Soups/Salads

Ruby Tuesday's Potato Cheese Soup
From the Top Secret Restaurant Recipe Book

2 large Russet Potatoes
2 tbsp. finely minced celery (about 1/2 stalk)
1 tbsp. finely minced onion
1 tbsp. grated carrot
2 cups Chicken Stock Broth
1 tsp. salt
2 tsp. white vinegar
2 tbsp. flour
1 & 1/2 cup milk
1 cup and 1 tbsp. of shredded cheddar cheese
1 tbsp. Monterey Jack cheese
2 slices of bacon (cooked)
1 tbsp. chopped green onion

Peel potatoes and chop into bite-size pieces. Combine veggies with chicken stock, salt, and vinegar in large saucepan over medium heat. Bring to a boil, cover pan, and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Add the flour and milk mixture and simmmer for 5-8 minutes. Add cheddar and simmer, till melted. Top with Monterey Jack cheese.

Cream of Broccoli Soup
4 cups Chicken Broth
1 large bunch broccoli (about 3 cups chopped up)
1/2 diced onion
1/4 tsp. salt
dash of ground pepper
1/4 cup all-purpose flour
2 ounces ham (about 1/3 cup diced)
1/2 cup heavy cream

Combine chicken broth, broccoli, onion, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. Add flour and whisk until all lumps have dissolved. Add the ham and cream and continue to simmer for 10-15 minutes.

Taco Soup
1 lb. ground beef
1 medium onion
3 cans beans (Kidney, Pinto, Chili beans)
1 can diced tomatoes
1 can corn
1 packet taco seasoning
1 packet Hidden Valley Ranch mix (buttermilk)
1 8-oz can of tomato sauce
1 small can of green chilies, chopped

Brown together the beef and onion and then drain. Place in crock pot and add all other ingredients and simmer in crock pot all day. You can use this as a soup or dip.

Olive Garden's Italian Salad Dressing
From the Top Secret Restaurant Recipe Book

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 & 1/2 tbsp. grated Romano cheese
2 tbsp. dry pectin
2 tbsp. beaten egg or egg subsitute
1 & 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried Oregano
Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.