Magic Bullet recipes from ApronMadness.com

Yes.. I got a Magic Bullet set for Christmas & am already using it alot!
So for the next few days, I'll post some of the "thumbs up" & Thumbs down" creations I have tried.

So go get on your Apron from www.apronmadness.com & join us in cooking Quick & Easy recipes with your Magic Bullet!



CREAM of Chicken (or turkey) soup!

This was just the BEST soup! We all started getting sick & I decided to make some soup for my daughter & I.

Use the cross blade & the larger cup...
Now I had Home canned Turkey & broth from Thanksgiving but you can use any chicken broth, water & bouillon and then use left over chicken, a chopped cook chicken breast or canned chicken. (or leftover Turkey)

I chopped about 1/4 to 1/2 carrot (chopped tiny). 1/2 thin sliver of onion... put in cup with about 2 or 3 Tbsp meat & fill 1/2 to 2/3 way up with broth. Add a pinch of poultry seasoning & salt.
Microwave till carrots are just about tender... 3 - 5 min depending on how many & how thick you cut them.

Then blend on the Bullet till creamy. Add some Heavy Cream to about 1/2 inch from the top... blend for just a few seconds (enough to blend).... enjoy!!!

Tip... you can do all this & use a blender, food processor or hand blender instead if you don't have a Magic bullet

Famous Soup Recipes

During the next few days.... new "Famous" Copycat Soup recipes will be posted.
With all the cold snowy weather, these will be a welcome "warm up" for dinner!
www.apronmadness.com

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.