* 1 pound ground beef
* 2 onions, chopped
* 6 cups water
* 1 (28 ounce) can whole peeled tomatoes, with liquid
* 1/3 cup barley
* 3 carrots, chopped
* 3 stalks celery, chopped
* 1 (16 ounce) can chili beans, drained
* 1 tablespoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon steak sauce
* 1 dash hot pepper sauce

Method

1. In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.
2. Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.
3. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.

* 2 tablespoons butter
* 2 tablespoons sliced green onion
* 3 cucumbers, peeled and chopped
* 1/3 cup red wine vinegar
* 1 quart chicken broth
* 2 cups water
* 3 hot chile peppers, seeded and minced
* 3 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon lemon grass, chopped
* 1 tablespoon fresh garlic, minced
* 1 tablespoon fish sauce
* 1 teaspoon soy sauce
* 1 teaspoon ground ginger
* salt and ground black pepper to taste
* 1/2 cup sour cream

Method

Melt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more.

* 1/2 stalk celery, chopped
* 1 small onion, chopped
* 1/2 carrot, chopped
* 1 teaspoon grated fresh ginger root
* 1/4 teaspoon minced fresh garlic
* 2 tablespoons chicken stock
* 3 teaspoons beef bouillon granules
* 1 cup chopped fresh shiitake mushrooms
* 2 quarts water
* 1 cup baby portobello mushrooms, sliced
* 1 tablespoon minced fresh chives

Method

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

* 1 1/2 pounds ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can kidney beans with liquid

Method

In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

* 1 1/2 pounds ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can kidney beans with liquid

Method

In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

* 6 pounds cubed pork stew meat
* 1/4 cup vegetable oil
* 2 large yellow onions
* 6 cloves garlic, minced
* 1 tablespoon sea salt
* freshly ground pepper, to taste
* 1 tablespoon ground cumin
* 4 1/2 quarts chicken broth
* 8 fresh poblano chile peppers, seeded and chopped
* 4 fresh jalapeno peppers, seeded and chopped
* 2 yellow bell peppers, seeded and chopped
* 3 pounds fresh tomatillos, husks removed
* 1 bunch cilantro leaves, coarsely chopped

Method

1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

* 1/2 cup uncooked white rice
* 1 pound skinless, boneless chicken breast meat – cut into cubes
* 1 large green bell pepper, chopped
* 1 onion, chopped
* 2 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 (14.5 ounce) can chicken broth
* 1 (15 ounce) can whole kernel corn, undrained
* 1 lime

Method

1. Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
2. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

* 2 tablespoons margarine
* 2 onions, chopped
* 2 carrots, shredded
* 2 potatoes, peeled and cubed
* 3 cups water
* 1 teaspoon salt
* 1 tablespoon dried parsley
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 2 cups milk
* salt and pepper to taste

Method

1. In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.

* 3 (6 inch) corn tortillas
* 2 tablespoons all-purpose flour
* 1/2 teaspoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 tablespoons vegetable oil
* 1/2 cup chopped onion
* 1/2 cup fresh poblano chile pepper, seeded and minced
* 1/2 teaspoon minced garlic
* 2 tablespoons margarine
* 2 cups chicken stock
* 1/2 cup half-and-half
* 1/8 cup cooked and chopped chicken
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup fresh poblano chile pepper, seeded and chopped
* 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Method

1. Cut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.
2. In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)
3. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)
4. Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

* 6 poblano peppers
* 2 cups chicken broth
* salt and pepper to taste
* 1/2 teaspoon ground nutmeg
* 2 cups milk
* 3 tablespoons margarine
* 1 tablespoon all-purpose flour

Method

1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
2. In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.