Broccoli Soup with Potato and Cheddar Recipe

Sweet and Sour Sauce Japanese cooking recipe

| Japanese

Ingredients 1 cup water 1 cup sugar (substitute more according to your taste) 1 cup rice vinegar 1 (2 ounce) jar pimientos 3/4 cup diced sweet red pepper salt (to taste) 4 teaspoons cornstarch 4 tablespoons warm water Directions 1Combine all ingredients and cook until red pepper is softened

[ read more ]

Cheese Danish

| Copycat Complete

Cooking receipe to make Cheese Danish under category Copycat Complete. You may find some video clips related to this receipe below.16 ozs. cream cheese, softened1-1/2 teaspoons vanilla1 egg, beaten1/2 cup sugar1/2 cup raspberry or apricot jam2 packages of refrigerated crescent roll dough4 ozs. slice

[ read more ]

Cappuccino Torte Recipe

| Dessert

Type: Cappuccino Torte Free Cooking Recipe - Dessert This is a good one! Ingredients / Directions 1/2 cup(s) finely crushed chocolate wafers16 ounces semisweet chocolatechoppedor 16 ounces (2 2/3 cup(s)s) semisweet chocolate pieces1 cup(s) whipping cream1 tablespoon instant coffee

[ read more ]

Mango Pork Recipe

| Main Meals

Type: Mango Pork Free Cooking Recipe - Main Meals Check out the travel channel! Ingredients / Directions 2 medium ripe mangoes 3/4 pound pork tenderloin Vegetable oil spray Salt and pepper to taste Tabasco sauce Slice 1 mango in half around the pit. Scoop out pulp with a spoon and pur

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Broccoli Soup with Potato and Cheddar Recipe"] _______________________________________

Type: Broccoli Soup with Potato and Cheddar Free Cooking Recipe – Soups

the best!

Ingredients / Directions
1 tbsp olive oil
3/4 pound broccoli
1 large potato
1 leek
2 shallots
2 cup(s)s chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon curry powder
2 teaspoon Dijon mustard
1 cup(s) milk
1/3 cup(s) shredded cheddar cheese Heat oil in a large heavy-bottom pot. Add broccoli
and shallots and saute
stirring frequently
over medium-high heat for about 5 minutes.
Add 1 cup(s) of stock
along with thyme
and curry
then cover and simmer until vegetables are very tender about 30 minutes.
Let the soup cool
then pour it into a food processor or blender along with mustard and process until it is a smooth puree.
Pour the puree back into the pot and add remaining stock
milk and cheese and heat slowly
stirring to blend well. When cheese has just about melted
it is ready.
Serve hot.

Please follow and like us: