Soups & Stews
Authentic Hungarian Goulash - Gulyasleves
Beer Stew with Beef and Vegetables
Chicken And Corn Chowder With Thyme
Chicken Vegetable Soup with Rice
Creamy Chicken And Barley Soup
Italian Sausage Soup with Tortellini
Patrick's Secret Football Chili
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6 cups low sodium chicken broth 1 Tbs Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1/2 tsp Univer Red Gold Hot 8 oz vermicelli pasta, broken into 1" pieces 2 cups chicken, cooked and diced 1 (4 1/2 oz) can diced green chilies 1/3 cup prepared salsa 1 tomato, peeled, seeded and chopped 1 avocado, diced 2 green onions, sliced 2 Tbs cilantro, chopped |
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Bring broth, Red Gold Mild, Garlic Cream and Red Gold Hot to a low boil in a large stockpot. Add pasta and cook about 10 minutes. Add chicken, green chilies, salsa and tomato. Cover and simmer about 10 minutes, or until heated through. Mound avocados and green onions equally in soup bowls. Ladle in soup and garnish with cilantro.
Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
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2 Tbs lard or shortening 2 onions, chopped 2 Tbs Univer Sweet Ann 1 tsp salt, divided 4 cups water 2 bay leaves 4 potatoes, peeled and cut into large dice 1/4 tsp black pepper |
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Melt the shortening in a large frying pan over medium high heat; saute onions until lightly browned, about 10 minutes. Add beef, Sweet Ann and half a teaspoon of salt. Cover and let beef simmer in its own juices for about 1 hour over very low heat. Add water, bay leaves, diced potatoes, remaining salt and pepper. Cover and simmer until potatoes are done and meat is tender, about another hour. Remove bay leaves before serving. Serve hot with Egg Dumplings (see recipe) and dollops of sour cream.
Serves 6
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Ready in: 2 hours and 30 minutes
Note:“A Dutch oven in long-term storage is bad for the soul.” (
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1 lb lean ground beef 1 Tbs Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 1 medium onion, chopped 6 cups low sodium beef broth 1 (15 oz) can diced tomatoes, with liquid 2 stalks celery, chopped, including leafy tops 2 carrots, sliced 3/4 cup medium barley 1 bay leaf 1 (10 oz) package chopped frozen spinach, thawed and squeezed dry salt and pepper to taste |
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In a large stockpot, brown and crumble beef over medium high heat, about 10 minutes. Add Sweet Ann, Garlic Cream and onions; saute about 5 minutes more. Drain pan juices if needed. To the pot, add broth, tomatoes, celery, carrots, barley and bay leaf. Cover and bring to a boil. Reduce heat; simmer 50 minutes, stirring occasionally. Add spinach and simmer 10 minutes longer. Add salt and pepper to taste. Remove bay leaf before serving.
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
Note:You’re drinking too much coffee when you ride an exercise bike to work.
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1 lb lean ground beef 3 cups broccoli florets 1 small onion, chopped 8 oz fresh mushrooms, chopped 2 celery stalks, sliced 6 cups low sodium beef broth 1 Tbs Univer Goulash Cream Mild 1 tsp thyme 1 tsp oregano 6 Tbs sour cream (optional) 2 cups shredded sharp Cheddar cheese |
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In a large frying pan, brown and crumble ground beef; drain. Add vegetables to slow cooker and top with ground beef. Add broth, Goulash Cream Mild, thyme and oregano. Cook on LOW 6 to 8 hours. Ladle hot soup into bowls and garnish with sour cream and cheese.
Serves 6
Preparation time: 20 minutes
Cooking time: 6 hours
Ready in: 6 hours and 20 minutes
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2 lbs lean beef stew meat, cut in 1" cubes 2 medium potatoes, sliced 2 carrots, sliced 2 celery stalks, sliced 1 large onion, sliced 1 cup beer 1 cup low sodium beef broth 2 Tbs Univer Red Gold Mild 2 tsp Univer Gourmet Garlic Cream 1/2 tsp freshly-ground black pepper 1 tsp dried thyme |
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Place vegetables in slow cooker; top with meat. In a mixing bowl, whisk together remaining ingredients and pour over meat. Cover and cook on LOW for 8 to 10 hours.
Serves 6
Preparation time: 20 minutes
Cooking time: 8 hours
Ready in: 8 hours and 20 minutes
Note:
If you want a thicker sauce, turn slow cooker to HIGH. Combine 2 tablespoons of cornstarch with 1/4 cup of cold water and mix well into juices. Stir occasionally until thickened, about 15 to 20 minutes.
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2 lbs cooked chicken, shredded 1 lb ground pork 1 lb ground beef 1 large onion, chopped 4 stalks celery, chopped 1 green bell pepper, chopped 1 (28 oz) can crushed tomatoes, with liquid 1 cup Univer Ketchup 1/2 cup Univer Goulash Cream Mild 1/4 cup sugar freshly ground black pepper to taste Univer Goulash Cream Hot to taste (optional) 2 (15 oz) cans creamed corn |
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In a large frying pan, brown and crumble pork and beef until no longer pink, about 10 minutes. Add onions, celery and bell peppers; saute for about 7 minutes longer. With a slotted spoon, transfer meat mixture to a large stockpot. Over low heat, add the chicken, tomatoes, Ketchup, Goulash Cream Mild and sugar. Season with pepper and Goulash Cream Hot, if using. Cook, stirring occasionally, about 2 hours. Stir in the corn and continue cooking 1 hour longer. Serve over hot cooked rice with bread and butter.
Serves 8
Preparation time: 30 minutes
Cooking time: 3 hours
Ready in: 3 hours and 30 minutes
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8 boneless skinless chicken thighs, cut into 1" chunks 6 slices bacon, chopped 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1 medium onion, chopped 1 (14 1/2 oz) can low sodium chicken broth 2 large potatoes, peeled and cut into 1" dice 2 cups corn, fresh or frozen 1 Tbs fresh thyme 1 cup half and half |
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Cook bacon in large saucepan over medium high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; discard most of pan drippings. To the pan, add Goulash Cream Mild and Garlic Cream. Add onions; sauté for about 5 minutes. Add broth, potatoes, corn, thyme and chicken; cover pan and simmer about 20 minutes, until chicken is cooked through and vegetables are tender. Add half and half and cook about 2 minutes longer, until cream is heated through. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. Serve with hot biscuits.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes
Note:Money talks. Chocolate sings.
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2 Tbs vegetable oil 1 Tbs Univer Red Gold Hot 2 tsp Univer Gourmet Garlic Cream 1 onion, chopped 4 cups low sodium chicken broth 1 (15 oz) can diced tomatoes, with liquid 1 (4 1/2 oz) can diced green chilies 1 tsp black pepper 1 tsp Worcestershire sauce 1 tsp ground cumin salt and pepper to taste sour cream, for garnish tortilla chips, for garnish |
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Heat oil, Red Gold Hot and Garlic Cream in a large saucepan over medium high heat. Saute onions until translucent, about 5 minutes. Add broth, tomatoes, chilies, pepper, Worcestershire sauce and cumin. Reduce heat and simmer about 30 minutes. Add chicken and simmer 10 minutes longer, or until chicken is done. Adjust salt and pepper. Ladle into soup bowls and garnish with a dollop of sour cream and tortilla chips.
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 1 hour
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2 lbs boneless skinless chicken thighs, cut into 2" chunks 6 carrots, sliced 6 potatoes, peeled and sliced 6 celery stalks, sliced 2 onions, sliced 8 oz mushrooms, sliced 4 cups low sodium chicken broth 2 cups water 2 Tbs Univer Goulash Cream Mild 1 Tbs Univer Gourmet Garlic Cream 1/2 tsp Univer Goulash Cream Hot 1 cup uncooked rice |
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Combine all ingredients except rice in a large stockpot. Bring to a boil over medium high heat; cover and reduce heat to medium low. Simmer for 2 hours. Add rice and simmer, covered, 1 hour longer. Serve with cornbread or top with seasoned croutons.
Serves 8
Preparation time: 20 minutes
Cooking time: 3 hours
Ready in: 3 hours and 20 minutes
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3 Tbs extra virgin olive oil 2 tsp Univer Gourmet Garlic Cream 1 tsp Univer Red Gold Hot 1 medium onion, chopped 2 celery stalks, sliced 1 cup dry white wine 1 (14 oz) can low sodium chicken broth 1 (28 oz) can crushed tomatoes 1 dried bay leaf 1/4 cup fresh parsley, chopped 1 Tbs fresh thyme leaves 2 lbs cod, cut into bite-sized chunks 8 large shrimp, peeled and deveined, tails left on 6 large sea scallops, halved 16 raw mussels, cleaned |
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In a large frying pan over medium heat, combine oil, Garlic Cream and Red Gold Hot. Add onions and celery. Saute about 5 minutes; add wine. Reduce for 2 minutes; add broth, tomatoes, bay leaf, parsley and thyme. Bring sauce to a bubble; reduce heat to medium low. Add cod and simmer 5 minutes, covered. Stir gently once or twice, taking care not to break up fish. Add shrimp, scallops, and mussels. Cook 10 minutes longer, stirring occasionally. Discard any unopened mussels and bay leaf. Serve with a green salad and crusty bread for dipping.
Serves 6
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
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3 lbs chicken, cut up 1/2 cup flour 1 tsp dried thyme 1/2 tsp freshly ground black pepper 1 onion, sliced 1 carrot, sliced 8 oz fresh mushrooms, sliced 1 cup low sodium chicken broth 1/2 cup red wine 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 2 tsp fresh parsley, finely chopped 1 bay leaf 1 tsp fresh basil, finely chopped |
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In a large frying pan, cook bacon until crisp and fat is rendered. Remove with a slotted spoon and drain on paper towels. Meanwhile, dredge chicken in flour seasoned with thyme and pepper. Brown chicken on both sides in bacon fat; remove to a plate. Brown onions, carrots and mushrooms for about 5 minutes; drain remaining fat. Add chicken back to frying pan. Add broth, wine, Goulash Cream Mild and Garlic Cream; stir to combine. Add parsley and bay leaf. Cover and simmer for 1 hour, stirring occasionally. At end of cooking time, stir in basil and bacon.
Serves 4
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Ready in: 1 hour and 40 minutes
Note:Why is lemon juice made with artificial flavor, and dishwashing liquid made with real lemons?
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1 lb boneless skinless chicken thighs, cut into 1" chunks 6 cups low sodium chicken broth 1 Tbs Univer Red Gold Mild 1 onion, chopped 2 celery stalks, sliced 2 carrots, sliced 3/4 cup medium barley 1 bay leaf 1/2 tsp pepper 1 (10 oz) frozen baby peas 1/2 cup half and half cream |
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To a large stockpot, add all ingredients except peas and half and half. Cover and bring to a boil; reduce heat and simmer 50 minutes, stirring occasionally. Add peas and gently fold in cream. Stir to combine and simmer, covered, 10 minutes longer, or until heated through. Remove bay leaf before serving.
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
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1 lb boneless skinless chicken breasts, cut into bite-size chunks 2 Tbs vegetable oil salt and pepper, to taste 1/2 lb white mushrooms, sliced 1 Tbs unsalted butter 1 Tbs Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1 large potato, peeled and cut into 1/2 " dice 1 large carrot, cut into 1/2" dice 1 medium onion, cut into 1/2 " dice 1/4 cup flour 1 cup dry white wine 2 cups low sodium chicken broth 4 thyme sprigs 1 bay leaf 1/2 cup heavy cream 1 Tbs parsley, chopped |
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In a large, deep frying pan, heat oil over medium high heat. Season chicken with salt and pepper; brown in hot oil until golden, about 5 minutes; remove chicken to a platter. Add mushrooms to the pan and cook until lightly browned, about 3 minutes. Remove mushrooms to a small bowl. To the frying pan, add butter, Red Gold Mild, Garlic Cream, potatoes, carrots, and onions. Cook until vegetables are lightly browned, about 5 minutes. Stir in the flour and let cook for 1 to 2 minutes to remove the raw flavor. Add wine and bring to a simmer, scraping up any browned bits. Add broth, thyme, bay leaf and chicken along with accumulated juices and bring to a boil. Reduce heat to medium low, cover and simmer until vegetables are tender and chicken is cooked through, about 10 minutes. Discard the thyme springs and bay leaf. Stir in the heavy cream and mushrooms; season with salt and pepper and heat through. Garnish with parsley and serve.
Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Ready in: 1 hour
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1 lb bacon, diced 1 Tbs Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 3 stalks celery, sliced 1 onion, chopped 8 Yukon Gold potatoes, peeled and cubed 4 cups chicken broth, or enough to cover potatoes 3 Tbs unsalted butter 1/4 cup all-purpose flour 1 cup heavy cream 3 tsp fresh thyme, chopped salt and pepper to taste shredded Cheddar cheese, for garnish |
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In a large soup pot or Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan; set aside. Drain off all but 2 tablespoons of the bacon grease. Add Red Gold Mild and Garlic Cream. Saute the celery and onion about 5 minutes. Add potatoes and toss to coat; saute about 5 minutes. Add chicken stock; cover and simmer until potatoes are tender, about 20 minutes. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream and thyme. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Season with salt and pepper to taste. Garnish with diced bacon and shredded cheese.
Serves 8
Preparation time: 10 minutes
Cooking time: 40 minutes
Ready in: 50 minutes
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2 lbs beef stew meat 3 potatoes, peeled and sliced 3 carrots, sliced 2 celery stalks, sliced 1 small onion, sliced 1 (28 oz) can diced tomatoes, with liquid 1/2 cup low sodium beef broth 1 packet dry onion soup mix 1 Tbs Univer Horseradish with Vinegar 1 tsp Univer Gourmet Garlic Cream Salt and pepper to taste |
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Layer vegetables in slow cooker; top with meat. In a medium mixing bowl, combine tomatoes with liquid, beef broth, soup packet, Horseradish with Vinegar and Garlic Cream; pour over meat. Season with salt and pepper. Cover and cook on LOW 8 to 10 hours. Adjust salt and pepper to taste. Pass additional Horseradish with Vinegar to garnish.
Serves 6
Preparation time: 20 minutes
Cooking time: 8 hours
Ready in: 8 hours and 20 minutes
Note:If you would like to thicken the sauce, combine 2 tablespoons of cornstarch with about 1/4 cup of cold water. Turn slow cooker to HIGH and add cornstarch paste, stirring until thickened.
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2 lbs cod, cut into bite-sized pieces 3 Tbs olive oil 1 Tbs Univer Red Gold Mild 2 tsp Univer Gourmet Garlic Cream 1 tsp Univer Red Gold Hot 1 onion, chopped 1 (28 ounce) can crushed tomatoes, with liquid 4 cups low sodium chicken broth 1 (10 1/2 oz) red clam sauce 1/4 cup fresh parsley, chopped 1 Tbs Worcestershire sauce 1 dash nutmeg 8 oz linguine, broken into 1" pieces |
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Heat oil, Red Gold Mild, Garlic Cream and Red Gold Hot in a large stockpot over medium high heat; saute onions for about 5 minutes. Add the tomatoes, broth, clam sauce, parsley, Worcestershire, cod and nutmeg. Cover and bring to a boil; reduce heat to medium low and simmer for 5 minutes. Add pasta and cook 10 minutes longer, or until pasta is al dente.
Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
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6 slices bacon, chopped 2 Tbs Univer Strong Steven, divided 1 Tbs Univer Gourmet Garlic Cream 1 medium onion, chopped 1 green bell pepper, chopped 2 andouille sausage links, sliced 1 cup cooked ham, cubed 6 cups low sodium chicken broth 1 (15 oz) can kidney beans, with liquid 3 bay leaves 2 cups hot cooked rice 6 Tbs green onion, sliced with some green tops |
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In a large stock pot over medium high heat, brown the bacon until crisp. Remove with a slotted spoon to paper towels. To the bacon drippings, add one tablespoon of Strong Steven, Garlic Cream, onions and bell peppers; saute about 3 minutes. Add the sausage and ham; cook for about 5 minutes. Drain stock pot; add the broth, beans, bay leaves and the remaining Strong Steven. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally. Ladle soup into individual bowls. Top each serving with an equal amount of rice and 1 tablespoon of green onion.
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
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4 cups low sodium chicken broth 1 Tbs Univer Goulash Cream Mild 1/2 tsp Univer Goulash Cream Hot 1 cup green or yellow split peas, rinsed 1 medium potato, peeled and diced 1/2 cup onion, chopped 1/2 cup celery, sliced 1/2 cup carrots, sliced 1 cup cooked ham, diced 1 bay leaf salt and pepper to taste |
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Combine all ingredients in large stockpot. Cover and bring to a boil; reduce heat to low. Simmer, stirring occasionally, until vegetables are tender and soup has thickened, about 50 to 60 minutes. Add salt and pepper to taste, but not until the soup is done. Remove bay leaf before serving.
Serves 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Ready in: 1 hour and 5 minutes
Note:You know you’re drinking too much coffee when you don’t sweat, you percolate.
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3 lbs boneless lamb shoulder, trimmed and cut into 1" chunks 1 Tbs Univer Goulash Cream Mild 2 tsp Univer Gourmet Garlic Cream 2 Tbs fresh parsley, finely chopped 2 tsp fresh rosemary, finely chopped 6 cups low sodium chicken broth, divided 4 potatoes, peeled, cut into 1" chunks 1 large onion, chopped 3 carrots, sliced 4 celery stalks, sliced 2 Tbs cornstarch 1/4 cup cold water |
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To a large stockpot add the lamb, Goulash Cream Mild, Garlic Cream, parsley and rosemary in 4 cups of broth. Cover and simmer for about 1 1/2 hours. Add remaining broth, potatoes, onions, carrots and celery. Cover and simmer 1 hour longer. In a small bowl whisk together cornstarch with water. Add the cornstarch paste to the stew, mixing in well. Stir until thickened. Serve with crusty bread to mop up the juices.
Serves 8
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Ready in: 2 hours and 45 minutes
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1 cup chopped onion 2 Tbs Univer Sweet Ann 2 tsp Univer Gourmet Garlic Cream 5 cups low sodium beef broth 1/2 cup water 1/2 cup red wine 1 (28 oz) can diced tomatoes, with liquid 1 cup carrots, thinly sliced 1/2 tsp dried oregano 1 (8 oz) can tomato sauce 2 small zucchini squash, sliced 8 oz fresh tortellini pasta 2 Tbs chopped fresh parsley 1 Tbs fresh basil, finely chopped grated Parmesan cheese, for garnish |
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In a large stockpot, brown and crumble sausage. Add onions, Sweet Ann and Garlic Cream; saute about 5 minutes. Stir in beef broth, water, wine, tomatoes, carrots, oregano and tomato sauce. Bring to a boil. Reduce heat; simmer uncovered for 45 minutes. Add zucchini, parsley and tortellini. Cover; simmer 15 minutes. Top with basil and grated Parmesan cheese. Enjoy with a glass of Chianti or Pinot Grigio.
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
Note:“I would like to find a stew that will give me heartburn immediately, instead of at
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1 lb kielbasa sausage, sliced on the diagonal into 1" pieces 1 Tbs vegetable oil 1 onion, chopped 1 cup green bell pepper, chopped 2 (14 oz) cans low sodium beef broth 1 (28 oz) can diced tomatoes, with juice 1 Tbs Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 3 cups cabbage, shredded 2 lbs new potatoes, cut in half salt and pepper to taste 1/2 cup sour cream additional sour cream, for garnish |
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Heat oil in a large saucepan over medium heat; cook sausage until browned. Add onions and bell peppers; saute about 5 minutes. Pour broth, tomatoes, Sweet Ann and Garlic Cream into pan with sausage. Add cabbage and potatoes; season with salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes. Stir in sour cream and heat through. Garnish with additional sour cream, if desired.
Serves 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 1 hour
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1 lb lean ground beef 1 Tbs Univer Goulash Cream Hot 1 tsp Univer Gourmet Garlic Cream 1 onion, chopped 1/2 cup seasoned breadcrumbs 1 egg 6 cups low sodium beef broth 3 carrots, sliced 1 green bell pepper, chopped 2 stalks celery, chopped 1 (15 oz) can diced tomatoes, with liquid 1 small head cabbage, cut into 4 wedges |
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In a large mixing bowl, mix together the ground beef, Goulash Cream Hot, Garlic Cream, onions, breadcrumbs and egg. Shape into 1" meatballs. Place in bottom of large stockpot and cover with broth. Bring to a low boil; reduce heat and simmer for about 5 minutes. Add carrots, bell peppers, celery, tomatoes and cabbage. Cover and simmer for about 45 minutes.
Serves 6
Preparation time: 20 minutes
Cooking time: 50 minutes
Ready in: 1 hour and 10 minutes
Note:It drives the pizza guy crazy when you ask if you can keep the box.
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A signature dish you'll be proud to serve at your parties.
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2 lbs lean ground beef 1 large onion, chopped 1/4 cup Univer Goulash Cream Hot 1 Tbs Univer Gourmet Garlic Cream 1 tsp cayenne pepper 1 tsp dried oregano 1/2 tsp cumin ground seed 2 (1.25 oz) package chili seasoning mix 1 (28 oz) can hot chili beans in sauce, undrained 1 (15 oz) can kidney beans, undrained 1 (15 oz) can white beans, undrained 1 (15 oz) can black beans, undrained 1 (15 oz) can Italian-style tomatoes, with liquid 2 carrots, finely diced 1 cup frozen whole kernel corn 2 large dill pickles, finely chopped 8 oz sour cream |
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In a large frying pan over medium heat, brown and crumble ground beef. When about halfway done, drain half pan drippings. Add onions and Goulash Cream Hot, Garlic Cream, cayenne, oregano and cumin. Cook for about 5 minutes, then add chili seasoning mix and amount of water per directions on each package. Let cook until thickened, stirring often. In a separate large stockpot, add all beans, tomatoes, carrots, corn and pickles. Stir to combine; cook over very low heat, partially covered. When ground beef mixture has thickened, add to bean mixture; stir to combine. Keep partially covered and stir often; cook for about 4 hours. Just before serving, add the sour cream and stir again. Serve with your favorite chili toppings.
Serves 16
Preparation time: 30 minutes
Cooking time: 4 hours
Ready in: 4 hours and 30 minutes
Note:
Best made the day before so the flavors can marry. Just gently reheat and serve.
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2 lbs lean pork, cubed 1 large onion, coarsely chopped 3 Tbs vegetable oil 1 Tbs Univer Goulash Cream Mild 2 tsp Univer Gourmet Garlic Cream 1 (15 oz) can diced tomatoes, with liquid 1 (14 1/2 oz) can low sodium chicken broth 1 cup prepared salsa verde 1 (4 1/2 oz) can diced green chilies 2 potatoes, cubed 2 jalapeño peppers, seeded and finely chopped |
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Heat oil, Goulash Cream Mild and Garlic Cream over medium high heat in a large stockpot. Brown pork and onions until pork is no longer pink. Add tomatoes with liquid, broth, salsa verde, green chilies, potatoes and jalapeño peppers. Cover and bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally. Mash the potatoes slightly to thicken the stew, if desired.
Serves 6
Preparation time: 15 minutes
Cooking time: 1 hour
Ready in: 1 hour and 15 minutes
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2 onions, chopped 3 cups sauerkraut, rinsed and drained 1/2 cup low sodium beef broth 2 Tbs Univer Goulash Cream Mild 2 tsp Univer Gourmet Garlic Cream 1 tsp caraway seeds 2 cups sour cream |
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Place onions in slow cooker; add meat, top with sauerkraut. In a small mixing bowl, whisk together broth, Goulash Cream Mild, Garlic Cream and caraway seeds. Pour over sauerkraut. Cover and cook on LOW 8 to 10 hours. Turn slow cooker to HIGH. Add sour cream, stirring to combine. Cook until heated through. Serve over hot, cooked rice or noodles.
Serves 6
Preparation time: 10 minutes
Cooking time: 8 hours
Ready in: 8 hours and 30 minutes
Note:Rich foods are like destiny. They too, shape our ends.
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1 onion, sliced 3 Tbs vegetable oil 1 tsp dried thyme 2 cups low sodium beef broth 3 Tbs tomato paste 1 Tbs Univer Strong Steven 1 Tbs Univer Gourmet Garlic Cream 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 bay leaf |
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Heat oil over medium high heat in a large stockpot. Season the pork and onions with thyme; brown the pork and onions until pork is no longer pink. To the pot, add broth, tomato paste, Strong Steven, Garlic Cream, peppers and bay leaf. Cover and bring to a boil; reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Remove bay leaf before serving.
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
Note:
If desired, you can thicken the stew using 2 tablespoons of cornstarch mixed with 1/4 cup of cold water. Blend in well to the stew juices, and stir until thickened.
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2 lbs boneless pork shoulder, cut 1" chunks 2 potatoes, peeled and cubed 1 green bell pepper, sliced 1 medium onion, sliced 2 cups low sodium beef broth 1 (10 oz) can diced tomatoes with green chilies, with liquid 1 Tbs Univer Red Gold Mild 2 tsp Univer Gourmet Garlic Cream 1 (10 oz) package frozen whole kernel corn 1 (10 oz) package frozen cut green beans |
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Layer potatoes, bell peppers and onions in a slow cooker; top with pork. In a medium mixing bowl, whisk together broth, tomatoes, Red Gold Mild and Garlic Cream. Pour over meat. Cover and cook on LOW 8 to 10 hours. Add corn and green beans during final hour of cooking time.
Serves 6
Preparation time: 20 minutes
Cooking time: 8 hours
Ready in: 8 hours and 20 minutes
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2 cups low sodium beef broth 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 lb deli corned beef, shredded 1 cup sauerkraut, rinsed and squeezed dry 1 small onion, chopped 2 celery stalks, sliced 1 tsp caraway seeds 2 cups half and half cream 1 cup shredded Swiss cheese, divided |
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In a large stockpot over medium high heat, combine broth, Goulash Cream Mild, Garlic Cream, corned beef, sauerkraut, onion, celery and caraway seeds. Cover and bring to a low boil; reduce heat and simmer for 15 minutes. Stir in half and half cream; do not let boil. Add half the Swiss cheese and cook another 5 minutes, until heated through and cheese has mostly melted. Garnish with remaining cheese and serve with toasted rye bread.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
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1 onion, chopped 2 celery stalks, chopped 1 green pepper, chopped 4 Tbs butter 1 Tbs Univer Strong Steven 1/2 Tbs Univer Gourmet Garlic Cream 3 cups low sodium chicken broth 1 1/2 cups uncooked long grain rice 1/2 tsp Worcestershire sauce 1 (14.5 ounce) cans diced tomatoes, with liquid 1 (10 oz) can tomatoes and green chilies, with liquid 1 lb medium shrimp, peeled and deveined 1 (10 oz) package frozen baby peas |
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In a large frying pan, melt butter, Strong Steven and Garlic Cream; saute the onions, celery and green peppers for about 5 minutes. Add the broth, rice and Worcestershire sauce. Cover and bring to a boil; reduce heat to low. Simmer, covered, for about 15 to 20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Note:A casserole is a combination of favorite foods your kids won’t eat because they are mixed together.
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1 lb chorizo sausage, chopped 2 Tbs extra virgin olive oil 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Strong Steven 4 stalks celery, sliced 2 carrots, sliced 1 medium onion, chopped 3 tomatoes, peeled, seeded and chopped 3 small potatoes, peeled and cubed 1 cup fresh or frozen corn kernels 1 (15 ounce) can kidney beans, drained 3 quarts low sodium beef broth 1/2 cup tomato paste salt and pepper to taste |
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In a large frying pan over medium high heat, brown and crumble sausage. Drain and set aside. In a stockpot over medium high heat, heat oil, Garlic Cream and Strong Steven; saute celery, carrots and onions for about 5 minutes. Add tomatoes, potatoes, corn, kidney beans, beef broth and tomato paste. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Add sausage back and heat through. Season with salt and pepper to taste. Serve hot.
Serves 10
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 50 minutes
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2 lbs lean ground beef 1 onion, chopped 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 2 (15 oz) cans black beans, drained 1 (10 oz) package frozen whole kernel corn 1 (15 oz) can peeled and diced tomatoes with juice 1 (10 oz) can diced tomatoes with green chile peppers 1 (1.25 oz) package taco seasoning mix shredded Mexican cheese blend, for garnish |
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In a large frying pan over medium high heat, brown and crumble beef for about 10 minutes. Add onion and saute for another 5 minutes; drain excess fat. Add Goulash Cream Mild, Garlic Cream, beans, corn, both cans of tomatoes and taco seasoning mix. Reduce heat to medium low and let simmer for about 30 minutes. Ladle into bowls and top with cheese.
Serves 8
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Note:“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. (
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4 cups cooked chicken thighs, diced or shredded 1 (28 oz) can great northern beans, undrained 1 (10 oz) package frozen whole kernel corn 1 large white onion, chopped 1 (7 oz) can diced green chilies 3 cups low sodium chicken broth 2 Tbs Univer Horseradish with Vinegar 2 tsp Univer Gourmet Garlic Cream 2 tsp ground white pepper 1 tsp dried oregano 1 tsp ground cumin |
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In a large stockpot, combine all ingredients. Cover and bring to a low boil over medium heat; reduce heat and simmer 3 hours. Serve with warmed flour tortillas and your favorite chili condiments.
Serves 8
Preparation time: 20 minutes
Cooking time: 3 hours
Ready in: 3 hours and 20 minutes
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