Monthly Archives:
November 2011

Ingredients
5 cups chopped fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk




Directions
1) In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2) In a saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, milk, mushroom and onion. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.

Ingredients
2 pounds cubed beef stew meat
3 tablespoons salted butter
1 onion, diced
2 carrots, diced
2 potatoes, diced
3 stalks celery, diced
1 clove garlic, minced
1 teaspoon salt
2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground cloves
4 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
5 cups beef broth
2 teaspoon cornstarch




Directions
1. Melt butter in a skillet, and cook beef cubes until evenly browned.
2. Transfer beef to slow cooker and add onions, potatoes, carrots, celery, garlic, salt, sugar, pepper, paprika, cloves, tomato sauce and Worcestershire sauce. Pour in broth and stir.
3. Cover and cook on LOW for 2 hours.
4. Sprinkle cornstarch and stir it for a minute before serving to thicken the sauce.

Ingredients
6 skinless, boneless chicken breast halves – cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
1/2 cup sour cream


Directions
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.