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Egg Drop Ramen Noodle Soup
Soup Asian

Egg Drop Ramen Noodle Soup

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour chicken stock and water into a large pot and bring to a boil.
  2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
  3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
  4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Cream of Celery Soup
Soup American

Cream of Celery Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
  3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
  4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Egg Drop Soup (Better than Restaurant Quality!)
Soup Asian

Egg Drop Soup (Better than Restaurant Quality!)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
  3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
  4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
  5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Slow Cooker Creamy Potato Soup
Soup American

Slow Cooker Creamy Potato Soup

4.4

Prep
30 min
Cook
390 min
Total
420 min

Instructions

  1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
  2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
  3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Greek Lemon Chicken Soup
Soup Greek

Greek Lemon Chicken Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
  2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
  3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
  4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Cream of Fresh Asparagus Soup
Soup American

Cream of Fresh Asparagus Soup

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
  2. 2 Puree soup in a food processor or blender in batches. Return to pot.
  3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Soup American

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

4.1

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
  2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
  3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
  4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Roasted Acorn Squash and Crawfish Bisque
Soup American

Roasted Acorn Squash and Crawfish Bisque

4.7

Prep
40 min
Cook
140 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
  3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
  4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
  5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
  6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
  7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
  8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
  9. 9 Enjoy!

By John Mitzewich

Instant Pot Lentil Soup
Soup Middle Eastern

Instant Pot Lentil Soup

4.8

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
  2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
  5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Tex Mex Potato Soup
Mexican

Tex Mex Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Philly Ground Beef Quesadillas
Dinner Mexican

Philly Ground Beef Quesadillas

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Quesadilla:
  2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
  3. 3 Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
  4. 4 Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
  5. 5 Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
  6. 6 Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

By thedailygourmet

Snapper Veracruz
Dinner Mexican

Snapper Veracruz

3.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

By VARISSUL

Creamy Chicken Tortilla Soup
Dinner Mexican

Creamy Chicken Tortilla Soup

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
  2. 2 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
  3. 3 Ladle into bowls and top with tortilla strips.

By Kleebeck

Tortilla Chicken Vegetable Soup
Dinner Mexican

Tortilla Chicken Vegetable Soup

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
  2. 2 Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
  3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
  4. 4 Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

By GARNIE

Turkey Mole Poblano
Dinner Mexican

Turkey Mole Poblano

5.0

Prep
35 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Taqueria-Style Tacos - Carne Asada
Dinner Mexican

Taqueria-Style Tacos - Carne Asada

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Lay flank steak in a large glass baking dish.
  2. 2 Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
  3. 3 Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
  4. 4 Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
  5. 5 Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes.
  6. 6 Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
  7. 7 Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.
  8. 8 Warm tortillas in a dry skillet over low heat for about a minute on each side.
  9. 9 Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.

By stanicks

Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Pan-Roasted Red Potatoes
Side Dish

Pan-Roasted Red Potatoes

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
  2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Creamy Hollandaise Sauce

Creamy Hollandaise Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. 2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

By STEPHANO

Kevin's Teriyaki Chicken
Dinner

Kevin's Teriyaki Chicken

4.3

Prep
10 min
Cook
15 min
Total
1465 min

Instructions

  1. 1 In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
  2. 2 Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
  3. 3 Heat an outdoor grill for medium-high heat.
  4. 4 Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

By amyjohnson101

Red, Juicy, Herb-Fried Tomatoes
Side Dish

Red, Juicy, Herb-Fried Tomatoes

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix together basil, thyme, salt, and white pepper in a bowl. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut-side of each tomato half.
  2. 2 Heat remaining 2 tablespoons olive oil in a small skillet over medium-low heat. Place tomatoes herb-side down in the skillet. Cover and simmer until tomatoes are hot but not stewed, about 5 minutes.

By LITTLE OREGON GIRL

Cabbage Success
Dinner

Cabbage Success

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Add the milk, and cook for about 5 minutes, or until hot. Stir in the brown sugar until dissolved. Stir in cabbage and onion, and season with salt and white pepper. Simmer over medium heat until sauce is creamy, and the onion is tender.

By Skbhoney