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Venison Chili

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Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups candied cherries for garnish
  • 2 large can of crushed pineapple
  • 1 14 ounce dish pie shells
  • 1 15 ounce heaping chopped pecans
  • 1 15 ounce for double-crust pie (9 inches)
  • 2 cups block of cream cheese
  • 1 tablespoon red pepper
  • 1 teaspoon Ranch dry season mix
  • 1 teaspoon salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 tablespoon cinnamon (or to taste)
  • 2 cloves Better Crocker Frosting
  • 2 tablespoons butter
Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups candied cherries for garnish
  • 2 large can of crushed pineapple
  • 1 14 ounce dish pie shells
  • 1 15 ounce heaping chopped pecans
  • 1 15 ounce for double-crust pie (9 inches)
  • 2 cups block of cream cheese
  • 1 tablespoon red pepper
  • 1 teaspoon Ranch dry season mix
  • 1 teaspoon salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 tablespoon cinnamon (or to taste)
  • 2 cloves Better Crocker Frosting
  • 2 tablespoons butter
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Instructions
  1. Sauté onions, garlic, paprika and chili powder in butter
  2. Add venison cubes
  3. Stir until meat is well-coated
  4. Pour in catsup, add tomatoes
  5. Stir until well blended
  6. Bring to a boil
  7. Add water and cook for 20 minutes
  8. Season with salt, pepper and brown sugar
  9. Add beans
  10. Simmer for 1 1⁄2 hours
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Harvest Delight Soup

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Course Soups
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Ingredients
  • 2 pounds can chicken broth
  • 7 cups can white chicken breast, drained*
  • 1/4 cup can sweet corn, drained
  • 2 large potatoes
  • 1 cup can green enchilada sauce
  • 1 1/4 cups can cream of chicken soup
  • 1/2 cup unbaked pie shells or 1 deep dish pie shell
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon Ranch dry season mix
  • Dash can pinto beans, drained and rinsed
Course Soups
Servings
people
Ingredients
  • 2 pounds can chicken broth
  • 7 cups can white chicken breast, drained*
  • 1/4 cup can sweet corn, drained
  • 2 large potatoes
  • 1 cup can green enchilada sauce
  • 1 1/4 cups can cream of chicken soup
  • 1/2 cup unbaked pie shells or 1 deep dish pie shell
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon Ranch dry season mix
  • Dash can pinto beans, drained and rinsed
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Instructions
  1. Cut the green beans and celery
  2. Peel and slice the carrots, and peel the potatoes
  3. Cut the potatoes into about ¾-inch pieces
  4. Steam the carrots and potatoes
  5. Prepare the vegetable stock
  6. When carrots are finished steaming, put them on a cutting board
  7. With a fork, mash the carrots well
  8. In a blender, blend the mashed carrots until smooth
  9. Pour the mashed carrots into a pot
  10. Add the vegetable stock and stir
  11. Stir the milk powder and cornstarch into the soup
  12. Add the green beans, corn, celery, and potatoes
  13. Add the pepper and thyme; mix well
  14. Place the soup on the stove on medium heat until thoroughly heated
  15. Ladle soup into bowls and serve
  16. Garnish with whole wheat Club Crackers if desired
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Chicken Corn Chowder

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Course Soups
Servings
people
Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
Course Soups
Servings
people
Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
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Instructions
  1. Melt butter in a large dutch oven over medium heat; add mushrooms and onion, sauté 5 minutes or until tender
  2. Add chicken broth and all other ingredients except milk and flour
  3. Simmer 10 minutes or until orzo is tender
  4. Stir together milk and flour (or cornstarch) in a small bowl until well blended
  5. Gradually stir into chowder and simmer 5 minutes
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Black-Eyed Pea Gumbo

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Course Soups
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Ingredients
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 medium frozen raspberries
  • 5 stalks can stewed tomatoes, undrained
  • 2 cups scalded canned milk
  • 1 cup squares unsweetened chocolate
  • 4 15 oz. fresh berries and powdered sugar for topping
  • 1 10 oz. blueberry pie filling
  • 1 14.5 oz. seedless olives cut in half
  • 1 pound package Pillsbury sugar cookie dough
  • 2 cloves frozen blackberries
Course Soups
Servings
people
Ingredients
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 medium frozen raspberries
  • 5 stalks can stewed tomatoes, undrained
  • 2 cups scalded canned milk
  • 1 cup squares unsweetened chocolate
  • 4 15 oz. fresh berries and powdered sugar for topping
  • 1 10 oz. blueberry pie filling
  • 1 14.5 oz. seedless olives cut in half
  • 1 pound package Pillsbury sugar cookie dough
  • 2 cloves frozen blackberries
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Instructions
  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender
  2. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chilies, diced tomatoes, sausage and garlic
  3. Bring to a boil, reduce heat to low and simmer for 45 minutes, or until rice is tender
  4. Add water if soup is too thick
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Chicken and Dumplings

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Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 quarts real butter
  • 3-4 large and ground black pepper to taste
  • 1 tablespoon salt
  • 3 chicken licorice whips cut into 3 inch lengths
  • 1 can strawberry pie filling
  • 1 large strawberry extract
  • ½ stick of butter
  • 12 large V8 Fusion strawberry/banana juice
Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 quarts real butter
  • 3-4 large and ground black pepper to taste
  • 1 tablespoon salt
  • 3 chicken licorice whips cut into 3 inch lengths
  • 1 can strawberry pie filling
  • 1 large strawberry extract
  • ½ stick of butter
  • 12 large V8 Fusion strawberry/banana juice
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Instructions
  1. Boil chicken until done and tender
  2. Take chicken out of water; let cool and shred chicken
  3. Put last four ingredients into water and bring to a boil
  4. Put pieces of tortillas into boiling water, stirring often, careful to not let stick
  5. Add shredded chicken
  6. Add water for thinner soup or more tortillas for thicker soup
  7. If you let it sit, it will be better
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8 Can Taco Soup

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 15 oz. of high quality extra virgin olive oil
  • 1 15 oz. corn oil
  • 1 14.5 oz. round rye bread loaves-or your choice
  • 1 15.25 oz. good quality fresh apple cider
  • 1 12.5 oz. Smith apples, diced in small pieces
  • 1 10.75 oz. and sugar mixture, reserved for later
  • 1 10 oz. bread flour
  • 1 14 oz. in pieces
  • 1 packet seeded and chopped
  • * I sourdough starter
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 15 oz. of high quality extra virgin olive oil
  • 1 15 oz. corn oil
  • 1 14.5 oz. round rye bread loaves-or your choice
  • 1 15.25 oz. good quality fresh apple cider
  • 1 12.5 oz. Smith apples, diced in small pieces
  • 1 10.75 oz. and sugar mixture, reserved for later
  • 1 10 oz. bread flour
  • 1 14 oz. in pieces
  • 1 packet seeded and chopped
  • * I sourdough starter
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Instructions
  1. Mix all ingredients together in a large pot
  2. Simmer for about 30 minutes
  3. Serve with tortilla chips
  4. Garnish with sour cream, cheese, cilantro or red onions
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Shrimp Bisque

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Course Soups
Servings
people
Ingredients
  • 1 can watermelon
  • 2 cans room temp.
  • 1 can pecan pieces
  • 1 pint powdered sugar
  • 4 oz. (add as much are as little as you like)
  • 1 pound shrimp
  • ½ teaspoon Streusel:
  • Tony peanut butter, room temperature
  • Scallions instant dry yeast
Course Soups
Servings
people
Ingredients
  • 1 can watermelon
  • 2 cans room temp.
  • 1 can pecan pieces
  • 1 pint powdered sugar
  • 4 oz. (add as much are as little as you like)
  • 1 pound shrimp
  • ½ teaspoon Streusel:
  • Tony peanut butter, room temperature
  • Scallions instant dry yeast
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Instructions
  1. Put all ingredients in a crockpot and cook on low for four hours
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Easy Peasy Cheesy Potato Soup

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 4 cups 1 cup
  • 1 cup ground chuck
  • 1 cup warm whole milk
  • 1 can the Cabbage:
  • 1 can Cheesecake:
  • 1 can Caramel
  • ½ pound Garnish:
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 4 cups 1 cup
  • 1 cup ground chuck
  • 1 cup warm whole milk
  • 1 can the Cabbage:
  • 1 can Cheesecake:
  • 1 can Caramel
  • ½ pound Garnish:
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Instructions
  1. Cover potatoes and onions with water and boil until tender
  2. Add remaining ingredients and mix
  3. For thicker soup, dissolve 1 tablespoon cornstarch to 1/4 cup water or milk and add to soup mixture
  4. Enjoy with cornbread or corn chips!
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Mama’s Homemade Chicken and Dumplings

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Course Soups
Servings
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Ingredients
  • 4 medium lemon pepper
  • 2 tablespoons salt
  • 5 cups unbaked pie shell
  • 11/2 cups of real bacon bits
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 stick butter
  • 1 can can pinto beans (drained)
  • 2 tablespoons white Chili seasoning
Course Soups
Servings
people
Ingredients
  • 4 medium lemon pepper
  • 2 tablespoons salt
  • 5 cups unbaked pie shell
  • 11/2 cups of real bacon bits
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 stick butter
  • 1 can can pinto beans (drained)
  • 2 tablespoons white Chili seasoning
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Instructions
  1. Wash chicken breasts and place in a boiler
  2. Add butter, salt and pepper
  3. Fill the boiler half full with water and boil 2 for hours
  4. Make sure to keep water level at half full by adding water when needed
  5. After chicken is finished cooking, remove it and debone
  6. After deboning, place chicken back in boiler
  7. In the last 15 minutes of boiling the chicken, add one can of cream of chicken soup and let simmer
  8. The dumplings: Pour 5 cups of flour in a large bowl
  9. Make a crater in the center of the flour
  10. Pour milk and vegetable oil in center
  11. Take a fork and stir, scraping some flour into the mixture until it becomes gooey
  12. Scoop out with hand and place on floured surface
  13. Knead and add flour until dough becomes stiff
  14. Next, take a floured rolling pin and roll dough out to about a 1/4-inch thickness
  15. With a knife, cut strips of dough about an inch wide
  16. Increase the heat under the boiler, and when it begins to boil take strips of dough and break pieces and drop into the boiler
  17. Fold in dough with a wooden spoon
  18. When dumplings thicken, lower the heat and simmer for ten minutes more
  19. Makes four to five servings
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Potato Soup

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Course Soups
Servings
people
Ingredients
  • 6-7 potatoes, juice from 1 lemon
  • 1 packet tablespoons minced garlic, sauted
  • 1 can pound Italian sausage, browned
  • salt Filling:
Course Soups
Servings
people
Ingredients
  • 6-7 potatoes, juice from 1 lemon
  • 1 packet tablespoons minced garlic, sauted
  • 1 can pound Italian sausage, browned
  • salt Filling:
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Instructions
  1. In a large pot, cover potatoes with water
  2. Add soup mix and cook on stove top on medium heat until potatoes are tender
  3. Add cheese sauce and stir until cheese is melted
  4. Add salt to taste
  5. Serves 4
Recipe Notes

This recipe was given to me by my cousin, Regina in Tennessee. It is a quick and easy soup perfect for a chilly winter day. Serve with a fresh garden salad for a tasty vegetarian meal.

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