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Bacon Cheeseburger Chowder

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
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Instructions
  1. When the beef is drained, add the flour and stir until blended
  2. Pour all ingredients into a large slow-cooker and cook on low for 6-7 hours
  3. Add bacon before serving
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Homemade Chicken Noodle Soup

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
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Instructions
  1. Put the first 5 ingredients into a large cooking pot
  2. Cover and bring to a boil
  3. Keep covered and turn heat to low; simmer for 45 minutes
  4. Add the chopped chicken or turkey, macaroni and parsley; stir and simmer (covered) for 20 more minutes, stirring occasionally
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Shrimp/Crab Gumbo

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Course Soups
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional - whole crab bodies and cracked claws. Add water as needed.
Course Soups
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional - whole crab bodies and cracked claws. Add water as needed.
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Instructions
  1. Dice about four strips of bacon into large soup pot
  2. Brown the bacon and remove from grease
  3. Add 1 bell pepper, diced; 2 med
  4. onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves and saute’ until tender
  5. Add 1 to 2 cups chopped okra, add enough water to cover and simmer until okra is tender
  6. Add the bacon, crumbled, and 1 large can diced tomatoes and 1 small can tomato sauce
  7. Add more water if too thick
  8. Season with salt and pepper
  9. Remove the bay leaves
  10. Bring to almost a boil and add 2 1/2 lbs
  11. peeled, raw shrimp and 2 lbs
  12. crab meat [ either lump, claw or mixed]
  13. Better yet, whole crab bodies and claws if you are so lucky
  14. Simmer just until shrimp have turned pink
  15. You may add some file' if preferred
  16. Serve over steamed white rice
  17. We put out the bottle of hot sauce and let each person add if they want some zing to it
Recipe Notes

Back many years ago we lived in a fishing community (Orange Beach) and seafood was abundant. Gumbo was always served at any family get together. Not quite so fortunate now but still go to the expense of buying seafood at the local fish houses for ole time's sake.

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Gracie’s Crab and Shrimp Gumbo

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Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
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Instructions
  1. Step 1: In a frying pan, sauté celery, onion, bell pepper and green onion in oil, cook until tender
  2. Drain oil and set aside to use in making the Roux (Step 3)
  3. Step 2: In a large stock pot, add water, sautéed vegetables, tomato paste, canned tomatoes and crab boil
  4. Bring to a boil
  5. Simmer 20 minutes
  6. Step 3: Making the Roux Add the set aside oil to a large skillet and heat
  7. When oil is hot, add flour and cook on medium heat until it turns medium to dark brown (about 15 minutes), stirring constantly
  8. Add the Roux to the stock pot of vegetables (be careful since this mixture is hot)
  9. Reduce heat and simmer gumbo for 20 minutes
  10. Step 4: Add shrimp, crab meat, okra, salt, pepper and Kitchen Bouquet (for a darker color)
  11. Simmer until shrimp are pink and cooked through
  12. Note: Add any other seasonings you like
  13. This recipe freezes well (if you have any left over)
Recipe Notes

A neighbor shared this gumbo recipe with my mom, Gracie Moody, over 37 years ago. Since my family is from Mobile County, we always had easy access to fresh crab and shrimp - we say "the more the better". We love this seafood gumbo and always request it for special occasions. Hope you enjoy it as much as we do.

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Tomato and Beef Vegetable Soup

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Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
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Instructions
  1. In large pot put 1/4 cup vegetable oil
  2. Heat on Med high-add ground beef stirring until light brown
  3. Add potatoes, carrots,corn, okra,onion,limas or peas
  4. Add just enough water to keep it from sticking to pot,stirring often
  5. When vegetables come to a boil cook until they begin to soften
  6. Lastly add tomatoes stirring in to veggies cooking about 10 minutes making sure it don't stick
  7. Add salt and pepper to taste
  8. Ladle into bowls- serve with saltine crackers and boy oh boy ENJOY!!!
Recipe Notes

I came up with it on my own and was inspired by my Mother in law.. I entered it in our county fair and came away with ribbons the different years I entered it. Many people have told me how good it is so I keep making it and giving to friends and family.

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Louise’s Chicken Soup

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Course Soups
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 T. tagliatelle
  • 2 chicken Lettuce
  • 1 large onion
  • 1 green Ranch dry season mix
  • 2-3 cloves garlic
  • 4 to Cream
  • 1 large minced
  • 1/4 cup tongue
  • 3/4 tsp leaf
  • 1/2 tsp or hard taco shells
  • bay leaf
  • 2 oz 6 cans of chicken stock
  • Sriracha basil (dry)
Course Soups
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 T. tagliatelle
  • 2 chicken Lettuce
  • 1 large onion
  • 1 green Ranch dry season mix
  • 2-3 cloves garlic
  • 4 to Cream
  • 1 large minced
  • 1/4 cup tongue
  • 3/4 tsp leaf
  • 1/2 tsp or hard taco shells
  • bay leaf
  • 2 oz 6 cans of chicken stock
  • Sriracha basil (dry)
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Instructions
  1. Cook chicken, onion, bell pepper in olive oil until tender, add chicken stock and tomatoes, spices in the chicken mixture
  2. Add parsley, hot sauce to taste, pasta broken into one inch pieces a few minutes before serving
  3. Serve in bowls and sprinkle cheese on top if desired
  4. I usually serve with garlic or plain french loaf bread
Recipe Notes

This is one of my favorite soup recipes. Sometimes I even buy an already broasted chicken from the market and use it. Especially if I'm in a hurry. A friend gave me the basics for this recipe years ago and I've developed it towards my taste over the years.

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Creamy Chicken Lentil Soup

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Course Soups
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • Creamy smoked paprika
  • 2 tbsp tagliatelle
  • 4 Boneless, of baby carrots
  • 2 medium potatoes
  • 1 lb toppings: sour cream, sliced jalapeno, lime, avocado, shredded cheese and corn chips.
  • 1 cup Chicken Lentil Soup-
  • 32 fl filtered water
  • 1 cup taco seasoning
  • 1/4 tsp beaten
  • 1/4 tsp vinegar
  • 1/4 tsp oz chicken broth
  • 1/4 tsp beef stock
  • Sea lentils (soak overnight, then drain)
Course Soups
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • Creamy smoked paprika
  • 2 tbsp tagliatelle
  • 4 Boneless, of baby carrots
  • 2 medium potatoes
  • 1 lb toppings: sour cream, sliced jalapeno, lime, avocado, shredded cheese and corn chips.
  • 1 cup Chicken Lentil Soup-
  • 32 fl filtered water
  • 1 cup taco seasoning
  • 1/4 tsp beaten
  • 1/4 tsp vinegar
  • 1/4 tsp oz chicken broth
  • 1/4 tsp beef stock
  • Sea lentils (soak overnight, then drain)
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Instructions
  1. Pour olive oil in crockpot
  2. Next, put boneless, skinless chicken thighs in crockpot
  3. Chop up potatoes in cubes and add them to the oil & chicken
  4. Then place already drained lentils in crockpot
  5. Blend up washed carrots & add them as well
  6. Pour chicken broth on top & 1 cup of filtered water
  7. Add garlic powder, onion powder, tumeric, cumin, & sea salt
  8. Cook in crockpot on low for 8-9 hrs
  9. Enjoy!
Recipe Notes

I'm always searching for a crockpot meal since I'm usually away most of the day but desire to have a fresh prepared meal for my husband when he arrives home from working all day. After experimenting with different ingredients, I found that the lentil potato was a tasty healthy combination that gives off a delicious aroma... hope you enjoy!

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Spicy Chicken Chilli “Stew”

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Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
Course Soups
Recipe Theme February: Spicy Foods
Servings
people
Ingredients
  • 2 tablespoons cooking oil
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 pound garlic, minced
  • 4 teaspoons red pepper
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons chopped cilantro (optional)
  • 1 teaspoon salt
  • Or dried oregano
  • 2 jalapeño fresh-ground black pepper
  • 1 1/2 cups of cayenne pepper
  • 2 1/2 cups of cumin
  • 1 2/3 cups canned crushed tomatoes with their juice
  • 1 2/3 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon drained and rinsed chili beans (from one 15-ounce can)
  • 1/3 cup orange sweet potato (just over 1/2 lb)
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Instructions
  1. In a large saucepan, heat the oil over moderately low heat
  2. Add the onion and garlic; cook until they start to soften, about 3 minutes
  3. Increase the heat to moderate and stir in the chicken strips
  4. Cook until they are no longer pink, about 2 minutes
  5. Stir in the chili powder, cumin, oregano, and salt (or just use chili seasoning pk)
  6. Add the jalapenos, the tomatoes with their juice, and the broth
  7. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes
  8. Uncover the saucepan and stir in the beans and black pepper
  9. Simmer until the chili is thickened, about 15 minutes longer
  10. Serve topped with the cilantro
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Tucker’s Potato Soup

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Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
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Instructions
  1. Pour broth into large boiler and bring to a boil
  2. Cut up potatoes and add to broth
  3. (Peeling potatoes is optional
  4. ) Cook until potatoes are soft
  5. Add cheese to melt
  6. Sprinkle bacon bits on top
Recipe Notes

I am 8 years old and a beginner cook. I like to cook for my parents, Drew & Jenna Eason, especially when they aren't feeling well. This is a quick and easy recipe for a beginner.

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