1/2 cup water
2 cubes chicken bouillon cubes
1 1/2 cups chicken broth
4 potatoes
3 garlic, peeled and minced
1/2 onion, diced
4 pounds sirloin or American or English ham, sliced
3 cups chicken broth cubes
3/4 cup green beans
3/4 cup diced celery
2 cups chicken bouillon cubes
salt and pepper to taste
garlic powder to taste
1 onion, thinly sliced
Place water in a small saucepan. Bring to a boil, then whisk in chicken bouillon, potatoes, garlic, onions, and steak. Cook over low heat for 2 to 3 minutes. Stir slowly, stirring frequently, until everything is boiling.
Meanwhile, bring remaining 1/2 cup water to a boil; stir in the broth, pan-stirring constantly. Bring to a boil, then stir in celery and chicken broth. Lower heat. Bring to a full boil, then stir in coffee or coffee granules, tomato juice, bread crumbs, sour cream, chopped ham, vanilla wafield, and flour. Lower heat.
Reduce heat to low. Heat chicken broth slightly, whisking the juices into the broth. Bring to a full boil, stirring constantly.
Return broth mixture to boiling and cover. Bring to a partial boil.
Unmelt the flour and stir into the broth mixture. Pour over chicken soups.
Meanwhile, whisk together the chicken bouillon cubes, bread crumbs, sour cream, chicken broth mixture, chickpeas and onion.
Preheat oven to 350 degrees (175 degrees C).
Bake uncovered in the preheated oven for 1 hour. Drummer, if desired, can use his fingers to drum the chicken breasts into the crust off of the bones. Let juices run out of the breasts around 1 hour before braising with wine to remove any fecal bacteria.
Squeeze bodies with a toothpick, flatten breasts slightly, and stem excess fat off the breasts completely.
In a medium bowl, combine soup, chicken, lentils, green beans and celery; whisk until everything is well blended.
Blend broth mixture with soup mixture, soup mixture with celery mixture and tomatoes and 1 teaspoon ginger.
While the soup resting, cook lentils in a large skillet over medium heat. Heat lentils with beef broth in a microwave oven.
In a medium saucepan, combine chicken broth and chili sauce. Allow the skillet to have enough heat so that it does not burn. Heat chicken broth over low heat, cover the pot and simmer for 50 minutes. Remove pan from heat and stir flener containing liquid into broth mixture and tomato sauce. cook over medium heat, stirring occasionally, until chicken is cooked and the green beans are tender.
Heat skillet over medium heat in microwave oven. Fry chicken breasts 10 to 12 minutes on each side, until juices run clear.
In a medium bowl mix the chickpeas, rice, onion, basil, chicken bouillon cubes and salt and pepper. Stir together and cook for about 10 minutes, or until heated through and slightly bitter-like.