How To make Reuben Soup2
1 lb Cooked corned beef
-brisket, trimmed 1/2 c Sauerkraut
1 Stick butter
1/2 c Flour
3 c Cream
2 c Milk
1 c Diced white onions
1 1/2 c Grated Swiss cheese
1/2 ts White pepper
3/4 ts Garlic salt
3/4 ts Onion powder
3/4 ts Celery salt
3/4 ts Lemon pepper
1/2 ts Salt
Dice or shred corned beef. Combine corned beef with sauerkraut and set aside. Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux. Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined. Makes about 2 quarts, serving 4-6 people.
How To make Reuben Soup2's Videos
Cooking Crave - Episode 140 - Cream of Cabbage Soup and Toffee Chunk Brownie Cookies
Join Rhonda and Laverne this week for some Soup & Cookies -
Cream of Cabbage Soup & Toffee Chunk Brownie Cookies
Cream of Cabbage Soup
2 Tbsp. chicken base
4 cups water
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1 clove garlic, pressed
3 cups diced potatoes
1 cup chopped onions
1/2 cup chopped green pepper
1 tsp salt
1 tsp dill wed
Cream sauce
2 cups milk
2 cups chicken stock
1 cup butter
1 cup flour
Thyme to taste
Pepper
Mix chicken base and water; bring to a boil. Add potatoes, onions, carrots; steam 5 minutes. Add cabbage, green pepper and celery; steam 5 minutes until vegetables are crisp-tender. Add salt, garlic and dill; set aside.
To make the sauce: Bring milk and stock to simmer. Make roux with butter and flour. Add to stock mixtures; simmer until smooth. Add seasoning. Add sauce to vegetables. Simmer 5 minutes.
Toffee Chunk Brownie Cookies
1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 Tbsp. vanilla
3 cups flour
1/8 tsp salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350 degrees. Mel butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee bars.
Drop heaping tablespoonful’s of dough 1 1/2 inches apart onto ungreased cookie sheets. Bake for 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in an airtight container.
Guisadong Corned Beef(with sabaw or soup)
Nette Cooking-OishiSarap Channel!
Filipino Cooking in Japan; Guisadong Corned Beef na may sabaw fit na pangulam sa kanin, very simple, quick and easy to cook and prepare, but so tasty, delicious and healthy recipe..
Chicken Enchiladas | Classic Southern Recipe | Faye Thompson | @southerncooking
Chicken Enchiladas
2 (8 oz) cans tomato sauce
2 (10 ¾ oz) cans cream of chicken soup
2 (16 oz) c sour cream
2 jalapeno peppers, chopped
½ medium onion, chopped
¼ tsp black pepper
1 tsp salt
2 c cubed cooked chicken
2 c shredded cheese
18 (8 in) tortillas
I like to use a foil pan (11 ¾ x 9 ⅜ x 2 ⅜ inches). Spray each pan with a cooking spray. Each pan should hold 9 Enchiladas. In a large bowl, combine the tomato sauce, soup, sour cream jalapenos, onion, pepper, salt, cooked chicken, and cheese. Be sure to save tomato sauce and cheese for the topping. Spread the chicken mixture down the center of each tortilla. creamy up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake at 350°F for 30 minutes or until edges are bubbly. You can freeze and thaw in the refrigerator overnight. Bake, covered, at 350°F for about 30 minutes.
Topping
¼ c canola oil
¼ c all-purpose flour
1 tsp salt
½ tsp black pepper
1 ½ tsp garlic powder
2 tsp ground cumin
½ Mexican oregano, dried (badia)
2 Tbsp Mexican chili powder (Tajin)
2 c chicken broth (cold)
Mix oil and flour in a fry pan. Cook over low heat until light brown. Add chicken broth stirk until thickened and smooth. Pour other ingredients mixing well, pour over enchiladas, and bake as written above. You can freeze any amount in the refrigerator overnight. Bake covered at 350°F for 30 minutes or until edges are bubbly.
Chapters
0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
7:40 Presentation
7:54 Photos
9:30 Outro
#fayethompson #cooking #recipe #chicken #enchiladas
Cooking Crave - Ep 3 - Krautburger
Rhonda and Laverne cover Krautburger
Slow Cooker Matzo Ball Soup
Here is what you'll need!
SLOW-COOKER MATZO BALL SOUP
Servings: 5-10
Ingredients
Soup
2 chicken breasts
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs of thyme
Matzo Ball
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil
Topping (optional)
Dill
Preparation
Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
Make matzo mixture into balls and set aside or in the fridge until the soup is done.
Shred the chicken and place back into soup.
Add the balls into the soup and cook for 30 minutes.
Top it with dill or your choice of topping and enjoy!
credits :
Mini Pumpkin Pie/ Thanksgiving Special / كب كيك القرع الاحمر اليقطين/ #Recipe83CFF/ #thanksgiving
The Filling Ingredients:-
1 cup pumpkin puree
1/2 cup evaporated milk
¼-½ cup light brown sugar
1 large eggs
1/8 teaspoon salt
1/2 tsp vanilla
1 tsp pumpkin spice
One sheet pie ready crust
#pumpkinpie
#minipumpkinpie
#كب_كيك_اليقطين
-Mix all the ingredients together just to combine . don’t over mix the batter. This filling will make you 7 to 8 mini pumpkin pie.
-Unroll crusts on lightly floured surface. Using a small bowl or a cup or 4 inch round cookie cutter, cut rounds shape.
-Press dough rounds into cupcake pan sprayed with oil. Set aside.
-Pour filling into crusts, filling each almost to the top.
-Bake at 375 F for 25 to 35 minutes or until filling is set. Cool completely in pan on wire rack.
-Store in the tight lid container and refrigerate.
Enjoy :)
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