Melt 1/2 stick butter in soup pan and add 1/4 cup flour. Stir together then add 1 tsp chopped garlic. Gradually add 2 cup half & half (I used milk). Add 1 can chicken broth. Stir constantly and simmer until thickened (will thicken as you add things)
Add:
1 tsp Chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Then Add:
2 chicken breasts cooked and cubed
1-2 cans diced green chilies (I pureed them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans) Bush beans
1 1/2 cup Monterey Jack Cheese
Bring all ingredients to a boil then simmer 10 minutes!!
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Tuesday, March 31, 2009
Monday, March 30, 2009
Cheese & Vegetable Chowder
2 c. diced potatoes
1&1/2 cup chopped onion
1 c. sliced carrots
1 c. chopped celery
2 c. water
1/4 c. margarine
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 tsp. dried mustard
6 tsp. chicken bullion
3 c. shredded cheese
Combine first 5 ingredents plus bullion and butter in a 4 qt. saucepan. Bring to a boil and reduce heat. Cover and simmer 30 minutes until veggies are tender. Combine milk and flour in small bowl. Beat until smooth. Gradually add to mixture. Cook stirring until thickened. Add cheese, mustard, salt and pepper. Stir until cheese melts. Garnish w/parsley sprigs.
1&1/2 cup chopped onion
1 c. sliced carrots
1 c. chopped celery
2 c. water
1/4 c. margarine
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 tsp. dried mustard
6 tsp. chicken bullion
3 c. shredded cheese
Combine first 5 ingredents plus bullion and butter in a 4 qt. saucepan. Bring to a boil and reduce heat. Cover and simmer 30 minutes until veggies are tender. Combine milk and flour in small bowl. Beat until smooth. Gradually add to mixture. Cook stirring until thickened. Add cheese, mustard, salt and pepper. Stir until cheese melts. Garnish w/parsley sprigs.
Broccoli Cheddar Soup
2-14oz can chicken broth
1 large bunch broccoli
2 bay leaves
3 Tbls grated onion for flavor
1/2 cup butter
3/4 cup flour
1 tsp salt and ground pepper
2 can evaporated milk + 1 cup milk
2 cups cheddar cheese
Steam broccoli, bay leaves, and broth together until broccoli is tender, not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 + 1 cans milk. Add salt, pepper, and onion at this time also.
Take bay leaves out of broccoli and put 1/3 of the broccoli and 1/2 the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. Add 2 cups cheese and Enjoy!
1 large bunch broccoli
2 bay leaves
3 Tbls grated onion for flavor
1/2 cup butter
3/4 cup flour
1 tsp salt and ground pepper
2 can evaporated milk + 1 cup milk
2 cups cheddar cheese
Steam broccoli, bay leaves, and broth together until broccoli is tender, not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 + 1 cans milk. Add salt, pepper, and onion at this time also.
Take bay leaves out of broccoli and put 1/3 of the broccoli and 1/2 the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. Add 2 cups cheese and Enjoy!
Friday, March 20, 2009
Beer Rocks
(These are called Beer Rocks because they should be served with Root Beer)
Rolls:
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Filling:
1 lb cheddar cheese, sliced into 3/4-inch cubes
1 package pepperoni slices
In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes. Can also use rice and ham, ham and swiss, ricotta and cooked sausage, or anything else you can think of. Serve with tossed green salad and root beer. (I usually double this recipe if more than four will be eating.)
Rolls:
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Filling:
1 lb cheddar cheese, sliced into 3/4-inch cubes
1 package pepperoni slices
In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes. Can also use rice and ham, ham and swiss, ricotta and cooked sausage, or anything else you can think of. Serve with tossed green salad and root beer. (I usually double this recipe if more than four will be eating.)
Subscribe to:
Posts (Atom)