Popular post

Popular Posts

Ingrediens:

  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)

Directions:

Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

Popular Posts

Ingrediens

For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

Popular Posts

Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Chicken And Leek Soup
 
February/12/2012

Ingrediens:

  • 1 (2-3 pounds) Fryer Chicken, cut up
  • 4 cup Vegetable or Chicken Broth
  • 1 Carrot, peeled, sliced lengthwise and diced
  • 1 Celery Stalk, sliced
  • 1/2 cup Barley
  • 1 Bay Leaf
  • 2 teaspoons Coarse Salt
  • 1/4 teaspoon Pepper
  • 3 Leeks, sliced

Preparation:

1. Add chicken pieces, broth, sliced carrot, sliced celery, barley, bay leaf, salt, and pepper to stockpot.

2. Bring to a boil over medium-high heat. Reduce heat to low. Cover stockpot and simmer 30 minutes.

3. Stir in sliced leeks. Bring to a gentle boil over medium-high heat.

4. Reduce heat to low. Cover stockpot and simmer 20 minutes.

5. Remove chicken pieces to cutting board. Cool slightly. Remove chicken from bones and skin.

6. Cut chicken into bite size pieces.

7. Skim fat from both. Remove bay leaf.

8. Return chicken meat to broth.

9. Simmer until heated through. Serve hot.


Leave a Reply