Let's Make A Recipe

[Ms V]

We have a new dog named Goldie. We have been buying soup bones $.59 at lb.for her teething and some of those bones have a LOT of meat. I have been saving the best ones. What would you suggest? That slow cooker book has ox tail soup but.... I don't want anything labor intensive...I was thinking:

brown the flour and seasoned meat/bones in a little olive oil.

add some cut up onion, celery,

how much liquid?

what kind of seasoning/herbs?

add carrots, tomatoes

potato

gas on 12 min. (?)

retained heat 45 min or longer???

I'm aiming for Fri. Tomorrow night is band rehearsal and my honey's 70th birthday dinner with friends...V

[ha_asfan]

Grandma always added the marrow filled bones after the stock and veggies were going...and a roux at the end. I think,but not certain, for a good bone to cook down, you need a really long slow cook...

[treatmaker]

Ms. V

I made a big hearty pot of soup the other day using soup bones and stew beef. Seems like you don't need the beef because the bones are meaty.

I heated a tbsp of olive oil and browned the bones and meat. Once browned I removed and sauteed one large chopped spanish onion and 2 cloves garlic until softened. I added 2 cups low salt chicken broth and a a can of contadina diced tomatoes with italian herbs (14.5 oz can) and 6 cups water. To that I added cut up carrots and potatoes brought to a simmer and put in the twell for 15 min. gas off 45. After the 45 min I added to the pot some frozen corn, frozen peas, chick peas and cannelli beans, put back in the well with gas on for 10 min to cook through corn, peas & beans. The result was a nice rich hearty soup.

I don't know how many pounds of bones you have, but I used 2 lbs beef and 1 lb bones.

[Ms V]

Thanks guys, sounds like we are going to eat Fri. night...V

[berlyn]

Ms. V

Mom being a country girl always adds a good soup bone or two to her veggie soup. And Mom can cook!!

Try Hunt's fire roasted tomtaoes for a more tomatoe stock. I'm hooked on that for the great flavor it adds.

I add liquid to the top of the veggies. I add all different types of veggies depending on mood and availability. Onions, carrots & potatoes are my usual basic veggies. Try mushrooms, squash, cabbage, etc.... even a little pasta like egg noodles.

I use the T-well, about 10-15 minutes of gas and off for at least 4-6 hours.

Has anyone tried broiling portabella mushrooms in the broiler?? I'm tinkering with that idea and some cheese melted on the mushrooms for a sandwich.

[fatfutures]

Ms V... looks as though you've got plenty of suggestions for your "soup bones". Treatmakers' recipes sounds great. But, being from Texas.. I would add some diced green chile's to the onions and garlic. Mild banana, hatch or even poblanos will work. I would saute the onion, garlic and chile's until a light, golden brown and then add the rest of those faboo ingredients.

Whip up a cheese cornbread (with ot without jalepenos) to serve with it.

Mmmmmm... just a little spice to dispel this cold Texas weather. [img]biggrin.gif[/img]

One of these days I'll have to share my chile verde recipe.. I think it wouild ROCK cooked in a thermowell (something I can't test, I've got a CC41... no well).

[ha_asfan]

Berlyn, I've broiled just about everything that can be broiled in the broiler, mushrooms too. Your highest setting will put your tray about an inch from the flames and your lowest setting will be about three inches. The broiler, dream come true that it is, is infinitely adjustable using the height adjustment in conjucntion with the flame size, and how long you preheat, you can do ANYTHING. Remember, the longer the pre heat and the hotter the pre heat, the bigger the sizzle and the faster the cooking. I'd say it's worth playing around a bit and a bot of note taking to get it just the way you want it.

[berlyn]

I'd love to "spice" up my soups and stews with peppers.
Unfortunatly, the peppers don't like me. [img]graemlins/cry.gif[/img]

Bell peppers are the safest way for me to go nowdays!!

Oh how I miss my jalapeno's!! [img]graemlins/cry.gif[/img]
Pico even does me in, but I do splurge with it once in a while. Being in South Texas and all!!

Berlyn

[Ms V]

WOW NOW WE'RE COOKING!

And AM I ever waiting for ALL the broiler tips promised in a previous post.

I think we need to have some of these tips on a tip page for our Chambers Recipes.

One thing for sure...for Pete's sake don't put off turning OFF the gas in the T well like I did. The broccoli didn't burn, but the sugar from the yam did. I thought it might need 1 or 2 more minutes and then forgot and went out to play ball with Goldie, thats what happens when you ....V

[berlyn]

asfan,
[img]wink.gif[/img] I knew you'd respond first!!
I have never cooked in any way, shape or form, only have eaten a portabella mushroom. What should I be looking for in "doneness". What cheese would complement the porta and broil well??

Lead the way for me..........

berlyn