1. 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. Source Archive
2. 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. Source Archive
3. 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. Source Archive
4. 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 / Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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 ! Source Archive
9. 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. Source Archive
10. 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. Source Archive
11. 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! Source Archive
12. 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. Source Archive