cream of mushroom
September 20, 2008
i always love instant cream of mushroom soup. you just have to put water and let it boil.
how to make cream of mushroom soup?
Instructions
Difficulty: Easy
Things You’ll Need:
1 lb white mushrooms
1 tablespoon good olive oil
2 tablespoon unsalted butter, divided
1/2 cup chopped yellow onion
1 sprig fresh thyme or 1 teaspoon minced thyme leaves, divided
1/4 cup all-purpose flour
salt and pepper
1 cup dry white wine or chicken broth
1 cup half-and-half
1 cup heavy cream
1 cup water
Step1
Clean the mushrooms by wiping them with a dry paper towel, then slice them.
Step2
Heat the olive oil and 1 tablespoon of the butter in a large pot. Add the mushrooms, the onion, the sprig of thyme, and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
Step3
Add the flour and cook for 1 minute. Add the white wine or broth and stir for another minute, scraping the bottom of the pot.
Step4
Add salt, and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.
Step5
Add the half-and-half, heavy cream, and water and heat through but do not boil. Serve hot.
Well its that easy. Ill make one this weekend.
Oatmeal Recipe..
September 17, 2008
CHEWY OATMEAL RAISIN BARS
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
4 tablespoons margarine
3/4 cup apple butter* or apple sauce
2 egg whites or 1 egg
2 tablespoons skim milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg (optional)
3 cups QUAKER Oats (quick or old fashioned, uncooked)
1 cup raisins or diced dried mixed fruit
Heat oven to 350°F. Beat together sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Stir in oats and raisins; mix well. (DOugh will be moist.) Spread dough onto bottom of ungreased 13×9-inch baking pan.
Bake 25 to 30 minutes or until edges are light golden brown. Cool completely before cutting into bars. Store tightly covered.
ABOUT 32 BARS
* Apple butter is usually available in your supermarket’s jam & jelly section.
Nutrition Information: 1 cookie
Calories 90, Calories from Fat 15, Total Fat 2g, Saturated Far 0g, CHolesterol 0mg, Sodium 45mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g
Diet Tip
September 6, 2008
When you are frying or sauteing anything, Do it with olive oil, it is heart healthy and saves dozen upon dozens of calories.
Trying to make Ginger Tea
July 27, 2008
I tried to make Ginger Tea yesterday.It was fine.
My ingredients are:
Fresh Ginger Root
Panucha
Water
Garlic Baked Potato
June 25, 2008
Ingredients:
4 medium baking potatoes, scrubbed
2 tablespoons olive oil
2 teaspoons garlic salt, or to taste
salt and pepper to taste
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
3. Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.
Low-fat Coffee Cake
June 25, 2008
Ingredients:
1/3 cup firmly packed brown sugar
1.4 cup white sugar
1 ¾ cups low-fat buttermilk mix
2/4 cup skim milk
1 egg
1 tbsp melted unsalted butter
½ tsp ground cinnamon
Procedure: Preheat your oven to 375oF. In a bowl, combine the brown sugar and cinnamon until you get a loose, crumbly mixture. Set aside. Mix the rest of the ingredients in a separate bowl, then pour into a greased pan. Sprinkle the sugar and cinnamon mixture on top, then bake for about 20 minutes or until it turns golden brown.
Crawfish Chowder
June 24, 2008
Instructions:
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
Directions:
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Chicken Chimichangas
June 24, 2008
Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
Topping:
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese
Directions:
1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Deep South Fried Chicken
June 24, 2008
Ingredients:
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces
Directions:
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Strawberry Pizza
June 24, 2008
Ingredients:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 1/2 cups strawberries, sliced
1/2 (2 ounce) package strawberry Danish dessert mix (e.g. Junket)
1 cup water
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together flour and confectioners’ sugar. Stir in melted butter. Press mixture evenly into a 12 inch pizza pan.
3. Bake in preheated oven for 15 minutes. Allow to cool.
4. In a small mixing bowl, beat together cream cheese and white sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer.
5. Combine custard mix and water in a small saucepan. Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.
