How to prepare thousand year old egg recipe in 10 minutes

Thousand year old egg recipe (chineese)
Preserved Ancient Eggs -These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually

12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh *Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days.

To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. .

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Campbells chicken noodle soup recipe How to cook n prepare

Campbells chicken noodle soup recipe

1 (10 1/2
ounce) can condensed chicken noodle soup
1 (10 1/2
ounce) can condensed cream of chicken soup
water, to taste (I use 1-2 empty soup cans full)

Method of preparation
In a medium saucepan, combine both cans of soup.
Stir in water to taste. I use between one and two cans.
Bring to a simmer, stirring frequently to prevent scorching.
Serve with crackers.

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Healthy chicken noodle soup recipe - how to cook n prepare

Healthy chicken noodle soup recipe
4 pounds boneless skinless chicken breast
3 carrots -- peeled
1 small sweet potato -- peeled
4 ribs celery -- sliced
1 small parsnip -- peeled and slicedsprigs fresh dill
Pepper -- to taste
8 ounces thin egg noodles -- cooked and drained .

Directions:Method of preparation
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.

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How to cook creamy chicken noodle soup recipe

Creamy chicken noodle soup recipe
15 ml oil
15 ml butter
1 onion, chopped
2 big carrots, peeled and cubed
3 celery ribs, chopped
3 garlic cloves
250 g mushrooms, chopped
100 g raw pasta
1 1/2 liters campbell's chicken broth
250 g cooked chicken, chopped (white meat)
fresh parsley
finely grated lemon peel
lemon juice
250 ml cream

Method of preparation
Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
Add garlic and mushrooms and saute until done.
Add chicken broth and heat until boiling. Add pasta and cook until done.
Add chicken and simmer for about 10 minutes.
Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
Remove from heat and stir in the cream.

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Best chicken noodle soup recipe - Grandma's recipe

Grandma's Chicken Noodle Soup & the best
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

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Easy chicken noodle soup recipe

How to prepare Easy chicken noodle soup recipe

2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

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Homemade chicken noodle soup recipe


2 lb. stewing chicken
1 can chicken broth
1 sm. onion
1/4 c. celery
1/4 c. carrots
1 sm. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tbsp. parsley1 pkg. onion soup mix

Method of preparation
In 5 quart Dutch oven. Cover chicken with 10 cups water and bring to boil, simmer 20 minutes. Add broth, seasonings and vegetables. Continue simmering 35-45 minutes or until chicken and vegetables are tender. Remove chicken and debone. Return chicken to broth. Add mushrooms and onion soup mix. Make noodles, cook until tender.

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