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Baked Potato Soup serves 8 6 bacon strips, diced 2 small onion, chopped 2 cloves garlic, minced 1/4 cup and 2 tablespoons all-purpose flour 2 teaspoons salt 2 teaspoons dried basil 1 teaspoon pepper 6 cups chicken broth 4 large baked potatoes, peeled and cubed 2 cups half-and-half cream 1 teaspoon hot pepper sauce Shredded Cheddar cheese Minced fresh parsley Directions In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. I'd use fine diced green onion in place of parsley garnish. |
This is the Baked Potato soup recipe I want try next
3 potatoes 3 tablespoons margarine 2 cups chopped white onion 2 tablespoons all-purpose flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 cup instant mashed potato flakes 1 teaspoon salt 3/4 teaspoon ground black pepper 1/2 teaspoon dried basil 1/8 teaspoon dried thyme 1 cup half-and-half 1/2 cup shredded Cheddar cheese 8 ounces bacon - cooked and crumbled 2 green onions, chopped Directions Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion. |
P. Allen Smith's tomato bisque: www.pallensmith.com
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Originally Posted by justme2
You can cut copy & paste a recipe.Just highlight the text you want to copy,hit command & C keys...go to where you want to post & click on command & V
That soup recipe sounds great.Have never used much kale.For those wanting to make their own broth, you can put meat & water in slo cooker over night.I heat my water & meat,then put in SC.Gives it a head start.
Originally Posted by Sewingyankee
New Bedford Portuguese Kale Soup
I don't know how to post it here, but you can go to Cooks.com recipe seach and type it in and it will give you a printer friendly copy. I make it quite a bit but I used one bunch fresh kale and I used 1 keilbasa and 1 linguica cut up and I use 2 1quart boxes of Emiril's all natural Chicken stock. This is Excellent Cabbage SOUP WHITE ONION CHOPPED LARGE CARROT CHOPPED 1.5 L STOCK 2 GARLIC CLOVES CHOPPED 2 DRIED BAY LEAVES 300 GR RED LENTILS 300GR CHOPPED GAMMON OR BACON PIECES SMALL HEAD SHREDDED CABBAGE-- I USE SAVOY SAUTE ONION/CARROT IN OIL TILL TRANSLUCENT ADD GARLIC FOR FURTHER 30 SECS ADD STOCK/BAYLEAVES/HAM-BACON-GAMMON/LENTILSCOOK15MINS TILL LENTILS ARE MUSHY REMOVE BAY LEAVES---ADD CABBAGE COOK 5 MINS UNTIL STILL GREEN BUT TENDER------SERVE WITH CRUSTY BREAD. ADD |
Yum....we like cabbage.MIL made creamed cabbage...same way you'd make any creamed veggie.
thid looks good ,similar to cabbage soup-------v warming ,like minestrone too. Cabbage SOUP WHITE ONION CHOPPED LARGE CARROT CHOPPED 1.5 L STOCK 2 GARLIC CLOVES CHOPPED 2 DRIED BAY LEAVES 300 GR RED LENTILS 300GR CHOPPED GAMMON OR BACON PIECES SMALL HEAD SHREDDED CABBAGE-- I USE SAVOY SAUTE ONION/CARROT IN OIL TILL TRANSLUCENT ADD GARLIC FOR FURTHER 30 SECS ADD STOCK/BAYLEAVES/HAM-BACON-GAMMON/LENTILSCOOK15MINS TILL LENTILS ARE MUSHY REMOVE BAY LEAVES---ADD CABBAGE COOK 5 MINS UNTIL STILL GREEN BUT TENDER------SERVE WITH CRUSTY BREAD. ADD |
Sausage & Tortellini Soup
2 14&1/2 oz. cans Italian-style stewed tomatoes 3 cups water 2 cups loose-pack frozen cut green beans or Italian-style green beans 1 10 & 1/2 oz. can condensed French onion soup 8 ounces fully cooked smoked turkey sausage halved length-wise and cut into 1/2 inch slices 2 cups packaged shredded cabbage with carrot (coleslaw mix) 1 9 oz. package refrigerated cheese-filled tortellini directions: 1. In a 4 or 6 quart slow cooker combine undrained tomatoes, water, frozen green beans, onion soup and turkey sausage. 2. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. Cover, cook for 15 minutes more. Garnish soup with shavings of parmesan cheese or shredded parmesan cheese. Makes 10 to 12 servings. |
My favorite is Paula Dean's Lady and Sons Beef Vegetable. I make it with the short ribs and I leave out the pasta. So-o-o good.
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Easy Brunswick Stew
1 large onion, chopped 1 celery rib, chopped 1 large green bell pepper, chopped 1 cup frozen sliced okra, thawed 4 cups frozen cubed hash browns, thawed 3/4 pound barbecued pork, chopped 1 cup chopped cooked chicken 1 (14 1/2-ounce) can diced tomatoes, undrained 1 (15-ounce) can tomato sauce 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained 1 (15 1/4-ounce) can lima beans, drained 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon Worcestershire sauce Preparation Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes. NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce. |
Originally Posted by susanneilee
Easy Brunswick Stew
1 large onion, chopped 1 celery rib, chopped 1 large green bell pepper, chopped 1 cup frozen sliced okra, thawed 4 cups frozen cubed hash browns, thawed 3/4 pound barbecued pork, chopped 1 cup chopped cooked chicken 1 (14 1/2-ounce) can diced tomatoes, undrained 1 (15-ounce) can tomato sauce 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained 1 (15 1/4-ounce) can lima beans, drained 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon Worcestershire sauce Preparation Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes. NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce. YUMMMMM!!! What time is supper served? |
Funny I started typing my recipes up on my laptop, my DH says his co workers wives like my food
Oxtail Soup Serves: 8 Ingredients: 1 pkg. Oxtail 3 bay leaves 1 pkt. Sazon 2 beef bouillon cube 2 tbsp sofrito 1 can of tomato sauce 4 cups of water 2 carrots, diced 2 potatoes, diced 6 ears of corn 3 plantains grated and rolled into balls Method: Place all ingredients except veggies in a large pot, bring to a boil, cover, and reduce heat. When meat begins to tender (approximately 2 hrs) add in veggies water may also be added if necessary. Cook for an additional hour. Serve with rice on the side. |
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