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Fresh Tomato Soup
Soup American

Fresh Tomato Soup

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.
  3. 3 Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  4. 4 Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
  5. 5 Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
  6. 6 Season with sugar and salt to taste.
  7. 7 Serve hot and enjoy!

By Charlotte

Green Pea and Mint Soup
Soup American

Green Pea and Mint Soup

4.1

Prep
5 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Potato and Cheddar Soup
Soup American

Potato and Cheddar Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Sweet Russian Cabbage Soup
Soup European

Sweet Russian Cabbage Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
  2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Pinto Bean and Sausage Soup
Soup American

Pinto Bean and Sausage Soup

4.4

Prep
20 min
Cook
135 min
Total
635 min

Instructions

  1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
  2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
  3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
  4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
  5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. 6 Place smoked sausage on a baking sheet.
  7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
  8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Ukrainian Red Borscht Soup
Soup European

Ukrainian Red Borscht Soup

4.6

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
  4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
  5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
  6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
  7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Sweet Lentil Soup with Asparagus Tips
Soup American

Sweet Lentil Soup with Asparagus Tips

4.2

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
  3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
  4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
  5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Sweet and Sour Cabbage Soup
Soup European

Sweet and Sour Cabbage Soup

4.7

Prep
90 min
Cook
330 min
Total
1860 min

Instructions

  1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
  2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
  4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
  5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Tomato Bisque
Soup American

Tomato Bisque

4.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
  4. 4 Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
  5. 5 Blend soup with an immersion blender in the pot until smooth.
  6. 6 Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
  7. 7 Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

By John Mitzewich

Easy Flan
Dessert Mexican

Easy Flan

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
  3. 3 In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
  4. 4 Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
  5. 5 Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

By Bobby Kleinveld

Camotes al Horno (Baked Yams)
Side Dish Mexican

Camotes al Horno (Baked Yams)

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook yams in boiling water until tender, about 10 minutes. Drain.
  3. 3 Arrange yams in the prepared baking dish. Cut a slit down the middle of each yam and dab 1 tablespoon butter into each slit.
  4. 4 Bake in the preheated oven until golden, 5 to 10 minutes.
  5. 5 Spoon 1 teaspoon honey into each yam; sprinkle each with 1/2 teaspoon sugar to serve.

By Alenita

Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)
Dessert Mexican

Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

5.0

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
  2. 2 Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
  3. 3 Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.

By Jessica G

Watermelon Lime Agua Fresca
Drink Mexican

Watermelon Lime Agua Fresca

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine 1 cup water, watermelon, and sugar in a blender; process until smooth.
  2. 2 Pour mixture into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.

By Allrecipes Member

Rompope (Mexican Eggnog)
Drink Mexican

Rompope (Mexican Eggnog)

5.0

Prep
10 min
Cook
40 min
Total
195 min

Instructions

  1. 1 Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
  2. 2 Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
  3. 3 Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.

By AnaMaría

Avocado Paletas
Dessert Mexican

Avocado Paletas

4.4

Prep
20 min
Cook
5 min
Total
865 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
  2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
  3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Empanadas
Mexican

Empanadas

4.6

Prep
Cook
Total

Instructions

  1. 1 DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
  2. 2 AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
  3. 3 Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
  4. 4 Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

By Rosina

Sous Vide Flan
Dessert Mexican

Sous Vide Flan

4.8

Prep
10 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
  2. 2 Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
  3. 3 Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
  4. 4 Place jars in the water bath and set timer for 1 hour.
  5. 5 Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
  6. 6 Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

By registerednerd

Chef John's Watermelon Agua Fresca
Lunch Mexican

Chef John's Watermelon Agua Fresca

4.6

Prep
15 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Scoop flesh from watermelon half and transfer to a blender with 2 cups cold water. Place a folded towel on the blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in the strainer. Skim and discard excess foam from the juice if desired.
  2. 2 Place sugar and 1/2 cup water into a saucepan over medium heat; stir until water is hot and sugar has dissolved. Turn off the heat and let simple syrup cool to room temperature, about 20 minutes. Stir simple syrup into watermelon juice to taste.
  3. 3 Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

By John Mitzewich

Flan I
Dessert Mexican

Flan I

4.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
  2. 2 In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
  3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  4. 4 Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

By JESSICADEZ

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Flan de Naranja (Orange Flan)
Dinner Mexican

Flan de Naranja (Orange Flan)

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Mango Agua Fresca with Mint
Drink Mexican

Mango Agua Fresca with Mint

4.0

Prep
5 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
  2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Pumpkin Pie Flan
Dessert Mexican

Pumpkin Pie Flan

4.2

Prep
10 min
Cook
60 min
Total
250 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Avocado Lime Cheesecake
Dessert Mexican

Avocado Lime Cheesecake

4.7

Prep
20 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
  2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
  3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
  4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd

Refreshing Oatmeal Drink (Agua de Avena)
Drink Mexican

Refreshing Oatmeal Drink (Agua de Avena)

4.4

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute.
  2. 2 Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.

By Becky Perez

Tortilla Crisps with Brickle Dip
Appetizer Mexican

Tortilla Crisps with Brickle Dip

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread tortilla wedges onto the prepared baking sheet.
  3. 3 Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
  4. 4 Bake in the preheated oven until chips are crisp, about 15 minutes.
  5. 5 Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

By erin faust