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Beer Cheese Soup
INGREDIENTS:
1/4 pound butter
8 ounces cheddar
3 cups chopped celery
12 ounces beer
3 cups chopped onion
1 teaspoon garlic salt
1 grated carrot
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock
PREPARATION:
Sauté celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheese. Heat gently until cheese melts. Add beer. Adjust spices to tasteanc just a quick safety warning for you
Licking the Bowl Is Risky Businessrecommendations for food safety. Back when you were little, nobody worried much about salmonella in raw eggs. Perhaps that was because eggs were less likely to be contaminated.
Food safety scientists might not have realized then that licking the bowl did make some children sick. It makes sense to be careful even though it means one of childhood’s pleasures–licking the beaters–is taken away.
Pasteurized egg whites in liquid or powdered form are available. there shouldn’t be any objections to you licking the beaters or my bowls if the eggs are pasteurized.
if your gonna lick my bowls i have a responseabilty to make sure you arnt harmed while doing it im sure a certain chatter would be very upset if anything bad happened to you as they seem slightly obsessed with my recipes and yours
:lol: :lol: :lol: :D
feck it I will lick the bowls! lol :lol:
copying 3 or 4 recipices from a book and posting them on the net every single day must qualify for an obsession :wink:
@thin ice wrote:
copying 3 or 4 recipices from a book and posting them on the net every single day must qualify for an obsession :wink:
bit like yours ya mean where you have to turn nearly every thread into a war zone with ya snotty comments if you dont like my posts why not be an adult and ignore them which is what ive done with yours in the past, and as for the sorry you sent in pm you clearly arnt so in the future i will ignore you :roll: :roll:
@angelbabe wrote:
@thin ice wrote:
copying 3 or 4 recipices from a book and posting them on the net every single day must qualify for an obsession :wink:
bit like yours ya mean where you have to turn nearly every thread into a war zone with ya snotty comments if you dont like my posts why not be an adult and ignore them which is what ive done with yours in the past, and as for the sorry you sent in pm you clearly arnt so in the future i will ignore you :roll: :roll:
i was sorry if i offended you
but dont mean i cant liven it up a bit
and as for being an adult
why not lead the way
if you dont like my posts ignore them :wink:Two ways to do cabbage slightly differently, of which one I have made up and the other seen on tv!!!!
Savoy: shred and fry in a bit of butter and olive oil for only about 5 mins – it keeps it’s colour and is delicious. Can always add a few bacon lardons too which goes for below too!
White cabbage, the same, but with sliced onions too!
That’s one of the things I miss most about being a vegetarian, gravy.
mum used to make it using the juices from whatever meat we were having that Sunday I think beef made the best gravy! with lashings of liquid from the veg (cauliflour for flavour, pea to thicken it up) and a few drops of gravy browning. She used an old, crusty baking tray, and the end product really tasted divine. It was so thick it could pass the spoon test. Let me explain!
The spoon test consisted of pouring the gravy into a gravy jug, and then trying to stand a spoon up in the jug. Nine times out ot ten, the spoon remained standing without any support. Now that’s what I call thick gravy!
I’ve finally found the ideal gravy, and the bonus is you don’t even have to boil up loads of vegetables to get the stock!
Take one onion. Peel off the outer skin and chop it in half. Then slice it so you get lots of crescent shaped onion pieces.
Place the onion in a bowl and add one tablespoon of plain flour, and cover with 10ml of oil. You can use pretty much any sort of oil, but I find vegetable oil works best.
Mix it all up together and add a few sprinklings of feshly ground pepper. Spread this mixture out onto a baking tray ad roast in the oven at 180C for 20 minutes.
Whilst the onions are roasting you need to prepare a pint of vegetable stock. There are loads of ways of getting good vegetable stock, the best is boiling up a good mixture of vegetables and using the left over water, but you don’t always want to be bothered with preparing and boiling vegetables just to get some stock, so stock cubes are a good substitute.
For the ultimate gravy thoug
h I don’t just use any stock cubes. Oxo are OK, but you can’t beat Marigold Vegetable Bouillon. You can buy it from most supermarkets for about £2.00, and although this may seem expensive, don’t worry as a tub of this lasts for ages.Put two heaped teaspoons of this in a jug and add a pint of water. Stir well.
For some extra flavour I add a pinch of English mustard powder (I use Colemans, but a supermarket own brand would be fine), and a dash of mushroom ketchup. I like a bit of bite to my gravy so I add a little bit more ground pepper and a splash of chilli sauce. Not too much, you don’t want to blow you head off with gravy, but this does add a little bite and more flavour.
I’ve also got a thing about aneamic sauces, I can’t stand light coloured gravy or stews, so I add a couple of drops of gravy browning. It doesn’t change the flavour but does make the liquid a lovely dark drown colour, just what a good gravy should look like.
Pour the stock into a pan and turn the heat up. Add the onions from the oven and stir. Kepp stirring.
And stir some more!
When the gravy is bubbling away, reduce the heat and simmer for about five minutes, stirring occassionally.
The voila, lovely, thick, tasty onion gravy. Perfect with some vegetarian sausages and mash!
I know that seems an awfully long winded way to get some nice tasting gravy, but once you’ve made it a couple of times if really doesn’t take that long at all, and really is worth the extra effort. plus you can always freeze some
Beats a jug of Bisto anyday!
Good one! but, gravy browning isn’t vegetarian, I don’t think! Never thought of chilli in a gravy though, will give it a try! :)
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