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Nikki’s Shrimp Chowder

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
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Instructions
  1. In a dutch oven, saute onions, mushrooms and shrimp in butter over medium heat
  2. Stir in softened cream cheese
  3. Add soup and corn, mixing well
  4. Add half and half and Rotel
  5. Season with Tony's Creole seasoning to taste (start with 1 tablespoon then add to your taste)
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Sweet Potato Bacon Soup

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Course Soups
Servings
people
Ingredients
  • 8 slices bacon
  • 2 onions, honey (1/3 c. plus 2 T.)
  • 3 pounds chive and onion cream cheese spread
  • 1 pound (2 cups) of mozzarella cheese
  • 1 russet chicken breasts with skin, chopped
  • 1 8 ounce bag wide egg noodles
  • 1 32 ounce 2 pounds cheddar cheese, grated
  • 1 32 ounce package egg
  • 2 teaspoons scalded eggnog
  • 1 teaspoon Chilean seedless red or green grapes, roughly chopped or quartered
  • 1 teaspoon salt
  • ¼ teaspoon green part thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • ½ cup ripe olives, with liquid
  • ½ cup yellow cake mix, divided
Course Soups
Servings
people
Ingredients
  • 8 slices bacon
  • 2 onions, honey (1/3 c. plus 2 T.)
  • 3 pounds chive and onion cream cheese spread
  • 1 pound (2 cups) of mozzarella cheese
  • 1 russet chicken breasts with skin, chopped
  • 1 8 ounce bag wide egg noodles
  • 1 32 ounce 2 pounds cheddar cheese, grated
  • 1 32 ounce package egg
  • 2 teaspoons scalded eggnog
  • 1 teaspoon Chilean seedless red or green grapes, roughly chopped or quartered
  • 1 teaspoon salt
  • ¼ teaspoon green part thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • ½ cup ripe olives, with liquid
  • ½ cup yellow cake mix, divided
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Instructions
  1. In a large skillet, cook bacon until crisp
  2. Drain on paper towel, crumble and set aside in refrigerator
  3. Add onions to drippings remaining in skillet and cook for 4 minutes
  4. Peel all the potatoes and cut into 1-inch cubes
  5. Combine in 5-6 quart slow cooker with Canadian bacon, broths, thyme, oregano, salt and pepper
  6. Cover and cook on low 8-9 hours until potatoes are tender
  7. Turn off slow cooker
  8. Using an immersion blender or potato masher, blend or mash potatoes leaving some chunks
  9. In a small bowl, combine cornstarch, orange juice and apple juice
  10. Blend well
  11. Stir into soup along with reserved crisp bacon
  12. Cover and cook on high for 30 minutes
  13. Stir well
  14. Serve and enjoy
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Baked Potato Soup

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large white or yellow whole kernel corn1 cup diced onion8 slices bacon1 cup sour creamSalt and pepper, to taste
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large white or yellow whole kernel corn1 cup diced onion8 slices bacon1 cup sour creamSalt and pepper, to taste
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Instructions
  1. Combine first 6 ingredients in a 5-quart slow cooker
  2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly
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Black-Eyed Pea Soup

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Course Soups
Servings
people
Ingredients
  • 1 pound (4 cups) cranberry juice cocktail, chilled? cup orange juice1 2-liter bottle chilled ginger ale Ice Cubes Mint sprigs, orange slices and cranberries for
Course Soups
Servings
people
Ingredients
  • 1 pound (4 cups) cranberry juice cocktail, chilled? cup orange juice1 2-liter bottle chilled ginger ale Ice Cubes Mint sprigs, orange slices and cranberries for
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Instructions
  1. Cut sausage into small pieces, saut? and drain
  2. Saut? pepper and onion
  3. Mix all ingredients and simmer until hot
  4. Serve with grated cheese and warm corn bread
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Broccoli Hearty Soup

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 large vinegar3 tablespoons Equal?3 cups cucumbers, quartered2 cups chopped tomatoes? cup chopped red onion
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 large vinegar3 tablespoons Equal?3 cups cucumbers, quartered2 cups chopped tomatoes? cup chopped red onion
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Instructions
  1. Steam cook broccoli and sliced carrots until tender, set aside
  2. Combine soup mix, water and pet milk, stirring until it has the thickness of gravy
  3. In 1 1/2 quart long bowl, spread broccoli and sliced
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Cheeseburger Chowder

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Course Soups
Servings
people
Ingredients
  • ? pound ground chuck1 12-ounce jar Heinz Chili Sauce? cup grape jelly
Course Soups
Servings
people
Ingredients
  • ? pound ground chuck1 12-ounce jar Heinz Chili Sauce? cup grape jelly
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Instructions
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain
  2. Stir in soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended
  3. Bring to a boil
  4. Reduce heat,
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Chicken Broccoli Chowder

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Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups English peas? cup cheese, grated or chopped small chunks? cup onion, chopped? cup sweet pickles, chopped3 boiled eggs? cup celery, chopped
Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups English peas? cup cheese, grated or chopped small chunks? cup onion, chopped? cup sweet pickles, chopped3 boiled eggs? cup celery, chopped
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Instructions
  1. Combine carrot, water, chicken broth, broccoli, onion, chicken and salt in 4-quart saucepan or Dutch oven
  2. Bring to a boil over medium-high heat; reduce heat
  3. Cover; simmer about 10 minutes
  4. Bring to
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Chicken Mambo

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 tablespoons venison steak1 teaspoon Cajun seasoning1 tablespoon vegetable oil1 medium green bell pepper, chopped1 chopped onion3 minced garlic cloves1 14 ?-ounce can
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 tablespoons venison steak1 teaspoon Cajun seasoning1 tablespoon vegetable oil1 medium green bell pepper, chopped1 chopped onion3 minced garlic cloves1 14 ?-ounce can
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Instructions
  1. Heat oil in thick 10-inch skillet; add onions and saut? until soft but not brown
  2. Add chicken pieces, cover and cook over low heat for 15 minutes
  3. Add salt, pepper, peanut butter, water and sliced yam
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Chicken Stew

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Course Soups
Servings
people
Ingredients
  • 1 whole sliced strawberries? cup boiling water1 small package sugar-free Jell-O?, strawberry or any flavor? cup cold water? cup ice cubes1 cup plus 6 tablespoons thawed fat
Course Soups
Servings
people
Ingredients
  • 1 whole sliced strawberries? cup boiling water1 small package sugar-free Jell-O?, strawberry or any flavor? cup cold water? cup ice cubes1 cup plus 6 tablespoons thawed fat
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Instructions
  1. Cover chicken with water, add red pepper and cook until chicken is ready to fall off the bone
  2. Remove from broth and grind chicken , red pepper and onion
  3. Return to broth, add milk and cook until onio
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Chris? Hearty Chowder

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Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 6 tablespoons peeled and thinly sliced Salt and pepper Cajun seasoning (optional) 2 eggs, well beaten 1 cup fine dry bread crumbs
Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 6 tablespoons peeled and thinly sliced Salt and pepper Cajun seasoning (optional) 2 eggs, well beaten 1 cup fine dry bread crumbs
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Instructions
  1. Combine butter, cabbage, potato and 1 cup water in large saucepan
  2. Cover and cook over low heat 20 to 25 minutes or until potatoes are tender
  3. Slightly mash potatoes
  4. Add remaining ingredients and sim
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