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I love to boil a whole chicken in a big pot while making my own homemade noodles for a yummy chicken noodle soup. I always think I'm making enough to freeze some, but my family finishes it off before I get a chance.
I also love split pea with ham. Mmm
Chili is chili and is always appropriate for a hot meal, a hamburger, a hot dog, macaroni and cheese, porkchops..........NOT THAT STUFF SERVED IN NEW ENGLAND. If I see beans or chunks of cooked tomatoes or onions in a thin liquid, IT AIN'T CHILI! If it has red pepper, a thick red gravy, overcooked chunks of beef simmered in a sauce of cumin, oregano, onion, garlic and chimayo chili, THEN we are talking chili. If worst comes to worse, pull out a can or two of Wolf Brand. Hormel doesn't count.
Creamed Butternut soup. Thick, sun shiny, buttery, rich, topped with some sour cream and cilantro.....now THAT is good on ANY cold day.
My husband used to make a good manhattan clam chowder, geez, have to get after him about that one. I like new england clam chowder, too, but have only eaten that out.
Any type of "Jiu Ji" wine chicken (soup form is very "heating" in the winter).
How can I forget about that dish?
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