Tag Archives: carrots

Potato Soup

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Submitted by Wally
Serves 6

Ingredients

2 carrots 2 stalks celery
4 cloves garlic 1 medium onion or 3 shallots
6 medium potatoes 1 box chicken stock or broth
1 bunch fresh parsley or 2 tbsp dried 3 cans condensed milk
2 tbsp butter 2 tbsp flour
6 dashes Worcestershire sauce 8 dashes Chalula Hot Sauce (or your favorite)
½ slab of cooked bacon salt & pepper

Directions

  1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
  2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
  3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
  4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
  5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.

Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.

Ground Turkey Pockets

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Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown

Ingredients

1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey

Directions

  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

Cottage Pie

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Submitted by Susy
Servings: 6-8

Ingredients

1 lb minced beef 8 oz. tomato puree
4 tbsp tomato ketchup beef browning
1 onion 3 oz. peas
2 carrots (peeled & sliced) 3-4 large potatoes (peeled & thinly sliced)
milk & butter to taste salt & pepper to taste

Directions

  1. Anthony Sedlak's Cottage Pie by nyxie on FlickrBrown off the mince & the onion, boil carrots & peas, add all ingredients together, cook over a low heat for 30 minutes.
  2. About 10 minutes in, start boiling the potatoes & add a small amount of milk, butter, salt, & pepper to taste & mash.
  3. Preheat the oven to 400°F.
  4. Put the beef mix into a dish & top with mashed potatoes. Cook in the preheated oven for about 15-20 minutes until the top of the potatoes are browned.
  5. Serve with baked beans in tomato sauce.

Chef’s Note: If you want to make Shepherd’s Pie, use lamb mince instead of beef & use 3 tsp lamb gravy instead of the beef browning.

Scouse

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Submitted by Amy82
Servings: 4-6

Ingredients

½ lb. Stewing Steak ½ lb Lambs Breast
Large onion 1 lb. carrots
5 lb. potatoes 2 beef stock cubs
2 tsp. vegetable oil Worcester sauce
salt & pepper water

Directions

  1. Takes 4 hours of slow cooking.
  2. Cut the meat into large cubes & fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester sauce at this point for added flavor.
  3. Transfer the meat to a large saucepan & add the onion that should have been chopped into large chunks. 
  4. Follow this by chopping the carrot into medallions & place this on the meat. Peel & then finely dice 1lb. of the potatoes & place on top of the carrots.
  5. Fill the pan with cold water until it is half full. Break up the beef stock cubes & sprinkle into the water. Add salt & pepper for seasoning. 
  6. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up & the potato will become soft & will make the final sauce thick.
  7. Simmer for a total of 2 hours, then add the remaining potatoes that should have been peeled & roughly chopped, along with a few splashes of Worcester sauce. Then simmer for another two hours.
  8. Serve piping hot with red cabbage, beetroot, pickled onions, & crusty bread. You may add ketchup & HP for flavoring.

Chef’s Note: Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause & over time the spelling changed to the more Anglicised version we have today, Scouse. The people who ate Scouse were all generally sailors & their families & eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn & everyone from the region of Liverpool is known as a Scouser. Scouse holds a place in the heart of most Liverpudlian’s as the taste of their hometown & is still regulary eaten today by a great number of families, including my own. There are records showing that it was also served to the inmates of the Birkenhead workhouse way back in 1864. The recipe was much simpler then than today’s refined version but was predominately the same staple ingredients – meat, vegetables & potatoes. Scouse can be ready made & kept for up to 2 days. Keep it covered in a refrigerator & reheat in a saucepan. Most people prefer the added depth of flavor that reheating adds. Blind scouse was a variation on the above recipe & was eaten by the poorer people as it was cheaper to make because it did not contain meat.