir in the blended vegetable mixture.
Cook and stir till soup is heated through.
Season with additional salt and pepper to taste.
Using the same directions, you can use the following vegetable combinations for different soups: 1 1/2 cups chopped celery, 2 tablespoons snipped parsley, 1/2 teaspoon dried basil - cook for 15 minutes or till done; 1 cup sliced mushrooms and 1/8 teaspoon ground nutmeg - cook for 5 minutes or till done; 2 1/2 cups chopped onions, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove - cook for 5 minutes or till done; 1 1/2 cups peas, 1/4 cup shredded lettuce, 2 tablespoons diced cooked ham and 1/4 teaspoon crushed, dried sage - cook 8 minutes or till done; 1 cup sliced potatoes and 1/2 teaspoon dried dillweed - cook 10 minutes or till done; 2 cups chopped spinich, 1/8 teaspoon dried, crushed thyme and a dash of ground mutmeg - cook 3 minutes or till done; 4 medium tomatoes, peeled, quartered and seeded and 1/4 teaspoon dried basil - cook for 15 minutes or till done; 1 1/2 cups cut unpeeled zucchini and several dashes of ground nutmeg - cook for 5 minutes or till done.","url":"https://recipe.bluelayer.org/recipe/10639/cream-of-fresh-cauliflower-soup"},{"id":"10636","title":"West African Chicken-Peanut Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
oil, sesame, salad or cooking
spices, curry powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender.
Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined.
Heat until very hot, but not boiling.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/10636/west-african-chicken-peanut-soup"},{"id":"10626","title":"Fiesta Chicken Casserole","ingredients":"spices, pumpkin pie spice
sauce, salsa, ready-to-serve
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar
corn, sweet, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
beans, snap, green, raw","directions":"Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl.
Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface.
Lay the crusts side-by-side so that they overlap by about 3 inches in the center.
Press the seam to seal.
Roll the pie crust into a 14 x 10-inch rectangle.
Place the pie crust over the chicken mixture.
Trim the excess crust from the edge.
Cut several slits in the crust.
Bake at 400F.
for 40 minutes or until the crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/10626/fiesta-chicken-casserole"},{"id":"10617","title":"Yin-Yang Soup","ingredients":"corn, sweet, white, raw
water, bottled, generic
salt, table
spinach, raw
cornstarch
oil, olive, salad or cooking","directions":"Try your hand at swirling two colorful purees into this universal symbol!
Place corn in a blender with 1 cup water and 1/4 teaspoon salt.
Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt.
Blend until smooth, remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat 1/2 teaspoon oil in a saucepan over medium heat.
Add corn puress.
Add half of cornstarch mixture, stirring until smooth.
Then empty contents into a large 2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat.
Add spinach puree and stir.
Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design.
(Each vegetable puree will hold its shape).
Serve warm.","url":"https://recipe.bluelayer.org/recipe/10617/yin-yang-soup"},{"id":"10601","title":"My Easy Chicken Ala King","ingredients":"butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
peas, green, frozen, unprepared
spices, pepper, black","directions":"In a large skillet, melt 2 tablespoons butter over medium-high heat.
Saute the chicken and mushrooms for 5-6 minutes, or until no pink remains in the chicken.
Remove the chicken and mushrooms from the skillet; discard the pan juices.
Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.
Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.
Reduce the heat to medium-low, return the chicken and mushrooms to the skillet; add the peas and pimientos.
Simmer until heated through, stirring constantly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/10601/my-easy-chicken-ala-king"},{"id":"10592","title":"Broccoli Cheese Soup","ingredients":"butter, without salt
onions, raw
celery, raw
carrots, raw
wheat flour, white, all-purpose, unenriched
cornstarch
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, pasteurized process, american, without added vitamin d
spices, parsley, dried
spices, pepper, red or cayenne
broccoli, raw","directions":"Saute vegetables until tender.
Add flour, stir until foamy.
Add chicken stock and milk.
Stir.
Add cornstarch, cubed cheese, parsley and pepper.
Heat through.
Add thawed broccoli.
Heat through and serve.","url":"https://recipe.bluelayer.org/recipe/10592/broccoli-cheese-soup"},{"id":"10572","title":"Hearty Cheese (And Turkey) Soup","ingredients":"ground turkey, raw
onions, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
celery, raw
salt, table
spices, basil, dried
spices, parsley, dried
spices, pepper, black
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
cream, sour, cultured","directions":"In a nonstick skillet, cook turkey and onion over medium heat until meat is not longer pink; drain.
Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Reduce heat to low; add the cheese.
Cook and stir until cheese is melted.
Remove from heat; stir in sour cream.","url":"https://recipe.bluelayer.org/recipe/10572/hearty-cheese-and-turkey-soup"},{"id":"10539","title":"Broccoli Chicken Casserole Recipe","ingredients":"broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
salad dressing, mayonnaise, regular
cheese, cheddar
soup, cream of chicken, canned, condensed","directions":"Place thawed broccoli in bottom of 8 x 8 x 2 inch casserole dish.
Top with cooked rice.
Sprinkle chicken over rice.
Mix lemon juice, mayonnaise and cheese soup.
Pour over chicken.
Insert knife in mix so which topping goes into mix.
Bake at 350 degrees for 35 to 45 min.
Top may be sprinkled with additional cheese.","url":"https://recipe.bluelayer.org/recipe/10539/broccoli-chicken-casserole-recipe"},{"id":"10536","title":"Creamed Broccoli And Cauliflower Soup Recipe","ingredients":"broccoli, raw
cauliflower, raw
water, bottled, generic
salt, table
spices, basil, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"In saucepan, combine broccoli, cauliflower, water, salt, and basil.
Cook till tender.
In separate pan, heat butter till lightly browned.
Add in flour and stir till smooth.
Gradually add in lowfat milk, stirring constantly, till thickened.
Pour over vegetable mix and stir till blended.","url":"https://recipe.bluelayer.org/recipe/10536/creamed-broccoli-and-cauliflower-soup-recipe"},{"id":"8957","title":"Wild Rice Casserole","ingredients":"- 1 1/2 c. raw extended-grained rice
- 1 envelope dry onion soup mixture
- 1 tbsp. snipped parsley (optional)
- 4 c. water","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-ebook://Webpages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8957/wild-rice-casserole"},{"id":"8950","title":"Turkey And Rice Casserole","ingredients":"- 2 cans product of mushroom soup
- 3 cups water
- 3 cups transformed prolonged-grain white rice (raw)
- 1 cup thinly sliced celery
- 1 to 2 cups cubed cooked turkey
- 2 cups frozen merged veggies (peas & carrots, oriental combine, and so on.)
- 1 teaspoon poultry seasoning
- 1 tablespoon dried minced onion","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Pour soup and water into Crock Pot and stir to mix. Insert staying elements and combination perfectly. Deal with and cook 6 to 8 hrs upon small or 3 to 4 hrs upon substantial. Inco
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8950/turkey-and-rice-casserole"},{"id":"8949","title":"Tuna Noodle Casserole","ingredients":"- * 2 cans product of celery soup
- * 1/3 cup dry sherry
- * 2/3 cup Milk
- * 2 tablespoons parsley flakes
- * 10 ounces frozen peas
- * 2 cans tuna, exhausted
- * 10 ounces egg noodles, cooked
- * 2 tablespoons butter or margarine","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* sprint curry powder (optional) Inside a major bowl, effectively incorporate soup, sherry, milk, parsley flakes, greens, and tuna. Fold within just noodles. Pour into greased Croc
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8949/tuna-noodle-casserole"},{"id":"8946","title":"Swiss Chicken Casserole","ingredients":"- * 6 chicken breasts, boneless and skinless
- * 6 slices Swiss cheese
- * 1 can product of mushroom soup
- * 1/4 cup milk
- * 2 cups stuffing incorporate
- * 1/2 cup butter or margarine, melted","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Frivolously greas Crock Pot or spray with cooking spray. Room chicken breasts within pot. Best with cheese. Merge soup and milk, stirring very well. Spoon higher than cheese; sprin
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8946/swiss-chicken-casserole"},{"id":"8938","title":"Site 223 Of 245","ingredients":"- 2 fat yellow summertime squash or zucchini, thinly sliced (pertaining to 6 cups)
- 1 cup pared shredded carrot
- 1 can (10 1/4 ounces) condensed product of chicken soup
- 1 cup bitter product
- 1 bundle (8 ounces) knowledgeable stuffing crumbs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside huge bowl, mix squash, onion, carrot and soup. Mixture bitter product and flour, stir into veggies. Throw stuffing crumbs with butter and position 50 % inside of gradual coo
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8938/site-223-of-245"},{"id":"8936","title":"Spinach, Cheese & Bacon Strata","ingredients":"- 4 cups sliced & buttered French bread, cubed
- 1 bag frozen spinach (16 oz)
- 6 to 8 ounces diced, cooked bacon, ham, or turkey ham
- 1 1/2 to 2 cups shredded cheddar cheese salt and pepper, to flavor
- 1 can (10oz) product of mushroom soup (the 98% pounds totally free is high-quality)
- 5 eggs
- 1 tablespoon minced dried onion (optional)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Evenly butter a 3 1/2-quart sluggish cooker/Crock Pot. Layer with fifty percent of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to style. Repeat levels fin
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8936/spinach-cheese-bacon-strata"},{"id":"8931","title":"Sluggish-cooker Creamy Scalloped Potatoes And Ham","ingredients":"- 3 pounds. med. dimensions potatoes peeled and sliced
- 1 onion chopped
- 1 cup shredded cheddar cheese
- 1 cup cooked ham
- 1 can (10 3/4 oz) very low bodyweight product of mushroom soup","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mix potatoes, onion, cheese and ham within gradual cooker/Crock Pot. In just lower bowl, stir collectively soup & water. Pour higher than potato combination. Include pot. Cook upon
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8931/sluggish-cooker-creamy-scalloped-potatoes-and-ham"},{"id":"8929","title":"Basic Saucy Potatoes","ingredients":"- * 4 cans ( 15 ounces every single )sliced white potatoes , weary
- * 2 cans condensed product of celery soup , undiluted
- * 2 cups bitter product
- * 10 bacon strips, cooked and crumbled
- * 6 green onions , thinly sliced","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Stage potatoes in just sluggish cooker. Blend the currently being components; pour in excess of the potatoes and blend nicely. Protect and cook upon superior for 4-5 hrs.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8929/basic-saucy-potatoes"},{"id":"8927","title":"Scalloped Potato-tomato Pot","ingredients":"- 6 cups (20 oz) frozen shredded hash browns
- 2 cups (one 16 oz can) minimize green beans, rinsed and fatigued
- 1 teaspoon dried parsley flakes
- 1 (10-3/4 oz) can Nutritious Inquire Product of Celery Soup
- 1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
In just a gradual cooker, mix hash browns, green beans and onion. Inside of a medium bowl, mix parsley flakes, celery soup and undrained stewed tomatoes. Include soup combination t
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8927/scalloped-potato-tomato-pot"},{"id":"8925","title":"Website Page 209 Of 245","ingredients":"- * 4 potatoes, peeled and thinly sliced
- * 3 tablespoons flour
- * 1 can (16 ounces) salmon, tired and flaked
- * 1 medium onion, chopped
- * 1 can (10 3/4 ounces) product of mushroom soup
- * 1/4 cup water","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Point 50 percent of the potatoes inside of greased gradual cooker/Crock Pot. Sprinkle with 50 % of the flour, salt and pepper. Protect with fifty percent the salmon; sprinkle with
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8925/website-page-209-of-245"},{"id":"8924","title":"Russian Chicken","ingredients":"- * 1 bottle Russian dressing (16 oz.)
- * 1 envelope onion soup blend
- * 1 jar apricot preserves (10 oz.)
- * 4 elements chicken -- (4 to 6)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* Professional salt and pepper to flavor Blend dressing, preserves and onion soup combination within just bowl and pour into a sluggish cooker/Crock Pot. Sprinkle chicken with skil
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8924/russian-chicken"},{"id":"8918","title":"Web Page 202 Of 245","ingredients":"- * 2 tiny zucchini, diced
- * 1 can (4 oz) sliced black olives
- * 1 tablespoon sherry wine vinegar or balsamic vinegar
- * 1 can optimistic-high quality diced tomatoes (over 15 ounces)
- * 1 can (10 oz) product of chicken soup with herbs
- * 2 teaspoons dried parsley flakes
- * 1 teaspoon dried basil
- * 1 tablespoon dried minced onion
- * 1 cup shredded cheddar cheese
- * 2 to 3 tablespoons bitter product (optional)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* very hot noodles, rice or pasta Blend initially 9 components inside 3 1/2-quart sluggish cooker/Crock Pot (or greater). Go over and cook upon small for 6 to 8 hrs. Include cheese
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8918/web-page-202-of-245"},{"id":"8917","title":"Web Site 200 Of 245","ingredients":"- * 1 can (11 oz.) product of mushroom soup
- * 2 pound processed cheese (Velveeta)
- * 1 adhere margarine
- * 1 onion, chopped
- * 2 tbsp. chili powder
- * 1 cup picante sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Brown meat and onion. Drain. Increase all substances to sluggish cooker/Crock Pot and cook upon minimal warm until eventually cheese melts, pertaining to 1 1/2 several hours. Provi
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8917/web-site-200-of-245"},{"id":"8916","title":"Pheasant And Wild Rice","ingredients":"- 1 cup uncooked wild uncooked rice
- 1 can product of mushroom soup
- 1 can product of chicken soup
- 1 can mushrooms
- 2 1/2 cups water
- 2 pheasants, minimize up, flour and brown
- 1 pkg quick onion soup blend","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Incorporate rice, canned soup, water, mushrooms and water alongside one another in just gradual cooker/Crock Pot. Location pheasants inside sluggish cooker/Crock Pot (I hardly ever
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8916/pheasant-and-wild-rice"},{"id":"8905","title":"Mariner Fondue","ingredients":"- * 2 cans (10 3/4 oz each and every) condensed product of celery soup
- * 2 c. grated sharp course of action cheese
- * 1 c. chunked cooked lobster
- * 1/2 c. chopped cooked shrimp
- * 1/2 c. chopped cooked crabmeat
- * 1/4 c. finely chopped, cooked scallops
- * 1 loaf of French bread, minimize into 1 inch cubes","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* sprint cayenne peppe Blend all substances until bread cubes within flippantly greased Crock-Pot; stir carefully. Address and cook upon Significant for 1 hour or right until chees
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8905/mariner-fondue"},{"id":"8896","title":"Scorching Spinach Dip","ingredients":"- * 2 (10 oz.) pkgs. frozen chopped spinach
- * 1 lg. jar jalapeno Cheez Whiz
- * 1 can product of mushroom soup
- * 1 (3 oz.) pkg. product cheese
- * 2 tbsp. dried minced onion
- 2 hrs, right until very hot (stir a handful of periods to incorporate properly). Retain incredibly hot in just Crock Pot or chafing dish. Provide with corn chips or crackers.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Thaw spinach extensively. Drain, and squeeze as significantly humidity as prospective versus spinach. Mix all elements within just the gradual cooker/Crock Pot and cook upon minima
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8896/scorching-spinach-dip"},{"id":"8888","title":"Green Chile-filled Chicken Breasts","ingredients":"- * 4 boneless, skinned chicken breast halves, pounded slim
- * 3 ounces product cheese
- * 3/4 cups shredded Cheddar or Monterey Jack cheese
- * 4 ounces green chiles
- * 1/2 teaspoon chili powder
- * 1 can product of mushroom soup
- * 1/2 cup very hot enchilada sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* salt and pepper to flavor Merge product cheese, shredded cheese, chiles, chili powder and salt and pepper. Desired destination a generous dollop upon every single flattened chick
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8888/green-chile-filled-chicken-breasts"},{"id":"8879","title":"Dumpling Soup","ingredients":"- * 1 lb. lean steak, lower into 1\" cubes
- * 1 pkg. onion soup combine
- * 6 c. water (scorching)
- * 2 carrots, peeled & shredded
- * 1 stalk finely chopped celery
- * 1 tomato, peeled & chopped
- * 1 c. pkg. biscuit combination
- * 6 tbsp. milk
- * 1 tbsp. finely chopped parsley
- 5-6 servings.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
With pot upon reduced, sprinkle steak with dry onion soup mixture. Pour sizzling water above steak. Stir within just carrots, celery and tomato. Go over and cook upon lower 4-6 sev
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8879/dumpling-soup"},{"id":"8878","title":"Crockpot Turkey Sandwiches","ingredients":"- 6 c. diced turkey
- 3 c. diced cheese (American or Velveeta)
- 1 can product of mushroom soup
- 1 can product of chicken soup
- 1 onion, chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Combine all of higher than and put inside of Crock Pot for 3-4 hrs. Stir once in a while. Increase liquid, if necessary. Provide with buns.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8878/crockpot-turkey-sandwiches"},{"id":"8869","title":"Crockpot Hamburger Casserole","ingredients":"- 2 lbs .. browned flooring beef
- 3 carrots, peeled and sliced
- 2 onions, sliced
- 4 potatoes, peeled and sliced
- 1 can peas, fatigued
- 2 stalks celery, diced
- 1 can product of chicken soup
- 1 can water","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Spot potatoes inside backside of crockpot, ultimate with carrots and other greens. Issue flooring beef upon final. Mix soup and water and pour earlier mentioned flooring beef. Addr
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8869/crockpot-hamburger-casserole"},{"id":"8866","title":"Crockpot Creamy Pink Potatoes","ingredients":"- 2 kilos tiny purple potatoes, quartered
- 2 (8 oz) pkgs. product cheese, softened
- 1 can product of potato soup, undiluted
- 1 envelope rance salad dressing incorporate","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Point potatoes in just crockpot. In just a low bowl, combat product cheese, soup and salad dressing, incorporate. Stir into potatoes. Go over and cook upon minimal for 8 hrs or rig
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8866/crockpot-creamy-pink-potatoes"},{"id":"8865","title":"Site 150 Of 245","ingredients":"- 8 oz shredded or cubed Velveeta
- 16 oz bitter product
- 1 can product of celery soup
- 1 can product of chicken soup
- 1 lb bacon, cooked & crumbled
- 1 lg onion, chopped (I omitted this)
- 2 tablespoons sugar
- 3 tablespoons melted butter
- 16 ounces product cheese (gentle)
- 2 eggs
- 1 egg yolk
- 1 teaspoon orange or lemon zest, or dried grated rind
- 1 tablespoon flour","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Position potatoes in just an ungreased crockpot. Within just a bowl, merge the currently being components. Pour about potatoes and combine nicely. Include and cook upon minimal for
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8865/site-150-of-245"},{"id":"8861","title":"Crockpot Corny Ham And Potato Scallop","ingredients":"- 5 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked ham
- 1 (15 ounce) can entire kernel corn, exhausted
- 2 teaspoons immediate minced onion
- 1 (11 ounce) can condensed cheddar cheese soup
- 3 tablespoons all-motive flour
- 2 lb Lean, boneless beef chuck in just 1 1/2 inch cubes
- 1 lg Onion, thinly sliced
- 1 c Celery, thinly sliced
- 3 Cloves garlic, minced
- 1 Dry bay leaf
- 1 lg Crimson bell pepper, seeded and slice into slim, chunk-dimension strips
- 1 1/2 c Water
- 2 Cans (concerning 14 1/2 oz.@) Beef broth","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside of a 3 1/2 to 4 quart sluggish cooker, merge potatoes, ham, corn, green pepper and onion; mixture nicely. Inside of a reduced bowl, mix soup, milk and flour; combat with twi
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8861/crockpot-corny-ham-and-potato-scallop"},{"id":"8853","title":"Crockpot Clam Chowder I","ingredients":"- 4 cans of Product of Potato soup
- 4 cans of Contemporary England Clam Chowder
- 2 cans minced clams with juice
- 1 onion, chopped and sauteed in just
- 1 adhere butter
- 1 quart 50 percent and 50 %","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Saute onions within butter, then include all substances within just crockpot for 4 hrs... I customarily put it upon small and cook it all working day... Furthermore it generates al
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8853/crockpot-clam-chowder-i"},{"id":"8846","title":"Crockpot Chili I","ingredients":"- 2 onions, chopped
- 2 cloves garlic (I employ the service of the minced type that will come inside of a jar)
- 1 lb. lean hamburger
- 2 Tbs. chili powder
- 2 cans (16 oz. ea.) tomatoes
- 2 cans tomato soup
- 2 cans kidney beans, weary salt and pepper to style
- 1. Cook onions and garlic within just 2 Tbs. oil right up until onions are yellow. Increase hamburger and cook until eventually browned. Stir within just chili powder and optional cumin; cook 2 minutes extra. In the meantime, inside of crockpot, mix currently being elements. Stir inside browned meat combination. Include and cook upon Small environment for 8-10 hrs.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
cumin to style (I depart this out) optional: shredded cheese and/or bitter product for topping To provide: ladle chili into bowls. Greatest with optional shredded cheese and/or bit
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8846/crockpot-chili-i"},{"id":"8842","title":"Crockpot Chicken Soup","ingredients":"- 2 carrots
- 2 celery stalks
- 2 onions
- 3 boneless, skinless chicken breast
- 2 tsp salt
- 4 cups chicken broth
- 4 to 5 cups water
- 1 T dried parsley
- 1 T dried dill
- 6 oz noodles","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Reduce carrots, celery and onion. House within just crock pot. Include chicken, broth,water, and spices. Deal with and cook upon lower 8 to 10 hrs. One hour in advance of serving,
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8842/crockpot-chicken-soup"},{"id":"8838","title":"Webpage 114 Of 245","ingredients":"- 1 can lessened weight product of chicken soup
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon salt
- 4 skinless boneless chicken breast non-adhere cooking spray
- 1 hour just before serving, plan chive dumplings:
- 3 tbl. shortening
- 1 1/2 cups flour
- 2 tsp. baking powder
- 3 tbl.fresh new, chopped chives, or 2 tbl. dried chives
- 2 tsp salt
- 1 1/2 tsp floor mustard","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Spray crockpot with non-adhere cooking spray. Desired destination chicken within crockpot. Blend currently being substances alongside one another and pour about chicken. Protect an
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8838/webpage-114-of-245"},{"id":"8837","title":"Medium Or Hefty Flour Tortillas Shredded Cheese","ingredients":"- 1 Lg. can Enchilada sauce
- 4 chicken breasts
- 2 cans product of chicken soup
- 1 sm. can sliced black olives
- 2 dozen corn tortillas
- 1 chopped onion
- 1 pkg sharp cheddar cheese","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cook chicken and shred. Merge soup, olives and onions. Lower tortillas in just wedges. Layer crockpot with sauce, tortillas, soup incorporate, chicken and cheese all the course to
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8837/medium-or-hefty-flour-tortillas-shredded-cheese"},{"id":"8836","title":"Web Page 112 Of 245","ingredients":"- 4-6 chicken breasts (pounded out skinny)
- 4-6 parts of ham
- 4-6 slices of swiss cheese (I employ the service of mozzerella,my little ones including this far better!)
- 1 can product of mushroom soup(can retain the services of any product soup)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Put ham and cheese upon chicken. Roll up and harmless with a toothpick. Position chicken inside of c.p. as a result it appears to be like which includes a triangle /_\\ Layer the ch
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8836/web-page-112-of-245"},{"id":"8832","title":"Crockpot Chicken And Pasta","ingredients":"- 1 T cooking oil
- 1 lb boneless skinless chicken breasts (reduce into chunk sized sections)
- 1 can of Product of Chicken soup
- 1 bag frozen knowledgeable pasta and veggie combo (I which include the one with corkscrew pasta and cheddar cheese)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Warmth the oil and then brown the chicken in just it. Fixed the chicken apart and increase soup, water, and the pasta/veggie combo. Warm to a boil. Return the chicken to the pan an
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8832/crockpot-chicken-and-pasta"},{"id":"8830","title":"Webpage 104 Of 245","ingredients":"- 1 can mushroom soup
- 1 can product of broccoli soup
- 1 can broccoli cheese soup
- 2 pkgs Chicken Breasts (boneless, skinless)
- 1 can Put together greens
- 1-2 T Tapioca for thickening
- 1 cup shredded cheddar cheese","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cube chicken put in just crockpot sprinkle with salt and pepper, Pour all a few cans of soup around chicken and stir. Protect and cook upon lower concerning 4-6 several hours. Over
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8830/webpage-104-of-245"},{"id":"8828","title":"Crockpot Cheese Fondue","ingredients":"- * 10-oz. can cheddar cheese soup
- * 1 lb block course of action cheese spread lower within just 8 components
- * 1 lb swiss cheese, grated
- * 12-oz. can beer (or apple cider)
- * 1/2 tsp sizzling pepper sauce
- * 2 drops liquid smoke flavoring","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Area all elements inside sluggish cooker/Crock Pot. Stir to combination. Deal with and cook upon reduced for 2 several hours. Soon after 1 hour of cooking season, stir. Prior to se
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8828/crockpot-cheese-fondue"},{"id":"8818","title":"Crockpot Broccoli Soup","ingredients":"- 4 c. water
- 4 chicken bouillon cubes
- 2 c. diced potatoes
- 1 bag frozen, chopped broccoli
- 2 cans product of chicken soup
- 4 tablespoons margarine
- 1 cup chopped onion
- 1 carrots -- thinly sliced (1 to 2)
- 1 cup water
- 2 heads broccoli (relating to a pound)
- 1 can product of broccoli soup
- 3 cups 2% small-bodyweight milk","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Blend water, bouillon cubes, onions, potatoes and broccoli within just a crock pot. Cook upon significant right until broccoli is thawed. Include product of chicken soup and cheese
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8818/crockpot-broccoli-soup"},{"id":"8807","title":"Crockpot Beef N Brew Vegetable Soup","ingredients":"- 3 medium onions, sliced
- 1 lb carrots, reduce into 1/2\" slices
- 4 parsnips, slash into 1/2\" slices
- 2 bay leaves
- 4 cloves garlic, minced
- 1 TBS snipped refreshing thyme or 1 tsp dried thyme, beaten
- 2 TBS simple cooking tapioca
- 1 1/2 kilos beef stew meat, reduce into 1\" cubes
- 1 14 1/2 oz can beef broth
- 1 12 oz can beer
- 6 hrs. To provide, remove bay leaves; if working with new thyme, stir in just at the moment.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside a 5 or 6 quart crockpot, vacation spot onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca. Area meat upon greatest of greens. Inco
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8807/crockpot-beef-n-brew-vegetable-soup"},{"id":"8800","title":"Crockpot Baked Beans Iv","ingredients":"- 24 to 32 oz. canned Pork and Beans, undrained
- 1 cup ketchup
- 1 high onion, diced
- 1 tsp. penned mustard
- 2 to 3 slices bacon
- 350°F 1 1/2 hrs. The CP variation is soupier.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mix all components in just CP. Go over and cook upon small in excess of 6 several hours. If you want, can be baked inside oven. Employ a greased 2qt casserole. Put bacon upon final
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8800/crockpot-baked-beans-iv"},{"id":"8783","title":"Congressional Bean Soup In Just A Crockpot","ingredients":"- 1 lb Minor white beans
- 8 c Water
- 2 c Ham, diced
- 1 c Onion, diced
- 1 c Celery, chopped
- 2 tb Parsley, chopped
- 1 ts Salt
- 1 Bay leaf","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Get elements in just Sluggish Cooker. Deal with and cook upon minimal 8-10 hrs or right up until beans are comfortable.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8783/congressional-bean-soup-in-just-a-crockpot"},{"id":"8779","title":"Chops Inside A Crock","ingredients":"- 6 pork chops, browned (you can pass up the browning)
- 1 onion, chopped
- 3 T. catsup
- 10.5 oz can product of mushroom soup
- 2 t Worcestershire sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Vacation spot into crockpot and simmer pertaining to 4-5 several hours. Provide with rice, noodles or potatoes.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8779/chops-inside-a-crock"},{"id":"8768","title":"Webpage 37 Of 245","ingredients":"- 1 4 oz can mushrooms
- 1 4 oz jar pimiento
- 1 1/2 cups product style and design cottage cheese
- 1 cup grated charp treatment cheese
- 1 can product of chicken soup
- 2 Tbsp. melted butter","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cook noodles in accordance to pkg guidelines and drain and rinse properly. Within just a high bowl, mix staying elements with noodles right up until effectively merged. Pour mixutr
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8768/webpage-37-of-245"},{"id":"8767","title":"Chicken A La King","ingredients":"- * 1 1/2 to 2 bodyweight boneless chicken tenders
- * 1 to 1 1/2 cup matchstick-slice carrots
- * 1 bunch green onions (scallions) sliced inside of 1/2-inch sections
- * 1 jar Kraft pimiento or pimiento & olive method cheese spread (5oz)
- * 1 can 98% weight-cost-free product of chicken soup
- * 2 tablespoons dry sherry (optional)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* salt and pepper to flavor Put all components within just the sluggish cooker/Crock Pot (3 1/2-quart or more substantial) in just the acquire presented; stir to incorporate. Inclu
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8767/chicken-a-la-king"},{"id":"8765","title":"Tacky Crockpot Chicken Ii","ingredients":"- 6 chicken breasts (boneless & skinless)
- salt & pepper to style garlic powder, to style
- 2 cans product of chicken soup
- 1 can cheddar cheese soup","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Rinse chicken and sprinkle with salt, pepper and garlic powder. Blend undiluted soup and pour earlier mentioned chicken inside the crock pot. Cook upon very low 6 to 8 hrs. Provide
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8765/tacky-crockpot-chicken-ii"},{"id":"8764","title":"Webpage 33 Of 245","ingredients":"- CHEESE & ARTICHOKE DIP
- * 8 ounces method American cheese (Velveeta)
- * 1 can (10oz) 98% pounds-no cost product of mushroom soup
- * 2 teaspoons Worcestershire sauce
- * 1/4 cup evaporated milk
- * 1 teaspoon dry mustard
- * 1 1/2 cups shredded cheddar cheese
- * 1/3 cup chopped roasted crimson pepper
- * 1 can artichoke hearts, fatigued and coarsely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge all elements inside the gradual cooker/Crock Pot. Protect and cook upon small for 2 to 3 several hours, until eventually melted. Stir very well and provide with various crack
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8764/webpage-33-of-245"},{"id":"8763","title":"Cheddar Potato Slices","ingredients":"- 1 can (10 3/4 ounces) Campbell's® Condensed Product of Mushroom Soup
- 4 medium baking potatoes (concerning 1 1/4 weight), sliced 1/4-inch thick
- 1 cup shredded cheddar cheese (4 ounces)
- 1. Combination soup, paprika and pepper. Inside greased 2-quart shallow baking dish organize potatoes in just overlapping rows. Sprinkle with cheese. Spoon soup mix about cheese.
- 2. Protect and bake at 400°F. for 45 minutes. Find and bake 10 minutes added or right until potatoes are soft. Serves 6.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
For the sluggish cooker/Crock Pot: Adhere to recommendations over, positioning substances in just a evenly greased gradual cooker/Crock Pot. Include and cook upon significant for 3
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8763/cheddar-potato-slices"},{"id":"8757","title":"Website Page 26 Of 245","ingredients":"- * 3/4 adhere margarine
- * 2 rolls garlic cheese
- * 1 can product of mushroom soup
- * 1 med. can mushroom sections
- * 1 can sliced water chestnuts
- * 2 tsp. Worcestershire sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cook broccoli until finally gentle. Saute celery and onion within oleo right until comfortable. House broccoli and sauteed greens within just sluggish cooker/Crock Pot; insert mush
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8757/website-page-26-of-245"},{"id":"8756","title":"Broccoli Cheese Dip","ingredients":"- * 2 (10 oz.) packing containers of frozen chopped broccoli
- * 2 cans product of mushroom soup
- * 1/4 c. bitter product
- * 1/2 lb. Mexican Velveeta cheese
- * 1/2 lb. reg. Velveeta cheese
- * 1 tbsp. garlic salt","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Cook and drain broccoli. Soften cheese within gradual cooker/Crock Pot. Merge soups, bitter product, broccoli and garlic salt. Mixture into melted cheese. Provide as dip with torti
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8756/broccoli-cheese-dip"},{"id":"8749","title":"Barbecued Meatballs Ii","ingredients":"- * 2 body weight flooring beef
- * 1 cup bread crumbs
- * 1 teaspoon garlic powder
- * 2 applications onion soup combine
- * 2 teaspoons Worcestershire sauce
- * 2 eggs
- * 2 onions, chopped
- * 2 cans tomato paste (12 ounces sum)
- * 2 cloves garlic, minced
- * 1/4 cup Worcestershire sauce
- * 1/4 cup pink wine vinegar
- * 1/2 cup brown sugar
- * 1/2 cup adorable pickle relish
- * 1/2 cup beef broth","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge very first 6 elements and mixture nicely. Condition into meatballs and brown in just a skillet with 1 tablespoon of oil. Drain upon paper towels. Insert all sauce elements to
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8749/barbecued-meatballs-ii"},{"id":"8748","title":"Barbecued Meatballs I","ingredients":"- * 1 to 2 lbs .. floor beef
- * 2 tsp. Worcestershire sauce
- * 2/3 c. evaporated milk
- * 1 envelope dry onion soup blend
- * 2 c. ketchup
- * 1 c. brown sugar, packed
- * 1 tbsp. Worcestershire sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mixture beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup combination. Form into balls the sizing of walnuts. Broil 4 inches towards broiler for 12 minutes or right
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8748/barbecued-meatballs-i"},{"id":"8744","title":"Barbecue Chicken Iii","ingredients":"- 1 frying chicken slash up or quartered
- 1 can condensed tomato soup
- 3 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Location chicken inside sluggish cooker. Merge all other elements and pour higher than chicken. Go over tightly and cook at \"small\" for 6-8 several hours. Results in 4 servings.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8744/barbecue-chicken-iii"},{"id":"8561","title":"MY Mother'S TOMATO SOUP CAKE","ingredients":"- 2 c. flour
- 1 1/3 c. sugar
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. allspice
- 1 tsp. cinnamon
- 1/2 tsp. flooring cloves
- 1/2 c. vegetable shortening
- 1 can tomato soup
- 2 eggs
- 1/4 c. water
- 1 c. raisins
- 1 c. chopped insane","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Sift dry elements jointly. Include shortening and soup. Overcome at small rate 2 minutes. Include eggs and water; battle at medium tempo 2 minutes. Stir within raisins and crazy. P
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8561/my-mothers-tomato-soup-cake"},{"id":"8555","title":"TOMATO SOUP CAKE","ingredients":"- 2 c. sifted cake flour or 1 3/4 c. sifted all-motive flour
- 1 c. sugar
- 3 tsp. baking powder
- 1/2 tsp. floor cinnamon
- 1/2 tsp. floor cloves
- 1/2 tsp. flooring nutmeg
- 1/2 c. hydrogenated shortening
- 1 can (10 1/2 oz.) condensed tomato soup
- 2 eggs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Preheat oven to 350 levels. Grease and flour 2 (8 inch) spherical layer pans. Sift dry components with each other into hefty bowl. Include shortening and 1/2 can soup. Fight upon m
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8555/tomato-soup-cake"},{"id":"8403","title":"Straightforward TOMATO SPICE CAKE","ingredients":"- 1 pkg. (2-layer) spice cake blend
- 1 can (10 3/4 oz.) condensed tomato soup
- 1/2 c. water
- 2 eggs
- 1 c. chopped ridiculous (opt.)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Blend just previously mentioned elements; just after instructions upon deal. If chosen fold inside cup chopped outrageous or walnuts. Bake as directed. Frost with product cheese fr
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8403/straightforward-tomato-spice-cake"},{"id":"8332","title":"Waldorf Astoria New Pea Soup","ingredients":"- 2 fat Yukon gold or Idaho potatoes, scrubbed fresh new and dried
- 3 tomatoes, washed and dried
- 5 Gaeta olives, chopped juice of 1 lemon
- 1/2 bunch parsley, chopped
- 2 tablespoons olive oil
- 3 tablespoon butter salt and pepper","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Slice tomatoes inside 50 %. Throw with olive oil and year with salt incorporate pepper. Vacation spot lower aspect down upon a baking sheet and cook inside of a 250 amount oven for 4ˆ’5 hrs or until eventually they dry a.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8332/waldorf-astoria-new-pea-soup"},{"id":"8308","title":"T.G.I. Friday's French Onion Soup","ingredients":"- 4 Substantial baking potatoes
- 3 Cups Bechamel sauce (watch just after recipe)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup grated Mozzarella cheese
- 1/4 cup grated Colby cheese
- 300F oven for 1 hour, or until finally potatoes are sizzling all the direction all through. Remove the protect and permit potatoes to brown.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Bake potatoes in just oven at 400 stages until eventually carefully cooked. Great for 30 minutes at place temperature, then reduce into 1/2\" thick rounds. Incorporate with each other the Bechamel sauce, salt and white pe.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8308/t-g-i-fridays-french-onion-soup"},{"id":"8292","title":"Steak & Ale's Hawaiian Chicken","ingredients":"- 2 tablespoons oil
- 1 1/2 fat flooring beef
- 1/2 teaspoon salt
- 1 can onion soup
- 1 tablespoon chili powder
- 2 teaspoons floor cumin
- 1/2 teaspoon black pepper
- 2 teaspoons cocoa
- 2 cans kidney beans
- 1 (6 oz.) can tomato paste
- 1 (8 oz.) can tomato sauce
- 1 cup cola (Coke, Pepsi, or generic)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Brown floor beef and salt inside of oil. Put soup within blender, incorporate for 1 second. Insert all to crock pot. Drain beef and beans right before including to pot. Permit simmer upon very low for 6 several hours or .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8292/steak-ales-hawaiian-chicken"},{"id":"8287","title":"Soup Nazi's Seafood Bisque","ingredients":"- 2 cups mild product
- 2 Tablespoon buttermilk","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mix product with buttermilk inside incredibly hot, fresh glass jar with a lid. (Canning jar that contains been heating inside of boiling water, for illustration.) Address tightly and shake carefully to adequately mixture.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8287/soup-nazis-seafood-bisque"},{"id":"8286","title":"and steam for 10 minutes. Remove the lobster, mounted apart and amazing.","ingredients":"- 2. Increase the shrimps to the boiling broth, deal with the pot and steam for
- 5 minutes. Remove the shrimps with tongs, mounted apart and interesting.
- 3. Increase the mussels, protect the pot and steam right up until they open, more than 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells.
- 4. Include 2 cups of water to the liquid inside of the pot, convey to a boil and increase the scallops. Protect the pot, and steam for 3 minutes. Remove the scallops with the tongs.
- 5. Extract the lobster meat, booking the shells. Peel and devein the shrimps, booking the shells. Chop the meat into biteˆ’measurement areas, address and preset apart.
- 6. Return the lobster and shrimp shells to the broth and include 2 added cups of water. Carry to a boil, then remove warmth to simmer for
- 30 minutes. Tension the broth and return it to the pot. Discard shells.
- 7. Convey the broth to a simmer around minimal warmth. Incorporate the product, milk and herbs and simmer till combination thickens marginally, over 5 minutes. Insert the seafood and simmer for 2 minutes. Stir in just the spinach and carrots and simmer a different 2 minutes to only wilt the spinach. Time with salt, pepper, and lemon juice. Provide incredibly hot.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soup Nazi's Seafood Bisque 401 Insider's Recipes Study Variation.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8286/and-steam-for-10-minutes-remove-the-lobster-mounted-apart-and-amazing"},{"id":"8268","title":"Shoney's Beef Cabbage Soup","ingredients":"- 6 Cup broccoli florets, coarsely chopped
- 1 1/4 lbs .. Velveeta cheese
- 2 eggs
- 3 Cup cooked rice
- 3 Cup 50 % and 50 %
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8268/shoneys-beef-cabbage-soup"},{"id":"8247","title":"Crimson Lobster Tartar Sauce","ingredients":"- 2 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced leeks
- 1/4 teaspoon chopped garlic
- 2 tablespoons flour
- 1 quart milk
- 1 cup clams within just juice
- 1 cup diced potatoes
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon dry thyme
- 1/2 cup large product
- 1) Within a soup pot, soften butter around medium warmth. Insert onion, celery, leeks and garlic. Saute for 3 minutes blending always.
- 2) Remove versus warm and increase flour, blending properly.
- 3) Incorporate milk and whisk vigorously.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8247/crimson-lobster-tartar-sauce"},{"id":"8232","title":"Pop Tarts","ingredients":"- 3 cups Selfˆ’expanding flour
- 1 cup Cornstarch
- 3 tbl. Expert salt
- 2 tbl. Paprika
- 1 teas. Baking soda
- 1 pk. Italian Salad Dressing Combination Powder
- 1 pk. Onion Soup Incorporate ˆ’ˆ’ (1 1/2 Ounces)
- 1 pk. Spaghetti sauce combination ˆ’ˆ’ (1/2 Ounce)
- 3 tbl. Sugar
- 3 cups Corn flakes ˆ’ˆ’ beaten
- 2 Eggs ˆ’ˆ’ very well overwhelmed
- 1/4 cup Chilly water
- 4 lb. Chicken ˆ’ˆ’ slice up
- 9x12x2 baking pan. Mounted it apart. Preheat oven to 350~. Dip chicken sections 1 piece at a year as follows: 1ˆ’Into dry coating combination. 2ˆ’Into egg and water mixture. 3ˆ’Into corn flakes. 4ˆ’Briskly nonetheless temporarily back again","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate initially 9 components inside of high bowl. Put the cornflakes into one more bowl. Put eggs and water in just a 3rd bowl. Put ample corn oil into a hefty spacious skillet to fill it 1\" deep. Get hold of it Sc.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8232/pop-tarts"},{"id":"8193","title":"Outback Steakhouse Walkabout Soup","ingredients":"- 1/2 lb. shucked oysters with liquid
- 1 Tbls. water
- 1 teas. salt
- 1/2 Tbls. darkish soy sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: light-weight soy sauce Drain oysters and ebook the liquid. Mince oysters and location in just a saucepan. Incorporate water and reserved liquid and carry to a boil. Avert warm, go over and simmer regarding 10 minutes. Re.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8193/outback-steakhouse-walkabout-soup"},{"id":"8154","title":"O'Charley's Baked Potato Soup","ingredients":"- 1 Tbsp. Celery Seed
- 1 Tbsp Complete Black Peppercorns
- 6 Bay Leaves
- 1/2 tsp. Complete Cardamom
- 1/2 tsp. Mustard Seed
- 4 Full Cloves
- 1 tsp. Cute Hungarian Paprika
- 1/4 tsp. Mace","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sprint of Salt Within a spice grinder or tiny food items processor, blend all of the components. Grind very well and retail store inside a minimal glass jar.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8154/ocharleys-baked-potato-soup"},{"id":"8123","title":"Marie Callender's Potato Cheese Soup","ingredients":"- 1 cup confectioners' sugar
- 3 1/2 envelopes (2 tbls. additionally 2 1/2 teas.) unflavored gelatin
- 1/2 cup chilly water
- 2 cups granulated sugar
- 1/2 cup mild corn syrup
- 1/2 cup warm water (above 115F.)
- 1/4 teaspoon salt
- 2 high egg whites
- 1 teaspoon vanilla","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Oil backside and aspects of a 13ˆ’ via 9ˆ’ via 2ˆ’inch rectangular steel baking pan and dirt backside and aspects with some confectioners' sugar. In just bowl of a track record electric powered mixer or in just a high bo.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8123/marie-callenders-potato-cheese-soup"},{"id":"8122","title":"Marie Callender's Pie Crust","ingredients":"- 8 Cups potatoes; peeled and cubed
- 2 Cups chopped onion
- 4 Cups chopped celery
- 2 Teaspoons salt
- 4 Cups water
- 4 Cups Halfˆ’andˆ’50 %
- 6 Tablespoons butter or margarine
- 1 Cup shredded sharp cheddar cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Position potatoes, onions, celery, and salt in just the 4 c of water within a weighty pot. Simmer over 15 minutes till greens are soft. Put inside of blender and puree till chunky. Return soup to pot and insert halfˆ’and.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8122/marie-callenders-pie-crust"},{"id":"8100","title":"Lipton's Onion Soup","ingredients":"- 1 12 ounce can Hunts tomato paste
- 1ˆ’1/2 cups water
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon floor black pepper
- 1/4 teaspoon sugar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon Accessory (optionalˆ’ˆ’ˆ’nonetheless if you require it similar, employ the service of it.)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preˆ’blend the dry elements, merge, and mounted apart. Inside of a very low saucepan, blend tomato paste and water. Earlier mentioned medium significant warmth, provide to a simmer. Insert the preˆ’merged spice, stir wit.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8100/liptons-onion-soup"},{"id":"8099","title":"Licorice Drops","ingredients":"- 3/4 cup minced onion
- 1/3 cup beef bouillon
- 4 tsp. onion powder
- 1/4 tsp. overwhelmed celery seed
- 1/4 tsp. sugar","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge all substances Shop within just limited fitting container Relating to 5 Tbls. of incorporate are equivalent to 1 1.25 oz pkg. Seek the services of within just generating soup or onion dip (Combination 5 Tbls. with .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8099/licorice-drops"},{"id":"8053","title":"Houston's Tortilla Soup","ingredients":"- 1 cup Unsifted complete wheat flour
- 1 cup Unsifted rye flour
- 1 cup Yellow corn supper
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Salt
- 3/4 cup Molasses
- 2 cups Buttermilk","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Grease and flour a 2 qt. mould. Incorporate flours, corn dinner, soda, and salt. Stir within molasses and buttermilk. Switch into mould and go over tightly. Issue upon trivet inside of deep kettle. Incorporate more than .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8053/houstons-tortilla-soup"},{"id":"8052","title":"Instances ahead of serving, stir within:","ingredients":"- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese reserved cutˆ’up chicken
- 4ˆ’6 corn tortillas, slice into 1/4\" julienne strips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Carry on to simmer until finally cheese is melted and chicken is heated throughout. Ladle soup into deep bowls. Garnish with a dollop of bitter product, Houston's Tortilla Soup 215 Insider's Recipes Study Variation chunk.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8052/instances-ahead-of-serving-stir-within"},{"id":"8051","title":"Within just 4 cups of the reserved chicken broth, boil more than 1 1/2 pounds","ingredients":"- 1 substantial can of creamed corn
- 1 10oz. can of Rotel tomatoes, beaten
- 1 1/2 cups 50 percent & 50 percent product
- 2ˆ’4 tablespoons minced cilantro","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate more than enough of the reserved chicken broth to skinny out the soup to the most well-liked thickness. Simmer upon lower for pertaining to 15ˆ’20 minutes. Style and acceptable seasoning. Be watchful of intro.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8051/within-just-4-cups-of-the-reserved-chicken-broth-boil-more-than-1-1-2-pounds"},{"id":"8050","title":"Houston's Spinach and Artichoke Dip","ingredients":"- 1 ˆ’ 2 1/2ˆ’3lb. chicken, cutˆ’up and pores and skin taken out
- 2 ribs celery, lower into chunks
- 1 med. onion, quartered
- 1 huge carrot, quartered
- 2 sprigs parsley
- 2 tbls. chicken soup foundation
- 1 teas. lemonˆ’pepper seasoniong
- 1 significant clove garlic or granulated garlic to flavor","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate all the more than in just a major stockpot and deal with with water through around 2 inches. Provide to a speedy boil; decrease warm to a simmer and cook for over 1 hour right up until chicken is smooth and s.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8050/houstons-spinach-and-artichoke-dip"},{"id":"8047","title":"Houlihan's Baked Potato Soup","ingredients":"- 1/2 cup lime juice
- 4 teaspoons honey mustard
- 7 1/2 tablespoons honey
- 4 tablespoons vegetable oil
- 2 garlic cloves, minced wonderful
- 1 teaspoon pepper
- 1/2 teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8047/houlihans-baked-potato-soup"},{"id":"8046","title":"Chinese Scorching and Bitter Soup","ingredients":"- 2 Cups potatoes, diced nevertheless unpeeled
- 1/4 lb butter
- 2 Cups finely diced yellow onions
- 1/2 Cup flour
- 1 quart sizzling water
- 1/4 Cup chicken bouillon
- 1 Cup potato flakes
- 2 Cups large product
- 2 Cups milk
- 1/2 teaspoon Tabasco","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Salt, pepper, garlic powder and dried basil to style Saute onions within just melted butter for 10 minutes inside high kettle. Increase flour to onions and butter and cook for 4 to 5 minutes, stirring until eventually fl.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8046/chinese-scorching-and-bitter-soup"},{"id":"8045","title":"Hostess Twinkies","ingredients":"- 2 1/2 quarts water
- 1 block (16 oz.) of tofu, lower into 1 1/2 inch prolonged strips
- 5 shitake mushrooms, reduce into skinny slices
- 1/2 cup soy sauce
- 1/2 tsp. white pepper
- 1/2 cup white vinegar
- 1 1/2 cups bamboo shoot strips
- 2 tablespoons cornstarch dissolved inside 4 tablespoons water
- 3 eggs. crushed
- 1/2 tsp. sesame oil","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate initial 7 elements within just a pot and carry to a boil. Drizzle the cornstarch blend into the soup, stirring to thicken. Then drizzle overwhelmed eggs into soup, stirring. Supreme with sesame oil.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8045/hostess-twinkies"},{"id":"7978","title":"El Torito's Black Bean Soup","ingredients":"- 2 Tbls. vegetable oil
- 2 Tbls. flour
- 1/4 cup purple chile powder, light
- 2 cups beef broth, contemporary or canned
- 2 cups tomato puree, canned
- 1/2 teas. oregano, dried
- 1/4 teas. cumin
- 1/2 teas. granulated garlic
- 1 teas. salt (to taste)
- 15 minutes.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Warmth oil in just higher saucepan. Increase the flour to the oil and create a roux. Stir and cook above medium warmth for 2 minutes right up until it gets brown inside of colour. Increase the chile powder, beef broth, t.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7978/el-toritos-black-bean-soup"},{"id":"7959","title":"Denny's Cheese Soup","ingredients":"- 2 cloves garlic, minced
- 1/2 cup onion, minced
- 2 tablespoons olive oil
- 1 pound flooring beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon penned mustard
- 1 tablespoon vinegar
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Tabasco
- 1/4 cup ketchup
- 1/2 cup tomato juice","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: In just a major weighty skillet cook garlic and onion inside of oil above delicate warm, stirring, until finally onion is softened. Insert beef and cook, stirring and breaking up any lumps with a fork,till cooked for the.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7959/dennys-cheese-soup"},{"id":"7958","title":"Creme De Menthe","ingredients":"- 4 Tablespoon Butter or margarine
- 10 Ounce Product of chicken soup
- 10 oz Product of celery soup
- 1/2 Soup can Kraft's mayonnaise
- 8 Ounce Jar cheese Whiz
- 14 Ounce Can chicken broth","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Salt and pepper Put butter, soups, mayo and Cheez Whiz within just 1ˆ’1/2 quart saucepan, stirring continuously around medium warm, until finally gentle. Stir within just broth and period to style with salt and pepper. S.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7958/creme-de-menthe"},{"id":"7954","title":"Cracker Barrel's Bread Pudding","ingredients":"- 2 pounds. frozen hashbrowns
- 1/2 cup melted butter
- 1 can product of chicken soup
- 1 pt. bitter product
- 1/2 cup chopped onion
- 2 cups grated cheddar
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups beaten cornflakes
- 1/4 cup melted butter","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: DEFROST hashbrowns. Blend up coming 7 ingr. and combination with hashbrowns. PUT all within a 3 qt. casserole. SAUTE cornflakes within just butter and sprinkle upon greatest. Protect and BAKE at 350 for over 40 min.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7954/cracker-barrels-bread-pudding"},{"id":"7942","title":"Chorizo","ingredients":"- 1 tablespoon sugar
- 1 1/2 cups selfˆ’increasing flour
- 1/2 cup cornstarch
- 3 teaspoons knowledgeable salt
- 2 teaspoons paprika
- 1/2 teaspoon baking soda
- 1/2 cup biscuit combine
- 1 envelope Italian dressing mixture
- 1 envelope onion soup blend
- 2 eggs blended with 1/4 cup chilly water
- 1 cup oil
- 3 weeks. To hire, dip the chicken parts inside of egg combination and then into dry coating merge and again into egg to coat the parts frivolously however frivolously and at some point back again into dry merge. Incorporate oil piping very hot inside of significant skillet.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge dry elements inside of a 4ˆ’cup container. Combine to combine the components cautiously. Retail outlet tightly lined at area temperature up to Brown parts skinˆ’facet down for 4 to 6 minutes. Retain the services of.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7942/chorizo"},{"id":"7928","title":"Chili's Chicken Enchilada Soup","ingredients":"- 1/4 Cup Gray Poupon Dijon mustard
- 1/4 Cup honey
- 1ˆ’1/2 Teaspoon sugar
- 1 Teaspoon sesame oil
- 1ˆ’1/2 Teaspoon apple cider vinegar
- 1ˆ’1/2 Teaspoon lime juice","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate all components within a tiny bowl with an electrical mixer. Address and chill.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7928/chilis-chicken-enchilada-soup"},{"id":"7916","title":"Chi Chi's Salsa","ingredients":"- 10 oz. Product of chicken soup
- 1/2 cup Onions; chopped
- 8 oz. Crab (correct or imitation); chopped
- 1 3/4 cup Monterey Jack cheese; shredded
- 8 Flour tortillas; 5ˆ’6 inch
- 1 cup Milk sprint Nutmeg sprint Pepper","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Inside of a blending bowl stir jointly soup, onion, nutmeg and black pepper. Inside of an additional bowl, Room fifty percent of the soup blend, crab, and 1 cup of the monterey jack cheese; preset apart. Wrap the tortill.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7916/chi-chis-salsa"},{"id":"7855","title":"Salt to flavor","ingredients":"- 20 oz. frozen chopped spinach, cooked in accordance to offer guidance, effectively weary OR
- 2 excess weight clean spinach, cleaned, stems eliminated, chopped, cooked and tired
- 1 tblsp dry onion, chopped, OR
- 1 very low onion, peeled, finishes eliminated, diced","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Inside a hefty saucepan earlier mentioned medium warmth, whisk collectively celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper right up until soft and piping very hot. Increase cooked and.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7855/salt-to-flavor"},{"id":"7854","title":"Boston Market Cranberry Sauce","ingredients":"- 10 3/4 can product of celery soup
- 1 tbs. flour
- 1/4 cup butter or margarine or canola oil
- 1/2 tsp. garlic salt or to taste","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7854/boston-market-cranberry-sauce"},{"id":"7843","title":"Black Eyed Pea's Broccoliˆ’Cheese Soup","ingredients":"- 1 lb. flooring beef
- 1 cup canned blackˆ’eyed peas, worn out
- 1 cup onion, chopped
- 3/4 cup creamˆ’style and design corn
- 1 cup cornmeal
- 1/2 cup flour
- 1 cup buttermilk
- 1/4 cup cooking oil
- 2 eggs, a little bit crushed
- 1 tsp. Salt
- 1/2 tsp. Baking soda
- 2 jalapeno peppers, chopped
- 1 cup Cheddar cheese, grated","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Brown meat and drain perfectly. Split into very little elements. Include other components inside of get presented. Combine effectively. Area inside 13ˆ’byˆ’9ˆ’byˆ’2 inch pan that contains been effectively greased. Cook a.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7843/black-eyed-peas-broccoli-cheese-soup"},{"id":"7832","title":"Bennigan's Onion Soup","ingredients":"- 3 eggs
- 6oz. shredded monterey jack cheese
- 6 oz. shredded colby cheese
- 1ˆ’ 16 oz. box frozen chopped broccoli, thawed, fatigued and dried
- 2 1/2 ozs. bacon elements
- 1/2 oz. diced yellow onion
- 1 oz. all explanation flour","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Italian bread crumbs as required Drain thawed broccoli properly as a result of urgent throughout a strainer. Fight eggs inside of a blending bowl with a whisk until finally very well combined. Desired destination all the.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7832/bennigans-onion-soup"},{"id":"7572","title":"cup of shredded Cheddar","ingredients":"- 2 tablespoons milk
- 3 tablespoons dry bread crumbs
- 1 teaspoon recently floor black pepper
- 3 pound thoroughly cooked ham, floor
- 1 cup condensed Cheddar cheese soup","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7572/cup-of-shredded-cheddar"},{"id":"7412","title":"SOUPED-UP SPAGHETTI","ingredients":"- 1 pound lean flooring beef
- 4 cloves garlic, minced
- 1 tablespoon granulated sugar
- 1 teaspoon dried Italian seasoning, overwhelmed
- 2 ounces dried spaghetti, harmed into 2\" components Salt and recently flooring black pepper to style Optional: clean chopped parsley to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7412/souped-up-spaghetti"},{"id":"7369","title":"GARLIC SOUP","ingredients":"- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon floor sage
- 1 teaspoon dried thyme
- 1 teaspoon flooring marjoram
- 4 slices stale bread","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7369/garlic-soup"},{"id":"7368","title":"FRENCH ONION SOUP","ingredients":"- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 5 cups water
- 4 cups chicken or beef broth
- 1 cup crimson wine
- Pepper to flavor
- 6 slices baguette, lower 1\" thick
- 8 ounces Gruyère or other tender cheese, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7368/french-onion-soup"},{"id":"7367","title":"INDONESIAN CHICKEN SOUP","ingredients":"- 1 teaspoon salt
- 1 teaspoon floor coriander
- 1 teaspoon floor cumin
- 1 teaspoon floor turmeric
- 1 cup chopped cilantro","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7367/indonesian-chicken-soup"},{"id":"7366","title":"TURKEY DRUMSTICKS AND VEGETABLE SOUP","ingredients":"- 1 tablespoon more-virgin olive oil
- 1 clove garlic, minced
- 1 ounce dried mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and recently flooring black pepper to flavor
- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7366/turkey-drumsticks-and-vegetable-soup"},{"id":"7365","title":"Luxurious POTATO SOUP","ingredients":"- Salt and recently flooring black pepper to flavor
- 4 cloves garlic, beaten
- Water as necessary
- 16 ounces medium Cheddar cheese, shredded
- 1 cup large product","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7365/luxurious-potato-soup"},{"id":"7364","title":"TORTELLINI SOUP","ingredients":"- 1 tablespoon excess-virgin olive oil
- 1 can stewed Italian-structure tomatoes, coarsely chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7364/tortellini-soup"},{"id":"7363","title":"ITALIAN PASTA AND BEAN SOUP","ingredients":"- 2 cups dried cannellini or minor white beans
- 6 cups water
- 2 cloves garlic, minced
- 1 cup lovage or celery leaves, chopped
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon granulated sugar
- 6 cups water
- 1 cup chicken broth
- Salt and recently floor black pepper to style
- 1 cup dried very low pasta, this sort of as orzo or famous people","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7363/italian-pasta-and-bean-soup"},{"id":"7362","title":"TUSCAN BEAN SOUP","ingredients":"- 8 ounces dry white kidney, cannellini, or Superior Northern beans
- 10 cups water, or far more as essential
- 1 tablespoon excess-virgin olive oil
- 4 cloves garlic, minced
- 1 pound crosscut beef shanks, 1\"-11„ \" thick
- 1 teaspoon dried thyme, overwhelmed
- 1 teaspoon dried rosemary, beaten
- 1 teaspoon recently floor black pepper
- Salt to flavor
- 4 cups torn contemporary spinach leaves","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7362/tuscan-bean-soup"},{"id":"7361","title":"ITALIAN BARLEY SOUP","ingredients":"- 6 cups beef broth
- 2 cups water
- 3 cup barley
- 4 cloves garlic, minced
- 1 cup dry crimson wine
- 1 teaspoon recently flooring black pepper
- Salt to flavor
- 1 teaspoon dried basil
- 1 teaspoon dried oregano, overwhelmed
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 4 tablespoons tomato paste
- Water as essential","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7361/italian-barley-soup"},{"id":"7360","title":"MUSHROOM AND BARLEY SOUP","ingredients":"- 1 ounce dried porcini or oyster mushrooms
- 1 cup very hot water
- 2 cups water
- 1 cup pearl barley
- 1 cup butter
- 1 teaspoon dried parsley
- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7360/mushroom-and-barley-soup"},{"id":"7359","title":"SPANISH BEAN SOUP","ingredients":"- 1 pound dried white beans
- Water as expected
- 1 pound salt pork or bacon, diced
- 1 pound Spanish chorizo, diced or thinly sliced
- 3 cloves garlic, minced
- 1 pound smoked ham, diced
- 1 cup chicken, pork, or ham broth
- 4 cups water
- 2 teaspoons Worcestershire sauce
- 2 cups kale, challenging stems eliminated and thinly sliced
- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7359/spanish-bean-soup"},{"id":"7358","title":"SAUERKRAUT AND BEAN SOUP","ingredients":"- 2 tablespoons bacon pounds, lard, or peanut oil
- 3 cloves garlic, minced
- 1 pound boneless pork butt, trimmed of body weight and slash into chunk-sizing components
- Water as essential
- 2 teaspoons paprika
- Salt to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7358/sauerkraut-and-bean-soup"},{"id":"7357","title":"PERSIAN LENTIL AND RICE SOUP","ingredients":"- 2 tablespoons excess-virgin olive oil
- 1 tablespoon dried parsley
- 4 cups chopped tomatoes
- 10 cups chicken broth
- 2 teaspoons dried mint, beaten
- 1 cup lentils
- 1 cup fresh new lemon juice
- 1 cup raw basmati rice
- 1 cup bulgur wheat, medium grind
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 2 teaspoons sumac
- 2 teaspoons Advieh (check out recipe within sidebar) Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7357/persian-lentil-and-rice-soup"},{"id":"7356","title":"THAI-Encouraged CHICKEN SOUP","ingredients":"- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Thai pink curry paste
- 1 tablespoon granulated sugar
- 3 tablespoons Thai fish sauce
- 2 cups cooked chicken breast, diced
- 2 tablespoons fresh new lime juice
- Salt and recently floor black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7356/thai-encouraged-chicken-soup"},{"id":"7355","title":"FISH SOUP WITH LETTUCE","ingredients":"- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound whitefish fillet, sliced slender
- Salt to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7355/fish-soup-with-lettuce"},{"id":"7352","title":"MULLIGATAWNY SOUP","ingredients":"- 8 cups water
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon floor coriander
- 1 teaspoon dried pink pepper flakes
- 1 teaspoon dried cumin
- 1 teaspoon flooring cardamom
- 1 teaspoon floor dried ginger
- Salt and recently floor black pepper to style
- 4 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7352/mulligatawny-soup"},{"id":"7351","title":"PORK STEAK AND CABBAGE SOUP","ingredients":"- 3 tablespoons much more-virgin olive oil
- 1 clove garlic, minced
- 4 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7351/pork-steak-and-cabbage-soup"},{"id":"7350","title":"Adorable POTATO SOUP WITH GINGER","ingredients":"- 2 tablespoons additional-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons new ginger, grated
- 5 cups chicken broth
- 1 cup major product
- Salt and recently flooring pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7350/adorable-potato-soup-with-ginger"},{"id":"7349","title":"PUMPKIN SOUP","ingredients":"- 2 tablespoons butter
- 3 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7349/pumpkin-soup"},{"id":"7348","title":"BUTTERNUT SQUASH SOUP WITH KIELBASA AND WILD RICE","ingredients":"- 2 tablespoons additional-virgin olive oil
- 6 cups chicken broth
- 1 cup raw wild rice
- 1 pound kielbasa, reduce into 1„ \" slices
- Salt and recently flooring black pepper to style
- Water as expected
- 1 cup hefty product","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7348/butternut-squash-soup-with-kielbasa-and-wild-rice"},{"id":"7347","title":"SAUERKRAUT SOUP","ingredients":"- 3 cups water
- 1 teaspoon caraway seeds
- 1 teaspoon dried chervil
- 1 tablespoon granulated sugar
- Salt and recently flooring black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7347/sauerkraut-soup"},{"id":"7346","title":"ARTICHOKE SOUP","ingredients":"- 1 cup carrots, peeled and finely shredded
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7346/artichoke-soup"},{"id":"7345","title":"CHICKEN AND CORN SOUP WITH MINI DUMPLINGS","ingredients":"- 2 tablespoons butter
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7345/chicken-and-corn-soup-with-mini-dumplings"},{"id":"7344","title":"MOCK TURTLE SOUP","ingredients":"- 1 pound salt pork or bacon, diced
- 3 cloves garlic, minced
- 1 cup butter
- 1 cup all-cause flour
- 3 cups beef broth
- 1 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon recently floor black pepper
- 1 tablespoon dried parsley
- 1 cup cooked roast beef, shredded
- 1 cup cooked chicken, shredded
- 1 cup cooked crabmeat, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7344/mock-turtle-soup"},{"id":"7343","title":"BEEF AND BLACKBERRY SOUP","ingredients":"- 3 tablespoons peanut or excess-virgin olive oil
- 2 cups beef broth
- 2 cups water
- 1 tablespoon honey
- 1 cup blackberries
- Salt and recently floor black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7343/beef-and-blackberry-soup"},{"id":"7342","title":"SALMON SOUP","ingredients":"- 4 cups chicken broth
- 1 pound fresh new or smoked salmon
- Salt to flavor
- 1 teaspoon recently floor black pepper
- 1 bunch contemporary spinach, properly washed and chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7342/salmon-soup"},{"id":"7339","title":"GREEK MEATBALL, EGG, AND LEMON SOUP","ingredients":"- 1 pound lean flooring beef
- 1 pound flooring pork
- 1 clove garlic, minced
- 6 tablespoons raw lengthy-grain white rice
- 1 tablespoon dried parsley
- 2 teaspoons dried dill or mint
- 1 teaspoon dried oregano
- Salt and recently flooring black pepper to flavor
- 1 cup baby carrots, just about every sliced into thirds
- 2 tablespoons corn flour
- 1 cup new lemon juice","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7339/greek-meatball-egg-and-lemon-soup"},{"id":"6853","title":"American Forcemeat Balls","ingredients":"- 1 Tb. butter
- 1 tiny onion
- 1 egg
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tb. chopped parsley
- 1/2 c. sausage meat","directions":"1. Unique step: AMERICAN FORCEMEAT BALLS
2. Unique step: 1-1/2 c. bread, with no crusts
3. Unique step: Sprint of nutmeg
4. Unique step: Soften the butter in just a saucepan and incorporate the onion finely chopped. Fry for numerous minutes above the fire. Soak the bread within water right up until effectively softened and then squeeze out all the water. Combination with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this incorporate in addition the butter and fried onion. Kind tiny balls of this combination and saute them inside of shallow bodyweight, fry them within deep weight, or, at the time brushing them earlier mentioned with
5. Unique step: excess weight, bake them inside the oven. Spot a handful of within just each individual serving of soup.","url":"https://recipe.bluelayer.org/recipe/6853/american-forcemeat-balls"},{"id":"6851","title":"Egg Balls","ingredients":"- 3 yolks of complicated-cooked eggs
- 1/2 tsp. melted butter
- 1 raw yolk","directions":"1. Unique step: EGG BALLS
2. Unique step: Salt and pepper
3. Unique step: 27 / 148
4. Unique step: Mash the cooked yolks, and to them incorporate the butter, salt, and pepper, and adequate of the raw yolk to deliver the blend of a regularity to take care of conveniently. Condition into little balls. Roll inside of the white of egg and then within just flour and saute inside of butter. Provide within the client dishes of soup.","url":"https://recipe.bluelayer.org/recipe/6851/egg-balls"},{"id":"6850","title":"Soup Fritters","ingredients":"- 1 egg
- 2 Tb. milk
- 3/4 tsp. salt
- 1/2 c. flour","directions":"1. Unique step: SOUP FRITTERS
2. Unique step: Battle the egg, and to it increase the milk, salt, and flour. Get rid of the batter within very little drops into sizzling body weight, and fry till brown and crisp. Drain upon paper and provide with the soup.","url":"https://recipe.bluelayer.org/recipe/6850/soup-fritters"},{"id":"6849","title":"Corn Chowder","ingredients":"- 1 c. sliced potatoes
- 1 minimal onion, sliced
- 1 c. water
- 1 c. canned corn
- 2 Tb. butter
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: CORN CHOWDER
2. Unique step: (Adequate to Provide 6)
3. Unique step: 1-1/2 c. milk
4. Unique step: Cook the potatoes and onions inside of the water until finally they are smooth. Incorporate the corn, milk, butter, salt, and pepper, and cook collectively for a couple of minutes. Provide in excess of crackers.
5. Unique step: SOUP ACCOMPANIMENTS AND GARNISHES","url":"https://recipe.bluelayer.org/recipe/6849/corn-chowder"},{"id":"6843","title":"Product-of-onion Soup","ingredients":"- 4 medium-sized onions
- 4 Tb. butter
- 2 Tb. flour
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: Product-OF-ONION SOUP (Enough to Provide 4)
2. Unique step: 2-1/2 c. milk
3. Unique step: Reduce the onions and brown them in just a frying pan with 2 tablespoonfuls of the butter. Create white sauce of the flour, the currently being butter, and the milk. Include to this the browned onions, salt, and pepper. Warmth properly and provide.
4. Unique step: PUREES","url":"https://recipe.bluelayer.org/recipe/6843/product-of-onion-soup"},{"id":"6842","title":"Product-of-tomato Soup","ingredients":"- 1 c. canned tomatoes
- 1 pt. milk
- 3 Tb. flour
- 3 Tb. butter
- 1/8 tsp. soda
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: mineral salts.
2. Unique step: Product-OF-TOMATO SOUP (More than enough to Provide 4)
3. Unique step: 22 / 148
4. Unique step: Tension the tomatoes all through a sieve and warmth them. Deliver white sauce of
5. Unique step: the milk, flour, and butter. Insert the soda to the tomatoes, and pour them","url":"https://recipe.bluelayer.org/recipe/6842/product-of-tomato-soup"},{"id":"6841","title":"Product-of-pea Soup","ingredients":"- 1 pt. milk
- 1 Tb. flour
- 2 Tb. butter
- 1/2 c. pea puree
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: Product-OF-PEA SOUP (Ample to Provide 4)
2. Unique step: Deliver white sauce of the milk, flour, and butter. Put ample recently cooked or canned peas during a sieve to create 1/2 cupful of puree. Then increase the pea puree, the salt, and the pepper to the white sauce. Warmth effectively and provide.","url":"https://recipe.bluelayer.org/recipe/6841/product-of-pea-soup"},{"id":"6840","title":"Product-of-spinach Soup","ingredients":"- 1 pt. milk
- 2 Tb. flour
- 2 Tb. butter
- 1/2 c. spinach puree
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: Product-OF-SPINACH SOUP (Plenty of to Provide 4)
2. Unique step: Create white sauce of the milk, flour, and butter. Incorporate the spinach puree, created by means of forcing recently cooked or canned spinach throughout a sieve. Time with the salt and pepper, warmth very carefully, and provide.","url":"https://recipe.bluelayer.org/recipe/6840/product-of-spinach-soup"},{"id":"6839","title":"Product-of-asparagus Soup","ingredients":"- 1 pt. milk
- 2 Tb. flour
- 2 Tb. butter
- 1 c. asparagus puree
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: just before serving.
2. Unique step: Product-OF-ASPARAGUS SOUP (Adequate to Provide 4)
3. Unique step: Deliver white sauce of the milk, flour, and butter. Include to it the cup of puree designed by means of forcing recently cooked or canned asparagus all through a
4. Unique step: 21 / 148
5. Unique step: sieve. Period with the salt and pepper, and provide.","url":"https://recipe.bluelayer.org/recipe/6839/product-of-asparagus-soup"},{"id":"6838","title":"Product-of-corn Soup","ingredients":"- 1 pt. milk
- 1 Tb. butter
- 1 Tb. flour
- 1 c. canned corn
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: Product-OF-CORN SOUP (Plenty of to Provide 4)
2. Unique step: Deliver a white sauce of the milk, butter, and flour. Pressure the corn during a colander or a sieve, and include the puree to the white sauce. Period with the salt and pepper, and provide.","url":"https://recipe.bluelayer.org/recipe/6838/product-of-corn-soup"},{"id":"6837","title":"Product-of-potato Soup","ingredients":"- 2 slices of onion
- 1 sprig parsley
- 2 medium-sized potatoes
- 1 c. milk
- 1 c. potato water
- 1 Tb. flour
- 2 Tb. butter
- 1 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: Product-OF-POTATO SOUP (More than enough to Provide 4)
2. Unique step: Cook the onion and parsley with the potatoes, and, after cooked tender, drain and mash. Create a sauce of the milk, potato water, flour, and butter. Year with the salt and pepper, incorporate the mashed potato,
3. Unique step: and provide.","url":"https://recipe.bluelayer.org/recipe/6837/product-of-potato-soup"},{"id":"6836","title":"Slim White Sauce","ingredients":"- 1 pt. milk, or milk and product or stock
- 1 tsp. salt
- 2 Tb. butter
- 2 Tb. flour","directions":"1. Unique step: the stock that continues to be towards cooking celery, asparagus, or any greens that will lend a superior taste to the soup. The recipe below specified generates a sauce that may perhaps be employed for any style of product soup.
2. Unique step: Slim WHITE SAUCE
3. Unique step: Warmth the liquid, salt, and butter in just a double boiler. Stir the flour and some of the chilly liquid that includes been reserved to a nicely delicate, slim paste and insert to the sizzling liquid. Stir regularly at the time incorporating the flour, consequently that no lumps will kind. Even though the sauce will become thick, it is well prepared for the addition of any flavoring product that will create a palatable soup. If thick information, these kinds of as any vegetable within just the style of
4. Unique step: a puree, rice, or potato, is utilised with out a lot more liquid, merely 50 percent
5. Unique step: as a lot flour will be expected to thicken the sauce.","url":"https://recipe.bluelayer.org/recipe/6836/slim-white-sauce"},{"id":"6835","title":"Vegetable Soup With Noodles","ingredients":"- 1 carrot
- 1 onion
- 1 turnip
- 1 stalk celery
- 1 c. boiling water
- 1/2 tsp. salt
- 1/2 c. noodles
- 2 sprigs parsley
- 1/8 tsp. pepper
- 1 qt. family members stock","directions":"1. Unique step: VEGETABLE SOUP WITH NOODLES (Plenty of to Provide 6)
2. Unique step: 19 / 148
3. Unique step: Cube the veggies and put them upon to cook with the boiling water and the salt. Cook for a couple minutes or till partially delicate. Insert the noodles, parsley, pepper, and stock and cook for 15 minutes lengthier. Provide.
4. Unique step: Product SOUPS
5. Unique step: 50. Soups classed as product soups consist of a skinny white sauce to which is more a vegetable inside of the kind of a puree or lower into low areas. Since of their mother nature, product soups are generally substantial inside foods value; nevertheless they are not hugely flavored, as a result their employ is that of offering","url":"https://recipe.bluelayer.org/recipe/6835/vegetable-soup-with-noodles"},{"id":"6834","title":"Noodle Soup","ingredients":"- 1 egg
- 1 Tb. milk
- 1/2 tsp. salt
- 1 qt. loved ones stock
- 3 sprigs parsley
- 1 minimal onion","directions":"1. Unique step: NOODLE SOUP
2. Unique step: (Plenty of to Provide 6)
3. Unique step: Flour
4. Unique step: To create noodles, battle the egg a little, include to it the milk, and stir within the salt and adequate flour to create a rigid dough. Throw on a floured board and roll amazingly slender. Allow for the dough to dry for hour or extra, and then reduce it into strips in excess of 4 inches huge. Level numerous strips alongside one another, one upon supreme of the other, and roll them up restricted, inside the
5. Unique step: trend indicated. Reduce every roll into slender slices with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/6834/noodle-soup"},{"id":"6833","title":"Mulligatawny Soup","ingredients":"- 3 lb. chicken
- 1 lb. veal
- 4 qt. chilly water
- 2 onions
- 1 Tb. butter
- 4 peppercorns
- 4 cloves
- 1 stalk celery
- 1 Tb. curry powder
- 1 tsp. salt","directions":"1. Unique step: MULLIGATAWNY SOUP (Plenty of to Provide 8)
2. Unique step: Minimize up the chicken and veal, increase the chilly water to them, and House previously mentioned
3. Unique step: 18 / 148
4. Unique step: a sluggish fire. Lower the onions and brown them within just the butter. Increase them and the peppercorns, cloves, chopped celery, and curry powder stirred to a soft paste with a very little water to the meat. Simmer alongside one another slowly but surely until finally the chicken is gentle. Remove the meat versus the bones and lower it into very little components. Put the bones into the kettle and simmer for a further hour. Worry the liquid in opposition to the veal and bones and remove the pounds. Include the salt, pepper, chicken, and the juice of the lemon. Return to the
5. Unique step: fire and cook for a couple of minutes. Provide with a tablespoonful or 2 of cooked rice within just each individual soup dish.","url":"https://recipe.bluelayer.org/recipe/6833/mulligatawny-soup"},{"id":"6832","title":"Ox-tail Soup","ingredients":"- 2 ox tails
- 1 huge onion
- 1 Tb. beef drippings
- 4 qt. chilly water
- 1 Tb. combined herbs
- 4 peppercorns
- 1 Tb. salt","directions":"1. Unique step: OX-TAIL SOUP
2. Unique step: (More than enough to Provide 8)
3. Unique step: Clean and slice up the ox tails, separating them at the joints. Reduce the onion and brown it and fifty percent of the ox tails inside of the beef drippings. Every time they are browned, put them and the remainder of the ox tails into a kettle. Include the water and the herbs and peppercorns tied within just a tiny piece of cheesecloth. Provide to the boiling stage, and then simmer for 3 to 4 several hours or right until the meat separates in opposition to the bones. Increase the salt an hour in advance of serving the soup. Remove the excess weight and provide some of the nicest joints with the soup. If veggies are preferred, they need to be diced and extra 20 minutes in advance of serving, consequently that they will be
4. Unique step: cooked comfortable.","url":"https://recipe.bluelayer.org/recipe/6832/ox-tail-soup"},{"id":"6831","title":"Julienne Soup","ingredients":"- 1 pt. blended veggies
- 1/2 tsp. salt
- 1 qt. stock
- 1/4 tsp. pepper","directions":"1. Unique step: a quantity of style.
2. Unique step: JULIENNE SOUP
3. Unique step: (Adequate to Provide 6)
4. Unique step: 17 / 148
5. Unique step: Reduce into minimal cube or into strips these types of greens as celery, carrots, and turnips, creating them as almost the similar measurement and form as likely. Put them upon to cook inside of adequate boiling salted water to address effectively. Cook right until they are gentle adequate to be pierced with a fork, still do not reduce their condition. Drain off the water and put the greens into the stock. Provide to the boiling actuality, time with the pepper, and provide.","url":"https://recipe.bluelayer.org/recipe/6831/julienne-soup"},{"id":"6830","title":"Tomato Bouillon","ingredients":"- 1 qt, meat stock
- 1 tsp. salt
- 1 Tb. sugar
- 1/4 tsp. pepper
- 1 can tomatoes","directions":"1. Unique step: incorporates the convenience of getting a improved taste. The tomato within this bouillon lends an agreeable colour and taste and affords a difference versus the ordinary obvious soup. Cooked rice, macaroni, spaghetti, or vermicelli may perhaps be excess to tomato bouillon to offer an further total of vitamins and minerals and array the undeniable soup.
2. Unique step: TOMATO BOUILLON
3. Unique step: (Enough to Provide 8)
4. Unique step: Warm the stock, and to it incorporate the salt, sugar, and pepper. Rub the tomatoes throughout a great sieve, and include them to the stock. Cook collectively for a handful of minutes and provide.
5. Unique step: Major THICK SOUPS","url":"https://recipe.bluelayer.org/recipe/6830/tomato-bouillon"},{"id":"6826","title":"Stock For Obvious Soup Or Bouillon","ingredients":"- 4 lb. beef
- 4 qt. chilly water
- 1 medium-sized onion
- 1 stalk celery
- 2 sprigs parsley
- 6 complete cloves
- 12 peppercorns
- 1 bay leaf","directions":"1. Unique step: STOCK FOR Obvious SOUP OR BOUILLON
2. Unique step: Salt
3. Unique step: Pepper
4. Unique step: Minimize the meat into minimal areas. Pour the chilly water about it, stage upon a gradual fire, and allow for it arrive to a boil. Skim off all scum that rises to
5. Unique step: the final. Protect tightly and hold at the simmering simple fact for 6 to 8 hrs. Then worry and remove the pounds. Incorporate the onion and celery slice into","url":"https://recipe.bluelayer.org/recipe/6826/stock-for-obvious-soup-or-bouillon"},{"id":"6781","title":"Bean Croquettes","ingredients":"- 2 c. chilly baked beans
- 1 egg
- 1 tsp. salt","directions":"1. Unique step: to reheat them and provide them yet again as baked beans, they could be applied within just soup, salads, and sandwiches, or they could possibly be created into souffle, as described inside of Artwork. 68, or into croquettes in accordance to the accompanying recipe. Bean croquettes may perhaps be assisted simple, nevertheless they are a great deal better by way of the addition of tomato sauce.
2. Unique step: BEAN CROQUETTES (More than enough to Provide 6)
3. Unique step: 1-1/2 c. bread crumbs
4. Unique step: Milk to moisten crumbs
5. Unique step: Pinch of pepper","url":"https://recipe.bluelayer.org/recipe/6781/bean-croquettes"},{"id":"6705","title":"(no meat pasta), as a soup foundation, upon pizza or as a dip for cheese sticks. It's delectable and very simple to deli","ingredients":"- 1/4 pound of butter (or employ olive oil)
- 1/4 cup chopped garlic
- 3 1/2 excess weight beaten tomatoes
- One 26 ounce can of tomato sauce
- 1 1/2 teaspoons dry basil (favor 4 1/2 teaspoons fresh new basil)
- 1 1/2 teaspoon coarse black pepper
- Presently, Right before you start off ..
- Do not seek the services of aluminum pans except they are complicated anodized aluminum. This and other recipes that mix in tomatoes will answer with aluminum (or is it the other route about?) and bring about an \"off taste.
- In addition this sauce scorches simply as a result You should maintain \"it\" to a simmer. Simmer signifies to cook carefully higher than reduced heat. You need to merely view \"minimal bubbles\" (try to remember that music?) precisely breaking the look of the liquid.
- Organized! Preset! Transfer!","directions":"1. Warm a soup pot or stock pot or a incredibly enormous skillet in excess of medium-very low heat
2. Any time your pan is scorching, add butter or oil (butter should really \"foam up\" instantly, still not melt away) Include garlic and saute© until eventually garlic is gentle and turns white (Don't melt away)
3. Add squeezed tomatoes, tomato sauce, basil and pepper and cook found When stirring until finally sauce commences to simmer. Depart realized and transform the heat as necessary to preserve the sauce only simmering (stirring continually) for over 45 minutes
4. Stress the sauce or puree in just a food items processor if you like a gentle sauce
5. Ideal the seasoning to your style
6. Employ the service of automatically or refrigerate inside shallow pan to great properly. while the sauce is amazing, shift to a included container. This sauce freezes properly when it is interesting.","url":"https://recipe.bluelayer.org/recipe/6705/no-meat-pasta-as-a-soup-foundation-upon-pizza-or-as-a-dip-for-cheese-sticks-its-delectable-and-very-simple-to-deli"},{"id":"6691","title":"A further Legitimate Cafe Recipe","ingredients":"- 3 cups chilly mashed potatoes
- 1-3 tablespoons butter
- 2 lower eggs
- 1/2-1 cup very hot milk
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper","directions":"1. Warm butter and milk collectively
2. Whip potatoes inside electrical mixer with eggs and add 50 % of the sizzling milk with seasonings
3. Include being milk merely if required to moisten very well. (Potatoes will turn into substantially softer While warm as a result have on't allow for them to develop into \"soupy.\")
4. Location inside of greased baking dish and bake at 375 stage F oven till brown (above 30 minutes)
5. Check out topping the potatoes with cheese the previous several minutes inside of oven. I do!","url":"https://recipe.bluelayer.org/recipe/6691/a-further-legitimate-cafe-recipe"},{"id":"6667","title":"Cafe Recipe: Roasted Salsa","ingredients":"- 4 tomatoes
- 1-2 jalapenos (dependent upon how a great deal \"heat\" you together with)
- 3 cloves of garlic","directions":"1. Bake all the previously mentioned inside a 350 diploma F oven
2. Merge the right after elements
3. 6 tablespoons finely diced crimson onions
4. 3 tablespoons finely chopped cilantro
5. 1 1/2 teaspoon lemon juice
6. Salt to style
7. Becoming Guidelines to mix in:
8. Remove the seeds towards the roasted jalapeno(s)
9. Squeeze added juice towards the roasted tomatoes and treatment inside of a food items processor with the jalapeno(s) and garlic (I propose employing latex gloves after managing jalapenos and not touching your encounter though functioning with them)
10. Mix with the onion combination
11. Ideal salt, if necessary
12. My cafe salsa recipe can also be made use of inside sure soups and sauces!","url":"https://recipe.bluelayer.org/recipe/6667/cafe-recipe-roasted-salsa"},{"id":"6663","title":"This Spinach Casserole is not basically multipurpose, it is tasteful, straightforward and very simple. Within just truth","ingredients":"- 1 pound lean flooring beef (if possible organic beef) or seek the services of floor turkey or chicken
- 1 onion, chopped
- 2 6 ounce cans of sliced mushrooms
- 1 clove of garlic (or 1/8 teaspoon of garlic powder)
- 1 teaspoon beaten oregano
- One 10 ounce bundle of frozen spinach, chopped, thawed and squeezed
- One 10 ounce can of product of celery soup
- 1 cup of bitter product
- 1 teaspoon salt
- Pepper to taste
- 1 pound of Monterey Jack cheese, grated","directions":"1. Heat a skillet about medium warm. Each time the skillet is incredibly hot, brown the flooring beef and remove against the heat and drain effectively
2. Include the onion, mushrooms, garlic (or garlic powder), oregano and spinach and combination
3. Blend the soup and bitter product inside of a 9 x 13 inch baking pan
4. Mix in the meat combination and blend with the soup/bitter product mix
5. Put the cheese upon greatest and bake within a 375 level F oven for 35-40 minutes or right until it is effervescent and scorching during","url":"https://recipe.bluelayer.org/recipe/6663/this-spinach-casserole-is-not-basically-multipurpose-it-is-tasteful-straightforward-and-very-simple-within-just-truth"},{"id":"6655","title":"Meatloaf Recipe","ingredients":"- 2 fat flooring chuck (not floor beef)
- 4 ounces onions, finely chopped
- 3 ounces Worcestershire sauce
- 3 ounces ketchup
- 2 cups tender bread crumbs
- 3 eggs, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2-4 slices bacon (medium to thick slice favored)","directions":"1. Mix in and meticulously mix in all elements getting mindful to combine flippantly (blending as well vigorously will induce the meatloaf to be difficult)
2. Style one or 2 meat loaves and desired destination within just one or 2 loaf pans
3. Ultimate each individual loaf with 2 slices of bacon
4. Bake within just 350 amount oven for relating to one hour and 10 minutes
5. Drain off pounds
6. Permit sit numerous minutes right before reducing or refrigerate and minimize chilly
7. (To reheat: spot slices inside of protected skillet with a minimal chicken or beef stock above minimal warm until eventually sizzling. Microwaving not highly recommended.)
8. You're previously organized to provide it with some potatoes (mashed or differently) and greens
9. Any meatloaf getting can be made use of within just soup or spaghetti sauce or upon sandwiches (moreover liked by means of my people - look at here).
10. My Sandwich Recipe:","url":"https://recipe.bluelayer.org/recipe/6655/meatloaf-recipe"},{"id":"6643","title":"Vegetable Barley Soup Recipe","ingredients":"- 1 l/2 tablespoons olive oil
- 1 cup chopped onions
- 1 l/2 teaspoon contemporary, chopped garlic
- 1/4 teaspoon dried thyme or 1/2 entire department refreshing thyme
- 1/4 bay leaf
- 1 pound white mushrooms, cleaned and quartered (To fresh new mushrooms: slim stems and wipe caps with a soaked
- Paper towel. Do not clean beneath water )
- L/4 cup barley, raw
- 2 stalks chopped celery
- 2 significant sliced carrots
- 6 cups of chicken stock Salt and black pepper Sprint of nutmeg
- 1 tablespoon chopped parsley
- Option: garnish with chopped green onion","directions":"1. Destination oil inside a enormous soup pot more than reduced heat
2. Mix in onions and cook previously mentioned lower warm 10 minutes or until finally wilted
3. If taking dried thyme, crush it to launch the taste, and include with the garlic and bay leaf
4. Add the mushrooms and cook for 20 minutes higher than medium heat, stirring
5. Add the barley, celery, carrots and broth
6. Deliver to a boil, get rid of warm to medium-small and simmer 25-30 minutes or till greens and barley are comfortable, skimming any foam that rises to the best
7. Remove thyme department and bay leaf
8. Time to style with salt, pepper and nutmeg
9. Stir within just the parsley specifically ahead of serving the soup
10. Ladle the soup into your soup bowls and if you which includes, garnish with green onions
11. If you including a thicker soup, boost barley to 1/2 cup and add even more carrots.
12. This vegetable barley soup recipe is perfect after aided with my Evening meal Rolls, or Bran
13. Muffins, or Cornbread.","url":"https://recipe.bluelayer.org/recipe/6643/vegetable-barley-soup-recipe"},{"id":"6642","title":"Hearty Steak Soup Recipe: A Legitimate Cafe Recipe","ingredients":"- 1 pound beef steak, chopped (or other beef) cooked
- 1/4 pound butter or excess weight in opposition to cooking beef
- 1/2 cup flour
- 2 quarts beef broth or 8 cups of water with 3 ounces of beef foundation
- 3/4 cup sliced celery
- 3/4 cup chopped carrots
- 3/4 cup chopped onions
- 8 ounces greens (your selection), can be contemporary or flash frozen
- 12 ounce can of stewed tomatoes
- 1/2 teaspoon black pepper","directions":"1. Soften butter or other body weight
2. Include flour and cook right until bubbly
3. Slowly and gradually add beef broth or the water and beef foundation combo
4. Heat to boiling, stirring normally
5. Add celery, carrots and onions and cook right until 50 percent finished
6. Stir inside being veggies and stewed tomatoes, beef and pepper
7. Cook right until delicate and alter seasoning to taste
8. This soup recipe was one of the to start with created at my cafe. A great number of of my website visitors are \"meat and potato\" men and women.
9. If you are intrigued inside accurate top quality beef, click on right here.","url":"https://recipe.bluelayer.org/recipe/6642/hearty-steak-soup-recipe-a-legitimate-cafe-recipe"},{"id":"6640","title":"Accurate Cafe Recipe termed \"Potlatch Chowder","ingredients":"- 3/4 cup flour
- 1 cup butter
- L/4 chopped onion
- 2 stalks chopped celery
- 2 cups cooked, diced potatoes
- 1 l/2 teaspoons clam foundation or 1 1/4 cup clam juice
- 1 teaspoon entire thyme
- 1 teaspoon entire basil
- Sprint garlic powder l/4 teaspoon salt
- L/4 teaspoon white pepper
- 25 ounces chopped clams with liquid (might employ the service of fresh new or frozen clams with a 12 ounce bottle of clam juice
- 6 ounces smoked salmon
- 5 cups water
- 2 l/4 teaspoon dried parsley
- 1 cup warm 50 percent and 50 percent product","directions":"1. Soften butter inside sauce pan
2. Include flour and deliver a roux; stir and cook right until comfortable (4-5 minutes. Do not let to brown) Remove versus warm and preset apart
3. Inside yet another soup pot, Area all other substances except if potatoes, and provide substances to a boil
4. Cook till greens are gentle, and then add potatoes and warm
5. Add roux versus sauce pan and commence cooking the chowder, stirring regularly till chowder thickens
6. When thickened, mix in incredibly hot product to suitable regularity
7. Taste and change seasoning
8. Ladle into your soup bowls
9. You and yours will Take pleasure in this \"romance.
10. My Meal Rolls are in particular Excellent with the clam chowder recipe.","url":"https://recipe.bluelayer.org/recipe/6640/accurate-cafe-recipe-termed-potlatch-chowder"},{"id":"6639","title":"Chicken Noodle Soup Recipe","ingredients":"- 1/4 pound fettuccine pasta, slice shorter (or pasta of your conclusion if low)
- 2 cups chicken, cooked and diced little
- 2 quarts chicken broth (clean or canned)
- 1 medium carrot, diced
- 1 stalk celery, diced
- ½ medium onion, diced
- 3/8 teaspoon contemporary minced basil
- 1 1/4 teaspoon dried parsley or 4 teaspoons clean chopped parsley
- Salt and pepper, if favored","directions":"1. Cook pasta al dente (not mushy, nevertheless a small chewy) Cube chicken into minimal elements
2. Provide the stock to a simmer inside a soup pot or stock pot
3. Mix in carrots, celery, onion, basil and simmer until eventually greens are comfortable
4. If stock does not include plenty of taste, add further stock and protect against (proceed heating) to target the style
5. Time to taste (salt, white pepper)
6. Add the chicken and pasta to the stock and enable them heat throughout in advance of serving
7. Acceptable seasoning to taste, if essential
8. Ladle into soup bowls
9. That's it! You've bought a champion!","url":"https://recipe.bluelayer.org/recipe/6639/chicken-noodle-soup-recipe"},{"id":"6556","title":"Wild Onion Bread","ingredients":"• 1 1/2 oz Bundle onion soup mix
• 3/4 cup Very hot water
• 1 package Dry yeast
• 2 tbsp Sugar
• 2 tbsp Very hot water
• Egg
• 2 x Recipies Dry Baking Mix
• 1 cup Sourdough Rookie","directions":"1. Add soup combine to 3/4 cup hot water;allow stand until finally lukewarm. In a individual container, melt yeast and sugar with 2 tablespoons hot water.Beat soup mix and yeast mix with each other with egg, 1 cup Dry Baking Mix and Sourdough Newbie.
2. Stir in just getting Dry Baking Mix to deliver a rigid dough. Place on a floured appear;knead until soft and elastic.
3. House in a greased bowl, turning to grease final. Cover and allow for add for 2 hours. Form into a spherical loaf.
4. Place on a greased pan, cover and allow add 45 mins. Bake in a 375 Deg. oven for 35 mins.","url":"https://recipe.bluelayer.org/recipe/6556/wild-onion-bread"},{"id":"6443","title":"KAVRINGS Groups: Breads, Ethnic","ingredients":"• -Diana Lewis-VGWN37A
• 4 tsp Baking soda
• 1 cup Butter
• 5 3/4 cup Flour
• 1/2 cup Sugar
• 10 Cardamon;seeds beaten
• 1 cup Milk:full
• 1/2 tsp Salt
• 1 Egg","directions":"1. Solution; Cream butter and sugar; add a little beaten egg, then the milk and last but not least the dry ingreidents, which include been sifted with each other.
2. stir as minimal as potential. switch the dough out on to a floured board, form into reduced buns and bake 10 minutes in hot oven (425) at the time finished cut each individual roll in just 50 percent and return to oven.
3. bake inside of a gradual oven(200) until finally mild browned. Those rusks are delightful assisted with hot fruit soup.
4. This is a recipe in opput to grandma cookbook written in just 1920","url":"https://recipe.bluelayer.org/recipe/6443/kavrings-groups-breads-ethnic"},{"id":"6368","title":"French Onion-Cheese Bread","ingredients":"• 123 -
• 1 tsp Salt
• -BARB Working day
• 1 tbsp Dried minced onion
• 1 package Yeast
• 1/2 cup Kraft French Onion
• 1/4 tsp Ginger
• Spreadery Cheese
• 1/4 tsp Sugar
• Snack +1 Tablespoon
• 3 cup Far better for Bread flour
• 1 Egg;(or 1/4 cup Egg Beaters)
• 1/2 cup Wheat flour
• 1 tbsp Vegetable oil
• 2 tbsp Gluten
• 10 1/2 oz Cond.French Onion soup; warmth","directions":"1. Cover all componentsp into the pan in just the purchase listed. MB Decide on white bread and drive \"Start out.\" Spectacular for sandwiches or any-evening meal accompaniments, this bread can furthermore present a outstanding presentation in opput to to start with- training course French onion soup for a haute delicacies meal.
2. Spread 1 finish-spherical cut for each particular person with butter (or Kaplan's Superior Than Butter) and dirt with grated Parmesan cheese.
3. Cut circles out of the facilities with a espresso can, put outer rings and circles on a cookie sheet and tumble beneath an oven broiler to brown.
4. To serve: put one cutout in the backside of just about every soup bowl, ladle in hot soup, then spot the crusty outer rings atop the bowls.
5. Shared by means of Barb Working day DAK'S GAZZETTE...#2","url":"https://recipe.bluelayer.org/recipe/6368/french-onion-cheese-bread"},{"id":"6362","title":"Sunflower Bread","ingredients":"• 1 package Yeast
• 1 tbsp Sugar
• 1/2 cup Unprocessed bran flakes
• 3 tbsp Molasses
• 3 cup Bread flour
• 2 tbsp Smallooth butter
• 1/4 cup Sunflower seeds
• 1 1/4 cup Hot milk
• 1 tsp Salt","directions":"1. Add all componentsp in just the purchase listed, pick out white bread and thrust commence. Be aware: Perfect for serving with soup or salad for a light-weight lunch.
2. Versus Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6362/sunflower-bread"},{"id":"6331","title":"California Dip Bread","ingredients":"• 1 package Yeast
• 1/4 tsp Baking soda
• 3 1/3 cup Flour
• 1 Egg; place temperature
• 3/4 cup Cottage cheese
• 1 1/2 tbsp Butter
• 3/4 cup Bitter cream
• 1/4 cup Water
• 3 tbsp Sugar
• 1 package Lipton's onion soup mix","directions":"1. Location the 1st 4 componentsp into the pan. A little bit hot the upcoming 6 substances and pour into pan.
2. Choose white bread and thrust commence. Take note: Variety the quantity of soup mix to in good shape your flavor.
3. Towards Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6331/california-dip-bread"},{"id":"6186","title":"Souper Baked Sandwich","ingredients":"• 1 1/2 lb Lean flooring beef
• 1/4 cup Onion; cutped, 1 small
• 1/2 tsp Salt
• 1/2 cup Celery; cutped
• 4 cup Herb stuffing cubes; not mix
• 1 1/2 cup Milk
• 2 Eggs; large
• 10 3/4 oz Cream of mushroom soup; 1 cn
• 1 tsp Mustard; dry
• 1 cup Cheddar cheese; shredded,4oz
• Warm the oven to 350°F Cook and stir the meat, onion and celery","directions":"1. in just a higher skillet until finally the meat is brown. Drain off the extra bodyweight. Stir in the salt.
2. Set up the stuffing cubes in just a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and final with the meat mix.
3. Overcome the milk, eggs, soup, and mustard with each other and pour about the meat. Then sprinkle with the cheese and bake realized until eventually a knife added inside of the centre arrives out fresh new, over 30 to 40 minutes.
4. Amazing for 5 minutes and then cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/6186/souper-baked-sandwich"},{"id":"6176","title":"Onion-Cheddar Bread","ingredients":"• 2 1/2 cup Unbleached all-cause flour
• 1 cup Complete wheat flour
• 1 package Hecticup dry yeast
• 1/3 cup Hot water (110-115 degrees)
• 1/2 cup Orange juice
• 1/2 cup Water
• 2 tbsp Butter or margarine *
• 1 Env. onion soup add
• 1 tbsp Sugar
• 1 tsp Salt
• 5 oz Shredded cheddar cheese
• Melted butter or margarine
• Butter or margarine ought to be slice into minimal areas.
• ~---------------------------------------------------------------------","directions":"1. ~---- In medium bowl, add flours and mounted apart. Inside of higher bowl, dissolve yeast inside of hot water.
2. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mix. Mix until eventually gentle.
3. Stir inside sufficient of the staying flour mix till tender dough is fashioned and it pulls absent versus the aspectsp of the bowl.
4. Transform dough on to lightly floured board, then knead until tender and elastic, about 10 minutes. Cover and allow add in just hot stage until doubled, pertaining to 1 hour.
5. (Dough is well prepared if indentation continues to be once touched) Preheat oven to 375°F Punch down dough, then turn on to lightly floured board.
6. Thrust into 10 x 8-inch rectangle; final with 1 cup cheese. roll, setting up at 8-inch aspect, jelly-roll design and style; pinch finishes to seal.
7. Place in 9 x 5 x 3-inch loaf pan, seam aspect down. Brush with melted butter, then final with becoming cheese.
8. Bake 45 minutes or until eventually bread stable hollow Even though tapped. Remove to cord rack and neat comprehensively just before cutting.
9. Will make 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6176/onion-cheddar-bread"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6059","title":"Nougat","ingredients":"3 egg whites
225g/8oz combined chopped glacé cherries, angelica and almonds","directions":"First, line an 18cm/7inside of sq. tin with rice paper.
Then, go away the honey to soften inside of a reduced bowl earlier mentioned a pan of simmering water.
Then, carefully warm the sugar and 150ml/5fl oz water in just a saucepan, stirring continually, until finally the sugar incorporates dissolved. Insert the glucose, provide to the boil, and boil step by step.
Then, pour the honey into the sugar syrup, and proceed boiling.
Then, whisk the egg whites inside a huge bowl until eventually fairly rigid, and little by little whisk inside of the very hot syrup. Put the bowl more than a pan of simmering water, and retain whisking till the mix is Quite thick and organization.
Then, remove the bowl against the warm, stir within the fruit and mad, and switch the mix into the tin. Include the nougat with a lot more rice paper, spot a thick piece of card above the ultimate, and weigh down right away.
Finally, transform out and slash into chunk-dimensions squares. Dips, Dressings, Sauces and Shares Whilst you can acquire optimum dips, sauces and dressings prepared- produced, it is disarmingly uncomplicated to create your personal having high-quality new components â€\" and the achievement are mouth watering. Salad dressings, within just exclusive, are Really effortless and simple to create. Traditional dips are excellent for promoting right before a barbecue or at a social gathering, or even exactly for a snack. Wealthy home-created shares, though necessitating further exertion, definitely include the benefit previously mentioned any retailer-obtained stock cubes, and are Pretty instructive as the foundation for innumerable soups, sauces and casseroles. dips, dressings, sauces and shares.","url":"https://recipe.bluelayer.org/recipe/6059/nougat"},{"id":"5541","title":"Barley & pine nut casserole","ingredients":"substances
200g/7oz pearl barley
75g/3oz butter
75g/3oz pine insane
1 onion, chopped
100g/4oz contemporary flat-leaf parsley, minced
100g/4oz new chives, minced
900ml/13â„4pt canned condensed beef soup
salt and recently flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 4.
Then, rinse the barley in just chilly water and drain nicely. Mounted apart.
Then, soften 25g/1oz of the butter within a frying pan earlier mentioned a medium warmth, then incorporate the pine ridiculous and cook until finally flippantly toasted, stirring regularly and having treatment not to scorch. Remove the pine outrageous with a slotted spoon, and established apart.
Then, warm the getting butter within the pan till melted, then insert the barley and onion. Cook, stirring usually, until eventually the barley is frivolously toasted and the onion is comfortable. Remove against the warmth and stir within just the reserved pine outrageous, parsley and chives. Time with salt and pepper.
Then, spoon the barley blend into a casserole dish.
Finally, convey the beef soup to the boil within just a medium saucepan, pour higher than the barley combination within just the casserole dish and stir effectively. Cook inside of the oven, identified, for 1 hour 10 minutes or till the barley is delicate and the liquid contains been absorbed. Provide warm. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5541/barley-pine-nut-casserole"},{"id":"5528","title":"Tuna ï¬sh casserole","ingredients":"200g/7oz skinny egg noodles, boiled and exhausted
275g/10oz canned tuna inside of oil, fatigued
275g/10oz canned condensed mushroom soup
125ml/4fl oz bitter product
150g/5oz mushrooms, chopped
100g/4oz Cheddar cheese, grated","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, blend collectively the noodles, tuna, soup, bitter product and mushrooms within just a hefty casserole dish. Sprinkle all in excess of with the cheese.
Finally, bake within the oven for more than 20 minutes right up until cooked all through. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5528/tuna-sh-casserole"},{"id":"5514","title":"Tarragon chicken casserole","ingredients":"275g/10oz canned condensed chicken soup
275g/10oz canned condensed mushroom soup
175ml/6fl oz one product
4 teaspoons dried tarragon
1â„2 teaspoon floor black pepper
450g/1lb linguine, cooked and exhausted
600g/1lb 5oz cooked chicken, cubed
100g/4oz Parmesan cheese,
recently grated","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, in just a superior bowl, merge the soups, product, tarragon and pepper. Stir within the linguine and chicken, and move the contents of the bowl to a high baking dish. Sprinkle with the Parmesan.
Finally, bake, realized, for 30 minutes or until finally heated throughout. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5514/tarragon-chicken-casserole"},{"id":"5509","title":"Almond chicken casserole","ingredients":"700g/11â„2lb chicken, boned, skinned and diced
200ml/7fl oz mayonnaise
200ml/7fl oz Greek-style and design yogurt
400g/14oz canned mushroom soup
450ml/3â„4pt chicken stock
2 tablespoons recently squeezed lemon juice
3 tablespoons chopped onion
350g/12oz cooked rice
225g/8oz canned sliced water chestnuts
225g/8oz slivered almonds
175g/6oz celery, chopped
100g/4oz butter
150g/5oz cornflakes
salt and recently flooring black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, mixture the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion, rice, water chestnuts, 50 percent of the almonds and the celery with each other. Period with salt and pepper. Put inside of a significant casserole dish.
Finally, combine the currently being almonds with the butter and cornflakes, and retain the services of this mix to final the casserole. Bake within the oven for 35â€\"45 minutes. Provide incredibly hot. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5509/almond-chicken-casserole"},{"id":"5506","title":"Tortilla chicken casserole","ingredients":"6 skinless chicken breast ï¬llet halves, cooked and chopped
100g/4oz canned chopped green chillies
225g/8oz Cheddar cheese, grated
275g/10oz canned condensed mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz undeniable potato crisps, beaten","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4. Evenly grease a 23cm/9inside sq. baking dish with vegetable oil.
Then, merge the chicken, green chillies, cheese, soup and milk.
Finally, space 4 tortillas inside of the backside of the penned baking dish, and spread one-3rd of the chicken mix about the tortillas. Repeat the levels until eventually all tortillas are applied, finishing with chicken combination. Final with the crisps. Bake for 30 minutes until eventually bubbly. Provide quickly. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5506/tortilla-chicken-casserole"},{"id":"5502","title":"Chicken & crackers casserole","ingredients":"2 packets Ritz or other butter crackers, beaten
100g/4oz butter, melted
6 skinless chicken breast ï¬llets, cooked and chopped into chunk-dimension components
400g/14oz canned product of chicken soup
225g/8oz bitter product
225ml/8fl oz chicken stock","directions":"First, preheat the oven to 150°C/ 300°F/Gasoline mark 2.
Then, put 50 percent the crackers within just the backside of a weighty casserole dish. Drizzle fifty percent the butter around the crackers.
Then, combination the chicken with the soup, bitter product and stock, then pour about the crackers.
Finally, sprinkle the becoming crackers earlier mentioned the chicken mix. Drizzle with the becoming butter. Bake within just the oven for 30â€\"45 minutes. Provide mechanically. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5502/chicken-crackers-casserole"},{"id":"5499","title":"One-pot chicken couscous","ingredients":"substances
900g/2lb boneless, skinless chicken breasts, slice into
2.5cm/1inside chunks
50ml/2fl oz olive oil
4 significant carrots, peeled and sliced
2 onions, diced
3 garlic cloves, beaten
500g/1lb 2oz canned chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1â„2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds, toasted
50g/2oz fresh new parsley, chopped","directions":"First, within just a huge frying pan in excess of a medium-large warm, cook the chicken in just the oil until eventually nicely browned upon all facets. Applying a slotted spoon, remove the chicken to a plate.
Then, eradicate the warmth to medium.
Then, within the becoming drippings, cook the carrots and onion for 5 minutes. Incorporate the garlic and cook for a extra 2 minutes, stirring continually.
Finally, increase the soup, Tabasco sauce, salt and chicken. Deliver to the boil, then protect against the warm to reduced, deal with and simmer for 5 minutes. Stir within the raisins, almonds and parsley. Warmth during, and provide mechanically.","url":"https://recipe.bluelayer.org/recipe/5499/one-pot-chicken-couscous"},{"id":"5496","title":"Chicken casserole with yogurt","ingredients":"50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken ï¬llets, skinned and trimmed
1 packet chicken noodle soup
250ml/9fl oz sizzling water
1 garlic clove, overwhelmed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz recently squeezed lemon juice
2 tablespoons Greek-style and design yogurt
1 tablespoon ï¬nely chopped contemporary flat-leaf parsley","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, incorporate alongside one another the cornflour and paprika, and throw the chicken ï¬llets inside the mix. Prepare the ï¬llets inside of the backside of a high shallow casserole dish.
Then, incorporate the currently being components and pour previously mentioned the chicken.
Finally, cook inside of the oven, realized, for above 40 minutes till the chicken is comfortable. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5496/chicken-casserole-with-yogurt"},{"id":"5495","title":"Chicken broccoli casserole","ingredients":"500g/1lb 2oz broccoli florets
500g/1lb 2oz cooked chicken, cubed
275g/10oz canned condensed chicken soup
125ml/4fl oz mayonnaise
100g/4oz Parmesan cheese, recently grated
1â„2 teaspoon curry powder
100g/4oz contemporary bread, cubed
25g/1oz butter, melted","directions":"First, preheat the oven to 180°C/ 350°F/Gasoline mark 4. Flippantly grease a higher baking dish with a minimal vegetable oil.
Then, cook the broccoli within water in just a included saucepan till al comfortable however continue to with a chunk, then drain.
Then, put the broccoli inside of the penned baking dish.
Finally, incorporate the chicken, soup, mayonnaise, cheese and curry powder, then spoon more than the broccoli. Final with the bread and butter. Bake within just the oven, acquired, for 25â€\"30 minutes till heated throughout. Provide warm. substances.","url":"https://recipe.bluelayer.org/recipe/5495/chicken-broccoli-casserole"},{"id":"5494","title":"Chicken macaroni casserole","ingredients":"225g/8oz macaroni
200g/7oz cooked chicken, cubed
275g/10oz canned condensed mushroom soup
125ml/4fl oz milk
1 tablespoon chopped fresh new flat-leaf parsley
175g/6oz Cheddar cheese,
grated","directions":"First, preheat the oven to 200°C/ 400°F/Gasoline mark 6.
Then, cook the macaroni inside of salted boiling water right until al dente, then rinse and drain.
Finally, incorporate the macaroni with the staying components, booking sufficient cheese to sprinkle higher than the best. Put within a casserole dish, protect and bake for in excess of 20 minutes. Provide scorching. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5494/chicken-macaroni-casserole"},{"id":"5489","title":"Chicken & leek casserole","ingredients":"25g/1oz butter
4 skinless chicken breast ï¬llets
2 leeks, chopped
275g/10oz canned condensed vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, inside a frying pan, brown the chicken inside of the butter more than a medium-substantial warm. Include the leeks and cook right until delicate. Increase the soup and wine, and sprinkle the cornflour about the ultimate.
Then, combination alongside one another, then simmer for pertaining to 20 minutes till the blend incredibly begins to thicken.
Finally, pour the combination into a higher casserole dish. Bake within just the oven for with regards to 30 minutes. Provide scorching. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5489/chicken-leek-casserole"},{"id":"5488","title":"Spiced chicken casserole","ingredients":"4 chicken quantities, skinned
2 tablespoons simple flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed mushroom soup
2 teaspoons chopped gherkins salt and recently floor
black pepper","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, throw the chicken quantities inside of the flour, year with a very little salt and pepper and dirt with the paprika.
Then, soften the butter inside a flameproof casserole dish, and brown the chicken upon all facets. Remove against the pan and preset apart. Drain off any additional weight.
Finally, sprinkle the curry powder into the casserole dish and insert the soup. Convey to the boil, stirring. Incorporate the chicken and gherkins, go over and cook inside of the oven for 11â„2â€\"2 hrs right until the chicken is cooked. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5488/spiced-chicken-casserole"},{"id":"5479","title":"Venison & wild rice casserole","ingredients":"375ml/13fl oz product of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean again bacon salt and recently floor
black pepper","directions":"First, preheat the oven to 180°C/ 350°F/Gasoline mark 4.
Then, put 500ml/18fl oz water, the soup and the mushrooms within a heavy casserole dish.
Then, rinse the rice within chilly water a several days, drain and increase to the casserole dish. Spread the venison chops out within the sauce. Period with salt and pepper, and prepare the onions upon best, then the bacon.
Finally, deal with and bake within just the oven for 1â€\"11â„2 several hours until finally the meat and rice are tender and cooked. Provide very hot. substances.","url":"https://recipe.bluelayer.org/recipe/5479/venison-wild-rice-casserole"},{"id":"5468","title":"One-pot pork chop dinner","ingredients":"1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1â„2 teaspoon salt
1â„2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, slice into
5cm/2within just elements","directions":"First, inside a superior frying pan, brown the chops within the oil. Pour off any weight, then include the soup, 125ml/4fl oz water, Worcestershire sauce, salt, caraway, potatoes and carrots.
Finally, protect and simmer for 45 minutes or until finally soft. Provide very hot. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5468/one-pot-pork-chop-dinner"},{"id":"5466","title":"Irish hotpot","ingredients":"casseroles & stews
substances
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked lengthy-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb sausages
425g/15oz canned condensed tomato soup, diluted
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/ 375°F/Fuel mark 5.
Then, layer the potatoes, onions and carrots inside of a major casserole dish, seasoning as you transfer with salt and pepper. Sprinkle with the rice and peas, and greatest with the sausages. Pour the diluted soup more than all.
Then, bake within the oven, protected, for 1 hour. Remove the lid in opposition to the casserole, switch the sausages and bake, figured out, for a even further 1 hour. Provide very hot. substances Sausage & adorable pepper casserole serves 4â€\"6.
Then, warm the oil inside of a pan, and carefully 2 tablespoons olive oil 450g/1lb spicy sausages, reduce into 5cm/2inside of slices 700g/11â„2lb green peppers, seeded and sliced 225g/8oz tomatoes, skinned and quartered 1 teaspoon chopped refreshing flat-leaf parsley salt and recently flooring black pepper fry the sausages till flippantly browned. Incorporate the peppers, and fry for a even further 3 minutes, stirring consistently.
Finally, incorporate the tomatoes and parsley to the pan. Period with salt and pepper. Address the pan and cook carefully for above 10 minutes until eventually the sausages are cooked in the course of. Provide warm. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5466/irish-hotpot"},{"id":"5274","title":"Crab & ginger soup","ingredients":"1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11â„2pt fish stock
2 medium cooked crabs
2.5cm/1within just piece of refreshing root ginger, peeled and grated
1 teaspoon gentle soy sauce
1â„2 teaspoon floor star anise
salt and recently flooring black pepper","directions":"First, put the carrot and leek inside a major large saucepan with the bay leaf and the fish stock. Carry to the boil, protect against the warmth, address and go away to simmer for 10 minutes or right until the veggies are just about delicate.
Then, remove all of the meat versus the crabs. Crack off and guide the claws; split the joints and remove the meat working with a fork.
Then, include the crabmeat to the pan collectively with the ginger, soy sauce and star anise, and deliver to the boil. Depart to simmer for in excess of 10 minutes until finally the veggies are soft and the crab is heated all through.
Finally, period the soup with salt and pepper, then ladle into incredibly hot client serving bowls and garnish with the crab claws. Provide quickly. Starters & Canapés At the starting of a evening meal, appetites are inclined to be at their top, consequently it is critical to pick out your newbie closely. This part includes a enormous wide variety of recipes to match within with any evening meal menu, and incorporates very hot and chilly dishes desired against cuisines towards all in the vicinity of the world-wide. There is on top of that a good deal to take towards any time it will come to canapés for night beverages or finger foods for even more relaxed attain-togethers. No matter what the party, you will locate recipes below to whet the urge for food of even the optimum discerning meal and occasion readers. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5274/crab-ginger-soup"},{"id":"5273","title":"Cullen skink","ingredients":"225g/8oz smoked haddock fillet
25g/1oz butter
1 onion, finely chopped
600ml/1pt milk
350g/12oz potatoes, diced
350g/12oz cod, boned, skinned and cubed
150ml/5fl oz double product
2 tablespoons chopped fresh new flat-leaf parsley
salt and recently flooring black pepper","directions":"First, put the haddock fillet in just a significant frying pan and deal with with boiling water. Allow for stand for 10 minutes, then drain, scheduling 300ml/10fl oz of the soaking water. Flake the fish, using treatment to remove all the bones.
Then, soften the butter within a enormous saucepan about a minimal warm. Insert the onion and sweat carefully for 10 minutes till softened. Include the milk and carry to a Light simmer just before introducing the potatoes. Cook for 10 minutes.
Then, increase the reserved haddock flakes and the cod. Simmer for a extra 10 minutes right until the cod is soft.
Finally, remove over one-3rd of the fish and potatoes, put in just a blender or food items processor and purée till soft. Return to the soup with the product, parsley and salt and pepper to flavor. Insert a very little of the reserved soaking water if the soup seems to be also thick. Reheat carefully and provide scorching.","url":"https://recipe.bluelayer.org/recipe/5273/cullen-skink"},{"id":"5272","title":"Cabbage soup","ingredients":"1 cabbage intellect, shredded
2 heavy onions, thinly sliced
2 carrots, thinly sliced
1 significant potato, diced
700ml/11â„4pt skimmed milk
2 tablespoons minimal-bodyweight yogurt
1 bay leaf
1â„2 teaspoon dried dill
1â„2 teaspoon dried rosemary","directions":"First, put the cabbage, onions, carrots and potato inside a hefty saucepan with a tiny water. Go over and cook slowly but surely till smooth.
Finally, increase the milk, yogurt, bay leaf, dill and rosemary. Progress to cook for a even further 15 minutes. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5272/cabbage-soup"},{"id":"5271","title":"Spicy oatmeal soup","ingredients":"15g/1/2oz margarine
1 tablespoon groundnut oil
2 enormous leeks, thinly sliced
4 carrots, sliced
2 potatoes, diced
2 celery sticks, sliced
1.2 litres/2pt chicken stock
1 tablespoon dried chives
1 tablespoon dried shallots
1â„2 tablespoon dried tarragon
1â„2 tablespoon dried basil
1 teaspoon salt
100g/4oz oatmeal
225ml/8fl oz white wine","directions":"First, warmth the margarine and groundnut oil inside a weighty saucepan higher than a medium-large warmth. Incorporate the leeks and sweat for 2â€\"3 minutes.
Then, insert the carrots, potatoes, celery and chicken stock. Provide to the boil.
Finally, sprinkle inside the chives, shallots, tarragon, basil and salt. Boil carefully for 20 minutes. Insert the oatmeal and cook for a added 5 minutes. Include the wine, cook for 15 minutes much more and provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5271/spicy-oatmeal-soup"},{"id":"5270","title":"Chinese egg flower soup","ingredients":"substances
900ml/11â„2pt chicken stock
1 tablespoon light-weight soy sauce
2 tablespoons dry sherry pinch of floor ginger
25g/1oz frozen peas
1â„2 pink pepper, seeded and diced
1 egg, crushed","directions":"First, put all the elements unless of course the egg within just a major saucepan, and provide to the boil.
Then, simmer for 5 minutes until finally the peas are soft. Remove towards the warm, and pour the egg inside of a skinny move in the course of the prongs of a fork consequently that it ‘flowers’.
Finally, enable the soup stand for 20 seconds to allow for the egg to fastened, then provide routinely.","url":"https://recipe.bluelayer.org/recipe/5270/chinese-egg-flower-soup"},{"id":"5268","title":"Product of artichoke soup","ingredients":"750g/1lb 11oz Jerusalem artichokes, peeled and sliced
1 lemon, thickly sliced
50g/2oz butter
2 onions, chopped
1 garlic clove, overwhelmed
1.5 litres/21â„4pt vegetable stock
2 bay leaves
1â„4 teaspoon floor nutmeg
1 tablespoon recently squeezed lemon juice
150ml/5fl oz one product salt and recently flooring
black pepper","directions":"First, put the artichokes inside a bowl with the lemon slices, and protect with water.
Then, soften the butter within a huge saucepan about a lower warmth. Include the onions and garlic, and sweat carefully for 3â€\"4 minutes until finally smooth.
Then, drain the artichokes, discarding the lemon, and include to the pan. Combine properly and sweat carefully for 2â€\"3 minutes without the need of making it possible for to coloration.
Then, incorporate the stock, bay leaves, nutmeg and lemon juice. Period with salt and pepper. Carry bit by bit to the boil, then protect and simmer carefully for relating to 30 minutes.
Then, discard the bay leaves. Interesting the soup a little bit, then purée in just a blender or foodstuff processor till tender.
Finally, pour the soup into a new pan and convey to the boil. Avert the warm, stir inside of the product and cook carefully, without the need of boiling, for 2 minutes. Provide instantly.","url":"https://recipe.bluelayer.org/recipe/5268/product-of-artichoke-soup"},{"id":"5267","title":"Prawn wonton soup","ingredients":"For the wontons
175g/6oz cooked prawns, peeled and deveined
1 garlic clove, overwhelmed
1 spring onion, finely chopped)
1 tablespoon light-weight soy sauce
1 tablespoon Thai fish sauce
1 tablespoon chopped new coriander leaves
1 low egg, divided
12 wonton wrappers
For the soup
1 litre/13â„4pt beef stock
1 tablespoon Thai fish sauce
1 tablespoon gentle soy sauce
1 tablespoon Chinese rice wine
2 low refreshing pink chillies, seeded and sliced
2 spring onions, sliced","directions":"First, to deliver the wonton filling, finely chop the prawns. Shift to a glass or ceramic bowl, and stir in just the garlic, spring onion, soy sauce, fish sauce, coriander and egg yolk.
Then, lay the wonton wrappers upon a exertion show up inside of a solitary layer, and put with regards to 1 tablespoon of the filling mix inside of the middle of every. Brush the edges with egg white and fold each and every one into a triangle, urgent flippantly to seal. Convey the 2 backside corners of the triangle near to fulfill inside of the heart, securing with a tiny egg white to preserve in just Space. Deal with with a wet tea towel or fabric till expected.
Finally, to create the soup, put the stock, fish sauce, soy sauce and rice wine inside a major weighty saucepan, and carry to the boil more than a medium warm. Include the chillies and spring onions. Get rid of the wontons into the pan and simmer for 4â€\"5 minutes, until finally properly heated. Provide quickly.","url":"https://recipe.bluelayer.org/recipe/5267/prawn-wonton-soup"},{"id":"5266","title":"Abundant kidney soup","ingredients":"25g/1oz reduced-body weight spread
225g/8oz lamb’s kidneys, finely chopped
1 reduced onion, finely chopped
25g/1oz undeniable flour
750ml/11â„4pt lamb stock
1 very low bay leaf
2 tablespoons port
salt and recently floor black pepper","directions":"First, soften the minimal-weight spread within just a weighty saucepan earlier mentioned a smooth warm, and increase the kidneys and onion. Carefully sauté for 1 instant, stirring, as a result that the kidneys do not toughen. Incorporate the flour and cook for 1 second.
Then, remove against the warm and incorporate inside the stock. Increase the bay leaf, and year with salt and pepper.
Then, return the pan to the warmth and carry the soup to the boil, stirring, until finally thickened. Get rid of the warm, aspect-protect and simmer carefully for 30 minutes.
Finally, remove and discard the bay leaf. Purée the soup inside a blender or foodstuff processor, and return to the fresh pan. Stir inside of the port, warmth for the duration of carefully and provide.","url":"https://recipe.bluelayer.org/recipe/5266/abundant-kidney-soup"},{"id":"5265","title":"Greek lemon soup","ingredients":"1 tablespoon cornflour
1 litre/13â„4pt chicken stock
50g/2oz prolonged-grain rice
4 tablespoons recently squeezed lemon juice
3 eggs","directions":"First, stir the cornflour into 225ml/8fl oz chicken stock of the right until it incorporates dissolved. Pour into a saucepan earlier mentioned a medium warmth, and include the currently being stock.
Then, carry to the boil. Increase the rice, eliminate the warmth and simmer for in excess of 20 minutes right up until smooth. Remove in opposition to the warm.
Then, battle the lemon juice and eggs with each other. Whisk 50 % the stock, a tiny at a season, into the egg combination. Pour the egg blend into pan with the getting stock, blending properly.
Finally, return to a minimal warm and cook, stirring consistently, till the soup is basically thickened. Provide mechanically.","url":"https://recipe.bluelayer.org/recipe/5265/greek-lemon-soup"},{"id":"5264","title":"Oriental noodle soup","ingredients":"1.8 litres/3pt beef stock
1 teaspoon finely chopped lemon grass
2 teaspoons gentle soy sauce
175g/6oz vermicelli, damaged into tiny sections","directions":"First, carry the stock to the boil with the lemon grass and soy sauce.
Finally, incorporate the vermicelli and simmer for 6 minutes or until finally the noodles are particularly comfortable. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5264/oriental-noodle-soup"},{"id":"5263","title":"Green soup","ingredients":"1 very little cucumber, slash into chunks
75g/3oz watercress
1 garlic clove, chopped
200g/7oz potato, slash into
2.5cm/1inside of cubes
700ml/11â„4pt vegetable stock
100g/4oz green beans, trimmed and halved
salt and recently flooring
black pepper","directions":"First, warmth the oil within just a massive saucepan. Sweat the onion and garlic for 3â€\"4 minutes right until softened. Incorporate the potato and cook for a additional 2â€\"3 minutes.
Then, stir within the stock, deliver to the boil and go away to simmer for 5 minutes.
Then, incorporate the cucumber to the saucepan, and cook for a more 3 minutes or until finally the potatoes are delicate.
Then, insert the watercress and enable to wilt, then shift the blend to a blender or food items processor and purée right until tender.
Finally, carry a very low saucepan of water to the boil. Cook the beans for 3â€\"4 minutes until finally comfortable. Insert the beans to the soup, year and very hot during.","url":"https://recipe.bluelayer.org/recipe/5263/green-soup"},{"id":"5262","title":"Curried carrot & apple soup","ingredients":"2 teaspoons sunflower oil
1 tablespoon light korma curry powder
500g/1lb 2oz carrots, chopped
1 huge onion, chopped
1 cooking apple, chopped
900ml/11â„2pt chicken stock
salt and floor black pepper","directions":"First, warmth the oil within a saucepan above a small warm, and carefully fry the curry powder for 2â€\"3 minutes till fragrant.
Then, increase the carrots, onion and apple, stir properly, then protect the pan. Cook around a extremely minimal warm for in excess of 15 minutes, shaking the pan towards year to period, until finally the greens are softened.
Then, spoon the vegetable mix into a blender or foodstuff processor, then increase 50 percent the stock and incorporate right up until comfortable.
Finally, return the combination to the pan, and pour within the being stock. Provide the soup to the boil, and time with salt and pepper. Provide incredibly hot. 1 tablespoon olive oil 1 onion, chopped.","url":"https://recipe.bluelayer.org/recipe/5262/curried-carrot-apple-soup"},{"id":"5261","title":"Tomato & carrot soup","ingredients":"400g/14oz canned chopped tomatoes
2 hefty carrots, grated
1 very little onion, finely chopped
300ml/10fl oz vegetable stock
(produced with 1 stock dice)
1 teaspoon dried oregano pinch of grated nutmeg pinch of salt
1 bay leaf
1 tablespoon chopped refreshing flat-leaf parsley","directions":"First, put all the components except if the parsley within just a hefty saucepan and carry to the boil, stirring. Prevent the warm, element-include and simmer for 30 minutes.
Finally, discard the bay leaf, ladle the soup into bowls and provide incredibly hot, garnished with the parsley.","url":"https://recipe.bluelayer.org/recipe/5261/tomato-carrot-soup"},{"id":"5260","title":"Mushroom & corn soup","ingredients":"substances
25g/1oz reduced-pounds spread
25g/1oz undeniable flour
100g/4oz button mushrooms, sliced
1 onion, finely chopped
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
350g/12oz canned sweetcorn kernels, exhausted
salt and recently flooring black pepper
4 teaspoons minimal-body weight one product, to garnish","directions":"First, warmth the reduced-bodyweight spread within just a hefty saucepan. Include the mushrooms and onion. Cook, stirring consistently with a wood spoon, for 3 minutes. Incorporate the flour and cook, stirring, for 1 moment.
Then, remove against the warmth. Slowly and gradually incorporate within just the stock, then the milk and sweetcorn. Return to the warmth, provide to the boil, remove the warmth and simmer the soup carefully for 10 minutes, stirring from time to time. Period with salt and pepper.
Finally, ladle into scorching bowls and garnish just about every serving with a swirl of product.","url":"https://recipe.bluelayer.org/recipe/5260/mushroom-corn-soup"},{"id":"5259","title":"Delicate cheese soup","ingredients":"1 superior potato, diced
1 enormous carrot, diced
1 very low onion, diced
1 celery adhere, diced
600ml/1pt vegetable stock
1â„2 teaspoon dried blended herbs
100g/4oz small-body weight Cheddar cheese, grated
150ml/5fl oz skimmed milk","directions":"First, put the greens within just a saucepan with the stock and herbs. Convey to the boil, avert the warmth, element-protect and simmer carefully for 15 minutes until finally the veggies are delicate.
Finally, purée in just a blender or food items processor, and return to the pan. Include the cheese and milk, and warmth carefully right until the cheese melts. Ladle into bowls and provide warm.","url":"https://recipe.bluelayer.org/recipe/5259/delicate-cheese-soup"},{"id":"5258","title":"Crimson onion & beetroot soup","ingredients":"2 teaspoons olive oil
350g/12oz crimson onions, sliced
2 garlic cloves, overwhelmed
275g/10oz cooked beetroot, slice into matchsticks
1.2 litres/2pt vegetable stock
50g/2oz soup pasta, cooked until eventually al dente
2 tablespoons raspberry vinegar salt and recently floor
black pepper","directions":"First, warm the oil within just a casserole dish in excess of a very low warm, and include the onion and garlic. Sweat carefully for 20 minutes or right up until comfortable and smooth.
Finally, include the beetroot, stock, pasta and vinegar, and warm all through. Year with salt and pepper to flavor, and provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5258/crimson-onion-beetroot-soup"},{"id":"5257","title":"Chinese cabbage soup","ingredients":"450g/1lb pak choi
600ml/1pt vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon mild soy sauce
1 tablespoon caster sugar
1 tablespoon dry sherry
1 fresh new pink chilli, seeded and thinly sliced
1 tablespoon cornflour","directions":"First, clean the pak choi meticulously below chilly working water, rinse and drain. Pat dry with kitchen area paper. Slender the stems versus the pak choi, and shred the leaves.
Then, warm the stock within a substantial weighty saucepan. Insert the pak choi and cook for 10â€\"15 minutes.
Then, combination alongside one another the vinegar, soy sauce, sugar and sherry within a minimal bowl. Include this mix to the stock, jointly with the chilli. Deliver to the boil, get rid of the warm and cook for 2â€\"3 minutes.
Finally, mix the cornflour with 2 tablespoons water to kind a paste, and slowly and gradually stir into the soup. Cook, stirring normally, right up until it thickens. Cook for a additional 4â€\"5 minutes, then ladle the soup into sizzling client serving bowls and provide instantly.","url":"https://recipe.bluelayer.org/recipe/5257/chinese-cabbage-soup"},{"id":"5256","title":"Onion avgolemono soup","ingredients":"substances
4 higher onions, thinly sliced
50g/2oz very low-bodyweight spread or butter
450ml/3â„4pt vegetable stock
450ml/3â„4pt skimmed milk
2 egg yolks
1â„2 teaspoon recently squeezed lemon juice
2 thick slices wholemeal bread, cubed
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, soften the minimal-bodyweight spread or butter inside of a major saucepan, insert the onions and cook carefully, protected, for 10 minutes, stirring in opposition to season to season, right up until gentle. Insert the stock, and time with a very little salt and pepper. Deliver to the boil, avert the warmth and simmer carefully for 30 minutes.
Then, stir within the milk and warmth for the duration of.
Then, whisk the egg yolks with the lemon juice. Include 2 ladlefuls of the incredibly hot soup and whisk effectively. Stir the egg and lemon blend into the soup, and warm for the duration of carefully, nonetheless stirring, right until marginally thickened. Do not enable the soup to boil or the egg will curdle.
Then, to deliver the croûheaps, spread out the bread cubes upon a baking tray, and bake in just the oven for 10 minutes until eventually a deep golden brown.
Finally, ladle the soup into incredibly hot patient bowls, and sprinkle with the croûloads basically ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5256/onion-avgolemono-soup"},{"id":"5255","title":"Potato & pork soup","ingredients":"substances
1 litre/13â„4pt chicken stock
2 higher potatoes, diced
2 tablespoons rice wine vinegar
25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon gentle soy sauce
1 teaspoon sesame oil
1 carrot, slash into matchsticks
1 teaspoon chopped contemporary root ginger
3 spring onions, thinly sliced
1 pink pepper, deseeded and sliced
225g/8oz canned bamboo shoots, worn out","directions":"First, put the chicken stock, potatoes and 1 tablespoon of the vinegar in just a hefty saucepan and deliver to the boil. Eliminate the warmth until eventually the stock is precisely simmering.
Then, blend the cornflour with 4 tablespoons water to create a paste, then stir into the sizzling stock.
Then, deliver the stock back again to the boil, stirring until finally thickened, then do away with the warm until finally it is simply simmering all over again.
Then, put the pork within just a glass or ceramic dish, and time with the becoming vinegar, the soy sauce and the sesame oil.
Finally, incorporate the pork, carrot and ginger to the stock and cook for 10 minutes. Stir within just the spring onions, pepper and bamboo shoots. Cook for a extra 5 minutes. Pour into incredibly hot serving bowls and provide instantly.","url":"https://recipe.bluelayer.org/recipe/5255/potato-pork-soup"},{"id":"5254","title":"Consommé","ingredients":"1.25 litres/21â„4pt beef stock
225g/8oz further lean beef mince
2 tomatoes, chopped
2 weighty carrots, chopped
1 weighty onion, chopped
2 celery sticks, chopped
1 turnip, chopped
1 bouquet garni
2 egg whites
shells of 2 eggs, overwhelmed
1 tablespoon sherry
salt and recently flooring black pepper","directions":"First, put the stock and beef mince inside a large saucepan. Incorporate the tomatoes, carrots, onion, celery, turnip, bouquet garni, egg whites, egg shells and a great deal of seasoning.
Then, provide nearly to the boiling issue, whisking all the season with a flat whisk.
Then, go over and simmer for 1 hour, having treatment not to make it possible for the layer of froth upon best of the soup to split.
Finally, meticulously pour the soup in the course of a scalded great fabric these types of as muslin, trying to keep the froth again. Repeat if expected right until the liquid is very clear. Insert the sherry and reheat. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5254/consomm"},{"id":"5253","title":"Vichyssoise","ingredients":"pinch of floor nutmeg
3 heavy leeks, trimmed and thinly sliced
1 onion, thinly sliced
500g/1lb 2oz potatoes, chopped)
900ml/11â„2pt vegetable stock
2 teaspoons lemon juice
1â„4 teaspoon flooring coriander
1 bay leaf
1 egg yolk
150ml/5fl oz solitary product salt and recently flooring
black pepper","directions":"First, soften the butter within just a saucepan, and sweat the leeks and onion, stirring at times, for over 5 minutes. Increase the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Year with salt and pepper. Convey to the boil, protect and simmer for 30 minutes until finally the greens are comfortable.
Then, interesting the soup a small, remove the bay leaf and purée the soup inside of a blender or foods processor until eventually tender. Pour into a new pan.
Finally, combine the egg yolk into the product, increase a small of the soup to the blend, then whisk it all again into the soup and reheat carefully. Amazing and chill ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5253/vichyssoise"},{"id":"5252","title":"Vegetable soup","ingredients":"200g/7oz contemporary cauliflower,
3 garlic cloves, finely chopped
1 tablespoon olive oil
175g/6oz carrots, chopped
175g/6oz celery, chopped
1 little courgette, chopped
1 minor yellow squash, chopped,
200g/7oz contemporary broccoli, ruined into florets
chopped
100g/4oz mushrooms, sliced
400g/14oz canned chopped tomatoes
200ml/7fl oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3 chicken stock cubes, crumbled","directions":"First, flippantly sauté the garlic and onions within just the oil. Increase the carrots and celery, and sweat for 3â€\"5 minutes.
Finally, insert the courgette and squash. Cook for a excess 3â€\"5 minutes, then include the currently being elements and 1.8 litres/3pt water. Carry to the boil and simmer for 15 minutes. Provide very hot. 50g/2oz butter.","url":"https://recipe.bluelayer.org/recipe/5252/vegetable-soup"},{"id":"5251","title":"Vegetable minestrone","ingredients":"pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 celery adhere, sliced
2 carrots, diced
3 garlic cloves, beaten
600ml/1pt chicken stock
850g/13â„4lb canned chopped tomatoes
50g/2oz frozen peas
50g/2oz soup pasta
1 teaspoon caster sugar salt and recently flooring
black pepper","directions":"First, soak the saffron strands inside of 1 tablespoon boiling water. Depart to stand for 10 minutes.
Then, put the onion, leek, celery, carrots and garlic inside a massive pan. Include the stock, deliver to the boil, deal with and simmer for over 10 minutes.
Then, increase the tomatoes, the saffron and its soaking liquid and the peas. Provide back again to the boil and incorporate the pasta. Simmer for 10 minutes right up until the pasta is al dente.
Finally, sprinkle in just the sugar, and year with salt and pepper. Stir during and provide warm. 1 onion, diced.","url":"https://recipe.bluelayer.org/recipe/5251/vegetable-minestrone"},{"id":"5250","title":"Tomato soup","ingredients":"1â„2 teaspoon chopped contemporary thyme
1â„2 teaspoon grated lemon zest
1 garlic clove, beaten
2 rashers rindless streaky bacon, chopped
700g/11â„2lb tomatoes, peeled and chopped
1 tablespoon chopped clean
flat-leaf parsley
1 teaspoon gentle brown sugar
900ml/11â„2pt vegetable stock
1 tablespoon double product salt and recently flooring
black pepper
1 tablespoon chopped contemporary chives, to provide","directions":"First, warmth the butter within just a major pan. Sweat the onion for a couple of minutes until finally smooth. Insert the garlic and bacon. Fry for 2 minutes with no browning the bacon. Insert the tomatoes and fry for a extra 2 minutes. Insert the other elements unless of course the product and chives. Cook, lined, for 25 minutes.
Finally, mixture or method the soup into a purée, and alter the seasoning if vital. Include a dollop of product and the chives to every bowl to provide.","url":"https://recipe.bluelayer.org/recipe/5250/tomato-soup"},{"id":"5249","title":"Scotch broth","ingredients":"900g/2lb neck of lamb, cubed
1 huge onion, chopped
50g/2oz pearl barley
1 bouquet garni
1 massive carrot, chopped
1 turnip, chopped
3 leeks, chopped
1â„2 lower white cabbage, shredded salt and recently flooring
black pepper","directions":"First, put the lamb and 1.8 litres/3pt water inside of a massive weighty saucepan, and carry to the boil. Skim off any scum in opposition to the seem, then stir inside the onion, pearl barley and bouquet garni. Carry the soup again to the boil, portion-protect the pan and simmer carefully for 1 hour.
Then, increase the being greens, and time with salt and pepper. Deliver to the boil once again, element-address and simmer for 35 minutes.
Finally, seek the services of kitchen area paper to skim extra body weight towards the best of the soup. Discard the bouquet garni and provide warm. 25g/1oz butter 1 high onion, sliced.","url":"https://recipe.bluelayer.org/recipe/5249/scotch-broth"},{"id":"5248","title":"Pink pepper soup","ingredients":"50ml/2fl oz vegetable oil
1â„2 teaspoon dried marjoram
1â„2 teaspoon dried merged herbs
2 garlic cloves, overwhelmed
1 teaspoon gentle curry paste
1 pink onion, sliced
1 leek, white component simply, sliced
1 teaspoon adorable chilli sauce salt and recently flooring
black pepper","directions":"First, minimize the peppers into quarters. Remove the seeds and membrane. Grill right up until the pores and skin blackens and blisters. Issue upon a reducing board, deal with with a tea towel and let to awesome right before getting rid of and discarding the pores and skin.
Then, mark a tiny cross upon the final of every single tomato. Put within a bowl and deal with with boiling water for concerning 2 minutes. Drain and interesting. Pores and skin, halve and remove the seeds.
Then, warmth the oil within a major significant pan about a lower warmth, and insert the marjoram, blended herbs, garlic and curry paste. Stir for 1 instant until eventually aromatic, then insert the onion and leek. Cook for a extra 3 minutes. Insert the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Carry to the boil, avoid the warm and simmer for 20 minutes.
Finally, make it possible for the soup to amazing a bit, then purée within a blender or foodstuff processor for 30 seconds or right up until delicate. Return to the pan and reheat carefully. Stir within the chilli sauce, and time with salt and pepper. Provide incredibly hot. substances.","url":"https://recipe.bluelayer.org/recipe/5248/pink-pepper-soup"},{"id":"5247","title":"Potato soup","ingredients":"8 rashers again bacon
200g/7oz onion, chopped
450g/1lb potatoes, cubed
275g/10oz canned condensed chicken soup
600ml/1pt milk
1 teaspoon dried dill salt and recently floor
black pepper","directions":"First, inside a superior saucepan, sauté the bacon right until crisp. Remove and drain upon kitchen area paper. Sauté the onions inside the bacon weight higher than a medium warm right until gentle and golden.
Then, include the potatoes and adequate water to address. Include the pan, and cook for 15â€\"20 minutes until eventually the potatoes are comfortable.
Then, stir with each other the condensed soup and milk right up until comfortable, and insert to potato mix. Warm yet do not enable to boil. Year with salt and pepper to flavor, and stir within just the dill.
Finally, crumble the bacon and sprinkle upon ultimate to garnish. Provide sizzling. 900ml/11â„2pt milk.","url":"https://recipe.bluelayer.org/recipe/5247/potato-soup"},{"id":"5246","title":"Mulligatawny","ingredients":"1 garlic clove, minced
1â„4 teaspoon flooring cumin
6 cloves, finely beaten
1 tablespoon curry powder
1â„4 teaspoon floor ginger
50g/2oz butter
1 roasting chicken, reduce into serving sections
3 celery sticks, thinly sliced
2 substantial onions, chopped
2 carrots, diced
1 leek, white element merely, thinly sliced
2.4 litres/4pt chicken stock
salt and recently floor black pepper
200g/7oz extended-grain rice
2 dessert apples, peeled, cored and diced
225ml/8fl oz simple yogurt
2 tablespoons lemon juice
150ml/5fl oz whipping product, carefully warmed","directions":"First, mix the garlic and spices. Soften the butter inside of a weighty large frying pan in excess of a medium-large warm. Insert the chicken and sauté till flippantly browned upon all facets. Move the chicken to a casserole dish.
Then, drain all nonetheless 1 tablespoon of the bodyweight towards the frying pan. Increase the celery, onion, carrot, leek and spice blend, and mix nicely until finally the spices are aromatic. Insert a minimal ladle of stock and cook higher than a lower warmth, stirring always, till the veggies are comfortable. Incorporate to the chicken.
Then, stir the getting stock into the casserole dish, and period with salt and pepper. Address and simmer for 30 minutes.
Then, remove the chicken with a slotted spoon and mounted apart. Insert the rice to the soup and progress cooking for a even more 15 minutes.
Then, although the chicken is interesting adequate to regulate, reduce into chunk-sized elements, discarding the pores and skin and bones. Return the chicken to the soup. Peel, main and cube the apples, and incorporate into the soup with the yogurt. Simmer for 10 minutes.
Finally, stir inside of the lemon juice, then mix within just the product. Flavor and improve the seasoning if vital. Provide scorching. substances.","url":"https://recipe.bluelayer.org/recipe/5246/mulligatawny"},{"id":"5245","title":"Minestrone","ingredients":"soup
100g/4oz carrot, chopped
100g/4oz celery, chopped
100g/4oz onion, chopped
2 garlic cloves, minced
1 tablespoon chopped new basil
1 tablespoon chopped clean oregano
1â„2 teaspoon floor pepper
425g/15oz canned cooked pink kidney beans, exhausted
400g/14oz canned chopped tomatoes
150g/5oz cabbage, coarsely chopped
1 courgette, chopped
75g/3oz soup pasta these types of as orzo or ditalini","directions":"First, pour 900ml/11â„2pt water into a huge significant saucepan. Insert the carrot, celery, onion, garlic, basil, oregano and pepper.
Then, carry to the boil, then prevent the warm. Protect the pan, and simmer the blend for 15 minutes.
Finally, include the kidney beans to the pan with the tomatoes, cabbage, courgette and pasta. Return to the boil and get rid of the warmth. Address the pan and simmer for 5â€\"10 minutes right up until the pasta is cooked right up until al dente. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5245/minestrone"},{"id":"5243","title":"Lettuce soup","ingredients":"600ml/1pt chicken stock
1 spherical lettuce, shredded
1 low onion, chopped
25g/1oz butter
1â„2 teaspoon recently grated nutmeg
300ml/10fl oz milk
1 egg yolk
2 tablespoons one product salt and recently floor
black pepper","directions":"First, convey the stock to the boil, increase the lettuce and boil for 5 minutes. In just a independent pan, sweat the onion within the butter for 3 minutes right until comfortable.
Then, pour in just the lettuce and stock, and year with the nutmeg, salt and pepper. Simmer for 5 minutes till the onion is extremely delicate. Purée within a blender or foodstuff processor, and return to the saucepan. Stir in just the milk.
Finally, whisk the egg yolk and product with each other. Whisk in just a minor of the soup, then pour back again into the being soup and warmth throughout, stirring all the even though. Do not make it possible for to boil or the egg will curdle. Provide warm. 700g/11â„2lb lobster 100g/4oz butter.","url":"https://recipe.bluelayer.org/recipe/5243/lettuce-soup"},{"id":"5242","title":"Beef & lentil soup","ingredients":"300g/11oz dried crimson lentils, selected and rinsed
225g/8oz stewing beef, cubed
1 leek, finely chopped
3 heavy carrots, finely chopped
2 celery sticks, finely chopped
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons simple flour
50ml/2fl oz dry white wine","directions":"First, convey 1.8 litres/3pt water to the boil inside a weighty large saucepan. Increase the lentils, beef, leek, carrots and celery. Return to the boil, then eliminate the warmth, address the pan and simmer for 40 minutes.
Then, remove the beef, drain upon kitchen area paper and brown within the oil within a frying pan above a significant warm. After the pan is amazingly warm, incorporate the onions and sauté for 15 minutes, stirring regularly. Sprinkle the flour previously mentioned the onions and stir with a wood spoon right until the flour browns.
Finally, pour 225ml/8fl oz of the lentil blend in excess of the onions and stir vigorously. Incorporate the white wine; cook for a added 1 second. Idea the contents of the frying pan into the lentil combination. Simmer for 30 minutes right before serving.","url":"https://recipe.bluelayer.org/recipe/5242/beef-lentil-soup"},{"id":"5241","title":"Leek & potato soup","ingredients":"50g/2oz butter
450g/1lb leeks, trimmed and finely sliced
700g/11â„2lb potatoes, somewhere around chopped
900ml/11â„2pt vegetable stock
4 sprigs of new rosemary
450ml/3â„4pt milk
2 tablespoons chopped refreshing flat-leaf parsley
2 tablespoons crème fraîche
salt and floor black pepper","directions":"First, soften the butter in just a high saucepan, increase the leeks and sweat carefully for 5 minutes, stirring typically. Increase the potatoes, stock, rosemary and milk. Provide to the boil, then do away with the warm, deal with and simmer carefully for 20â€\"25 minutes until finally the greens are comfortable. Remove in opposition to the warm.
Finally, amazing for 10 minutes. Discard the rosemary, then pour into a blender or foodstuff processor, and purée right until delicate. Return to a new pan, and stir inside the parsley and crème fraîche. Time to flavor. Reheat carefully and provide.","url":"https://recipe.bluelayer.org/recipe/5241/leek-potato-soup"},{"id":"5240","title":"Chilled cucumber soup","ingredients":"1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped refreshing parsley
juice of 1â„2 lemon
600ml/1pt solitary product salt and recently floor
black pepper","directions":"First, within just a hefty saucepan, carefully sweat the onion within the butter till gentle and translucent, yet not colored. Incorporate the cucumber and progress to cook carefully for a extra 5 minutes.
Then, pour inside the stock and carry to the boil. Avoid the warm, year with salt and pepper, and simmer for 5 minutes. Include the parsley and lemon juice, and carry on to cook for a further more 5 minutes.
Then, incorporate or technique the soup to a purée. Make it possible for to interesting, then move to the fridge to chill.
Finally, although organized to provide, whisk in just the one product. Provide chilled.","url":"https://recipe.bluelayer.org/recipe/5240/chilled-cucumber-soup"},{"id":"5239","title":"French onion soup","ingredients":"900g/2lb onions, thinly sliced
50g/2oz butter
900ml/11â„2pt vegetable stock salt and recently floor
black pepper","directions":"First, fry the onions Quite carefully within just the butter inside a lined saucepan for 15 minutes until eventually tender and beginning to caramelize. Remove the lid, make improvements to the warm and fry, stirring, for regarding 20 minutes right until the onions are a abundant golden brown.
Finally, incorporate the stock and convey to the boil. Eradicate the warm, chapter-protect and simmer for 15 minutes. Period with salt and pepper, and provide. 2 heavy garlic cloves 1 egg yolk.","url":"https://recipe.bluelayer.org/recipe/5239/french-onion-soup"},{"id":"5237","title":"Scorching & bitter soup","ingredients":"8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon mild soy sauce
2 tablespoons pink wine vinegar
1 egg, frivolously crushed
225g/8oz tofu, diced salt and recently flooring
black pepper","directions":"First, inside a medium bowl, soak the mushrooms inside of hot water for 20 minutes, then drain, squeeze out any added dampness and reduce into 1cm/1â„2inside of slices.
Then, within just a reduced dish, stir the cornflour into the sherry and mounted apart.
Then, put the pork loin within a superior large pan and carefully protect with water. Simmer till soft, then awesome and shred.
Then, carry the stock to the boil. Stir in just the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in just the soy sauce and pink wine vinegar. Period with salt and pepper, then stir in just the reserved cornflour blend. Retain stirring till the soup incorporates thickened.
Finally, remove in opposition to the warmth and whisk in just the egg. Combine inside of the tofu and warm during. Provide the soup incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5237/scorching-bitter-soup"},{"id":"5236","title":"Courgette & spinach soup","ingredients":"substances
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of new flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double product salt and recently floor
black pepper","directions":"First, warm the oil within just a saucepan, and sweat the onion and courgette till the onion is clear.
Then, incorporate the potato, spinach, parsley and stock. Convey to the boil, stop the warmth and simmer the soup for 20 minutes. Allow for to interesting prior to mixing or processing to a purée.
Finally, return the soup to a fresh pan, stir inside of the product and year with salt and pepper. Reheat carefully with no boiling and provide. substances.","url":"https://recipe.bluelayer.org/recipe/5236/courgette-spinach-soup"},{"id":"5235","title":"Cock-a-leekie","ingredients":"450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, nicely rinsed
1 bouquet garni
salt and flooring black pepper","directions":"First, put the prunes inside a bowl, address with chilly water and soak right away.
Then, preset the chicken, breast-facet down, within a enormous casserole dish. Pour inside of the stock and convey to the boil, skimming off any scum towards the seem.
Then, having string, tie fifty percent the leeks inside a package; thinly slash the remainder. Increase the package of leeks to the casserole dish with the bouquet garni and a pinch of salt. Prevent the warmth, element-deal with and simmer for 2 several hours.
Then, carry out the chicken and hold to one aspect to neat somewhat. Remove and discard the package deal of leeks and bouquet garni. Drain the prunes, increase them to the casserole dish and simmer for 20 minutes.
Finally, shred the meat versus the cooled chicken, discarding any pores and skin and bones, and include the meat to the soup. Time to style with salt and pepper, then include the sliced leeks. Simmer for a added 10 minutes, then provide.","url":"https://recipe.bluelayer.org/recipe/5235/cock-a-leekie"},{"id":"5234","title":"Chicken noodle soup","ingredients":"900ml/11â„2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms, sliced
100g/4oz cooked skinless chicken breast, thinly sliced
50g/2oz soup pasta this kind of as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped new flat-leaf parsley
salt and floor black pepper","directions":"First, put the stock and bay leaf into a large pan, and carry to the boil. Insert the spring onions and mushrooms to the simmering stock.
Then, include the chicken to the soup, and period with salt and pepper. Warm all through for 2â€\"3 minutes.
Then, insert the pasta, go over and simmer for 7â€\"8 minutes.
Finally, simply right before serving, insert the wine and parsley, warmth the soup during for 2â€\"3 minutes, then keep an eye on the seasoning and alter if needed. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5234/chicken-noodle-soup"},{"id":"5233","title":"Chicken soup","ingredients":"1 roast chicken carcass with meat still left upon
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 entire black peppercorns","directions":"First, preheat the oven to 150°C/300°F/ Gasoline mark 2. Put within a high large saucepan with the chicken wings.
Then, increase the onion, leek and parsnip, and deliver to the boil. Despite the fact that the water is heating, include the full peppercorns.
Then, as soon as the stock incorporates boiled, move to an ovenproof dish and cook inside the oven for 2 several hours. Skim off any scum in opposition to the appear utilizing a slotted spoon, and pressure the stock you consist of designed. Discard every thing until for the chicken.
Finally, every time amazing more than enough to control, choose out the carcass and shred the chicken prior to returning it to the stock. Provide warm.","url":"https://recipe.bluelayer.org/recipe/5233/chicken-soup"},{"id":"5232","title":"Celery & Stilton soup","ingredients":"4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11â„2oz undeniable flour
1â„2 glass white wine
900ml/11â„2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and recently floor black pepper","directions":"First, in just a weighty saucepan more than a very low warmth, carefully sweat the celery and onion inside butter till smooth. Incorporate the flour and remove against the warmth.
Then, pour within the wine and stock, stirring consistently. Return to the warm and little by little convey to the boil, stirring until eventually the combination thickens. Simmer for 25 minutes.
Then, incorporate the milk, simmer for a more 2 minutes and remove in opposition to the warmth. Whisk in just the Stilton.
Then, purée the soup within a blender or foodstuff processor, then drive for the duration of a sieve into a fresh pan. Period with salt and pepper.
Finally, reheat carefully and provide.","url":"https://recipe.bluelayer.org/recipe/5232/celery-stilton-soup"},{"id":"5231","title":"Cauliflower & walnut soup","ingredients":"1 medium cauliflower, harmed into florets
1 onion, about chopped
450ml/3â„4pt vegetable stock
450ml/3â„4pt milk
25g/1oz walnut components salt and recently floor
black pepper","directions":"First, put the cauliflower, onion and stock within just a huge weighty saucepan. Convey to the boil, address and simmer for more than 15 minutes right up until smooth.
Then, incorporate the milk and walnuts, and stir for the duration of. Purée inside a blender or food items processor right up until tender.
Finally, return the soup to the pan. Time to style with salt and pepper, then carry to the boil â€\" be mindful not to scorch. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5231/cauliflower-walnut-soup"},{"id":"5230","title":"Carrot & coriander soup","ingredients":"175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping product
2 tablespoons chopped contemporary coriander leaves
salt and recently floor black pepper","directions":"First, inside a large saucepan, carefully sweat the onion inside the butter until eventually comfortable and translucent. Increase the carrots to the pan, and cook, stirring in opposition to season to period, for a even further 5 minutes.
Then, incorporate the garlic and stock. Time with salt and pepper and the sugar. Carry to the boil, avoid the warmth and simmer for 30 minutes.
Finally, pour the contents of the pan into a blender or food items processor, and blitz to a purée. Pour back again into a contemporary pan, and include the product and coriander. Style and transform the seasoning, then warm the soup during carefully, stirring. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5230/carrot-coriander-soup"},{"id":"5229","title":"Bacon & break pea soup","ingredients":"50g/2oz dried crack peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz prolonged-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped clean flat-leaf parsley
4 tablespoons solitary product
100g/4oz streaky bacon rashers salt and flooring black pepper","directions":"First, deal with the crack peas with a great deal of chilly water, go over loosely and go away to soak for at minimum 12 several hours.
Then, soften the butter within just a significant saucepan around a medium warm, include the garlic and onion, and cook for 2â€\"3 minutes right up until comfortable still not colored. Increase the rice, exhausted damp crack peas and tomato purée, and cook for a even more 2â€\"3 minutes, stirring often to stop sticking. Incorporate the stock, carry to the boil, then eradicate the warmth and simmer for 20â€\"25 minutes until eventually the rice and peas are comfortable. Remove in opposition to the warmth and let to neat.
Then, combination a few-quarters of the soup inside of a blender or foodstuff processor to kind a tender purée. Pour into the currently being soup inside of the saucepan. Insert the carrots and cook for a additional 10â€\"12 minutes until finally the carrots are smooth.
Then, stir inside the parsley and solitary product. Maintain very hot.
Finally, finely chop the bacon and put inside of a frying pan earlier mentioned a soft warm. Sauté right up until the bacon is crisp. Remove and drain upon kitchen area paper. Sprinkle higher than the soup, and period properly with salt and pepper. Provide routinely.","url":"https://recipe.bluelayer.org/recipe/5229/bacon-break-pea-soup"},{"id":"5228","title":"Chilled avocado soup","ingredients":"2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped refreshing chives
1â„2 teaspoon chilli powder salt
2 tablespoons bitter product, to provide","directions":"First, peel and stone the avocado. Mix or treatment the flesh into a purée. Insert the currently being components, unless of course the bitter product, and combine until finally comfortable. Permit to chill for a pair several hours prior to serving.
Finally, to provide, insert the bitter product, stir all through and provide the soup chilled.","url":"https://recipe.bluelayer.org/recipe/5228/chilled-avocado-soup"},{"id":"5165","title":"Citricos Gingerbread Ice cream with Chocolate Soup","ingredients":"Gingerbread Ice cream:
- 1 pint vanilla ice cream, softened
- 2 tablespoons molasses
- 2 teaspoons floor ginger
- 16 Pepperidge Farm Gingerman cookies
Chocolate Soup:
- 1 cup bittersweet chocolate chips
- 1 cup boiling water
- 1/4 cup fresh orange juice
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract","directions":"1. First, to create the gingerbread ice cream, incorporate the ice cream, molasses, and ginger inside a bowl and whisk vigorously until nicely combined.
2. Next, crush 8 of the cookies and stir them in.
3. Then, refreeze the ice cream for 4 hours.
4. Then, to deliver the chocolate soup, spot the chocolate chips in a bowl and pour in the boiling water; stir right until the chocolate melts. Allow for amazing to house temperature.
5. Then, stir in the orange juice, heavy cream, and vanilla extract and combination nicely.
6. Finally, ladle the chocolate soup into 8 bowls and provide with a scoop of the ice cream and a Gingerman cookie, for garnish.","url":"https://recipe.bluelayer.org/recipe/5165/citricos-gingerbread-ice-cream-with-chocolate-soup"},{"id":"4866","title":"Cheese Wafers","ingredients":"- 1 lb (500 g) Sharp cheddar cheese, grated
- 8 oz (250 g) Butter, softened
- 12 oz (375 g) Bread flour
- 1�\"2 tsp (2 mL) Salt
- 1�\"4 tsp (1 mL) White pepper","directions":"1. First, incorporate all components in the bowl of a mixer. Combination at small pace with the paddle attachment right until the combination varieties a dough.
2. Next, remove from the mixer and knead evenly on a floured board till the dough retains jointly effectively.
3. Then, divide the dough into 4 or 5 parts. Roll each and every piece into a cylinder 1 inside. (21�\"2 cm) inside diameter. Wrap in waxed paper or plastic motion picture and chill.
4. Then, reduce the dough into skinny rounds a small fewer than 1�\"4 in. (1�\"2 cm) thick. Destination on greased baking sheets.
5. Then, bake at 450°F (230°C) over 10 minutes, till crisp and evenly browned.
6. Finally, provide warm or cold as an hors d�?Toeuvre or as a soup accompaniment.","url":"https://recipe.bluelayer.org/recipe/4866/cheese-wafers"},{"id":"4783","title":"Gazpacho","ingredients":"- 21�\"2 lb (1.2 kg) Tomatoes, peeled and chopped fantastic
- 1 lb (500 g) Cucumbers, peeled and chopped fine
- 8 oz (250 g) Onions, peeled and chopped great
- 4 oz (125 g) Green bell peppers, seeded and chopped good
- 1�\"2 tsp (2 mL) Overwhelmed garlic
- 2 oz (60 g) Contemporary white bread crumbs
- 1 pt (500 mL) Water or tomato juice, cold
- 3 fl oz (90 mL) Crimson wine vinegar
- 4 fl oz (125 L) Olive oil
- to taste Salt
- to taste Pepper
- to taste Cayenne or hot crimson pepper sauce
- to taste Lemon juice or vinegar
Garnish:
- 2 oz (60 g) Onion, small cube
- 2 oz (60 g) Cucumber, low cube
- 2 oz (60 g) Green pepper, tiny cube","directions":"1. First, if a blender is readily available, mix all components in the blender and course of action until liquefied.
2. Next, if a blender is not accessible, blend all substances unless of course the olive oil. Go for the duration of a food items mill. If a smoother soup is preferred, then go for the duration of a fine sieve. Rub the solids throughout the sieve to purée them. place the combination in a stainless-metal bowl. Having the cord whip, gradually overcome in the olive oil.
3. Then, increase salt, pepper, and cayenne or pepper sauce to taste.
4. Then, if crucial, alter the tartness by introducing a small lemon juice or vinegar.
5. Then, chill the soup very carefully.
6. Then, blend garnish components in a low bowl or bain-marie.
7. Finally, at services season, ladle 6 oz (200 mL) gazpacho into chilled soup cups. Final with 1�?\"2 tbsp (15�?\"30 g) diced vegetable garnish. If favored, gazpacho could possibly be assisted with ice cubes.","url":"https://recipe.bluelayer.org/recipe/4783/gazpacho"},{"id":"4781","title":"˘ Minestrone","ingredients":"- 4 fl oz (125 mL) Olive oil
- 1 lb (500 g) Onions, sliced slender
- 8 oz (250 g) Celery, very low cube
- 8 oz (250 g) Carrots, minimal cube
- 2 tsp (10 mL) Garlic, chopped
- 8 oz (250 g) Green cabbage, shredded (Check out for process.)
- 8 oz (250 g) Zucchini, medium cube
- 1 lb (500 g) Canned tomatoes, beaten
- 5 qt (5 L) White stock
- 1 tsp (5 mL) Dried basil
- 6 oz (175 g) Tiny macaroni, these as ditalini
- 11�\"2 lb (750 g) drained, canned cannellini or other white beans (2 No.2 cans)
- 1�\"4 cup (60 mL) Chopped parsley
- to taste Salt
- to taste Pepper
- as necessary (as essential) Parmesan cheese, grated","directions":"1. First, warm the oil in a heavy pot above medium warm.
2. Next, increase the onions, celery, carrots, and garlic. Sweat them in the oil right until they are virtually soft. Do not brown.
3. Then, incorporate the cabbage and zucchini. Stir to combine the veggies. Progress to sweat them for an additional 5 minutes.
4. Then, insert the tomatoes, stock, and basil. bring to a boil, eradicate warm, and simmer till the greens are practically cooked. (Do not overcook. The soup will start to cook each time the pasta is more.).
5. Then, increase the pasta and proceed to simmer the soup until finally the pasta is cooked.
6. Then, insert the beans and provide the soup back again to a boil.
7. Then, insert the parsley. Year to taste with salt and pepper.
8. Finally, basically right before services, stir in the parmesan cheese, or provide the cheese individually.","url":"https://recipe.bluelayer.org/recipe/4781/minestrone"},{"id":"4780","title":"Crimson Lentil and Apricot Soup","ingredients":"- 1 fl oz (30 mL) Vegetable oil
- 6 oz (180 g) Onion, small cube
- 1�\"2 oz (15 g) Garlic, chopped fine
- 3 qt (3 L) Vegetable stock
- 1 lb 4 oz (600 g) Pink lentils, sorted, rinsed, and drained
Sachet:
- 1 Bay leaf
- 1�\"4 tsp (1 mL) Dried thyme
- 4 Peppercorns
- 2 Full cloves
- 1�\"8 tsp (0.5 mL) Cayenne
- 5 oz (150 g) Tomato concassé
- 12 oz (375 g) Dried apricots, coarsely chopped
- 1 fl oz, or to taste (30 mL, or to taste) Lemon juice
- to taste Salt","directions":"1. First, heat the oil in a heavy saucepot over gentle heat.
2. Next, include the onions and garlic. Sweat till smooth.
3. Then, insert the stock to the pot. bring to a boil.
4. Then, include the lentils, sachet, and cayenne. Simmer 5 minutes.
5. Then, insert the tomatoes and apricots. start to simmer until the lentils and apricots are thoroughly smooth.
6. Then, remove and discard the sachet.
7. Finally, year to taste with lemon juice and salt.","url":"https://recipe.bluelayer.org/recipe/4780/crimson-lentil-and-apricot-soup"},{"id":"4779","title":"Summer season Vegetable and Smoked Tomato Soup","ingredients":"- 8 oz (250 g) Roma tomatoes
- 11�\"2 fl oz (45 mL) Olive oil
- 4 oz (125 g) Purple bell pepper, chopped fantastic
- 4 oz (125 g) Yellow bell pepper, chopped great
- 4 oz (125 g) Orange bell pepper, chopped fine
- 4 oz (125 g) Zucchini, chopped good
- 3 oz (90 g) Carrot, chopped good
- 1 oz (30 g) Garlic, chopped fantastic
- 2 qt (2 L) Chicken stock or vegetable stock
- 1�\"8 tsp (1 mL) Cayenne
- 1 tbsp (15 mL) Chopped clean parsley
- 1 tbsp (15 mL) Chopped fresh basil
- to taste Salt
- 8 oz (250 g) Cooked orzo or other pastina as preferred as preferred Romesco (; optional)","directions":"1. First, working with warm smoking instruments or a stovetop smoker, smoke the tomatoes until they are comfortable.
2. Next, peel the tomatoes and chop them coarsely. Preset apart.
3. Then, heat the olive oil over lower heat in a major saucepot.
4. Then, include the peppers, zucchini, carrot, and garlic. Sweat the greens until finally they are comfortable.
5. Then, insert the chicken stock, cayenne, parsley, and basil. bring to a simmer.
6. Then, stir in the tomatoes.
7. Then, incorporate salt to taste.
8. Then, at support season, reheat the soup and incorporate the orzo.
9. Finally, provide the soup with a tiny bowl of romesco on the aspect, to be excess to the soup through the diner.","url":"https://recipe.bluelayer.org/recipe/4779/summer-season-vegetable-and-smoked-tomato-soup"},{"id":"4778","title":"Tortilla Soup","ingredients":"- Aspect dimension: 8 fl oz (250 mL) broth, in addition garnish
- 12 oz (375 g) Tomatoes, entire, ripe
- 12 oz (375 g) Onion, chopped
- 11�\"2 tbsp (22 mL) Garlic, chopped
- 1 fl oz (30 mL) Vegetable oil
- 3 qt (3 L) Chicken stock or broth
- to taste Salt
Garnishes in the soup:
- 1 lb (500 g) Clean, gentle cheese, these as Mexican queso fresco or cotija, or Monterey jack, crumbled or grated
- 12 Corn tortillas, lower into strips 1�\"4 in. (6 mm) extensive and deep-fried till crisp
- as preferred Garnishes aided individually: Dried pasilla chiles, fried crisp and crumbled Lime wedges Avocado, diced Bitter cream or Mexican crema","directions":"1. First, place the tomatoes on a foil-protected pan and House below a preheated broiler. Broil until finally the tomatoes are softened and the pores and skin is blistered and blackened.
2. Next, peel and main the tomatoes.
3. Then, purée the tomatoes, onion, and garlic with each other in a food processor.
4. Then, warm the oil in a significant saucepot about reasonably higher warm.
5. Then, insert the tomato combination. Cook, stirring continuously, until the mixtureture is thick and a number of colors darker within coloration.
6. Then, include the stock or broth, stirring to deliver a soft mix.
7. Then, period to taste with salt.
8. Then, desired destination a minor crumbled or grated cheese in the bottom of every single soup bowl (about 11�\"2 oz [40 g] for each component) and top with tortilla strips.
9. Then, ladle the soup more than the tortillas.
10. Finally, provide mechanically, with the being garnish on the aspect in reduced bowls.","url":"https://recipe.bluelayer.org/recipe/4778/tortilla-soup"},{"id":"4777","title":"Ecuadorian Quinoa and Peanut Soup","ingredients":"- 1 oz (30 g) Butter
- 1�\"2 oz (15 g) Annatto seeds
- 1 oz (30 g) Butter
- 10 oz (300 g) Onion, chopped fine
- 1�\"2 oz (15 g) Garlic, chopped good
- 2 qt 8 fl oz (2.25) L Water
- 8 oz (250 g) Quinoa, rinsed effectively and worn out
- 10 oz (300 g) Potatoes, medium cube
- 5 oz (150 g) Peanuts, roasted, unsalted, skinless
- 1 pt (500 mL) Milk
- 3 tbsp (45 mL) Chopped contemporary cilantro
- to taste Salt","directions":"1. First, plan annatto butter: Soften the butter and incorporate the annatto seeds.
2. Next, heat the moment amount of money of butter in a weighty saucepot. Increase the onion and garlic. Sweat until the greens are comfortable.
3. Then, stir in the annatto butter.
4. Then, increase the water, quinoa, and potatoes.
5. Then, grind the peanuts to a powder in a food items processor. Do not treatment so prolonged that they convert to peanut butter.
6. Then, insert the peanuts, milk, and cilantro to the soup.
7. Finally, increase salt to taste.","url":"https://recipe.bluelayer.org/recipe/4777/ecuadorian-quinoa-and-peanut-soup"},{"id":"4776","title":"Chilled Tomato and Basil Soup","ingredients":"- 4 lb (2 kg) Tomatoes, ripe
- 1 tbsp (15 mL) Olive oil
- 1�\"4 oz (7 g) Garlic, chopped
- 11�\"2 qt (1.5 L) Chicken broth
- 2 tsp (10 mL) Clean green or pink chiles, seeded and chopped
- 1 tsp (5 mL) Grated lemon zest
- 1 oz (30 g) fresh basil, slice chiffonade
- 2 fl oz (60 mL) Lemon juice
- to taste Salt Garnish
- as favored (as chosen) fresh basil, slash chiffonade","directions":"1. First, peel, seed, and chop the tomatoes (check out ), booking the juice and seeds.
2. Next, move the seeds and juice to a strainer. E-book the juice and discard the seeds.
3. Then, heat the olive oil in a significant saucepot over gentle heat. Include the garlic and sweat until finally delicate, however do not allow for it brown.
4. Then, incorporate the tomatoes, tomato juice, and chicken broth.
5. Then, increase the chiles and lemon zest. Simmer one more 5 minutes.
6. Then, amazing thoroughly.
7. Then, in a food processor or blender, purée the soup till gentle.
8. Then, move to a bowl, a bain-marie, or other container. Stir inside the basil and lemon juice.
9. Then, chill.
10. Then, increase salt to taste.
11. Finally, at services season, greatest just about every section with a small basil chiffonade.","url":"https://recipe.bluelayer.org/recipe/4776/chilled-tomato-and-basil-soup"},{"id":"4775","title":"Chinese Warm and Bitter Soup","ingredients":"- 8 Dried black mushrooms
- 16 Dried cloud ear (too identified as tree ear) mushrooms
- as needed (as demanded) Boiling water
- 21�\"2 (qt) 2.5 L Chicken stock
- 8 oz (250 g) Lean pork, lower julienne (see take note)
- 6 oz (180 g) Bamboo shoots, slice julienne
- 3 fl oz (80 g) Soy sauce
- 2 tsp (10 mL) White pepper
- 8 tbsp (120 mL) Cornstarch
- 8 fl oz (250 mL) cold water
- 3 fl oz (90 mL) Rice vinegar or wine vinegar
- 2 tsp (10 mL) Oriental sesame oil
- 2 Eggs, frivolously crushed
- 1 Scallion, sliced skinny
- 2 tbsp (30 mL) Cilantro, chopped","directions":"1. First, stage the 2 models of dried mushrooms within different bowls. Include ample boiling water to just about every to protect the mushrooms. Make it possible for stand till the mushrooms are tender.
2. Next, drain the mushrooms, squeezing them flippantly. Book the soaking liquid.
3. Then, slash off and discard the stems from the black mushrooms. Minimize the caps into slender strips.
4. Then, slice off any coarse, woody stems against the cloud ear mushrooms.
5. Then, blend the stock and the mushroom liquid in a saucepot. Carry to a boil.
6. Then, increase the mushrooms, pork, bamboo shoots, soy sauce, and white pepper.
7. Then, simmer 3 minutes.
8. Then, incorporate the cornstarch with the water right until delicate.
9. Then, include the cornstarch combination to the simmering soup, stirring normally.
10. Then, simmer until the soup is flippantly thickened.
11. Then, include the vinegar and sesame oil to the soup.
12. Then, slowly drizzle in the crushed egg, stirring slowly yet constantly, consequently that the egg coagulates inside slender shreds.
13. Finally, at services year, supreme each and every part with a couple of slices of scallion and a pinch of chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/4775/chinese-warm-and-bitter-soup"},{"id":"4774","title":"Pho Bo (Vietnamese Beef and Rice Noodle Soup)","ingredients":"- 3 qt (3 L) Beef broth
- 12 slices fresh ginger root
- 3 stalks Lemon grass, coarsely chopped
- 6 oz (180 g) Shallots, sliced skinny
- 1 Cinnamon adhere
- 3 fl oz (90 mL) Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce)
- to taste Salt
- 1 lb 8 oz (750 g) Beef tenderloin or other comfortable beef steak
- 1 lb 8 oz (750 g) Rice sticks (check out) Garnishes
- as chosen (as preferred) Shallots, sliced slender as chosen as preferred Mung bean sprouts as preferred as favored Clean mint leaves
- as preferred New cilantro leaves
- as preferred New crimson chiles, seeded and sliced slender
- as favored (as preferred) Lime wedges
- as preferred Chile paste with garlic","directions":"1. First, mix the broth, ginger, lemon grass, shallots, and cinnamon adhere in a stockpot.
2. Next, pressure. Discard the solids.
3. Then, insert the fish sauce.
4. Then, style and incorporate salt if needed.
5. Then, partly freeze the beef to create it simpler to slash.
6. Then, reduce the beef into paper-slender slices.
7. Then, merely in advance of services, lose the rice sticks into boiling water. Deliver the water back again to a boil and drain mechanically.
8. Then, for services, provide the broth again to a boil.
9. Then, place just about every garnish in a individual bowl and set up on the eating desk.
10. Then, house 2 oz (60 g) beef slices in the bottom of each and every soup bowl.
11. Then, ladle 8 fl oz (250 mL) broth above the beef slices. The boiling broth chefs the beef in instances.
12. Then, incorporate rice noodles to the bowl.
13. Finally, enable visitors to support on their own to garnishes to taste soup as preferred.","url":"https://recipe.bluelayer.org/recipe/4774/pho-bo-vietnamese-beef-and-rice-noodle-soup"},{"id":"4773","title":"Seafood Gumbo","ingredients":"- 3 fl. oz (90 g) Vegetable oil
- 6 oz (180 g) Onion, minimal cube
- 4 oz (120 g) Celery, small cube
- 4 oz (120 g) Green bell pepper, low cube
- 1 oz (30 g) Garlic, chopped good
- 11�\"2 tsp (7 mL) Dried thyme
- 11�\"2 tsp (7 mL) Dried basil
- 1 tsp (5 mL) Dried oregano
- 2 Bay leaves
- 1 tsp (5 mL) Cayenne
- 1 tsp (5 mL) Black pepper
- 2 tsp (10 mL) Paprika
- 1 gal (4 L) Fish stock, sizzling
- 8 oz (250 g) Blond roux
- 10 oz (300 g) Canned tomatoes, chopped
- 1 lb (500 g) Okra, trimmed, reduce into 3�\"4-in. (2-cm) slices
- 1 lb (500 g) small shrimp, peeled and deveined
- 1 lb (500 g) Lump crabmeat
- 1 tbsp (15 mL) Filé powder
- to taste Salt
- 11�\"2 lb (750 g) Cooked rice","directions":"1. First, heat the oil inside a stockpot or weighty soup pot. Increase the onion, celery, green pepper, garlic, herbs, and spices. Cook over small heat right until the veggies are smooth.
2. Next, incorporate the stock. Convey the blend to a boil.
3. Then, beat in the roux to thicken the soup.
4. Then, increase the tomatoes.
5. Then, include the okra.
6. Then, insert the shrimp and crabmeat.
7. Then, sprinkle the filé powder over the best of the soup and stir it inside. Simmer a different 2 minutes.
8. Then, remove from warm and time to taste with salt.
9. Finally, to serve, spoon about 11�\"2 oz (45 g) cooked rice into a soup bowl.","url":"https://recipe.bluelayer.org/recipe/4773/seafood-gumbo"},{"id":"4770","title":"French Onion Soup Gratinée","ingredients":"- 4 oz (125 g) Butter
- 5 lb (2.5 kg) Onions, sliced skinny
- 61�\"2 qt (6.5 L) Beef stock, or half beef and 50 % chicken stock
- to taste Salt
- to taste Pepper
- 4�?\"6 fl oz (125�?\"175) mL Sherry (optional)
- as necessary French bread (check out technique)
- 11�\"2 lb (750 g) Gruyère or Swiss cheese, or a combination, coarsely grated","directions":"1. First, heat the butter in a stockpot around mild warm. Incorporate the onions and cook until they are golden. Stir sometimes.
2. Next, insert the stock and bring to a boil.
3. Then, year to taste with salt and pepper. Incorporate the sherry, if preferred.
4. Then, preserve the soup hot for services.
5. Then, reduce the bread into slices about 3�\"8 within. (1 cm) thick. You will need to have 1 or 2 slices for every part, or merely ample to protect the supreme of the soup in its serving crock.
6. Then, toast the slices in the oven or underneath the broiler.
7. Finally, for every single component fill an client support soup crock with warm soup. Desired destination 1 or 2 slices of the toast on greatest and include with cheese. Move below the broiler until finally the cheese is effervescent and frivolously browned. Provide quickly.
Recipe note: The onions need to cook slowly and turn into lightly browned. This is a sluggish technique and will acquire over 30 minutes. Do not brown as well prompt or employ substantial heat.","url":"https://recipe.bluelayer.org/recipe/4770/french-onion-soup-gratin-e"},{"id":"4768","title":"Corn and Crab Chowder with Basil","ingredients":"- 3 fl oz (90 mL) Vegetable oil
- 12 oz (375 g) Onions, medium cube
- 2 Garlic cloves, chopped
- 3 oz (90 g) Flour
- 31�\"2 qt (3.5 L) Light-weight fish stock or chicken stock
- 8 fl oz (250 mL) Dry white wine
- 2 lb (1 kg) Potatoes, medium cube (view observe)
- 2 Bay leaves
- 2 lb (1 kg) Corn kernels, contemporary or frozen
- 1�\"2 cup (125 mL) fresh basil leaves, shredded
- 2 lb (1 kg) Crabmeat
- 1 pt (500 mL) Milk, warm
- 8 fl oz (250 mL) Significant cream, hot to taste Salt
- to taste White pepper","directions":"1. First, warm the oil in a weighty soup pot over gentle warm.
2. Next, insert the onions and garlic.
3. Then, cook more than mild heat until virtually gentle. Do not brown.
4. Then, insert the flour. Stir into the body weight to deliver a roux. Cook the roux slowly for 4�?\"5 minutes, nonetheless do not allow for it brown.
5. Then, making use of a twine whip, slowly but surely stir in the stock. bring to a boil, stirring to deliver indeed the liquid is delicate. Include the wine.
6. Then, increase the potatoes and bay leaves. Simmer till the potatoes are gentle.
7. Then, increase the corn kernels and shredded basil. Return the soup to a simmer.
8. Then, insert the crabmeat.
9. Then, stir in the warm milk and cream.
10. Finally, year to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4768/corn-and-crab-chowder-with-basil"},{"id":"4766","title":"Shrimp Bisque","ingredients":"- 1 oz (30 g) Butter
- 2 oz (60 g) Onions, minimize brunoise
- 2 oz (60 g) Carrots, slice brunoise
- 1 lb (500 g) Little shrimp, shells on little piece tiny piece Bay leaf
- pinch Dried thyme
- 4 Parsley stems
- 1 oz (30 g) Tomato paste
- 2 oz (60 mL) Burnt brandy (see observe)
- 6 oz (200 mL) White wine
- 1 qt (1 L) Fish velouté
- 1 pt (500 mL) Fish stock
- 1 cup (250 mL) heavy cream, hot to taste Salt
- to taste White pepper","directions":"1. First, heat the butter in a saucepan above medium warm.
2. Next, increase the onions and carrots. Sauté right until they are frivolously browned.
3. Then, increase the shrimp, bay leaf, thyme, and parsley stems. Sauté right until the shrimp switch crimson.
4. Then, include the tomato paste and stir nicely.
5. Then, incorporate the brandy and wine.
6. Then, remove the shrimp. Peel and devein them. Return the shells to the saucepan.
7. Then, slash the shrimp into lower cube and guide for garnish.
8. Then, include the fish velouté and stock to the saucepan.
9. Then, worry. Return the soup to the saucepan and provide back again to a simmer.
10. Finally, at services period, include the hot cream and the diced shrimp. Year to taste.
Recipe note: Burnt brandy is brandy that includes been heated in a saucepan and flamed (closely) to melt away off the alcoholic beverages.","url":"https://recipe.bluelayer.org/recipe/4766/shrimp-bisque"},{"id":"4765","title":"Chilled Leek and Potato Soup with Shrimp and Fennel Salad","ingredients":"- `Section dimension: 8 fl oz (250 mL) moreover garnish
- 11�\"2 lb (750 g) Leeks, white aspect simply
- 11�\"2 lb (750 g) Potatoes, peeled
- 2 fl oz (60 mL) Olive oil
- 41�\"2 pt (2.25) L Chicken stock to taste Salt
- to taste White pepper
- 12 oz (375 g) Comfortable fennel bulbs, trimmed (view be aware)
- 4 tsp (20 mL) Lemon juice
- 1 fl oz (30 mL) Olive oil
- to taste Salt
- to taste Pepper
- 36 Minimal cooked shrimp (watch take note)
- 8 fl oz (250 mL) heavy cream
- 8 fl oz (250 mL) Buttermilk","directions":"1. First, lower the leeks and potatoes into skinny slices.
2. Next, sweat the leeks in olive oil without having making it possible for them brown.
3. Then, include the stock and potatoes and carry to a boil. Simmer until the greens are comfortable.
4. Then, go the soup throughout a food mill.
5. Then, if the soup is as well thick, increase a small stock to deliver to ideal regularity.
6. Then, chill the soup properly.
7. Then, increase salt and white pepper to taste.
8. Then, even though the soup is chilling, plan the garnish. Slash the fennel in half lengthwise during the foundation, then reduce lengthwise into paperskinny slices (a reducing device may possibly be made use of). Reduce Individuals slices lengthwise into tough julienne.
9. Then, throw the fennel with the lemon juice, then with 50 % the olive oil. Insert salt and pepper to taste.
10. Then, throw the shrimp with the being olive oil.
11. Then, stir the heavy cream and buttermilk into the chilled soup.
12. Then, prepare the fennel salad inside the centre of wide soup plates. Set up 3 shrimp on top of each individual mound of fennel.
13. Finally, point the soup plate inside entrance of the diner, then ladle in a component of soup from a tureen.","url":"https://recipe.bluelayer.org/recipe/4765/chilled-leek-and-potato-soup-with-shrimp-and-fennel-salad"},{"id":"4764","title":"Spicy Black Bean Soup","ingredients":"- 2 lb (1 kg) Black turtle beans
- 11�\"2 fl oz (50 mL) Olive oil
- 8 oz (250 g) Onions, tiny cube
- 4 Garlic cloves, chopped
- 2 oz (60 g) Jalapeño or other fresh green chile, chopped
- 4 tbsp (60 mL) Chili powder
- 11�\"2 tsp (7 mL) Floor cumin
- 11�\"2 tsp (7 mL) Floor coriander
- 1 Bay leaf
- 5 qt (5 L) White stock, vegetable stock, or water
- 1 lb (500 g) Tomatoes (canned), fatigued and chopped
- to taste Salt
- to taste Warm pepper sauce
Garnish:
- 8 oz (250 g) Avocado, medium cube
- 8 oz (250 g) Tomato, medium cube","directions":"1. First, soak the beans right away in cold water.
2. Next, heat the olive oil inside a weighty soup pot earlier mentioned delicate heat.
3. Then, incorporate the onions, garlic, and jalapeño. Cook over very low heat until finally nearly smooth.
4. Then, increase the chili powder, cumin, coriander, and bay leaf. Stir to blend in with the oil and greens.
5. Then, increase the stock or water. Drain the wet beans and insert them to the pot.
6. Then, cover and simmer till the beans are simply just gentle.
7. Then, increase the tomatoes.
8. Then, insert salt and very hot pepper sauce to taste.
9. Finally, meticulously incorporate jointly the diced avocado and tomato. Garnish each individual component of the soup with a spoonful of this mix.","url":"https://recipe.bluelayer.org/recipe/4764/spicy-black-bean-soup"},{"id":"4763","title":"Military Bean Soup","ingredients":"- 2 lb (1 kg) Dried armed forces beans
- 4 oz (125 g) Bacon, diced
- 4 oz (125 g) Onions, minimal cube
- 8 oz (250 g) Carrots, little cube
- 8 oz (250 g) Celery, low cube
- 4 oz (125 g) Leeks, sliced
- 3 Garlic cloves, chopped
- 5 qt (5 L) Stock or water
- 1 Ham hock
- 1 Bay leaf
- 1�\"2 tsp (2 mL) Dried thyme
- 1�\"2 tsp (2 mL) Pepper
- 1 qt (1 L) Canned tomatoes, with juice, beaten","directions":"1. First, soak the beans right away within cold water.
2. Next, place the bacon in a major saucepot over medium warm. Render the pounds against the bacon, still do not cook until crisp.
3. Then, include the veggies and cook around lower warm until nearly comfortable.
4. Then, increase the stock or water and the ham hock. bring to a boil.
5. Then, drain the beans and insert them to the liquid. Additionally incorporate the bay leaf, thyme, and pepper.
6. Then, include and simmer until the beans are gentle.
7. Then, insert the tomatoes to the soup and simmer one more 15 minutes. Remove the bay leaf.
8. Then, remove the ham hock from the soup. Lower off and cube the meat and insert it to the soup. Discard the bones.
9. Then, mash the beans evenly with a paddle or go over one-fourth of the beans in the course of a food mill. Insert this purée again to the soup to thicken it.
10. Then, if the soup is way too thick, slim it with a small stock.
11. Finally, transform the seasoning.","url":"https://recipe.bluelayer.org/recipe/4763/military-bean-soup"},{"id":"4762","title":"Purée of Spring Vegetable Soup","ingredients":"- 2 oz (60 g) Butter
- 2 lb (1 kg) Leeks, white aspect merely, minimal cube
- 2 lb (1 kg) fresh potatoes, peeled, reduced cube
- 1 lb (500 g) Celery, low cube
- 1 lb (500 g) Peas, fresh or frozen
- 1�\"4 cup (60 mL) Chopped parsley
- 1 tbsp (15 mL) Chopped clean tarragon
- 6 qt (6 L) Light-weight vegetable stock or chicken stock
- 8 oz (250 mL) heavy cream
- to taste Salt
- to taste White pepper
Garnish:
- 8 oz (250 mL) heavy cream
- 2 tbsp (30 mL) Chopped chives","directions":"1. First, warm the butter in a significant soup pot over reduced heat.
2. Next, insert the leeks, potatoes, and celery.
3. Then, include the peas, parsley, and tarragon. Sweat a more 5 minutes.
4. Then, insert the stock.
5. Then, purée the soup with a food mill. If you employ the service of an immersion blender, go the soup all through a food mill or sieve right after puréeing it in purchase to remove fibers from the celery.
6. Then, warm the cream and stir it into the soup.
7. Then, alter the seasoning with salt and white pepper.
8. Then, whip the cream right until it varieties delicate peaks. Fold in the chives.
9. Finally, at support year, garnish every aspect of soup with a spoonful of the chive cream. (In a number of minutes, the whipped cream will soften into a chive-flecked foam.).","url":"https://recipe.bluelayer.org/recipe/4762/pur-e-of-spring-vegetable-soup"},{"id":"4761","title":"Butternut Squash Soup with Caramelized Apples","ingredients":"- 8 oz (250 g) French bread
- 2 oz (60 g) Butter
- 2 oz (60 g) Butter
- 8 oz (250 g) Onions, very low cube
- 8 oz (250 g) Leeks, low cube
- 12 oz (375 g) Carrots, minor cube
- 4 lb (2 kg) Butternut squash, medium cube
- 5 qt (5 L) Chicken stock
- 11�\"2 tsp (7 mL) Salt
- 1�\"2 tsp (2 mL) White pepper
- 1�\"2 tsp (2 mL) Flooring allspice
- 1�\"2 tsp (2 mL) Flooring ginger
- 24 Croutons (view method)
- 11�\"2 lb (750 g) Tart, organization cooking apples
- 1 oz (30 g) Butter
- 2 oz (60 g) Brown sugar
- 12 oz (375 mL) heavy cream (optional)
- as required (as demanded) A lot more heavy cream or crème fraîche for garnish, if preferred","directions":"1. First, lower the bread into slices 1�\"2 in. (1 cm) thick.
2. Next, fry the bread in the butter until finally golden brown. (If favored, prepare even more croutons for garnish at the very same period; view stage 8.).
3. Then, heat the butter in a heavy saucepot around fairly small heat.
4. Then, incorporate the onions, leeks, and carrots.
5. Then, incorporate the squash, the stock, and the browned bread from phase 2. Simmer right until the veggies are delicate.
6. Then, purée the soup with a food items mill or an immersion blender.
7. Then, carry the soup back again to a simmer. Style and change the seasonings.
8. Then, plan croutons by way of browning slices of French bread in butter as inside methods 1 and 2. For least difficult physical appearance, hire a slim loaf so croulots aren�?Tt way too massive.
9. Then, peel and main apples. Reduce into little cube.
10. Then, heat the butter in a sauté pan and insert the apples and sugar. Cook more than delicate warm till the apples are brown and caramelized.
11. Then, at support, warm the significant cream (if applying) and increase to the soup.
12. Finally, for every single part, ladle the soup into a wide soup plate. Beautify the top of the soup with a swirl of cream, if preferred. Heap a generous tablespoon (15 mL) of apple on to a crouton and cautiously place in the soup.","url":"https://recipe.bluelayer.org/recipe/4761/butternut-squash-soup-with-caramelized-apples"},{"id":"4760","title":"Purée of Crack Pea Soup","ingredients":"- 6 oz (175 g) Salt pork
Mirepoix:
- 10 oz (300 g) Onion, reduced cube
- 5 oz (150 g) Celery, reduced cube
- 5 oz (150 g) Carrot, very low cube
- 6 qt (6 L) Ham stock (see be aware)
- 1 Ham bone or ham hock (optional)
- 3 lb (1.5 kg) Green crack peas
Sachet:
- 1 Bay leaf
- 2 Entire cloves
- 6 Peppercorns
- to taste Salt
- to taste Pepper","directions":"1. First, slash the salt pork into fine cube or go throughout a grinder.
2. Next, cook the salt pork slowly inside a major saucepot to render the body weight. Do not brown the pork.
3. Then, increase the mirepoix and sweat inside the bodyweight until the veggies are somewhat softened.
4. Then, insert the ham stock and ham bone. bring to a boil.
5. Then, rinse the crack peas underneath cold water. Drain inside a strainer and incorporate to the stock. As well increase the sachet.
6. Then, protect and simmer till the peas are gentle, over 1 hour.
7. Then, remove the ham bone and sachet.
8. Then, move the soup all through a food mill.
9. Then, provide the soup back again to a simmer. If it is way too thick, carry it to appropriate regularity with a minor stock or water.
10. Then, time to taste.
11. Finally, if a ham hock was applied, slender off the meat. Cube it and insert it to the soup.","url":"https://recipe.bluelayer.org/recipe/4760/pur-e-of-crack-pea-soup"},{"id":"4759","title":"Purée of Carrot Soup (Potage Crècy)","ingredients":"- 4 oz (125 g) Butter
- 4 lb (2 kg) Carrots, tiny cube
- 1 lb (500 g) Onions, very low cube
- 5 qt (5 L) Chicken stock or white veal stock
- 1 lb (500 g) Potatoes, lower cube
- to taste Salt
- to taste White pepper
Optional:
- 11�\"2�?\"2 cups (350�?\"500) mL cream, warm","directions":"1. First, warm the butter in a heavy saucepot over reasonably very low heat.
2. Next, include the carrots and onions, and sweat the greens until finally they are over 50 percent cooked. Do no allow for them brown.
3. Then, incorporate the stock and potatoes. bring to a boil.
4. Then, simmer until the veggies are soft.
5. Then, purée the soup by passing it for the duration of a food mill or by applying an immersion blender.
6. Then, provide the soup back again to a simmer. If crucial, incorporate more more stock to slender the soup to the correct regularity.
7. Then, year to taste.
8. Finally, if preferred, end the soup with warm cream at services year.","url":"https://recipe.bluelayer.org/recipe/4759/pur-e-of-carrot-soup-potage-cr-cy"},{"id":"4758","title":"Purée of Green Pea Soup with Mint cream","ingredients":"- 2 oz (60 g) Butter
- 6 oz (175 g) Onions, small cube
- 4 qt (4 L) Chicken stock
- 6 lb (3 kg) Peas, new or frozen
- to taste Salt
- to taste White pepper
- 8 oz (250 mL) heavy cream
Garnish:
- 12 oz (375 mL) Significant cream
- 1�\"4 cup (60 mL) Mint leaves, finely shredded","directions":"1. First, heat the butter in a large saucepot above reasonably very low warm.
2. Next, increase the onions and sweat them with out enabling them brown.
3. Then, include the stock and carry to a boil.
4. Then, insert the peas. Simmer until the peas are delicate, more than 5 minutes.
5. Then, go the soup throughout a food mill or purée with an immersion blender.
6. Then, return the stock to a simmer. Incorporate far more stock if crucial to serve to a suitable regularity.
7. Then, modify the seasoning.
8. Then, at support period, heat the heavy cream and stir into the soup.
9. Then, whip the cream until it styles delicate peaks. Fold inside the shredded mint leaves.
10. Finally, quickly just before serving, Space 1 tbsp (15 mL) mint cream on best of each and every aspect. (In a couple of minutes, the whipped cream will soften into a mint-flecked foam.).","url":"https://recipe.bluelayer.org/recipe/4758/pur-e-of-green-pea-soup-with-mint-cream"},{"id":"4757","title":"Wisconsin Cheddar and Broccoli Soup","ingredients":"- 8 oz (250 g) Butter
- 6 oz (180 g) Onion, chopped good
- 4 oz (125 g) Celery, chopped good
- 8 oz (250 g) Broccoli stems, coarsely chopped
- 4 oz (125 g) Mushrooms, chopped
- 41�\"2 oz (140 g) Flour
- 41�\"2 pt (2250 mL) White stock
- 1 pt (500 mL) Milk, hot
- 12 oz (375 g) Broccoli florets, cooked
- 1 lb (500 g) Sharp cheddar cheese, grated
- 8 fl oz (250 mL) heavy cream, hot to taste Salt
- to taste White pepper","directions":"1. First, heat the butter in a significant saucepot over gentle warm.
2. Next, insert the onion, celery, broccoli stems, and mushrooms. Sweat the veggies without having allowing them brown.
3. Then, insert the flour and stir to create a roux. Cook the roux for a handful of minutes, nonetheless do not allow for it start to brown.
4. Then, slowly but surely battle in the stock. Deliver to a boil, stirring with a whip, as it thickens.
5. Then, simmer until finally the greens are Quite gentle.
6. Then, skim the soup very carefully.
7. Then, move the soup throughout a food mill to purée it.
8. Then, move the puréed soup for the duration of a chinois or fantastic strainer.
9. Then, insert the very hot milk to the soup.
10. Then, warm the soup all over again, however do not allow it boil.
11. Then, different the broccoli florets into parts minor adequate to be consumed with a soup spoon. Insert them to the soup.
12. Then, if the soup is to be helped at after, move forward to the future phase. Differently, interesting the soup inside a cold-water bathtub and refrigerate until services year. Reheat the soup to a simmer Whilst well prepared to full.
13. Then, increase the cheese to the soup and stir until all the cheese is melted.
14. Then, very carefully reheat the soup, still do not enable it boil, or else the cheese could possibly curdle or different.
15. Then, stir in the heavy cream.
16. Finally, year to taste with salt and white pepper.","url":"https://recipe.bluelayer.org/recipe/4757/wisconsin-cheddar-and-broccoli-soup"},{"id":"4756","title":"Wild Rice and Mushroom Soup","ingredients":"- 3�\"4 cup (180 mL) Wild rice, washed and tired
- 18 fl oz (540 mL) Water
- 6 oz (180 g) Butter
- 6 oz (180 g) Onion, chopped fine
- 6 oz (180 g) Carrot, reduce brunoise
- 41�\"2 oz (135 g) Flour
- 41�\"2 pt (2250 mL) Chicken stock, hot
- 2 oz (60 g) Butter
- 12 oz (375 g) Mushrooms, sliced
- 11�\"2 pt (750 mL) Milk, hot
- to taste Salt
- to taste White pepper
- 12 fl oz (375 mL) heavy cream, sizzling as needed as demanded Chopped parsley","directions":"1. First, incorporate the wild rice and water in a major saucepan. bring to a boil. Do away with warm, include tightly, and cook until soft. Ebook.
2. Next, warm the butter in a significant saucepot above mild warm.
3. Then, include the onion and carrot and cook slowly but surely for a couple of minutes until the greens start to turn into smooth.
4. Then, incorporate the flour. Stir to mix the flour with the butter to create a roux. Cook the roux for a number of minutes, nonetheless do not allow it start off to brown.
5. Then, slowly beat inside the stock, utilizing a whip to merge the stock easily with the roux. Deliver to a boil, stirring with the whip till the stock thickens.
6. Then, simmer until finally the veggies are extensively smooth and the soup contains no flavor of uncooked flour.
7. Then, skim the soup cautiously.
8. Then, though the soup is simmering, warm the butter in a sauté pan. Sauté the mushrooms.
9. Then, just after the soup consists of been skimmed, incorporate the mushrooms.
10. Then, stir the sizzling milk into the soup.
11. Then, insert the cooked wild rice against stage 1. Simmer 2�?\"3 minutes.
12. Then, period to taste with salt and white pepper.
13. Then, at services season, stir inside the cream.
14. Finally, garnish the best of every single part with a sprinkling of chopped parsley.","url":"https://recipe.bluelayer.org/recipe/4756/wild-rice-and-mushroom-soup"},{"id":"4755","title":"Cream of Tomato Soup","ingredients":"- 4 oz (125 g) Salt pork, diced
- 4 oz (125 g) Onion, medium cube
- 2 oz (60 g) Carrots, medium cube
- 2 oz (60 g) Celery, medium cube
- 2 oz (60 g) Flour
- 3 qt (3 L) White stock
- 2 lb (1 kg) Canned tomatoes
- 2 lb (1 kg) Tomato purée
Sachet:
- 1 Bay leaf pinch pinch Dried thyme
- 1 Entire clove
- 2 Peppercorns, beaten
- 2 qt (2 L) cream sauce, sizzling to taste Salt
- to taste White pepper","directions":"1. First, in a heavy saucepot, cook the salt pork earlier mentioned medium heat to render the weight.
2. Next, include the onion, carrots, and celery. Sweat until they are a little softened.
3. Then, insert the flour and stir to create a roux. Cook the roux a number of minutes.
4. Then, slowly but surely beat inside the stock. bring to a boil, stirring despite the fact that the liquid thickens a little.
5. Then, include the tomatoes, tomato purée, and sachet. Simmer about 1 hour.
6. Then, stress all through a china cap. Force down on the solids with a ladle to strain out all the juices and some of the pulp. (Decision strategy: Move for the duration of a food mill, then anxiety.).
7. Then, if the soup is remaining manufactured forward, chill the tomato foundation and start to the subsequent move precisely just before services.
8. Then, return the tomato foundation to the saucepot and deliver again to a simmer.
9. Then, stir in the hot cream sauce.
10. Then, if the soup is far too thick, slim with a minimal stock.
11. Finally, period to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4755/cream-of-tomato-soup"},{"id":"4754","title":"Cream of Broccoli Soup (Cream Soup Process 3)","ingredients":"- 41�\"2 qt (4.5 L) White stock, chicken or veal
- 3 lb (1.5 kg) Broccoli (fresh or frozen), chopped
- 12 oz (375 g) Onion, chopped fine
- 9 oz (275 g) Butter, clarified
- 9 oz (275 g) Flour
- 3 pt (1.5 L) Milk, warm
- to taste Salt
- to taste White pepper
- 3 cups (750 mL) heavy cream, hot
Optional garnish:
- 6 oz (175 g) Low broccoli florets, cooked","directions":"1. First, convey the stock to a boil in a weighty saucepot.
2. Next, include the broccoli and onion. (Optional: Veggies may possibly be sweated in butter 1st to acquire flavors.).
3. Then, simmer until finally the greens are gentle. Do not overcook or the broccoli will get rid of its fresh, green coloration.
4. Then, blend the butter and flour inside a saucepan to create a roux. Cook the roux a couple minutes, nevertheless do not permit it shade. Interesting the roux a bit. (Be aware: Beurre manié may possibly be made use of as an alternative of roux.).
5. Then, beat the roux into the soup. Simmer until no starch flavor stays.
6. Then, go the soup in the course of a food mill, then throughout a fantastic china cap or cheesecloth.
7. Then, include adequate very hot milk to deliver the soup to correct regularity.
8. Then, heat the soup once again, however do not permit it boil.
9. Then, time to taste.
10. Finally, at support period, include the heavy cream. If preferred, incorporate the garnish.","url":"https://recipe.bluelayer.org/recipe/4754/cream-of-broccoli-soup-cream-soup-process-3"},{"id":"4753","title":"Cream of Mushroom Soup (Cream Soup Procedure 2)","ingredients":"- 12 oz (375 g) Butter
- 12 oz (375 g) Onion, chopped good
- 11�\"2 lb (750 g) Mushrooms, chopped
- 9 oz (275 g) Flour
- 41�\"2 qt (4.5 L) White stock, chicken or veal, hot
- 3 pt (1.5 L) Milk, sizzling
- to taste Salt
- to taste White pepper
- 3 cups (750 mL) heavy cream, warm
Optional garnish:
- 6 oz (175 g) Mushrooms, lower brunoise, sautéed within butter","directions":"1. First, critique Cream Soup Tips and Technique 2.
2. Next, heat the butter in a large saucepot over delicate warm.
3. Then, include the onions and mushrooms. Sweat the veggies with no making it possible for them brown.
4. Then, increase the flour and stir to deliver a roux. Cook the roux for a couple minutes, nevertheless do not make it possible for it start off to brown.
5. Then, slowly beat in the stock. Deliver to a boil, stirring with a whip as it thickens.
6. Then, simmer until finally greens are extremely smooth.
7. Then, skim the soup cautiously.
8. Then, go the soup all through a food mill to purée it.
9. Then, go the puréed soup all through a great china cap or all through cheesecloth.
10. Then, include ample warm milk to the soup to carry it to the correct consistency.
11. Then, warm the soup again, however do not make it possible for it boil.
12. Then, time to taste.
13. Finally, at support season, include the cream. Insert the garnish, if preferred.","url":"https://recipe.bluelayer.org/recipe/4753/cream-of-mushroom-soup-cream-soup-procedure-2"},{"id":"4752","title":"Cream of Celery Soup (Cream Soup Approach 1)","ingredients":"- 3 lb (1.5 kg) Celery, very low cube
- 12 oz (375 g) Onion, little cube
- 3 oz (90 g) Butter
- 41�\"2 qt (4.5 L) Velouté sauce, generated with chicken or veal stock (check out be aware)
- 3 pt (1.5 L) Milk or white stock, hot
- to taste Salt
- to taste White pepper
- 3 cups (750 mL) heavy cream, hot
Optional garnish:
- 6 oz (175 g) Celery, reduce julienne, cooked","directions":"1. First, assessment Cream Soup regulations and Tactic 1.
2. Next, sweat the celery and onions in the butter in a weighty saucepot till they are virtually gentle. Do not permit them brown.
3. Then, insert the velouté to the pot. Simmer right until the greens are unbelievably comfortable.
4. Then, skim any bodyweight or scum to the soup.
5. Then, move the soup throughout a food items mill to purée it.
6. Then, go the puréed soup all through a good china cap or in the course of cheesecloth.
7. Then, increase sufficient sizzling milk or stock to deliver the soup to the correct regularity.
8. Then, heat the soup once again, yet do not make it possible for it boil.
9. Then, period to taste.
10. Finally, at services period, increase the cream. Include the garnish if preferred.","url":"https://recipe.bluelayer.org/recipe/4752/cream-of-celery-soup-cream-soup-approach-1"},{"id":"4751","title":"Oxtail Soup","ingredients":"- 6 lb (2.7 kg) Oxtails
Mirepoix:
- 10 oz (300 g) Onion, medium cube
- 5 oz (150 g) Carrot, medium cube
- 5 oz (150 g) Celery, medium cube
- 6 qt (6 L) Brown stock (see notice)
Sachet:
- 1 Bay leaf pinch pinch Dried thyme
- 6 Peppercorns
- 2 Entire cloves
- 1 Garlic clove
- 11�\"4 lb (600 g) Carrots, little cube
- 11�\"4 lb (600 g) White turnips, lower cube
- 10 oz (300 g) Leeks, white component just, lower julienne
- 4 oz (125 g) Butter
- 10 oz (300 g) Tomatoes (canned), drained, coarsely chopped
- 2 fl oz (60 mL) Sherry (optional)
- to taste Salt
- to taste Pepper","directions":"1. First, applying a significant chef�?Ts knife, minimize the oxtails into pieces at the joints.
2. Next, stage the oxtails in a bake pan and brown in a 450°F (230°C) oven. After they are partly browned, incorporate the mirepoix to the pan and brown it alongside with the oxtails.
3. Then, level the oxtails and mirepoix in a stockpot with the stock.
4. Then, pour off the excess weight from the pan within which the meat was browned. Deglaze the pan with a minor of the stock and incorporate this to the stockpot.
5. Then, bring to a boil. Protect against heat to a simmer and skim perfectly. Include the sachet.
6. Then, simmer until the meat is gentle, about 3 hours. Incorporate a minor water if important throughout cooking to retain the meat thoroughly included.
7. Then, remove the elements of oxtail from the broth. Slender the meat off the bones and cube it. Destination it in a tiny pan with a minimal of the broth. Maintain sizzling if the soup is to be completed quickly, or chill for afterwards retain the services of.
8. Then, stress the broth. Degrease diligently.
9. Then, sweat the carrots, turnips, and leeks inside the butter until finally more than 50 %-cooked.
10. Then, increase the broth. Simmer till greens are gentle.
11. Then, include the tomatoes and the reserved oxtail meat. Simmer a more second.
12. Finally, incorporate the sherry, if preferred. Period to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4751/oxtail-soup"},{"id":"4750","title":"Chicken Tomato Bouillon with Pesto","ingredients":"- 6 qt (6 L) Chicken stock
- 2 qt (2 L) Tomato juice
- 8 oz (250 g) Celery, chopped
- 8 oz (250 g) Onion, chopped
- 11�\"2 tsp (7 mL) Dried basil
- 1�\"2 tsp (2 mL) Dried thyme
- to taste Salt
- to taste Pepper pinch pinch Sugar
- 12 fl oz (375 mL) Pesto thinned with olive oil","directions":"1. First, place the stock, juice, celery, onion, basil, and thyme in a saucepot. Deliver to a boil.
2. Next, simmer about 45 minutes, until veggies are tender and flavors are very well mixed.
3. Then, pressure and time with salt, pepper, and a pinch of sugar.
4. Finally, garnish just about every element with 1 tbsp (15 mL) pesto flippantly swirled into the soup.","url":"https://recipe.bluelayer.org/recipe/4750/chicken-tomato-bouillon-with-pesto"},{"id":"4749","title":"Brunswick Soup","ingredients":"- 10 oz (300 g) Onions, minimal cube
- 1 oz (30 g) Butter or oil
- 5 qt (5 L) Chicken stock
- 11�\"4 lb (600 g) Tomato concassé
- 11�\"4 lb (600 g) Lima beans, frozen
- 11�\"4 lb (600 g) Okra, contemporary or frozen, slash in 1�\"4-in. (1�\"2-cm) sections
- 1 lb (475 g) Corn, frozen
- 11�\"4 lb (600 g) Cooked chicken meat and giblets, small cube
- to taste Salt
- to taste White pepper","directions":"1. First, in a major pot, sweat the onions in the butter till about 50 percent cooked. Do not brown.
2. Next, incorporate the chicken stock and bring to a boil.
3. Then, incorporate the getting veggies and the chicken.
4. Finally, time to taste with salt and white pepper.","url":"https://recipe.bluelayer.org/recipe/4749/brunswick-soup"},{"id":"4748","title":"Chicken Noodle Soup","ingredients":"- 10 oz (300 g) Egg noodles
- 10 oz (300 g) Cooked chicken meat
- 6 qt (6 L) Chicken stock to taste Salt
- to taste White pepper
- as chosen (as preferred) Chopped parsley","directions":"1. First, cook the noodles in boiling, salted water. (Watch Treatment for cooking pasta,.) Drain and rinse within cold water.
2. Next, lower the chicken into very low cube.
3. Then, deliver the stock to a simmer. Time to taste with salt and white pepper. If stock doesn�?Tt comprise plenty of taste, include even more stock and get rid of to target the style.
4. Then, simply just right before services, incorporate the chicken and noodles to the stock. Make it possible for them heat for the duration of prior to serving.
5. Finally, garnish each and every part with a small chopped parsley.","url":"https://recipe.bluelayer.org/recipe/4748/chicken-noodle-soup"},{"id":"4747","title":"Mushroom Barley Soup","ingredients":"- 8 oz (250 g) Barley
- 10 oz (300 g) Onion, minimize brunoise
- 5 oz (150 g) Carrot, slice brunoise
- 5 oz (150 g) White turnip, lower brunoise
- 2 oz (60 g) Butter or chicken body weight
- 5 qt (5 L) Chicken stock
- 2 lb (1 kg) Mushrooms, diced
- 4 oz (125 g) Butter or chicken body weight
- to taste Salt
- to taste White pepper","directions":"1. First, warm the oil in a soup pot over mild warm.
2. Next, increase the onion, garlic, bell pepper, and green chile.
3. Then, include the stock. bring to a boil and skim very carefully. Simmer until the veggies are basically hardly comfortable.
4. Then, incorporate the tomatoes, chickpeas, and corn. Simmer yet another 5 minutes.
5. Then, soon ahead of serving, insert the cooked green beans. (The beans must be cooked individually and supplemental at the finish so their colour won�?Tt be ruined through the acidity of the tomatoes.).
6. Then, insert salt and white pepper to taste. Incorporate hot pepper sauce if chosen.
7. Finally, to serve, ladle a part into soup plates and sprinkle with grated cheese and a minimal chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/4747/mushroom-barley-soup"},{"id":"4746","title":"Apparent Vegetable Soup","ingredients":"- 4 oz (125 g) Butter or chicken excess weight
- 11�\"2 lb (750 g) Onions, very low cube
- 1 lb (500 g) Carrots, tiny cube
- 1 lb (500 g) Celery, small cube
- 12 oz (375 g) Turnip, lower cube
- 6 qt (6 L) Chicken stock
- 1 lb (500 g) Worn out canned tomatoes, coarsely chopped
- to taste Salt
- to taste White pepper
- 12 oz (375 g) Frozen peas, thawed","directions":"1. First, warm the butter in a large saucepot more than medium-lower heat.
2. Next, increase the onions, carrots, celery, and turnip.
3. Then, include the stock. Carry to a boil and skim meticulously. Simmer until veggies are accurately scarcely delicate.
4. Then, incorporate the tomatoes and simmer yet another 5 minutes.
5. Then, degrease the soup and year with salt and white pepper.
6. Finally, merely ahead of serving, include the peas.","url":"https://recipe.bluelayer.org/recipe/4746/apparent-vegetable-soup"},{"id":"4744","title":"Beef Broth","ingredients":"- 10 lb (5 kg) Beef: shank, chuck, oxtail, limited ribs, or merged trimmings, or a mix of Individuals
- 2 fl oz (60 mL) Vegetable oil
- 2 gal (8 L) Water, beef stock, or remouillage Mirepoix
- 1 lb (500 g) Onion, chopped
- 8 oz (250 g) Carrots, chopped
- 8 oz (250 g) Celery, chopped
- 1 fl oz (30 mL) Vegetable oil
- 8 oz (250 g) Tomatoes, canned or new Sachet
- 1 Bay leaf
- 1�\"4 tsp (1 mL) Dried thyme
- 1�\"4 tsp (1 mL) Peppercorns
- 6�?\"8 Parsley stems
- 2 Complete cloves
- to taste Salt
- as preferred Meat, veggies, or other garnish for soup","directions":"1. First, in a stockpot, brown the beef in the vegetable oil.
2. Next, insert the water or stock and bring to a simmer. Skim the surfacial area to remove any froth or scum.
3. Then, progress to simmer for 2 hrs.
4. Then, brown the mirepoix inside the minute range of oil.
5. Then, include the mirepoix and the tomatoes to the stockpot.
6. Then, with a tiny water, deglaze the pan employed to brown the mirepoix and increase the liquid to the stockpot.
7. Then, continue to simmer for an far more 30 minutes.
8. Then, incorporate the sachet.
9. Then, stress the broth. Discard the sachet, greens, and any unusable meat trimmings. Guide any positive cuts of meat for garnishing the broth or an additional hire.
10. Finally, for serving as a soup, year and garnish to taste.","url":"https://recipe.bluelayer.org/recipe/4744/beef-broth"},{"id":"4667","title":"Beef Liver Dumpling Soup","ingredients":"1/4 lb liver sausage, 1 egg white or yolk, 1/2 cup breadcrumbs, 1 tbsp chopped parsley or chives, 1 tbsp ketchup (optional), 3 cups beef stock, 1/2 tsp parsley.","directions":"Mix the sausage meat with egg, breadcrumbs, and herbs to form meatballs. Drop the meatballs into simmering beef stock. Cook for 5 minutes. Garnish with fresh parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4667/beef-liver-dumpling-soup"},{"id":"4666","title":"Traditional German Lentil Soup","ingredients":"1 cup green lentils, 6 cups water, 3 bouillon cubes, 1 diced onion, 2-3 diced potatoes, 2 tbsp butter, 1 tbsp all-purpose flour, 1 tbsp red wine vinegar, salt and pepper, sliced smoked sausage (optional).","directions":"Rinse lentils and soak overnight. Simmer drained lentils with water, half the diced onion, and bouillon cubes for 90 minutes. Add potatoes and cook until soft. Saut","url":"https://recipe.bluelayer.org/recipe/4666/traditional-german-lentil-soup"},{"id":"4665","title":"Rustic White Bean Soup","ingredients":"1 lb dried navy beans, 3 quarts water, 1 smoked ham bone or hock, 2 tbsp chopped parsley, 1 cup finely chopped onion, 1 minced garlic clove, 2 cups chopped celery and tops, 1 1/2 tsp salt, 1/2 tsp pepper.","directions":"Soak beans overnight in a large pot. Rinse and return to the pot with water and ham bone. Simmer for 2 hours. Stir in parsley, onion, garlic, celery, and salt and pepper. Simmer for another hour until vegetables are soft. Remove the ham bone, dice the meat, and return it to the soup.","url":"https://recipe.bluelayer.org/recipe/4665/rustic-white-bean-soup"},{"id":"4664","title":"Classic German Potato Soup","ingredients":"1 meaty ham bone, 2 bay leaves, 3 quarts water, 1 diced onion, 2 sliced celery stalks, 6-8 diced potatoes, 3 carrots, salt and pepper, 1 cup cabbage, 1 tbsp parsley.","directions":"Boil the ham bone and bay leaves in water for 60 minutes. Remove the bone and chop the meat into bite-sized pieces. Return meat to the pot and add onion, celery, potatoes, carrots, salt, pepper, cabbage, and parsley. Simmer until all vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/4664/classic-german-potato-soup"},{"id":"4663","title":"Creamy Cabbage and Ham Soup","ingredients":"2 cups chicken broth, 1 diced onion, 1 cup diced celery, 2 cups shredded cabbage, 2 diced carrots, 1/4 cup butter, 3 tbsp flour, 3 cups milk, 2 cups cooked diced ham, 1/4 tsp pepper, 1/2 tsp dried thyme.","directions":"Place vegetables and broth in a Dutch oven and simmer for 30 minutes until tender. In a separate pan, melt butter and whisk in flour, then gradually stir in milk. Cook for a few minutes until thickened, then add this sauce to the vegetables. Stir in ham, pepper, and thyme. Heat through before serving.","url":"https://recipe.bluelayer.org/recipe/4663/creamy-cabbage-and-ham-soup"},{"id":"4662","title":"Sweet and Sour Beef-Cabbage Soup","ingredients":"1 tbsp canola oil, 1 lb lean ground beef, 1 1/2 tsp caraway seeds, 1 tsp dried thyme, 2 1/2 cups thawed chopped peppers and onions, 1 diced golden apple, 6 cups low-sodium beef broth, 1 can diced tomatoes, 1 1/2 tbsp honey, 1 tbsp paprika, 3 cups chopped savoy cabbage, 1-2 tbsp cider vinegar, salt and pepper to taste.","directions":"In a Dutch oven, brown the beef with thyme and caraway seeds in oil for 4 minutes. Add the pepper, onion blend, and apple; cook for a few more minutes. Stir in broth, tomatoes, honey, and paprika. Simmer for 10 minutes. Add cabbage and cook until tender. Finish by stirring in cider vinegar and seasoning with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4662/sweet-and-sour-beef-cabbage-soup"},{"id":"4661","title":"Hearty Cheeseburger Soup","ingredients":"3/4 lb ground beef, 1 cup minced onion, 1 tsp basil, 4 cups beef broth, 3 cups diced potatoes, 1/4 cup chopped green pepper, 4 tsp butter, 4 tsp flour, 8 oz cubed Velveeta, 2 cups milk, 1/2 tsp pepper.","directions":"Brown ground beef in a pot and break it apart. Add onion and basil. Pour in beef broth, bring to a boil, and add potatoes and green pepper. Simmer for 12 minutes. In a separate pan, melt butter, stir in flour, and cook for 2 minutes. Stir this mixture into the soup. Reduce heat and add cheese and milk. Stir in pepper and simmer until the cheese is fully melted.","url":"https://recipe.bluelayer.org/recipe/4661/hearty-cheeseburger-soup"},{"id":"4659","title":"Bavarian Meatball Stew","ingredients":"1 egg (beaten), 1/2 cup breadcrumbs, 3 tbsp dried parsley, 1/4 tsp ground allspice, 1/4 tsp nutmeg, 1/4 tsp pepper, 1 1/2 lbs ground beef, 2 cans beef broth, 1 can diced tomatoes (with liquid), 1 can rinsed sauerkraut, 2 cubed potatoes, 2 sliced carrots, 2 sliced celery ribs, 1 packet onion soup mix, 1 tbsp sugar, 1/2 tsp pepper, 1 bay leaf.","directions":"Combine egg, breadcrumbs, parsley, allspice, nutmeg, and pepper. Mix in ground beef and form into 1-inch balls. Bake on a rack at 400","url":"https://recipe.bluelayer.org/recipe/4659/bavarian-meatball-stew"},{"id":"4658","title":"Creamy Broccoli Cheese Soup","ingredients":"Cooking spray, 1 cup chopped onion, 2 cloves minced garlic, 3 cups low-sodium chicken broth, 16 oz broccoli florets, 2 1/2 cups 1% milk, 1/3 cup all-purpose flour, 1/4 tsp black pepper, 8 oz cubed processed cheese.","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4658/creamy-broccoli-cheese-soup"},{"id":"4579","title":"Old Season Sloppy Joes","ingredients":"1 1/2 pounds ground beef, 1 can chicken gumbo soup, 1 tablespoon mustard, 1 tablespoon catsup","directions":"Brown ground beef. Add soup, mustard and catsup. Simmer slowly until meat is soft","url":"https://recipe.bluelayer.org/recipe/4579/old-season-sloppy-joes"},{"id":"4557","title":"Kraut Burgers","ingredients":"1 1/2 pounds ground beef, 1 (20 ounce) can sauerkraut, 1 teaspoon oregano, 1/2 envelope onion soup mix, 1 box hot roll mix","directions":"Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal quantities. Set aside. Prepare roll mix and let rise 1 time. Divide dough into 8 equal parts. Roll each part into circle. Place 1 part of meat in each rolled circle. Pull edges of dough together to cover meat combination. Push edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/4557/kraut-burgers"},{"id":"4554","title":"Kentucky Hot Brown Sandwiches","ingredients":"12 slices turkey breast, 12 slices bread, 12 slices bacon, 12 to 36 mushroom caps, 1 cup grated Parmesan cheese, 1 can cream of chicken soup, 1/3 cup light cream, 1 teaspoon lemon juice","directions":"Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon upon bread slices and toast on one side. Place bread in heavy baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and warm in 350 degree F oven until turkey is somewhat brown. Remove and add bacon slices and other condiments if preferred. Serves 12.","url":"https://recipe.bluelayer.org/recipe/4554/kentucky-hot-brown-sandwiches"},{"id":"4542","title":"Horseshoes","ingredients":"4 pieces thick toast, 4 hamburger patties (cooked to liking), 1 bag thin French fries (cooked), 1 can Cheddar cheese soup, 1/2 soup can milk, 2 tablespoons Worcestershire sauce, Garlic to taste","directions":"Blend cheese soup, Worcestershire sauce and garlic and cook till gentle. Place 2 sections of toast upon a plate and put a hamburger upon top of each then a layer of fries upon top of that and then cover with cheese sauce.","url":"https://recipe.bluelayer.org/recipe/4542/horseshoes"},{"id":"4484","title":"Creamed Chicken upon Toast","ingredients":"1 package grilled chicken breast strips (Louis Loaded), 1 (10 3/4 ounce) can condensed cream of mushroom soup, 1 1/2 cups broccoli florets (cooked drained), 1/2 cup milk, 1/2 cup shredded Swiss cheese, 1 teaspoon Worcestershire sauce, 8 slices bread (toasted slice diagonally in half)","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4484/creamed-chicken-upon-toast"},{"id":"4453","title":"Cheesesteak Pockets","ingredients":"1 tablespoon vegetable oil, 1 medium onion (sliced), 1 (14 ounce) pack frozen beef or chicken sandwich steaks (divided into 8 pieces), 1 can Campbell's Cheddar Cheese Soup, 1 (4 1/2 ounce) jar sliced mushrooms (drained), 4 (6-inch) pita breads (cut in half, forming 2 pockets)","directions":"Heat oil in skillet. Add onion and cook till tender. Add sandwich steaks and cook until browned. Pour off fat. Add soup and mushrooms and heat throughout. Spoon meat mixture into pita pockets. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4453/cheesesteak-pockets"},{"id":"4419","title":"Baked Cheese Sandwiches","ingredients":"12 slices bread, 6 slices American cheese, Butter, 4 eggs, 1 1/2 cups milk","directions":"Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F. Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed","url":"https://recipe.bluelayer.org/recipe/4419/baked-cheese-sandwiches"},{"id":"4418","title":"Baked Beer Burgers","ingredients":"2 pounds ground beef, Pepper, 1 tablespoon Tabasco sauce, 1 garlic clove (beaten), 1/3 cup chili sauce, 1/2 envelope dry onion soup mix, 1/2 cup beer (separated)","directions":"Preheat oven to 400","url":"https://recipe.bluelayer.org/recipe/4418/baked-beer-burgers"},{"id":"4362","title":"Salad in a Glass","ingredients":"1 large tomato, 1/2 avocado, 3 celery stalks, 1 sliced carrot, 4 large romaine leaves, 1 tsp Bragg Liquid Aminos","directions":"Blend the tomato and avocado together. Add remaining ingredients and blend until smooth. Serve in a glass or pour into a bowl as a cold soup. Great for taking on the go.","url":"https://recipe.bluelayer.org/recipe/4362/salad-in-a-glass"},{"id":"4324","title":"Lentil Soup","ingredients":"1.5 tbsp olive oil, 1 chopped large onion, 1 peeled and diced carrot, 1 diced red pepper, 1 tsp cumin, 1 cup lentils, 4 cups vegetable broth, 1.5 cups diced tomatoes, 1 cup fresh corn, 1 tbsp Bragg Liquid Aminos","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4324/lentil-soup"},{"id":"4323","title":"Easy Potato Soup","ingredients":"2-3 peeled and diced potatoes, 1 diced onion, vegetable broth, soy or rice milk, Bragg Liquid Aminos, minced parsley","directions":"Boil potatoes and onion in enough broth to cover them. When tender, stir in soy or rice milk for creaminess. Season with Bragg's. Garnish with minced parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4323/easy-potato-soup"},{"id":"4322","title":"Barley Garden Soup","ingredients":"3/4 cup barley, 1/2 cup grated carrots, 1 cup grated yellow squash, 1/2 cup chopped celery, 1/2 cup chopped scallions, 1/2 cup minced parsley, 2 cups carrot juice, 1 cup distilled water","directions":"Soak barley in distilled water overnight. Rinse with hot water and drain well. Blend all ingredients together and heat slightly before serving.","url":"https://recipe.bluelayer.org/recipe/4322/barley-garden-soup"},{"id":"4321","title":"Raw Carrot Soup","ingredients":"2 cups hot homemade vegetable broth, 1/2 cup chopped almonds, 1 cup fresh parsley, 2-3 tbsp Bragg Liquid Aminos, 1 cup shredded carrots, 1/4 cup finely chopped green onions","directions":"Blend the broth, almonds, parsley, and aminos together. Once smooth, blend in the shredded carrots. Pour into bowls and garnish with green onions.","url":"https://recipe.bluelayer.org/recipe/4321/raw-carrot-soup"},{"id":"4319","title":"Slow and Savory Veggie Soup","ingredients":"3 diced carrots, 3 diced potatoes, 2 chopped celery stalks, 1 diced onion, 2 cups chopped cabbage, 2 cups green beans, 4 cups diced tomatoes, 1/2 cup barley, 2 tbsp dried parsley, 1 tsp dried basil, 2 tbsp Bragg Liquid Aminos","directions":"Combine all ingredients in a slow cooker. Add enough water or vegetable broth to cover the vegetables. Set to low and cook for 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/4319/slow-and-savory-veggie-soup"},{"id":"4318","title":"Fresh Tomato Soup","ingredients":"1 large tomato, 1 medium cucumber, 1/2 red bell pepper, 1 tsp Italian seasoning, 1 tsp dill, 1 tsp Bragg Liquid Aminos, 1 tsp minced chives, 1 tsp minced parsley","directions":"Blend the tomato in a blender until creamy. Add remaining ingredients and blend well. Serve at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/4318/fresh-tomato-soup"},{"id":"4317","title":"Butternut Squash Soup","ingredients":"1 cup sliced carrots, 1 cup chopped onion, 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp minced ginger, 2 tsp curry powder, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 2 medium butternut squashes (peeled and cubed), 3 cups organic apple juice","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4317/butternut-squash-soup"},{"id":"4316","title":"Simple Minestrone Soup","ingredients":"1/2 cup chopped onion, 1/2 cup chopped celery, 1/3 cup chopped carrots, 1 minced garlic clove, 1/4 tsp thyme, 3/4 tsp basil, 1/4 tsp oregano, 1 cup chopped cabbage, 1.5 cups canned garbanzo beans, 2 cups canned kidney beans, 1 can organic Italian tomatoes, 6-8 cups vegetable broth","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4316/simple-minestrone-soup"},{"id":"4315","title":"E-Z Vegetable Soup","ingredients":"2 tbsp olive oil, 2 cloves minced garlic, 1 chopped onion, 3 chopped carrots, 1/2 cup chopped celery, 1/2 tsp Italian seasoning, 2 tbsp Bragg Liquid Aminos, 1 cup fresh corn, 1 cup chopped cabbage, 1 can organic tomato sauce, 1 can organic chopped tomatoes, 6-8 cups water, 1 cup whole wheat pasta, leftovers","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4315/e-z-vegetable-soup"},{"id":"4314","title":"Split Pea Soup","ingredients":"1 clove garlic (minced), 1 onion (chopped), 1 tbsp olive oil, 1 tsp cumin, 2-4 tbsp Bragg Liquid Aminos, 6 cups water, 1 cup split peas, 1 cup shredded carrots, 1 potato (chopped)","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4314/split-pea-soup"},{"id":"4305","title":"Lentil Soup","ingredients":"1.5 tbsp olive oil, 1 chopped large onion, 1 peeled and diced carrot, 1 diced red pepper, 1 tsp cumin, 1 cup lentils, 4 cups homemade vegetable broth, 1.5 cups diced tomatoes, 1 cup fresh corn, 1 tbsp Bragg Liquid Aminos","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4305/lentil-soup"},{"id":"4303","title":"Butternut Squash Soup","ingredients":"1 cup sliced peeled carrots, 1 cup chopped onion, 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp minced ginger, 2 tsp curry powder, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 2 peeled and cubed butternut squashes, 3 cups organic apple juice","directions":"Heat oil in a large pot over medium-high heat and saut","url":"https://recipe.bluelayer.org/recipe/4303/butternut-squash-soup"},{"id":"4302","title":"Simple Minestrone Soup","ingredients":"1/2 cup chopped onion, 1/2 cup chopped celery, 1/3 cup chopped carrots, 1 minced garlic clove, 1/4 tsp thyme, 3/4 tsp basil, 1/4 tsp oregano, 1 cup chopped cabbage, 1.5 cups canned organic garbanzo beans, 2 cups canned organic kidney beans, 1 can organic chopped Italian tomatoes, 6-8 cups homemade vegetable broth","directions":"Use 1/4 cup of the broth to saut","url":"https://recipe.bluelayer.org/recipe/4302/simple-minestrone-soup"},{"id":"4301","title":"E-Z Vegetable Soup","ingredients":"2 tbsp olive oil, 2 cloves minced garlic, 1 chopped onion, 3 chopped carrots, 1/2 cup chopped celery, 1/2 tsp Italian seasoning, 2 tbsp Bragg Liquid Aminos, 1 cup fresh corn, 1 cup chopped cabbage, 1 can organic tomato sauce, 1 can organic chopped tomatoes, 6-8 cups water, 1 cup whole wheat pasta spirals, miscellaneous refrigerator leftovers","directions":"In a large pot, saut","url":"https://recipe.bluelayer.org/recipe/4301/e-z-vegetable-soup"},{"id":"4300","title":"Split Pea Soup","ingredients":"1 clove garlic (minced), 1 onion (chopped), 1 tbsp olive oil, 1 tsp cumin, 2-4 tbsp Bragg Liquid Aminos, 6 cups water, 1 cup split peas, 1 cup shredded carrots, 1 potato (chopped)","directions":"Begin by saut","url":"https://recipe.bluelayer.org/recipe/4300/split-pea-soup"},{"id":"4269","title":"Salad in a Glass","ingredients":"1 large tomato, 1/2 avocado, 3 celery stalks, 1 sliced carrot, 4 large romaine leaves, 1 tsp Bragg Liquid Aminos","directions":"Blend the tomato and avocado. Add the remaining ingredients and process until smooth. Serve in a glass or bowl as a cold soup.","url":"https://recipe.bluelayer.org/recipe/4269/salad-in-a-glass"},{"id":"4225","title":"Easy Potato Soup","ingredients":"2-3 peeled and diced potatoes, 1 diced onion, homemade vegetable broth, soy or rice milk, Bragg Liquid Aminos, minced parsley","directions":"Place potatoes and onion in a pot with enough broth to cover them. Boil until tender. Stir in soy or rice milk for creaminess and season with Bragg's. Garnish with minced parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4225/easy-potato-soup"},{"id":"4224","title":"Barley Garden Soup","ingredients":"3/4 cup barley, 1/2 cup grated carrots, 1 cup grated yellow squash, 1/2 cup chopped celery, 1/2 cup chopped scallions, 1/2 cup minced parsley, 2 cups carrot juice, 1 cup distilled water","directions":"Soak the barley in distilled water overnight. Rinse with hot water and drain well. Blend all ingredients together and heat slightly before serving.","url":"https://recipe.bluelayer.org/recipe/4224/barley-garden-soup"},{"id":"4223","title":"Raw Carrot Soup","ingredients":"2 cups hot homemade vegetable broth, 1/2 cup chopped almonds, 1 cup fresh parsley, 2-3 tbsp Bragg Liquid Aminos, 1 cup shredded carrots, 1/4 cup finely chopped green onions","directions":"Blend the broth, almonds, parsley, and aminos together. Once smooth, blend in the shredded carrots until the desired consistency is reached. Pour into bowls and garnish with green onions.","url":"https://recipe.bluelayer.org/recipe/4223/raw-carrot-soup"},{"id":"4221","title":"Slow and Savory Veggie Soup","ingredients":"3 diced carrots, 3 diced potatoes, 2 chopped celery stalks, 1 diced onion, 2 cups chopped cabbage, 2 cups green beans, 4 cups diced tomatoes, 1/2 cup barley, 2 tbsp dried parsley, 1 tsp dried basil, 2 tbsp Bragg Liquid Aminos","directions":"Combine all ingredients in a slow cooker. Add enough water or homemade vegetable broth to cover the vegetables. Set to low and cook for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/4221/slow-and-savory-veggie-soup"},{"id":"4220","title":"Clean Tomato Soup","ingredients":"1 large tomato, 1 medium cucumber, 1/2 red bell pepper, 1 tsp Italian seasoning, 1 tsp dill, 1 tsp Bragg Liquid Aminos, 1 tsp minced chives, 1 tsp minced parsley","directions":"Place the tomato in a blender and process on low speed until creamy. Add the remaining ingredients and blend thoroughly. Serve at room temperature or chill before enjoying.","url":"https://recipe.bluelayer.org/recipe/4220/clean-tomato-soup"},{"id":"3812","title":"POLISH BIGOS AND KLUSKI","ingredients":"2 lb. ground beef 3 tbsp. Crisco 2 c. diced green pepper 2 c. sliced onions 10 1/2 oz. can tomato soup #2 can tomatoes 3/4 c. water 1 - 2 tbsp. salt 1/4 tsp. black pepper 1/8 tsp. crimson pepper (optional) 1/2 pkg. kluski noodles Brown ground beef. Then add peppers, onions, cook until flippantly sautéed. Cook noodles for each offer guidance. add the chill out of the ingredients and cook until nicely combined. Blend sauce with noodles or enable them put on their particular sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/3812/polish-bigos-and-kluski"},{"id":"3810","title":"POLISH SAUSAGE STEW","ingredients":"1 can product of celery soup 1/4 c. brown sugar 27 oz. can sauerkraut, drained 1 1/2 lb. polish sausage, lower inside 2 inch sections 4 med. potatoes, pared and cubed 1 c. chopped onion 4 oz. shredded Monterey Jack cheese Cook sausage,potatoes, and onion right up until carried out. add soup, sugar & sauerkraut, cook until merged. Mixture with other ingredients and top with cheese.","directions":"","url":"https://recipe.bluelayer.org/recipe/3810/polish-sausage-stew"},{"id":"2933","title":"Zesty Tomato Soup","ingredients":"1 cup tomatoes ¾ cup water 3 tablespoons olive oil ½ teaspoon Celtic sea salt ½ teaspoon thyme ½ teaspoon dill 2 cloves garlic ¼ teaspoon black pepper Combine all the ingredients in a blender and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2933/zesty-tomato-soup"},{"id":"2863","title":"Moroccan Vegetable and Wild Rice Soup","ingredients":"3 tablespoons much more-virgin olive oil 4 cloves garlic, chopped 1 heavy onion, chopped 8 cups water ½ cup wild rice 1 lovable potato, chopped 2 stalks celery 2 carrots, chopped 4 low pink-skinned potatoes, sliced ½ cup frozen peas 3 teaspoons cinnamon ½ teaspoon allspice 1 teaspoon molasses 2 teaspoons Celtic sea salt (or to taste) ¼ teaspoon garlic powder 2 teaspoons cumin Dash of cayenne pepper 1 pink pepper, sliced ½ cup cooked kidney or pinto beans In a huge pot, sauté the garlic cloves and onion in the olive oil. After the garlic and onions are a little bit browned, add the water, wild rice, lovable potato, celery, carrots, potatoes, peas, cinnamon, allspice, mo- lasses, Celtic sea salt, garlic powder, cumin, and dash of cayenne pepper. Carry to a boil. The moment the water commences boiling, switch down the heat and allow for simmer for 45 minutes. add the purple pepper and kidney or pinto beans and simmer for an even further 15 minutes or extended, until the greens are cooked and the wild rice is comfortable. Simmer for a longer time, if favored to permit flavours to mingle. Stir any spices that sit at the top of the pot into the broth prior to serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2863/moroccan-vegetable-and-wild-rice-soup"},{"id":"2829","title":"Malai Kofta","ingredients":"Aspect For Koftas 350 grams (12 oz.) paneer 3 tablespoons simple flour 1 position teaspoon baking powder 4 chopped green chillies 1 tablespoon chopped coriander ghee for deep frying Salt to taste For gravy 4 higher tomatoes 100 grams (4 oz.) clean product 4 tablespoons ghee 1 teaspoon chilli powder salt to taste To be ground into a paste (for the gravy) 1 heavy onion 2 tablespoons grated fresh new coconut 7 cloves garlic 2 green chillies 2 crimson chillies 2 teaspoons coriander seeds 1 teaspoon cumin seeds 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1\") piece ginger 2 tablespoons chopped fresh coriander Method (Koftas): Crumble the paneer and knead fairly nicely. Mix the paneer, simple flour, baking powder, chillies, coriander and salt. Condition into very little ba lls and deep fry within ghee. Continue to keep apart these kinds of koftas. Method (Gravy) Lower the tomatoes into large sections, add 4 teacups of water and cook. After smooth, plan a soup through passing for the duration of a sieve. Heat the ghee in a vessel and fry the paste Really nicely. add the c hilli powder and fry back again for 1 instant. Add the tomato soup, product and salt and boil the gravy for at minimum amount 10 to 15 minutes. How to serve Particularly in advance of serving, add the koftas. serve warm with parathas, puris or rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2829/malai-kofta"},{"id":"2548","title":"Roasted Vegetable and Rosemary Soup","ingredients":"Veggies: 1 adorable potato or yam 1 purple pepper 1 green pepper 2 medium-sized potatoes 1 large onion 5 cloves garlic 1 carrot Marinade: 3 tablespoons of much more-virgin olive oil 1 sprig of fresh new rosemary or 2 teaspoons of dried rosemary 1 teaspoon thyme (dried) ½ teaspoon Celtic sea salt. Mixture all the marinade ingredients with each other. Chop all the greens (excluding the garlic) into medium-sized parts. Put all the veggies in a huge bowl. Throw them with the mari- nade until included. You may possibly require to do this in 2 levels, relying on the dimensions of the bowl you are utilizing. Spread all the greens on a large baking tray. Bake at 350 ranges F for 1 hour or right up until veg- etables are tender. Purée in a food items processor or blender, introducing warm water or stock to slender to most popular regularity. serve. add Celtic sea salt to taste.","directions":"","url":"https://recipe.bluelayer.org/recipe/2548/roasted-vegetable-and-rosemary-soup"},{"id":"2547","title":"Hot and Bitter Soup","ingredients":"Broth: 1 medium onion, chopped 4 teaspoons freshly grated ginger (virtually 1 1-inch piece of ginger) 1 tiny dried chili 2 tablespoons added-virgin olive oil 8 cups of water 2 tablespoons apple cider vinegar 5 tablespoons small-sodium tamari or soy sauce Tiny handful of dried arame (seaweed) strips, or one lower piece of dried kelp Juice of 1 lemon In a medium-sized pot, sauté the onion, ginger, and chilli inside 1 tablespoon of olive oil until the onion is clear. add water and all far more ingredients and make it possible for simmer for 10 to 30 minutes (based on the year obtainable). For a longer time simmering permits the flavours to mingle. Hot and Bitter Hot pot Variation To the in excess of broth, add the right after: Grated carrots 1 handful of rice vermicelli noodles thinly sliced pink and green peppers thinly sliced button mushrooms 1 green onion, sliced diagonally cilantro, finely chopped ⅔ cup cubed tofu In a serving pot or couple bowls, set up the sizzling pot ingredients in lower clusters. Whenever organized to serve, pour the broth more than the very hot pot ingredients and permit sit for various minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2547/hot-and-bitter-soup"},{"id":"2478","title":"OXTAIL STEW","ingredients":"1 quart (1 lt) chicken stock ¼ pound (125 gr) salt pork or unsmoked bacon (this sort of as pancetta), diced 2 oxtails, about 6 fat (3 kg) general, minimize into parts at the vertebrae 1 celery stalk, halved and reduce in ingredients 2 carrots, peeled, halved, and slice in ingredients 3 onions, quartered 1 parsnip, peeled, quartered lengthwise, and slice in ingredients 2 cups (500 ml) pink wine 1 cup (250 ml) white wine A dozen fresh parsley branches and the top of an inside stalk of celery with leaves, tied with each other with a string 4 garlic cloves, peeled and crushed ½ teaspoon dried thyme ¼ teaspoon blended dried herbs, these kinds of as oregano, savory, and marjoram A pinch each and every of ground allspice and ground clove 2 bay leaves Black pepper Salt Fastened the oven to 200° F (95° C), put the stock in a 5- to 6-quart (5-lt) included oven pot, and preset it in the oven to heat slowly and gradually. in a hefty frying pan, render the weight to the salt pork or bacon and remove the crisp ingredients to the oven pot. Sauté the oxtail ingredients in batches in the excess weight, turning consequently as to brown all the aspects perfectly and doing away with the carried out parts to the pot of stock — 20 to 25 minutes entirely. Sauté the celery, carrots, onions, and parsnips in the identical weight, prolonged more than enough to caramelize their edges, and add them to the pot of stock. Employ some of the wine to deglaze the frying pan, scraping the backside and including all the materials to the pot. Tuck the parsley bouquet in the centre, and add the garlic, the other herbs and spices, and the remaining wine. Grind in pepper, nevertheless add no salt. Return the pot to the oven, even now at 200° F (95° C). Verify at the moment and then for the duration of the very first hour, altering the ecosystem as expected (ovens are at times inaccurate) to guarantee that the liquid is effervescent less than a simmer nevertheless added than intermittently. Cook until the meat is extensively comfortable however however hooked up to the bones, 3½ to 4 hrs. Remove the oxtails to a heavy plate and put that in the oven. With a slotted spoon, go the greens, parsley package, and salt pork to a colander retained more than the pot; thrust to expel their liquid, and discard them. Very carefully skim all however a several drops of fat against the soup in the pot. Fastened it off middle on a medium-small burner, and be reluctant 10 to 15 minutes for much more weight and impurities to add to the show up and style a pores and skin. Attract it to the aspect and remove it. Allow for the pores and skin to re-style the moment or two times much more, doing away with it each season, to deliver the flavors cleaner and clearer, a treatment that will choose at bare minimum 50 percent an hour; if you add the season, a for a longer time cleaning is even much better. Style the liquid for salt. Put the meat again into the pot, return the liquid to a boil, and convey the pot to the desk. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2478/oxtail-stew"},{"id":"2441","title":"DEEP-FRIED OYSTERS","ingredients":"1¾ cups (250 gr) unbleached all-motive flour ¼ teaspoon salt Sufficient superior olive oil or other gentle cooking oil for deep-frying 1 tablespoon brandy ¾ cup (175 ml) beer ¾ cup (175 ml) chilly water 4 dozen oysters, assuming medium-sized meats, even further oysters if they’re low A weight pinch of product of tartar, if you employ the service of a noncopper bowl 2 egg whites Level the flour and salt in a bowl and stir in 1 tablespoon of oil and the brandy, beer, and water, functioning the batter minimally, specifically sufficient to clear away lumps. Fastened the batter apart to loosen up. Shuck the oysters, if they aren’t now shucked, and vacation put the meats in a colander to drain, with a bowl underneath. (With recently harvested oysters, the alcohol versus shucking and against the colander is a luxurious to help save for fish soup and sauces.) In a copper bowl, recently cleaned with lemon juice or vinegar and salt, rinsed, and dried (or in a noncopper bowl, incorporating the product of tartar), whisk the egg whites right up until they particularly style rigid peaks. add them to the batter, blending as a result there is no streak of white. in a large-sided pot perfect for deep frying, or in a exceptional deep-fryer, heat virtually 1½ inches (4 cm) of oil to about 390° F (200° C) — Whilst the temperature is directly, a very little spoonful of batter will brown within about a second. Dry the oyster meats in a paper towel and, doing work in batches, coat them inside batter and brown them in the oil without crowding the pot, turning after, about 5 minutes. Drain on paper towels and serve each individual batch as it’s carried out. Serves 4 as a large class.","directions":"","url":"https://recipe.bluelayer.org/recipe/2441/deep-fried-oysters"},{"id":"2440","title":"MOUCLADE","ingredients":"Mussels inside Product Sauce In excess of 40 saffron threads or ½ teaspoon curry powder, optional 1½ cups (350 ml) white wine 4 to 5 weight (2 kg) cleaned mussels 1 tablespoon (15 gr) unsalted butter 1 tablespoon all-cause flour 1 clove garlic, finely chopped 1 onion (in excess of 100 gr) or 1 shallot (about 35 gr), finely chopped ¾ cup (175 ml) heavy cream ½ cup (125 ml) finely chopped parsley Black pepper 1 egg yolk, optional A lemon, for juice Pour ¼ cup (60 ml) of boiling water around the saffron threads, and go away them to steep. Make your mind up a large pot vast plenty of that the mussels style a solitary layer, or cook them within 2 pots or in batches. Pour in the wine, change the heat to large, add the mussels, and address tightly. The mussels will open inside 2 to 8 minutes, based on their sizing, the depth of heat, and the range in relation to the width of the pot. The moment in excess of 2 minutes, stir to redistribute the mussels. Once fifty percent comprise opened, to prevent overcooking, get started reducing the open types with tongs or a slotted spoon to scorching soup plates. Discard any that continue being close right after 8 minutes. Remove the ultimate shell in opposition to each open mussel and Space the mussels in a incredibly hot oven dish just higher adequate to preserve them. Address the dish and put it in a very hot place, these kinds of as a Really lower oven. Work a metallic spoon in excess of the backside of the pot to watch no matter if the liquid involves grit. If not, pouring it all through a fine-meshed steel strainer will do; in a different way, line the strainer with a fabric. Soften the butter in a hefty saucepan more than medium warm, involve the flour, and cook 1 second, stirring. Whisk in the heat mussel alcoholic beverages, small via small, to deliver a comfortable sauce. add the garlic and onion; cook 10 minutes around reduced warm. Off the heat, add the product, parsley, and curry powder or saffron threads within their water; grind inside pepper. Then mixture in the egg yolk and cook, stirring regularly with a wood spoon or spatula as a result as to cover the full backside of the pan, specifically until the initial small bubbles seem to be at the aspects. Off the warm, squeeze in lemon juice to taste, and, if required, skinny the sauce with water to the regularity of heavy cream. Pour it lightly over the mussels. heat them for the duration of, 10 to 15 minutes in a 350 ° F (175 ° C) oven or, far better, a handful of minutes below a broiler, cautiously viewed. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2440/mouclade"},{"id":"2439","title":"MOULES À LA MARINIÈRE","ingredients":"Steamed Mussels 1 onion (around 100 gr) or 1 shallot (above 35 gr), finely chopped 1 clove garlic, finely chopped or crushed ¾ cup (175 ml) white wine 1 tablespoon (15 gr) unsalted butter 2 weight (1 kg) mussels, cleaned Finely chopped parsley for garnish Black pepper Pick a large pot extensive plenty of that the mussels style a solitary layer, or cook them in 2 pots or within batches. Cook the onion and garlic carefully in the wine and butter for a handful of minutes, until they are gentle. Strengthen the heat to large, add the mussels, and address tightly. The mussels will open in 2 to 8 minutes, dependent on their dimensions, the depth of warm, and the sum within relation to the width of the pot. At the time about 2 minutes, stir to redistribute the mussels. Each time 50% comprise opened, to prevent overcooking, begin reducing the open types with tongs or a slotted spoon to incredibly hot soup plates. Discard any that continue to be close the moment 8 minutes. Sprinkle parsley more than the cooked mussels. Function a steel spoon in excess of the backside of the pot to watch no matter if the liquid involves grit. If there’s none, pour the liquid in excess of the mussels, onion or shallot and all. If there is grit, possibly allow it settle to the backside for a minute and then add the liquid to the mussels, retaining again the onion or shallot, or pour the liquid for the duration of a material-included strainer in advance of incorporating it. serve the mussels mechanically and add a peppermill on the desk. Serves 4 as a initially training course, 2 as a principal study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2439/moules-la-marini-re"},{"id":"2415","title":"ŒUFS EN MEURETTE","ingredients":"Poached Eggs in Crimson-Wine Sauce 6 tablespoons (90 gr) smooth unsalted butter additionally extra as required 2 tablespoons all-reason flour 3 onions, chopped, or a mix of onions and leeks 3 carrots, peeled and chopped 2 bottles (1.5 lt) purple wine or 1 bottle (750 ml) purple wine furthermore an equivalent total of broth or stock 3 cloves garlic 1 bay leaf Handful of branches fresh new thyme or ½ teaspoon dried thyme 50 percent a dozen branches flat-leaf parsley 2 complete cloves A trace of freshly grated nutmeg 5 ounces (150 gr) lean salt pork or pancetta 8 slices constructive white bread Clarified butter, optional 8 heavy eggs Salt and black pepper Create the beurre manié by way of kneading 3 tablespoons (45 g) of the butter with the flour; mounted apart. Cook the onions and carrots carefully in 2 tablespoons (30 g) of the butter in a broad, nonreactive pot until the onions comprise softened nonetheless not coloured, about 10 minutes. add the liquid, 2 of the garlic cloves, and the bay, thyme, parsley, cloves, and nutmeg. Flip the warm to higher and boil right up until small by means of 50%, about 1 hour. Worry the liquid into a shallow, nonreactive frying pan, about 9 inches (23 cm) throughout. Lower the salt pork or pancetta throughout the grain into ¼-through-¼-inch (6-via-6-mm) lengths, for lardons. Put the lardons into a pan of chilly water, deliver them to a boil, anxiety, and rinse inside chilly water. Sauté them in the remaining 1 tablespoon (15 g) of butter until the edges specifically commence to crisp; drain them on a paper towel and hold them sizzling. Fry the slices of bread gradually inside clarified butter (or toast and butter them). Rub Individuals croûtons with the remaining clove of garlic and unfold them amongst 4 sizzling soup plates; continue to keep sizzling. Warm the meurette in the frying pan right up until it gradually still hardly bubbles. (To create awesome, cohesive poached eggs, it assists to split every initial into its personal minor dish.) Slip the eggs into the liquid conclude to the look. Cook them precisely until the whites are mounted — verify them with a finger — about 5 minutes. The yolks will continue to be liquid. Remove each egg with a slotted spoon, trimming any free white, and put it on a croûton. over medium warm, tiny via minor, whisk simply sufficient beurre manié into the effervescent liquid to create it a bit thick. Grind within pepper and year just evenly with salt, simply because the lardons will add excess. Pressure the sauce above the eggs and garnish with the sautéed lardons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2415/ufs-en-meurette"},{"id":"2405","title":"BREAD AND ZUCCHINI SOUP","ingredients":"Leaves in opposition to a small department of sage Leaves against a little department of rosemary 1 onion, finely chopped 1 clove garlic, finely chopped 2 ounces (50 gr) fixed pork back again pounds (lardo) or pancetta, finely chopped Terrific, fresh new-tasting olive oil 3 large (1 kg) ripe pink summer months tomatoes, peeled, seeded, and chopped 1 pound (500 gr) reduced zucchini, sliced in rounds 1 quart (1 lt) warm meat broth or diluted stock 4 slices 1-or 2-working day-outdated “nation” bread, if possible sourdough, lower inside lower sections (adequate to fill a 3-cup or 750-ml evaluate) Salt and black pepper Parmigiano-Reggiano cheese for serving Finely chop the sage and rosemary alongside one another. in a large nonreactive pan more than medium-reduced heat, blend the herbs, onion, garlic, and pounds and cook this soffritto carefully in a tiny olive oil right up until the onion is translucent. add the tomatoes and commence to cook for yet another 10 minutes. In a independent frying pan, cook the zucchini in a minor olive oil until 50% comfortable. Go the zucchini to the large pot made up of the soffritto and add the very hot broth and bread; cook right up until the zucchini is soft, a couple of added minutes. Year with salt and pepper. serve in a heated tureen or heated bowls, pouring, if you including (and as Goria means), a minor fresh olive oil on ultimate and passing the cheese at the desk. Serves 4 as a principal study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2405/bread-and-zucchini-soup"},{"id":"2404","title":"Wintertime SQUASH SOUP WITH VIN JAUNE","ingredients":"1 wintertime squash (at bare minimum 3 fat or 1.4 kg) 1 little onion, finely chopped ½ tablespoon (10 gr) unsalted butter In excess of 2 cups (500 ml) chicken or veal stock Salt and black pepper ½ cup (125 ml) vin jaune Peel, halve, and seed the squash, and reduce the flesh into ingredients 1 to 2 inches (2 to 5 cm) throughout. Put the lower-up squash in a pot and add adequate water simply to address the backside. Deal with and cook little by little, stirring currently and then — with sluggish-more than enough cooking, no a lot more water is necessary — right up until the squash is delicate sufficient to be stirred smoothly into a tough purée, 20 to 25 minutes. Evaluate out 3 cups (750 ml) of cooked squash and mounted it apart. Help save any remaining squash for one more seek the services of. In a heavy saucepan, cook the onion gradually in the butter, stirring quite a few occasions, till it is translucent however not coloured. add and stir collectively the stock and the 3 cups of cooked squash, and warm all through. Period the soup with salt and grind inside pepper. Optionally, seek the services of a foods mill or foodstuff processor to supply a fantastic, even regularity. just in advance of serving, add the wine and carry the soup momentarily to a boil. Pour it into a heated tureen or ladle straight into heated affected person bowls. Serves 4 as a 1st study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2404/wintertime-squash-soup-with-vin-jaune"},{"id":"2403","title":"SOUPE AUX CERISES","ingredients":"Cherry Soup 6 slices of white or in close proximity to-white bread, if possible sourdough 5 tablespoons (75 g) unsalted butter 2 weight (900 gr) bitter cherries or 5 ounces (150 gr) dried cherries 1 tablespoon all-cause flour 1 tablespoon sugar or further as necessary 1 tablespoon Kirsch or extra as necessary Fry the slices of bread in 4 tablespoons (60 gr) of the butter till they are coloured on either aspects. Area them in scorching bowls or a very hot soup tureen and maintain in a scorching put. If you together with, pit the cherries. Soften the remaining 1 tablespoon (15 gr) of butter in a large pot in excess of a medium-reduced flame and add the flour, stirring and cooking for a second devoid of browning, to create a roux. add the cherries and then plenty of water to deal with; add 1 tablespoon of sugar and the Kirsch. Carry the full to a boil, and as before long as the cherries are delicate, flavor and, as required, add added sugar and possibly Kirsch. Right away serve the boiling soup, ladling it over the croûtons in the incredibly hot bowls or tureen. If the cherries aren’t pitted, enable everybody understand. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2403/soupe-aux-cerises"},{"id":"2402","title":"Distinct TOMATO SOUP","ingredients":"1 excess-hefty ripe summertime tomato (regarding 1 pound or 500 gr) 1 quart (1 lt) mild, obvious chicken or veal stock Salt Chop the tomato and put it with all its peel, seeds, and juice in a pot alongside one another with the stock. Enable this simmer carefully for about 15 minutes, then stress it in a colander covered with a gentle kitchen area towel with no taking stress that may well strain for the duration of any trace of tomato pulp. Style and year the soup as needed with salt, and serve it, rather scorching and ungarnished, in cups. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2402/distinct-tomato-soup"},{"id":"2401","title":"SOUPE À L’OIGNON","ingredients":"Onion Soup 1 pound (500 gr) onions, finely sliced ¼ cup (50 gr) unsalted butter 1½ quarts (1½ lt) boiling water, broth, or stock Salt and black pepper 8 or 12 skinny (significantly less than ½ inch or 1 cm) slices of “region” bread, if possible sourdough ¼ pound (125 gr) Gruyère, grated In a heavy, hefty, protected pot, cook the onions slowly but surely in the butter until they are carefully smooth, 30 minutes or a lot more (more mature onions are drier and stay firmer than fresh types). Boost the warm and brown the onions evenly, stirring by now and then to prevent the small burning and bitterness, an additional 30 minutes or even further. add the boiling liquid, stir, and carry to a gradual bubble and cook, partly protected, for 10 minutes. Flavor and period with salt and pepper, remembering that the cheese will add further more salt. Just take the pot off the heat. Warm the oven to 450° F (230° C). Fill a vast oven-evidence vessel with 50% the bread, sprinkle that with fifty percent the cheese, and then add the loosen up of the bread in a different layer. Pour the soup about, if needed introducing exactly adequate water to float the bread, and sprinkle the relax of the cheese on final. Put the vessel in the oven and cook until it bubbles not accurately at the edges nonetheless through and the ultimate browns, about 15 minutes. If the shade isn’t deep adequate, total the soup for a second or 2 below the broiler, looking at it very carefully. Serves 4 to 6, based on what follows.","directions":"","url":"https://recipe.bluelayer.org/recipe/2401/soupe-l-oignon"},{"id":"2400","title":"PURÉE DE PETITS POIS","ingredients":"Green Pea Soup 3 excess weight (1.5 kg) peas within their pods to generate at bare minimum 1½ cups (175 gr) shelled peas — excess improve pods could produce two times that total 1 flavorful fresh butterhead lettuce, these as Tennis Ball A dozen stems of parsley A thick reduce of 1- or 2-working day-outdated white bread slice into ½- to ¾-inch (1- to 2-cm) cubes 2 tablespoons (30 gr) unsalted butter ½ cup (125 ml) heavy cream Salt Fresh chervil leaves for garnish, torn into client leaflets, optional Shell the peas. Discard the coarse outer leaves of the lettuce and clean the thoughts closely, manufacturing absolutely sure it is absolutely free of grit; slash the brain inside 50 percent vertically, throughout the stem. Simmer the lettuce and peas with the parsley, found out, in accurately sufficient unsalted water to add, until the peas are tender, about 15 minutes. Remove the pot to the heat and move the lettuce halves to a bowl. Anytime they are great ample to control, squeeze the liquid in opposition to them again into the pot and discard them. Drain the peas, preserving all the cooking liquid; boil to remove it to in excess of 1 cup (250 ml). In the meantime, press the peas during a wonderful sieve with a plastic spatula. Put this paste and the minimized liquid in a little pan. Sauté the cubes of bread in the butter, turning until they are golden on all aspects. As you do consequently, convey the soup to a boil. add the product and warm temporarily devoid of boiling. Time with salt and serve in heated bowls garnished with very little leaflets of chervil and the croûtons. Serves 2 modestly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2400/pur-e-de-petits-pois"},{"id":"2399","title":"POTÉE JURASSIENNE","ingredients":"Soup and “Boiled” Meats ½ pound (250 gr) dried shell beans, or new, shelled kinds in time (over fifty percent the bodyweight is dropped inside shelling) 1 pound (500-gr) smoked bacon in one piece A 1-pound (500 gr) or larger sized saucisse de Morteau, or a different smoked sausage 1 pound (500 gr) beef, lamb, or mutton or a meaty lamb or mutton bone 4 to 6 carrots (relating to 400 gr), peeled and sliced in rounds 4 to 6 summer time turnips or 1 winter season turnip (regarding 500 gr completely), peeled and quartered or sliced 1 cabbage (relating to 3 bodyweight or 1.3 kg), outer leaves trimmed, quartered 6 waxy potatoes (about 2¼ weight or 1 kg), peeled and reduce in hefty ingredients Salt and black pepper Slices of stale bread, if possible sourdough Soak the beans, if dried, right away, and drain them. If the bacon is exceptionally smoky, desired destination it in a pan of chilly water, bring to a boil, and automatically remove the bacon and discard the water. Prick the sausage in a lot of locations consequently it doesn’t split open in cooking. Lower the meat into large parts together the divisions involving the muscle tissue. in a large pot of chilly water, convey the sausage, bacon, and meat or meaty bone to a simmer. Skim any impurities that add to the best. add the carrots, turnips, and shell beans; in a further 30 minutes add the cabbage; and in a different 45 minutes add the potatoes. After the potatoes and shell beans are comfortable, grind in pepper; style and year, if necessary, with salt. Remove the veggies to a incredibly hot platter and the meats to a chopping board. Reduce the latter and set up them along with the greens, holding all coated and sizzling. If you which includes, toast the bread. serve the cooking liquid as soup about the bread within scorching soup plates. As a instant system, in the exact plates, serve the meats over the veggies. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2399/pot-e-jurassienne"},{"id":"2397","title":"POTAGE BILLY Via","ingredients":"Product of Mussel Soup 1 huge onion or 2 shallots, chopped 1 stalk celery, chopped 3 or 4 branches fresh parsley ⅓ bay leaf ¼ teaspoon dried thyme, or 3 or 4 branches fresh 1½ cups (350 ml) white wine 2 fat (1 kg) mussels, cleaned 2 cups (500 ml) heavy cream Black pepper A lemon, for juice Come to a decision a large pot huge sufficient that the mussels will sort a one layer, or cook them in 2 pots or in batches. Cook the onion, celery, parsley, bay, and thyme carefully in the wine for a couple minutes, right up until the onion and celery are gentle. Strengthen the warm to large, add the mussels, and add tightly. The mussels will open inside 2 to 8 minutes, relying on their dimensions, the depth of heat, and the volume in relation to the width of the pot. Just after about 2 minutes, stir to redistribute the mussels. Any time fifty percent consist of opened, to prevent overcooking, begin getting rid of the open types with tongs or a slotted spoon. Discard any that stay closed at the time 8 minutes. Remove the cooked mussels against their shells, and tension the broth in the course of a material-coated strainer — if there’s no grit in the broth, a fantastic-mesh metallic strainer without having a fabric will do. serve the broth to a boil, add the product, and carry all over again to a boil, stirring. Grind in pepper and add lemon juice to taste, possibly 2 teaspoons. add the mussels to the boiling liquid and make it possible for them exactly very long plenty of to warm for the duration of, no further than 50 percent a second. serve quickly inside sizzling bowls or, within hot weather conditions, chill the soup and serve it within chilled bowls. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2397/potage-billy-via"},{"id":"2396","title":"MARYLAND CRAB SOUP","ingredients":"5 higher steamed or boiled blue crabs or ½ pound (225 gr) new jumbo lump crabmeat 1 teaspoon unsalted butter 1 quart (1 lt) milk Nutmeg Ground mace Salt and black pepper Cayenne pepper ½ cup (125 ml) product If you are picking out your personal crabs, remove the meat within as large flakes as you can and pull out the fat as nicely, retaining it different. At the time the crabmeat incorporates all been selected, appear to be it methodically however carefully, breaking it as very little as likely, and discard any bits of shell. add the crab pounds with the butter, working with the back again of a fork to develop an even regularity. In a pot, warm the excess weight-and-butter mixture (or simply just butter if you consist of no crab weight), milk, and crabmeat to the cheapest simmer. add the merest hints of nutmeg and mace, and then time with salt and black and cayenne pepper — only a hint of warm is standard inside Maryland. add the product and progress to cook at the least expensive simmer for no much more than 10 minutes. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2396/maryland-crab-soup"},{"id":"2395","title":"SOUPE DE CHÂTAIGNES","ingredients":"Chestnut Soup 1⅛ excess weight (530 gr) chestnuts in the husk Milk 2 cups (500 ml) chicken stock 1½ to 2 cups (350 to 500 ml) product, optional Salt Spoonfuls of crème fraîche for garnish, optional With a sharp knife, minimize an X all through the husk on the rounded aspect of just about every chestnut. Issue the insane in boiling water, cook for 8 minutes, and acquire the pan against the heat. Remove 4 or 5 at a year in opposition to the water, squeeze to loosen the husk and the pores and skin, and peel them. The pores and skin will slip very easily to some and dangle to other people. If demanded, seek the services of the actuality of a paring knife to loosen tightly adhering bits. As the insane awesome, the pores and skin clings further stubbornly: return those people outrageous to the sizzling water to reheat. If any chestnut seems to be unsure, scent it, and if you however aren’t absolutely sure, flavor it; discard any without a very clear chestnut taste. Location the peeled mad in a large saucepan, and add plenty of milk to deal with — in excess of 2 cups (500 ml). Cook extremely carefully, without a lid, until the chestnuts are carefully comfortable, over 20 minutes. Purée the scorching mad and milk in a foods processor or blender, or go them all through the great display of a foodstuff mill. For a very well comfortable texture, go the purée throughout a wonderful strainer. To steer clear of a pores and skin against forming, add until it’s season to serve. (The purée can be generated a working day forward and refrigerated.) Quickly just before serving, blend the purée with the stock and serve them to a boil about medium warm, stirring presently and then. add more than enough excess milk, or Use product, to come at a runny nevertheless not watery regularity. Year with salt. Routinely prior to serving, reheat the soup temporarily with no boiling (to save the aroma) and ladle into very hot bowls. Garnish the all-milk variation, if you together with, with spoonfuls of crème fraîche. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2395/soupe-de-ch-taignes"},{"id":"2394","title":"CARROT AND TOMATO SOUP","ingredients":"1 pound (500 gr) ripe crimson tomatoes 1 onion, chopped 2 shallots, chopped 1 tablespoon Terrific, fresh-tasting olive oil (not far too sour) or unsalted butter ½ pound (250 gr) carrots, peeled and sliced inside rounds ½ cup (125 ml) water 2 branches parsley Salt and black pepper Chives, sliced rather finely crosswise Crème fraîche for garnish, optional Peel and chop the tomatoes, preserving all the seed-crammed juice. Cook them in their personal liquid, very little extra, until they melt, precisely a handful of minutes, then go them with their juice all through a strainer to get rid of the seeds and any coarse flesh. In a high saucepan previously mentioned medium warm, cook the onion and shallots in the oil till translucent. Boost the heat, add the carrots, and sauté for few minutes to colour them frivolously. add the strained tomato and the water and convey to a boil. add the parsley and simmer, included, until the greens are soft. Amazing for 5 minutes consequently that the liquid doesn’t burst out of the foods processor every time you change it on, and fish out the parsley. Purée the soup in a foods mill, blender, or food items processor, period with salt and pepper, and reheat it inside its pot. Put the thick soup into a heated tureen or heated patient bowls, sprinkling the final generously with chives and, if you together with, passing crème fraîche at the desk. Serves 4 as a small very first system or 2 to 3 as a much larger program.","directions":"","url":"https://recipe.bluelayer.org/recipe/2394/carrot-and-tomato-soup"},{"id":"2393","title":"SOUPE AUX CHOUX À L’HUILE DE NOIX","ingredients":"Spring Cabbage Soup with Walnut Oil 2 small spring Savoy cabbages, if prospective, or other cabbage, thinly sliced to deliver over 1 pound (500 gr) 2 tablespoons walnut oil as well as a lot more for serving 2 or 3 potatoes (relating to 1½ weight or 700 gr), both floury or waxy, peeled and thinly sliced A dozen or consequently skinny slices of seedless bitter rye bread or “state” bread, ideally discomfort au levain Salt and black pepper In a large pot about medium heat, cook the sliced cabbage inside 2 tablespoons of walnut oil, stirring presently and then, right up until the cabbage wilts and some of it commences to coloration. add the potatoes alongside one another with 1 quart (1 lt) of chilly water and allow the soup simmer. In the meantime, toast the bread. Though the potatoes are performed and the cabbage incorporates particularly started out to slide aside — after about 15 minutes — time with salt and pepper. Spread the slices of bread in between 4 heated bowls and ladle the soup more than, or position the slices in the backside of a heated tureen, pour the soup around, and serve at the desk. Optionally, pour a small much more oil on top. Serves 4 as a filling 1st system.","directions":"","url":"https://recipe.bluelayer.org/recipe/2393/soupe-aux-choux-l-huile-de-noix"},{"id":"2392","title":"ASPARAGUS SOUP","ingredients":"2 weight (1 kg) asparagus spears 2 shallots, sliced thickly 2 or extra tablespoons suitable, clean-tasting olive oil, not much too sour Salt and black pepper Split off and discard the difficult backside stems of the asparagus spears and, unless of course the asparagus was just preferred, peel it. Boil the asparagus and shallots with each other in a great deal of frivolously salted water right up until they are thoroughly smooth, anyplace to 2 to 7 or much more minutes, dependent on the thickness and freshness of the spears, the warm of the stove, and the selection of boiling water. Drain, booking various cups of the cooking liquid. If you have to have to Use the pointers of the spears for garnish, lower them off and fixed them apart. Purée the asparagus and shallots in a foods mill, food items processor, or blender, introducing olive oil to taste and thinning with a minor of the cooking liquid if it’s necessary to guidance a device style a gentle purée. Put on’t make it possible for the purée great, however quickly go it to a pan above a medium flame. add excess cooking liquid to skinny the purée to soup regularity. Flavor and period with salt and pepper. Warm to a boil and serve quickly in incredibly hot bowls. Garnish with the asparagus guidelines, if you kept them. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2392/asparagus-soup"},{"id":"2369","title":"CARROT SOUP","ingredients":"2 bodyweight (1 kg) carrots, peeled and sliced 1 onion, sliced 3 cups (750 ml) water 2 cups (500 ml) chicken broth or stock Salt and black pepper ½- to ¾-inch (1- to 2-cm) cubes of 1- or 2-working day-previous white bread, optional Unsalted butter, optional ½ cup (125 ml) heavy cream Leaflets plucked against fresh chervil for garnish Boil the carrots and onion in the water right up until they are smooth, relating to 10 minutes. Drain them, booking the cooking liquid, and purée them, getting a blender, food items mill, or foods processor and introducing a little bit of the cooking liquid as expected. Mix the purée, cooking liquid, and broth, warm to a boil, and year with salt and pepper. If you’d which includes to serve the soup with croûtons, create them although the soup is heating via sautéing the cubes of bread in butter, until golden on all facets. While they are accomplished, acquire them in opposition to the pan and retain them warm. add the product to the soup, carry it to a boil, and put the soup into a heated tureen or straight into heated client bowls. Garnish generously with chervil. If you Use croûtons, move them at the desk consequently they hold all their crunch. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2369/carrot-soup"},{"id":"2358","title":"Cabbage and Sausage Soup","ingredients":"1/2 pound Vast majority luganega, cotechino, or other uncooked Italian sausage 1 medium onion, diced 2 garlic cloves, minced 2 carrots, diced 4 cups firmly packed thinly sliced green cabbage 5 cups chicken Stock or bought stock 1 (14.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 pound redskin potatoes, scrubbed and slash into 3/4 -inch cube 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1 tablespoon chopped fresh new thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. heat a skillet over medium-superior heat. add sausage and cook, breaking up lumps With a fork, for 3 to 5 minutes, or right up until sausage is browned. Remove sausage versus the Pan with a slotted spoon, and go it to the slow cooker. Discard all still 2 Tablespoons bodyweight to the skillet. 2. Add onion, garlic, and carrots to the skillet, and cook, stirring constantly, for 3 Minutes, or until onion is translucent. add cabbage, and cook for an even further 2 Minutes, or till cabbage starts off to wilt. Scrape mixture into the slow cooker. 3. Add stock, tomatoes, tomato paste, potatoes, parsley, oregano, and thyme to the Slow cooker, and stir perfectly. Cook on Small for 7 to 9 several hours or on high for 3 1/2 to 4 1/2 Hrs, or until potatoes are smooth. Year to taste with salt and pepper, and serve scorching. Take note: The soup can be composed up to 3 times in progress and refrigerated, tightly covered. Reheat it, included, in excess of small warm, stirring at times. Big difference: Different ground pork or ground beef for the sausage for a milder soup. Which add numerous recipes, this one calls for 2 tablespoons tomato paste. I acquire tomato paste that arrives in a Tube, which will continue to keep refrigerated for a several weeks. If you do open a can, freeze the getting sauce in 1-tablespoon quantities in an ice dice tray protected with plastic wrap. Then retail outlet the reduced cubes in a hefty Plastic bag for up to 6 weeks.","directions":"","url":"https://recipe.bluelayer.org/recipe/2358/cabbage-and-sausage-soup"},{"id":"2331","title":"Hamburger Vegetable Soup","ingredients":"Ingredients Serves 6 1 ⁄ 2 pound ground beef 6 cups sugar-free of charge beef broth 3 medium fresh tomatoes, diced 1 large yellow onion, chopped 1 ⁄ 2 cup chopped celery 1 ⁄ 2 teaspoon salt 1 ⁄ 2 teaspoon black pepper 1 cup chopped fresh new asparagus 1 cup fresh green beans Thicken It Up To make a thicker soup, remove some of the cooked greens versus the broth and purée them in a Blender, then stir them back again into the soup. Or add total-fat coconut milk for an even richer soup. 1. Brown the ground beef in a medium skillet over medium-superior warm, breaking and Crumbling into lesser ingredients, relating to 7–10 minutes. Drain off grease. 2. Vacation put the ground beef, beef broth, tomatoes, onion, celery, salt, and pepper in sluggish Cooker. add and cook on a small ecosystem for 6 several hours. 3. Add the asparagus and green beans. cover and cook on reduced 1–2 further more several hours prior to Serving. If preferred, serve with freshly grated Parmesan cheese, or a scoop of bitter Product.","directions":"","url":"https://recipe.bluelayer.org/recipe/2331/hamburger-vegetable-soup"},{"id":"2330","title":"Cauliflower and Ham Chowder","ingredients":"Ingredients Serves 6 1 cup canned entire-fat coconut milk 1 tablespoon tapioca flour 2 cups diced ham 3 cups chopped new cauliflower 1 low white onion, finely chopped 1 cup grated Swiss cheese 2 cups water 1 cup heavy cream The Squash Bowl Use squash as a soup bowl! A great number of reduced squashes create Good enhances to soups and stews. Slice Them in 50 percent, remove the seeds, and prebake in the microwave or oven. Ladle your soup or stew into the Squash for a festive seem. Add the coconut milk and tapioca flour in the slow cooker. Add the ham, cauliflower, onion, Swiss cheese, and water to the slow cooker. Add and cook on a small natural environment for 8–9 hrs. 10 minutes ahead of serving, stir in the product.","directions":"","url":"https://recipe.bluelayer.org/recipe/2330/cauliflower-and-ham-chowder"},{"id":"2328","title":"State chicken Stew","ingredients":"Ingredients Serves 4–6 2 weight chicken thighs, reduce into ingredients 1 large carrot, peeled and chopped 1 large onion, peeled and chopped 1 cup sugar-no cost chicken stock 2 cups water, separated 1 bouquet garni 1 teaspoon full black peppercorns 2 tablespoons butter, separated 1 tablespoon tapioca flour 1 ⁄ 4 pound salt pork 10 pearl onions 1 ⁄ 2 pound mushrooms 1 tablespoon chopped fresh parsley Much too Salty? If your soup is also salty, put a piece of uncooked potato in the soup or add a spoonful each individual of cider vinegar and Erythritol. If soup is way too greasy, eliminate in a lettuce leaf, then choose it again out when 2 minutes. The leaf will Get some grease alongside with it. 1. Stage the chicken thighs, carrot, onion, stock, 1 cup water, bouquet garni, and Peppercorns in a huge zip-ultimate plastic bag. Deliver of course the chicken is carefully Submerged in the marinade with the veggies. Level in the fridge to marinate Right away. 2. Right after marinating right away, remove the chicken; worry the marinade and preserve the Juice, discarding the greens and spices.3. Soften 1 tablespoon butter in a higher skillet about medium warm and blend in the tapioca Flour till combined. add the marinated chicken, stir for a number of minutes, then little by little Stir in the strained marinade and the getting 1 cup of water. Mixture to deliver of course there Are no lumps. 4. Go to the slow cooker. Protect and warm on a small ecosystem for 4–6 hrs. 5. Dice the salt pork and peel the pearl onions. Level the pork with the onions in a Medium pot, and address with water. Warm previously mentioned large warm right up until boiling; drain and Discard the liquid. 6. fresh the mushrooms via wiping with a moist material, then halve them. Sauté the boiled Pork, boiled onions, and mushrooms inside getting butter in a large skillet previously mentioned Medium heat right up until the pork is browned. Drain, then go to the slow cooker with The meat. 7. cover the slow cooker and warm on a small atmosphere for a different 2 hrs. Prior to serving, Stir in the parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/2328/state-chicken-stew"},{"id":"2327","title":"Coconut Soup","ingredients":"Ingredients Serves 6–8 3 tablespoons butter 1 medium onion, finely chopped 1 1 ⁄ 2 tablespoons tapioca flour 5 cups sugar-no cost chicken broth, separated 2 cups unsweetened coconut flakes 1 1 ⁄ 4 cups complete-weight canned coconut milk 1 ⁄ 4 cup chopped fresh cilantro (optional) 1. Soften the butter in a higher skillet around medium warm. Sauté the onion in butter until smooth, about 10 minutes. 2. Mix the tapioca flour into 1 ⁄ 2 cup of the chicken broth. add to the onion and stir Previously mentioned medium heat right up until thickened. 3. Move the blend to the slow cooker and add the being broth. 4. Add and warm on a small atmosphere for 2–3 several hours. 5. Preheat the oven to 350°F. Level the coconut flakes in a solitary layer on a baking Sheet. Toast in the oven for 10 minutes, stirring sometimes, until the coconut is Somewhat browned. 6. An hour right before serving, add the coconut milk to the slow cooker. Stir to mix. 7. To serve, ladle the soup into bowls and sprinkle with toasted coconut. Instead, You can add the cooked meat of your final decision, and sprinkle with recently chopped Cilantro.","directions":"","url":"https://recipe.bluelayer.org/recipe/2327/coconut-soup"},{"id":"2293","title":"Tomato Product Soup","ingredients":"Ingredients 1⁄ 2 cup butter 1 medium yellow onion, diced 2 cloves garlic, minced 1 (28-ounce) can full peeled tomatoes 3 cups vegetable broth 1 cup finish-weight coconut milk 1⁄ 4 cup chopped fresh basil 1⁄ 4 cup chopped fresh parsley 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 1. heat butter in a medium stockpot in excess of medium-large heat. add onion and garlic and Sauté right up until translucent, 3–4 minutes. 2. Add being ingredients and stir until blended. 3. Add an immersion blender and add all ingredients collectively right up until smooth. 4. Switch warm to large and convey to a boil. When soup starts off boiling, avoid warm and enable To simmer for 30 minutes. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2293/tomato-product-soup"},{"id":"2256","title":"Chicken Soup","ingredients":"Ingredients Serves 6 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, diced 2 stalks celery, diced 4 ounces product cheese 3⁄ 4 cup hefty product 1 (28.5-ounce) can shredded chicken breast 6 cups sugar-absolutely free chicken broth 1 teaspoon dried oregano 2 teaspoons Italian seasoning 2 bay leaves 1⁄ 4 cup chopped new parsley 1. Warm olive oil in a heavy stockpot in excess of medium-higher warm. Any time oil is warm, add garlic And onions and sauté right up until translucent, 3–4 minutes. add celery and sauté until smooth, Above 4 minutes. 2. Add product cheese and heavy cream to pan and stir right up until product cheese is melted. 3. Add being ingredients and carry to a boil. The moment the soup commences boiling, avert Warm and allow for to simmer for 25 minutes. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2256/chicken-soup"},{"id":"2255","title":"Pumpkin Product Soup","ingredients":"Ingredients 2 tablespoons coconut oil 2 tablespoons butter 1⁄ 4 cup diced onion 2 cloves garlic, minced 3 cups sugar-absolutely free chicken broth 1 1 ⁄ 2 cups pumpkin purée 1⁄ 2 teaspoon ground cinnamon 1⁄ 2 teaspoon ground nutmeg 1⁄ 8 teaspoon ground ginger 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon black pepper 3 cups complete-bodyweight canned coconut milk 1. Warm coconut oil and butter in a stockpot previously mentioned medium high heat. At the time oil and butter Are scorching, add onions and garlic and sauté until translucent, 3–4 minutes. 2. Add chicken broth, pumpkin purée, cinnamon, nutmeg, ginger, salt, and pepper and Stir until merged. 3. Submerge an immersion blender into soup and mix until smooth and creamy. Allow for To simmer for 20 minutes. 4. Stir within coconut milk. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2255/pumpkin-product-soup"},{"id":"2254","title":"Chilled Spicy Avocado Soup","ingredients":"Ingredients 2 tablespoons olive oil 2 cloves garlic, minced 1 small white onion, diced 1⁄ 2 jalapeño, minced 3 large avocados, chopped 3 cups sugar-totally free chicken broth 3⁄ 4 teaspoon black pepper 1⁄ 4 cup fresh lemon juice 2 cups total-bodyweight coconut product 1. heat olive oil in a minor skillet. Though oil is scorching, add garlic, onion, and jalapeño and Sauté until softened, 3–4 minutes. Remove in opposition to warm and let to great. 2. Add chopped avocados to a blender with chicken broth, black pepper, lemon juice, Coconut product, and onion and garlic mix. add until smooth 3. Refrigerate right up until chilled, regarding 4 several hours. serve neat.","directions":"","url":"https://recipe.bluelayer.org/recipe/2254/chilled-spicy-avocado-soup"},{"id":"2253","title":"Bacon Cheddar Soup","ingredients":"Ingredients 4 slices thick-slash sugar-no cost bacon 1 reduced onion, chopped 2 cloves garlic, minced 3 cups cauliflower florets 1⁄ 2 teaspoon dry mustard 1⁄ 2 teaspoon black pepper 3 cups sugar-totally free chicken broth 2 cups heavy cream 2 cups shredded Cheddar cheese 1 tablespoon grated Parmesan cheese 1. Cook bacon about medium-higher warm in a medium skillet right up until crisp, over 10 minutes. Remove bacon versus pan, booking bacon grease. Return pan to heat. 2. Room onions and garlic in bacon grease and sauté until translucent, 3–4 minutes. Chop cauliflower florets into small sections and add to onions and garlic. Sauté till Comfortable, 7–10 minutes. add dry mustard and black pepper and stir. 3. Move onions, garlic, cauliflower, and bacon grease to a heavy stock pot. add Chicken broth and hefty product. 4. Stir all ingredients jointly and carry to a boil above medium warm. As soon as blend Commences to boil, stop warm to a simmer. 5. Add an immersion blender into the soup and mix until creamy. add Cheddar Cheese and Parmesan cheese and stir until melted. 6. Cube bacon and stir into soup. serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2253/bacon-cheddar-soup"},{"id":"2211","title":"Potato Soup with Pancetta and Gorgonzola","ingredients":"1/4 pound Pancetta, diced 1 medium onion, diced 1 carrot, diced 1 celery rib, diced 1 garlic clove, minced 1 pound Russet potatoes, peeled and reduce into 3/4 -inch cube 4 cups chicken Stock or store-bought stock 2 teaspoons fresh thyme or 1/2 teaspoon dried 1 cup crumbled Gorgonzola 1/2 cup Grated fontina 1 cup 50 percent-and-50 percent Salt and freshly ground black pepper to taste 1. Cook pancetta in a skillet about medium-high heat, stirring constantly, for 4 to 5 Minutes, or until browned. Remove pancetta to the pan with a slotted spoon, drain On paper towels, and fixed apart. Discard all however 3 tablespoons grease against the skillet. 2. Add onion, carrot, celery, and garlic to the skillet, and cook, stirring continually, for 3 minutes, or right up until onion is translucent. Scrape mix into the slow cooker. 3. Add potatoes, stock, and thyme to the slow cooker, and stir properly. Cook on Reduced for 6 to 8 several hours or on Superior for 3 to 4 several hours, or right up until greens are comfortable. 4. If cooking on Lower, enhance the warm to large. Mash some of greens with a potato Masher until preferred regularity; the additional that is mashed the thicker the soup will be. Add Gorgonzola, fontina, and 50%-and-50%, and cook for 20 to 30 minutes, or until Cheeses soften and soup simmers. Year to taste with salt and pepper, and serve scorching, Sprinkling every serving with pancetta.Notice: The soup can be penned up to 3 times inside progress and refrigerated, tightly Protected. Reheat it, coated, more than reduced heat, stirring sometimes. Discrepancies: Alternate Parmesan for the Gorgonzola. Add 1/4 cup cloves versus Roasted Garlic to the slow cooker. The blue veins that look in blue cheeses this sort of as Gorgonzola and Stilton is practically a mould that is a Member of the penicillin loved ones. Within some conditions the fresh cheese is injected with the mould spores, Wchicken Within other situations the mould is put together immediately into the curds.","directions":"","url":"https://recipe.bluelayer.org/recipe/2211/potato-soup-with-pancetta-and-gorgonzola"},{"id":"2210","title":"Sausage and Chestnut Soup","ingredients":"3 tablespoons unsalted butter 1 small onion, chopped 1 celery rib, chopped 1 small carrot, chopped 1 garlic clove, minced 6 cups chicken Stock or store-bought stock 2 tablespoons chopped fresh new parsley 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 bay leaf 1 (15-ounce) jar cooked chestnuts, chopped 1/3 cup adorable Marsala 1/2 cup heavy cream 1 tablespoon olive oil 1/2 pound Vast majority lovable Italian sausage Salt and freshly ground black pepper to taste 1. heat butter in a small skillet above medium-higher heat. add onion, celery, carrot, and Garlic. Cook, stirring generally, for 3 minutes, or until onion is translucent. Scrape Blend into the slow cooker. 2. Add stock, parsley, rosemary, bay leaf, chestnuts, and Marsala to the slow cooker, And stir nicely. Cook on Small for 4 1/2 to 6 hrs or on large for 2 to 3 hrs, or until Greens are gentle. Tchicken, if cooking on Small, strengtchicken the heat to large. add product, and Cook soup for an excess 20 to 25 minutes, or until simmering. 3. Wchicken soup simmers, warm oil in a skillet more than medium-large warm. Crumble sausage Into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or untilbrowned. Mounted apart. 4. Allow for soup to awesome for 10 minutes. Remove and discard bay leaf. Possibly puree it With an immersion blender, or stress solids versus soup and puree them in a food items Processor equipped with the metal blade or in a blender. Year to taste with salt and Pepper, and serve incredibly hot, garnishing each serving with sausage.","directions":"","url":"https://recipe.bluelayer.org/recipe/2210/sausage-and-chestnut-soup"},{"id":"2209","title":"White Bean Soup with Prosciutto and Spinach","ingredients":"2 cups dried armed forces beans or other small dried white beans 2 teaspoons salt 3 tablespoons olive oil 1 high onion, diced 2 garlic cloves, minced 1 superior carrot, chopped 2 celery ribs, minced 1 (14.5-ounce) can diced tomatoes, drained 1 cup chopped prosciutto 6 cups chicken Stock or obtained stock 3 tablespoons chopped fresh new parsley 2 tablespoons chopped fresh rosemary or 2 teaspoons dried 1/4 pound Rinse spinach, rinsed and stemmed Salt and freshly ground black pepper to taste Freshly grated Parmesan cheese to taste 1. Rinse beans in a colander and issue them in a blending bowl lined with 1 quart Chilly water put together with salt. Make it possible for beans to soak for at minimum 6 several hours, or right away. Or level beans into a saucepan with water and salt, and bring to a boil more than high heat. Boil 1 second. Transform off the heat, cover the pan, and soak beans for 1 hour. With possibly Soaking technique, drain beans, discard soaking water, and start out cooking as shortly as Likely. 2. heat olive oil in a medium skillet previously mentioned medium-high heat. add onion, garlic, carrot, And celery, and cook, stirring consistently, for 3 minutes, or until onion is translucent. Scrape mix into the slow cooker. 3. Add exhausted beans, tomatoes, prosciutto, stock, parsley, and rosemary to the slowcooker, and stir perfectly. Cook on Reduced for 8 to 10 several hours or on large for 4 to 5 several hours, or Until beans are smooth. 4. Working with a slotted spoon, move fifty percent of solids to a foods processor equipped with a metallic Blade or a blender, and puree until smooth. Stir puree again into soup, add spinach, and Stir nicely. Cook on Large for 20 to 30 minutes, or till soup is simmering. Period to Flavor with salt and pepper, and serve sizzling, passing Parmesan cheese individually.","directions":"","url":"https://recipe.bluelayer.org/recipe/2209/white-bean-soup-with-prosciutto-and-spinach"},{"id":"2208","title":"Bean, Corn, and Barley Soup","ingredients":"1 tablespoon olive oil 1/2 cup Finely chopped pancetta 1 high onion, diced 3 garlic cloves, minced 1 celery rib, diced 3/4 cup Pearl barley, rinsed properly 5 cups chicken Stock or procured stock 1/4 cup Chopped new parsley 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 bay leaf 1 (15-ounce) can cannellini beans, worn out and rinsed 3/4 cup fresh corn kernels, or frozen kernels, thawed 2/3 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste 1. Warm oil in a hefty skillet over medium-high heat. add pancetta, and cook for 4 to 5 Minutes, or till frivolously brown. add onion, garlic, and celery, and cook, stirring Generally, for 3 minutes, or until onion is translucent. Scrape blend into the sluggish Cooker. 2. Add barley, stock, parsley, rosemary, and bay leaf to the slow cooker, and stir properly. Cook on Lower for 6 to 8 hrs or Higher for 3 to 4 several hours, or right up until veggies are delicate. If cooking on Reduced, boost the heat to large. Stir beans, corn, and Parmesan into the sluggish Cooker, and cook for 20 to 30 minutes, or until cheese melts. 3. Remove and discard bay leaf, time to taste with salt and pepper, and serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/2208/bean-corn-and-barley-soup"},{"id":"2207","title":"Chicken Soup with Fennel and Escarole","ingredients":"1 pound boneless, skinless chicken meat 1 large fennel bulb 3 tablespoons olive oil 2 heavy onions, diced 3 garlic cloves, minced 5 cups chicken Stock or bought stock 1 (14.5-ounce) can diced tomatoes, undrained 2 teaspoons fennel seeds, beaten 1 thoughts escarole Salt and freshly ground black pepper to taste 1/2 cup Freshly grated Parmesan cheese 1. Rinse chicken and pat dry with paper towels. Slender chicken of all noticeable bodyweight, and lower Into 1/2 -inch cubes. Rinse fennel and slice in 50% lengthwise. Discard main and ribs. Cube bulb into 3/4 -inch ingredients. Destination chicken and fennel in the slow cooker. 2. heat olive oil in a medium skillet about medium-superior warm. add onions and garlic, And cook, stirring usually, for 3 minutes, or right up until onions are translucent. Scrape Blend into the slow cooker. 3. Stir stock, tomatoes, and fennel seeds into the slow cooker, and stir nicely. Cook on Reduced for 5 to 7 several hours or on Large for 2 1/2 to 3 hrs, or until chicken is cooked throughout And no for a longer time crimson. Though soup chefs, rinse escarole and discard main. Reduce escarole Into strips 1-inch vast. 4. If cooking on Small, improve the warm to Large. add escarole to the slow cooker, and Cook for an much more 30 to 40 minutes, or right up until escarole is wilted. Year to taste With salt and pepper, and serve incredibly hot, passing cheese independently. Notice: The soup can be penned up to 3 times within progress and refrigerated, tightlycovered. Reheat it, coated, in excess of small warm, stirring at times. Variance: Option Swiss chard for the escarole. Fresh fennel, finocchio in Italian, and at times known as anise in supermarkets, is made up of a a bit licorice Style nonetheless the texture of celery—each uncooked and cooked. You can often choice 2 celery ribs for each 1/2 fennel bulb selected in a recipe.","directions":"","url":"https://recipe.bluelayer.org/recipe/2207/chicken-soup-with-fennel-and-escarole"},{"id":"2206","title":"Vegetable Soup with Clams","ingredients":"1 pint minced fresh new clams 2 tablespoons olive oil 2 anchovy fillets, finely chopped 1 lower onion, diced 2 garlic cloves, minced 1 celery rib, diced 1 carrot, finely chopped 1/2 green bell Pepper, seeds and ribs taken off, and chopped 2 large redskin potatoes, scrubbed and slash into 3/4 -inch cube 1 (14.5-ounce) can crushed tomatoes, undrained 1 (8-ounce) bottle clam juice 1 cup dry white wine 1 tablespoon capers, drained and rinsed 3 tablespoons chopped new parsley 1 tablespoon new thyme or 1/2 teaspoon dried 2 teaspoons fresh oregano or 1/2 teaspoon dried 2 bay leaves Salt and freshly ground black pepper to taste 1. Drain clams, booking juice. Refrigerate clams until geared up to use. 2. Warm oil in a medium skillet over medium heat. add anchovies, onion, garlic, Celery, carrot, and green bell pepper. Cook, stirring consistently, for 3 minutes, or right up until Onion is translucent. Scrape mix into the slow cooker. 3. Add potatoes, tomatoes, clam juice, wine, capers, juice drained against clams,parsley, thyme, oregano, and bay leaves to the slow cooker, and stir properly. Cook on Small for 5 to 7 several hours or on Large for 2 1/2 to 3 hrs, or till potatoes are virtually soft. 4. If cooking on Small, enhance the heat to large. add clams, and commence to cook for an Even more 20 to 40 minutes, or right up until clams are cooked throughout. Remove and discard Bay leaves, period to taste with salt and pepper, and serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2206/vegetable-soup-with-clams"},{"id":"2204","title":"Creamy Leek and Potato Soup","ingredients":"5 leeks, white areas simply just 2 tablespoons unsalted butter 2 heavy boiling potatoes (relating to 1 1/2 bodyweight), peeled and slash into 3/4 -inch cube 4 cups Vegetable Stock, chicken Stock, or obtained stock 3/4 cup Large whipping product Salt and freshly ground black pepper to taste 1/2 cup Snipped fresh chives 1. Slim leeks, break lengthwise, and cut thinly. Destination slices in a colander and rinse Properly underneath chilly functioning water, rubbing with your palms to dislodge all filth. Shake Leeks in the colander. Soften butter in a medium saucepan over medium heat. add leeks, And throw with butter. cover the pan, do away with the warm to small, and cook for 10 minutes. Scrape mix into the slow cooker. 2. Add potatoes and stock to the slow cooker, and stir perfectly. Cook on small for 4 1/2 to 6 Hrs or on Superior for 2 to 3 hrs, or until potatoes are comfortable. If cooking on Small, add The warm to large. add product, and cook soup for an further more 10 to 20 minutes, or until Simmering. 3. Mash some of veggies with a potato masher until most popular regularity; the additional That is mashed the thicker the soup will be. For a pureed soup, make it possible for soup to neat for 10 minutes. Both puree it with an immersion blender, or anxiety solids versus soup and Puree them in a foods processor equipped with the metal blade or in a blender. Period to Flavor with salt and pepper, and serve incredibly hot, sprinkling each individual serving with chives.","directions":"","url":"https://recipe.bluelayer.org/recipe/2204/creamy-leek-and-potato-soup"},{"id":"2203","title":"Garbanzo Bean Soup","ingredients":"3 tablespoons olive oil 1 large onion, diced 1 celery rib, chopped 3 garlic cloves, minced 3 cups Vegetable Stock or ordered stock 1 (14.5-ounce) can petite diced tomatoes, undrained 2 (15-ounce) cans garbanzo beans, exhausted and rinsed 2 tablespoons chopped new rosemary or 2 teaspoons dried Salt and beaten crimson pepper flakes to taste Freshly grated Parmesan cheese 1. Warm olive oil in a medium skillet in excess of medium-high heat. add onion, celery, and Garlic. Cook, stirring normally, for 3 minutes, or until onion is translucent. Scrape Blend into the slow cooker. 2. Add stock, tomatoes, garbanzo beans, and rosemary to the slow cooker, and stir Effectively. Cook on Lower for 6 to 8 hrs or on large for 3 to 4 several hours, or till veggies are Comfortable. Time to taste with salt and crimson pepper flakes, and serve sizzling, passing Parmesan cheese independently.","directions":"","url":"https://recipe.bluelayer.org/recipe/2203/garbanzo-bean-soup"},{"id":"2202","title":"Vegetable Soup with Herb Oil","ingredients":"SOUP 3 tablespoons olive oil 1 higher onion, diced 2 garlic cloves, minced 1 huge carrot, sliced 1/2 fennel Bulb, cored and diced 2 cups firmly packed thinly sliced green cabbage 5 cups Vegetable Stock or obtained stock 1 (14.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 2 tablespoons chopped fresh parsley 1 tablespoon chopped clean oregano or 1 teaspoon dried 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf 1 medium zucchini, diced 1 medium yellow squash, diced 1 (15-ounce) can garbanzo beans, exhausted and rinsed 1/2 cup Freshly grated Parmesan cheese 1/4 pound Reduced pasta this kind of as shells, cooked in accordance to package deal instructions until al Dente Salt and freshly ground black pepper to taste HERB OIL 3/4 cup firmly packed parsley leaves 2 garlic cloves, minced 2 tablespoons chopped fresh basil or 2 teaspoons dried 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1/2 cup Olive oil Salt and freshly ground black pepper to taste 1. heat oil in a higher skillet above medium-superior heat. add onion, garlic, carrot, fennel, And cabbage. Cook, stirring regularly, for 3 minutes, or until onion is translucent. Scrape mix into the slow cooker. 2. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the Slow cooker, and stir nicely. Cook on Small for 4 to 6 hrs or on large for 2 to 3 hrs, Or until greens are practically delicate. add zucchini and yellow squash, and cook on Small for 2 to 3 hrs or on Large for 1 to 2 several hours, or right up until veggies are smooth. 3. If cooking on small, enhance the warm to Large. add beans and Parmesan to the sluggish Cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay Leaf, add pasta, and time to taste with salt and pepper. 4. Even though soup simmers, plan herb oil. mix parsley, garlic, basil, rosemary, And oil in a foodstuff processor equipped with the metal blade or in a blender. Puree until smooth. Time to taste with salt and pepper, and scrape blend into a bowl. 5. To serve, ladle soup into bowls, and go herb oil independently.","directions":"","url":"https://recipe.bluelayer.org/recipe/2202/vegetable-soup-with-herb-oil"},{"id":"2147","title":"Small Ribs of Beef with Rosemary and Fennel","ingredients":"5 bodyweight meaty brief ribs with bones, or 2 bodyweight boneless brief ribs 1/4 cup Olive oil 1 large onion, diced 4 garlic cloves, minced 2 cups Beef Stock or ordered stock 1 large fennel bulb, cored, trimmed, and sliced 2 tablespoons chopped fresh parsley 3 tablespoons chopped fresh rosemary or 1 tablespoon dried 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with large-accountability aluminum foil. Broil brief ribs for 3 to 4 minutes for each aspect, or till browned. Prepare shorter ribs in the Slow cooker, and pour in any juices that add gathered in the pan. 2. Warm oil in a medium skillet over medium-large warm. add onion and garlic, and Cook, stirring regularly, for 3 minutes, or until onion is translucent. Scrape mixture Into the slow cooker. add stock, fennel, parsley, and rosemary to the slow cooker, and Stir nicely. 3. Cook on Reduced for 8 to 10 several hours or on large for 4 to 5 hrs, or until small ribs are Fairly smooth. Remove as considerably grease as likely to the slow cooker with a soup Ladle. 4. If cooking on Small, boost the warm to Large. Blend cornstarch with 2 tablespoons chilly Water in a lower cup. Stir cornstarch mixture into the cooker, and cook on large for 15 To 20 minutes, or right up until juices are effervescent and marginally thickened. Year to taste with Salt and pepper, and serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2147/small-ribs-of-beef-with-rosemary-and-fennel"},{"id":"2145","title":"Osso Buco with Garbanzo Beans","ingredients":"4 to 6 meaty veal shanks, regarding 2-inches thick All-cause flour for dredging 1/2 cup Olive oil, separated 1 higher onions, diced 2 garlic cloves, minced 2 carrots, diced 2 celery ribs, diced 1 (28-ounce) can diced tomatoes, worn out 1 cup dry white wine 2 tablespoons chopped fresh parsley 1 tablespoon fresh new thyme or 1/2 teaspoon dried 2 bay leaves 1 (3-inch) strip lemon zest 1 (15-ounce) can garbanzo beans, drained and rinsed Salt and freshly ground black pepper to taste GREMOLATA 5 tablespoons chopped new parsley 6 garlic cloves, minced 2 tablespoons grated lemon zest 1 tablespoon grated orange zest 1. Coat veal with flour, shaking off any extra. Warm 1/4 cup oil in a high skillet over Medium-large warm. add as plenty of veal shanks as will healthy in a one layer, and brown Them for 3 to 4 minutes for each aspect, or until evenly browned. Exertion in batches ifnecessary. Move shanks into the slow cooker. 2. Add remaining oil to the skillet. add onions, garlic, carrots, and celery. Cook, Stirring continuously, 3 minutes, or until onions are translucent. Scrape blend into the Slow cooker. add tomatoes, wine, parsley, thyme, bay leaves, and lemon zest to the Slow cooker, and stir very well. 3. Cook on Reduced for 6 to 8 several hours or on large for 3 to 4 hrs, or till meat is extremely Soft. If cooking on Small, add the heat to Large. add beans, and cook for 10 to 20 Minutes, or until stew is bubbly all over again. Remove as substantially weight as prospective versus the Seem of the slow cooker with a soup ladle. Remove and discard bay leaves and Lemon zest, and period to taste with salt and pepper. 4. Although shanks are cooking, plan Gremolata. Mix parsley, garlic, lemon zest, And orange zest in a reduced blending bowl. serve veal shanks very hot with a sprinkling of Topping.","directions":"","url":"https://recipe.bluelayer.org/recipe/2145/osso-buco-with-garbanzo-beans"},{"id":"2144","title":"Osso Buco alla Milanese","ingredients":"4 to 6 meaty veal shanks, in excess of 2-inches thick All-explanation flour for dredging 1/2 cup Olive oil, separated 4 tablespoons unsalted butter 2 large onions, diced 3 garlic cloves, minced 2 carrots, diced 2 celery ribs, diced 1/2 cup Dry white wine 1 (14.5-ounce) can beaten tomatoes in tomato puree 1 cup chicken Stock or procured stock 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf 1 (3-inch) lower lemon zest Salt and freshly ground black pepper to taste GREMOLATA 5 tablespoons chopped fresh new parsley 6 garlic cloves, minced 2 tablespoons grated lemon zest 1 tablespoon grated orange zest1. Rub veal shanks with flour, shaking off any far more over the sink or a plate. Warm 1/4 Cup oil in a large skillet previously mentioned medium-superior warm. add as plenty of veal shanks as will in good shape in A one layer, and brown them for 3 to 4 minutes for each aspect, or till frivolously browned. Function within batches if needed. Go shanks into the slow cooker. 2. Add remaining 1/4 cup olive oil and butter to the skillet. add onions, garlic, carrots, And celery. Cook, stirring generally, 3 minutes or until onions are translucent. Scrape Mix into the slow cooker. Stir inside wine, tomatoes, stock, parsley, thyme, and bay Leaf. 3. Cook on Reduced for 7 to 8 hrs or on Superior for 3 to 4 several hours, or until meat is incredibly Smooth. Remove as a lot excess weight as probable to the show up of the slow cooker with a Soup ladle. Remove and discard bay leaf and lemon zest, and time to taste with salt And pepper. 4. Although shanks are cooking, plan Gremolata. Blend parsley, garlic, lemon zest, And orange zest in a minor blending bowl. serve veal shanks incredibly hot with a sprinkling of Topping.","directions":"","url":"https://recipe.bluelayer.org/recipe/2144/osso-buco-alla-milanese"},{"id":"2143","title":"Osso Buco with Mushrooms and Potatoes","ingredients":"1 ounce dried porcini mushrooms 1 1/2 cups Beef Stock or procured stock 4 to 6 meaty veal shanks, relating to 2-inches thick All-cause flour for dredging 1/3 cup Olive oil, separated 2 tablespoons unsalted butter 2 heavy onions, diced 3 garlic cloves, minced 1 pound cremini mushrooms, wiped with a wet paper towel, stemmed, and sliced 1 cup dry purple wine 3 high redskin potatoes, scrubbed and minimize into 3/4 -inch cubes 2 tablespoons chopped fresh new parsley 1 tablespoon chopped fresh new rosemary or 1 teaspoon dried 1 bay leaf Salt and freshly ground black pepper to taste 1. Mix porcini mushrooms and stock in a saucepan, and carry to a boil over large Warm, stirring from time to time. Soak mushrooms for 10 minutes, urgent mushrooms Down with the back again of a spoon to continue to keep them submerged. Drain mushrooms, scheduling Soaking liquid, and chop mushrooms. Worry soaking liquid throughout a sieve covered with A paper espresso filter or a paper towel. Fixed apart. 2. Coat veal with flour, shaking off any more. Warm 1/4 cup oil in a large skillet around Medium-high heat. add as numerous veal shanks as will match in a one layer, and brown Them for 3 to 4 minutes for each aspect, or until flippantly browned. Function in batches if Vital. Shift shanks into the slow cooker.3. add remaining olive oil and butter to the skillet. add onions, garlic, and Mushrooms. Cook, stirring usually, 3 to 5 minutes, or until mushrooms melt. Scrape mix into the slow cooker. add wine, potatoes, parsley, rosemary, bay leaf, Porcini, and soaking liquid to the slow cooker, and stir nicely. 4. Cook on Lower for 7 to 8 hrs or on large for 3 to 4 hrs, or until meat is amazingly Soft. Remove as substantially excess weight as likely against the appear of the slow cooker with a Soup ladle. Remove and discard bay leaf, time to taste with salt and pepper, and Serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2143/osso-buco-with-mushrooms-and-potatoes"},{"id":"2139","title":"Duck Legs Braised inside Crimson Wine","ingredients":"4 to 6 duck leg quarters 3 tablespoons olive oil 1 low onion, diced 3 garlic cloves, minced 1 carrot, chopped 1 1/2 cups dry purple wine 1 cup chicken Stock or procured stock 1/3 cup Chopped fresh parsley 1 tablespoon dried thyme or 1/2 teaspoon dried 1 bay leaf 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Rinse duck and pat dry with paper towels. Employing a steel skewer, prick the pores and skin of Each and every leg horizontally to the pores and skin as a result that the pores and skin still not the meat is pierced. Organize Duck legs in the slow cooker. 2. Warm oil in a medium skillet over medium-high heat. add onion, garlic, and carrot, And cook, stirring consistently, for 3 minutes, or till onion is translucent. add wine to The skillet, improve the heat to large, and boil wine right up until small by one-3rd. Pour Mixture into the slow cooker. 3. Add stock, parsley, thyme, and bay leaf to the slow cooker, and stir effectively. Cook on Small for 7 to 9 several hours, or till duck is Quite comfortable. Remove and discard bay leaf. 4. Preheat the oven broiler, and line a broiler pan with large-accountability aluminum foil. Remove duck to the slow cooker with a slotted spatula, and fixed apart. Pour braising Liquid into a saucepan, and make it possible for to sit undisturbed for 10 minutes. Spoon bodyweight off of Look of sauce with a soup ladle.5. Deliver sauce to a boil more than high heat, and prevent by means of 50 percent. Combine cornstarch with 2 Tablespoons chilly water, and mixture into sauce. Cook for 2 minutes, or till juices are Bubbly and a little thickened. Time to taste with salt and pepper. 6. To serve, broil duck legs for 2 to 3 minutes, or right up until pores and skin is crisp. serve scorching, passing Sauce independently.","directions":"","url":"https://recipe.bluelayer.org/recipe/2139/duck-legs-braised-inside-crimson-wine"},{"id":"2115","title":"Steamed Mussels with Garlic Broth","ingredients":"2 weight stay mussels 3 tablespoons olive oil 1 shallot, minced 3 garlic cloves, minced 1/4 cup dry white wine 1/4 cup chopped new parsley Salt and freshly ground black pepper to taste 1. just just before cooking, fresh mussels by means of scrubbing them very well with a brush down below chilly Water; discard any that do not closed tightly. Scrape off any barnacles with a knife. If Beard is even now hooked up, remove it by means of pulling it against suggestion to hinge, or via pulling and Slicing it off with knife. Set aside. 2. Warm olive oil in a small skillet above medium warm. add shallot and garlic and cook, Stirring constantly, for 2 minutes, or till shallot is translucent. Scrape blend into the Slow cooker. add 1/4 cup water, wine, and mussels. Cook on large for 1 1/2 to 2 several hours, Or till mussels open. Shake the slow cooker a handful of periods, devoid of opening it, to Redistribute mussels. 3. Remove mussels in opposition to the slow cooker with a slotted spoon, discarding any that did Not open. Stir inside parsley, and year to taste with salt and pepper. To serve, issue Mussels in shallow bowls and ladle broth on ultimate. serve with soup spoons as properly as Seafood forks.","directions":"","url":"https://recipe.bluelayer.org/recipe/2115/steamed-mussels-with-garlic-broth"},{"id":"2077","title":"Creamy Broccoli Soup","ingredients":"Ingredients 2 tablespoons butter 2 stalks celery, diced 1 medium onion, diced 6 cups broccoli florets 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 4 cups sugar-no cost chicken broth 2 cups finish-pounds canned coconut milk 1. heat butter above medium-higher warm in a huge stockpot. add celery and onion and Sauté until translucent, 3–4 minutes. 2. Add broccoli florets, salt, pepper, and chicken broth and deliver to a simmer. Allow for to Simmer until broccoli is fork comfortable, about 10 minutes. 3. Add coconut milk and mixture with an immersion blender until soup is gentle and Creamy. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2077/creamy-broccoli-soup"},{"id":"2066","title":"Vegetable Beef Soup with Pasta","ingredients":"1 1/4 fat stewing beef 2 tablespoons olive oil 1 high onion, diced 3 garlic cloves, minced 1 1/2 cups shredded green cabbage 1 (14.5-ounce) can diced tomatoes, undrained 5 cups Beef Stock or store-bought stock 1 carrot, thinly sliced 1 celery rib, sliced 3 tablespoons clean chopped parsley 2 tablespoons chopped fresh new marjoram or 2 teaspoons dried 1 bay leaf 2 small zucchini, lower into 1/2 -inch cube 1/4 pound New green beans, trimmed and minimize into 1/2 -inch slices 1 (15-ounce) can white cannellini beans, exhausted and rinsed 3/4 cup Small elbow macaroni or tiny pasta shells, cooked in accordance to package deal Instructions till al dente Salt and freshly ground black pepper to taste Freshly grated Parmesan cheese 1. Preheat the oven broiler, and line a broiler pan with hefty-obligation aluminum foil. Rinse beef and pat dry with paper towels. Minimize beef into 3/4 -inch cubes, if essential. Broil cubes for 3 minutes for every facet, or until browned. Shift beef to the slow cooker, And pour inside any juices that contain gathered in the pan.2. Warm olive oil in a medium skillet around medium-superior warm. add onion and garlic, And cook, stirring often, for 3 minutes, or until onion is translucent. Scrape Mix into the slow cooker. 3. Add cabbage, tomatoes, stock, carrot, celery, parsley, marjoram, and bay leaf to the Slow cooker. Cook on small for 6 to 8 several hours or on high for 3 to 4 several hours, or until Greens are crisp-gentle. 4. If cooking on Reduced, boost the heat to large. Stir inside zucchini, green beans, and Cannellini beans. Cook for 45 minutes to 1 hour, or until greens are comfortable. Stir in Pasta to heat. Year to taste with salt and pepper, and serve sizzling, passing Parmesan Cheese individually.","directions":"","url":"https://recipe.bluelayer.org/recipe/2066/vegetable-beef-soup-with-pasta"},{"id":"2065","title":"Italian Wedding ceremony Soup","ingredients":"4 large eggs, flippantly crushed, separated 1/3 cup Italian breadcrumbs 1/4 cup milk 1/4 cup grated whole milk mozzarella cheese 5 garlic cloves, minced, separated 3/4 pound ground pork 1/2 pound ground veal Salt and freshly ground black pepper to taste 6 cups chicken Stock or procured stock 1 fennel bulb, rinsed, trimmed, and thinly sliced 1/2 pound Escarole, cored and coarsely chopped 1/2 cup orzo 1/2 cup freshly grated Parmesan, separated Vegetable oil spray 1. Preheat the oven to 500°F. Line a broiler pan with hefty-responsibility aluminum foil, and Grease the foil with vegetable oil spray or vegetable oil. 2. Add 2 eggs, breadcrumbs, milk, cheese, and 2 garlic cloves into a blending Bowl, and whisk nicely. add pork and veal, blend properly, and year to taste with salt and Pepper. Sort mix into 1-inch balls, and vacation put them on the greased foil. Brown Meatballs in the oven for 10 minutes, or until frivolously browned. Go meatballs to The slow cooker with a slotted spoon. 3. Add stock, fennel, and getting garlic to the slow cooker. Cook on Small for 6 to 8 Several hours or on large for 3 to 4 several hours, or right up until meatballs are cooked during and fennel is Gentle.4. If cooking on small, strengtchicken the heat to large. add escarole and orzo to the gradual Cooker. Cook on high for 20 to 30 minutes, or until orzo is cooked al dente. Period to Style with salt and pepper, and serve warm, passing cheese individually. Observe: The soup can be penned up to 3 times in progress and refrigerated, tightly Coated. Reheat it, lined, in excess of small heat, stirring at times. Differences: Different ground turkey for the pork and veal. Choice curly endive for the escarole.","directions":"","url":"https://recipe.bluelayer.org/recipe/2065/italian-wedding-ceremony-soup"},{"id":"2056","title":"Mussel Stew with Beans","ingredients":"2 tablespoons olive oil 1 large onion, diced 2 garlic cloves, minced 1 large carrot, diced 2 celery ribs, diced 5 cups Seafood Stock or obtained stock 1 (14.5-ounce) can diced tomatoes, undrained 1 cup dry white wine 3 tablespoons chopped fresh new parsley 1 teaspoon fresh thyme or pinch dried 3 weight stay mussels 2 (15-ounce) cans cannellini beans, rinsed and drained Salt and freshly ground black pepper to taste 1. heat oil in a skillet around medium-high heat. add onion, garlic, carrot, and celery. Cook, stirring typically, for 3 minutes, or till onion is translucent. Scrape mixture Into the slow cooker. 2. Add stock, tomatoes, wine, parsley, and thyme to the slow cooker, and stir perfectly. Cook on Reduced for 3 to 5 several hours, or on Large for 1 1/2 to 2 hrs, or until greens are Crisp-delicate. 3. Even though foundation chefs, fresh mussels by way of scrubbing them properly with a brush less than chilly Water; discard any that do not near tightly. Scrape off any barnacles with a knife. If Beard is even now hooked up, remove it via pulling it versus idea to hinge, or via pulling and Reducing it off with knife. Established apart. 4. If cooking on Small, strengthen the heat to Superior. add mussels and beans to the sluggish Cooker. Cook on large for 1 1/2 to 2 hrs, or until mussels open. Shake the slowcooker a pair moments, without having opening it, to redistribute mussels. Discard any mussels That did not open, and remove the pan versus the heat. 5. Time broth to taste with salt and pepper. To serve, vacation put mussels inside shallow Bowls and ladle broth and greens on top. serve with soup spoons as effectively as Seafood forks.","directions":"","url":"https://recipe.bluelayer.org/recipe/2056/mussel-stew-with-beans"},{"id":"2044","title":"Cheeseburger Soup","ingredients":"Ingredients 3/4 lb ground beef 1 cup minced onion 1 teaspoon basil 4 cups beef broth 3 cups diced potatoes 1/4 cup chopped green pepper 4 teaspoons butter 4 teaspoons flour 8 ounces Velveeta cheese, cubed 2 cups light cream 1/2 teaspoon pepper Recommendations Initial of all, cook the ground beef and split it up in soup pot. Add in onion. Add in basil. Add in beef broth. Heat to boiling. Add in potatoes. Add within green pepper. Make it possible for to simmer, lined, for 12 min. Heat back again to boiling. Mix within flour within melted butter within saucepan. Cook for 120 seconds. Add to soup, blending. Small the temperature and add in cheese. Add in product. Add within pepper. Mix until cheese is melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/2044/cheeseburger-soup"},{"id":"2036","title":"Broccoli Cheese Soup","ingredients":"Ingredients Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups bodyweight-totally free small-sodium chicken broth 1 (16 ounce) programs broccoli florets 2 1/2 cups 1% small-fat milk 1/3 cup all-explanation flour 1/4 teaspoon black pepper 8 ounces gentle processed cheese, cubed Guidelines Fry the onion and garlic in oil in saucepan for A few min or until smooth. Add in broccoli. add in broth. Warm the broccoli mixture to boiling around reasonably large temperature ecosystem. Decreased the temperature to gentle and make it possible for to cook for 10 min. Get milk and mixture with flour, blending properly. Tae milk blend and add to broccoli mixture. Cook for 5 min or until grow to be a little thick, blending regularly. Mix in pepper. Get absent to heat. Soon after this, add in cheese, blending until cheese is melted. Following this, put 1/3 of soup in blender until tender. Deliver the pureed soup mix back again to Pan.","directions":"","url":"https://recipe.bluelayer.org/recipe/2036/broccoli-cheese-soup"},{"id":"1985","title":"CHICKPEA SOUP","ingredients":"Minestra di ceci 14 oz. (400 g) dried chickpeas (about 2 cups) 1 bunch new sage 3 1/2 tbsp. (50 ml) far more-virgin Olive oil 3 1/2 oz. (100 g) onions (more than 1 1/2 lower), sliced 8 1/2 cups (2 l) vegetable broth Salt and freshly ground black pepper To taste 1/3 cup furthermore 1 tbsp. (40 g) grated Parmigiano Reggiano cheese Soak the dried chickpeas inside chilly water right away; drain. Move the chickpeas to a pot with the sage, 3 tablespoons (40 ml) Of the olive oil, and the onions. mixture properly, add the broth, and cook Above reduced heat for 1 1/2 hrs. Period with salt and pepper. For a creamier regularity, purée some of the chickpeas and add Them again to the soup. Garnish the soup with the Parmigiano, Sprinkle with the pepper, drizzle with the remaining olive oil, and Serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1985/chickpea-soup"},{"id":"1979","title":"Sweet & Bitter Beef-Cabbage Soup","ingredients":"Ingredients 1 tablespoon canola oil 1 lb lean ground beef 1 1/2 teaspoons caraway seeds 1 teaspoon dried thyme 2 1/2 cups frozen peppers and onions, thawed & chopped 1 medium golden mouth watering apple, unpeeled & diced 6 cups small sodium beef broth 1 (15 ounce) cans diced tomatoes 1 1/2 tablespoons honey 1 tablespoon paprika 3 cups savoy cabbage, coarsely chopped 1 -2 tablespoon cider vinegar 1/4 teaspoon salt Pepper, to taste Recommendations Cook the thyme, beef, and caraway seeds in dutch oven in oil previously mentioned mild temperature Atmosphere, blending, until beef turn out to be brown in shade, practically 4 min. Once this, add the pepper onion mixture. Add apple. Cook, blending for subsequent 3 min. Mix inside broth. Mix tomatoes, combine in honey. mixture in paprika. Cook for 10 min. Mixture in cabbage. Cook until hardly grow to be smooth. add the vinegar, salt pepper","directions":"","url":"https://recipe.bluelayer.org/recipe/1979/sweet-bitter-beef-cabbage-soup"},{"id":"1964","title":"BLACK BEAN CORNMEAL COBBLER","ingredients":"FOR THE FILLING 1 tablespoon (15 mL) of vegetable oil 1 large onion, chopped 4 garlic cloves, sliced 1 purple bell pepper, chopped 1 teaspoon (5 mL) of ground cumin A 28-ounce (796 mL) can of diced tomatoes A 19-ounce (540 mL) can of black beans, exhausted and rinsed FOR THE DUMPLINGS 1 cup (250 mL) of all-rationale flour 1 cup (250 mL) of yellow cornmeal 1 teaspoon (5 mL) of white sugar 1 teaspoon (5 mL) of salt 1 cup (250 mL) of milk ½ cup (125 mL) of butter, melted 2 cups (500 mL) of shredded Cheddar or taco-combine cheese For the filling, splash the vegetable oil into a huge sauté pan about medium-large heat. Throw in the onions and garlic and cook, stirring, as the onions melt, 5 minutes or consequently. Throw in the bell pepper and cumin. Sauté simply extended adequate to warm during and brighten the flavors, a several minutes additional. Stir in the tomatoes and black beans. Deliver to a gradual, constant simmer, then convert off the warm although you create the dumplings. Evaluate the flour, cornmeal, sugar and salt into a huge bowl. Whisk carefully. Pour in the milk and melted butter. Stir until effectively merged. add the cheese and stir particularly prolonged sufficient to frivolously blend the functions. Working with a large soupspoon, eliminate the batter frivolously previously mentioned the stew. Return the operates to a gradual simmer and cook for 10 minutes or as a result. cover tightly and progress cooking 10 added minutes. serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1964/black-bean-cornmeal-cobbler"},{"id":"1959","title":"LEGUME AND Entire-GRAIN SOUP","ingredients":"Zuppa di cereali e legumi 3 1/2 oz. (100 g) pearl barley (regarding 1/2 cup) 3 1/2 oz. (100 g) spelt (above 1/2 cup) 3 1/2 oz. (100 g) dried lentils (more than 1/2 cup) 3 1/2 oz. (100 g) dried Borlotti beans (cranberry beans) (above 1/2 cup) 5 oz. (150 g) potato (about 1 small), Peeled and diced 1/2 clove garlic New thyme to taste 6 1/3 cups (1 1/2 l) water Salt and freshly ground black pepper To taste 3 1/2 oz. (100 g) frozen peas (above 3/4 cup) 1 tbsp. moreover 2 tsp. (25 ml) added-virgin Olive oil Soak the dried legumes and grains individually within chilly water about- Evening; drain. Destination the beans in a large pot with the potato, garlic, thyme, and 6 1/3 cups (1 1/2 l) of water and convey to a boil. add the grains and Cook in accordance to days on bundle guidance, around 20 minutes. To the stop of cooking, year the soup with salt, add the Peas, and cook for regarding 3 far more minutes. Garnish the soup with Pepper, drizzle with the olive oil, and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1959/legume-and-entire-grain-soup"},{"id":"1939","title":"PIZZA SOUP","ingredients":"FOR THE SOUP POT 2 tablespoons (30 mL) of olive oil 2 onions, chopped 6 to 8 garlic cloves, minced A 28-ounce (796 mL) can of crushed tomatoes 1 tablespoon (15 mL) of dried oregano 3 cups (750 mL) or consequently of your favored pizza toppings (these types of as sliced bell peppers, mushrooms, olives, cooked bacon) 4 ounces (115 g) of spicy pepperoni, thinly sliced into rounds and halved 4 cups (1 L) of wealthy chicken broth or simple outdated water ½ teaspoon (2 mL) of salt (still none if you use keep-procured chicken broth) A great deal of freshly ground pepper FOR THE OVENPROOF SOUP BOWLS 4 to 6 slices of your preferred multigrain bread 8 to 12 ounces (225 to 340 g) of shredded mozzarella or pizzablend cheese Preheat your broiler. Splash the olive oil into your soup pot in excess of medium-high heat. add the onions and garlic. Cook, stirring, as the onions melt, 2 or 3 minutes. Pour in the tomatoes, then stir in the oregano, your pizza toppings and the pepperoni. Pour in the chicken broth and time with salt and pepper. Convey to a vigorous boil for a instant, then automatically do away with the heat to a sluggish, regular simmer and deal with. Cook, stirring from time to time, right up until the flavors brighten and the textures melt, 10 minutes or as a result. Though the soup simmers, toast the bread, then slim it to healthy into ovenproof soup bowls. Established the toasts apart and put the bowls on a baking sheet. Ladle the soup into the bowls. top every with a cut of toast. add a thick topping of cheese, then broil until the cheese deliciously melts and browns, 5 minutes or consequently. Maintain an eye on the operates, moving or turning the tray as required for even browning. serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1939/pizza-soup"},{"id":"1935","title":"ITALIAN VEGETABLE SOUP","ingredients":"Minestrone 3 1/2 oz. (100 g) dried borlotti beans (cranberry beans) 3 1/2 oz. (100 g) dried cannellini beans 8 1/2 cups (2 l) water 1/3 cup (80 ml) excess-virgin olive oil 3 oz. (90 g) leek, white aspect basically (about 1/2 medium), diced 3 oz. (70 g) celery (around 3 minor stalks), diced 7 oz. (200 g) potatoes (about 1 1/2 medium), diced 5 oz. (150 g) zucchini (relating to 1/2 medium), diced 3 oz. (80 g) carrots (about 2 small), Peeled and diced 3 1/2 oz. (100 g) pumpkin, peeled And diced 3 1/2 oz. (100 g) savoy cabbage, diced 3 1/2 oz. (100 g) green beans, diced Salt to taste 1 bunch fresh parsley, chopped Parmigiano Reggiano cheese, grated, For garnish Soak the dried beans independently in chilly water right away; drain. Point the beans in a pot of chilly, unsalted water and deliver to a Boil. Reduce the heat to a simmer and cook right up until the beans are Approximately gentle, above 40 minutes; drain. In the meantime, carry the 8 1/2 cups (2 l) of water to a boil in a Saucepan. In a large skillet, heat 50 percent the olive oil over medium heat and Sauté the veggies for 4 to 5 minutes. add the greens to The boiling water and carry again to a boil; then low the warm And simmer for 50 minutes. Add the cooked beans and move forward to simmer for 10 minutes Excess. Time with salt and sprinkle with the parsley. Garnish with the Parmigiano, drizzle with the remaining olive oil, And serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1935/italian-vegetable-soup"},{"id":"1928","title":"CREAMY POTATO AND PUMPKIN SOUP WITH CANNELLINI BEANS","ingredients":"Vellutata di zucca e patate con fagioli cannellini 7 oz. (200 g) dried cannellini beans 1 lb. (500 g) pumpkin, peeled And chopped 14 oz. (400 g) potatoes (about 3 small), peeled and chopped 3 1/2 oz. (100 g) onions (about 1 1/2 reduced), sliced 6 1/3 cups (1 1/2 l) in addition 8 1/2 cups (2 l) water Salt and freshly ground black pepper To taste 1 sprig fresh thyme, minced 1 sprig fresh new rosemary, minced 2 tsp. (10 ml) much more-virgin olive oil Soak the dried beans within chilly water right away; drain. Point the pumpkin, potatoes, onions, and 6 1/3 cups (1 1/2 l) of Water in a heavy pot and bring to a boil. Decrease the warm to a sim- Mer and cook right up until the veggies are comfortable, above 20 minutes; Then purée in a blender with their cooking liquid. Dilute with a little bit Of water, if important, and period with salt and pepper. In one more heavy pot, carry the being 8 1/2 cups (2 l) of water To a boil. add the beans, small the heat to a simmer, and cook The beans until they are soft, relating to 20 minutes. Stir the beans Into the potato and pumpkin soup. Garnish just about every serving with the thyme, rosemary, and pepper, Drizzle with olive oil, and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1928/creamy-potato-and-pumpkin-soup-with-cannellini-beans"},{"id":"1864","title":"Beef Liver Dumpling Soup","ingredients":"Ingredients 1/4 lb liver sausage 1 egg whites or 1 egg yolk 1/2 cup cracker crumb 1 tablespoon chopped parsley or 1 tablespoon chives 1 tablespoon catsup (optional) 3 cups beef stock 1/2 teaspoon parsley Instructions Deliver meatballs to the mixture. At the time this, eliminate them into simmering stock. Allow for to simmer for 5 min. Employ parsley as garnish.","directions":"","url":"https://recipe.bluelayer.org/recipe/1864/beef-liver-dumpling-soup"},{"id":"1863","title":"German Lentil Soup","ingredients":"Ingredients 1 cup green lentils 6 cups chilly water 3 bouillon cubes 1 little onion, diced 2 -3 huge potatoes, diced 2 tablespoons butter 1 tablespoon all-rationale flour 1 tablespoon purple wine vinegar Salt, to taste Black pepper, to taste Cooked smoked backlink sausage, sliced (optional) Guidance Rinse the lentils and remove the sections of stone. Soak them for a evening and then drain them. Cook the drained lentils, 6 cups of chilly water, fifty percent of diced onion and bouillon cubes within Stock pot for almost 90 min over reasonably small temperature environment, coated. Add in potatoes. Cook until grow to be tender. Fry the take it easy of onions within melted butter in pan until brown within colour. Get flour and add to onions. And mixture properly. At the time this, add to soup, blending regularly. When this, add in vinegar. Add the salt as properly as pepper in accordance to your personal final decision.","directions":"","url":"https://recipe.bluelayer.org/recipe/1863/german-lentil-soup"},{"id":"1862","title":"White Bean Soup","ingredients":"Ingredients 1 lb armed forces beans, Dry 3 quarts water 1 ham bone, Smoked or 1 hock (Smoked) 2 tablespoons parsley, Chopped 1 cup onion, Finely Chopped 1 clove garlic, Minced 2 cups celery & tops, Finely Chopped 1 1/2 teaspoons salt 1/2 teaspoon pepper Guidelines Soak the beans inside water for a evening in large sizing pot. Rinse the beans and deliver back again to pot alongside with 3 quarts water and ham bone. Permit to simmer for 120 min. Add within parsley. add within onions. add inside garlic. add within celery. add in tops. add in salt and Pepper. Let to simmer, for 60 min or right up until vegetables turn out to be delicate. Choose out the ham bone and cube meat. At the time this, add the meat to soup.","directions":"","url":"https://recipe.bluelayer.org/recipe/1862/white-bean-soup"},{"id":"1861","title":"German Potato Soup","ingredients":"Ingredients 1 meaty ham bone 2 bay leaves 3 quarts water 1 large onion, diced 2 stalks celery, sliced 6 -8 potatoes, diced 3 carrots Salt and pepper 1 intellect cabbage 1 tablespoon parsley Instructions Very first of all, warm the ham bone and bay leaf to boiling inside 3 quarts water for Virtually 60 min. After this, get out and chop the meat into chunks. Add in ham. Add in onion. Add within celery. Add in potatoes. Add in carrots. Add in salt. Add in pepper. Add in cabbage. Add in parsley. Cook until greens are organized and completed.","directions":"","url":"https://recipe.bluelayer.org/recipe/1861/german-potato-soup"},{"id":"1860","title":"Creamed Cabbage Soup","ingredients":"Ingredients 2 cups Chicken broth 1 medium onion, diced 1 cup celery, diced 2 cups cabbage, shredded 2 carrots, diced 1/4 cup butter 3 tablespoons flour 3 cups milk 2 cups diced cooked ham 1/4 teaspoon pepper 1/2 teaspoon dried thyme Recommendations Mixture the vegetables and broth within dutch oven. Permit to simmer, included, until greens grow to be delicate, virtually 1/3 hour. Mixture inside flour within melted butter inside saucepan. Add in milk. Cook and combine for a pair of min. Mix in to veggie blend. Add within ham. Add within pepper. Add in thyme. Heated throughout.","directions":"","url":"https://recipe.bluelayer.org/recipe/1860/creamed-cabbage-soup"},{"id":"1859","title":"German Bavarian Meatball Stew","ingredients":"Ingredients 1 egg, flippantly crushed 1/2 cup comfortable breadcrumbs 3 tablespoons dried parsley flakes 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1 1/2 lbs. ground beef 2 (14 1/2 ounce) cans beef broth 1 (14 1/2 ounce) cans diced tomatoes, undrained 1 (14 ounce) cans bavarian sauerkraut, rinsed and perfectly drained 2 medium potatoes, peeled and cubed 2 medium carrots, sliced 2 celery ribs, sliced 1 (1 ounce) envelope onion soup blend 1 tablespoon sugar 1/2 teaspoon pepper 1 bay leaf Recommendations Mix the 1 6 merchandise in bowl St As soon as this, acquire beef and crumble it previously mentioned mixture and add effectively. Deliver one inch balls. Put on sprayed rack inside shallow baking pan. Bake for 1⁄4 hour at 4 HUNDRED (4oo) levels Fahrenheit, drain effectively. Mix the unwind of products and solutions in saucepan. Add in the meatballs. Warm to boiling. Decrease the temperature. Allow for to simmer, included, for practically 1⁄2 hour or until greens come to be tender. Remove the bay leaf.","directions":"","url":"https://recipe.bluelayer.org/recipe/1859/german-bavarian-meatball-stew"},{"id":"1846","title":"BACON KALE","ingredients":"4 slices of bacon, diced 1 large bunch of kale (or 2 more compact kinds) Throw the bacon into a soup pot. add ¼ cup (60 mL) of water (this allows the bacon cook lightly). Fixed the warm to medium-large and cook, stirring once in a while, until the water is evaporated and the bacon is crisp, 10 minutes or as a result. In the meantime, strip out the stems of the kale, retaining down each and every folded leaf with one hand and pulling the stem absent with the other. Lower the stems as thinly as prospective and slice the leaves into 6 or 8 areas each. After the bacon is crisp, pour off 50% or consequently of the scrumptious excess weight, reluctantly enabling it shift for the superior Great. Splash in a further ¼ cup (60 mL) water—stand back again, mainly because it splatters—and stir a second to new up the pan. Although the water simmers, throw in the kale stems. Even though the water returns to a simmer, cram in the kale leaves. Deal with tightly and steam the kale till delicate, 3 or 4 minutes. Stir, serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1846/bacon-kale"},{"id":"1814","title":"TOMATO CAN MUSSEL SOUP","ingredients":"2 tablespoons (30 mL) of vegetable oil 1 or 2 large onions, thinly sliced 6 to 8 garlic cloves, thinly sliced 1 cup (250 mL) of your favored crimson or white wine A 28-ounce (796 mL) can of crushed, puréed or diced tomatoes 1 or 2 teaspoons (5 or 10 mL) of dried oregano Freshly ground pepper 5 excess weight (2.25 kg) of new mussels, scrubbed, debearded and rinsed effectively A huge handful of fresh parsley, chopped 2 or 3 green onions, thinly sliced The zest and juice of 1 lemon Splash the oil into your soup pot about medium-high heat. add the onions and garlic. Cook, stirring, as the onions melt, 2 or 3 minutes. Splash in the wine, pour in the tomatoes and stir in the oregano. Year with a number of turns of your pepper grinder. Fall the mussels on best of the performs. Convey every little thing to a vigorous boil for a minute, then quickly do away with the warm to a sluggish, consistent simmer and cover. Cook for 10 minutes. Remove in opposition to the warm. Pitch any mussels that haven’t opened. Performing around the pot, fish out the scrumptious small nuggets of mussel meat, making it possible for the meat and the broth tumble back again into the pot and discarding the shells. Stir in the parsley and green onions. Brighten with the lemon. Simmer to heat all through, then serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1814/tomato-can-mussel-soup"},{"id":"1813","title":"Marine MUSSEL Chowder","ingredients":"4 slices of bacon, chopped 1 or 2 onions, chopped 2 celery ribs, chopped A several cloves of garlic, thinly sliced A generous splash of any white wine 1 cup (250 mL) of whipping product 1 cup (250 mL) of water 5 fat (2.25 kg) of clean mussels, scrubbed, debearded and rinsed effectively 2 bay leaves A handful of new thyme sprigs, fifty percent entire, 50% finely chopped 2 higher Prince Edward Island potatoes (unpeeled), diced A 12-ounce (375 mL) can of unsweetened evaporated milk A handful of fresh parsley leaves, chopped A great deal of freshly ground pepper Throw the bacon into your soup pot. Pour inside ½ cup (125 mL) of water (this allows the bacon cook frivolously). Established the heat to medium-large and cook, stirring at times, until the water is evaporated and the bacon is crisp, 10 minutes or as a result. Add the onions, celery and garlic. Move forward cooking and stirring as the flavors deepen and textures melt, 2 or 3 minutes. Splash in the wine, then add the product and water. Pour in the mussels, then add the bay leaves and the complete thyme sprigs. Convey to a vigorous boil for a minute, then mechanically get rid of the warm to a sluggish, regular simmer and cover. Cook for 10 minutes. Remove versus the warm. Pitch any mussels that haven’t opened. Fish out the delightful minor nuggets of mussel meat, allowing the broth trickle back again into the pot. Put the mussels in a bowl and discard the shells. Return the pot to a sluggish, dependable simmer. Throw in the potatoes and simmer until they melt and launch their starches, partly thickening the encompassing broth into Chowder, 20 minutes or as a result. Comprehensive the Chowder with the tender evaporated milk, the reserved mussel meat, the chopped thyme, the parsley and pepper. serve and proportion with your favored biscuits!","directions":"","url":"https://recipe.bluelayer.org/recipe/1813/marine-mussel-chowder"},{"id":"1812","title":"ASIAN Rooster NOODLE SOUP","ingredients":"FOR THE Straightforward chicken BROTH 3 weight (1.35 kg) or consequently of chicken wings, drumsticks, thighs or full legs 16 cups (3.8 L) of water 2 onions, thinly sliced Cloves in opposition to 1 intellect of garlic, thinly sliced 2 inches (5 cm) or consequently of frozen ginger, grated TO Change THE BROTH INTO SOUP 1 carrot, slice into ribbons with a vegetable peeler 2 bunches of green onions, thinly sliced 8 ounces (225 g) of any Asian veggies (bok choy, lo choy, and many others.), chopped 1 pound (450 g) of clean udon noodles 6 tablespoons (90 mL) of soy sauce 2 inches (5 cm) of frozen ginger, grated 2 tablespoons (30 mL) of rice wine vinegar A handful of delicate fresh cilantro Get started the chicken broth: Toss the Chicken areas into a soup pot and deal with with the water. Way too straightforward! add the flavorful onions, garlic and ginger. Deliver to a sluggish, regular simmer previously mentioned progressively low heat. Protect and incredibly carefully simmer for an hour or consequently as the comfortable warm tenderizes the meat, extracting richness and style to the flesh and bones. One via one, fish out the chicken ingredients, advantage out the bones, toss them out, pull the meat into chunk-measurement parts if will need be, and return the meaty carries on to the pot. add the carrot, green onions, veggies, udon noodles, soy sauce, ginger and vinegar. Convey to a gradual, constant simmer. By means of presently you’re hungry, as a result cook exactly extended adequate for the flavors to brighten and the textures to melt, 10 minutes or consequently. Ladle into bowls, best with some cilantro, serve, proportion and slurp!","directions":"","url":"https://recipe.bluelayer.org/recipe/1812/asian-rooster-noodle-soup"},{"id":"1807","title":"BEEFY BROTH","ingredients":"A large splash of vegetable oil, ideally grapeseed 2 excess weight (900 g) or even more of beef small ribs, oxtails or beef shanks 2 carrots, coarsely chopped 2 celery ribs, coarsely chopped 2 onions, sliced A 28-ounce (796 mL) can of any design and style of tomatoes (complete, beaten, diced or puréed) 4 cups (1 L) of water or, if you’re opinion fancy, 1 bottle of large, beefy Wonderful crimson wine A bay leaf or 2 A handful of fresh thyme or rosemary sprigs 1 teaspoon (5 mL) of salt A couple of turns of your pepper grinder Preheat your oven to 250°F (120°C). Pour a pool of oil into your preferred large ovenproof pot more than medium-higher heat. Dry the beef on paper towels, then seek the services of tongs to cautiously position ingredients in the very hot oil. Put on’t group the pan, or the meat received’t brown. Hear to the heat. A simmering pan indicates nothing at all. Sizzle is the stable of style. Much too loud, When, and a hot pan gets to be a smoking-burning pan. After the beef is deeply browned all above, go it to a plate. Repeat with the unwind of the beef, 10 to 15 minutes within amount. Pour off any added oil, leaving driving any browned bits of goodness. Throw all the beef and any amassed juices back again in the pot. To this beefy goodness, add the carrots, celery, onions, tomatoes, water, bay leaves, herb sprigs, salt and pepper. Convey to a sluggish, regular simmer, then cover tightly. Go to the oven and braise for 3 to 4 hrs, stirring by now and then, tenderizing the meat, freeing the richness and producing deep beefy style. Pour inside some far more water if need to have be. (As an alternative, you can simmer the pot on your stovetop. You could possibly obtain that even your cheapest warm is however much too substantially, whilst, as a result attempt offsetting your pot a little bit in opposition to the warm as a result the liquid doesn’t evaporate also all of a sudden.) Slip out the bones to the conclude. Serve and proportion accurately as is, or time and garnish any direction you treatment to. add any taste topic and its accompanying greens, as sophisticated as you treatment to be or as basic as you have to have to be. use the broth in a soup, stew or sauce. Shop the broth in a tightly sealed jar or container for 7 times in your fridge or 1 thirty day period in your freezer.","directions":"","url":"https://recipe.bluelayer.org/recipe/1807/beefy-broth"},{"id":"1806","title":"HAM HOCK LENTIL SOUP","ingredients":"A huge bodyweight smoked ham hock 2 bay leaves 2 teaspoons (10 mL) of salt 12 cups (2.8 L) of water 1 large carrot, chopped 1 higher onion, chopped 2 celery ribs, chopped Cloves against 1 thoughts of garlic, thinly sliced 2 cups (500 mL) of green lentils 1 heaping tablespoon (20 mL) or even further of minced fresh thyme, tarragon, sage, rosemary or oregano 1 tablespoon (15 mL) of Dijon mustard 1 teaspoon (5 mL) of cider vinegar Throw the ham hock, bay leaves and salt into a large pot and submerge in the water. Convey to a sluggish, dependable simmer, then protect and proceed cooking until the meat is comfortable and the broth is wealthy, at minimum an hour, potentially 2. Stir in the carrot, onion, celery, garlic and lentils. Protect and move forward cooking until the mouth watering legumes are soft, yet another hour or as a result. Raise the hock on to a plate or reducing board. Discard the pores and skin and fat, and tug and pull the meat versus the bone into small chunk-sizing ingredients. Return the meat to the pot and reheat. Basically ahead of serving, stir in the fresh new aromatic herb and the sharp mustard and vinegar, brightening and balancing the flavors. Ladle, serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1806/ham-hock-lentil-soup"},{"id":"1798","title":"GRANOLA MUFFINS","ingredients":"2 cups (500 mL) of all-motive flour 1 tablespoon (15 mL) of cinnamon 1 tablespoon (15 mL) of baking powder 1 teaspoon (5 mL) of salt 2 cups (500 mL) of your favored granola 2 eggs 1 cup (250 mL) of white sugar 1 cup (250 mL) of milk ½ cup (125 mL) of vegetable oil 1 tablespoon (15 mL) of all-natural vanilla extract The zest and juice of 1 orange Preheat your oven to 400°F (200°C). Convert on your convection admirer if you comprise one. Line a muffin pan with paper liners. In a heavy bowl, whisk jointly the flour, cinnamon, baking powder and salt. add fifty percent of the granola, carefully stirring to maintain its texture. in a medium bowl, whisk collectively the eggs, sugar, milk, vegetable oil, vanilla, and orange zest and juice. Pour the damp into the dry and stir the performs collectively just until an even batter types. Frivolously unfold the batter amongst the muffin cups. (use 2 soupspoons to tempo the procedure, one to scoop, one to scrape.) Flippantly sprinkle the muffins with the remaining granola. Bake until risen and deliciously golden brown, 15 minutes or as a result. A toothpick inserted into the centre really should arise new and crumb-cost-free. Convert muffins out of the pan and interesting on racks.","directions":"","url":"https://recipe.bluelayer.org/recipe/1798/granola-muffins"},{"id":"1727","title":"TOMATO SOUP","ingredients":"Zuppa di pomodoro 1 lb. (500 g) ripe tomatoes (about 5 small) 1/3 cup additionally 1 1/2 tbsp. (100 ml) Far more-virgin olive oil 7 oz. (200 g) yellow onions (above 3 small), chopped 3 cloves garlic 1/2 tsp. cayenne pepper 1 cup (250 ml) water Salt and freshly ground black pepper To taste 1 working day-outdated baguette 1 cup (20 g) fresh basil leaves, torn Plan the tomatoes by way of producing an X-fashioned incision on the Backside of each tomato and blanching them within boiling water for 10 to 15 seconds. Instantly dip the tomatoes in ice water, Then peel them, lower them into 4 parts, remove the seeds, And go the pulp all through a vegetable mill. Heat 4 tablespoons (60 ml) of the oil in a skillet. add the onions Together with the complete peeled garlic cloves and the cayenne, and Cook until softened and translucent. Pour in the tomato purée And the 1 cup (250 ml) water and simmer, coated, around reduced Heat for 25 to 30 minutes. Year with salt and pepper. Cube the baguette and toast in a nonstick pan (without any excess weight) Till the bread is thoroughly dried out. add to the soup with The basil and progress cooking until the bread contains softened and Thickened the soup, 10 to 15 minutes. Remove the garlic cloves. Drizzle the soup with the remaining olive oil and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1727/tomato-soup"},{"id":"1725","title":"ROMAN EGG Eliminate SOUP","ingredients":"Stracciatella alla romana 4 large eggs 1/2 cup (50 g) grated Parmigiano Reggiano cheese, Additionally far more for sprinkling 4 1/4 cups (1 l) beef broth Salt to taste In a medium bowl, whisk with each other the eggs and the Parmigiano. Convey the broth to a boil in a medium pot. add one-3rd of the Egg blend, whisking usually, to create shreds of eggs. add the Remaining eggs in 2 additional batches, making it possible for the soup return to a boil Among additions. At the time all of the eggs contain been excess, carry the Soup to a top boil and employ the service of the whisk to split up any large clusters Of eggs. Salt to taste. serve the soup with more grated cheese.","directions":"","url":"https://recipe.bluelayer.org/recipe/1725/roman-egg-eliminate-soup"},{"id":"1548","title":"Gradual cooking taking a crockpot.","ingredients":"Plenty of of your preferred recipes can be correctly tailored to the crockpot or slow cooker if you comply with a several basic regulations. You'll discover a very simple period/temperature guide for changing recipes, some do's and dress in'ts for personal ingredients and a several rules for developing your slow cooker dishes far more flavorful. Liquids In essence, liquids could be lowered inside gradual cooking - a total rule of thumb is about fifty percent the instructed total. Except the dish includes rice or pasta, one cup of liquid is historically ample. Pasta and Rice Every time recipes call for cooked pasta to be further, cook it right up until simply just a little bit delicate right before incorporating to the pot. add 1/4 further liquid for every 1/4 cup raw rice, and seek the services of extensive grain transformed rice for the simplest accomplishment. For extended-cooking recipes, add cooked rice soon prior to serving. Beans It is normally excellent to soak beans right away right before cooking them in the crockpot. In advance of introducing sugar or acidic ingredients, the beans must be softened initial, both in the slow cooker or on the stove best. If your recipe contains tomatoes, salt, or other acidic ingredients, the beans must be gentle in advance of commencing. Herbs and Spices Ground herbs and spices have a tendency to dissipate over prolonged cooking moments, consequently it's least difficult to add them in the vicinity of the conclude of cooking. Full herbs launch flavors in excess of season, consequently are a beneficial alternative for crockpot cooking. You should really style and alter seasonings, if needed, ahead of serving. Milk/Cheese Milk, sour cream, and product split down around extensive occasions of cooking, and ought to be additional all through the very last hour. Condensed product soups are Wonderful substitutions for milk and can be cooked for long moments. \"Wholesome,\" or small bodyweight product soups can be applied in any recipe as a alternate. Cheeses have on't normally preserve up in excess of for a longer time situations of cooking, as a result really should be further in the vicinity of the close of cooking, or seek the services of processed cheeses and spreads. Soups Add water basically to add ingredients within soup, and add extra when cooking if demanded for a thinner soup. For milk centered soups, add 1 or 2 cups of water and for the duration of the final hour, stir within milk, evaporated milk, or product as identified as for. Veggies Dense greens which includes potatoes, carrots, and other root greens must be reduce no more large than 1\" thick, and positioned in the backside of the pot, considering the fact that they choose for a longer time to cook","directions":"","url":"https://recipe.bluelayer.org/recipe/1548/gradual-cooking-taking-a-crockpot"},{"id":"1532","title":"Crock Pot Picante Bird and Black Bean Soup","ingredients":"Crock Pot Picante chicken
and Black Bean Soup
2 (15 oz) cans black beans, rinsed
and drained
3
1/2 cups reduced sodium chicken broth
2 (10 oz) cans Rotel tomatoes with green chilies
1 pink bell pepper, minced
4 oz can diced green chiles
1 tbsp ground cumin
1 tsp
ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
16 oz (2) skinless chicken breast
1/2 cup chopped cilantro, separated
2 medium scallions, diced Slice limes, for serving
1 medium haas
avocado, sliced Sour cream, for serving (optional)","directions":"Acquire one can of beans and Room in the blender alongside with 2 cups of the chicken broth; puree then add to your slow cooker. add the remainder of the beans and chicken broth into the slow cooker together with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, Chicken breast, and 1/4 cup of the cilantro. Fixed slow cooker to Superior 4 hrs or small 6 to 8 hrs. Soon after it’s completed, remove chicken and shred with 2 forks. Vacation put back again into the slow cooker and add clean scallions, remainder cilantro and improve salt and cumin, to taste. Serve warm with lime wedges, avocados, and sour cream if favored. Makes regarding 10 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/1532/crock-pot-picante-bird-and-black-bean-soup"},{"id":"1508","title":"Eastern House Cooking - Past Sushi","ingredients":"Within total, the Jap persons are incredibly balanced and stay more time than any other society in the earth. Why is this? Several people today aspect it to the path they take in. Nonetheless if you believe that that all Eastern Those people consume is sushi you couldn't be even further incorrect. Jap household cooking is easy, healthier, and tasty. Even though some of the ingredients may well search unique and daunting, unwind self-assured that all people can cook Excellent mouth watering Jap foods with advantage. Sushi is the utmost distinguished model of Jap foods, liked during the entire world. You may well focus that sushi is fairly filling, and you historically consume a lot considerably less than you would a further more Western structure dinner, these as a hamburger. What is it regarding sushi that would make it as a result filling and fulfilling? The remedy could possibly be rice. Rice is totally a staple of any Jap evening meal. No matter whether it is aided as a aspect dish or alongside with a saucier entrée, you're likely to have to have lots of rice on hand. When white extended grain rice is maximum prominent, you can generally opt for extra nutritious brown rice. Both course, you could possibly on top of that need to try acquiring a rice cooker. Rice cookers can value everywhere in opposition to $30 to countless numbers of cash, dependent on the deliver and good quality. If you software on having a great deal of rice this is importance the investment decision. You're beautiful a lot positive perfect rice each and every season. Consist of you at any time experienced miso soup at your preferred sushi cafe? Miso soup is built versus couple ingredients, one of which is miso paste, built in opposition to fermented soybeans. Miso arrives as both purple or yellow, possibly getting clear and abundant flavors. Not basically for soup, you can add miso to precisely about a thing against a veggie stir fry to a marinade for beef. And miso isn't simply for Jap cooking possibly. At the time you expertise the delectable flavors of miso you'll be including it to all your food items! If you loathe fish, you possibly believe that Eastern cooking isn't for you. Although fish is undoubtedly a large chapter of the Jap eating plan, it doesn't signify that's all they try to eat. Chicken, beef, and pork are all outstanding solutions, as perfectly as tofu and eggs. Simmering meats within sauces these as teriyaki, in a wok or deep skillet is a preferred. You can serve Individuals dishes in excess of rice or noodles these as soba. This is a scrumptious and wholesome answer to fried food that numerous of us take in consequently once in a while. If you're fascinated in Eastern house cooking there are a great deal of suitable recipes on the Web that can assistance guide you throughout the choice products of ingredients and cooking strategies. If you're wanting for a healthier and flavorful variance to your diet regime, contemplate attempting a couple Jap foodstuff. Right before you notice it you'll be having fun with a selection of scrumptious food items that nurture the human body and the soul.","directions":"","url":"https://recipe.bluelayer.org/recipe/1508/eastern-house-cooking-past-sushi"},{"id":"1503","title":"Hen Pot Pie Soup","ingredients":"1/4 cup flour (to create gluten-totally free employ
2 tbsp cornstarch in its place)
2 cups water
4 cups weight free of charge milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced youngster portabella mushrooms
2 chicken bouillons New ground pepper Pinch of thyme
10 oz frozen regular combined veggies (peas, carrots, green beans, corn)
2 potatoes, peeled
and cubed little
16 oz cooked chicken breast, diced minor Salt","directions":"Crank out a slurry through combining 1/2 cup of the chilly water with flour in a medium bowl and whisk until nicely combined. Set aside. Pour remaining water and milk into a large pot and bit by bit bring to a boil. add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen greens and return to a boil. Partly address and simmer on small right up until greens are comfortable, relating to 20 minutes. Remove lid, add potatoes and cook until smooth, over 5 minutes. add Chicken, and bit by bit whisk in slurry, stirring effectively as you add. Cook a further 2-3 minutes, until soup thickens, change salt and pepper to taste and serve.","url":"https://recipe.bluelayer.org/recipe/1503/hen-pot-pie-soup"},{"id":"1501","title":"How To Plan Your Culinary Masterpiece","ingredients":"To start with matter is initial. Consequently you require a culinary masterpiece? Be mindful and to comply with People recommendations to develop into Terrific. Plan Your Food items Lists Do you comprise any ingredients inside serve? Do you consist of sufficient for your recipe? Are the ingredients nevertheless new or add they spoiled? List what you're misplaced and how significantly you need to have. If you're exactly cooking for one or 2, use't order the relatives courses of perishables until you can freeze the additional and seek the services of it up right before it will become freezer melt away. top dry spices continue to keep Extremely a When, yet can reduce potency if saved within very hot, soaked pieces. Observe the grocery advertisements Watch what's on sale. There's no really feel inside shelling out extra than you add to. Choose how plenty of human beings you're cooking for and how considerably fridge and freezer place you consist of. Absolutely nothing is a deal if you can't shop it long sufficient to cook and consume it. A large roast, for illustration, can be chopped into dinner-sized sections and frozen, or you can cook the full detail, try to eat what you will need, and help save the relax for sandwiches, stews, casseroles, and treats--if you add the fridge or freezer Room to keep it. Working with coupon codes: Discount coupons can help save you money or rate you. If the coupon is for nearly anything you would contain procured in any case, it's truly worth working with. If it's accurately a substitute brand name, the coupon can make it less expensive than your month-to-month brand name, and you can't flavor the variance, seek the services of it. If the just cause you're acquiring the solution is to seek the services of the coupon, forget about it! If it's one thing fresh that you'd which includes to try out, and you use't contain to order a superior sum, appear to be at the rate and make a decision if it's relevance the money to you. Shift forward and take care of oneself once in a while. Tiny snacks deliver it a lot easier to adhere to a balanced program the relax of the year. How significantly should really you obtain? Highest supermarkets consist of the costs marked on the cabinets, and demonstrate a gadget rate on the ticket. Occasionally the greater package deal rates significantly less for each pound, or ounce, or regardless of what system is made use of. Often the more compact bundle is inside truth of the matter the much better order. Minor calculators are as a result cost-effective today that using one to consider searching with you can help save you money, primarily While one brand name, for illustration, lists the selling price for every pound and one more displays the for each ounce value. With food stuff that add to be frozen or chilled, or new culmination and greens that wreck suddenly (acknowledged as \"perishables\") basically get as significantly as you can employ in advance of they perish. The fresher it is, the far better the taste and vitamins, consequently, even whilst you can maintain a whole lot of things in the freezer for extensive situations, it's greater not to maintain it for much more than a number of months. (Hold monitor of what's in the freezer--day all the things as it goes inside--as a result that practically nothing will become buried in the again or backside for yrs at a year.) It's legitimate basic to overbuy the moment variables are on sale. Then you chance possibly getting to consume as a result a lot of it that you can't stand the principle of it for a extended period afterward, or remaining compelled to toss out some of it Though it spoils. Are countrywide suppliers truly worth the value? Are residence or generic companies particularly as Terrific as the countrywide producers? All of the heavy chain supermarkets comprise Space producers or evidently packaged generic products and solutions. Some chains add either. Keep track of out your nearby chains, check out the residence solutions, and come to a decision for your self Whilst (or if) you will need to shell out a tiny further more for the countrywide brand name. If you truly want a countrywide brand name, specifically in non-perishables, keep track of the advertisements, and Though it goes on sale, stock up. Innumerable of the dwelling makers are built via the identical providers that create the nationwide suppliers. The just big difference is that the grocery store chain purchases inside sum, and the brand name includes no advertising and marketing expenditure. Staple ingredients that each kitchen area necessities. All-motive flour, cornstarch (for thickening gravy), diverse noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white Wine, pink Wine, apple cider, simple distilled), canned soups (beef broth, chicken broth, tomato, product of mushroom), various spices and flavorings (dried minced onion, oregano for Italian dishes, salt, pepper, any many others you together with.)Obtain reduced figures on fresh solutions and style try right before stocking up. Other Wonderful ingredients to continue to keep on hand. Canned meats and veggies, mayonnaise, mustard, ketchup, beloved salad dressings, horseradish sauce, organized-to-consume cereal, uncomplicated cooking oatmeal, Product of Wheat, Product of Rice, grits, gravy mixes, consume mixes, any other preferred meals. With these types of straightforward guidelines you ought to be perfectly on your course to ingesting a properly stocked kitchen area and suitable cooking practical experience.","directions":"","url":"https://recipe.bluelayer.org/recipe/1501/how-to-plan-your-culinary-masterpiece"},{"id":"1481","title":"Creamy Asparagus Leek Soup with Creme Fraiche","ingredients":"2 kilos
asparagus (2 bunches) hard finishes snapped off
1 tbsp butter
4 leeks, white
and faded green simply just, halved lengthwise, sliced skinny
2 cloves garlic, minced
32 oz container +
1 cup Swanson small-sodium chicken broth Kosher salt
and fresh pepper to taste Optional chives for garnish","directions":"In a large large pot, soften superior more than medium-small heat. add leeks and cook, stirring once in a while, until the leeks are smooth, over 8 to 10 minutes. add garlic and cook 1 instant, or until fragrant. Chop the asparagus into 2-inch areas. add to the pot with the leeks. add the broth and bring to a boil. Address and cook regarding 20-25 minutes or until asparagus is exceptionally soft. Remove to warm and puree until smooth with a blender. Change salt and pepper, to taste. To serve, divide within 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish. Makes 7 1/3 cups","url":"https://recipe.bluelayer.org/recipe/1481/creamy-asparagus-leek-soup-with-creme-fraiche"},{"id":"1480","title":"Product of Zucchini Soup","ingredients":"1/2 little onion,
quartered
2 cloves garlic
3 medium zucchini, pores
and skin on minimize in large chunks
32 oz lowered sodium Swanson chicken broth (or vegetable)
2 tbsp low pounds sour cream Kosher salt
and black pepper to taste Fresh grated parmesan cheese if preferred for topping (optional)","directions":"Add Chicken broth, onion, garlic and zucchini in a large pot over medium heat and carry to a boil. Reduced heat, cover, and simmer right up until smooth, around 20 minutes. Remove versus warm and purée with an immersion blender, add the sour cream and purée once again until smooth. Flavor for salt and pepper and improve to taste. serve very hot.","url":"https://recipe.bluelayer.org/recipe/1480/product-of-zucchini-soup"},{"id":"1453","title":"Bean Soup with Ham and Kale","ingredients":"16 oz bag of
16 bean soup mixture (discard taste packet if it
arrives with it)
2 teaspoons olive oil
4 oz reduced sodium smoked ham steak, diced
1 medium onion, diced
2 carrots, sliced
4 garlic cloves
1 very little green pepper, diced (3/4 cup)
2 celery stalks, chopped (3/4 cup)
2 green onions, diced
1/4 cup cilantro, finely diced
2/3 cup of tomato sauce
1/2 tsp ground cumin
3 teaspoons kosher salt
1 teaspoon cracked black pepper
1 sprig rosemary
2 sprigs thyme
4 cups kale, stems eradicated
and coarsely chopped","directions":"Rinse and soak beans right away. Discard the damp water the up coming working day and Area in a pot with 12 cups of water, cook discovered 1 hour on medium-superior warm. Warm a high non-adhere skillet about medium heat, add oil and cook ham and cook until browned, 2 minutes, add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook a different 5 minutes, right up until smooth. Add to the beans alongside with the rosemary and thyme. Decrease warm to medium-small, add and cook 1 hour, stirring often. Come across the pot, make improvements to warm to medium-higher and simmer right up until thick and the beans are cooked for the duration of, more than 15 minutes. Add the kale and cook an more 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/1453/bean-soup-with-ham-and-kale"},{"id":"1446","title":"What do you exceptionally need to have within just cookware and crockery","ingredients":"What do you exceptionally need to have in cookware and crockery Cookware is constantly a alternatively contentious make any difference. I contain discovered cooks transform up to even the best of cooking positions putting on further than it would acquire to preserve your typical oil tanker (even though probably this is not the great seek the services of for your cookware), after all that was truly essential was a knife and one thing to sharpen it with. Consequently what are the correct ”cookware basics”, the factors that you Quite can’t do without having? Properly astonishingly you pretty much require just a exceptionally tiny total of ingredients to get hold of you transferring. Likely a lot considerably less than you consist of presently. All the cookware you really require is a favourable knife, a suggests of polishing it, a slicing board and a handful of of pans. You may perhaps desire a little bit extra cookware however you can cook with simply just that. Use’t receive me incorrect, I’m as partial to a kitchen area comprehensive of mixers, blenders, electric appliances and varied insightful, and differently, units as the following specific. Nevertheless whilst Great top quality reasonably priced cookware (indeed it is potential)together with grinders and blenders serve you a large amount much more scope there are a lot of ingredients that you can cook with out them, still a superior knife, or a few, is totally crucial. The to start with and maximum imperative piece of cookware you want is a cook’s knife, that’s as large as you appear to be soft with, an 8 inch knife with a blade that curves marginally to enable a rocking movement is a optimistic begin, then a scaled-down knife, above 4 inches, for chopping small greens and a carving knife. If you order one more than 10 inches prolonged it can far too double as a bread knife. Even though there is no truth obtaining a lot more knifes just to line the pockets of the large kitchen area tools producers. A fastened can definitely be Incredibly Great value and Deliver you excess for a identical total of money. Yet verify thoroughly what is in the established to start with. If you are unable to locate a established with what you consider will be insightful to you, wear’t purchase it. Plenty of sets appear with ingredients which includes a scenario or picket knife block however test to look at very last the free of charge presents. It’s significantly much better to add a couple Terrific knives in your drawer than a extravagant polished beech picket block with 15 designer knives, 14 of which you under no circumstances employ the service of, and one that is not the directly form for your hand and provides you blisters. I comprise a lower, not exceptionally costly established of French Sabatiers that are soft however not as posh on the lookout as some of the even further present day would make which includes the Jap globals which I locate much too mild which would make cutting a large amount of greens for case in point substantially tougher function. If you discover how to employ them well then metallic or grinding stone is a Excellent course to preserve your knives sharp in a different way there are a beneficial conclusion of proprietary sharpeners that preserve the knife at the specifically mindset When you pull it for the duration of the sharpener. Pans moreover will need to be Wonderful high quality, practically nothing previously mentioned the ultimate, no need to have to fork out a fortune. Simply just create of course they are of a superior potent framework. This encourages Terrific even heat distribution and assists to stop factors burning. Stainless metal is a very good option. A Terrific wok on the other hand need to be built of a slim light metal and charge Quite small, nevertheless usually keep an eye on that it contains a superior nicely-healed wood take care of. The suitable House to invest in this utmost instructive of pans is (maybe unsurprisingly) constantly the regional Chinese grocery store. A Fantastic slicing board is yet another prerequisite whilst 2 are improved than one as this will help to avoid cross contamination if you designate one for raw meats/fish etcetera. and yet another for factors which add fruit and salads. No issue how a lot you consider you will usually be thorough and clean them involving works by using this is the least difficult one route to reduce contamination amongst food. Mixers can be informative if you intend undertaking a ton of baking. Yet unless of course you create bread on a regular monthly foundation (normally a Terrific thought), then purchasing a basic, Great high quality hand saved mixer very than a heavy standalone variation could possibly help save you a handful of of hundred cash in as perfectly as a great deal of Room on your worktop. A blender is normally instructive for soups and the occasional smoothie, and a grinder will offer you a great deal far more options in your Use of outrageous and so on. and will far too present a frequent shipping of new espresso for the further more manic cook. A Fantastic route to mix the attributes of all 3 is to order a foods processor. A optimistic top quality gadget this sort of as a Moulinex or Robotic coupe will help save House and make it possible for you to get a considerably improved processor than if you obtained their goods individually. There is an virtually unending list of kitchen area tools that you might purchase (if inside question stroll into your community cookery retailer and question the operator what he believes you want!), nevertheless deliver yes you order the crucial positive good quality cookware immediately and it will deliver your cooking simpler and further more remarkable.","directions":"","url":"https://recipe.bluelayer.org/recipe/1446/what-do-you-exceptionally-need-to-have-within-just-cookware-and-crockery"},{"id":"1433","title":"Szechwan Delicacies","ingredients":"The delicacies of the Western area of China is very well-recognised for its spiciness, however lots of Western palates ignore the sophisticated interaction of savory, bitter, warm and adorable flavors that underlie the fiery spice of the Szechwan pepper and other spices that supply the Szechwan delicacies its feature burn up. For many years, highest of the earth was common fundamentally with Cantonese delicacies, and concept of it as ‘Chinese delicacies’. in real truth, even though, China is an huge state that encompasses approximately each form of temperature possible. The remarkable assortment of foodstuff, spices and climates add led to a great number of very clear versions of Chinese delicacies. Szechwan delicacies, originating in a steamy, sub-tropical weather, consists of smoked, pickled and spiced food items, as perfectly as meals spiced with a large hand for either preservation and taste. Though the Szechwan pepper, a fruit that grows in the Chongging province, includes usually been utilised in Szechwan cooking, highest concur that it wasn’t till Christopher Columbus introduced the chili again in opposition to his travels. Moreover the flavors that sear the mouth, Szechwan cooking makes use of an interaction of flavors to build the complete influence of a dish. Sizzling and Bitter Soup, for illustration, any time published very well is neither particularly incredibly hot, nor finally bitter. Composed with sorrel, lemongrass, tofu and other spices, its to start with effects is the heady, loaded odor of roast meat and bitter lemon. That aroma is belied at the to start with contact on the tongue – the soup is salty initial, whilst not greatly consequently. The sophisticated mixing of flavors melds, shifting in the mouth to mildly bitter – the sorrel and lemongrass creating them selves acknowledged. It is not until the mouthful of soup includes been swallowed that the fire sets in as the chili oil at some point seeps into the flavor buds. This is not odd for Szechwan cooking. The initial mouthful of Kung Pao Chicken rarely provides tears to your eyes. It is just as you chew and swallow and get but yet another chunk that the correct warm of the dish starts to claim by itself. Double Cooked Spicy Pork seems to be approximately bland at 1st, with the flavors mixing subtly in the historical past right up until the challenging fire of the chili oil inside which the pork is fried instantly flames in your mouth. There’s far more than fire to Szechwan delicacies even though. Smoked meats are well known, and the smoking at times would make seek the services of of bizarre ingredients and flavors. Szechwan Tea-Smoked Duck is a delicacy that brings together the flavors of citrus and ginger and garlic, juxtaposing them with a prolonged, sluggish cooking above a fire laced with oolong and green tea leaves. The outcome is a succulent meat that melts in the mouth and leaves powering a trace of gingered orange. One lifestyle of Szechwan delicacies that is getting even further popular in the Western planet is the Szechwan Sizzling Pot. Very similar to a ‘fondue’, a Very hot Pot is added an occasion than a evening meal. Chunks and slices of uncooked meat, seafood and greens are obtainable to diners at a desk that retains a ‘Very hot Pot’ – a pot of chili oil in excess of a flame. Every diner selects their foods and dips it in the chili oil till it is cooked. Normally, hosts will way too present a pot of very simple broth for those people visitors who choose a additional bland dinner, or can’t tolerate the spiciness of foods fried within chili oil. Savory, wealthy and spicy, Szechwan delicacies is delicacies based mostly on depth – heavily sizzling, heavily bitter, and heavily scrumptious.","directions":"","url":"https://recipe.bluelayer.org/recipe/1433/szechwan-delicacies"},{"id":"1419","title":"Slim Macaroni and Cheese Soup with Broccoli","ingredients":"4 oz dry elbow macaroni (I which includes Ronzoni Sensible Flavor)
1
1/2 cups onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp gentle butter
2 tbsp flour
2
1/2 cups weight no cost small sodium chicken broth (or vegetable broth)
1 cup pounds no cost milk Pinch nutmeg
1/2 tsp dry mustard Salt
and new pepper to taste
2 cups (about
10 oz) broccoli florets, chopped into low ingredients
1-1/2 cups
2% shredded sharp cheddar
2 tbsp parmesan cheese","directions":"Boil pasta in salted water in accordance to offer instructions for al dente. Drain and Set aside. In a higher soup pot or dutch oven, soften light butter. add chopped greens and sauté on reduced heat right up until smooth, regarding 5 minutes. Add flour and fresh pepper to the pot and stir till soft. Gradually add chicken broth, milk, nutmeg and dry mustard powder; whisking regularly. Fastened heat to medium-large until it arrives to a boil. add and cook on small relating to 10-15 minutes. Add broccoli florets, parmesan cheese, and stir nicely. Transform salt and pepper to taste. Cook figured out till broccoli is cooked, in excess of 5 minutes or further to your liking. Add cheddar, blending effectively until cheese melts and mechanically remove against warm. add cooked elbows and add effectively, transform salt and pepper if necessary. Try to eat immediately absent consequently the pasta doesn’t take up all the broth.","url":"https://recipe.bluelayer.org/recipe/1419/slim-macaroni-and-cheese-soup-with-broccoli"},{"id":"1382","title":"Hen and Cavatelli Soup","ingredients":"1 tbsp butter
1 medium onion, sliced slim
2 tbsp
all cause flour
5 cups lower sodium fat totally free chicken broth
1 cup celery, sliced
2 large carrots, sliced
1 clove garlic, minced
2 bay leaves Salt
and fresh new pepper to taste
10 skinless chicken thighs,
all bodyweight taken off
8 oz frozen ricotta cavatelli","directions":"In a large pot, soften butter. add onion and cook on small regarding 6 minutes, until onions are gentle. add flour and stir, cooking one more instant. Add Chicken broth, celery, carrots, garlic, bay leaves and salt and pepper to taste. Add chicken and bring to a boil, then partly address, simmer on lower 30 minutes. In the meantime, cook cavatelli in a pot of salted water in accordance to deal instructions. Drain and add to soup after soup includes cooked. Cook yet another moment or 2. Remove bay leaves and divide within 5 bowls. To reheat, you might require to add a minor water.","url":"https://recipe.bluelayer.org/recipe/1382/hen-and-cavatelli-soup"},{"id":"1381","title":"Cauliflower Watercress Soup","ingredients":"1 tbsp butter
1/2 cup chopped onions
1 tbsp unbleached flour (all rationale is fantastic
also)
4 cups low sodium chicken broth (vegetarians can use vegetable broth)
1 medium brain cauliflower, chopped (in excess of
1
1/2 kilos florets)
4 cups watercress (3 oz) Kosher salt
and pepper to taste","directions":"In a medium nonstick saucepan, soften the butter about small warm. add the onions and saute till delicate, relating to 3 minutes. add the flour and stir relating to 1 to 2 minutes. Add the chicken broth and cauliflower and enhance heat to medium-large. Carry to a boil, then protect and simmer previously mentioned medium-small until veggies are gentle (regarding 20 minutes.) add the watercress right up until wilted, over 1 moment and puree with an immersion blender until tender. Period with salt and pepper to taste. Would make 7 cups","url":"https://recipe.bluelayer.org/recipe/1381/cauliflower-watercress-soup"},{"id":"1380","title":"Caramelized Apple Onion Soup","ingredients":"2 fat sweet yellow onions, sliced
1/8″ slender
1 tablespoon olive oil
1 tablespoon unsalted butter
4 Granny Smith
apples
2
1/2 cups
apple cider
1 quart vegetable broth (I utilized Pacific)
2 cloves garlic, crushed
1/2 cup light cream
3/4 tsp kosher salt
and white pepper, to taste (optional garnish)
a drizzle of mild product","directions":"In a Dutch oven, or heavy stock pot, soften the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and come to be golden within shade, stirring often, more than 55 minutes, dependent on your pan and the flame. You may perhaps require to eliminate the warm to medium-lower fifty percent route during to reduce them against burning. Though the onions are cooking, peel, main and chop the apples. While the onions are well prepared add the apples and cook 2 to 3 minutes. Add the apple cider to deglaze the pan, scraping up any brown bits on the backside of the pan. Strengthen heat and bring to a boil, cook till the cider lessens, relating to 5 minutes. Add the garlic and vegetable broth. bring to a boil, then remove the warm to reduced, deal with and simmer carefully 30 minutes. add product and simmer 10 minutes. Puree in a blender in batches or getting an immersion blender. Transform seasoning with salt & white pepper. serve","url":"https://recipe.bluelayer.org/recipe/1380/caramelized-apple-onion-soup"},{"id":"1325","title":"Mini Turkey Meatball Vegetable Soup","ingredients":"For the Meatballs: •
20 oz (1.3 lb) ground turkey breast
93% lean •
1/4 cup expert entire wheat breadcrumbs* •
1/4 cup grated parmesan cheese •
1/4 cup parsley, finely chopped •
1 large egg •
1/4 cup onion, minced •
1 clove garlic, minced •
1/4 tsp salt For the Soup: •
32 oz container lowered sodium Chicken broth •
2 tsp olive oil •
1/2 cup chopped onion •
1 cup diced carrots •
1/2 cup diced celery •
2 garlic cloves, minced •
2 (14.5 oz) cans petite diced tomatoes • Parmesan cheese rind (optional) •
1 fresh rosemary sprig •
2 bay leaves •
2 tbsp chopped fresh basil •
1/4 cup chopped fresh Italian parsley •
1/2 tsp kosher salt
and new black pepper •
8 oz zucchini, diced •
2 cups chopped fresh new spinach •
additional parmesan cheese for garnish (optional) *If you require to create this gluten-free, employ the service of gluten-no cost bread crumbs
and be certain to look
at the labels on the chicken broth.","directions":"Preheat oven to 400°F. In a heavy bowl, blend ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Working with your (fresh) arms, carefully mix all the ingredients properly right up until anything is put together. Kind small meatballs, in excess of 1 tbsp just about every, you’ll attain about 42. Bake in the oven about 12 minutes. In the meantime, heat the oil in a large pot or Dutch oven about medium-higher heat. add the carrots, celery, onion, garlic and saute till gentle and fragrant, in excess of 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. add the rosemary,bay leaves, basil and parsley, deal with and cook on small 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and shed the meatballs in together with the zucchini and spinach, add and simmer until the zucchini is smooth and meatballs are cooked in the course of, about 8 to 10 minutes, period to taste with salt and black pepper if essential. serve with a lot more grated cheese on the aspect if most popular. Can make 11 cups.","url":"https://recipe.bluelayer.org/recipe/1325/mini-turkey-meatball-vegetable-soup"},{"id":"1304","title":"Baked Potato Soup","ingredients":"2 medium russet potatoes, washed and dried 1 lower intellect of cauliflower (3 1/2 cups or 16 ounces), stem taken off lower into florets 1 1/2 cups excess weight totally free Chicken broth 1 1/2 cups 1% minimized-pounds milk Salt and recently cracked black pepper 1/2 cup light sour cream 10 tbsp minimized-weight shredded sharp cheddar cheese 6 tbsp chopped chives, separated 3 slices bacon, cooked and crumbled (you can seek the services of turkey bacon if you like)","directions":"","url":"https://recipe.bluelayer.org/recipe/1304/baked-potato-soup"},{"id":"1292","title":"Beef Barley Soup","ingredients":"1 tsp oil
1-1/2 kilos lean beef spherical stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups water
1 –
2 tsp kosher salt, to taste
2 bay leaves
2/3 cup dry barley New ground black pepper","directions":"Warm a higher hefty pot or dutch oven on medium warm. add oil and beef, time with a small salt and brown meat a several minutes. Once meat is browned, add carrots, onion, celery and garlic to the pot and present it a beneficial stir. Add water, salt and bay leaves and carry to a boil. While boiling, remove warm to small and protect. Simmer protected previously mentioned lower heat until the meat is smooth, about 1 1/2 – 2 hrs. Add the barley, modify the salt if necessary and add fresh ground pepper. Simmer an further 30-35, remove bay leaves and serve. Makes 7 1/2 cups. Tension cooker directions: Abide by all the measures with the meat and carrots as advised more than, Even though you add the water and add and lock the lid. Cook in the worry cooker for in excess of 30 minutes on medium lower heat. Remove in opposition to heat and While the anxiety cooker is neat ample to unlock the lid, remove and add barley. Cook an extra 30 minutes acquired.","url":"https://recipe.bluelayer.org/recipe/1292/beef-barley-soup"},{"id":"1260","title":"Lasagna Soup","ingredients":"For the soup: Cooking spray
14 oz
adorable Italian Chicken sausage, casing eradicated
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, separated
3 cups lower-sodium, pounds-cost-free chicken broth*
2
1/2 cups water
2 cups uncomplicated marinara sauce
2 bay leaves Fresh new cracked black pepper
6 oz ruined lasagna noodles, entire wheat or gluten totally free* For topping:
6 tbsp component skim shredded mozzarella cheese*
1/2 cup section skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped new parsley
1/4 cup fresh basil chiffonade *keep
an eye on labels for gluten no cost","directions":"Heat a heavy soup pot or Dutch oven previously mentioned medium heat, spray with oil and add the sausage; cook right up until browned, breaking it up as it chefs with a wood spoon about 4 to 5 minutes. add the chopped onion and crushed garlic and cook 2 to 3 minutes. add the parsley, broth, water, marinara sauce, bay leaves and clean black pepper and carry to a boil; deal with, reduce heat and simmer regarding 30 minutes. In a medium bowl mix the ricotta, parmesan, and 2 tbsp parsley and add. Add the damaged pasta and cook acquired in accordance to deal instructions. Divide in between 6 bowls and ultimate each and every with 2 tbsp ricotta cheese blend, mozzarella, clean cracked pepper and fresh basil on best. Tends to make about 8 cups.","url":"https://recipe.bluelayer.org/recipe/1260/lasagna-soup"},{"id":"1186","title":"Potato Leek Soup","ingredients":"4 medium leeks (darkish green stems eliminated) 1/2 heavy white onion, chopped 2 medium russet potatoes, peeled and slash into cubes 1 tbsp flour (seek the services of AP gluten no cost flour for GF) 1 tbsp butter 4 cups bodyweight cost-free chicken stock (or vegetable broth for vegetarians) 1/2 cup 2% milk Salt and new pepper","directions":"","url":"https://recipe.bluelayer.org/recipe/1186/potato-leek-soup"},{"id":"1167","title":"Creamy Mushroom Soup","ingredients":"3 tbsp flour
4 cups water
4 tsp Greater than Bouillon Chicken (or
2 chicken bouillon cubes)
5 oz shiitake mushrooms, sliced
8 oz child bella, sliced
1 celery stalk
1 tbsp mild butter (optional)","directions":"Vacation put chilly water and flour in a blender and mixture until smooth; pour into a medium pot and fastened warm to medium. Add celery, mushrooms, chicken bullion and butter and convey to a boil. cover and simmer right up until greens are delicate, above 20 minutes. Remove celery and a cup of soup and issue in a blender, combine until smooth, then return it to the pot and simmer a couple minutes.","url":"https://recipe.bluelayer.org/recipe/1167/creamy-mushroom-soup"},{"id":"1121","title":"Beef, Tomato and Acini di Pepe Soup","ingredients":"1 lb 90% lean ground beef 1- 1/2 teaspoon kosher salt 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 28 oz can diced tomatoes 32 oz beef stock* 2 bay leaves 4 oz reduced pasta this sort of as Acini di pepei* Grated parmesan cheese, optional","directions":"","url":"https://recipe.bluelayer.org/recipe/1121/beef-tomato-and-acini-di-pepe-soup"},{"id":"1120","title":"Beef, Potato and Quinoa Soup","ingredients":"2 tsp olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
1/2 lb beef, cubed into little chunk sizing
areas (I
applied beef
tenderloin)
5 cups water Beef bullion
1 carrot, peeled
and sliced
2 tbsp yellow bell pepper, diced
2 medium potatoes, peeled
and cubed
6 tbsp fresh chopped cilantro Salt
and pepper to taste","directions":"Saute oil in a higher pot, add scallions and garlic and sauté till delicate in excess of medium heat, about 3 minutes. add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook an additional 2 minutes. add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. add and simmer on reduced around 1-1/2 hrs, until meat is smooth. Add potato and cooked quinoa and cook an extra 25 minutes. add remaining chopped cilantro and serve.","url":"https://recipe.bluelayer.org/recipe/1120/beef-potato-and-quinoa-soup"},{"id":"1102","title":"Watermelon-Cuke Refreshment","ingredients":"Ingredients 1 tablespoon fresh new lemon juice 2 cups chilly watermelon, seeds taken off, reduce into 1-inch chunks 3 medium chilly cucumbers, peeled, chopped 1 tablespoon flaxseed oil, unfiltered desired 1 tablespoon uncooked honey, uncooked agave nectar, or maple syrup Pinch of sea salt Guidelines 1. Put the lemon juice, watermelon, cucumbers, flaxseed oil, honey, and salt in a blender and purée until smooth and frothy, in excess of 30 seconds. 2. Pour into chilled eyeglasses or serve as a chilly soup garnished with a sprig of parsley, basil, or mint. Sip bit by bit and savor the fresh new flavors.","directions":"","url":"https://recipe.bluelayer.org/recipe/1102/watermelon-cuke-refreshment"},{"id":"1064","title":"Armed forces Bean, Bacon and Spinach Soup (Tension Cooker, Sluggish Cooker or Stove Supreme)","ingredients":"3 15 oz cans military beans, rinsed and exhausted 4 slices middle minimize bacon, chopped 1 medium onion, chopped 1 large carrot, chopped 1 large celery stalk, chopped 2 tbsp tomato paste 4 cups small sodium Chicken broth 2 bay leaves 1 sprig fresh new rosemary (I utilised a bouquet garni for tosing) 3 cups child spinach","directions":"","url":"https://recipe.bluelayer.org/recipe/1064/armed-forces-bean-bacon-and-spinach-soup-tension-cooker-sluggish-cooker-or-stove-supreme"},{"id":"1062","title":"Meatball and Spaghetti Soup","ingredients":"For the soup:
5 cups small sodium, weight-no cost chicken broth
2 cups water
2 chopped cloves garlic, separated
4 tbsp chopped fresh parsley, separated
1/2 onion, chopped, separated Pinch beaten purple pepper flakes (optional) Kosher salt
and new pepper
6 oz dry reduce up spaghetti, I made use of Ronzoni Sensible Flavor For the meatballs:
16 oz
99% lean ground turkey
1 reduced egg
1/4 cup professional breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp fresh new chopped basil","directions":"In a soup pot more than medium warm, carry chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed purple pepper flakes and new black pepper to a boil; simmer more than 5 minutes. In the meantime, create the meatballs via combining ground turkey, parmesan cheese, egg, remaining garlic, getting onion, getting parsley, breadcrumbs, salt and pepper. Kind into minor 1 inch meatballs (in excess of 36). Eliminate meatballs into the broth, cook about 3 minutes; add pasta and cook in accordance to bundle guidance. add new basil, modify salt and pepper to taste and serve with grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/1062/meatball-and-spaghetti-soup"},{"id":"1048","title":"Kale and Potato Soup with Turkey Sausage","ingredients":"14 oz small fat Italian Chicken or turkey sausage
8 cups (1/2 batch) kale, stems taken off, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups pounds-free of charge small-sodium chicken broth
2 cups water
3 medium pink potatoes, peeled diced into
1/4 inch ingredients
1 pinch dried purple pepper flakes Salt to taste
1/4 tsp new ground pepper","directions":"In a heavy Dutch oven or pot, cook sausage about medium-small heat. Switch and cook until brown, over 10 minutes. Remove in opposition to pot, permit amazing and lower into slender slices. Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. add garlic and cook 1 moment excess. Add broth, water and black pepper, carry to a boil and cook 5 minutes. add cooked sausage, potatoes, purple pepper flakes and convey again to a simmer. Cook coated for regarding 4 minutes. add kale and serve again to a simmer. Cook partly included right up until the potatoes and kale are cooked, more than 5-6 minutes. Alter salt if essential. Will make 10 cups.","url":"https://recipe.bluelayer.org/recipe/1048/kale-and-potato-soup-with-turkey-sausage"},{"id":"1034","title":"Creamy Corn Soup with Queso Fresco and Cilantro","ingredients":"1/2 teaspoon olive oil
1/3 cup chopped scallions
1 garlic clove, chopped
3
1/2 cups clean corn kernels, minimize versus the cob (in opposition to
5-6 medium)
1 (6 oz) russet potato, peeled
and diced
5 cups
1% milk
1 chicken bouillon dice (or Vegetable Greater than Bouillon)
2 tablespoons chopped fresh cilantro, separated
1/4 cup small bodyweight sour cream Salt
and fresh pepper, to taste
3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)","directions":"Warm a medium large pot or Dutch oven on medium heat. add oil and sauté scallions and garlic for 1 second. add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a higher pot and carry to a boil. Eradicate heat to medium-lower, address and simmer for just about 30 to 35 minutes or till the corn is soft, stirring from time to time. Remove against heat and guide 6 tablespoons of the corn kernels for topping. add sour cream to the soup and purée in the blender in 2 batches, cautious not to burn off oneself; return to the pot. Change salt and pepper, to taste and heat over reduced heat 2-3 minutes, stirring once in a while. Pour into 6 bowls and garnish each and every bowl with 1 tablespoon just about every of corn kernels and cheese. Best with fresh cilantro. Would make 7 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/1034/creamy-corn-soup-with-queso-fresco-and-cilantro"},{"id":"1031","title":"Butternut Squash Soup with Sage","ingredients":"1 butternut squash, more than 2 cups cubed 1 carrot, peeled 1 low onion, chopped 1 celery rib, chopped 6 cups pounds absolutely free chicken or vegetable broth 2 garlic cloves, halved 4 sage leaves 1/2 cup 1% milk Salt and freshly ground pepper Peel the squash and remove the seeds. Slash into medium measurement cubes.* In a large large pot, add squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Address and simmer on small warm for around 40 minutes, until squash is gentle. Discard the sage and taking an immersion blender, puree the soup. add milk and improve the salt and pepper to taste and serve. Ideal crowned with freshly grated Parmesan cheese. * The most straightforward route to peel butternut squash is to 1st slash the top and backside off the squash. Then slash the squash duration good. Employing a hefty spoon scrape out the seeds and strings. Reduce the squash in hefty chunks and destination in a pot of boiling water for 10 minutes. Drain and make it possible for the squash great. The pores and skin will arrive off efficiently with a pairing knife.","directions":"","url":"https://recipe.bluelayer.org/recipe/1031/butternut-squash-soup-with-sage"},{"id":"1026","title":"Black Bean Soup","ingredients":"For the beans: •
1 lb dry black beans •
1 low bell pink pepper •
1 lower onion,
quartered •
2 cloves garlic •
3 bay leaves For the soup: •
1 tbsp olive oil •
1 large onion, minced •
1/2 cup chopped parsley •
1 crimson pepper, minced •
2 medium carrots, shredded •
5 cloves garlic, minced •
1 tbsp pink Wine vinegar •
1/4 (2 oz) cup white Wine •
1 tsp cumin •
1 tsp oregano •
1 chicken bullion (vegans seek the services of vegetable bullion) • salt
and black pepper","directions":"Rinse beans and issue in a large pot with over 8 cups of water. cover and convey to a boil, then remove versus heat and enable the beans sit, protected for one hour. (Or you can enable them soak right away within chilly water) Drain the water, then add 8-10 cups of chilly water Whilst organized to cook. Add 1 bell pepper, 2 garlic, minor onion and bay leaves to the beans. bring to a boil and eradicate heat to small. Simmer for relating to an hour, or right up until smooth, stirring sometimes. (add water if required) In the meantime, in a superior frying pan, heat oil on small. add chopped veggies (onion, parsley, carrots, pepper, garlic) time with salt and pepper and sauté for over 5 minutes, or until smooth.","url":"https://recipe.bluelayer.org/recipe/1026/black-bean-soup"},{"id":"1002","title":"Roasted Acorn Squash and Leek Soup with Pepitas","ingredients":"2
acorn squash
1 tbsp butter (vegans seek the services of olive oil)
1 (more than
1 cup) large leek, mild green
and white component just
4 cups pounds no cost, reduced sodium chicken broth (vegans seek the services of vegetable stock)
2 tbsp pepitas (uncooked pumpkin seeds)
2 tbsp chopped chives","directions":"Preheat oven to 350°. Slash acorn squash in 50% and bake till comfortable, above 40 – 45 minutes. Remove versus the oven. In the meantime, discard darkish green chapter of the leek. Leeks frequently are inclined to be sandy, consequently I which includes to fresh them properly by separating the levels and washing them perfectly less than chilly water. Chop leeks and sauté in a large pot with butter or oil above medium lower warm until smooth, about 5 minutes. Any time squash is awesome adequate to manage, scoop out seeds and discard. Scoop out the flesh to the pores and skin and add to the pot with leeks. Add above 2/3 of the chicken stock to the pot; stir perfectly and simmer above 5 minutes. Getting an immersion blender or a month-to-month blender, mix soup until smooth. add being broth and simmer a couple extra minutes. Change salt and pepper to taste. Garnish with pepitas and chopped chives.","url":"https://recipe.bluelayer.org/recipe/1002/roasted-acorn-squash-and-leek-soup-with-pepitas"},{"id":"981","title":"Broccoli Cheese and Potato Soup","ingredients":"1 tiny onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour (all rationale, entire wheat or
ap gluten-totally free)
2
1/2 cups much less sodium chicken broth (or vegetable broth)
1 cup weight cost-free milk
2 medium potatoes, peeled
and diced lower
1/4 tsp kosher salt
and fresh pepper
4 cups (about
2 heads) broccoli florets, chopped into small
areas
1-1/2 cups lessened excess weight shredded sharp cheddar
2 slices
2%
American cheese
1 tbsp parmesan cheese","directions":"In a large soup pot, soften butter. add chopped greens and sauté on lower warm until smooth, regarding 5 minutes. Add flour, salt and pepper to the pot and stir until tender. Add Chicken broth, milk and potatoes and mounted warm to large until it will come to a boil, then address and cook on lower right up until potatoes are gentle, about 10-15 minutes. Add broccoli florets, parmesan cheese, and stir nicely. Modify salt and pepper to taste. Cook acquired until broccoli is cooked, regarding 5 minutes. add cheddar and American cheese, stir very well and remove against warm. Pin It To Help you save For Later on!","url":"https://recipe.bluelayer.org/recipe/981/broccoli-cheese-and-potato-soup"},{"id":"942","title":"Escarole Soup with Turkey Meatballs (Italian Wedding day Soup)","ingredients":"For the Meatballs:
20 oz (1.3 lb) ground turkey breast
99% lean
1/4 cup knowledgeable complete wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt For the soup:
8 cups bodyweight-cost-free small sodium chicken broth
1 (16 oz) mind escarole, chopped Fresh cracked pepper, to taste
3 oz (1/2 cup) raw orzo","directions":"In a large pot, heat the chicken broth more than medium warm, lined. When the broth is heating up, in a superior bowl, blend ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Making use of your (fresh) fingers, carefully blend all the ingredients nicely till anything is merged. Kind small meatballs, above 1 tbsp every, you’ll take relating to 40. Any time the broth will come to a boil, get rid of the meatballs inside, add the orzo and chopped escarole. Add fresh new pepper, modify salt as needed and cook regarding 10 minutes or till orzo is accomplished. Makes 12 cups.","url":"https://recipe.bluelayer.org/recipe/942/escarole-soup-with-turkey-meatballs-italian-wedding-day-soup"},{"id":"926","title":"Creamy Hen and Mushroom Soup","ingredients":"4 cups water
3 tbsp flour
1 celery stalk, slash in
50%
5 oz shiitake mushrooms, sliced
8 oz boy or girl bella, sliced
4 tsp Chicken Greater Than Bouillon (or to taste)
2 tsp unsalted butter
7 oz skinless Chicken breast
1 tbsp fresh new parsley, chopped","directions":"Point chilly water and flour in a blender and mixture till soft; pour into a medium pot and fastened heat to medium. Add celery, mushrooms, chicken bouillon and butter and bring to a boil. add Chicken, deal with and simmer on reduced 15 minutes, or till chicken is cooked during. Remove chicken and established apart; carry on to cook the getting soup an excess 5 minutes, right up until greens are tender. Location celery and 1 cup of soup into the blender; mix till tender, then return to the pot and simmer a handful of minutes. Shred or lower the chicken into tiny sections and add again to the soup, garnish with fresh parsley. Makes more than 6 cups.","url":"https://recipe.bluelayer.org/recipe/926/creamy-hen-and-mushroom-soup"},{"id":"919","title":"Halibut and Shellfish Soup","ingredients":"1 tsp olive oil
2 chopped shallots
2 cloves of garlic
3 medium diced tomatoes
4 oz dry white Wine
1 cup clam juice
2 cups vegetable stock
3/4 lb halibut filet, pores
and skin taken off minimize into higher sections
1 lb shrimp, peeled deveined fresh new shrimp
1 dozen littleneck clams Pinch of saffron
1/4 cup fresh new chopped parsley Crusty bread for serving on the facet (optional)","directions":"Add olive oil to a heavy large pot; above medium warm sautée shallots and garlic right up until translucent. add the tomatoes, Wine, clam juice and the bone to the halibut if you add one. add vegetable stock, saffron, fresh thyme and stir. Add the clams; address and cook 2 minutes, add the shrimp and fish and cook and further 3 to 5 minutes, or until the shrimp turns red and the clams open. Remove bone and serve with a crusty bread to dip into the juice.","url":"https://recipe.bluelayer.org/recipe/919/halibut-and-shellfish-soup"},{"id":"883","title":"Crock Pot Minestrone Soup","ingredients":"Be expecting you love!
1 (15 oz) can white beans, drained, rinsed (cannellini or
army)
32 oz container reduced sodium Chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh new basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt
and fresh black pepper
1 medium
8 oz zucchini, diced
2 cups chopped clean (or frozen defrosted) spinach
2 cups cooked small pasta these kinds of
as ditalini or elbows (al dente) Further parmesan cheese for garnish (optional)","directions":"Crock Pot Edition: Puree beans with 1 cup of the broth in a blender. heat oil in a high nonstick skillet in excess of medium-large heat. add the carrots, celery, onion, garlic and saute till soft and fragrant, more than 15 minutes. Shift to the crock pot alongside with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. add the rosemary, basil and parsley, address and cook on reduced for 6 to 8 several hours. 40 minutes ahead of the soup is finished cooking, add zucchini and spinach. add and cook 30 even further minutes. Remove bay leaves, rosemary sprig, parmesan rind and period to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and every and top with added parmesan cheese if most popular. Stove top Guidance: Puree beans with 1 cup of the broth in a blender. heat oil in a high pot over medium-high heat. add the carrots, celery, onion, garlic and saute until smooth and fragrant, about 15 minutes. Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. add the rosemary, basil and parsley, deal with and cook on reduced 40 minutes. add the zucchini and spinach, cover and simmer until the zucchini is smooth, about 8 to 10 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and period to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and every and top with added parmesan cheese if desired.","url":"https://recipe.bluelayer.org/recipe/883/crock-pot-minestrone-soup"},{"id":"880","title":"Beef Stroganoff","ingredients":"1-1/2 kilos lean tri-suggestion sirlion steak, trimmed of
all weight, slice inside skinny
1/4″ x
2″ strips Olive oil cooking spray
1 tbsp butter
1 small onion, chopped
2 cloves garlic, chopped
10 oz of sliced mushrooms
1 can of Campbell’s tomato soup
1 cup of water
1 minor fresh bay leaf
2 tsp worcestershire sauce
2/3 cup of light sour cream","directions":"In a heavy saucepan, warm pan above higher heat. Anytime pan is sizzling, spray with oil and add steak. Brown meat until cooked. Remove meat to pan. Low warm, soften butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 a lot more minutes until cooked. add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Address and cook on small around 40 minutes. Remove bay leaf and add in sour cream. serve previously mentioned noodles or rice.","url":"https://recipe.bluelayer.org/recipe/880/beef-stroganoff"},{"id":"872","title":"Quick Pot (Stress Cooker) Hen and Lentil Soup","ingredients":"1 lb dried lentils 12 oz (3) boneless skinless chicken thighs, all bodyweight trimmed 7 cups water 2 tbsp chicken Far better than Bouillon 1 reduced onion, chopped 2 scallions, chopped 1/4 cup chopped cilantro 3 cloves garlic 1 medium ripe tomato, diced 1 tsp garlic powder 1 tsp cumin 1/4 tsp oregano 1/2 tsp sazon (I utilized my home made add) or paprika 1/2 teaspoon kosher salt, moreover a lot more to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/872/quick-pot-stress-cooker-hen-and-lentil-soup"},{"id":"863","title":"Creamy Cauliflower Soup","ingredients":"1 tbsp butter
1 tbsp unbleached flour (all motive is great
as well)
1 medium brain cauliflower – chopped
1/2 cup chopped onions
4 cups excess weight no cost chicken broth (vegetarians can employ vegetable broth) Salt
and pepper to taste","directions":"In a medium saucepan, create a roux through melting the butter on lower warm. add the flour and stir above 2 minutes. Add the chicken broth, onions and cauliflower and preset heat to medium. Convey to a boil, then add and simmer more than medium-small heat until greens are gentle (more than 20 minutes.) Puree with an immersion blender right up until smooth. Time with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/863/creamy-cauliflower-soup"},{"id":"840","title":"French Onion Soup","ingredients":"2 fat yellow onions, sliced slim
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups white Wine
9 cups beef stock Kosher salt
and freshly ground pepper, to taste
6 medium slices toasted Italian bread
6 slices Sargento minimized fat Swiss","directions":"In a Dutch oven, or higher pot, sauté the onions with the butter more than medium warm, until the onions are gentle and golden, around 20 minutes. add flour, blending very well yet another 2-3 minutes. add thyme, bay leaf, sherry, Wine and brandy, and simmer identified for 10 even more minutes. Add the beef stock, salt & pepper to taste, do away with warm. Protect and simmer carefully for around 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-evidence bowls. Desired destination bowls on a baking sheet. Room sliced toasted bread rounds into each bowl and ultimate bread with cheese. Broil 2 to 3 minutes, until cheese melts.","url":"https://recipe.bluelayer.org/recipe/840/french-onion-soup"},{"id":"838","title":"Fowl and Avocado Soup","ingredients":"5 cups small sodium Chicken broth
2 cups shredded Chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped great
2 very little ripe hass
avocados, diced
1/3 cup cilantro, finely chopped
4 lime wedges
2 tsp olive oil Salt + fresh new pepper to taste Pinch cumin Pinch chipotle chile powder (optional)","directions":"In a higher pot, heat oil around medium warm. add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté one more second, until smooth. add chicken stock, cumin and chile powder and bring to a boil. Simmer, included on small for regarding 15-20 minutes. In 4 bowls, fill each and every with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth previously mentioned the chicken and serve with a lime wedge.","url":"https://recipe.bluelayer.org/recipe/838/fowl-and-avocado-soup"},{"id":"826","title":"Irish Oatmeal Leek Soup","ingredients":"1 tbsp whipped butter
1
1/2 cups (3 large) leeks, white
and light green simply just, halved lengthwise, sliced slim
1/2 cup Irish metallic lower oats (Employ the service of Bob’s Pink Mill gluten totally free oats for GF)
4 cups weight-totally free small sodium Chicken broth (vegetarians seek the services of vegetable broth)
1
1/2 cups pounds-cost-free milk New cracked pepper to taste
2 tbsp new chives for garnish","directions":"Soften the butter in a medium saucepan above small heat; add the leeks. Cook, stirring from time to time, until the leeks are smooth, about 15 minutes. Add the broth and milk; enhance warm to large and bring to a boil. Add the oatmeal and clean cracked black pepper to taste. Return to a boil, stirring from time to time; get rid of heat to small. add and simmer carefully until oats are gentle, 45-50 minutes (fewer if having Quaker oats).","url":"https://recipe.bluelayer.org/recipe/826/irish-oatmeal-leek-soup"},{"id":"794","title":"Leftover Turkey Noodle Soup","ingredients":"6 cups selfmade turkey stock (or lower sodium canned)
1 bay leaf
1 cup diced carrot
3/4 cup chopped onion
3/4 cup diced celery
2 garlic cloves, minced Salt to taste Freshly ground black pepper
1/4 cup chopped parsley
3 oz no yolk egg noodles
2 cups leftover shredded turkey (around
8 ounces)","directions":"Fill a heavy saucepan with handmade turkey stock (or canned). add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, right up until the greens are tender. add parsley, noodles and shredded turkey; cook in accordance to noodle guidelines, about 5 minutes. Discard bay leaf and serve.","url":"https://recipe.bluelayer.org/recipe/794/leftover-turkey-noodle-soup"},{"id":"791","title":"Gradual Cooker Blissful Butternut Squash Soup","ingredients":"16 oz (1/2 lower) butternut squash, halved, seeds eliminated 16 oz (1/2) buttercup or kobacha squash, halved, seeds eliminated however not peeled 2 hefty shallot, quartered 2 cup chicken or vegetable broth (or 1-1/2 tbsp Far better Bouillon w/water) 3/4 cup light coconut milk Pinch nutmeg Optional garnish: drizzle coconut milk, chives, pepitas","directions":"","url":"https://recipe.bluelayer.org/recipe/791/gradual-cooker-blissful-butternut-squash-soup"},{"id":"783","title":"Product of Broccoli Soup","ingredients":"3 15 oz cans fat cost-free chicken broth (vegetable broth for vegetarians) 1/2 cup milk (2 per cent) 2 tbsp small fat sour cream 1/2 cup sharp cheddar cheese, shredded 1 onion chopped 1 carrot, peeled and chopped 1 celery chopped 1 clove garlic chopped 5 cups broccoli florets (brain of 2 higher bunches) Ground black pepper to taste In a medium sized stock pot, carry Chicken broth, onions, carrots, garlic, and celery to a boil. cover and simmer 5 minutes. add broccoli, milk and pepper and cook, coated, 10 excess minutes. add sour cream and puree soup. Alter pepper to taste and heat for the duration of over medium warm. add cheddar cheese and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/783/product-of-broccoli-soup"},{"id":"768","title":"Roasted Purple Pepper Soup","ingredients":"4 large pink bell peppers, roasted seeds taken out
1 tsp olive oil
1 medium onion, chopped
1 medium carrot, peeled
and chopped
2 garlic cloves, chopped
1 tsp herbs de provence
1/4 cup fresh parsley, chopped
3 cups weight no cost chicken broth (or vegetable stock)
1 medium russet potato, peeled
and chopped
1/4 cup dry white Wine Salt
and freshly ground black pepper
2 tbsp excess weight totally free sour cream
1/4 cup Parmigiano Reggiano cheese","directions":"To roast pink peppers on the grill, position fresh new pink peppers instantly on the grill top. You can as well put them instantly previously mentioned the flame on your stove. Convert your peppers often, as expected until the pores and skin contains became extensively black and starts off to blister. Though the finish pepper pores and skin contains became black, remove the peppers against the grill and put them into a bowl. Cover the bowl with a lid or a dish to create it airtight to produce up steam. Enable the peppers take it easy in the bowl for 10 minutes. Come across, remove versus the bowl and the pores and skin will tumble off quickly. Slice the pepper inside fifty percent to main and remove seeds. Heat 1 tsp of oil in a higher heavy pot more than medium-superior warm. add the onions, carrots, garlic, and herbs and saute until the onions are translucent, more than 5 minutes. add the broth, roasted bell peppers, potato and Wine. Deliver to a simmer previously mentioned high heat. Ease the heat to medium-small and address, simmer till the potatoes are fairly comfortable, stirring once in a while, relating to 30 minutes. With an immersion hand blender, puree the soup in the pot with the sour cream right up until it is comfortable. Period with salt and pepper to taste. add the grated parmesan and ladle into bowls.","url":"https://recipe.bluelayer.org/recipe/768/roasted-purple-pepper-soup"},{"id":"735","title":"Cooker Break Pea Soup with Ham","ingredients":"Cooker split pea Soup with Ham
1 lb dry green split peas
1 tsp olive oil
2 hefty carrots, peeled
1 medium onion, diced
2 cloves garlic, minced
7 oz reduced sodium ham steak, diced (Boar’s Brain)
6 cups water
1 tbsp Much better Than Bouillon or
1 dice*
1 bay leaf","directions":"Rinse peas beneath chilly water. In a strain cooker, heat oil about medium warm. add onions, carrots, and garlic and saute 4-5 minutes. add ham, peas, water, chicken bouillon and bay leaf and carry to a boil. While the liquid boils, address and lock the lid and move forward cooking till the pot reaches anxiety, then reduce heat to small and established a timer for 20 minutes. The moment the 20 minutes, near the stove off and allow the worry cooker launch the steam on it’s individual. Every time the lid unlocks, improve liquid if required, flavor for salt and pepper and remove bay leaf. If the soup appears to be like which add it must cook a tiny lengthier, you can permit it simmer included (unlocked) until it contains reached your desired thickness. To deliver without having a stress cooker, add 2 even further cups water and simmer protected on small for 2 hrs. *Check labels for gluten-free","url":"https://recipe.bluelayer.org/recipe/735/cooker-break-pea-soup-with-ham"},{"id":"717","title":"Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)","ingredients":"1 lb dry Cannellini beans, rinsed
1 brain garlic, peeled
8 cups water
4 sage leaves,
as well
as even more for garnish
2 tsp olive oil
1 tbsp Chicken Greater Than Bouillon, or dice (vegs us vegetable bouillon) Kosher salt
and white pepper to taste","directions":"Stage beans, 3 cloves of the garlic, water and a couple of sage leaves in the crock pot; address and fixed to large 4 hrs, or until beans are gentle. Don’t add salt. In the meantime, preheat the oven to 400°. Location getting garlic cloves in the middle of a 7×7 inch sq. of aluminum foil (picture more than is demonstrating fifty percent of the cloves, employ the entire detail). Address garlic with olive oil and a small salt. Seal aluminum tightly and position in the oven 25-30 minutes, until garlic is tender and golden. Remove in opposition to oven and fastened apart till the beans are performed. Any time the beans are tender, add the bouillon and add very well till dissolved, then closely go some of the beans and liquid alongside with the roasted garlic to the blender. Combine till delicate and pour it back again into the crock pot. Repeat with the remaining beans until you take the texture you demand from customers. You can way too employ an immersion blender if you add one. Style for salt and modify as needed. Serve with fresh sage and white pepper on best and if you desire, some complete roasted garlic cloves on best. (I reserved a couple) Can make regarding 7 3/4 cups.","url":"https://recipe.bluelayer.org/recipe/717/tuscan-white-bean-and-roasted-garlic-soup-crock-pot-recipe"},{"id":"670","title":"Crock Pot Bird Enchilada Soup","ingredients":"Crock Pot chicken Enchilada Soup
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups reduced sodium bodyweight-totally free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili within
adobo sauce (or far more to taste)
1/4 cup chopped cilantro (additionally
additional for garnish)
15 oz can black beans, rinsed
and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2,
8 oz skinless chicken breasts (16 oz
amount)
1/4 cup chopped scallions, for topping
3/4 cup shredded low weight cheddar cheese Weight no cost sour cream (optional)","directions":"Warm oil in a saucepan over medium-reduced heat. add onion and garlic and sauté until tender, 3-4 minutes. Little by little add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. add cilantro and remove versus heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. add the Chicken breasts; address and cook on small warm for 4-6 hrs. Remove chicken and shred with 2 forks. add chicken back again into the soup, change salt and cumin to taste. serve within bowls and best with pounds cost-free sour cream, cheese, scallions and cilantro. You can as well top with avocado or beaten tortilla chips. Love!","url":"https://recipe.bluelayer.org/recipe/670/crock-pot-bird-enchilada-soup"},{"id":"669","title":"Corned Beef and Cabbage Soup","ingredients":"2 tsp olive oil
2 leeks, chopped (whites
and gentle green simply just)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket (yields
9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley, in
addition much more for garnish
1 lower mind cabbage, cored
and chopped
1 higher potato, peeled
and cubed Fresh pepper to taste","directions":"In a superior pot or Dutch oven, heat oil above medium reduced heat. add leeks and sauté right up until smooth, over 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes. Add corned beef, peppercorns or seasoning packet that arrives with the corned beef, bay leaves, parsley and water; protect and convey to a boil. Simmer coated on small warm for 3 several hours, until the meat turns into comfortable. Remove the corned beef, mounted it on a slicing board and shred with a fork. Return it to the pot then add the cabbage and potatoes, style for salt and pepper and improve as needed. Cook until the potatoes and cabbage are delicate, regarding 45 additional minutes. Makes 9 cups.","url":"https://recipe.bluelayer.org/recipe/669/corned-beef-and-cabbage-soup"},{"id":"659","title":"Roasted Pumpkin Sage Soup","ingredients":"2 medium (6 pounds general) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free of charge)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups weight cost-free, lower sodium chicken broth (vegetarians can employ the service of vegetable stock)
1 tbsp fresh sage,
additionally
a lot more for garnish Salt
and fresh pepper to taste Small fat sour cream for garnish,","directions":"Warm the oven to 400°F. Making use of a large, sharp knife, minimize the pumpkins within fifty percent. Scoop out seeds and point on a baking sheet; bake for 1 – 1-1/2 several hours. Once the pumpkin is cooked and great adequate to take care of, employ the service of a spoon to scoop out the flesh. This need to deliver regarding 5 cups. Add butter to a superior pot or Dutch oven, on medium heat; add shallots and sauté right up until smooth, more than 4 minutes. add garlic and cook an further more instant. add pumpkin and broth to the pot, alongside with sage, salt and pepper and carry to a boil. Simmer, coated for about 15 minutes. Mixture in a blender or immersion blender and mix the soup until smooth. (Optional) Garnish with mild sour cream and sage. Makes 8 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/659/roasted-pumpkin-sage-soup"},{"id":"643","title":"Tomato Bisque","ingredients":"1 tbsp butter
1 medium onion
1 cup chopped carrots
1 celery stalk
3 cloves garlic
30 oz clean plum tomatoes, peeled
32 oz pounds
absolutely free chicken broth, vegetarians use vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tbsp low excess weight sour cream","directions":"To peel the tomatoes, boil a huge pot of water. Even though boiling, lose the tomatoes in the water to blanch one moment, or until the pores and skin cracks. Out of the blue remove against the water, allow for it amazing a couple minutes and the pores and skin will occur directly off. Chop onions, carrots, celery and garlic employing a mini food items processor or chopper. Soften butter in a superior soup pot around medium warm. add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring normally until smooth, above 8-10 minutes. add chicken broth and tomatoes, stirring perfectly. Having a string or a rubber band, tie herbs jointly and reduce into the soup. This will create it very simple to remove afterwards. add salt and fresh pepper, do away with warm to small and simmer coated for 30 minutes. Ladle into bowls and top with freshly grated cheese and new basil. Would make 8 cups.","url":"https://recipe.bluelayer.org/recipe/643/tomato-bisque"},{"id":"639","title":"Pasta Fagioli (Pasta and Beans)","ingredients":"1 tbsp olive oil 1/2 onion 3 cloves garlic, chopped 1 medium celery stalk, chopped 1 medium carrot, finely chopped 1 15 oz can cannellini beans 15 oz can tomato sauce or crushed tomatoes 1 large bay leaf 1 tbsp basil 1 tbsp parsley 1 tsp oregano 2 (14 oz every) cans bodyweight no cost chicken broth (or vegetable broth for vegetarians) 2 cups water Kosher salt and pepper to taste 6 oz dry Ditalini pasta or other tiny pasta (gf pasta for gluten-no cost) Grated parmesan cheese for topping (optional","directions":"","url":"https://recipe.bluelayer.org/recipe/639/pasta-fagioli-pasta-and-beans"},{"id":"637","title":"Roasted Pink Kuri Coconut Curry Soup","ingredients":"4.25 –
4.5 lbs. kuri pink squash (I utilised
2)
1 tsp coconut oil (or olive oil)
1/2 tsp roasted cumin
1
3/4 tsp garam masala
2
1/4 tsp madras curry powder
1/2 medium onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup mild coconut milk
4 cups weight free of charge, reduced sodium vegetable or Chicken broth Salt
and fresh new pepper to taste
1/4 cup chopped fresh new cilantro Warm chili pepper, diced (optional)","directions":"Warm the oven to 400°F. Getting a heavy, sharp knife, slice the squash into quarters. Space on a baking sheet and bake for 1 hour. As soon as the squash is cooked and neat ample to manage, peel the pores and skin absent versus the squash flesh. This really should deliver about 3 cups. Add oil to a medium soup pot, on medium warm. Whilst oil is very hot add onion, shallots, chili pepper (if working with) and garlic; sauté on small warm until golden. add roasted cumin, masala and madras curry powder and mix properly cooking yet another moment. add broth, mild coconut milk, roasted kuri pumpkin and cook coated 20 – 25 minutes. Remove protect and employing an immersion blender, puree soup until smooth. Year with salt and fresh pepper to taste and serve with fresh cilantro.","url":"https://recipe.bluelayer.org/recipe/637/roasted-pink-kuri-coconut-curry-soup"},{"id":"635","title":"Cooker Smoked Turkey Black Bean Soup","ingredients":"1/2 tbsp more virgin light olive oil
1 heavy onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup chopped parsley
3 garlic cloves,
all through garlic drive
6 cups water
1 smoked turkey drumstick*
2 bay leaves
2 cups dried black beans
1
1/4 tsp kosher coarse salt
1/4 tsp fresh new ground black pepper","directions":"Desired destination the olive oil and onions, carrots, celery and parsley in a 6 quart tension cooker previously mentioned medium higher warm and cook until fragrant, around 8 to 10 minutes. add the garlic and cook 1 moment. add water, bay leaves, beans, turkey leg, and black pepper and carry to boil. Deal with and lock the lid on the tension cooker. Location anxiety cooker topper in Room and deliver to large strain. Low the heat to medium-reduced as a result anxiety is preserved; cook beans for 45 minutes. Change off warm and hesitate for the steam to launch. At the time steam is extensively unveiled, remove lid and fastened apart. Discard bay leaves and preset turkey legs apart. Discard pores and skin versus the turkey leg and reduce meat off bone into chunk dimensions ingredients.* Getting an immersion or classic blender, puree the beans leaving the soup chunky, or to your preferred consistancy. If you employ the immersion blender you can puree the beans specifically in the stress cooker. If you Use a regular blender, combine inside batches and return the beans to the pot at the time beans are pureed. add the salt and return the turkey to the soup. To serve, ladle soup into 8 bowls. *Measured with 11 oz smoked turkey meat.","url":"https://recipe.bluelayer.org/recipe/635/cooker-smoked-turkey-black-bean-soup"},{"id":"627","title":"Fathers Cauliflower Soup","ingredients":"1 superior intellect cauliflower – chopped
1/2 cup chopped onions
4-6 cups water
2 chicken bouillon cubes Salt
and pepper to taste","directions":"In a 5 quart saucepan, add all ingredients. cover and simmer until greens are smooth (over 20 minutes.) Puree with an immersion blender until smooth.","url":"https://recipe.bluelayer.org/recipe/627/fathers-cauliflower-soup"},{"id":"606","title":"Chook Barley Soup","ingredients":"1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
1-1/2 lbs. skinless bone-in Chicken breast (generates
14 oz cooked)
7 cups diminished sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry barley Fresh ground black pepper, to taste","directions":"Heat a heavy large pot or dutch oven on medium warm. add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and convey to a boil. Any time boiling, do away with heat to small and add. Simmer included in excess of small heat until the chicken and veggies are gentle, about 30 minutes. Remove the chicken, shred or reduce the meat, discard the bones and return the chicken to the pot alongside with the barley, change the salt if needed and add fresh ground pepper. Simmer an a lot more 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Tends to make over 9 cups.","url":"https://recipe.bluelayer.org/recipe/606/chook-barley-soup"},{"id":"596","title":"Chicken Sweet Potato and Kale Soup","ingredients":"2 chicken breasts, on the bone, pores
and skin removed (in excess of
26 oz volume with bone)
1 teaspoon seasoning salt
1/2 tsp olive oil
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
6 cups lowered sodium chicken broth
1 large sweet potato, peeled
and diced
1-inch cubes
3 cups kale,
about chopped
1 fresh new jalapeno, sliced in fifty percent lengthwise
1/4 cup fresh cilantro","directions":"Time the chicken with the adobo and fastened apart When you prep all your greens. Warm a large nonstick pot or Dutch oven in excess of medium-small heat, add the oil and the onions and celery and cook until tender and golden, above 8 to 10 minutes, then add the garlic and dry spices and cook 2 to 3 minutes. add the chicken broth, chicken, jalapeno and cilantro. cover and cook 20 minutes, then add the sweet potato and kale and cook right up until the adorable potatoes are gentle and the chicken is cooked, over 25 to 30 minutes. Remove the chicken, shred or minimize up and discard the bones. Return to the pot, discard the jalapeno and serve the soup into 6 bowls. Makes 6 cups","url":"https://recipe.bluelayer.org/recipe/596/chicken-sweet-potato-and-kale-soup"},{"id":"594","title":"Clam Chowder Lightened Up","ingredients":"2 tbsp unsalted butter
2 tbsp flour
1 heavy white onion, chopped good
2 medium russet potatoes, peeled
and cubed
3 cups
2% milk
1 cup pounds
absolutely free vegetable broth
2 (10 oz) cans clams, drained, juice reserved
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley Kosher salt
and fresh pepper
1 cup new corn","directions":"In a superior pot, soften butter. add onions, and warm on lower warm until onions are translucent. add flour and stir. add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste. Cook on small until potatoes are delicate, around 10 minutes. Remove 50% of the soup and bay leaves and put in blender. Return to pot. add clams, corn and transform salt if necessary and cook a different 5 minutes. serve and garnish with fresh new parsley.","url":"https://recipe.bluelayer.org/recipe/594/clam-chowder-lightened-up"},{"id":"592","title":"Creamy Lentil Soup","ingredients":"1 tsp olive oil
3/4 cup chopped scallions
2 garlic cloves, minced
1 medium chopped tomato
1/4 cup
additionally
2 tbsp fresh cilantro chopped
1/2 tsp cumin powder
1 cup cup dried lentils
1 little pink potato, peeled
and diced
4 cups reduced sodium chicken or vegetable broth
1 bay leaf Kosher salt, to taste Black pepper, to taste Optional: Gentle sour cream
2 tbsp chopped scallions, for garnish","directions":"Warm a large pot above medium heat. add the oil, scallions, garlic and tomato to the pot, period with salt and pepper. Cook stirring until smooth, about 10 minutes. Stir in 1/4 cup cilantro, cumin and cook 1 instant far more. Add the lentils, potato, broth and bay leaf. Convey to a boil then stop the heat to medium small, cover and cook until the lentils develop into comfortable in excess of 30 minutes. Remove the bay leaf, and puree the soup in the blender inside 2 batches (as a result it doesn’t explode) until fairly delicate. Alter soup with salt and pepper to taste, then ladle into bowls and best with sour cream, scallions and cilantro, if most popular; serve mechanically.","url":"https://recipe.bluelayer.org/recipe/592/creamy-lentil-soup"},{"id":"583","title":"Cabbage Soup with Fowl and Pork","ingredients":"3 medium carrots, chopped 2 leeks, chopped (whites simply) 1 thoughts cabbage, chopped 1 yellow pepper, chopped 15 oz. chicken breasts (3 parts) (4) 6 oz. ingredients lean pork including pork loin (24 oz volume) 2 cloves garlic 2 bay leafs 1/4 tsp cumin 1.5 oz brandy 8 cups of water 1 Knorr chicken bullion Salt Pepper Chop meat into little chunks. in a heavy pot, mix meat, water and spices and boil above 15 minutes on medium. add greens and remaining ingredients. Avert to small, add and simmer for more than 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/583/cabbage-soup-with-fowl-and-pork"},{"id":"577","title":"Cauliflower Leek Soup","ingredients":"1 tbsp unsalted butter
1 tbsp
all explanation flour (seek the services of
ap gluten-totally free flour for GF)
4 cups low sodium Chicken or vegetable broth
1 bunch leeks (more than
3 or
4) darkish green stems taken out
1 medium brain cauliflower, chopped (about
1
1/2 lbs. florets) Kosher salt
and new pepper to taste (optional toppings:) crumbled bacon, cheddar, scallions (much more)","directions":"Rinse leeks Quite cautiously to remove all grit. I constantly minimize them horizontally and individual the rings to deliver confident no grime continues to be. Coarsely chop them as soon as washed. In a medium soup pot, soften butter and add flour on small flame. Making use of a picket spoon, stir and cook 1 to 2 minutes. Add broth, leeks, and cauliflower and bring to a boil. Address and simmer on small for about 20 minutes, right up until cauliflower is smooth. Taking an immersion blender, add the soup until soft modifying the salt and pepper to taste. serve routinely. Tends to make relating to 8 cups.","url":"https://recipe.bluelayer.org/recipe/577/cauliflower-leek-soup"},{"id":"557","title":"Spinach Stracciatella Soup with Orzo","ingredients":"7 cups significantly less sodium Chicken broth
2 superior eggs
1/2 cup freshly grated Parmesan
1/4 cup chopped flat-leaf parsley
6 oz youngster spinach
4 oz raw orzo Freshly ground black pepper","directions":"Serve 6 cups Chicken broth to a boil. In a medium bowl, mix remaining cup of chilly chicken broth with eggs, cheese and parsley and whisk nicely. Whisk into the boiling pot and cook 3 to 4 minutes. Deliver back again to a boil and add the orzo and cook in accordance to deal instructions. While pasta is carried out, add the little one spinach and mix until it welts. Remove versus warm, add salt (if needed) and pepper to taste. Ladle into bowls and final with excess grated cheese.","url":"https://recipe.bluelayer.org/recipe/557/spinach-stracciatella-soup-with-orzo"},{"id":"492","title":"Product of Spinach, Arugula, and Cress Smoothie","ingredients":"Ingredients 1 cup purified water 1 medium cucumber, peeled if waxed, minimize into chunks 1 medium tomato, cored, approximately chopped 1 cup kid spinach leaves, packed 1 cup arugula, chopped, packed 1 cup watercress, chopped, loosely packed 2 tablespoons flaxseed oil, unfiltered most popular 1⁄4–1⁄2 teaspoon sea salt Guidance 1. Put the water, cucumber, tomato, spinach, arugula, watercress, flaxseed oil, and salt in a blender and add on superior till tender and creamy, 30 to 45 seconds. 2. Pour into eyeglasses or insulated mugs. This mixture is pretty large within fiber and pounds; be of course to consume Really gradually, enjoying just about every sip, as a result that it digests with usefulness. I together with to chill this add for 2 to 3 hrs and serve as a chilly soup garnished with sprigs of watercress, cubed avocado, or cucumber.","directions":"","url":"https://recipe.bluelayer.org/recipe/492/product-of-spinach-arugula-and-cress-smoothie"},{"id":"491","title":"Delicate-n-Spicy Southwestern Veggie Smoothie","ingredients":"Ingredients 1 medium, ripe Haas avocado, pitted and peeled 1 cup purified water 1 tablespoon fresh new lemon juice 2 cups youngster spinach leaves, packed 1 medium cucumber, peeled if waxed, minimize into chunks 1 medium bell pepper (any colour), cored, seeded 1 medium tomato, cored, around chopped 1⁄4 cup onion, chopped (optional) 1⁄4–1⁄2 teaspoon sea salt 1⁄4 teaspoon cayenne pepper powder (optional) Guidance 1. Put the avocado, water, lemon juice, spinach, cucumber, bell pepper, tomato, onion and/or cayenne, if preferred, and salt in a blender and mix on large right up until soft, 30 to 40 seconds. 2. Pour into eyeglasses or insulated mugs and delight in as a smoothie, or chill for 2 to 3 several hours and serve as a chilly soup garnished with a sprig of parsley, cubed avocado, or cucumber. Sip or try to eat this fiber-and-pounds-wealthy mixture gradually and savor the mouth watering flavors.","directions":"","url":"https://recipe.bluelayer.org/recipe/491/delicate-n-spicy-southwestern-veggie-smoothie"},{"id":"452","title":"Crack Pea Soup with Ham Hock","ingredients":"Split pea Soup with Ham Hock
16 oz bag of dried split peas
1 medium chopped onion
1 garlic clove or excess if you which includes further garlic, use
2-3 cloves of garlic
8 cups weight-cost-free chicken broth
2 tsp of olive oil
2 large carrots – chopped Salt
and pepper, to taste
1 ham hock","directions":"Rinse peas and drain them. in a pot, saute onions and garlic inside about 2 tsp of oil. Add peas, carrots, ham hock and your chicken stock, then deal with the pot and permit it appear to a boil. add salt and pepper to taste. At the time it boils you can eliminate heat and cook for relating to 2 several hours (beans really should be Pretty gentle through then). Deliver certainly to look at the water and regularity. You might want to add incredibly hot water if it Makes being as well thick. Remove ham hock and serve. Serve with toasted bread.","url":"https://recipe.bluelayer.org/recipe/452/crack-pea-soup-with-ham-hock"},{"id":"413","title":"Turkey Pot Pie Soup","ingredients":"1/4 cup flour
2 cups turkey stock
4 cups bodyweight free of charge milk
2 heavy celery stalks, chopped
1
1/2 cups chopped onion
8 oz sliced cremini mushrooms Fresh new ground pepper
2 tbsp chopped parsley
8 oz frozen peas
and carrots
1 tsp Turkey Much better n Boullion (or excess to taste)
2 medium (12 oz over-all) potatoes, peeled
and cubed low
16 oz cooked turkey breast, diced minor or shredded","directions":"Acquire a slurry by way of combining 1/2 cup of the chilly broth with flour in a medium bowl and whisk till properly put together. Fastened apart. Pour being broth and milk into a large pot and bit by bit carry to a boil. add celery, onion, mushrooms, parsley, fresh pepper, frozen greens, salt and return to a boil. Partly deal with and simmer on small until veggies are comfortable, about 20 minutes. Remove lid, add potatoes and cook until smooth, about 5 minutes. add turkey, and little by little whisk in slurry, stirring properly as you add. Cook one more 2-3 minutes, until soup thickens, transform salt and pepper to taste and serve. Makes in excess of 10 1/3 cups.","url":"https://recipe.bluelayer.org/recipe/413/turkey-pot-pie-soup"},{"id":"393","title":"Turkey Chili Taco Soup","ingredients":"Cooking spray 1.3 lbs. 99% lean ground turkey 1 medium onion, chopped 1 bell pepper, chopped 10 oz can rotel tomatoes with green chilies 15 oz canned or frozen corn, drained 15 oz no salt extra kidney beans, worn out 8 oz tomato sauce 16 oz bodyweight free of charge refried beans 1 packet small-sodium taco seasoning 2 1/2 cups fewer-sodium chicken broth","directions":"","url":"https://recipe.bluelayer.org/recipe/393/turkey-chili-taco-soup"},{"id":"386","title":"Turkey Meatball Spinach Tortellini Soup","ingredients":"For the Meatballs:
10 oz
93% ground turkey
2 tbsp skilled full wheat breadcrumbs
2 tbsp grated parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt For the soup:
1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 little onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
4 (14.5 oz) cans small sodium chicken broth (I utilised Swansons)
1 lower Parmigiano-Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)new ground black pepper, to taste
3 cups loosely packed youngster spinach Fresh new grated Parmigiano-Reggiano for topping","directions":"Blend the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Applying your (fresh) fingers, carefully combine all the ingredients very well until all the things is blended. Style low meatballs, over 1 tbsp each, you’ll consider in excess of 20 to 22. In a large nonstick pot or Dutch oven, soften the butter over medium-small heat. Though melted, add the celery, onion, carrot & garlic. cover and avert warm to small and cook for almost 8-10 minutes until greens start off to melt. Add the chicken broth and parmesan rind and improve heat to medium-superior and bring to a boil. Anytime broth boils, time with black pepper to taste. Remove heat to medium and carefully reduce in the meatballs. Cook in excess of 4 minutes. Add the tortellini and simmer right up until cooked in accordance to bundle instructions, about 7 minutes. At the time cooked, remove the rind, and add the child spinach. Stir to mix and serve crowned with fresh grated Parmigiano Reggiano.","url":"https://recipe.bluelayer.org/recipe/386/turkey-meatball-spinach-tortellini-soup"},{"id":"385","title":"3 Cheese Tortellini and Mushroom Soup","ingredients":"2 tsp butter
2 stalks of celery, chopped
1 little onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat cost-free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz shitaki mushrooms, sliced
8 oz youngster bella mushrooms, sliced
1 minor Parmigiano Reggiano rind (optional)
9 oz
3 cheese tortellini (Buitoni) Salt to taste
1/2 tsp fresh ground pepper Parmigiano Reggiano, grated (optional for topping)","directions":"In a large pot, soften the butter around medium-lower heat. Whilst melted, add the celery, onion, carrot and garlic. add and stop heat to small and cook for practically 8-10 minutes until greens start off to melt. Add the Chicken broth, water, mushrooms, rind and improve warm to medium-superior and bring to a boil. Any time broth boils, add salt (to taste) and black pepper; stir to mix. Protect against warm to small, simmer till mushrooms are smooth, over 20 minutes. add tortellini and cook in accordance to package deal guidance for al dente. After cooked, remove the rind, stir to add and garnish with freshly grated Parmigiano Reggiano if most popular. Makes 12 cups.","url":"https://recipe.bluelayer.org/recipe/385/3-cheese-tortellini-and-mushroom-soup"},{"id":"376","title":"Turkey Sausage, Kale and White Bean Soup","ingredients":"2 tsp olive oil
1 clove garlic, minced
1/2 bunch kale – rinsed, leaves taken out
against the ribs & hard chopped
1 cup Cannellini or Northern beans – drained
and rinsed
4 cups fat cost-free chicken stock
2 cups water
1 very little pinch dried purple pepper flakes (optional) Salt
and freshly ground pepper to taste","directions":"Warm oil over medium-large warm in a medium sized pot. add sausage meat breaking it up with a spatula or wood spoon into higher chunks. Though totally cooked, add garlic and saute for 2 – 3 minutes (mindful not to allow the garlic burn up). add the water, stock, beans and crimson pepper flakes (if making use of) and stir meticulously. Simmer on small for 10 minutes, lined. Toss in kale and allow for to simmer for one more 10 minutes protected. Alter salt and pepper to taste. Divide into 4 bowls and serve sizzling.","url":"https://recipe.bluelayer.org/recipe/376/turkey-sausage-kale-and-white-bean-soup"},{"id":"354","title":"Thin Nevertheless Creamy Carrot Ginger Soup","ingredients":"1 tbsp unsalted butter
1 large white onion, chopped
3 cups small sodium weight-no cost vegetable broth
1 lb child carrots, peeled
1 tbsp grated fresh ginger
1/4 cup excess weight-free of charge sour cream (tofutti sour cream if vegan) Salt
and white pepper to taste
2 tbsp fresh chives, for garnish","directions":"In a large pot or Dutch oven, soften butter above medium warm; add onions and cook, stirring normally, right up until onions are gentle, above 5-6 minutes. add broth, carrots, and ginger. Address and carry to a boil. Eradicate warm and simmer right up until carrots are tender, about 30 minutes. Add sour cream, applying an immersion blender, closely mixture until tender. Deliver soup again to a boil, improve salt and pepper to your flavor. Ladle into 4 bowls and garnish with a minor further sour cream if desired and fresh new chives. Would make 5 cups.","url":"https://recipe.bluelayer.org/recipe/354/thin-nevertheless-creamy-carrot-ginger-soup"},{"id":"336","title":"Crammed Pepper Soup","ingredients":"3 cups cooked brown rice (omit for paleo diet program)
1 lb
95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped purple bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz every) cans petite diced tomatoes
1
3/4 cups tomato sauce
2 cups low sodium, bodyweight-cost-free chicken broth
1/2 tsp dried marjoram Salt
and fresh pepper to taste","directions":"In a heavy pot or dutch oven, brown ground meat on high heat and year with salt. Drain fat if any, eradicate heat to medium-small, then add peppers, onions and garlic. Cook regarding 5 minutes on small warm. Add tomatoes, tomato sauce, Chicken broth, marjoram and time with salt and pepper to taste. Protect and simmer on lower heat for 30 minutes. serve relating to 1 1/2 cups of soup in about every bowl and top with 1/2 cup cooked brown rice. Tends to make about 9 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/336/crammed-pepper-soup"},{"id":"325","title":"How to Fulfill Summer months Year Refreshing Tomato Cravings","ingredients":"How to Fulfill Summer months Year fresh Tomato Cravings Frustration reigns intensely as soon as it will come to out of period tomatoes. Sure, summer season is around as the severe freezing chilly temperatures blanket the full North American continent and we are misplaced, yearning even more than possibly, the extraordinary style of vine ripe tomatoes directly against the back garden. Effectively picked out at their peek of freshness and aromatic perfume. Yes you attempt the build market at you regional grocery wanting for vibrant pink tomatoes that Deliver a small to the contact nevertheless dress in't appear mushy. Your excursion is failed as an alternative you settle for the a lot less than perfect specimen, light and nevertheless a minor green within coloration. Your expect is it will ripen at house temperature on the kitchen area counter and be well prepared to use in a handful of of times. Aggravation follows it is made up of no style regardless of what. Cravings are chronic and lead to excess strenuous requires for the clean style of summertime season tomatoes. Ouch, did you listen the temperature posting? Many further more times of listed here freezing temperatures are in advance with no conclude in sight. Capt'n Salsa incorporates a basic and affordable strategy for you. Contemplating the snow included backyard garden out the back again window and your cravings are rising far more demanding each working day it is year to obtain for the \"canned tomatoes\". Hey listen me out exactly a instant, ok? Canned tomatoes, sure complete canned tomatoes are the nearest tasting to fresh tomatoes you can uncover. Appearance for full tomatoes packed in juice not the sauce or the puree for the least complicated flavor. The complete canned tomatoes can quickly be chopped or even additional complete through cooking to optimum of your preferred recipes. Practically, move forward and Use the diced canned tomatoes all over again grabbing the types packed inside juice. Diced tomatoes are coarsely chopped for the duration of the canning procedure preserving you a large amount of year and of class the messy cleanup of slicing canned complete tomatoes. add them specifically out of the can to your most loved sauces, soups and pasta dishes, utilizing them just as you would your fresh yard tomatoes. Do-it-yourself tomato salsa?","directions":"","url":"https://recipe.bluelayer.org/recipe/325/how-to-fulfill-summer-months-year-refreshing-tomato-cravings"},{"id":"299","title":"Onions, Fantastic, Spectacular Perfection","ingredients":"Onions are undoubtedly one of the utmost delightful and versatile commodities you seek the services of in the kitchen area. In opposition to savory steaming soups to pleasurable home made salsa, onions participate in an essential portion in our every day cooking. Flavorful appetizers against onion dips to salad dressing, principal training course casseroles, even the onion focaccia bread accompaniment for meal. Shopping for onions is a easy undertaking. Glance for dry, papery skins with no tender areas. You should really much too interest the deficiency of any impressive smell. A constructive dry onion will comprise fairly tiny to no odor to it at all. If it contains a impressive onion scent the onion contains by now started off to switch terrible. Kinds of onion involve, Vidalia, Texas 1015, Pink, Green, the Walla Walla in opposition to Washington and Maui to Hawaii. Adorable onions these as Vidalia and Walla Walla are mellow plenty of to consume uncooked, nevertheless they are Terrific \"baked\" on the grill and helped with grilled steaks or burgers. Consider them in the oven way too. Caramelizing onions all through cooking will offer you a loaded sweetness to recipes, bettering kitchen area aromas and contain anyone inquiring, “What’s for supper?” Adopted soon via “magnificent, outstanding and perfection.” Capt’n Salsa contains an just about comical path of storing onions, yet it extremely is effective. Seize an outdated couple of your spouse’s panty hose, slash off the legs. Presently you effortlessly reduce an onion down into the leg of the hose and tie a knot specifically in excess of the onion. Repeat this method till every onion is protected and dangle the hose in a interesting dry, effectively ventilated House, out of guide sunshine light. To remove the onion, only slash the hose with a couple of scissors specifically less than the knot and the onion simply falls out. You really should be in a position to retain your onions for above 3 weeks. Kosher salt is one of the ideal variables to seek the services of to remove the scent of the onion versus your fingers. Clean your arms making use of a small dish washing cleaning soap, water and about a teaspoon complete of salt. Any salt will do, I only which add the class texture of the kosher salt. Rinse your palms and repeat if required. Tears Although you chop those people onions? How do you attain rid of the tears? In this article are a several uncomplicated tips to “benefit your soreness.” You can Room the onion in the fridge for about 30 minutes earlier to reducing or if you are in a rush throw them in the freezer for over 4 to 5 minutes. The chilly will tone down the sulfur substance in the juice of the onion. in addition be confident to employ the sharpest knife prospective to expedite your slicing chores.","directions":"","url":"https://recipe.bluelayer.org/recipe/299/onions-fantastic-spectacular-perfection"},{"id":"295","title":"Italian Delicacies: Different and Mouth watering","ingredients":"Italy, a country of 58 million human beings, is a patchwork quilt of 20 very clear parts subdivided into 103 provinces. All Italian cooking depends on olive oil, grains and clean, seasonal develop, however just about every location incorporates its personal tastes and specialties. Northern Italy, which features the region's utmost conventional of dwelling and the richest eating plan, additionally Makes one-3rd of Italy's easiest wines. Its 8 areas lean in direction of risotto, polenta and gnocchi, and hearty soups and fish Chowders are a function of the put. The North's accurate assert to fame, while, is as a paradise for cheese supporters. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by means of salamis and sausages manufactured to goat, goose and even chamois, create a easy supper divine. Central Italy, in distinction, tends to want artichokes, peas and black and white truffles. People 6 central areas choose pasta and lamb around the rice and beef involved with the North. One of the excellent-identified area dishes is porchetta, a complete, roasted pig loaded with fresh new garlic, fennel, rock salt and peppercorns. Traditionally, the 6 spots that contain Southern Italy were being recognized as the Back garden of the Greeks and Romans. Afterwards, in the course of the Centre Ages, the Arabs demonstrated a pasta market within Sicily. Types of pasta add considering that proliferated, to \"limited\" pasta generically recognized as macaroni to the \"very long\" layouts this kind of as spaghetti and vermicelli. No other marketplace of Italy offers this sort of a splendid historical past of sweets and ices. Numerous desserts bespeak the Arab and Greek has an effect on in Sicily, with its almond pastes, candied culmination, ricotta, honey, raisins and outrageous. The South additionally accounts for 75 per cent of the create lifted organically within Italy. With just about 2.5 million acres cultivated with out chemical ingredients, Italy is a chief in organic and natural farming.","directions":"","url":"https://recipe.bluelayer.org/recipe/295/italian-delicacies-different-and-mouth-watering"},{"id":"290","title":"How to cook with contemporary herbs","ingredients":"How to cook with fresh herbs Herbs are enjoyment and very simple to improve. As soon as harvested they create even the least complicated supper glance together with a connoisseur satisfaction. Through employing herbs in your cooking you can effortlessly big difference the flavors of your recipes inside countless alternative techniques, in accordance to which herbs you add. fresh herbs are best inside breads, stews, soups or veggies. Just about every season you add a alternative herb you consist of thoroughly adjusted the style. If you are a novice begin bit by bit, add basically a tiny at a period altering as you shift alongside till you comprise it exactly instantly. You will watch in utmost situations that an affected person herb is connected with a distinctive foodstuff products. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or product cheese. Of program, none of them are restricted to Individuals merchandise, however you will view them paired highest once in a while with that exclusive foodstuff. use your creativity and experiment, experiment, experiment! You can deliver herb vinegars for salad dressings, marinades, or soups. Herb oils are exceptionally informative within cooking when a recipe calls for it. Fresh herbs as garnishes gown up any dish manufacturing it physical appearance seriously amazing. Lay affected individual sprigs of rosemary about broiled lamb chops. Chop fresh parsley and sprinkle it above the top of your potato salad. The mixtures are limitless and the final result delectable. Fresh new herbs will maintain in the fridge for few times yet then you ought to freeze them. They can be frozen by means of laying them a paper towel and placing them in a plastic bag. When they are frozen simply seek the services of them inside cooking not as garnishes. A good friend of mine washes them, puts them an ice dice tray, addresses them with water and then freezes them. The moment she specifications them for soup, stews or sauces she specifically drops a dice in. My preferred herbs to expand are basil, oregano, lemon balm, parsley and mint. Mint is suitable however be watchful, mint can around work your backyard garden. A idea in this article would be to bury an vacant espresso can and plant the mint in it. The can helps prevent the mint in opposition to “creeping” all for the duration of your backyard. I enjoy to create herb butters. Choose a 50 percent of a cup of softened butter and blend within over 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, location the butter in the heart roll the saran wrap up to kind a “log” out of the butter. Put in the fridge and whenever you want a pat of butter specifically slash it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any sort of sauce). A fresh new herb in any salad dressing rather can make it sparkle. You can seek the services of any herb or a blend, be resourceful. I found out a trick a very long period in the past applying basil, lemon and avocados to deliver and fast organic and natural confront mask. Put a large handful of basil in a blender and work it on high. When the basil is made up of been pulverized, toss in a fifty percent of an avocado and a heavy teaspoon of lemon juice, mixture until smooth. Clean your confront, pat it dry and carefully rub the avocado blend on. Go away it on as extended as you including, then use sizzling water to it clean off.","directions":"","url":"https://recipe.bluelayer.org/recipe/290/how-to-cook-with-contemporary-herbs"},{"id":"276","title":"How to cook a turkey","ingredients":"The highest sizeable issue to continue to keep inside brain is that a turkey usually takes a very long even though to cook during to the bone...and retains on cooking at the time you remove it against the oven. Deliver yes to bake, braise or roast the chicken at a large more than enough temperature to retain it risk-free to take in and dress in't overcook it. Wear't depart your turkey in the oven to continue to keep it hot whilst you choose the unwind of the evening meal well prepared to serve. Get it out as before long as it's accomplished, allow for it great exterior the oven for around 20 minutes and then carve absent. You'll perspective the distinction quickly at the time a turkey is composed thoroughly: the dim meat comfortable more than enough to split aside with a fork - the white meat soaked and delightful. The magic formula is all in knowledge how to purchase and cook a scrumptious turkey! We're in this article to assist you study how to cook a turkey. How huge a turkey should really you order? You'll require at minimum amount 1 to 1½ bodyweight of turkey for each individual if you're obtaining the complete chicken, clean or frozen. Of class, it's constantly simplest to transfer greater. (The moment all, there are at bare minimum 50 tactics to serve your turkey leftovers, which add a wintertime retail store of turkey soup.) How extended to cook? Preheat the oven to 325°F (160°C) then Area the chicken in the oven to roast. A strategy to just take--Superior cooks mean striving out your capabilities with a more compact chicken right before trying to make a holiday masterpiece. Together with any other means, perfecting a turkey recipe requires prepare. Unbelievably couple of chefs can assert that their initially turkey was perfect...nevertheless with each try out you consider additional delicate with what you're accomplishing and the achievements retain starting to be far better. Straightforward ways how to cook a turkey: Allow for about 15 minutes of cooking year for every pound - around 45 minutes for each kilo unstuffed. It will consider a little bit lengthier, relating to 20 minutes for every pound or an hour for every kilo, if the chicken is cooked with stuffing. 1. Preheat oven to 325. Remove the wrapper to look at how considerably the turkey weighs and Work out approximate cooking season. Remove the giblet bag and the neck against the turkey cavity. Clean the turkey in and out and pat pores and skin dry with paper towels. 2. put turkey breast aspect up on a rack in a shallow (about 2 inches deep) roasting pan. add meat thermometer in thigh. add 1/2 cup water to the backside of pan, if most popular. 3. Cover turkey loosely with a tent of hefty-obligation aluminum foil. Roast the turkey until temperature in the thickest aspect of the thigh reaches 180°F. Cooking period will range. For case in point, a 20 pound turkey will get 4 1/4 to 5 hrs to cook, examine the temperature on the thermometer right after 4 1/4 several hours. 4. In the meantime, combine the stuffing or dressing. Desired destination in a casserole and pop it into the oven throughout the previous hour or consequently of roasting period. 5. Remove the foil tent after 1 to 1 1/2 hrs of cooking season to brown the pores and skin. Brush with vegetable oil to improve browning, if preferred. 6. A complete turkey is performed after the temperature reaches 180°F. The thigh juices should really work apparent (not crimson) any time pierced with a fork and the leg joint ought to shift freely. 7. Make it possible for the turkey to fixed 20 to 30 minutes just before carving to enable juices to saturate the meat lightly. Notice: Cooking situations do selection. Why? There are a great number of good reasons - oven temperature may possibly not be thoroughly proper, the turkey may well be extremely chilly or partly frozen, and/or the roasting pan may perhaps be also little which inhibits the move of heat. The USDA hugely suggests Use of a meat thermometer to choose doneness of turkey. This is an essential resource in finding out how to cook a turkey. Loaded Turkey: For uniform cooking achievements, the USDA suggests cooking the stuffing exterior of the chicken (view action 4 around) If you insist on stuffing the turkey, things loosely and adhere to the techniques right here. 1. Look at move one over 2. Mix stuffing and evenly fill cavity. Permit 1/2 to 3/4 cup stuffing for each pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands for the duration of cooking. Refrigerate any leftover stuffing and bake in greased casserole in the course of the past hour of turkey roasting year. 3. Place turkey breast facet up on a rack in a shallow (relating to 2 inches deep) roasting pan. add meat thermometer within thigh (check out Turkey Protection: Getting a thermometer). add up to 1/2 cup water to the backside of the pan, if desired. 4. Protect turkey loosely with a tent of large-obligation aluminum foil. Cooking season usually takes lengthier for a loaded turkey. For instance, a 20 pound loaded turkey will get 4 1/4 to 5 1/2 several hours to cook. 5. Remove the foil add following more than 1 to 1 1/2 hrs of cooking to brown the pores and skin. Brush with vegetable oil to improve browning, if preferred. 6. A entire turkey is carried out the moment the temperature in the thickest component of the inside thigh reaches 180°F and the stuffing is 165°F. The juices must function distinct (not purple) once a very long-tined fork is utilized to pierce the thickest portion of the thigh. 7. Monitor the inner temperature of the stuffing. Add the thermometer during the cavity into the thickest element of the stuffing and depart it for 5 minutes. Or employ the service of an prompt pink thermometer which will sign-up the temperature just after 15 seconds. The stuffing temperature will add a pair ranges soon after the turkey is taken off in opposition to the oven. If the centre of the stuffing contains not obtained 165°F when stand year, return the turkey to the oven and commence cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/276/how-to-cook-a-turkey"},{"id":"226","title":"Three Ways To Cook The Perfect Rice","ingredients":"Rice could be cooked via Three strategies, each of which usually takes a substitute percentage of water. All those techniques are boiling, which usually takes Twelve moments as significantly water as rice; the Eastern approach, which will take Five days as significantly; and steaming, which desires 2-1/2 days as a great deal. Whichever of All those procedures is used, Sad to say, it need to be remembered that the rice grains, anytime correctly cooked, should be whole and apparent. To serve them this kind and keep away from the rice against feeding on a pasty appearance, this cereal really should not be stirred as well much within cooking nor really should it be cooked far too long. BOILED RICE - Boiling is relating to the least complicated route. Accurately boiled rice not only forms a profitable dish by itself, nevertheless is an good quality foundation for other dishes that might be served at any meal. The water in which rice is boiled must not be squandered, as it consists of considerably nutritive material. This water may be employed in the preparation of soups or sauces, or it may perhaps even be applied to delivery the liquid demanded in the manufacturing of yeast bread. BOILED RICE (Sufficient to serve Eight) One c. rice; Three tsp. Salt; Three qt. boiling water Wash the rice intently and add it to the boiling salted water. Boil immediately until the water starts off to seem milky because of the starch coming out of the rice into the water or till a grain can be effortlessly beaten between the fingers. Drain the cooked rice throughout a colander, and then pour chilly water over the rice in the colander, consequently as to wash out the unfastened starch and depart each grain obvious. Reheat the rice by way of shaking it around the fire, and serve sizzling with butter, gravy, or product or milk and sugar. Eastern Process - Rice created by the Japanese approach may possibly be utilized in the same tactics as boiled rice. Unfortunately, unless of course some employ is to be made of the liquid from boiled rice, the Eastern strategy incorporates the comfort of remaining a a lot more economical course of cooking this cereal. JAPANESE Technique (Sufficient to Serve Eight) 1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water Rinse the rice, add it to the boiling salted water, and boil slowly but surely for 15 minutes. Then add the utensil in which the rice is cooking and place it in the oven for Fifteen minutes much more, in acquire to evaporate the water far more totally and crank out the grains gentle with no remaining mushy. Serve in the similar way as boiled rice. STEAMED RICE - To steam rice requirements a lot more time than possibly of the previous cooking solutions, still it Good reasons no reduction of food items materials. Then, too, unless the rice is stirred way too a lot When it is steaming, it will comprise a improved visual appearance than rice cooked via the other methods. As in the situation of boiled rice, steamed rice may be employed as the basis for a number of dishes and may perhaps be helped in any evening meal. STEAMED RICE (Sufficient to serve Six) 1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water Rinse the rice closely and add it to the boiling salted water. Cook it for Five minutes and then level it in a double boiler and allow for it to cook until it is delicate. Retain the cooking utensil protected and do not stir the rice. More than One hour will be expected to cook rice in this path. serve in the exact course as boiled rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/226/three-ways-to-cook-the-perfect-rice"},{"id":"171","title":"fresh tomato & basil soup","ingredients":"One particular 1/2 lbs.. heavy ripe tomatoes 6 tbsp. olive oil 6 garlic cloves A single medium onion, chopped Two bay leaves A person reduced potato, chopped Four cups vegetable bouillon Sea salt and white pepper 2 tbsp. tomato paste (optional) Two tbsp. chopped fresh new basil or 2 tsp. dried basil Four tsp. vegan pesto (see recipe) or chopped new basil, to garnish Peel the tomatoes by immersing in boiling water for Ten seconds, fresh within cold water, then slipping off the skins. Minimize the tomatoes into quarters and take out the seeds. In a saucepan, warm the olive oil, then add the garlic cloves. cook cloves until golden brown, clear away against the pan, and discard. Cook the onion in the flavored oil for over 5–7 minutes until smooth. add the tomatoes and bay leaves, protect against the warm, and allow for to simmer, stirring sometimes, for 15–20 minutes or until the oil separates into reduced pools and the liquid contains thickened. Stir in the chopped potatoes and coat in the rich sauce, cook for Two minutes. Add the bouillon, bring to a boil, then cover and simmer for Fifteen minutes. Taste and year with salt and pepper, then, based on the element of taste and the ripeness of the tomatoes, add tomato paste, if preferred. Remove the bay leaves, add the clean or dried basil, then mixture the soup in the pan with an immersion blender or move to a foods processor. Reheat the soup to serving climate. Serve garnished with pesto or basil. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/171/fresh-tomato-basil-soup"},{"id":"165","title":"miso soup","ingredients":"Just one (2-inch) piece wakame Four cups water A person medium onion, finely chopped Just one large carrot, finely chopped Two tbsp. miso, dissolved inside Two tbsp. water A single tbsp. mirin (sweet rice wine) (optional) A single tbsp. soy sauce Chopped fresh parsley, to garnish Soak the wakame inside Just one cup of water for 10 minutes; drain. Eliminate the central rib and slash into little ingredients. in a saucepan, boil the getting water and add the onions, carrots, and wakame pieces. Avert the warm and simmer for Five minutes; the veggies ought to be basically cooked. Take out to the warm and add the dissolved miso, mirin, and soy sauce. Do not reboil, considering that this spoils the taste of the miso. Serve garnished with parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/165/miso-soup"},{"id":"164","title":"caribbean bean & rice soup","ingredients":"One particular tbsp. sunflower oil A person medium onion, chopped 2 garlic cloves, minced Two stalks celery, chopped Two carrots, chopped Just one small environmentally friendly bell pepper, seeded and chopped Just one little crimson bell pepper, seeded and chopped Two bay leaves 2 tsp. paprika Three cups tomato juice 1/2 cup tomato paste Two tsp. dried thyme Three cups vegetable bouillon 1 (15-oz.) can coconut milk 1/2 cup long-grain rice One particular (15-oz.) can red kidney beans Sea salt and black pepper For the croutons 3 cups day-old bread cubes Two tbsp. olive oil Two tsp. paprika 1/2 tsp. dried thyme Heat the oil in a heavy saucepan, then add the onion and cook dinner in excess of medium-high heat for 5–7 minutes until the onion is comfortable. Add the minced garlic, celery, carrots, eco-friendly and purple bell peppers, bay leaves, and paprika, and carry on to cook for a different 5 minutes. Stir in the tomato juice, tomato paste, and thyme leaves, then cook for Five minutes. Add the bouillon, coconut milk, and rice. Bring toward a boil, remove the heat, cover, and simmer for 30 minutes. add the kidney beans and cook for another Fifteen minutes. Eliminate the bay leaves and year to taste with salt and pepper before serving garnished with croutons. In direction of crank out the croutons, throw the cubes of stale bread with the olive oil, paprika, and thyme. Spread in a one layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown. Serves Two generously","directions":"","url":"https://recipe.bluelayer.org/recipe/164/caribbean-bean-rice-soup"},{"id":"157","title":"Tomato sauce","ingredients":"A regular recipe made use of as a foundation for several stews, pasta sauces, and soups. Two tbsp. olive oil One medium onion, chopped Just one small carrot, shredded 2 garlic cloves, minced A single (15-oz.) can chopped tomatoes, drained 2 tbsp. tomato paste 1/4 cup purple Wine or juice from the tomatoes A person tsp. dried basil or oregano Sea salt and black pepper Heat the oil in a saucepan and add the onion and carrot. Cook dinner gently around low warm right up until the onion is comfortable, 5-7 minutes. add the garlic and cook for One particular second, then stir in the remaining ingredients. Season toward style with salt and pepper. cook for Ten minutes, or until the sauce is made up of thickened. The sauce may be left chunky or could possibly be puréed with an immersion blender. Makes 2 1/2 cups","directions":"","url":"https://recipe.bluelayer.org/recipe/157/tomato-sauce"},{"id":"146","title":"black bean soup","ingredients":"2 cups black beans, damp inside cold water overnight or at least Five hrs (or 3 15-oz. cans black beans) 1/3 cup olive oil Two medium white onions, finely chopped 3 garlic cloves, minced Just one carrot, chopped 1–2 fresh new red chiles, chopped 2 tsp. ground cumin 1/4 tsp. smoked paprika 2 bay leaves 4 cups vegetable bouillon Just one (14.5-oz.) can full or chopped tomatoes Reduced bunch of fresh thyme, stalks eradicated, or A person tsp. dried thyme Sea salt and freshly ground pepper For garnish A single little red onion, sliced Chopped fresh cilantro Juice of Just one lime For dried beans just, drain the beans and put them in a saucepan with Five cups of water over a high warm. bring to a boil and boil rapidly for 10 minutes, then prevent heat and simmer for One 1/4 to 1 1/2 hours till tender. Drain. Heat the oil in a saucepan, then add the onion and cook dinner about medium-high heat for 5–7 minutes or till the onion is smooth. add the minced garlic, carrot, chiles, cumin, paprika, and bay leaves. Commence to cook for an additional 2 minutes. Add the beans with the bouillon, tomatoes, and thyme leaves. Convey to a boil, prevent the heat, deal with, and simmer for Twenty minutes. Eliminate the bay leaves, then just take out 2 cups of the soup and mixture with an immersion blender or in a food items processor. Return the puréed soup in direction of the pan, stir, and warm in the course of. Time in direction of style with salt and pepper. Serve garnished with slim slices of red onion, chopped cilantro, and a Squeeze lime juice. Serves 6–8","directions":"","url":"https://recipe.bluelayer.org/recipe/146/black-bean-soup"},{"id":"140","title":"tom yum soup","ingredients":"Five cups strongly flavored vegetable bouillon Two stalks lemongrass, white component only, minced 1 (2-inch) piece gingerroot, peeled and chopped into slender strips 1–2 clean crimson chiles, seeded and chopped 6 kaffir lime leaves Juice of A person lime One particular tsp. tamarind paste One particular cup wealthy coconut milk 3–4 tbsp. soy sauce 1–2 tsp. palm or brown sugar Chili sauce (optional) One cups sliced put together mushrooms (e.g., white, shiitake, enoki, straw, or portabello) Two cups chopped bok choy Eight cherry tomatoes, halved A person (12-oz.) bundle silken tofu, chopped Complete fresh cilantro leaves, to garnish Put the 1st seven ingredients in a superior saucepan and carry toward a boil. Get rid of the warm, add, and simmer For 15 minutes. Stress and return liquid toward the pan. Stir in the coconut milk, then season to taste with soy sauce, sugar, and chili sauce, if getting, to achieve a tangy, sweet-sour flavor to your liking. add the mushrooms and cook for Five minutes, or till delicate. add the bok choy and tomatoes, and cook dinner for Two minutes. Carefully add the tofu and heat through. Serve garnished with cilantro leaves. Serves 6–8","directions":"","url":"https://recipe.bluelayer.org/recipe/140/tom-yum-soup"},{"id":"97","title":"silky lentil soup","ingredients":"One particular tbsp. olive oil 1 onion, about chopped 1 environmentally friendly or crimson bell pepper, seeded and somewhere around chopped A single carrot, peeled and somewhere around chopped One particular zucchini, around chopped A person garlic clove, minced 1 tsp. ground cumin A person tsp. ground coriander Just one cup split red lentils, washed and desired above 5 cups vegetable bouillon Just one (14-oz.) can plum tomatoes 2 tsp. tomato paste Just one bay leaf Sea salt and black pepper Fresh parsley or cilantro, to garnish Heat the oil in a saucepan, then add the onion and cook dinner about a low warm for 5–7 minutes until smooth. Stir in the bell pepper, carrot, and zucchini, and cook for Three minutes. add the garlic, cumin, and coriander, then cook, stirring always, for another instant. add the remaining soup ingredients, lentils, bouillon, tomatoes and juice, tomato paste, and bay leaf. Bring to a boil, then avoid the heat, cover, and simmer for 30 minutes, until the lentils and greens are exceptionally smooth. Take out the bay leaf and mixture the soup with an immersion blender or in a food items processor. The soup will be relatively thick, hence dilute with a small much more bouillon if your self prefer it thinner. Period to taste, then reheat, and serve garnished with parsley or cilantro. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/97/silky-lentil-soup"},{"id":"93","title":"leek & potato soup","ingredients":"2 tbsp. sunflower oil Three large leeks, chopped 2 garlic cloves, minced 3 medium potatoes, chopped Four cups vegetable bouillon One bay leaf Sea salt and black pepper Two cups rice or oat milk 1 tsp. dried dill 1/2 cup soy cream Ground nutmeg, in direction of garnish Heat the oil in a saucepan, then add the leeks and garlic, address, and cook about a low warm for Five minutes, stirring often to avoid the leeks very hot, which will build a bitter flavor. add the potatoes, bouillon, and bay leaf, and period to taste with salt and a lot of black pepper. bring to a boil, get rid of the heat, then add and simmer for in excess of Thirty minutes or until the potatoes are soft. Get rid of the bay leaf and mix the soup in the pan with an immersion blender or in a meals processor until smooth. add the rice or oat milk, dill, and soy product. Heat in the course of for Five minutes and serve garnished with nutmeg. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/93/leek-potato-soup"},{"id":"40","title":"gazpacho","ingredients":"2 large garlic cloves One particular superior onion, somewhere around chopped A single celery stalk, approximately chopped Just one (28-oz.) can whole or chopped tomatoes Four tbsp. olive oil A person tbsp. purple wine vinegar Sea salt and black pepper Just one cucumber, peeled, seeded, and finely chopped One small red bell pepper, seeded and finely chopped One tbsp. chopped new mint A single tbsp. chopped fresh parsley Lemon wedges, to serve Change on the foodstuff processor and, with the motor jogging, drop in the garlic to mince. add the onion, celery, tomatoes with juice, olive oil, vinegar, and salt and pepper to taste. Mixture right up until smooth. Refrigerate. Precisely before serving, chop the cucumber, bell pepper, mint, and parsley. Stir into the tomato soup and Serve with a minimize of lemon on the side. Serves 4–6","directions":"","url":"https://recipe.bluelayer.org/recipe/40/gazpacho"}]