Posted on 01/23/2011 4:36:58 AM PST by rickmichaels
What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)
bump for later
Heres mine.....Open “Cup O Soup”...bring water to boil and pour water into cup...Enjoy...
Next...Emergency Bacon Sandwhich using Baco Bit.
What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)
Fall and winter are soup/stew season at our house. We grow lots of winter squash and root vegetables specificall for that purpose. Add some venison or other game and it’s fantasic. Great on the budget too.
Green Chile Stew
Cooking oil (1 or 2 tbsp.)
1/2 lbs. beef (beef tips, fondue meat, lean stew meat, or round steak), cut in
bite size pieces
Flour
1 lg. onion, chopped
2 tsp. minced garlic
1 tsp. cumin
1 tsp. oregano
3 c. chickens stock
3 med. potatoes
6 or 8 mild green chiles, diced
Lightly coat meat with flour. Put cooking oil in Dutch oven or similar container. Add meat and cook on medium heat until browned. Add chopped onion, stock, oregano, cumin, and garlic to meat. Cook on low heat until meat is tender (45 minutes to 1 hour).
Peel and dice potatoes. Add potatoes and green chiles to mixture of meat and spices. Cook on low until potatoes are done. Add garlic salt to taste. Simmer until you’re ready to serve. Makes 6 to 8 servings.
visualize global warming.
IMO, it is the pepper and chili powder that brings the soup alive. Not only does it add its own flavor and spice, but the spice heat opens up the taste buds to flavors of the original ingredients.
I have been thinking of trying a seafood rendition of this soup with shrimp and clams.
Because it is one of those dishes that is irresistible (I find it difficult to stop eating it...even had some for breakfast the next day), it might be served over rice (I recommend Jasmine rice for flavor and crunchy texture) to reduce its richness.
Totally agree with this being ‘soup time’.
Last week I made a Hungarian potato soup that came out very well.
Yummy bump! That corn, potato, and onion chowder sounds excellent—especially since I had a bumper crop of jalapenos over the summer ;)
Sounds great, you wouldn’t happen to have a recipe
for Oxtail soup, would you?
“I had one of the best soups of my life a few weekends ago when my brother brought over some Del Marva Chicken Corn Chowder.”
I opened your link and read the receipe. Does sound tasty for sure. It’s somewhat akin with variation to Mexican Green Chili Stew. If you like your Del Marva Chicken Corn Chowder, try Green Chili Stew, there’s lots of receipes for it on the internet.
Will do...sounds tasty!
A memorable soup I had, made by a Mayan chef, really had one of the best soup broths I’d ever tasted. It was a Mayan Tortilla Soup, with crispy shreds of tortilla in it.(we had it while bone fishng in the Yucatan) I was able to get the recipe from him and bought the special chilis he used. I’m not a big fan of cilantro, but do use it if called for, altho in lesser amounts. Well -— the soup was good, but not great.
The next time we were in the Yucatan, we had the soup again and the missing link WAS all that cilantro! You didn’t really taste cilantro, but it did add to the total broth experience.
Other than that — my fav is New England Corn Chowder.
This is a re-post of a soup recipe I posted back during the Christmas season. I’ve made a couple minor modifications to that recipe, but it’s basically the same. It’s good for any cold, nasty winter day...or even for the not-so-nasty ones.
BAKED POTATO SOUP
2/3 C. Flour
2/3 C. Butter (You can also substitute bacon grease for the butter. The last few times I’ve made this, that’s what I did and it seems to add something to the soup’s flavor.If you don’t have enough bacon grease, add butter until you get the right amount.)
7 C. Milk (I prefer whole…yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups (You can also substitute a package of Southern-style hash browns [the cubed kind] if you’re pressed for time.)
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled (The drippings from this can be used as the base for the roux, as described above.)
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but not too long. Have patience…it’s worth it.) Add the potatoes and onions.
Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the bacon and spices, then stir. Let it simmer about 10-20 minutes more, stirring occasionally. Just before serving, add the cheese & sour cream and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
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Two of my favorites!! Gotta love some Chicken and Dumplings...I like mine over Rice. (As you can guess I wach my Carbs..LOL)
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