3 cups cooked wild rice (Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe)
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese
Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.
Showing posts with label soup/chili. Show all posts
Showing posts with label soup/chili. Show all posts
Tuesday, January 31, 2012
Son of a Gun Stew
1/2 pound bacon
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes
Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes
Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)
Cheese Chowder
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine (melted)
1/4 cup flour
2 cups milk or cream
2 cups shredded cheese (10 oz)
16 oz corn
2 cups boiling water
Combine potatoes, carrots celery, onion, salt and pepper; add water. Cover and simmer 15 to 20 minutes or until vegetables are tender. Do not drain. Make a cream sauce with margarine, flour, and milk; stir until thickened. Add cheese, stir until melted. Add corn and undrained vegetables. Heat but do not boil. Makes 6-8 servings.
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine (melted)
1/4 cup flour
2 cups milk or cream
2 cups shredded cheese (10 oz)
16 oz corn
2 cups boiling water
Combine potatoes, carrots celery, onion, salt and pepper; add water. Cover and simmer 15 to 20 minutes or until vegetables are tender. Do not drain. Make a cream sauce with margarine, flour, and milk; stir until thickened. Add cheese, stir until melted. Add corn and undrained vegetables. Heat but do not boil. Makes 6-8 servings.
Cheeseburger Chowder
1 pound hamburger
2 cups cubed potatoes
1/2 cup celery
1/2 cup onion
1/2 tsp salt
1 1/2 cups water
1 Tbsp beef bouillon
3 Tbsp flour
1 cup cheese
2 1/2 cups milk
In a saucepan, brown hamburger, Add potatoes, celery, onion, bouillon, salt and water. Bring to a boil until vegetables are tender. Next add 1/2 milk to flour. Add to meat and vegetables. Next add the rest of the milk and cheese. Cook until thick.
2 cups cubed potatoes
1/2 cup celery
1/2 cup onion
1/2 tsp salt
1 1/2 cups water
1 Tbsp beef bouillon
3 Tbsp flour
1 cup cheese
2 1/2 cups milk
In a saucepan, brown hamburger, Add potatoes, celery, onion, bouillon, salt and water. Bring to a boil until vegetables are tender. Next add 1/2 milk to flour. Add to meat and vegetables. Next add the rest of the milk and cheese. Cook until thick.
Saturday, November 27, 2010
Leftover Turkey Noodle Soup
1 bag egg noodles
Leftover turkey (bones, skin, meat, etc.) (can also use whole chicken)
5 to 7 chicken bouillon cubes (can also use can of broth)
1 cup heavy whipping cream
2 Tbsp cornstarch
Cover leftovers with water and lid (if using whole chicken, place breast down). Cook for 1 hour. Remove turkey from pan. Strain broth and add bouillon. Cook noodles in broth. This is the brand we use and they always turn out PERFECT:
While noodles are cooking, remove turkey from bone and cut or shred into small pieces. Add turkey and cream when noodles are cooked. Add cornstarch to thicken.
Monday, September 28, 2009
Baked Potato Soup
Jan Wolsey
4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter or margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
OR
1 cup of ham, cubed
1 cup (4 oz) shredded cheese, add more or less to taste
Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a stock pot, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Simmer, stirring constantly until thick. Remove from heat. Whisk in sour cream. Add potatoes and green onions. Garnish with bacon/ham and cheese. Heat till hot, do not boil. If too thick, add more milk.
4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter or margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
OR
1 cup of ham, cubed
1 cup (4 oz) shredded cheese, add more or less to taste
Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a stock pot, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Simmer, stirring constantly until thick. Remove from heat. Whisk in sour cream. Add potatoes and green onions. Garnish with bacon/ham and cheese. Heat till hot, do not boil. If too thick, add more milk.
Black Bean Soup
Jill Hobbs
1 1/2 cups water
2 cubes beef bouillon
2 cans black beans
1 cup salsa
1 tsp cumin
Blend beans in blender. Simmer all ingredients for 10 minutes. Serve with tortilla chips.
Tip for kids: This stuff smells and tastes wonderful but LOOKS horrible. I got my kids to eat it by telling them to close their eyes while I gave them a taste. Every one of them liked it but I am positive that none of them would have tried it had they seen it before they ate it.
1 1/2 cups water
2 cubes beef bouillon
2 cans black beans
1 cup salsa
1 tsp cumin
Blend beans in blender. Simmer all ingredients for 10 minutes. Serve with tortilla chips.
Tip for kids: This stuff smells and tastes wonderful but LOOKS horrible. I got my kids to eat it by telling them to close their eyes while I gave them a taste. Every one of them liked it but I am positive that none of them would have tried it had they seen it before they ate it.
Easy Chili
Julie Bressler
2 cans chili beans
2 (8 oz) cans tomato sauce
2 Tbsp chili powder
1/2 to 1 lb hamburger
Brown hamburger. Combine all ingredients in crock pot and simmer for 6 to 8 hours.
Chili Casserole
I've never actually made this one but I have it on my list to try because it looks good!
Laura Warner
4 oz cream cheese, softened
3/4 cup cottage cheese
1/2 cup sour cream
2 Tbsp. green chilies
1/4 tsp salt
8 oz. chili
1 can black olives
2 cups corn chips
1/2 cup crushed corn chips
1/2 cup grated cheese
Blend together cream cheese, cottage cheese, sour cream, green chilies, and salt. Sprinkle crushed corn chips into greased 9x13 pan. Add creamed mixture. Layer 1 cup corn chips. Mix together the chili and olives and add over the chips. Top with remaining 1 cup corn chips ans sprinkle on grated cheese. Bake at 350 for 25 minutes.
Laura Warner
4 oz cream cheese, softened
3/4 cup cottage cheese
1/2 cup sour cream
2 Tbsp. green chilies
1/4 tsp salt
8 oz. chili
1 can black olives
2 cups corn chips
1/2 cup crushed corn chips
1/2 cup grated cheese
Blend together cream cheese, cottage cheese, sour cream, green chilies, and salt. Sprinkle crushed corn chips into greased 9x13 pan. Add creamed mixture. Layer 1 cup corn chips. Mix together the chili and olives and add over the chips. Top with remaining 1 cup corn chips ans sprinkle on grated cheese. Bake at 350 for 25 minutes.
Zucchini Garden Chowder
Kim Riehle
2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 tsp. basil
1/3 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
2 to 3 medium diced tomatoes
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
In large soup pan, saute zucchini, onion, parsley, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Brint to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.
2 medium zucchini, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 tsp. basil
1/3 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
2 to 3 medium diced tomatoes
1 (12 oz) can evaporated milk
1 (10 oz) pkg frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
In large soup pan, saute zucchini, onion, parsley, basil, and butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Brint to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.
Broccoli and Cheese Soup
Teresa Gentry
4 quarts water
2 carrots, chopped
1 lg pkg of chopped broccoli
14 bouillon cubes (chicken)
1 onion, chopped
3 potatoes, diced
2 squared butter or margarine
1 cup flour
1 bottle Cheese Whiz
Put everything in a crock pot, except the butter, flour and Cheese Whiz. The last 30 minutes of cooking, melt butter, mix with flour until smooth and then add to soup. Then add Cheese Whiz. Cook until thick.
4 quarts water
2 carrots, chopped
1 lg pkg of chopped broccoli
14 bouillon cubes (chicken)
1 onion, chopped
3 potatoes, diced
2 squared butter or margarine
1 cup flour
1 bottle Cheese Whiz
Put everything in a crock pot, except the butter, flour and Cheese Whiz. The last 30 minutes of cooking, melt butter, mix with flour until smooth and then add to soup. Then add Cheese Whiz. Cook until thick.
Sunday, September 27, 2009
Taco Soup
Kathy Miller
1 lb ground beef
l large onion
1 - 16 oz can corn, drained
1 - 8 oz can tomato sauce
1 - 16 oz can kidney beans
1 - 28 oz can stewed tomatoes
1 pkg dry taco seasoning mix
Brown ground beef and drain grease. Add to large cooking pot and add remaining ingredients. Stir well. Let simmer for 30 minutes to one hour to heat and blend flavors. Serve hot. Sprinkle with grated cheese and tortilla chips. (Sour cream if desired).
1 lb ground beef
l large onion
1 - 16 oz can corn, drained
1 - 8 oz can tomato sauce
1 - 16 oz can kidney beans
1 - 28 oz can stewed tomatoes
1 pkg dry taco seasoning mix
Brown ground beef and drain grease. Add to large cooking pot and add remaining ingredients. Stir well. Let simmer for 30 minutes to one hour to heat and blend flavors. Serve hot. Sprinkle with grated cheese and tortilla chips. (Sour cream if desired).
Creamy Corn Chowder
3 slices turkey bacon
1 large onion, chopped
1 pound small red potatoes, quartered
2 ½ cups reduced-sodium chicken broth
6 large ears corn, shucked, or 2 pkgs (10 oz each) frozen corn kernels
18 (2-inch square) soda crackers, crumbled (1 cup)
2 ½ cups reduced fat milk (2%)
½ tsp salt
¼ to ½ tsp hot red pepper sauce
1 Tbsp minced parsley
Cook bacon in large heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Saute onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups). If using frozen corn, put kernels into colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk. Let stand until crackers are soft, about 5 minutes.
Meanwhile, puree about half of potato mixture and return to saucepan. Stir in cracker mixture, corn, salt and red pepper sauce. Cook until flavors are blended, about 10 minutes. Top with parsley and bacon. Makes 6 servings.
1 large onion, chopped
1 pound small red potatoes, quartered
2 ½ cups reduced-sodium chicken broth
6 large ears corn, shucked, or 2 pkgs (10 oz each) frozen corn kernels
18 (2-inch square) soda crackers, crumbled (1 cup)
2 ½ cups reduced fat milk (2%)
½ tsp salt
¼ to ½ tsp hot red pepper sauce
1 Tbsp minced parsley
Cook bacon in large heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Saute onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups). If using frozen corn, put kernels into colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk. Let stand until crackers are soft, about 5 minutes.
Meanwhile, puree about half of potato mixture and return to saucepan. Stir in cracker mixture, corn, salt and red pepper sauce. Cook until flavors are blended, about 10 minutes. Top with parsley and bacon. Makes 6 servings.
Cheesy Broccoli-Potato Soup
2 cups chicken broth
⅓ cup chopped onion
1 package (10 oz) frozen chopped broccoli
1 ⅓ cups instant potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 oz) (you can actually use any type of cheese, I have substituted whatever I have around - mozzarella, cheddar, colby/jack)
2 cups milk
½ tsp salt
Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended; stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 6 servings, about 1 ⅓ cups each.
⅓ cup chopped onion
1 package (10 oz) frozen chopped broccoli
1 ⅓ cups instant potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 oz) (you can actually use any type of cheese, I have substituted whatever I have around - mozzarella, cheddar, colby/jack)
2 cups milk
½ tsp salt
Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended; stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 6 servings, about 1 ⅓ cups each.
Cauliflower Cheese Soup
1 cauliflower, broken into florets
4 cans chicken broth
8 oz cream cheese
1 large pkg Velveeta cheese
Instant potato buds, as needed
Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. Makes 6 to 8 servings.
4 cans chicken broth
8 oz cream cheese
1 large pkg Velveeta cheese
Instant potato buds, as needed
Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. Makes 6 to 8 servings.
Sunday, June 14, 2009
White Chicken Chili
I couldn't get a great picture of this but it is VERY tasty AND healthy (okay, unless you are on a low sodium diet)!!4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice
Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.
From the kitchen of Jen Miller
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice
Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.
From the kitchen of Jen Miller
Subscribe to:
Posts (Atom)