Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 package Halladay's Farmhouse Barley Vegetable Stew
1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)
12-16 oz. Guinness (or stout of your choice)
1 (10.5 oz.) can cream of mushroom soup
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
3 ribs celery, chopped
1 onion, finely chopped
6 cups water
Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.
1 lb lean beef, cubed
8 cups water
1 (14 oz) can chopped tomatoes
1 package Halladay’s Farmhouse Barley Vegetable Stew Mix
3 carrots, peeled and chopped
3 celery stalks, chopped
In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 ½ hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.
VARIATIONS:
Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.
Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).
Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.
Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.
Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!
3 lbs. pot roast
1 package Halladay's Farmhouse Five Onion Seasoning
1 (28 oz.) can crushed or diced tomatoes
Frozen or fresh chopped vegetables of choice
Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-9 hours, or on high for 5-6 hours. Add vegetables and heat through.
2 Tbs olive oil
2 to 3 Medium carrots, washed and cut into 1" rounds
1 White onion, finely diced
2 Celery stalks, washed and cut into 1"sections
1 Package Halladay's Bacon Cheddar Onion Seasoning
1 qt chicken stock
1 rotisserie chicken, deboned and shredded
1 (16oz) package frozen peas, defrosted
1 Pint sour cream
2 Tbs cornstarch mixed with 1/4 cup cold water
Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.
Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately
1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 1/2 cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste
Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.
