tag:blogger.com,1999:blog-70517132317942925002024-02-20T23:33:41.703-08:00Recipies of good food. Food Nutrition. chichen foodRecipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7051713231794292500.post-31507122479032933752009-11-13T22:14:00.000-08:002009-11-13T22:16:40.118-08:00Roast Leg of Saltmarsh Lamb with Lemon & Herbs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.holkerfoodhall.co.uk/images/recipes_4.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 352px; height: 243px;" src="http://www.holkerfoodhall.co.uk/images/recipes_4.jpg" alt="" border="0" /></a><br />Serves 6 to 8 Persons<br /><br /><b>Ingredients</b> <ul><li>2 x 6 in Loins, skinned and sinews removed</li><li>1 Leg of Saltmarsh Lamb approx. 4 1/2 - 5 lbs</li><li>2 Lemons</li><li>4 cloves of Garlic (peeled)</li><li>8 sprigs Rosemary (approx 6 in long)</li><li>8 sprigs Sage Leaves (approx 6 in long)</li><li>1 small bunch fresh Thyme</li><li>Salt and Pepper </li><li>6 fl oz Olive Oil</li></ul> <b>Stock:</b><br />Remove bones from leg of Saltmarsh Lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.<br /><br /><b>Method</b> <ul><li>Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil.</li><li>Chop to a medium texture. Make cuts into the Leg of Saltmarsh Lamb and rub in half the mixture, placing the remainder inside the meat.</li><li>Tie up the Lamb with string, place in tray and roast at 200ºC (Gas Mark 6) turning the meat every 20-25 minutes until pink or to your liking. Remove and rest.</li><li>To make sauce pour stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.</li></ul>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-52502512900043149972009-04-15T01:36:00.000-07:002009-04-15T01:39:02.689-07:00Chicken Fried Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.timeinc.net/recipes/i/recipes/sl/08/03/fried-steak-sl-1713153-l.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 261px; height: 188px;" src="http://img.timeinc.net/recipes/i/recipes/sl/08/03/fried-steak-sl-1713153-l.jpg" alt="" border="0" /></a><br /><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(255, 0, 0);font-size:180%;" ><b>Ingredients:</b></span><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>4 Boneless, Skinless Chicken Breast Halves</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>2 Eggs, Beaten</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>Flour</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>Oil</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>Salt And Pepper</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>water</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><span style="font-size:180%;"><span style="color: rgb(255, 0, 0);">Information:</span></span><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>Serving Size 6</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>311 Calories Per Serving</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><b>12 Grams Of Fat</b><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><br /></span></div><div style="color: rgb(0, 153, 0);" align="justify"><span class="size8 Verdana8" style=";font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(255, 0, 0);font-size:180%;" >Cooking Directions:</span><br /></span></div><span style="color: rgb(0, 153, 0);font-family:Verdana,Arial,Helvetica,sans-serif;font-size:100%;" class="size8 Verdana8" ><b>Use a meat pounder to get chicken breat to about 1/4 inch thick. Combine eggs 1/4 teaspoon pepper and 2 tablespoons water. Dip chicken in to egg mixture and crushed crackers and coat evenly. Deep fry until golden brown and cooked thru. Drain well on paper towel</b></span>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com1tag:blogger.com,1999:blog-7051713231794292500.post-7816563077201452352009-04-13T09:30:00.000-07:002009-04-13T09:33:22.590-07:00Garlic Chicken Breast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.airwaysmag.com/channel/images/gourmet/lufthansa/lemon_garlic_chicken_8x10_300dpi_p6229873.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 238px; height: 179px;" src="http://www.airwaysmag.com/channel/images/gourmet/lufthansa/lemon_garlic_chicken_8x10_300dpi_p6229873.jpg" alt="" border="0" /></a><br /><br /><br /><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:180%;" >Ingredients:</span><br /><span style="color: rgb(102, 0, 0);">4 Boneless, Skinless Chicken Breast</span> <span style="color: rgb(102, 0, 0);">4 Ounces Sharp Cheddar Cheese</span> <span style="color: rgb(102, 0, 0);">1 Tablespoon Finley Chopped Chives</span> <span style="color: rgb(102, 0, 0);">5 Cloves Garlic, Minced</span> <span style="color: rgb(102, 0, 0);">1/4 Cup All-Purpose Flour</span> <span style="color: rgb(102, 0, 0);">2 Large Eggs, Beaten</span> <span style="color: rgb(102, 0, 0);">1 Cup Fresh White Breadcrumbs</span> <span style="color: rgb(102, 0, 0);">3 Tablespoons Peanut Oil</span> <span style="color: rgb(102, 0, 0);">Salt And Pepper To Taste</span><br /><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:180%;" ><br />Information:</span><br /><span style="color: rgb(0, 102, 0);">Serving Size 8</span> <span style="color: rgb(0, 102, 0);">345 Calories Per Serving</span> <span style="color: rgb(0, 102, 0);">23 Grams Of Fat</span><br /><br /><span style="color: rgb(255, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Cooking Directions:</span></span><br /><span style="color: rgb(0, 0, 153);">The first thing you do is get your chicken breast and using a small very sharp knife is make a cut to form a pocket in each one lengthways. Shred the cheese and mix it with the chives and garlic, fill each of the chicken pockets with a quarter of the garlic cheese mixture. In a shallow dish, season the flour with salt and pepper. Roll the chicken breast in the seasoned flour and shake off the excess. Beat the eggs in a wide mixing dish, place the breadcrumbs in another shallow wide dish, Coat the breast with beaten egg and then roll each one in breadcrumbs, pressing the breadcrumbs firmly all around coating evenly. Heat 2 tablespoons oil in a large skillet, keeping the heat at medium cook the chicken breast for 10 minutes on each side, they will be golden brown and no pink. Use more oil if necessary. Drain off and place on paper towel for absorption. Season with salt and pepper</span>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-13324583784083326262009-03-22T10:15:00.001-07:002009-03-24T23:53:06.180-07:00tomato<p><a href="http://www.newsalloy.com/?rss=http://feeds2.feedburner.com/RecipiesFoodNutrition" target="_blank"><img src="http://www.newsalloy.com/subrss3.gif" border="0" alt="Subscribe in NewsAlloy" title="Subscribe in NewsAlloy" /></a></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.foodnetwork.com/FOOD/2003/10/16/tm1b43_herb_chicken_tenders_lg.jpg"><img style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 616px; CURSOR: pointer; HEIGHT: 462px" alt="" src="http://img.foodnetwork.com/FOOD/2003/10/16/tm1b43_herb_chicken_tenders_lg.jpg" border="0" /></a><br /><h1>Chicken with Herbed Tomato Sauce</h1><pre style="COLOR: rgb(153,0,0); FONT-FAMILY: arial"><br />This chicken is browned then cooked with a tomato sauce with garlic,<br />tomatoes, basil, and other ingredients.<br />INGREDIENTS:<br /><br />4 pounds chicken pieces<br />1 teaspoon salt<br />1/8 teaspoon pepper<br />1/4 cup vegetable oil<br />1/2 cup chopped onion<br />1 clove garlic, minced<br />2 cans (14.5 ounces each) diced tomatoes<br />1 can (8 ounces) tomato sauce<br />1 can (6 ounces) tomato paste<br />2 tablespoons snipped parsley<br />1 1/2 teaspoons salt<br />1 teaspoon dried leaf basil<br />1/4 teaspoon ground black pepper<br />dash ground red pepper, optional<br />.<br />8 ounces spaghetti, cooked and drained<br />grated Parmesan cheese<br />PREPARATION:<br /><br />Wash chicken pieces; pat dry. Season chicken with 1 teaspoon salt and<br />1/8 teaspoon ground black pepper. Heat 3 tablespoons oil in a large<br />skillet or Dutch oven; brown chicken on all sides. Remove chicken.<br />Tomato Sauce Recipes<br /><br />Pour off all but 2 tablespoons of oil. Add onion; cook and stir until<br />onion is tender. Stir in minced garlic, browned chicken, tomatoes,<br />tomato sauce and paste, parsley, 1 1/2 teaspoons salt, basil, 1/4<br />teaspoon pepper, and red pepper, if using. Cover and cook over lowest<br />heat for 1 to 1 1/2 hours, or until chicken is tender. Stir<br />occasionally and add a little water if needed. Skim off excess fat<br />and serve with hot cooked spaghetti with Parmesan cheese.<br />Chicken recipe serves 4.</pre>luckyhttp://www.blogger.com/profile/07281229877338507123noreply@blogger.com3tag:blogger.com,1999:blog-7051713231794292500.post-20656801104993657892009-03-22T10:09:00.000-07:002009-03-22T10:13:57.522-07:00Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.desidieter.com/admin/images/152_chickensoup.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 413px; height: 413px;" src="http://www.desidieter.com/admin/images/152_chickensoup.jpg" alt="" border="0" /></a><br /><h1>Chicken Recipes - Soup</h1><pre style="font-family:arial;"><span style="color: rgb(255, 102, 0);">One whole chicken</span> <span style="color: rgb(255, 102, 0);">1 gallon water (enough to cover chicken)</span> <span style="color: rgb(255, 102, 0);">1 onion cut in quarters</span> <span style="color: rgb(255, 102, 0);">3 garlic cloves</span> <span style="color: rgb(255, 102, 0);">1 inch of ginger root shredded</span> <span style="color: rgb(255, 102, 0);">2 teaspoons salt</span> <span style="color: rgb(255, 102, 0);">1 pound new potatoes</span> <span style="color: rgb(255, 102, 0);">4 large carrots cut in one inch slices</span> <span style="color: rgb(255, 102, 0);">2 stalks celery cut in one inch slices</span> <span style="color: rgb(255, 102, 0);">1 can baby corn</span> <span style="color: rgb(255, 102, 0);">1. Combine chicken, water, onion, garlic, ginger, and salt in a </span> <span style="color: rgb(255, 102, 0);">large stock pot and bring to a boil.</span> <span style="color: rgb(255, 102, 0);">2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.</span> <span style="color: rgb(255, 102, 0);">3. Test chicken with a fork to determine when it is tender and fully cooked.</span> <span style="color: rgb(255, 102, 0);">3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.</span> <span style="color: rgb(255, 102, 0);">4. Strain chicken broth.</span> <span style="color: rgb(255, 102, 0);">5. Add vegetables and chicken to chicken broth and bring to a boil, </span> <span style="color: rgb(255, 102, 0);">reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.</span> <span style="color: rgb(255, 102, 0);">Chicken Hash</span> <span style="color: rgb(255, 102, 0);">2 chicken breasts, broiled</span> <span style="color: rgb(255, 102, 0);">2 slices bacon, crisply fried and crumbled</span> <span style="color: rgb(255, 102, 0);">1/2 small onion, chopped</span> <span style="color: rgb(255, 102, 0);">Salt and pepper to taste</span> <span style="color: rgb(255, 102, 0);">1/2 teaspoon lemon juice</span> <span style="color: rgb(255, 102, 0);">2 tablespoons butter</span> <span style="color: rgb(255, 102, 0);">1 teaspoon dry sherry</span> <span style="color: rgb(255, 102, 0);">2 tablespoons sour cream</span> <span style="color: rgb(255, 102, 0);">Cut chicken into thin strips. Combine chicken, bacon, onion, salt,</span> <span style="color: rgb(255, 102, 0);">pepper, lemon juice and butter in skillet. Cook until onion is tender.</span> <span style="color: rgb(255, 102, 0);">Stir in sherry and sour cream. Cook just until heated. Serve</span> <span style="color: rgb(255, 102, 0);">immediately.</span> <br /><br /></pre>luckyhttp://www.blogger.com/profile/07281229877338507123noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-46295512065091292612009-03-22T10:07:00.000-07:002009-03-22T10:15:10.460-07:00Chicken with Rice Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.musclehack.com/wp-content/uploads/2008/10/chicken-fried-rice-recipe.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 239px; height: 250px;" src="http://www.musclehack.com/wp-content/uploads/2008/10/chicken-fried-rice-recipe.jpg" alt="" border="0" /></a><br /><h1>One Pot Chicken with Rice Recipe</h1><pre><span style="color: rgb(204, 0, 0);font-family:arial;" >1 can clear chicken broth </span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >1 can (chicken broth can) water</span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >1 can frozen or canned whole kernel corn </span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >1 can (chicken broth can) diced chicken breast</span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >1 can (chicken broth can) long grain white rice</span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >Heat chicken broth, water and corn to near boiling. </span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >Add rice and chicken, stir, cover and simmer on low heat for 20 minutes. </span><br /><span style="color: rgb(204, 0, 0);font-family:arial;" >Stir and season to taste with salt, curry, ginger, garlic or whatever.</span><br /></pre>luckyhttp://www.blogger.com/profile/07281229877338507123noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-51738299986702755452009-03-20T11:47:00.000-07:002009-03-20T11:49:42.939-07:00Hash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tbn1.google.com/images?q=tbn:iG8loBtkp8sQYM:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljIsp7iWdeFaW7A5WHnuVT-E8krwO2Ev9SoIJOSj0BXII9g6mxErh-NV1bS17pB287iaShNC8UNdJayV7jgz6Pgu_n-Xlf6mm9Yk75zbxQLqfTdC74gGGvMVAI7i2NMUeFfAKvqs7_PU/s320/Food+Pics+010smallcropsat.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 117px; height: 118px;" src="http://tbn1.google.com/images?q=tbn:iG8loBtkp8sQYM:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljIsp7iWdeFaW7A5WHnuVT-E8krwO2Ev9SoIJOSj0BXII9g6mxErh-NV1bS17pB287iaShNC8UNdJayV7jgz6Pgu_n-Xlf6mm9Yk75zbxQLqfTdC74gGGvMVAI7i2NMUeFfAKvqs7_PU/s320/Food+Pics+010smallcropsat.jpg" border="0" alt="" /></a><br /><h1><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Vegetarian Tomato Hash</span></h1><pre><span class="Apple-style-span" style="font-family:arial;">1 1/2 cups bread crumbs 1 tablespoon butter 2 cups tomatoes 1 onion, chopped 1 celery stalk, chopped 1 garlic clove, minced 1/2 cup tender corn, either fresh or canned Mix thoroughly; fry or bake until done. </span> </pre>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-2281284115406278772009-03-20T11:46:00.000-07:002009-03-20T11:50:56.102-07:00Provencal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tbn0.google.com/images?q=tbn:1QOUlqb83MI6qM:http://justinsomnia.org/images/provencal-tomatoes-up-close.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 123px; height: 82px;" src="http://tbn0.google.com/images?q=tbn:1QOUlqb83MI6qM:http://justinsomnia.org/images/provencal-tomatoes-up-close.jpg" border="0" alt="" /></a><br /><h1><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Vine Ripened Tomatoes Provencal</span></h1><pre> <span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> 6 md vine ripened tomatoes; cut -in half 2 tb parsley; minced 2 tb fresh lemon juice 2 ts olive oil 1 tb garlic; finely minced 2 ts chives; minced 1 ts thyme; minced 1/2 c dry bread crumbs 1 fresh ground pepper; and 1 salt; to taste 1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside. 2. Combine the remaining ingredients except for the bread crumbs, pepper and salt. Add the bread crumbs and mix well. Season with pepper and salt and spread the mixture evenly over each tomato half. 3. Place the tomatoes in a baking dish and bake until the top is slightly browned, about 10 minutes. </span></span> </pre>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-76959411276402737132009-03-20T11:43:00.000-07:002009-03-20T11:51:52.851-07:00Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tbn2.google.com/images?q=tbn:qPZ2qmgQxxNwXM:http://farm2.static.flickr.com/1117/914262372_f792e386c8.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 130px; height: 98px;" src="http://tbn2.google.com/images?q=tbn:qPZ2qmgQxxNwXM:http://farm2.static.flickr.com/1117/914262372_f792e386c8.jpg" border="0" alt="" /></a><br /><h1><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Vegetarian Casserole</span></h1><pre><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);">1 (10 to 12 oz.) box of frozen French style cut beans 1 (10 to 12 oz.) box of whole kernel corn 1/2 c. mayonnaise 1/2 c. sharp cheddar cheese, shredded 1 1/2 c. med. green pepper, chopped 1/2 c. celery, chopped 1/2 c. onion, chopped Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 - 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper. </span></span> </pre>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0tag:blogger.com,1999:blog-7051713231794292500.post-27602041390730025572009-03-20T11:42:00.000-07:002009-03-20T11:52:54.372-07:00Chilli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tbn2.google.com/images?q=tbn:WJFu-UFZwCm2GM:http://doctorstainforth.files.wordpress.com/2008/07/bhut_jolokia_chilli.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 126px; height: 150px;" src="http://tbn2.google.com/images?q=tbn:WJFu-UFZwCm2GM:http://doctorstainforth.files.wordpress.com/2008/07/bhut_jolokia_chilli.jpg" border="0" alt="" /></a><br /><h1></h1><h1><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Vegetarian Chilli</span></h1><pre><span class="Apple-style-span" style="color: rgb(0, 102, 0); font-family:arial;font-size:16px;"><pre>1 tablespoon olive oil 1 medium onion chopped 4 cloves garlic minced 1/2 pound mushrooms chopped 2 cups cauliflower pieces 1 large potato peeled and diced 1 large green pepper seeded and chopped 2 large carrots chopped 3 cups corn kernels 1 can plum tomatoes -- (28 oz) chopped, including liquid 2 cans kidney beans -- (15 oz) 2 stalks celery -- chopped 1 cup tomato juice 1 tablespoon cumin 2 tablespoons chili powder 1 teaspoon paprika 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper 2 tablespoon tomato paste Heat olive oil in a large stew pot. Add onion and garlic and saut� until onion is wilted, about 5 minutes. Add mushrooms and saut� another 10 minutes. Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, celery all seasonings & tomato paste. Bring to boil. Reduce heat and simmer. Cover and cook until vegetables are tender. About 30 minutes. You can add more spices if you like it hotter. SERVING SIZE: 2 cups </pre></span></pre><pre></pre>Recipieshttp://www.blogger.com/profile/15219708141079842664noreply@blogger.com0