Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 1/2 cup wild rice, rinsed and drained
- 4 cups cold water
- 1 teaspoon salt
- 3 chicken breast filets
- 3/4 cup minute rice
- 1/3 cup onion, minced
- 1/3 cup carrot, finely chopped
- 1/4 cup celery, finely chopped
- 1 small bay leaf
- 1/2 teaspoon basil leaves
- 1/8 teaspoon white pepper
- 2 teaspoons chicken base
- 2 cups whipping cream
- 1/2 to 1 teaspoon salt
Directions
Place wild rice and cold water in a saucepan. Bring to a hard boil. Add 1 teaspoon salt. Reduce heat, cover tightly, and boil gently for 30 minutes. Turn heat off; let stand on burner for 25-30 minutes. Drain excess water.
Place chicken breasts in a separate large saucepan; cover with water. Bring to a boil, reduce heat to a slow boil until cooked through, about 15 to 20 minutes. Skim off foam. Remove chicken; allow to cool.
Add the prepared wild rice, Minute rice, vegetables, seasonings, and chicken base to the water the chicken was cooked in. Cut up the chicken into bite-size pieces and add to mixture.
Add more water if necessary to just cover ingredients; bring to a boil, reduce heat and boil gently for 15 minutes or until vegetables are tender. Remove bay leaf.
Add cream and 1/2 to 1 teaspoon salt.
Heat through without boiling. Thick and creamy!
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 2 TBS Cocoa
- 2 TBS Cornstarch
- 1 1/4 Cups Sugar
- 2 Cups Milk
Directions
Mix cocoa, sugar, and cornstarch in a 2-quart saucepan. Gradually stir in the 2 cups of milk. Cook over medium heat while stirring often to prevent scorching. Cook until thickened. Remove from heat and serve with hot biscuits.
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 1/2 c. water
- 1/3 c. sugar
- 1 T. light corn syrup
- 1/8 tsp. salt
- 1 sqs. (1 oz.) unsweetened chocolate
- 1/8 tsp. vanilla
- 2 T. peanut butter
Directions
Combine water, sugar, corn syrup, salt and chocolate; cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly. Remove from heat; add vanilla and peanut butter and stir to blend. Serve hot or cold over ice cream. Makes 1 cup.
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 2 T. butter
- 1/8 tsp. salt
- 1/4 tsp. paprika
- 2 T. flour
- 1/8 tsp. salt
- 1 c. cider 1/4 raisins
Directions
Blend butter and flour; add cider and stir until boiling. Add seasonings and raisins. Simmer 1/2 hour.
Nov 18th, 2008 Posted in Soups and Sauces | Comments Off
Ingredients
- 1 tbl. butter
- 1/2 cup chopped onion
- 1 link smoked sausage, cut into 1–inch slices
- 2 (14 3/4-oz.) cans cream-style corn
- 1/4 cup milk
- 1 (10 3/4-oz.) can cream of potato soup
- 1/2 tsp. hot pepper sauce
- 1 tsp. Cajun seasoning, or to taste
- 1/2 cup grated Cheddar cheese
- 1/4 cup chopped parsley
Directions
1. Melt butter in a large skillet and sauté onion in melted butter over medium heat until the onion is softened.
2. Brown sausage with onion. Drain excess fat from skillet and discard.
3. Stir into the sausage and onion, the corn, milk, potato soup and hot pepper sauce. Add Cajun seasoning to taste.
4. Cover and simmer for 30 to 45 minutes on low heat, stirring occasionally and adding a little more milk if needed, until the flavors of the soup ingredients meld.
5. Ladle soup into bowls for serving. Sprinkle Cheddar cheese and chopped parsley on top of individual servings.
Serves 8