The Family Dish

Sweet and Spicy Chili

1/2 lb. bacon (chopped)

1 lb pork sausage (or less)

1 green pepper, chopper

2 onions, finely chopped

2 garlic cloves, coarsely chopped

1 (28 oz) can chili beans

1 (15 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

1/2 cup ketchup

1/2 cup water

1/2 cup sugar

1 1/2 tsp. red chili powder

1 dash hot sauce

1/2 TBS black pepper (or less)

1 1/2 TBS Worcestershire sauce

Brown bacon and sausage in a large pan; while browning add onions, garlic and green pepper. Add all other ingredients and bring to a boil. Simmer for 3-4 hours to bring out full flavor.

Yum!

I left out the hot sauce and put in less chili powder and it was still a little too spicy-for me (perfect for Brady). You can put in more or less depending on how spicy you want your chili :) ENJOY

Minnesota Wild Rice Soup

  Posted by Bethanie. This recipe was given to me by my Aunt Kathie. Original recipe from Maya Larson.

 

2 (11 oz) Pkg Green Giant Frozen Rice Originals Long Grain White and Wild Rice or 1 Pkg Uncle Ben's Wild Rice Mix

1/2 Small Onion, chopped

4 T Butter

1/3 C Flour

5 C Chicken Broth

1/4 t Salt

2 C Cooked Cubed Chicken or Turkey

1 1/2 C Half & Half

2 T Minced Parsley or Chives 

Cook rice according to package directions.  In medium saucepot saute onion in butter until tender; blend in flour & cook, stirring, for several minutes.  Turn off heat; gradually add broth, stirring constantly, until mixture thickens slightly.  Stir in rice, salt and chicken or turkey; simmer 5 minutes.  Blend in half & half; heat.  Garnish each serving with minced parsley or chives. 
Serves:  6 (Cannot be made in advance……..this makes a big batch.  Do not double unless necessary.)

 

So good!

Tuscan Tomato Soup

Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (www.thisweekfordinner.com)

- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto ** I use 1/2 cup instead. 1 cup was a little too overpowering for us.
- Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream. Add pesto.

Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.

*We made thick grilled cheese sandwiches to dip in the soup.  Yum!

*Note - I learned the hard way - wait until it cools to blend it!  But you probably already knew that it'd explode all over your kitchen if you didn't :)

MINESTRA DEL SEDANO (Italian Celery Soup)

 2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices diced
2 tablespoons tomato paste
2 bunches celery cut in 1/2" slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese

Heat oil in large saucepan.
Add onion and bacon; saute until onion begins to brown.
Stir in tomato paste and celery. Cook 5 minutes,stir occasionally.
Gradually stir in stock or broth. Cover and simmer 20 minutes.
Season with salt and pepper.
Stir rice into soup/ Simmer 15 minutes or until rice is tender.
Pour into tureen or serve in individual bowls; Sprinkle cheese over the top.

recipe from: The Soup Lady

I didn't have Parmesan cheese, so just topped our bowls with a shredded mix of cheeses.  It turned out wonderful but can't wait to try it with Parmesan. Everyone's only complaint was that I didn't make enough.  So next time I will double the recipe.

Cheesy Chili Soup

prep 5 min. Total 30 min.
Makes 4 servings, 1.75 cups each

What you Need
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14.5 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup Mexican Style shredded cheese

Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender.  Stir in 1/3 cup cheese.
Ladle into bowls. Top with remaining cheese.

Extras: Garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro just before serving

-Kraft Food & Family magazine

Our notes: 
-A lot of times recipes from this magazine don't seem gourmet, but everyone in the family, especially Carson LOVED this soup!!
-We will definitely double the recipe next time for a little extra at the meal, and for lunch the next day.
-We didn't use the cilantro mainly because we don't love cilantro

Cauliflower Soup

by Cassi

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter.  Add the onion and cook for a few minutes, or until it starts to turn brown.  Add the carrots and celery and cook an additional couple of minutes.  Add cauliflower and parsley and stir to combine.  Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth.  Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter.  Mix the flour with the milk and whisk to combine.  Add flour-milk mixture slowly to the butter, whisking constantly.  Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup.  Allow to simmer for 15 to 20 minutes.  Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen.  Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream.  Pour in remaining soup and stir.

Serve Immediately.

This was a good, hearty, vegetable soup.  We used 2 heads of cauliflower, and Mike didn't even ask, "Where's the meat?"

Soups