Chicken Barley Broth

Recipe By : Herald Journal, Logan, UT
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Chicken Breasts Without Skin
2 Quarts Water
1/2 Cup Pearled Barley
1 Large Onion — Chopped
2 tsp Poultry Seasoning
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Bay Leaf
1 Cup Carrots — Sliced
1/2 Cup Celery — Chopped
8 Ounces Mushrooms — Sliced
10 Ounces Peas, frozen
Fresh Parsley

Combine chicken thighs, water, barley, onion, poultry seasoning, salt,
pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover,
reduce heat and simmer until chicken is fork-tender, about 45 minutes.
Remove chicken; skim fat brom broth unless you’re planning to chill the
finished soup overnight. The chilled fat could be lifted off just before
reheating.

Cool chicken; remove meat from bones and dice. Set aside. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes,
stirring occasionally. Return diced chicken to soup and peas and parsley.
Discard bay leaf; Cook until soup is heated through.

– - – - – - – - – - – - – - – - – -

Popularity: 28% [?]

BASIC CHEESE FONDUE

Recipe By : COOKING LIVE SHOW # CL8778
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove — halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub
the inside of a heavy saucepan with the garlic and discard the
garlic. Add
the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Serve immediately, taking care to remember to continually stir
the
fondue to prevent it from separating.

Yield: serves 4-6

– - – - – - – - – - – - – - – - – -

Popularity: 13% [?]

Orzo with Spinach and Pine Nuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon margarine
1 clove garlic — minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts — toasted

Melt margarine in a medium saucepan over medium heat. Add
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt,
and bring to a boil. Reduce heat to medium-low; cook 13 minutes
or until liquid is absorbed. Stir in spinach and remaining
ingredients.

Yield: 2 1-cup servings
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Beef Shank Soup
Categories: Soups
Yield: 7 servings

1 lb beef shanks
8 c water
1 ea onion — chopped
1/2 c celery — chopped
1 ea carrot — chopped
1 1/2 ts salt
2 TB parsley — finely chopped
1 ea bay leaf
4 whole peppercorns
1 clove garlic — cut in half
1/4 ts dried thyme
: cheesecloth – about 4″
: square

In slow-cooking pot, combine beef with water, onion,
celery, carrot, salt and parsley. Place bay leaf,
peppercorns, thyme and garlic in center of
cheesecloth. Pull up on each corner, forming a bag
and tie. Drop in pot with meat. Cover and cook on low
6 to 8 hours, or until meat is tender. Remove spice
bag. Ladel soup into bowls.

Recipe By :

—–

Popularity: 5% [?]

CANJA DE GALINHA (CHICKEN SOUP WITH LEMON AND

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
6 1/2 oz Chicken giblets, chopped
6 c Water
2 Onions, finely chopped
1 Stalk celery, finely chopped
1 t Salt
2 Bay leaves
2/3 c Rice
Juice of 1 1/2 lemons
10 Mint leaves, finely chopped
Freshly ground black pepper

Place the chicken in a large saucepan, add giblets,
water, onions, celery, salt and bay leaves. Cover and
simmer over low heat for 2 hours.

Remove the chicken and let it cool. Add rice to the
broth and simmer for 20 to 30 minutes, until the rice
is soft. Stir occasionally.

In the meantime, remove the skin from the chicken and
take the meat off the bones. Discard bones and skin.

Cut the meat into small strips and add it to the
broth, add lemon juice, and serve sprinkled with mint.

Serves 6 to 8.

Posted by Karin Brewer. Courtesy of Fred Peters.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]