Tomato Dumpling Stew

Tomato Dumpling Stew

1 (14 oz size) can diced tomatoes

1 tsp sugar, more or less to taste

1/4 tsp Kosher salt

1/4 tsp black pepper

2 Tbsp butter

1/2 cup biscuit baking mix*

3 Tbsp milk

In a soup pot, put the diced tomatoes (along with all liquid in can), add the sugar, salt, black pepper, and butter, stir.  Put on medium-high heat and bring mixture to a gentle boil, then turn down, cover, and simmer slowly for 15 minutes or until creamy and bubbling hot, stirring often.  Prepare the dumplings in a separate bowl by mixing together the dry biscuit mix with milk until just combined – don’t over mix – the dough should be slightly lumpy.  Uncover pot and divide the biscuit dough into 4 sections and drop onto the tomatoes. Cover pot and continue simmering slowly for 10 minutes – do not peek! Uncover and test dumplings for doneness by inserting a toothpick into a dumpling; it should come out clean.  Spoon into 2 bowls, each bowl getting 2 dumplings.

Tomato-less Rustic Beef Stew

Tomato-less Rustic Beef Stew

1 cup flour

1/2 cup Dales

1 tablespoon thyme (can use Italian seasoning instead)

1 teaspoon black pepper

32 ounces beef broth

1-2 pounds stew meat

5-6 medium potatoes, unpeeled and chopped

4 large carrots

1-1/2 cups frozen pearl onions or 1 large onion, chopped

Place stew meat in a bowl, pouring flour over. Stir to coat. Please a tablespoon of oil in large skillet and heat on medium heat. Add coated meat and cook, stirring often, just until browned. Place meat and all other ingredients in slow cooker. Cover and cook on low 7-8 hours or high 3-4.

Good Chicken Stew

Good Chicken Stew

1 chicken

2 lg onions, chopped

7 cups water

4 cups canned tomatoes

6 med.potatoes, peeled and diced

3 Tablespoons sugar

2 cups frozen or canned whole kernel corn

2 Tablespoon butter

5 teaspoons salt

2 teaspoons pepper

Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.  Dip off as much fat from the broth as possible.  Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.  Add corn, onions, tomatoes, sugar, salt, and pepper to broth.  Cover and simmer for 20 minutes.  Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.  Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.

BBQ Joint Stew

BBQ Joint Stew

1 bottle bbq sauce

2 cans whole kernel corn, drained

1-2 cups baby lima beans (or whatever beans you want to use)

1 whole fryer

3-4 medium sized potatoes, peeled and chopped (use more potatoes if you need stew to go further)

1 onion, chopped

salt and pepper to taste (I start with a teaspoon of each but always end up adding twice that!)

Place fryer in stock pot and cover with water. Add chopped onion. Cook over medium heat for about an hour, or until fully done and fall apart tender. Remove chicken from stock and set aside to cool. Add all other ingredients to stock and stir well. Debone and shred chicken and add back to pot. Add in Salt and Pepper. Bring to a low boil and reduce heat to simmer, stirring often, for about half an hour or until vegetables are fully cooked. Taste and add more salt and pepper if needed (I like a LOT of pepper in mine).

Shrimp (Chicken) Sauce Piquant

Shrimp (Chicken) Sauce Piquant

2 pounds of medium shrimp, peeled and deveined or 2 lbs chicken, cooked and shredded

2 teaspoons plus 1 tablespoon of Cajun seasoning, divided

2 tablespoons of canola oil

2 tablespoons of all purpose flour

2 cups of chopped onion

1 cup of chopped green bell pepper

1/2 cup of chopped celery

5 cloves of garlic, chopped

2 cups of slow roasted tomatoes, pureed, or canned tomato sauce

4 cups of shrimp stock or chicken broth

Juice of half a lemon

Pat the shrimp dry with paper towels and sprinkle with 2 teaspoons of the Cajun seasoning.   Refrigerate until needed.  Heat the oil in a heavy bottomed stockpot over medium high heat, stirring in the flour.   Cook, stirring constantly, until the roux becomes a medium brown, caramel colored.   Add the onion, bell pepper and celery and cook over medium heat, stirring often until vegetables are soft, about 5 minutes.   Add the garlic and cook another minute.   Stir in the remaining 1 tablespoon of Cajun seasoning and 1 cup of the stock, bring to a boil and continue at a medium boil, stirring often for about 5 minutes.   Add the tomato sauce, return to a boil, reduce heat to medium low and let simmer for 1 hour, stirring occasionally.  After the first hour, stir in another cup of stock, bring to a boil, reduce heat and simmer 30 minutes longer.   Repeat, adding a cup of the stock and cooking another 30 minutes.  Add the lemon juice and cook for another  10 minutes, then add the last cup of stock, bring to a boil, add the meat, and simmer for another  15 to 20 minutes.

BBQ Brunswick Stew

BBQ Brunswick Stew

3 slices of bacon

1 cup of chopped onion

1/2 cup of chopped green bell pepper

1/4 cup of chopped celery

2 (14.5 ounce) cans of stewed or diced tomatoes, undrained

3 cups of chicken broth

3 potatoes (about a pound), peeled and diced

1 can of corn, drained

1 can of creamed corn, undrained

1 can of green lima beans, drained

3-4 cups of shredded BBQ pork or chicken or beef or combo

1 cup of barbecue sauce, optional

Couple dashes of hot sauce, optional

salt and pepper

Cut the bacon into a pot and sauté until softened.   Add the onion, bell pepper and celery and sauté until tender, about 5 minutes.   Add the stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes.   Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes.   To that add the corn, lima beans, barbecued meat, barbecue sauce and hot sauce.   Simmer until everything is heated through.   Taste and season with salt and pepper as needed.

Southwest Chicken & Barley Soup

Southwest Chicken & Barley Soup1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
3 cups water
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
1/2 cup pearl barley, med
1 (4 ounce) can green chilies, chopped, drained
1 tablespoon chili powder
1/2-1 teaspoon cumin
3 cups cooked chicken, cubed
Saute onion and garlic in oil. Add the next 10 ingredients. Bring to a boil, reduce heat, cover and simmer 45 minute. Stir in chicken cook 15 minutes more.

Crock-Pot Potato Dill Soup

Crock-Pot Potato Dill Soup7 cups cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
12 ounces evaporated milk
In a large crockpot, combine first ten ingredients. Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.). Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.

Dawn's Homemade Vegetable Beef (Deer) Soup

Dawn's Homemade Vegetable Beef (Deer) Soup2lbs stew meat (beef roast cut into small pieces or deer roast cut into small pieces)
2lbs frozen mixed vegetables
8 medium potatoes, peeled and diced
2 medium onions, chopped
1 (46oz) can Vegetable Juice
1 (28oz) can Diced Tomatoes
1 can Rotel
salt & pepper to taste
In a large stock pot (at least, 8 quarts), place all ingredients. Add enough water to almost fill stock pot. Bring to a boil. Reduce heat to medium low. Allow soup to simmer for 1 1/2hrs-2hrs. Serve with crackers or a pone of cornbread!!!