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Post by nutsberryfarm 🏜 on Sept 26, 2021 13:32:45 GMT
what's everyone cooking up?
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Post by staggerstag on Sept 26, 2021 19:33:21 GMT
Cousin Mark's legendary Chicken Pastry - if it's warm, wet and wonderful, it counts as soup.
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Post by moviebuffbrad on Sept 26, 2021 20:29:28 GMT
Probably the same soups from every other season. Cioppino, tom yum, chicken and veggie.
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Post by sunshine on Sept 29, 2021 23:58:31 GMT
Cheeseburger Chowder
Potato soup w/oysters
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Post by MCDemuth on Sept 30, 2021 0:47:28 GMT
A very simple homemade soup/stew, based on one my Mom used to make during the Fall/Winter...
The Main Ingredients Are:
Ham (Cooked)...
Corn(One Can)...
Green Beans (One Can)...
(Red) Onion (Diced)...
Potatoes (Diced & Cooked)... You can use a frozen bag of "steam & mash" potatoes, or 'tater tots' if you like. Whatever you have on hand, and is easier to 'cook'. (Don't MASH, just cook them)
Water... You can reuse water used to cook the Ham or Potatoes if you like for added flavor.
Salt & Pepper... The soup is a bit bland, so add some to suit your personal tastes...
Add Saltine Crackers when serving.
My Mother used to add some other "secret" ingredients... (spices, that I don't know about. LOL!)... Probably something to make the water, more of a traditional soup. Like: Ham Broth
For the Stove... Take a large pot...
For the microwave... Take a large microwavable mixing bowl...
Just quick drain the cans of corn and green beans... A little bit of brine is good for some added flavor...
Add the can of corn, can of green beans... and add equal amounts (a 'can" each) of ham and potatoes... and some onions...
Fill the pot/bowl with enough water, to get the desired Stew/Soup consistency that you want...
Heat it all up until hot (Stirring Occasionally)...
If you make it the day before... it will finish "cooking" and 'stew in it's own juices'... Which can give it a better flavor...
If Cold, reheat a serving until hot...
Put some saltines in the bottom of a bowl... and place the hot soup on top, until the bowl is full.
Enjoy.
It makes several servings.
Put the rest of the soup in the refrigerator.
Enjoy a couple of bowls a day, for a few days!
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Post by MCDemuth on Sept 30, 2021 0:58:32 GMT
That sounds interesting... I've tried making PIZZA stew before, using crackers instead of a traditional crust...
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Post by sweetpea on Sept 30, 2021 17:34:35 GMT
Cauliflower gruyere chowder. I took cheesy beer soup, & converted it to something....a little healthier  It's still a WI edible! |
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Post by sunshine on Sept 30, 2021 23:47:14 GMT
That sounds interesting... I've tried making PIZZA stew before, using crackers instead of a traditional crust... I also add some shredded carrot to this recipe....
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Post by NJtoTX on Oct 1, 2021 1:50:24 GMT
I just do a stir fry and add it to broth or a can of Amy's low sodium lentil. I always find something to throw in
Boring, I know.
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Post by nutsberryfarm 🏜 on Oct 2, 2021 15:14:24 GMT
A very simple homemade soup/stew, based on one my Mom used to make during the Fall/Winter... The Main Ingredients Are: Ham (Cooked)... Corn(One Can)... Green Beans (One Can)... (Red) Onion (Diced)... Potatoes (Diced & Cooked)... You can use a frozen bag of "steam & mash" potatoes, or 'tater tots' if you like. Whatever you have on hand, and is easier to 'cook'. (Don't MASH, just cook them) Water... You can reuse water used to cook the Ham or Potatoes if you like for added flavor. Salt & Pepper... The soup is a bit bland, so add some to suit your personal tastes... Add Saltine Crackers when serving. My Mother used to add some other "secret" ingredients... (spices, that I don't know about. LOL!)... Probably something to make the water, more of a traditional soup. Like: Ham Broth For the Stove... Take a large pot... For the microwave... Take a large microwavable mixing bowl... Just quick drain the cans of corn and green beans... A little bit of brine is good for some added flavor... Add the can of corn, can of green beans... and add equal amounts ( a 'can" each) of ham and potatoes... and some onions... Fill the pot/bowl with enough water, to get the desired Stew/Soup consistency that you want... Heat it all up until hot (Stirring Occasionally)... If you make it the day before... it will finish "cooking" and 'stew in it's own juices'... Which can give it a better flavor... If Cold, reheat a serving until hot... Put some saltines in the bottom of a bowl... and place the hot soup on top, until the bowl is full. Enjoy. It makes several servings. Put the rest of the soup in the refrigerator. Enjoy a couple of bowls a day, for a few days! Will have to try—thanks! |
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Post by llanwydd on Oct 5, 2021 19:02:06 GMT
I like to make Brunswick stew when the weather gets cold but I leave out some of the traditional ingredients like rabbit and barbeque sauce.
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Post by nutsberryfarm 🏜 on Oct 6, 2021 0:02:43 GMT
I like to make Brunswick stew when the weather gets cold but I leave out some of the traditional ingredients like rabbit and barbeque sauce. Still use squirrel 🐿? |
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Post by llanwydd on Oct 6, 2021 9:33:08 GMT
I like to make Brunswick stew when the weather gets cold but I leave out some of the traditional ingredients like rabbit and barbeque sauce. Still use squirrel 🐿? LOL! No, chicken. Tastes just like squirrel.
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Post by nutsberryfarm 🏜 on Oct 15, 2021 15:23:06 GMT
LOL! No, chicken. Tastes just like squirrel. Yum 🤤! |
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Post by mmexis on Oct 19, 2021 1:31:28 GMT
Leek and potato
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Post by nutsberryfarm 🏜 on Oct 22, 2021 18:28:58 GMT
Time for a beef stew.
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Post by Sandman on Oct 23, 2021 22:01:32 GMT
Made a giant pot of this and froze several containers. Enough I will be eating it long into the winter.  And this goes great with it. Cornbread and butter. 
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Post by kiwicrunch on Oct 28, 2021 1:49:08 GMT
I make potato/corn chowder during winter. I also make a chick pea, red pepper and pasta soup that's very filling.
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Post by nutsberryfarm 🏜 on Nov 7, 2021 17:07:19 GMT
Made a giant pot of this and froze several containers. Enough I will be eating it long into the winter. And this goes great with it. Cornbread and butter. Nice! |
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Post by NJtoTX on Nov 7, 2021 18:24:04 GMT
Made a giant pot of this and froze several containers. Enough I will be eating it long into the winter. Do I see cocktail franks and ground beef?
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It's still a WI edible!
