Soup, Stew & Chowder Recipes


(Soups & Chowders )(Stews)(Chili)(Beans)

Soups & Chowders

 

Bean Soup Mike&Jeannie Bean Soup


¼ cup Crisco if meat is very lean
1 large onion chopped fine
2 cloves garlic smushed and chopped (more if you like)
1 Tblsp. Rosemary (crush with fingers)
1 Tblsp. Thyme
1 Tblesp. Sage
1 Teasp. Ground cumin
½ cup chopped fresh cilantro
1 Tblesp. Red pepper flakes (optional)
1 Teasp. Black pepper
1 – 2 bay leaves
Salt to taste
2 medium ham hocks, A big ham bone with meat left on it, or ½ lb. of bacon cut in small pieces
4--5 cups cleaned pinto beans
Water to cover (use good water)


In a large Dutch oven, like a number 9 or 10 Griswold Dutch Oven (with or without legs as I use a number 10 w/o legs and put it in my kitchen oven to cook), cook ground meat with onions and garlic.

When meat is mostly cooked, add other dry ingredients and mix well. Then add pinto beans, ham hocks and water to cover. If using bacon, do not cook the bacon, add raw pieces now. Add the bay leaves last.

Cover with lid and cook in the oven at 300 for 3-4 hours. Check beans every 30-40 minutes and add water as needed. Don’t let the beans get dry.

Generally, when the ham hocks are falling apart, the beans will be done too. When everything is done, pull out the ham bones, skin and fat as desired and mix the ham meat in with the beans and ground meat.

A bowl of this topped with fresh chopped spring onions along with some good skillet made corn bread or biscuits is about as good as it gets. Enjoy!! 20051126

Bean Soup fourkoenigs Bean Soup

Bring 8 cups water and 1 pound beans to a boil. Boil 2 minutes and remove from heat. Cover, let stand 1 hour.

Add
8oz can tomato sauce
Pork Hocks, ham bone
1 large onion, chopped
1 T instant beef bullion
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, crushed

Heat to boiling; reduce heat. Cover and simmer until beans are tender (aobut 2 hours).

Remove bones and put meat in soup.
Add:
2 cups mashed potatoes
2 medium carrots, sliced
2 meium stalks celery, sliced

Heat to boiling, reduce heat, simmer about 45 more minutes.

Stir in 1-2 cups milk for thinner consistency 20051126

Navy Bean Soup Bear Creek Bean Soup

1 16 oz pkg dried navy beans
6 cups water
1 (14.5 oz) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 lb cooked ham cubes
1 cube chicken bouillon
2 tbs Worcestershire sauce
1 tbs dried parsley
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
2-4 cups water (added during simmering)

1. Combine beans, water, vegetables, ham and seasonings into a stock pot. Bring to a boil. Lower heat, cover and simmer for two hours.
2. Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Serve
Makes 8-10 servings 20051126

Senate Bean Soup DutchStar3670 Bean Soup

1 pound dried small white beans, rinsed and picked over for stones
12 cups water
1 ham hock
1 bay leaf
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 potato, peeled and chopped
2 cloves garlic, chopped
Salt and pepper
1/4 cup chopped parsley

To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain. Alternatively, place beans in a large pot and cover with water. Bring to a boil and tightly cover pan with plastic wrap. Let sit for an hour.
In a large heavy pot, combine beans with ham hock, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick. Remove ham hock and strip off meat from bone, discarding the rind and fat. Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot. 20051126




Hint for Quick Soups Granny J Soup recipes please

When you're finished with a meal and have a dab of something left, put it in a rather large freezer container (about quart size) and pop it in the freezer. Keep doing this until you have a container full of left-overs. Depending on how meaty you like soup, and how much meat is in the container, you may want to sauté a couple pieces of beef, chicken, ground meat, sausage, bacon or whatever you have on hand. Onion can be added to this. Add the left-overs, a can of tomatoes, or small can of corn, English peas, green beans (again depending on what is in the freezer container) season as you like it and heat through for a quick pot of soup. If the consistency is too thin, add a handful of oatmeal to thicken. If gravies were used in the "keeping" container, this won't be necessary. Just "go by guess and by gosh" and you will always have a good, and different, pot of soup. It uses even small quantities of left-overs and will work for one or two people or for a large family.

Add crackers or cornbread and you can be out of the kitchen in an hour. 20041008



Cheesy Vegetable Soup UntiredRon Cheesy Vegetable Soup

My wife had a tooth pulled today and informed me she wouldn't be eating anything solid tonight. I boiled and mashed 5 medium potatoes. While they were boiling I took a package of frozen mixed veggies [broccoli,snap peas, green beans, carrots,celery, water chestnuts, red peppers], a medium onion,chopped, 2 garlic cloves and a can of Cream of Chicken soup and boiled them with just enough water to barely cover them. After the veggies were done I pureed them with their water/soup mix and poured that into the mashed potatoes. Wisked in about 6oz sharp Cheddar, grated, and called her to taste before heading to the dentist. Posting this here was her idea. Says I'm her hero. Likes my cooking, too.  20051102



Santa Fe Soup lburke214 Santa Fe Soup


2Lb. ground beef
1 onion, chopped
1 1oz package ranch dressing mix
2 packages taco seasoning mix
1 can each of black beans , pinto beans and kidney beans
1 14 oz can of tomatoes with green chilis
1 14 oz can chopped tomatoes
2 cans of corn
2 cups water

sour cream
shredded cheese

Brown ground beef and onion, drain. Next add ground beef through water to a stock pot or a crock pot(my preference). Do not drain liquid from the cans. Let simmer 2 hours on the stove or all day in a low crock pot. Serve with sour cream and shredded cheese.

This makes a lot of soup, but it freezes beautifully. Enjoy!!  20051030

Mexican Corn Soup nohandles Mexican corn soup

4 cups of fresh corn
1/2 cup of chopped onions
2T butter
2T flower
2 cups milk or cream
2 cups chicken broth
1 4 oz can chopped green chilies
1 cup grated sharp cheddar
1/2 cup of bacon ( crisp )
salt and pepper to taste
tortilla chips.

Sauté corn and onions in butter cook over medium heat until onions soften. ( stir in flower )
Gradually add broth and milk and stir until thickened. (DO NOT BOIL) Stir in cheese, green chilies and cook on low until cheese melts.

To serve: add bacon and tortilla chips to top.

By the way do all of this in your cast iron !!

Taco Soup SpaCityBulldog I need some EASY tailgating recipes

This is a easy, hearty and a warm meal and ideal for a cool Fall day

1 lb hamburger
1 onion
2 cans 14.5 oz chopped tomatoes
1 can Ro-tel Brand tomatoes
1 Can Ranch Style Beans
1 can Great Northern Beans
1 can tomato soup
1 can Shoe Peg Corn
1 pkg taco seasoning
1 pkg Ranch dressing

Brown hamburger with onion chopped in it.

Place hamburger and entire contents of each can of ingredients into a pot. No need to add extra water. Bring to a light boil. Turn heat down, cover and simmer for as long as you want stirring occasionally. It gets better the longer you simmer it.

Serve over crumbled crackers or Tostitos chips. Sprinkle your favorite shredded cheese over the top. Dig in and enjoy.

Try the recipe at home and then adjust the amounts depending on how many you expect to feed at the game. This was a favorite of the scout troop my son was in for a winter meal. I guarantee you will like it.

Shrimp & Corn Soup Whitetail Unbelievable (and Not Light) Shrimp and Corn Soup

1 Stick Butter
1 Bunch Green Onions (chopped)
1-2 lbs. shrimp (peeled and washed)
2 Cans Cream Style Corn
2 Cans Cream of Mushroom Soup (Roasted Garlic)
2 Cans Cream of Potato Soup
1 Pt. Half & Half
16 oz. Cream Cheese
1 Cup Milk
Dash of red pepper

Sauté onion, add shrimp and simmer until pink, stirring constantly. Add remaining ingredients. Fold until blended and heat through. Serves 8-10

Beef Vegetable Soup TexasShadow EASY SPICY BEEF VEGETABLE SOUP

1 lb. hamburger
1 chopped onion, garlic powder to taste
potatoes, bite size (1 med potato per person)
can of corn, drained
1 or 2 cans stewed tomatoes, depending on how many are eating.
1/2 can green beans, or two handfuls frozen

great with cornbread!

Easy Spicy Beef Vegetable Soup daddysgirl EASY SPICY BEEF VEGETABLE SOUP

HERE'S A RECIPE THAT UNIQUE BUT EASY AND VERY TASTY. TIS IS A WARM TREAT DURING THOSE COLD MONTHS.

1- LB GROUND BEEF
1- MED ONION CHOPPED
3- CLOVES OF GARLIC PRESSED
1- CAN BEEF STOCK
1- JAR OF CHUNKY SPAGHETTI SAUCE (YOUR CHOICE)
2- CUPS WATER
1- 10 OZ CAN RO-TEL TOMATOES AND CHILIES
1- 16 OZ BAG OF FROZEN MIXED VEGGIES
1- SM. CAN MUSHROOMS (OPT)
1- CUP CHOPPED CELERY
1- TEASPOON SALT
1- TEASPOON SUGAR
1/2- TEASPOON BLACK PEPPER

DIRECTIONS: BROWN G-BEEF, GARLIC AND ONIONS TOGETHER TILL BEEF IS DONE. DRAIN OFF EXCESS FAT AND PUT BACK INTO DUTCH OVEN POT.
ADD WATER, BEEF STOCK, SPAGHETTI SAUCE, MUSHROOMS, CELERY, SALT, SUGAR AND PEPPER. COOK ON HIGH TILL BOILING THEN REDUCE HEAT TO SIMMER AND COOK 25 MINUTES. THEN ADD RO-TELL TOMATOES AND FROZEN VEGGIES AND STIR OFTEN UNTIL IT COMES TO A BOIL AGAIN. REDUCE HEAT AND SIMMER FOR ANOTHER 15-20 MINUTES AND SERVE. I USE EXTRA GARLIC BECAUSE I LOVE IT. YOU CAN ADD OTHER THINGS THAT SUIT YOUR OWN TASTE BUDS BUT THIS IS GOOD.
MAKES APPROX. 12 CUPS.
LET ME KNOW WHAT YOU THINK IF YOU MAKE IT!! I MAKE ENOUGH TO FREEZE IN INDIVIDUAL SERVING CONTAINERS. THAT WAY MY HUSBAND SERVE HIMSELF WHEN I'M NOT AROUND!!

Beef Barley Soup ol'blue More recipes needed

Here is a good recipe for Beef Barley soup. With cooler weather this would make a quick and easy meal when you are out camping.

2 cups diced potatoes
3 cups diced carrots
3 cups diced celery (I use 1 can green beans in place of celery)
1/2 cup chopped onions
1/2 teaspoon pepper
1/4 cup beef base
8 ounces tomato sauce
2 cups chopped beef roast
8 cups Water
2 cups barley (cooked, rinsed well)
Combine all ingredients except barley in kettle. Add water. Boil until vegetables are tender, about 20 minutes. Add barley, cook 15 minutes.
Makes 8 to 12 servings.
NOTE: Additional water may be needed to acquire desired consistency. If adding water, additional beef base should also be added.
How to cook barley: Bring 11/4 cup of water to boil. Add 1/2 cup barley and 1/2 teaspoon salt. Bring to boil again, reduce heat. cover.
Cook on low heat for about 25 minutes or till tender and water is just about gone. Barley will be a little firm. Rinse and add to soup .
NOTE: The amount of carrots and potatoes and meat are really up to you.

Mini Meatball Soup ol'blue Mini Meatball Soup

2 tablespoons extra-virgin olive oil,
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.

Hamburger Minestrone Soup kml2000ga Frugal living UGH

If you like soup, this is a recipe I make quite often and it freezes well. I use store brand veggies in this since I cook it all day and the flavors blend. I never make it the same way twice, so...feel free to make it YOUR way. It is GREAT with cornbread:

1 lb hamburger meat (I use a lean kind - chuck, ground sirloin - whatever was on sale)
1 onion, chopped
Chopped garlic to taste - usually use at least 1tsp of minced garlic in a jar
1 can whole kernel corn - NOT DRAINED
1 can light red kidney beans - NOT DRAINED
1 can green beans - NOT DRAINED
1-2 cans tomatoes (diced, whole, whichever you prefer)
1-2 ribs of celery OR 1 tbsp of dried jarred celery
1tbsp Italian Seasoning

Brown hamburger meat with chopped onion and garlic, drain. Mix all canned veggies, spices, and celery in stock pot with meat. Add water (usually 1 can per can of tomatoes used) and let cook all day.
Serve with cornbread or by itself.

The original recipe calls for a fresh zucchini and 1/2 cup of cabbage and I like it that way, however, it doesn't seem to freeze that well. If you plan to freeze I wouldn't put them in. If you don't plan to freeze, by all means, ADD THEM.
I also change out veggies, add more, etc. Sometimes I add butter beans, etc. Adds variety.

Cheddar Cheese Chowder ol'blue Cheddar Cheese Chowder

Here is a recipe for when the days get cool and you need something to warm you up.

2 cups water
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup chopped onions
1 teaspoon salt
1/4 teaspoon pepper

White Sauce

1/4 cup butter
1/4 cup flour
2 cups milk
2 cup grated cheddar cheese
1 cup cubed ham

Combine water, potatoes, carrots, celery, onions and salt and pepper in large kettle. Bring to boil and boil 10 - 12 minutes or until vegetables are tender. While vegetables are boiling. In small sauce pan make white sauce by melting the butter and then adding the flour, cook and stir until smooth about 1 minute. Slowly add milk, cook until thickened add grated cheese stir until melted. Add white sauce and cubed ham to kettle with vegetables that have not been drained. Heat through. Enjoy.

Clamdigger's Corn Chowder Heathertee2002 Wintertime Soups and Chowders

2 med. onions, cut up
1/2 lb. bacon, diced small and fried till done but not crisp, drained
1 can creamed corn
1 can kernel corn, drained
1 12-oz can evaporated milk
2 cups whole or 2% milk
2 cans chopped clams, drained

Melt a chunk of butter and sauté the onions till limp and translucent but not browned.
Put everything else in the pot and slowly bring to a simmer on LOW heat... do NOT boil.
Season with salt and pepper. You can add leftover boiled potatoes if you have some around, cut-up rather small.

If you have been out digging clams, of course you can use freshly steamed ones. In this case, use the juice too. I don't like the juice from the canned ones.

Fox Run Seafood Chowder kml2000ga Help-need ideas for a "seafood theme" potluck!

This is our favorite Seafood recipe and it feeds a good many people. When you read the recipe, know that the amount of onions is NOT a mis-type and we follow the recipe!!! Our whole family likes this (kids included) and we have made it our Christmas Eve dinner because it is relatively easy to prepare.

8 cups chopped onions - YES, you read that right
3 tablespoons butter
3 3/4 cup chicken broth
6 cups diced potatoes
2 1/4 cup clam juice
2 tablespoons chopped chives
3/4 cup butter
3/4 cup flour
2 cups milk (at Christmas, we use part half&half)
1 1/4 pound cod (cooked and flaked) - we use frozen from Kroger
3 ounces cooked or canned shrimp
1 oz diced pimento

Sauté onions in 3 tablespoons butter until tender. Add chicken broth and bring to boil. Add potatoes, chives & clam juice. Simmer until potatoes are tender. Melt butter, stir in flour until smooth and of paste consistency. Stir into chowder with milk. Heat but do not boil. Remove from heat, stir in fish and shrimp and let stand 10 minutes. Makes 4 quarts

We have successfully made only 1/2 of this recipe also. 20041007

New England Clam Chowder sylley2000 Wintertime Soups and Chowders

2/3 C Butter, melted
1/3 C Margarine, melted
1 C All-purpose flour
1/2 C Bacon ends and pieces
2½ C Onion, diced in-1/2 inch square
2½ C Celery, diced-1/2 inch square
4 C Clam juice
1½ C Potatoes, diced-1/2 inch square
3 cans baby clams (10 oz.)
1½ C Hot milk
2½ C Hot heavy cream

In a small saucepan melt butter and margarine over low heat. While stirring constantly, incorporate flour into oil mixture, making a roux. Cook for 4 minutes on medium heat; do not let roux brown. Remove from heat.

In soup pot, over medium heat, cook bacon until lightly browned. Add onion and celery and cook slowly until they are soft, but not brown. Add clam juice and bring to a boil.

(optional: garnish with parsley & shredded cheese)

Using a whisk, slowly stir in the roux by adding small amounts of roux to the boiling soup. Bring to a boil, stirring constantly to make sure the liquid has no flour lumps; boil for 10 minutes.

In a micro-wave able container cover diced potatoes with water and place in a microwave oven on high for 4 minutes, until potatoes are soft. Strain off liquid. Add potatoes to soup.

Add clams, milk and cream. Heat gently, but do not boil. Season to taste with salt and white pepper.

NOTE: If a thicker chowder is desired, add 1/4 cup more flour.
Serves 16 (1 cup servings) Serve with crusty rolls.

Hearty Harvest Soup Budster Soup recipes please

1/2 lb.(8 oz.) fresh Italian sausage, casings removed
1/2 cup onion, finely diced
2 cans (14-1/2 oz. ea.) chicken broth
1 can (14-1/2 oz.) Diced Tomatoes with Roasted Garlic, un-drained
1 can (15 oz.) cannelloni beans, drained and rinsed
1 pkg. (9 oz.) washed baby spinach leaves

Cook sausage and onions in a Dutch oven or 6-quart saucepan over medium-high heat, about 10 minutes or until sausage is crumbled and no longer pink and onions are soft; drain. Return sausage to pan.
Add broth, tomatoes, and beans; simmer 5 minutes.
Stir in spinach. Cover; simmer about 5 additional minutes or just until spinach wilts. Serve.

Yield: 6 servings.

Wintertime Soups & Chowders Granny J Wintertime Soups and Chowders

On the days when the weather is too bad to be outdoors, cook up a pot of soup or one of chowders and serve it with cornbread. Good!

Soups can be as simple as cooking bacon or smoked sausage, pouring off the fat, sautéing finely chopped onion in the pot and then adding a can of seasoned tomatoes and milk or cream for a cream soup or water for a plain soup. I always add a pinch of baking soda and a pinch of sugar to this to cut he acidity of the tomatoes.   

Or it could be an all afternoon cooking marathon. Use whatever meat you like and add as many vegetables as you want. A little pasta is always good and helps to "thicken the broth". A little oatmeal does the same thing and with the health benefits from it, it goes into a lot of things I cook.

A good, quick chowder is made with ham chopped up and sautéed with onions until they are tender. Add canned (or fresh broth, whatever flavor you like) thickened with a little flour. Then add canned corn, 1 each creamed and whole kernel is good, and when all that has boiled, add the milk or cream. Of course, salt and pepper is added to taste to all of the soups.

Sorry . . . I don't do measurements - and never do things exactly the same twice.

CHUNKY CHICKEN VEGETABLE SOUP flannigan Soup recipes please

We find this recipe easy, one pot, change quantity or ingredients to your taste and it's still good. 
Prep Time: 10 min   Total Time: 30 min   Makes: 5 (1-cup) servings

Ingredients:
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. oil
1 can (14-1/2 oz.) chicken broth
1-1/2 cups water
2 cups assorted cut-up vegetables (such as sliced carrots, broccoli flowerets, chopped red pepper, chopped white onion and chopped celery)
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1/2 cup MINUTE White Rice, uncooked (We use Minute Brown Rice)
2 Tbsp. chopped fresh parsley or tspn dry parsley

COOK and stir chicken in hot oil in large saucepan until browned (or use same pot)
ADD broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover & simmer 5 minutes.   
STIR in rice and parsley; cover. Remove from heat. Let stand 5 minutes. If using MINUTE BROWN RICE, ADD WITH VEGETABLES.

This soup recipe tastes delicious with whatever vegetables you have on hand, like mushrooms, zucchini or cabbage. To cut your prep time, you can thaw 1 pkg. (10 oz.) frozen mixed vegetables and use instead of cut-up fresh ones. 20041004

Favorite Chicken Soup & Dumplings ConnieAndMike Chicken Soup

Our favorite chicken soup starts with a rotisserie chicken from Costco. After we've eaten about 1/2 the chicken, saving the bones and skin, I tear off the remaining chicken meat and set it aside. Then start simmering 4 cans of chicken broth. Add all the bones and skin, chopped carrots, 4 chopped garlic cloves, 1 chopped onion, 4 diced carrots, 3 sliced celery and a large handful of chopped parsley. I also toss in about 1/3 tsp of poultry seasoning and 1 tsp celery seed.
Simmer for an hour or more until veggies are tender. Strain and then put the broth back in the pot with the carrots, celery, onions and the reserved chicken meat. I add noodles and/or rice separately to each bowl. This is a very rich soup.

Just this week, I made chicken soup and then turned half of it into chicken and dumplings. Added a couple more cans of chicken broth to the 1/2 of soup recipe.

Dumplings
2 cups flour
1 Tablespoon baking powder
1/2 tsp salt
1/2 tsp chicken bouillon
1 or more Tablespoons chopped parsley
1 Tablespoon chicken fat if you have it, if not use butter
Half and half or cream (enough to turn dry ingredients into a light dough)

Stir dry ingredients together. Mix in fat till it is evenly distributed.   Add enough liquid to make a light dough.
Drop by teaspoons full on top of simmering soup. Cover and cook about 15 minutes.

Navy Bean Soup Bear Creek Soup recipes please

1 16 oz pkg dried navy beans
6 cups water
1 (14.5 oz) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 lb cooked ham cubes
1 cube chicken bouillon
2 tbs Worcestershire sauce
1 tbs dried parsley
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
2-4 cups water (added during simmering)

1. Combine beans, water, vegetables, ham and seasonings into a stock pot. Bring to a boil. Lower heat, cover and simmer for two hours.
2. Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Serve
Makes 8-10 servings  20041008

Asparagus Soup bill h Soup recipes please

Ingredients

1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
- - salt to taste
- - freshly ground black pepper
1 quart basic chicken stock or low-sodium canned chicken broth
5 cups chopped asparagus stalks
- - fresh dill to taste (optional)

Preparation - Estimated cooking time: 60 minutes -   

1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly          with salt and pepper, and cook for 10 minutes.
2. Add the stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.
5. Puree in a blender and strain.
6. Add the dill if desired.
7. Adjust the salt and pepper to taste.

We omit the straining, giving the soup a little more character. 20041008

Wild Rice Soup I'dratherbecamping Soup recipes please

6 Tbsp Butter
1 Tbsp minced onion
1/2 cup flour
2 cups cooked wild rice
1/2 cup chicken (or ham)
3 Cups Chicken broth
1/2 cup finely grated carrots
3 Tbsp Slivered almonds
1/2 tsp Salt
1 cup half and half

Melt butter and sauté onions. Blend in flour, gradually add chicken broth.
Cook stirring constantly until mix comes to a boil.
Boil 1 minute.
Stir in rice, meat, carrots, almonds and salt.
Simmer 5 minutes
Blend in half and half

1/2 cup uncooked wild rice =2 cups cooked
add uncooked rice to 4 cups cold water
boil for 30 minutes. Let stand 25-30 minutes to desired texture.

We do prefer this one with chicken but you can use ham.
Also I double this recipe to feed myself and 2 hungry boys. The other 2 don't like wild rice. 20041008

Split Pea and Sausage Soup Relentless Soup recipes please

For something quick and easy, this is bad to the bone.
 Ingredients
                   16 ounces dried split peas
                   10 cups water
                   1 pound smoked sausage, casings removed
                   5 cubes chicken bouillon cube
                   1 1/2 cups chopped carrot
                   1 cup celery, chopped
                   2 potatoes, peeled and cubed
                   1/2 teaspoon garlic powder
                   1/2 teaspoon dried oregano
                   2   bay leaves
                   1 onion, chopped

Directions
            1 In a 5 quart slow cooker combine the peas, water, sausage,
            bouillon, carrot, celery, potatoes, garlic powder, oregano, bay
            leaves and onion. Allow to cook on high setting for 4 to 5 hours.
            2 Note: If you do not have a slow cooker, combine all ingredients in
            a large pot and simmer over low heat for 2 to 3 hours, stirring
            often.
            

Makes 6 servings

Of course, in making this or any other soup, the best thing you can do is start with stock rather than water. About once a month I make what I call "Cleaning out the frig/freezer soup"

First you boil a chicken. This is the only part that is not optional.

Since you used a large pot you now have a gallon of broth. De-bone the chicken and set aside. You can either use it in the soup or bag and freeze for something else (casserole, dumplings, chicken salad etc.) If you use it in the soup, put it BACK in towards the end. Now look in the frig/freezer and take out whatever "needs to be cooked". Veggies of any description will work...leftover meat too. Add a can of diced tomatoes...corn, beans whatever. It really doesn't matter. Onions, celery, carrots, potatoes...it's all good. If you like rice, add about 1/4 cup raw rice....or barley:-) Are you getting the point?

This is never the same twice...I always make sure the boys have friends over (late teens) They always rave about it and there is never anything left over. You can make good soup out of just about anything you have on hand...but first you have to boil a chicken:-) Really. 20041008

Curried Lentil Soup (Vegetarian) soapstar Soup recipes please

Garlic
Lentils (green)
Spinach (Fresh or Frozen)
Onion
Carrots
Olive Oil
Soy Sauce
Curry
Salt and Pepper
Water
Put some olive oil 2 or 3 T. in the soup pot and add garlic (as much as you like) then the onion. (I use about half of a large sweet onion) until the onion is translucent.  Add water (about 2/3rd's of the pot....it will give proportions on the lentil pkg.)  And lentils.....Let this simmer for about 20 minutes.
Add chopped carrots (as many as you like) 

Coarsely chopped or frozen spinach (for 1pkg. lentils about 1/4 pkg. frozen spinach)
Simmer about 10-15 minutes more.
Add salt, pepper, curry and soy sauce to taste and simmer about 10-15 min. more.

Sorry, I've been making this for so long I don't measure. just taste.
P.S. You can also add couscous if you like...and some fresh chopped tomatoes. 20041008

Chicken N Dumplin' soup dfrost Soup recipes please

1 Whole Chicken
4 Large Carrots
3 Large Stalks Celery
1/2 Onion
Salt & pepper
3 cloves garlic
1 tbls parsley
2 Cans Grands biscuits (one butter / one buttermilk)
flour
1/2 cup milk or cream

Cook chicken till tender enough to debone. In liquid add chopped carrots, celery, onion and seasoning. Boil on med. low till tender. Add deboned chicken and turn up heat so the soup is at a slight boil.

Take biscuits out of can and quarter each slice, coat with flour and add to boiling soup. After all biscuits have been added, turn heat back down to low, cover pot and allow to simmer approx. 15 minutes.

Add milk and remove from heat. Keep lid on pot and allow soup to rest. This will get the dumplings to settle within the broth. Stir and serve with a little parmesian cheese for added flavor. 20041008

8 Can Soup FatFrank Soup recipes please

I have been making this recipe for several years and everyone who tries it loves it.

1 pound ground beef, browned and drained
1 can Ro-tel Tomatoes
1 can whole kernel corn
1 can Veg-All vegetables
1 can chili with beans
1 can chili without beans
1 can diced tomatoes
1 can tomato soup
1 can vegetable soup

Put all ingredients in a crock pot and cook all day or simmer on the stove for a couple of hours. 20041008

Cheesy Chicken Noodle Soup bluehairswife Soup recipes please

3 chicken breasts, diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, diced
3 stalks of celery, diced
3 carrots, diced
4 cups water
6 tbs. chicken seasoning or add to taste
2 cups milk
8 oz box of pasta, I like bowtie
2 cups cheese, I like Velveeta cut into cubes

Sauté veggies in a little butter. Add chicken, cook until done, about ten minutes. Add water, chicken seasoning and soups. Simmer 30 minutes. Add pasta, simmer 10 minutes. Add milk and cheese, simmer another 10 minutes. 20041008

Chicken Noodle Soup Spirit Deer Afraid of Pressure Cooker

1/4 c. olive oil
1 small onion, minced
2 c. noodles, such as linguini, broken into pieces
5 c. chicken broth
2 skinless, boneless chicken breasts, cubed
1 c. chopped celery
1 t. dried basil
Brown chicken in oil two minutes, then add noodles and cook stirring often, 1 min. Add remaining ingred. Secure cooker's lid, develop to high pressure, and cook eight minutes. Release pressure according to manufacturer's instructions. Serve hot with crackers. Note: With my cooker, I have to release the pressure very slowly because of the noodles. Starchy stuff will make my cooker 'spit'. It's not dangerous, just annoying and messy.

Chicken Soup Grandma's Way Heathertee2002 Chicken Soup

But for real honest-to-gosh chicken soup the way Grandma used to make it, start with a mature hen. (These are hard to find unless you know someone with a flock of them. If you do, and they will sell you one, you are blessed!)
Put your fowl into cold water to cover and turn on the heat. Bring slowly to a simmer. You don't ever want it to boil! You may add whatever you like in the way of seasonings, but not too much of anything; celery tops, parsley, onion, a clove of garlic, black peppercorns, a bay leaf, a little thyme. You are going to strain all the veggies out when the meat is done, as they will be mushy.
Simmer til the meat is tender, from 1 to 3 hours depending on the age of the bird. The meat should be almost falling off the bone but not quite.
Remove it from the heat and let it cool in the broth till you can handle it. Remove the bird from the broth and put it on a platter. Pick the meat off the bones and dice it, discarding the fatty skin and the bones. (You might have enough meat for salad as well as soup.)
Strain the broth and discard the flavoring veggies. Cover and refrigerate the broth and meat separately til ready to make the soup.
Cut up the vegetables you choose to use in your soup. Heat the broth to boiling and add the vegetables, a half-cup of rice, and a teaspoon of salt (taste to adjust the seasoning). Turn the heat down and simmer til the rice is done and the vegetables are tender, about 1/2 hour to 40 minutes.
If you want noodles instead, cook them separately, drain and add to the soup when the vegetables are done.
Add the meat and heat just til very hot. Again, never boil soup!
Serve with pride.

Chicken Soup Leo Benson Chicken Soup

1. start with a roasting hen. Have a great roast chicken meal. Pick the extra meat off and save for chicken salad or whatever.
2. Place chicken in stock pot and fill with water. Bring to a boil, reduce to a slow simmer. Simmer several hours, or do it in a crock pot all day.
3. Remove bones (the carcass should have fallen apart by now). Strain broth, reserve.
4. pick out all the meat, set aside, discard bones.
Refrigerate stock overnight. Next morning, skim off fat.
5. Now make soup!
I add:
chicken bouillion to taste
the reserved meat
chopped carrots, celery, and onions
1 or two chopped garlic cloves
parsley
marjoram
sage

then I decide on the starch--
dumplings, or
rice,or
egg noodles

right before serving I add a few pinches of nutmeg

If I'm doing dumplings (bisquick dumplings) i may stir in a can of creamed corn.

Chicken Soup from Left-Overs Cruzette Chicken Recipes Wanted

If you've made the roasted chicken you will most likely have left over chicken and vegetables. Now it's time to make a pot of soup.

Place the left over chicken carcass and any other left over chicken pieces in a large stockpot and cover with water. Bring to boil and let simmer for 30-40 minutes. Let cool slightly, then remove the chicken bones and carcass; allow cooling thoroughly on a large plate.

Once the chicken is cool enough to handle remove all meat from bones as possible and add to stock. Toss out the skin and the bones. If I have any chicken gravy left over I will add this to the stock as well. If the stock doesn't have much flavor you can add a can or two of chicken broth.

To the stock add a couple of celery sticks chopped and about a half of an onion finely chopped (I cheat and used dried minced onions). Salt and pepper to taste.

If I am making chicken vegetable soup, I will dice up any of the left over vegetables from my roasted chicken or add fresh diced potatoes and carrots. Carrots are better sliced into small rounds, they will cook faster and fit better on a spoon too

Left over rice is great in chicken vegetable soup as well (must be cooked rice).

If I am making chicken noodle soup, I don't add the potatoes and add a couple of handfuls of dried noodles (be careful not to add too many, noodles expand as they cook).

Let the soup simmer about 30 to 40 minutes or put in a crock-pot and let cook all day. Just before serving, I like to thicken my broth a little bit with some corn starch and water, not too thick, it's soup not gravy

Soup and stews are always best re-heated, it gives the flavors a chance to meld. Let cool and refrigerate if you want to serve it within the next couple of days. Soup is great to take along camping, it's already cooked so all you have to do is heat and serve.

Note you can skim off any fat once it has chilled if you are health conscious.

Tortilla Soup babe1002 Southwest recipes

1 can refried beans
1 can chicken stock
(diced leftover chicken, sausage, whatever, could also be added)

Stir together and heat through. Ladle into a bowl with some tortilla chips in the bottom and pass the usual condiments for toppings: avocado, tomato, peppers, green onion, sour cream, grated cheese and salsa. For tasty low salt chips, cut tortillas into 6ths or 8ths, place on a cookie sheet, spray with a bit of oil and bake until crispy. I haven't tried, but I'll bet you could toast them over the outdoor grill.

SHRIMP AND OYSTER CRAB GUMBO WildTexan can of jumbo lump crab meat

1/2 lb. fresh okra                
Vegetable cooking spray
1 tsp. vegetable oil                
1 c. chopped onion
1 c. chopped celery                
1/2 c. chopped red bell pepper
1 tbsp. minced Jalapeno pepper        
2 cloves garlic, minced
3 (10 1/2 oz.) cans no-salt-added chicken broth                
2 tsp. Creole Seafood Seasoning
1/2 lb. unpeeled, medium size fresh shrimp                
2 bay leaves
1 pt. Standard oysters, drained        
1 16 oz. can Lump Crab meat        
2 c. hot, cooked long-grain rice (cooked without salt or fat)

Wash okra and drain well. Remove tip and stem ends; cut okra into 1/4-inch slices, and set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add onions and next 4 ingredients; sauté 5 minutes. Add okra; cook 2 minutes. Add broth, Creole Seafood Seasoning, and bay leaves; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Peel and de-vein shrimp. Add shrimp crab meat and oysters; cook 4 minutes. Discard bay leaves. Serve gumbo over rice. Yield: 4 servings (about 241 calories per 1 3/4 cups gumbo and 1/2 cup rice). Protein 13.8; fat 2.9; carbohydrate 36.3; cholesterol 69; iron 5.3; sodium 263; calcium 140.

Shrimp Okra Gumbo Timbo25 I got the makins for gumbo....

2 lbs of fresh okra, thinly sliced
1 large onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped fine
2 lbs raw shrimp
1 dash crab boil liquid
8 cups hot water or more
1 dash hot sauce
salt and pepper to taste.

First you should cook down your okra in some cooking oil, until brown and no longer slimy...sauté onion in a small saucepan with cooking oil...when onions are wilted, add to okra, add green pepper, and garlic. Stir them until they are wilted. Then add shrimp, crab boil, salt, pepper, hot sauce, and water. Cook slowly about 1 hour. then remove it from heat and serve over rice.

Chicken or Seafood Gumbo Timbo25 I got the makins for gumbo....

1 chicken, cut into pieces
1 lb. smoke sausage
2 large Onions
1 lb. gizzards (optional)
2 stirring spoons of Cooking Oil
1/4 cup parsley, green onion tops and bell peppers
1 stirring spoon of All Purpose Flour
salt and pepper to taste
file' (to taste)
about 4 quarts of Hot Water

Make a roux with oil and flour. Stirring constantly until the color is a little darker than peanut butter.
Add onions, green onions. parsley, and bell peppers.
Cook until vegetables become limp. Add gizzards, smoke sausage.
Simmer for 25 minutes. Add chicken pieces and cook for another 10 minutes. Add hot water, salt and pepper to taste. Cook until chicken is tender.
If water is needed add hot water. If not dark enough add kitchen bouquet. Serve over rice. (for seafood gumbo substitute shrimp, oysters, crabmeat. for all the meats and follow the rest of recipe).

Lead Gumbo Lead Dog I got the makins for gumbo....

I prefer my gumbo with okra. Put it in the roux and brown it and cook it in the pot till it disappears.

Turkey leg oyster gumbo is out of sight! Roast your turkey legs till very done. Take the meat off the bone and chop. To the pot, add the oyster liquor and the pan drippings from roasting to augment your chicken stock.
Add additional seafood at the last minute if you so desire.

I also use a dark brown to red roux and my gumbo has no tomatoes.

My Gumbo glotzenmeister I got the makins for gumbo....

My gumbo goes something like this, I don't have it written down.

Make a medium brown roux (peanut butter colored)
If I was going to add okra, I'd add it here and sauté in the oil for a while to burn off the slime (the slime is protein)

Trinity chopped
Garlic
Chicken Stock
Pepper
Tabasco
Zataran's
Chicken
Sausage

Serve over rice. Sprinkle file' over it.


Pork Rib Jambalaya w/ burnt sugar Cajun Cook Pork Rib Jambalaya w/ burnt sugar


Neighbor came home with a couple of wild pigs he killed.
Posted this once before and since I got some meat from the pig and saw the pork chop post on the forum, decided to cook some (cajun country style ribs) and post again. Danny, here we go.

3 lb. pork rib/pork fingers,(country style ribs) cut into pieces
1/2 cup chopped onions
2 teaspoons sugar
1 cup raw rice (med grain is best)
3 cups water
1/4 cup bell pepper chopped
cooking oil
salt, black and red pepper
onion tops(shallots), and parsley, optional

Get a thick black pot, put in enough oil to cover the bottom. Heat the oil till hot, stir in sugar and brown it.
Season ribs/fingers and brown in hot oil. Saute the onion and bell pepper until wilted.
Add raw rice to pot along with the water stir well . Cover and cook low and slow (PLUK PLUK) until tenderdone. Add oniontops and parsley and cook for 15 minutes longer. If mixture cooks down too much and starts to fry, add a little more water. The sugar helps cut the onion flavor and adds a unique taste.  20051029


Gumbo milonrex I got the makins for gumbo....

All true gumbo recipes include okra. I make a very simple one with sautéed onions, diced tomatoes, okra and Cajun seasoning as the base and then throw in whatever meat - it's great with shrimp and scallops. Of course I like okra and grits too!

Ham & Cabbage Soup azrobbie Ham & Cabbage Soup

This is good, even better the 2nd day. Add a pan of corn bread and you're all set on a cold windy night. 

1 cup of Diced ham
1 cup cubed chicken
2 potatoes peeled and diced
2 Carrots diced
2 celery diced
1 can diced tomatoes
1/2 head cabbage, sliced thin
2 cans chicken broth or bullion
1/2 tsp basil
1 bay leaf
1/2 tsp garlic minced or to taste
black pepper/salt to taste

Put every thing in pot. (Good for crock pot all day cooking.) Cook until done. You may have to add more chicken stock or tomato juice.

Sausage Bean Soup Whaler Quick Sausage Bean Soup

This is a very fast soup that you can adjust to feed two or twenty. This is for two or three;
one pound of fresh ground sausage
basil
garlic 1/2 t-spoon
chopped onion 1 t-spoon
2 cans Great Northern beans un-drained
1 can chopped tomatoes un-drained
1 can chicken broth

Brown sausage, garlic, onion together. Add un-drained beans, tomatoes and broth, simmer 1/2 hr then add basil to suite taste near completion. Serve with corn bread.

Split Pea Soup w/Ham NYYYCEandEEEEZY Soup recipes please

Add 1lb. split green peas to 8 Cups cold water
Simmer for 2 minutes, remove from heat, cover, let stand 1 hour
Add salt and pepper to taste (approx 1 tsp salt, 1/2 tsp pepper)
Add 1/4 tsp crushed dried marjoram
Add 1.5 cups thinly sliced onion
Add the ham bone
Bring to a boil, cover, simmer (don't boil) 1.5 hours stirring occasionally
Remove bone, take off meat and cut up, return meat to soup
Add 1 cup each finely diced carrots and celery
Cook 30-45" more slowly w/ cover off until thickened
Add homemade croutons if desired

Serves 4 really hungry as a meal with a side of bread & salad
Serves 6 for lunch with a side of bread or salad
Serves 8 as a first course 20041003

Split pea and Sausage Soup  Relentless Oh yeah...time for chili!!

Ingredients
                   16 ounces dried split peas
                   10 cups water
                   1 pound smoked sausage, casings removed
                   5 cubes chicken bouillon cube
                   1 1/2 cups chopped carrot
                   1 cup celery, chopped
                   2 potatoes, peeled and cubed
                   1/2 teaspoon garlic powder
                   1/2 teaspoon dried oregano
                   2   bay leaves
                   1 onion, chopped

Directions
            1 In a 5 quart slow cooker combine the peas, water, sausage,
            bouillon, carrot, celery, potatoes, garlic powder, oregano, bay
            leaves and onion. Allow to cook on high setting for 4 to 5 hours.
            2 Note: If you do not have a slow cooker, combine all ingredients in
            a large pot and simmer over low heat for 2 to 3 hours, stirring
            often.
            Makes 6 servings

INSTANT CREAM OF WHATEVER SOUP MIX Spirit Deer Healthy meals

2 cups instant milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper

Combine these and store in an airtight container.

To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 2/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often. Add vegetables as desired, such as celery for cream of celery soup, mushrooms for cream of mushroom, etc.

Make sure you have interesting things to do while you're traveling, so that when you stop for the day, you don't get bored and start eating. Read a book or do some other hobby, play cards, go for a walk, etc.

Keep a zipper bag full of fresh veggies in the fridge for quick snacks. Keep fruit around, too.

Eric’s soon–to–be–world famous, never the same twice, Potato Soup reiver773 Potato Soup for a crowd

This recipe originated at the Alafia River Rendezvous and was intended to be prepared in a cast iron kettle over an open fire. It is designed to satisfy ravenous re-enactors.

In a 3 gallon kettle or stock pot combine:
1 ½ gallons water
6-10 lbs white creamer potatoes; scrubbed and quartered . leave the skin on.
2 Vidalia onions, chopped
10 cloves fresh garlic, chopped

bring to a boil and boil gently until liquid is reduced by 20% or to the top of the ingredients

add 1 quart milk and return to boil, reduce heat to a simmer and cover

fry 1 lb bacon, crisp
crumble into soup

add:
2T rosemary
2T rubbed sage
2T thyme
2T nutmeg (this is the BIG secret)
1 stick butter

Simmer for at least 2 hours until flavors mix and potatoes are very soft.

In a bowl, sift 1 cup flour
Quickly stir in water to make a medium, lump free paste
Add to soup, stirring constantly to thicken.

Serve and watch their arteries clog.

Pumpkin Soup Matt & Jerie Does anyone have a recipe for pumpkin soup-

Cook together 8-10 minutes:
1 chopped onion
½ lb. Sliced mushrooms
2 T. butter

Stir in:
2 T. flour
1 tsp. salt
Pepper
1 T curry powder

Add:
3 C. chicken broth
2 C. cooked pumpkin
1 T. honey

Simmer for 15 minutes.

Then add:
1 C. evaporated milk

The above is the original recipe- to use full cans, I use:
2 cans chicken broth (non-fat is fine)
1 can cooked pumpkin (size that makes 1 pumpkin pie)
1 regular size can evaporated milk (12 oz.)
This makes it a bit less curry and pumpkin flavored
I added a bit more salt and pepper right before serving as well.
Next time I think I will increase the mushrooms slightly. 20041002

Turkey Soup sierra75142 Share your favorite recipe for Thanksgiving leftovers

Take the biggest pot you have, put the left over turkey carcass in the pot and cover with water. Add spices, a little poultry seasoning, salt & pepper. Bring to a boil and cook until the meat is all off the bones. Remove bones and add uncooked spaghetti noodles cook until tender. Now you have turkey soup. Add canned veggies for a change of pace. Freeze what you don't eat for another rainy day...

We had ham ... any good left over ham recipes? I've got the ham bone in a pot of beans right now.

Queen Victoria Soup KariG English Cuisine in Your RV?

Here's my recipe for Queen Victoria Soup; it's a special favorite comfort food for chilly fall nights and very cold winter days. I have changed the original recipe because we favor chicken over duck or goose.

1 chicken [3-5 pounds] or six chicken breasts
8 cups chicken stock [can substitute with canned broth]
1 bunch parsley [or 3 Tbs. parsley]
3 Cups bread crumbs
4 Cups heavy cream
Put the chicken in a large pot; cover with stock and parsley. Bring to a boil, cover and simmer for 1 hour. [May shift to a crock pot at time for simmer]
Lift the chicken from the pot, skin, bone and cut the meat into small pieces.
Add the bread crumbs and cut-up chicken to the broth. Mix in the cream, adjust the seasoning if necessary.
Reheat but do not boil and serve.


Notes:
For a thinner soup you may add some milk. For a short cut you may use canned chicken instead of whole chicken. Don't leave out the bread crumbs because this thickens the soup.

To make bread crumbs: toast 6-8 slices bread; microwave the slices on high for three minutes and roll them into bread crumbs with a rolling pin.

Chowder in a Sourdough Bowl Golden_HVAC I need an onion cracker spread

Have you ever served clam chowder in a sourdough bowl? Using a 6" - 8" diameter sourdough loaf, cut out the center, leaving some of the bread inside, and make a 4" - 5" diameter bowl to serve the thick clam chowder. Try this at home before inviting a lot of friends over for dinner. You need the right kind of sourdough loaf, (dense side walls, hard crust) and thick clam chowder, so it does not run out through the pores in the bread.

Hot Dog Soup (lo-carb) dwhitmoyer Hot dogs-

(from the Atkins site)
There are many versions of Hot Dog Soup, a favorite with kids of all ages, and ours has it all: hot dogs, sauerkraut and mustard. Slice the hot dogs thinly, especially when serving young children.

2 tablespoons oil
1/2 onion, thinly sliced
1 package (1 pound) sauerkraut, rinsed and drained
4 cooked hot dogs, sliced
2 cans (14 1/2 ounces each) reduced-sodium beef broth, plus 1 can water
2 teaspoons mustard
2 packets sugar substitute
1 bay leaf
Salt and pepper
metric

1. Heat oil in a medium soup pot over medium-high heat. Add onion and cook 5 minutes, until softened. Stir in sauerkraut, hot dogs, broth, water, mustard, sugar substitute and bay leaf.
2. Simmer 5 minutes for flavors to blend. Remove bay leaf. Add salt and pepper to taste.

Seafood Soup 123Herewego Help-need ideas for a "seafood theme" potluck!

Take some of that canned tiny shrimp drain and put in big bowl... add snappy tom tomato sauce...regular tomato juice...cut up celery...fresh cilantro...a little dash of Tabasco...cut up 1/2 red or yellow onion....peel and cut up cucumber...mix it all together for a cold seafood soup. Add salt and pepper and a little garlic powder. Make sure to chill for about an hour. 20041007

Yankee or White Bean Soup TN Traveler Ham & Beans & Cornbread

Having lived on both sides of the Mason-Dixson line, I'll include 2 of the versions I use.

Yankee Bean Soup:
1# navy beans, soaked overnight and drained
1/2 pound of bacon or ham, diced
1/2 cup chopped carrot
1/2 cup chopped celery
1 large onion, diced
Dump ingredients in a large pot and cover with water. Bring to a boil and then reduce to a simmer. Cook until beans are soft. Mash some of the beans to thicken the soup. Serve with cornbread made with yellow cornmeal and sugar.

White Beans:
1# great northern beans, soaked overnight and drained
1/2# country ham pieces or 1 smoked ham hock
1 large onion, diced
Dump ingredients in a large pot and cover with water. Bring to a
boil and then reduce heat to a simmer. Simmer until beans are very soft and liquid is reduced by almost half. De-bone ham hock. Serve with cornbread made with white cornmeal and buttermilk.

Personally, I like both versions but with the addition of a clove of garlic and 1/2 teaspoon crushed red pepper flakes. Fresh chopped onion is my garnish of choice. And vine-ripened sliced tomatoes make a great side.

New England Boiled Dinner" with the leftover ham bone Mrs.Mik Honey Baked Ham Bone......any ideas-----

ham bone (and leftover ham!)
Leftover gravy
carrots (chopped)
potatoes (chopped -- but not too small)
onions (chopped)
cabbage (cut the cabbage in quarters and you're good to go!)
5 or 6 peppercorns

Pop all that stuff in a big kettle, fill with water and cook for a couple hours until the veggies are soft!   Pretty simple, and quite good!   It's one of those dishes that's always best "the next day."

Ham Bone and Pea Soup NYYYCEandEEEEZY Honey Baked Ham Bone......any ideas-----

Add 1lb. split green peas to 8 Cups cold water
Simmer for 2 minutes, remove from heat, cover, let stand 1 hour
Add salt and pepper to taste (approx 1 tsp salt, 1/2 tsp pepper)
Add 1/4 tsp crushed dried marjoram
Add 1.5 cups thinly sliced onion
Add the ham bone
Bring to a boil, cover, simmer (don't boil) 1.5 hours stirring occasionally
Remove bone, take off meat and cut up, return meat to soup
Add 1 cup each finely diced carrots and celery
Cook 30-45" more slowly w/ cover off until thickened
Add homemade croutons if desired

Serves 4 really hungry as a meal with a side of bread & salad
Serves 6 for lunch with a side of bread or salad
Serves 8 as a first course

Ham Bone Bean Soup Heathertee2002 Honey Baked Ham Bone......any ideas-----

You can buy a bag of mixed beans that has a very good recipe right on it. I like to simmer the bone with onion, celery and bay leaf until everything falls apart. If any meat, save it aside and strain the broth. Add your pre-soaked beans and simmer until tender, then all the vegetables you like, cut in pieces. When they are nearly tender, add in the cubed meat. This freezes great; heat in the microwave for a quick winter meal.

Italian Lentil Soup mychrissy Can I make Lentil soup

Sauté in extra virgin olive oil l/4 cup
4 cloves chopped garlic
2 medium onions (chopped)
l/4- l/2 lb. prosciutto (Italian ham) chopped small

Then add a package of lentils, sauté in with the olive oil mixture.

Also small amount of elbow macaroni

Add to this mixture two large cans chicken broth (or you can make your own broth).
Add one head escarole (chopped)
also add on hunk of parmesan cheese.
Cook slowly for an hour.

Serve warm and add grated parmesan cheese (not from a can) over the top.

Italian Wedding Soup Kitchnkabodl italian wedding soup

6 Quarts chicken stock
Pick apart the chicken and add the meat back to the broth.
Add the following: Little meat balls 1 pound ground beef 1 pound ground pork 1 pound ground veal 2 cups soft fresh breadcrumbs
2 eggs slightly beaten
1/2 cup freshly grated parmigianno reggiano cheese
5 minced garlic cloves sautéed in olive oil until soft chopped fresh basil (adjust for as much as you like..)
salt pepper
Soak breadcrumbs in a little milk for 10 minutes or until soggy.
Add rest of ingredients and mix with hands.
Form into tiny meatballs no more than 1" in diameter.
Escarole (or other greens) You'll need a lot as this cooks down to nothing.
For 6 quarts you'll need at least 3 pounds or 3 very large heads. Chop the green leafy parts and discard the really white stems. The stems in my opinion are not very tasty and turn mushy. We always use escarole but I know of others who get good results with endive. I would not recommend spinach though. It has a distinct flavor that does not go well in this soup.
Add the meatballs and greens to the chicken soup. Simmer low for approx. 1 hour. Add up to 1 pound cooked baby pastina or other small pasta before serving. I don't like to add this ahead of time because the pasta gets overcooked and mushy. Sometimes we even serve the pasta on the side in a bowl with a little olive oil to keep it from sticking. Soup can be frozen without the pasta. Serve with a bowl of grated parmigianno.

Italian Vegetable Soup Ed & Lynne Italian Vegetable Soup

1 pd. ground chuck
1 cup diced celery
1 cup diced carrots
1 cup diced onions
1 can red kidney beans (un-drained)
1-16oz can tomatoes
1-15oz can tomato sauce
2 cups sliced cabbage
1/2 cup elbow macaroni
1/2 tsp. sweet basil
1 tablespoon chopped parsley
1/2 tsp. oregano
1 tsp. salt
4 or 5 cloves of garlic (minced)
pepper to taste
2 cups water
5 tsp. beef bouillon
parmesan cheese

Brown beef and drain. Add the rest of ingredients except cabbage and
macaroni. Bring to a boil, then simmer for 20 minutes. Add cabbage and
macaroni and continue to simmer until vegetables are tender. Sprinkle with
parmesan cheese before serving. Easy to make, smells and taste great. It also freezes very well. Enjoy 20041002

Navy Bean Soup Bear Creek Ham & Beans & Cornbread

1 16 oz pkg dried navy beans
6 cups water
1 (14.5 oz) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 lb cooked ham cubes
1 cube chicken bouillon
2 tbs. Worcestershire sauce
1 tbs. dried parsley
2 tsp. garlic powder
1 tsp. salt
1/2 tsp ground black pepper
1 bay leaf
3 cups water

1. Combine beans, water, vegetables, ham and seasonings into a stock pot. Bring to a boil. Lower heat, cover and simmer for two hours.
2. Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Serve
Makes 8-10 servings.

     Stews  (Back to Category)

Hog's Head Stew olstuf Found this recipe for camping rallys

1 1/2 hog's head
2 shoulders or hams or venison
4 chickens
1 peck of onions
1 gallon of Irish potatoes
5-1/2 gallons each of tomatoes, corn, peas, and carrots
6 large cans of tomato juice to thin
1 package of poultry seasoning
bay leaves to taste
5 pounds of salt (or to taste)
Worcestershire Sauce to taste
pepper to taste
broth may be substituted for tomato juice.

Cook the meat until it comes easily off the bones. Cool, remove the meat from the bones and grind it up together with the other ingredients. Place the mixture in quart jars, seal and cook in a pressure cooker for sixty minutes at 10 pounds pressure. Store away for the lean months or serve when needed.

Ballymaloe Irish Stew Classagal St Patty Recipes

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996

Recipe Summary Prep Time: 15 minutes Cook Time: 2 hours 30 minutes Yield: 4 servings
2 pounds shoulder lamb chops, about 1-inch thick Salt Freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup Guinness beer or any dark beer
1 pound new potatoes
1 pound baby carrots, peeled
1 pint pearl onions, peeled
4 cups lamb stock
2 tablespoons dark roux
2 tablespoons finely chopped fresh parsley leaves

Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

Episode#: EM1C04

Copyright © 2003 Television Food Network, G. P., All Rights Reserved

Frogmore Stew (Cajun Style) Greentow Rescued Recipes(a home for the orphans

Hot Italian sausage in place of links, a bottle (6 oz) of Hot Pete or other "hot sauce", 4-6 onions (Spanish work best). 2 dozen small "new" potatoes. The potatoes and onions go in with the corn, the follow rest of "basic" recipe. (Note: basic is a very liberal term). To serve, cover the table top with newspaper, drain the pot of liquid, dump pot onto table top, serve with several rolls of paper towels. 12 ounce curls go well with this meal, followed by your favorite antacid.

Frogmore Stew Recipe Kiwi_too Rescued Recipes(a home for the orphans)

Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook version, which serves 30 people.

INGREDIENTS:

10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning (which brand is best has been a matter of friendly controversy)
INSTRUCTIONS:

Use a big, 20-gallon pot filled to about half full with water. The best thing is to clean the crabs before you put them in the pot. You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections. Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil. Then put the crabs in and bring back to a boil. Finally, add the shrimp, and when the water comes back to a boil, pour off water. Serves 30 people

OkieGene's Mystery Dish OkieGene I need a name for this

Here is my basic recipe (it's never the same thing twice).
I brown 3 lbs of hamburger. Slice and sauté an onion, green bell pepper and some garlic. Add together.

Then I add:

1 can corn.
1 can green beans
1 can hominy
1 can crushed tomatoes
1 can Ranch Style Beans
1 can Ro-tel
2 small cans of mushrooms.

Plus whatever spices you like. I think I will try taco seasoning next time. Use whatever you want.

Either put in a really big pot and cook on the stove top, or put in a really big dish and cook in the oven. Or a big crock pot.

You can add shredded potatoes or tater tots (if baking in oven).
You can use macaroni. Or salsa. Or really you can just add or delete ingredients as you have taste for or have on hand. Top with cheese.    It's very flexible. I really like the taste and texture and just by changing ingredients or spices & seasonings it is always just a little bit different.

Beef Stew with Mushrooms arthurmcw No Peak Stew

Here is a recipe perfect to make ahead before camping.

Stew Meat (around 2 lbs)
2 cans cream of mushroom soup
1 package Lipton's dry onion soup mix
1 can sliced water chestnuts
1 package fresh sliced mushrooms

(It calls to add a little water but it gets a little too watery so I would leave that out)

Mix everything together and bake around 275 to 300 for 3 hours.

It makes a its own gravy so make mashed potatoes or rice to go with it.

Beef Stew with Veggies C1YFDBFD No Peak Stew

The basics are: meat, vegetables, and soup. Can be made in the oven, on top of the stove, or over coals in a dutch oven. Cook covered with a tight lid at low temperature (275-300) for a long time. I always brown the meat, but you don't have to, and I add potatoes, carrots, celery and onions with concentrated tomato soup. There is no right or wrong way to make it. Put whatever you like in it.

BUZYIZZY BEEF STEW Buzyizzy BUZYIZZY STEW..

I actually can't take credit for this great tasting beef stew.
I took two recipes that were on this forum and took the best of each and combined them...the results are "a great tasting beef stew"

Serves: 6 to 8 people.

2 pounds stew meat (beef) cut into 1/2" cubes
1/2 cup flower
sprinkle of salt...sprinkle of pepper
some olive oil


1... teaspoon Worcestershire sauce
1... clove minced garlic or 1 tablespoon powered garlic.
1... bay leaf
1... teaspoon paprika
1... teaspoon salt
1... teaspoon pepper
4... carrots...cut up
3... potatoes...cut up
2... onions....cut up
1... celery....cut up
1... cup frozen peas
1...10 oz can of celery soup
1...10 oz can mushroom soup
2...10 oz cans beef consume
1...cup water

Cut the beef into 1/2 inch cubes...sprinkle some salt and pepper...
put the cubed meat and flour into a bowel with a lid on it,
shake well to coat the meat with flour.

Brown the cubed meat in a large hot frying pan with olive oil...
put the browned meat on a paper towel, pat dry, to get rid of the oil...after this put the meat into your crock pot..

add all the other ingredients to the crock pot and with a big wooden spoon MIX WELL...

Cover and cook on...LOW for 10 to 12 hours
                   HIGH for 4 to 6 hours
                (I cooked on high for 6 hours)

I think you could also cook this stew easily on your stove top,
I would cover and cook on simmer for about 2 to 3 hours or until the meat and veggies are tender...

This Stew is as good as it gets when you want some beef stew...

Good rainy day cooking to all my RVing friends...

Stewed Rabbit Heathertee2002 Any recipes for Rabbit

Use gloves when you skin that rabbit! Tularemia is not a joke.
My dad used to hunt rabbit and squirrel in the Fall, when they are at their best, fat and tasty. Cut them up like chicken and brown them a little in some oil in a heavy pot; then add onion, garlic, bay leaf, a little salt and pepper, a can of chicken stock and some white wine, and let them simmer along for a couple hours until the meat is very tender. Like all stews, this is better made the day before. Serve this with lots of crusty bread to mop up the juices.

GRANDMA'S GOULASH Happytraveler Rescued Recipes(a home for the orphans

About 2 lbs. more or less of ground beef
3 lrg. cans of tomato sauce
1 can of seedless black olives
2 green bell peppers chopped
1 lrg. onion chopped
a little cayenne pepper for taste
salt and pepper
1 pkg. of large elbow macaroni

Cook ground beef, drain liq., add onions and bell peppers, cook down a little, add tomato sauce, salt, pepper, cayenne pepper. Then simmer for a hour or more. Last 10 min. add drained olives. Make like the consistency of spaghetti sauce. Mix it with
cooked Macaroni.

Hamburger Stew (Goulash) jim isham GOULASH

Here's a version of what some people call hamburger stew -
                     
                GOULASH

                1 LB GROUND BEEF
                1 SMALL ONION, CHOPPED
                2 (14.5 OZ) CANS DICED TOMATOES
                2 CUPS UNCOOKED ELBOW MACARONI
                  SALT AND PEPPER TO TASTE

       COOK MACARONI. DRAIN. WHILE MACARONI IS COOKING,
        BROWN GROUND BEEF AND ONION. DRAIN.
        ADD TOMATOES TO GROUND BEEF. MIX. ADD COOKED MACARONI
        TO MEAT MIXTURE. ADD WATER FOR DESIRED CONSISTENCY.
        REHEAT IF NECESSARY.

Hamburger Stew (variation) chuckb1 GOULASH

Authentic Goulash is made with cubed beef, as many chopped onions as beef, tomato sauce, tomato paste and lots and lots of paprika.

Hamburger Stew (variation) Leo Benson GOULASH

I like the version with Cream of Mushroom soup. Substitute Cream of Mushroom for tomatoes. You can stir in some Velveeta, too.

French Venison or Beef Stew vaughn15 Venison Ideas-

1 to 4 lbs. venison or cubed beef    1 c. green or red bell pepper
1 c. burgundy or dry red wine         1 lb. pearl onions, drained
2 cans cream of mushroom soup         1/2 tsp. garlic powder
1 pkg. onion soup mix                10 cherry tomatoes (optional)
1/2 c. water or little more
2 lbs. fresh mushrooms, sliced

Cut venison, beef in cubes. Place in 2 1/2 qt dish or pan. Combine wine, water, soup and soup mix. Stir well and pour over meat. Stir in mushrooms. Cover & bake at 325 degrees for 2 hours. Then add green or red pepper, onion, and garlic powder. Bake additional 30 minutes. Stir in cherry tomatoes whole. Heat just a few minutes. Serves 10-12

Philadelphia Beef Stew arizona clown marbles BEEF STEW

Flour and season 2 pounds boneless chuck beef cubes and brown in hot fat in large fry pan with cover. When browned, drain meat on paper towel and pour off any remaining fat. Return meat to pan and add 8 oz. can tomato sauce, 3 cups boiling water, 1/2 cup chopped onion, 1 clove minced garlic, 2 whole cloves, 1 bay leaf, 2 tsp. salt, 4 peppercorns. Cover tightly. Bring to boil then reduce heat and simmer 1 to 1 1/2 hours or until meat is tender when pierced with 2 tine fork. Add 6 potatoes peeled and quartered, 6 carrots, scraped and cut into 1" pieces. Cover and simmer until vegetables are tender. Stir in 1 cup cooked peas. Serve piping hot. Enjoy!

Philadelphia Beef Stew (variation) Mr_Pace BEEF STEW

My mother would always brown the cubed meat first. Then added all the veggies and a LARGE can of V-8 juice. We hardly ever had any leftovers.

Beef Stew Leo Benson BEEF STEW

Flour and season stew beef (or buy a better cut and cube it yourself). Brown, drain, place in crock pot. Add peeled cubed potatoes, carrots, a rib of celery cut in 1 inch pieces. Add peeled pearl onions, or dice a large onion. Add a cup or so of button mushrooms, washed. Add a can of cream of mushroom soup, undiluted. Add a packet of Lipton onion soup mix, and a bay leaf. Add a half cup of sherry or sweet red wine. Add a Tbsp of mixed herbs, I like thyme, marjoram, savory. Let cook all day, you will be drooling by dinner time.

I like barley too but I use it in lamb stew. Basically same recipe as above but no soup or onion mix. I use about 3 beef bouillon cubes and 3 chicken bouillon cubes, and about 2 to 3 cups water. Add washed barley, check a few times, if it absorbs too much liquid, add more water. I don't use tomatoes in either recipe because I don't like them, i prefer a more "gravy-ish" flavor than tomato.

Easy Smoked Oyster Stew UntiredRon Easy Smoked Oyster Stew

2 cans smoked oysters [drained] 1 Can cream of mushroom soup. 1 can cream of potato soup. Mix soups with 1 1/2 or 2 cans milk and heat. When hot add smoked oysters. A little Paprika on top.

OYSTER STEW FloridaNomads TennNomad RVing Oyster Stew

Ingredients: 

4 pints Oysters
1 Qt Half and Half
1 Stick Butter
3 Small Green Onions (Scallions)
¼ Cup Parsley (fresh)
1 Teaspoon Worcestershire Sauce
1 Tablespoon Dry Vermouth
Tabasco
½ Cup Whipping Cream
Salt
Pepper
Paprika

Melt Butter slowly in large sauce pan on low heat.
Chop Onions and sauté lightly in butter.
Add Worcestershire sauce and Vermouth stirring slowly to blend.
Drain Oysters and add liquid and continue stirring.
Turn up to medium heat.
Add ½ of the Parsley.
Add Oysters and continue stirring till the edges curl.
Add Half & Half slowly, cook until Milk starts to scald.
Add Tabasco, Salt & Pepper to taste.
Stir in Whipping Cream and stir to blend.
Add remaining Parsley.
Top with Paprika.
Serve with Oyster Crackers.

Serves 6 - 8.

One Pot Stew  nickmac96 One Pot Stew

Brown ground beef, about a pound 1/2 in cast iron pot with a chopped onion.
Drain off some fat.
Add 2 or 3 potatoes diced about 1/2" cube or you can quarter those little red taters.
Add some chopped carrots, chopped celery, a minced garlic clove if you have, a couple of bullion cubes (1 per cup of water added), salt, pepper, some chopped or dry parsley and a bit of thyme, a few dashes of Worcestershire sauce and then add enough water to cover the mix and cook covered until the potatoes are done. Adjust seasoning. Mix a few tablespoons of flour with a little water to make something like a loose paste and add to the stew to thicken. Great with biscuits or toast. Have cooked in pan over the grill, over campfire and stovetop.

GREEN CHILE STEW Desert Dog 1 Southwest recipes

Ingredients:

This is a popular New Mexico dish that is particularly good on a cold winter night and is excellent served with warm flour tortillas.

3 to 4 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 pound lean beef, cut into bite-sized pieces
1 pound lean pork, cut into bite-sized pieces
1/4 cup all-purpose flour
1 1/2 cups beef stock or broth
6 cups water
6 green chilies, roasted, peeled, seeded and chopped
4 large potatoes, peeled and diced
1 teaspoon ground black pepper
1/2 teaspoon oregano
1 tablespoon finely chopped fresh parsley
1 teaspoon salt

Heat the oil in a large pot and sauté the garlic and onions for 4 to 5 minutes. Dredge the beef and pork in the flour and brown in the pan (add more oil, if necessary). Add the beef stock or broth and water and cook for 1 hour. Then add the rest of the ingredients and cook over low heat for approximately 1 hour or until meat and potatoes are done.

Serves 8-10.

Q/E Beef Goulash TexasShadow Quick and Easy Beef Goulash

2 lbs lean stew beef
1 large sliced onion

1 (11.5 oz.) can V-8 vegetable juice
1/2 tsp. pepper

cooked buttered noodles

Brown meat and onions with a little oil or grease in skillet. Add V-8 vegetable juice and pepper. Cover and simmer 1 1/2 hours. Serve over noodles.

Gulasch Kannon Simonoly Quick and Easy Beef Goulash

Gulasch kannon can cook all day long over the fire-pit

Beef & pork (for stew)
*everything sliced and cut
:*Onions, red & green Bell pepper, 1 tomato, corn, garlic, pimento with fluid
Salt, pepper, AND SOME RED PAPRIKA POWDER on the end. It should be a bit spicy so I even use some red hot pepper flakes.
This can cook/simmer for 2-3 hours till the beef is tender.
Eat with potatoes, bread, rice or pasta.

Chili  (Back to Category)

Mexican Chili Cruzette Crockpot Recipes 

Beef Recipes 

doesn't anyone cook!!!

1 envelope of your favorite taco mix
1 Lb. of ground beef
½ onion chopped
1 clove of garlic, minced
2 cans of kidney beans (drained)
1 can whole kernel corn (drained) Canned Mexican corn works well too
1 can of Mexican stewed tomatoes (do not drain)
1 small can sliced black olives (drained)

In a large frying pan, brown beef cooking onion at the same time. When the meat is fully cooked, drain off grease. Add envelope of Taco mix (follow package instructions) and stir well. Add corn, tomatoes, beans and olives.

Simmer mixture for about 20 to 30 minutes, serve with corn bread! Some times I mix all this up in the morning and then through it in the crock-pot and we eat it in the evening. Like most chili dishes, this is almost better the second time around!   


Easy 20 minute Chili SparV Easy 20 minute Chili

Yield: 4 Servings

Ingredients

1 lb lean ground beef; or turkey
3 tb spice islands minced onions
2 tb spice islands chili powder
1 ts salt
1/4 ts spice islands cayenne pepper
- (optional), (1/4 to 1/2)
2 c water
1 can (15 to 16 ounces) kidney or
-pinto beans, rinsed and drained
1 can (6 ounces) tomato paste

Instructions

Toppings: chopped onion, chopped bell pepper, shredded Cheddar cheese, sourcream, tortilla chips

Heat large saucepan or skillet over medium heat until hot. Add ground beef; brown 5 to 7 minutes, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with minced onions, chili powder, salt and cayenne pepper. Stir in water, kidney beans, tomato paste and water. Return to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, as desired.20060212
 

Judy’s Mexican Chili Cruzette Make a head Meals

what is one of your can't-leave-home-without-it rving recipes?

1 LB ground beef
Chopped onion (to taste)
2 gloves of garlic, minced
1 package of Taco mix
1 - 15 oz can of stewed tomatoes (I prefer Mexican style with jalapeno peppers)
1 - 15 oz can of tomato sauce
1 - 15 oz can of Mexican Fiesta Corn (drained)
1 - 15 oz can of Kidney beans (drained)
1 – 2.25 oz can sliced black olives (drained)
Salt & Pepper to taste

Brown ground beef and drain off fat. Add taco mix, onion and garlic; cook until onion is soft. Add remaining ingredients.

Simmer chili on top of the stove for about an hour stirring when needed. Or pour into a slow cooker and cook all day.

Optional, add cheese to garnish (I like peppered jack cheese) and serve with corn bread.

Great re-heated! Great dish to freeze and heat and serve later.

CHILI IN A SKILLET Jim4me Chili in a Skillet

This chili recipe looks good for campers, and no, this is not true Texas chili.

Yield: 7 servings

         1 lb       Ground beef
         1 cn       15 oz kidney beans
       1/4 cp       Chopped onion
       1/4 cp       Chopped green pepper
         1 ts       Salt
       1/4 ts       Chili powder
       1/4 ts       Garlic powder
         1 cn       17 oz cream style corn (reserve 1 cup for
                     topping)
       1/2 cp       Shredded Cheddar cheese

 Topping

         1 cp       Pancake mix
       1/4 ts       Chili powder
         1          egg
                     reserved cream style corn
       1/2 cp       Cheddar cheese shredded

In 10 or 12-inch ovenproof frying pan, brown ground beef with onion and green pepper; drain. Stir in seasonings, beans,1 cup corn and 1/2 cup cheese; heat until cheese melts. (Lightly spoon pancake mix into measuring cup; level off.) In medium bowl, combine all topping ingredients except cheese; mix until moistened. Spoon over meat mixture. Sprinkle with 1/2 cup cheese. Bake uncovered at 375° 15 to 25 minute until golden brown. Serve hot.
Serves 7.

Easy Camp Chili 123Herewego Rescued Recipes(a home for the orphans)

Pick out 4 cans of Mexican chili beans in any Grocery store, making sure that they are different brands of beans. Denisons, Hormel, Safeway brand, Raley's brand, Albertson's brand etc..

Here we go....
4 cans Mexican chili beans
1 can red kidney beans
1 pound ground beef
2 cloves of garlic chopped
1 onion chopped
1 med can chopped tomatoes
1 pkg chili seasoning (any brand)

Brown Hamburger, and put in big pot. Add the beans, onion, garlic, spices and tomatoes. Heat and simmer about 15 to 20 minutes.

If you want it hot add chili peppers or hot sauce and top with a little cheese.

Creamy White Chili CurtisFamily Need Award Winning Chili Recipes

Ingredients:
1 LB boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tsp. vegetable oil
2 cans (15 1/2 oz, each) great northern beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Number Of Servings:7 servings

Alligator Chili Jim4me Alligator Chili --- by special request

Yield:   6 servings

      2 lbs      Alligator meat, ground. (Any ground meat will do)
    1 qt       Chicken stock
    1 lb       Pork butt, diced
    3 tb       Oregano
    3          Onions, diced
    3 tb       Paprika
    8 oz       Bacon, diced
    2 lbs      Tomatoes
1/2 cp       Olive oil
    1            Hot chili pepper (cooks choice)
    3 tb       Garlic, minced
                   Red kidney beans (optional)
    4 tb       Cumin powder
1/2 cp       Tomato paste
1/2 cp       Chili powder


1. Sauté bacon, pork and alligator in olive oil until golden brown
2. Add onions and continue to sauté about 1-2 mins.
3. Add garlic, cumin, chili powder and paprika. Sauté for another minute.
4. Add chicken stock, oregano, tomato paste, tomatoes and chili pepper.
5. Season with salt and pepper and cook for 2 hrs.
6. Add kidney beans last if desired. 20041003

Quick Chicken Chili ablaze Oh yeah...time for chili!!

3 skinless, boneless chicken breast halves, diced
1 Tbsp chili powder
1 can diced tomatoes with garlic and onion season
1 can kidney or black beans, drained
1 can golden sweet whole kernel corn, drained
(I sub diced yellow bell pepper for the corn for sugar-free version.)

Brown chicken in about 1 Tbsp oil in medium saucepan.
Add tomatoes and chili powder; cook over medium heat until chicken is done, about 5 min.
Add remaining ingredients and simmer 5 min.
(I also do not drain any cans, since I like my chili soupy!)
serves 4----yummy with cornbread too!!!

My Chili canope Oh yeah...time for chili!!

Brown ground beef and drain
Add a few cans of Campbells tomato soup
Add a big can of diced tomatoes
Chop up a green pepper or two and add (if you have a red pepper too, great!)
Dice an onion, toss it in
Big can of kidney beans
Really big handfull(s) of chili powder
Dice up a few garlic cloves.
Dice a few more!
Add a beef bullion cube or two
Some black pepper? Some cayenne pepper? Some insanity sauce? your call.
Add the secret ingredient. (You always need a secret ingredient, right?) Well, today's crypto secret ingredient is: Add one tablespoon of 12,14,19,20,1,14,20 / 3,15,6,6,5,5.

I added a few shakes of Durkee Red Hot last night to pick up the beat a bit. Enjoy! Bring 'em on!

Buzzard's Breath Chili  Relentless Oh yeah...time for chili!!

            3 T Lard, butter, or bacon drippings
            2 Onions, lrg., coarsely chopped
            8 lb Beef chuck, coarse grind or
            8 lb Beef round, coarse grind
            5 Garlic cloves, finely chopped
            5 1/3 T Red chili, hot, ground
            5 1/3 T Red chili, mild, ground
            1 T Cumin
            1 t Oregano, dried, pref. Mexican
            3 can Tomato sauce(8oz ea)
            3 c Water
            2 T Salt
            Parsley (optional)
            1 c Corn flour (masa harina)

            1. Melt the lard, butter, or bacon drippings in a large heavy pot
            over
            medium heat. Add the onions and cook until they are translucent.~ 2.

            Combine the beef with the garlic, ground chili, cumin, and oregano.
            Add
            this meat-and-spice mixture to the pot with the onions. Break up any
            lumps
            with a fork and cook, stirring occasionally about 1/2 hour, until
            the meat
            is evenly browned.~ 3. Add the tomato sauce, water, salt, and
            optional
            parsley. Bring to a boil, then lower the heat and simmer, uncovered,
            for 1
            hour.~ 4. Stir in the corn flour (masa harina) to achieve the desired

            consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust
            seasonings.~

Black Bean Chili  Relentless Oh yeah...time for chili!!

            3 T Vegetable oil
            2 lg Onions -- chopped
            2 Green peppers -- chopped
            4 Cloves garlic -- minced
            1 lb Beef stew meat -- cut into 1-inch cubes
            2 lb Boneless pork butt
            1 28-oz can whole tomatoes ---reserve liquid
            1/4 To 1/3 cup chili powder
            1 To 2 jalapeno chili peppers ---chopped (remove seeds)
            2 T Ground cumin
            dash Cayenne pepper
            -- salt (optional)
            Freshly ground black pepper
            2 c Black beans -- cooked
            1/2 c Dry red wine
            Cheddar cheese -- grated
            Fresh cilantro -- chopped
            Red onions -- chopped
            Sour cream

            Heat oil in large Dutch oven over medium-high heat. Add 2 onions,
            bell peppers, and garlic and sauté until tender, about 14 minutes.
            Transfer mixture to a bowl using a slotted spoon. Add beef and pork
            to pan and cook over medium-high heat until meat is no longer pink,
            stirring occasionally, approximately 8 minutes or so. Return onion
            mixture to pan. Now add tomatoes with the reserved liquid, chili
            powder, chili peppers, cumin, and cayenne pepper. Season with salt
            (optional) and pepper. Cover the pan and simmer until beef and pork
            are just about tender (stir the pan every once in a while), about 1
            hour.

            Add black beans and the wine to chili. Simmer uncovered until meat
            is tender and the chili begins to thicken. This will probably take
            about 25 minutes. When chili is finished, ladle into bowls. Serve
            with cheese, cilantro, red onions and sour cream in separate little
            bowls.

            I usually add about 1/4 cup water or beef broth once
            or twice during the cooking process if it appears too dry.

Ambush Chili  Relentless Oh yeah...time for chili!!

      Yield: 8 servings
      This is the recipe for my own AMBUSH CHILI, that has won in many
      cook-offs, and is retired from competition. The new recipe is called
      Ambush-2 Chili and has been entered now, in some 12 cook-offs and has
      placed each time including 3 1st's

      Ingredients
            3 lb Lean rough ground chuck steak
            1 lb Lean pork shoulder
            3 Medium onions chopped
            1 Green Bell pepper chopped
            1 Red Bell pepper chopped
            8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
            2 tbs. Fresh ground cumin
            1 tsp. All Spice
            1 tbs. Blackstrap molasses
            12 oz beer
            2 oz Sour mash whiskey
            1 oz Vietnamese hot sauce or Tabasco sauce
            5 Cloves garlic crushed
            3 tbs. * masa harina (fine yellow corn meal)
            1 tbs. Soy sauce
            3 Bay leaves
            2 c Stewed tomatoes chopped
            1 c Tomato sauce
            1 c Tomato paste

      Instructions
       Sauté onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or
       bacon grease. Add the meat & cook until browned.

       Add other ingredients except the cumin. Stir constantly until it reaches
       a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.

       After cooking for 10 minutes add 1 Tbs. of cumin and stir it in. Cook
       for 1 hour on simmer then add the remaining cumin.

       Cook for 15 minutes more and serve!

       "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

JIM’S DEVILISH CHILI Jim4me Good Chili for the coming cool weather

This is my own kitchen tested concoction (very good)..

Yield: 6 servings

       2 lb                Stew meat, chopped coarse
       16 oz          Chorizo pork sausage
        1 lg                Spanish onion, chopped coarse
        1 lg                Bell pepper (green), chopped coarse
        2 tb                Olive oil (extra light)
        3 cl                Garlic - large cloves
       12 oz                Beer - not lite beer
         ¼ cp                Bourbon - Jim Beam (any good sippin bourbon
                        will do)
       *1                 Jalapeno pepper, cored, seeded, and chopped
                        fine
       1               Ancho or Poblano pepper, chopped coarse
        1 ts                Salt
        2 lg                Roma tomatoes, fresh
         ¼ ts                Tabasco sauce
        1 cn            Tomato sauce (8 oz)
        1 cn                Tomato paste (8 oz)
        1 ts                Cayenne pepper
        1 tb                Molasses
        2 tb                Cumin
   
   *Use 2 jalapeno peppers if you like to breathe fire like a dragon
    or for a slightly milder flavor, substitute 1 or 2 Santa Fe
    Grande’s (yellow peppers).      

Sauté onions, garlic, and chopped peppers in olive oil. Add chorizo and stew meat, and brown well. Add beer and bourbon, bring to boil. Lower heat to simmer & add other ingredients except for cumin. After about 30 minutes cooking add 1 tb cumin, then after 1 hour add last tb of cumin and cook for at least 15 more minutes.

Serve with warm tortillas, lots of cool beverage, and enjoy.

Chili Recipe jamway Chili - Not from Mexico

  2 lbs. Lean ground beef                  
2 tbsp. Ground cumin seed
1 tbsp. Shortening                        
2 tbsp. Flour
1 tsp garlic power                           
1 tbsp salt
1.5 oz Gebhardt chili power            
3 cups of water

         Brown ground meat in shortening and drain.
         Mix everything but the water in the meat mixing real good.
         Add water and simmer for 45 minutes

TURKEY CHILI - TEX-MEX SOUTHERN   Turkey Chili - Tex-Mex Southern

Here is a chili recipe for our friends who prefer poultry to beef or pork. I gave this to someone in Kansas a few years ago who was cooking for a bunch of hunters. They loved it. (wonder if they were turkey hunters?)
-------------------------------------------------
Yield: 4 servings

       2       Turkey thighs
       1 cp    Boiling water
      28 oz    Tomatoes with liquid
       2       Large onions; chopped
       3       Green peppers; seeded/chopped
       2 cl    Garlic; minced
       2 ts    Chili powder; or more
1 1/2 ts       Cumin
    1/2 ts      Dried oregano
                Salt & fresh-ground pepper
    1/4 cp      Extra sharp shredded cheese; Cheddar, jack, optional

Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). Remove from flame and stir boiling water into juices in pot. Pour liquid into a cup, set aside until fat rises to surface. With a bulb-type baster, skim off and discard surface fat. Return fat-skimmed liquid to pot. (Bones may be added for flavor and removed before serving.) Add all remaining ingredients except cheese. Cover, simmer over low heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker. Uncover, continue to simmer until most of the liquid evaporates and chili is thick. Spoon into serving dish. Top with cheese.

TEXAS ROAD-KILL Jim4me Good Chili for the coming cool weather

Yield: 6 - 8 servings   

   4 lbs.    Fresh road-kill
   2 cn      Beer or 750ml zinfindel
   2         Jalapeno peppers (chopped)
2-4 tb    Chili powder
   4 cl      Garlic
   1 tb      Green onions finely chopped
   
   1 ts      Black pepper
1-3 ts      Oregano
   1 tb      Cumin powder
   1 tb      Salt
   1 cn      16 oz. Contadina tomato sauce
   2 tb      Bell pepper, chopped


(This is REAL Chili --- So, No -- There Ain't No Beans !)
Grind up 4 pounds of fresh road-kill. (Note: sometimes, due to the condition of the road-kill,
grinding up may not be necessary). Just about anything is acceptable (armadillo, rabbit, possum, chicken, unidentified...), but stay away from skunks since their odoriferousness may have a negative effect on the final result. If you live in an area where there's not much highway traffic, or where urbanization has scared off all the critters, and your neighbors keep their pets indoors, then you can use (all) the following meat as a substitute:

    2 lbs.      ground beef (chili grind)
    1 lb.       venison (chili grind) .. pork is ok
    1 lb.       ground Italian sausage
    12 oz.       Mexican chorrizo sausage

Mix all the meat in a large kettle. If using the "substitute" ingredients above, then cut open the
chorrizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats.
Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato
sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste. Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally. Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses. Feeds 6 to 8. Enjoy!

Winter Chili con Carne 3DMYWAY Tamalie Pie

  1 lb sausage
3 lbs (or more to suit) ground beef
2 large onions, coarsely chopped
2 cans Ro-tel or Southwestern Red tomatoes
2 large cans regular diced tomatoes
2 large cans pinto beans
1 large can kidney beans
1 large can chili beans
6-8 tbs chili powder
1/2 tsp ground cumin
3 tsp salt
6-10 shakes habanero pepper sauce
1 tbs garlic powder
1/4 to 1/2 tsp cayenne pepper

Crumble and brown sausage and ground beef in a very large soup kettle. Add onion, continue browning until onion is tender (clear). Drain excess fat. Add beans, and tomatoes with their liquid. Add spices to taste. Simmer minimum one hour, best if several hours and infrequently stir (do not excessively breakup the meat). Add water to consistency desired and gently stir. Serve in large bowls (crumbcatchers) with your best yellow cornbread.

Not so quick chili canope Not so quick chili - with secret ingredient

Not so quick chili - with secret ingredient
Brown ground beef and drain
Add a few cans of Campbells tomato soup
Add a big can of diced tomatoes
Chop up a green pepper or two and add (if you have a red pepper too, great!)
Dice an onion, toss it in
Big can of kidney beans
Really big handfull of chili powder
Dice up a few garlic cloves.
Dice a few more!
Add a beef bullion cube or two
Some black pepper? Some cayenne pepper? Some insanity sauce? your call.
Add the secret ingredient. (You always need a secret ingredient, right?) Well, today's crypto secret ingredient is: Add one tablespoon of 9,14,19,20,1,14,20 / 3,15,6,6,5,5.

I added a few shakes of Durkee Red Hot last night to pick up the beat a bit. Enjoy!

Sidewalk Chili Fanman Not so quick chili - with secret ingredient

Sounds kind of like my "sidewalk chili." It's real simple once you get your chili all mixed up. Or you can just use a can of Hormel chili. Here's how:
Mix ingredients together.
Or, if you're in a hurry, open a can of chili. (Hormel works best)
Place chili in a zip lock bag.
Throw bag on the sidewalk or drive way.
After a few minutes, depending on the temperature outside, pick up bag and serve.

Just some hints though:
1. Weather must be hot for this to be a hot meal.
2. Asphalt will usually cook faster than concrete.
3. Do not place where there is a lot of traffic as you might burst your bag or some hungry person might steal it.
4. Kind of resembles something else while it's cooking so make sure you don't gross anyone out when you open the bag and start eating the chili.

Chipotle Chili hmac Chipotle Chili

Serves: about 16

2lbs. coarse ground Pork
2lbs. coarse ground or cubed Stew Beef
Cooked until pink disappears, drain fat.

2 diced onions
1 large diced green pepper
6 cloves diced garlic
Sauté' in olive oil
Combine with meat and continue to simmer.

Add 1 to 2 pkgs. William's Chipotle Seasoning mix (experiment needed here, for taste & heat...I used 1 1/2 pkgs.)
1- 8oz. can tomato sauce (use only 4oz. for less tomato taste)
1/2- cup water
1- 10oz. can Diced Tomatoes & Green Chilies (Ro-Tel brand)
1- 10oz. can Chili-Fixins (Ro-tel brand)
1- 7oz. can Chipotle Peppers in Adobo Sauce (LaContena brand) Go easy here, this adds lots of fire.
3 tbs. unsweetened cocoa powder or 2- 1 oz. melted squares of unsweetened chocolate
2 tbs. ground cinnamon
2 - 3 tbs. Masa Flour and 1/4 cup of water for thicker chili, if needed (micowave for 1 minute before adding to chili)

Add 2- 15oz. cans of Kidney or Pinto beans, if desired....I didn't.
Stir well. Continue simmering chili over low heat, covered and stirring occasionally for another 1 to 1-1/2 hours, or until meat is very tender.

Served the chili with white corn tamales.

Chili  Leo Benson need a good chili recipe

1 can Manwich
1 lb lean ground beef
1 lg sweet onion, chopped
1 red pepper, finely chopped
1 tsp cumin
1 Tbsp chili powder
1 tbsp onion powder
1/2 tsp garlic powder, or the real thing to your taste
1 can finely chopped tomatoes, undrained
1/2 cup beer
1 can red kidney beans
1 can black beans
1 can chili beans

Simmer all day.
Secret ingredient to make sure kids will eat it:
1 pkg of baby smoky links or Hilshire Farms smoked and cheddar cocktail franks. Yum.

I have made this in a Dutch oven outside for campouts. Sometimes I like to add sliced kielbasa. I have also mixed up cornbread and after the chili is done, bake the cornbread on top, like a crust. Just need to add more coals to the top vs. the bottom, so the cornbread cooks and the bottom does not burn.

Basic Chili  Heathertee2002 need a good chili recipe

1/4 cup olive oil
2 large yellow onions, peeled and coarsely chopped
1 lb sweet Italian sausage meat, removed from the casings
4 lbs of ground beef chuck or venison (or cut in small cubes if you prefer)
4 strips of bacon, fried and crumbled
2 tsps. freshly ground black pepper
1 12-oz can tomato paste
6 cloves minced garlic
1 TB ground cumin
2 oz chili powder
2 tsps. dry mustard
2 TB salt
2 TB each, dried oregano and basil
3 cups canned Italian plum tomatoes, drained
1/4 cup dry red wine
2 TB. lemon juice
1/4 cup chopped Italian parsley
2 16-oz cans red kidney beans, well-drained
1 can pitted black olives, drained

Heat olive oil in large soup kettle. Cook onions on low heat till tender but not brown, about 10 min. Remove the onion with a slotted spoon and set aside. Crumble the sausage and the beef into the kettle and cook over medium-high heat, stirring often, until well-browned.
Remove as much fat as you can from the pot without taking the good juices. Return the onion to the pot. Over low heat stir in the bacon, pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano.
Add the tomatoes, wine, lemon juice, parsley and beans. Stir well and simmer uncovered for 15 minutes. Taste it and correct the seasoning. Add the olives and simmer to heat through. Makes about 15 large servings. Freezes well.

Great Venison Chili TexasShadow Receipes Needed for Emu, Kangaroo & Venison

roast a ham or shoulder with plenty of garlic powder and a can of tomatoes, covered so it will be moist.
cut it up and make your favorite chili. it's better the next day.

for the back strap(loin), slice it fairly thin, dip in canned milk, coat with a mix of flour, garlic powder, salt and pepper, and quick fry it in a little bacon grease or oil. Overcooking will make it tough.
Make gravy in the same skillet...add a TBS flour to TBS grease to one cup milk. Cook the flour on low heat until it gets medium brown or darker, then add the milk, salt and pepper to taste.
yum yum

Basic Texas Chili  Ann & Doug need a good chili recipe

(very much a meat dish)
3# Chuck (Chili grind or 1/2" cubes)
1 medium white onion (chopped)
3+ Tbl Chili Powder (can add up to whole container)
1 Tbl Paprika
1 Tbl Cumin
1/2 Tbl Oregano
1 clove garlic (minced)
2 Tbl flour or masa (to thicken at end)
1 Tbl salt
1 Tsp black pepper
1 Tbl cooking oil

Cook onions in cooking oil until transparent. Add meat, brown and break up. Add spices to meat and mix in thoroughly. Add water to just cover meat. Simmer for 1 hour. Add flour or masa to thicken. Serve.

Modify spice quantities to suit your taste.
Usually served with separately-cooked pinto beans.
Serves 4 full grown men or 18 teenage girls (varies with more side dishes).

Heart Healthy Chili Diesel-Lover What Is Your Favorite Holiday Dish--

Make a big crock pot full, garnish with shredded cheddar, swiss and american when served over rice.

Chili: Turkey with Vegetables
Serve with rolls or over rice or baked potato
Ground turkey and black-bean chili

Yield: servings 8
#Ingredients:                
1         tbsp        Olive Oil
2         cup        Finely chopped 1 red pepper 1 green pepper
1         cup        Chopped onion
1/2         cup        Finely chopped carrots
1/2    cup    Finely chopped celery
2         large        Garlic cloves, minced
2-4         tsp        Chili powder (4 = 3 alarm)
2         tsp        Ground cumin
1         lbs        Ground turkey breast
2       15oz    cans black beans, rinse
3         cup        Canned chicken broth
3       tbsp        Tomato paste
Procedures:                
1        Heat oil in large saucepan over med heat.        
2        Add pepper, onion, carrot, celery and garlic; sauté until    tender, about 12 min. add chili powder and cumin; stir to blend.
3        Increase heat to med high and add turkey; break up with spoon and sauté until turkey is no longer pink, about 3 min. add beans, broth and tomato paste and bring to boil.        Partially cook Turkey in a separate pan to remove fat before adding it to the cooking pan to lower fat content/calories.
4        Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour.        
5        Season with salt & pepper.
        
Approx:        240 calories; 8 g fat.        

To mitigate the heat from this 3 alarmer either reduce the hot pepper amount or put a bowl of sour cream out for folks to mix into the chili. The grated cheese can be served in a similar fashion.

Boiled Hot Dog Chili MrMo hot dog chili

Here's the one I use. I didn't have any faith in "boiling" the burger instead of frying....but this makes some GOOD chili...and you can "play" with recipe to suit your taste.

1 pound hamburger
4 medium onions - diced/chopped
2 tablespoons yellow mustard
3 teaspoons sugar
2 teaspoons vinegar - apple cider
4 teaspoons chili powder
1 cup catsup
2 cups hot water (1 1/2 to begin?)
Serving Size : makes 1 quart

Break up the hamburger meat and put into a 4-qt. Pan with 1 ½ - 2 cups of hot water (enough to make a thick mix). Stir until smooth. Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.

Dog 'N Suds Coney Sauce glotzenmeister hot dog chili

1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
ketchup, as needed

Brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed.

Three Bean Chili   Chili - new flavored tomatoes

It's not good Chili unless it has 3 different kinds of beans in it....

2 lb Ground beef or chopped steak
1 cup chopped onion
1 14.5 oz can whole tomatoes, chopped
1 cup dry red wine
4 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp basil
2 tsp sugar
1/2 tsp salt
1/2 tsp seasoned (or black) pepper
15 oz can black beans
15 oz can red kidney beans
15 oz can pinto beans

Brown meat on medium heat and a cup of chopped onion. Cook for at least 5 minutes or until browned stirring often. Cut up into small pieces a 14.5 ounce can of whole tomatoes and put this (including the juice) into a dish. For some reason, using diced tomatoes doesn't come out as well. Stir in 1 cup dry red wine (real wine, not cooking wine), chili powder, garlic powder, ground cumin, oregano and basil, sugar, salt and pepper. Drain and rinse the beans. Once meat and onions are ready, add all the other stuff and bring to a mild boil. Reduce heat and simmer for 45 to 60 minutes or more. Garnish with chopped onion and shredded cheese if desired.

Hot Dog Topping aligato6 hot dog chili

I make this Hot Dog topping, put in plastic bowls and freeze enough for 1 lb hot dogs. See if you have the nerve to try it.

                   1 lb. ground beef
                   6 (yes six) med. onions chop into small pieces
                   1 tsp. chili powder
                   1 tsp. Cumin
                   salt
                   black pepper
                   hot sauce to taste
                   1 can beef broth
                   (no tomatoes)
                   2 cloves garlic

Brown meat, cook 4-6 hours ---until all the onions break down.

Put about 1 good tablespoon full on your hot dog (it is rich), add more raw onions
and mustard. This is a version of the hot dog topping we got
in upstate N.Y. 50 years ago.

Beans  (Back to Category)

Pinto Beans Ginger126 Need Bean Recipe

Get beef soup bones from the butcher at your local grocery. Boil them to make a beef broth. Cook the beans as long as you like in the broth. Depending on the yield you get, you may need to add water and perhaps some beef bullion cubes. I also add salt, pepper, garlic salt, and onions to taste.

If you decide to do a main dish with them at some point, get some beef sausage from the Chappel Hill, Texas folks and add that to the beans. Good stuff!

Frijoles a la Charra nickmac96 Need Bean Recipe

This stuff is good cooked in a kettle:

This is the quick way, better way is option 2:

For 6-9 servings:
4 Slices bacon
3 Jalapeno chilies, stems and seeds removed, diced
1 Small onion, diced
1 qt Cooked pinto beans, and juice
3 Roma tomatoes or a large regular one, chopped
1/4 teaspoon Garlic powder (or use minced garlic), 1/2 teaspoon each of cumin and chili powder
Fresh ground black pepper to taste
2 tablespoon chopped cilantro

Sauté the bacon, jalapenos and the onion until well browned. Add the beans, tomato and spices; bring to a boil, add cilantro, reduce heat and simmer 15 minutes. Add salt, pepper, garlic, whatever else to suit your fancy.

OPTION 2: Soak dried pintos for an hour in water (room temp) then rinse off all the water. Add to large pot where you have browned the bacon, jalapenos and onion, add water, spices and cook a couple of hours until beans are done.

Both of these are the consistency of soup, but is a great side. Very close to what the serve at Pappasitos restaurant chain alongside their dishes.

Ham-n-Beans-n-Cornbread OkieGene Ham & Beans & Cornbread

When I have the craving for ham-n-beans-n-cornbread, I usually use white navy beans, but sometimes I use lima beans or brown beans. I like to cook with some diced ham, a few slices of bacon, finely minced onion, 1/4 stick of butter.   
A good slice of cornbread ( with butter or honey or cream cheese), fried potatoes with onion-n-diced pepper, spinach or greens with pepper flavored vinegar. Yum.

TRAIL DRIVE BEANS glotzenmeister Trail Drive Beans

(For those who insist on having beans in their chili.)

12-ounce package dry red beans
6 cups water
1/3 pound salt pork, diced
2 pounds beef cubes (I use chuck roast)
1 medium onion, chopped
3 cloves garlic, minced
1 6-ounce tomato paste
4 teaspoons chili powder
1 t. salt
1 t. cumin seed
1 t. crushed dried red pepper
1/4 t. oregano
1 or 2 bay leaves

Wash beans and soak overnight in cold water; drain
Put beans in a large Dutch oven, add 6 cups water and
simmer one hour. Render salt pork in a skillet; add
beef cubes and brown. Pour off excess fat and add
pork and beef to beans with remaining ingredients.
Cover and simmer for 2 hours adding hot water as
Needed. Makes 6-8 servings.

Jack in the Beans Jim4me Jack in the Beans

Here is a great way to fix pork & beans that I found on the Jack Daniel's web site a while back. Like it says; beans go with just about anything you cook on a grill.

A good pot of beans goes with just about anything off the grill.
1 small onion, chopped
2 tablespoons bacon drippings or oil
2 tablespoons brown sugar
1/3 cup Jack Daniel's Tennessee Whiskey
1 (28-ounce) can pork and beans
1 tablespoon spicy brown mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke, optional

Heat oil in large skillet. Stir in onion and brown sugar. Cook, stirring frequently, over medium-low heat until onion is golden brown, about 5 minutes. Stir in remaining ingredients, simmer 20 to 30 minutes. Makes 6 servings. 20041007

RENA’S BEANS (My cousin) weasel4 Need Bean Recipe

This recipe has been used in my family for years.

2 Cans of Kidney Beans
2 Cans of Pork and Beans
2 Cups of drained Green Lima Beans
½ lb. Chopped Bacon
1 Large onion
¾ cup Brown Sugar
1 Cup of Catsup
¼ cup of Vinegar

Chop and fry Bacon and Onion. Drain excess fat. Mix in Crock-Pot; bake at 300c for 2 hours. Serve hot.

Dry Bean Preparation Worldly Okies Need Bean Recipe

When I cook a pot of beans from dry beans, I rinse the beans well first, to make sure there are no pebbles or dirt, then I soak them at least overnight or a day or two in the fridge. Refresh the water often. The beans swell and this cuts down on the cooking time. I don't use a recipe, I just add stock, bouillon, onions, a little oil, salt, pepper, garlic, etc, whatever you like. (If I were to cook beans while camping, though, I'm not sure I would be too concerned about cooking time. I probably wouldn't soak them, or I'd soak them at home and cook them while camping.)

Smoked Meat 'n Beans jrf Need Bean Recipe

We usually toss some sort of smoked meat into our pot of beans. Adds better flavor than non-smoked fatty type meat or store bought smoked.

One can pre-smoke some fat (hog jowls, pork roast/rib trimmings, etc) then use that. Indirect heat, low temps, hardwood for smoke. Just to get flavor, not to cook the meat/fat. Depending on your method it will get the smoke flavor before its cooked up. Freeze it so you can use it when you make beans.

Toss in some onions, garlic and what-have-you. Remember its beans not chili you're making. Leave out the chili fixin's.


The hardest part is rinsing and inspecting the dry beans. Pintos work well. Cast Iron with lid works well. They take time.

Sausage w/ Pinto Beans hmac Need Bean Recipe

For 4-6 servings:
2 Turkey w/Sun Dried Tomato Sausages (Chef Bruce Aidells brand)
3 tbs. canned, diced fire-roasted Green chilies
1 Small onion, diced
1 27 oz. can of Pinto beans, and juice
2 medium tomatoes, chopped
1 7 oz. can of Salsa
1/8 tsp. Liquid Smoke
1/2 teaspoon minced garlic, 1/2 tsp. red chili flakes
A couple of grinds of Fresh ground black pepper
2 tablespoon chopped cilantro

Sauté the sausage, and the onion until well browned. Add the beans, tomato, salsa, smoke and spices; bring to a boil, add cilantro, reduce heat and simmer 20 minutes. Add salt, pepper, etc. to taste.

New England Baked Beans Leo Benson Need Bean Recipe

(serves about 30)

6 lg cans B&M baked beans
1 cup molasses
1 large onion, diced fine
1/2 cup brown sugar
1/3 cup mustard (I like Woebers or French's Onion Mustard, or Jack Daniels mustard)
1/4 cup Jack Daniels
1 Tbsp liquid smoke

NOTE: if you don't have B&M in your part of the country, look for a brand that does not have tomatoes or ketchup in it. New England Baked beans should never have tomato products in them!!

Dice onion fine, add to molasses and microwave until onions are cooked soft, or brown in Dutch oven until done. Stir in brown sugar, mustard, Jack Daniels, liquid smoke. Add beans. Simmer or bake until rich and thick.

Optional: Brown one lb. bacon, remove bacon, cook onion in bacon fat, stir in molasses and proceed as above. Add crumbled bacon to beans and bake as above.

Optional:
Add in thin sliced kielbasa or similar sausage and cook as above.

Woodman’s Baked Beans Woodman Rescued Recipes(a home for the orphans)

I make this as a side dish for lots of occasions and very seldom have left overs, this is usually requested for our dish when we have to bring a dish to an outing. Serves 15-20

2 very large cans of Pork’n Beans
¼ cup of yellow mustard
¼ to ½ cup of catsup
1 to 2 ½ tablespoons of cinnamon ( to your taste)
¼ teaspoon of cloves.
½ cup of brown sugar and/or honey
3 - 4 slices of bacon cut into 1/4s**
¼ cup of diced onions (optional) **

**(precooked in microwave if beans are done the quick way ,made on the stovetop)

Quick Way (stove top)
Combine all ingredients ( you might want to drain most of the juice from one of the cans of beans) in a large pot and slowly bring to a simmer and stir every few minutes for at least 15- 20 minutes. The longer you let simmer the better.

Slow Way (baked)

Combine all ingredients in a large baking dish and place in oven. Here again the lower the temp and the longer you cook ( without drying out) the better the flavor.

Baked Beans  Bonita Need Bean Recipe

1 large can Bushes baked beans (28oz)
1 can Lima Beans drained (15.5oz)
1 can kidney beans drained (15.5oz)
1 can Butter beans drained (15.5oz)
1 med. onion sliced
1/2 # bacon cut up and fried slightly
1/2 teaspoon dry mustard
1 1/2 cups brown sugar
1/2 cup apple cider vinegar

Mix all together bake 2-3 hrs at 325 degrees (do not know why you couldn't cook over fire. I have done this in a crock pot also.



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