Archive for the ‘soup’ Category

Watkins Potato Soup

Tuesday, January 5th, 2016

BlkPepper

6 medium potatoes, peeled and sliced

2 carrots, chopped

6 celery ribs, chopped

8 cups water

1 onion, chopped

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon Watkins Pepper

1 tablespoon Watkins Chicken Soup and Gravy Mix

1-1/2 cups milk

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, chicken soup base, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Let’s get cooking with Watkins!  Join our team HERE, just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success!

Bon appetit!

Terry

(626)536-3654

National Chili Day

Saturday, March 1st, 2014

Watkins Chili Mix Did you know “In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o’red, as it was called, were sold by women who were called “chili queens.” A bowl o’red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water. The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.”

This is one of the stories about the origination of Chili, you can find out more Chili history and trivia at www.nationalchiliday.com

Celebrate National Chili Day with Watkins Gourmet Seasoning Chili Mix.  This convenient no-measure, one-time use pouch ensures you have the perfect recipe every time. Made with natural spices, no artificial flavors, and no added MSG, these mixes will satisfy your family’s cravings for flavor and quality.  One package makes 4 servings, takes only 5 minutes to prepare and 15 minutes to cook.

Ingredients

1 pound ground beef, turkey, chicken or meat substitute

1 package of Watkins Chili Seasoning

1 14.5 ounce can diced tomatoes, not drained

1/2 cup water

1 15 ounce can kidney beans, drained

Assorted toppings

Brown meat in large skillet on medium-high heat.  Drain fat.  Stir in Watkins Chili Seasoning, diced tomatoes and beans.  Bring to a boil; cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with your choice of toppings.

Bon appetit!

Terry

Watkins Extracts on Sale!

Friday, October 18th, 2013

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Extracts! Extracts! Read all about it! Watkins new 8 ounce Extracts are just $5.00!  The long-lasting strength of our full flavored extracts make a great addition to your frostings, cakes, cookies, barbecue sauces, coffee, tea and so much more!

Call me, 626-536-3654, or visit us at the Monrovia Family Festival before they’re gone!

Watkins Fabulous French Onion Soup

Thursday, October 18th, 2012

 

Ooh La La! Here’s a super simple recipe everyone will love; they’ll think you cooked all day!

5 medium onions
3 tbsp butter
1-1/2 quarts water
1/4 cup Watkins Beef Soup & Gravy
1 tbsp Watkins Onion Soup & Gravy
1/4 tsp Watkins Black Pepper 6 oz
Pinch of cayenne pepper
Pinch of Thyme
6 slices French bread
Butter or margarine
1 cup shredded cheese (Swiss or Cheddar)

Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown.  Makes 6 servings.

Bon appetit!

Terry