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Creamy Gin Sour
| Drink Master
Cooking receipe to make Creamy Gin Sour under category Drink Master. You may find some video clips related to this receipe below. 1/2 cup Gin 1/2 cup Lime Juice 1/2 cup Lemon Juice 1/2 cup Heavy Cream 1/4 cup Triple Sec 1 tbsp Sugar
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Spicy and Cheesy Toasted Pumpkin Seeds
| Low Carb Recipes
Cooking receipe to make Spicy and Cheesy Toasted Pumpkin Seeds under category Low Carb Recipes. You may find some video clips related to this receipe below.Spicy and Cheesy Toasted Pumpkin SeedsMakes 2 Cups Decrease or omit the cayenne if you like these less spicy. If you like really hot flavours, t
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Fine Herbs Omelette Recipe
| Breakfast
Type: Fine Herbs Omelette Free Cooking Recipe - Breakfast Unbelievable! Ingredients / Directions 2 cup(s)s egg substitute1 herb bouquet tarragonItalian parsley and chives- fresh ground pepper1 cup(s) raw broccolichopped1 cup(s) raw mushroomschopped Chop all the herbs separately and re
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Easy Biscuits Recipe
| Bread
Type: Easy Biscuits Free Cooking Recipe - Bread Just do it! Ingredients / Directions 2 1/4 cup(s)s self-rising flour 3/4 cup(s) shortening 1 cup(s) milk Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (
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Type: Mama”s Chicken Soup Free Cooking Recipe – Salad
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Ingredients / Directions
”
Directions:
1 (4-5 lb) whole chicken
rinsed
giblets and excess fat discarded
1 large onion
peeled and quartered
2-3 stalks celery
cut into 3-4-inch lengths (including any leaves)
1 bunch flat leaf parsley
rinsed (use stems
too)
salt (to taste)
6 black peppercorns
2 bay leaves
water
5-6 potatoes
peeled if desired
cut into bite-sized chunks (any kind) or cooked rice”
1. Place chicken in 6-8 quart stockpot. Add onion
celery
parsley
salt
peppercorns
and bay leaves.
2. Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer
skimming foam from surface.
3. Simmer for 1 hour(s)
checking to be sure soup is still simmering and to make sure level doesn”t drop too low (if it does
add more cold water
bring back to simmer
and cook a little longer).
4. Remove chicken from soup and let sit
covered
until cool enough to handle; continue simmering soup in the meantime.
5. Remove meat from bones and return bones
skin
etc to soup. Refrigerate chicken meat.
6. Continue simmering soup. Soup may be simmered for another 1/2 hour(s) or so
or may be simmered for a few hour(s) – the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
7. Taste and correct seasoning.
8. If using potatoes: about 30-45 minutes before serving
strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot
add potatoes and chicken meat
and bring to simmer. Simmer about 20 minutes or until potatoes are tender.
9. If using rice: about 15-20 minutes before serving
strain broth through several layers of cheesecloth. Discard vegetables and bones. Clean pot to remove particles. Return broth to pot
add chicken meat
and bring to simmer. Simmer about 10 minutes or until chicken meat is heated through. Place rice in bowls; ladle soup over rice.
10. This soup may be defatted if you make it in advance
cool quickly in an ice bath
and chill in the refrigerator. Once chilled
the fat will solidify on the surface and may be skimmed off. At this point
the broth may be frozen for later use (with or without meat
and without potatoes or rice)
or it may be heated and served.
