Monday, January 11, 2010

soups and such

Recipe Time



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4 comments:

  1. LeslieJanuary 11, 2010 at 7:56 PM

    Beer Cheese Soup

    Ingredients
    1 quart full flavored beer
    2 quaarts water
    6 chicken bouillon cubes
    1 large onion chopped
    1 cup diced celery
    3 cups diced russet potatoes
    3 cups diced carrots
    1 carton fresh mushrooms, sliced
    1 15 ounce can of whole kernal corn drained
    1 cooked chicken(skin and bones removed) I use 5 skinless boneless chicken breasts boiled in water and cut up
    2 cans cream of chicken soup
    2 cans cream of mushroom soup
    32 ounce bag of frozen broccoli florets
    1 3 pound block of velvetta cheese, cubed

    Directions
    In 8 quart stockpot, combine beer, water bouillon cubes, onions and celery. Brong to a boil and cook for 15 minutes. Add potatoes, carrots, mushrooms and corn; cook for 15 minutes. Add chicken, soups and broccoli and cook for 10 minutes. Turn off heat and add cheese in cubes. Allow chowder to sit, but stir it every few minutes until cheese is melted and chowder is mixed together.


    This makes alot but it freezes well.

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  2. steveJanuary 11, 2010 at 8:02 PM

    Pulled Pork

    Rub pork shoulder with any rib rub spice mixture and place in crock pot. Add 3/4 cup beef broth and cook on low for 12 hours.

    Carefully remove the pork from crockpot and shred with a fork. Reserve liquid. Return the shreded pork to the pot. Add some of the reserved liquid back to the pot to keep moist.

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  3. KarenJanuary 13, 2010 at 8:41 AM

    Timely Tortellini Soup
    A Desperation Dinner recipe
    Serves 6

    1 tsp. olive oil
    1 lg. onion
    2 minced garlic
    1 pkg. (8 oz.) fresh sliced mushrooms
    2 cans (14 ½ oz each) chicken broth
    1 can (14 ½ oz.) seasoned diced tomatoes, such as garlic& onion
    1 tsp. Worcestershire sauce
    ½ tsp. dried basil
    1 bag (12 oz.) frozen cheese tortellini
    Grated Parmesan cheese to taste, optional

    Heat the oil on medium heat in a 4 ½ qt. Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Add garlic and cook, stirring occasionally, until tender, about 3 minutes.
    Add the mushrooms and cook until they begin to release their liquid, about 2 minutes. Meanwhile, open the broth and tomato cans.
    Add the broth and tomatoes, raise the heat to high, cover the pot and bring the soup to a boil. Lift the lid briefly to add the Worcestershire and basil.
    When the broth comes to a rolling boil, add the tortellini. When the broth comes back to a boil, continue to cook for 3 – 4 minutes or just until the tortellini are tender. Serve at once, passing Parmesan cheese at the table to sprinkle on top, if desired.

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  4. LauraJanuary 19, 2010 at 7:44 AM

    Slow-Cooked Potato Soup

    5-1/2 cups cubed peeled potatoes, divided
    2-3/4 cups water
    1/3 cup butter
    1-1/3 cups cubed fully cooked ham
    2 celery ribs, chopped
    2/3 cup chopped onion
    3/4 teaspoon garlic powder
    3/4 teaspoon paprika
    1/8 teaspoon pepper
    1/2 pound process cheese (Velveeta), cubed
    2/3 cup sour cream
    Milk, optional

    Place 4-1/2 cups of the potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat (do not drain). Mash potatoes; stir in butter.
    In a 3-qt. slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in the mashed potatoes; top with cheese. Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired.
    6 servings.

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