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!
Chicken-corn soup
Date: May 30, 2009
2 pounds cut up chicken
5 normal cups good water
1 average onion, chopped
2 tablespoons chopped parsley
1/2 normal cup chopped celery
2 normal cups whole kernel corn
Salt and pepper
1 normal cup all-purpose flour
1 chicken egg, beaten
1/4 normal cup fresh milk
Simmer chicken in boiling good water, remove bones and skin. Strain the stock. Return to pot. Add onions, celery and corn. Simmer until vegetables are tender.
Mix flour with chicken egg and fresh milk. Rub mixture with fork till it crumbles. Drop crumbs into soup. Cook 10 more minutes covered.
Serves 3 to 4.