(Closed) Anyone have a great recipe to share…

posted 6 years ago in Cooking
Post # 3
61 posts
Worker bee
  • Wedding: August 2012

I know it’s hot outside now but when winter comes around everyone will be asking you to please make me some of that killer Chicken Tortilla Soup of yours! I even put the leftovers in a few freezer bags and whip them out from time to time.

Crockpot low for 6-8 hours over night

precooked med roasted chicken,peal off all meat and throw it in i save the bones for stock

one large pkg of frozen corn

1 onion

one bag of fresh spinach

one big can of whole peeled tomatoes sometimes i throw a few fresh ones in

one package of mcormicks enchilada seasoning(I don’t know what’s in this stuff but it makes it soooooo good)

1 bay leaf

your fav chili seasoning

cumin,salt & pep,2-3 cloves of garlic,a cup or 2 of chicken broth

and most importantly…….3 beers 2 for the pot and one for the chef:) The one that I’ve found to complement the taste the best is a Newcastle.

Post # 4
152 posts
Blushing bee
  • Wedding: May 2013

I make chicken over pastry shells. They are like individual pot pies. However I’m a very picky eater so I only put the chicken and soup in mine. 

Chicken Strip or breasts
1 or 2 cans of campbells cream of chicken soup
a box of puff pastry shells
and kind of vegetables you would like to add (I make broccoli and corn but I put in on the side)

Boil the chicken in one pot and put the cream of chicken soup in another with half a can of water per can of soup. You can either cut the chicken or shred it using a fork (i usually shred mine) Add the chicken to the soup, cook up the vegetables and add those if (if you would like) The puff pastry shells take 20 minutes to bake so don’t forget about those! (I always start late on baking them. lol.) one they are baked, pull the tops off and set on the plate beside the shell then fill the shell up with your soup, chicken and vegetables! Add a little salt and pepper and enjoy! 

They are sooo yummy! My Fiance loves them! It’s so easy to make and they heat up well if you have left overs.

Post # 5
7902 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

Our go-to recipe when we want an easy-to-prepare meal that always impresses our guests is Giada’s procini mushroom and gorgonzola risotto. We use vegetable stock and the soaking liquid from the mushrooms instead of chicken stock because we are vegetarians. We also use a lot more than 4 cups of stock, as you’ll see most people have to if you read the reviews.


Post # 6
1735 posts
Bumble bee
  • Wedding: August 2012

This is a easy hamburger helper like dish but feeds a family of 4 plus leftovers

Pound of hamburger

clove of garlic 

1 onions

can of tomatoes diced

Combine in skillet and cook till hamburgers done

prepare 2 boxes of kraft 

Mix KD with hamburger mixture

The kids love it

Post # 7
170 posts
Blushing bee
  • Wedding: May 2013
Brussel Sprouts with Cranberries (my own recipe)

  • 1-2 lbs fresh brussels sprouts
  • 1/3 cup dried cranberries, such as Craisins
  • 1 head fresh garlic
  • 1/3 cup diced prosciutto
  • 1/4 cup chicken broth (preferably low sodium or all-natural)
  • 4 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • fresh ground pepper
  • 1-2 tablespoons kosher or sea salt, to taste



  1. Preheat the oven to 350 degrees. Slice the top off of the garlic head so that the tops of the cloves are exposed. Place in an oven safe ramekin or dish and pour 2 tablespoons olive oil on top. Cover the dish with foil and place in the oven for 30-45 minutes, or until the cloves are browned (you will smell the garlic throughout your house). Take out and let cool.
  2. In the meantime, wash the brussels sprouts and slice off the ends, and then cut them in half. Place in a baking dish. Add the diced prosciutto and cranberries, remaining olive oil, chicken broth, balsamic vinegar, and salt and pepper to taste. When the roasted garlic cloves are cool enough to handle, squeeze the soft cloves into a dish and mash slightly. Add to the brussels sprouts and mix the ingredients together.
  3. Bake for about 30 minutes, or until the sprouts are nicely browned.



  • Great if paired with wild rice or couscous.

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