1 pound ground beef
2 medium potatoes diced
½ head of cabbage (sliced in thin strips)
1 medium onion diced
2 cloves of garlic minced
1 can diced tomatoes (15½ ounce)
1 can beef broth (15½ ounce)
1 small can tomato paste
½ package of frozen okra
1 package frozen mixed vegetable
½ package frozen baby lima beans
2 cups water
1 bay leaf
1 teaspoon garlic salt
½ teaspoon pepper
Brown ground beef in a large Dutch oven;
add diced potatoes, sliced cabbage, diced onions and minced garlic to pot. Cook
for five minutes then add beef broth, tomato paste, diced tomatoes and water,
stir until mixed then add frozen vegetables and bay leaf. Cook for 45 minutes.
Yield: 8 to 10
servings
Bountiful Baked Potato Soup
Ingredients
3 cups diced onions
½ cup flour
2 quarts Stock
1¼ cups Potato Buds
1 quart half and half
½ teaspoon Broiler Spice
1 teaspoon basil
Dash of Tabasco Sauce
3 cups diced fried
potatoes
3 pieces bacon, cooked and crumbled
Directions:
In a large Dutch
oven add butter and onions and sauté on low for 10 minutes. Add flour cook for
4-5 minutes. Mix Chicken stock with potato buds; use a whip and blend until
smooth; add stock mixture to roux; mix slowly using a whip. Cook for 15-20
minutes; whip in half and half and cook for 10 more minutes. (Do not boil) Season with broiler spice, basil, and
Tabasco, top with crumbled bacon.
To each bowl add ½ cup diced fried potatoes.
Yield: 6 to 8
servings
Tip: Substitute 3 packages (12 ounce size) frozen winter squash,
partially thawed.
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4 cups butternut squash pulp*
2 cans (10½ ounce) chicken broth
1 cup apple juice or cider
¼ teaspoon salt
Dash white pepper
1 cup heavy cream
Garnish: apple slices
In a large Dutch
oven combine squash and broth, blend well add salt and pepper; cook until just
to boiling. Gradually stir in ½ cup cream; cook slowly until heated through.
Taste for seasoning adding more salt and pepper if necessary. Beat remaining
cream just until stiff. Serve soup very hot. Garnish each serving with a spoonful
of whipped cream; sprinkle with nutmeg. Garnish with apple slices.
Yield: 4 to 6 servings
Chicken and Rice Soup
2 (10 ounce.) cans mild diced tomatoes and green chile’s
7 cups Chicken Broth
¾ cup uncooked long-grain rice
1 teaspoon ground cumin
¼ teaspoon ground pepper
1-2 tablespoons chopped jalapeño peppers
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice
2 cups grilled chicken (chopped into 1 inch cubes)
Topping: avocado slices, lime wedges, fresh cilantro sprigs, and
tortilla chips.
Combine first 6
ingredients in a Dutch oven. Cover and bring to a boil over medium heat. Reduce
heat to low and simmer 18-20 minutes or until rice is tender. Stir in chicken
cubes, cilantro and lime juice. Let stand uncovered, 5 minutes before serving.
Serve with toppings.
Yield: 4 to 6 servings
Everyday Chicken Soup
1 fryer or hen cut into pieces (4 pounds) 6
cups chicken broth
2 teaspoons salt
½ teaspoon pepper
½ teaspoon garlic powder
1 medium onion, diced
2 cloves garlic, peeled and minced 2
large carrots, sliced
2 ribs celery, sliced
In a large Dutch
oven, add the first six ingredients. Cook until chicken is tender. Remove
chicken from broth. Cool; remove skin and bones, cut into chunks and return to
broth; add carrots, celery. Cook until tender, add egg noodles, and cook until
noodles are done.
Yield: 8 to 10
servings
Gassy Bean Pot
Alabamians love their beans!
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2 cups dried Great Northern beans 7
cups water or broth
¾ pound smoked ham, cubed 4 carrots, scraped and diced
1 large tomato, peeled and coarsely chopped 1
large onion, chopped
¾ cup chopped fresh parsley
¼ cup chopped celery
1 clove garlic, minced
1
small bay leaf
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
⅛ teaspoon dried whole thyme
⅛ teaspoon dried whole marjoram
Sort and wash
beans; place in a large Dutch oven. Add water, and bring to a boil; cook 2
minutes. Remove beans from heat; cover and let soak 1 hour. Return to Dutch
oven and cook 2 hours or until tender.
In a heavy skillet add 2 tablespoons oil, heat oil until hot add onion,
celery and garlic cook 2 minutes. Add to cooked bean; add the rest of the
ingredients and cook for 45 minutes.
Yield: 6 to 8
servings
Roasted Garlic Soup
2 large whole unpeeled garlic heads, minced
3 tablespoons olive oil
2 bay leaves
2 cups minced onion
1 cup minced carrots
1 large potato, peeled and cubed
½ cup dry white wine
1 teaspoon salt
½ teaspoon fresh ground pepper
¼ cup heavy cream
Preheat oven to 350°
Roast the garlic: Using a serrated
knife, cut the top off each garlic head so that the tip of each clove is
exposed. Place the garlic heads on a large piece of aluminum foil and drizzle
with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a
packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In
a small bowl, squeeze the garlic head until all of the roasted flesh is
released. Discard husks and bay leaves.
Make the soup: In a large Dutch oven, heat the remaining olive oil
and butter, add onions and carrots and cook until onion is translucent about
4-5 minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato,
chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring
the soup to a boil. Reduce heat to medium low and continue to cook for 35
minutes.
Finish: Using a blender, puree the soup in small batches until
smooth. Return the soup to the saucepan over medium heat and whisk; in the
heavy cream. Heat until warmed.
Yield: 8 servings
1 lb. ground beef
2 tablespoons olive oil
1 package taco mix
1 package of dry
ranch dressing mix
1 large onion chopped
1 tablespoon minced
garlic
1 can corn
5 cans beans, mixed variety (not green beans)
1 can Rotel® tomatoes
TOPPING:
Sour Cream
Shredded Cheddar Cheese
Tortilla Chips
In a large Dutch oven fry
ground beef in oil until brown and crispy, add onions and garlic; stir in taco
mix and ranch dressing mix; cook until blended, add corn, beans, and
Rotel® tomatoes. Add water to cover or
to desire consistency. Serve in a bowl topped with sour cream, tortilla chips
and shredded cheddar cheese.
Yield: 6 to 8
servings
4 chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
1 fresh jalapeño peppers, seeded, finely chopped
4 cloves garlic, minced
2 (14½-ounce) cans diced tomatoes
2 (10-ounce) cans tomatoes and green chilies
2 (10½ ounce) cans chicken broth
2 (10½ ounce) cans beef bouillon
3 cups water
2 (15 ounce) cans stewed tomatoes
2 (15 ounce) cans black beans, rinsed & drained
2 tablespoons ground cumin
½ to 1 teaspoon ground red chilies
2 tablespoons
chopped fresh cilantro
12 flour tortillas, cut into ½ inch strips, divided
1 cup (4 ounces) shredded Cheddar cheese
Sour cream
Avocado slices
Place chicken
breasts in a pan, add enough water to cover and simmer about 30 minutes. Remove
chicken from water and shred with a fork and knife. While chicken cooks, sauté jalapeno, onion
and garlic in butter and oil mix in a large Dutch oven until tender; add next
12 ingredients and bring to a boil; cover, reduce heat, and simmer 1 hour. Add
chicken, black beans and cilantro; continue to cook for another 20 minutes. In
a small skillet heat 2 tablespoon oil and fry tortilla strips until crispy,
remove and set aside. When ready to serve, ladle soup in large bowls top with
shredded cheese, tortilla strips dollop of sour cream and a slice of avocado.
Yield: 6 to 8
servings
Stews
Beef Stew Provence
1½ pounds stew beef
¾ cup all-purpose flour
1 teaspoon onion powder 1 teaspoon seasoned salt
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced 1 large potato cut in large squares
1 clove garlic, minced
2 cups beef broth
1 can beef gravy (for thickening) 1 cup
dry red wine
2 teaspoons herbs de Provence 1 package
(10-16 ounces) frozen small
1 cup frozen sweet peas
Trim stew beef and cut in small bite-size pieces. Put in a
food storage bag with the flour, onion powder, and seasoned salt; toss to coat
well. Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook,
stirring, until lightly browned. Add the potato and celery; continue cooking,
stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and herbs;
bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add
thawed onions and peas. Continue cooking for about 20 to 30 minutes or until
beef is tender. Serve with cornbread or fresh baked bread.
Yield: 8 to 10
servings
My German/Hungarian husband loves this dish.
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2 pounds lean beef cut in 2” strips
½ cup flour
1 teaspoon garlic salt
½ teaspoon ground black pepper
1 tablespoon butter
2 tablespoons olive oil
3 yellow onions sliced
2 red bell peppers chopped
1 carrot
1 medium potato
1 parsnip
2 tomatoes chopped
1 garlic clove
3 tablespoons Hungarian paprika
1 tablespoon tomato paste
2 tablespoons flour
2 cans beef broth
1 teaspoon caraway seeds
1 cup dairy sour cream
Sprinkle beef
cubes with salt, and pepper. Heat butter and oil, drop beef strips ⅓ at a time
in hot oil and fry quickly, set aside; add onions, caraway seeds and sauté
until onion begins to soften, about 7 minutes; mix flour with broth and stir
until blended add tomato paste mix well and add to broth. Bring to boil, reduce
heat to low simmer about 45 minutes. Stir potato, parsnip, carrot and garlic to
goulash, stir in paprika; add beef to mixture; Cover and cook for 3 hours
Yield: 12 to 15
servings
½ lb. Jimmy Dean® hot sausage
1 lb. Kielbasa Polish sausage
¼ cup Tasso (thick ham cut into smaller pieces)
2 cups onion chopped
½ teaspoon pepper (to taste)
Tabasco (to taste) bell pepper chopped
4 cloves minced garlic
1 (1 pound) can crushed tomatoes
2 cups rice
3 cups chicken stock (hot)
2 cups smoked ham diced
½ teaspoon Thyme 3 Bay leaves
½ teaspoon salt (to taste)
GARNISH:
4 green onions sliced
¼ cup parsley
Sauté hot sausage and Tasso, in oil
if necessary, for several minutes. In same oil add onions, cook thoroughly then
add bell pepper and celery. Cook until tender. Add bay leaf and thyme. Add rice and stir until coated in the oil.
Add tomatoes, chicken stock, garlic, sliced Kielbasa, and ham. Bring mixture to a boil. Cover and let simmer
about 30 minutes or until rice is done. Before serving, add green onions and
parsley. Serve hot with French bread and Mardi Gras Salad.
Yield: 8 to 10 servings
Southern Seafood Gumbo
Roux:
½ cup vegetable oil
½ cup flour
Vegetables:
2 onions, finely chopped
2 green peppers, finely chopped
2 stalks celery, ribs removed,
sliced
2 cloves garlic chopped, peeled
1 package frozen okra, thawed and
drained
2 cans (15 ½ ounce) diced tomatoes
Broth:
1 (46 fluid ounce) bottle spicy hot
V8
3 cups chicken both
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon dried parsley flakes
2 small bay leaves
Seafood:
3 cups crabmeat
2 pounds shrimp, peeled and chopped
1 teaspoon lemon juice
Sauté onion,
peppers, celery and garlic in bacon drippings until transparent. Set aside.
Combine oil and flour in a large Dutch oven; cook over medium heat, stirring
constantly until roux is brown colored (15 to 20 minutes). Stir in sautéed
vegetables, okra and tomatoes. Cook until okra is done and vegetables are
blended well. (10 minutes) Add broth (next 9 ingredients) to mixture; simmer 2
1/1 hours; stir occasionally. Remove bay leaves, add gumbo file cook another 10
minutes, serve with rice.
Yield: 10 to 12
servings
Tip: You can substitute cannellini beans for the white navy beans.
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2 cups dry white beans (Navy beans or Kidney)
½ cup olive oil
1 cup finely chopped yellow onion
1 cup finely diced carrot
3 tablespoons finely diced celery
1 cup diced zucchini
3 cups shredded cabbage (optional)
1 clove garlic
½ teaspoon dried oregano
10 fresh basil leaves chopped
1 can (16 ounces) diced tomatoes
½ can (46 ounce can) vegetable juice
3-4 pork ribs or 2 small pork chops
1 cup beef broth
2 cups tiny pasta
Salt and pepper to
taste
¼ cup parmagiano cheese
In a large Dutch
oven soak beans overnight. Next day boil beans until soft. Set aside; using a
slotted spoon scoop out about a quarter of the beans and puree in blender;
return to Dutch oven. In large skillet heat oil, add pork chops, cook 10
minutes, and remove pork, shred in small pieces, set aside. Add chopped
vegetable to skillet, cook 2 minutes or until soft; add herbs, vegetable juice
and broth; turn heat down to low and simmer for 20 minutes, add beans; cover
and cook until tender, approximately 45 minutes; Season with salt and pepper.
Turn heat to medium, when boiling add pasta and shredded pork. Cook until pasta
is tender. Serve in bowls, add parmagiano cheese on top.
Yield: 10 to 12
servings
Chowders
3 cups frozen whole kernel
corn
¾ cup chopped onion
¾ cup chopped green and/or red sweet pepper
1 tablespoon olive oil
1 can chicken broth (14 ½ ounce)
1 cup cubed peeled potato
1 cup half and half cream
2 tablespoon flour
2 teaspoon snipped fresh thyme, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ¼ cups chopped cooked chicken
2 slices bacon, crisp cooked, crumbled
Fresh thyme springs
In a large Dutch oven cook onion and sweet pepper in hot
oil until onion is tender; stir in chicken broth, potato and corn. Bring to
boiling; reduce heat. Simmer, covered, for 20 minutes or until potato is
tender, stirring occasionally. In a
small bowl combine half and half, flour, the 2 teaspoons snipped thyme, salt,
pepper, and add to broth mixture. Cook 10 minutes, add cooked chicken Cook
until chicken is heated. Serve hot in bowls and top with fresh thyme springs
and crumbled bacon.
Yield: 8 servings
2 pounds ground beef
2 medium onions
2 cloves garlic minced
2 cans chili beans 15 ½ ounce cans
1½ tablespoons white vinegar
1 quart beef stock (or water)
2 cans diced tomatoes (15½ ounce)
1 small can tomato sauce
4 tablespoons chili powder
1 teaspoon allspice
1 teaspoon crushed red peppers
1-2 tablespoon cumin powder
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
In a large Dutch
oven add 2 tablespoons olive oil and cook meat, add onion and garlic and cook
until soft. Add all other ingredients and cook 4-5 hours, then let set
overnight. It is always better the next day after ingredients blend together.
Yield: 10 servings
White Chili
1 small onion
1 48 ounce can white Northern
beans
1 can salsa (16 ounces)
1 can diced tomatoes (16 ounces)
2 teaspoon chili powder
1 teaspoon salt
1 cup water
8 ounce Monterey Jack Cheese
In a large Dutch
oven sauté onion until translucent; add remaining ingredients, cook for 20
minutes or until slightly boiling. Spoon into bowls, add shredded cheese on
top.
Yield: 8 servings.
2 (8 ounce) containers standard oysters undrained
1 (8 ounce) bottle clam juice
1 tablespoon hot water
1 teaspoon saffron threads crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
¼ cup all-purpose flour
¼ teaspoon coriander seeds
3 cups milk
¼ cup chopped fresh flat leaf parsley
½ teaspoon salt
⅛ teaspoon ground red pepper
Drain the
oysters in a colander reserving the liquid; add enough clam juice to the liquid
to equal one cup, and set aside. Reserve the remaining claim juice for another
use. Coarsely chop oysters; combine water and saffron in a small bowl, set
aside. Melt the butter in a large saucepan over medium heat; add the onion and
celery cook for 5 minutes, stirring frequently. Stir in flour and coriander,
cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a
whisk. Cook until thick (about 12 minutes) Add the oysters, parsley salt and
pepper. Cook for 3 minutes or until edges of oysters curl.
Yield: 8 servings
Shellfish Chowder
5 slices bacon,
cooked, crumbled (save drippings)
2 boiling potatoes diced
½ cup shallots, chopped
¾ cup clam juice
2 ½ cups half and half cream
1/ teaspoon cayenne pepper
¼ pound shrimp, shelled, cut into ½ inch pieces
½ pound sea scallops, quartered
1 teaspoon salt
½ pound cooked lobster meat cut into ½ inch pieces
(can substitute lump crabmeat)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
In a large Dutch
oven cook diced potatoes, shallots in bacon drippings for 2 minutes, add clam
juice cook 8 minutes. Stir in cream, cayenne and return to a simmer. Add shrimp, scallops, and salt and simmer,
stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes.
Stir in lobster and half of herbs and simmer 1 minute. Serve chowder topped
with bacon and remaining herbs.
Yield: 4 servings
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