Appetizers / Soups / Salads Recipes (Most Popular)
I make this to go along wih my ahi tuna.... it is good bit i think you have to like wasabi to enjoy it.
I modified the one on the back of the can of Bush's Beans, this one is less fat and less carbs!
I love our Greek restaurant's chicken soup, and it took me awhile to figure out how they made it. Boiling vegetables in the broth, before adding rice, is the key to the depth of flavor. Very healthy, but tastes decadent, like a cream soup.
This is an Antiguan and Barbudan recipe. It is served with fungi (cornmeal pudding) or dumplings. Its made with a variety of vegetables, so you get something filling and your servings of veggies needed.
MAKE THIS RECIPE 1 DAY AHEAD OF WHEN IT WILL BE SERVED, HENCE THE LONG "COOKING" TIME!
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I used PLAIN, AVERAGE WATER, this ALSO uses 1 PACKAGE KNOX UNFLAVORED GELATIN
This is a hearty cabbage soup that is designed to help fill you up with minimal calories in order to help you lose weight. This can be converted to a vegetarian soup by substituting the beef broth with vegetable broth.
My easier version of this recipe: http://www.foodnetwork.com/recipes/kathlee
n-daelemans/tortellini-tomato-spinach-
soup-recipe/index.html?oc=linkback
This is a tangy dip with a lot of flavor. You can use shredded parmesean (not grated like Kraft) if you don't care much for Asiago.
It makes approx. 2 1/2 cups and a serving is about 2-2 1/2 Tablespoons. It should serve 16 pretty well.
I made this one night when I wanted to spice up my roasted broccoli/tomato salad...savory and tastey! I made it in our Ninja, which gave a perfect consistancy.
Great soup with a touch of heat. Be sure to only use Qty 1 Chipotle chili out of the can and not the entire can