Strawberry Spinach Salad

1 bag or 1 bunch of spinach

1 carton of strawberries, sliced

craisins

cashews

cheese

Dressing:

½ cup sugar

¼ cup red wine vinegar

½ cup olive oil

2 Tbsp sesame seeds

2 Tbsp poppy seeds

Mix dressing and add just before serving.

(ripped odd from lori)

Zupa Toscana

1 lb mild italian sausage

3 lb bag baby red potatoes, scrubbed and sliced thinly

12 chicken bullion cubes

small bush chopped kale, no stems

1-2 cups heavy whipping cream

a few small shakes of red pepper

12 cups water

Brown sausage, drain and pressed with paper towel. In a large pot, combine potatoes, sausage, red pepper and water. Bring to a boil then add heavy cream. Turn to medium heat and cook until potatoes are almost done, then add kale. Add red pepper flakes to taste. Cook until potatoes are done. Blot soup with paper towel while cooking to remove extra grease.

(ripped off from lori)

Tortellini Soup

2 lbs italian meatballs

1/2 cup dried onions

2 Tbsp minced garlic

4 - 13.75 oz cans beef broth

1 C apple juice

2 C water

2 cans of diced veggies, or use frozen

2 - 15oz cans of diced italian tomatoes

2 tsp basil

2 tsp oregano

4 Tbsp parsley

16 oz cheese tortellini

In a stock pot or crock pot, combine all but the tortellini. Let simmer at least 30 minutes. Add Tortellini 5 minutes before desired serving time. Garnish with parmesan cheese.

(ripped off from kristy) 

Tortilla Soup

1 chopped onion

5 chopped garlic cloves

2 chopped green peppers

2 Tbsp cumin

6 chicken bullion cubes

8 oz can of tomato sauce

2 cans diced tomatoes

2 small cans green chili

2-3 chicken breasts

½ cup rice

To Taste:

salt

oregano

Top With:

tortilla chips

monterey/colby jack cheese

sour cream

Boil chicken in 4-5 quarts of water. Remove and shred. Skim off foam. Add rest of ingredients and simmer for a few hours. ½ hour before serving add a few handfuls of tortilla chips.

(ripped off from lori)

Potato Soup

6-8 med potatoes

1 small onion

2 carrots,

2 celery stalks, diced

4 cups water

2 tsp salt

3 cups milk

6 Tbsp butter

4 Tbsp flour

4 Tbsp parsley

¼ Tbsp pepper

Top With:

bacon

shredded cheese

Bring first group of ingredients to a boil, reduce heat, cover and simmer until potatoes are tender. Do not drain. Mash slightly. Stir in milk. In a bowl, blend second set of ingredients. Stir into potatoes. Stir constantly over med heat until thickened and bubbly. Serve with bacon and cheese.

(ripped off from sarah s)

Poblano (Pasilla) Soup

3-4 chicken breasts

4 bullion cubes

a few stalks of celery

a few carrots

10 cups water

10-6 in corn tortilla

6 Tbsp flour

1 ½ tsp chili powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin

1 ½ tsp salt

1 ½ tsp pepper

(tip: make and freeze extra tortilla mixture for future use)

1 chopped onion

5 chopped poblano chilies, seeded

1 chopped jalapeno w/seeds

1 ½ tsp chopped garlic

oil

2 cups half & half or milk

Top With:

tortilla chips

sour cream

Monterey jack cheese

Boil 1^st set of ingredients until chicken is done. Blend corn tortilla set until it is the consistency of corn meal. Fry peppers and onion set with oil in a large pan until onion is clear and peppers are soft. Remove chicken from stock. Blend carrots and celery with onion and peppers and some stock until smooth. Put some butter in the pan and whisk corn tortilla mix and a few ladles of stock over med heat for 4 minutes. Add blended veggies and whisk until smooth. Put mixture and remaining stock in crock pot. Whisk in half and half. Shred Chicken and add to crock pot. Cook on low for a few hours. Serve with toppings.

(ripped off from rachel)

Garden Tomato and Basil Soup

1 tablespoon canola oil


1½ cups diced white onions 


3 tablespoons fresh garlic, minced 


4 cups red tomatoes, roughly chopped 


2 14-ounce cans chicken broth


½ cup tomato paste


3 tablespoon chopped basil


salt to taste


black pepper to taste


juice of ½ lemon

1-2 cups milk

In a saucepan, heat the canola oil for 2-3 minute over medium heat.
 Sauté the onions for 4-5 minutes, avoiding any browning, then add garlic.
 Add the tomatoes, vegetable broth, milk and tomato paste.
 Bring to boil, then reduce to a simmer for 15-20 minutes until tomatoes are soft.
 Remove the soup from the heat, add basil and blend in a blender or food processor for 2-3 minutes until the mixture is smooth.
 Season with salt, pepper and lemon juice and serve immediately.

(ripped off from frito lays)

7 Can Frito Soup

1 lb hamburger

1 med onion, chopped

1 can red kidney beans

1 can green beans

1 can black beans

1 can corn

2 cans diced tomatoes

1 can tomato sauce

1 pkg taco seasoning

Garnish with:

Frito chips

cheddar cheese

sour cream

DON'T drain cans!! Brown hamburger and onion. Add all ingredients to crock pot and cook on low for a few hours (or simmer for 15-20 minutes on stove).

(ripped off from krystal)

Chili

2 cans stewed tomatoes

2 small cans tomato sauce

2 cans chili beans

1 lb sausage

1 onion

To Taste:

salt

pepper

chili powder

Top With:

sour cream

cheese

Cook sausage with onion. Add all ingredients to crock pot and simmer on low for a few hours. Top with cheese and sour cream.

(ripped off from linda)

Cheddar Broccoli Soup

1 quart water

4 chicken bullion cubes

2 stems broccoli

6 carrots

1 onion

1 quart half & half

4 cans cream of potato

2 cups cheddar cheese

Boil first five ingredients for 15 minutes with a lid; cool slightly. Add last three and warm in crock pot.

(ripped off from lori)

Crock Pot Beef Stew

1 lb stew meat

2 cans diced tomatoes

4-6 potatoes

2-4 celery stalks

3-5 carrots

1 onion

1 can beef broth

1 cup water

2 beef bullion cubes

1 pkg onion soup mix

1-2 Tbsp cornstarch

TO TASTE:

celery salt

garlic powder

basil

oregano

parsley flakes

salt

pepper

Add all ingredients that don't need to be chopped. Chop the rest and add. Heat on high until potatoes are tender. Simmer on low until ready to serve.

(ripped off from lori)

Creamy Vegetable Soup

6 cups water

6 potatoes, peeled

5 carrots

4 stalks of celery

1 bunch of broccoli (or use frozen)

1/2 head of cauliflower (or use frozen)

1 medium onion

3 tsp. salt

1/2 tsp. pepper

1/4 tsp. dill weed

1/2 cup butter

1/2 cup flour

2 cups milk

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

2 cups shredded cheese

Roughly chop veggies and put in large pot. Add water and spices and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until veggies are tender. Do not drain, blend. Meanwhile, in a saucepan, melt butter, add flour, and stir. Add milk and chicken broth; stir and cook gently. Add shredded cheese; stir until sauce gets thicker and bubbly. Add cheese sauce mixture to cooked veggies. Stir everything together and serve. Enjoy!

(ripped off from krystal)

Basque Leek Soup

½ cup chopped onion

3 garlic cloves

2-3 Tbsp olive oil

3 celery stalks

1 leek (or pkg green onions)

5 carrots

6 peeled potatoes

5 chicken bullion cubes

8-10 cups water

Top with:

salt

pepper

cheese

Saute onion and garlic in olive oil. In stock pot add rest of ingredients, roughly chopped. Add onion and garlic. Boil for 30 minutes or until everything is soft. Blend up whole stock pot of ingredients. Serve with toppings.

(ripped off from sarah i)

Yummy Poatoes

6-8 med potatoes

2 cans cream of chicken soup

1 cup sour cream

1 cup cheddar cheese

cubed ham or diced lunch meat ham

Boil and drain potatoes. Place in a 9x13 pan. Mix soup, sour cream, cheese and ham. Pour over potatoes. Bake at 375 for 30 minutes.

(ripped off from shirley)

Scalloped Potatoes

8 large potatoes, sliced

2 cans cream of chicken

1 pint sour cream

1 cube margarine

1 cup cheese

¼ cup green onion

cornflakes

Combine all ingredients except potatoes and cornflakes. Leave out about 2 Tbsp butter. Melt cheese mixture in microwave. Pour over potatoes in a 9x13. Mix butter and cornflakes. Sprinkle on top. Bake at 350 for 30 minutes.

(ripped off from lori)

Roasted Steak Mushrooms

-Trim bottom of 1 pound mushrooms, then rinse.

-Mix with:

1/3 cup steak sauce

2 tsp minced garlic

1 Tbsp worcestershire sauce

1 Tbsp olive oil

1 tsp rosemary

-Roast in 8 inch casserole dish at 375 for 20 minutes.

-Remove from oven, strain juice into small saucepan, reduce by ½.

-Add mushrooms to sauce and toss well.

-Serve with grilled steak.

(ripped off from cheap thrills cuisine)

Dutch Oven Potatoes

1 lb bacon

1 onion

½ cube butter

enough potatoes to fill dutch oven

grated cheese

pepper

season salt

Cook bacon in dutch oven until crisp. Set bacon aside (crumble when cool enough) and drain dutch oven. Slice up onion and line the bottom of the dutch oven with it. Cover onion with a layer of potatoes. Top potatoes with some of the bacon, a few pats of butter, pepper, and season salt. Do 2 more layers. Bring to a boil, then cook on low until tender. Take off the heat and top with cheese.

(ripped off from larry)

Microwave Popcorn

Put 1/4-1/2 cup popcorn kernels into a paper bag. Add 1/2-1 Tbsp of olive oil and shake gently. Fold top down 2-3 times and microwave for about 2 minutes. Top with butter, parmesan cheese, or whatever else you may want

Pumpkin Seeds

Salt

Butter

Pumpkin seeds

Boil water with as much salt as will dissolve for 5-10 minutes. Turn off heat. Soak seeds for 10-15 minutes. Remove and add a lot of butter. Spread on tray and salt. Cook at 350 for 30 minutes.

(ripped off from recipezaar)

German Pancakes

6 eggs

1 ½ cups milk

1 ½ cups flour

dash salt

1 tsp vanilla

Heat pan with oil first. Fry combined ingredients on first side until set, then turn and fry second side. Serve with butter, jam or syrup.

(ripped off from lori)

Cowboy Hashbrowns

1 lb pkg frozen hashbrowns

3 eggs

½ cup milk

6 oz ham or cut up bacon

cheese

½ cup butter

onion salt

seasoned salt

salt

pepper

green onions

Rinse and dry hashbrowns. Cook hashbrowns and butter 10 minutes at 400 degrees. Mix together egg, milk, meat and pour over top. Cook 30 more minutes. Add cheese the last minute.

(ripped off from lori)

Buttermilk Waffles and Syrup

Buttermilk Waffles

2 ½ cups flour

1 tsp salt

2 Tbsp sugar

2 ½ cups buttermilk

4 tsp baking powder

1 tsp baking soda

2 eggs

5 Tbsp oil

Mix and cook in a greased waffle iron.

Buttermilk Syrup

1 cup unsalted butter

¾ cup sugar

½ cup buttermilk

1 tsp baking soda

1 tsp vanilla

Warm in a large pan, stirring constantly.

(ripped off from lori)

Blender Pancakes

1 ¼ cups milk

2 egg

2 Tbsp olive oil

½ tsp salt

2 Tbsp sugar (or substitute with brown sugar)

1 ½ cup flour

3 tsp baking powder

Put ingredients in order in the blender and blend on low. Cook on hot griddle. Batter can be refrigerated for later use. Left over pancakes can be reheated in a toaster.

(ripped off from blendtec)

Blender Waffles

1 ¾ cup milk

3 eggs

¼ cup butter, softened

1 tsp salt

2 cups flour

2 tsp baking powder

Place in order in blender and blend. Batter can be refrigerated for later use. Left over waffles can be reheated in a toaster.

(ripped off from blendtec)

Play Dough

1 cup flour

2 tsp cream of tartar

½ tsp salt

1 cup water

1 Tbsp oil

1 tsp vanilla

15 drops food coloring

Cook over medium heat for 4-8 minutes, stirring vigorously until it forms a ball. Remove and let stand on counter for five minutes. Knead dough 30 seconds until smooth. Cool completely. Store in airtight container in fridge.

(ripped off from lori)

Bubbles

2/3 cup dawn dish soap

1 gallon water

1 Tbsp glycerin

Allow to sit for 24 hours in uncovered bucket. Bubbles get better the older they get.

Ripped off from hannah)

Lemon Lime Slush

1 can pineapple juice

1 can limeade (NOT lemonade)

1 small can orange juice

3 C sugar

6 C water

½ C fresh lemon juice

Boil water and sugar, add rest of ingredients. Freeze and serve with Sprite.

(ripped off from hannah)

Slush

5 cups sugar

46 oz pineapple juice

5 small cans orange juice concentrate

1 cup lemon juice

4 quarts + 1 cup water

3 tsp vanilla

Stir together then freeze. Serve with sprite.

(ripped off from lori)

Orange Julius

6 oz can of orange juice

1 cup milk

1 cup water

1 tsp vanilla

½ cup sugar

10 ice cubes

Blend first five ingredients until fluffy. Add ice and blend well.

(ripped off from lori)

Minty Watermelon Cooler

Blend until smooth:

6 cups of 1 inch cubed watermelon

¼ cup raspberries

1 cup water

6 mint leaves

Strain through fine strainer. Transfer to a pitcher.

Add:

1/3 cup sugar

1/3 cup fresh lemon juice.

Stir until dissolved. Chill 2-3 hours. Garnish with mint sprigs and watermelon wedges.

(ripped off from cheap thrills cuisine)

Luau Punch

1-46 oz can pineapple juice

1-6 oz can orange juice concentrate, thawed

2 liters lemon-lime soda

Mix juices in empty one gallon jug. Pour in soda. Freeze, leaving plenty of room in containers for expansion. To serve, thaw for 4 hours.

(ripped off from allrecipes.com)

Dr. Bob's Health Drink

spinach, salad size

carrots, 1 large

celery, 1 stalk

broccoli, handful frozen

cauliflower, handful frozen

cucumber, 1/3

lemon, 1/3 unpeeled

ginger root, ½ size of thumb

beet, small slice

1 apple

1 orange

1 banana

berries, ½ cup frozen

pineapple, ½ can with ½ the juice

Blend all ingredients with 8 oz water until very smooth. Add 16 oz of water and blend again. Add or omit according to preference.

(ripped off from ed)

Brazilian Lemonade

2 limes

3 Tbsp sweetened condensed milk

1/2 C. sugar

3 C. water

Wash limes. Cut off ends. Cut each into 8 pieces. Place in blender. Add sweetened condensed milk, sugar and water. Pulse until frothy and lime pieces are shredded. Pour through a strainer. Serve over ice.

(ripped off from delana)