Recipe Exchange II - Soups, salads and salad dressings


Recipe Exchange I- Appetizers
Recipe Exchange II- Soups, salads, and salad dressings

I have no soup recipes because I eat very little soup. Usually it has a red and white label. But if anyone has a really terrific French onion soup recipe, I’d like it.

And Sister C would like salad dressing recipes.


salad dressings…anything creamy and white!



My favorite salad is spinach with some craisins, feta cheese and chunks of granny smith apple. I’m a ranch dressing person, so that’s what I use on it, but other dressings would work too.


me too but i want a homemade dressing. i don’t like the powdered mixes and HVR changed something…i like the buttermilk ones.

poof…not what you were thinking i was thinking!


I thought you meant homemade dressings. And I could have sworn there’s been mention here before about some. I think by some of the guys that make their own. gwp maybe. Josephus maybe. Seems like KtC might. I thought Ace did.


My wife made this the other day so I’ll paste it. Really a good soup and didn’t take her long. She gets a lot of recipes from Food Networks Website to try on me. She bookmarked it so I know she liked it too.
Potato, Spinach and Tomato Soup

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano

In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.


That sounds good.


She normally uses fresh tomatos in soup but this time used Del Monte Italian Diced Tomato in the can. It had spice but not too much.


Here’s another that she has bookmarked. We lost our computers in the fire and she lost all her marked recipes. The last few days she has been searching for her favorites that were on the Food Network. These were the only two soups that she has bookmarked so far. We’ve had this one many times. We don’t do the bread part in this recipe. She did for company one time but not just for us. Taste just as good to eat bread along with it.

Corn and Crab Chowder

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.


Ladies, can we please go back to talking about sex, and maybe some pictures too? :slight_smile:

ok, I’ll go away…


i said creamy and white…


Ok, is their a use for bananas in dressing, soups or salads?
Edited by me to clean up Poofs thread.


that would make a good cold soup! the bananas!


Strawberry Spinach Salad

1 lb fresh Spinach, washed & torn
1 head of Bibb or Boston lettuce, washed & torn
1 pt. fresh strawberries, sliced
¼ - ½ cup chopped walnuts, toasted

1/3 cup raspberry vinegar
¼ tsp salt
1/3 cup sugar
1 tbsp poppy seeds (or more)
2 tsp dried instant minced onion
¼ cup canola or olive oil

Place spinach, lettuce, strawberries, & pecans in large salad bowl.
Combine all dressing ingredients in a small jar with lid; shake until salt & sugar dissolve.
Just before serving, pour dressing over salad & toss.


Thanks, Daj.



anyone have a recipe for a good 7 layer salad?


Green Pepper
1/2 box frozen peas
1 cup mayonnaise
1 tablespoon sugar over mayonnaise
shredded cheese

Cover with aluminum foil overnight


yes! thank you. that is the one i buy at the deli. it has peas! i couldn’t remember what else it was! i odn’t remember if they use bacon or not…i have a huge bag of bacon bits so why not! thanks again. i am making this tonight!