Ingredients

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 cup shredded American-Cheddar cheese blend (4 oz)
• 1 teaspoon soy sauce
• 1 bag (12 oz) frozen cut green beans, thawed, drained
• 1 small red bell pepper, chopped (1/2 cup)
• 1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Directions

1. Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Amazing casserole and a family favourite.

Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!

A great way to make beef pho in a slow cooker.

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Ingredients

• 1 lb Turnip greens
• 1 T Chopped shallots
• 1/2 T Olive oil
• 1 c Cream
• 2 Peppercorns
• 1/4 c White wine
• 3 oz Finely grated Parmesan -cheese
• Salt and pepper to taste

1. Blanch turnip greens, then submerge in ice water and drain. Lightly sauté shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

Ingredients

• 5 1/2 cups of beef broth
• 2/3 cups of quick-cooking barley
• 1/2 cups of chopped onion
• 2 cloves garlic, minced 
• 1 teaspoon of dried basil, crushed
• 1/2 t Worcestershire sauce
• 1/8 t Pepper
• 2 c Sliced fresh Mushrooms
• 1/2 c Shredded carrot
• 2 T Cornstarch
• 2 T Water
• 1 T Snipped fresh parsley 

Directions

1. In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot.
2. Simmer, covered, for 5 minutes more.
3. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan.
4. Cook and stir 2 minutes more. Sprinkle with parsley.

Servings: 4

Ingredients

• 1 pound sweet potatoes, peeled and cut into 2-inch chunks
• 2 teaspoons butter
• 1/2 cup finely chopped onion
• 2 teaspoons of curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 2/3 cup unsweetened apple juice
• 1 cup buttermilk
• 1/4 cup water
• Fresh snipped chives (optional)
• Plain yogurt (optional)

Direction

1. Please sweet potatoes in large saucepan; cover with water.  Bring to a boil over high heat.  Cook 15 minutes or until potatoes are fork-tender.  Drain; cool under cold running water.
2. Meanwhile, melt butter in small saucepan over medium heat.  Add onion, cook and stir 2 minutes.  Stir in curry powder, coriander and salt; cook and stir about 1 minute or until onion in tender.  Remove from heat; stir in apple juice.
3. Combine potatoes, buttermilk and onion mixture in food processor or blender and process until smooth.  Pour mixture back into large saucepan, stir in 1/4 cup water if needed to thin to desired consistency.  Cook and stir over medium heat until heated through.  DO NOT BOIL.  Garnish with chives or yogurt.

Ingredients

• 50 ml olive oil
• 1 small butternut squash, peeled, seeded and cubed
• 2 carrots, cut into thick rounds
• 1 large parsnip, cubed
• 1 small swede (rutabaga), cubed
• 2 leeks, thinly sliced
• 1 onion, quartered
• 3 bay leaves
• 4 thyme sprigs, plus extra to garnish
• 3 rosemary sprigs
• 1.2 litres of vegetable stock
• salt and freshly ground pepper
• sour cream, to serve

Directions

1. Preheat the oven to 200 degrees Celsius.  Put the olive oil in a large bowl.  Add the prepared vegetables and toss until coated in the oil.
2. Spread out the vegetables in a single layer on one large or two small baking sheets.  Tuck the herbs among the vegetables.
3. Roast for 50 minutes until tender turning the vegetables occasionally to ensure they brown evenly.  Remove from the oven, discard the herbs and transfer the vegetables to a large pan.
4. Pour the stock into the pan and bring to the boil.  Reduce the heat, season to taste, then simmer for 10 minutes.  Transfer the soup to a food processor or blender (or use a hand blender), and process for a few minutes until think and smooth.
5. Return the soup to the pan to heat through.  Season and garnish with a swirl of sour cream.  Garnish each serving with a sprig of thyme.

Ingredients

• 2 cups of broccoli – pieces
• 1 teaspoon salt
• 3 1/2  cups of water
• 1  clove garlic – minced
• 1 tablespoon chicken soup mix
• 1/4 teaspoon pepper
• 1 cup carrots – slices
• 1 1/2 cup skim milk
• 1 onion – chopped
• 1/4 cup flour
• 1/2 cup barley
• 4 oz  Cheddar cheese -- diced

Directions

1. Combine all but last 3 ingredients in 3 qt pot.  Bring to boil, then simmer 15 minutes till barley is tender.  Mix flour into 1/2 c milk and add.  Add rest of milk.  Cook about five minutes till thickened.
2. Remove from heat and stir in cheese.  Cover and let stand 3-5 minutes.

Ingredients

• 1 tablespoon white peppercorns
• 3 sprigs fresh thyme
• 2 bay leaves (tied together in cheesecloth)
• 1/4 cup peanut oil
• 3 ounces ham scraps -- and/or 1 ham bone
• 1 stalk celery – diced
• 2 cloves garlic – minced
• 2 onions – diced
• 8 tart apples -- peel, core and quartered (Granny Smith)
• 1 cup white port
• 6 cups chicken broth
• 4 slices bacon -- for garnish (apple- or hickory-smoked)
• 1 small red apple -- for garnish (such Red Delicious)
• 1 small tart green apple -- for garnish (as Granny Smith)
• 1 lemon – juiced
• 4 tablespoons unsalted butter – softened
• 1/4  cup all-purpose flour
• 1 1/2  pounds sharp Cheddar cheese – grated
• Salt -- to taste
• Tabasco -- to taste

Directions

Cold weather soup, diced apples and cheese make it colourful.  Easily made without the ham or bacon.  Use vegetable broth instead of the chicken stock.

1. To make the soup, in a medium-sized saucepan heat the oil over medium-high heat. Add the ham scraps, if using, the celery, garlic, and onions and sauté for about 4 minutes, or until the onions are translucent but not brown.
2. Reduce the heat to medium and add the quartered apples. Cover and cook, stirring frequently, for about 10 minutes or until the apples soften. Add the port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and ham bone, if using. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the flavours are well blended. Remove the bouquet garni. (The soup may be made a day or two in advance, up to this point.  Cool and refrigerate. See detail 'A'.)
3. Meanwhile in a small skillet, fry the bacon over medium heat for about 5 minutes, or until browned and crisp. Drain on paper towels. Cut into l inch dice and set aside.
4. Leaving the skin on, cut the green and red apples into 1/8-inch dice to use for garnish. You will need about 2 tablespoons of each color. Put the diced apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the lemon juice. Set aside.
5. In a small bowl, knead the softened butter and flour together until smooth to make a beurre manie'.  Whisk the mixture into the soup to thicken it. Cook for 5 minutes longer, stirring frequently.
6. Add the grated cheese to the soup, stirring constantly, until it is melted.
7. Strain the soup through a fine sieve into the top of double boiler set over gently boiling water to keep the soup hot. (Do not press too hard on the solids.) season with the remaining lemon juice and salt and Tabasco to taste.
8. Ladle the soup into warm serving bowls and garnish with the diced apples and chopped bacon. Serve hot.

Detail 'A' continued:  Add the Beurre manie and then the cheese and seasonings, when you reheat the soup for serving. Do not prepare the apple and bacon garnish until a few hours before serving. This soup can be completed up to 2 hours before serving, but keep it warm in the top half of a double boiler set over hot water. Do not simmer over direct heat after the cheese has been
added or the soup will separate.

-----

Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium Vidalia onion (or other sweet onion, approximately 3/4 pound), coarsely chopped
• 1 medium carrot, peeled, trimmed, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/8 teaspoon crushed red pepper flakes
• 1 pound chouriço, chopped into spoon-sized cubes1 pound (16 ounces) frozen chopped clams, thawed, including juices
• 1 pound red potatoes (approximately 2 medium), chopped into spoon-sized cubes
• 2 cups corn kernels
• 1 stalk celery, halved lengthwise, then sliced 1/4-inch thick
• 16 ounces clam juice
• 1 (28 ounce) can crushed tomatoes
• 1/2 pint light cream
• kosher salt
• freshly ground black pepper
• finely chopped parsley for serving

Directions

1. Melt the butter with the oil in a large stockpot (at least 6-quart capacity) over medium heat. Add the onion, carrot, and celery, and saute until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Stir in the parsley and crushed red pepper flakes, then add the chouriço, and stir to combine with the vegetables, cooking for 1 minute before adding the chopped clams, corn, potato, and 1/4-inch pieces of celery.
2. Pour in the clam juice, the crushed tomato, and the cream, and give it all a good stir. Bring to a simmer over medium heat, then cover and cook until the potatoes are cooked through, 45 to 50 minutes. Add salt and pepper to taste, and serve it forth, ideally with some crusty bread or corn bread on the side and a sprinkle of parsley atop each serving.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 2 (28 ounce) cans diced tomatoes with basil oregano and garlic
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces small raw shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup water
• cayenne pepper, to taste
• black pepper, to taste
• chopped fresh basil, to taste

Directions:

1. Heat oil over medium heat in large stockpot or saucepan.
2. Add celery and onion, and cook until translucent and tender.
3. Pour in tomatoes and their liquid.
4. Heat to a simmer.
5. Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
6. Add small shrimp, and cook for about 2 minutes.
7. Stir in heavy cream and water and bring to a simmer.
8. Season to taste with cayenne and black pepper.
9. Sprinkle fresh basil over soup and stir in just to wilt it.
10. Serve.

Ingredients

• 2 stalks celery, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon olive oil
• 2 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 8 ounces medium peeled cooked shrimp
• 1/2 cup whipping cream
• 1/2 cup water
• Ground Black Pepper
• Slivered fresh basil

Directions

1. In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
2. Ladle chowder into bowls; top with basil. 

Serves 4 (1-1/2-cup servings).

Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Directions

• In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
• In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Ingredients

• 5 to 6 medium potatoes, peeled and diced
• 6 bacon strips, diced
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 2 cans (6 ounces each) minced clams
• 2 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 to 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons minced fresh parsley

1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer.
3. Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer. 

• Yield: 11 servings (2-3/4 quarts).

Here is an easier and faster way to make and enjoy Beef Pho and it doesn't take hours and hours of simmering.

Ingredients

• 3 thick slices ginger root
• 2 whole cloves
• 2 cloves of garlic, smashed
• 1 whole star anise
• 1 strip (3 inches/8 cm long) lime rind
• 1/2 tsp (2 mL) coriander seeds
• 1/2 tsp (2 mL) black peppercorns
• 4 cups (1 L) beef stock
• 2 cups (500 mL) water
• 1/2 onion
• 1 tbsp (15 mL) fish sauce
• 8 oz (227 g) top sirloin grilling steaks
• 1/3 cup (75 mL) chopped fresh coriander
• 2 tbsp (30 mL) chopped fresh mint
• 2 tbsp (30 mL) lime juice
• 2 green onions, chopped
• 6 oz (170 g) rice stick noodles
• 1 cup (250 mL) bean sprouts
• chopped fresh mint or coriander or sliced green onions

Directions

1. In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
2. In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)
3. Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.
4. Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.

Ingredients

• 4 ounces dry Chinese egg noodles
• 6 cups chicken stock
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon minced lemon grass
• 5 green onions, chopped
• 2 cups cubed cooked chicken
• 1 cup bean sprouts
• 1 cup chopped bok choy

Directions

1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

• 2 tablespoons hot sesame oil
• 1 pound pork tenderloin, thinly sliced
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• Sriracha chile-garlic paste to taste
• 5 cups chicken broth
• 3/4 cup water
• 3 cups thinly sliced bok choy
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• ½ cup sliced bamboo shoots
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 8 ounces dried Chinese noodles
• 1 small cucumber, sliced into matchsticks, for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate.
3. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil.
4. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine.
5. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber. 

Serves 6-8.

Ingredients

• 10 Chinese mushrooms, small
• 1/4 lb Prawns
• 5 Fresh water chestnuts (OR 7 - canned ones)
• 1/2 lb Ground pork
• 1 Green onion, finely chopped
• 1 pk Wonton skins
• 1 ts Salt
• 1/2 ts Sugar
• 1 ts Thin soy sauce
• 1 ts Oyster sauce
• Dash of pepper
• 1 1/4 tb Cornstarch
• 1 sm Egg

Directions

1. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.
2. Shell, devein and wash prawns. Chop into very small pieces
3. Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.
4. Combine mushrooms, prawns, water chestnuts, pork and green onion.
5. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton.
6. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
7. Fold one corner to cover the filling. Fold once more...about 3/4 inch.
8. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water.
9. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little “hat-like” effect.