Ingredients
1 pound bag of red potatoes, scrubbed and quartered
1 small onion diced
4 cups of soy milk
6 cups of water
6 chicken bouillon cubes
2 tablespoons minced garlic
Salt and Pepper to taste
Italian seasoning to taste
2 cups of Wondra flour
3 cups cold water
1 1/2 bag frozen peas
1/2 cup instant potato pearls
1 jar of french onion dip
------------------------------------------------------------------------------------------------------------
Line crock pot with crock pot liner. Place potatoes, onion. soy milk, 6 cups of cold water, chicken bouillon, garlic and salt, pepper and Italian seasoning in crock pot. Cook on low 8 hours. I mixed 1 cup of flour and 11/2 cups of cold water with a fork in a small bowl and slowly added to mixture. I waited about 30 minutes and it didn't seem thick enough. I added the rest of the flour and water, and it still wasn't thick enough. So I added the potato pearls and tasted it. It was lacking something. All the recipes I read on line added sour cream or cream cheese to recipe. I didn't have either, but I did have french onion dip. I added that and it was "oh so yummy"!!! It made a lot Of Creamed peas and potatoes. I use a 6 1/2 quart slow cooker and it makes a mountain of food. I plan on freezing some of it.
Saturday, January 30, 2010
Monday, January 18, 2010
Tater tot casserole!!! Number two!!
Don't put the former recipe in the crock pot. Needed to be cooked in a casserole in the oven!! Oh well!!
Crock pot Tater tot Casserole
2 pounds of hamburger
2 stalks of celery
1/2 large onion chopped
2 cups of water
2 tablespoons worshtershire { I know I spelled that wrong}
2 tablespoons of chopped garlic
2 cans cream of mushroom and garlic soup
1 can cream of celery
2 cans of green beans- drained
1 cup of soy milk{ you can probably use regular}
Greek Seasoning
Pepper
1 bag tater tots
2 cups grated chedder cheese
6.5 slow cooker
--------------------------------------------------------------------------------------------------------------
Spray slow cooker with Pam. I started the meat the night before, as I didn't have time to cook it in the morning and didn't want to bother browning it at 11:00 pm at night. so I placed it in crock pot frozen in one solid block. Threw in the onion, celery, garlic and some of the Greek seasoning. Covered it with about 2 cubs of water, put the lid on and cooked it on low overnight. About 7 hours later, I got up Chopped up the cooked hamburger into bite size chunks, added back to crock pot. Added all the soups, green beans, rest of Greek seasoning, The soy milk, and pepper. Mixed that up. Added the whole bag of tater tots, mixed it up and covered it with the cheese. I plan on cooking it on low for 8 hours. I will let you know how it turns out. This is an experiment after all!!
2 stalks of celery
1/2 large onion chopped
2 cups of water
2 tablespoons worshtershire { I know I spelled that wrong}
2 tablespoons of chopped garlic
2 cans cream of mushroom and garlic soup
1 can cream of celery
2 cans of green beans- drained
1 cup of soy milk{ you can probably use regular}
Greek Seasoning
Pepper
1 bag tater tots
2 cups grated chedder cheese
6.5 slow cooker
--------------------------------------------------------------------------------------------------------------
Spray slow cooker with Pam. I started the meat the night before, as I didn't have time to cook it in the morning and didn't want to bother browning it at 11:00 pm at night. so I placed it in crock pot frozen in one solid block. Threw in the onion, celery, garlic and some of the Greek seasoning. Covered it with about 2 cubs of water, put the lid on and cooked it on low overnight. About 7 hours later, I got up Chopped up the cooked hamburger into bite size chunks, added back to crock pot. Added all the soups, green beans, rest of Greek seasoning, The soy milk, and pepper. Mixed that up. Added the whole bag of tater tots, mixed it up and covered it with the cheese. I plan on cooking it on low for 8 hours. I will let you know how it turns out. This is an experiment after all!!
Sunday, January 17, 2010
Home made Chicken noodle soup
3 large boneless Chicken Breasts
12 cubes of chicken bouillon
1 can Cream of Chicken and Herb soup
1 large onion diced
4 stalks of Celery diced
1 bag of frozen carrots
2 tablespoons of crushed garlic
12 to 14 cups of water
1 bag of frozen corn
1 bag of frozen peas
2 tablespoons of Greek seasoning
salt and pepper to taste.
Frozen or dried egg noodles- 12 oz
------------------------------------------------------------------------------------------------------------
I tried out a crock pot liner for the first time and loved it!! It worked really well for my soup and virtually no clean up!!
----------------------------------------------------------------------------------------------------------
Place Chicken, Celery, onions, Carrots, Boillon, Cream soup, garlic and enough water to cover into crock pot. Cook on low for 8 hours. Remove chicken from broth and dice into bite size chunks. Put back into soup. Add peas, Corn, salt and Pepper and greek seasoning to soup. Cook on low for 1 hour. Add Noodles, cook on low for 30 min to an hour. Depending on how long it takes for noodles to cook.
I used my 6.5 Crock pot and this made 12 servings. Quite hardy and filling. You could add potatoes at the beginning instead of noodles at the end. Or even quick cooking rice at the end.
12 cubes of chicken bouillon
1 can Cream of Chicken and Herb soup
1 large onion diced
4 stalks of Celery diced
1 bag of frozen carrots
2 tablespoons of crushed garlic
12 to 14 cups of water
1 bag of frozen corn
1 bag of frozen peas
2 tablespoons of Greek seasoning
salt and pepper to taste.
Frozen or dried egg noodles- 12 oz
------------------------------------------------------------------------------------------------------------
I tried out a crock pot liner for the first time and loved it!! It worked really well for my soup and virtually no clean up!!
----------------------------------------------------------------------------------------------------------
Place Chicken, Celery, onions, Carrots, Boillon, Cream soup, garlic and enough water to cover into crock pot. Cook on low for 8 hours. Remove chicken from broth and dice into bite size chunks. Put back into soup. Add peas, Corn, salt and Pepper and greek seasoning to soup. Cook on low for 1 hour. Add Noodles, cook on low for 30 min to an hour. Depending on how long it takes for noodles to cook.
I used my 6.5 Crock pot and this made 12 servings. Quite hardy and filling. You could add potatoes at the beginning instead of noodles at the end. Or even quick cooking rice at the end.
Saturday, January 2, 2010
3 new soups!!!
Hamburger Vegetable Italian soup
-----------------------------
1 1/2 pounds of hamburger
1 whole yellow onion diced
3 garlic cloves diced- or 2 tablespoons of crushed garlic from a jar
1/2 a head of celery diced
8 carrots diced
6 potatos diced
2 zuchinni sliced
2 yellow squash diced
1 envelope of liptons onion soup
1 large can of V8-[46 fl oz]
3 cups of water
Italian seasoning
Salt and Pepper
1 small bag frozen peas
1 small bag frozen corn
-------------------------------
spray crock pot with Pam. In Frying pan brown, Beef, onion and celery along with garlic. I did'nt use any oil I just sprayed my frying pan with Pam. Drain Beef mixture. Add to crock pot. add all veggies except peas and corn. Add V8, water and seasonings. Cook on high for 6 to 8 hours. Add peas and corn cook for 30 min. to another hour on low.
{This freezes well, and tastes extra yummy topped with Parmesan or shredded cheese.}
-----------------------------------------------------------------------------------------------------------
Tomato Bisque with meatballs
1 large jar of your favorite spaghetti sauce
2 Jars of water{ from empty sauce jar}
1 box of beef stock
diced onion
3 healthy tablespoons of crushed garlic[less if not a garlic fan]
1 bag of frozen Italian Meatballs
Italian seasoning to taste
1 envelope of spaghetti mix
2 to 3 cups of cooked macaroni
----------------------------------------
mix sauce, water, beef stock, diced onion, garlic, Italian seasoning in sprayed crock pot.
whisk in envelope of spaghetti seasoning. Add frozen meatballs-{ I microwaved mine as directed on package and cut them into 4ths, easier to eat}
cook on low for 8 hours. [ This thickens the longer you cook it. If you want it to be thicker, add a cup of uncooked pasta 1/2 way through. It will become mushy and break down but it really does thicken the soup.] Add cooked macaroni 30 minutes before serving. If you are going to freeze any of the soup, don't add macaroni. Cook that each time you serve it and add as needed to individual servings. The pasta gets mushy when frozen. I have also added cooked cheese filled ravioli in the past. Once again don't freeze with pasta in soup.Oh and a great topper is garlic croutons, or good old crushed saltines.
------------------------------------------------------------------------------------------------
Creamy potato soup
------------------------
8 chicken bouillon cubes
10 cups of water
1 envelope of lipton onion soup mix
1/2 head of celery diced
1 yellow onion diced
2 tablespoons crushed garlic
6 to 8 potato's cut into bite size chunks
pepper
2 cups of milk[I used Soy}
1/2 cup butter
1/2 cup wonder flour[ I like this for soup, it doesn't lump}
instant potato's,{ not sure of amount, in process of making this.. I will just add a 1/4 cup at a time to thicken soup at the end.}
Shredded cheese, bacon bits, diced green onions and sour cream- optional
--------------------------------------------------------------------------------
spray crock pot with Pam. Add bouillon, water, soup mix, garlic, onion, celery, potato's and pepper. Cook on high for 8 hours. Melt butter in microwave, whisk flour into butter. Add milk to soup mixture. Add flour butter mixture to soup in tablespoons slowly, stirring all the while. Cook on low for 30 more minutes. Add instant potato's as needed to thicken soup. Serve with shredded cheese, bacon bits, green onions and sour cream as desired.
{I am not sure how well this will freeze, I will let you know. I am in the process of making it right now for the first time}.
-----------------------------
1 1/2 pounds of hamburger
1 whole yellow onion diced
3 garlic cloves diced- or 2 tablespoons of crushed garlic from a jar
1/2 a head of celery diced
8 carrots diced
6 potatos diced
2 zuchinni sliced
2 yellow squash diced
1 envelope of liptons onion soup
1 large can of V8-[46 fl oz]
3 cups of water
Italian seasoning
Salt and Pepper
1 small bag frozen peas
1 small bag frozen corn
-------------------------------
spray crock pot with Pam. In Frying pan brown, Beef, onion and celery along with garlic. I did'nt use any oil I just sprayed my frying pan with Pam. Drain Beef mixture. Add to crock pot. add all veggies except peas and corn. Add V8, water and seasonings. Cook on high for 6 to 8 hours. Add peas and corn cook for 30 min. to another hour on low.
{This freezes well, and tastes extra yummy topped with Parmesan or shredded cheese.}
-----------------------------------------------------------------------------------------------------------
Tomato Bisque with meatballs
1 large jar of your favorite spaghetti sauce
2 Jars of water{ from empty sauce jar}
1 box of beef stock
diced onion
3 healthy tablespoons of crushed garlic[less if not a garlic fan]
1 bag of frozen Italian Meatballs
Italian seasoning to taste
1 envelope of spaghetti mix
2 to 3 cups of cooked macaroni
----------------------------------------
mix sauce, water, beef stock, diced onion, garlic, Italian seasoning in sprayed crock pot.
whisk in envelope of spaghetti seasoning. Add frozen meatballs-{ I microwaved mine as directed on package and cut them into 4ths, easier to eat}
cook on low for 8 hours. [ This thickens the longer you cook it. If you want it to be thicker, add a cup of uncooked pasta 1/2 way through. It will become mushy and break down but it really does thicken the soup.] Add cooked macaroni 30 minutes before serving. If you are going to freeze any of the soup, don't add macaroni. Cook that each time you serve it and add as needed to individual servings. The pasta gets mushy when frozen. I have also added cooked cheese filled ravioli in the past. Once again don't freeze with pasta in soup.Oh and a great topper is garlic croutons, or good old crushed saltines.
------------------------------------------------------------------------------------------------
Creamy potato soup
------------------------
8 chicken bouillon cubes
10 cups of water
1 envelope of lipton onion soup mix
1/2 head of celery diced
1 yellow onion diced
2 tablespoons crushed garlic
6 to 8 potato's cut into bite size chunks
pepper
2 cups of milk[I used Soy}
1/2 cup butter
1/2 cup wonder flour[ I like this for soup, it doesn't lump}
instant potato's,{ not sure of amount, in process of making this.. I will just add a 1/4 cup at a time to thicken soup at the end.}
Shredded cheese, bacon bits, diced green onions and sour cream- optional
--------------------------------------------------------------------------------
spray crock pot with Pam. Add bouillon, water, soup mix, garlic, onion, celery, potato's and pepper. Cook on high for 8 hours. Melt butter in microwave, whisk flour into butter. Add milk to soup mixture. Add flour butter mixture to soup in tablespoons slowly, stirring all the while. Cook on low for 30 more minutes. Add instant potato's as needed to thicken soup. Serve with shredded cheese, bacon bits, green onions and sour cream as desired.
{I am not sure how well this will freeze, I will let you know. I am in the process of making it right now for the first time}.
Subscribe to:
Posts (Atom)