User Panel
Posted: 9/22/2014 11:36:36 AM EDT
You guys have any good soup/stew recipes? Crockpot, stove top any and all are welcome.
This soup is one of my wife's favorites: One Pot Chorizo and Kale Soup |
|
I love soup! I can't wait for it to cool off enough that I can eat it without sweating.
None of my recipes have links to the interwebz, because I tend to heavily modify them. Here's one of my favorites. Chinese Chicken Noodle Soup 1 lb. skinless boneless chicken breast halves, cut crosswise into thin strips 3 Tbsp. soy sauce 2 Tbsp. dry Sherry 2 Tbsp. oriental sesame oil** (half for sauteing veggies) 3 garlic cloves, minced 3 Tbsp. tahini 2 Tbsp. minced peeled fresh ginger 1 Tbsp. sugar 1 Tbsp. seasoned rice vinegar 1 ½ tsp. chili-garlic sauce 4 c. chopped Napa cabbage (I use regular cabbage) 6 green onions, thinly sliced 8 c. canned low-salt chicken broth (5 14-oz. cans) 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles ½ c. chopped fresh cilantro Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl using a stick immersion blender. (We use canned chicken, so we mix the marinade and the other sauce ingredients in one bowl and skip the marinate step.) The sauce+marinade mixture makes a delicious dip and salad dressing. We make double and eat it with the rest of the cabbage. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. Add noodles and shrimp (if desired) and cook until noodles are tender and shrimp is pink, about 5 minutes. Stir in cilantro. View Quote |
|
Thank you for this thread! I've been wanting to find the same thing!
I don't have much of anything to add, but hopefully I'll be able to take much from it. |
|
|
|
Quoted: You guys have any good soup/stew recipes? Crockpot, stove top any and all are welcome. This soup is one of my wife's favorites: One Pot Chorizo and Kale Soup View Quote I have been using Legal Seafood's NE Clam Chowder Recipe ever since I was able to get a hold of it - it is easy and it is delicious (okay, it's delicious if you like Clam Chowder)! I am posting it here, because it's readily available on the internet on Foodie websites (not the copycat stuff), so if I've made an error, please let me know and I'll edit. Legal Seafood's New England Clam Chowder Serving Size: 8 Prep Time: 20-25minutes
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, open 6-10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Chop the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes. Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer (but be careful not to scald it). Serve in large soup bowls with oyster crackers on the side. Serves 8 NOTES: I think our clam chowder is the best in the business -- and the public certainly agrees. We sell about seven hundred gallons clam chowder each week at our restaurants and take-out counters. The reason for it's popularity is simple. We use only the best ingredients and plenty of them. Don't try to economize by cutting back on the amount of clams or cream because the chowder will never taste as flavorful as ours. That Note is from the recipe I've had - one other note I learned the first time I ate there that was apparently common knowledge to everyone but me: Their Clam Chowder has been served at every inaugural dinner starting with President Reagan. Doesn't really add to the flavor of the chowder at all - it's delicious either way just thought it was interesting. |
|
Ever had Hungarian Mushroom Soup? A local restaurant serves it, but they use this recipe:
I made it once but I prefer to buy it by the bowl from Moose's Tooth.
|
|
Ingredients 1 1/2 teaspoons olive oil 1 1/2 pounds beef stew meat, cut into 1-inch pieces 3 1/2 cups halved mushrooms (about 8 ounces) 2 cups diagonally cut carrot $ 1 1/2 cups coarsely chopped onion $ 1 1/2 cups sliced celery $ 2 garlic cloves, minced 1 1/2 cups beef stock 1 cup Cabernet Sauvignon or other dry red wine $ 1/2 teaspoon dried thyme 1 1/4 teaspoons kosher salt 1/4 teaspoon coarsely ground black pepper 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained $ 2 bay leaves 2 tablespoons red wine vinegar 1/4 cup chopped fresh flat-leaf parsley Preparation Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in stock and next 6 ingredients (stock through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1.5 hour or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Modified from cooking light. One of my all time favourite stew recipes
|
|
Mixed Bean Soup with Andouille and Celery
2 Tbsp extra virgin olive oil. 2 leeks, white and pale green parts only, halved lengthwise and washed well, then thinly sliced crosswise (about 4 ½ cups). pinch of red pepper flakes (or more to taste). salt and fresh ground black pepper to taste. 12 ounces Andouille or other smoked sausage, cut on the bias into ¼ inch thick slices. 3 sprigs of fresh thyme 5 cups of chicken broth, (I use low sodium broth). 3 cans (about 15 oz each) beans, such as cannellini, roman, and black eyed peas, or anything you prefer, drained and rinsed. 2 stalks celery, thinly sliced (about 1 cup), plus the leafy tops for garnish. Heat oil in a large pot over medium high heat. Add leeks and red pepper flakes; season with salt and black pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more. Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans heated through, about 10 minutes. Add celery and cook until crisp-tender, about 3-5 minutes more. Remove thyme sprigs and re-season with salt and black pepper if needed. Serve in soup bowls and garnish with celery leaves. |
|
One thing I freaking LOVE when it's cold out, and I know it's not a stew, is Sheppard's Pie. We brown some ground beef, mix in peas and carrots, then put mashed potatoes over the top. I have no idea how long the wife puts it in the oven, but when it comes out it's awesome.
|
|
Quoted:
One thing I freaking LOVE when it's cold out, and I know it's not a stew, is Sheppard's Pie. We brown some ground beef, mix in peas and carrots, then put mashed potatoes over the top. I have no idea how long the wife puts it in the oven, but when it comes out it's awesome. View Quote Oh yeah! Get after the wife for the recipe if you don't mind. Did you add tomato soup too? |
|
Quoted:
Ever had Hungarian Mushroom Soup? A local restaurant serves it, but they use this recipe: http://www.food.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-135215 I made it once but I prefer to buy it by the bowl from Moose's Tooth. View Quote Thanks for the recipe, tried it tonight and it was great! Tasted it through out the cooking sequence and though it was good early on the lemon provided a nice pop at the end. |
|
Quoted:
Oh yeah! Get after the wife for the recipe if you don't mind. Did you add tomato soup too? View Quote View All Quotes View All Quotes Quoted:
Quoted:
One thing I freaking LOVE when it's cold out, and I know it's not a stew, is Sheppard's Pie. We brown some ground beef, mix in peas and carrots, then put mashed potatoes over the top. I have no idea how long the wife puts it in the oven, but when it comes out it's awesome. Oh yeah! Get after the wife for the recipe if you don't mind. Did you add tomato soup too? No tomato soup. Very basic recipe with ground beef, mashed taters, peas and carrots. She used the carrots pre-cut with those crinkle cuts because they're awesome. I'll see if I can find it tomorrow when she's home. |
|
Just plain ole beef 'n' noodles or chicken 'n' noodles.... YUM
Beef n noodles is just beef roast cooked tender in some salt, pepper, onion powder, garlic (I like fresh), and anything else you like to taste in your beef 'n' noodles remove meat, remove grease, cook noodles, shred meat while noodles are cooking, add meat back in. Make the mashed taters... Chicken 'n' noodles is a family secret so I can't give that one out... I can tell you that fresh, homemade noodles make a REAL difference... |
|
Quoted: Just plain ole beef 'n' noodles or chicken 'n' noodles.... YUM Beef n noodles is just beef roast cooked tender in some salt, pepper, onion powder, garlic (I like fresh), and anything else you like to taste in your beef 'n' noodles remove meat, remove grease, cook noodles, shred meat while noodles are cooking, add meat back in. Make the mashed taters... Chicken 'n' noodles is a family secret so I can't give that one out... I can tell you that fresh, homemade noodles make a REAL difference... View Quote Here's a chicken and dumplings recipe that's not a secret. I normally double the dumplings to have more in each bowl! 1 Tbsp. olive oil 2 cloves garlic, minced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 pound boneless, skinless chicken breasts, cut into bite-size pieces (or use canned chicken) 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. dried marjoram 8 c. reduced-sodium chicken broth (4 cans + 6 oz. water) ¼ tsp. ground black pepper 1 c. frozen peas (canned peas work too) Dumplings: 2/3 c. all-purpose flour 1/3 c. cornmeal 1 ½ tsp. dried sage 1 tsp. dried marjoram 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ c. buttermilk 1 Tbsp. olive oil Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. (Or use canned chicken). Add thyme, sage, and marjoram and stir to coat. Add broth and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas. Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through. Serve soup with dumplings. |
|
Pressure cooker German Soup. (my recipe)
Get a skillet hot as hell and start browning stuff: about 5 pounds of chuck in stew chunks A couple slices of beef shank About 5 pounds of onions. While that's browning, shred a head of cabbage. Throw it in the pressure cooker with a fist or two worth of peeled garlic cloves and half a stick of butter. Put the browned stuff on top. Add a bunch of herbs (pick what you like, but rosemary is my favorite for this one) and a bay leaf or two. Add a tablespoon or two of fresh ground black pepper. Put all the stuff you've been browning in on top of the cabbage. If there's any room at all, add in a bunch of your favorite mushrooms. Add in a cup of good bordeaux. Bring the pressure up quickly and then settle down to let it get happy at medium pressure for a couple hours. While that's happening, use the other half of the butter stick and some flour to make a roux the color of strong tea (my great Gramma's standard) Drink the rest of the bordeaux with your lady friend in front of the fire. When the timer goes off a couple hours later, everything in the pot but the bones will be liquefied and chunkified and the broth in there will be insane. Add the roux to thicken it up and salt to taste. Pop open an old vine red Zinfandel from somewhere south of Panama to go with it. The flavors of the German soup (now stew since it's thickened) need something with some bite to stand up against em. The Bordeaux might be a bit too balanced to be able to compete. Serve it in a bowl with a big scoop of creamy mashed taters in the middle. Garnish with something fresh and green and don't eat too much because your lady friend is gonna want to show you how happy you made her. ETA: The leftovers will turn into Jell-o in the fridge. That's normal. |
|
Quoted: Here's a chicken and dumplings recipe that's not a secret. I normally double the dumplings to have more in each bowl! 1 Tbsp. olive oil 2 cloves garlic, minced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 pound boneless, skinless chicken breasts, cut into bite-size pieces (or use canned chicken) 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. dried marjoram 8 c. reduced-sodium chicken broth (4 cans + 6 oz. water) ¼ tsp. ground black pepper 1 c. frozen peas (canned peas work too) Dumplings: 2/3 c. all-purpose flour 1/3 c. cornmeal 1 ½ tsp. dried sage 1 tsp. dried marjoram 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ c. buttermilk 1 Tbsp. olive oil Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. (Or use canned chicken). Add thyme, sage, and marjoram and stir to coat. Add broth and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas. Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through. Serve soup with dumplings. View Quote View All Quotes View All Quotes Quoted: Quoted: Just plain ole beef 'n' noodles or chicken 'n' noodles.... YUM Beef n noodles is just beef roast cooked tender in some salt, pepper, onion powder, garlic (I like fresh), and anything else you like to taste in your beef 'n' noodles remove meat, remove grease, cook noodles, shred meat while noodles are cooking, add meat back in. Make the mashed taters... Chicken 'n' noodles is a family secret so I can't give that one out... I can tell you that fresh, homemade noodles make a REAL difference... Here's a chicken and dumplings recipe that's not a secret. I normally double the dumplings to have more in each bowl! 1 Tbsp. olive oil 2 cloves garlic, minced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 pound boneless, skinless chicken breasts, cut into bite-size pieces (or use canned chicken) 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. dried marjoram 8 c. reduced-sodium chicken broth (4 cans + 6 oz. water) ¼ tsp. ground black pepper 1 c. frozen peas (canned peas work too) Dumplings: 2/3 c. all-purpose flour 1/3 c. cornmeal 1 ½ tsp. dried sage 1 tsp. dried marjoram 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ c. buttermilk 1 Tbsp. olive oil Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. (Or use canned chicken). Add thyme, sage, and marjoram and stir to coat. Add broth and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas. Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through. Serve soup with dumplings. |
|
|
I have one I like.
2 chicken breast Chopped ginger Garlic Scallions Shiitake mushrooms Rice wine 2 cups Cooked Brown rice 1 bunch Spinach Lime juice Sriracha Chicken broth Boil chicken breast in a few cups water. Pull chicken breast and slice thinly and save the water. Dice garlic, scallions, and ginger finely and saute in a soup pot in olive oil. After about a minute add in chopped mushrooms. Add water from the chicken and about 2 cups chicken broth and bring to a boil. Reduce heat and add chicken, rice, spinach a tablespoon of rice wine and a a splash of lime juice. Let cook a few more minutes then salt and pepper to taste. I like mine with sriracha. |
|
my stews and soups vary/ depending on meat. I change up at times. chili is spot on for me.
it's about time to dust them big pots off. getting cool here |
|
This is my go to crock pot stew.
Layered Herby Stew 2.5lbs lean beef chuck, cubed 1 medium to large onion, cut into 1" pieces 8-12 small red potatoes OR potato chunks 4-6 carrots, cut into 1" pieces 2 large ribs celery, cut into 1" pieces 2 Tbsp Worcestershire sauce 1/4 cup red wine (the more the better, as it helps break down tough beef) 3 Tbsp brown sugar 1 tsp salt 1/2 tsp pepper 1/8 tsp allspice 1/4 tsp dried marjoram 1/4 tsp dried thyme 2 bay leaves 6 Tbsp minute tapioca 28oz can diced tomatoes 1/2 cup chopped fresh parsley I add a bit of garlic powder and siracha as well but your taste may vary. 1) Layer all ingredients except parsley in slow cooker in order given 2) Cover, cook on high 6 hours 3) Immediately before serving, garnish with parsley |
|
Quoted: Watercat: Looks good. I'm curious, though, what the baking soda does for the dumplings that the baking powder has not already taken care of? View Quote View All Quotes View All Quotes Quoted: Quoted: I'm not totally sure, but I would assume it has something to do with balancing the acidity correctly in order to get the leavening to work right. I have a couple of cake recipes that are the same way. |
|
|
Hello all
I will provide a classic basic hearty potato soup recipe , with this you can make many happy people on a cool day. As far as ingredients go it's expandable I will give ratio based on a medium sized stew pot 1 carton of chicken stock ( quart ) 3-4 pieces of thick smoked bacon ( other smoked meat works to, but bacon or ham is favorite) 1 medium sweet onion Potatoes 8 oz heavy cream 2 tablespoons of sour cream Hungarian smoked paprika , kosher salt , fresh cracked pepper Here goes 1. Take your pot , heat on medium to med high. Cube or slice bacon and start to cook it 2. once bacon grease starts to form in the pan and bacon is about 1/2 done , dice onion and put into your pot 3. Cook onions , add salt and pepper to draw out sugars from onion - cook until the onions just start to brown ( stop a little before you think they are done this will keep you from over cooking them ) this is very important do not burn your onion it will make it horribly bitter. 4. Remove bacon , onion from the pan 5. Into the pan goes your peeled potatoes ( about 8-10) and chicken stock , the potatoes should just barely be covered by the stock ( based on size you may need to adjust the amount) bring stock & taters to a boil 6. Onions and bacon back into the pot 7. Reduce heat and simmer until taters are fork tender ( but not total mush ) 8. Add 8 oz of heavy cream , more salt and pepper to taste and about a tablespoon of paprika. Simmer for about 4-5 mins on medium low heat , stir often 9. Right before serving a couple of spoons of sour cream . 10. Another minute or so just to make sure everything comes together 11. Serve with fresh grated cheese ( sharp cheddar , Colby or Colby jack ) 12. I typically also serve with good crusty French bread and real butter |
|
Quoted:
Looks like something hubby would absolutely love, HR - thanks for sharing! I think I will have to try it and send it with him when he goes hunting, though - let his friends reap the benefits of the cabbage View Quote View All Quotes View All Quotes Quoted:
Quoted:
Pressure cooker German Soup. (my recipe) Looks like something hubby would absolutely love, HR - thanks for sharing! I think I will have to try it and send it with him when he goes hunting, though - let his friends reap the benefits of the cabbage Thinking about the recipe that's actually the big one for the canning pressure cooker. Most PCs won't hold all that. Scale it down some. More veggies for more broth. More meat for more body. The browner you brown the stuff the darker and richer the broth will be. The veggies will cook to mush and if you want any of them to have any "body" put them in after pressure cooking with the roux and simmer em until they're to the right degree of done-ness. The broth should wind up being a mix of slightly reduced cabbage juice, onion juice and beef juice. You can skim off the fat at the top if you want to die healthy, but the mashed taters are awesome with it so I leave it on. Of course now I'm a fatass. |
|
Well tossed some stuff into the crockpot a few hours ago, I'll report back to let you know If it's any good or not.
6 slices of wright thick sliced bacon (cooked soft, right before getting crispy) 3 lbs of boneless chicken breast (cut into chunks and browned in a sautée pan with a little olive oil) 1 yellow onion (cut and browned in the bacon grease) 3 large white potatos (pealed and cut into chunks) 2 cans of cream of chicken soup 2-3 cups of water (I added some chicken bullion cubes to the water) enough to cover the solids in the pot. Liberal dash of black pepper and a sprinkle of salt. Thinking about serving it over egg noodles, any other suggestions? |
|
Quoted:
Well tossed some stuff into the crockpot a few hours ago, I'll report back to let you know If it's any good or not. 6 slices of wright thick sliced bacon (cooked soft, right before getting crispy) 3 lbs of boneless chicken breast (cut into chunks and browned in a sautée pan with a little olive oil) 1 yellow onion (cut and browned in the bacon grease) 3 large white potatos (pealed and cut into chunks) 2 cans of cream of chicken soup 2-3 cups of water (I added some chicken bullion cubes to the water) enough to cover the solids in the pot. Liberal dash of black pepper and a sprinkle of salt. Thinking about serving it over egg noodles, any other suggestions? View Quote Ended up serving over rice, it was good (or two yums up like my 4yo says) seemed like to me it was missing something tho, not sure what. Tried sprinkling sharp cheddar over it just to give it some kick but still not quite there. The consistency was somewhere between a soup and a stew IMO. Maybe cooking all day where the first potatos I put in would have cooked apart and thickened it up some, then added more potatos (maybe halved or quartered red skins) a couple of hours before serving and just eating it like a stew (no rice or noodles). |
|
http://allrecipes.com/recipe/spicy-chicken-and-sweet-potato-stew/
Tried this today and it turned out wonderfully. I backed off the chili powder a bit because I'm not huge into spicy but it was really good. I also substituted a cup of a nice porter beer instead of one of the cups of water and I think it just added to the dark and complex flavors. |
|
We made this last night, even though it isn't really cold yet. We didn't have any cabbage, and it's just as delicious without it.
Beef and Barley Stew Husband says that stew meat sucks. Buy steak! 1 tablespoon vegetable oil 1 ½ cups chopped onion 1 cup chopped celery (1 celery bunch) 1 cup chopped carrots (6 carrots) 1 box baby bella mushrooms 2 cloves garlic, minced 10 cups beef stock (5 cans) ¾ cup barley (½ bag) 2 bay leaves 3 sprigs fresh thyme, chopped (can use 1 ½ tsp. ground thyme) 1 tsp. crushed rosemary ½ cup red wine (1 of the small single-serve bottles) 2 cups diced beef 1 tsp. browning sauce (optional) 1 ½ cups chopped cabbage (we use ½ the cabbage) Salt and pepper to taste (we like about ¾ tsp. pepper and ½-1 tsp. salt) Sear the beef. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaves, thyme, rosemary, wine, beef, browning sauce, salt and pepper. Simmer until barley is softened but not mushy, around 30-45 minutes. Add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Taste, and adjust salt / pepper as needed. |
|
Quoted:
Ended up serving over rice, it was good (or two yums up like my 4yo says) seemed like to me it was missing something tho, not sure what. Tried sprinkling sharp cheddar over it just to give it some kick but still not quite there. The consistency was somewhere between a soup and a stew IMO. Maybe cooking all day where the first potatos I put in would have cooked apart and thickened it up some, then added more potatos (maybe halved or quartered red skins) a couple of hours before serving and just eating it like a stew (no rice or noodles). View Quote View All Quotes View All Quotes Quoted:
Quoted:
Well tossed some stuff into the crockpot a few hours ago, I'll report back to let you know If it's any good or not. 6 slices of wright thick sliced bacon (cooked soft, right before getting crispy) 3 lbs of boneless chicken breast (cut into chunks and browned in a sautée pan with a little olive oil) 1 yellow onion (cut and browned in the bacon grease) 3 large white potatos (pealed and cut into chunks) 2 cans of cream of chicken soup 2-3 cups of water (I added some chicken bullion cubes to the water) enough to cover the solids in the pot. Liberal dash of black pepper and a sprinkle of salt. Thinking about serving it over egg noodles, any other suggestions? Ended up serving over rice, it was good (or two yums up like my 4yo says) seemed like to me it was missing something tho, not sure what. Tried sprinkling sharp cheddar over it just to give it some kick but still not quite there. The consistency was somewhere between a soup and a stew IMO. Maybe cooking all day where the first potatos I put in would have cooked apart and thickened it up some, then added more potatos (maybe halved or quartered red skins) a couple of hours before serving and just eating it like a stew (no rice or noodles). |
|
Thick Bean Soup 4 oz. (or more) smoked sausage or chorizo, diced 1 c. chopped onion 1 garlic clove, minced 1 can (16 oz) refried beans 1 can (15 oz) Ranch Style beans, undrained 1 can (14 ½ oz) chicken broth 1 can (10 oz) diced tomatoes, undrained 2 Tbsp. lime juice 1 Tbsp. chopped cilantro In a 3-qt saucepan over medium heat, cook smoked sausage, stirring occasionally until lightly browned. Add onion and garlic; cook 5 minutes or until onion is tender. Add remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Makes about 7 cups or 6 servings. |
|
Heh..I was just getting ready to make a post on Stews and found this thread..I got the ole crockpot fired up today as a matter of fact.
I keep my recipes simple; Stew beef 2lbs Red potatoes 1.5lbs cubed White Onion 1 whole cut up baby carrots cut up Diced tomatoes w/sauce pre-packaged beef stew seasoning. Tossed in crockpot on high for 4hrs. Got food for the rest of the week. |
|
Quoted:
Heh..I was just getting ready to make a post on Stews and found this thread..I got the ole crockpot fired up today as a matter of fact. I keep my recipes simple; Stew beef 2lbs Red potatoes 1.5lbs cubed White Onion 1 whole cut up baby carrots cut up Diced tomatoes w/sauce pre-packaged beef stew seasoning. Tossed in crockpot on high for 4hrs. Got food for the rest of the week. View Quote I did the same thing the other night, minus the tomatoes. Question: What difference does the red potatoes make vs. Idaho or other kinds? |
|
Quoted: I did the same thing the other night, minus the tomatoes. Question: What difference does the red potatoes make vs. Idaho or other kinds? View Quote View All Quotes View All Quotes Quoted: Quoted: Heh..I was just getting ready to make a post on Stews and found this thread..I got the ole crockpot fired up today as a matter of fact. I keep my recipes simple; Stew beef 2lbs Red potatoes 1.5lbs cubed White Onion 1 whole cut up baby carrots cut up Diced tomatoes w/sauce pre-packaged beef stew seasoning. Tossed in crockpot on high for 4hrs. Got food for the rest of the week. I did the same thing the other night, minus the tomatoes. Question: What difference does the red potatoes make vs. Idaho or other kinds? |
|
Been busy and just checked back in on this thread.
I'm going with the Hungarian Mushroom Soup tomorrow. |
|
This is an absolutely fabulous recipe. Serve it with some fresh baked bread - a simple beer bread is just fine.
Slow-Cooker Hearty |
|
If you have access to roasted green chilies - preferably the Hatch variety, then give this a try. It's my recreation of Chuy's green chile stew.
Chuy's Green Chile StewIngredients· 2 cups (approximately 6 to 8 chilies) roasted Hatch green chilies, diced · 8 boneless, skinless chicken thighs. If using whole chicken thigh, remove skin and trim excess fat · 1 to 2 tablespoons vegetable oil, or as needed · 6 cups onions, roughly chopped · 4 cups carrots, diced into 1-inch cubes · 6 cloves garlic, minced · 4 cups tomatillos, husks removed, rinsed and quartered · 4 cups Roma tomatoes, quartered · 1 tablespoon salt · 1 tablespoon pepper · 10 cups chicken broth · 6 cups red potatoes, cut into 1-inch cubes · ½ cup chopped cilantro · 1 cup diced green onions · Flour tortillas for serving Directions1. In a heavy-bottom pot, brown the chicken pieces over medium heat in a few Tbsp vegetable oil, until browned on both sides, about 15 minutes. 2. Drain all but 4 tablespoon of drippings; if there’s not enough fat, add more vegetable oil. Whisk in ½ cup of flour and whisk to make a light roux. 3. Add onions, carrots and garlic; sauté until onions begin to brown, about 10 minutes. 4. Add tomatillos, tomatoes, salt and pepper and sauté 5 to 10 minutes. 5. Add chicken broth and new potatoes. Add chicken pieces back to the pot. 6. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender. 7. Remove chicken from pot and chop into bite-size pieces; discard bones and skin. Return chicken to pot. 8. Add green chilies, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh flour tortillas. Notes The vegetables in the stew above can be roasted outside of the stew and added back in at the end. The potatoes and carrots work particularly well for roasting. |
|
This started as a recipe from the internets, not sure where I got it but it's different now. It's also paleo.
Butternut squash soup
Peel and cube a butternut squash. Toss it in a pyrex baking dish. Roughly chop apple and onion and toss them in. Cut up carrots and in they go. Drizzle with olive oil or coconut oil. Salt & pepper and whatever spices you like. I generally use cayenne, tumeric, cinnamon, nutmeg, oregano, and smoked paprika. Roast in an oven at 400º for 40 minutes, stirring it up once. Heat up 4 cups of beef or chicken stock in a large pot. Add the roasted veggies and simmer for ~20 minutes then blend in a blender or with an immersion blender. Optionally add a can of coconut milk if you want it really creamy. Garnish with bacon and cilantro. |
|
This one is really really good, and simple. You can add chicken meat or stuff like minced carrot to change it up a bit. We just made it the other night, and usually have it a few times a month in the winter. I haven't found browning sauce locally so just as a splash of A1 or Worsticire sauce. Or sometimes I just leave that out. You really can't mess this one up, my friends all like it.
http://www.mrfood.com/Soup-Recipes/Super-Creamy-Mushroom-Soup/ Our Super Creamy Mushroom Soup is so rich and creamy, it tastes like a fancy restaurant chef made it. That's because our Test Kitchen team has shared some easy secrets to making the best homemade cream soups ever. Give it a try and we bet you'll agree. What You'll Need: 4 tablespoons (1/2 stick) butter 1 pound fresh mushrooms, sliced 1 small onion, chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 5 tablespoons all-purpose flour 4 cups chicken broth 1 cup half-and-half (I usually use heavy whipping and it makes it that much creamier) 1/4 teaspoon browning and seasoning sauce (like Kitchen Bouquet or Gravy Master) What To Do: In a soup pot, melt butter over medium heat. Add mushrooms, onion, salt, and pepper; saute until tender. Add flour and cook 2 to 3 minutes, stirring constantly. Gradually add broth and bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally. Slowly stir in half-and-half and browning sauce and simmer 5 additional minutes, or until thickened. Serve immediately. View Quote |
|
Chicken pot pieish
2lb chicken cubed 1lb frozen carrots and peas 1 small onion diced 2 medium potatoes diced Oil Flour Salt and pepper Chicken stock Milk or cream Brown the chicken in a heavy pot in small batches you want to build up of stuck food. Pull all the chicken out and lightly cook the onions till they are translucent and add the peas and carrots. while that is cooking make a light roux and add to pot with chicken stock ,milk/cream and potatoes. Cook a couple of minutes then add the chicken back on and season to taste. Top with biscuits or just rest as a soup. Eta: I usually don't measure things and make this in huge quantities, think 5lbs+ of chicken. So good luck |
|
Caldo soup
You'll need: one pound ground beef Two yellow zucchinis Two green squashes Four ears of corn or two cans Boil 5 cups water with 3 cups beef broth. Add whole oregano (to taste), add some coriander (to taste), salt, pepper to taste. (A good guide for adding spices that I use is, just cover the top of the water or dish, do it twice for small pans.) Brown the ground beef in separate pan, boil your ears of corn as well, add to the boiling water. Dice your zucchinis and cube your squash (big pieces if you wish), throw them in the boiling water. Let boil for about 20 mins. Spoon to boil, cover with chedder cheese. Enjoy. |
|
|
|
Here's an easy one for when it's cold and you don't want to cook:
Taco Soup 1 pkg. taco seasoning 1 pkg. ranch dressing mix (powder) 2 cans cooked chicken (drain the chicken - the broth is too salty) 1 can corn 2 cans diced green chiles 1 can red kidney beans 1 can black beans 1 can pinto beans 2 cans diced tomatoes Combine all ingredients into crock pot. Do not drain cans (except for the chicken). Simmer 1-2 hours (or more). Serve with grated cheese, sour cream, guacamole, chips. |
|
Quoted:
This is an absolutely fabulous recipe. Serve it with some fresh baked bread - a simple beer bread is just fine. Slow-Cooker HeartyBeef StewIngredients· 5 pounds boneless beef chuck-eye roast, cut into1 ½” pieces· ¼ cup vegetable oil · Salt and pepper · 4 onions, chopped fine · 1 (6oz.) can tomato paste · 2 cups chicken broth · 3 Tbsp soy sauce · 2 bay leaves · 1 pound carrots, peeled and cut into 1” pieces · 1 pound parsnips, peeled and cut into 1” pieces · 1 pound red potatoes, scrubbed and cut into 1”pieces · 1 ½ tsp minced fresh thyme · 2 Tbsp Minute tapioca · 2 cups frozen peas, thawed Directions1. BROWN MEAT Pat beef dry withpaper towels and season with salt and pepper. Heat 1 tablespoon oil in largeskillet over medium-high heat until just smoking. Cook half of beef until wellbrowned all over, about 8 minutes. Transfer to slow-cooker insert and repeatwith additional 1 tablespoon oil and remaining beef.2. BROWN ONIONS Add onions, 1tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook untilbrowned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, untilpaste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, andbay leaves and bring to boil. Transfer to slow cooker. 3. WRAP VEGETABLES Toss carrots,parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½teaspoon pepper in large bowl. Place vegetables on one side of large piece ofheavy-duty aluminum foil. Fold foil over vegetables to form packet that willfit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; setvegetable packet on top of beef. 4. SLOW COOK Cover and cook onhigh until beef is tender, 6 to 7 hours on high (or cook on low 10 to 11hours). Discard bay leaves and transfer vegetable packet to bowl. Carefullyopen packet (watch for steam) and return vegetables and any accumulated juicesto slow cooker. Stir in remaining thyme and peas, cover, and let stand untilheated through, about 5 minutes. Season with salt and pepper. Serve. View Quote I have this one in the crockpot now and just pulled the beer bread out of the oven. I will give a report later tonight. |
|
Quoted:
I have this one in the crockpot now and just pulled the beer bread out of the oven. I will give a report later tonight. View Quote View All Quotes View All Quotes Quoted:
Quoted:
This is an absolutely fabulous recipe. Serve it with some fresh baked bread - a simple beer bread is just fine. Slow-Cooker HeartyBeef StewIngredients· 5 pounds boneless beef chuck-eye roast, cut into1 ½” pieces· ¼ cup vegetable oil · Salt and pepper · 4 onions, chopped fine · 1 (6oz.) can tomato paste · 2 cups chicken broth · 3 Tbsp soy sauce · 2 bay leaves · 1 pound carrots, peeled and cut into 1” pieces · 1 pound parsnips, peeled and cut into 1” pieces · 1 pound red potatoes, scrubbed and cut into 1”pieces · 1 ½ tsp minced fresh thyme · 2 Tbsp Minute tapioca · 2 cups frozen peas, thawed Directions1. BROWN MEAT Pat beef dry withpaper towels and season with salt and pepper. Heat 1 tablespoon oil in largeskillet over medium-high heat until just smoking. Cook half of beef until wellbrowned all over, about 8 minutes. Transfer to slow-cooker insert and repeatwith additional 1 tablespoon oil and remaining beef.2. BROWN ONIONS Add onions, 1tablespoon oil, and ¼ teaspoon salt to now-empty skillet and cook untilbrowned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, untilpaste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, andbay leaves and bring to boil. Transfer to slow cooker. 3. WRAP VEGETABLES Toss carrots,parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½teaspoon pepper in large bowl. Place vegetables on one side of large piece ofheavy-duty aluminum foil. Fold foil over vegetables to form packet that willfit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; setvegetable packet on top of beef. 4. SLOW COOK Cover and cook onhigh until beef is tender, 6 to 7 hours on high (or cook on low 10 to 11hours). Discard bay leaves and transfer vegetable packet to bowl. Carefullyopen packet (watch for steam) and return vegetables and any accumulated juicesto slow cooker. Stir in remaining thyme and peas, cover, and let stand untilheated through, about 5 minutes. Season with salt and pepper. Serve. I have this one in the crockpot now and just pulled the beer bread out of the oven. I will give a report later tonight. 5 pounds of meat??? Holy crap...how big is your crockpot? |
|
|
Quoted:
5 pounds of meat??? Holy crap...how big is your crockpot? View Quote Mine has a 6qt capacity and I had to modify the recipe a bit. It calls for 4 onions but I used only 2 relatively large ones. It just barely fit with all the ingredients and the veggie packet on top. I just pulled it off and tasted it. Definitely two thumbs up from myself and my wife. |
|
3lbs crawfish
2oz olive oil 1tsp paprika 1/8th tsp cayenne 2qt water 1/2c each, chopped: onion, green bell pepper 1tbsp tomato paste 3c whipping cream 1/2c chopped tomato 4tbsp brandy 1 Boil crawfish in a large pot of water. Do not add any seasoning to the water as you might do with a crawfish boil. Just boil them. Drain and cool until crawfish can be handled. Remove tail meat and save the heads and shells. Refrigerate tail meat. 2 Heat oil in a large sauce pan or dutch oven. Add shells and heads, paprika and cayenne. Saute 5 min. Add water and boil. Reduce heat and simmer for 30 min. 3 Strain stock into soup pot. Crush shells to get all the juicy goodness out of them. Strain them and add that liquid to your soup pot. Discard shells. 4 Return soup pot to heat. Add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 more minutes and serve hot with buttery, crusty french bread for dipping. Add tabasco as needed. |
|
Quoted:
Ever had Hungarian Mushroom Soup? A local restaurant serves it, but they use this recipe: http://www.food.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-135215 I made it once but I prefer to buy it by the bowl from Moose's Tooth. View Quote Thank you thank you thank you! I made that last weekend and it was amazing. My wife said it was the best soup she had ever had. |
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.