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Corn Soup

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Course Soups
Servings
people
Ingredients
  • 6 large honey1? tablespoon Dijon mustard1 tablespoon balsamic vinegar
Course Soups
Servings
people
Ingredients
  • 6 large honey1? tablespoon Dijon mustard1 tablespoon balsamic vinegar
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Instructions
  1. Cut corn from cob and simmer in 1 cup of the milk until tender then put through a food mill or blender
  2. In soup pot, saut? onion in butter and oil; add flour and blend well
  3. Stir in remainder of milk
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Hearty Black-Eyed Pea Soup

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Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 pound cut into pieces
Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 pound cut into pieces
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Instructions
  1. In a Dutch oven or soup kettle, cook sausage, beef and onion over medium heat until meat is no longer pink, drain
  2. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for 45 minu
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Hearty Irish Clam Chowder

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 10 potatoes, fresh shrimp, uncooked1 quart white vinegar, adding just enough water to cover shrimp1 tablespoon red pepper1 tablespoon celery seed1 tablespoon mixed pickling spices<
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 10 potatoes, fresh shrimp, uncooked1 quart white vinegar, adding just enough water to cover shrimp1 tablespoon red pepper1 tablespoon celery seed1 tablespoon mixed pickling spices<
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Instructions
  1. Put chopped potatoes, diced onion, garlic and salt in a medium-size pot, cover with water and cook until potatoes are soft and onions and garlic are tender, about 20 minutes
  2. While potatoes are cookin
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Indian Stew

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Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 1 pound ground beef
    1 large chopped onion
    2 tablespoons chopped bell pepper
    1 15-ounce can whole kernel corn
    2 tablespoons sugar
    1 15-ounce can tomatoes
    1 can toma
Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 1 pound ground beef
    1 large chopped onion
    2 tablespoons chopped bell pepper
    1 15-ounce can whole kernel corn
    2 tablespoons sugar
    1 15-ounce can tomatoes
    1 can toma
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Instructions
  1. Brown beef, pepper and onion and drain
  2. Add flour and stir well
  3. Add sugar, corn, tomatoes, soup and water
  4. Simmer for 40 minutes
  5. Add salt and pepper to taste
  6. This can be served as a main dish with
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Irish Stew

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 ? pounds boned mutton or lamb
    4 large potatoes
    2 large onions
    3 or 4 medium carrots
    Sprig of parsley
    2 cups water
    Salt and pepper to taste
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 ? pounds boned mutton or lamb
    4 large potatoes
    2 large onions
    3 or 4 medium carrots
    Sprig of parsley
    2 cups water
    Salt and pepper to taste
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Instructions
  1. Cut meat into good size chunks
  2. Peel the veggies and slice thickly
  3. Chop the parsley
  4. Choose a pot with a well-fitting lid, then starting (and ending) with the potatoes layer all ingredients in the po
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Kathy?s Best Crab Bisque

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • ? onion, chopped
    ? red pepper, cored, seeded and finely chopped
    ? stick real butter
    2-3 tablespoons all-purpose flour
    2 cups chicken broth
    1 5 ?-ounce can V-8? juice
    1 qu
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • ? onion, chopped
    ? red pepper, cored, seeded and finely chopped
    ? stick real butter
    2-3 tablespoons all-purpose flour
    2 cups chicken broth
    1 5 ?-ounce can V-8? juice
    1 qu
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Instructions
  1. In a large skillet, cook the onion and red pepper in butter until soft
  2. Stir in flour
  3. Add chicken broth
  4. Stir in V-8? and half-and-half
  5. Heat through
  6. Add Creole seasoning to taste and stir
  7. Mix in c
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Leftover Turkey Soup

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup leeks, chopped or sliced
    1 carrot, sliced
    2 celery stalks, sliced
    2 tablespoons olive oil
    2 14-ounce cans chicken broth
    3 cups water
    1 envelope Good Seasons? Italia
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup leeks, chopped or sliced
    1 carrot, sliced
    2 celery stalks, sliced
    2 tablespoons olive oil
    2 14-ounce cans chicken broth
    3 cups water
    1 envelope Good Seasons? Italia
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Instructions
  1. Cook leeks in olive oil for 2-3 minutes
  2. Add carrot, celery and cook for 2-3 more minutes, stirring occasionally
  3. Stir in chicken broth, water, and dressing mix and bring to a boil
  4. Add turkey and pas
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Mexican Chicken Tortilla Soup

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Course Soups
Servings
people
Ingredients
  • 2 pounds Velveeta? cheese
    2 cans Rotel tomatoes
    1 can pinto beans
    1 can black beans
    4 cups chicken broth
    4 cooked chicken breasts
    1 package taco seasoning
    1 tablespo
Course Soups
Servings
people
Ingredients
  • 2 pounds Velveeta? cheese
    2 cans Rotel tomatoes
    1 can pinto beans
    1 can black beans
    4 cups chicken broth
    4 cooked chicken breasts
    1 package taco seasoning
    1 tablespo
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Instructions
  1. Mix all ingredients and cook for 30 minutes over medium heat
  2. Top with green onions and sour cream
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Mock Oyster Stew

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Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 28 ounce can crushed tomatoes
    ? teaspoon baking soda
    1 quart milk or fat-free half and half
    1 tablespoon butter (optional)
    Salt and pepper to taste
Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 28 ounce can crushed tomatoes
    ? teaspoon baking soda
    1 quart milk or fat-free half and half
    1 tablespoon butter (optional)
    Salt and pepper to taste
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Instructions
  1. In a large pot combine tomatoes and baking soda
  2. It will fizz
  3. This is to help prevent curdling the milk
  4. Add milk and butter
  5. Heat until very warm but do not boil
  6. Add salt and pepper
  7. Serve with cra
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Ratatouille

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Course Soups
Servings
people
Ingredients
  • 1 chopped shrimp, cooked and minced
Course Soups
Servings
people
Ingredients
  • 1 chopped shrimp, cooked and minced
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Instructions
  1. Saut? first four ingredients in a skillet coated with olive oil-flavored nonstick spray
  2. Add tomatoes and seasonings and cook for five more minutes
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