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Full Online Book HomeLearning KitchenPoultry - Cliff's Taco Soup
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Poultry - Cliff's Taco Soup Post by :ChangingTimes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2775

Click below to download : Poultry - Cliff's Taco Soup (Format : PDF)

Poultry - Cliff's Taco Soup

8 ounces lean ground beef or turkey
1/2 cup chopped onion
1 cup (8 oz) tomato sauce
1 3/4 cups water
3 tsp. taco seasoning
1/8 tsp. black pepper
6 ounces (1 - 8 oz can) red kidney beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup shredded reduced fat cheddar cheese
1/2 cup crushed reduced fat corn chips
1/4 cup fat free sour cream

In large saucepan brown meat and onion. Stir in tomato sauce, water, taco seasoning and black pepper. Bring to a boil. Add kidney beans and corn. Mix well to combine. Lower heat and simmer 10-15 minutes, stirring occasionally.

When serving top each with 1 1/2 Tbls. cheddar cheese, 2 Tbls. corn chips and 1 Tbls. sour cream.

Serves 4
Source: JoAnna Lund

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Poultry - Cream Of Turkey And Wild Rice Soup Poultry - Cream Of Turkey And Wild Rice Soup

Poultry - Cream Of Turkey And Wild Rice Soup
Turkey Broth 1 turkey carcass 2 large quartered onions 3 large chopped carrots 1 cup chopped celery stalks and leaves 1 bay leaf 2 whole peppercorns Place all of the broth ingredients in a large stock pot. Cover with water and cook for one hour. Cool slightly. Strain the broth and place in a large pot. Remove any meat from the turkey and add to the broth. Discard the remaining ingredients. Cool the broth and then chill it. Skim any fat from the broth and return to room temperature. Boil the broth until

Poultry - Turkey Soup -  Classic Creamy Wild Rice Soup Poultry - Turkey Soup - Classic Creamy Wild Rice Soup

Poultry - Turkey Soup -  Classic Creamy Wild Rice Soup
1/2 cup finely chopped onion 6 tbsp. butter 1/2 cup flour 4 cups chicken broth or stock 2 cups cooked wild rice 1/2 cup grated carrots 1 cup cooked cubed turkey (white meat preferred) 3 tbsp. slivered almonds 1/2 tsp. salt 1 cup half and half or milk 2 tbsp. dry sherry In large saucepan, saute onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Add wild rice, carrots, turkey, almonds and salt; simmer 5 minutes. Add half and half and sherry; heat through. 6 servings.