Looking for best posole recipe?

Do you make the world's greatest posole? I would love to have the recipe!Looking for best posole recipe?
my best Posole recipe!!





6 Servings


PREP TIME: 30 min


COOK TIME: 2 hr


This dish is even better when served the next day.


2 pounds pork shoulder, cut into 1-inch chunks


1 teaspoon salt


Freshly ground pepper


1 teaspoon ground cumin


1 teaspoon dried oregano, plus more for garnish


1 to 2 tablespoons canned chipotle chiles in adobo


sauce pur茅ed with 4 tablespoons water


Two 30-ounce cans hominy


1 bay leaf


2 medium onions, 1 finely chopped, 1 diced


2 large garlic cloves, chopped


1 bunch of cilantro, stemmed, plus 2 tablespoons chopped


6 radishes, thinly sliced


1 large or 2 small ripe Hass avocados, diced


2 limes, cut into wedges


Corn tortillas, warmed in the oven





1. In a large, heavy saucepan or enameled cast-iron casserole, combine the pork, salt, pepper, cumin, oregano and chipotle puree (to control the spiciness, start with 1 tablespoon; you can always add more later). Add the liquid from the canned hominy along with the bay leaf and enough water to just cover the meat (about 2 cups). Bring the soup to a boil and skim off any foam that comes to the surface. Reduce the heat, add the finely chopped onion and cook the soup, covered, at a low simmer for 1 hour.


2. Add the hominy to the soup, turn the heat up a little and cook, uncovered, at moderately low heat until the pork is tender and the liquid has thickened slightly but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover that delicious broth.) Ten minutes before the soup is done, stir in the chopped garlic. Before serving, add the chopped cilantro.


3. Assemble dishes of cilantro leaves, diced onion, dried oregano, sliced radishes and diced avocado; let guests garnish their own steaming bowls of posole. Serve with the lime wedges (for squeezing over the posole) and the warm tortillas on the side.





try it and good luck!Looking for best posole recipe?
Posole is about the easiest soup you make. When I was a teen the Mexican lady down the street always brought us some with Tamales on Christmas Eve.


She used pork neck bones but any pork bones with some meat would work.


3 Lb. neck bones,


4 dried New Mexico Chilis ( 3 Ancho is ok )


1 med. onion. cubed


Place all three in a large pot and cover with cold water. Bring to a boil. Reduce heat and simmer. About 3 hours or when meat is falling of the bone.


Remove bones and strain.


She used canned Hominy.


Add 3 large cans hominy, drained. Salt to taste.


Serve with finely shredded cabbage.and onions.


Some people serve with shredded lettuce. I know some people like sour cream with it too but I don't

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Grandma's best cookie recipe??!!!?

I need the best homemade cookie recipe. no specific kind in mind, just the best that you have ever made. Honest answers only please!Grandma's best cookie recipe??!!!?
This is the best Recipe ever! Please try it and get so many rave reviews. Everyone will love it











Award Winning Soft Chocolate Chip Cookies











';Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.';


INGREDIENTS:


2-1/4 cups all-purpose flour


1 teaspoon baking soda


1 cup butter, softened


3/4 cup packed brown sugar


1/4 cup white sugar


1 (3.4 ounce) package instant vanilla pudding mix


2 eggs


1 teaspoon vanilla extract


2 cups semisweet chocolate


chips


1 cup chopped walnuts


(optional)





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.Grandma's best cookie recipe??!!!?
Ingredients:


2 1/4 cups flour


1/2 teaspoon baking soda


1/4 teaspoon salt


1 cup oatmeal


1 cup butter, softened


1 cup dark brown sugar


1/2 cup sugar


2 eggs


2 tablespoons liquid honey


2 teaspoons vanilla


1 1/2 cups raisins


1/2 cup chopped walnuts











Directions:


Mix flour, baking soda, salt and oatmeal together.








Cream butter and sugars. Add eggs and beat well. Stir in honey and vanilla.








Add flour mixture and mix. Stir in raisins and nuts.








Drop by tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake at 300 degrees F. for 18 to 22 minutes. Remove from cookie sheet to cool.
Frosted pumpkin cookies - YUM





2 cups flour


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon cinnamon


1/2 teaspoon salt


1 cup shortening


1 cup sugar


1 cup canned pumpkin


1 egg


1 teaspoon vanilla





FROSTING:


3 tablespoons butter


4 tablespoons milk


1/2 cup brown sugar


3/4 teaspoon vanilla


1 cup powdered sugar





Sift dry ingredients together. Cream shortening and sugar. Add pumpkin and egg. Gradually add dry ingredients and vanilla. Drop by teaspoonful on ungreased cookie sheets and bake at 350掳 for 10-12 minutes. Frost when cool.





Combine first three frosting ingredients in medium saucepan. Boil, stirring constantly, for 2 minutes. Allow to cool. Stir in vanilla and powdered sugar; beat until smooth. Dip cooled cookies into frosting, place on waxed paper to set.





The frosting part gets a little messy - but they're worth it! Note though, these are very soft, cake-like cookies that don't stack well in a cookie jar. Best if kept on a platter of sorts and covered so they don't get stale.
makes 48 old fashioned cookis 375 preheat the oven


2/3 c sweetened condense milk


1/2 c melted butter or shortening


1 t vanill1 egg well beaten


2 1/2 c sifted flour -----sifted


3 teaspoon baking powder


1/2 t salt


mix the milk butter and egg sift the flour measure add baking powder and salt and SIFT AGAIN


add gradualy to first mixture form a stiff dough then CHILL roll 1/8 thick on slightly floured board cut with cookie cutter


sprinkle with surar coconuts and currant or rasins --or dried fruit of your choice bake on greased cookie sheet 10 minutes or until brown when you take out the oven remove at once then sprikle while warm more sugar from season shaker old spice retrainer
That's easy!!!





KICKED UP TOLL HOUSE COOKIES





1/3 cup butter flavored Crisco


1/4 cup lard (may substitute Crisco)


3/4 stick butter


1 cup white granulated sugar


1/3 cup dark brown sugar, packed


1 Tablespoon blackstrap molasses


1/4 teaspoon ground ginger


1/4 teaspoon ground cinnamon


1/8 teaspoon allspice


2 eggs


1 teaspoon baking soda


1/4 teaspoon baking powder


2 tablespoons rum


1 teaspoon vanilla


1/2 cup raisins and/or craisins


3/4 cup chopped pecans, walnuts, or macadamias


1/2 cup semi-sweet chocolate chips


1 scant teaspoon salt


2 1/4 cups flour


1/3 cup oatmeal





In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk!


Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.





Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins.





Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.
2 cups butter


4 cups flour


2 tsp. soda


2 cups sugar


5 cups blended oatmeal ***


24 oz. chocolate chips


2 cups brown sugar


1 tsp. salt


1 8 oz. Hershey Bar (grated)


4 eggs


2 tsp. baking powder


2 tsp. vanilla


3 cups chopped nuts (your choice)





* Measure oatmeal and blend in a blender to a fine powder.


* Cream the butter and both sugars.


* Add eggs and vanilla, mix together with flour, oatmeal, salt, baking


powder, and soda.


* Add chocolate chips, Hershey Bar and nuts.


* Roll into balls and place two inches apart on a cookie sheet.


* Bake for 10 minutes at 375 degrees.





Makes 112 cookies.








this is the urban ledgend neiman marcus cookie recipe, i halfed it one year... they are pretty good

Does someone have ';the best'; tasting egg salad recipe?

i am in need of the greatest tasting egg salad of this world.Does someone have ';the best'; tasting egg salad recipe?
CONTINENTAL EGG SALAD





6 eggs, hard cooked %26amp; finely chopped


1 1/2 c. shredded Swiss cheese or med. cheddar cheese


1 c. mayonnaise or salad dressing


2 tbsp. chopped fresh chives or 2 tsp. dried chives


1 tsp. prepared mustard


1/2 tsp. salt


4-5 med. tomatoes, chilled


Dill weed (opt.)





In 1 quart bowl combine all ingredients except tomatoes. Stir gently. Cover, chill in refrigerator 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1'; of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Or just spread on your favorite bread, toasted or plain. Sprinkle top with dill weed if desired.Does someone have ';the best'; tasting egg salad recipe?
Follow any one of the above recipes and MAKE SURE you add some chopped olives...stuffed with pimento or japalino peppers...


YUMMY!
Ingredients





- 4 eggs


- 4 tablespoons mayonnaise


- 2 teaspoons sweet pickle relish


- 2 tablespoons green onion, finely chopped


salt to taste


freshly ground pepper to taste


Directions





Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes.


Remove from heat, drain, and immediately cool eggs with cold running water.


Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix.


Spread on bread of your choice. Garnish with lettuce or sprouts (optional).
One thing makes egg salad taste the best-lots and lots of pepper!!!!!
add mustard, a Little hot sauce , mayo salt and pepper, and paprika.Sometimes onions.
OLD FASHIONED EGG SALAD





1 head lettuce


6 hard cooked eggs, sliced


1 lg. onion, thinly sliced


1 1/2 tsp. salt


1/4 tsp. pepper


Dash paprika


1/4 c. salad oil


2 tbsp. vinegar


1 tsp. Worcestershire sauce


1 tbsp. minced parsley


1/4 c. grated sharp cheese





Break lettuce in bite size pieces into salad bowl. Alternate layers of egg, onion. Make dressing of remaining ingredients. Pour over lettuce, toss lightly. Makes 6 servings.

Whats the best pudding recipe youve ever made?

I love creme brulee so I made some myself. The recipe is as below:





Ingredients


500ml/18fl oz double cream


1 vanilla pod


100g/4oz caster sugar (plus extra for the topping)


6 egg yolks





Method


1. Pre-heat the oven to 140C/275F/Gas 1.


2. Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream.


3. Chop the empty pod into bits, and add them to the cream.


4. Bring to boiling point, then lower the heat and simmer gently for five minutes.


5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.


6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.


7. Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.


8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.


9. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.


10. Remove from the water and allow to cool to room temperature.


11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each cr茅me, then caramelise with a mini blowtorch.


12. Leave to cool for a couple of minutes, then serve.Whats the best pudding recipe youve ever made?
ready made

Best recipe for chili dogs?

Got a great recipe for carmel corn which is why I joined Yahoo. Who has the tastiest recipe for chili dogs?Best recipe for chili dogs?
You could make chili from scratch, or if you don't have time, get a jar of Bushs Chili (in the jar) Nathan's Hot Dogs and Cheddar Cheese. Cook the hot dogs in butter and a splash of hot sauce meanwhile heat up the chilli and toast the rolls and serve with onions. I use this recipe when I don't have time to make chilli and my family is none the wiser!!Best recipe for chili dogs?
A%26amp;w Chili Dogs


A%26amp;W Chili Dogs (copycat)


1 Sabrett brand (2 oz) beef frankfurter


1 regular hot dog roll


3 Tbs. A%26amp;W Coney Island Sauce (see recipe below)


1 Tbs. chopped white onion


1/2 Tbs. Kraft shredded milk cheddar cheese, optional





A%26amp;W CONEY ISLAND CHILI DOG SAUCE:


1 lb. ground chuck


6 oz. can tomato paste


1 cup water


1 Tbs. sugar


1 Tbs. prepared yellow mustard


1 Tbs. dried minced onion


2 tsp. chili powder


1 tsp. Worcestershire sauce


1 tsp. salt


1/2 tsp. celery seed


1/2 tsp. ground cumin


1/4 tsp. ground black pepper





Making the Chili Dog Sauce:


In a 2-quart saucepan, brown the ground chukc, breaking into very


small pieces. Salt and pepper lightly while cooking. Do not drain


fat. Add remaining ingredients. Simmer, uncovered, 30-45 minutes


until it thickens. Stir occasionally. Allow to cool, cover and


refrigerate if needed until ';Dog-Time';. You'll be microwavng what


you need later.





Cooking your A%26amp;W Chili Dog:


Bring a 2-quart saucepan of water to a rolling boil. Remove the


saucepan from the heat, and add the desired number of frankfurters to


the water. Cover and let sit about 10 minutes. After the franks are


done, microwave the chili dog sauce ntil steaming. (Only microwave


what you need, save the rest). Then microwave each hot dog roll 10


seconds...just enough to warm. Remove the cooked franks with tongs,


and place on a microwaved hot dog roll. Add about 3 Tbs. of your


prepared A%26amp;W chili dog sauce, and the chopped onion. Grated cheese


is optional.

Pls give me the best peanut butter cookie recipe.?

THE BEST!





Mrs. Field's Soft And Chewy Peanut Butter Cookies Recipe





2 cups all-purpose flour


1/2 t. baking soda


1/4 t. salt


1 1/4 C white sugar


1 1/4 C brown sugar


1 C salted butter, softened


3 large eggs


1 C creamy peanut butter


2 t. pure vanilla extract





Yield: 3 1/2 dozen





Preheat oven to 300掳F.





In a medium bowl combine flour, soda and salt. Mix well with a whire whisk. Set aside.





In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, adn mix at medium speed until light and fluffy.





Add the flour mixture and mix at low speed until just mixed. Do not overmix.





Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2'; apart. With a wet fork gently pres a crisscross pattern on top of the cookies. Bake for 18-22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with a spatula.





As a variation, add 2 cups coarsely chopped semisweet chocolate bar or 2 cups semisweet chocolate chips to the flour mixture, then bake as directed.Pls give me the best peanut butter cookie recipe.?
Ingredients:





1/2 cup granulated sugar


1/2 cup brown sugar


1/2 cup peanut butter


1/4 cup shortening


1/4 cup margarine softened


1 egg


1 1/4 cup flour


3/4 teaspoon baking soda


1/2 teaspoon baking powder


1/4 teaspoon salt





Instructions:


Mix sugars, peanut butter, shortening, margarine, and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.





Heat oven to 375. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in flour. Bake until light brown, 9 to 10 minutes. Sprinkle with granulated sugar mixed with food coloring. Cool 2 minutes then remove from cookie sheet.Pls give me the best peanut butter cookie recipe.?
go to www.recipesource.com, they have some good ones.





You might also like this version of a Peanut butter cookie





Chocolate Chip Pizza...


it is on a peanut buter crust.... mmmm and is so good
Easiest and best! (per batch) ---(really, name is Easy Peanut Butter Cookies)





1 cup pbtr


1 cup sugar


1 egg.





mix, spoon as 1 inch balls. flatten with a fork(floured)





Bake at 350, (I forget how long. 9 min maybe??)








I could eat forty in one night--- the best!!!!!!
Easy Peanut Butter Cookies





Prep Time: 15 min Total Time: 25 min Serves: 18 (2 cookies each)


INGREDIENTS


1 egg


1 cup creamy peanut butter


1 cup sugar


1/2 cup chopped PLANTERS COCKTAIL Peanuts


1 teaspoon vanilla





PREPARATION








PREHEAT oven to 350掳F. Beat egg in large bowl with electric mixer on medium speed until foamy. Add remaining ingredients; beat until well blended.





SHAPE into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork.





BAKE 10 min. or until lightly browned. Cool 1 min. Remove from baking sheets to wire racks; cool completely.


KRAFT KITCHENS TIPS





Note


These easy-to-make cookies don't need any flour!





Storage Know-How


Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.


-----------------------------


Peanut Butter Creme Cookie Treats





Prep Time: 10 min Total Time: 10 min Serves: 6 (2 cookie treats each)


INGREDIENTS





1 cup thawed COOL WHIP Whipped Topping


2 Tbsp. peanut butter


12 CHIPS AHOY! Real Chocolate Chip Cookies


2 Tbsp. PLANTERS Dry Roasted Peanuts, chopped


1 square BAKER'S Semi-Sweet Baking Chocolate, melted





PREPARATION





MIX whipped topping and peanut butter gently in medium bowl.





SPOON or pipe about 1 Tbsp. mixture over each cookie. Top each cookie with peanuts; drizzle with melted chocolate. Serve immediately or freeze until ready to serve.





KRAFT KITCHENS TIPS





Size It Up


Chocolate and peanut butter are always a winning combination. One serving of this simple treat is all that's needed to provide big flavor.





Make-Ahead


Assemble as directed; place in airtight container and freeze for up to 3 days. Thaw 15 min. before serving.
Yes---momof3 these are truly the best! I used this recipe and won 1st prize in a baking contest against 25 other contestants.....I use SKIPPY peanut butter instead and butter flavored shortening. And I use a potato masher to criss-cross a pattern instead of a fork...





Irresistible Peanut Butter Cookies


1 -1/4 cups firmly packed light brown sugar


3/4 cup Jif Creamy Peanut Butter


1/2 cup CRISCO all-vegetable shortening


3 tablespoons milk


1 tablespoon vanilla extract


1 egg


1-3/4 cups PILLSBURY Best All-Purpose Flour


3/4 teaspoon baking soda


3/4 teaspoon salt





Preheat oven to 375掳F.


In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.


Add egg. Beat just until blended.


In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.


Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.


Bake 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.


http://www.crisco.com/scripts/display_re鈥?/a>
Irresistible Peanut Butter Cookies





1 1/4 firmly packed brown sugar


3/4 cup Jif Peanut Butter - I like crunchy


1/2 cup Butter flavor Crisco all veg. shortening


3TBLS milk


1TBLS vanilla


1 egg


1 3/4 cups all purpose flour


3/4 tsp baking soda


3/4 tsp. salt


Heat oven 375.


Combine brown sugar,peanut butter,shortening,milk and vanilla. Beat at med. speed until blended. Add egg - beat until blended


Combine flour,baking soda and salt. Add to creamed mixture at low speed. Mix until blended.


Drop by rounded measuring TBLS of dough 2 in. apart on baking sheet. Flatten slightly with criss cross shape with a fork.


Bake one sheet at a time for 7-8 min. or until brown.





* I like to take my dough balls and roll them in sugar before I flatten with the fork shapes.


** I also like to make them crunchy instead of chewy so I leave them in a little longer. Sometimes I make some crisp and some chewy.


*** These really are the best.
Peanut Butter Cookies








1 cup creamy peanut butter





1 cup sugar





1 large egg





1 teaspoon baking soda





Preheat oven to 350掳 and spray cookie sheets lightly with no-stick spray.





With an electric mixer, beat together peanut butter and sugar until mixed well. Beat in the egg.


Sprinkle baking soda over the mixture and beat until combined.





Shape heaping teaspoons of dough into balls. Place 1 inch apart on cookie sheets. Flatten with


tines of a fork (dipped in flour) to make a criss-cross pattern. *





Bake cookies on middle rack in oven until puffed and slightly browned, about 10 minutes.**





Cool cookies on cookie sheets 2 minutes. Cookies are fragile when hot from the oven


and need time to set up. Transfer to cooling rack with metal spatula. Cool completely.





Makes 2-1/2 to 3 dozen cookies.
INGREDIENTS:


2 1/4 cups all-purpose flour


1 tablespoon baking soda


1 cup butter


3/4 cup white sugar


3/4 cup packed brown sugar


1/4 cup peanut butter


3 eggs


3 tablespoons vanilla extract


1/2 cup chopped walnuts (optional)





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.


Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
1 cup of sugar


1 cup of peanut butter


1 egg


bake at 350
1/2 c peanut butter


1/4 c shortening


1/2 c brown sugar


1/2 c granulated sugar


1 egg


1 tsp soda


1 c flour


Cream p. b. and shortening; add sugar gradually, contin mixing till light and fluffy. Add egg. Add flour adn soda. Mix well. Drop by spoons full on cookie sheet. Press down with tines of a fork, sprinkle lightly with sugar(optional). Bake 10-15 mins at 350 degrees.

Who has the best recipe for chicken and leek soup?

extra points for low carb:DWho has the best recipe for chicken and leek soup?
Now why would you let a chicken leek in your soup? JK!





2 1/2 pounds fresh whole chicken


4 cups water


1 carrot, peeled sliced


1 celery rib, sliced


1/2 cup barley


2 teaspoons chicken base or bouillon granules


2 teaspoons salt


1/4 teaspoon ground pepper


1 bay leaf


1 1/2 cups leeks, sliced


In a kettle combine cut-up chicken, water, sliced carrot, sliced celery rib, barley, chicken base, salt, pepper, and bay leaf. Bring to a boil, reduce the heat; cover, and simmer for 30 minutes.


Add sliced leeks. Return to a boil, reduce the heat; cover, and simmer until the chicken is done, about 15 minutes.


Remove the chicken from the soup and cool slightly. Remove the bones and skin; cut the chicken into 1-inch pieces.


Skim the surface of the soup. Remove the bay leaf. Return the chicken to the soup and heat until hot, about 5 minutes.


Makes 8 servings.Who has the best recipe for chicken and leek soup?
Japanese Clear Soup with Chicken and Leeks





Very satisfying, much more than you would expect from such meager ingredients.





1 boned chicken breast, trimmed and cut into small bite-sized cubes


salt


4 dried shiitake mushrooms, soaked in warm water with 1 teaspoon sugar for 30 minutes, cutting off stem, then sliced finely


1 small leek, sliced very finely


4 cups dashi (Japanese stock - see below for recipe)





Salt the little chicken cubes lightly, then simmer in water until just barely tender. Remove from heat and reserve.


Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices. Bring to a boil, then simmer for 5 minutes. Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls. Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.





There are many types of dashi - this is one:


Shiitake Mushroom Soup Stock


4 cups and 1/4 cup water


4 large hoshi-shiitake (dried shiitake mushrooms)





Put water and hoshi-shiitake mushrooms in a deep pot and soak for 10 minutes. Heat on medium heat and bring to a boil. Stop the heat. Let it set for 20 minutes and strain the broth. Use the shiitake mushrooms for cooking.





Very Low Carb and Low Fat - and very delicious! Though I think I'm a bigger fan of Miso Soup
Chicken Leek Soup





2 pounds fresh chicken wings


6 cups water


1 carrot, peeled and chopped


2 tablespoons chopped celery


2 tablespoons chopped flat-leaf parsley


1/4 teaspoon ground pepper


1/4 teaspoon red pepper flakes


3 leeks, sliced





In a large saucepan combine chicken wings, water, finely chopped carrot, chopped celery, chopped parsley, pepper, and red pepper flakes. Cook over medium heat for 20 to 30 minutes, or until the chicken is tender.


Remove the chicken, and when cool, strip meat off the bone and return to saucepan. Discard the bones and skin. Skim the broth and return the chicken to the saucepan. Add sliced leeks and simmer for 8 to 10 minutes, or until the leeks are tender.


Makes 6 servings.





Chicken Leek Soup





National Chicken Council - Joanne Parent, Anchorage, AK





Ingredients:





1 whole chicken


2 bulbs garlic (whole, not just clove), divided


1 onion, chopped


4 red potatoes, diced


4 large carrots, diced


1 teaspoon salt


2 tablespoons chicken bouillon granules


3 leaves bok choy, diced


2 leeks, sliced


1 bunch cilantro, tops chopped, stems discarded


4 lemons





Directions:


In large saucepan, place chicken and cover completely with water. Add one sliced garlic bulb and onion. Cook about 45 minutes or until meat falls off bones. Remove chicken from pot and cool; discard skin and bones. Add potatoes, carrots, salt and chicken bouillon granules to broth. Coarsely chop chicken meat and return to pot. Add remaining garlic bulb (crushed), bok choy, leeks and cilantro. Boil until vegetables are tender, about 20 minutes. Ladle into individual bowls and squeeze juice of 1/2 lemon over top of each.


Makes 8 servings.
Leek And Red Potato Soup Recipe


Ingredients


鈥?-4 large leeks


鈥? Tbsp olive oil


鈥? ribs celery, chopped


鈥? quarts chicken stock (homemade or unsalted canned)


鈥? large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunks


鈥nough water to just cover (if needed)


鈥ill weed and black pepper to taste


鈥ea salt, to taste


鈥arlic croutons, for garnish


http://www.grouprecipes.com/9352/leek-an鈥?/a>

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