Purpose: To talk about what old broards talk about.
funny you should mention that. i am trying a new one on thursday. if it is my new favorite i will share. and i love chicken dumpling soup.
1. pull the tab on the Campbell's Cream of Chicken soup. 2. add a can of 3/4s milk, 1/3 water.3. heat, mixing in the milk/water mixture.4. bring to a near boil, then add crackers to suit, right in the pot.5. eat right from the pot, using the same big soup spoon you used to lovingly prepare it.Yum yum!!
Saute a quarter diced onion, two sliced carrots and minced garlic clove. Add a pinch of salt and some cracked black pepper, some red pepper flakes, 1 teaspoon fresh thyme, 1 teaspoon chopped fresh rosemary. Add 2, 32 ounce boxes of chicken stock, and some leftover store bought roasted chicken (shredded), cover and simmer for about thirty minutes. Add fresh chopped parsley during the last few minutes of cooking. The best thing about a basic chicken soup recipe is that you can add anything . . . During various times I've added orzo pasta, or lentils or other veg like zucchini, celery or a half a box of frozen peas
when i was a boy I used to help my german grandmother scrape the marrow from big beef bones to make a type of german dumpling that were out of this world. I havent had them since she died many years ago and oh yeah she always had them in a great chicken soup she made . They had some german name and I'm sure you can find a recipe online for them .allan
here they are and God damn if my dead gradmother doesn't have a web site . who would have thought ?http://www.kitchenproject.com/german/recipes/Markklosschen/Markkloesschen.htm
i like to get a 5lb bird and toss it in my pressure cooker with 2 clean and peeled carrots (whole) , 2 cleaned and peeled parsnips (whole), some peppercorns, 2 bay leaves, a few cloves of garlic, 1-1.5 quarts of water, chopped celery, dices celery leaves, crushed red pepper, and some generic poultry seasoning. I bring the cooker to full rocker and let it go for about 30 minutes. I then let it naturally steam out and remove the chicken and put it in the freezer for about 30 minutes while the rest goes in the fridge. After 30 mins I de-bone and skin the chicken and then skim the fat off the top of the broth. After that's done, i place the chicken back into the pot with another quart of water (you lose about a quart witht he steam), some noodles, rice or beans and after they're cooked, serve. It doesn't take that long, maybe 1-2 hours and everyone loves it. My mom likes to add turnips to the pressure cooking portion and then asparagus to the noodle cooking portion. I'm open to most vegetables.jilly
I am very scared of pressure cookers for no good reason. I have one, but have never used it.
These all sound great. I'm a lover of soup (though not a lover of veggies), but I can just leave out the cooked carrots and be ok.
Tree i own and use all three of my pressure cookers. on the other hand, i have only used my crock pot once and found it not my style of cooking. to each his or her own, i guess. later in the week i will be making pear sauce in the pressure cooker and i can't wait.jilly
I like a Mexican chicken stew with Rotel (it's the Texas girl in me, I guess.) Cover a cut-up chicken, half an onion, a carrot and a stalk of celery with water in a large stock pot. Cook slowly for several hours. Remove chicken to a platter to cool. Strain stock and and discard solids. Return stock to pot and bring to a simmer. Remove skin and bones from chicken, tear meat into small pieces and add to stock, along with a coarsely chopped onion and a couple of chopped celery stocks, plus a can or two of Rotel. Salt and pepper to taste. Simmer till veggies are tender. Serve with sour cream and cheese.
pardon my ignorance. what is rotel?
It's a brand name of canned tomatoes with green chiles. Food of the gods!
verb,your recipe sounds great!
my peruvian chicken soup is simmering on the stove. tomorrow is soup day. it smells wonderful. the cilantro and serrano peppers are wafting through the house. i hope it tastes as good as it smells.
Jilly, I think if I had someone to teach me how to use the pressure cooker, I'd be okay.Verb, I use rotel sometimes in goulash (ground beef, pasta, onions, cheese and breadcrumbs baked in the oven. It's good.
What kind of cheese, Tree? And, are the bread crumbs sprinkled on the top or mixed in?
Schell, I brown ground beef, onions, and garlic together. Then I add some oregano or other italian seasonings. Add the can of rotel and let it simmer for a few minutes. Then put the mixture into a casserole dish with some kind of cooked pasta (undercooked a little bit so it doesn't get soggy)like elbow macaroni or rigatoni. Top the entire thing with some breadcrumbs and cheddar cheese. I like colby. You don't need a lot of cheese, just enough to cover the top. Put into a 350 oven for about 20 minutes. You could also add some mixed vegetables.
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