Recipes - how to make corn soup and tomato soup and Kool

If you want a very satisfying cuisine, using only one set of Rachael Ray cookware. Elegant design for your support, Rachael Ray cookware is your best friend in the kitchen cooking delicious food.

Corn Soup Ingredients:

3 tablespoons butter
1 medium onion, thinly sliced
One half cup green bell pepper
2 medium potatoes, thinly sliced
2 cups boiling water
2 cups milk
1 tablespoon flour
Small piece bay leaf
1teaspoon salt
A quarter teaspoon of pepper
19-oz cream-style corn

Procedure:

At first, you Melt butter in medium saucepan Rachael Ray. Add onion and green pepper, then simmer for about three minutes. Continue to stir. Then, add the potatoes and water and bring to a boil. In addition to turning up the heat, cover and simmer gently for about 15 minutes or until potatoes are tender. Next you need to mix The fourth cup (60 ml) of milk with the flour and stir until the mixture boiling. Add the remaining milk, bay leaf, salt, pepper and corn. Consequently, cook for about 15 minutes. Then discard the bay leaf. And finally, the vortex in the blender (half at a time) until almost smooth. Serve hot or cold.

Cabbage and tomato soup Ingredients:

2 tablespoons butter
2 cups coarsely chopped> Kool
2 cups water
1 teaspoon salt
2 tablespoons flour
A fourth cup of cold water
2 medium tomatoes, peeled, seeded and coarsely chopped
1 tablespoon dried parsley
A half teaspoon dried basil leaves
A quarter of celery salt
One-eighth of garlic salt
An eighth pepper
3 cups milk

Procedure:
First, heat the butter in a large saucepan Rachael Ray. Then add the cabbage and simmer for about threeminutes. You have to keep stirring. In addition to this, add two cups (500ml) water and salt and bring to a boil. Then you have the flour and a quarter cup (60 ml) of water trembled. Then they mixed in a saucepan with a tight lid. Next, stir in the boiling liquid. Do this gradually. Then add the tomatoes and herbs. After that, bring to a boil, reduce heat and simmer for anotherfive minutes. You must stir often. Then, add the milk. Subsequently, the heat of burning. Finally, just to warm.

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Cooking Recipes - How to Make Corn Soup and Cabbage and Tomato Soup

When you want to have a very rewarding cooking, then you use only Rachael Ray cookware sets. Elegantly designed for your kitchen counter, Rachael Ray cookware is your ideal kitchen buddy in cooking very delicious meals.

Corn Soup Ingredients:

3 tablespoon butter
1 medium onion, sliced thin
One-half cup diced green pepper
2 medium potatoes, sliced thin
2 cups boiling water
2 cups milk
1 tablespoon flour
Small piece bay leaf
1 teaspoon salt
One-fourth teaspoon pepper
19-ounce can cream-style corn

Procedure:

At first, you heat the butter in medium Rachael Ray saucepan. Then add up the onion and green pepper; and then cook it gently for about three minutes. You continue stirring it. Afterward, add the potatoes and water, and then bring to a boil. Next to that, you turn down the heat, cover it and boil it gently for about 15 minutes or until the potatoes become tender. Subsequently, you need to mix the one-fourth cup (60 ml) of the milk with the flour until it becomes smooth, and stir it into the boiling mixture. Then add up the remaining milk, bay leaf, salt, pepper, and corn. Consequently, simmer this for about 15 minutes. Afterward, you discard the bay leaf. And finally, whirl in blender (half at a time) until it becomes nearly smooth. Serve it either hot or chilled.

Cabbage and Tomato Soup Ingredients:

2 tablespoon butter
2 cups coarsely cut cabbage
2 cups water
1 teaspoon salt
2 tablespoon flour
One-fourth cup cold water
2 medium tomatoes, peeled, seeded and coarsely chopped
1 tablespoon dried parsley
One-half teaspoon dried leaf basil
One-fourth celery salt
One-eighth garlic salt
One-eighth pepper
3 cups milk

Procedure:
First, you must heat the butter in a large Rachael Ray saucepan. Afterward, you need to add the cabbage and cook it gently for about three minutes. You have to continue stirring it. Next to that, you add the two cups (500ml) water and salt, and then bring it to a boil. Afterward, you have to shake the flour and the one-fourth cup (60ml) water altogether. Then you have it been blended in a small jar with a tight lid. Subsequently, you stir it into the boiling liquid. Do this gradually. Then, you add up the tomatoes and the seasoning. After that, you bring it to a boil, and then turn down the heat and simmer it gently for another five minutes. You have to stir it often. Then, stir in the milk. Next, you heat it to scalding. Finally, serve it immediately while hot.

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Tomato Chicken Recipe

This tomato chicken is the most popular recipe from Pakistani Cuisine. Its main ingredients are tomato and crushed spices which make it wonderful and different with other chicken curries. It has sour spicy taste due to tomato and yogurt but you may adjust the quantity of spices and yogurt according to your taste. This tomato chicken recipe takes 30-40 minutes to prepare and this quantity is best to serve for 8 persons.

Ingredients:

1 kg chicken pieces
6-7 medium size tomato (cut into large pieces)
200 gm yogurt
1 tbsp redchili powder
1 tsp turmeric powder
2 tbsp ginger garlic paste
1/2 tsp crushed fenugreek seeds
1 tsp crushed coriander seeds
1 tsp crushed cumin
1 tsp crushed black pepper
1/2 tsp crushed carom
1 tsp crushed fennel seeds
5-6 large green chilies
Salt to taste
1 cup oil

Cooking Instructions:

1. In a deep frying pan, fry chicken pieces in oil on medium high flame for 10-12 minutes and add 1 tspn of salt in the chicken after 2 minutes. Fry until all the water of chicken would have been dried and become white in color.
2. Now drain out chicken pieces from the oil and in the same oil cook gravy for chicken by adding tomatoes, ginger garlic paste, salt, red chili powder and turmeric powder. Cover the pan and cook them together on medium heat for 8-10 minutes until all the tomato pieces become soft.
3. When oil starts to appear on the top of gravy add yogurt and fried chicken. Again cover the pan and cook on medium heat until chicken become tender, it would take 10-15 minutes and add water in between if gravy gets dry.
4. Now in take a small pan and add all the crushed spices and roast then together for 1-2 minutes until pleasant smell starts to come from the spices. Don't roast them too so that they become dark brown in color, just roast to get the little aroma of spices.
5. Put the roasted spices and green chilies into the chicken gravy and cover the pan. Cook for 5 minutes more and when oil starts to appear on the surface of the chicken gravy switch off the flame.
6. Take out the delicious tomato chicken in a serving dish and sprinkle with thin slices of ginger. This tomato chicken is best to enjoy with naan or fried rice.

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