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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
Moderator_Jane
Posts:
1,656
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Re: How about a Seafood Bisque? Or a husky Cocoa Chili!
Posted:
Nov 6, 2009 7:53 AM
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> Here is a Seafood Bisque, a hearty, flavorful
> soup for a cool night! I wrote it for Seafood Bisque
> Day (yep! there IS one) but it is good any
> day!enjoy!
>
> http://www.examiner.com/x-26032-Nashville-Comfort-Food
> -Examiner~y2009m10d19-Happy-Seafood-Bisque-Day
>
> This is a Cocoa Chili (nope..doesn't taste
> like chocolate!)
>
> http://www.examiner.com/x-26032-Nashville-Comfort-Food
> -Examiner~y2009m10d19-Cocoa-Chili-in-celebration-of-ch
> ili-month
>
> Please click on the subscribe button at the top of my
> examiner page to receive email notice when I publish
> new recipes, tips, tricks or coupons for restaurants.
> You don't want to miss my cookie series:
>
> I'm also working on a Cookie Baking Series just in
> time for the holidays! Pretty much all you need to
> know about cookies! (but were afraid to ask? lol)
> I've already published the first piece which is a
> review on a book by Wilton on Cookie Exchanges... I'm
> also reviewing more products and ingredients for
> you!
>
> http://www.examiner.com/x-26032-Nashville-Comfort-Food
> -Examiner~y2009m10d31-Wilton-Cookie-Exchange-book-will
> -steal-your-heart-and-fill-your-gift-boxes
>
> Please enjoy all my recipes and information!!! And
> visit me soon!
> Linda
Linda, that's a lovely recipe for seafood bisque. Have you ever made your own bread bowls? A full recipe as well as a link would be helpful to some of our community and we're glad you're willing to share your expertise.
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Posts:
212
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Posted:
Oct 27, 2009 1:37 AM
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Tis the season for soups.. Here's a Cabbage Soup recipe thats very similar to Big Boy's. My hubby loves their Cabbage Soup and requested something like it when our cabbage came up this summer. He said it was way better than theirs!
1 - 12 oz. can V8
6-8 celery ribs diced
2 cans diced tomatoes
2 cans beef broth
1 broth can of water
1 ham steak diced
2 smoked pork hocks
1 onion diced
1/2 head cabbage; divided, cored, peeled and chopped
1 c. shredded carrots
1 envelope onion soup mix
1 t. dried parsley
pepper to taste
Add all ingredients to 6 qt. kettle as listed. Bring to a boil. Cover and reduce to gentle simmer; simmer 2 - 2 1/2 hours (the longer the better!) until cabbage is tender. Remove hocks adding any meat remaining on them back to soup. Stir and serve.
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You can do this without the smoked hocks, but you loose that yummy smokiness which totally makes the soup! Even if you don't pick the remaining meat off the bone (which there isn't much), at 3-4$ for the hocks, its worth it!.
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Posts:
1,787
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Posted:
Oct 20, 2009 5:43 PM
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Dug up this thread to get a soup recipe and thought I would bump it back to the top. I think I'm making the Cheesy Wild Rice Soup next.
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Posts:
106
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Posted:
Jan 26, 2009 10:53 AM
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Tamire1 -
The kluskis from your mom's chicken soup recipe sound delicious, I'm keeping this in my recipe file (stuffed drawer -sorry everyone!). I appreciate you sharing this, I'll be trying it soon!
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Posts:
807
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Posted:
Jan 26, 2009 9:14 AM
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Wondra is a flour made by General Mills that disolves quickly and is usually used for making sauces and gravies..
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Posts:
158
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Posted:
Jan 26, 2009 9:07 AM
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Low Carb Minestrone Soup
1/4 cup Italian Dressing
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, drained
2 cans (14 oz. each) vegetable broth
1 tsp. Italian seasoning
1 tsp. EACH garlic & onion powder
1/4 lb. cooked, ground beef
garnish with parmesean cheese (optional)
Put all ingredients in Slow Cooker
COOK on LOW for 6 hours (or on HIGH for 3 hours)
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Posts:
212
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Posted:
Jan 26, 2009 8:18 AM
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Call me blondey, but what is Wondra?
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Moderator_Sky
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1,521
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Posted:
Jan 25, 2009 8:48 AM
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What an interesting way to make a soup. And it looks great. Thanks for sharing!
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Posts:
869
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Posted:
Jan 24, 2009 9:10 PM
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Here's my mom's Chicken Kluski Soup... Oh ME!!
3 lbs chicken pieces - I like leg/thigh and a few wings (easier to "pick" when you're done)
3-4 large onions - wegded
5-6 large, sweet carrots (California NOT Canadian!) - peeled and chunked
3-4 stalks celery - chunked
5-6 garlic cloves - peeled
10+ pepper corns
3-4 chicken boullion cubes
Water - enough to cover
Fresh Parsley - a handful I guess
Rinse chicken pieces, throw everything in a large stock pot except boullion. Add water to just cover. Bring to a medium simmer, uncovered. Skim "stuff" off the top, stirring after each skim to bring the bottom mixture to the top. Skim until the "stuff" stops forming on the surface, usually about 10 or 15 minutes. Add bouliion, cover and set to a bare simmer. Let barely bubble for 2-3 hours. Remove from heat, stir in parsley and allow to cool enough to fish out the chicken. "Pick" the meat, return the meat to the pot and put in the fridge overnight. Next day skim off the fat that has hardened on top. Slowly reheat the soup. When you have a bare boil, drop 1 or 2 tblsp of butter in to melt. Using a teaspoon, find a hot bubble spot and drop teaspoonfuls of Kluski mixture in, dipping spoon under the surface, slowly pulling out as the batter stays behind. Lower heat, cover and let barely simmer for 10 minutes. I LOVE this stuff.
Kluski's:
2 eggs lightly beaten
Wondra - enough to make a thick "pancake like" batter
garlic powder
salt & pepper (I like to see the pepper)
Should be a bit thicker than pancake batter. If too thick, you'll know if it doesn't kind of slide off the spoon when you dip it under the bubbling soup, add a bit of water. If too thin, you'll know because they break up like strands in egg drop soup, add more Wondra, a little at a time.These took me a while to master but well worth the trial and error.
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Posts:
212
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Posted:
Jan 20, 2009 9:39 PM
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> I think this might be one of her healthier recipes!!
> Nothing gets fried and there's no butter. Can you
> believe it?!
>
> lol - She's awesome though, and so much fun to watch.
No butter?!? Are we sure this is Paula Deen? 
I just copied this down to a recipe card, I can't wait to try it.
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Moderator_Sky
Posts:
1,521
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Posted:
Jan 20, 2009 8:23 AM
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> Ooo.. I'm definently checking this one out. I've
> never had taco soup either, and I LOVE Paula's
> recipes. Not always the best diet food, but everyone
> needs a break, right?
I think this might be one of her healthier recipes!! Nothing gets fried and there's no butter. Can you believe it?!
lol - She's awesome though, and so much fun to watch.
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Posts:
212
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Posted:
Jan 19, 2009 10:16 PM
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> > I have heard a lot about "Taco Soup" but have
> never
> > had it. Does anyone have a good recipe?
>
> If you like Paula Deen, then here's a good one: Taco Soup
Ooo.. I'm definently checking this one out. I've never had taco soup either, and I LOVE Paula's recipes. Not always the best diet food, but everyone needs a break, right?
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Posts:
1,787
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Posted:
Jan 19, 2009 5:21 PM
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> I have heard a lot about "Taco Soup" but have never
> had it. Does anyone have a good recipe?
Follow this thread Taco Soup for a few recipes and you can type Taco soup in the grey search bar and also the orange search bar and get some more recipes for it.
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