Ruth's Chili
Brown 1 lb ground beef and 1 pkg stew meat with 5 cloves of garlic and onions.
add to the crockpot on high with the following
2 cans of each makes a big batch-- modify for your group I do 2 of some and not of others based on the mood
kidney beans
black beans
corn
rotel
diced stewed tomatoes
tomato sauce
ranch style beans
add the following ingredients to taste
salt
pepper
chili powder
ancho chili powder
cilantro
cumin
Sazon--found in the Spanish foods aisle 3 packets usually
dried onions
a little bit of sugar
a little cinnamon
About 30 minutes before you serve add
some finely diced chocolate
not crazy it really adds to the flavor
Enjoy!!!!
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Friday, October 2, 2009
Monday, September 28, 2009
Butternut Squash Apple Soup
Serves 4-6
1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 large butternut squash, chopped in half with seeds removed
1 tart green apple peeled, cored and chopped
3 cups chicken broth
pinches of nutmeg, cinnamon, salt and pepper
Cook squash by steaming in pan, steamer or microwave until soft. Peel and chop. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to a boil. Simmer for 10 minutes. Purre in a blender or food processor. Add spices to taste.
1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 large butternut squash, chopped in half with seeds removed
1 tart green apple peeled, cored and chopped
3 cups chicken broth
pinches of nutmeg, cinnamon, salt and pepper
Cook squash by steaming in pan, steamer or microwave until soft. Peel and chop. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to a boil. Simmer for 10 minutes. Purre in a blender or food processor. Add spices to taste.
Spicy Pumpkin Soup
Serves 8
4 Tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
3-15 oz cans of pure pumpkin (don't use pumpkin pie mix because it has pie spices in it) Or you can use 6 cups of peeled, chopped roasted pumpkin
5 cups chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Directions
Melt butter in a large pot over medium heat. Add onions and garlic and cook, until they are softened. Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth and mix well. Bring to a boil and then reduce heat and simmer for 10 minutes.
Put soup in small batches in a blender or food processor. Cover tightly and blend until smooth. Return the blended soup to a pan.
With the soup on low heat, add the brown sugar and mix. Slowly add the milk while stir until it is well mixed. Add cream. Adjust the seasonings to taste. If it is too spicy add a little more cream to col it down. You might want to add some salt.
I love this soup and freeze it in individual servings since Rick doesn't care for pureed soup. It is especially simple if you use canned pumpkin.
4 Tablespoons unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
3-15 oz cans of pure pumpkin (don't use pumpkin pie mix because it has pie spices in it) Or you can use 6 cups of peeled, chopped roasted pumpkin
5 cups chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Directions
Melt butter in a large pot over medium heat. Add onions and garlic and cook, until they are softened. Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth and mix well. Bring to a boil and then reduce heat and simmer for 10 minutes.
Put soup in small batches in a blender or food processor. Cover tightly and blend until smooth. Return the blended soup to a pan.
With the soup on low heat, add the brown sugar and mix. Slowly add the milk while stir until it is well mixed. Add cream. Adjust the seasonings to taste. If it is too spicy add a little more cream to col it down. You might want to add some salt.
I love this soup and freeze it in individual servings since Rick doesn't care for pureed soup. It is especially simple if you use canned pumpkin.
Baked Potato Soup
Serves 6
12 slices bacon (I use a jar of Hormel bacon pieces, it saves time)
2/3 cup margarine or butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1 Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. *Eliminate this step if you used the jar of bacon bits. Baccos won't work. They will just dissolve in the soup and make it an interesting pink color. Use real bacon pieces.
2 In a large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. (If you heat the milk in the microwave or a pan before adding to the flour/butter mixture it will thicken faster. Stir in the potatoes and onions and bring almost to a boil.
3 Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Turn off heat and continue stirring frequently until cheese is melted.
12 slices bacon (I use a jar of Hormel bacon pieces, it saves time)
2/3 cup margarine or butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1 Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. *Eliminate this step if you used the jar of bacon bits. Baccos won't work. They will just dissolve in the soup and make it an interesting pink color. Use real bacon pieces.
2 In a large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. (If you heat the milk in the microwave or a pan before adding to the flour/butter mixture it will thicken faster. Stir in the potatoes and onions and bring almost to a boil.
3 Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Turn off heat and continue stirring frequently until cheese is melted.
Southwest Soup
1 can kidney beans
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 - 4 cups water
2 tablespoons beef bouillon
Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 - 4 cups water
2 tablespoons beef bouillon
Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.
Sunday, September 27, 2009
Minestrone
1- 14 ½ ounce can chicken broth
1- 14 ½ ounce can tomatoes cut up
1 ¼ cups water
1 cup chopped onion
¾ cup tomato juice
½ cup chopped carrot
½ cup sliced celery
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
¼ teaspoon garlic powder
1- 15 ounce can white kidney beans or great Northern beans (rinsed and drained)
1 medium zucchini sliced ¼ inch thick
1 cup frozen Italian green beans or regular green beans
½ cup macaroni or other small pasta
Put first nine ingredients in a pot and bring to a boil. Simmer 20 minutes. Add white beans, zucchini, green beans and pasta and return to boiling. Reduce heat and simmer 15 minutes longer until vegetables and pasta are cooked. Top with Parmesan cheese if desired
Harvest Hamburger Soup
1 pound ground beef
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste
Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste
Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.
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