Pegz8 Recipes Site

Description: http://m.allrecipes.com/recipe/16016/lentil-soup?ast=soup&asas=Mobile%20Search%20Results&asat=Quick%20Search&ase=event10,event8

Ingredients

• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 3 1/2 cups crushed tomatoes
• 1 1/2 cups lentils – soaked, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup white wine
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese

Directions

1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

Description: http://m.allrecipes.com/recipe/13346/bean-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 1 (16 ounce) package dried navy beans
• 7 cups water
• 1 ham bone
• 2 cups diced ham
• 1/4 cup minced onion
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 bay leaf
• 1/2 cup sliced carrots
• 1/2 cup sliced celery

Directions

1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Description: http://m.allrecipes.com/recipe/213515/ratatouille-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 1 pound ground beef
• 1 (24 ounce) jar Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
• 1 (10.5 ounce) can Campbell’s® Condensed Beef Broth
• 2 cups water
• 1 small eggplant, cut into cubes
• 1 medium zucchini, cut into cubes
• 1 large green pepper, chopped
• 1/2 cup uncooked elbow pasta

Directions

1. Cook the beef in a 4-quart saucepot over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat.
2. Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

Description: http://m.allrecipes.com/recipe/58485/yam-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 3 cups chicken broth
• 2 pounds yams, diced
• 1 medium onion, chopped
• 1 tablespoon curry powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup uncooked wild rice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Directions

1. Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Description: http://m.allrecipes.com/recipe/12998/meatball-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 2 quarts water
• 20 small meatballs
• 2 (8 ounce) cans tomato sauce
• 2 cubes beef bouillon cube
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 2 stalks celery, sliced
• 2 carrots, sliced

Directions

1. Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Description: http://m.allrecipes.com/recipe/23624/miracle-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped fresh ginger root
• 1/4 cup chopped garlic
• 2 (32 ounce) packages fat-free chicken broth
• 1/2 cup cornstarch
• 1 (6 ounce) can mushrooms, drained
• 1 (8 ounce) can bamboo shoots, drained
• 1/2 cup soy sauce

• 1/4 cup rice wine vinegar
• 1 tablespoon fructose (fruit sugar)
• 1 teaspoon crushed red pepper
• 2 (16 ounce) packages frozen mixed stir-fry vegetables
• 1 pound frozen, peeled and deveined shrimp
• 1/4 cup chopped fresh cilantro
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions

1. In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
2. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.

Description: http://m.allrecipes.com/recipe/12939/lobster-soup?ast=soup&asas=&asat=Quick%20Search&ase=event10,event8

Ingredients

• 6 tablespoons margarine
• 6 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups lobster meat
• 4 1/2 cups milk
• 1 1/2 onions, thinly sliced

Directions

1. Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
2. Add cream to desired consistency, and reheat. Season to taste.

Description: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx?evt19=1

Video: http://allrecipes.com/video/955/slow-cooker-chicken-and-dumplings/detail.aspx?prop24=RD_VideoTipsTricks

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) canscondensed cream of chicken soup

• 1 onion, finely diced
• 2 (10 ounce) packagesrefrigerated biscuit dough, torn into pieces

Directions