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    You are in: Home / Cookbooks / Slurp Slurp!!
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    35 recipes in

    Slurp Slurp!!

    Soups, stews and chili's
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    3 Reviews |  By Sudie

    This is a cold remedy and really works! From the NY Times. Cheese is optional, if you really feel yucky.

    Recipe #53126

    I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.

    Recipe #109295

    This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

    Recipe #38298

    I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

    Recipe #3596

    This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

    Recipe #74365

    Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!

    Recipe #90809

    Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

    Recipe #55140

    I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.

    Recipe #4627

    This is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state :-) This is my fave beer cheese soup -- you can use other cheese, just make sure it's extra sharp!

    Recipe #84330

    This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

    Recipe #15002

    Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party - OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.

    Recipe #74046

    This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

    Recipe #82588

    This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.

    Recipe #75842

    adopted 9/15 and addition of unsalted vegetable broth 2/23/07. Note I used a light vegetable broth not dark or roasted.

    Recipe #22104

    21 Reviews |  By LAURIE

    Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

    Recipe #51538

    6 Reviews |  By Charmed

    I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).

    Recipe #87678

    This is an actual grand prize chili recipe and it comes from the "Texas bragging rights" recipe book.

    Recipe #43537

    20 Reviews |  By Kim D.

    My family likes the chili made from the packet of 2-Alarm Chili, so one day I decided to measure out all the ingredients. It's much cheaper to measure out your own ingredients!

    Recipe #39280

    Don't say ewwww until you give this a try.

    Recipe #88269

    This is a great soup for chilly nights--so creamy and filling.

    Recipe #88472

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