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Old 01-02-2013, 05:14 PM   #41
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Quote:
Originally Posted by Gravy Queen View Post
Whats a dandy ham?
Well, obviously it's the ham from a dandy. C'mon.
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Old 01-02-2013, 05:29 PM   #42
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I too love french onion, it's so good and my family loves it. it's about the only soup I make that turns out right
so here goes I hope I remember all of it. In a heavy D/O melt 2 tab. butter over low heat.Add 4 yellow onions sliced thin into rings, sprinkle with s&p, I cover and cook til caramelized, if you want to hasten the browning add several tea. of sugar.this normally takes 1-1/2 hrs.Turn your heat up to med and sprinkle the onions with1-2 tea. flour to make a roux cook 1-2 min Deglaze pan with1/2 cup dry white wine.now I add a bay leaf,thyme 1 T ab. chopped fresh,1 tab. fresh lemon juice and 2 cups each of beef and chix stock simmer 2-3 min the taste for s&p When soup is nice and hot ladle it into crocks heat broiler on highplace a thick slice of Italian or french bread over soup and put a mix of swiss and oarm on top of bread plce under broiler til cheese starts to melt.
enjoy
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Old 01-02-2013, 05:39 PM   #43
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Any stew with barley. Beef, lamb, etc. I love barley when it has been soaked and cooked properly. It is the finishing touch to a good stew or soup.
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Old 01-02-2013, 05:49 PM   #44
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At my house we always have a big ham. That means a lot of split pea soup with sourdough rolls. Yum!
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Old 01-02-2013, 06:38 PM   #45
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Lamb and barley, minestrone, navy bean, split pea.
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Old 01-02-2013, 06:44 PM   #46
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Originally Posted by CWS4322 View Post
Rueben soup is like a rueben sandwich--corned beef, sauerkraut, grated cheese, dark rye croutons or a slice in the bottom of the bowl, topped with the soup...the recipe is at home. It has been awhile since I made it because it is so not healthy, but it is SOOOO good on a cold winter's day...I can post the recipe when I get home if you like.
Tried to type my recipe in, but it kept bumping me when I was almost done. I'll try again tomorrow.
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Old 01-02-2013, 06:56 PM   #47
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vischy sois ??? But im too lazy to look up how to spell it :)
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Old 01-02-2013, 07:23 PM   #48
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vichyssoise,

Not too far off
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Old 01-02-2013, 07:50 PM   #49
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My recipe is very simular to his. But I use hot water and instead of oil I add margarine or butter. The good part about my dough you can start making creplach right away, it doesn't need to rest. Of course I would not even consider prme rib, crazy. I use soup meat and stew meat mixed together and add fryed onions. Put everything thru meat grinder. Of course you can make any fillings you want.
Thank you.
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Old 01-02-2013, 10:01 PM   #50
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Posolé and Chicken Tortilla Soup...yum, yum
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