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    You are in: Home / shelteredcreature's Public Recipes
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    5 Recipes

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    This recipe is wonderfully cheap and simple to prepare. It does take an overnight sit in the fridge for the best flavor, but if you are in a rush you can skip the chilling. Getting the stock cold does help when it comes to ease of removing fat though. Letting the meat and bones cool down in the stock seems to make a difference in the richness of the final stock. I do not include vegetables in this recipe, but please do feel free to add any veggies or herbs you desire. Celery and onion are always classics. This stock, as is, is deeply perfumed and flavored with comforting beef essence. I love to use the leftover shank meat in the stock with some noodles for a quick and lovely beef noodle soup on the fly. This stock is an amazing base for Pho as well. Enjoy!

    Recipe #516051

    A decadent and sweet bread perfect for breakfast with coffee or tea. This recipe can take up to two days to complete, so please be aware if you are making it for a special occasion. I shaped my dough into 3 small loaves and snipped the tops with kitchen shears to achieve a spiked effect, after egg washing. It will be tempting to devour these right away, but be warned, the longer you can wait to tear into them, the less gooey and messy the chocolate inside will be. In the recipe I call for semi-sweet chips, but a large bar of good quality chocolate broken into small pieces would be fantastic as well. I started my batch early in the day and finally enjoyed a fragrant, delectable slice, complete with oozing melted chocolate, around 7:30pm, if that helps put the time frame into perspective. Next time, I plan on shaping my dough into smaller balls, to maximize the gorgeous, shiny crust and I will start the recipe the evening before so I can just take the dough out when I get up and shape the dough once it has warmed up closer to room temperature.

    Recipe #515426

    While visiting Mexico as a teenager, I found this rich and comforting soup to be plentiful and delicious in the tourist area at least. Not sure exactly how traditional it is, but it is very quick and simple to put together and loaded with tomato flavor and toasted, nutty pasta. If you wish to skip pureeing of fresh vegetables, I don't see why you couldn't substitute with a jar of your favorite salsa. I plan to try that myself next time just to see the difference. Hope you enjoy this recipe.

    Recipe #512447

    This version has some inclusions you may not expect to see in french onion soup. We love it at my house and hope that you will too. Feel free to substitute the fresh herbs with a few pinches of dried. Also, depending on your tastes, you can use a dry red wine or only brandy.

    Recipe #512045

    This is one of my favorite soups that I make at home. You can use any variety of Chorizo that you prefer. I use a veal chorizo that I get from my grocery store, it has a pretty good kick to it and a well-rounded spice mixture. I like to use kale from my garden but you could easily swap it out for collards, spinach, or chard. Play around with it, its an easy recipe for that =) Please note that the addition of milk or cream is meant to go in when serving the canned soup, during re-heating, not before canning.

    Recipe #504473


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