"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Thread Tools Display Modes
Old 01-02-2013, 04:14 PM   #41
Head Chef
tinlizzie's Avatar
Join Date: Nov 2009
Location: SW Florida
Posts: 2,002
Originally Posted by Gravy Queen View Post
Whats a dandy ham?
Well, obviously it's the ham from a dandy. C'mon.

No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 01-02-2013, 04:29 PM   #42
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,373
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.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-02-2013, 04:39 PM   #43
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,762
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.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-02-2013, 04:49 PM   #44
Assistant Cook
Luap's Avatar
Join Date: Jan 2013
Location: Oregon
Posts: 35
At my house we always have a big ham. That means a lot of split pea soup with sourdough rolls. Yum!
“God sends meat and the devil sends cooks.”
― Thomas Deloney
Luap is offline   Reply With Quote
Old 01-02-2013, 05:38 PM   #45
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Lamb and barley, minestrone, navy bean, split pea.
justplainbill is offline   Reply With Quote
Old 01-02-2013, 05:44 PM   #46
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,178
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.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 01-02-2013, 05:56 PM   #47
Head Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,056
vischy sois ??? But im too lazy to look up how to spell it :)
larry_stewart is online now   Reply With Quote
Old 01-02-2013, 06:23 PM   #48
Head Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,056

Not too far off
larry_stewart is online now   Reply With Quote
Old 01-02-2013, 06:50 PM   #49
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,161
Originally Posted by CharlieD View Post
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.
Cerise is offline   Reply With Quote
Old 01-02-2013, 09:01 PM   #50
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,099
Posolé and Chicken Tortilla Soup...yum, yum

PrincessFiona60 is offline   Reply With Quote

other, soups

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:09 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.