Southwest Turkey Soup Procedure:
  • ​Using a Dutch oven, cook the turkey in the oil over medium-high heat until the meat is not pink. Drain.
  • Add chili powder, chilies salsa, corn, broth, and beans. Heat to boiling. Minimize the heat, cover, then simmer for about 15 minutes for the flavors to mix. Serve with cilantro and sour cream.
Macaroni Soup Recipe:
  • Over medium flame, heat the oil in a pan. Toss in the sliced chicken then sauté till golden brown. Add in the garlic, then after 3 minutes of turning, put in the ham. On a separate pot, boil the spaghetti to a soft texture then sprinkle  some oil after draining water.
  • In a large saucepan, melt the butter over medium heat. Add in the spring onions then fry them to crisp. Pour in the cornstarch gradually while stirring. Do this for 4-5 minutes.
  • Now add the sautéed chicken and ham. Spice up with salt and pepper to taste, then toss in the boiled spaghetti. Let the ingredients blend. Pour in hot water, bring to a boil, and let it simmer, but keep mixing consistently. <estimated time 5 minutes for the spaghetti and other ingredients to mix up 10 to 15 minutes for the mixture to simmer>
  • The soup should be of even thickness. Add some whipped cream.
  • Serve when hot 
Best Beef Carbonnade Recipe:
  • In a heavy casserole dish or dutch oven, heat oil over medium heat. Add in the beef for 3 minutes each side until they are brown.
  • Remove beef then add and melt the butter in the dish. Throw in the bacon and onion then cook until soft. <About 15 minutes for the onions>
  • Next, add the garlic, give it a minute then sprinkle the flour.  Stir occasionally until onions are coated and browned. <about 2 minutes>.
  • Slowly add the stout. Return the beef and its sauces to the pan <scraping bottom of pan while stirring> then add in the thyme, and bay leaves. Reduce heat and bring to simmer. <about 1 hour 30 minutes for the beef to cook tenderly>
  • Season with salt and pepper to taste. Let it simmer until the sauce has thickened, then remove the thyme and bay leaves. Finally, throw in the parsley.
  • Serve when hot