| Category: | Lunch Recipes Soups, Stews and Chili Side Dishes Slow Cooker Soups and Stews |
| Seasons | |
| Tags: |
| 1 Pound Bacon (Frozen) |
| 1 Pound Lentil Beans |
| 2 Pounds Carrots |
| 4 Tablespoons Garlic (Minced) |
| 1 Teaspoon Black Pepper |
| 1 Tablespoon Celantro |
| 1 Pound Ditalini (No.45) Pasta |
| 2 Cups Beef Stock |
| 4 Quarts Water |
I tell you to use frozen bacon for several reasons. The main reason being that frozen bacon is easier to cut up.
You can use turkey Bacon in place of Pork Bacon
NOTE: The soup can become very thick. You can add more water to thin out as needed.
If you choose to cook in a slow cooker, put everything in except for the pasta. Add, pasta in approximately 15-30 minutes before serving.
Description:
This is my recipe for fall off the bone rips. It is a fairly easy recipe it just takes time to cook.
Ingredients:
Spare Ribs, Barbeque Sauce
Description:
This is my version of Chicken Piccata. it is easy to make and goes great with almost any pasta.
Ingredients:
Boneless and Skinless Chicken Breast halves., Garlic Powder, Black Pepper, Italian Seasoning Mix, Garlic Minced (Equals approx. 2 tablespoons.), Onions Minced (Approximately size of large egg.), Lemon Juice, Olive Oil, White Wine, Chicken Broth, Artichoke Hearts (14 oz. Can), Butter (Unsalted), Capers (With liquid)
Description:
This is my version of Shrimp Scampi.
Ingredients:
Shrimp (Medium 41-50 ct), Garlic (Minced), Black Pepper, Crushed Red Pepper, Fresh Basil (Chopped), White Wine, Butter, Olive Oil, Cornstarch or Flour (Chef's choice)
Description:
I came up with this recipe on the spur of the moment. Needless to say they are delicious.
Ingredients:
White Mushrooms (6-8 per 10 oz. package), Broccoli (With Stems), Feta Cheese, Bread Crumbs (Italian Seasoned), Bacon
