**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Ingredients > > 6 cups beef broth > 1 small onion, finely chopped > 3 Tablespoons green bell pepper, chopped > 1/2 cup celery, chopped > Carrots (add as many as you want) > Potatoes (add as many as you want) > Ham (add as much as you want) > 1 teaspoon salt > 1/2 teaspoon black pepper > 1 teaspoon paprika > 1 teaspoon dill > 1/2 teaspoon garlic powder > 1 teaspoon Worcestershire sauce > 12 ounces beer > White Sauce: > 5 1/2 cups whole milk > 1 1/2 sticks (6 ounces) unsalted butter > 3/4 to 1 cup flour > 14 ounces cheddar cheese > 1 1/3 cups whipping cream > > SERVES / YIELDS > 1 gallon or 14 servings > > Preparation Instructions > > Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery, carrots, potatoes, and ham. Add to Stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 20 to 30 minutes. While mixture is simmering, grate cheese and set aside. When broth has simmered for 20 to 30 minutes, turn heat to low, keeping the pot on the burner. > > Begin making the white sauce: Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils. When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux. > > Cook for a minute or two on low heat (till roux bubbles slowly), and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce. > > Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve. > >
1 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1/2 cup fresh broccoli, cut into small pieces 1 3/4 cup chicken broth 2 cups milk 1/4 cup flour 1/2 t. paprika 1/2 t. salt 4 oz Velveeta cheese 1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6 *Note--you need to watch the preparation of this soup carefully as it will burn!
1 medium onion, chopped 2 cloves garlic, minced 1-2 T. oil for sauteing 2 lbs chicken, baked or broiled, chopped or shredded 14 oz can diced tomatoes 5 oz can RO*TEL tomatoes 1-14.5 oz can beef broth 1 14.5 oz can chicken broth 1 10 oz can tomato soup 1 1/2 cans water (use soup can) 1 t. ground cumin 1 t. chili powder 1 t. salt 1/2 t. lemon-pepper seasoning 2 t. Worshershire sauce 1/2 t. Tabasco
Serving day:
Grated cheese for topping Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips Avocado, sliced or cubed Sour cream Fresh diced tomatoes Chopped fresh cilantro
1 1/2 lbs ground beef 1 medium onion, chopped 1 cup celery, diced 2 14 oz cans beef broth, divided 2 T. steak sauce 2 t. Worcestershire sauce 1 t. salt 1/2 t. black pepper 1/4 cups flour 1 10 oz bag frozen mixed veggies 1 28 oz can diced tomatoes
In a large stockpot, brown beef with onion and celery until veggies are tender and meat is browned. Drain. Add 1 can of beef broth, steak sauce, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. In a separate bowl, mix flour with remaining can of beef broth. Once flour and broth are mixed well, add to the soup and continue stirring until soup is bubbly. Cook for an additional minute. Stir in mixed veggies and diced tomatoes. Cool completely and freeze, using freezer bag method.
2 1/2 cups cooked and shredded chicken 2 T. butter 1/2 cup coarsely chopped celery 1/2 cup chopped onion 2 14 oz cans reduced-sodium chicken broth 1 1/2 cups milk 1 t. salt 1 1/2 t. bottled hot pepper sauce 1 1/2 cups shredded mozzarella cheese 1 1/4 cups crumbled bleu cheese 1/2 cup shredded parmesan cheese 1/3 cup all-purpose flour
In a 4-quart Dutch oven, melt butter over medium heat. Add celery and onion, cook and stir until tender. Stir in broth, milk, salt, and hot pepper sauce.
In a med. bowl, toss together mozzarella cheese, bleu cheese, parmesan cheese, and flour. Add gradually to the soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil. Cool completely. Freeze, using freezer bag method.
Serving day:
Thaw soup to a slushy consistency. Reheat in saucepan. Top with additional bleu cheese crumbles and hot sauce if desired.
*Amount of each ingredient is based on size of batch being made*
Boneless/Skinless Chicken Breasts - cooked and pulled/cubed Chicken Broth - Store boughten or homemade with water and chicken stock/base Shredded/Cutup Carrots - Cooked Noodles - Your preference
Heat chicken broth to a boil. Add cooked chicken, carrots and noodles. Simmer until ready to serve.
6 comments:
Beer Cheese Soup:
Ingredients
>
> 6 cups beef broth
> 1 small onion, finely chopped
> 3 Tablespoons green bell pepper, chopped
> 1/2 cup celery, chopped
> Carrots (add as many as you want)
> Potatoes (add as many as you want)
> Ham (add as much as you want)
> 1 teaspoon salt
> 1/2 teaspoon black pepper
> 1 teaspoon paprika
> 1 teaspoon dill
> 1/2 teaspoon garlic powder
> 1 teaspoon Worcestershire sauce
> 12 ounces beer
> White Sauce:
> 5 1/2 cups whole milk
> 1 1/2 sticks (6 ounces) unsalted butter
> 3/4 to 1 cup flour
> 14 ounces cheddar cheese
> 1 1/3 cups whipping cream
>
> SERVES / YIELDS
> 1 gallon or 14 servings
>
> Preparation Instructions
>
> Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery, carrots, potatoes, and ham. Add to Stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 20 to 30 minutes. While mixture is simmering, grate cheese and set aside. When broth has simmered for 20 to 30 minutes, turn heat to low, keeping the pot on the burner.
>
> Begin making the white sauce: Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils. When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux.
>
> Cook for a minute or two on low heat (till roux bubbles slowly), and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce.
>
> Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve.
>
>
Broccoli Cheese Soup:
1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!
Chicken Tortilla Soup:
1 medium onion, chopped
2 cloves garlic, minced
1-2 T. oil for sauteing
2 lbs chicken, baked or broiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5 oz can beef broth
1 14.5 oz can chicken broth
1 10 oz can tomato soup
1 1/2 cans water (use soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon-pepper seasoning
2 t. Worshershire sauce
1/2 t. Tabasco
Serving day:
Grated cheese for topping
Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips
Avocado, sliced or cubed
Sour cream
Fresh diced tomatoes
Chopped fresh cilantro
Yields 5-6 servings
Saucy Vegetable Beef Soup:
1 1/2 lbs ground beef
1 medium onion, chopped
1 cup celery, diced
2 14 oz cans beef broth, divided
2 T. steak sauce
2 t. Worcestershire sauce
1 t. salt
1/2 t. black pepper
1/4 cups flour
1 10 oz bag frozen mixed veggies
1 28 oz can diced tomatoes
In a large stockpot, brown beef with onion and celery until veggies are tender and meat is browned. Drain. Add 1 can of beef broth, steak sauce, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. In a separate bowl, mix flour with remaining can of beef broth. Once flour and broth are mixed well, add to the soup and continue stirring until soup is bubbly. Cook for an additional minute. Stir in mixed veggies and diced tomatoes. Cool completely and freeze, using freezer bag method.
Buffalo Chicken Soup:
2 1/2 cups cooked and shredded chicken
2 T. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14 oz cans reduced-sodium chicken broth
1 1/2 cups milk
1 t. salt
1 1/2 t. bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese
1 1/4 cups crumbled bleu cheese
1/2 cup shredded parmesan cheese
1/3 cup all-purpose flour
In a 4-quart Dutch oven, melt butter over medium heat. Add celery and onion, cook and stir until tender. Stir in broth, milk, salt, and hot pepper sauce.
In a med. bowl, toss together mozzarella cheese, bleu cheese, parmesan cheese, and flour. Add gradually to the soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil. Cool completely. Freeze, using freezer bag method.
Serving day:
Thaw soup to a slushy consistency. Reheat in saucepan. Top with additional bleu cheese crumbles and hot sauce if desired.
Chicken Noodle Soup
*Amount of each ingredient is based on size of batch being made*
Boneless/Skinless Chicken Breasts - cooked and pulled/cubed
Chicken Broth - Store boughten or homemade with water and chicken stock/base
Shredded/Cutup Carrots - Cooked
Noodles - Your preference
Heat chicken broth to a boil. Add cooked chicken, carrots and noodles. Simmer until ready to serve.
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