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9:09 pm
August 31, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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How do you make baked potato soup, Belladonna? That sounds interesting… we love plain old potato soup, but this sounds even better…
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9:18 pm
August 31, 2008
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Suzanne
Admin
| | Stringtown Rising Farm/Walton, WV | |
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| posts 118 |
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I have a baked potato soup recipe here if you want to check it out-
http://suzannemcminn.com/blog/2008/01/28/baked-potato-soup/
It is one of my favorite soups and I make it often! It's a “baked” potato soup because the ingredients and taste combinations are just like what you'd have on a fully-loaded baked potato.
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2:39 am
September 1, 2008
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Patty
Big Chicken
| | East Tennessee | |
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| posts 17 |
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Oh wow, I hadn't thought about potato soup in years! That Baked Potato soup sounds and looks SO good! I have to make it now. I'm craving it now 
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7:42 am
September 1, 2008
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laura
Banty
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beeyourself said:
I love to make soups in my crock pot. Here is a recipe for a healthy Brunswick Stew.
Brunswick Stew
(Makes 8 servings)
1 lb. skinless, boneless chicken breasts (raw), cut into bite-sized pieces
2 potatoes, thinly sliced
10 3/4-oz. can tomato soup
16-oz. can stewed tomatoes (I've also used petite diced tomatoes and liked it better)
10-oz. package frozen corn
10-oz. package frozen lima beans
3/4 cup chopped onion
*Cabbage (optional)
1 or 2 bay leaves add more flavor
1/4 teaspoon salt (Watch this measurement - you can always add it later, but can't take it out!)
1/8 teaspoon pepper
1. Combine all ingredients in large bowl and place in cooker. *I put cut up cabbage on the top — because we love cooked cabbage in our stew.
2. Cover. Cook on High 3 hours. Reduce to Low and cook 2 hours. (Depending on how your crock pot cooks, adjust cooking time. You just want to make sure those potatoes are done!)
I serve this with corn muffins.
I made this yesterday - thank you so much, it was divine! I also made Grandmother Bread, I have never baked bread in my life. It was a great day, new recipe, homemade bread, also wine, of course. I love this site and this forum. Thank you for creating it!
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7:58 am
September 1, 2008
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wkf
Big Chicken
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| posts 23 |
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Do you do anything else to the Roast beef with Horseradish? That sounds really good to me.
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9:11 am
September 1, 2008
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beeyourself
Big Chicken
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| posts 38 |
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Laura, I'm so glad you tried and enjoyed the Brunswick Stew recipe! It heats up great for lunch the next day.
I want to try the roast 'beast' recipe (we live in Who-ville here) with horseradish myself. I love horseradish — I put in in my meatloaf. I have a monster roast that needs cooking — so I may start the thawing process today and cook it tomorrow!
As for the baked potato soup, I make it on Christmas Eve and serve it with another soup, salad and hot rolls. It has become a tradition. I suppose I shouldn't mention the C word yet. The baked potato soup brought up that memory in my mind…
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9:12 am
September 1, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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Not really, I add a little salt, pepper (and onion if you like, but it doesn’t really need it.) The horseradish does amazing things to the flavor! I pile it on thick… I add a 1/4cup of water at the start- not sure if that is needed, as it seems to get always make a ton of drippings.
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9:19 am
September 1, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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Does anyone have a good round steak recipe without tomatoes?
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9:28 am
September 1, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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Suzanne said:
I have a baked potato soup recipe here if you want to check it out–
http://suzannemcminn.com/blog/2008/01/28/baked-potato-soup/
It is one of my favorite soups and I make it often! It’s a “baked” potato soup because the ingredients and taste combinations are just like what you’d have on a fully-loaded baked potato.
Oh my gosh that sounds wonderful!
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11:11 am
September 1, 2008
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Belladonna
Big Chicken
| | Bossier City, Louisiana | |
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| posts 121 |
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Thanks Suzanne….I am just now seeing this and yes, I would have said “just look at Suzanne's recipe on her blog” because that is what I use now! LOL
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11:51 am
September 1, 2008
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lorelei
Big Chicken
| | Stuart, Virginia | |
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| posts 50 |
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I'm making that soup tonight!
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5:33 pm
September 1, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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I bought my peppered bacon… making it tomorrow. It does sound like a good winter dinner…
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9:25 pm
September 2, 2008
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IowaDeb
Big Chicken
| | QCA | |
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| posts 15 |
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Philly Cheese Steak Sandwiches (crockpot)
1 Tbls margarine or butter, melted
2 medium onions, sliced
1 lb boneless beef round steak (1 inch thick), cut into 1 x 1/4 inch strips
2 tsp garlic pepper blend
1/2 tsp salt
1 large green bell pepper, cut into rings
1/4 cup water
1 tsp beef flavor instant bouillon
4 hoagie buns, split
4 (1 oz) slices provolone cheese, halved
In medium bowl, combine margarine and onions; mix to coat. Sprinkle steak strips with garlic pepper blend and salt. In 3 to 4 quart slow cooker, layer half of the onions, all of the steak strips and the bell pepper. Top with remaining half of onions. In measuring cup, combine water and bouillon; stir until dissolved. Pour over mixture in slow cooker. Cover; cook on low setting for 6 to 8 hours. About 10 minutes before serving, place bun halves, cut side up, on greased cookie sheet. With slotted spoon, top bottom halves of buns with beef mixture. Top each with 2 pieces of cheese. Broil 2 to 3 inches from heat until cheese is melted and top halves of buns are toasted. Place top halves over cheese.
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8:11 am
September 3, 2008
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CATRAY44
Big Chicken
| | S. Michigan | |
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| posts 28 |
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I am so excited to see this recipe! I have been looking and looking for something different to do with all the round steak left over from our part of the cow! Thank you, Deb!!! This sounds so good and like something my family will really love!
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5:12 pm
September 11, 2008
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IowaDeb
Big Chicken
| | QCA | |
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| posts 15 |
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Crockpot Italian Beef
3-4 lb chuck or rump roast/trimmed of fat
1 pkg of Good seasons Italian dressing mix
2 tsp italian seasoning
a little garlic powder
1/2 jar of pepperoncini peppers( salad peppers) including juice-leave whole or slice
1 can beef broth
Mix all ingredients. Cook all day. When meat is done shred it and put back in juices Serve on hoagie buns topped with your favorite cheese. Can also be topped with sauteed onions,green peppers and mushrooms if desired.
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11:03 pm
September 11, 2008
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Jayne
Big Chicken
| | Western Gate of the Sunshine State | |
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| posts 62 |
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Okay it's 10 p.m. I just got home from the football game (we won in double overtime) and this all sounds soooooo delicious.
:J
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9:32 am
September 12, 2008
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jane
Big Chicken
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| posts 36 |
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I can smell it all now. My sister puts sour cream and wite wine in her roast beef in the crock pot with carrots and potatoes. very good. very tender.
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10:52 pm
September 13, 2008
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Cranberry
Banty
| | Boise, ID | |
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| posts 6 |
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I am not a real big cook, I try, I'd rather watch it being prepared on the food
network, but sis taught me a good one I like, just take a cheap roast, add in
a bit of water, any veggies, and some pepperoncini peppers from a jar. Just
cook all day, it's very delish!
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