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Post by mgulfcoastguy on Jan 14, 2022 23:42:35 GMT -5
Recipe courtesy of RRP from the Green Egg Forum
Chicken Cheese Vegetable Soup
2 pints Swanson vegetable broth 1 pint Swanson chicken broth 3 medium potatoes peeled and chopped 2 large cooked chicken breasts well chopped or shredded 1 cup onion chopped 2 T parsley flakes 2 cubes chicken bouillon 40 grinds of black pepper 1 tsp salt 10 oz bag of Birdseye Steamfresh mixed vegetables thawed and big pieces diced 2 cans Campbell Cream of Chicken soup 1 pound of Velveeta Cheeze
In a large sauce pan parboil the potatoes and onions then drain
In a dutch oven combine the broth, potatoes, onions, mixed vegetables, parsley flakes, bouillon, salt, pepper and cook on low until tender. Add chicken and stir well. Add Cream of Chicken soup and Velveeta cut into small chunks . Stir until cheeze is melted . Freezes in one pint Food Saver bags well.
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Post by hairymooseknuckles on Jan 15, 2022 11:27:11 GMT -5
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Post by daylilydude on Jan 15, 2022 12:49:03 GMT -5
mgulfcoastguy, I was thinking the same as hairymooseknuckles,and went looking ... just don't have vegetable broth, or else this would have been dinner tonight... lol!
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Post by hairymooseknuckles on Jan 15, 2022 12:53:48 GMT -5
mgulfcoastguy , I was thinking the same as hairymooseknuckles ,and went looking ... just don't have vegetable broth, or else this would have been dinner tonight... lol! Do you have an instapot? We have all the broth we can use now. It’s very quick too!
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Post by mgulfcoastguy on Jan 15, 2022 15:53:09 GMT -5
As rich as it seems I might have it over rice or noodles. I am also thinking about ordering a tortilla press for making arepas.
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Post by daylilydude on Jan 15, 2022 17:38:45 GMT -5
hairymooseknuckles, yes I do, as a matter of fact we have a 4 qt., 6qt. and an 8 qt. but only the 6 qt. is the instapot brand the other 2 are farberware pressure cookers... I love me some electric pressure cookers.
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Post by hairymooseknuckles on Jan 16, 2022 9:21:30 GMT -5
As rich as it seems I might have it over rice or noodles. I am also thinking about ordering a tortilla press for making arepas. Yes, it’s going to be rich, but I bet it’s good! I think it would be a good fixed like a pot pie too. I used to eat my weight in velveeta cheese, but somewhere along the line, they changed the formula. Ever notice how “sticky” it is now? It didn’t used to be like that. It still taste pretty close. Cheaper ingredients maybe. I don’t know.
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Post by hairymooseknuckles on Jan 16, 2022 9:23:23 GMT -5
hairymooseknuckles , yes I do, as a matter of fact we have a 4 qt., 6qt. and an 8 qt. but only the 6 qt. is the instapot brand the other 2 are farberware pressure cookers... I love me some electric pressure cookers. I’m sure sold on them too! I can’t believe we let that thing on the shelf so long before trying it out.
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Post by rdback on Jan 16, 2022 14:18:55 GMT -5
Ya know, it seems like everybody has one these days, except us, lol. Just not sure we'd use it, but maybe I should reconsider.
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Post by Laura_in_FL on Jan 16, 2022 17:54:09 GMT -5
I don't have one, either, rdback.
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Post by september on Jan 17, 2022 16:46:06 GMT -5
Tried it once, gave it away after 5 years of no use. Not my thing. Nothing instant about it. Total prep and steam waiting times make it take just as much time as conventional cooking. Lots of people love it, not me.
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Post by hairymooseknuckles on Jan 17, 2022 18:52:13 GMT -5
september, Where it really shines is being able to throw the toughest, frozen solid chunk of meat you can find and in an hour have a tasty and fall off the bone meat. Also being able to cook a pot of beans in an hour. It just makes things tender. That being said, my Mom feels the same as you. She don’t take to eating boiled meat. She likes everything pan fried. Not deep fried, mind you, pan fried. She likes a “crust” on her meat. Crust is probably not the right term. A crispy batter would be a better description.
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Post by september on Jan 17, 2022 20:58:46 GMT -5
hairymooseknuckles , I'm sure it works good once you know what you are doing as far as amount of liquid to add. I made a pork roast, it was okay, but no better than one in the oven. I think I either didn't have enough liquid to start, or maybe I cooked it too long and it all steamed out, because the bottom of the pot was scorched. I don't like that you can't pop a lid and see how it's doing during the process. I do still have an old stainless steel stove top pressure cooker inherited from my mom. It has no temperature gauge on it, just a valve with the little thimble gizmo that sits on it, so you have to know/guess how to regulate the temperature. She used to make delicious things in it. I'm just not interested enough to experiment with it. I spend as little time in the kitchen as I can.
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