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Barley Stew

Barley Stew

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1. In large, heavy pan or Dutch oven, heat oil and brown meat

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups chopped onion
  • 2/3 cup chopped carrots
  • 1 medium green pepper, seeds removedand chopped
  • 1 tablespoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 28—ounce can tomatoes, with liquid
  • 3 cups water
  • 2/3 cup dried pot barley
  • sour cream
2.6/5 (11 Votes)

Stay-Out-of-the-Kitchen Vichyssoise

Stay-Out-of-the-Kitchen Vichyssoise

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Combine the ingredients in the food processor to make a very smooth soup

  • 1 can cream of potato
  • 1 can cream of chicken soup
  • about 1./4 onion, either grated or finely chopped
  • 1 3/4 cups light cream (Hale cream or half and half or if you prefer,
  • milk pepper to taste fresh chives, chopped
4/5 (16 Votes)

Pea Soup

Pea Soup

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In a large bowl, put the peas and a dash of baking soda

  • 2 cups whole yellow peas
  • baking soda
  • Water
  • 10 cups chicken stock
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup cubed ham ·
  • l teaspoon black pepper
  • dash cinnamon to taste i
  • juice of 1/2 lemon
  • 1/4 cup shortening
  • 1/4 cup flour
4.5/5 (8 Votes)

Duck Blind Soup

Duck Blind Soup

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Combine all ingredients except Tobasco and lemon juice

  • 48 oz can tomato juice
  • 1 baylLeaf
  • 6 whole cloves
  • 4 beef bullion cubes
  • 3/4 tsp salt 2 tbsp sugar
  • 1 cup Chili Sauce
  • 4 cups hot water
  • 1/8 tsp celery salt
  • 1/8 tsp garlic salt
  • 1/2 tsp D
  • dried leaf basil
  • 1/8 tsp tabasco
  • 1/4 cup lemon juice
0/5 (0 Votes)

Gazpacho Soup

Gazpacho Soup

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Cold Tomato Soup

  • In your blender combine:1 (10-oz.) can condensed tomato soup
  • 1 soup can cold water
  • l cup thinly sliced and quartered cucumber (removing seeds if large)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • 1 clove garlic finely chopped
  • 2 drops Tabasco
  • pinch of salt
  • pinch of pepper
4.1/5 (16 Votes)

Mushroom and Cheddar

Mushroom and Cheddar

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lf you love Cheddar and want a stronger taste use old cheddar

  • 3 tbsp butter
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 lb fresh mushrooms, sliced
  • 1/4 cup all purpose flour
  • 3 cups chicken stock
  • 2 cups milk
  • 1/4 tsp salt or more to taste
  • 1/4 tsp I pepper
  • 1 1/2 cups grated cheddar cheese
0/5 (0 Votes)

Mexican Chicken Chili

Mexican Chicken Chili

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1. Sauté the chicken breasts in the olive oil in a large pot

  • 1 pound chicken
  • 10 cups water
  • 2 cups chicken stock
  • 1/2 cup tomato sauce
  • 1 potato
  • 1 small onion
  • 1 cup corn
  • 1/2 carrot,
  • 1 celery stalk
  • 1 cup diced tomatoes
  • 15oz red kidney beans
  • 1/4 cup pimento
  • 1 jalapeno
  • 1/4 cup parsley
  • 1 garlic
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • cayenne,basil, oregano
0/5 (0 Votes)

Mulligatawny Soup

Mulligatawny Soup

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1. Combine in a large pot over high heat

  • 16 c water
  • 6 cups chicken stock
  • 2 potatoes
  • 2 carrots
  • 2 stalks celery w/ tops
  • 2 cups diced eggplant
  • 1 onion
  • 1 cup frozen yellow corn
  • 2/3 c roast red pepper, diced
  • 1/2 cup tomato sauce
  • 1/2 cup roasted cashews
  • 1/2 cup parsley
  • 1/4 cup lemon juice
  • 1/4 cup butter
  • 3 tbs sugar
  • 1/2 tsp curry powder
  • pepper, thyme, marjoram,nutmeg
  • 1 bay leaf
0/5 (0 Votes)

NE Clam Chowder

NE Clam Chowder

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Hearty New England Style Clam Chowder

  • 2½ cups water
  • 3 6.5-ounce cans minced clams (plus liquid)
  • ½ cup all-purpose flour
  • 1 teaspoon minced fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • I bay leaf
  • dash dried thyme
  • 2 white or red potatoes, peeled and diced (not russet or
  • yellow potatoes)
  • I cup heavy cream
0/5 (0 Votes)