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Saturday, May 28, 2011

Recipe Review: Olive Chowder

This comes from Prescription to Taste, page 11.


Ingredients: 2 cans chicken stock; 1 vidolia onion; 1 cup of green olives; 1 cup worth of potato; habenero pepper to taste

Cube the potatoes and boil
Boil the stock and onion together
Mix both and add the olives—boil the whole thing for 3 minutes

So, I think I messed it up straight away by adding too much water. Also, the recipe calls for 2 cans of chicken stock, but I used 2 cubes instead. I assume it won’t matter much, but those who know more about cooking may argue with me. Additionally, since I was cooking for several people, I used a lot more potatoes than needed. Also, I didn’t have habenero peppers, and added a little bit of sliced deli ham to it (Sorry—I don’t need a ton of meat, but I do need that taste). I didn’t proportionally increase the number of olives (which are a big pain to get off the seed), and once it was all made, we blended it. So basically, though I used the  ingredients, I really didn’t make this recipe, did I? I don’t care---I’m really enjoying my dinner right now.

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