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Old 02-02-2008, 08:49 AM   #11
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I love this soup-- I make it very often but kinda forgot about it lately been making alot of Italian wedding soup. Just the mood i'm in I guess
I change it up sometimes, instead of the potatoe I used eithier ditalini or elbow macaroni.
Once I was in the mood for it and started making it and what I'm out of tomatoes, so I had a jar of Tomato basil jar of spegetti sauce and then added chix broth to thin it out. It worked out great. Didn't use the whole jar.
then switch the corn with black beans,

Thanks ole blue for reminding me of this one, sounds like a pot of it going on the stove today
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Old 02-02-2008, 09:43 AM   #12
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great stuff, ol' blue. thanks for the recipe! this looks delicious, and i think my family would eat this in buckets.

i'm with breezy, though, and i'm gonna sub in some sweet italian chicken sausage.

breezy, if you can find it, try "murray's all natural" brand sweet italian chicken sausage: http://murrayschicken.com/products.php?product=other

it's the closest that i can find to the real thing; real hand made, flavorful, no filler sausage. it's a little on the salty side for my taste, but you almost can't tell it's not real italian pork sausage.

ol' blue, i wish i could send you some of this, or the locally made italian pork sausage. johnsonville is tasty, but a row of giant, stainless steel machines extruding sausage to a little lady in a lab coat and hair net can't compare to a real hand made, chunky, herb-y sausage.
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Old 02-02-2008, 09:52 AM   #13
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My wife is a big fan of Brunswick stew, bet she takes a quick shine to this one, at least once we get a new fridge and can go grocery shopping again! ;)
Thanks!
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Old 02-02-2008, 02:32 PM   #14
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Quote:
Originally Posted by pacanis View Post
I see, so you can add beef flavor without all the liquid associated with broth. Thanks
Yes, I like to add a little of the beef base to my pot roast when cooking it. It adds a little more flavor to the gravy.
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Old 02-02-2008, 03:08 PM   #15
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I sprinkle beef bullion granules on pot roast when I do it in the slow cooker. I never saw the paste before. I'll have to look for it. Plus, everytime I read "stock", I thought it was a form of broth, or "base", or is there even a difference between base and stock?
I'm learning though. It would be nice if there was a glossery of terms here, or maybe there is and I just haven't seen it. Lots of forums have an acronym section fore noobs.... It would be nice to be able to quickly see exactly what was being talked about... just like I'm learning that cuts of meat I've always called one thing are often referred to as something else.
I'm culinary disadvantaged but contrary to popular belief, you can teach an old canid new tricks
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Old 02-02-2008, 03:18 PM   #16
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pacanis, The granules are pretty much the same thing. Anytime a recipe calls for broth or even stock I just use the base and water.
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Old 02-02-2008, 06:43 PM   #17
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Thanks for the link BuckyTom. While the stores around here do carry a number of interesting brands of both chicken & turkey sausages, unfortunately Murray's isn't one of them (yet). And I do agree with you that the artisinal brands are the best - but the big guys do also have their place in some recipes.

I'm thinking that since the sausage for this recipe is removed from the casing anyway, I'll pick up a 1-pound roll/package of Shady Brook Farm's Italian Turkey bulk sausage. I use this quite frequently in casing-free sausage recipes & it works very well. Makes a nice quick meat sauce for pasta.
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Old 02-02-2008, 07:41 PM   #18
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letscook, I love Italian Wedding soup. Now I have to go make some. Thanks for reminding me of it.

buckytom, I would love to try that sausage. I did a dealer search for my area and there is no dealer in my area. I will keep an eye out for it in my travels though.Thanks for sharing!

Maverick2272, I love Brunswick stew. I hope you enjoy this soup. Good luck on the new refrigerator.
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Old 03-16-2008, 07:37 PM   #19
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Thanks for posting this recipe. It was a huge hit!! One I'll definitely have again and again.
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Old 03-16-2008, 07:59 PM   #20
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Thanks for posting this recipe. It was a huge hit!! One I'll definitely have again and again.
Wonderful...This is what I always like to hear. Thanks for taking the time to let me know. Debbie
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