Easy Cheesy Potato Soup Made With Ingredients Already on Hand

Cold winter days make warm, thick soups a real comfort. This down home potato soup is warming and filling made with everyday ingredients that are usually already on hand. Very creamy with a rich cheesy taste that will keep 'em coming back for more.

Ingredients:

• 6 potatoes, diced
• 2 carrots, dices or sliced
• 1 rib of celery, sliced
• 1 med onion, chopped

• 1 lb. bacon, fried and crumbled, reserve the grease
• ¼ c. butter or part butter and part bacon grease from frying the bacon
• 1 can cream of chicken soup
• 2 c. milk
• 8 oz cream cheese, warmed to room temp
• salt and pepper

Method:

1. Dice the potatoes into ½ inch cubes. There's no need to be exact, they just need to be small enough to cook at about the same rate as the other vegetables.
2. Peel and slice the carrots and celery into ¼ inch slices. Carrots generally take a little longer to cook so a thinner slice will ensure that they are tender when the potatoes are cooked.
3. Remove the skin and root end from the onion. Dice into ¼ to ½ inch pieces. Any type of onion can be used but sweet onions are a particularly nice compliment to the cheese and bacon in this cheesy soup recipe.
4. Put all the vegetables in a dutch oven or 5 quart pot and add enough water to just cover the vegetables. Bring the water to a boil and reduce the heat to a simmer till the potatoes are tender when poked with a fork. The water is just for cooking the vegetables and will be drained away later or reserve the vegetable water and use it to make a delicious loaf of homemade bean bread. You'll be helping the environment by saving water that would other wise be wasted.
5. When the vegetables are cooked, remove from heat and drain the water, reserving it to a bowl.
6. In another bowl, mix the cream of chicken soup and 2 cups of milk wisking till smooth. Add to the vegetables in the pot.
7. Add the butter and/or bacon grease
8. Return to the heat and warm the soup over medium heat.
9. Break the cream cheese into lumps and add to the soup. Breaking it up helps to melt the cheese faster.
10. Add the bacon and salt and pepper to taste.

Refrigerate any leftovers but don't expect there to be any. This potato soup recipe is a hit for holidays or quiet dinners at home especially when the weather is cool or special company is coming.

Chicken Manchurian Recipe

Ingredients:

1/2 kg Chicken(chopped)

1/2 cup curd

3 tbsp chilli powder

2 tblsp coriander powder

1/4 tblsp turmeric

1/4 tblspn garam masala powder

4 tblspn vinegar  

2 tsp Soya Sauce
1 small Onion (finely chopped) 

5 tbsp Corn Flour
1/4 cup All Purpose Flour 

8 Garlic Pods (finely chopped) 

5-6 Green Chillies (finely chopped)  

1 capsicum finely chopped

4 tsp Refined Oil 

Salt to taste
5 tsp Tomato Ketchup (optional) 
coriander leaves 1/2 cup finely chopped

NOTE: ADD SALT AND CHILLI POWDER ACCORDING TO YOUR TASTES

METHOD:

In a bowl, take  all purpose flour and cornflour.

To that add curd, salt,  chilli powder, ginger-garlic paste, garam masala powder, coriander powder, turmeric powder, vinegar and Soak the chicken pieces into it. 

 Marinate chicken for an hour

Deep fry the chicken pieces and keep them aside. 

Heat oil in a pan and add garlic, onion and green chillies and fry for 5 min. & ad capsicum and ookmit for 2 min.. 

Add  tomato ketchup and Soya sauce saute it for 2 min..

Now add deep-fried chicken pieces

Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. 

Finally add coriander leaves.

 

Breaded Pork Chops on a bed of Sauteed Mushrooms and Onions

INGREDIENTS: 

1/4 Tablespoon Parsley

1/4 Tablespoon Garlic Powder

1 Packet Onion Soup Mix

6 Boneless Pork Chops

6-8 Whole Mushrooms (white or brown)

1/2 Red Onion

Extra Virgin Olive Oil

Salt and Pepper

Preparation:

1.) Add 2 tablespoons extra virgin olive oil to a large nonstick skillet over medium heat

2.) In a quart sized zip baggie combine Breadcrumbs, Parmesan Cheese, Parsley, Garlic Powder & Onion Soup Mix Packet-Shake to combine

3.) Saute* boneless pork chops one at a time into bag, coat in breadcrumb mixture completely and add to skillet until cooked through, shaking often. If you have a meat thermometer you want the pork to reach an internal temperature of a least 140 degrees to ensure that it is cooked completely to kill any bacteria and it is also a good tool to make sure the meat doesn't become overcooked and dry.

4.) Add 1 tablespoon extra virgin olive oil to small nonstick skillet over medium-high heat

5.) Thinly slice red onion in strips and add to hot oil

6.) After onions have started caramelizing**, slice mushrooms uniformly and add to oil shaking pan to ensure even cooking.

7.) When mushrooms have cooked down remove pan from heat and allow to cool 1-2 minutes.

8.) Add small pile to plate and top with breaded pork chop

9.) Enjoy!

*Saute: The process of cooking food in fat on high heat while stirring or shaking the pan. This option is similar to frying, but is actually much healthier because smaller amounts of fat are used to cook the food.

One reason that sauteing is a great way of preparing food is because the food cooks quickly, it is also good because the fat or oil used to cook in brings out the natural flavors that are already in the food you are preparing.

A key point to remember when sauteing is to not let the oil become too hot. If the oil has reached the point of smoking it has became too heated and actually burnt therefore needed to be discarded. Properly heated oil should look as if it is rippled and is ready to be used.

**Caramelizing: In this case, caramelizing onions is the process of cooking them down in an oil or fat until they turn a light brown color. The process of caramelizing pulls the sugars that are naturally in onions and turns them into a light caramel color and flavor. This works well with onions because it gives them a slightly sweet and browned flavoring.

BASIC CHOCOLATE SPONGE CAKE

Ingredients:

Read more about it at www.cooks.com/rec/view/0,166,156182-227201,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 7 eggs, separated 2/3 c. plus 2 tbsp. sugar Pinch of salt 2 tsp. vanilla 1/3 c. plus 2 tbsp. sifted cocoa Method: Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with sides with foil, overlapping the ends. Grease and flour foil. Beat egg yolks and 2/3 cup sugar until thick and tripled in volume. Beat in vanilla. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons sugar and pinch of salt. Beat until stiff peaks form. Fold 1/3 of whites into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites. Spread in prepared pan and bake 15 minutes.

Southwestern Ham and Cheese Omelets

 

Regardless of the ingredients you choose, just have all of them ready to go before you start cooking and your omelets will come together quickly and easily.

Ingredients

(makes 2 omelets)

• 4 large eggs
• 1 tbsp plus 2 tsp olive oil, divided
• 1/4 large green bell pepper, finely chopped
• 1/4 large red bell pepper, finely chopped
• 1/4 medium onion, finely chopped
• sea salt
• freshly ground black pepper
• 1/3 pound smoked ham slice, diced
• 1 garlic clove, minced
• 2 tbsp chopped cilantro, divided
• 1/2 cup shredded Monterey Jack cheese
• Tabasco (optional)

Preparation

1.              Whisk 2 eggs in a small bowl and set aside.

2.        Heat a 9-inch nonstick skillet over medium heat and add 1 tablespoon olive oil. Stir in the peppers and onions and season with salt and pepper. Cook until the vegetables begin to soften, 4-5 minutes.

3.        Add the ham, garlic, and half the cilantro to the skillet. Cook 3-4 minutes, stirring frequently to combine flavors.

4.        Remove the ham mixture to a medium bowl and wipe out the skillet.

5.         Add 1 teaspoon oil and swirl to lightly coat the entire surface. Pour the whisked eggs into the skillet and gently tilt it back and forth for even spreading. Season with salt and pepper.

6.        While the eggs begin to set, whisk the other 2 eggs in the same small bowl.

7.         Tilt the skillet to check for firmness in the eggs after about a minute. The bottom should be fairly set while the top should jiggle a bit without being too runny.

8.         Top one half of the egg with half of the ham mixture and spread out to flatten a little. Sprinkle half the cheese over the ham mixture.

Basic Homemade Pancakes - by Lavinia Roberts

Ingredients for Simple Pancake Recipe:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon brown sugar or 1 tablespoon honey
• ½ teaspoon cinnamon, optional
• 1 egg or egg substitute
• 1 cup milk
• 2 tablespoons canola oil, or some other cooking oil
• 1 tablespoon vanilla extract, optional
• Cooking oil to lightly grease skillet. 

• How to Make Fast and Simple Classic Pancake Recipe:

1.              Mix flour, baking powder, baking soda, salt, and optional cinnamon in medium mixing bowl. Thoroughly blend.

2.        In small mixing bowl beat egg with metal fork until thoroughly mixed. Add milk and optional vanilla.

3.        Combine liquid ingredients with the dry ingredients in the medium sized bowl. Mix until thoroughly blended. Mixture with be a bit runny.

4.        Heat skillet thoroughly. Lightly grease skillet.

5.         Pour about a ¼ cup batter, or more or less, depending on desired pancake size, onto the hot skillet. Allow to cook until the edges of the pancake are cooked. Using metal skillet, flip pancake over. Each side requires, one to two minutes.

Serve immediately.

Indian Spices Herbs Hindi to English Names

Herbs and spices (Fresh and dried) are listed in alphabetical order of their names in Hindi. English names and substitutions are given where appropriate. collected from  indiancurry.com Sweeteners, Cooking oils fats Covered in other lists Natural Food Coloring agents | Natural Food Souring Agents | Natural Food Floral Scents | Traditional Cooking fats and oils | Curry Gravy Thickeners | Traditional Sugars and Sweeteners
Hindi Name English Name Adrak Fresh Ginger Ajwain Carom seed. Substitution: Thyme Amchoor (Amchur) Dried Mango powder. Also called Khatai. Substitution: Citric Acid Amjud Celery Amla Emblica. Indian Gooseberry. Anar-daana Pomegranate seeds. Chakra Phool Star Anise Dalchini Cinnamon. Dalchini, Jungli Cassia. Substitution: Cinnamon Dhania Dried Coriander seeds Dhania, Hara Patta Fresh Cilantro Dhania, Sukha Patta Dried Coriander leafs Elaichi Green Cardamom Elaichi, Bari Black Cardamom, Elaichi, Choti Green Cardamom Goal Mirch, Kali Black peppercorn Goal Mirch, Safed White peppercorn Goal Mirch, Pilli Green peppercorn Its Yellowish Green Goal Mirch, Lal Lal peppercorn Gond Katira Katira Tree sap Gum Gulab Jal Rose Water Haldi Turmeric Hing Asafoetida. A tree sap fried and crumbled to powder Imli Tamarind. Jaifal (Jaiphal) Nutmeg. Javitri Mace. Jeera Cumin seed Jeera, Safed Cumin seed Jeera, Shahi Black Cumin. Also known as Himali Jeera, Kala Jeera Kala Namak Black Rock salt, Also called Sanchal Kalonji Nigella seeds, Also called Wild Onion seeds Kamarkas Sage Kari Patta Curry leaf. Also called Meetha Neem Patta Kesar Saffron. Also called Zaafraan Kewra Screwpine Essence Khas Essence from the roots of Vetiver grass Khus-khus Poppy Seeds Kokum Garcinia indica Lassun Fresh Garlic. Laung Cloves. Also called Lavang Makhna Popped Lotus seeds Methi Fenugreek Seeds Methi, Hari Fresh Fenugreek Leaves Methi, Kasoori Dried Fenugreek Leaves Maval petals Cock's comb. Substitution: Yellow Red Food Color Additive Mirch, Degi Kashmir Paprika, Substitution: Hungarian Paprika Mirch, Kali Ground Black Pepper Mirch, Lal Red Chili pepper, Substitution: Cayenne pepper Mirch, Hari Fresh Green Chili Pepper, Substitution: Serrano Mishri Rock candy Mulathi Liquorice root. Also known as Jethi-madh Nimboo (Nimbu) Fresh Lime. In India Lime is also called as lemon Nimboo Phool Citric Acid Namak Salt Pippali Long Pepper. Substitution: Cayenne Pepper Podina Fresh Peppermint leaves Rai Black Mustard seeds Rai, Kuria Cracked Black Mustard seeds Ratan Jot Alkanet Root. Substitution: Red Color Food additive Sarson Mustard seeds Saunf Anise. Anise is same as Aniseed Saunf, Choti Anise. Anise is same as Aniseed Saunf, Patli Anise. Anise is same as Aniseed Saunf, Moti Fennel seed Saunf, Vilaiti Anise. Anise is same as Aniseed Sirka Vinegar Soa Dill Sumaq Sumac. Substitutition: Citric acid Tej Patta Indian Bay leaf Tulsi Holy Basil. Substitution: Sweet Basil
Search Amazon.com Health/PersonalCare for In South India, Split Decorticated Legumes (Urad Dal, Moong Dal, and Chana Dal) are also used as spices to make dishes such as Rasam and Sambhar.

Mutton Ribs Soup

Ingredients:

• 750 gm Mutton ribs • 2 Large onions, chopped • 3 Cloves garlic, crushed • 2 Green chilies, sliced • 1 Heaped tsp grated fresh ginger • 2 tsp Black peppercorns • 3 tsp Coriander seeds • 9 Cups of water • 1 tbsp oil • 4 Black cardamoms, lightly crushed • 5 cm Stick of cinnamon • 2-3 Cloves • 2.5 cm Fresh ginger, grated • 3 tbsp Mild curry powder or paste • 2 Heaped tbsps white poppy seeds • 1/2 Cup coconut milk • Salt and pepper to taste • Dry fried onions, spring onion, chopped, fresh coriander leaves for garnishing

How to make Mutton Ribs Soup:

• Chop mutton bones and place into a big saucepan with garlic, onion, chili, ginger, peppercorns and coriander. • Cover it with water and bring it to a boil. • Reduce the heat to low and simmer for about 3 hours. • Skim off the froth as it rises. • Now strain stock, reserving liquid and meat. • Scrape meat from the bones and flake into smaller pieces, when cool. • Heat oil in saucepan and saute cardamom, cloves, cinnamon and ginger for about one minute. • Now add curry paste or powder and fry for about 4 minutes. • Add ground poppy seeds, reserved stock, coconut milk, salt and pepper. • Add meat and bring it to a boil for about 20 minutes. • Garnish Sup Kambing with fried onions, coriander leaves and spring onion.

CHICKEN BHADSHAH

INGREDIENTS

·         1 1/2 lb chicken (boneless / skinless breast pieces)

·         1 1/2 " piece ginger

·         10-12 cloves garlic

·         1/2 cup yogurt

·         2 onions sliced

·         2 tomatoes chopped

·         2 tsp chilli powder

·         1/2 tsp turmeric

·         1/2 cup grated coconut

·         7-8 cloves

·         7-8 pepper corns

·         1 1/2 tsp coriander seeds

·         1" cinnamon

·         1/2 tsp fennel seeds (saunf)

·         7-10 cashew nuts

·         15-20 almonds

·         2-3 tbsp ghee (butter) or oil

·         Cilantro for garnishing

·         Salt to taste

DIRECTIONS

  1.        Blend ginger, garlic and yogurt to a fine paste.

  2.        Heat ghee or oil in a skillet and fry the onions until golden brown.

  3.        Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric.  Fry for 2 more  minutes. Add the tomatoes and fry for another 4-5 minutes.

  4.        Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken iscooked by covering the pan.

  5.        While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon,fennel & nuts to a fine paste.

 6.        Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.

  

7.        Serve with hot fried rice or with naan (flat bread).