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04/23/18

East Coast Tomato Soup

Submitted By: Karen W., Johnson City

3 tbsp finely chopped onion
1 garlic clove, minced
¼ c butter
½ tsp salt
½ cup all-purpose flour
1/8 tsp pepper
21/2 cups half-and-half cream
2 cups tomato juice
1 small can tomato paste
¼ tsp Worcestershire sauce
3 bouillon cubes
¼ tsp each ground savory, basil, and cilantro
Dash hot pepper sauce
2 (6oz) cans lump crabmeat, rinsed and drained
Sour cream and minced fresh parsley, optional

In a 2-quart saucepan, sauté onion and garlic in butter until onion is tender. Stir in flour, salt, and pepper until bubbly. Gradually add the half-and-half, tomato juice, Worcestershire sauce, and rest of ingredients. Bring to boil, stirring constantly. Add crab and heat thoroughly. If desired, garnish with sour cream and parsley before serving.

04/23/18

Game-Day Chili

Submitted By: Karen W., Johnson City

2 lb. ground chuck
1 medium onion, chopped
3-4 garlic cloves, minced
2 (15-oz.) cans pinto beans, rinsed and drained *(preferably Chili-Hot Beans)
*1-2 cans tomatoes
3 (8-oz.) cans tomato sauce
1 (12-oz.) bottle dark beer *(Amber Bock)
1 (14-1/2 oz.) can beef broth
1 (6-oz.) can tomato paste
1 (4-1/2 oz.) can chopped green chilies
2 tbsp chili powder
1 tbsp. Worcestershire sauce
2 tsp. ground cumin
1-2 tsp. ground red pepper
1 tsp. paprika
1 tsp. hot sauce
Garnish: pickled jalapeno pepper slices

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Yield: 13 cups

Note: Sierra Nevada Pale Ale was used for testing purposes (so much for the dark beer...)
*Amber Bock works great!

04/23/18

German Vegetable Beef Soup

Submitted By: Patricia M., Johnson City

1 pound ground chuck
1 can Rotel Chilies
1 can tomatoes (diced) in juice
1 pkg frozen mixed vegetables
3 cubes beef bullion
1 can beef broth
1 can tomato juice (not from concentrate)
¼ ring of beef kielbasa

Brown ground chuck; add Rotel chilies, tomatoes, bullion, beef broth, tomato juice, frozen vegetables, and kielbasa. Bring to a beginning boil; remove from burner to set to 10-15 minutes. Freezes well.

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