Soups, Stews, and Beverages
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Thread: Soups, Stews, and Beverages

  1. #1
    General Manager molleebauer's Avatar
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    Default Soups, Stews, and Beverages

    Here you can find crock pot recipes and other fun ideas! Yum!

  2. #2
    LilMrsJ
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    Tomato, Saffron, and Roasted Garlic Soup (Lumpyloohoo)
    5 cups vegetable stock
    2 cups chopped canned tomato
    1 head garlic, brushed with olive oil
    2 lbs. fresh tomatoes, peeled and seeded
    1 tbs. extra virgin olive oil
    1 medium yellow onion, diced
    1/4 tsp. dried thyme
    salt & pepper
    1 medium carrot, diced
    1 rib celery, diced
    1 medium yellow or red pepper, diced
    5 cloves garlic, finely chopped
    1/2 cup dry sherry
    2-3 pinches saffron threads
    1 bay leaf
    3 tbs. chopped Italian parseley
    Grated Parmesan Cheese

    Mix veggie stock and canned tomato, keep warm over low heat.
    Roast garlic head: wrap in foil and bake at 400F for ~1 hr.
    Squeeze roasted garlic into food processor with fresh tomatoes and puree.
    Heat skillet. Add olive oil, onion, thyme, 1/2 tsp. salt, pinch of pepper. Saute 5 minutes. Add carrot, celery, peppers, and chopped garlic. Saute until tender. Add sherry. Simmer 1-2 minutes until pan is almost dry.
    Add tomato-garlic puree, 1/2 tsp. salt, pinch pepper, saffron, bay-leaf, an d stock. Cover and simmer for at least 30 minutes.

  3. #3
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    Old-Fashioned Chicken and Rice Soup

    1/4 cup butter
    1 onion, chopped
    1 carrot, diced
    1 rib celery, diced
    1/2 lb raw chicken, diced
    1/3 cup all-purpose flour
    3 cups chicken stock
    1/2 tsp salt
    1/4 tsp pepper
    2 cups milk
    1 1/2 cups cooked rice

    1. In a large saucepan melt butter. Add onion, carrot, and celery. Cook gently 5 minutes until vegetables are fragrant and tender.

    2. Add chicken. Cook 2-3 minutes until chicken loses its raw appearance.

    3. Sprinkle with flour. Cook 3-4 minutes, browning lightly.

    4. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minutes.

    5. Add milk and bring to a boil. Add rice and cook 5-10 minutes. (If soup is thicker than you wish, add a bit more milk; if it is thinner than you like, cook uncovered for 5-10 minutes to reduce it) Taste and adjust seasoning, if necessary.

    ***If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

    ***I usually add the flour with some of the liquid, so it doesn't get as "clumpy"

    ***You could also just use any frozen mixed veggie combo (broccoli/cauliflower/carrots, etc.)

    Variation: For Cream of Chicken Noodle Soup, add 1 1/2 cups cooked noodles instead of rice.

    To make in Crockpot: I just use leftover cooked chicken and toss everything in the crockpot together and then on High or Low until it's hot and veggies are cooked

  4. #4
    Sidneys
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    Punch

    1 Gallon White Cranberry Juice
    1/2 Gallon Orange Juice
    2 Liters Ginger Ale

    Just combine

  5. #5
    Posting Addict Lovemy3babes's Avatar
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    Crockpot Chicken & Noodles
    4 boneless chix breasts, cut into strips (I just use the stir fry chix already cut up for you)
    1 can cream of chix soup
    1 can cream of mushroom soup
    1 tsp sugar
    ¼ cup flour
    ½ tsp garlic powder
    8 oz. sour cream
    1 large pkg of egg noodles (12 oz)

    Place chix in bottom of crockpot. Combine soups, sugar and garlic powder in bowl and mix well. Pour mixture over chicken. Cover and cook on high for 3-4 hours or on low for 7-9 hours. Combine flour and sour cream and stir into cooked chicken mixture. Continue cooking for about 30 more minutes. Serve over noodles cooked according to package directions!

    Chicken & Stuffing
    4 boneless chicken breasts
    1 can cream of chicken soup
    1 can chix broth
    1 box of stuffing mix
    Cheese (I use cheddar)

    Put chicken breasts in buttered crockpot. Slice cheese and place on top of chicken. Mix rest of ingredients in bowl and pour on top of chicken and cheese. Sprinkle top with parmesan cheese. Cook on low for about 7-9 hours.

    BBQ’s
    2 lbs hamburger
    2 tbls brown sugar
    Can of tomato soup
    2 tbls ketchup
    Dash of mustard

    Combine all in crockpot. Warm and serve on buns.


    Vegetable Beef soup
    Boil 2-3 soup bones until meat falls off. Let cool and scrape grease off of top. Add mixed veggies, potatoes, onions, 2 cans of tomato soup, salt and pepper to crockpot. Add shredded meat that fell off the bone. Pour beefy water mixture to almost top of crockpot. Cook until tender. 8 hrs on low, 5 on high.


    Crockpot Chops
    4 chops
    1 can chix broth
    5-6 potatoes
    1 can cream of mushroom soup

    Brown chops in the chix broth. Slice and peel taters-put into crockpot. Place chops & broth on top of taters. Pour cream of mushroom soup over chops. Cook on low for 8 hours or high for 5 hours.


    Chix Noodle Soup
    Boil boneless chix breasts until tender. Add that water to the crockpot. Add can of chix broth and a couple of chix bouillon cubes. Throw in potatoes, carrots, celery. Cook for 8 hrs on low or 4 hrs on high. Add noodles and finish cooking until those are tender.

  6. #6
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    Beef and Bean Chili

    1 tablespoon + 1 teaspoon olive oil
    1 cup onions, chopped
    1/2 cup carrot, chopped
    1/4 cup celery, chopped
    1/4 cup green bell pepper, chopped
    2 teaspoons garlic, finely chopped
    1 teaspoon seeded jalapeno pepper, finely chopped
    10 ounces extra-lean ground beef, 10% or less fat
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano leaves
    1/2 teaspoon ground coriander
    2 cups canned plum tomatoes with juice, chopped
    16 ounces cooked pinto or kidney beans, rinsed, drained
    1/2 teaspoon salt
    Pinch pepper
    1/4 cup chopped fresh cilantro
    1/4 cup nonfat sour cream
    1/4 cup chopped red onion
    Chopped fresh cilantro


    1. In large saucepan, heat oil; add onions, carrot, celery, bell pepper, garlic and jalapeno. Cook over medium heat, stirring occasionally, until onion is translucent, about 15 minutes.

    2. Add beef, breaking it up with a wooden spoon; saut'e until no longer pink, about 2-3 minutes. Add chili powder, cumin, oregano and coriander, cook and stir 1 minute.

    3. Add tomatoes, beans, salt and pepper; reduce heat to low and simmer gently, partially covered, 20 minutes, stirring occasionally. Stir in cilantro before serving. Top each serving with 1 tablespoon each of sour cream, red onion and come cilantro.

    Makes 4 Servings


    Per serving: 388 calories, 27 g Protein, 13 g Fat, 43 g Carbohydrate, 566 mg Sodium, 44 mg Cholesterol, 7 g Dietary Fiber

  7. #7
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    Skinny Cow Root Beer Float


    1 "Skinny Cow" Vanilla Ice Cream Sandwich 1 Can (12oz) Diet A&W Root Beer

    Instructions
    Chop up Ice Cream Sandwich and put in a Big Mug. Poor Diet Root Beer over and Watch it Foam! Eat up with a spoon or drink with a straw as it melts. A Yummy Root Beer Float Treat!

  8. #8
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    Beef Stew


    2 teaspoons olive oil
    1 pound chuck steak, cut into 1 inch pieces
    1 onion, chopped
    3/4 cups celery, chopped
    3/4 pound potatoes, peeled and cut into small dice
    6 carrots, sliced
    10 whole mushrooms, sliced
    1 pound canned peeled tomatoes, chopped
    1/2 cup plus 2 tablespoons beef stock
    1 garlic cloves, minced
    3/4 teaspoon rosemary
    10 ounces green beans
    1 tablespoon flour
    2 tablespoons cold water


    Directions: Heat oil in a nonstick skillet at medium-high heat and saute meat for 3-4 minutes. Set aside. Combine next 5 ingredients in same skillet and saute for 5 minutes. Add meat and next 5 ingredients to skillet and bring to a boil. Combine flour and water in a container with a lid and shake to mix well. Wisk into stew and simmer about 10 minutes or until stew has thickened.

    Nutritional Information:

    Makes: 8 servings

    Serving Size: 1 cup

    Calories: 280 Fat: 8 g Cholesterol: 60 mg Protein: 25 g Carbohydrates: 30 g Fiber: 6 g Sodium: 340 mg

  9. #9
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    Apple Pie Shake

    Ingredients
    2c ff frozen vanilla yogurt
    1c unsweetened applesauce
    1/2tsp apple pie spice (can substitue cinnamon)
    1c skim milk

    Instructions
    In blender combine first three ingredients add milk and blend just until mixed. Served in chilled glasses.

  10. #10
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    Taco Chili

    Ingredients
    1 large can diced tomatoes
    1 can northern beans, drained
    1 can kidney beans, drained 1 pkg morning star crumbles
    1 pkg taco seasoning
    1 pkg dry ranch dressing
    1 small diced onion Shredded Cheddar (optional)

    Instructions
    Place all ingredients (except cheese) in a pot, heat and eat!

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