I am making stuffed peppers - in a soup today. I'm soooooooo excited. I have some Louisiana hot sauce in there and loads of pepper and garlic... I am serving it over rice. Im so hungover and so excited. :hyper: excited uke: hungover Its actually more like a hungarian soup.
sure... Box of beef soup base Lean ground beef, cooked and drained 1 can tomato paste 2-3 red peppers (or green if you like I have both) onion chopped garlic- lots ground pepper thyme celery 2 cans diced tomatoes I used a can of tomato soup in to make it sweeter 4 cups water Hot sauce or cayenne pepper add all ingredients bring to boil, simmer for however long you like (2 hours?) serve over rice I hope that's everything cause Im too lazy to go upstairs look at the recipie. How the fuck do you spell receipie? It's all over online http://www.recipezaar.com/153663 needs lots of pepper!
I'm having some spinach things I made with some rice and tomatoes..sounds gross but it's good and I like it...
Rice and tomatoes with a different veggie aside from spinach would be good. I can't do spinach though.
ok lets have the details please. My soup was a little lack lustre. I think I put in too much water. The recepie (sp?) never called for it, but I didnt want it to be salty - d'oh!
I made some brown rice (which works wonders for my constipation) and steamed some onions and tomatoes and have these spinach and feta cheese things that I had with them.. it was really good, though i am almost positive it will give me gas, so I see beano in my immediate future...
i had stuffed peppers for dinner tonight...creeeeeeeeeeeeepy it was alright but it was just stuffed with more veggies, it needed to have rice in it but at least my mom tried to make me something vegetarian which was nice of her
Damn all you people having healthy dinners. It was my dad's birthday so I had to fix his favorite. Fried chicken, mashed potatoes, coleslaw, squash caserole, pinto beans, sliced cucumber..tomato..and onion, oh and cornbread. For his birthday cake - lemon meringue pie. I felt like I deserved a medal after cooking all of that.
I can totally make that soup, without a recipe......... Im like the soup king at work right now....... and at my previous establishment...... people LOVE my soups, Im not sure why or how, I just throw shit together, and put alot of love into it..... and it always comes out good........
I have a bunch of Soup Nazi recipes. Never made one. The Soup Nazi's® Crab Bisque 4 pounds snow crab clusters (legs) 4 quarts water (16 cups) 1 small onion, chopped 1 1/2 stalks celery, chopped 2 cloves garlic, quartered 2 potatoes, peeled and chopped 1/4 cup fresh chopped Italian parsley 2 teaspoons mustard seed 1 tablespoon chopped pimento 1/2 teaspoon coarse ground pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half and half 1/4 cup unsalted butter 1/4 teaspoon thyme 1/8 teaspoon basil 1/8 teaspoon marjoram 1. Remove all the crab meat from the shells and set it aside. 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. 3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. 4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Makes 4-6 servings. he Soup Nazi's® Indian Mulligatawny Soup 4 quarts water (16 cups) 6 cups chicken stock 2 potatoes, peeled & sliced 2 carrots, peeled & sliced 2 stalks celery, with tops 2 cups peeled & diced eggplant (about 1/2 of an eggplant) 1 medium onion, chopped 1 cup frozen yellow corn 2/3 cup canned roasted red pepper, diced 1/2 cup tomato sauce 1/2 cup shelled pistachios 1/2 cup roasted cashews 1/2 cup chopped fresh Italian parsley 1/4 cup lemon juice 1/4 cup butter 3 tablespoons sugar 1/2 teaspoon curry powder 1/2 teaspoon pepper 1/4 teaspoon thyme 1 bay leaf dash marjoram dash nutmeg 1. Combine all ingredients in a large pot over high heat. 2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Makes 4-6 servings. The Soup Nazi's® Cream of Sweet Potato Soup 4 sweet potatoes (about 1 pound each) 8 cups water 1/3 cup butter 1/2 cup tomato sauce 2 tablespoons half and half 2 teaspoons salt 1/8 teaspoon pepper dash thyme 1 cup cashews (split in half) 1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. 2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth. 3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. 4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude. Makes 6-8 servings.
