Quick and Easy Cuisine Recipes
Spicy Habanero Dip
1 package Habanero dip mix
1 cup sour cream
1 cup mayo or light
Instructions:
In a decorative medium bowl, combine all ingredients and mix well.
Cover and refrigerate for about an hour to blend flavors. Serve with
wheat thins, veggie sticks, baked potato, etc
This dip mix is great not to spicy. Delicious habanera flavor.
Lone Star Tortilla Soup
1 package Tortilla Soup Mix
2 qts homemade chicken broth or canned broth
1 can rotel diced tomatoes
1/4 stick butter
1- 8 oz can tomato sauce
1- 8oz shredded monterey jack cheese(never add cheddar cheese to this soup)
4 cooked chicken breasts shredded
Directions:
Combine all ingredients excepted cheese and shredded chicken in large pot.
Stir over medium heat until desired thickness. Add cheese and breast. Ladle
soup in bowl over tortilla chips. Serve with a graden salad and lemonade.
Serves 4-6 Freezes well in freezer zip lock bag.
*Note*
This soup mix is really easy to make. The longest time stirring until it begins
to thicken. Original rotel will give it a little kick. You may use the mild. I like the
original rotel. I sometimes add a can or regular diced tomatoes to tone down
the rotel. Always use the broth you cooked the chicken breast in. You may substitute
canned chicken breast.
Chicken Enchilada Soup
1 package Chicken Enchilada soup Mix
4 cooked chicken breast
8 cups broth that the breast was cooked in
1- 10 oz red enchilada sauce
1 16 oz shredded velveeta cheese
Instructions:
Combine Mix, broth and enchilada sauce in large pot. Stir consistently over medium heat until hot.
Add shredded velveeta cheese. Stir until soup mix has met your desired thickness. Add
shredded chicken. This is a scrumptious cheesy soup that is so good at any time. Leftovers freeze well
in freezer zip lock bags. Ladle over tortilla chips in bowl. Serve with you favorite garden salad and drink.
Lone Star Taco Soup
1 pkg. Taco soup mix
1 lb ground beef browned & drain fat
1 16 oz pinto beans
1 14 oz can diced tomatoes
1 16 oz whole corn or hominy
1 small can green chillies
2 cups water
Instructions:
Cook beef until brown. Drain fat. In medium size pot, add taco mix, canned vegetables, beef, amd water.
Simmer for about 30 minutes. This soup gets better as it sits to absorb all the special dry ingredients flavor.
Serve with chips, crackers, over rice, or with a good corn bread.
Bacon, onion, lettuce, tomato dip mix (BOLT)
1 pkg BOLT mix
1 - 8oz sour cream
1 cup mayonaise
Instructions:
In medium bowl, combine dip mix with mayonaise and sour cream. Whisk until smooth. Refrigerate for one hour.
Serve with your favorite wheat thin cracker, or veggie sticks. Great on a baked potato.
*Note*
We make all of our mixes using dehydrated vegetables and herbs. Dehydrated vegetables do not loose their original flavor.
They loose the moisture. The nutrients are in a concentrated form until water is added when they are cooked. Some color
and freshness may be lost but not the flavor. The flavor of each plant when dehydrated has its own distinct and exciting
taste. It takes experience to put together the right combination of dried plants to develop a tasty product. We hope you
enjoy all of our mixes.Tomatoes have a lot of water in them. One tomato shrinks down to about one tablespoon when dehydrated.
Dehydrated tomatoes are very expensive. Most cooks and chefs do not use dehydrated tomatoes. I do in this dip because.
It adds this extra flavor to this wonderful dip. BOLT.
Beef and Potato Vegetable Soup
*Note*
This is a delicious soup and it is easy to make. Do not add any salt.
It toughens the meat and takes out the liquids from the veggies. You
really do not need any salt because salt covers up the natural flavors
of your food. Most food contain salt that is always suppressed by
adding more on top of what is naturally there. Salt to taste in your bowl
if you just need your salt fix when you are ready to eat your soup.
Ingredients: Please read and obtain all of your ingredients first.
2lbs beef stew meat
2 tbs olive oil
1 large red onion chopped
1 large tomato (remove seeds)
3 scallions
1 large green pepper chopped
3 cloves garlic
1 C chopped carrots
2 1/2 C chopped fiingerling purple, yellow, & small red russett potato(do not remove skin)
1/2 tsp thyme,
1/2 teaspoon pepper
8 cups water
Instructions:
1. Dice the onions and tomato, cube your potatoes, chop your scallions, potatoes,
reen pepper, carrots, and crush your garlic.
2. In a large pot on medium heat add you oil and brown your beef stew meat on all
sides while stirring constantly. Do not discard any liquid that forms. Add the
water and bring to a boil. Then add the carrots, thyme and pepper. Simmer on low
covered for about 1 hour. Check from time to time.
3. While waiting, saute the chopped onions, garlic, scallions, and green pepper in 2
tbs of olive oil also. Set aside when finished.
4. When your stew meat is ready, add the potatoes and cook aprox. 15-20 more minutes until
potatoes are done. You may mash a few of the cubed potatoes up with a spoon on
the side of the pan to add thickeness to the soup.
Serve this delicious soup with you favorite homemade cornbread.(http://bit.ly/evHUFv) Serves 5-6
Optional: You may add a one 15 1/2 oz can of Okra, 1/2 lbs of spinach and 1/2 lbs of
kale if you like. I made the soup above and it was delicious. If you add these extra
ingredients, you will need to add 4 cups more of water. Salt to taste
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