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
INGREDIENTS
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
METHOD
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."
INGREDIENTS
· 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
DIRECTIONS
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.
Cream Of Anything
Basic Recipe:
Ingredients
· 2 1/2 cups milk
· 1/2 cups flour
· 2 Tbsp. butter or margarine
· dash salt
· dash pepper
Directions
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)
Variations
· 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.
you did say SOAP reciepes correct?
i found this site for SOAP making ideas
www.soap-making-resources.info/
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
like soap.
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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