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Soups and Stews and Chili

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dani3839

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Southwestern Beef Stew




2 lbs of beef stew meat
1 can of cream of tomato soup
1 - 16 ounce jar of salsa
1 can of diced green chilis
1 can of beef broth
1 packet of your favorite taco seasoning
1 small bag of frozen corn
2 - 3 medium potaoes, cut into chunks
1 can of black beans
Put everything except for beans into your crock pot. Cook on low for 6 - 7 hours or high for 4 - 5 hours. Stir the beans into the mixture for the last 15 minutes of cooking. Serve over rice and top with cheese if you want. You can also serve these with tortilla chips too.
 

davi

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Mar 30, 2015
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When I was in high school I worked part time at a restaurant for a fellow from massachusetts. He made a killer manhattan style clam chowder that I have never been able to mimic. Does anyone have a good recipe for this?

If made right, then clam chowder can taste very good. I like adding a little obay seasoning to mine.
 

davi

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Mar 30, 2015
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Slow Cooked Creamy Chicken Tortilla Soup

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves



Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.

Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.


Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired


I love cilantro in my soup. it has a wonderful taste. I put pcs on my sandwhiches as well. lol
 

dani3839

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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.
 

dani3839

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Iowa Corn Chowder

Ingredients

5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
2 cups frozen corn (1 10-ounce package)
1 10 3/4 ounce can condensed cream of mushroom soup
1 cup diced potato, cooked

Directions
1.
In a large saucepan, cook bacon until crisp. Remove; drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in the saucepan.
2.
Cook onion rings in reserved drippings until tender. Stir in the milk, corn, soup and potato.
3.
Bring mixture to boiling. Reduce heat and simmer for 2 to 3 minutes. Remove from heat. Season to taste with salt. Top each bowl of chowder with some of the crumbled bacon. Makes 5-1/2 cups soup.
 

dani3839

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Zucchini Soup with Herbed Cream

Ingredients

1/2 cup sour cream
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
1/4 teaspoon ground black pepper
3 cups Swanson® Vegetable Broth (Regular or Certified Organic)

Directions
1.
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
2.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.
3.
Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4.
Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
5.
Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.
 

dani3839

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Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
12 ounces boneless beef sirloin steak, trimmed and cut into very thin bite-size strips*
Nonstick cooking spray
2 teaspoons canola oil
2 medium yellow or green sweet peppers, cut into thin bite-size strips
1 medium onion, halved and thinly sliced
2 14 ounce cans lower-sodium beef broth
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1/4 cup light sour cream
1/2 teaspoon finely shredded lime peel
1 ounce baked tortilla chips, coarsely crushed (2/3 cup)
1/2 of an avocado, seeded, peeled, and chopped (optional)
1/4 cup snipped fresh cilantro (optional)


Directions
1.
In a medium bowl combine garlic powder, cumin, paprika, and cayenne pepper. Add steak strips and toss to coat. Coat an unheated 4-quart nonstick Dutch oven with cooking spray. Heat over medium-high heat. Add half of the steak strips. Cook for 2 to 4 minutes or until browned, stirring occasionally. Remove meat from the pan and repeat with remaining steak strips.
2.
Add the oil to the Dutch oven. Add sweet peppers and onion. Cook over medium heat for 5 minutes or until lightly browned and just tender, stirring occasionally. Add broth and undrained tomatoes. Bring to boiling. Stir in steak strips and heat through.
3.
To serve, ladle soup into bowls; add a dollop of sour cream and sprinkle with lime peel and tortilla chips. If desired, top with avocado and cilantro. Makes 4 (2 cups each) servings
Tip

*Test Kitchen Tip:

Partially freeze beef about 30 minutes for easier slicing into strips.
 

dani3839

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Smoked Tomato Soup



Ingredients

1 cup hickory, oak or apple wood chips
3 large tomatoes, halved
2 teaspoons olive oil
1 medium onion, coarsely chopped (1/2 cup)
1 3/4 cups water or one 14-ounce can vegetable or chicken broth
1 6 ounce can tomato paste
2 - 3 teaspoons sugar
2 sprigs fresh thyme
1 large clove garlic, minced
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1.
Soak wood chips in enough water to cover for 1 hour. Drain wood chips.
2.
For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Sprinkle wood chips over coals. Place tomatoes, cut sides down, on grill rack over drip pan. Cover; grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking and place wood chips in a pierced foil packet over the lit burner. Grill as above.) Remove tomatoes from grill. Cool slightly; remove cores.
3.
In a large saucepan, heat oil over medium-high heat. Cook onion in hot oil until tender but not brown, stirring occasionally. Stir in smoked tomatoes, water, tomato paste, sugar, thyme, garlic, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat and cool for 10 minutes. Remove and discard thyme sprigs and bay leaf.
4.
Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture at a time in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture.) Set a sieve over a large bowl. Strain tomato mixture through sieve; discard pulp and seeds.
5.
Return strained tomato mixture to the saucepan; heat through. Season to taste. Makes 4 to 6 side-dish servings.
 

dani3839

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Chunky Summer Gazpacho

For the soup:

1/2 cup water
1 1/2 pounds tomatoes (about 4 medium), chopped
1 cup chopped strawberries
1 medium zucchini, chopped
1 yellow bell pepper, seeded and chopped
1/2 English cucumber, peeled and chopped
2 garlic cloves, minced
1 shallot, minced
Juice of 1/2 lemon
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

For the garnish:

2 ounces feta, crumbled
Pea shoots or other sprouts

Directions
1.
Place the water and the tomatoes in a food processor or blender and puree until smooth. Add the remaining soup ingredients and pulse until the mixture is slightly chunky.
2.
Chill the gazpacho for at least two hours. Add up to 1/2 cup water to thin the soup, if you like, before serving it in chilled bowls topped with feta and sprouts.
 

mosco

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Aug 9, 2015
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Slow Cooked Creamy Chicken Tortilla Soup

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves



Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.

Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.


Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired
This should be a very delicious dish. As I am reading am already salivating. I will study deeper for practical application. Thank you for this
 

CareyG

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Jan 8, 2008
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This should be a very delicious dish. As I am reading am already salivating. I will study deeper for practical application. Thank you for this
You are very welcome mosco, enjoy the recipes!
 

mosco

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Aug 9, 2015
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Thank you for all these analysis. But where can one see all these ingredients? Gathering them will be another hard nut to crack.
 
Last edited:

sorcer3ss

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Feb 25, 2008
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I think mosco means it might be difficult to get those ingredients. I'm not familiar with Picante Sauce or cilantro leaves
 

CareyG

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Jan 8, 2008
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Thank you for all these analysis. But where can one see all these ingredients? Gathering them will be another hard nut to crack.
They should have the ingredients at the supermarket!
 

vixen777

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Jan 14, 2008
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61,851
Thai Chicken and Coconut Soup




INGREDIENTS

1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
3 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
1 1-inch piece peeled fresh ginger, cut into thirds
1/2 cup long-grain rice
1 3/4 cups unsweetened coconut milk (15-ounce can)
2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices
3 tablespoons chopped cilantro

INSTRUCTIONS

In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
NOTES
 

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