Today I am cooking up a big 'ol batch of chili, with red kidney beans and ground beef. I usually pitch in my ingredients and spices to taste, but am perfectly willing to abide by anyone's home tested recipe. If I don't try it today, I will in the future, I love chili, especially in football season.
As penned by my mom, from her memory as my grandmom (dad's mom) had showed her.
I make matzo balls with it (let me know if you want that recipe too and I can post it), and sometimes throw some wide egg noodles in too.
You can use chicken or turkey, or a combination of both. Works especially well if you have carcass/bones leftover after making a whole bird or turkey breast. I usually buy a package of turkey necks/tails and a whole cut up chicken if I don't have a carcass that I've previously frozen.
My family (read: my father & I) don't like veggies in our soup. Cut up carrots, etc, doesn't do it for us. Instead, we puree the veggies as noted below then blend them back into the soup. Adds color & great flavor to the soup, and you're getting your veggies at the same time!
One other note... we don't use dill (it's listed as optional). A lot of chicken soup recipes call for dill, and my aunt makes it with dill (and doesn't puree the veggies), but it's all up to you.
Keep in mind that most ingredients are to taste, but estimated amount are shown. You're going to need a BIG stock pot. Huge. Immense. Because you'll only get about half the volume in soup.
INGREDIENTS
1 chicken &/or turkey (or parts, necks & backs [stronger flavor], or leftover chicken or turkey carcass bones)
4 carrots (peeled), cut in half or thirds
3 celery stalks (with leaf tops), also cut in halves or thirds
2 large onions, quartered
salt & pepper to taste
parsley (I go with fresh & coarsely chop it)
dill (optional)
INSTRUCTIONS
Put all ingredients in large stock pot and fill with water. Bring to boil (covered), then lower heat and simmer about 2-3 hours.
Strain soup when done (cool a little first).
Puree some carrots, onions, & celery in blender or food processor, if desired, until liquified (add some soup to help thin it out). Once pureed, mix into strained soup.
Enjoy!
Excellent grilled fish (enjoy):
HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM
For sambal vinaigrette
1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
For wasabi cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream
For halibut (or salmon)
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil
Accompaniment: pickled ginger
Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth. Season with salt.
Make cream: Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
Make halibut (or salmon): Pat fish dry and season with salt and pepper. Grill fish.
or
Sprinkle 1 side of each piece with parsley. Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
Serve fish, parsleyed sides up, with a spoonful of each sauce.
~rthomas
Okay folks, we've got 20 recipes so far! Looks like a pretty good of mix of cuisine. I think we could used more baked goods, desserts, snacky foods and drinks. Might be kind of fun to throw in a few recipes that will be easy to whip up for a Duke game!
Here's the the list so far.
* Recipes did not have names. I did my best to name them. Please PM me with corrections.
- Official Duke Toll House Cookies
- Caribbean Pork Tenderloin*
- Enchiladas
- Peanut Butter Milkshake
- Marinated Herb Chicken*
- Asian Ginger Chicken*
- Grilled Potatoes
- Beef Stew with Herbed Biscuits
- Prosciutto Grilled Scallops
- Val's Brisket
- Chipotle Pork Loin with Peach Salsa
- Beer Boiled Shrimp
- Cream of Broccoli Soup
- Key Lime Pie
- Chocolate Tart*
- Shrimp Mosca
- Sausage-Lentil Soup
- Coffee and Peppered Steak
- Grandmom's Chicken/Turkey Soup
- HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM
I'll lead the way with the homebrews. 11/8 will be optimistic for finished quality, but the kit is in the mail, so possible. 11/29 I will have at least 2 selections. Bottling is out for tonite, I fermented up a kit long, long ago, and had burned myself out on so much bottling. (was bottling a case a week) Finally opened the brewbucket tonite, not nearly as much mold as I expected, but obviously some was present and it is now getting the back yard anthill pretty toasted.
Lemon Ice Cream
In a 4 or 5 quart freezer place:
4 C sugarStir.
1 C fresh lemon juice (or 1 1/2 C Real Lemon)
1 quart whole milk
Add: 1 pint whipping cream
whole milk to fill line.Stir and freeze according to manufacturer's directions.
"Satiny smooth and tart!! My family's favorite for years." - Grandma
Note: I cut this recipe in thirds to make in the ice cream attachment for my Kitchen Aid mixer - still satiny smooth and tart, so I think it could work in any table-top ice cream maker.
Cold Oven Pound Cake
DON'T PREHEAT OVEN
Cream 3 sticks butter & 3 C sugar.
Add 1/2 t salt, 3 T Lemon extract (or 1 T vanilla)
Mix.
Add 5 eggs, 1 at a time, beating after each.
Add sifted:3 1/4 C flourAlternately with 1 C milk (add some of the flour mixture, add some of the milk, etc.)
1/2 t baking powder
Pour into tube pan sprayed with Pam or greased and floured (note: I use Wilton's Cake Release for all my cake pans - works like a dream)
Bake at 300 degrees for 1 hour & 40 minutes. Cool in pan for 10 minutes then invert over plate or cooling rack until cake releases from pan. Immediately turn right side up for remainder of cooling.
A small amount of chocolate goes a long way, as does honey, maple syrup, etc. I usually start with about 3 - 4 lbs of meat for my chili and don't think I would add more than an tbsp of sweetener to the pot. It would be really great to get some chili recipes in this thread (and the book) but I totally understand the difficulty in posting the recipe, which is why you don't see my recipe.
YES!!! I am so happy you posted this recipe. Folks, now I know I'm biased, but let me tell you... this ice cream is fantastic. I can remember summers in Durham, playing outside with my brother while someone hand-cranked this to perfection. This is what family recipes are all about!!! Great memories, it's simple yet so delicious and it delivers every time.
Can it be made without the ice cream maker thingie (technical term, yanno)?
You mean just pour into a container that you put in the freezer and stir every now and then? Not sure that would work because then it might get crystals (and then you lose the satiny part...), but I suppose it's worth a try.
I saw this thing not too long ago that was an ice cream maker for campers. It's a hard plastic ball about the size of a soccer ball. There are openings on opposite sides of the ball with a metal cylinder in the center. You put your ice cream mixture in the metal cylinder, put the cap on and then fill the remainder of the ball with ice through the opposite opening. Put that cap on and toss it around. The packaging swears that you'll have ice cream in about 15-20 minutes. It's a party game AND a dessert! AND sounds like somebody should get one and take it to the next Brunchgate...