Written By: kittencal on October 11, 2011 Leave a Comment

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If you don’t mind using canned soup (and I sure don’t!) this is quick easy and very tasty! I have also made this using  small cooked meatballs instead of the cooked sausage meat and let them simmer in the soup, both are great!

Since the dry packaged rice mix has lots of sodium I recommend using low-sodium condensed soup and use only half a package of the dry rice mix or your soup will be to thick, the soup thickens after  sitting

 I keep cooked bulk sausage in my freezer to have ready for recipes (such as this one!)

Servings 4


1 (10-3/4 ounce) can condensed low-sodium cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed low sodium cream of chicken soup, undiluted

2 cans half and half cream or full-fat milk (use the cans from the soup)

cooked crumbed sausage meat (use as much as you like)

1 teaspoon garlic powder

1/2 (133 gram) package Knorr Side Kicks (Harvet Chicken flavor)

1/2 teaspoon fresh ground black pepper, or to taste

1/4 cup freshly grated Parmesan cheese, or to taste



In a medium saucepan whisk both soups with the half and half cream until smooth and combined; add in garlic powder, cooked sausage,  half a package of the dry rice mix and black pepper; bring to a boil over medium heat, stirring constantly.

Reduce heat to low, cover and simmer for about 25 minutes, stirring occasionally.

Mix in Parmesan cheese at the end and more pepper if needed.

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Written By: kittencal on September 17, 2011 Leave a Comment

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Taken from my “Favorites” file

You could substitute the same amount ground beef for sausage but the flavor will be reduced 

Servings 8-10


1-1/2 pounds Italian sausages links, casings removed (mild or spicy, I like spicy)

1 large green bell pepper, seeded and chopped

1 medium onion, chopped

6 garlic cloves, minced

1 teaspoon crushed pepper flakes, or to taste

2 (14-1/2 ounce) cans beef broth

2 (10-3/4 ounce) cans condensed tomato soup, undiluted

1(28 ounce) can crushed tomatoes, undrained

seasoned salt and fresh ground black pepper, to taste

heavy (35%) whipping cream (optional, use as much as you like until you have acheived desired creaminess)

cooked rice (use as much as you like)


In a Dutch oven or large saucepan, cook the sausage with onions and bell pepper  over medium heat until meat is no longer pink; drain.
Add in garlic and chili flakes; continue cooking until the meat is browned (about 12-15 minutes) 
Stir in the broth, condensed tomato soup and crushed tomatoes;  bring to a boil, reduce heat, cover and simmer for at least 45 minutes, stirring occasionally occasionally (season with salt and pepper about halfway through cooking time and again at the end of cooking).

Add rice and whipping cream and heat through (start with 3 tablespoons of  whipping cream and add in more until you acheive the desired creaminess).

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Written By: kittencal on August 31, 2011 Leave a Comment

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I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10


1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced


In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

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Written By: kittencal on August 28, 2011 Leave a Comment

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Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in

This is a main meal so all that is needed is a crusty loaf of bread

Servings 6-8


oil plus 2 tablespoons butter (or can use all butter)

1 medium onion, chopped

2 small celery stalks, diced

1 medium carrot, peeled and diced

6  garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

6  tablespoons all-purpose flour

4 (14-1/2 ounce) cans chicken broth

1 (14 ounce) can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon powder (optional or to taste)

4 cups cubed cooked chicken

1 to 2 packages Uncle Ben’s Ready Rice Long Grain & Wild Rice

1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream

seasoned salt and fresh ground black pepper

freshly grated Parmesan cheese

In a large saucepan heat oil with butter over medium-high heat (use enough oil to coat the bottom of the saucepan).
Add in onion, celery and carrots; saute until softened (about 8 minutes)
Add in garlic and cayenne pepper; cook for about 3 minutes.
Stir in flour until blended (about 1 minute).
Add in broth, condensed soup and bouillon powder; bring to a boil stirring constantly, then cook and stir for 2 minutes or until thickened.
Stir in the chicken, rice packages and cream; sir over medium heat until heated through (about 20 minutes).
Season with salt and pepper.
Ladle into bowls then sprinkle with Parmesan cheese.
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Written By: kittencal on August 23, 2011 1 Comment

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These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!

Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!

Yield about 35-40 dumplings


1/2 pound ground pork (uncooked)

1 large green onion finely chopped

1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 large garlic clove, minced

1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 teaspoon cornstarch

35-40 wonton wrappers


In a bowl using clean hands mix together all ingredients (except the wrappers).

Cover and refrigerate for at least 6 hours or up to 48 hours

Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

Place a semi-heaping 1 teaspoon of pork filling in the center.

Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).

Repeat with remaining pork mixture.

Place on a jelly-roll sheet or large plate/plates.

Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)

Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.

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Written By: kittencal on August 21, 2011 Leave a Comment

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Brushing the bones with tomato paste then oven roasting will produce a darker richer tasting stock, I strongly recommend not to skip this step, if you want you can roast the bones days ahead and refrigerate until ready to make the stock or you can even freeze them until ready to use, you will need a 12-quart stockpot for this


10-12 large beef bones with marrow (must use only marrow bones!)

1 (6 ounce) can tomato paste

2 large onions, chopped (leave the skin on onions)

2 large carrots,

1 large whole garlic bulb, separated into whole cloves then skin removed

8 -10 peppercorns

2 tablespoons salt, or to taste

water(enough to cover the bones)


Place the bones on a greased baking sheet and brush lightly with tomato paste on all sides (use only tomato paste not tomato sauce).

Bake at 350 degrees F turning once during baking.

Bake for about 25 minutes on each side or until browned.

Place in the large stock pot along with remaining ingredients, then add in enough water to cover; bring to a gentle boil over medium heat (this may takes about 30 minutes to bring to a boil).

When the stock is boiling reduce heat to low (if cooked on high boil the stock will be lighter in color and less concentrated) and simmer on lowest heat for about 4-6 hours.

Allow the stock to cool, then place the pot (with all ingredients left in) and refrigerate for 1-4 days.

Remove the bones, then stain the liquid.

Freeze in plastic containers for up to 3 months (I use plastic cottage cheese or sour cream containers).

You can thaw in the fridge or thaw in the microwave.

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Written By: kittencal on August 13, 2011 Leave a Comment

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Plan ahead there is an 8 hour soaking time for the dried beans

Servings 6


1 (12-ounce) package dried seven-bean mix

1 medium onion, chopped

6 garlic cloves, minced (can use more — the more the better!)

2 teaspoons crushed chili flakes, or to taste

1 teaspoon dried thyme

2 teaspoons dried oregano

6 cups low-sodium chicken broth (can use more if desired)

2 medium carrots, diced

2 celery ribs, chopped

2 smoked ham hocks

1 (14-ounce) can crushed tomatoes, undrained

1 bay leaf

1 tablespoon fresh lemon juice


Sort and wash beans; place in a large Dutch oven.

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Heat a large Dutch oven over medium-high heat.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan.

Discard bones, skin and fat, then discard bay leaf.

Stir in juice.

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