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April 2018

Slow Cooker Chicken Recipes

Wild Game Recipes

Caribou Picadillo

Caribou Picadillo Recipe
1 md Onion chopped 1 cl Garlic minced 2 tb Oil 2 lb Ground caribou 2 ts Red chile flakes 1...

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Parsnip Chicken and Orange Soup Recipe

Parsnip Chicken and Orange Soup recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Parsnip Chicken and Orange Soup recipe  PDF



2 Onions, peeled and choped
3 tb Olive oil
10 Cloves garlic, halved
8 Parsnips, either fresh or
pre roasted 1 3/4 l Chicken stock (3 pints)
1 t Salt
2 Oranges, juice
Black pepper, freshly grounded
Soften the onions in the oil in a heavy covered pan. After 10 minutes add the garlic cloves, then the peeled and sliced parsnips, reserving any which have already been roasted to add later ( ). Cook all the vegetables together for 10 to 15 minutes until they are soft, stirring them occasionally and adding any pre roasted parsnips a few minutes before the end. Strain the hot stock into the vegetable mi ture, add the salt and some freshly ground black pepper, simmer for 15 to 20 minutes, then liquidize. Taste for seasoning and add the juice of the freshly squeezed orange. ( ) Parsnips give of their full sweetness only when roasted and can taste overbearingly rank when cooked in other ways. From: Brigid Allen, The soup book, M Papermac 1993, ISBN 0 333 58224 1

Parsnip Chicken and Orange Soup recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
776 people have voted
Last Reviewed on 2018-04-25



Wednesday, Apr 25 2018 Download & Print Parsnip Chicken and Orange Soup recipe  PDF   Slow Cooker Chicken recipes RSS   New

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Sauted Chicken Livers with Onions Mushrooms
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1 lb Chicken livers 1/2 c Pancake flour (more or less) 1/2 ts Salt 2 ts Garlic powder 1/2 ts Pepper or dried basil 1 lg Onion coarsely chopped 1 c Mushrooms chopped 1/2 c Margarine OR 3 tb Olive oil (give or take) If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mi pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. (Plastic bag is best.) Coat livers in pancake mi ture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut on...

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