July 29th, 2009, 10:39 AM #31
The ones they have now are 7 qt for around $35. I paid the same price for my 6 1/2 when they first came out several years ago. I've used it for spaghetti sauce, corned beef, soups... works fantastic!!
Originally Posted by nocturn
July 29th, 2009, 02:02 PM #32
Round 2 of the Split Pea Soup is in the cooker. I didn't change a thing in the recipe (which is rare for me). I want it just like last time!
July 29th, 2009, 02:23 PM #33
i'm making it today also! i have class tonight so i don't have time to make dinner. just threw everything into the slow cooker about an hour ago and it should be ready by the time i get home later tonight. it's a nice 73 degrees here and the heat wave seems to have eased off, so it's not too hot for me to enjoy soup.
July 29th, 2009, 02:30 PM #34
Haha. I just finished making my second pot of Tom Yum Gai in 2 days. I could eat it all day, everyday.
July 30th, 2009, 05:37 PM #35
July 30th, 2009, 06:38 PM #36
July 30th, 2009, 07:38 PM #37
Yum! More soup! With BACON!!!
Corn Chowder with BACON!!!
8 cups (2 lbs-ish) frozen corn kernels, thawed
3 cups chicken broth
6 slices BACON!!! Heck. Make it 12. Cook the whole freakiní package. What do I care?
1 onion, chopped fine
2 lbs russet potatoes, peeled, cubed into 1/2 inch
1/2 cup heavy cream
1 tsp fresh thyme, minced - if all you have is dried - go with 1/4 tsp.
1/8 tsp cayenne pepper
salt & pepper
Puree 4 cups corn and 2 cups broth until smoove. Fry that BACON!!! until crisp. Remove to paper towels. Cook onion and potatoes in BACON!!! fat until onion is softened.
Whisk in pureed corn mixture, cream, thyme, cayenne and remaining broth. Simmer until potatoes are tender. Stir in remaining corn and cook until corn is heated. Season and serve with BACON!!! on top.
July 30th, 2009, 07:43 PM #38
I make this soup every year the day after Thanksgiving.
Take a turkey carcass.
Roast bones @ 450 for 15 minutes in the oven. Transfer browned bones to a large stock/soup pot
Add 2 onions, a rib or two of celery - sautee these just a bit
6 cups chicken broth
3 cups white wine
simmer 1ish hour
strain the stock and throw out the icky stuff
to the now strained stock add:
1 cup wild rice mix (I toasted my rice with some butter a bit to break down the tougher outsides of the wild rice)
2 large carrots
1/2 tsp thyme
1/2 tsp baking soda (to help cook the wild rice quickly)
simmer for an hour until rice is done. Last 10 minutes of cooking add 3 cups of leftover turkey meat.
Finally - stir in 1/4 cup flour into 1 cup of heavy cream.
Add flour/cream mixture to the soup and cook until thickens. 10 minutes.
Kinda takes some time, but well worth the effort.
July 30th, 2009, 07:49 PM #39
The last two recipes shall be entered into evidence at your murder trial.
Think you'll get murder one for killing me with yum over a 30+ year marriage???
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
December 1st, 2009, 01:39 PM #40
2nd Scoring Line
Bumpage, the air at night is starting to get cool. And its supposed to rain all next week. Time to break out the crock pot.