Plantation Soup Recipes

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SWEET ORANGE & CRANBERRY MUFFIN



Sweet Orange & Cranberry Muffin image

Provided by Caryn Bailey

Number Of Ingredients 15

3 1/4 cups white flour
2/3 cup wheat flour
1 1/2 tbsp baking powder
1 tsp table salt
1 1/4 cups white sugar
1 1/2 cups buttermilk
3/4 cup canola oil
1/3 cup cracked eggs
3 tbsp orange juice concentrate
2 tbsp finely minced orange zest
1 1/2 cup whole cranberries in sauce
wet mix
dry mix
3/4 cup brown sugar
1/4 cup powdered sugar

Steps:

  • Combine ingredients in a bowl and mix until thoroughly combined.
  • Combine wet mix ingredients in a large mixing bowl.
  • Beat wet mix to dissolve the sugar.
  • Combine the cranberry sauce, wet mix and dry mix in a mixing bowl and mix until thoroughly combined.
  • Combine ingredients and thoroughly mix to combine.
  • Spray muffin pan with quick release spray
  • Scoop muffins with 2-oz. scoop
  • Top muffin with a 1 teaspoon sugar topping
  • Bake at 325 degrees for approximately 15 minutes

PLANTAIN SOUP



Plantain Soup image

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.

Provided by Ang11002

Categories     Costa Rican

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
4 -4 1/2 cups chicken stock or 4 -4 1/2 cups broth
2 green plantains, peeled, quartered lengthwise & thinly sliced
1 bunch cilantro, stemmed and finely chopped
1/2-1 teaspoon cumin
1 bay leaf
salt & pepper

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onions, carrots, celery and garlic.
  • Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
  • Add 4 cups of chicken stock/broth and bring to boil over high heat.
  • Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
  • Season with salt and pepper.
  • Return to boil.
  • Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
  • Remove and discard bay leaf.
  • Transfer half the soup to blender; puree until smooth.
  • Return to the pan.
  • If soup is too thick, add a little more stock/broth.
  • Season with more salt/cumin if desired.

PLANTATION SOUP



Plantation Soup image

Make and share this Plantation Soup recipe from Food.com.

Provided by ElaineAnn

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup butter or 1/4 cup margarine
3 1/2 cups chicken broth
1 2/3 cups instant potato flakes
1 cup milk
1/2 teaspoon lemon juice
2 tablespoons half-and-half
1 (8 ounce) can peas, drained
fresh chives, chopped, for garnish
fresh ground black pepper, for garnish

Steps:

  • Sauté carrots, celery and onions in butter until tender. Add chicken broth.
  • Bring to boil, reduce heat and simmer 15 minutes.
  • Stir in potato buds and milk. Add lemon, half-and-half, and peas.
  • Heat through; garnish with chives and a sprinkle of freshly ground pepper if desired.

Nutrition Facts : Calories 216.1, Fat 10.7, SaturatedFat 6.4, Cholesterol 27.9, Sodium 556.9, Carbohydrate 22.8, Fiber 3.8, Sugar 4.7, Protein 7.9

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