1. RumoredNow's Avatar
    Ever try a dish when dining out and you just have to recreate it so you can make it yours and enjoy it all the time?

    Post your favorite recreations here!!!

    Or

    Your favorite recipes and cooking tips.
    Last edited by RumoredNow; 10-16-2013 at 01:07 PM.
    10-14-2013 03:25 PM
  2. Just_Me_D's Avatar
    Sure, I have but it's not something I do regularly. Know what I mean?...
    RumoredNow likes this.
    10-14-2013 03:39 PM
  3. RumoredNow's Avatar
    Dry Crispy Shredded Beef

    When I lived in NYC I used to order the same thing almost every other Friday on payday. For two years I obsessed over Broadway Cottage's Dry Crispy Shredded Beef. I could never get tired of it. Then I moved away and never found it again. The secret eluded me for years. Still I thought about that crunchy goodness all the time. Do you know how much a takeaway meal is if you include airfare???

    Then one day, YouTube to the rescue!!! I saw a video with the missing step I needed to make this delicious stir fry my very own. (Corn starch, who knew?)


    Start with some stir fry beef (3/4 to 1 lb). I get it thin sliced - about 4mm or so. I cut it down further so each piece is about the size of my pinkie finger.
    In a medium pot, heat a generous quantity of safflower oil until it is HOT. About 400*F.

    In a bowl place a small pile of corn starch. Dredge the beef slices in corn starch until well coated and fry in the hot oil until they float, then fry a little longer. You want it to crisp up a lot. Remove the deep fried beef and place on paper towel to drain. I fry about 12 - 15 pieces at a time. Let the oil heat back up between batches so it gets that good sizzle every time you add a batch.

    Julienne some celery and carrots. Make your life easier and just buy matchstick carrots in a bag. Or Julienne them yourself if you are a purist (masochist). I never have found a shortcut on the celery. Make sure the pieces are thin and about the same length as the beef. 2/3 a bag of the matchstick carrots and 5-6 stalks of celery

    In a wok add about 3 tbsp of sesame oil and heat to medium. When the oil is hot add 1 tbsp minced garlic, the celery and carrots. Stir it well and get the cooking started. Add in a few dashes of soy sauce and a nice splash of rice vinegar. Add toasted sesame seeds (optional and not in the original, but I like it this way). Stir again until well coated. The veg should be softening by this point and the celery turning translucent. The sauce should be a little bit liquidy in the bottom of the wok.

    Add 1 cup of dark brown sugar and 5-7 drops of sriracha. Instead of sriracha you can use red chili paste (no more than 1/4 tsp)... You know how hot you like it. Stir it all back up again. Push the veg up on the sides of the wok. Taste your sauce to see how it's coming. It should thicken after the dark brown sugar is added. Make sure it has a nice tang under the sweet. If it isn't thick enough you can add more brown sugar (to cool a too hot sauce) or just a few pinches of flour. Add in the beef and stir fry till the beef reheats.

    Serve with white rice OR infuse your rice with saffron and sea salt (you can do that, right?).

    Enjoy.
    HelloNNNewman and EmceeGeek like this.
    10-14-2013 04:04 PM
  4. Just_Me_D's Avatar
    Dry Crispy Shredded Beef

    When I lived in NYC I used to order the same thing almost every other Friday on payday. For two years I obsessed over Broadway Cottage's Dry Crispy Shredded Beef. I could never get tired of it. Then I moved away and never found it again. The secret eluded me for years. Still I thought about that crunchy goodness all the time. Do you know how much a takeaway meal is if you include airfare???

    Then one day, YouTube to the rescue!!! I saw a video with the missing step I needed to make this delicious stir fry my very own. (Corn starch, who knew?)


    Start with some stir fry beef (3/4 to 1 lb). I get it thin sliced - about 4mm or so. I cut it down further so each piece is about the size of my pinkie finger.
    In a medium pot, heat a generous quantity of safflower oil until it is HOT. About 400*F.

    In a bowl place a small pile of corn starch. Dredge the beef slices in corn starch until well coated and fry in the hot oil until they float, then fry a little longer. You want it to crisp up a lot. Remove the deep fried beef and place on paper towel to drain. I fry about 12 - 15 pieces at a time. Let the oil heat back up between batches so it gets that good sizzle every time you add a batch.

    Julienne some celery and carrots. Make your life easier and just buy matchstick carrots in a bag. Or Julienne them yourself if you are a purist (masochist). I never have found a shortcut on the celery. Make sure the pieces are thin and about the same length as the beef. 2/3 a bag of the matchstick carrots and 5-6 stalks of celery

    In a wok add about 3 tbsp of sesame oil and heat to medium. When the oil is hot add 1 tbsp minced garlic, the celery and carrots. Stir it well and get the cooking started. Add in a few dashes of soy sauce and a nice splash of rice vinegar. Add toasted sesame seeds (optional and not in the original, but I like it this way). Stir again until well coated. The veg should be softening by this point and the celery turning translucent. The sauce should be a little bit liquidy in the bottom of the wok.

    Add 1 cup of dark brown sugar and 5-7 drops of sriracha. Instead of sriracha you can use red chili paste (no more than 1/4 tsp)... You know how hot you like it. Stir it all back up again. Push the veg up on the sides of the wok. Taste your sauce to see how it's coming. It should thicken after the dark brown sugar is added. Make sure it has a nice tang under the sweet. If it isn't thick enough you can add more brown sugar (to cool a too hot sauce) or just a few pinches of flour. Add in the beef and stir fry till the beef reheats.

    Serve with white rice OR infuse your rice with saffron and sea salt (you can do that, right?).

    Enjoy.
    Stop it! .... You've got me wanting to try the meal....(laughing)
    HelloNNNewman and RumoredNow like this.
    10-14-2013 04:22 PM
  5. RumoredNow's Avatar
    Stop it! .... You've got me wanting to try the meal....(laughing)
    That's the point.
    Just_Me_D and HelloNNNewman like this.
    10-14-2013 04:25 PM
  6. RumoredNow's Avatar
    OK... I did it to myself. Just got back from grocery shopping and got everything I need to make Dry Crispy Shredded Beef tomorrow for dinner.

    LOL

    Will post pic of finished dish.
    HelloNNNewman likes this.
    10-14-2013 09:10 PM
  7. taz323's Avatar
    Oh, yea, I can see a lot of diets being destroyed here, lol
    Just_Me_D and HelloNNNewman like this.
    10-14-2013 10:12 PM
  8. HelloNNNewman's Avatar
    It would be more truthful for me to simply post the phone number for Connie's Pizza or the Chinese place down the street.

    But I do make these bars for people that are like crack - very addicting, but soooo bad for you!

    This thread is making me hungry!
    Just_Me_D and taz323 like this.
    10-15-2013 03:19 PM
  9. ame's Avatar
    I actually kinda have. Though it's less a "restaurant" recreation, than a "meal prep meal recreation". I posted about it recently on my blog, so Ill link that as well in case it doesn't post right.

    { according to ame }: Must Try ::: Asian Turkey Lettuce Wraps

    This is actually a recipe I adapted from a local meal-prep place that went over so well, I tried to recreate it myself. We were both skeptical of it when I ordered it initially, so I didn't order very much, and it ended up being one of our absolute favorite dishes from there to date. Since he requested it so many times, I started tinkering trying to come up with something vaguely similar. I think I might be getting there...however, I tinker with things, and end up with something a little different.

    I am not particularly adventurous in the kitchen, though I have figured quite a few things out on my own that I am pretty proud of. Stay tuned for my chicken noodle soup, and possibly meatloaf recipe, when the weather gets a bit cooler, since I normally don't take photos of my cooking mishaps...I almost forgot to take the photos when I made this for dinner!

    Just so you're not surprised---the images I took for this particular posting are of a variation using boneless chicken breast in place of the ground turkey and I didn't use the peppers as I didn't have them that evening. I don't believe I garnished with peanuts, either (recipe blog fail!) I have made this recipe many ways depending what I have in the fridge/freezer at a given time. It works very well in many variations.

    Please note that you can omit the Peanut Butter and Peanuts if you have a nut allergy in your home. It will change the flavor slightly but not in a major way.

    I use a lot of broccoli slaw and vegetable filler in this recipe to bulk it up without adding a ton of calories or carbs, since the sauces kind of carb it up, the original recipe I was copying didn't use the slaw or veggie filler at all, that was my inclusion to add more bulk and make more meals from it. I also put a few little variations at the bottom.

    Ingredients:::
    2 heads bibb, boston or butter lettuce leaves, separated, cleaned and dried, using the best leaves
    1lb raw Ground Turkey (I normally buy 93/7 because I think it's got better flavor, but you could mix breast or use just breast)
    1 12oz pkg broccoli cole slaw (I usually use Mann's, 12oz is not required, but its the size of the bag and I usually use the entire bag)
    1/2 bag shredded carrots (I usually use Grimmway farms, bag is 10oz)
    1/2 cup chopped yellow onion
    1/4 cup chopped red or green peppers
    1 8oz can sliced water chestnuts, drained and chopped coursely
    1 tbsp chopped garlic (I buy the prechopped jar variety and get some of the oil in the tbsp)
    1/4 cup Maui Mountain Teriyaki marinade
    1/2 cup Frank's Sweet Chili Sauce (more or less to taste, I usually use a little more, I like saucy)
    2 tbsp Peanut Butter (I usually use the Walden Farms version)
    1/4 tsp cayenne powder for zing (more or less to taste)
    chopped peanuts to taste, for garnish

    Directions:::
    If you haven't cleaned and separated your leaves, do so now. You want them to dry and be clean before the meat mixture is finished because it takes a few minutes to get them cleaned up. When I am taking the head apart, I usually trash the outermost two leaves and then when I get to the super inside part I get rid of those, too. Probably wasteful, but they're usually too wilted at the outside and often too big to be useful for this recipe. I use either Fit or Rebel Green fruit and veggie wash usually and lukewarm water and then place them on a paper towel.
    Try This At Home-washedleaves.jpg

    In skillet, brown turkey and onions. Drain off any excess liquid carefully (I often just blot the area with a paper towel). Add water chestnuts, peppers, garlic, cayenne powder, half of the sweet chili sauce, the teriyaki sauce, peanut butter, carrots, and broccoli coleslaw and stir together well, sauteeing together to get peanut butter melted and blended in.
    Try This At Home-ingredients.jpg

    When water chestnuts, carrots and broccoli slaw are starting to soften, add the rest of the sweet chili sauce and stir well to blend and coat mixture.
    Try This At Home-addedsauceandpb.jpg

    Lower heat and simmer for about 5-10 minutes til heated through (it's not super liquid so keep an eye on it). See, I like it saucy...yours won't likely be this saucy.
    Try This At Home-inskillet.jpg

    Spoon into butter or bibb lettuce "cups."

    Since it's just the two of us, I can usually put at least half of the recipe in a container and freeze it for another meal later, usually I try to section the pan into thirds and then have three total meals out of it. This makes enough for a family of 4 to eat a decent amount and possibly have leftovers. I typically do a lot of filling in the leaves when I plate it. In these images I made enough for us to have one meal with a little bit left over for my lunch the next day.

    Plated up:
    Try This At Home-finalwraps.jpg

    Variations:::
    --Replace turkey with grilled chicken breast. Cook the chicken breast in advance (you can use a little extra marinade if you want and bake it). Use at least 3-4 boneless breasts cut down/shredded to get enough meat (as shown in image above).

    --Replace turkey with ground pork, ground chicken or lean ground beef in the same amount as above. Flavor will vary by changing the meat, as will the nutrition.

    --Replace peanuts with sesame seeds for the garnish.

    --Omit peppers and use additional slaw.

    --Replace bibb, butter or boston leaves with iceberg.

    Nutrition is approximate:::
    Cals per serving (assuming about 5 leaves with a light 1/4 cup scoop per leaf, total 8 servings):
    Serving Size: 1 serving, Calories: 210.75, Fat: 6g, Carbs: 23g, Fiber: 3g, Protein: 13g

    ENJOY!
    RumoredNow and EmceeGeek like this.
    10-15-2013 07:54 PM
  10. ame's Avatar
    Since it doesn't want to post the last photo...
    Try This At Home-finalwraps.jpg
    10-15-2013 07:55 PM
  11. RumoredNow's Avatar
    Yum, Ame, that looks great. I'll have to try it soon. And LOVE that broccoli slaw. It's a quick add to a lot of recipies... Or just as slaw. LOL w/ a bit of dressing, some gold raisins (for sweet) and pecan pieces (for crunch).

    As promised: here is the pic of my finished Dry Crispy Shredded Beef dish.

    Try This At Home-uobi8dldsnp41usfg.jpg


    After snapping the pic with my Lumia 925, I ate (of course). But then I ran the shot through Creative Studio and played around with the focus a bit. Yes the rice is that yellow from the saffron. I didn't tweak the color at all.
    EmceeGeek, taz323 and Tre Lawrence like this.
    10-16-2013 01:59 AM
  12. ame's Avatar
    Broccoli slaw is the bomb. I mix it in almost any "asian dish" I make, stirfries etc., to bulk them up and make them go farther. I love it in salads too, esp with some kind of asian vinagrette. But I also like them when I make mexican dishes, because it makes those go further too. I would say 90% of my "recipes" are doctored and bastardized and made up along the way. I figured out meatloaf on my own, I figured out stew on my own (mostly the broth part), I suck at pot roast for some reason, but I make a mean pot of chicken noodle soup that is semi homemade (broth and soup base, and not homemade stock and using a rotisserie cooked chicken I pick up at the store that I dismantle.)

    My husband LOVES saffron, so I might need to make him some saffron rice. I hate rice for the most part...I don't mind the occasional brown rice but otherwise meh.
    10-16-2013 09:07 AM
  13. RumoredNow's Avatar
    If you don't like rice, how about cous cous?

    The GF loves cous cous w/ saffron, golden raisins and pine nuts. I make a whole box at a time. Any leftovers disappear pretty fast.

    Put your water on to boil (as per side of box), but add in 2 tbsp butter, a dash each of garlic and onion powder, a few twists of the sea salt grinder and 10-12 threads of saffron that has been activated in hot water, 1 cup golden raisens, 1/2 cup pine nuts (1 small bag). Once it boils, stir in one box of plain cous cous, cover and remove from heat. Let stand 5 minutes and fluff with a fork.

    Fast and Easy.

    Makes a great side with stir fry or anything grilled!!!


    Pro Tip: Saffron is way expensive. TJ Maxx and/or Marshall's usually have it 1/2 price.
    10-16-2013 01:17 PM
  14. ame's Avatar
    Oh that last bit is good to know!

    I like couscous. I usually buy a preseasoned garlic and olive oil one, but I think I am going to try this recipe. He won't touch it because of the raisins but I will inhale it.
    10-16-2013 01:32 PM
  15. Tre Lawrence's Avatar
    Who doesn't like rice? C'mon...

    Seriously, I love rice AND couscous.

    My dish? Shrimp Fra Diavolo. It's become my specialty... added in chicken and such.

    Rumored: Looks fantastic!!!
    10-16-2013 04:39 PM
  16. ame's Avatar
    I can't stand it. Ill do brown rice now and then, but the texture drives me nuts. I like risotto when properly done, but rice...shudder.
    10-16-2013 09:56 PM
  17. pkcable's Avatar
    I know this does not count, BUT I watch a lot of food network, and food competition show (LOVING Master Chef Junior now!), and I have been learning the lingo, and how to better enjoy and describe my meals. I have always loved good food, but now it's been taken to a new level!

    Great thread RN!
    EmceeGeek and RumoredNow like this.
    10-18-2013 09:12 AM
  18. Tre Lawrence's Avatar
    Might give the OP's recipe a try. Kids'll love it.
    RumoredNow likes this.
    10-18-2013 11:26 PM
  19. EmceeGeek's Avatar
    I have a love for food and I wish I went to culinary school. I didn't start cooking until a year ago and I've mastered it. Can't wait to try these recipes, the food looks so good.


    I know this does not count, BUT I watch a lot of food network, and food competition show (LOVING Master Chef Junior now!), and I have been learning the lingo, and how to better enjoy and describe my meals. I have always loved good food, but now it's been taken to a new level!

    Great thread RN!
    The same here. I've been watching food shows for 3 years now and I've finally learned how to cook from watching. Cooking network, food network and the travel channel are my weaknesses.


    Sent from my iPhone 5S using Tapatalk
    RumoredNow likes this.
    10-27-2013 07:31 AM
  20. RumoredNow's Avatar
    Here's another "borrowed" recipe. Curried Chicken Salad.

    Cook some chicken. Lots of choice here. Whole breasts boiled w/ some onion soup mix. Rip apart a precooked rotisserie chicken from your local market. Boneless, skinless breasts or tenders. Just get some chicken. LOL

    Shred the cooked chicken finely. Add to bowl.
    Add raisins, walnuts and diced apples. (Granny Smiths are nice for a bit of tart, but, again, you have lots of choices here.)
    Add the standard triumvirate: garlic powder, onion powder, paprika - all to taste.
    Fold in mayonnaise. (Not too wet!)
    Add green curry powder and mix well. Again, to taste. Me: I like lots of curry. My CCS definitely has a green hue.

    Serve with sesame crackers and watch it disappear.
    10-27-2013 01:24 PM
  21. RumoredNow's Avatar
    Guess I'm just hungry today... Here's another one. So far as I know, my father invented the thing.


    Spaghetti Pizza.

    Boil 1 lb. of spaghetti noodles. Use the shortest cooking time. The noodles will get baked after and you don't want mush. Rinse the noodles in cold water immediately after draining. A fast, but thorough cool is important for the next step.

    Put the noodles in a large baking pan. In a bowl, beat two large eggs. Pour the eggs over the noodles and mix well. You really need to get your hands in there to get a nice coating on the noodles. The noodles need to be cool so they don't cook the egg when it's added. Spread the noodle/egg mix evenly in the bottom of the pan.

    Top the noodle base with marinara sauce. Cover with a generous amount of shredded mozzarella. Add whatever pizza toppings you like. (I prefer the classic pepperoni, mushroom and black olives.)

    Bake in a preheated 350* oven on the center rack for 35-40 minutes. Watch for the cheese to start browning, that's when it's done. Remove from the oven and let sit for 5 minutes. The egg and noodle will have baked into a crust.

    Cut in large squares and fight over the corner pieces.
    10-27-2013 01:38 PM
  22. ame's Avatar
    My Stew Recipe, linked to my blog with more photos.
    Try This At Home-heartybeefstewrecipe_low.jpg

    Ingredients:::

    -2.5-3 lbs of high quality stew meat or well trimmed steak, cut down into small bite sized pieces and well-trimmed of any weird tendons or fat

    -4 15oz cans of Beef Broth (I usually use Sweet Sue brand)--if you prefer it less soupy, use only 3 cans

    -1lb carrots, cleaned, peeled, sliced (I buy full-sized "normal" carrots and cut them down)

    -3 medium sized yukon gold potatoes, cleaned, peeled and chopped into small bite sized pieces (they cook better this way, and go farther)

    -3 large yellow onions, cleaned, peeled, cut into quarters and sliced thinly.

    -1 tbsp chopped garlic in oil (jarred)

    -1 tbsp garlic powder (separated in half)

    -1 tsp black pepper (separated into 1/2 tsp each)

    -1 tsp salt (separated into 1/2 tsp each)

    -1/2 tsp tarragon (separated in half)

    -1/4 tsp thyme

    -flour (varied amount, up to about 1/2 cup as needed to thicken broth)

    Cooking Instructions:::

    Brown beef with onions and garlic until onions are soft and translucent, and beef is mostly cooked.
    Try This At Home-heartybeefstewrecipe4low.jpg

    While beef is cooking, pour one can of the broth into the crockpot crock. Add thyme (all), and half of each of the other seasonings and stir to mix. Then "line" the bottom of crock pot with carrots and potatoes (usually I put the potatoes on the bottom so they cook better, this time I did the carrots first).

    Try This At Home-heartybeefstewrecipe3low.jpg
    Try This At Home-heartybeefstewrecipe6low.jpg

    When the meat mix is done, put it right on top of the carrots and potatoes.
    Try This At Home-heartybeefstewrecipe7low.jpg

    If you will be turning the crock pot on right away, add the other three cans of broth. If you will be doing so in the morning, just put the lid on and put the whole thing in the fridge and put the rest of the broth in the container in the morning.

    Try This At Home-heartybeefstewrecipe10low.jpg

    Cook in crock pot on low all day (for me this is about 10 hours.) When you get home, turn it to high and using a smooth glass measuring cup, scoop out about 1/2-1 cup of the liquid.

    Try This At Home-heartybeefstewrecipe11low.jpg
    Try This At Home-heartybeefstewrecipe12low.jpg

    Add flour to the cup and whisk into a thickened rue (not a paste), and pour into the crock pot. Stir. Add remaining half of seasonings that you set aside earlier and "doctor" to taste. Stir well to mix. Repeat after 15 minutes if liquid has not thickened to your taste.

    Let cook on high for another 30, until thickened enough for your tastes.

    Serve with hot biscuits and butter.
    Click image for larger version. 

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    Last edited by ame; 11-19-2013 at 10:36 PM. Reason: add photos!
    10-28-2013 01:05 PM
  23. ame's Avatar
    Since Thanksgiving is upon us and no midwestern family holiday gathering is complete without Green Bean Casserole...here's my recipe. Goes on my blog tomorrow, you get a sneak peak.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-supercloseup.jpg

    Ame's Green Bean Casserole:::

    •7 cans of Green Giant (or whatever brand) French Style Green Beans, drained
    •2 cans of Campbells Cream of Mushroom Soup
    •1 can of Campbells Healthy Request Cream of Mushroom Soup
    •1/2 soup can of Almond Breeze Vanilla Unsweetened Almond Milk**
    •2 tbsp of Worchestershire sauce (or 1tbsp soy sauce)
    •3/4 to 1 tbsp of black pepper (I adjust as I go, starting with 1/2 and then usually add more, sometimes even use 1 1/2 tbsp by the time I am done--I like the peppery taste but it's not really spicy and you're making a LOT of casserole, start slow, and build up, taste as you go.)
    •15 twists of a mixed peppercorn grinder to get more than just black pepper (McCormick usually)
    •2 big containers of the French's onions (not costco size, but grocery store size), set one can aside for use as a topping.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-ingredinbowl.jpg
    Preheat oven to 350F. In a giant mixing bowl, mix all ingredients except one of the containers of onions together until well mixed.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-halfcanmilk.jpg

    I usually put one can of soup in first, a few cans of the green beans, another can of soup, then the rest of the green beans and then the last can of soup. Layering it in like that helps it all mix easier.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-addseasonings.jpg

    Then I mix in the rest of the ingredients (except that one container of onions you set aside) after I've mostly mixed it. Sometimes I'll put half of the pepper in the middle as well, just for ease of mixing.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-addonions.jpg

    After all ingredients are mixed well, pour into a 9x13 pyrex dish (it will be FULL) and bake at 350 degrees for about 40 minutes, keeping an eye on it to not burn on the edges.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-pourindish.jpg

    I stir a little over halfway through, in part to taste, to make sure it doesn't need more pepper, and spin the casserole dish around 180 degrees for even baking.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-toppedwithonions.jpg

    Then at the 40 minute mark, I pull the rack out a little, stir well and add the other can of onions evenly to the top and bake for 5 more minutes.

    Try This At Home-accordingtoame-green-bean-casserole-recipe-finishedonstove.jpg

    After 5 minutes, pull the casserole out of the oven and turn the oven off. Let the cooked dish sit on top of the stove (or on a trivet somewhere) for about 5 minutes to "set up" and cool a bit, and then serve as a side dish.

    Now--you have to know your audience, as in, don't make it with almond milk if you know there's a nut allergy. So, since I know there's one on my dad's side, I specifically avoid it when I make it for an event with my dad's side, and just use skim milk. It doesn't make a huge flavor difference but using the Almond Milk makes it a little creamier and richer. I have also swapped the Healthy Request and Original soups to go 2 Healthy and 1 Regular a few times in the past, the flavor again slightly changes, but it helps the calorie and fat counts a bit. I am not sure anyone else has even noticed since I have never had leftovers.

    Also--should you wish to reproduce this on your own blog, please contact me first so I know you're using it.

    **I buy the Vanilla Unsweetened and then add two packets of Splenda to the little carton and shake it violently to mix. That helps sweeten it a little, but not as much as the regular sweetened variety. That's not a necessary step by any means, but that's how I drink it and use it on cereal, so it's just how it already is when I make this recipe. As for the amount--there's a reason I use so "little". The green beans don't ever fully drain, and are a watery veggie anyway, so when they bake off, the liquid will blend with the soup and milk, and if you use too much more liquid, it can boil over and or be super liquidy.
    11-24-2013 11:46 AM
  24. ame's Avatar
    I shared my Chicken Noodle Soup recipe on my blog today. More photos there.

    Try This At Home-accordingtoame-chickennoodlesouprecipe-glamour2.jpg

    It is incredibly filling, usually just one bowl with maybe a biscuit or some roasted garlic baguette (costco bakery!) is a hearty meal that isn't too harsh on the waistline. It also tops any store-bought soup out there. That's a full on brag right there.

    Please bear in mind that this recipe makes a LOT of soup, so before you start, make sure you have enough containers to contain it and enough space in your fridge and freezer for storage, or a plan for who you're inviting over to serve it to. Also, plan on making an evening or afternoon of it, because if it rolls a little longer, the flavors get better. Magnifiqu!


    Ingredients*:::

    -1 Large Can Chicken Broth (~30oz?--I usually purchase "Sweet Sue" brand)

    -1 regular sized can Chicken Broth (~15 oz)

    -3 32 oz containers of Chicken Stock (I use Kirkland Organic, from Costco)

    -3/4 cup of chicken soup base -- start with about 1/4 cup and work up to taste (I like L.B. Jamisons)

    -2 cups water -- start with one, add second ONLY if needed

    -1 whole rotisserie chicken, (fresh and hot works best) all meat removed and skin removed, shredded up and cut up. Pitch the carcass and skin in the garbage. (For those who aren't interested in dismantling the chicken--Costco sells a package of rotisserie chicken breast already taken apart, just the meat, in a shrinkwrapped package in their premade food area. I used it this time around and found it significantly easier.)

    -2 celery hearts, chopped (I cut the bottom of the stalk thing off, and the leaves off, use most of the stalks)

    -1 whole large yellow onion

    -1 whole small yellow onion

    -2 lbs carrots, peeled and cleaned then sliced into smaller coin style slices

    -1 large bag No Yolks Egg noodles, dumpling size (I think its 15oz, if you prefer more noodles use up to 1/2 bag more)

    -2 tbsp butter

    -1 tsp pepper -- I warn you to not go too crazy on the pepper as it will intensify with cooking and over time while it's frozen. I've actually had one batch that I made when we were ill that I overdid the pepper because I couldn't "taste" it, and I ended up tossing it all out, because even without the broth in that batch, it was just firey!

    -1/2 tsp salt

    -1 1/2 tsp celery salt

    -1 tsp paprika

    -1 tsp tarragon

    -1 tbsp garlic powder

    -1 1/2 tbsp minced garlic, plus an additional 1/2 tbsp of just the oil from the jar (I believe the brand is Spice World and it's usually in the produce section. I use this because it has the oil in it already and it works the best for this recipe vs fresh peeled and chopped.)

    Directions:::

    Put minced garlic and garlic oil in stock pot. Add butter.

    Cut head and tail off each onion. Then cut each in quarters then cut into slices. Peel out inside core.

    Toss onions into stock pot (at LEAST 8qt, bigger the better, I usually make mine in a 16qt and will often add more veggie and broth to account for the size*), with butter and minced garlic. Saut until onions are clearish and are soft and caramelized.**

    Meanwhile, chop carrots and celery--works well if you have a large Cuisinart and slicing blade--don't use baby carrots, they don't slice as well in a Cuisinart and take forever by hand! (I just learned how poorly they slice in the Cuisinart making this batch...)

    Pour in carrots, celery and broth, stir in half of soup base, and half of water.

    Add most of seasonings (I often put in half of each seasoning to start and add as I taste). Stir well. Add in stock, and stir again. Add in chicken.

    Bring to a rolling boil and let boil for at least another 60 minutes, stirring occasionally, to soften veggies and marry flavors, testing after 30 minutes for seasonings. Add remaining soup base and water, or in place of water, additional stock. Tinker with adding soup base, seasonings and water to taste.

    I have had batches where I use less, some where I use more, not exact science.

    When veggies are soft to the chew and you're happy with the broth, add entire bag of Egg Noodles (and if you like a lot of noodle, up to half a bag more) and stir occasionally. When noodles are soft, soup is ready to serve (around 30ish minutes or so for noodles to soften fully and start absorbing flavors.)

    Serve with fresh hot biscuits, rolls or roasted garlic french bread from Costco. Believe me, that last one is amazing.

    *Like most of my recipes, there's a fair amount of doctoring that goes into this. I keep a small ramekin sized Pyrex and a tasting spoon near me and make frequent taste tests throughout the cooking to make sure no seasonings are requiring tweaking. I use a 16Q stock pot, but it can be made in a crock pot or smaller stock pot. Prior to getting this 16Q, I used an 8Q I believe, and really all I did was package some of it up, then add the rest of the liquid to the pot and boil it once more and then I was good. I have only tried this in the crock pot a few times, as I find it works better in the stock pot due to easier tinkering and better overall cooking.

    **I do recommend that you caramelize/saut the onions in the garlic and butter before you add anything to the pot. Not only does it make them softer and easier to eat later, it also makes the whole batch richer and more flavorful overall, without that oniony flavor.
    01-13-2014 02:48 PM
  25. RumoredNow's Avatar
    I just finished inventing it...

    Curry Mac:

    * In an 11" skillet on medium high heat, brown 1 lb of 97% lean hamburger adding minced garlic, onion powder and sweet paprika to taste.

    * Once browned; add 1 can of tomato bisque condensed soup, mix well. Add green curry powder to taste. Reduce heat to medium low and simmer, stirring occasionally.

    * In a 3 qt saucepan; prepare one box of macaroni and cheese per instructions.

    * Just before the noodles are cooked for the mac 'n' cheese; break apart 3 thick slices of Swiss cheese and lay the pieces on top of the hamburger mixture. When the cheese begins to soften, blend it into the hamburger mix.

    * Finish the mac 'n' cheese, blending the sauce over a medium low heat. Once blended, fold in the hamburger mix.

    *** Enjoy your savory, cheesy Curry Mac. ***
    ame likes this.
    01-19-2014 02:35 PM
26 12

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