Lil 'Red Cooks

BUTTERMILK FRIED CHICKEN 1 large chicken, cut up 1 tsp. kosher salt and 2 tsp. black pepper 4 fresh eggs 1 pint buttermilk and 2 cups self-rising flour Brine: 1 cup salt, 1/4 cup whole peppercorns, 1 whole onion 2 whole garlic cloves Ice Cubes 1 quart water Brine Directions: In a medium saucepan add water, add whole onion without skin, garlic cloves, peeled, peppercorns, and salt. Bring to a rolling boil and boil for 5 minutes. Remove from heat. In a large metal bowl, fill Halfway with ice cubes, Using a strainer, - pour cooled, liquid on top of ice cubes. Stir to melt ice. Removing the seasonings with the strainer. After the brine has cooled completely, In 2 large plastic, sealable bags, place 8-10 frying pieces of chicken & the cooled brine, refrigerate overnight or 6-8 hours. Directions for Frying Remove chicken from bags, and pat dry. Whisk the eggs with buttermilk, in a small bowl. Mix flour with salt and pepper. salt Dip chicken, one piece at a time in egg mixture, then flour mixture. Place on a baking sheet and set aside. Fill cast iron skillet halfway, with oil, heat oil over medium to high heat at 365 degrees, or when a pinch of flour sizzles in oil. Do not allow oil to overflow, when adding chicken pieces. Turn the fire down, to about 350 degrees, Fry 5 pieces each time, cook 8 minutes on one side, turn the fire down to 300 degrees, 6 minutes other side, flip again, and fire back up for an additional minute. Drain. Repeat. Place in a 200-degree oven to keep warm. *Cut breast pieces in half for even cooking time, and fry legs in the center of the pan. The fire should be constantly monitored, to not burn chicken. Please Like and Share.

Cajun Spice Roast Chicken 1 whole chicken about 3 ½ pounds 2 tsp. salt 1 tsp. black pepper 2 tbs. paprkia and 1 small quartered onion 2 tbs. Cajun seasoning 1 tsp. onion powder I tsp. garlic powder and any fresh or dried herbs desired. Preheat oven 350 degrees Directions: In small bowl mix all dry ingredients. Rub the outside and inside cavity of the chicken that has been cleaned out and patted dry. Stuff quartered onion inside of chicken. Roast uncovered about 90 minutes, in 350 degree oven, basting every 30 minutes with its own juices. Cooking times may vary depending on size of chicken, typically 20 minutes per pound at 350 degrees. Whole Carrots, celery and garlic cloves can be roasted alongside chicken for an excellent aroma and add additional flavor to the basting fats. Discard, vegetables when chicken is done, remove chicken to a serving tray. Let rest, covered in foil, for 20 minutes before carving. Excellent with Garlic roasted potatoes and a Garden salad. *If breast of chicken is browning too quickly, cover this small part with piece of tin foil, last 30 minutes only. Now you can roast your own chicken. Please like and Share

Crock Pot STEW TIP GRAVY All you need to know Ingredients 1 package of stew tips (2 pounds) ½ cup olive oil 1 can cream of mushroom soup 1 can beef broth 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. salt 1 tsp. black pepper 1 tsp. Worcestershire sauce 1 tsp. browning gravy sauce 1 package brown gravy mix 1 cup water Directions: In medium skillet add olive oil. Heat to medium high heat. Add meat and brown on all sides. Remove meat to crock pot and add beef broth, mushroom soup, package of gravy mix, and rest of seasonings, with water. stir to mix Cook on low for 8 hours and serve over rice. Directions for Rice follow directions for the rice cooker, or if Using the stove-top method Bring 2 cups of water to a boil in a small pot, add 1 tsp. salt, and 1 cup of long-grain rice. Turn fire to low and place cover with lid. Cook for 30 minutes. Serve tips and gravy over cooked rice. goes well with many vegetable side dishes Please like and share

Learn how to make Natchez Meat Pies Ingredients: 1 lb. Lean ground Pork 1 lb. Lean ground beef You will need: 1 small diced onion, 1 tsp. minced garlic 1 tsp. season salt Seasonings 1 tbs. black pepper 1 tsp. cayenne pepper 2 cups beef broth 2 medium potatoes 2 tbs. butter 1 cup cheddar cheese 2 large pie crusts or individual pie crusts 1 egg white & ¼ cup cold water Directions: In large skillet, cook meat, with onion until meat is done, drain. Return meat to skillet, add spices, garlic and beef broth. Continue cooking for 20 minutes on medium to low heat uncovered, until spices combine and most of the liquid has evaporated. 2 peeled and diced potatoes for about 10 minutes or until just soft. In separate boiler, boil Drain. Mash with butter. Add potatoes to meat mixture after it has cooked for 20 minutes and is still hot. Stir to combine. Add cheese. Allow to cool some before filling pie crust. Unthaw frozen pie crusts, prick bottom, with a fork to allow steam to escape and crust to not bubble up, while cooking. Pour warm, but not hot, meat mixture into the pricked bottom one. In small bowl, whisk the white of 1 egg with cold water. Paint this along the sides of the bottom pie shell, so it will grab the top shell. Top with the second pie shell Trim any excess off. Join seams with egg white and water mixture. To make individual pies roll out the dough onto floured surface and cut for individual pies. Fill with about a cup of meat mixture, roll up, into small pastry, using egg white wash to seal the edges, or mist with water. Pinch the two crusts together. In the top pie shell, cut small slits to allow steam to escape. Brush the whole pie with the rest of the egg white mixture. Bake at 400 degrees for 20 minutes. or you can Deep fry for about 1 minute per side, in vegetable oil or lard. Now you know the secret to Natchez Meat Pies... Please like, share, and follow

CHOCOLATE COCOA GRAVY Use these ingredients to make a sweet chocolate sauce 1 cup granulated sugar 4 tbs. unsweetened cocoa powder 4 tablespoons all-purpose flour 1 tsp. vanilla 2 cups whole milk 1 stick butter Directions: Melt 1 stick of butter in cast iron or non-stick skillet, add sugar, cocoa, flour and whisk until mixed well, gently pour in milk, until mixture begins to bubble but not boil, stirring constantly, over medium-low heat. Stir for 4-5 minutes, until thickened and milk is scalded but not boiled. Serve immediately over Southern biscuits. or directly over fresh fruit, after cooling. Please Like, Comment & Share

17 MINUTE SOS GRAVY Ingredients: *1 ½ pounds ground chuck 1 small white onion, diced. 1 small bell pepper, diced 1/2 stick of butter ½ cup all-purpose flour 2 cups whole milk. 1 tsp.cracked pepper 1 tsp. salt. Directions: In a large skillet fry hamburger meat for about 7 minutes with chopped, diced vegetables and drain; set meat with fried vegetables aside. Add butter to skillet, melt on medium to high heat and drizzle in flour while scraping the pan. Continue stirring for about 2 minutes getting out any lumps and smoothing out the mixture into a paste-like consistency, add milk a little at a time, with continuous stirring, around 3 minutes total. Then fold the meat mixture back into the skillet and heat through with the gravy, around 3 minutes. Season with salt and pepper to taste and serve. 2 minutes. Serve with biscuits, or toast. *Recipe can also be made with ground sausage or corn beef hash. Please Like, Comment, Share.

Ingredients: 1 package of pitted dried prunes or dates Ounces Soft Ripened Cheese Such as Brie, or Camembert or cream cheese ½ pound Bacon, sliced in half, precooked for 15 minutes 1 jar Mango Jam or Pepper Jelly Directions: Preheat Oven to 400 degrees F. Line a baking sheet with foil. Bake bacon in the oven on separate baking sheet bacon, only cooking it halfway done, for 15 minutes at 375 degrees. Dab with paper towel to dry. Slice dates or prunes open and insert a small cube of cheese into each one, then wrap each one with bacon and secure with a toothpick. Bake for 10 minutes; turn and bake 5-8 minutes longer, or until desired crispness of bacon is reached. Remove and dry on paper towel. Serve on platter, with Jam or Jelly for dipping. Can be broiled instead of baked @ 450 degrees, for 2-4 minutes, and assembled ahead of time, making sure bacon is crisp, but not overly crisp that it can’t be rolled up. Please Like and Share

Unique Party Appetizer: Tuna Mold Impress your guests with this unique party appetizer - a tuna mold! 1 block cream cheese, 1 cup mayonnaise, 1 can cream of tomato soup, 1 small package unflavored gelatin, 1/3 cup water, 1 stalk celery, 1 white onion, 1 can tuna in water. Heat together cheese, soup, gelatin, and water until cream cheese melts. Mix in mayonnaise, celery, onion, and tuna. Pour into fish-shaped or gelatin mold. Chill overnight in the refrigerator. Unmold and serve with corn chips. Your guests will be amazed by this delicious tuna mold! Please Like and Share.

Hot Cayenne Corn Dip Recipe Learn how to make a delicious and spicy hot cayenne corn dip with this easy recipe. 2 cans Fiesta corn, 1 can chopped green chilies. 2 tbs. pickled jalapeno, 2 cups grated Monterey Jack cheese, 1 (8) ounce block of cream cheese, 1 cup mayonnaise, ¼ tsp. Cayenne sauce like Tabasco or powder 1 tsp. Paprika, 8 ounces of fresh lump crab meat or cooked shrimp, corn chips for dipping. Preheat oven to 350 degrees and butter a baking dish. Mix everything except crab and paprika. Gently fold in crab meat and transfer it to baking dish. Bake uncovered for 30-40 minutes or until bubbly around the edges. Top with paprika for coloring and serve with corn chips. Perfect for parties or game nights, this hot cayenne corn dip is packed with flavor. Enjoy! Please Like and Share

Creamy Fruit Dip Recipe Learn how to make a delicious and creamy fruit dip that's perfect for any occasion. 1 package of cream cheese, 1 cup powdered sugar, 1 cup whipped cream, 1 whole lemon juiced, ¼ cup pineapple juice. to make the whipped topping, add 1 cup of Heavy Whipping cream to the mixer with 1 cup powdered sugar and beat for 3 minutes on high. Next, on medium, Beat in softened cream cheese, lemon juice, and pineapple juice. Beat until well incorporated. Place in a serving bowl, drizzle with caramel sauce, and serve with your favorite fruits. Enjoy this creamy fruit dip with sliced apples, pineapple chunks, grapes, and more. Please Like & Share

Tomato, Onion, Cilantro, dip, Cooking, Easy

DEQUINCY DEVILED EGGS Ingredients: 6 whole eggs ¼ cup mayonnaise 2 tsp. mustard. 1 tbs. dill pickle relish* 1 tsp. sweet pickle relish* ½ tsp. salt 1/2 tsp.pepper Dash of paprika 6 cups of water Directions: In a medium size boiler add 2 cups of tap water Drop eggs in carefully using a large slotted spoon. add 4 cups more cold water or enough to cover the eggs completely. Bring to a full-rolling boil. Boil for 14 minutes. start counting boil time after bubbles appear. Remove from the heat and immediately place under cold-running water. Crack open the eggs being careful not to injure the white of the egg. Peel off remaining shell and discard. Slice open eggs and remove the cooked yolk, they should be hard-boiled. Place the sliced whites on a tray and the yolks in a bowl. Do this for the remaining eggs and you should have twelve total servings and six yolks for stuffing. Mash the yolks with a fork and add the remaining ingredients to the yolks, except the paprika, may need to adjust the mayonnaise for consistency. Fill the whites with the yellow puree’ using an icing bag or fill with a spoon. Garnish with anything you would like, pimentos, green or black olives, celery sprigs, or just a dash of paprika. *use dill or sweet relish choice based on taste, sweet or tart, or use a little of both. Can double the recipe. Try Making your Dequincy Deviled Eggs Today Please Like & Share

Southern Cheesy Grits Recipe Learn how to make delicious Southern Cheesy Grits with this easy recipe. Perfect for breakfast or as a side dish! Ingredients: 4 cups water 1/2 cup heavy cream 1 cup quick grits 1/2 tsp. garlic salt with chives 2 cups shredded cheddar cheese 1/2 tsp. pepper 2 tbs. unsalted butter Boil water, at boiling point add grits and stir constantly for 5 minutes, then stir in cream & garlic salt, remove from heat. Melt shredded cheddar cheese and butter in the hot, thick mixture. Sprinkle with pepper, stir. For cheesy garlic shrimp grits, add sea salt and 1 cup cooked, peeled, shrimp. Serve with Breakfast Sausages and Biscuits. Adjust cheese to taste. Enjoy! Now you know how to make creamy and flavorful Southern Cheesy Grits. A budget-friendly meal for every family! Try it today! Please Like and Share.

OVERNIGHT BREAKFAST SHREDDED POTATOES Ingredients: 6 cups shredded potatoes* 2 cups shredded cheddar cheese 2 cups crumbled breakfast sausage, cooked and drained with 1 small diced white onion. 4 slices cooked bacon, crumbled 2 cans evaporated milk* 1/2 tsp. Cajun seasoning or more to taste. 1 tsp. salt 1 tsp. cracked black pepper 8 Large eggs, whisked Garnish with: Green onions Directions: Preheat oven to 350 degrees F. Grate fresh potatoes or buy frozen, grated potatoes and let thaw for about thirty minutes. Butter a 9 x 13 dish, set aside; mix together milk, eggs and seasonings pour over meat & potatoes, top with cheese and crumbled bacon. Pour into buttered dish. Bake at 350 degrees for 45 minutes to one hour, or until knife inserted into the center comes out clean. Allow to set for 5 minutes before slicing. *can substitute 6 hash brown patties and use 3 cups milk instead of evaporated milk Can fry meat the night before and add the wet ingredients and toppings the day of for easy family breakfast. Please Like and Share

Homemade Crock-Pot Sweet Apple Butter Recipe Learn how to make a delicious and flavorful apple butter using a Crock-Pot. Follow the step-by-step instructions and enjoy this tasty spread on your breakfast, sandwich, cream cheese dip or as a Dip for graham crackers. Chop, peel & core, apples 6 lbs,(about 12, ) and 2 cups granulated sugar, & 2 cups brown sugar add to the Crock-Pot. then add 2 tbs. Each of cinnamon, nutmeg, and ground cloves. Or you can use 4 tbs. Pumpkin pie spice. Add 1 cup of apple juice & 2 tsp. lemon juice or add 1 cup of apple cider and omit the lemon. Then add 1/4 tsp. ground ginger and 1/2 tsp. fine kosher salt. DO NOT STIR YET. Cover crock pot and cook on high for 4 hours THEN low for 4 hours uncovered until apples are golden and falling apart. Blend the cooked apples until smooth using an immersion blender or transfer to a blender, will be hot! Bring back to crock pot & Add 2 tsp. Vanilla extract. Stir well. Continue cooking until thickened to desired consistency. Stirring & Checking often. Serve hot, can immediately, or store in the fridge for up to a week. Apple butter is a delicious spread packed with apple flavor and warming spices. Perfect for adding a boost of fall flavor to your breakfast, serve with peanut butter or as a dip for graham crackers. Please Share and Like.

Basic Homemade Beef Chili Recipe Simple Starter Recipe Craving a mouthwatering beef chili? Look no further! I We've got an easy-to-follow recipe just for you. - 2 pounds ground beef - 1 small can of 4 oz green chilies - 1 small can of 14.5 oz. stewed tomatoes - 1 small 14.5 oz. can of water - 1 small 6 oz. can of tomato paste - Salt, pepper, chili powder, garlic powder, cumin Cook Ground Beef in a Large Pot Until Browned 1 Drain any excess fat. Add Green Chilies, Stewed Tomatoes, Water, and Tomato Paste. 2 Stir to combine. Season with ~ Salt, Pepper, Chili Powder, Garlic Powder, and Cumin to Taste 3 Simmer for 30 Minutes, Stirring Occasionally 4 Serve Hot with Your Favorite Toppings 5 There you have it! A flavorful and satisfying homemade beef chili. Enjoy every delicious bite! Please Like and Share

BIEN BERRY PARFAIT with fresh granola Ingredients: 1 cup blueberries 1 cup strawberries (sliced) 2 tbs. sugar 2 cups Greek vanilla yogurt Granola with walnuts, see recipe below -4 cups old-fashioned oats -1 cup chopped walnuts 2/3 cup choice of dried fruit (cranberries, cherries, raisins) -1 tsp. fine sea salt -1/2 tsp. ground cinnamon -1/2 cup melted coconut oil -1/2 cup maple syrup or honey -1 tsp. vanilla extract preheat oven to 350 degrees. Prepare a large, rimmed baking sheet with lined parchment paper. In a large mixing bowl, combine all ingredients. Stir to blend. Spread mixture onto parchment and bake for 22 minutes, stirring halfway through, until granola is turning a slightly golden color. Pull from oven, and let cool completely. Directions: Mix the berries together with the sugar, let sit 30 minutes. While granola is cooking. Drain juice from the berry mixture. Reserve, and stir some into Greek Yogurt, drizzle rest on top of parfaits. Place some of the berry mixtures in bottom of the glass, place yogurt on top, layer with granola, and continue layering with berries, yogurt, granola, and sprinkle with extra chopped walnuts on top. Makes 3 (12-ounce glasses) with leftover granola for later. serve with spoon Please like and share

How to Make Yogurt in a Pressure Cooker Making yogurt at home is simple and rewarding. Enjoy creamy, delicious yogurt while controlling the ingredients and saving money. Ingredients: 1-quart whole milk 2 tbs. Yogurt (per quart of milk) starter or plain yogurt with active cultures (store bought yogurt that says it has active cultures in it.) Optional: sweeteners or flavorings such as sweetened condensed milk adding 1 can per quart of milk, vanilla, honey, or coconut cream. Step 1: Sterilize the pressure cooker by adding water and heating it on high pressure for a few minutes. This process eliminates any bacteria or contaminates that may hinder the fermentation process. Step 2: Pour the desired amount of unpasteurized milk into the sterilized pressure cooker. It is recommended to leave some headspace for expansion. The temp. should reach around 180 degrees gradually, if you have the boil setting on your pressure cooker select it. Stir occasionally to prevent scorching. Remove the pressure cooker inner pot from heat and let it cool. Speed up the process with a cold water bath. If using milk that has already been ULTRA-PASTEURIZED you can skip this step. It has already been boiled to 180 degrees. Just add your flavorings, & Cultured starter yogurt to the cooled pasteurized milk. Add sweeteners or flavorings if desired. Stir well, to incorporate. Step 3: Place the lid back on the pressure cooker and select the "Yogurt" or "Keep Warm" setting. Step 4: Ferment for 8-12 hours. 8 hours produces less tart - 12 hours is tart! Step 5: Strain, to separate the whey, through cheese cloth in the refrigerator for 4 hours. The longer you strain it, the thicker it becomes, like Greek Yogurt. Step 6: Store in the refrigerator and enjoy for up to two weeks. Keep in a covered glass container. Please Like and Share

Easy Homemade Brown Gravy Recipe Learn how to make a simple and delicious brown gravy with just three ingredients. Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in 3 tablespoons of flour until thickened and formed a paste. Slowly pour in 2 cups of warm beef broth, whisking constantly to prevent lumps. Season with salt and pepper to taste and cook until desired thickness. This basic brown gravy is perfect for mashed potatoes, roast beef, or meatloaf. Customize the flavor with additional seasonings or ingredients. Enjoy your homemade brown gravy! Please Like and Share

How to Make Vanilla Custard Sauce Learn how to make a delicious and versatile Vanilla Custard Sauce that is perfect for serving with various desserts. Ingredients: 2 2 Cups Whole Milk 5 5 Egg Yolks - ⅓ cup Sugar - 1 teaspoon Vanilla Extract 1 Heat Milk in a Saucepan Until It Simmers 2 Whisk Egg Yolks and Sugar in a Separate Bowl Step 3: Slowly pour hot milk into the egg mixture, whisking constantly. Step 4: Pour the mixture back into the saucepan. Cook the mixture until it thickens and coats the back of a spoon. Step 5: Remove from heat. Stir in vanilla extract. And there you have it! A delicious vanilla custard sauce perfect for any dessert. Enjoy! Please Share and Like

Easy Yeast Rolls Discover a simple and foolproof recipe for making yeast rolls without a bread machine. Today, we're making Homemade Yeast Rolls. Soft, buttery, and addictive. No special kneading or bread machine required! Just a few basic ingredients. 3 1/4 cups all-purpose flour (divided) 1 packet of dry active yeast 1 1/4 cups milk 1/2 cup sugar 1/4 cup butter-flavored shortening 1 egg 1 tsp. salt In a large bowl, combine yeast and 1 3/4 cups flour. Heat milk, sugar, shortening, and salt. Add to flour mixture. Beat in an egg, then mix in remaining flour (1 1/2 cups) Knead until smooth and elastic. Shape the dough into a ball, put in a cloth covered, greased bowl, let it rise until it doubles in size. Punch down the dough, divide it in half, and let it rest for 10 minutes. Roll each half into a 12-inch circle, cut into wedges, and roll them up. Place the rolls on ungreased baking sheets and let them rise until nearly double. Bake at 400°F for 10-12 minutes or until golden brown. And there you have it! Delicious homemade yeast rolls that are sure to impress. Enjoy! Please Share and Like

GRAPE-PECAN, CHICKEN SALAD whole chicken, boiled and deboned 1 tbs. pepper, 1 tbs. salt. 1 small white onion 2 ribs of celery 3 boiled eggs 1 cup mayonnaise 1/4 cup mustard ¼ cup chopped pecans 1/2 cup halved purple grapes 1/2 cup halved white grapes Fill large stock pot halfway with water, place chicken, first removing gizzards, livers and neck from inside. Sprinkle with salt and pepper and boil covered, for one hour, on medium to high heat, you can drop eggs into boiling water for the last 15 minutes to cook. Let cool. Remove chicken to platter, to debone, and strain stock, using wire mesh, removing any impurities, into glass jars for later use. Refrigerate stock. Clean shell from eggs. In large food processor, add deboned chicken, eggs, peeled and quartered onion, celery, salt and pepper. 2 Pulse until chicken is NOT smooth but no longer is full of chunks. Depending on size of processor and amount of chicken, you may have to process in small batches. Looking for shredded, not paste consistency. Move all to large bowl, add mayonnaise, mustard, relishes and salt and pepper. Fold in washed and halved grapes, and pecans. You may need to add more mayonnaise at this point, depending on dryness of mixture. Serve on a choice of bread goes well with Caesar salad. PLEASE LIKE AND SHARE

NEW ORLEANS TROLLEY SPECIAL 6 long hot dog buns 6 beef sausages ½ cup creole mustard ¾ cup mayonnaise 1 tsp. Louisiana style hot sauce 1 large chopped, white onion 2 tbs. butter 3 cups sauerkraut, drained 1 tsp. sugar 1 tsp. celery seed. 1 tbs. dried thyme 1 tsp. salt 1 tsp. black pepper. 1 tsp. onion powder. 1 tsp. garlic powder 1. In a small bowl mix all the seasonings: sugar, celery seed, thyme, salt, pepper, onion powder and garlic powder, stir. 2. In a skillet, melt the butter on a medium to high heat. 3. Add in chopped onions. 4. Cook onions, until slightly caramelized, about 5 minutes. 5. Add drained sauerkraut, stirring constantly, incorporating onions with the kraut. 6. Stir in seasoning mix. 7. Cook 5 minutes more on low heat, remove from heat. 8. Cook sausages by boiling or steaming on the stovetop about 10 minutes; let rest about 5 minutes before serving. (do this while cooking onions) 9. In a separate bowl mix mustard, mayonnaise and Louisiana-style hot sauce. 10. Spread sauce mixture on buns. Layer meat, then sauerkraut, top with more sauce. Variation: Cook Boudin (Louisiana specialty sausage), by boiling on stovetop, about 10 minutes, letting rest 5 minutes; omit sauerkraut, and serve on bun using spread mixture. Serves 6 Please Share and Like.

THREE BEAN TACO SOUP Ingredients: 2 pounds hamburger meat 1 cup diced, very fine, white onion 1 can of diced tomatoes 1 can tomato sauce 1 can kidney beans 1 can diced, green chili tomatoes 1 can chili beans 1 tbs. seasoning salt 1 can pinto beans 1 can Mexican style corn 1 ½ cups of water 4 cups beef broth 1 envelope ranch dressing mix 1 envelope taco seasoning mix Salt & Pepper to taste Directions: In a large pot fry hamburger meat and onion drain. add all canned goods to the pot, do NOT drain and add seasoning salt. Then in a large measuring cup add taco seasoning, and ranch dressing mix to 1 1/2 cups water whisk well. Stir into pot. Bring to a boil on medium to high heat and then lower heat to a simmer, salt, and pepper to taste, place the lid on the pot and continue simmering for around 35 minutes. Serves well with Mexican cornbread or tortilla chips. Optional Serving Suggestions: Serve topped with shredded cheddar cheese, sour cream and pickled jalapeno slices. Can freeze soup in plastic, sealable bags for up to two months, thaw in refrigerator, heat with 1 cup of water to serve. Please Like and Share.

Quick and Easy Beef Vegetable Soup Lil 'Red Cooks Craving a delicious homemade soup? Try our quick and easy beef vegetable soup recipe. With just a few ingredients, you'll be on your way to a satisfying meal: 2 lbs- Beef, cubed 1/4 cup all-purpose flour 1 tsp. salt & 1 tsp. pepper 1 stick butter 1/4 cup olive oil - 1 large chopped Onion, 2 stalks of chopped celery, 1 pod crushed garlic 1 cup-sliced Carrots, 4 large russet potatoes, peeled and cubed. - 3 cups Vegetable broth 4 cups beef broth, 1 bay leaf 1 tsp. onion powder 1 tsp. thyme 1 tsp. celery salt 1 tsp. garlic powder Here's how to make it: Saute the Onion, celery & garlic, first for around 4 minutes in butter & olive oil. Remove and add to the stock pot. Then Brown the Beef and Transfer It to the Stock Pot Use the same skillet you cooked the onions in and cook the meat (coated in seasoned flour) just until browned. Remove to stock pot. You may have to add extra olive oil. Deglaze the Skillet with 1/2 the Beef Stock and Strain the Gravy into the Pot Add the remaining broth carrots & Bay leaf. Turn the fire to medium- high heat, and add seasonings. Bring to a Boil, then Simmer for 40 Minutes covered. add potatoes and cook 25 minutes more or until tender. In just a short time, you'll have a flavorful beef and vegetable soup ready to enjoy. Customize it with your favorite veggies and savor the homemade goodness. Share and Like this Video.