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Soups
Oct 27, 2007 11:50:16 GMT -5
Post by joannaehughes on Oct 27, 2007 11:50:16 GMT -5
Love Soups! I am also canning soup left overs when I am making one that my family likes a lot, that doesn't have rice, pasta, or milk...or at least not too much. Tend to absorb the fluid.. I can usually add that later when I open the already started key bit! Am already starting to use some of them as starters for soups or stews...yum yum. Have any of you ladies ever made a stew in a pumpkin? My Mum used to do this in the fall..YUM!
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Soups
Oct 29, 2007 12:39:04 GMT -5
Post by joannaehughes on Oct 29, 2007 12:39:04 GMT -5
One of my favorite soups is made with left overs. I loved my Mum's stuffed green peppers and the next day the left overs would be so infused with flavor it made the perfect soup. Just put the cut up green peppers and water - salt & pepper to taste. Yum! Absolute YUM!!!
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jalynn
Senior Member
Posts: 512
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Soups
Oct 30, 2007 17:33:17 GMT -5
Post by jalynn on Oct 30, 2007 17:33:17 GMT -5
We also love soups & stews,etc. in the winter...which allows me to make up as I go...we love hamburger gravy....just brown the meat & put in a bowl...make the gravy from the juices & sometimes we pour it over biscuits, bread or rice...! Minestroni soup freezes well and so does the "wedding soup" you get at the expensive eating places...I used to be a chef for an Elks Club & it came it huge packages frozen..so I figured out what it had in it and made it from scratch...! Stews also freeze & goulash is one I freeze...if there's any left...also brown hb. meat & add mac & cheesse & sometimes frozen peas...!
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Ronda
Gracious Lady
Living for My Lord, Striving for the Peace that Passes All Understanding.
Posts: 26
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Soups
Apr 11, 2008 7:18:46 GMT -5
Post by Ronda on Apr 11, 2008 7:18:46 GMT -5
My fav homemade soup is "Loaded Baked Potato soup" I make it in large batches.
Ingredients: 1 - 10 pound bag potatoes 4 or 5 large tablesthingys butter 4 cups half and half 1 & 1/2 cups sour cream real bacon bits parsley salt & pepper to taste
peel and boil potatoes as you would for potato salad (bairly soft but not mushy) when cooked drain nearly all of the water but save at least 3 cups of it and leave it in pot. Add the 1/2 & 1/2, the butter and the sour cream. Stir gently till combined, (feel free to add more 1/2 & 1/2 or even regular milk till you have "your" desired liquid level. Then add the parsley, bacon bits, salt & pepper. Again Stir gently till all is combined. Then let set on low or warm for another 15 to 20 Min's so that all the flavors can "marry and combine". Our fav way to eat this is with a fresh batch of homemade cornbread.
Hope you enjoy this.
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tbhas6
Senior Member
Posts: 1,146
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Soups
Apr 11, 2008 8:23:03 GMT -5
Post by tbhas6 on Apr 11, 2008 8:23:03 GMT -5
Ronda,
Thank you so much for posting this recipe! I have been wanting it for a very long time ... tb
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Ronda
Gracious Lady
Living for My Lord, Striving for the Peace that Passes All Understanding.
Posts: 26
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Soups
Apr 14, 2008 15:31:33 GMT -5
Post by Ronda on Apr 14, 2008 15:31:33 GMT -5
You are sooo very welcome. I hope you enjoy it.
Love & Prayers, Ronda
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Soups
Feb 10, 2009 10:25:17 GMT -5
Post by anitamullins on Feb 10, 2009 10:25:17 GMT -5
Good morning all. I came up with this soup when I was single and living on my own. I've always loved Corned Beef Hash and Corned Beef & Cabbage but neither were very good reheated. Since I liked to cook in large batches so I could eat on leftovers for several days, I came up with this:
Corned Beef Hash and Cabbage Soup
4 potatoes (or more if you'd like), peeled & diced 1 large onion, diced 1 head of cabbage, cut into bite-size pieces 1 can of corned beef 3 beef bouillon cubes 2 chicken bouillon cubes pepper, to taste In large pot, add potatoes, onions, bouillon cubes and enough water to cover. Cook for about 5 - 10 minutes. Add cabbage and pepper, cook another 5 - 10 minutes. Add corned beef that has been broken up into bite-size pieces (doesn't really matter because it will break down while cooking). Cook another 5 - 10 minutes until all vegetables are done and everything is heated through. I found that when I added the chicken bouillon, also, it made the soup seem lighter and fresher some how. Now that I'm married, my family loves this soup...of course, now I have to had more of everything...lol.
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Soups
Feb 25, 2009 0:42:51 GMT -5
Post by simplycomplex on Feb 25, 2009 0:42:51 GMT -5
Does anyone know how to make chicken and rice? I had some at a restaurant that had a smoky wood flavor. It was SOO good but I don't know how to make it.
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jen
Charitable Lady
Posts: 229
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Soups
Jul 12, 2009 14:50:23 GMT -5
Post by jen on Jul 12, 2009 14:50:23 GMT -5
I've been looking into chicken rice soup lately myself. I make a good chicken soup with potatoes, but I find chicken with rice or pasta sucks up all of the broth over time. Store bought canned soup doesn't seem to have that problem. Anyone know how they do it? Is it a certain way it's cooked, or do they use a certain type of rice? I've been googling soup pages and have come up with nothing on the subject.
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jalynn
Senior Member
Posts: 512
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Soups
Jul 20, 2009 10:44:00 GMT -5
Post by jalynn on Jul 20, 2009 10:44:00 GMT -5
My girls call some of my soups "dump soup" as I use alot of leftovers in them...I use the hamburger I use veggies..(some leftovers) & some vacuum packed & frozen..squash,etc. depending on the "mood" I'll change the flavorings..like adding a packet of Taco seasoning or adding some soy sauce (low sodium) & add Chineese noodles..I also keep Ramen noodles for a quick chicken soup..using cbicken breast (boiled & cubed) then add the chicken paste (like bullion) w/out salt....! We love soups in cool weater & eat alot healthier when we eat them...I seldom follow a recipe though.
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