Streak Gaming Online Gambling Forum
Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Soups and Stews and Chili
- Thread starter judyb57
- Start date
Users who viewed this discussion (Total:0)
- Joined
- Jan 17, 2008
- Messages
- 82,811
I found this one twobears, it looks good and easy, lol
Manhattan Clam Chowder
Original recipe makes 8 servingsChange Servings
1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes
Directions
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
Stir in the undrained tomatoes and the chopped clams and heat through.
Manhattan Clam Chowder
Original recipe makes 8 servingsChange Servings
1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes
Directions
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
Stir in the undrained tomatoes and the chopped clams and heat through.
Crab and Cauliflower Chowder
Servings:3 main-dish or 6 appetizer servings
Total Time: 25 mins
6 ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
2-1/2 cups small cauliflower flowerets
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth or vegetable broth
2 cups milk
1 3-ounce package cream cheese with chives, softened and cut up
1/4 cup dry white wine
2 tablespoons snipped fresh parsley
Directions
1.
Thaw crabmeat, if frozen. In a large saucepan cook cauliflower flowerets in margarine or butter for 5 to 6 minutes or just until crisp-tender.
2.
Stir in flour and pepper. Add chicken broth or vegetable broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
3.
Gradually stir about 1 cup of the hot milk mixture into the softened cream cheese; return to saucepan. Cook and stir over low heat until cream cheese melts. Stir in crabmeat and wine; heat through. Sprinkle each serving with parsley. Makes 3 main-dish or 6 appetizer servings.
Servings:3 main-dish or 6 appetizer servings
Total Time: 25 mins
6 ounces fresh or frozen crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
2-1/2 cups small cauliflower flowerets
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth or vegetable broth
2 cups milk
1 3-ounce package cream cheese with chives, softened and cut up
1/4 cup dry white wine
2 tablespoons snipped fresh parsley
Directions
1.
Thaw crabmeat, if frozen. In a large saucepan cook cauliflower flowerets in margarine or butter for 5 to 6 minutes or just until crisp-tender.
2.
Stir in flour and pepper. Add chicken broth or vegetable broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
3.
Gradually stir about 1 cup of the hot milk mixture into the softened cream cheese; return to saucepan. Cook and stir over low heat until cream cheese melts. Stir in crabmeat and wine; heat through. Sprinkle each serving with parsley. Makes 3 main-dish or 6 appetizer servings.
Chili
Servings: 7 Prep Time: 90
Ingredients:
¼ tsp Garlic Powder
½ lb Lean Ground Turkey
1 can Tomato Sauce (8 Ounces)
½ lb Lean Ground Beef
1 cup All-bran®
Original
1 tsp Salt
½ cup Chopped Green Bell Pepper
1 can Diced Tomatoes (14.5 Ounces)
½ cup Water
1 can Kidney Beans (15.5 Ounces)
2 Tbsp Chili Powder
1 cup Chopped Onions
1 Bay Leaf
Directions:
1. In 4-quart saucepan, cook beef, turkey, onions and green pepper over medium heat, stirring frequently, until meat is no longer pink. Drain off fat and liquid.
2. Stir KELLOGG'S ALL-BRAN cereal and remaining ingredients into meat mixture. Bring to boil, stirring frequently. Cover and reduce heat to low. Cook 1 hour longer, stirring frequently. Remove bay leaf before serving. Yield: 7 cups, 7 servings
VARIATION:
For vegetarian chili, omit both beef and turkey. Add 1 can (15.5 oz.) great northern beans. Place all ingredients in 4-quart saucepan. Bring to boil, stirring frequently. cover and reduce heat to low. Cook 1 hour longer, stirring frequently. Remove bay leaf before serving.
Yield: 6 1/2 cups
Servings: 7 Prep Time: 90
Ingredients:
¼ tsp Garlic Powder
½ lb Lean Ground Turkey
1 can Tomato Sauce (8 Ounces)
½ lb Lean Ground Beef
1 cup All-bran®
Original
1 tsp Salt
½ cup Chopped Green Bell Pepper
1 can Diced Tomatoes (14.5 Ounces)
½ cup Water
1 can Kidney Beans (15.5 Ounces)
2 Tbsp Chili Powder
1 cup Chopped Onions
1 Bay Leaf
Directions:
1. In 4-quart saucepan, cook beef, turkey, onions and green pepper over medium heat, stirring frequently, until meat is no longer pink. Drain off fat and liquid.
2. Stir KELLOGG'S ALL-BRAN cereal and remaining ingredients into meat mixture. Bring to boil, stirring frequently. Cover and reduce heat to low. Cook 1 hour longer, stirring frequently. Remove bay leaf before serving. Yield: 7 cups, 7 servings
VARIATION:
For vegetarian chili, omit both beef and turkey. Add 1 can (15.5 oz.) great northern beans. Place all ingredients in 4-quart saucepan. Bring to boil, stirring frequently. cover and reduce heat to low. Cook 1 hour longer, stirring frequently. Remove bay leaf before serving.
Yield: 6 1/2 cups
You guys probably would'nt like my chili. lol I call it real mans chili
Brown some stew meat then add chopped jalapenos,cilantro,canned tomatoes,chili beans,onion and lots of chili powder. Cook on low boil for about 30 minutes.
While cooking fill cooler with ice and long neck budweisers.
Enjoy.
Brown some stew meat then add chopped jalapenos,cilantro,canned tomatoes,chili beans,onion and lots of chili powder. Cook on low boil for about 30 minutes.
While cooking fill cooler with ice and long neck budweisers.
Enjoy.
I am a heat wimp! I can barely use hot sauce, even the mild stuff 
NEW YEARS DAY (GONE ALL AFTERNOON) STEW
3 lb. chuck, cubed
1 can Campbell's Tomato soup
1 soup can water
1 pkg. Au Jus gravy mix or beef bouillon
1 tsp. salt
2 onions, sliced
3 cloves garlic, minced
3 potatoes, quartered
3 carrots, peeled and sliced
3 stalks celery, 1/4" slices
1 green pepper
Combine ingredients in a 5 quart Crock-Pot. Cover and cook 5 hours on
medium or if using a Dutch oven at 275 degrees. During final hour of
cooking, mix cornstarch with some of the juices in separate dish and add
to pot to thicken.
3 lb. chuck, cubed
1 can Campbell's Tomato soup
1 soup can water
1 pkg. Au Jus gravy mix or beef bouillon
1 tsp. salt
2 onions, sliced
3 cloves garlic, minced
3 potatoes, quartered
3 carrots, peeled and sliced
3 stalks celery, 1/4" slices
1 green pepper
Combine ingredients in a 5 quart Crock-Pot. Cover and cook 5 hours on
medium or if using a Dutch oven at 275 degrees. During final hour of
cooking, mix cornstarch with some of the juices in separate dish and add
to pot to thicken.
Last edited:
Crock Pot Northern Beans & Ham
Ingredients:
1 - 16 oz package dried northern beans (1 lb)
3 -4 meaty ham shanks, hocks or ham (1 - 1 1/2 pounds)
1 - small onion, diced
water, enough to cover beans
salt & pepper to taste
1/3 - cup light brown sugar
Directions:
Sort the beans for any pebbles and the rinse beans under cold water.
Add the the rinsed beans, onion, salt, pepper, and ham shanks, hocks or ham (chopped into large chunks) into the crock pot. Add enough water to cover the beans by about 2 inches. (about 6 - 8 cups)
Cover and cook on low for about 6 - 8 hours, or until beans are tender. Remove the ham shanks or hocks and pull off all of the meat.
Return the meat to the crock pot and add the brown sugar. Lightly mix to combine. Ladle in to bowls and serve.
Cooks Note: If you want to soak your beans first you can. I never soak my northern beans because they cook really well in the crock pot without soaking. If you do soak them then the cooking time would be decreased dramatically, so keep that in mind.
Ingredients:
1 - 16 oz package dried northern beans (1 lb)
3 -4 meaty ham shanks, hocks or ham (1 - 1 1/2 pounds)
1 - small onion, diced
water, enough to cover beans
salt & pepper to taste
1/3 - cup light brown sugar
Directions:
Sort the beans for any pebbles and the rinse beans under cold water.
Add the the rinsed beans, onion, salt, pepper, and ham shanks, hocks or ham (chopped into large chunks) into the crock pot. Add enough water to cover the beans by about 2 inches. (about 6 - 8 cups)
Cover and cook on low for about 6 - 8 hours, or until beans are tender. Remove the ham shanks or hocks and pull off all of the meat.
Return the meat to the crock pot and add the brown sugar. Lightly mix to combine. Ladle in to bowls and serve.
Cooks Note: If you want to soak your beans first you can. I never soak my northern beans because they cook really well in the crock pot without soaking. If you do soak them then the cooking time would be decreased dramatically, so keep that in mind.
Italian Meatball Soup Yield 8 servings (about 2 cups each)
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2
tablespoons of Italian seasoning until well blended shape mixture into
32 meatballs. Spray large saucepan with cooking spray heat over medium
heat until hot. Cook meatballs until browned on all sides 5 to 7 mins.
Add chicken broth, water, green beans, carrots, onions, remaining 2
cloves garlic and remaining 1 tablespoon Italian seasoning to saucepan
heat to boiling. Reduce heat and simmer covered until vegetables are
almost tender about 8 mins. Heat soup to boiling add pasta and tomatoes.
Reduce heat and simmer uncovered until pasta is al dente about 10 mins.
Season to taste with salt and pepper
Nutritional Info (Per Serving) Cals 270 Protein 19g Sod 174mg Chol
31.7mg Fat 8.7g Carb 30.2g Exchanges 1-1/2 Bread 2 Meat 1/2 Fat
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2
tablespoons of Italian seasoning until well blended shape mixture into
32 meatballs. Spray large saucepan with cooking spray heat over medium
heat until hot. Cook meatballs until browned on all sides 5 to 7 mins.
Add chicken broth, water, green beans, carrots, onions, remaining 2
cloves garlic and remaining 1 tablespoon Italian seasoning to saucepan
heat to boiling. Reduce heat and simmer covered until vegetables are
almost tender about 8 mins. Heat soup to boiling add pasta and tomatoes.
Reduce heat and simmer uncovered until pasta is al dente about 10 mins.
Season to taste with salt and pepper
Nutritional Info (Per Serving) Cals 270 Protein 19g Sod 174mg Chol
31.7mg Fat 8.7g Carb 30.2g Exchanges 1-1/2 Bread 2 Meat 1/2 Fat
Crock Pot Cheddar Mushroom Soup
8 ounces fresh sliced mushrooms
1 cup diced yellow onion
3/4 cup diced celery
6 cups chicken stock
1 1/2 cups heavy cream
12 ounces sharp Cheddar, shredded
3/4 cup flour
1/2 cups butter
white pepper
Tabasco
In large saucepan melt butter. Add mushrooms, celery, onions and saute
15 mins. Add flour, evenly coating mushrooms etc. Stir for 10 mins. Add
chicken stock stirring with a wire whip. Reduce heat and bring back to
simmer stirring briskly with whip. Simmer 1/2 hr to let mushroom flavor
come through. Add cheese and cream. Season to taste with salt, white
pepper and Tabasco. Simmer in crockpot 2 to 4 hrs
8 ounces fresh sliced mushrooms
1 cup diced yellow onion
3/4 cup diced celery
6 cups chicken stock
1 1/2 cups heavy cream
12 ounces sharp Cheddar, shredded
3/4 cup flour
1/2 cups butter
white pepper
Tabasco
In large saucepan melt butter. Add mushrooms, celery, onions and saute
15 mins. Add flour, evenly coating mushrooms etc. Stir for 10 mins. Add
chicken stock stirring with a wire whip. Reduce heat and bring back to
simmer stirring briskly with whip. Simmer 1/2 hr to let mushroom flavor
come through. Add cheese and cream. Season to taste with salt, white
pepper and Tabasco. Simmer in crockpot 2 to 4 hrs