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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
869
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Posted:
Jan 7, 2009 12:04 AM
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Eemma, I am always so sad when an interesting post goes cold, thank for pulling this one back up.... You done good.
I have a simple chicken soup, SO GOOD, I'd love to share, just too tired right now... But thanks, just the same...
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Posts:
807
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Posted:
Jan 6, 2009 10:11 PM
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I thought I would resurrect this topic. I have been looking around for some recipes for the cold weather.
This is one of my favorite winter soup recipes. I am one of "those cooks" that don't really measure anything, so all measurements are estimated. I usually don't add any salt to this recipe because the beef broth has quite a bit of salt and the burgundy adds a great flavor so it isn't necessary to me.
Beef Burgundy Stew
2 Tablespoons. butter
2 Tablespoons olive oil
3 sm. onions (about ¾ cup)
1 1/2 lbs. cubed lean beef
3 garlic cloves, chopped
1/2 teaspoons thyme, or to taste
1 to 2 cups burgundy (enough to cover the meat after browning)
2 Tablespoons of tomato paste
1 can beef broth
1 lb. carrots, sliced into 1 inch pieces
4 medium potatoes, diced in about 1 inch pieces
to thicken the gravy:
1 cup cold water
3 to 4 Tablespoons of flour
Melt butter and mix in the olive oil over medium to medium high heat.
Add the meat to the onions and brown the meat in the pot with the onions.
Add the garlic and thyme.
Add enough Burgundy to cover the meat, add the tomato paste and bring it to a boil.
Turn the heat down to a simmer and cook it down (stirring occasionally) about and hour.
Add the beef broth and continue to simmer another two hours or so, checking and stirring occasionally. Add water as necessary to keep the meat covered.
About 45 minutes before serving the meal, add the carrots and enough water to cover them and the meat and return to a boil.
Lower the heat and simmer for about 15 minutes.
Add the potatoes and a little more water to just cover everything. Return to a boil.
Lower the heat and cook until the potatoes and carrots are cooked.
Mix together the cold water and flour.
Increase the heat to bring the stew to a boil again before adding the flour and water mixture. Add the flour mixture, stirring continuously until the liquids return to a boil.
Serve with crusty bread and salad.
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Posts:
1
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Posted:
Dec 23, 2007 7:29 PM
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Okay, I hope you like this. It's one of my favorites. My mom used to make it and now I do when it turns cold.
Hamburger soup
1lb chuck
1 small chopped onion
1 clove garlic chopped (or equiv.)
S&P
4 cans of Veg-all mixed veggies
1 can kidney beans
1 can stewed tomatoes
1 large bottle/can V-8 juice
Brown ground beef with onion and garlic, drain.
In a soup pot, add the meat, the veggies, with their liquid (reserves vitamins), the stewed tomatoes, beans and add V-8 to fill to edge of pot. (Beef bullion may also be added if a beefier flavor is desired)
Allow to boil.
Serve with crackers, cheese, sour cream...
Yum!!!
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Posts:
14
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Posted:
Dec 7, 2007 10:09 AM
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When I make soup with noodles, I usually use medium egg noodles, but they are very long noodles for soup. I put the raw noodles in a heavy gallon freezer zip lock bag, remove the air and seal the bag, and then pound the noodles with a meat tenderizer to make little pieces.
I usually cook the noodle pieces in a separate pot and add a few boullion cubes (chicken or beef cubes depending on what kind of soup) to the water to add some seasoning to the noodles. I cook the noodles in a separate pot so that I don't soak up all my good soup broth cooking the noodles. I add the noodles to the soup just before serving, and simmer for a little while. This helps to keep the noodles from getting too soft. Sometimes you do want to add a little starch to thicken the soup broth a little, in which case you would want to cook at least some of the raw noodles in the broth from the start.
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Posts:
3
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Posted:
Dec 6, 2007 2:02 PM
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mmm that sounds really yummy I'm gonna have to try this out
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Posts:
607
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Posted:
Dec 6, 2007 12:37 PM
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I like to make a chicken soup from leftover roast chicken:
Leftover Roast Chicken Noodle Soup
2 cups leftover roast chicken, diced
1 large white onion, diced
1 rib of celery, diced
1 large carrot, diced
2 cans of chicken broth
1 cup of water
1 1/2 cups uncooked egg noodles
Saute the onion, celery and carrot in a little butter in the bottom of your soup pot until just tender. Add chicken, water, and broth. Bring this to a boil then add the noodles and cook until noodles are done.
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Posts:
643
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Posted:
Dec 6, 2007 9:24 AM
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> Pazole
> This is a yummy Mexican style soup. It is fast, easy
> and full of flavor. This is how I make it.
>
> Your choice of meat - beef, pork or chix. For the
> beef or pork I use country style ribs because they
> are boneless, tasty and a higher quality of meat than
> "stew meat" which is just a bunch of scraps.
> Okay.
> About 1 lb beef, brown in oil over medium high
> heat in a soup pot. Remove meat, lower heat and
> sautee one onion, then add a few chopped
> cloves of garlic.
> Now that there is some good stuff on the bottom of
> the pan I add 1 can of Ro-Tel tomatoes with
> chili - your choice hot or mild and 1-2 cans
> of water, 1 can of white hominey (sometimes 2
> cans), add the meat and cook until everything is hot
> and tender to your taste.
> This soup is served with chopped cabbage, chopped
> radish, green onion and a squeeze of fresh lime.
>
> The contrast of hot and cold, spicy, crunchy and
> tender is so satisfying to the palate and the soul.
> I love this soup. I hope you do as well.
Posole is wonderful, especially if you can get your hands on dried posole somewhere. I keep bags in my freezer that I have sent from the Fruit Basket in Albequerque (I live in PA) along with my green chiles and other stuff. For anyone who has not tried this, please do. There are several variations and most are quite wonderful. It's so worth it...
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Posts:
869
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Posted:
Dec 4, 2007 3:28 PM
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Guess it makes sense when you put it that way... I'll have to try this out. Thanks...
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Posts:
17
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Posted:
Dec 4, 2007 3:20 PM
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Turns out perfect every time! Think about it. You're only using 1/4 cup of rice to 1lb. of hamburger. Also you're cooking it for a 1/2 hour. It only takes about 20 mins. to make raw rice the old fashioned way.
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Posts:
202
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Posted:
Dec 4, 2007 2:58 PM
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African Peanut Soup
2 tbs. veg oil
1 cup chopped onions
1 red bell pepper, chopped
2 tsp chopped garlic
1/4 cup rice (raw)
4 cups chicken stock or broth
1 can chopped tomatoes with juice
1/2 tsp red pepper flakes, or to taste
Salt and black pepper to taste
1/2 cup of chunky peanut butter
1 tsp chopped fresh thyme, or 1/4 tsp dried
Heat oil in soup pot over medium heat. Add onions, peppers and garlic and saute until soft, about 5 minutes
Add rice, stock and tomatoes with juice, pepper flakes, salt and pepper. (Doesn't really need salt-or just a pinch)
Simmer for 45 minutes until the rice is soft. Whisk in peanut butter until well blended. Simmer for 5 minutes.
Serve and sprinkle each bowl with thyme.
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Posts:
869
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Posted:
Dec 4, 2007 2:42 PM
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The rice is raw and not instant..... Well I'll be. Does it really have time to cook??? Interesting.
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Posts:
17
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Posted:
Dec 4, 2007 11:36 AM
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Oops! Sorry, raw rice.
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Posts:
869
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Posted:
Dec 4, 2007 10:15 AM
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hmmmm.... Roland, 1/4 cooked or raw rice????
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Posts:
17
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Posted:
Dec 4, 2007 10:09 AM
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My kids are always asking me to make this simple Mexican style soup when the weather turns cold.
1lb. ground beef
1/4 c. white rice (not instant)
1 egg
1 Tbs. chopped fresh cilantro or parsley (we prefer cilantro)
1 tsp. season salt
1/4 c. ice water
2 cans chicken broth (14 1/2 oz. each)
1 can whole peeled tomatoes (14 1/2 oz.), undrained, crushed up
1/4 c. chopped onion
1 stalked celery, diced
1 large carrot, diced
1 med. potato, diced
1/4 tsp. garlic powder
In a medium bowl, combine first 6 ingredients. Form into small meatballs.
In a large sauce pan combine remaining ingredients.
Bring to a boil, then add meatballs.
Reduce heat, cover, simmer appox. 30 mins. stirring occasionally.
I like serving with warmed tortillas. Enjoy.
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Posts:
1
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Posted:
Dec 3, 2007 11:26 PM
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Pazole
This is a yummy Mexican style soup. It is fast, easy and full of flavor. This is how I make it.
Your choice of meat - beef, pork or chix. For the beef or pork I use country style ribs because they are boneless, tasty and a higher quality of meat than "stew meat" which is just a bunch of scraps.
Okay.
About 1 lb beef, brown in oil over medium high heat in a soup pot. Remove meat, lower heat and sautee one onion, then add a few chopped cloves of garlic.
Now that there is some good stuff on the bottom of the pan I add 1 can of Ro-Tel tomatoes with chili - your choice hot or mild and 1-2 cans of water, 1 can of white hominey (sometimes 2 cans), add the meat and cook until everything is hot and tender to your taste.
This soup is served with chopped cabbage, chopped radish, green onion and a squeeze of fresh lime.
The contrast of hot and cold, spicy, crunchy and tender is so satisfying to the palate and the soul. I love this soup. I hope you do as well.
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