I'll share my recipe, if you'll share yours, March 2, 2012

12 years ago

I'm back from Costa Rica, all tanned up and feeling better than I have in months. All that sun and sand was good for me.

Slow Cooker Creamy Potato Soup

Allrecipes.com

"This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired."

Original Recipe Yield 6 servings

Ingredients

6 slices bacon, cut into 1/2 inch pieces

1 onion, finely chopped

2 (10.5 ounce) cans condensed chicken broth

2 cups water

5 large potatoes, diced

1/2 teaspoon salt

1/2 teaspoon dried dill weed

1/2 teaspoon ground white pepper

1/2 cup all-purpose flour

2 cups half-and-half cream

1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

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Comments (3)

Jasdip
12 years ago
Welcome back Luckygardner!!! You'll have a lot of catching up to do here.

Asian "Salisbury Steaks" (Eating Well)

12 ounces extra-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
4 tablespoons hoisin sauce, divided
2 tablespoons minced fresh ginger
3 teaspoons canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates.

Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.
patti43
12 years ago
Welcome home, Luckygardnr. Maybe you should change your user name to Luckytravlr :-) Glad you had a good trip and really glad you feel better! You were missed.

I haven't tried this recipe yet, but TerriPacNW is an excellent cook. I've made many of her recipes and never had one that wasn't super delicious.

SWEET AND SOUR CHICKEN (Terri PacNW)

Make the sauce first, double it because you'll want leftovers to put on every thing! LOL

Sauce:
3/4 c sugar(I like to use brown.)
4 T ketchup
1/2 c vinegar (regular, rice, champagne, white wine, apple cider)
1 T soy sauce
1 t garlic salt (or garlic powder plus a few good pinches of salt)

Mix sauce ingredients and simmer to thicken a bit.
Preheat oven to 325F.

Chicken:
3-4 boneless chicken breasts
Salt and pepper
1 c cornstarch
2 eggs, beaten
1/4 c of neutral oil

Cut chicken into chunks, season with s&p and dip chicken in starch then eggs. Fry in a shallow oil until browned but not cooked through. Place in a single layer on a baking sheet and pour over the sauce. Bake for about 30 minutes stirring once half way through.
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glenda_al
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Welcome back! Was in restaurant the other day, and couple were telling waiter of their recent stay in Costa Rica! I've been there on a cruise.

Mini Chocolatge chip cheese cake

1 (18-ounce) package refrigerated chocolate chip cookie dough
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon unsweetened cocoa
Instructions
1.Preheat oven to 375 degrees F. Coat a mini muffin tin with cooking spray.
2.Slice cookie dough into 24 slices. Roll each slice into a ball and place in prepared muffin tin. Press down in center of each, making a deep well. Bake 10 to 12 minutes, or until edges are set and "crusts" are light brown.
3.Remove from oven and press down in center of each with a spoon, making an indentation. Let stand 5 minutes then remove to wire racks to cool completely.
4.In a small bowl, with an electric beater on medium speed, beat cream cheese, sugar, and vanilla until smooth. Spoon 1 teaspoon cream cheese mixture into each cup. Dust tops with cocoa. Serve immediately, or cover and keep chilled until ready to serve.

***I've done this and used mini reese pb cups and so good!

I'll share my recipe, if you'll share yours, March 2, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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