I am looking for free soap recipes.
Gilda from CA
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. CHEESEBURGER SOUP
1/2 pound ground beef
3/4 cups chopped onion 3/4 cup shredded carrots and
3/4 cups, diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine divided
3 c. chicken broth
4 c. diced peeled potatoes
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed 2 c.
1 1/2 cup milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper and
1/4 cup sour cream
In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; bring in sour cream. Yields 8 servings( 2 1/4 quarts)
CREAM OF MUSHROOM SOUP
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
&frac; tea salt
Dash white pepper
3 cups light cream or milk( I use evaporated milk)
1 can (10 &frac; oz) condensed beef broth undiluted( I use 1beef bouillon cube 10 &frac; oz water)
1 can water
&frac; teaspoon onion powder
&frac; teaspoon basil
1 small bay leaf
1 pound fresh mushrooms, cleaned and coarsely chopped
Melt butter in large saucepan. Blend in flour. Cook and stir over low heat 1 minute. Remove from heat. Stir in salt and pepper. Slowly stir in cream so mixture remains smooth. Heat and stir over medium heat until thickened. Meanwhile, combine remaining ingredients in medium-size saucepan. Simmer, covered, 10 minutes or until mushrooms are tender. Slowly stir mushrooms and liquid into cream sauce. Correct seasoning Heat through . Makes 6 servings
Tomato Rice Soup
SUBMITTED BY: Holly
"This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped."
· 2 tablespoons olive oil
· 1/2 cup chopped onion
· 2 stalks celery, chopped
· 1 large carrot, finely chopped
· 1/2 cup uncooked long-grain rice
· 1 (29 ounce) can diced tomatoes
· 2 cups chicken broth
· salt and pepper to taste
· 3/4 pound scallops
· 1/4 cup chopped fresh basil
1. Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
3. Season to taste with salt and pepper. Stir in the basil, and serve.
Cream Of Anything
· 2 1/2 cups milk
· 1/2 cups flour
· 2 Tbsp. butter or margarine
· dash salt
· dash pepper
Put all 5 ingredients into blender "briefly" until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:
(makes 4-6 servings)
· Cream Of Cauliflower: To basic mixture add 1 box (10 oz.) frozen cauliflower buds cooked per box directions until tender and well drained, 1/2 tsp. onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat until piping hot. Serve at once.
· Cream Of Celery Soup: Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.
· Cream Of Broccoli Soup: Add 1 box (10 oz.) frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.
· Cream Of Cabbage Soup: Add 2 cups packaged supermarket slaw mixture cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup.
· Cream Of Potato Soup: Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 bottle (10 oz.) Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.
· Clam Chowder: Prepare the potato soup and add 1 can (10 oz.) un-drained minced clams and 2 thin slices of boiled ham snipped into (1/4 inch) bits.
· Cream Of Corn Soup: To warm basic recipe, add 1 can (14 oz.) cream style corn, dash nutmeg and 1 tsp. dry minced onion. Heat through.
· Cream Of Mushroom Soup: To warm basic recipe, add 1 can (8 oz.) drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.
· Cream Of Tomato Soup: To warm basic recipe, add 1 can (15 oz.) diced, un-drained tomatoes and return to blender briefly just to smooth it out. Heat through.
· Cream Onion Soup: To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly.
· Creamy Cheddar Soup: To prepared basic recipe, add 1 small jar (8 oz.) Cheez Whiz, stirring until melted and heated through.
I am trying to contact the person I got the 1st recipe from, I never noticed it said 6. This has turned out OK for me with just 5. here are some I have not tried, they sound good.
I found these in my files and hope they help.
Cream of Anything Soup
· 8 cups vegetables, such as carrots, broccoli and mushrooms, cut into 1/2" pieces
· 2 large potatoes, peeled and cut into 1/2" pieces
· 1 onion, peeled and sliced
· 2 cloves garlic, minced
· 2 t. salt
· Freshly ground pepper to taste
· 4 cups water
· 2 cups milk
· Snipped chives for garnish
In a large soup pot. Cook vegetables, potatoes, onion, garlic, salt and pepper in about 4 cups water until very tender, about 20-25 minutes. Spoon 1/4 of mixture into blender or food processor. Cover and blend until smooth. Repeat three times with remaining mixture until all is blended. Pour soup back in pot. Stir in milk. Heat through and ladle into bowls. Garnish with chives. Source unknown Serves 4 to 6
Cream-of-Whatever Soup Mix
· 2 c powdered nonfat milk
· 3/4 c cornstarch
· 1/4 c instant chicken bouillon
· 2 tb dried onion flakes
· 1 ts basil leaves
· 1 ts thyme leaves
· 1/2 ts pepper
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
· Mushroom Soup: Add 1/2 C finely chopped mushrooms
· Celery Soup: Add 1/2 C minced celery
· Potato Soup: Add 1 C diced potatoes, cooked
· Vegetable Soup: Add 3/4 C mixed vegetables, cooked
· Broccoli Soup: Add 1 C chopped broccoli, cooked
· Asparagus Soup: Add 1 C chopped asparagus, cooked
you did say SOAP reciepes correct?
i found this site for SOAP making ideas
just curious...why is there a recipe on this post?
You can search in Thrifty Fun site and there should
be lots of soap recipes. Or on
HGTV website they have great free crafts of all kinds
Craftbits has some great soap/bath recipies.
YOU WILL NEED:-
1) 450G (1 lb) Tallow - beef fat - ask you butcher for the trimmings - he will probably sell these to you for very little cost.
2) 28g (1 oz) lye (sodium hydroxide) - from chemist.
3) 1/2 cup rainwater.
5) Petroleum Jelly.
6) Muslin cloth.
7) Large stainless steel pan.
8) Margerine tubs, washed and dried.
WARNING - Lye (sodium hydroxide) burns - do not get onto your skin. Treat with caution as you would bleach - wear rubber gloves.
1. Take the beef fat, trim off all meat - every last little bit - and cut the fat into small pieces. Put into the pan on a hob and melt down. Pour the fat through the muslin into a bowl and let cool.
2. Heat the rainwater in a stainless steel pan and carefully stir in the Lye - stir with a wooden spoon - do not boil but stir until very hot. Leave to cool.
3. While the Lye water is cooing - wipe the insides of the margerine tubs with the pretroleum jelly.
4. Once the lye water has cooled add to the fat and keep stirring until it becomes like toffee fudge, and then pour into the margerine cartons. The lye will remain active for 24 hours while the soap is soft - put up somewhere high away from kids and pets and leave to set for a few days.
AND THERE YOU HAVE BASIC SOAP FOR NEXT TO NOTHING
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