Recipes

[deepwaterdotter]

Cheesy Ham and Potato, but Vegetable Beef is a close second.  I'm making Ham and Bean tomorrow.

[qualitygal]

@Sooner, I didn't name it. LOL

[okaywitheasypay]

Yum ! They all sound good. We have finally had real winter weather and soups and stews are just right. 

One of my favorites is Pozole. DH & I love hominy. I deviate from the classic by usually using pork loin chunks and not too heavy on the peppers, but enough to know what it is. I especially like this if I feel a cold coming on .

[Sweetbay magnolia]

Will have to try Pozole, for sure.

[Sooner]

---

@qualitygal wrote:

@Sooner, I didn't name it. LOL

---

@qualitygal  No I'm glad you didn't,  but I was puzzled over this!  LOL!!!  Sometimes when those America's Test Kitchen show has some "southern" food they are cooking I'm puzzled too!  

My recipe probably isn't "gumbo" either, but at least it has okra! 

I had my first ever Kringle this year (from Trader Joe's) and in my 60 plus years had never heard of one until a couple of years ago.  It was good, whatever it was, and I'm not sure it was a real "kringle" but it was by me!  

[Shiloh09]

Ham and butter bean soup! Easy, quick, and oh so yummy!

[BLH]

Chili, wedding soup and chicken noodle.

[Eileen in Virginia]

---

@VaBelle35 wrote:

All of Ina Garten's soups are wonderful and a meal in themselves.

These are the 2 I make over and over again.  They both freeze very well.

These recipes make enough for an army, so I always cut them in half and still have plent to freeze. The corn chowder, I cut down to 1/4 of the recipe because it just makes so much.  The corn chowder is from her first book which were recipes from her catering business, so all of those recipes have a lot of servings.

Rich Beef Barley Soup:

http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe-2041687

Cheddar Corn Chowder

https://barefootcontessa.com/recipes/cheddar-corn-chowder

---

Vegetable beef barley soup, for sure! My recipe’s very close to Ina’s with a couple of changes. I use 4 pounds of stewing beef, cut into bite-sized cubes. I also add about a half a head of shredded cabbage (this really cooks down while the soup’s simmering) and a can of diced tomatoes. I use a bag of frozen soup veggies instead of fresh. They absorb the other flavors as the soup simmers and I usually have them on hand in the freezer. I let it simmer for a couple of hours. This makes a great dinner when served with some crusty bread or rolls. And there’s plenty leftover for another meal or lunches.

[Sunnycorle]

I made a delicious Split pea and ham soup yesterday.  The internet has so many ideas.  Going to have some for lunch today.  Yum!

[deepwaterdotter]

---

@okaywitheasypay wrote:

Yum ! They all sound good. We have finally had real winter weather and soups and stews are just right. 

One of my favorites is Pozole. DH & I love hominy. I deviate from the classic by usually using pork loin chunks and not too heavy on the peppers, but enough to know what it is. I especially like this if I feel a cold coming on .

---

I also prefer pork in my Pozole:

3 dried ancho chiles

8 cups chicken broth

2 pounds boneless country-style ribs

3 tbsp vegetable oil

3 15-ounce cans white hominy, rinsed and drained

2 chopped onions

5 minced garlic cloves

1 tbsp dried oregano

1 tbsp lime juice

Bake chiles on baking sheet for 6 minutes at 350 degrees.  Remove stems and seeds when cool.  Mix with 1 cup broth in bowl cover with plastic wrap, and microwave for 2 minutes.  Let stand until softened for 10-15 minutes.

Pat pork dry and season with salt and pepper.  Heat 2 tbsp oil in Dutch oven on medium-high until smoking.  Cook pork until well-browned (about 10 minutes), then place on plate.  Cook hominy in same pot until begins to darken, stirring constantly, then place in bowl.

Cook onion in Dutch oven in 1 tbsp shimmering oil on medium heat until softened.  Stir in garlic.  Puree onions and chiles in blender and put in Dutch oven.  Stir in 7 cups broth, pork, oregano, 1/2 tsp salt, and 1/2 tsp pepper and bring to boil.  Reduce heat to low and cover, simmer until meat is tender (1-1 1/2 hours).

Remove pork to plate, add hominy and cover, and simmer for 1/2 hour.  Skim fat from broth and shred pork.  Put meat back into pot and heat throroughly.  Add lime juice off heat.