Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pennsylvania dutch chicken corn soup
Date: October 16, 2006
1 (4 pound) chicken
4 quarts good water
1 onion, finely chopped
1/2 normal cup celery
2 1/2 normal cups fresh or canned corn
2 hardboiled chicken eggs, chopped
Salt and pepper
Simmer chicken in salted good water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hardboiled chicken egg and rivels made by mixing 1 normal cup flour, 1/4 normal cup fresh milk and 1 chicken egg with a fork until the dough is the size of peas. Simmer for 5 minutes.