Friday, October 30, 2009
Tuesday, October 20, 2009
- chopped carrots
- chopped onions
- chopped celery
- chopped garlic
Secret Number 1: Chop up the greens on the celery - the part that almost looks like flat parsley? That part of the celery has more flavor then the celery itself! I could tell by adding it to the broth that it really brought out the celery flavor.
Now add a box of chicken stock. I think its like 32 ounces.
Secret number 2: Add 2 cubes of chicken bullion. This helped to make the broth more chickeny and rich. Add a dash of oregano and let the veggies and broth simmer, almost to a boil, for a bit.
Add pasta noodles of your choice right into the soup pot. I used fettuccine broken into thirds. A little pasta goes a long way - it soaks up the liquid. I used maybe 25 noodles broken into thirds maybe?
Once your pasta looks about ready add your already cooked chicken. I used a rotisserie chicken, but if you have some leftover chicken then shred that to use. It should already be cooked so you're really just heating it through.
Secret Number 3: What I thought really made the soup were these two ingredients... an entire freshly squeezed lemon. This gives the broth some zing. I also added ground cayenne pepper. Just add a dash if you're worried about it being spicy. It just makes the broth more interesting and complex. I added a lot because I actually wanted it to be spicy since I had a little cold and I wanted to kick it.
*Serve this relatively soon after its done, or the pasta will continue to absorb the liquid. If you're making it for someone, then cook the pasta noodles separately and have the person add the cooked noodles when reheating. I waited to eat a few hours until Kevin got home and although the flavors were on, that broth that I really wanted had been mostly absorbed.
Sunday, October 18, 2009
½ cup butter (melted)
1/4 cup sugar
- Mix and put in bottom of 9x13 pan - press down
- Slice ice cream in ½ in slices and place on top of crumbs. Mash it together with your fingers so its completely covered. Put this in the freezer while you make the chocolate sauce.
1-1/2 cup chocolate chips
½ cup butter
1-3/4 cups powdered sugar
1 12 oz can of evaporated milk
1 tsp vanilla
- Mix above ingredients except for vanilla and cook till thick and creamy. Stir constantly.
- This will take about 20 minutes or so over low heat.
- Remove fom heat, let thicken, add vanilla and cool... for a WHILE. Don't want to melt the ice cream!
- Once cooled, pour on top of the ice cream and stick it back in the freezer. This is the point where I go to bed and let it harden over night :)
1 9oz tub of cool whip, refrigerated
- Spread cool whip over chocolate layer and sprinkle with (optional) nuts and cherries. Freeze. Enjoy!