Grandma Chicken Soup Recipe

chicken soup

This one comes directly from the University of Nebraska Medical Center! Cold season? Feeling a bit sick? This one’s right for you!


  • 1 5- to 6-pound stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste


Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.

Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.

Add the parsley and celery. Cook the mixture about 45 min. longer.

Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)

Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.

Add salt and pepper to taste.

(Note: This soup freezes well.)

Matzoh balls were prepared according to the recipe on the back of the box of matzoh meal (Manischewitz).

Enjoy! (and get better soon if you have a cold 😉 )

Marinated Mozzarella


  • 3 (8-oz.) blocks mozzarella cheese
  • 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
  • 1/2 cup olive oil
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: flat-leaf parsley sprigs or fresh rosemary stems


Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Once again, enjoy 😉


Chicken Tikka Masala

Here we have the last of the submitted recipes for now…keep posting them! Today’s recipe is from India!


  • 1 tablespoon unsalted butter
  • 2 garlic cloves , minced
  • 1 jalapeno , minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala (buy in Indian market)
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro


1) Soak bamboo skewers in water.
2) Thread chicken on skewers, and marinate (in the refrigerator) for half an hour or so.
3) Discard marinade.
4) For sauce, melt butter on medium heat.
5) Add garlic & jalapeno; cook 1 minute.
6) Stir in coriander, cumin, paprika, garam masala & salt.
7) Stir in tomato sauce.
8 ) Simmer 15 minutes.
9) Stir in cream; simmer to thicken- about 5 minutes.
10) Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11) Remove chicken from skewers; add to sauce.
12) Simmer 5 minutes.
13) Garnish with cilantro Serve with basmati rice, naan or pita bread.
14) Note: You can make your own garam masala. Or you can buy it from market.


Once again…enjoy!

Italian Banana Pie

On a posting streak, we have another recipe from our readers! This is awesome!

This time we have a dessert…keep ’em coming!


  • 6 oz of butter
  • 12 oz of sugar
  • 6 oz of eggs
  • 1/3 cup of sour cream
  • 8 oz of flour
  • 1/8 oz of baking powder
  • 1/8 oz of baking soda
  • 5 grams of salt
  • 1/16 oz of cinnamon powder
  • 8 oz of bananas
  • a bit of vanilla extract
  • almond (optional)


Mix al dry ingredients. Mash the bananas and add the vanilla extract.

In a bowl, mix the butter until it gets creamy. Then, add sugar little by little.

Add the eggs, one by one, mixing every one of them well before adding the next.

Alternately, add flour, mix, then add cream, mix again, and finally add the banana and mix.

Put the final mix in a previously oiled and floured baking pan. Bake in a pre-warmed oven for about 40 minutes at about 350 fahrenheit (180 celsius).

You can add almond on top of it.

This should be enough for about 8 people.

Personally, I think it is a great dessert to eat after a light meal, like salad or pasta. It is also good to eat in the afternoon, away from the rest of the meals. It can be good to eat along with tea.


Vegetable Biryani

Yet another recipe from our readers! Thanks!


  • 3 cups Basmati Rice
  • 2 cup Mixed Vegetable (cauliflower, potato, carrot, french beans)
  • 200 grams Green Peas
  • 4 Finely Sliced Onion
  • 2 Finely Sliced Green Chillies
  • Salt to taste
  • 2 tsp Red Chilli Powder
  • 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
  • 4 Cloves (laung)
  • 1/2 tsp Black Pepper Powder
  • 5 Tomato
  • 1/2 cup Yogurt (curd)
  • 5 tbsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 5 tbsp Dry Fruits (cashew nuts, raisin)


Wash the basmati rice well before cooking.Then take rice with 2-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil.Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds,green chilli,cinnamon and caraway seeds powder,cloves,black pepper powder and stir for about half minute.Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10-15 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3-4 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable biryani hot with raita and pickle.

Enjoy yet another awesome recipe!


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