afraidtoshooteddie
Active Member
Frenchy said:
Does this mean it's time for Henny McNuggets? :banana:
R.I.P henny lizzy :cross:
- Thread starter Frenchy
- Start date
Does this mean it's time for Henny McNuggets? :banana:
rockin_plumber
The Plumber That Rocks
or Henny zinger burger :err:
afraidtoshooteddie
Active Member
rockin_plumber said:
I had a Zinger Tower burger earlier 8)
rockin_plumber
The Plumber That Rocks
afraidtoshooteddie said:I had a Zinger Tower burger earlier 8)8)
So did I 8) And some Henny chicken popcorn 8)
rockin_plumber
The Plumber That Rocks
Frenchy said:no eggs in the fridge for ages now
Maybe you need a new henny :?
rockin_plumber
The Plumber That Rocks
Frenchy said:we started to talk about that with missy :|
the little_girl said no, it's my deary henny
Maybe you could 'swap' her :err:
henny lizzy definitely lost the manual to make some eggs :cry: :cry:
i argued with missy to put lizzy in the oven :err:
she said : 'I couldn't eat our henny' :|
the girl said : 'we will not kill henny, isn't it ?'. I answered :' no' :err:
and me ?? don't know what to do now :x :x
i argued with missy to put lizzy in the oven :err:
she said : 'I couldn't eat our henny' :|
the girl said : 'we will not kill henny, isn't it ?'. I answered :' no' :err:
and me ?? don't know what to do now :x :x
rockin_plumber
The Plumber That Rocks
Frenchy said:
swap Henny :err:
afraidtoshooteddie
Active Member
1 lb. boneless, skinless chicken breasts cut into 1-inch cubes
3/4 lb. potatoes, peeled
1/4 lb. turnips, peeled
1/4 lb. carrots, trimmed and peeled
1 small parsnip, trimmed and peeled
1 large leek, trimmed
1 Tablespoons butter
1 cup finely chopped onion
2 small garlic cloves, pressed
5 cups chicken broth
2 sprigs fresh thyme
1 bay leaf
salt and freshly ground pepper
PREPARATION:
1. Fill a large bowl with very cold water. Cut the potatoes into 1/4 inch slices,then 1/4-inch strips, then into 1/4-inch dice. Put into the cold water.
2. Cut the carrots, turnips and parsnip the same way, so you'll have the vegetables all of the same size.
3. Cut the leek in half lengthwise and rinse well. Cut into thin slices.
4. Heat the butter in a dutch oven or large suacepan. When the foam has subsided add the onion and the garlic and sauté until the onion is soft.
5. Add the turnips, carrots, parsnip, potatoes and leek and cook, stirring, about 2 minutes.
6. Add the broth, thyme, bay leaf, salt and pepper and bring to a boil.
7. Simmer the soup about 30 minutes or until all the veggies are soft. Remove the bay leaf.
To serve:
Divide among 4 to 6 bowls. Serve hot accompanied by a fresh baguette.
3/4 lb. potatoes, peeled
1/4 lb. turnips, peeled
1/4 lb. carrots, trimmed and peeled
1 small parsnip, trimmed and peeled
1 large leek, trimmed
1 Tablespoons butter
1 cup finely chopped onion
2 small garlic cloves, pressed
5 cups chicken broth
2 sprigs fresh thyme
1 bay leaf
salt and freshly ground pepper
PREPARATION:
1. Fill a large bowl with very cold water. Cut the potatoes into 1/4 inch slices,then 1/4-inch strips, then into 1/4-inch dice. Put into the cold water.
2. Cut the carrots, turnips and parsnip the same way, so you'll have the vegetables all of the same size.
3. Cut the leek in half lengthwise and rinse well. Cut into thin slices.
4. Heat the butter in a dutch oven or large suacepan. When the foam has subsided add the onion and the garlic and sauté until the onion is soft.
5. Add the turnips, carrots, parsnip, potatoes and leek and cook, stirring, about 2 minutes.
6. Add the broth, thyme, bay leaf, salt and pepper and bring to a boil.
7. Simmer the soup about 30 minutes or until all the veggies are soft. Remove the bay leaf.
To serve:
Divide among 4 to 6 bowls. Serve hot accompanied by a fresh baguette.