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    You are in: Home / Cookbooks / First Courses
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    189 recipes in

    First Courses

    All the soups and salads I want to make...
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    Displaying up to 20 pages of results. To see all results, or register.

    The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

    Recipe #162173

    My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.

    Recipe #196411

    This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef]

    Recipe #166201

    This recipe comes from the Dove's Nest Restaurant in Waxahachie, TX. Deee-lish!

    Recipe #97827

    3 Reviews |  By Sealy

    Every now and again I get the urge to eat something fresh and healthy. I tried this raw diet soup out from a raw food website and found it to be quite delicious! The avocado gave it some richness and overall it was tangy and flavourful. I was pleasantly surprised! Remember not to warm it too much at the end (no more than 116 degrees Farhenheit or 46.6 degrees Celcius), so that you get all the healthy enzymes etc that come with a raw food recipe.

    Recipe #202021

    Super simple main course salad, great on a hot summer day. I've been making this recipe for at least 25 years and my daughter still drools over it. Got it from a room-mate back in my single days. I've modified it over the years to reflect a lower fat lifestyle.

    Recipe #106347

    An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

    Recipe #132397

    Made this for co-workers and even those who claim a dislike for peas went back for more! Most of the time I omit the toasts because the soup with the melted gouda is sublime! But the toast made a very nice presentation.

    Recipe #141837

    31 Reviews |  By PaulaG

    DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

    Recipe #107443

    Great for parties and picnics! This recipe can easily be doubled or tripled. The cooking time is actually the chilling time.

    Recipe #119818

    I think this is from a Gilroy Garlic Festival...it's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares?

    Recipe #181451

    16 Reviews |  By WJKing

    This is SOOOOOooooo yummy! Whenever I get the chance, I share this recipe around, and it always gets rave reviews. This was collected from the May 2001 Light & Tasty magazine - and it's been a 'hit' here ever since! You won't be disappointed!

    Recipe #44040

    2 Reviews |  By tgobbi

    A delicious salad for company. Originally published in the Chicago Tribune several years ago.

    Recipe #24024

    1 Reviews |  By Mirj

    Incredibly simple, the most difficult thing about this recipe is washing up the food processor. This makes a cool dressing, perfect with fish, or with a curry. I like to dip red pepper strips in the bowl, or bits of fried fish. Excellent for low carb diets.

    Recipe #60071

    Found this recipe and thought it sounded great. Thought some of you might like to try it too! If snickers and salad are in the same title, I just assume it can't be bad, can it? Allow 1 hour for refrigeration! For the purpose of Zaar World tour, please classify this as Midwest for the apples and the recipe in general.

    Recipe #62855

    Sweet Potatoes, corn, and bacon. A delicious hearty soup to serve during the fall and winter months. From The Peach Tree Tea Room in Fredericksburg, Texas by Cynthia Collins Pedregon.

    Recipe #41933

    My mom came across this recipe and made it about 15-20 years ago. We've been making it ever since. It's a simple and good salad.

    Recipe #103953

    This recipe is super good for you and tastes great too! I use the left over steaming water for miso soup.

    Recipe #103204

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