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#715468 - 04/29/09 02:54 AM JPF Cookbook/SOUPS/STEWS  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


Top 10 Poster

Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
OK, folks. Here is the SOUP/STEW category. Please mention the history of the recipe if possible.
For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!


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#715625 - 04/29/09 04:32 PM Re: JPF Cookbook/SOUPS/STEWS [Re: Jean Bullock]  
Joined: Sep 2008
Posts: 2,526
Polly Hager Offline
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Polly Hager  Offline
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Joined: Sep 2008
Posts: 2,526
Cincinnati, OH USA
Polly's Chicken Soup:

One 3-4 lb. chicken
Two carrots
Two celery stalks
1/2 a sweet onion
5 Idaho potatoes
About 1/2 gallon of water or chicken broth (enough to just cover the chicken)
Egg noodles
Salt and Pepper

Place chicken in pot and add just enough liquid to barely cover. Bring to boil and turn down to simmer. Add a palm of salt. Simmer for an hour.

Peel and dice potatoes. Slice carrots and celery. Finely slice onion.

Remove chicken from pot and take meat off of the bones. Return to pot and put in veggies. Simmer for 45 more minutes.

Bring to boil and add noodles. I usually add half a bag of Amish noodles, but sometimes I make them from scratch:

2 cups of flour
One egg
salt
1 T of oil
1/2 cup of water (or enough to make doughy but not sticky)

Mix dough well and roll out as thin as possible. Cut into 1" x 3" strips and let dry for about 2 hours (or more). Place in boiling pot. My noodles turn out lumpy, but I like 'em like that. Boil for about 20 minutes.


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#715930 - 04/30/09 12:03 PM Re: JPF Cookbook/SOUPS/STEWS [Re: Polly Hager]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
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Anaheim, CA, USA
Thanks, Polly.


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#722728 - 05/22/09 02:39 AM Re: JPF Cookbook/SOUPS/STEWS [Re: Jean Bullock]  
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Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
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Anaheim, CA, USA
Stews, soups. Come on, folks, I know you have some.


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#731446 - 06/21/09 08:25 AM Re: JPF Cookbook/SOUPS/STEWS [Re: Jean Bullock]  
Joined: Apr 2001
Posts: 18,208
Brian Austin Whitney Online content
Brian Austin Whitney  Online Content


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Joined: Apr 2001
Posts: 18,208
Indianapolis, IN USA
Would Chile go here?


Brian Austin Whitney
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jpfolkspro@aol.com
Skype: Brian Austin Whitney

"Don't sit around and wait for success to come to you... it doesn't know the way." -Brian Austin Whitney


#731473 - 06/21/09 01:48 PM Re: JPF Cookbook/SOUPS/STEWS [Re: Brian Austin Whitney]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
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Anaheim, CA, USA
Yes, Chili would definitely go here.


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#746081 - 08/18/09 07:23 PM Red Beans and Rice with sausage [Re: Jean Bullock]  
Joined: Oct 2007
Posts: 3,865
Caroline Offline
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Caroline  Offline
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Texas
No history, just felt like making this yesterday and this is what I remember dumping in the pot.

Here's what you need-

Crockpot
1 bag of red beans, washed
1 med. onion, diced
3 carrots diced
1 stalk of celery, diced
1 cup rice (uncooked)
1 package skinless Ekrich sausage, sliced(that's what I use)
1 tsp minced garlic
1/2 tsp. chipolte seasoning
1/2 tsp. mesquite seasoning
1/2 tsp. chili podwer
2 TBS sugar
1/4 C jalepeno w/juice(fresh are best, but the jar is good too!)

Here's what you do-
rinse beans, put in crockpot, on high heat, cover with water. add onion, celery, garlic and carrots. cook until tender but not quite done (should be about 4 hours) add rice, seasonings, jalepeno and sausage

cook on low for another 2 hours (maybe 3, depending on where you are, and enjoy. serve with sweet cornbread.

If you can't take hot or spicy, leave off the obvious seasonings and use garlic with chili powder, leave out sugar, add poultry seasoning in place of the spicy's and follow the other directions.




Caroline


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Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#748194 - 08/29/09 11:48 AM Re: Red Beans and Rice with sausage [Re: Caroline]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
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Anaheim, CA, USA
Thanks for posting the recipe, Caroline. Sounds very tasty. I like it that you included modification for those who don't like it too spicy.


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#754872 - 09/25/09 06:01 PM Chicken & Dumplings [Re: Jean Bullock]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
[Linked Image]

Chicken & Dumplings

1 whole chicken, cooked and deboned
½ stick melted butter
2 T flour
2 cups chicken stock
1 cup milk (or ¾ cup cream)
4 cups water

Melt butter in large dutch oven or stock pot. Add chicken stock. (Can use canned or strained reserved stock from boiled chicken.) Mix flour in ¼ cup cold water-you will not have lumps if you mix it in cold water FIRST. Add water, mixed flour slurry, deboned and flaked chicken and chicken stock to dutch oven. Bring to a boil.

To make dumplings
1 cup all purpose flour
1/2 tsp soda
1/2 cup milk
2 T oil

Mix together in mixing bowl. Dough should be pliable and firm but not too sticky. Use hands to incorporate all ingredients well. Turn dough out onto floured surface after kneading into a ball shape. (I use 2 sheets of wax paper over my countertop because once dumplings are done, I can just roll it up and throw away the mess-be sure to add some flour to this surface, as well.) Roll dough out with floured rolling pin to a thickness of about 1/8”. Sprinkly a little bit of flour over surface, then cut into dumplings. You should have enough flour underneath the dough to keep it from sticking to the wax paper after it is rolled out. This will make for faster “lifing”. I use a thin spatula to scoop dumplings up and then I place them on a plate until all are “lifted”. Then I transfer them to the dutch oven once the water, mixed flour slurry, chicken and chicken stock are boiling. Cook until the dumplings are done.
This meal is inexpensive and will feed about 6 hungry people.




"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#754952 - 09/26/09 12:38 AM Re: Chicken & Dumplings [Re: Tricia Baker]  
Joined: Apr 2006
Posts: 6,065
ben willis Offline
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ben willis  Offline
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Posts: 6,065
Ft. Myers, FL. USA
Great picture. They sure look good. I recently learned how to make egg noodles and have been making chicken and noodles a lot. I cook the chicken in a slow cooker until it falls off the bone and gets stringy. Then I cook the noodles in the stock and add them to the cooked chicken. I don't make a roux I just add the noodles to the chicken with minimal liquid. I love it.

My mother made chicken and dumplings with Pillsbury biscuits. She had six kids and worked, so she didn't have a lot of time for homemade. She would cut the biscuits into quarters and drop them into the boiling chicken. They also thickened the broth.

#754965 - 09/26/09 03:12 AM Re: Chicken & Dumplings [Re: ben willis]  
Joined: Jul 2003
Posts: 8,318
Tricia Baker Offline
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Tricia Baker  Offline
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Joined: Jul 2003
Posts: 8,318
Greenwood, LA USA
Ben, it only took me about 10 minutes to make the dumplings. There's really nothing to making them.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#757934 - 10/07/09 05:52 PM Re: Chicken & Dumplings [Re: Tricia Baker]  
Joined: Oct 2007
Posts: 3,865
Caroline Offline
Top 100 Poster
Caroline  Offline
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Joined: Oct 2007
Posts: 3,865
Texas
Baked Potato Soup

History...well, my mom used to make this in the winter...I've modified it from her Potato Soup..to Baked Potato Soup...you can cut all the ingr. in half to make less...but i like to eat it when I make it, as well as share..

8 baking potatoes, quartered (don't peel)
1 small onion, diced
4 cups of brocolli (can be fresh, can be frozen)
1/2 stick of butter or 1/4 cup margerine
1 cup of milk
3 tbsp all purpose flour
3/4 cup shredded cheddar cheese
1 cup cooked crisp bacon, cooled and crumbled (you can also use ready cooked or bacon bits, not quite the same, but it's your choice)
1/2 cup chives or green onion (if you use dried, probably use 1/4 cup)
Sour cream
1 1/2 tsp salt
1 tsp pepper

put potatoes, butter, onion, green onion and brocolli in large pot, fill with water just until they are covered. boil, stirring occasionally, until potato is tender and brocolli falls apart when stirred (about 30 minutes). (you can mash things up or leave it chunky)

REMOVE FROM HEAT

mix flour into milk with a whisk, pour into the pot, stir until well blended. add cheese and stir, add bacon before serving, top off with sour cream.



Caroline


http://www.myspace.com/carolineholder
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Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#758118 - 10/08/09 01:30 AM Re: Chicken & Dumplings [Re: Caroline]  
Joined: Jul 2003
Posts: 8,318
Tricia Baker Offline
Top 20 Poster
Tricia Baker  Offline
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Joined: Jul 2003
Posts: 8,318
Greenwood, LA USA
That looks so good, Caroline. Will have to try that recipe for sure soon.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#760069 - 10/14/09 03:16 PM Sin In A Soup Bowl Potato Soup [Re: Jean Bullock]  
Joined: Jul 2003
Posts: 8,318
Tricia Baker Offline
Top 20 Poster
Tricia Baker  Offline
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Joined: Jul 2003
Posts: 8,318
Greenwood, LA USA
[Linked Image]

Sin In A Soup Bowl Potato Soup

6 russet potatoes-cubed
2 cans chicken stock
1 medium onion, quartered
Salt & cracked black pepper to taste
1 large baked potato
1 cup half and half or heavy whipping cream
Grated cheddar cheese for garnish
Real bacon bits for garnish
Dollops of sour cream for garnish

Boil cubed potatoes and quartered onion in chicken stock until potatoes are tender-onion should be tender by this time, too. Use immersion blender to puree. (I have a $10 immersion blender from Walmart and it works great!) Once this pureed, add 1 cup half and half or heavy whipping cream and blend until smooth. Next, add mashed baked potato. Leave some larger pieces of baked potato if you like your soup on the “rustic” side or you can puree it together if you prefer it smoother. Ladle into bowl and garnish as desired. Great with grilled cheese sandwiches.

***Bright idea***
Rather than throwing out any left over mashed potatoes or baked potatoes, make soup. Waste not. Want not.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#763065 - 10/23/09 08:08 PM Re: Sin In A Soup Bowl Potato Soup [Re: Tricia Baker]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
The potato soup looks yummy. Can you make it with all mashed potatoes?


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#763139 - 10/24/09 01:54 AM Re: Sin In A Soup Bowl Potato Soup [Re: Jean Bullock]  
Joined: Jun 2009
Posts: 601
NaomiSue Offline
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NaomiSue  Offline
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Joined: Jun 2009
Posts: 601
This is my family's recipe from generations back, I did however steal the name I didnt realized it until I stumbled across another recipe named the same thing though. Oh and you need a REALLY big pot.

$100 Gumbo
6 chicken thighs boiled and shredded (save the stock)
1-2lbs fresh crab meat
2lbs fresh shrimp (use frozen if necessary I live on the gulf so they're easy to get)
1lb andouille sausage
1lb ham steak cubed
1 large yellow onion chopped
6 stalks of celery chopped
4 cloves of garlic
2 large cans diced tomatoes
2lbs okra
1 cup flour
1 cup vegetable oil
2tbsp crab boil
salt & pepper to taste


instructions:
heat oil in cast iron skillet, stir in flour, cook on low heat stirring frequently until dark brown (if you burn it throw it out and start over)

in a separate pan heat a touch of oil and saute onions, celery, and garlic until onions are translucent.

pour roux in then add the chicken stock saved from earlier, add everything except for the seafood and let simmer until vegetables are tender. Right before serving add seafood.

For gumbo that isn't quite as spicy use less crab boil. The hardest thing about this recipe is the roux it takes the most tending to and has to be watched like a hawk, but it is so worth it in the end. If you have any questions about it feel free to ask.

Last edited by NaomiSue; 10/24/09 01:55 AM.

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#763296 - 10/24/09 07:57 PM Re: Sin In A Soup Bowl Potato Soup [Re: Jean Bullock]  
Joined: Jul 2003
Posts: 8,318
Tricia Baker Offline
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Tricia Baker  Offline
Top 20 Poster

Joined: Jul 2003
Posts: 8,318
Greenwood, LA USA
I don't know why not, Ms. Jean. Think that would be fine. And, FAST.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#775165 - 11/30/09 11:37 PM Beef Stew [Re: Jean Bullock]  
Joined: Jul 2003
Posts: 8,318
Tricia Baker Offline
Top 20 Poster
Tricia Baker  Offline
Top 20 Poster

Joined: Jul 2003
Posts: 8,318
Greenwood, LA USA
[Linked Image]


Beef Stew

1 ½ pounds lean beef stew meat
2 T vegetable oil
1 large boxed container all natural beef broth (I use Swanson's)
1 large onion, chopped
1 T chopped garlic
2 stalks celery, chopped
1 tsp salt
1 tsp black pepper
½ tsp oregano
½ tsp marjoram
½ tsp dried crushed rosemary
½ tsp crushed red pepper flakes
2 cups cubed potatoes
1 cup baby carrots
2 T chopped roasted red peppers

In large dutch oven brown stew meat. Add chopped onions and celery to browned meat and cook till vegetables are tender. Add beef broth, garlic (do not add garlic before this stage because it will burn), baby carrots and spices. Cook for 30-40 minutes over low to medium heat, stirring occasionally. Add potatoes and roasted red peppers then cook for another 30-40 minutes over low to medium heat or until potatoes are well done. Hint: Can be eaten like soup or serve over rice with cornbread muffins or cheese biscuits. Feeds 4-6.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#775715 - 12/02/09 07:23 PM Re: Beef Stew [Re: Tricia Baker]  
Joined: Dec 2007
Posts: 2,461
Gary Gray X Offline
Gary Gray X  Offline


Joined: Dec 2007
Posts: 2,461
TEXAS
I'm having this tomorrow gonna variate it a tad to make it twang my buds by adding cayenne peppers instead of roasted reds and maybe hungarian pepper insteada black pepper and lots and lots of good old garlic enough to ward away the banshees for a month...lol

#775756 - 12/02/09 09:31 PM Re: Beef Stew [Re: Gary Gray X]  
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Nadia Offline
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Nadia  Offline
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Posts: 827
UK
You all made me hungry and it's 10:31 PM here.. this is not a laughing matter you know, what am I to do?


Nadia
#775821 - 12/03/09 01:53 AM Re: Beef Stew [Re: Nadia]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Posts: 8,318
Greenwood, LA USA
It tasted pretty good, I must say. Served with rice and cheese biscuits......mmmmmmmmmmmm!!!!


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#799321 - 02/26/10 10:47 PM Vegetarian Bean Soup (without the vegetarian) [Re: Tricia Baker]  
Joined: Nov 2003
Posts: 6,400
Joe Wrabek Offline
Top 40 Poster
Joe Wrabek  Offline
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Joined: Nov 2003
Posts: 6,400
Garibaldi, OR USA
VEGETARIAN BEAN SOUP (without the vegetarian)

Made this today as a getting-over-the-cold meal, out of things lying around the house. Took less than an hour.

I.
1 can cannelini (the fancy name for white kidney beans)
1 can Great Northern beans
(you can use two cans of either one, really—I couldn’t tell the difference)

II.
3 large cloves of garlic (or elephant garlic)
1 medium onion, quartered
2 medium carrots
2 Tbp. olive oil

III.
5 stalks of celery
roughly 8 oz. baking potato (might be one potato, might be two)

IV.
2-1/2 cups Oriental fish broth (you can substitute vegetable broth, I think)

V.
¼ cup chopped parsley
½ tsp. salt

You’ll want a food chopper of some sort (I used an electric nut chopper), a cheese grater with a slicey hole, and probably a 6-quart saucepan. Plus the usual scraping and stirring implements.

I.
Rinse and drain the beans.

II.
Peel the garlic (if you don’t have a garlic peeler, consider getting one), and puree it in the electric nut chopper. Add the onion, and puree it, too. Decant the awful-looking stuff into a bowl and put it somewhere you don’t have to smell it. “Chop” the carrots using the slicey hole on the cheese grater. Heat the oil in the saucepan, add the carrots and onion-garlic glop, and cook it while you do Step III. Next time you remodel your kitchen, consider putting the stove in a different room.

III.
While the carrots and onion-garlic glop is cooking, cut the celery into maybe ½-inch slices and add that to the glop. Cut the potato (or potatoes, if they’re small) into roughly ½-inch cubes. Leave the skin on.

IV.
When you’ve finished cutting up the potato(es), add them to the glop, along with 2 cups of the fish broth. Cover, bring to a boil, and simmer for 10 minutes. While that’s going on, take roughly half the beans and puree those in the electric nut chopper, adding a little fish broth to kind of grease the container (otherwise, the beans will turn into a sort of mortar which is very unpleasant to deal with). Leave the other half of the beans alone.

V.
When your timer goes off, add both the pureed beans and the non-pureed beans, stir real good, and cook for another 5 minutes. At the end of the 5 minutes, add the parsley and salt, stir, and shut off the heat.

It’s actually pretty tasty. Good with toast or crackers, or just by itself—and you’ve made enough for at least a couple of meals. The garlic is supposed to purify the blood (that’s why it’s used as protection against vampires), and the onion will prevent people from getting close enough to catch your cold. Enjoy.

Joe

#799327 - 02/26/10 11:17 PM Re: Vegetarian Bean Soup (without the vegetarian) [Re: Joe Wrabek]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
LOL, I don't want no vegetarian in my soup either. Sounds pretty tasty, Joe. Only I want more potatoes cuz I like them a lot.


Please visit my facebook EZ3D PopUps for free papercraft templates. Great for beginners of all ages.

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#812135 - 04/22/10 12:09 AM Re: Chicken & Dumplings [Re: Tricia Baker]  
Joined: Dec 2007
Posts: 28
June Jumatto Offline
Casual Observer
June Jumatto  Offline
Casual Observer

Joined: Dec 2007
Posts: 28
Florida
Ya know it's hard to beat chicken & dumplins. This sounds and looks great.
June

#812136 - 04/22/10 12:09 AM Re: Chicken & Dumplings [Re: Tricia Baker]  
Joined: Dec 2007
Posts: 28
June Jumatto Offline
Casual Observer
June Jumatto  Offline
Casual Observer

Joined: Dec 2007
Posts: 28
Florida
Ya know it's hard to beat chicken & dumplins. This sounds and looks great.
June

#812165 - 04/22/10 04:10 AM Re: Chicken & Dumplings [Re: June Jumatto]  
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Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
I agree, June. We have some really good cooks at JPF.


Please visit my facebook EZ3D PopUps for free papercraft templates. Great for beginners of all ages.

Favorite Sites:
http://facebook.com/EZ3DPopUps
http://ez3dpopups.blogspot.com/
http://harrietschock.com
http://jpfolks.com
http://phillipmartin.com



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