Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
Directions
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
meta-author: Tammy
meta-markup: textile2
h1. Ingredients
480 mL (1 can) Coconut milk
2 Tbsp Soy sauce
2 Tbsp Rice wine vinegar
2 Garlic cloves
1 tsp Brown sugar
1 tsp sesame oil
1 cup peanuts
Chili peppers to taste
h1. Directions
1. Place all the ingredients in the blender in order as they're listed
2. Pulse to start blending
3. Run until smooth
4. Enjoy
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
These homemade curry wraps are outstanding. And this recipe makes enough for a small army...or 10-15 servings!
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Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
Directions
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of the soups that we make at school that never has any leftovers. Both students and staff love this soup.
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