Tomato Soup

2 tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
2 c chicken stock
1/4 c tomato paste
1/4 tsp pepper

Heat oil in a soup pot.
Cook onions and garlic untill softened.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil.
Reduce heat and simmer for 15 minutes.
Puree in food processor or blender.

Baked Potato Soup

4 large baking potatoes
2/3 c butter
2/3 c flour
7 1/2 c milk
1 garlic clove, minced
1 c sour cream
6 green onions, chopped
14 slices bacon, cooked until crisp
2 c cheddar cheese, grated

Bake potatoes until tender.
Melt butter in saucepan.
Slowly blend in flour until throughly blended.
Gradually add milk and garlic, whisking constantly.
Scoop out interior of potatoes.
When milk mixture is very hot, whisk in potatoes.
Add green onions.
Add sour cream and bacon.
Heat throughly.
Add cheese a little at a time until all melted.

Butternut Squash Soup

1 tsp olive oil
1 clove garlic, minced
1/2 c chopped onion
1 tsp sage
1/2 tsp salt
1/8 tsp black pepper
3 c chicken broth
1 1/2 lbs butternut squash (peeled, seeded and cubed)

Add oil, garlic and onion to large stockpot over med heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover and simmer for 20 minutes.
Puree using food processor or blended.

Cauliflower-Cheddar Soup

4 c chicken stock
2 c chopped potatoes
1 head cauliflower, broken into flowerets
1 c chopped onion
1 c chopped carrot
3 cloves garlic, minced
1 1/2 c shredded cheddar cheese
1 1/2 tsp salt
1/4 tsp dill
1/4 tsp dry mustard
1/8 tsp pepper
3/4 c milk

Combine stock, potatoes, cauliflower, onion, carrot and garlic in a large pot.
Bring to a boil.
Simmer for 15 minutes or until vegetables are tender.
Remove from heat and let cool.
Puree in food processor or blended.
Return to pan and stir in remaing ingredients and cook until cheese melts.

New England Clam Chowder

7 pieces of bacon, cut into small pieces
1 onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
2 can cream of celery soup
1 c heavy cream
1 c milk
1 tbsp butter
1 tsp dill

Add bacon to soup pot and cook until crispy.
Add onion and cook until clear.
Add clam juice from both cans.
Add potatoes and cook until fork tender.
Add clams, soup, cream, milk and dill.
Add butter and let melt into chowder.
Cook for 30-45 minutes util thickened.

French Onion Soup

4 c thinly sliced onions
1/2 tbsp sugar
1/4 tsp pepper
1/4 c vegetable oil
4 c beef broth
4 slices french bread
1/2 shredded swiss cheese

In a soup pot, cook onions, sugar and pepper in oil until caramelized (15-25 minutes)
Add broth and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Ladle into oven proof bowls.
Top each iwth bread and cheese.
Broil until cheese is bubbly.

Cream of Mushroom Soup

4 tbsp butter
2 leeks, thinly sliced
1 onion, chopped
3 large portabella mushrooms, chopped
3 tbsp flour
1 1/2 tsp dried thyme
1 bay leaf
6 c chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 c heavy cream

Saute leeks and onions in butter in a large pot.
Lower heat and add mushrooms and cook 10 minutes longer.
Stir in flour and cook for 2-3 minutes, then add thyme, bay leaf, broth, salt, sugar and pepper.
Simmer for 10 mins.
Discrad bayleaf and puree soup.
Return pureed soup to pot and add cream.
Cook until heated through.

Curried Sweet Potato Soup

1 tbsp oil
1/2 c chopped onion
1 garlic clove, chopped
1 tbsp curry paste
1 tbsp grated ginger
4 c peeled and cubed sweet potato
1 red bell pepper, chopped
3 1/2 c chicken stock

In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed).

Cream Of Broccoli Soup

2 tbsp butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 cans chicken broth
4 c broccoli
3 tbsp butter
3 tbsp flour
2 c milk
1/2 c velveeta cheese

Melt 2 tbsp butter in soup pot and saute onion, garlic and celery until tender.
Add broccoli and broth, cover and simmer for 10 minutes.
Puree mixture and return to heat.
In a small saucepan, melt 3 tbp butter, stir in flour and add milk.
Stir until thick and add to soup.
Add cheese and stir until melted.

Chicken Noodle Soup

2 tsp butter
1 c sliced celery
1 c chopped carrot
1/2 c chopped onion
1 small potato, diced
1 tsp thyme
1 tsp poultry seasonning
4 cans chicken broth
2 tsp chicken bouillon
4 oz egg noodles
2 c cooked chicken

Melt butter in a large pot.
Saute celery, carrot and onion for 2 minutes.
Add potato, thyme, poultry seasonning, chicken broth and bouillon.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.

Honey Wheat Bread

1 c plus 1 tbsp buttermilk
2 tbsp honey
1 tbsp butter
1/2 tsp salt
1/4 tsp baking soda
2 1/2 c bread flour
1/2 c wholw wheat flour
1 tsp dry active yeast

Put all ingredients into bread pan as per manufaturers instructions and press start.

Cinnamon Raison Bread

1 c water
2 tbsp butter
3 c flour
3 tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 1/2 tsp dry active yeast
3/4 c raisins

Add all ingredients to bread pan as per manufacturers instructions escept for raisins.
After 15 minutes, add in raisins.
Bake on sweet bread setting.

White Bread

1 c milk
2 tbsp honey
1 large egg
3 1/4 c bread flour
4 tbsp butter
1 1/2 tsp salt
1 1/2 tsp dry active yeast

Put all ingredients in bread maker as per manufacturers instructions.
Put on dough setting.
Once finished, remove and place in a loaf pan to rise again.
Let rise for 1 hour.
Bake at 325 for 30-35 minutes.

Pizza Dough

2 tsp dry active yeast
3 c bread flour
1 tsp salt
2 tbsp sugar
2 tbsp olive oil
1 c water plus
2 tbsp water

Place all ingredients into bread maker in the order listed by manufacturer.
Select dough cycle.
When the dough is done, place in a well greased bowl.
Cover and let rise for 1/2 hour.
Knead the risen dough lightly.
Roll dough into circle and place on a well gread baking pan.
Add toppings and bake at 225 for 10-15 minutes.

Buttery Rolls

1 c warm milk
1/2 c butter, softened
1/4 c sugar
2 eggs
1 1/2 tsp salt
4 c bread flour
2 1/4 tsp dry active yeast

In bread machine pan, put all ingredients in order suggested by manufacturer.
Select dough setting.
When cycle is complete, turn dough onto a lightly floured surface.
Divide dough into 24 portions.
Place in a greased baking dish and let rise for 15-45 minutes.
Bake at 375 for 13-16 minutes.

Chewy Chocolate Cookies

1 1/2 c flour
1/2 c sugar
1/2 c unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 c corn syrup
3 egg whites

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.
Stir in corn syrup and egg whites.
Drop by tsp on greased cookie sheets.
Bake at 350 for 7-9 minutes.

Sesame Chicken

6 boneless skinless chicken breasts
1/4 c honey
1/4 c soy sauce
1/2 c water
1 tbsp corn startch
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1 tbsp sesame seeds

Cut chicken into bite sized pieces.
Cook chicken for 6 minutes until no longer pink.
Mix together honey, say sauce, water, corn startch, ginger and red pepper flakes.
Pour sauce over chicken in skillet.
Cook until sauce is thicken slighly.
Sprinkle with sesame seeds.
Cover and cook for 10 minutes.

Salmon

2 lb salmon
1/2 c teriyaki sauce
1/2 c to 1 c brown sugar

Marinate salmon in teriyaki sauce for 1-2 hours.
Lay salmon, skin side down, in baking dish.
Sprinkle with brown sugar (amount depends how sweet you would like it)
Bake at 375 for 30 minutes.

Tortellini Tomato Soup

1 tbsp olive oil
1/2 c minced onion
1 garlic clove, minced
5 c chicken broth
1 can whole tomatoes, corsely chopped
1 pkg tortilini
1 pkg frozen spinach, thawed and drained
1/4 c grate parmesan cheese

In a soup pot, heat olive oil and saute garlic and onions.
Add broth and tomatoes and bring to a boil.
Add tortilini and cook.
Once tortilini is cooked, add spinach and season with salt and pepper.
Serve immediatly and garnish each serving with cheese.

Fruit Salad

1 can peach slices, undrained
1 can pineapple chunks, undrained
1 pkg dry vanilla pudding mix
1 lb strawberries
1 banana
1/2 pint blueberries
1 bunch grapes
1-2 tbsp sugar

In a large bowl, combine peaches, pineapple, juices and pudding mix.
Mix well untill pudding is disolved.
Stir in remainging ingredients and chill.