Posted by Trish | Under Lunch, Soups
Tuesday Mar 31, 2009
Submitted by The Crab Place
| 3 tbsp all-purpose flour |
|
1 oz. dry Hollandaise sauce mix |
| ½ tsp dry mustard |
|
4 c. half and half |
| ¼ c. butter |
|
2 tsp Old Bay seasoning |
| ¼ tsp celery seeds |
|
1 c. whipping cream |
| 1½ tbsp cooking sherry |
|
1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
|
4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
|
1 jalapeno pepper |
| 2 tbsp tomato paste |
|
2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
|
2 tsp crushed red pepper |
| ½ c. chili powder |
|
14.5 oz. diced tomatoes with liquid (1 can)
|
| 1 lb lean ground turkey |
|
15.25 oz. kidney beans, drained and rinsed (1 can)
|
| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Posted by Trish | Under Lunch, Soups
Wednesday Nov 26, 2008
Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by gotMEwrong
Serves 6-8
| 1 butternut squash, peeled |
|
2 tbsp unsalted butter |
| 1 onion, chopped |
|
6 c. chicken stock |
| salt & pepper |
|
|
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
|
1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
|
¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
|
½ tsp salt |
| ½ c. water |
|
1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
|
½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
|
15-16 oz. pinto beans (1 can) |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) |
|
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) |
| 11 oz. Green Giant Mexicorn (1 can) |
|
14 oz. beef broth (1 can) |
| 1 pkg. Old El Paso Taco Seasoning |
|
1 tbsp salt |
| 1 tbsp pepper |
|
½ tbsp garlic powder |
| ½ tbsp chili powder |
|
16 oz. sour cream |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
|
|
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
