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 Posted: Tue Jan 12, 2010 3:27 pm
This thread is for recipies for entrees made mostly or entirely in pots and liquid form. Please feel free to add your favorite recipies at any time!
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Posted: Tue Jan 12, 2010 3:29 pm
Fabulous Fast Chili!
You will need:
1 lrg frying pan
1 lrg pot
spatula (wood or plastic)
lrg wooden spoon
cutting board
chopping knife
1 28 oz can of diced tomatoes
1 19 oz can of mixed beans
1 5.5 oz can of tomatoe paste
1 pkg Clubhouse Seasoning Mix
1/4 cup Water
1 pound lean ground beef (or even just a half pound)
1 green pepper or other pepper of choice
2 stalks celery
1/2 cooking onion
HOW TO:
Heat frying pan on medium and brown beef. While beef is browning, combine all canned ingredients into large pot. Turn onto low heat. Continue to brown beef and chop up celery and onion into bit sized peices. Add to beef to soften slightly. Chop pepper into bite sized pieces and add to pot. When beef and vegetables in frying pan are done, drain the fat into one of the empty cans. Add beef and vegetables to pot. Add 1/2 cup water and spices directly to pot. Stir. Let sit on medium low heat for 20 minutes.
Serve with toast and shredded chedder cheese. Serves many.
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Posted: Tue Jan 12, 2010 3:30 pm
Starlurk HIPPOPOTAMUS STEW 1 med. sized hippo 1 ton salt Pepper to taste 500 bushels potatoes 1000 gals. brown gravy 200 bushels carrots 400 sprigs parsley 2 sm. rabbits (optional) Cut hippo meat into bite sized pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat into large pan and cover with gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. A steam shovel is useful for this. Simmer slowly for 4 more weeks. Garnish with parsley. Will serve 2, 700 people. If more are expected, add 2 small rabbits - this is not recommended as very few people like hare in their stew. (Make sure to read the comments here they're very useful)
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Posted: Tue Jan 12, 2010 3:33 pm
Chunky Potato Soup
Ingredients
3 medium red potatos
2 cups water
1 small onion
3 Tbsp butter
3 Tbsp all purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
1: Peel potatoes and cut into 1 inch cubes.
2: Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3: Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion* to pan; cook, stirring frequently, until onion is translucent, not brown.
4: Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5: Gradually add potatoes**, reserved 1 cup liquid, milk, sugar to onion mixuture in saucepan; stir well. Add cheese and ham.
6: Simmer over low heat for 30 minutes, stirring frequently. Store leftovers, covered, in refridgerator.
*for more flavour, include cut up radish and celery.
**for a heartier soup, include extra veggies like peas, carrots and my favorite, green pepper.
For extra nummy goodness, serve with fresh bread, or in bread bowls!
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Posted: Tue Oct 19, 2010 9:48 pm
Chili Tater Tot Casserole. Now, just as a fair warning, I'm not usually one to cook.. I prefer the microwave. On the other hand, I found this recipe quite easy to make and so very delicious.
Fry up a pound of beef, put it at the bottom of a casserole dish, put two cans of Hormel Chilli over it, then a thick layer of cheddar cheese, and to top it off a layer of frozen tater tots on top. Cook for as long as you'd like~
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