a little of each

A family's cookbook

Narragansett Bay Shrimp Bisque March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:55 pm
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From “Soup Mix Gourmet.”

One of our favorites!  It’s easy and fast, but tastes like it took all day. Although the recipe doesn’t call for it, half a pound of scallops makes a nice addition.


shrimp bisque


2 cans Cream of Shrimp Soup (condensed)

1 ½ cups half and half

¼ cup shallots, chopped

½ lb shrimp, peeled and deveined

½ stick butter

2 Tbl sherry

Melt butter and sauté shallots until soft. Add shrimp and toss for about two minutes. Stir in soup, half and half and sherry. Simmer and serve immediately.


Crab Bisque

Filed under: Soups and Salads — alittlemoreofeach @ 9:53 pm
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Mary Kay served this when she hosted a luncheon for eight friends at the holidays. It received rave reviews and many recipe requests. Mary Kay said she was nearly embarrassed to reveal how easy the recipe is. A dollop of white wine or sherry is optional.



1 can Cream of Mushroom soup

1 can Cream of Potato soup

1 can Cheddar Cheese soup

1 ½ cans of milk to dilute

Cayenne pepper to taste

Crab, either canned, flaked, or imitation


Mix the soups, milk, and pepper together and heat. Add the crab just before serving.


Mama’s Chili

Filed under: Soups and Salads — alittlemoreofeach @ 9:52 pm
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1 Tbl vegetable oil

2 cloves garlic, minced

½ cup onion, chopped

¼ cup scallion, chopped

¾ cup bell pepper, chopped

1 cup each: carrot, celery, mushrooms, all chopped

1 can crushed tomatoes

4 cans kidney beans

1 large can tomato paste

1 bag frozen corn

1 (12 oz) can of beer

½ tsp cumin

½ tsp crushed red pepper

¼ tsp cayenne pepper

2 Tbl chile powder

¾ lb ground beef

2 lb cut of London Broil, cut into bite-size pieces



Heat oil in a heavy pot. Add the onion and garlic; sauté briefly. Add the scallion, pepper, carrot, celery and mushrooms. Cook until tender, but not mushy. Remove vegetables. Brown ground beef; drain and set aside. Brown London Broil pieces. Add all the ingredients to the pot. Cook in the pot for one hour. Move to a crock-pot and cook on auto for three to four hours.


Hard Rock Café Chili

Filed under: Soups and Salads — alittlemoreofeach @ 9:51 pm
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2 Tbl Vegetable oil

1 large sweet onion, chopped

3 large garlic cloves, crushed

2 ½ lbs lean ground beef

2 Tbl tomato paste

2 Tbl Worcestershire sauce

2 Tbl barbeque sauce

4 Tbl brown sugar, packed

2 Tbl soy sauce

2 tsp celery salt

1 tsp ground cumin

1 tsp black pepper

1 tsp seasoned salt

1 dash of red cayenne pepper

2 cans red kidney beans, drained and rinsed

1 (15 oz) can crushed tomatoes

1 medium bell pepper, seeded and chopped

2 Tbl chili powder



Heat the oil in a large pot. Cook the onion and garlic for five minutes or until soft. Add the ground beef. Cook, stirring frequently, until browned. In a small bowl combine the next 10 ingredients (tomato paste through red cayenne pepper). Mix well. If needed, drain any fat from the meat mixture, and then stir in the seasoning in the small bowl. Bring to a simmer over medium heat. Add the tomatoes and their liquid. Add the beans. Stir. Reduce the heat to low, and cook covered for 10 minutes, stirring several times. Add the bell pepper. Simmer over low heat until ready to serve. Garnish the chili with shredded sharp cheese, chopped onion and sour cream.


Sausage and Kale Soup

Filed under: Soups and Salads — alittlemoreofeach @ 9:50 pm
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1 ½ cup chopped fresh kale

1 cup sliced leeks, white and light green parts

8 oz sliced mushrooms

2 apple and chicken sausage links, sliced or diced

2 cloves garlic

2 cans chicken broth

1 cup milk



Sauté the leeks and garlic in a little butter or olive oil, add mushrooms and sausage and continue sautéing. Pour in broth, add kale and cook until kale is wilted (like spinach). Add milk at the end, so it doesn’t get too hot and curdle.


Black Bean Soup for Slow Cooker

Filed under: Soups and Salads — alittlemoreofeach @ 9:48 pm
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The recipe looks a little bland, but the resulting soup is delicious. The measurements are all approximations, as are the cooking times. When it goes into the pot it looks like a clear broth soup, but when it’s done everything is black, and I mean everything. You can use the immersion blender to smooth a little of it.



1 medium onion, diced

2 garlic cloves, crushed or minced

2 carrots, diced

2 celery stalks, diced

1 (~10 oz) bag of dry black beans

Turkey sausage or kielbasa, sliced

1 tsp oregano

1 tsp cumin

Chicken stock



Sour cream

Diced tomatoes


Hot sauce



Sauté the onions and garlic on the stovetop until they are translucent, or put them directly into the crockpot. Add the remaining ingredients with enough chicken stock to cover the dry ingredients. Stir. Cook on low for about six hours. Serve with toppings.


Shaker Chicken and Noodle Soup

Filed under: Soups and Salads — alittlemoreofeach @ 9:47 pm
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13 cups chicken stock

¼ cup dry vermouth

¼ cup butter

1 cup heavy cream

½ lb medium egg noodles (about 4 cups)

¾ cup flour

1 ¼ cups water

2 cups diced, cooked chicken

salt and pepper to taste

chopped parsley



Combine one cup of the stock, the vermouth and the butter. Bring to a boil and boil rapidly until mixture is reduced to about ¼ cup. It should have a syrupy consistency. Stir in the cream and set aside. Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender. In a separate bowl, blend flour with water until smooth. Stir into noodles. Stir until mixture boils one or two minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley.