Homemade Egg Noodles

1 beaten egg

3 T. milk

1 tsp. salt

1 cup flour

Add milk and salt to egg. Beat well. Add flour and mix well. Roll thin. Let sit for 15 minutes. Cut into long narrow strips. Let stand another 15 minutes then add to boiling liquid (such as chicken broth for chicken noodle soup) and cook until done.

"No Peekie" Beef Stew

1 1/2 lb. stew meat

5 cubed carrots

5 cubed potatoes

2 chopped onions

1 qt. tomatoes

1 cup water

2 T. Worchestershire sauce

3 T. instant tapioca

1 tsp. salt

dash pepper

Cover tightly and bake at 250 for 6 hours. Do not peek or stir.

Chicken Noodle Soup

Chicken Noodle Soup

4 c water

1 can chicken broth

2 Costco cans cooked chicken (1 1/2 c), drained

1 can cream of chicken soup, undiluted

3/4 c sliced celery

3/4 c sliced carrots

1 small onion, chopped

1 1/2 tsp parsley flakes

1 tsp chicken bullion granules

1/4 tsp pepper

3 cups uncooked egg noodles

Add all but egg noodles.  Cook until tender, then add noodles at the end and cook until noodles are done.

Creamy White Chili Recipe
·         4 Servings

Ingredients

·         1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes (2 c. cooked)

·         1 medium onion, chopped

·         1-1/2 teaspoons garlic powder

·         1 tablespoon canola oil

·         2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

·         1 can (14-1/2 ounces) chicken broth

·         2 cans (4 ounces each) chopped green chilies

·         1 teaspoon salt

·         1 teaspoon ground cumin

·         1 teaspoon dried oregano

·         1/2 teaspoon pepper

·         1/4 teaspoon cayenne pepper

·         1 cup (8 ounces) sour cream

·         1/2 cup heavy whipping cream

Directions

·         Throw everything (except last 2 ingredients) in the crock pot for 6 hours on low heat.

·         Just before serving, stir in sour cream and cream.

·         Serve with tortilla chips.

Chicken Tortilla Soup

Serves 8-10

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
1 clove garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

In your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

 

Old Time Beef Stew

 

2 lbs beef stew meat

2 Tbs shortening

1 tsp Worchestershire sauce

1 clove garlic

1 med onion sliced

1 or 2 bay leaves

1 Tbs salt

1 tsp sugar

1/2 tsp paprika

1/4 tsp pepper

6 carrots, sliced

4 potatoes cut in bite size pieces

3 Tbs flour

 

In dutch oven, brown meat in shortening, turning often. Add 2 C hot water and next 9 ingredients. Cover; simmer for 1 1/2 hrs. stirring occasionally to prevent sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30-45 min. or until veggies are tender.

Slowly blend 1/3 C cold water into 3 Tbs flour. Stir slowly into hot stew mixture. Cook and stir until bubbly. Cook and stir 3 min. longer.

 

Chicken Noodle Soup

 

3-4 chicken breasts

1 qt water

4 medium carrots

3-4 celery stalks

1 Tbs sugar

1 tsp salt

1/4 tsp pepper

3 chicken bouillon cubes

Frozen egg noodles

 

Heat all ingredients except noodles and chicken to boiling in 4 qt dutch oven pan. Reduce heat. Cover and simmer until tender, about 45 min. Cook chicken and shred or cut up into 1" pieces. Cook noodles as directed on package. Add chicken and noodles to pot of vegetables and heat together.

 

Cheese and Broccoli soup

4 C cubed potatoes

1 onion chopped

2 C sliced carrots

2 C chopped celery

3 C cut broccoli

Boil all veggies except broccoli in 2 C water for about 10 min.  Add the  broccoli and boil for about 5-10 more minutes—Do not drain the water

Soup Base

½ C margarine

3 T flour

2 C milk

1 lb Velveeta cheese cubed

1 t dry mustard

¼ t pepper

3 chicken flavored bouillon cubes

In a saucepan melt the margarine.  Stir in the four.  Add the milk and cook, stirring constantly until thick.  Add cheese and other ingredients.  Mix until smooth

Add to un-drained veggies and heat together—but don’t boil

Creamy Butternut or Pumpkin Bisque

2 T. butter or margarine

½ to ¾ c. finely chopped onion

Melt butter in a large pan.  Add onions and cook over medium heat until soft.

Add:

2 cups cooked squash or pumpkin (can do a swift cook in the microwave or add raw to soup and cook a little longer)

2 14½ oz. cans chicken broth

2 cups cubed potatoes

1 teaspoon paprika

Bring to a boil.  Reduce heat, cover the pan and simmer for about 30 minutes until the potatoes are soft. 

Pour the soup into a blender and process until smooth.  Return the soup to the pan and sir in ½ cup whipping cream and season with salt and pepper.  Reheat on low.  Can serve with a little sour cream and chopped chives or parley on top, if desired.

Italian Meatball Soup

 

1/2 lb Sausage

1/2 lb Ground Beef

1 Egg

(make meatballs, cook in fry pan)

 

1 Large Onion coarsly chopped

2 Cloves Minced Garlic

(Saute in 1 to 2 tsp Olive Oil)

 

2 to 3 Quarts Beef Broth

2 - 28 once cans Crushed Tomatoes

1 Cup Celery

2 to 3 Tab Parsley

1  Tsp Tyme

1  Tsp Basil

1 1/2 Cup Carrots

1 Cup Zucchini

4 Potatoes Cubed

1 Cup Green Beans (I just use a can of green beans)

(I sometimes add other veggies like Califlower, Brocoli, Peas, Corn, or what I have at my house)

1 Tsp Sugar

Salt and Pepper to taste

Cook until Vegetables are tender

Creamy Potato Soup or Clam Chowder

 

1 Cup Celery

1 Cup Onions

4 to 5 Cups Potatoes

Boil until soft with just enough water to cover veggies

 

In sauce pan combine

3/4 Cup Butter

3/4 Cup Flour

1 Quart Half and Half

1/2 Tsp Salt

1/2 Tsp Sugar

Pepper to taste

1 Tsp Basil

 

Once Rue is complete and veggies are soft combine the two. (Don't drain liquid from potatoes)

Potatoe soup is ready to eat.

If you want Clam Chowder add two cans of minced clams while you are cooking your potatoes.

Olive Garden Chicken Gnocchi Soup         

I love CopyKat Recipes, and I love Olive Garden.  It's a good combo :)

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Taco Soup

1/2 lb. ground beef
1/2 cup chopped onion
1/4 cup salsa
1 16 oz. can red kidney beans
1 11 oz. can corn
1/2 cup chopped green pepper
1/2 pkg. taco seasoning
1 28 oz. can crushed tomatoes

Brown the ground beef with onion and green pepper. Drain the fat and add the other ingredients. Bring to a boil. Serve with corn chips.

Cream of Broccoli Soup

Mix until smooth
1 can cream of chicken
1 can cream of celery
2 cups milk
2/3 cup half and half
3/4 tsp salt
1/8 tsp pepper

Cook in 1 T. butter until tender.
1/2 cup celery
1/2 cup chopped onion

1 large pkg. frozen broccoli and cauliflower. Steam until done. Combine all above ingredients and heat through.

Taco Soup

1 lb. ground beef (brown and drain)
2 can cream of potatoes soup
1 can beef bouillon
1 pkg. taco seasoning
2 15 oz. cans pinto beans - drained
1 20 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 small can corn - drained
1 16 oz. frozen California blend veggies

Simmer until veggies are tender. Serve over tortilla chips and sprinkle with grated cheese of choice.

Clam Chowder
2 cans  (6.5 oz. clams - minced or chopped)
1 cup finely chopped onions
2 cups diced potatoes
1 cup diced celery

Drain juice from clams and pour over veggies in heavy saucepan. Add enough water to barely cover veggies. Simmer until tender about 30 min. Make rous with 3/4 cup butter and 3/4 cup flour. Slowly add 2 qts. milk and 1 cup cream. Stir with whisk while heating through. Combine with undrained vegetables and clams. Add 1 1/2 tsp salt and 1/2 tsp sugar. Heat through. Just before serving add 2 T vinegar.

Tortilla Soup

3 chicken breast cooked with 1 chopped.
Shredded
1 can Rotel tomatoes and green chilis
1 can Ranch Style beans
1 can black beans
1 Family size Campbell's chicken with rice soup
1 can chicken broth
1 can corn
1 bunch of cilantro chopped fine
1 fresh lime juiced

Cook the chicken, onion and garlic ( if desired). Add the rest and heat through.  Top with sour cream, chips, green onions, salsa, cheese, or avocados.

Tomato Soup

1 quart half and half

2 29-ounce cans crushed tomatoes

2 onions

1/2 cube butter

Spike seasoning

Saute 2 FINELY chopped onions in butter. Add tomatoes and half and half. Season with Spike seasoning. Cook over medium low heat for 30 min.

Crisp and Creamy Chicken Bake

http://www.kraftrecipes.com/recipes/crisp-creamy-baked-chicken-90116.aspx