47 this little Recipes

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

cooked rice vermicelli , i had about 1/2 cup cooked left over in the fridge, but this is something you can add to your taste; a little or quite a bit for bulk, and to make it more filling., beef steak , i used about 30g of a scotch fillet . a little goes a long way, but again, more can be used if you re a meat lover., minced garlic, a small cucumber, diced, grape or cherry tomatoes, halved or quartered to be a similar size to cucumber, spanish onion , just a few slices to taste, a generous handful of mixed lettuce leaves, leaves of mint , torn/shredded, vietnamese basil-added this as i had it , not necessary, fresh bean sprouts, a sprinkle of crushed peanuts (i used a chilli roasted macadamia instead, so anything goes, really), dressing, fresh red chilli, finely sliced , to taste, a generous squeeze of lime juice, fish sauce, brown sugar

butter, softened (real butter,no substitutions on this!!), cornstarch (1/4 cup more is optional, cookies will still melt in your mouth,less fragile if transporting), flour, icing sugar (2 tbsp or 1/4 cup more is optional for a little or a lot more sweetness), glace cherries, chopped fine

penne pasta , this is a little over a lb, carrots, diced, butter, zucchini, diced, onion, diced, peas, salt, pepper, curry powder, cream , 3/4 cup

stale bread , homemade bread, unused italian bread - use a rustic bread of any sorts, don tsp have any use at least a multi-grained bread for added interest over plain old white bread - wonder bread will not work here kids, let bread out for a few days, at least 1 day if using fresh bread., i used my sun-dried tomato bread that was left over from last weekend that maybe some of you saw the recipe and topped my last bowl of top notch tomato soup with them today) - wow oh wow, several shakes of all the following herbs, garlic powder , freshly ground pepper, red chili flakes, dried mustard, celery salt and a good amount of herbs de province (by this time you know it s a favorite of mine) and a little salt., olive oil, equipment needed, spoon , cookie sheet, 1 working oven at 350 degrees

orange juice, canola oil, apple cider vinegar, sugar substitute (i like splenda , and just use 2 of the small packets), salt, pepper, torn chilled salad greens (i like a mix of field greens with this), diced red apple, crumbled blue cheese (i use a little more), chopped toasted pecans

rotini pasta , pasta. cooked according to package directions. (i like the spinach or wheat or red variety because it is pretty), marinaded artichoke hearts (oil included... do not drain), pimientos (well drained ) or 8 oz roasted red peppers (well drained), sliced black olives (well drained ), swiss cheese (cubed into little tiny bits), feta cheese (you can buy this pre-crumbled and ready to go), green olives (well drained ), pepperoni (you can buy it in a convenient package already sliced), olive oil

two slices bread-i favor cracked wheat ., egg made into egg salad (directions below ), pastrami (cold ), tomato, handful very thin sliced lettuce iceberg, very thin sliced onion (optional, but i usually put it on , forgot, dum), prepared horseradish, mayonnaise, mustard very little (forgot to put it on the bread, dum again), thing to add to the egg salad for this sandwich or just an egg salad sandwich is chopped olives. if you have never done this, the chopped olives you can buy in the little can are just awesome to me in the salad. yummmmmmmmmmmm, i always serving this sandwich at delis. 1 deli shop put it on as a daily special and it became the favorite daily special., this sandwich is based on the egg salad. another combination is using roast beef .

mccormick pure vanilla extract, gold medal imitation vanilla extract, i found the information about temperatures in cakes and cookies to be the most informative on which to use. internal cake temps only reach 210 where in cookies are up there at 350 and most of the extra compounds in pure vanilla bake off at 280-300 so real is great for cakes and imitation works for cookies. this makes sense and matters if you do a lot of baking, if little baking, well guess a small bottle of both., here is a link to winner of the imitation, apparently an east of the mississippi item and can be mail ordered. i guess i will stick with tones from smart and final., just an interesting look again into vanilla ., http://www.cfsauer.com/products.asp bid =1

ground chicken, red onion, finely chopped, philadelphia cream cheese, softened, cashews , roasted, salted and finely chopped, basil, chopped, coriander, chopped, lemon , finely grated rind of, flour , to coat patties, oil , for a shallow fry, white vinegar, water, brown sugar, sweet chili sauce (i added a little more, my preference), fish sauce, chopped cashews, extra (i left this out ), birds eye chili, chopped finely (add as many or as few seeds as you like), basil leaves, extra to serve (optional)

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

old-fashion oatmeal, cinnamon, salt, butter or margarine, apple jelly - actually any clear jelly , will work but you could end with some odd colors. apple has good flavor with little color. also maple syrup, molasses and others work well. do not use sugar-free syrups for this.

egg yolks, garlic cloves minced, heaped tsp dijon mustard, anchovy fillets, splash tabasco, splash worchester sauce, juice of 1 lime (better than lemon in this 1), groundnut oil 4 fl oz, olive oil 8- 12 fl oz, salt & pepper, little warm water to add at end if too thick

celery, cubed, margarine, flour, a little salt and pepper, to taste, milk, grated cheese (cheddar is our favorite for this)

ramen noodles (pasta crushed), shredded cabbage (thin), almonds (thin), sunflower seeds, green onion (sliced thin), vegetable oil, cider vinegar, white sugar, i like just a little touch of sesame oil in this. you can add red pepper flakes ,asian sauces,bamboo shoots , chilis or whatever you like., in large bowl, combine noodles , shredded cabbage, almonds, sunflower seeds and green onion. in small bowl, combine oil, vinegar and sugar. toss dressing with salad just before serving.

bisquick baking mix, salt, cold water (plus maybe 1-2 tbsp more, if the dough won tsp come together while kneading), lean ground beef or 1 lb extra, chopped onion, salt, dried oregano, lightly crushed (you can leave this out if it makes the dish taste a little too italian) (optional), fresh ground black pepper, garlic granules, onion powder, cayenne pepper , to taste, chopped seeded green bell peppers or 1/4 cup red bell pepper, fine dry breadcrumb, tomato sauce, white wine or 1/2 cup beer or 1/2 cup broth or 1/2 cup water, something wet, eggs, beaten, milk or 1/4 cup heavy cream, salt, dry mustard, more to taste, yellow mustard or 1 tbsp dijon mustard, if desired, fresh ground black pepper, cayenne pepper, bisquick baking mix, sliced onion, more to taste, curd cottage cheese, shredded cheddar cheese (about 8 oz)

egg substitute, brown sugar, sugar, canola oil (1 tbsp vanilla extract 3/4 cup low-fat buttermilk 2 cups grated zucchini (this is a little mor), whole wheat flour, all-purpose flour, ground cinnamon, baking soda, baking powder, salt, toasted walnuts, chopped, light cream cheese, butter, softened, vanilla extract, powdered sugar

all-purpose flour, old fashioned oats, brown sugar , firmly packed, double-acting baking powder, salt, cinnamon (i went a little heavy on this(i love !), raisins (i omitted these, since i was using strawberry yogurt), nonfat vanilla yogurt (recipe was written using dannon light & fit) or 1 cup strawberry nonfat yogurt (recipe was written using dannon light & fit), egg, beaten lightly, canola oil (i used olive oil)