Forevermamas Heirloom Portuguese Watercress Chicken Soup Recipes

Steps:

• 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
• 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
• 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
• 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

Steps:

• Dumplings:.
• Put some water on to boil.
• Mix ingredients together gently, until all are mixed.
• Drop by tablespoonful into boiling water (you want small dumplings).
• Cover and cook for about 15 minutes.
• While this is cooking, get your soup going.
• When these are done, remove and place in your soup.
• Soup:.
• Process your plums (or other fruit) through a sieve, pulse briefly in a food processor or chop until fine.
• Mix all ingredients in a pot and cook over low heat.
• Add your dumplings when they're ready.
• Stir often so the dumplings don't stick to the bottom.
• Eat warm and enjoy!

Steps:

• Place roast into a large pan; pour buttermilk over roast to completely cover it.
• Add onion, bay leafs, and whole allspice to buttermilk.
• Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
• Remove roast from marinate, discard marinade, wash, and pat dry.
• Heat oven to 350ºF.
• Heat beef stock.
• In large heavy Dutch oven heat oil on high and brown roast on all sides.
• Add hot beef stock to browned roast and place in oven.
• Bake for@ 2 1/2 hours.
• Turn of oven.
• Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
• Remove Dutch oven from heat, remove roast from warm oven.
• Stir sour cream into sauce.
• Slice roast and ladle some sauce over roast.
• Serve with Half and Half potato dumplings and sweet and sour red cabbage.

Steps:

• Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
• After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
• Remove the chicken and allow to cool.
• Remove the allspice and bay leaf with a slotted spoon and discard.
• Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
• Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
• Season to taste with salt and pepper.
• Add the parsley; stir.
• Serve with egg noodles.
• Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.