Stick To Ya Ribs Linebacker Soup Food

STICK TO YOUR RIBS SOUP

Steps:

• Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
• Drain well, and return to pan.
• Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
• Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
• Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
• Enjoy!
• Points-3.

STICK-TO-YOUR-RIBS BEEF STEW

Steps:

• In pot over medium heat, cook bacon until crisp; transfer to paper towels. Combine 2 T. flour, thyme and 1/4 t. salt; toss with beef.
• Increase heat to medium-high. Add beef to drippings in pot, in batches if necessary; cook, turning, until browned on all sides, 8-10 minutes. Add wine, scraping up browned bits from bottom of pot; cook until liquid is almost evaporated.
• Stir remaining 1 T. flour into broth; add to pot with onions and tomatoes with their juices. Bring to boil. Reduce heat to simmer; cook, uncovered, 1 hour.
• Add sweet potatoes; cook 30 minutes, stirring occasionally. Add green beans; cook until meat and vegetables are tender, 30 minutes. Stir in parsley and remaining salt. Serve topped with reserved bacon. If desired, garnish with thyme.

STICK TO YA RIBS LINEBACKER SOUP

Steps:

• Peel and cube potatoes boil in salt water about 20 minutes.
• Chop green onions including tops.
• Chop the onions.
• Slice and cook the sausage until hot.
• Drain potatoes and put back in pot add all the onions and broth. Bring to a boil and simmer for 45 minutes.
• Add cream cheese stir till blended. Add pinch of salt and 4 drops of Tabasco.
• Add sausage.
• Stir until hot.
• Sprinkle paprika on top.
• Serves 6-8.