gumbo2176
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Nothing like homemade soup when the cold front comes

I decided to make a huge pot of vegetable/beef soup on Friday in anticipation of the cold snap that is upon us tonight. I broke out one of my biggest pots and proceeded to fill it with enough ingredients to make 4 gallons worth. The freezer will get its share for later consumption and I gave away a gallon to some in-laws that live near me. It's getting down in the 40's tonight and I just ate a nice hot bowl of soup to warm me from the inside out.

I even had to start up the central heat for the first time earlier today to make sure all is well. I hate that first time use of the heater every year as it will burn off any dust that has collected in the heating chamber over the summer months. It was not near enough to set off any smoke alarms but it was definitely an odor I'm familiar with at least once a year.

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I'm making some bone broth Sunday and serving it on Monday with udon noodles! When the cold starts coming in it's time for soup! :)

imafan26
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My dad makes a great Portuguese bean soup, but I don't have the patience to sit by a pot for hours nursing it, so tonight I made a simple Mustard Cabbage soup, It took me less than an hour. I made a smaller batch. Enough for a few days only.

gumbo2176
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imafan26 wrote:My dad makes a great Portuguese bean soup, but I don't have the patience to sit by a pot for hours nursing it, so tonight I made a simple Mustard Cabbage soup, It took me less than an hour. I made a smaller batch. Enough for a few days only.
I'm retired and love to cook and that's the thing with cooking in large batches like I usually do, you have a lot of hands on time preparing it and then tending to it. I do use heavy heat diffusers under my pots on my gas stove and they help evenly distribute the heat under the pots. That helps a lot in keeping things from scorching if left unattended for reasonable amounts of time. They allow me to get away long enough to clean house, get wash started, cut grass, etc. , chores that don't take all that long or keep me away from the kitchen for long periods.

It's not unusual for me to cook 4 lbs. of red beans, gallons of chicken/sausage/okra gumbo, red gravy with 60 or more meatballs, etc. at a time----but being retired with my wife out the house M-F from 8-5:30 since she is still working and not retirement age, it gives me something to do. Believe me, it's not only guys that like to come home to a hot meal. :lol:

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lakngulf
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I like to fire up the big pot in weather like this too! Every year I freeze tomatoes and okra, corn, peppers and other veggies to pull out and make some soup. I boil a chicken for broth, and then just add the frozen veggies, along with the chicken and either beef or venison. Love it.

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rainbowgardener
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One of my favorites as a vegetarian is curried butternut squash (or other winter squash) soup. The curry spices make it extra warming.

PaulF
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We had some really good chili...extra meat, ground beef and ground turkey, several different beans and some of the last fresh tomatoes and peppers. Along with hot cornbread, it hit the spot.

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ElizabethB
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I was rummaging in the freezer and found a gallon zip bag of chicken and sausage gumbo hiding in the back. I took that out and a package of mixed bean soup.

Yesterday I oven roasted cauliflower seasoned with cumin, turmeric and cayenne. Today that will be used in a cumin roasted cauliflower soup.

I belong to a cooking forum. Each month there is a spice challenge and a recipe challange. This months spice challenge is Cumin so I will submit pictures and the recipe for my soup. There is also a recipe challenge. The winner of the previous month's challenge selects an ingredient for the next challenge. The forum members submit photos and recipes that feature the ingredient. This months ingredient is coconut. I prepared coconut shrimp, coconut risotto and a mixed green salad with grapes, feta cheese and unsweetened coconut.

It is amazing to see the creativity.

There is also a Cook Along. The members make suggestions for a dish. The one with the most votes is the Cook Along. Members get creative and share their own interpretation of classic dishes.

Last month the Cook Along was Boeuf Bourguignon. This month it is Hungarian Goulash.

Lots of fun.

Salad and coconut shrimp
salad1.jpg
shrimp8.jpg

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Looks delicious. My dad loves to make soup too! He has a heavy 20 quart soup pot and he uses a propane stove because the pot was so heavy the burner on the electric stove would not work. He sits next to the pot and stirs it now and again. It takes a couple of days to make the soup. The first day the beans are soaked and the smoked pork hocks are cooked till tender about 4 hours. It is defatted overnight in the fridge and the next day the beans are cooked and the rest of the vegetables are added. It is best eaten a day after that. My mom just calls me when it is time to pick it up.

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I can a lot of veggies when they are in season. and when I can catch meat marked down or discounted...think turkey after new years...I can it too.
it's really nice to be able to come home late, tired, and hungry, open a quart of canned beef, a quart of potatoes, a pint each of peas, corn, and carrots, throw in some dried onions, and two packets of brown gravy mix, and in fifteen minutes have stew for both supper and tomorrows lunch. a little prep on a summer weekend can save a lot of time/hassle on a cold winter night.

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digitS'
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I have given some thought to this thread and decided to try a contrarian view.

:) Oh, I won't argue with the idea that soup is good during cold weather, or any kind of weather, for that matter. I won't argue with the idea that a lot of food in a big pot or the freezer is good or having good enough for a few servings, for that matter. I won't argue with the idea that working for hours on food preparation is commendable or a successful few quick minutes of home cooking when there is little time to spare, for that matter :).

During busy summer schedules, I often find myself cooking alone and feeding myself or putting together just enough servings so that there is food for the moment and some extra for when DW and I return home for dinner. Lunch! What to eat? Without resorting to nuking something from the food industry grabbed outta the freezer ...
IMG_20160917_195820453_HDR_kindlephoto-11305870.jpg
I claim that I can turn the above ingredients into a couple of bowls of soup in 15 minutes. Perhaps I can but checking the clock on several occasions the last few years, I think it's more like 20 minutes :wink: .

Really, I should have included a couple of slices of bacon, half an onion, and a clove of garlic since they so often play a role. And, the diced garlic would mean that the tall bottle of garlic salt would be left out and the more photogenic hot peppers should be there in much smaller numbers.

There at the back, a not very photogenic pound of cheddar still in its wrapper should be replaced by a nice mound of grated cheese. It plays such a central role for flavor and in thickening a quick lunch of tomato soup, with crackers. But then again, where is the dollop of sour cream added just before it's spooned out into the bowl??

Yes, frying bacon with the onions and garlic in the bottom of the pot is often how things begin. They don't need to, however, since the cheddar and Maggi sauce can alone provide the important umani flavor without the bacon. Several years ago, I learned that I preferred the taste and texture of just cutting off the ends of the tomatoes and putting the remaining unpeeled fruit in the blender. The cooked bacon, etc. can go in to the machine with them.

It's important that things are not rushed too much :wink: . After all, the flavor of cooked tomatoes is different than raw. If the idea of raw tomato soup almost seems acceptable, just think gazpacho ... and, you might want to add some celery somewhere along the line between fridge and table. (I grow celeriac and not just the tomatoes, peppers and onions :).)

There it is. A Summertime bowl of tomato soup. Or, an Autumn bowl of soup ... as cold or hot as you would like it. I still haven't used up all the tomatoes brought in green beginning with a 9/22 frost. Harvest continued over several weeks, as I battled the cold to keep several plants and huge numbers of tomatoes from freezing :). Of course, some of those green tomatoes were really picked too early and the flavor just won't be there, unlike those that came in off the vines in August. Those were already ripe and full of Summer sunshine goodness ... for a bowl of soup.

Steve

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ElizabethB
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Chili is also nice to have in the freezer. Easy to take out and heat when George wants to "Tail Gate" from his recliner.

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rainbowgardener
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Yes! You all have inspired me to make a big pot of veggie chili!

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ElizabethB wrote:Chili is also nice to have in the freezer. Easy to take out and heat when George wants to "Tail Gate" from his recliner.
Yep, that's another one I usually cook no less than 3 gallons worth when I fix it. Then it's bagging it up in quart bags for the freezer for later use after we eat our fill. I don't put beans in my chili since my wife also likes to use it on her Nathan's Hot Dogs when she gets in the mood for them.

I'm from N.O. and eat enough beans on Mondays with our traditional red beans and rice day.

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ElizabethB
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My first try making this dish.

Cumin Roasted Cauliflower Soup

First Roast the cauliflower

Ingredients

8 cups cauliflower flowerets
6 tbsp. EVOO
1 1/2 tbsp. ground cumin
1 1/2 tsp. turmeric
1/2 tsp. Cayenne pepper (more if you like it hot)
1/4 tsp. sea salt

Method

Heat oven to 375 degrees (F)
Line 2 sheet pans with parchment paper
In a small bowl mix together the EVOO, cumin, turmeric, cayenne and salt
Put the cauliflower in a large bowl and mix with EVOO mixture until well coated
Place cauliflower on a sheet pans in a single layer

Cook 40-45 minutes until tender
Stir once half way through
cauliflower4.jpg
For the soup

Ingredients

6 cups Cumin Roasted Cauliflower
8 tbsp. butter divided
1/2 medium onion small dice
1 carrot small dice
1 rib celery small dice
2 tbsp. minced fresh parsley
2 quarts chicken broth or stock
2 cups whole milk
1 cup 1/2 & 1/2
6 tbsp. all purpose flower
1 tsp. ground cumin
salt to taste
1 cup sour cream

Method

In a stock pot or Dutch oven melt butter
Add onions - cook until translucent
Add carrots and celery
Cook for another 2 minutes
Add Cumin Roasted Cauliflower
Stir to combine
Cook 10 minutes, covered, on a very low heat
Add broth
Bring to a boil
Reduce heat and simmer uncovered 15 minutes

While broth is simmering prepare your white sauce
In a medium sauce pan melt 4 tbsp. butter
Add flour and cook stirring constantly - about 2 minutes - do not brown
Gradually add the milk whisking to prevent lumps
Bring to a gentle simmer
Remove from heat and whisk in 1/2 & 1/2

Add white sauce, cumin and parsley to the stock pot
Simmer, uncovered, stirring occasionally for 20-25 minutes
Taste
Add salt if needed

Place sour cream in the bottom of a serving bowl or soup tureen.
Add 2 or 3 ladles of soup broth to the tureen one at a time. Stirring.

The soup and the sour cream need to get friendly

Add the remainder of the soup and serve.
Soup3.jpg

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rainbowgardener
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very nice! I will have to try it. I don't use cauliflower much, partly because I don't know what to do with it except pour cheese sauce over it.

It's not soup, but on the general topic of things that are warming for chilly days, last night I made peanut butter hot chocolate. Put hot cocoa powder and non-fat milk powder in a mug. Dropped a healthy spoonful of peanut butter on top of it, then poured hot water over the whole thing and stirred it up well. Yummy! tastes like hot liquid Reese's cups. (Hint: It would probably be easier to drink, if you peanut butter were creamy, instead of chunky! :) )

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rainbowgardener wrote:very nice! I will have to try it. I don't use cauliflower much, partly because I don't know what to do with it except pour cheese sauce over it.

It's not soup, but on the general topic of things that are warming for chilly days, last night I made peanut butter hot chocolate. Put hot cocoa powder and non-fat milk powder in a mug. Dropped a healthy spoonful of peanut butter on top of it, then poured hot water over the whole thing and stirred it up well. Yummy! tastes like hot liquid Reese's cups. (Hint: It would probably be easier to drink, if you peanut butter were creamy, instead of chunky! :) )
I don't do this often since my Dr. doesn't like me eating fried foods, but I'll sometimes deep fry cauliflower, broccoli, green tomatoes, pickles, okra, onions for a fried veggie platter. Not the healthiest thing going, but sooooo good.


I also like to make a pickled veggie medley with cauliflower, carrots, onions, peppers and garlic. I'll break it out along with other pickled goods when I host a party at the house for folks to snack on.

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Gary350
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We make lots of soups & stews summer & winter it is the easiest way to cook and get a lot of vegetables into a meal. Most of these are easy to make in a crock pot. We make the original recipe first then after tasting it we get creative with vegetables.

Vegetable soup is one of my favorites with lots of vegetables including cabbage.

Beef stew is good too.

Chili with beans is another favorite of mine. Texas chili with no beans is NOT chili its just tomato soup with beef.

15 bean soup is very good we are finishing up a pot of this.

Broccoli cheese soup is good too.

Navy Bean soup is very good.

Oriental sweet & sour soup is good I like to add lots of vegetables.

Menudo is another Mexican favorite we make it with chicken & vegetables.

Greek Lintel soup is good it is loaded with herbs and vegetables.

Brunswick stew is good sometimes too.

Tamale stew is good herbs onions & good flavor, I add vegetables.

Tandoori Chicken soup is another of my favorites with carrots & peas.

Roasted Corn Bean chowder. I lost my good recipe, not all recipes are good.

Blacken chicken stew with noodles or vegetables is a good one.

German Sausage stew with beans & vegetables is one of my favorites.

Tomato Basil soup is good.

Italian Bell Pepper & Onion soup is good with home grown garden peppers but not with grocery store peppers.

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rainbowgardener
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I did make the big pot of veggie chili with garden peppers (green and banana) and green beans. We ate some and I froze most of it. So my freezer now has at least a dozen ready made meals: chili, lasagna, minestrone, etc as well as a dozen bags of pesto sauce and a bunch of frozen veggies.

imafan26
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Thanks for the cauliflower soup recipe Your Majesty. I started a Keto diet a couple of weeks ago and cauliflower is the basis for faux potatoes, cauliflower mac and cheese, cauliflower pizza crust, and now soup. I wish it were broccoli since I like it better. I don't miss the bread so much as I miss the fruit.

While we are on the subject of soups I usually don't make long cooking ones. I don't trust my slow cooker to be by itself and it doesn't really make much of anything considering how long it takes. I do like the faster Asian soups

Tom Yum
Tom Yum Goong Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes

Ingredients:

2 1/2 cups shrimp stock (best), canned chicken stock, or water
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 (big) slices galangal or ginger
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons chili oil
3 teaspoons fish sauce
1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Cook’s Note:

You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawn.


Tom Yum Soup ( using Tom Yum Soup paste sold in Asian market or online)
INGREDIENTS
3 cups chicken stock or broth
1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
2 fresh kaffir lime leaves, finely chopped
1 stalk lemon grass, tender inner part only, roughly chopped
Juice of half a lime
2 tablespoons fish sauce
1 small red Thai chili, finely chopped
½ teaspoon sugar
1 can straw mushrooms, drained
8 ounces raw shrimp, head on, deveined but with shells left on.
2 scallions, cut into short lengths and then into strips
2 tablespoons chopped fresh cilantro
Nutritional Information
PREPARATION
I usually buy head on shrimp. Fresh is better than frozen. When preparing the shrimp I cut through the back to remove the innards; leave the shell on for more flavor, but save the shrimp heads. Make shrimp stock by sauteing shrimp heads first in a little bit of water, pressing the heads to squeeze out the juices. Add about 3 cups of water; simmer and reduce volume to about half. Strain and discard shrimp heads. (Shrimp heads can be frozen and used later as the base for pancit noodles or paella.)

In a medium saucepan, combine chicken stock or shrimp stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.
Cherry tomatoes cut in half and small limes (calamondin);halved can also be added to soup. If you like the soup hotter you can add whole Thai chilies. If you don't have galangal, ginger root will work but the flavor will be different. One can coconut milk can be substituted for the chicken stock and added to the shrimp stock to make the creamy version.
Takes 15-20 minutes to make. Serve with rice and fried fish. Serves 2-3

Tinola (Chicken and papaya soup)
3lb roasting chicken, cut up
1 quart chicken broth or stock
2-3 inch finger of ginger sliced and pounded
1 green papaya peeled ( substitute upo or chayote), peeled;seeded and cut into 1-2 inch cubes
1 tablespoon minced garlic
1 medium onion, diced
1-2 tablespoons fish sauce
Hot chili pepper leaves (only young tips) or moringa leaves, optional
Adjust seasoning to taste
Instructions
Sauté the garlic, onion, and ginger in 2 tablespoons of oil.
Add chicken and saute until color turns light brown
Add the fish sauce and mix well
Add chicken stock, bring to a boil; reduce heat to
simmer 30-45 minutes until chicken is tender
Add the green papaya wedges and simmer for 5 minutes
Add the hot pepper leaves or moringa leaves. Remove stems; rinse and dry in colander
Add salt and pepper to taste.
Serve hot over white short grain rice.

Note: short grain rice absorbs flavors, long grain rice looks nice but unless you cook the rice in a broth it is tasteless and
resists absorbing flavors.
Stewing hen is what the original recipe calls for and makes a better broth if you are starting from scratch. Make sure you cut through the thicker bones to release the flavor. Younger birds

do not have as much flavor so starting with chicken broth or stock cuts preparation time since they cook faster and are meatier.
I add less fish sauce since I find the chicken broth is salty enough for me.
Serves 6 in under and hour.

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ElizabethB
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Imafan - and all.

When I experiment with a recipe I like to evaluate the dish and make changes to improve either the flavor, texture or visual appeal.

The flavor was divine and needed no improvement.

The texture was not what I wanted. Using roasted cauliflower early on resulted in less texture. Next time I will add 2-3 cups raw cauliflower florets to the vegetables.
Add the cumin with the broth.
Add the roasted cauliflower with the white sauce.

Much better texture.

Visual appeal

Before adding the sour cream refrigerate the soup over night. The EVOO rises to the top. Refrigeration makes it easy to remove the oil and allows the flavors to meld.

Final tip

Unless you are cooking for enough people to consume this large pot of soup do not add the entire soup to the sour cream. Put a teaspoon of sour cream in an individual bowl then stir in the soup.

BTW - My recipe won the October Spice Challenge on the cooking forum I belong to. Cumin was the spice for October. :-()

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Gary350
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I love to cook in cold weather, I put 3 ham hocks in 2 quarts of water in the large crock pot last night after dinner. It cooked all night while 1/2 package of dried beans soaked in a large pot of warm water. Before breakfast this morning the 15 bean mix went into the crock pot with the ham hocks along with 1 large onion chopped and 2 cups of celery. After lunch in goes some vegetables, carrots, garlic, 1 quart of tomatoes, 1 T dark brown sugar, 1 T flour, 1 tsp black pepper. 4 pm time to remove what is left of the bone and ham hocks, add the Cajun season pack that came with the beans. Add German sausage sliced in thin pieces. 5 pm it is read to serve. Add salt now, never add salt to cooking beans they become tough. We had corn bread to go with the beans. Also had a Kale Boc Choy Salad.

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tomf
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I made slow cooker beef stew the other day.

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Beef stew is great. Did it have tomatoes or wine in it?

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rainbowgardener
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I've made up big pots of curried butternut squash soup twice now, once for company at home and once for church potluck. All the garden squash are used up now. :( But half of each batch is now in the freezer for winter. :)

imafan26
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Sounds yummy. I could use some soup right now.

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applestar
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My family LOVES making giant stock pot of soup and eating from it all day long, keeping it warm on the stove. Sometimes more ingredients are added and brought back to boil/simmer as we eat from the pot.

We put noodles and pasta in it too — to make noodle soup. But the soup needs to be either chunky with big whole ingredients so the noodles can be dredged out (almost) completely, or else the noodles are added at the end when there is only one more meal left of it.

Sometimes, the soup changes from all the fiddling around, or thickens from the added pasta or from starchy ingredients falling apart as they cook, eventually turning into stew.

Last time, there was barely enough miso-flavored broth left and the Somen noodles I added soaked up all the remaining liquid and it turned into something more akin to Chinese noodles with intense/thick sauce. But if you wanted it as “noodle soup” which I wanted, you just had to put the noodles in a soup bowl and add hot water. :D

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tomf
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webmaster wrote:Beef stew is great. Did it have tomatoes or wine in it?
Tomatoes

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digitS'
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Soups or stews may not be very formal but I think that they can be a little more "crowd pleasing" with the addition of ..

. biscuits, on top.

If the lid is left on during cooking, you may have to call them "dumplings" :wink: . Beef stew, especially, seems to benefit. The pot or a skillet of stew can just be slid into the oven for the quick baking of the biscuits; then, brought directly to the table.

Steve

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applestar
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Oooh haven’t don’t the biscuit/dumpling in a while ! Next one for sure. :-()

gumbo2176
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You folks speaking of dumplings got me to wanting to make chicken and dumplings. I do mine from scratch and instead of using any lard in my flour to make the dumplings, I use the chicken fat that collects on the top of my stock and hardens when it is refrigerated overnight. That adds a nice bit of flavor to the dumplings instead of plain lard.

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lakngulf
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gumbo2176 wrote:You folks speaking of dumplings got me to wanting to make chicken and dumplings. I do mine from scratch and instead of using any lard in my flour to make the dumplings, I use the chicken fat that collects on the top of my stock and hardens when it is refrigerated overnight. That adds a nice bit of flavor to the dumplings instead of plain lard.
Wow, that sounds good!



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