I cook my little heart out and I don't get near as many compliments as do
for this funny little soup called "Taco Soup". It so easy to make just
dumping in cans of food. Everyone has their version of Taco Soup, but mine
is

Taco Soup

1 pound Extra Lean ground turkey
1 package Taco Seasoning (I make my own I don't like all the salt of store
boughtf)
1 package ranch dressing mix
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can black bean, drained (I drain this one because I don't want the black
liquid)
1 can petite cut tomatoes
1 can corn
1 can diced green chiles

Brown turkey meat in a little bit of olive oil. Then proceed to one and
dump in each can. Simmer for about 15 to 20 minutes and it's ready to
serve.

THANK YOU! This one's going directly into MasterCook!

Carol


On Fri, 09 Dec 2005 16:21:10 GMT, "King's Crown" >
wrote:

> I cook my little heart out and I don't get near as many compliments as do
> for this funny little soup called "Taco Soup". It so easy to make just
> dumping in cans of food. Everyone has their version of Taco Soup, but mine
> is
>
> Taco Soup
>
> 1 pound Extra Lean ground turkey
> 1 package Taco Seasoning (I make my own I don't like all the salt of store
> boughtf)
> 1 package ranch dressing mix
> 1 can pinto beans, undrained
> 1 can kidney beans, undrained
> 1 can black bean, drained (I drain this one because I don't want the black
> liquid)
> 1 can petite cut tomatoes
> 1 can corn
> 1 can diced green chiles
>
> Brown turkey meat in a little bit of olive oil. Then proceed to one and
> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> serve.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

King's Crown wrote:
> I cook my little heart out and I don't get near as many compliments as do
> for this funny little soup called "Taco Soup". It so easy to make just
> dumping in cans of food. Everyone has their version of Taco Soup, but mine
> is
>
> Taco Soup
>
> 1 pound Extra Lean ground turkey
> 1 package Taco Seasoning (I make my own I don't like all the salt of store
> boughtf)
> 1 package ranch dressing mix
> 1 can pinto beans, undrained
> 1 can kidney beans, undrained
> 1 can black bean, drained (I drain this one because I don't want the black
> liquid)
> 1 can petite cut tomatoes
> 1 can corn
> 1 can diced green chiles
>
> Brown turkey meat in a little bit of olive oil. Then proceed to one and
> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> serve.

Ground turkey is disgusting, especially for soup... and what kinda bean
soup with no onions, garlic, or celery... yours is "Take A Dump Soup".

Sheldon Zupa

"Sheldon" > wrote in message
oups.com...
>
> King's Crown wrote:
>> I cook my little heart out and I don't get near as many compliments as do
>> for this funny little soup called "Taco Soup". It so easy to make just
>> dumping in cans of food. Everyone has their version of Taco Soup, but
>> mine
>> is
>>
>> Taco Soup
>>
>> 1 pound Extra Lean ground turkey
>> 1 package Taco Seasoning (I make my own I don't like all the salt of
>> store
>> boughtf)
>> 1 package ranch dressing mix
>> 1 can pinto beans, undrained
>> 1 can kidney beans, undrained
>> 1 can black bean, drained (I drain this one because I don't want the
>> black
>> liquid)
>> 1 can petite cut tomatoes
>> 1 can corn
>> 1 can diced green chiles
>>
>> Brown turkey meat in a little bit of olive oil. Then proceed to one and
>> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
>> serve.
>
> Ground turkey is disgusting, especially for soup... and what kinda bean
> soup with no onions, garlic, or celery... yours is "Take A Dump Soup".
>
> Sheldon Zupa
>

Like I say to my children "You haven't even tasted it, so you have no idea
whether it's good or not."

Lynne

King's Crown wrote:
> "Sheldon" wrote:
> > King's Crown wrote:
> >> I cook my little heart out and I don't get near as many compliments as do
> >> for this funny little soup called "Taco Soup". It so easy to make just
> >> dumping in cans of food. Everyone has their version of Taco Soup, but
> >> mine
> >> is
> >>
> >> Taco Soup
> >>
> >> 1 pound Extra Lean ground turkey
> >> 1 package Taco Seasoning (I make my own I don't like all the salt of
> >> store
> >> boughtf)
> >> 1 package ranch dressing mix
> >> 1 can pinto beans, undrained
> >> 1 can kidney beans, undrained
> >> 1 can black bean, drained (I drain this one because I don't want the
> >> black
> >> liquid)
> >> 1 can petite cut tomatoes
> >> 1 can corn
> >> 1 can diced green chiles
> >>
> >> Brown turkey meat in a little bit of olive oil. Then proceed to one and
> >> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> >> serve.
> >
> > Ground turkey is disgusting, especially for soup... and what kinda bean
> > soup with no onions, garlic, or celery... yours is "Take A Dump Soup".
> >
> > Sheldon Zupa
> >
>
> Like I say to my children "You haven't even tasted it, so you have no idea
> whether it's good or not."

If it walks like shit and talks like shit I don't need to taste it to
know shit when I see it... obviously you're another one with taste in
ass disease. I pity your kids... you beat them to make them eat shit.

Sheldon Glade

"Sheldon" > wrote in message
ups.com...
>
> King's Crown wrote:
>> "Sheldon" wrote:
>> > King's Crown wrote:
>> >> I cook my little heart out and I don't get near as many compliments as
>> >> do
>> >> for this funny little soup called "Taco Soup". It so easy to make
>> >> just
>> >> dumping in cans of food. Everyone has their version of Taco Soup, but
>> >> mine
>> >> is
>> >>
>> >> Taco Soup
>> >>
>> >> 1 pound Extra Lean ground turkey
>> >> 1 package Taco Seasoning (I make my own I don't like all the salt of
>> >> store
>> >> boughtf)
>> >> 1 package ranch dressing mix
>> >> 1 can pinto beans, undrained
>> >> 1 can kidney beans, undrained
>> >> 1 can black bean, drained (I drain this one because I don't want the
>> >> black
>> >> liquid)
>> >> 1 can petite cut tomatoes
>> >> 1 can corn
>> >> 1 can diced green chiles
>> >>
>> >> Brown turkey meat in a little bit of olive oil. Then proceed to one
>> >> and
>> >> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
>> >> serve.
>> >
>> > Ground turkey is disgusting, especially for soup... and what kinda bean
>> > soup with no onions, garlic, or celery... yours is "Take A Dump Soup".
>> >
>> > Sheldon Zupa
>> >
>>
>> Like I say to my children "You haven't even tasted it, so you have no
>> idea
>> whether it's good or not."
>
> If it walks like shit and talks like shit I don't need to taste it to
> know shit when I see it... obviously you're another one with taste in
> ass disease. I pity your kids... you beat them to make them eat shit.
>
> Sheldon Glade
>
Oh my, a "consewer" that got up on the wrong side of the bed today.

Lynne

King's Crown wrote:

> Sheldon wrote:
> > King's Crown wrote:
> >> "Sheldon" wrote:
> >> > King's Crown wrote:
> >> >> I cook my little heart out and I don't get near as many compliments as
> >> >> do
> >> >> for this funny little soup called "Taco Soup". It so easy to make
> >> >> just
> >> >> dumping in cans of food. Everyone has their version of Taco Soup, but
> >> >> mine
> >> >> is
> >> >>
> >> >> Taco Soup
> >> >>
> >> >> 1 pound Extra Lean ground turkey
> >> >> 1 package Taco Seasoning (I make my own I don't like all the salt of
> >> >> store
> >> >> boughtf)
> >> >> 1 package ranch dressing mix
> >> >> 1 can pinto beans, undrained
> >> >> 1 can kidney beans, undrained
> >> >> 1 can black bean, drained (I drain this one because I don't want the
> >> >> black
> >> >> liquid)
> >> >> 1 can petite cut tomatoes
> >> >> 1 can corn
> >> >> 1 can diced green chiles
> >> >>
> >> >> Brown turkey meat in a little bit of olive oil. Then proceed to one
> >> >> and
> >> >> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> >> >> serve.
> >> >
> >> > Ground turkey is disgusting, especially for soup... and what kinda bean
> >> > soup with no onions, garlic, or celery... yours is "Take A Dump Soup".
> >> >
> >> > Sheldon Zupa
> >> >
> >>
> >> Like I say to my children "You haven't even tasted it, so you have no
> >> idea
> >> whether it's good or not."
> >
> > If it walks like shit and talks like shit I don't need to taste it to
> > know shit when I see it... obviously you're another one with taste in
> > ass disease. I pity your kids... you beat them to make them eat shit.
> >
> > Sheldon Glade
> >
> Oh my, a "consewer" that got up on the wrong side of the bed today.
>
> Lynne
>

just ignore or kill file sheldon lynne, he's a mean old crotchety ****er that
should've been bitch smacked a long time ago.

snip
>>
>> Ground turkey is disgusting, especially for soup... and what kinda bean
>> soup with no onions, garlic, or celery... yours is "Take A Dump Soup".
>>
>> Sheldon Zupa
>>
>
> Like I say to my children "You haven't even tasted it, so you have no idea
> whether it's good or not."
>
> Lynne
>

I make a great soup, using turkey stock as a base, then either dry fry the
turkey mince before adding whatever vegies, or make the turkey/veg soup
first (I often grate the vegies for this soup rather than chop them) then
make up very small "turkey balls" or rissoles (or polpetti, for Pandora)
using turkey mince, finely chopped onion and garlic, chopped parsley,
breadcrumbs, egg, grated parmesan, and seasonings (nutmeg, salt, pepper,
whatever), sometimes finely chopped ham or bacon, roll them into the small
balls (at most, 2cm diameter) and drop into the soup to cook

absolutely scrumptious

On Sat, 10 Dec 2005 05:27:17 GMT, "MG" > wrote:

> I make a great soup, using turkey stock as a base, then either dry fry the
> turkey mince before adding whatever vegies, or make the turkey/veg soup
> first (I often grate the vegies for this soup rather than chop them) then
> make up very small "turkey balls" or rissoles (or polpetti, for Pandora)
> using turkey mince, finely chopped onion and garlic, chopped parsley,
> breadcrumbs, egg, grated parmesan, and seasonings (nutmeg, salt, pepper,
> whatever), sometimes finely chopped ham or bacon, roll them into the small
> balls (at most, 2cm diameter) and drop into the soup to cook
>
> absolutely scrumptious

Oh my ... that *does* sound good! We bought extra turkeys when they
were on sale. I may just give this a try soon.

When you talk about turkey mince, I assume you're talking about very
finely chopped (or ground) uncooked turkey, and not leftovers, right?

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" > wrote in message
...
> On Sat, 10 Dec 2005 05:27:17 GMT, "MG" > wrote:
>
>> I make a great soup, using turkey stock as a base, then either dry fry
>> the
>> turkey mince before adding whatever vegies, or make the turkey/veg soup
>> first (I often grate the vegies for this soup rather than chop them) then
>> make up very small "turkey balls" or rissoles (or polpetti, for Pandora)
>> using turkey mince, finely chopped onion and garlic, chopped parsley,
>> breadcrumbs, egg, grated parmesan, and seasonings (nutmeg, salt, pepper,
>> whatever), sometimes finely chopped ham or bacon, roll them into the
>> small
>> balls (at most, 2cm diameter) and drop into the soup to cook
>>
>> absolutely scrumptious
>
> Oh my ... that *does* sound good! We bought extra turkeys when they
> were on sale. I may just give this a try soon.
>
> When you talk about turkey mince, I assume you're talking about very
> finely chopped (or ground) uncooked turkey, and not leftovers, right?
>
> Carol
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

yes Carol, I start off with raw mince

and I usually buy a few turkey legs to make the stock with...sometimes I'll
finely chop or shred the meat after the stock is done, and add *that* to the
soup, or I'll just eat the meat straight off the bone lol (my hooligan of a
German shepherd loves the cooked skin and other gristly bits too)

I've used turkey wings to make stock before, but it tends to make a much
fattier version, and sometimes I'm too damn impatient or hungry to allow it
time to cool so I can take the hardened fat off, especially if I just want a
simple pastina or rice and brodo (stock) for dinner

Maria

King's Crown wrote:
> I cook my little heart out ...

We might be more interested in what and how you actually cook than in
this.

> and I don't get near as many compliments as [i] do
> for this funny little soup called "Taco Soup". It so easy to make just
> dumping in cans of food. Everyone has their version of Taco Soup...

If you mean everyone opens and dumps canned things in pots, no not
everyone does that.

> but mine is Taco Soup [snip list of cans and packages]

It's nice that you and yours like this. Often people here in rfc offer
suggestions for alternatives and improvements to posted recipes, but
this one looks beyond improvement. -aem

On 9 Dec 2005 10:23:49 -0800, "aem" > wrote:

> King's Crown wrote:
>
> > but mine is Taco Soup [snip list of cans and packages]
>
> It's nice that you and yours like this. Often people here in rfc offer
> suggestions for alternatives and improvements to posted recipes, but
> this one looks beyond improvement.

Does that mean it's perfect as-is?

I'm going to try this soup, but will use beef instead of turkey. I
have extremely low-energy days sometimes, but we still have to eat.
This seems like just the ticket for one of those days.

If I have suggestions for change after trying it (next month), I'll
post them. (I'm not sure about the ranch dressing, but I'll try to
keep an open mind)

I'm not sure why people feel the need to be nasty about others' tastes
in food. (

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:
>
> I'm not sure why people feel the need to be nasty about others' tastes
> in food. (
>
I suppose that's aimed at me, though I don't see anything nasty in my
post. Sarcastic, for sure. Here's a view of where that comes from.
Not a defense, because none is needed, but just to give an idea....

In spite of all the content-free chitchat and OT stuff, a lot of
information about food and cooking is exchanged in rfc. To my way of
thinking, one of the reasons people exchange information and ideas is
to improve things. That means to raise standards and to broaden
horizons. To move on from what used to be satisfactory to that which
is better. Opening a can of mushroom soup is fine. Learning to sauté
mushrooms and add them to a white sauce and flavor them with something
purposely chosen to complement the rest of the dish is better. And so
on, examples abound.

I have learned many things about food and cooking from rfc posters. My
standards have been raised, my horizons broadened. Nevertheless, there
are posts nearly every day that seem to try to work in the other
direction. To dumb down. To substitute, to compromise, to settle for
the easiest. To assemble without thought. Almost all the time I can
and do ignore them. Now and then one will come along that just irks
me. It nearly always is the combination of something that sounds
dreadful along with an enthusiastic proclamation of how much everyone
likes it. It causes me to sputter, to burp, to fart, to expostulate
sarcastically. Then I feel better.

None of this has any importance whatsoever. But you asked,...sorta.
-aem

On 9 Dec 2005 11:37:35 -0800, "aem" > wrote:

> None of this has any importance whatsoever. But you asked,...sorta.

LOL! Yeah, I sorta did. I just posted what my version would be.
Please feel free to make seasoning suggestions. I'm pretty content
with the main ingredients, for the reasons stated below my version.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article .com>,
"aem" > wrote:

> I suppose that's aimed at me, though I don't see anything nasty in my
> post. Sarcastic, for sure. Here's a view of where that comes from.
> Not a defense, because none is needed, but just to give an idea....

It was the "people like you" type of comment and the "beyond
improvement" when no request for improvement was made that made it sound
mean. Lots of people share their recipe for whatever here, some of it
all homemade, some of it quick fix. There isn't anything wrong with
that, nor is it necessary to reply to any post, or make any remark.
Since you had nothing to add, or ask, what was the purpose of your post,
except to ridicule?

> In spite of all the content-free chitchat and OT stuff, a lot of
> information about food and cooking is exchanged in rfc. To my way of
> thinking, one of the reasons people exchange information and ideas is
> to improve things. That means to raise standards and to broaden
> horizons. To move on from what used to be satisfactory to that which
> is better. Opening a can of mushroom soup is fine. Learning to sauté
> mushrooms and add them to a white sauce and flavor them with something
> purposely chosen to complement the rest of the dish is better. And so
> on, examples abound.
>
> I have learned many things about food and cooking from rfc posters. My
> standards have been raised, my horizons broadened. Nevertheless, there
> are posts nearly every day that seem to try to work in the other
> direction. To dumb down. To substitute, to compromise, to settle for
> the easiest. To assemble without thought. Almost all the time I can
> and do ignore them. Now and then one will come along that just irks
> me. It nearly always is the combination of something that sounds
> dreadful along with an enthusiastic proclamation of how much everyone
> likes it. It causes me to sputter, to burp, to fart, to expostulate
> sarcastically. Then I feel better.
>
> None of this has any importance whatsoever. But you asked,...sorta.

And that's all fine. But it isn't the point of rfc. People here
discuss food (and other stuff), cheez whiz and triple cream brie, the
whole gamut. There is no rule that says that people must be brought to
some higher standard of eating through their participation here.
Likewise, I don't think it is dumbing down cooking to share a quick fix
that one's family likes. It is not as though the act of sharing that
recipe will force thousands of families to eat it immediately afterward.
It is also just plain rude to be so insulting to someone who wasn't
asking for help, or being rude herself, and it _is_ posts like this that
create such an air of hostility and elitism in this group.

I just don't understand why there is such a drive to be sarcastic, if
you wish to call it that, when silence or politeness would have
sufficed. There have been plenty of times that recipes people offer in
response to my requests are either to instant food reliant or too weird,
or just not to my tastes, and I just thank people for replying and
giving me something to go on. Sometimes I find a real winner, sometimes
I don't, but I see no need to be rude to someone who is trying to help.
It is also incredibly silly, IMO, to criticize someone who is adding to
the cooking/food content in this group, regardless of your own tastes.
There are plenty of topics, ingredients, recipes, etc that are posted
here that are most definitely not my taste, and I have this great
funtion on my newsreader which allows me to skip them. I can mark them
read, or use my arrow keys to go past them.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:

> It was the "people like you" type of comment and the "beyond
> improvement" when no request for improvement was made that made it sound
> mean.

You call it mean, I call it a sarcastic belch.
[snip]
> And that's all fine. But it isn't the point of rfc.

I would never dream of trying to find or state "the point" of rfc. One
thing I do know about it is that it's the better for being unmoderated,
unregulated, not subject to anyone's individual view of good behavior.

> There is no rule that says that people must be brought to
> some higher standard of eating through their participation here.

And I certainly did not say there was. I said it was my aspiration,
and that it partly explains the frustration that occasionally bubbles
up.

> [snip]...it _is_ posts like this that
> create such an air of hostility and elitism in this group.
> ...
> I just don't understand why there is such a drive to be sarcastic, if
> you wish to call it that, when silence or politeness would have
> sufficed. [and snip the rest of like criticism]

I know you don't understand. Perhaps you're just too nice, too silent
or too polite. You should continue to be happy that you're you, and
I'll be happy that I'm me. -aem

Ranee Mueller wrote:
> "aem" wrote:
>
> > I suppose that's aimed at me, though I don't see anything nasty in my
> > post. Sarcastic, for sure. Here's a view of where that comes from.
> > Not a defense, because none is needed, but just to give an idea....
>
> It was the "people like you" type of comment and the "beyond
> improvement" when no request for improvement was made that made it sound
> mean. Lots of people share their recipe for whatever here, some of it
> all homemade, some of it quick fix. There isn't anything wrong with
> that, nor is it necessary to reply to any post, or make any remark.
> Since you had nothing to add, or ask, what was the purpose of your post,
> except to ridicule?
>
> > In spite of all the content-free chitchat and OT stuff, a lot of
> > information about food and cooking is exchanged in rfc. To my way of
> > thinking, one of the reasons people exchange information and ideas is
> > to improve things. That means to raise standards and to broaden
> > horizons. To move on from what used to be satisfactory to that which
> > is better. Opening a can of mushroom soup is fine. Learning to sauté
> > mushrooms and add them to a white sauce and flavor them with something
> > purposely chosen to complement the rest of the dish is better. And so
> > on, examples abound.
> >
> > I have learned many things about food and cooking from rfc posters. My
> > standards have been raised, my horizons broadened. Nevertheless, there
> > are posts nearly every day that seem to try to work in the other
> > direction. To dumb down. To substitute, to compromise, to settle for
> > the easiest. To assemble without thought. Almost all the time I can
> > and do ignore them. Now and then one will come along that just irks
> > me. It nearly always is the combination of something that sounds
> > dreadful along with an enthusiastic proclamation of how much everyone
> > likes it. It causes me to sputter, to burp, to fart, to expostulate
> > sarcastically. Then I feel better.
> >
> > None of this has any importance whatsoever. But you asked,...sorta.
>
> And that's all fine. But it isn't the point of rfc. People here
> discuss food (and other stuff), cheez whiz and triple cream brie, the
> whole gamut. There is no rule that says that people must be brought to
> some higher standard of eating through their participation here.
> Likewise, I don't think it is dumbing down cooking to share a quick fix
> that one's family likes. It is not as though the act of sharing that
> recipe will force thousands of families to eat it immediately afterward.
> It is also just plain rude to be so insulting to someone who wasn't
> asking for help, or being rude herself, and it _is_ posts like this that
> create such an air of hostility and elitism in this group.
>
> I just don't understand why there is such a drive to be sarcastic, if
> you wish to call it that, when silence or politeness would have
> sufficed. There have been plenty of times that recipes people offer in
> response to my requests are either to instant food reliant or too weird,
> or just not to my tastes, and I just thank people for replying and
> giving me something to go on. Sometimes I find a real winner, sometimes
> I don't, but I see no need to be rude to someone who is trying to help.
> It is also incredibly silly, IMO, to criticize someone who is adding to
> the cooking/food content in this group, regardless of your own tastes.
> There are plenty of topics, ingredients, recipes, etc that are posted
> here that are most definitely not my taste, and I have this great
> funtion on my newsreader which allows me to skip them. I can mark them
> read, or use my arrow keys to go past them.

You are saying exactly what you claim others are guilty of, you're a
hypocrite.

There is nothing wrong with constructive criticism, only your posts all
lack the constructive element... you've never yet posted anything
worthy of a food post. If your posts aren't self serving OT exposes
flaunting your self proclaimed superiour life style then they are
hostile, yes hostile criticism... purely for the purpose of criticising
only. And you aren't even a regular poster here... you are primarily a
lurker who very occasionaly spends a few moments here, contributing
nothing other than the spreading of hate and discontent. You dear
epitomize the consumate ****.

I don't always agree with aem, in fact I don't always agree regardless
with whom (bet yoose didn't know that), but here aem is correct.

No one can ever accuse me of being other than an equal opportunity
*******, no one is immune from my wrath, neither is anyone beyond my
applause. And I really don't care what anyone thinks of me, I'm
definitely not here to win any popularity contest. The one thing that
I do differently from most others is I never tell anyone what to think
of anyone,
who to killfile/ignore, that's the lowest of low blows one can deliver,
it says those folks are unable to decide for themselves. I say what
*I* think, I never tell others what they should think of others...
those who tell other's what to think are not only incapable of
thinking, they are the least educated, obviously. Anyone wants to
remind the world that they failed their GED all's they gotta do is tell
peeps who to ignore/killfile... also says they is so ascared they shit
their Depends daily.

Sheldon

Yes Carol definitely keep an open mind. The Ranch dressing as a seasoning
seemed very odd to me too. If I hadn't had a bowl of it at a friends house
I might not have tried it. As I wrote the recipe down I repeated several
times "a package of ranch dressing mix?!"

Lynne

"Damsel in dis Dress" > wrote in message
...
> On 9 Dec 2005 10:23:49 -0800, "aem" > wrote:
>
>> King's Crown wrote:
>>
>> > but mine is Taco Soup [snip list of cans and packages]
>>
>> It's nice that you and yours like this. Often people here in rfc offer
>> suggestions for alternatives and improvements to posted recipes, but
>> this one looks beyond improvement.
>
> Does that mean it's perfect as-is?
>
> I'm going to try this soup, but will use beef instead of turkey. I
> have extremely low-energy days sometimes, but we still have to eat.
> This seems like just the ticket for one of those days.
>
> If I have suggestions for change after trying it (next month), I'll
> post them. (I'm not sure about the ranch dressing, but I'll try to
> keep an open mind)
>
> I'm not sure why people feel the need to be nasty about others' tastes
> in food. (
>
> Carol
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

King's Crown wrote:
> Yes Carol definitely keep an open mind.

She already made that mistake, once.

Sheldon Drift

Gee Sheldon,you are such a great chef,did I miss your TV show???Do you
call it ASSHATS KITCHEN??? Oh,it's on the beat-off channel!???

I see a lot of shared recipes here for things that one finds good and thinks
others might want to try.

I think this is the only recipe I make that requires the opening of cans....
OK so many cans. I know that everyone doesn't cook like that, because I
don't either. That's what I find facinating about this recipe... it's
actually good when it seems like it wouldn't be.

Lynne

"aem" > wrote in message
ups.com...
> King's Crown wrote:
>> I cook my little heart out ...
>
> We might be more interested in what and how you actually cook than in
> this.
>
>> and I don't get near as many compliments as [i] do
>> for this funny little soup called "Taco Soup". It so easy to make just
>> dumping in cans of food. Everyone has their version of Taco Soup...
>
> If you mean everyone opens and dumps canned things in pots, no not
> everyone does that.
>
>> but mine is Taco Soup [snip list of cans and packages]
>
> It's nice that you and yours like this. Often people here in rfc offer
> suggestions for alternatives and improvements to posted recipes, but
> this one looks beyond improvement. -aem
>

King's Crown wrote:
> I see a lot of shared recipes here for things that one finds good and
> thinks others might want to try.
>
> I think this is the only recipe I make that requires the opening of
> cans.... OK so many cans. I know that everyone doesn't cook like
> that, because I don't either. That's what I find facinating about
> this recipe... it's actually good when it seems like it wouldn't be.
>
> Lynne
>
I tend to prefer canned beans for soups unless I'm making what is
*primarily* bean soup (like navy bean soup); then I'll go with the dried
ones. But as an addition to other things where a pot of beans isn't the
sole intent, canned works for me and is less time consuming. I do rinse
canned beans before adding them to other things as they tend to be a bit
salty.

Jill

> "aem" > wrote in message
> ups.com...
>> King's Crown wrote:
>>> I cook my little heart out ...
>>
>> We might be more interested in what and how you actually cook than in
>> this.
>>
>>> and I don't get near as many compliments as [i] do
>>> for this funny little soup called "Taco Soup". It so easy to make
>>> just dumping in cans of food. Everyone has their version of Taco
>>> Soup...
>>
>> If you mean everyone opens and dumps canned things in pots, no not
>> everyone does that.
>>
>>> but mine is Taco Soup [snip list of cans and packages]
>>
>> It's nice that you and yours like this. Often people here in rfc
>> offer suggestions for alternatives and improvements to posted
>> recipes, but
>> this one looks beyond improvement. -aem

On Fri, 09 Dec 2005 23:13:45 GMT, "King's Crown" >
wrote:

>I see a lot of shared recipes here for things that one finds good and thinks
>others might want to try.
>
>I think this is the only recipe I make that requires the opening of cans....
>OK so many cans. I know that everyone doesn't cook like that, because I
>don't either. That's what I find facinating about this recipe... it's
>actually good when it seems like it wouldn't be.
>
>Lynne
>

My brother is going to have to learn how to cook eventually (how many
frozen dinners can you eat?) and this seems like a good beginner soup.

<sf> wrote in message ...
> On Fri, 09 Dec 2005 23:13:45 GMT, "King's Crown" >
> wrote:
>
>>I see a lot of shared recipes here for things that one finds good and
>>thinks
>>others might want to try.
>>
>>I think this is the only recipe I make that requires the opening of
>>cans....
>>OK so many cans. I know that everyone doesn't cook like that, because I
>>don't either. That's what I find facinating about this recipe... it's
>>actually good when it seems like it wouldn't be.
>>
>>Lynne
>>
>
> My brother is going to have to learn how to cook eventually (how many
> frozen dinners can you eat?) and this seems like a good beginner soup.

It really is. We're making nachos today with the rest of the soup. It's so
thick like a chili it's great over a bed of chips with some cheese.

Lynne

In article . com>,
"aem" > wrote:

> It's nice that you and yours like this. Often people here in rfc offer
> suggestions for alternatives and improvements to posted recipes, but
> this one looks beyond improvement. -aem

Yikes. Was this necessary? If you don't like it, you can pass it
by. It's not my cup of tea, but it's not a sin to eat it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:

>
> Yikes. Was this necessary? If you don't like it, you can pass it
> by. It's not my cup of tea, but it's not a sin to eat it.
>
> Regards,
> Ranee
>

eh, I don't know, check out Deuteronomy sometime, lists a lot of sins...Taco
soup could be in there, hard to say, but then almost everything else is listed
as a sin in there. IIRC it comes right after "it is an abomination in the eyes
of the lord for a puppy to chew his rawhide while under the best at 1:24 in
the morning. The rawhide shall be cast assunder and the puppy threatened"

Check it out sometime.

--
..:Heather:.
www.velvet-c.com

On Fri 09 Dec 2005 05:51:32p, Thus Spake Zarathustra, or was it Ranee
Mueller?

> In article . com>,
> "aem" > wrote:
>
>> It's nice that you and yours like this. Often people here in rfc offer
>> suggestions for alternatives and improvements to posted recipes, but
>> this one looks beyond improvement. -aem
>
> Yikes. Was this necessary? If you don't like it, you can pass it
> by. It's not my cup of tea, but it's not a sin to eat it.

Agreed. It's that kind of comment that is very offputting and, frankly,
downright insulting. I don't understand why people feel the need to do this.
Fortunately it seems to be only a handful on here. Thank gawd for killfiles.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Ranee Mueller wrote:
>
> In article . com>,
> "aem" > wrote:
>
> > It's nice that you and yours like this. Often people here in rfc offer
> > suggestions for alternatives and improvements to posted recipes, but
> > this one looks beyond improvement. -aem
>
> Yikes. Was this necessary? If you don't like it, you can pass it
> by. It's not my cup of tea, but it's not a sin to eat it.
>
> Regards,
> Ranee

My thoughts too. She says she gets raves, so obviously people like
it. I also use cans, boxes in some recipes and cook to suit my family,
not food critics. And she is willing to share her success with us. My
recipe for scalloped potatoes calls for a can of cream of mushroon soup
(I use cream of celery, or broccoli, or broccoli and cheese etc.) My
family likes it, so where's the harm? I don't post recipes here often,
but here it is....

Scalloped potatoes

4 cups of thinly sliced potatoes (I leave the skins on when possoble)
1 sm. onion thinly sliced
1 can cream of ..... soup You can use low fat and low sodium
1/2 cup milk
1/4 c chopped parsley ( I use dried)
Dash of pepper
1 tbsp butter or margarine

Combine soup, milk, parsley and pepper in large bowl. Mix in the
potato and onion slices. Butter 1 1/2 qt casserole dish. Pour mixture
in and dot with butter or margarine. Bake covered 325 for 1 1/2 hrs.
Uncover and bake additional 15 minutes or more until potatoes are
tender.

Makes 4-6 servings...

Sharon

biig wrote:
> Ranee Mueller wrote:
> >
> > In article . com>,
> > "aem" > wrote:
> >
> > > It's nice that you and yours like this. Often people here in rfc offer
> > > suggestions for alternatives and improvements to posted recipes, but
> > > this one looks beyond improvement. -aem
> >
> > Yikes. Was this necessary? If you don't like it, you can pass it
> > by. It's not my cup of tea, but it's not a sin to eat it.
> >
> > Regards,
> > Ranee
>
> My thoughts too. She says she gets raves, so obviously people like
> it. I also use cans, boxes in some recipes and cook to suit my family,
> not food critics. And she is willing to share her success with us. My
> recipe for scalloped potatoes calls for a can of cream of mushroon soup
> (I use cream of celery, or broccoli, or broccoli and cheese etc.) My
> family likes it, so where's the harm? I don't post recipes here often,
> but here it is....
>
> Scalloped potatoes
>
> 4 cups of thinly sliced potatoes (I leave the skins on when possoble)
> 1 sm. onion thinly sliced
> 1 can cream of ..... soup You can use low fat and low sodium
> 1/2 cup milk
> 1/4 c chopped parsley ( I use dried)
> Dash of pepper
> 1 tbsp butter or margarine
>
> Combine soup, milk, parsley and pepper in large bowl. Mix in the
> potato and onion slices. Butter 1 1/2 qt casserole dish. Pour mixture
> in and dot with butter or margarine. Bake covered 325 for 1 1/2 hrs.
> Uncover and bake additional 15 minutes or more until potatoes are

Your recipe is fercocktah as well, you just made it up in your lying
head but never cooked it. Sliced potatoes are indicated by weight or
number/size of spuds (like that sliced onion), sliced potatoes are not
indicated by the cup, diced but not sliced. And baking at 325ºF for
nearly two hours, especially that small amount, would result in way
overcooked sludge.

Btw, anyone who posts to Usenet needs to expect all sorts of
responses... it's the risk one takes... post good stuff you'll more
likely generate complimentary remarks... post garbage just to hear your
own voice, expect to be critiqued in kind. The reason for Usenet is to
generate conversation... be careful what you post, don't ask for what
you don't want to get... those who can't take the heat GTF out of this
kitchen.

Sheldon

Sheldon wrote:
>
> biig wrote:
> > Ranee Mueller wrote:
> > >
> > > In article . com>,
> > > "aem" > wrote:
> > >
> > > > It's nice that you and yours like this. Often people here in rfc offer
> > > > suggestions for alternatives and improvements to posted recipes, but
> > > > this one looks beyond improvement. -aem
> > >
> > > Yikes. Was this necessary? If you don't like it, you can pass it
> > > by. It's not my cup of tea, but it's not a sin to eat it.
> > >
> > > Regards,
> > > Ranee
> >
> > My thoughts too. She says she gets raves, so obviously people like
> > it. I also use cans, boxes in some recipes and cook to suit my family,
> > not food critics. And she is willing to share her success with us. My
> > recipe for scalloped potatoes calls for a can of cream of mushroon soup
> > (I use cream of celery, or broccoli, or broccoli and cheese etc.) My
> > family likes it, so where's the harm? I don't post recipes here often,
> > but here it is....
> >
> > Scalloped potatoes
> >
> > 4 cups of thinly sliced potatoes (I leave the skins on when possoble)
> > 1 sm. onion thinly sliced
> > 1 can cream of ..... soup You can use low fat and low sodium
> > 1/2 cup milk
> > 1/4 c chopped parsley ( I use dried)
> > Dash of pepper
> > 1 tbsp butter or margarine
> >
> > Combine soup, milk, parsley and pepper in large bowl. Mix in the
> > potato and onion slices. Butter 1 1/2 qt casserole dish. Pour mixture
> > in and dot with butter or margarine. Bake covered 325 for 1 1/2 hrs.
> > Uncover and bake additional 15 minutes or more until potatoes are
>
> Your recipe is fercocktah as well, you just made it up in your lying
> head but never cooked it. Sliced potatoes are indicated by weight or
> number/size of spuds (like that sliced onion), sliced potatoes are not
> indicated by the cup, diced but not sliced. And baking at 325ºF for
> nearly two hours, especially that small amount, would result in way
> overcooked sludge.

You would know this how???
>
> Btw, anyone who posts to Usenet needs to expect all sorts of
> responses... it's the risk one takes... post good stuff you'll more
> likely generate complimentary remarks... post garbage just to hear your
> own voice, expect to be critiqued in kind. The reason for Usenet is to
> generate conversation... be careful what you post, don't ask for what
> you don't want to get... those who can't take the heat GTF out of this
> kitchen.
>
> Sheldon
Sheldon speaketh but knows not of what he speaketh. Another classic
opinion from our resident know-it-all...

naive-biig wrote:
>
> She says she gets raves.

People say all sorts of things, all not necessarily true.

Sheldon Realistic

Sheldon wrote:
>
> naive-biig wrote:
> >
> > She says she gets raves.
>
> People say all sorts of things, all not necessarily true.
>
> Sheldon Realistic

This would include you .....

On Fri, 09 Dec 2005 16:21:10 GMT, "King's Crown" >
wrote:

> Taco Soup
>
> 1 pound Extra Lean ground turkey
> 1 package Taco Seasoning (I make my own I don't like all the salt of store
> boughtf)
> 1 package ranch dressing mix
> 1 can pinto beans, undrained
> 1 can kidney beans, undrained
> 1 can black bean, drained (I drain this one because I don't want the black
> liquid)
> 1 can petite cut tomatoes
> 1 can corn
> 1 can diced green chiles
>
> Brown turkey meat in a little bit of olive oil. Then proceed to one and
> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> serve.

Okay, this has been driving me nuts since an earlier post regarding
RFC suggestions for improvement. This is absolutely not to say that
the original recipe isn't good. This is how I would make it:

Change the turkey to beef (personal preference)
Skip the taco seasoning and ranch dressing
Drain the beans and corn
Use spicy V-8 juice for the liquid
Add chili powder to taste

I very much appreciate the basis for this soup. As I stated earlier,
I'm prone to very low-energy days. I'm sure a lot of fibromyalgia
sufferers, etc. have the same issue. This soup will improved people's
lives. Really. Sometimes, I just eat graham crackers because I'm too
tired to cook. This gives me a tasty, nutritious alternative to
crackers.

Thank you Lynne,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

I use extra lean turkey just because it's lower in fat than beef. I have to
agree with a previous poster in that ground turkey can be flavorless and not
very desireable. In this soup though I found it to fit perfectly... maybe
because, the taco and ranch seasonings really flavor it up. I tried using
ground beef and to me it just didn't seem as good.

Lynne

"Damsel in dis Dress" > wrote in message
...
> On Fri, 09 Dec 2005 16:21:10 GMT, "King's Crown" >
> wrote:
>
>> Taco Soup
>>
>> 1 pound Extra Lean ground turkey
>> 1 package Taco Seasoning (I make my own I don't like all the salt of
>> store
>> boughtf)
>> 1 package ranch dressing mix
>> 1 can pinto beans, undrained
>> 1 can kidney beans, undrained
>> 1 can black bean, drained (I drain this one because I don't want the
>> black
>> liquid)
>> 1 can petite cut tomatoes
>> 1 can corn
>> 1 can diced green chiles
>>
>> Brown turkey meat in a little bit of olive oil. Then proceed to one and
>> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
>> serve.
>
> Okay, this has been driving me nuts since an earlier post regarding
> RFC suggestions for improvement. This is absolutely not to say that
> the original recipe isn't good. This is how I would make it:
>
> Change the turkey to beef (personal preference)
> Skip the taco seasoning and ranch dressing
> Drain the beans and corn
> Use spicy V-8 juice for the liquid
> Add chili powder to taste
>
> I very much appreciate the basis for this soup. As I stated earlier,
> I'm prone to very low-energy days. I'm sure a lot of fibromyalgia
> sufferers, etc. have the same issue. This soup will improved people's
> lives. Really. Sometimes, I just eat graham crackers because I'm too
> tired to cook. This gives me a tasty, nutritious alternative to
> crackers.
>
> Thank you Lynne,
> Carol
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Lynne wrote:

> I cook my little heart out and I don't get near as many compliments as do
> for this funny little soup called "Taco Soup". It so easy to make just
> dumping in cans of food. Everyone has their version of Taco Soup, but
> mine is
>
> Taco Soup
>
> 1 pound Extra Lean ground turkey
> 1 package Taco Seasoning (I make my own I don't like all the salt of store
> boughtf)
> 1 package ranch dressing mix
> 1 can pinto beans, undrained
> 1 can kidney beans, undrained
> 1 can black bean, drained (I drain this one because I don't want the black
> liquid)
> 1 can petite cut tomatoes
> 1 can corn
> 1 can diced green chiles
>
> Brown turkey meat in a little bit of olive oil. Then proceed to one and
> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
> serve.


I'd be interested to know what goes into your Taco Seasoning. If I were
making this, I'd use ancho chile powder, smoked paprika, garlic powder,
cumin, and oregano as the taco seasoning. I'd also include a couple chopped
onions when browning the turkey, and I'd think about using canned jalapeños
(depending on who would be eating it).

I'd serve this with an orange-jícama relish and guacamole with homemade
tortilla chips. Beer would go well, I think.

Thanks!

Bob

The beauty of this soup and it can be made in with many different things. I
have a friend that adds a bag of frozen Mexican vegetables. It was just
too... well... ahh... vegetabley for me for lack of a better word. It's a
fast easy soup and you can use things you have on hand. I'll look for my
taco seasoning recipe.

Lynne

"Bob Terwilliger" > wrote in message
...
> Lynne wrote:
>
>> I cook my little heart out and I don't get near as many compliments as do
>> for this funny little soup called "Taco Soup". It so easy to make just
>> dumping in cans of food. Everyone has their version of Taco Soup, but
>> mine is
>>
>> Taco Soup
>>
>> 1 pound Extra Lean ground turkey
>> 1 package Taco Seasoning (I make my own I don't like all the salt of
>> store
>> boughtf)
>> 1 package ranch dressing mix
>> 1 can pinto beans, undrained
>> 1 can kidney beans, undrained
>> 1 can black bean, drained (I drain this one because I don't want the
>> black
>> liquid)
>> 1 can petite cut tomatoes
>> 1 can corn
>> 1 can diced green chiles
>>
>> Brown turkey meat in a little bit of olive oil. Then proceed to one and
>> dump in each can. Simmer for about 15 to 20 minutes and it's ready to
>> serve.
>
>
> I'd be interested to know what goes into your Taco Seasoning. If I were
> making this, I'd use ancho chile powder, smoked paprika, garlic powder,
> cumin, and oregano as the taco seasoning. I'd also include a couple
> chopped
> onions when browning the turkey, and I'd think about using canned
> jalapeños
> (depending on who would be eating it).
>
> I'd serve this with an orange-jícama relish and guacamole with homemade
> tortilla chips. Beer would go well, I think.
>
> Thanks!
>
> Bob
>

Do you think a can of Rotel (chopped tomatoes and jalapenos) be good?
Or stewed tomatoes?

Thanks for this recipe, Lynne--I will definately be trying it soon, now
that the cold weather has set in! Sounds like it would be really good
with corn bread.--r3

"tsr3" > wrote in message
oups.com...
> Do you think a can of Rotel (chopped tomatoes and jalapenos) be good?
> Or stewed tomatoes?
>
> Thanks for this recipe, Lynne--I will definately be trying it soon, now
> that the cold weather has set in! Sounds like it would be really good
> with corn bread.--r3
>
Yes, I think Rotel would be great in this and yes cornbread is really good
with this. I could really get someone's shorts in a not if I said I have a
wonderful microwave cornbread recipe. teehee

Lynne

Lynne wrote:

> I could really get someone's shorts in a not if I said I have a wonderful
> microwave cornbread recipe. teehee

Well SOME of us aren't so averse to flouting tradition, so please post that
microwave cornbread recipe! Please?

Bob

On Fri, 09 Dec 2005 16:21:10 GMT, "King's Crown" >
wrote:

>I cook my little heart out and I don't get near as many compliments as do
>for this funny little soup called "Taco Soup". It so easy to make just
>dumping in cans of food. Everyone has their version of Taco Soup, but mine
>is
>
>Taco Soup
>
>1 pound Extra Lean ground turkey
>1 package Taco Seasoning (I make my own I don't like all the salt of store
>boughtf)
>1 package ranch dressing mix
>1 can pinto beans, undrained
>1 can kidney beans, undrained
>1 can black bean, drained (I drain this one because I don't want the black
>liquid)
>1 can petite cut tomatoes
>1 can corn
>1 can diced green chiles
>
>Brown turkey meat in a little bit of olive oil. Then proceed to one and
>dump in each can. Simmer for about 15 to 20 minutes and it's ready to
>serve.
>
This is just about identical to the recipe I follow for taco soup. I
use ground beef and sometimes I dump everything into my crockpot and
let it cook on low all day. It makes a lot, tastes good, hits the
spot on a cold day, and freezes nicely. Sprinkle it with some
shredded cheese and crumbled tortilla chips when you serve it.

Tara