YUM. It got down to 11 degrees here last night. Brrrr... DEFINITELY soup weather and these are all terrific. 😋👍 However... just so's you know... your ** Loaded Baked Potato Soup ** deserves a special shout-out! 🙌😍 I sent the MIJ mix to one of my sisters to try. She and her husband loved it so much, she ordered all the ingredients from Thrive to make it herself. Just sayin'... 🥳🎉
@@marjorysaklou1666 They're just making the label look "pretty". It's really only freeze-dried eggs. Ingredients: Whole Eggs, Yolk, Dried Egg Whites (Glucose removed for stability)
And for inquiring minds... I've made the Chuck Wagon Chili twice, including the beer both times. 🍻 🍺 The second time, I used an AZ beer from Four Peaks Brewing Co. called Kiltlifter, which is a Scottish-style amber ale. That really blended into the chili well, for my taste buds, adding a delicious depth of flavor without tasting "beery". For me, it worked better than the Shiner Bock I tried the first time (sorry Texans, lol). 🙃 Anyway, depending on your personal tastes, the Chuck Wagon Chili is a fun recipe to experiment with. 😋👍
Made the Irish stew last night. It was delicious! I added 1/2 tsp of Worcestershire sauce and 1/4 tsp garlic powder for more depth of flavor. 26:03 I made the bread but subbed regular egg powder, which is what I had on hand. Bad idea. It made the bread too eggy. I’ll use the scrambled egg next time. Lesson learned! Lol
😄Glad you enjoyed the stew!! And great idea to add more flavor with Worcestershire, etc. You made it yours! Yay! 🎉 Too bad that bread didn't turn out. You could probably leave out the egg altogether if you don't have the scrambled egg mix on hand. Thanks for letting me know!!💚💚💚
I tried the chicken and dumplings recipe tonight and boy was it good! I didn’t have the sour cream powder and I used a chicken and gravy mix along with chicken bouillon and I think that made it too salty. But it was still very good. I used probably 7 cups of water and I did not flash blend the celery, onions, and carrots. I wanted a heartier soup. But I was wondering on the dumplings if instead of blending in two tablespoons of butter, could you just add butter powder to the flour mixture and then just add the water? Since we are using butter powder in the soup already I thought it could work for the dumplings too which saves a step. Please tell me what you think. Thank you for these great recipes! I also purchased your ebook!😊
I don't know how I missed this comment! Oof! So sorry for the delayed response. I'm so glad you enjoyed the chicken and dumplings. As far as the butter powder goes, it doesn't actually have very much fat in it, so the dumplings made with that aren't very fluffy. You could definitely try it, but I prefer using fresh butter or some sort of fat to ensure a tender dumpling. Anyway, thanks for the comment! And thank you for your support of my book!! Happy cooking!!🥰
I tried the chicken and dumplings recipe tonight and boy was it good! I didn’t have the sour cream powder and I used a chicken and gravy mix along with chicken bouillon and I think that made it too salty. But it was still very good. I used probably 7 cups of water and I did not flash blend the celery, onions, and carrots. I wanted a heartier soup. But I was wondering on the dumplings if instead of blending in two tablespoons of butter, could you just add butter powder to the flour mixture and then just add the water? Since we are using butter powder in the soup already I thought it could work for the dumplings too which saves a step. Please tell me what you think. Thank you for these great recipes! I also purchased your ebook!😊 PS even without the sour cream powder, the soup was very creamy. I’m not sure how much creamier it would’ve been with the sour cream powder so I might just leave it out in the next batch and try it.
Oh, I'm so glad you enjoyed it!! And way to make it your own! I love that. I've never liked the dumplings with the butter powder just because it doesn't have enough fat in it to make them very tender. But you could definitely give it a try and see what you think. Everyone's tastes are different, so you might like the texture just fine. I'm glad yours were nice and creamy! So glad to hear from you!
thefreezedriedfoodie.com --purchase my e-book cookbook here!
Super duper soups!
Yes sir!!😂
YUM. It got down to 11 degrees here last night. Brrrr... DEFINITELY soup weather and these are all terrific. 😋👍 However... just so's you know... your ** Loaded Baked Potato Soup ** deserves a special shout-out! 🙌😍 I sent the MIJ mix to one of my sisters to try. She and her husband loved it so much, she ordered all the ingredients from Thrive to make it herself. Just sayin'... 🥳🎉
Awww!! That's awesome!!🎉🎉 A li'l loaded bps ❤️ 😍
@@freezedriedfoodie first I have to find, freezed dry eggs powder with no pork. Do you know where to look?
@@marjorysaklou1666 Thrive Life scrambled eggs are just eggs!
@ the label looks like it has other things to?
@@marjorysaklou1666 They're just making the label look "pretty". It's really only freeze-dried eggs. Ingredients: Whole Eggs, Yolk, Dried Egg Whites (Glucose removed for stability)
And for inquiring minds... I've made the Chuck Wagon Chili twice, including the beer both times. 🍻 🍺 The second time, I used an AZ beer from Four Peaks Brewing Co. called Kiltlifter, which is a Scottish-style amber ale. That really blended into the chili well, for my taste buds, adding a delicious depth of flavor without tasting "beery". For me, it worked better than the Shiner Bock I tried the first time (sorry Texans, lol). 🙃 Anyway, depending on your personal tastes, the Chuck Wagon Chili is a fun recipe to experiment with. 😋👍
😃Great tip!! Thank you. That's a funny name for a beer 😂😅
Cold & windy, so it's soup season. 💞
@@fourdayhomestead2839 Soup season😍🥰❤️
The taco soup is my favorite! 😍
@windy42305 I love it too!🥰
They all look delicious!
😊Yay!! I hope you get to try some! 🎉
Wow, this is a great video with so many options! Thank you!
Thank you!! I love to hear that!🥰
Made the Irish stew last night. It was delicious! I added 1/2 tsp of Worcestershire sauce and 1/4 tsp garlic powder for more depth of flavor. 26:03 I made the bread but subbed regular egg powder, which is what I had on hand. Bad idea. It made the bread too eggy. I’ll use the scrambled egg next time. Lesson learned! Lol
😄Glad you enjoyed the stew!! And great idea to add more flavor with Worcestershire, etc. You made it yours! Yay! 🎉 Too bad that bread didn't turn out. You could probably leave out the egg altogether if you don't have the scrambled egg mix on hand. Thanks for letting me know!!💚💚💚
I tried the chicken and dumplings recipe tonight and boy was it good! I didn’t have the sour cream powder and I used a chicken and gravy mix along with chicken bouillon and I think that made it too salty. But it was still very good. I used probably 7 cups of water and I did not flash blend the celery, onions, and carrots. I wanted a heartier soup. But I was wondering on the dumplings if instead of blending in two tablespoons of butter, could you just add butter powder to the flour mixture and then just add the water? Since we are using butter powder in the soup already I thought it could work for the dumplings too which saves a step. Please tell me what you think. Thank you for these great recipes! I also purchased your ebook!😊
I don't know how I missed this comment! Oof! So sorry for the delayed response. I'm so glad you enjoyed the chicken and dumplings. As far as the butter powder goes, it doesn't actually have very much fat in it, so the dumplings made with that aren't very fluffy. You could definitely try it, but I prefer using fresh butter or some sort of fat to ensure a tender dumpling. Anyway, thanks for the comment! And thank you for your support of my book!! Happy cooking!!🥰
I tried the chicken and dumplings recipe tonight and boy was it good! I didn’t have the sour cream powder and I used a chicken and gravy mix along with chicken bouillon and I think that made it too salty. But it was still very good. I used probably 7 cups of water and I did not flash blend the celery, onions, and carrots. I wanted a heartier soup. But I was wondering on the dumplings if instead of blending in two tablespoons of butter, could you just add butter powder to the flour mixture and then just add the water? Since we are using butter powder in the soup already I thought it could work for the dumplings too which saves a step. Please tell me what you think. Thank you for these great recipes! I also purchased your ebook!😊
PS even without the sour cream powder, the soup was very creamy. I’m not sure how much creamier it would’ve been with the sour cream powder so I might just leave it out in the next batch and try it.
Oh, I'm so glad you enjoyed it!! And way to make it your own! I love that. I've never liked the dumplings with the butter powder just because it doesn't have enough fat in it to make them very tender. But you could definitely give it a try and see what you think. Everyone's tastes are different, so you might like the texture just fine. I'm glad yours were nice and creamy! So glad to hear from you!