All About Foods Court

Cilantro Soup Ingredients
This recipe calls for:
1 Bunch Fresh Cilantro
1 (32-ounce) Package Reduced Fat Free Chicken Broth, divided (I suggest using home made chicken broth if you have it)
2 Tablespoons Butter
2 Tablespoons All-Purposed Flour
1 (8-ounce) Package Fat-Free Cream Cheese
1 (8-ounce) Container Light Sour Cream
1 Pealed Garlic Clove
1/4 teaspoon Salt
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Ground Cumin

Cilantro Soup Equipment
For this recipe you will need:
Blender
Large Sauce Pan
measuring cups
measuring spoons
knife
spoon

First Step: Chopping Cilantro

First you will want to chop off the stems of the cilantro.

Second Step: Mixing Cilantro

In a blender combine and pulverize:
Cilantro Leafs
1 Cup Chicken Broth

Third Step: Mixing Butter And Flour
In your sauce pan combine and heat on medium heat:
2 Tablespoons Butter
2 Tablespoons Flour

Forth Step: Chopping Garlic

Take the one clove of garlic and finely chop it.

Fifth Step: Stirring In Cilantro

Put a sauce pan on medium heat and stir in:
3 Cups Chicken Broth
Cilantro Mixture (from the second step)
Let this boil for one minute.

Sixth Step: Mixing It All Together

Now stir into your mixture:
1 (8-ounce) Package Fat-Free Cream Cheese
1 (8-ounce) Container Light Sour Cream
1/4 teaspoon Salt
1/4 teaspoon Ground Red Pepper
1/4 teaspoon Ground Cumin
1 Peeled Garlic Clove

Let this simmer for 15 minutes. Make sure you stir it every 5 minutes to keep it from burning on the bottom.

It should look like the picture to the left once it is done cooking. It is ready to serve.
www.myhomecooking.net

Green Chili Soup Ingredients
This recipe calls for:
1 large Onion
4 to 5 Cloves of Garlic
2 Stocks Celery
2-3 Cleaned and Stemmed Green Chilies
2 Tablespoons Olive Oil
1 Can (14 Onuses) Diced Tomatoes
1 Russet Potato Diced
7 Cups Chicken Broth
1 Teaspoon Salt

For a hot batch of green chili soup, use hot green chilies; deseed only one. However I don't suggest doing this the first time, this is extremely hot. For medium leave seeds in only on. For mild deseed all three. If you do not have fresh roasted green chilies available just use 2, 4oz cans of green chili.

Green Chili Soup Equipment
For this recipe you will need:
Soup Pan (with Lid)
Knife
Stirring Spoon
Measuring Spoon
Measuring Cups
Can Opener

Step One: Chopping Green Chili Soup Ingredients

First, chop the onion as shown in the picture to the left. Then mince the 4 to 5 cloves of garlic, slice the 2 stocks of celery, and chop the potato along with the 3 green chilies. Make sure that your knife goes all the way through the green chili and severs its veins. If you are using can green instead of fresh go ahead and drain the liquid off of them.

Step Two: Putting It All Together
Now, here's where we get started!
Sauté in a sauce pan on low heat:
2 Tablespoons Olive Oil
1 Chopped Onion
4 to 5 Minced Garlic Cloves
2 Stalks of Celery
Make sure to stir this often leaving the lid on. Once the onion and the celery have become clear move on to the next step. This should take at least 30 minutes.

Green Chilies
Step Three: Green Chili
Add and continue to simmer under a lid for 15-20 minutes:
3 Green Chilies
1 Can of Diced Tomatoes
1 Russet Potato
Once your concoction is thoroughly cooked it should look like the lower picture to the left.

Step Four: Adding Chicken Broth

Now add:
7 Cups of Chicken Broth
1 Teaspoon of Salt
Simmer this on low for 30 minutes.
www.myhomecooking.net

Cole Slaw Ingredients
This recipe calls for:
5 Cup Cabbage
1/2 Cup Green Grapes
1/2 Cup Golden Raisins
1/2 C. Carrot
4 Heaping Tablespoons Miracle Whip
3 Tablespoons Vinegar
3 Tablespoons Sugar

First Step: Chopping Cabbage
Shred 5 cups of cabbage.

Second Step: Chopping Other Ingredients

Now Shred 1/2 cup of carrots, cut your grapes in half and get your raisons out. Put this all in a bowl for the fourth step.

Third Step: Mixing Cole Slaw Dressing

In a bowl mix together:
4 Heaping Tablespoons Miracle Whip
3 Tablespoons Vinegar
3 Tablespoons Sugar

Fourth Step: Mixing Cole Slaw

Now take your salad and your dressing and mix them together well so that every thing is well distributed.

Hush Puppy Ingredients And Equipment
For this recipe you will need:
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
Corn Oil
Medium Large Sauce Pan
Frying Pan
Measuring Cups
Measuring Spoons
Spatula
Spoons

First Step: Hush Puppy Dough

In a sauce pan on a burner set on medium high combined and stir:
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

You should continue to stir until the dough is hot and wants to create a ball.

Second Step: Forming Hush Puppies

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake. The picture to the far left should give you an idea of its proportion.

I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Third Step: Frying Hush Puppies

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. If you have an electric stove top like mine you will need to wait about three minutes for it to heat up. Then place about eight hush puppies into the hot oil. Once their bottom sides look like the upper close up left picture flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

Spanish Rice Ingredients

This recipe calls for:
1/4 Cup Vegetable Oil
1 Cup White Rice
1/2 Onion
3/4 Of A Green Bell Pepper
1 Can (1/2 oz.) Diced Tomatoes
1 Can (8 oz.) Tomato Sauce
1 and 1/2 Cups Warm Water
1 Beef Bouillon Cube
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Teaspoon Cumin Powder
1/8 Teaspoon Black Pepper

Spanish Rice Equipment

For this recipe you will need:
Sauce Pan
Measuring Cups
Measuring Spoons
Cutting Board
Can Opener
Wooden Spoon

First Step: Bouillon Cube and Vegetables

The first step is just getting everything ready. Chop up the bell pepper and onion. If you are worried that you don't have enough the bell pepper should fill a half cup and the onion should be a rounded cup.

Next dissolve the beef bouillon cube in 1 1/2 cups warm water. (don't boil the water just zap it in the microwave.)

Now in the sauce pan:
Heat 1/4 Cup Vegetable Oil
then add and sauté 1 Cup White Rice

Continually stir this until the rice begins to slightly turn tan. Then immediately move on to the second step.

Second Step: Browning Rice

Now quickly add your bell pepper and onion. Continue to stir this until the rice is lightly browned and the pepper and onion are transparent (slightly clear). The pictures to the left should hopefully give you some preference.

Third Step: Spanish Rice Spices

Now add and stir into your rice:
1 Can Diced Tomatoes
1 Can Tomato Sauce
Bouillon Cube and Warm Water
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
1/8 Teaspoon Black Pepper

Place a lid on your rice and allow it to sit and simmer for 35 to 40 minutes. (Set your oven on low). The rice should not have any crunch, or hardness to it. If it does try cooking it a little longer.