Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.

Brown ground beef. Mix all ingredients together and simmer.

Place bacon in large, deep stockpot. Cook over medium high heat til evenly
brown. Drain off any excess fat. Stir in potatoes, tomatoes, chicken broth.
Season with salt and pepper. Bring to boil, reduce heat, let simmer 20 minutes
until potatoes are tender. Stir in cabbage, allow soup to simmer for few minutes
longer before serving.

2/3 cup butter
2/3 cup flour (I use seasoned flour)
3/4 t. salt (if use seasoned flour don’t need so much)
1/4 t. white pepper
6 cup milk
1 cup sour cream
1 med. onion chopped and cooked till golden — in another pan
10 bacon strips cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 or 400 till tender; cool completely. Peel and cube
potatoes. In large saucepan melt butter, stir in flour, salt and pepper
until smooth. Let it cook for about 2 minutes stirring so it won’t get
too brown. Gradually whisk in milk, bring just to a boil, lower heat
and cook till thickened about 3-4 minutes. Add onion. Whisk in sour
cream. Add potatoes and gently cook till just hot. Garnish with bacon
and cheese.

Saute the carrots, celery and onion in the bacon grease. Drain the bean of
the soaking water and rinse well. Put sauteed vegetables, beans, chili
peppers and bay leaf in crock pot. Fill to within 2 inches of top ( this
is in my 6 quart) cover and set on High. Depending on the beans it will
take 6 to 8 hours to cook soft. If you need it to cook longer just add
more water at the beginning. At this point add tomato sauce, salt and
pepper. Let cook for 1/2 hour more and it’s ready.

Directions
Heat butter in a large skillet and brown the beef. Place browned beef in a slow cooker. Add onions and garlic in the skillet to brown lightly, and then place them into the slow cooker with the beef. Add the water, beef granules, thyme, beer, brown sugar and mustard to the slow cooker. Cover and cook on low for 5-7 hours. Add cornstarch mixture to the stew and continue to cook until thicken, about 20 minutes.

1/2 lb. ground beef
1 medium green pepper, diced
1 small onion, diced
1 11 oz. can condensed nacho cheese soup
2 cups milk
1 cup whole kernel corn
1 can Mexican-style diced tomatoes
8 oz. (or 1/2 log) Mexican-style cheese spread
Tortilla chips
Instructions:

1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Stir in milk, soup, corn, tomato, and cheese spread. 2. Cook about 5 minutes or until soup is hot. Serve with crumbled tortilla chips.

-In a large, oven-proof skillet, brown beef cubes in oil and salts.
-Add vinegar to pan and simmer for 5 minutes.
-Add beef broth and water to pan.
-Cover pan and bake in a 350 degree oven for 1 1/2 hours.
-Remove from oven, bring to boil on stove top, and add noodles.
-Boil for 20 minutes.

Melt butter over low heat and saute onioins, celery and carrots. Add
broth, cover and simmer over low heat for 30 minutes. Add potato soup and
bring to a boil. Add cheese, parsley, chives and pepper. Simmer 15 minutes
over low heat, stirring occasionally. Add beer and stir.

Directions:

Mix beer with yolks and sugar in a jug.

Pour into saucepan and beat with rotary whisk, until it boils.

Remove from heat at boiling point, add butter and serve with a garnish of parsley and paprika.

Cook bologna in water for 30 minutes. Add remaining ingredients. Cook for
an additional 30 minutes or until vegetables are tender.

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or
until browned, stirring frequently. Add water, noodles, bouillon and
beans; mix well. Bring to a boil. Reduce heat; simmer 20 minutes.
Meanwhile, place several layers of microwave-safe paper towels in
Microwave-safe plate. Place bacon slices in single layer on towels, cover
with more towels. Microwave on High for 4-4 1/2 minutes or until crisp.
Blot to remove excess grease; remove from paper towels. Cool slightly;
crumble and set aside. Remove Dutch oven from heat; stir in salt, ladle
soup into 4 individual soup bowls. Sprinkle each serving with bacon. pass
vinegar to be stirred into soup as desired.
Makes 4 (1 1/4 cup.) servings.

Serving Ideas : Serve with thick slices of bread and dark
beer

How to cook:

* In a large saucepan over medium heat, cook oil with onion, garlic, chili powder, ground cumin, ground coriander, cinnamon, oregano, and cayenne pepper for 2 to 3 minutes, stirring constantly.
* Add the tomatoes, green pepper, kidney beans, salt, and pepper. Stir for one minute.
* Place the diced catfish fillets on top of the chili mixture and gently stir them into the chili.
* Turn down heat and simmer for 15 minutes.
* Serve immediately.

How to cook:

* In small saute pan, cook bacon until crisp. Set aside. Add onion and shallots and cook over medium-low heat until translucent. Add garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water and bring to a boil.
* Reduce heat to a low simmer and cook partially covered for 45 minutes. Add tomatoes, carrots and potatoes and cook until tender. Add catfish pieces, parsley and scallions, stirring gently until catfish is cooked through.
* Carefully adjust seasoning and serve hot, garnished with chopped parsley.

Cheap Chicken Broth (or just make it out of bouillon cubes and water)
Can of Refried Beans
Can of tomatoes/chilis

Do not make this in your microwave unless you want a disgusting mess. Open cans and dump into a pot then heat and season to taste. Maybe serve with stale crackers or leftover taco shells. You can make huge batches of this stuff and freeze in ziplock bags…that way when your fat momma gets hungry she don’t have to wait for you to open up those three tin cans. Enjoy.

First, brown and drain ground beef Put the water, potatoes, carrots,
onion, green pepper, jalapeno pepper, garlic, beef boullion granules and
salt in a medium to large pan and simmer 15-20 minutes, or until potatoes
are soft. Add 2 cups of the milk, reserving 1/2 cup; stir until
blended; Mix 3 tablespoons flour with the reserved milk, and slowly
stir into soup; bring to a boil, stirring constantly for about 1-2
minutes or until thickened (careful, it will burn on bottom very
easily!); reduce heat to low; add cheese and stir constantly until
melted.

In a large saucepan, fry bacon until crisp; drain. Add potatoes, chicken
broth, carrot, onion, parsley, celery seed, salt, and pepper. Cover and
simmer until potatoes are tender (about 15 minutes). Combine flour and
milk until smooth; add to soup. Bring to a boil; boil and stir for 2
minutes. Add cheese; stir until cheese is melted and the soup is heated
through. Garnish with green onions (if desired).

Dry the chicken breasts with paper towel and season with salt and pepper. Melt the butter in a heavy sauce skillet over medium heat. When hot add the chicken and turn several times with tongs do not let it brown. When it has taken on a milky caste and all of the rawness is gone, reduce the heat to low, cover the skillet and cook until the chicken is firm to touch, about 6 minutes. Set-aside until cool then cut into ½ inch cubes and reserve.

Process or blend 2 cups of the corn until smooth puree. Scrape down the sides of the container once or twice during the operation.

Try out the pork or bacon dice in a medium, (4 quart) saucepan over medium heat until the bits have given up their fat and are crisp and brown. Lift out the bits with a slotted spoon and add to the chowder later.

Pour off all but 2 tablespoons of the fat. Add the onions and celery, lower heat and cook until vegetables are soft and a light brown, about 8 to 10 minutes.

Stir in the cubes of chicken, the pureed corn, the whole corn kernels, potatoes and chicken stock. Bring to a boil over high heat, reduce to low and simmer, partially covered for about 15 to 18 minutes until potatoes are tender. Sir in the cream and parsley and continue to simmer another 3 minutes.

Serve immediately in heated soup plates and garnish with parsley.

In a heavy 3-quart saucepan, mix 3 cups of water with sugar, lemon zest
and cinnamon. Bring to a boil while stirring to dissolve sugar, and then
let boil for 2 minutes. Add the cherries and return to boil for 2 minutes.
Whisk cornstarch with the remaining 2 tablespoons of cold water and then
stir into pot with boiling cherries. Whisk mixture while simmering for
about 2 minutes, until it is slightly thickened. Remove from stove and
cool completely, uncovered, then chill in refrigerator, covered, for at
least 2 hours. Whisk heavy cream and sour cream together right before
serving. Serve soup in four bowls with a swirl of the cream mixture.

PREPARATION:
Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.
In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat.

Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired

In a large saucepan combine all ingredients, cook uncovered over medium
heat for 8-10 minutes or until heated through.
Posted to RecipeLu

Combine corned beef and water in large soup pan. Bring to boil and reduce
heat. Simmer for 15 minutes and skim. Add bouillon cube, onion, garlic,
peppercorns, cloves and bay leaf. Simmer for 3 to 4 hours or until meat is
tender. Remove meat from broth and cool. Skim fat from broth.
Cut meat into bite-size pieces and return to broth. Add carrots and
potatoes; bring to boil. Reduce heat and simmer for 15 minutes. Add
cabbage and cook for 15 more minutes or until veggies are tender. Remove
the peppercorns, cloves and bay leaf. Serve with fresh baked bread.

In a large stockpot, over medium-high heat, melt butter. Add onion,
garlic, and ham; cook for approximately 4 minutes, or until onion is soft
and ham begins to brown. Add flour and stir for approximately 1 minute, or
until well blended. Add broth and stir; cook until thickened and bubbly.
Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and
cook for 15 minutes, or until potatoes are tender. With a potato masher,
mash potatoes until only a few chunks remain. Add cream, thyme, red pepper
flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour
cream until well blended. Garnish with additional chopped country ham, if
desired.

Reserve a large handful of the broccoli florets and place the remainder in
a large saucepan together with the onion, garlic and stock. Bring to a
boil, then reduce the heat a little and cook for 15 minutes or until the
vegetables are tender.
Allow to cool a little then transfer to a food processor together with the
flour. Process until smooth. Return the soup to the saucepan, add the
remaining ingredients and the reserved florets and cook over medium heat
for 8-10 minutes. Adjust the seasoning and serve immediately as a starter.

Cook celery, onion, and salt in broth, covered, for 15 minutes or until tender.
Do not drain. Add 2 1/2 cups milk. In mixing bowl, blend the other 1/2 cup milk,
flour, salt (1/2 teaspoon), and pepper. Add to celery mixture. Cook until
bubbly, stirring often. Stir in butter. Top with parsley or pepper. Serves 6.

1. If using more mature or very bitter tasting greens, blanch them in
a pot of boiling salted water, then drain and squeeze out the excess
water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add
greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium
and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly-covered blender until smooth, taking care
with the hot liquid. Season with salt and pepper, and add Dijon if you
like.

5. Serve in bowls and garnish with flowers or buds.

Snap tough ends off the asparagus and cook the spears in
boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and puree the remaining
asparagus in a food processor. Strain. Heat the asparagus
puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle
into bowls and top each serving with a reserved asparagus
tip.

Drained and rinsed. 1/2 c Water or beer (I’d use beer)

1/2 Medium onion, sliced

3 Cloves garlic, minced

1/2 c Fresh Cilanto leaves

1 Fresh jalapeno pepper,

Thinly sliced Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes.

Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.

Combine egg and okra into bowl; coat with cornmeal. Fry in drippings over medium heat until browned. Add tomatoes, sugar, catsup, onion and bell pepper. Cover and simmer until vegetables are tender. Season with salt and pepper; serve at once.

In a large saucepan add all ingredients and bring to a boil. Simmer until
all vegetables are soft and barley is cooked, about 40 minutes uncovered.
Add additional water if needed. When done you can mash a little with the
potato masher or eat as is.

Cook and drain the ground beef. Combine all the remaining ingredients
in a large stockpot. Bring to a boil, add the meat, and hold the boil
for 20 minutes.

2 c Tomato juice or V-8 juice 1 lb wieners; sliced diagonally
1 c Water 1 Garlic clove; minced
2 t Worcestershire sauce 3 T Margarine or butter
1 21 oz can baked beans 3 T Flour
1 c. Shredded cheddar cheese 1/4 t Dry mustard

Instructions

In large pan saute onion, wieners and garlic in margarine until onion is
tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until
smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire
sauce and baked beans; cook until thickened, stirring constantly. Reduce
heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each
serving with cheese.

Cook ham and leeks in oil in large saucepan over medium heat until leeks are
translucent, 6 to 8 minutes. Remove from saucepan and reserve. Add broth,
potatoes, and bay leaf to saucepan; heat to boiling. Reduce heat and simmer,
covered, until potatoes are tender, about 15 minutes; discard bay leaf. Process
potatoes and broth in food processor or blender until smooth; return to saucepan.
Stir in mustard, Worcestershire sauce, milk, and reserved ham and leeks. Cook
over medium heat until hot, about 5 minutes; season to taste with salt and
pepper.

1. Pick over the dried beans and discard any debris. Wash and
drain. Put beans in a large pot and cover with water. Let stand 8
hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch
pieces. (This is easier with a food processor.) Drain beans. Add
vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste.
Add salt if you wish. Bring to a simmer and cook over low heat for 3
hours or until beans are tender.
3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces.
4. Put 2 cups of the soup into a blender along with the margarine
and flour; puree. Pour this puree back in pan. Puree more of the soup
if you prefer a smoother texture. Add the chopped ham pieces back into
the soup. Simmer for 15-20 minutes until soup is slightly thickened.

HEAT THE OIL IN A SOUP POT, add the onion and cook until soft, about 5 minutes.
Add the sauerkraut, pickles, stock and ham hock.
Cover, bring to a boil, reduce heat to low and simmer for 45 minutes.
Season to taste with salt and pepper.
Remove ham hock and serve.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add the
onion and next 4 ingredients (onion through garlic); saute 5 minutes or
until crisp-tender. Add water and next 8 ingredients (water through navy
beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring
occasionally. Sprinkle with Parmesan cheese

Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender. Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir in flour and water mixture. Stir well until thickened. Serves four, double for company.

Garnish with grated cheese, diced ham, or crumbled bacon. Enjoy!

Place potatoes in a large pot; cover with water. Bring to a boil, then reduce
heat and simmer, covered, for 20 to 30 minutes or until tender. In a large
nonstick skillet, cook celery in the butter over medium- low heat for 5
minutes. Drain potatoes; return to pot. Add broth and 1 cup tap water. Using
an immersion blender, process until about 3/4 of the mixture is pureed. Some of
the potato cubes should be left for texture. Do not overblend, or the soup will
be gluey. (If you don’t have an immersion blender, transfer the mixture in
batches to a countertop blender.) Add celery, hot sauce, Worcestershire sauce,
milk, sour cream and salt and pepper to taste. Heat until hot. If soup is too
thick, stir in up to 1 cup water. Just before serving, sprinkle each bowl of
soup with chopped chives.

Yield: 4 to 6 servings

Melt the margarine in a soup kettle or large saucepan, and saute the onion
and scallion until the onion is translucent. Add the potatoes and stock,
bring to a boil, then reduce to a simmer, cover lightly, and cook for
about 20 minutes, or until the potatoes are very soft. Remove from heat.
In the container of a blender or food processor, puree the soup, in
batches, until smooth. Return to the pan. Add the cream and milk, heat
through. (Do not boil.) Remove from heat, and adjust the salt and pepper
to taste. Serve in heated bowls, with a garnish of chopped chives.

Preheat oven to 300 degrees. Wrap each onion separately in aluminum foil.
Bake 1 1/2 to 2 hours, or until onions feel tender all the way through.
Heat oil in a large pot. Add leek and celery; cook until softened but not
browned. Remove onions from foil, quarter them and add to pot. Stir in
chicken stock and sherry. Bring mixture to a simmer. Let simmer about 45
minutes. Stir in cream and thyme. Remove from heat. Puree mixture in
batches in a blender until smooth. Add salt and pepper to taste. Ladle
soup into bowls. Garnish each serving with chives. Serve immediately.

1-10 3/4 oz.can Campbell Cream of Potato Soup.
2 cups of sour cream & onion potato chips.
black pepper

Empty 1-10 3/4 oz.can Campbell Cream of Potato Soup into a medium bowl.Add
4-5 shakes of black pepper.Microwave for 4 mins.Drop in 2 Cups of sour
cream & onion potato chips.

Empty two cans Cream of Mushroom Soup into a medium to large pot. Add
water using cans until chowder is of the consistency you desire. Chop
up one can of Spam into 1.0 cm cubes and add to pot. Add corn and
onion. Cut potatoes into 1/2 to 1 inch cubes and add to pot. Cook on
medium heat until chowder boils, stirring occasionally. Cover and
simmer for 15-20 minutes, stirring occasionally. Add pepper to taste.
Serve over rice or with rolls. Serves 4-6 people.

Directions:

In a pan, saute Spam, onion, celery and garlic together for 5 to 7 minutes. Add chicken broth. Pour in refried beans, chiles and chili powder. Simmer for about 10 minutes.

First you need a handfull of moss. Wet or dried is fine.
Then you will need a pot of hot or boiling water.
Only certain spices go good with moss. Things like pepper, tons of salt, a beef or chicken boullion cube or five, a few dashes of Tobasco or other favorite hot sauce, and of course garlic. If the moss is dried then boil it for at least thirty minutes to sanitize and soften it up. If it’s a moist type then just bring to a boil with the spices. Add all the spices right when it boils then turn off the heat. Let the concoction steep for about another half hour before serving it. I like to eat my moss soup with real stale bread. By stale I mean almost breaking a tooth. Or if you have croutons throw them in there upon serving. Enjoy!

Add water, split peas, ham hocks, onion, celery, carrots and potatoe to
soup pot, cover and simmer for 2 1/2 hrs until ingredients are soft.
Remove ham hocks and remove meat. Puree vegatables in blender and return to
pot, add milk, salt & pepper, smoked sausage and diced up ham. Let simmer for
15-20 minutes. Serve with crackers or french bread

1/2 lb. venison, cubed

1 c. celery, sliced

1 can whole kernel sweet corn

2 onions, sliced

Salt, pepper, red pepper to taste

1 can tomato juice

1 can green beans

4 potatoes, cubed

2 carrots, sliced

1 can peas

Combine meat, celery, corn, onions, salt and peppers. Cover with water. Cook until meat is almost tender and remove bones. Add tomato juice, green beans, potatoes, carrots and peas. Cook until tender (use of a slow cooker recommended). Serves four to six.

Melt butter in large pot. Saute onions and celery until soft. Add onions and
celery and remaining ingredients to crockpot. Cook all day on low, stirring
occasionally if you’re at home.

Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent. Add the meat to the pot with
the onions. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Add the Worcestershire sauce and garlic
and cook for 3 minutes. Stir in the ground chile, cumin, oregano, and salt
and cook, uncovered, for 5 minutes. Add the beans and chili sauce and
simmer, uncovered, for 1 hour. Taste and adjust seasonings.