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|    HOME_COOKING    |    Home Cooking and Related Topics    |    9,244 messages    |
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|    Message 6,374 of 9,244    |
|    Dave Drum to All    |
|    2024's Best Soups - 02    |
|    20 Jul 24 09:31:00    |
      TZUTC: -0400       MSGID: 35957.fido-homecook@1:3634/12 2b03e86a       PID: Synchronet 3.18a-Linux May 23 2020 GCC 7.5.0       TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Ultimate Chicken Noodle Soup        Categories: Poultry, Vegetables, Herbs, Citrus, Pasta        Yield: 10 Servings                2 1/2 lb Bone-in chicken thighs        1/2 ts Salt        1/2 ts Pepper        1 tb Oil        1 lg Onion; chopped        1 cl Garlic; minced        10 c Chicken broth        4 Celery ribs; chopped        4 md Carrots; chopped        2 Bay leaves        1 ts Minced fresh thyme        +=OR=+        1/4 ts Dried thyme        8 oz Uncooked kluski noodles        1 tb Chopped fresh parsley        1 tb Lemon juice                Pat chicken dry with paper towels; sprinkle with salt        and pepper. In a 6-qt. stockpot, heat oil over        medium-high heat. Add chicken in batches, skin side        down; cook until dark golden brown, 3-4 minutes. Remove        chicken from pan; remove and discard skin. Discard all        but 2 tablespoons drippings.                Add onion to drippings; cook and stir over medium-high        heat until tender, 4-5 minutes. Add garlic; cook 1        minute longer. Add broth, stirring to loosen browned        bits from pan. Bring to a boil. Return chicken to pan.        Add celery, carrots, bay leaves and thyme. Reduce heat;        simmer, covered, until chicken is tender, 25-30 minutes.                Transfer chicken to a plate. Remove soup from heat. Add        noodles; let stand, covered, until noodles are tender,        20-22 minutes.                Meanwhile, when chicken is cool enough to handle, remove        meat from bones; discard bones. Shred meat into        bite-sized pieces. Return meat to stockpot. Stir in        parsley and lemon juice. If desired, adjust seasoning        with additional salt and pepper. Discard bay leaves.                Gina Nistico, Denver, Colorado                Makes: 10 servings (about 3-1/2 quarts)                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... "He was a bold man that first ate an oyster." -- Jonathan Swift       --- MultiMail/Win v0.52        * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)       SEEN-BY: 1/19 120 16/0 18/0 200 19/37 80/1 90/1 104/119 105/81 106/201       SEEN-BY: 116/116 120/302 616 123/0 10 25 126 130 160 180 200 755 3001       SEEN-BY: 128/260 129/305 135/115 142/104 799 153/757 7715 154/10 30       SEEN-BY: 154/50 700 203/0 218/700 840 220/6 90 221/1 6 360 222/2 226/30       SEEN-BY: 226/50 70 227/114 229/110 112 113 206 300 310 317 400 426       SEEN-BY: 229/428 470 664 700 240/1120 5832 250/1 266/512 275/1000       SEEN-BY: 280/5003 5006 282/1038 291/111 301/1 320/119 219 319 2119       SEEN-BY: 322/757 762 326/101 335/364 341/66 342/200 396/45 423/81       SEEN-BY: 460/58 633/280 712/848 1321 2320/105 3634/0 12 24 27 56 57       SEEN-BY: 3634/58 119 5020/1042 5058/104 5075/35       PATH: 3634/12 154/10 221/6 1 320/219 229/426           |
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