Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: SALSA SOUP
Anonymous A started this discussion 9 years ago #65,186
SALSA SOUP
Makes 3 cups | Prep Time 2 min | Cook Time 15 min
Ingredients
1 envelope Lipton® Soup Secrets® Chicken Noodle Soup Mix with Diced White Chicken Meat
3 cups water
1/2 cup salsa
Directions
Combine all ingredients in medium saucepan; bring to a boil. Reduce heat to low and simmer uncovered until noodles are tender, about 5 minutes. Sprinkle, if desired, with shredded cheddar cheese.
Anonymous B joined in and replied with this 9 years ago, 32 minutes later[^] [v] #807,002
Genius!
Fake anon !ZkUt8arUCU joined in and replied with this 9 years ago, 5 hours later, 5 hours after the original post[^] [v] #807,015
This is abominable
Anonymous A (OP) replied with this 9 years ago, 29 minutes later, 6 hours after the original post[^] [v] #807,018
@previous (Fake anon !ZkUt8arUCU)
Have you tried it? It gets excellent reviews from our test kitchen.
Have you tried it? It gets excellent reviews from our test kitchen.
Fake anon !ZkUt8arUCU replied with this 9 years ago, 41 minutes later, 6 hours after the original post[^] [v] #807,021
Anonymous D joined in and replied with this 9 years ago, 2 minutes later, 6 hours after the original post[^] [v] #807,022
@807,015 (Fake anon !ZkUt8arUCU)
The alternative is somewhat more costly and time consuming.
Day 1
Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Directions
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for the Salsa soup. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Day 2
1/2 pound boneless skinless chicken breasts, cubed recovered from yesterdays broth.
16 ounces fresh chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional
Directions
In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, until corn is tender. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings
The alternative is somewhat more costly and time consuming.
Day 1
Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Directions
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for the Salsa soup. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Day 2
1/2 pound boneless skinless chicken breasts, cubed recovered from yesterdays broth.
16 ounces fresh chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional
Directions
In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, until corn is tender. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings
Fake anon !ZkUt8arUCU replied with this 9 years ago, 2 minutes later, 7 hours after the original post[^] [v] #807,024
Anonymous E joined in and replied with this 9 years ago, 3 minutes later, 7 hours after the original post[^] [v] #807,028
1 can of beans
1 jar of mild, mass produced salsa
1 packet of our shitty flavoring
4 pounds of cheese
Dump everything into a bucket and heat for 10 minutes in your sad microwave of the hovel in which you live alone. Eat without crying. Serve with two Ritz(R) crackers.
1 jar of mild, mass produced salsa
1 packet of our shitty flavoring
4 pounds of cheese
Dump everything into a bucket and heat for 10 minutes in your sad microwave of the hovel in which you live alone. Eat without crying. Serve with two Ritz(R) crackers.
Syntax replied with this 9 years ago, 16 minutes later, 7 hours after the original post[^] [v] #807,032
@807,024 (Fake anon !ZkUt8arUCU)
You are most welcome. We who live so very close to the Mexican border have never seen or heard of Salsa soup.
Salsa is also a topic that one could rite a book about because it requires a book to explain - Ask a Mexican for some Salsa and er one wood have to rite a book or pages of paragraphs to splain
You are most welcome. We who live so very close to the Mexican border have never seen or heard of Salsa soup.
Salsa is also a topic that one could rite a book about because it requires a book to explain - Ask a Mexican for some Salsa and er one wood have to rite a book or pages of paragraphs to splain
brie !iFDoautiSM joined in and replied with this 9 years ago, 3 minutes later, 7 hours after the original post[^] [v] #807,033
@previous (Syntax)
You fucking idiot, they have salsa in Mexico.
To get it the way you like it, you just need to add one adjective, "Chunky".
You fucking idiot, they have salsa in Mexico.
To get it the way you like it, you just need to add one adjective, "Chunky".
Anonymous G joined in and replied with this 9 years ago, 8 minutes later, 7 hours after the original post[^] [v] #807,034
brie !iFDoautiSM replied with this 9 years ago, 18 minutes later, 7 hours after the original post[^] [v] #807,038
Anonymous D replied with this 9 years ago, 11 minutes later, 8 hours after the original post[^] [v] #807,040
@807,033 (brie !iFDoautiSM)@807,034 (G)
> To get it the way you like it, you just need to add one adjective, "Chunky"
Webster on line says
Definition of salsa
1
: a usually spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food; also : a similar sauce made with a main ingredient other than tomatoes
Not a single real Mexican restaurant on either side of the border uses Onions in their Salsa.
Another online source says
Mexican Cookery. a sauce, especially a hot sauce containing chilies.
brie this ain't like Brie cheese where all the makers follow some basic rules. Salsa's can be totally raw or cooked. Many are made with only fresh ingredients but the REAL Mexican Salsas are always COOKED - Usually NO Tomatoes - Never with Onions but some do have Caramelized clove of Garlic
Joints like Taco Bell have to pack a lot of Vinegar by US Law in the Mix which makes it NEVER EVER Mexican.
@807,034 (G)
Yea the Green tomatillo variety Rocks and can be no chunky or somewhat chunky - Goes best with Pork or Chicken - Not so much so well with Beef or Goat
brie !iFDoautiSM replied with this 9 years ago, 8 minutes later, 8 hours after the original post[^] [v] #807,041
Syntax replied with this 9 years ago, 9 minutes later, 8 hours after the original post[^] [v] #807,042
@previous (brie !iFDoautiSM)
lol ok good point BUT BUT Input Salsa in2 Spanish dictionary
mezcla de varias sustancias para aderezar comidas
Ya can see how that not so much work out so much not so good.
lol ok good point BUT BUT Input Salsa in2 Spanish dictionary
mezcla de varias sustancias para aderezar comidas
Ya can see how that not so much work out so much not so good.
Syntax double-posted this 9 years ago, 3 minutes later, 8 hours after the original post[^] [v] #807,043
> Mixture of various substances to flavor foods
Actually that is the Problem - The various substances ends up taking a book or books or a book shelf of books to explain because it took a gal in a kitchen in Mexico to show me the basic how2 do the ones most popular south of the border - Its easy but not easy to find on the web
Actually that is the Problem - The various substances ends up taking a book or books or a book shelf of books to explain because it took a gal in a kitchen in Mexico to show me the basic how2 do the ones most popular south of the border - Its easy but not easy to find on the web
brie !iFDoautiSM replied with this 9 years ago, 4 minutes later, 8 hours after the original post[^] [v] #807,044
@previous (Syntax)
Here's the thing though... If you are in Mexico you don't have to explain shit to anybody, you just say you want salsa and you get some fucking salsa. No Encyclopedia De Salsa needed to get a bowl of salsa in Mexico. They know how to do it already because they're Mexicans living in Mexico.
Here's the thing though... If you are in Mexico you don't have to explain shit to anybody, you just say you want salsa and you get some fucking salsa. No Encyclopedia De Salsa needed to get a bowl of salsa in Mexico. They know how to do it already because they're Mexicans living in Mexico.
Syntax replied with this 9 years ago, 7 minutes later, 8 hours after the original post[^] [v] #807,045
@previous (brie !iFDoautiSM)
All in all that is true. Forwhatever reason each place ends up making it different but still what I have come to expect - This very simple one is the basic one
http://www.rickbayless.com/recipe/toasted-arbol-chile-salsa/
FatFuck could never understand why I use dry chilies but dry they must be for the most common kind of Salsa South of the border. Just Dry Red Arbol Chilies and a touch of Garlic - One can do this with Roasted Tomatoes which is often found locally and in a few places South of the Border
All in all that is true. Forwhatever reason each place ends up making it different but still what I have come to expect - This very simple one is the basic one
http://www.rickbayless.com/recipe/toasted-arbol-chile-salsa/
FatFuck could never understand why I use dry chilies but dry they must be for the most common kind of Salsa South of the border. Just Dry Red Arbol Chilies and a touch of Garlic - One can do this with Roasted Tomatoes which is often found locally and in a few places South of the Border
brie !iFDoautiSM replied with this 9 years ago, 2 minutes later, 8 hours after the original post[^] [v] #807,046
Syntax replied with this 9 years ago, 8 minutes later, 8 hours after the original post[^] [v] #807,048
@previous (brie !iFDoautiSM)
Ya can mix fresh with dry but DRY only for the most common Salsa served in Mexico. (Except for the Chili Verde with is always FRESH Yet of course fully cooked
Ya can mix fresh with dry but DRY only for the most common Salsa served in Mexico. (Except for the Chili Verde with is always FRESH Yet of course fully cooked
Anonymous H joined in and replied with this 9 years ago, 10 minutes later, 8 hours after the original post[^] [v] #807,053
Syntax: expert on Mexican cuisine.
Syntax replied with this 9 years ago, 10 minutes later, 9 hours after the original post[^] [v] #807,059
@previous (H)
Not an expert by any means. But I do strive to find real Mexican food beyond the regular Tacos and Enchiladas Tamales - Just outside my 15 myle zone N STILL in the USA I can find many dishes with Moles (Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, "sauce") is the generic name for a number of sauces originally used in Mexican cuisine)
And Goat and Lamb specialties AND Seafood Except I have yet to figure why Mexicans insist on Frying Lobsters - Still tasty but sometimes one just has to go with the flow
Now if you want to find the expert on Fried Lice over Plastic Rice with a drizzle of potty oil just look for FatFuck
Just Saying
Not an expert by any means. But I do strive to find real Mexican food beyond the regular Tacos and Enchiladas Tamales - Just outside my 15 myle zone N STILL in the USA I can find many dishes with Moles (Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, "sauce") is the generic name for a number of sauces originally used in Mexican cuisine)
And Goat and Lamb specialties AND Seafood Except I have yet to figure why Mexicans insist on Frying Lobsters - Still tasty but sometimes one just has to go with the flow
Now if you want to find the expert on Fried Lice over Plastic Rice with a drizzle of potty oil just look for FatFuck
Just Saying
Anonymous E replied with this 9 years ago, 1 hour later, 10 hours after the original post[^] [v] #807,084
@previous (Syntax)
Ever been to Habañeros Mexican Grill? It was conveniently close to you know where in Mira Mesa. The food was quick, decent, and tasty enough. Their salsas have onion.
Ever been to Habañeros Mexican Grill? It was conveniently close to you know where in Mira Mesa. The food was quick, decent, and tasty enough. Their salsas have onion.
Anonymous B replied with this 9 years ago, 1 minute later, 10 hours after the original post[^] [v] #807,085
@807,041 (brie !iFDoautiSM)
> why are you using an english dictionary for a spanish word?
The same reason he is using the 'no true mexican restaurant' argument. He is only dimly aware of the world around him and hopes he can fool people through the cunning use of Google and sounding authoritative.
> why are you using an english dictionary for a spanish word?
The same reason he is using the 'no true mexican restaurant' argument. He is only dimly aware of the world around him and hopes he can fool people through the cunning use of Google and sounding authoritative.