The Cooking Family

Maryland Crab Soup

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Maryland Crab Soup
Prep Time
5 mins
Cook Time
3 hrs 45 mins
 
Course: Soup
Cuisine: American
Author: Steve
Ingredients
  • 1 lb. Maryland regular crab meat
  • 1/2 lb. Maryland claw crab meat
  • 1 lb. beef shin, bone-in
  • 3 qts. water
  • 1 Tbsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. Old Bay seasoning
  • 10 oz. pkg. frozen mixed vegetables (can substitute fresh)
  • 1 pkg. frozen mixed soup vegetables (can substitute fresh)
Instructions

  1. Put your beef shin, water, salt, pepper, and Old Bay seasoning in a large pot and simmer covered until meat is very tender, for about 3 hours.

  2. Cool and place in refrigerator until fat skims on top.

  3. Skim fat off of the top.

  4. Add the remaining ingredients and simmer covered until the vegetables are done, about 45 minutes.

  5. If your soup isn't your desired thickness, you can mix together 1 Tbsp. flour with 1/4 cup of water in a shaker and mix it into the soup. Makes 5 quarts.

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Pineapple Cole Slaw

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Pineapple Cole Slaw
Prep Time
10 mins
 
Course: Salad, Side Dish
Cuisine: American
Author: Steve
Ingredients
  • 1 head cabbage
  • 20 oz. chunk pineapple, with juice
  • 2 cups Miracle Whip
Instructions

  1. Shred the cabbage into a bowl.

  2. Add your pineapple chunks (reserve juice).

  3. Mix in the Miracle Whip until well blended.

  4. Add half of the pineapple juice from can and mix.

  5. Keep adding pineapple juice until desired consistency.

  6. Refrigerate several hours or overnight for best taste.

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Chicken Tortellini Bake

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Chicken Tortellini Bake
Prep Time
15 mins
Cook Time
45 mins
 
Course: Main Course
Cuisine: Italian
Author: Steve
Ingredients
  • 19 oz. frozen cheese tortellini (can substitute dry rigatoni)
  • 1 Tbsp. oil
  • 3 cups diced chicken (thigh or breast)
  • 2 Tbsp. soy sauce
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can mushrooms (or 8 oz. fresh mushrooms)
  • 1/2 cup sour cream
  • 2 cups shredded mozzarella (or Italian blend)
Instructions

  1. Bring a large pot of water to a boil. Cook tortellini (or rigatoni) until floating.

  2. Drain and set aside.

  3. Heat your oil in a large non-stick skillet over medium heat. Brown your chicken 1-2 minutes.

  4. Add your mushrooms and cook until chicken is done. (If using fresh mushrooms, cook until they are golden brown.)

  5. Mix in your sour cream and cook until mixture is creamy and slightly thick.

  6. Spray a 9×13 pan with cooking spray. Add tortellini (or rigatoni) to the mixture and pour into pan.

  7. Add cheese on top of mixture so that it completely covers.

  8. Cover with foil and bake at 350 degrees for 30 minutes.

  9. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around edges.

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Quick and Easy Pot Roast

Roast And Potatoes
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Quick and Easy Pot Roast
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.

Course: Main Course
Servings: 6
Author: Tracy
Ingredients
  • 2 – 2.5 lb. pot roast
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. thyme
  • 2 tsp. basil
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 medium baking potatoes (washed, peeled and cut into pieces)
  • 1 oven bag
  • 3 carrots (washed, peeled and cut into pieces) – optional
Instructions

  1. Preheat oven to 350° F.

  2. Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)

  3. Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.

  4. Place opened oven bag in a 13×9-inch baking pan or dish.

  5. Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.

  6. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

  7. Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.

  8. Cut open bag. Spoon pan juices over roast and potatoes and serve.

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White Chicken Enchiladas

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White Chicken Enchiladas
Prep Time
7 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Author: Steve
Ingredients
  • 2 cups shredded chicken
  • 8 – 10 soft taco size tortillas
  • 2 cups shredded monerrey jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can Rotel
Instructions

  1. Preheat oven to 350 degrees.

  2. Mix your chicken and 1 cup of shredded cheese and roll up inside tortillas. Place in pan, with the seam on the bottom.

  3. Use a small sauce pan and melt butter oven medium heat.

  4. Whisk in your flour and cook 1 minute.

  5. Add the chicken broth and whisk until smooth.

  6. Allow the sauce the thicken and remove from heat.

  7. Stir in your sour cream and Rotel.

  8. Pour the sauce over the enchiladas.

  9. Top with remaining 1 cup of shredded cheese.

  10. Bake at 350 degrees for 20 – 25 minutes. Then broil to brown the cheese.

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Brunswick Stew

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Brunswick Stew
Prep Time
20 mins
Cook Time
2 hrs
 
Course: Side Dish, Soup
Cuisine: American
Author: Randy
Ingredients
  • 3 cups boneless, skinless chicken breasts
  • 1 large onion
  • 1 celery
  • 2 large potatoes (uncooked)
  • 16 oz. can of tomatoes (cut up)
  • 10 oz. bag of frozen lima beans
  • 10 oz. bag of frozen corn
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf
  • 1/2 tsp. ground cloves
  • 1/2 tsp. dried rosemary
  • 4 cups broth
  • 1 1/2 Tbsp. sugar
  • flour (to thicken, if necessary)
Instructions

  1. Boil chicken on stove. Save broth. Put the chicken aside.

  2. Cut up your celery and onion. Make sure there is an equal amount and add to broth.

  3. Peel and dice your potatoes and cut your tomatoes and add to broth.

  4. Cook until vegetables just about tender.

  5. Add corn and lima beans.

  6. Shred chicken and add to broth.

  7. Add sugar and stir.

  8. Bring to boil. Stir and reduce to simmer. Cook for 2 hours.

  9. Thicken with flour, if necessary.

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Orange Creamsicle Smoothie

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Orange Creamsicle Smoothie
Prep Time
2 mins
Cook Time
2 mins
 

Get the taste of that classic orange creamsicle popsicle without all the calories in this fantastic smoothie.

Course: Drinks
Cuisine: American
Servings: 2 people
Author: Steve
Ingredients
  • 1 banana, frozen
  • 1/2 tsp. vanilla extract
  • 3/4 cup orange juice
  • 1/2 cup coconut milk, chilled
  • orange zest
Instructions

  1. Place all ingredients into blender and mix on smoothie setting.

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Chicken A’ La King

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Chicken A’ La King
Prep Time
5 mins
Cook Time
5 mins
 

Here's a great way to use that leftover rotisserie chicken that's quick and easy. This was one of my daughter's favorite recipes when she was growing up. Tastes great served with rice. I hope you enjoy it as much as we did.

Course: Main Course
Cuisine: French
Author: Randy
Ingredients
  • 16 oz. precooked chicken
  • 2 cans cream of mushroom soup
  • 1/2 bag onion (4-5 oz. when halved)
  • 1/2 bag green pepper (4-5 oz. when halved)
  • 5 oz. can. pimento cheese
  • 2 cans mushrooms (4 oz. cans)
  • 1/2 can chicken broth (7 – 7.5 oz when halved)
Instructions

  1. Saute onion and green pepper in large skillet.

  2. Shred chicken and add to onion and pepper.

  3. Add remaining ingredients and mix. Heat until cooked through, for about 2 – 3 minutes.

  4. Serve over rice or noodles.

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Adam’s Wilted Lettuce

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Adam’s Wilted Lettuce
Author: Adam
Ingredients
  • 2 bags Romaine lettuce (approx. 9 oz. each)
  • 1/2 – 1 pkg. bacon (save all grease)
  • 1/2 cup sugar
  • 1/4 cup vinegar
Instructions

  1. Cut bacon into bits and cook in skillet, but NOT until crispy.

  2. When done, add sugar and vinegar and cook until almost carmelized.

  3. Shred lettuce into bowl and pour sauce over lettuce. Mix to coat.

  4. Serve hot.

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Sausage Dip

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Sausage Dip
Prep Time
3 mins
Cook Time
7 mins
 

Here's a great dip recipe that's always a crowd pleaser.

Course: Appetizer, Snack
Cuisine: American
Author: Steve
Ingredients
  • 16 oz. Tennessee Pride mild sausage
  • 16 oz. whipped cream cheese
  • 1 can Rotel
Instructions

  1. Cook sausage in skillet until done. Then drain.

  2. Mix in the cream cheese and Rotel. Serve hot with chips.

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