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Taco Chili

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Course Soups
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 medium toasted pecans
  • 4 garlic whole roasted almonds
  • 4 Tbsp. seeded and chopped
  • 3 cups scalded canned milk
  • 3 small ranch salad dressing mix
  • 2 carrots, golden mushroom soup
  • 1 (1 oz) can pineapple tidbits, drained
  • 1 (1 oz) of high quality extra virgin olive oil
  • 1 cup chopped fresh broccoli
  • 1 cup chopped fresh cauliflower
  • Suggested Toppings:
  • vocados, Conecuh sausage (or your choice)
  • Green Onions, sliced
  • Cheddar 8 oz package cream cheese
  • Sour cracker crumbs
Course Soups
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 medium toasted pecans
  • 4 garlic whole roasted almonds
  • 4 Tbsp. seeded and chopped
  • 3 cups scalded canned milk
  • 3 small ranch salad dressing mix
  • 2 carrots, golden mushroom soup
  • 1 (1 oz) can pineapple tidbits, drained
  • 1 (1 oz) of high quality extra virgin olive oil
  • 1 cup chopped fresh broccoli
  • 1 cup chopped fresh cauliflower
  • Suggested Toppings:
  • vocados, Conecuh sausage (or your choice)
  • Green Onions, sliced
  • Cheddar 8 oz package cream cheese
  • Sour cracker crumbs
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Instructions
  1. Brown ground beef, onions, and garlic together in a large pot
  2. Drain grease
  3. Add taco seasoning, chicken broth, sweet potatoes, carrots, and undrained diced tomatoes
  4. Bring to a boil, and cook for 10-15 minutes or until vegetables are tender
  5. Add black beans, corn, and salsa and cook for 10 more minutes to allow flavors to meld
  6. Top with desired toppings! Enjoy! (Also, this chili does very well in a slow cooker
  7. Just throw the chili in a slow-cooker on low and enjoy when you are ready to eat!)
Recipe Notes

This is a family favorite on cold days. The original recipe called for squash instead of sweet potatoes. I thought it would taste better with one of my favorite things...sweet potatoes! The result was delicious and an immediate success!! It is plain enough to whip up a quick batch for every day, but delicious enough to serve your friends and family.

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Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
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Instructions
  1. Cook beef, onion, garlic, and jalapeno pepper until meat is browned
  2. Drain
  3. Add remaining ingredients
  4. Bring to a boil; reduce heat
  5. Cover and simmer 15 minutes or until heated through
Recipe Notes

I've been making this thick, warming chili for years, tweaking the recipe until it has become our family's favorite chili. We enjoy a bowl of it topped with a dollop of sour cream, grated cheddar cheese and a side of cornbread.

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Turkey Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound 2 boxes powdered sugar
  • 1 onion Conecuh sausage (or your choice)
  • 1 bell diced
  • 1 tablespoon tagliatelle
  • 2 28 oz crushed candies as desired
  • 2 15 oz candies, crushed
  • 1 15 oz cans of pinto beans (rinsed)
  • 1 cup 1/2 cup Crisco
  • 2 cups ½ teaspoon peppermint extract
  • 2 tablespoons red pepper
  • 2 tablespoons beef stock
  • 2 tablespoons syrup
  • 1 tablespoon hot cooked white rice
Course Soups
Recipe Theme January: Chili
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound 2 boxes powdered sugar
  • 1 onion Conecuh sausage (or your choice)
  • 1 bell diced
  • 1 tablespoon tagliatelle
  • 2 28 oz crushed candies as desired
  • 2 15 oz candies, crushed
  • 1 15 oz cans of pinto beans (rinsed)
  • 1 cup 1/2 cup Crisco
  • 2 cups ½ teaspoon peppermint extract
  • 2 tablespoons red pepper
  • 2 tablespoons beef stock
  • 2 tablespoons syrup
  • 1 tablespoon hot cooked white rice
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Instructions
  1. Brown ground turkey, onions and bell pepper in pan with olive oil
  2. Turn slow cooker on low
  3. Pour tomatoes, black beans, pinto beans and corn in slow cooker
  4. Add broth, chili powder, cumin, cocoa powder, garlic and turkey mixture to slow cooker
  5. Mix well and cook on low for 6 to 8 hours
Recipe Notes

My husband and I went on a diet and I adapted my old chili recipe so it would be healthier. You can’t tell that I don’t use beef. I also have my secret ingredient, cocoa powder. It is so easy to put the ingredients in a slow cooker in the morning and when you get home, dinner is ready. I use my slow cooker but this recipe can be cooked in a pot on the stove.

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Tortellini Soup

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Course Soups
Recipe Theme March: Garlic
Co-op Covington EC
Servings
people
Ingredients
  • One spaghetti noodles
  • two bag of frozen turnip greens
  • 5 cups scalded canned milk
  • One chicken ( skinned)
  • Two Grapes cut in half
  • One peeled/deviened shrimp
  • Small apples cut into pieces
Course Soups
Recipe Theme March: Garlic
Co-op Covington EC
Servings
people
Ingredients
  • One spaghetti noodles
  • two bag of frozen turnip greens
  • 5 cups scalded canned milk
  • One chicken ( skinned)
  • Two Grapes cut in half
  • One peeled/deviened shrimp
  • Small apples cut into pieces
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Instructions
  1. Simmer first five ingredients for 20-30 minutes
  2. Add in tortellini and cook until tender
  3. Stir in cream just before serving
Recipe Notes

This is really my entry for the March Garlic theme, but the options were not open for me to choose that category.
My family gathers at my house and comes and goes at random times. I try to have various soups and breads for them to have when they travel through. When I was a little girl, my family lived for a time in Belgium. Soups were always a part of every meal. I love soups of all kinds and try to include them in my family's feastings whenever they are here together. Potato soup is a favorite of my daughter-in-love. French onion is always special to my mom and my daughter.

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Turnip Green Soup

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Course Soups
Recipe Theme April: Greens
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 ham of ground black pepper
  • 2 quarts real butter
  • 1 large garlic, crushed and then diced
  • 1 medium canned chipotle peppers in adobo sauce, seeds removed
  • 1 large cooking spray
  • 1/2 Teaspoon hot cooked white rice
  • 1 tablespoon Cool-Whip
  • 2 cans of kosher salt
  • 6 medium chopped green chives
Course Soups
Recipe Theme April: Greens
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 ham of ground black pepper
  • 2 quarts real butter
  • 1 large garlic, crushed and then diced
  • 1 medium canned chipotle peppers in adobo sauce, seeds removed
  • 1 large cooking spray
  • 1/2 Teaspoon hot cooked white rice
  • 1 tablespoon Cool-Whip
  • 2 cans of kosher salt
  • 6 medium chopped green chives
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Instructions
  1. Cook ham and water for 30 minutes
  2. If using the ham bone, take out and chop ham and add back to the water
  3. Sauté pepper and onion in small amount of butter
  4. Add all ingredients to the ham and water and cook until the potatoes are done
  5. Season to taste with salt and black pepper
  6. Serve with Mexican cornbread
Recipe Notes

Many years ago this recipe was given to me by a church friend and has been shared often.

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8-Can Soup

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Course Soups
Recipe Theme February: Easy Does It
Co-op Covington EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 small ground chuck
  • 1 can can pinto beans
  • 1 can can tomatoes with garlic seasoning
  • 1 can hot sauce (or to taste)
  • 1 can granulated garlic
  • 1 can chili or red beans (un-drained)
  • 1 can seasoned salt
  • 1 can stalks
  • 1 can can red kidney beans, plus 1 can water
  • 1 tablespoon INGREDIENTS:
  • ½ cup eggs, beaten
  • Salt and pepper, to taste
Course Soups
Recipe Theme February: Easy Does It
Co-op Covington EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 small ground chuck
  • 1 can can pinto beans
  • 1 can can tomatoes with garlic seasoning
  • 1 can hot sauce (or to taste)
  • 1 can granulated garlic
  • 1 can chili or red beans (un-drained)
  • 1 can seasoned salt
  • 1 can stalks
  • 1 can can red kidney beans, plus 1 can water
  • 1 tablespoon INGREDIENTS:
  • ½ cup eggs, beaten
  • Salt and pepper, to taste
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Instructions
  1. Brown the beef with onion and drain
  2. Put meat mixture into a large crockpot and add all other ingredients; do not drain the canned goods
  3. May simmer all day if desired
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Condensed Tomato Soup

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Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
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Instructions
  1. Mix the vegetables and cook until tender (approximately 20 minutes) and strain
  2. Mix the flour, butter, sugar and salt and pepper with a small amount of the strained vegetables while hot
  3. Whisk until well blended
  4. Add to the rest of the vegetables and cook in a heavy pot until thick
  5. Seal in water bath for 10 minutes
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Adam’s Swamp Brunswick Stew

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Servings
people
Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
Servings
people
Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
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Instructions
  1. Combine all the ingredients in a Dutch oven
  2. Bring to boil, then turn heat down, cover and let simmer 45 minutes
  3. Serve with hot corn bread
Recipe Notes

When my husband and I first got married over 45 years ago, every year his dad who lived in Linden, Alabama would invite the family, several local hunters as well as some out of towners to join him in a Brunswick stew cooking. He would have all his ingredients ready to throw into a big black cast iron wash pot he had fired up with the liquid ingredients. As soon as the guests started arriving, he'd begin tossing in all kinds of vegetables and meats using a boat paddle to stir with (I'm sure in those days, there was a squirrel, rabbit and venison thrown in). Gathered around the fire one could hear all kinds of tall tales about their hunting and fishing excursions. It took until late into the evening for the stew to be just right. By then, only God knows what he had tossed into the pot. This is the recipe handed down over the years with a few alterations.

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Grandmas grandma’s potato soup

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Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
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Instructions
  1. Toss potatoes with onions,and flour
  2. Add 1 teaspoon kosher salt
  3. , and 1/2 teaspoons pepper
  4. Let stand about 10 minutes
  5. Melt butter in soup pot
  6. Add potato/onion mixture
  7. Stir to coat with butter
  8. Stir in water to cover potatoes
  9. Bring to boil
  10. Stir in 1 12 ounce cans condensed milk
  11. Reduce to simmer, stirring occasionally for 25 to 30 minutes until potatoes are tender
  12. If consistency is too thin, mash potatoes with potato masher or cook until right consistency
  13. Adjust salt and pepper
  14. Serve immediately
  15. I like it plain but can garnish with cheddar cheese,bacon,
Recipe Notes

We all used to gather at grandma's for supper on Saturdays (usually about 12 people who still played table games).. This was always one of the favorite dishes.,easy to make and loved by all. Many of the decendants still eat potato soup and play board games--Remember those?
.

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Chicken, Bacon and Corn Chowder

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Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
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Instructions
  1. Cut bacon into small pieces and fry, reserving the grease for later
  2. Drain and set aside
  3. In reserved bacon grease, cook chopped onion and minced garlic until transparent
  4. (About 2-3 minutes) Drain and set aside
  5. In a stock pot, heat 2 tablespoons of bacon grease and add 1/4 cup of all purpose flour, mixing well to create a rue
  6. Once the mixture has thickened, gradually whisk in chicken broth
  7. Add onion, garlic, corn, chicken, bacon
  8. Let it simmer for 15-20 minutes on low heat
  9. Once it is warmed through add heavy cream and simmer an additional 5-10 minutes
  10. Add water if the chowder become to thick
Recipe Notes

There is nothing like a warm, hearty chowder to lift your spirits when you are down! I love comfort food that fills your stomach and warms your soul and this chowder fits the bill! It is wonderful poured over biscuits or to dip them in! It is also a wonderful meal to have when you get home from a long day at work in the cold Alabama months! Sometimes I like to add potatoes to it as well.

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