A few things: I'm posting the original recipe, but I made modifications, so it was less chipotle and more pumpking and corn. And maybe a little healthier. BY THE WAY, THIS WAS EXCELLENT.
3 tablespoons unsalted butter or vegetable oil
Flesh from 3-4 lb pumpkin OR 1.5 cans of Pumpkin from a can (I used the canned pumpkin)
1 large onion, diced (I used 2 onions)
3 tablespoons flour (I used 4 tbs)
1 quart chicken stock
1 lg (12 oz) can of corn, or a bag of frozen corn, or get crazy and put fresh corn in there... It should come to a bit over two cups
2 chipotle peppers. (I used 1 and it was enough to add a little heat, but the soup wasn't hot). Make sure to slice thinly, and get all of the seeds out. Careful when seeding, these things will make you cough.
1/2 cup whipping cream - I used 1/2 cup of Cream of Chicken Soup.
5 Sprigs fresh thyme (I used the prefab thyme)
Salt and Pepper to taste
1 small bunch of cilantro, stems removed, leaves chopped.
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1. Heat butter/oil., over med heat into a pot, Add pumpkin, Add onion. Sautee for about 5 minutes in the pot.
2. Stir in flour.
3. Gradually add stock, stirring.
4. Add corn.
5. Add cream or cream of chicken soup, cilantro, thyme and bring to simmer.
Reduce heat to low simmer for appx 20 minutes. Stir this ALOT or it gets gooey at the bottom.
ALSO: I found that mine was initially too thin, so I ended up adding the rest of my cream of chicken and about 1/3 cup of milk.
I served this with the cranberry pecan corn bread. It was very good. My husband even liked it.... he isn't into "exotic recipes" that I enjoy... but he liked this. Good luck. Email me if you want more info or help with this one.
Sunday, October 7, 2007
Turtle Candy
This turtle candy actually was more like Turtle Candy Fudge. It was AWESOME, but it wasn't anything like a little caramelly turtle...
4.5 c sugar
12 oz condensed sweeted 2% milk
1/2 cup milk (any kind will do)
3/4 stick butter
2.5 cups pecans
2 cups small marshmallows
1 pkg (or 2 c) of chocolate chips
Wax Paper or (I prefer cupcake papers )
combine sugar, condensed milk, regular milk and butter into large cookpan. This seems to bubble up and the heat it contains will require you to have a larger cookpan... Or it will bubble over your stove. Cook on medium High heat until it comes to a slight boil. Turn the heat down and cook on med for 7 minutes. Don't overcook.
While cooking the milk mix, put the pecans, marshmallos and chocolate into a big glass bowl.
Combine the boiling hot milk mix with the mix in the glass bowl. Stir until the marshmallows melt.
Spoon into cupcake tins/papers or onto wax paper. Makes about 3-5 lbs of this confection. Prepare to send it to friends and family.
MMM. Good.
4.5 c sugar
12 oz condensed sweeted 2% milk
1/2 cup milk (any kind will do)
3/4 stick butter
2.5 cups pecans
2 cups small marshmallows
1 pkg (or 2 c) of chocolate chips
Wax Paper or (I prefer cupcake papers )
combine sugar, condensed milk, regular milk and butter into large cookpan. This seems to bubble up and the heat it contains will require you to have a larger cookpan... Or it will bubble over your stove. Cook on medium High heat until it comes to a slight boil. Turn the heat down and cook on med for 7 minutes. Don't overcook.
While cooking the milk mix, put the pecans, marshmallos and chocolate into a big glass bowl.
Combine the boiling hot milk mix with the mix in the glass bowl. Stir until the marshmallows melt.
Spoon into cupcake tins/papers or onto wax paper. Makes about 3-5 lbs of this confection. Prepare to send it to friends and family.
MMM. Good.
Sunday, September 30, 2007
Sunday, September 23, 2007
oatmeal cookies
COCONUT OATMEAL COOKIES
Printed from COOKS.COM
2 cups sifted all-purpose flour
1 cup butter1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
Printed from COOKS.COM
2 cups sifted all-purpose flour
1 cup butter1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
CHICKEN PAN PIE CASSEROLE
3 chicken breasts1 tsp. poultry seasoning2 chicken bouillon cubes
Cook in water until done. Save broth. Cut into bite-size pieces after cool.
Layer as follows:
I. Cooked chicken.
II. 2 cans Veg-All, drained.
III. 1 can chicken mushroom soup, 1 can cream of celery soup, and 1 can chicken saved broth or use cooking mixture. Mix soups and pour over layers I and II.
Cook in water until done. Save broth. Cut into bite-size pieces after cool.
Layer as follows:
I. Cooked chicken.
II. 2 cans Veg-All, drained.
III. 1 can chicken mushroom soup, 1 can cream of celery soup, and 1 can chicken saved broth or use cooking mixture. Mix soups and pour over layers I and II.
GARLIC MASHED POTATOES
2 lb. peeled and diced potatoes1/2 to 1 head garlic cloves, peeled and mashed6 tbsp. butter1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
Greek Lemon Rice soup and Turkey sandwiches- Thursday Dinner
GREEK LEMON-RICE SOUP
3 c. chicken broth2 to 3 oz. uncooked regular rice2 eggs3 tbsp. lemon juiceDash of saltDash of white pepper
In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.
3 c. chicken broth2 to 3 oz. uncooked regular rice2 eggs3 tbsp. lemon juiceDash of saltDash of white pepper
In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.
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