Will Profile - Allrecipes.com (13687862)

cook's profile

Will


Will
 
Home Town: Nebbishgald, Kgalagadi, Botswana
Living In: Marietta, Georgia, USA
Member Since: Jan. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Genealogy, Charity Work
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Recipe Reviews 15 reviews
Spelt Biscuits
Great taste and great chewy texture. I could eat the entire batch...as with most biscuits, best fresh out of the oven!

2 users found this review helpful
Reviewed On: Jul. 14, 2013
Classic Chicken and Rice Soup
I used the Fast Chicken Base with some meaningful changes:Great Base Recipe...several changes I made: 1)Used bones with meat only-No skins..less fat-doesn't need it for flavor 2) NO WATER-much better flavor without 3) Added 2 extra carrots(halved then chopped) and Sauteed ALL vegetables starting with onions,5', then added carrots and celery, stirring on low-mid heat 15 minutes..this roasts the veggies and adds amazing flavor..I also added the thyme in the beginning. 4) Add Pacific Chicken Stock, boil, add bones, boil then LOW simmer,mostly covered 30'. 5) Strain and discard everything but broth. Go to Chicken with rice recipe.... For the Soup: 1) Added 1 cup short grain organic brown rice to broth and cook covered on lowest setting 35-40 minutes...till almost done...add 3 chopped carrots(split lengthwise and chop, thinner as you get to the fatter end) and 1 stalk chopped celery. Add carrots and celery with 20' to go on rice 2) Cut skinned de-boned chicken(from making the stock) into 1" pieces, and add along with 1 cup of frozen peas to the base...bring to simmer, cover, turn off heat and set aside 15'...this prevents the chicken from overcooking. While waiting, toast a sliced Ciabatta roll drizzled with olive oil at 375 until lightly browned. I do not add any parsley or pepper. Skim to remove any surface oil and "scum"..nasty word but the stuff floating on top, basically. Enjoy!!

1 user found this review helpful
Reviewed On: Sep. 11, 2012
Fast Chicken Soup Base
Great Base Recipe...several changes I made: 1)Used bones with meat only-No skins..less fat-doesn't need it for flavor 2) NO WATER-much better flavor without 3) Added 2 extra carrots(halved then chopped) and Sauteed ALL vegetables starting with onions,5', then added carrots and celery, stirring on low-mid heat 15 minutes..this roasts the veggies and adds amazing flavor..I also added the thyme in the beginning. 4) Add Pacific Chicken Stock, boil, add bones, boil then LOW simmer,mostly covered 30'. 5) Strain and discard everything but broth. Go to Chicken with rice recipe....

1 user found this review helpful
Reviewed On: Sep. 11, 2012
 
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