Soups

ONION SOUP

Serves 4-6 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 6 cups thinly sliced onions (about 4 medium) 4 cans (14.5 ounce each) beef broth 1/2 teaspoon hot pepper sauce, divided 1 tablespoon butter or margarine, softened 6 slices French bread 2 tablespoons grated Parmesan cheese Melt Crisco in a Dutch oven over medium high heat. Add onions and cook until tender but not brown, stirring occasionally. Add broth and 1/4 teaspoon hot pepper sauce. Bring to a boil; reduce heat and simmer covered for 30 minutes. When ready to serve, blend butter and remaining 1/4 teaspoon hot pepper sauce. Toast bread slices on one side under broiler. Spread un-toasted side with hot pepper sauce butter and sprinkle with Parmesan cheese. Place under broiler for 1 minute or until cheese is bubbly. Pour soup into a tureen or bowls and float bread slices on...

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CHICKEN TORTILLA SOUP

Serves 6-8 CRISCO No-Stick Cooking Spray 8 6-inch corn tortillas salt 2 tablespoons CRISCO Canola Oil 1 medium onion, chopped2 cups cooked chicken, diced1 can (15-1/4 oz) whole kernel corn, drained1 can (15 oz) black beans, drained1 can (15 oz) diced tomatoes, with juice1 can (4 oz) chopped green chilies, drained1 package (1-1/4 ounces) taco seasoning mix 2 cans (14-1/2 oz) chicken broth 1 tablespoon lime juice Shredded cheddar cheese Chopped cilantro Sour Cream Lime slices, optionalPreheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside. Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice. To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime...

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CHILI CON CARNE

Serves 8 1 tablespoon CRISCO Oil 1 cup chopped onion 1 cup chopped green bell pepper 1 pound ground beef round 1 can (28 ounces) whole tomatoes, undrained and chopped1 can (8 ounces) tomato sauce 1 tablespoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper Dash of hot pepper sauce (optional)1 can (30 ounces) kidney beans, undrainedHeat oil in large saucepan or Dutch oven on medium heat.Add onion and green pepper. Cook and stir until tender.Add meat. Cook until browned, stirring occasionally.Stir in tomatoes, tomato sauce, chili powder, salt, black pepper and hot pepper sauce (if used). Bring to a boil. Reduce heat to low. Simmer 45 minutes, stirring occasionally.Add beans. Heat thoroughly, stirring...

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COUNTRY CREAM OF CHICKEN CHOWDER

Prep time: 15 minutesCook time: 25 minutesServes 6-8 1/4 cup CRISCO Canola Oil *1 small onion, finely chopped1/4 cup all-purpose flour 2 14.5 ounces cans chicken broth 2 cups milk 1 bay leaf 3 cups frozen hash browns, diced variety1 16 ounce bag frozen mixed vegetables1 -1/2 cups finely chopped cooked chicken 2 green onions, finely chopped1 teaspoon dried dill weed 3 strips crisply cooked bacon, crumbledSalt and pepper to taste 2 tablespoons chopped fresh parsley Heat Crisco Canola oil in large saucepan over medium heat. Add onion; cook and stir until tender. Stir in flour; cook until bubbly. Gradually stir in broth and milk; bring to a boil, stirring. Reduce heat. Add bay leaf, diced hash browns, mixed vegetables, chicken, green onions and dill. Simmer until vegetables are tender. Remove bay leaf. Stir in bacon. Season to taste with salt and pepper. Serve sprinkled with parsley. (Note: For best flavor, make a day ahead and reheat. Thin with more milk if...

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MEATLESS ITALIAN MINESTRONE

Serves 16 1 tablespoon CRISCO Oil 1 -1/3 cups chopped celery 1/2 cup chopped onion 2 to 3 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and chopped4 cups chopped cabbage 1 -1/3 cups chopped carrots 1 can (46 ounces) no salt added tomato juice 1 can (19 ounces) white kidney beans (cannellini), drained1 can (15-1/2 ounces) red kidney beans, drained1 can (15 ounces) garbanzo beans, drained1/4 cup chopped fresh parsley 1 tablespoon plus 1 teaspoon dried oregano leaves 1 tablespoon plus 1 teaspoon dried basil leaves 3/4 cup (4 ounces) uncooked small elbow macaroni, cooked (without salt or fat) and well drained1/4 cup grated Parmesan cheese Salt and Pepper (optional)Heat oil in large saucepan on medium heat.Add celery, onion and garlic. Cook and stir until crisp-tender. Stir in tomatoes with liquid, cabbage and carrots. Reduce heat to low. Cover. Simmer until vegetables are tender.Stir in tomato juice, beans, parsley, oregano and basil. Simmer until beans are heated. Stir in macaroni just before serving. Serve sprinkled with Parmesan cheese. Season with salt and pepper, if...

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NEKOTCHA CHICKEN NOODLE SOUP

Serves 4 to 6 2 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup frozen or canned baby corn cobs 1/2 cup frozen baby peas 1/2 cup diagonally-halved baby carrots 1 package (3 ounces) ramen noodles, oriental or chicken flavored, broken into 4 pieces2 cups boiling water Japanese soy sauce (optional)Chopped green onions (optional)1 cup crispy chow mein noodles Rinse chicken; pat dry. Cut crosswise into bite-size strips.Heat oil in heavy 2-quart saucepan.Add chicken, corn, peas and carrots. Saute about 3 minutes or until chicken is no longer pink in center.Add ramen noodles, contents of seasoning packet and boiling water. Stir, bring to a boil, reduce heat and simmer 3 minutes or until noodles are tender.Spoon into soup bowls. Season with soy sauce and onions, if desired. Sprinkle with chow mein noodles. Serve hot or warm. (Mixture thickens if served...

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