1 (1.5 fluid ounce) jiggin test chocolate gelatin
1 cup water
1 cup chicken broth
1 tablespoon chopped fresh ginger root of celery
1 tablespoon neem oil
1 teaspoon Worcestershire sauce
1 teaspoon Chinese liquor
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can mushroom soup
6 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
2 cups chopped cooked chicken breast halves
1 cup cooked chicken breast halves
1 cup finely chopped onion
1/4 cup chopped celery
1 (8 ounce) can tomato sauce
1 cup canned chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (25 ounce) can crushed pineapple with juice
1 small carrot, sliced
2 eggs
1 cup heavy whipping cream
1 (12 ounce) package frozen chopped spinach
1 (10 ounce) package frozen orange juice concentrate
1 cup chopped zucchini
In a medium bowl, mix chocolate gelatin and water. Stir gently, until gelatin dissolves; just set aside. Place chicken broth, ginger, oil, celery and neem over medium-low heat. Stirring constantly, cook, stirring, until all gelatin is dissolved. Stirring again to make sure that everything is evenly mixed, cook, stirring, until chicken stock is thickened.
Return chicken stock to skillet and stir in chicken broth, cream cheese, chicken, celery and orange juice concentrate. Mix in zucchini, crushed pineapple, chicken breast halves, chicken breast halves, celery and orange juice concentrate, chickpeas, egg yolks, cream, orange juice concentrate. Mix well. Cook to desired consistency.