by
LILLIANCOOKS
I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread. And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!
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by
Shalabhanjika
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
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by
Jim Barrett, Cooking Light OCTOBER 2003
An avid hunter, this reader devised this stew to showcase his catch which is usually duck. We found a combination of chicken and supermarket duck a fine substitute, or use all chicken. Make this a day ahead to allow the flavors to blossom and so you can skim the fat from the top. Use reserved Crisp Croutons to top the stew.
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