Soup Series... Up To 'S' - Stevie's Crazy Kitchen Blog at - 270843

Stevie's Crazy Kitchen

Soup series... up to 'S' 
Mar. 21, 2012 9:30 pm 
Updated: Mar. 22, 2012 2:56 pm
Well, I've been asked to share just what all I've been making with the new stove, but frankly, I can't remember what I fixed for dinner "last night,"  let alone going back a week!  Tonight, I attempted "oven fried chicken" which flopped... I didn't set the oven hot enough.  Yesterday, I made "colcannon" from the l/o cabbage and spuds from Saturday's corned beef (which I fixed in the crock pot as usual...)  First use of the oven, I baked choc. chip cookies... I simply couldn't think of anything else to put in the darn thing! 

This afternoon I was somewhat bored, what with J having the day off (and being underfoot,) so I began the base for my next soup.  I can't believe that I've made soups so far to take me up to A-S!  My recipe is in the kitchen awaiting the finishing touches, so I'll have some for lunch tomorrow.  It's name is Saxe-Coburg soup, named in honor of Prince Albert (who came from that area of Europe,) and who loved Brussels Sprouts!  I can vaguely remember when he married Queen Victoria... lol!  Stay tuned, as come Thurs afternoon, I'll post the recipe and give my general "take" on it! 

A word of "thanks!" to those of you who put "A Fairy Tale" on the " most read" list!  I was totally SHOCKED, but I'm not complaining, as I feel honored to have made "the list" once! 

So, check back tomorrow for the recipe "Saxe-Coburg Soup." 
Meanwhile, be happy, be healthy, cook crazy!
Mar. 22, 2012 3:00 am
oh my i can't wait to read about the soup..Stevie bet it will take a little while for you to get use to the new stove,i swear if it sat in my kitchen i would sit and stare at pretty...yes i saw you made the most read list...congrats everyone loved reading & looking at your new toy....i will check back later friend....judy
Mar. 22, 2012 6:12 am
You never know what people like to read but congrats on making the Top 5! I love fried chicken and I've failed at oven fried too! Can't wait to see what all is in the S soup.
Mar. 22, 2012 10:07 am
Judy, it's kinda like having a brand new Cadillac in the garage... lol! I do spend more time in there now (I like to turn the lights on inside and stare at the darn thing!) Be well, friend!
Mar. 22, 2012 10:09 am
Cat, I used the upper oven set at 375F bumping it up to 400 after about 25 minutes... simply had to be "TO COOL" of a temp as it wasn't at all crispy Chicken! Live and learn, eh? Be well!
Mar. 22, 2012 10:13 am
yes i know what you mean,for me it would be open the door and look in every little while...i know the door has later friend..
Mar. 22, 2012 10:53 am
The only way I have ever succeeded at oven fried chicken was using bisquik (sp?) as the coating. It has shortening or oil or something impregnated right in it and that makes it crispy... Sigh... I love your stove and would sit on the floor admiring it whenever I wasn't polishing it...Sigh... I never would have thought of Brussel Sprouts in soup... do let us know how it worked out.
Mar. 22, 2012 11:40 am
First time blogging so please bare with me. I just bought a new stove and its a confection oven. This is really messing with me. To a point that I use the regular bake setting because I have no idea what temp to set things on or how long to bake them for. I'm sure this type of oven is a huge plus but without proper instruction I'm scared. I'll be baking a cherry pie for dinner tonight along with potatoes and saueteed spinach and mushrooms. Ribeyes on the grill.
Mar. 22, 2012 2:52 pm
BigShotsMom... I'll give that a try, after re-heating the two l/o thighs that I made last night. Thanks for the tip! IF I get down on the floor... I CAN'T GET BACK UP! LOL! Be well!
Mar. 22, 2012 2:54 pm
PSSTEIMLE, per convection setting... I've never used it all that much in the past (or on this new stove...) My toaster oven says that "convection" will cook food in 1/3 less time... ergo, a 30 bake time will be done in 20. As for changing the temp, I'm clueless. Hope that helped a little... What time are those steaks gonna be ready, and what can I bring? lol! Be well!
Mar. 22, 2012 2:56 pm
sorry... 30 and 20 were supposed to be minutes, as an example! Also, that was without changing the temp, I THINK!
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Stevie crazycook

Home Town
Lansing, Michigan, USA
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Phoenix, Arizona, USA

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Feb. 2008

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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