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The Water Cooler
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Cooking/Food thread
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<blockquote data-quote="HJB" data-source="post: 3464587" data-attributes="member: 45695"><p>I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal.</p></blockquote><p></p>
[QUOTE="HJB, post: 3464587, member: 45695"] I will be making a large batch of that following Thanksgiving. I make kind of a soup base made with lots of carrots, celery and onion, with no noodles. Then I portion it off in 5 or 6 batches and freeze those. Then when we are ready for it for dinner, I thaw it out and add a can of chicken broth, boil some noodles in another can of chicken broth and then mix those together. That makes a full batch that is plenty for both of us to eat for at least a couple of meals. Crumble up a little bit of cornbread in it and it is a hearty meal. I don't put red pepper in mine because the wife does not like the spice, so about 6 or 8 dashes of Tobasco or Louisiana Hot Sauce give it the kick I like. That lasts us most of the winter for a real quick and delicious meal. [/QUOTE]
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