SLOW-COOKER SPLIT PEA SOUP
Provided by Food Network Kitchen
Time 6h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
- Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
- Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!
SLOW-COOKER SPLIT PEA SOUP
Add extra tastiness to your Slow-Cooker Split Pea Soup with chopped ham! Prep time for our Healthy Living Slow-Cooker Split Pea Soup is just 15 minutes.
Provided by My Food and Family
Categories Soup Recipes
Time 8h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Bring first 3 ingredients to boil in saucepan. Place remaining ingredients in slow cooker. Add broth mixture; cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours); stir.
- Discard bay leaves. Ladle 1 cup soup into shallow bowl; use fork to mash vegetables in bowl. Pour into soup in slow cooker; mix well.
Nutrition Facts : Calories 210, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 3.164 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 13 g, Sugar 0 g, Protein 14 g
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
FIREMAN BOB'S SLOW COOKER SPLIT PEA SOUP MY WAY...
Now Don't anybody faint..... Thought I would share this simple soup....
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- In a large Dutch Oven, melt the butter over low heat. Add the leeks, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 8 minutes.
- Add the broth, remaining 1 1/2 teaspoons salt, pepper, ham hocks, carrots, and bring to a boil. Add the peas and bring to a boil again for 7 minutes.
- Reduce the heat to low and simmer for 2 hours, stirring occasionally.
- Once cooked, remove ham hocks and set aside.
- Using a blender, puree the soup in batches until smooth, add ham hocks back to the soup and serve hot.
- Top each serving with a dollop of sour cream, if desired.
- ENJOY !!!
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
SLOW COOKER SPLIT PEA SOUP
This Crock-Pot split pea soup is so easy! All of the ingredients go straight into the slow-cooker without the need to pre-cook the veggies.
Categories comfort food soup
Time 8h10m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the split peas in a colander. Rinse them well and pick through for any tiny pebbles or debris.
- In the base of a slow-cooker, combine the peas, onion, carrots, celery, garlic, ham, chicken stock and 1 1/2 cups of water. Tie the sprigs of thyme, parsley and the bay leaf together with a piece of kitchen twine, wrapped around the bundle a couple times, then add to the slow-cooker.
- Cover and cook on high heat for 4-5 hours, or low heat for 8-10 hours, until the peas are tender and have split to thicken the soup. Season with salt and pepper to taste. Serve topped with chopped parsley.
FIREMAN COOKIES
This cookie recipe is from my boyfriend's mom. Not sure why they are called fireman cookies, but with oats, chocolate, and nuts I'm not sure how you can go wrong...except maybe with all that butter! OO and the dough is freezable.
Provided by Candace Michelle
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cream eggs, sugar, butter and vanilla.
- Add dry ingredients except oats to creamed mixture. Mix well.
- Stir in oats, chocolate and nuts.
- Use an ice cream scoop to place 4 scoops on a greased cookie sheet.
- Bake at 375 degrees until flattened and brown.
- You can freeze the dough you don't use in a plastic bag.
Nutrition Facts : Calories 513.3, Fat 22.6, SaturatedFat 11.9, Cholesterol 84.7, Sodium 403, Carbohydrate 72.9, Fiber 3, Sugar 43.1, Protein 7.6
CROCK POT CURRIED SPLIT PEA SOUP
A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' "Slow Cooker Meals."
Provided by gobruijns
Categories Ham
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
- Discard bay leaves.
- Remove pork hocks.
- When pork hocks are cool enough to handle, remove meat from bones; discard bones.
- Coarsely chop meat.
- Return meat to soup.
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