168699 chef joey tepary black soup crock Recipes

beef shank or 1 lb beef stew meat, water, onion, chopped, salt, thyme, minced parsley, black pepper, tomatoes, cut up, zucchini, thinly sliced, garbanzo beans, drained, chopped cabbage, elbow macaroni, uncooked, grated parmesan cheese

chopped well-rinsed leeks, white and light green parts only (discard dark green tops), celery, diced, olive oil, garlic cloves, minced, dried thyme or 1 tbsp fresh thyme, stripped from stem, fresh bay leaves, vegetable stock (i used 1 of each) or 2 quarts beef stock (i used 1 of each), spaghetti sauce, diced turnips, diced carrots, sliced fresh green beans, salt or substitute, black pepper, cayenne pepper sauce (optional), red bell pepper, seeded and diced, frozen corn, frozen peas, fully cooked meatballs (optional) or 1 lb chopped cooked beef (optional) or 1 lb other cooked meat (optional), uncooked macaroni noodles, grated parmesan cheese (optional)

chef boyardee beefaroni, fire roasted diced tomatoes, drained, tomato sauce-no salt added, reduced sodium dark red kidney beans, drained, rinsed, rosarita premium whole pinto beans, drained, rinsed, gebhardt chili powder, ground cumin

pam original no-stick cooking spray, chef boyardee beefaroni, diced tomatoes, drained, tomato ketchup, chopped dill pickles, prepared yellow mustard, shredded reduced fat cheddar cheese, hamburger bun with sesame seeds, torn into small pieces

boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs ), wild rice, uncooked, onion, chopped (fresh or frozen is fine ), condensed cream of potato soup, chicken broth, garlic powder, frozen sliced carrots, half-and-half

potatoes, cut in large chunks- (i like to keep the peel on), carrots, sliced, onion, diced, stalks celery, diced, minced garlic (to taste), lean ground beef, low-sodium tomato soup, low-sodium v8 juice, water , depending on how juicy you like your soup, salt and pepper, grated parmesan cheese

soup bones with meat, carrots, peeled &, chopped, potatoes, peeled &, chopped, onion, peeled &, chopped, stalks celery, chopped, chopped tomatoes, undrained, water, beef bouillon cubes, crushed, lentils, rinsed, salt, pepper, marjoram, shredded cabbage

beef shoulder chuck roast, up to 3 lb, chopped onions, diced tomatoes with green pepper and onion, undrained, diced frozen hash browns, barley, beef broth, minced garlic, dried thyme, salt, black pepper, broccoli , slaw, frozen peas

six cups chicken stock, dried white beans, diced ham, dry white wine, diced carrot, diced celery, onion, diced, herbes de provence, cracked black pepper

eggs, grated monterey jack cheese, cremini mushrooms, cut into thirds, leek (white and light green part, sliced, dark green part cut into strips for tying up bundle), fresh corn kernels, orange tomatoes, sliced into 4 slices each, unsalted butter , more if needed, fresh basil leaf, thinly sliced, olive oil, black forest ham, salt and pepper, for seasoning, chopped chives, for garnish, rustic toast

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

chef boyardee pizza, pizza cheese, onion sliced, turkey pepperoni, fresh veggies or toppings

cream-style corn, whole kernel corn, drained, rotel tomatoes & chilies, bell pepper, chopped, onion, chopped, garlic cloves, minced, chopped parsley, tomato sauce, stalks celery, chopped, water, cream of celery soup, worcestershire sauce, shrimp, peeled, cleaned, green onion, chopped

campbells cream of potato soup, boiled and cut up potatoes, sour cream, shredded cheddar cheese, chopped scallions, frozen chopped broccoli, salt and pepper, milk

italian sweet sausage, chopped onion, minced garlic, chicken broth, carrot, sliced, frozen chopped spinach, uncooked pearl barley, chicken soup base

lean stew meat, frozen mixed vegetables, canned diced potatoes (drained ), tomato sauce, lipton onion soup mix, water

diced cooked ham, uncooked wild rice, onion, chopped (1/2 cup), frozen mixed vegetables, thawed, drained, reduced-sodium chicken broth, cream of celery soup, pepper, water, fat-free half-and-half

soup, onions , slice, butter, melted, flour, worcestershire sauce, sugar, pepper, oc beef broth, red wine , brandy or ale can be added as well), cheesy broiled french bread, french bread 1 inch thick, shredded mozzarella, shredded or grated parmesan