Broccoli Cheese soup

Broccoli Cheese Soup

1/2 cup chopped onion
1/4 cup butter
1/4 cup flour
3 cups chicken broth
(or 3 cups water and
4 chicken boullion cubes)
1 tsp Worcestershire sauce
1 pound frozen broccoli thawed and drained
3 cups shredded cheddar cheese
1 pint half and half (or milk)

In large saucepan, cook onion in butter til tender; stir in flour. Gradually stir in broth or water, then broccoli and worcestershire sauce (boullion cubes if using). Over medium heat, cook and stir until thickened and broccoli is tender, about ten minutes. Add cheese and half and half/milk. Cook and stir until cheese melts and soup is hot (Don't boil, it will separate).

Easy Chinese Corn Soup

This soup was very good, but it needs some salt added to the recipe. Maybe a teaspoon for the whole recipe.

Easy Chinese Corn Soup
Submitted by: Liz
Rated: 4 out of 5 by 26 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"
INGREDIENTS:
1 (15 ounce) can cream style
corn
1 (14.5 ounce) can low-sodium
chicken broth 1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS:
1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Easy Chicken Satay

I used this recipe that Moh found, and changed it to make it more like a dish he had once, going according to his description. I cut the chicken into cubes instead of strips, marinating like in the recipe. Then I sauteed, not grilled, the chicken in a heavy skillet, and added some small cubed potato. After making the sauce, I poured it into the skillet on top of the chicken and potato. I guess it is a repeater, but I think I would thin out the sauce with more chicken broth.

Easy Chicken Satay
Submitted by: Shannon :)
Rated: 4 out of 5 by 20 members Prep Time: 25 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 45 Minutes
Yields: 5 servings
"These delicious chicken skewers are packed full of flavor! As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top."
INGREDIENTS:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
3/4 pound skinless, boneless
chicken breast halves - cut into
1 inch strips
1 cup coconut milk

1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon
juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or
as needed, soaked in water for
30 minutes
DIRECTIONS:
1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

frappuccino

Worried about the calorie and cash outlay for that other smoothie -- your daily vente frappuccino? Be your own barista. In a blender, combine:
1 tablespoon of instant espresso (regular or decaf)
1 cup fat-free, no-sugar-added vanilla yogurt
1/2 cup skim milk
3 tablespoons of sugar (preferably powdered) or sugar substitute to taste
4 ice cubes
Blend to make a lite smoothie for two. No need to leave a tip.

Buffalo chicken pizza

Buffalo Chicken Pizza

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning,
1 pizza dough, store bought or from your favorite pizzeria (I used a homemade one, recipe follows)
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese


Preheat oven to 450 degrees F.
Place chicken on a plate and season with grill seasoning. Saute in skillet over med-med.high heat a few minutes each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheese. Bake on bottom rack 10 minutes or until crisp.

Pizza Crust

Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.


3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal

Directions
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)

Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.

Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.

**Master Pizza Dough fits the following pans:
- 1 (15 x 10-inch) baking pan
- 1 (13 x 9-inch) baking pan
- 1 (14-inch) or 2 (9-inch) deep-dish pan(s)
- For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.

CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.

WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.

Nutrition Information
Per Serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.

For cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.

Beignets

We didn't have powdered sugar, so I mixed granulated sugar and cinnamon, and kind of rolled them in it. I also had maple syrup in a plate to dip (and we all know that maple syrup makes everything better) I found it very very soft, and kind of hard to knead, and so I had to keep sprinkling flour, just so you are prepared for that. More flour on the kneading surface made it all come together nicely, though. They puffed up really nicely and look like little golden pillows.


Beignets
From Debra Fioritto Weber,
Your Guide to French Cuisine.
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Pronounced: be nyeh
INGREDIENTS:
1 packet dried yeast
3-1/2 cups plain flour
1 teaspoon salt
1/4 cup sugar
1-1/4 cups milk
3 eggs, beaten
2 Tablespoons butter, melted
Oil for deep frying
1 cup confectioner's sugar

PREPARATION:
Having the oil at the right temperature is the tricky part of this recipe. The dough should be cooked through without having the outside get too dark brown. Use the first 2-3 beignets as a test. If they are still sticky in the middle and get brown on the outside, allow the oil to cool down slightly before proceeding.

1. Dissolve yeast in 4 Tablespoons of warm water.

2. In a large mixing bowl combine salt, sugar, flour, and mix.

3. Mix in the dissolved yeast, milk, eggs, and melted butter. Mix until a smooth dough is formed.

4. Knead until smooth and elastic. Cover dough with towel and allow to rise for one hour.

5. Roll out dough 1/4" thick on floured surface.

6. Cut rectangular shapes (2" x 3") out of the dough and place on floured jelly roll pan or cookie sheet.

7. Cover with towel and let them rise for an hour, until doubled in size.

8. Heat the oil and fry the beignets in batches turning, until golden. Drain well on paper towels.

9. As each batch is cooked, sprinkle them liberally with the confectioner's sugar.
To serve:
Serve warm with a cup of café au lait. Makes about 20 beignets.