 Oh my goodness yummy & perfect meal any time of year! Once you make this batch of soup and freeze the rest for later...you'll have an easy, pull-out-of-the-freezer meal. Just add some soup pasta and a side salad & done!
You might want to try throwing in some cooked escarole or little baby meatballs, top with some Parmesan or Romano cheese for extra goodness! This is how we do it in the "D" House! Ingredients 1 Whole Chicken 1 1/2 Gallons of Water 6 Whole Potatoes – Cut into 1” pieces 8 Carrots – Cut into wheels 6 Stalks of Celery – Chopped & the leaves are good too 2 Large Onions Salt, Pepper, Garlic Powder – to taste 1 Tbs. Chicken Soup Base (Powdered) or Liquid Chicken Broth 3 Bay Leaves Directions Put your chicken in a large stock or soup pot. Mine is a 14 quart size pot, but it is a little on the big size for the job. An 8 or 10 quart stock pot would most likely work just fine.
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Omgoodness....BURSTING with Flavor! This lovely note from a fellow Foodie proves it....LOL!! These moist, delicate Bundt Cakes are sure to be a crowd pleaser! Great for an afternoon tea, coffee with friends...or just a superb dessert! Top it with fresh whipped cream or vanilla bean Gelato to take this lemony treat to the next level of goodness.
Here we go! INGREDIENTS For the Bund Cakes:
For the Glaze:
INSTRUCTIONS
ENJOY!!  Do yourself a favor and MAKE THIS RECIPE! Take it to the beach while you're at it.
Heavenly flavor you'll want to taste again and again. D'Licious;-) Here you go.....enjoy the process! Ingredients
Directions 1. In a small heavy saucepan, heat milk to 170° on your kitchen thermometer. (I bought a good one for less than $10 at GFS). A good cook should never be without one. Stir in sugar until dissolved. Now you’ll whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Now I add my grated lemon peel (reserving zest for topping). Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon. 2. Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and berries. Refrigerate several hours or overnight. 3. Fill cylinder of your ice cream machine or small ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts. You can do this in an airtight container…Freeze for an hour, stir until creamy then freeze again. Consistency may not be exactly like gelato…..but still tastes just as good! ENJOY & ALWAYS……….HAVE FUN IN YOUR KITCHEN!
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