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November 2018

Rice Recipes

Condiments Recipes

English Orange Marmalade

English Orange Marmalade Recipe
4 Oranges 1/2 Grapefruit 1/3 Lemon Sugar Remove seeds from fruit. Cut fruit into very thin slices....

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Turkey Soup From Loren Martin Recipe

Turkey Soup From Loren Martin recipe and other rice 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 Turkey Soup From Loren Martin recipe  PDF


1 ea Meaty turkey carcass, left
Over from 20 pound bird 4 qt Water or broth
1 tb Chopped garlic
3 c Chopped celery
1 ea Large onion, quartered
2 tb Peppercorns
2 c Chopped carrots
6 ea Whole bay leaves
1 tb Sweet basil, dried
2 tb Whole dried Tarragon
1 c Chopped fresh parsley
1 c Wild rice
Salt and pepper to taste Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additional 6 8 hours. Cool the soup and strain. If you wish, skim any fat from the broth at this point. Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mi ture add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp tender. Enjoy......this also freezes well.

Turkey Soup From Loren Martin recipe and other rice 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
728 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Turkey Soup From Loren Martin recipe  PDF   Rice recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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