Quarterback Soup Recipes
QUARTERBACK SOUP
Make and share this Quarterback Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown ground beef; crumble into small pieces; drain and set aside.
- In a large soup pot; saute onions and garlic in melted butter until onions are tender.
- Add in drained ground beef and the remaining ingredients; stir to combine.
- Bring to a boil; then lower heat and simmer until vegetables are tender (about 30-40 minutes); adjust seasoning to taste with salt, pepper, or hot sauce; also add more broth/wine if more liquid is needed.
Nutrition Facts : Calories 491, Fat 28.3, SaturatedFat 11.4, Cholesterol 114.4, Sodium 1802.7, Carbohydrate 17.9, Fiber 3.7, Sugar 3.2, Protein 34.6
QUARTERBACK ATTACK SHOOTER
This shooter's classic ratio is two to one, gin to sweet vermouth. The sweet vermouth gives you a slightly sweet drink, but it's as strong as a quarterback.
Provided by lutzflcat
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 5 g, Fiber 0.1 g, Sodium 2 mg, Sugar 1.1 g
FRENCH QUARTER BEAN SOUP
I am posting this recipe on request of another member. I have never made it myself but she said it is very good so I will have to try now.
Provided by Irmgard
Categories Chicken Thigh & Leg
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the beans.
- In a Dutch oven, combine the beans and enough water to cover.
- Bring to a boil, reduce the heat and simmer for 2 minutes.
- Remove from the heat.
- Cover and let stand 1 hour. (Or you could just soak the beans over night.).
- Drain.
- Add 6 cups fresh water and the ham hocks.
- Bring to a boil and reduce heat.
- Cover and simmer for 1 hour.
- Remove the ham hocks.
- When cool enough to handle, cut off the meat and chop. Discard the bones.
- Return the meat to the bean mixture.
- Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
- Bring to a boil.
- Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
- Remove the chicken thighs and cool slightly.
- Remove the meat from the bones and chop.
- Discard the bones and return the meat to the soup.
- Add the parsley and remove the bay leaves.
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