Beef Stew

 

Ingredients
1 large package Carne Picada thin sliced beef (I use any beef in my freezer when I'm broke. I just use kitchen shears to snip the meat into small bite site pieces 1.5-2lbs for a large family without leftovers) 
1 large onion
4 Knorr Beef Buoillion (cubes or Tbsp of powder)
1 packet Sazon (found in the Spanish food section)
3 bay leaves
4-6 potatoes, cubed small
1 package carrot chips (or 2 drained cans of sliced carrots, or 2 cups chopped)
2 cans Green Beans, drained
2 sticks salted butter
Greek Seasoning (or any combination of seasonings in your pantry I would use onion powder, garlic powder or mince, parsley, thyme, black pepper) 
6-8 cups of water
1 can evaporated milk
1/2 cup flour

Instructions

1. In a large skillet, saute onion and beef with 1 stick butter & Greek Seasoning until nicely seered a dark brown on at least one side. Transfer to a large pot or dutch oven. 
2. Add water (about an inch above veggies) Buoillion, Sazon, vegetables, and all other seasoning to the pot stirring well. Bring to a boil.
3. Roux: whisk in flour with evaporated milk making sure we'll blended and pour into pot after potatoes can be smashed with the back of a wooden spoon. 
4. Simmer, stirring often, for few minutes until it starts to thicken. Add other stick of butter and stir until melted.
5. Remove from heat and allow to rest for 15-30 minutes to allow it to thicken a cool before serving.
6. Enjoy! I don't recommend adding any salt until you've tasted it as the Buoillion and Sazon are quite salty.

Thanks Heather  Snider for the recipe and photo 

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Easy Pasta Dinner recipe

 ½ cup · uncooked  macaroni of your choice
1 ½ pound · ground beef
1 teaspoon · garlic powder
1 · (8 ounce) can tomato sauce
1 cup · stewed, diced tomatoes
1 · (15 ounce) can whole kernel corn, drained
1 · salt & pepper to taste · chopped, onion throw it all together in a pot and cook it on medium (or medium high) until the pasta is tender

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Homemade Lima Bean Soup recipe

Homemade Lima Bean Soup
Recipe By Wendy Lipski
(Tonights Dinner)

3 Cups dried lima beans
Ham bones(or ham hocks)
Shredded ham from bones(or hocks)
1 or 2 chopped garlic cloves(I used 2)
1/2 chopped yellow onion
salt and pepper to taste* I used more pepper than salt(not much into salt)
1TSP seasoning salt
2 stalks chopped celery stalks
about a 1 TSP parsley flakes
2 cans mixed vegi's(or 1 frozen bag mixed vegi's)

* this was a 2 day cooking process(I used dutch oven then crock pot)-which I have to admit turned out Awesome

In large pot add bones(or hocks) add water to cover, boil until meat falls off,take out and debone meat off, add beans and boil until soft-watching the level of broth-add water when needed(or add to crock and cook on high 8 hours-check broth level)
Once beans are soft, add garlic,onion,salt n pepper,seasoning salt and celery-boil until onions are soft, then add vegi's, cook on medium for about an hour..Serve
If using crockpot, once beans are soft, add everything except vegi's,cook 4 hours on high, add vegi's for about an hour or 2 on low...Serve

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Copycat Cracker Barrel chicken and dumplings

Ingredients:

2 cups Flour

½ teaspoons Baking Powder

1 pinch Salt

2 Tablespoons Butter

1 Cup buttermilk, A Bit Less Than A Full Cup (you can  

use regular milk if needed)

2 quarts Chicken Broth

3 cups Cooked Chicken

Preparation Instructions:

In a bowl, combine the flour, baking powder and 

salt. 

Cut the butter into the dry ingredients with a fork or 

pastry blender. Stir in the milk, mixing with a fork 

until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin 

and something to cut the dumplings with. I like to 

use a pizza cutter. I also like to use a small spatula 

to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling 

pin. Dip your cutter in flour and cut the dumplings in 

squares about 2″x2″. It’s okay for them not to be 

exact. Just eye ball it. Some will be bigger, some 

smaller, some shaped funny.

Use the floured spatula to put them on a heavily 

floured plate. Just keep flouring between the layers 

of dumplings.

To cook them, bring the broth to a boil. Drop the 

dumplings in one at a time, stirring while you add 

them. The extra flour on them will help thicken the 

broth. Cook them for about 15-20 minutes or until 

they not doughy tasting. Add the cooked chicken to 

the pot and you’re done!(

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Creamy potato and ham soup

Ingredients
4 potatoes (peeled and diced)
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced **green vegetable Broccoli, peas or green beans. ** I used green beans. 
1 1/2 cup diced cooked or smoked ham (I used leftover ham that was smoked on the Big Green Egg)
32 ounces Chicken broth
kosher salt
pepper
1 small clove garlic minced
5 Tb butter
1/3 cup flour
1 cup milk**
1 cup half and half**
**I used 2 1/2 C heavy cream as it is all I had smile emoticon

Directions:

1) Boil salted water and cook the potatoes until about done, drain and set aside. 

In the same pot, boil more water and add the peas, chopped green vegetables (peas, beans or chopped broccoli) , carrots and onions ...heavy simmer until done. Drain, set aside with the cooked potatoes. 

2) Heat chicken broth in a stockpot. Bring to a heavy simmer then add the ham, heavy cream (or the milk-half and half). Add the potatoes and green vegetables and heat slowly. 

3). In a separate pan, melt butter over medium-low heat. Stir in garlic and briefly sauté...add flour with a fork, stirring constantly until lightly thickened ( about 1-2 minutes minute) to make a blonde roux. 

3. Pour the flour roux mixture into the chowder stock pot and stir until combined and chowder is thickened. Add more cream (milk if too thick).

Top with shredded cheddar cheese and bacon if desired. Enjoy! 

This was so amazing!!!

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Fagoli

1 lb ground beef
1 small onion diced
2 celery stalks chopped
3 carrots chopped
1 can of beef broth
1 can of crushed tomatoes (diced will also work if like larger chunks) (15oz)
2 cans of tomato sauce (8 oz)
1 can of red kidney beans (with juice)
1 can of white kidney beans (1.5oz with juice)
1 can of drained corn
1 tbs white vinegar
1 tbs minced garlic
1/2 tsp thyme
1/2 tsp basil
1 tsp oregano
Salt & pepper
1/2 box of ditali pasta
- brown beef then drain, add onions, celery, carrots and sauté for 10 minutes
- add all the ingredients expect pasta and cook low for hour an half (I put in slow cooker for 5 hours give or take not a big deal)

l- cook pasta separately Al dente and drain an add to soup, at this time I will check to see how thick it is and I will usually add aittle of the pastas starchy water so don't toss!

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Cabbage Soup

Ingredients
3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed
and roughly chopped
About 16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
Olive oil
12 to 14 slices pancetta or bacon
1 (4-ounce) can anchovy fillets, in oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Couple large knobs butter
Small bunch fresh sage, leaves picked
Directions
Preheat your oven to 350 degrees F.

Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.

Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.

Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.

Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!

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Minestrone Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe.html?oc=linkback

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Tomato Corn Chowder

1/4 pound cooked crumpled bacon
1 baseball size onion chopped
1 can (14.5 oz) whole kernel corn (un-drained)
1 can (14.5 oz) diced tomatoes (un-drained)
2 cups diced raw potatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
3 cups boiling water
1 cup evaporated milk

Sauté onion in 2 tablespoons of olive oil or some of the drippings left over from cooking the bacon for about 5 minutes until tender ......Add the onions, bacon, potatoes, tomatoes, corn, sugar, salt, pepper and paprika to the boiling water, reduce heat to a simmer and cook for 20 to 25 minutes until potatoes are tender.......Remove from heat and slowly stir in the evaporated milk.

Enjoy

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CHILI

CHILI
2 pounds hamburger (fry and drain)
1/2 large onion (chopped)
2 can kidney beans (don't drain)
2 can chili beans (don't drain)
2 can chopped tomatoes (don't drain)
1 pkg. Williams Chili seasoning
2 Tbs. brown sugar
1 Tbs. cocoa
1 tsp. garlic powder
Salt to taste
Mix and simmer for at least 1 hour..longer if you want.

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Split Pea Soup

2 - pound split peas
2 - quarts boiling water
1/4 to 1/2 pound chunked or cubed ham
1 - large carrot diced
5 - green onions chopped including the tops
2 - tea spoons salt
1/4 - tea spoon black pepper
1 - large rib of celery diced including the leaves
1 - bay leaf

1 - sort through the peas removing any bad ones or pebbles, then add the peas, ham and bay leaf to the boiling water, reduce to a gentle simmer, cover and let simmer for 1 1/2 hours.

2 - add carrot, celery, onions, salt and pepper. cover and simmer 30 more minutes.

3 - remove the lid, turn heat to lowest setting, simmer for 1 to 1 1/2 hours more, stirring occasionally until it reaches desired thickness.

4 - taste and add more salt and or pepper if desired.

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Loaded Potato Soup

Thank you Leona Baylor

Ingredients

2) 30oz bags frozen potatoes o'brian, 

1) 10 oz can cream of chicken soup, 

32oz chicken broth, 

8 oz whole fat cream cheese (cubed)

3 oz real bacon bits, 1 cup cheddar cheese

Combine potatoes, broth, soup and 1.5 oz of bacon in crock pot

Set on high for 7 hrs, stir occasionally

Add cream cheese, cheddar cheese and remaining bacon

Cook on high for 1 hr or until cream cheese is melted, stir often

Serve

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Hesaro Herme's Fiesta Slow-Cooker Chicken Tortilla Soup

1 can (15oz) petite diced tomatoes
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 can (14.5 oz) black beans, drained
10 oz frozen corn kernels
1 medium onion, diced
2 cloves garlic, minced
4 C chicken broth
1 tsp ground cumin
1 tsp chili powder
2 tsp kosher salt
1 tsp oregano
1/4 tsp black pepper
1 bay leaf
2 boneless/skinless chicken breasts
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1/2 C fresh cilantro, chopped
2 limes, juiced
tortilla chips, cheese, sour cream, avocado for serving

Instructions:
Combine all ingredients except for the cilantro and lime juice in a slow-cooker.
Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Remove chicken from soup, shred into bite-sized pieces and return to soup.
Stir in chopped cilantro and lime juice.
Serve with tortilla chips, cheese, sour cream, and avocado if desired.

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Gina Favro's Ginger Garlic Chicken Raviolli Soup

(i don't measure anything)

In heavy soup pot add 1qt of chicken broth, 2 cups of water, 15 cloves of garluc, 1 bag of baby carrots, 1 box of frizen chopped spinach, about a finger size piece of ginger, grated, i threw in the leftovers from my rotiserre chicken.

Put a lid on it and boil for 30 minutes.

In a sautee pan, melt 1/2 stick of butter and about 15 more cloves of garlic. I chopped the garlic. Cook the garlic and butter until it is soft.

Remove the chicken from the pot, let cool and remove the meat and chop it up. Return the chopped chicken to the pot. Add a bag of frozen cheese raviolli and cook until they float. Add more ginger if desired.

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My Mother's Crock-Pot Potato Soup, Heather Malek Rice

Heather Malek Rice

My Mother's Crock-Pot Potato Soup

8 cups diced baking potatoes

Chopped onion

3 cans of chicken broth

1 can of cream of chicken- the family size

1 8 oz cream cheese -cubed

1/2 lb of bacon - cooked and chopped



In a crock pot put in first 5 ingrediants. Cover and cook on low for 6 hours. Stir now and then. Add cream cheese and bacon. Cook for another 1/2 hour.

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Butternut Squash & Tomato Posole

1 28-ounce can whole peeled tomatoes, preferably no-salt added
1 tablespoon canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 tablespoons chili powder
3 cups diced (1/2-inch) peeled butternut squash (see Tip)
1 1/2 cups vegetable broth
1 15-ounce can white hominy, rinsed
1 15-ounce can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro
Preparation

Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.

Tips & Notes

For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.
If you only stock one type of canned tomato, opt for versatile whole plum tomatoes. Break them up for chunky stews, dice them if you want smaller pieces or puree them to use in a sauce.

Nutrition

Per serving: 335 calories; 10 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 9 g protein; 16 g fiber; 688 mg sodium; 1147 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (74% dv), Potassium (33% dv), Folate (30% dv), Iron & Magnesium (23% dv), Calcium (16% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat

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Super Simple Beef Stew

Super Simple Beef Stew



2lbs ground beef
1 can corn
1 can green beans
1 can diced tomato
3-4 potatos or 1 can potatoes 
Seasoning salt
Black pepper
Chopped small onion


Cook ground beef. When meat is half cooked add chopped onions and chopped potatoes. (Do not drain meat) Cook for about 5-10 minutes longer. Open all cans of veggies and pour them in, juices and all. Add 2-3 more cans of water and simmer on low for 20 min. Season to taste and enjoy.


Any veggies you like only makes it better.

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Poor mans Gumbo

• • Poor mans jambalaya
    
    Hot links
    Raw shrimp
    Garlic
    Onions
    Can of whole tomatoes
    8oz can of tomatoe sauce
    • 
• 
  

  Poor mans's gumbo

  Nasha-na Genise Thomas

  • Sautée the onions and garlic add salt and pepper cook for 2-3 mins add raw shrimp in season with half a teaspoon of cayenne pepper chili powder garlic powder salt and seasoned salt cook until partial pink then add sausage let cook for 6 mins add can of tomatoes break up tomatoes add can of tomato sauce let simmer for 6-7 min
• 
  

  • For rice use Jasmine use one cup rice one cup water butter tsp of salt and olive oil cover and let boil for 15 mins turn off let steam 15 more

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Uncle Jake's Chili

 Uncle Jake's Chili

1 ea Bell Pepper, onion chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce  2 (14 ounce) cans kidney beans
1 (10 ounce) can diced tomatoes
1 (1 1/4 ounce)  mild/hot chili seasoning to taste
2 lbs Hamburger

Directions:
In 1-6 Qt pot Brown hamburger. 
Add all canned contents, Chili powder, onion and pepper.
Add 28 Oz. water
Stir to mix all ingredients well. Let simmer until onion and pepper is tender.
Add pepper and chili powder to taste.
3. Serve hot over rice or alone with crackers or bread and butter
4. Freeze the leftovers

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Being that the weather here in NY has become somewhat unpredictable, I decided to make MY version of homemade chicken soup ...
10 - 12 skinless chicken drumsticks
4 - 6 medium sized peeled and diced potatoes
Garlic Powder - to taste
Onion Powder - to taste
2 tbspns Lemon Pepper
3 Bay Leaves
2 Packets of Goya Sazon con Achote
Tomato Sauce
1 can Garbanzo Beans
1 can Red Kidney Beans
1can Green Beans
( vegetables can and should be substituted for personal taste)
Combine all seasonings in water to mix well, add all vegetables and let simmer while cleaning chicken parts.
Add chicken to pot and bring to a boil, lower flame to a simmer and slow cook for approximately 1 1/2 hours.
Serve over White rice or egg noodles ...
Enjoy!

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