Tuesday, September 28, 2010
Tuscan Soup
Tuscan Soup
6 large Potatoes (wash and slice with peel on)
1 med onion (sliced thin)
1 lb. ground sausage (hot or mild)I like half pound of each.
5 cups chicken broth
¾ cup whipping cream
1 bunch green kale (about 1 cup roughly chopped)
3 cloves garlic or 1 tablespoon minced garlic
1 tsp dried oregano
1 ½ teaspoons salt
¼ teaspoon pepper
A pinch of red pepper flakes(8 to 10
if you use mild sausage or if you like the soup a little more spicy add 1/16 tsp.
Instructions:
Brown sausage in a large pot on med high. Drain off grease and put back in pot. On med heat add sliced onions pepper flakes and seasonings. Cook until onions are soft. Add chicken broth. Add sliced potatoes. Cook on med-high heat until potatoes are tender. Reduce heat until soup is not boiling; then add the cream. (do not add the cream while soup is boiling or it will curdle) Wash the Kale and take off the stems, chop into large chunks. Put into soup just a few minutes before serving. (Kale will turn too dark if it cooks too long.) Salt and pepper to taste.
I love this soup because it is easy and full of flavor. It is like the one from Olive Garden but just my own version.
6 large Potatoes (wash and slice with peel on)
1 med onion (sliced thin)
1 lb. ground sausage (hot or mild)I like half pound of each.
5 cups chicken broth
¾ cup whipping cream
1 bunch green kale (about 1 cup roughly chopped)
3 cloves garlic or 1 tablespoon minced garlic
1 tsp dried oregano
1 ½ teaspoons salt
¼ teaspoon pepper
A pinch of red pepper flakes(8 to 10
if you use mild sausage or if you like the soup a little more spicy add 1/16 tsp.
Instructions:
Brown sausage in a large pot on med high. Drain off grease and put back in pot. On med heat add sliced onions pepper flakes and seasonings. Cook until onions are soft. Add chicken broth. Add sliced potatoes. Cook on med-high heat until potatoes are tender. Reduce heat until soup is not boiling; then add the cream. (do not add the cream while soup is boiling or it will curdle) Wash the Kale and take off the stems, chop into large chunks. Put into soup just a few minutes before serving. (Kale will turn too dark if it cooks too long.) Salt and pepper to taste.
I love this soup because it is easy and full of flavor. It is like the one from Olive Garden but just my own version.
Cream fudge
Cream Fudge Laurel Bean
4 1/2 cups sugar
1 large can milk
3 (60z) pkg choc chips
1 tsp vanilla
1 large jar marshmallow cream
1 cup butter
2 cups whole walnuts
In a large cooking pan, combine sugar and milk; cook, stirring constantly, until it reaches soft ball stage. Before syrup comes to a boil, in a large mixing bowl, place the rest of the ingredients. When syrup reaches soft ball stage, pour over ingredients in large mixing bowl.
Bean on low speed until chips are completely melted. Pour into large buttered pan (13 x 9 x 2 inch)
Let it set overnight in refrigerator. For butterscotch fudge use butterscotch chips or for mint use mint floavored chips.
Carmels
Caramels
1 qt Karo Syrup
4 cups sugar
Bring to boil. Stir constantly
Add: 2 cubes butter(1 at a time)
1 (13 1/2 oz ) can evaporated milk
1 pt whipping cream
Stir for about 45 min. until exactly 233°-234° F Take off heat. Add 2 teaspoons vanilla
and stir. Add 1 cup chopped walnuts if desired. Pour into a large buttered cookie sheet with sides. Must set overnight before cutting. When cut, wrap in wax paper.
(I like this recipe for caramels, it turns out light colored and creamy. Be sure to not let it get hotter than 234° when you cook it; then it stays just the right soft texture)
Monday, June 7, 2010
Green Chile Chicken Enchiladas
Serves 8 to 12
1 dozen flour tortillas
2 large cans Green Chile Enchilada Sauce (Las Palmas brand; you
can find this brand at Smiths Food Market or Walmart, I don't like other brands as well.)
1 med onion chopped
4 boneless skinless chicken breasts
1 tablespoon Original Mrs Dash
2 cups chicken broth.(I use chicken paste from Costco) Mix 2 cups water and 3 teaspoon chicken paste.
4 oz. pkg. softened cream cheese
1 cup sour cream
3 cups mozzarella cheese or monterrey jack cheese.
Put chicken in Pot with broth and Mrs Dash and let it boil until chicken is tender and pulls apart with a fork.(should take about 20 to 30 minutes once the broth starts to boil.)
Cool off with cold water and then pull into bite sized pieces.
Chop onion and brown in med sized sauce pan, until translucent.
Add 1/4 can of green enchilada sauce to the torn chicken. Put into a 2 quart size bowl or pot. Add cooked onions. Fold ingredients together.
In a large flat frying pan heat 1/4 cup of the green enchilada sauce straight from can, plus 1/4 cup water. Let it come to a gentle boil. (You will have to do this step several times until all tortillas have been softened) Dip each tortilla one at a time in the heated sauce until soft. (Use tongs to hold and turn tortillas over) remove and place on a plate, then spread softened tortilla with 2 tablespoons sour cream, and 1 tablespoon softened cream cheese, 2 tablespoons chicken mixture, then sprinkle with 2 tablespoons grated cheese.
Turn sides of tortilla in then roll and place in a 9 x 13 inch pan (place a thin layer of green enchilada sauce in bottom on pan.) Go through each step until all tortillas have been rolled. Cover with small amount of green enchilada sauce.
Bake at 350 degrees for 30 to 40 minutes. Take out and spread remaining cheese and let it melt and then serve.(wait to place cheese onto the top of the baked enchiladas until after you remove them from the oven. Other wise the cheese get too cooked and browns too much.)
1 dozen flour tortillas
2 large cans Green Chile Enchilada Sauce (Las Palmas brand; you
can find this brand at Smiths Food Market or Walmart, I don't like other brands as well.)
1 med onion chopped
4 boneless skinless chicken breasts
1 tablespoon Original Mrs Dash
2 cups chicken broth.(I use chicken paste from Costco) Mix 2 cups water and 3 teaspoon chicken paste.
4 oz. pkg. softened cream cheese
1 cup sour cream
3 cups mozzarella cheese or monterrey jack cheese.
Put chicken in Pot with broth and Mrs Dash and let it boil until chicken is tender and pulls apart with a fork.(should take about 20 to 30 minutes once the broth starts to boil.)
Cool off with cold water and then pull into bite sized pieces.
Chop onion and brown in med sized sauce pan, until translucent.
Add 1/4 can of green enchilada sauce to the torn chicken. Put into a 2 quart size bowl or pot. Add cooked onions. Fold ingredients together.
In a large flat frying pan heat 1/4 cup of the green enchilada sauce straight from can, plus 1/4 cup water. Let it come to a gentle boil. (You will have to do this step several times until all tortillas have been softened) Dip each tortilla one at a time in the heated sauce until soft. (Use tongs to hold and turn tortillas over) remove and place on a plate, then spread softened tortilla with 2 tablespoons sour cream, and 1 tablespoon softened cream cheese, 2 tablespoons chicken mixture, then sprinkle with 2 tablespoons grated cheese.
Turn sides of tortilla in then roll and place in a 9 x 13 inch pan (place a thin layer of green enchilada sauce in bottom on pan.) Go through each step until all tortillas have been rolled. Cover with small amount of green enchilada sauce.
Bake at 350 degrees for 30 to 40 minutes. Take out and spread remaining cheese and let it melt and then serve.(wait to place cheese onto the top of the baked enchiladas until after you remove them from the oven. Other wise the cheese get too cooked and browns too much.)
Brown Sugar Muffins
1 cup brown sugar
1 egg
1/2 cup margarine softened
1 tsp soda
1 cup milk
2 cups flour
2 tsp vanilla
dash salt
1/ 2 cup chopped nuts (opt.)
Mix brown sugar, eggs, margarine in bowl. Beat until creamy. Add soda to milk and stir
until dissolved. Add to sugar mixture. Add flour, vanilla, salt and stir just until mixed in.
Add chopped nuts if desired. Fold in nuts until mixed in. Bake in muffin tins lined with
cupcake papers and bake 350° for 20 minutes or until done when tooth pick comes out
clean.
1 egg
1/2 cup margarine softened
1 tsp soda
1 cup milk
2 cups flour
2 tsp vanilla
dash salt
1/ 2 cup chopped nuts (opt.)
Mix brown sugar, eggs, margarine in bowl. Beat until creamy. Add soda to milk and stir
until dissolved. Add to sugar mixture. Add flour, vanilla, salt and stir just until mixed in.
Add chopped nuts if desired. Fold in nuts until mixed in. Bake in muffin tins lined with
cupcake papers and bake 350° for 20 minutes or until done when tooth pick comes out
clean.
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