Creamy

We made this the other night for a dinner at my friends house. We doubled the recipe for that night, and it turned out great. The kids love it, the adults love it and it tastes like it was a lot of work, when it was really quite simple. Creamy Tarragon Chicken 1 C. sour cream 1/2 [...]

This past weekend I had to make something for Brett’s family Independence Weekend picnic. On Thursday I had shopped the local farmers’ market and found some wonderful baby red potatoes. I went searching for a lower fat potato salad recipe. I found this recipe on Recipezaar.com, my favorite recipe site. I have mad a [...]

Ali Larter (born February 28, 1976) is a Saturn Awards-nominated American actress and former fashion model best known for her screen roles aimed at teenage audiences. Larter is currently starring on the hit television series Heroes. She recently acted in Bollywood movie Marie Gold opposite Play Boy Salman Khan. She has nice creamy feet. [Click Post Link Above For Photos]

Since my last adventure with grilled asparagus salad, I had been itching to try the creamy Asparagus Soup which is considered to be a favorite way to devour the goodness of these stems. Its really easy to make, and there can be several variations that you can try. I chose to make a simple one with creamy white sauce mixed with onions, garlic and spices. Asparagus has a strong flavor by itself, so

With layers of chocolate, banana, and creamy vanilla pudding this pie is sure to become a family favorite.PREP TIME 20 MinREADY IN 4 Hrs 50 MinINGREDIENTS * 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate * 2 tablespoons cold milk * 1 tablespoon butter or margarine * 1 (6 ounce) HONEY MAID Graham Pie Crust * 1 medium banana, sliced * 2 cups cold milk * 2 pkg. (4

I have added another potato salad recipe for those of you that are wanting something better than the standard potato salad everyone knows and loves. Out of all the potato salad recipes I have had this has to be one of my favorites.3 pounds baby red potatoes3 tablespoons unseasoned rice wine vinegar3/4 cup mayonnaise3 medium green onions, thinly sliced1 celery stalk, cut into 1/3-inch cubes1/4 cup

Simple and delicious, you can't go past a chicken and pasta bake for an easy and hearty weeknight meal.Preparation Time 10 minutesCooking Time 30 minutesIngredients * 350g penne pasta * 1 tbs olive oil * 2 single chicken breast fillets, sliced * 1 medium brown onion, chopped * 1 clove garlic, crushed * 2 bunches asparagus, trimmed, cut into 5cm pieces * 300g sour cream * 1

New posts of Monsoon spice are not showing up at Sailu’s Taste of India. Please click on the RSS image or Click Here to subscribe and get notification on any new posts posted on Monsoon Spice. Or you can get e-mail notifications by entering your e-mail on the top right hand sidebar.Blogging has its own advantage. I was used to cooking same food with same ingredients before I started blogging. I

1 ripe avocado, mashed 3 tbsp. salsa 1/2 tbsp. honey 1 tbsp. Spanish onion, finely chopped 1 tbsp. lemon juice 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/2 tsp. low-salt chicken base powder Braggs Seasoning or sea salt to taste 1/2 tsp. Vegit seasoning (optional) Blend all the ingredients in a bowl and serve with cut up raw vegetables.

All I had to do was read the ingredient list of this recipe and my father was half-way out the door to the store to buy the fettuccini. Normally either one of "a pound of Italian sausage" or "a cup of whipping cream" is enough to pique his interest. Both together and the recipe takes on its own gravitational force. "Make me... make me.." Even better than trying out a great new (to us) recipe is

New Delhi, Jun 15 (ANI): The National Commission for Backward Classes (NCBC) would give its recommendations on revised income limit for creamy layer classification among the Other Backward Class to the Central Government by June 30 on the basis of State commissions views. At least 20 State commissions have sent their suggestions on the matter to [...]

Caution: The breakfast above is hotter than it looks!!I burnt the inside top of my mouth like nobodies business with my first bite. Admittedly, it was a bite while it was still in the pot, so it was my own silly fault. Take it from me, blow on it first. :)Now, I didn't have maple sugar, so I used brown and a squirt of maple syrup. I also didn't have soy milk, so I used skim. (Between making it and

I had a cauliflower in the fridge that had seen better days so I made soup. 1 tbsp. of olive oil 1 small onion diced 1-2 clove of minced garlic 1 stalk of celery diced 2 cups of vegetable stock 1 head of cauliflower cut up 2 medium potatoes peeled & diced 6 oz of silken tofu (optional) 1 tsp of dried Rosemary or Thyme (I used rosemary) Salt & Pepper to taste Heat oil in a large

1/2 c. low fat cottage cheese, sieved1/8 tsp. salt1/2 tbsp. diet margarine, meltedNon-nutritive sweetener equivalent to 1/2 c. sugar1 tsp. almond or vanilla extract Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10 inch cake.

Ingredients: 1 pound large shrimp, peeled and deveined 1 pound linguine pasta 1/2 cup butter 2 cups heavy cream 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese Pesto Sauce: 1 1/2 cups packed tender young basil leaves 2 heaping tablespoons pine nuts 1 teaspoon coarse salt 1/4 cup extra-virgin olive oil or more to taste 2 garlic cloves, very finely minced 1/4 cup freshly grated [...]

What happens when you cook up a bunch of leafy greens and peas? Well, I'm calling it my creamy green monster, a quick and delicious soup. It's flavorful, packed with healthy ingredients, and super filling. This was my second week of receiving both kale and collard greens in my produce delivery. Last week, I made a side dish utilizing them both, a stewed mixture with tomatoes.

What happens when you cook up a bunch of leafy greens and peas? Well, I'm calling it my creamy green monster, a quick and delicious soup. It's flavorful, packed with healthy ingredients, and super filling. This was my second week of receiving both kale and collard greens in my produce delivery. Last week, I made a side dish utilizing them both, a stewed mixture with tomatoes. Unfortunately, y

Anyhow, let’s get on with our yummy food of the week. What creamy, green delight will I be talking about this week? The Avocado of course!!! I must admit; now that I have been on an Avocado kick for the last several weeks, I can definitely see why it’s often referred to as the “chocolate” [...]

Our last guest posting from Patricia looks into new, unique ways to use chimichurri--a South American herb sauce commonly served with carne asada.Here's a tip: next time you make chimichurri (there's a recipe for it in my book, Secrets of Colombian Cooking), change the oil for plain, non-far yogurt to create a creamy light chimichurri.Surprised? You will love this recipe. Use it to dip carrot and

Creamy Dill Dip 1 c. sour cream 1 c. mayonnaise 1 1/2 Tbsp. onion flakes 1 1/2 Tbsp. parsley 1 1/2 tsp. Beau Monde (I have found this in the spices aisle, not sure if it would still taste as good if you are unable to find it) 1 1/2 tsp. dill weed Blend everything together and let it chill for awhile for [...]

Shown cooked with brown rice pasta. We were recently sent a review copy of Dave's Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman of the Food Network. Honestly, I've never heard of Dave as I don't watch much TV outside of House. That said, most of the recipes in his book look pretty good - interesting combinations of easy-to-find ingredients, nothing too compl

Welcome back to Kid-Friendly Food Fridays! We started this weekly event to feature healthy, yummy, delicious, and quick recipes to make for kids! For more information on this weekly event, please visit the Kid Friendly Food Fridays Headquarters! We welcome you to submit recipes and ideas for this feature to gingerlemon_girl at yahoo dot com! Photo credits: Becky Luigart-Stayver, and Jan Gauto, Cooking Light Sept. 2002Today's recipe comes from our friend Kelly. You are probably familiar with my friend Kelly by now, as she contributed a recipe for outstanding waffles several weeks ago. I trust Kelly's opinion on kid-friendly recipes because she is wonderful mom to two young children, who love her gluten free cooking! During the summer in the Ginger Lemon Girl household, our work sch

"Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans." Fred Allen On a calcium high...Goodness that's fruity & cool!This creamy,delicious mango ice-cream's en route for something I support whole-heartedly & have always believed in...Beautiful Bones: An Osteoporosis Food Event, hosted by one of my favourite bloggers Susan @ Food Blogga. Susan is funny, her posts are evocative, beautifully presented, & come with a fair share of humour, meaning & much more. Thanks to her 'Dermadoc' is gaining notoriety as an avid foodie critic too!! Ha Ha...sorry Susan, was hilarious when he dropped by my place a while ago, & then I saw him at Nicismes' recently too! I have made this twice in the season already to celebrate mango mania in the m

I am still disappointed that I only learned about the deliciousness that its polenta a year ago. I don't know how I made it 31 years without it. Seriously. Since then, I've made it in a new recipe 11 times. (I have no idea how many MORE times I've made it - I only track new recipes - but I bet it's a lot.) Leafing through magazines now, if I see a recipe with polenta, I'm 99.9% sure to rip it out. This is the level of my love.I'll be the first to admit (even though, if we're counting, my husband was the first) that this isn't anything special. I mean, it is (it has bacon!), but it didn't have a whole lot going on. I found its simplicity really added to its charm. You can't mess with a good thing. Especially when the good thing in question is comprised of creamy polenta, crisp bacon, and p

I am sooo excited to say that Spring has finally hit the upper Midwest! This past week we had to put up with what I *hope* is a last blast of 30 degree weather and even snow just north of us, but today I was just out in our garden surveying the layout and deciding when and how to plant this year. (Hush all you readers from Texas that have had 80 degree weather for a month already! LOL).When the warmer weather hits we instantly start to crave fruits and salads. Something instinctive sends me to the store for lettuce and berries. Ha ha. So today I am digging through some of my warmer weather recipes and making menu's for the next couple weeks.If you have a garlic lover (as I do!) in the family, check out this recipe for a creamy garlic salad dressing. Not only delicious but healthy to

I think the title of this post says it all about my feelings (and others) about the famous Romans dish of pasta, traditionally spaghetti, with pecorino cheese and a good amount of freshly ground pepper.  The name says is all - cacio, meaning cheese, and pepe meaning pepper.  We’re not breaking any new ground here [...]

hail the judgement! Though there is widespread happiness in the supreme court judgement, now the top notch institutions will have about 50% of the seats kept reserved for the deserving yet deprived... Voice out your views on the site

1/4 lb Bacon; diced 1 bn Fresh oregano 1/2 c Olive oil 1 bn Fresh marjoram 2 Jalapenos; seeded and diced 1 bn Fresh basil 1 lg Yellow onion; diced 2 qt Fish stock 1/2 bn Celery; diced 2 c Clam juice 1 Green pepper; diced 1 qt Heavy cream 1 Yellow pepper; diced 2 1/2 lb Cleaned and ground conch 2 Banana peppers; diced 2 Pinches Saffron 1 tb Crushed [...]

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!Upcoming Themed ScheduleApril 18- Dips & Spreads EditionMay 2- Greatest Hits Edition (re-run one of your favorites of your own FIF recipes)May 16- Weight Watchers Edition (thanks Tammy!)I love, love, love risotto!  It takes some time and effort to make but it's so worth it!  This recipe is particularly yummy.  I think you'll like it.Creamy Parmesan RisottoIngredients:3 to 4 cups low-sodium chicken broth4 tablespoons unsalted butter1 medium onion, finely chopped1 clove garlic, minced1 1/2 cups Arborio rice1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc1/2 teaspoon kosher salt1/4 tablespoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/2 cup freshly grated Par

Over the next stretch of time, I'm going to trot out some of my older posts. In fact, I want to have something like Twilight Zone Thursday or something (I'm taking suggestions)... a nice, friendly way for us to all share those posts we've had kicking around, under the bed, lost in the couch, kicked under the oven. If there is enough interest, I'd be happy to try doing a round-up, too. Our poor neglected recipes should feel like stars, too!Every so often, I let Dave pick out something he'd like me to make from one of his favorite cookbooks (of mine, he doesn't have any cookbooks!) They are usually all-day affairs, but I don't mind because they're always worth it in the end. This time, he chose a recipe from Bobby Flay's Mesa Grill cookbook. I want to say, too, that this was his main birthda

Creamy Cauliflower Soup RecipesServes:4Preparation time: 10 minutesCooking time: 20 minutesCalories/serving 165, 16 g protein, 1 g fat, 22g carbohydrate, 5 g dietary fibre, 200mg sodium, 680 kJ* 1kg cauliflower, roughly chopped* 1 litre chicken or vegetable stock* 1 onion, roughly chopped* 3 bay leaves* 1 mint sprig* 100 g skim milk powder* 1 tablespoon snipped chives1. Place all ingredients, except the milk powder and chives, in a large saucepan. Bring to the boil, cover and simmer for 12-15 minutes, or until the cauliflowre is tender.2. Remove and discard the bay leaves and mint. Leave the soup to cool a little, then puree in a food procesor or blender, gradualy adding the mil powder. Reheat the soup. Serve in deep soup bowls sprinkled with chives.

Walleye recipe : Walleye in Creamy Orange Sauce1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 lbs. walleye fillets 1 tablespoon all-purpose flour 1 teaspoon grated orange peel 1 cup half-and-half or milk 2 tablespoons butter2 tablespoons finely chopped onionHeat oven to 300. Grease 13 x 9-inch baking pan. In small saucepan, melt butter over medium heat. Stir in onion, flour, orange peel, salt and pepper. Blend in half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside. Cut walleye fillets into serving-size pieces. Place in prepared pan. Pour sauce over walleye. Cover with foil. Bake until walleye flakes easily at thickest part, about 25 minutes.

One of the tastiest and cheapest things I can buy in my grocery store is a bone-in pork shoulder. When I saw that they were on sale for 79 cents (YES, that’s right) a pound, I figured I’d pick one up. For only two of us, I bought the smallest one I found [...]

Here's a great pasta recipe that has become a favorite of mine. I love the creaminess of the cheese and spinach sauce!If you like garlic, make sure to use it in the sauce - it gives a lot of flavor to the dish.Weight Watchers Pasta With Creamy Spinach Sauce recipeMakes 6 servingsIngredients1 lb pasta (penne or ziti)1 lb fresh spinach, stemmed1 cup low fat cottage cheese1/4 cup grated parmesan cheese1/4 cup low fat milk1 pinch ground nutmeg1-2 garlic cloves (optional)salt and pepper (to taste)Preparation1. Bring a large pot of water to a boil.2. Add the spinach and 1 tablespoon salt; cook for about 1 minute.3. Using a slotted spoon, remove the spinach (reserve the water for the pasta) and transfer it to a bowl of cold water.4. Drain and squeeze dry the spinach.5. Chop it coarsely.6. Bring t

3/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons prepared white horseradish 2 tablespoons chopped fresh basil 1 tablespoons fresh lemon juice 1 teaspoons soy sauce Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Another Anjum Anand recipe - shocking, isn't it? In my Internet travels this morning, I discovered Is My Blog Burning? made a massive overhaul to the site design. It's so much easier to use when finding blog events and now offers forums/foodie search engine. I noticed Cook Sister! is hosting this month's Waiter, there's something in my ... food event and it's focused on Pulses (i.e. legumes

While I already gave you the recipe for the perfect cheesecake here, this morning while looking through my photo files I found two pictures I took during the process of making it last week that I forgot I took! But they are perfect to show my readers two points;1. A creamy base! Be sure you beat the cream cheese filling long enough to get a smooth and creamy consistency. 2. Although I'm a 'crust' girl myself, when it comes to cheesecake, it's best to go light to make the masses happy. While my recipe used just about 2 tablespoons of graham crumbs, here, my photo shows you that it's just about 'right' to get a great, even coverage.Note the foil up around the edges of the springform pan and the pan is set inside a large roasting pan. This is where you will pour the hot water to reach

1 cup REAL mayonnaise (not salad dressing)1/2 small onion (use a MILD onion)2 tablespoons red wine vinegar2 teaspoons white sugar3/4 teaspoon Italian seasoning1/2 teaspoon Basil1/4 teaspoon garlic powder1/4 teaspoon salt1/8 teaspoon ground black pepper In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth. Refrigerate over night.This dressing is perfect on any salad and is especially if you boil 1 pkg penne pasta, drain, rinse, set aside. Chop 1 cup sharp cheddar cheese, ½ cup chopped black olives, add to pasta and stir in dressing. Refrigerate until cold and eat. Yummy!

SUBMITTED BY: Breakstone's and Knudsen Family of Products "Chicken breasts are smothered in a creamy mushroom sauce।"PREP TIME10 MinREADY IN38 MinSERVINGS & SCALINGOriginal recipe yield: 4 सेर्विंग्सINGREDIENTS2 tablespoons oil, divided4 individually frozen boneless skinless chicken breast halves1 (8 ounce) package mushrooms, sliced1 small onion, sliced and separated into rings3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream2 tablespoons KRAFT Original Barbecue Sauce1 teaspoon chopped fresh parsleyDIRECTIONSHeat 1 Tbsp. of the oil in large skillet on medium-high heat. Add chicken; cover. Cook 10 min. on each side or until cooked through (165 degrees F). Remove chicken from skillet to serving platter, reserving drippings in skillet; cover chicken to keep warm.Add remaini

One of my favorite comfort foods is a thick and savory rice porridge. It's often considered a breakfast item but can be eaten for any meal. It is often called congee or jook and comes in a variety of flavors ranging from plain to abalone and chicken. Joe always orders one that is a mixture of pork parts (tripe, kidney, etc.). Since I'm not a fan of internal organs, I usually opt for

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Here's a delicious creamy cauliflower soup for you. The brie cheese gives this soup a special flavor.Weight Watchers Creamy Cauliflower and Brie Soup recipeMakes 10 servingsIngredients1 large head cauliflower, chopped4 cups chicken broth6 ounces brie cheese, rind removed1 cup skim milk3 tablespoons flour1 onion, diced1 tablespoon olive oil1 teaspoon thymesalt (to taste)pepper (to taste)green onions, for garnishPreparation1. Heat the olive oil in a large sauce pan, and saute the onion until transparent.2. Add the cauliflower and cook on medium heat for about 5-7 minutes, stirring often.3. Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.4. Add the milk and cook until the mixture begins to thicken.5. Stir in the brie cheese and thyme, and remove from heat. Stir unt

You will need:6 cups orange juice , divided1/2 teaspoon vanilla extract1 (3 1/2 ounce)package vanilla instant pudding mix1 (4 ounce)envelope Dream Whip topping mix (regular sized, not sure of ounces)Directions1In a small mixing bowl, combine 3 cups orange juice, vanilla and the pudding and whipped topping mixes.2Beat until smooth.3Stir in the remaining orange juice.

Penne alla Vodka This recipe comes from the Barillo Pasta Celebrity Italian Table website. You can download the Celebrity Italian Table Cookbook where this recipe and others by Chef Mario Batali are featured. Through March 31, 2008, Barilla will donate $1.00 to America’s Second Harvest for every cookbook downloaded, up to 100,000 downloads. This is an unusual [...]

2 small packages (3 ounces each) cream cheese, softened 1 cup sour cream 1 tablespoon chopped green onion few drops hot sauce 1/2 teaspoon paprika 1 envelope Ranch Dressing mix (.4 ounce) salt and freshly ground black pepper, to taste, optional 6 to 8 ounces crab meat, chopped Beat cream cheese with sour cream until well blended. Blend in the green onion, hot [...]

Ingredients :1 6-oz. package sugar free gelatin2 cups boiling water1 8-oz. package cream cheese, softened1 14-oz. can sweetened condensed milk1 8-oz. tub whipped topping1 11-oz. can mandarin oranges, drainedDissolve gelatin in boiling water and set aside. Beat cream cheese until fluffy and blend in with gelatin and water. Stir in whipped topping. Refrigerate for several hours until firm. Garnish with mandarin oranges before serving.Tips : Use low fat cream cheese and fat free whipped topping.http://www.pheedo.com/f/cooking_is_easy

Terza puntata di Old Tv, la rubrica di Nero Corvino Blog dedicata alla televisione d'altri tempi. E' la volta del genere animazione e Nero Corvino ha deciso di riproporvi il suo cartone animato preferito, quello che l'ha accompagnato nel periodo dell'infanzia. L'incantevole Creamy, la cantante dai capelli viola, divenne uno dei personaggi più popolari di Italia Uno nel 1985, quando per la

"When the trees their summer splendour Change to raiment red and gold, When the summer moon turns mellow, And the nights are getting cold; When the squirrels hide their acorns, And the woodchucks disappear; Then we know that it is autumn, Loveliest season of the year." - Charlotte L. Riser It’s fall now as I write this. While walking back to home I noticed the change around me. There is nip in

Fry 200g minced meat until brown, than add 150g sliced mushrooms, 1 chopped red pepper and 1 finely chopped shallot. Stirfry this for about 5 minutes. Add 2 tablespoons tomato ketchup and 125ml cream. Bring to boil and lower the heat and let it simmer for about 10 minutes. You can serve this with potatoes or rice. Enjoy! Share This Same TasteCiabatta Warm MeatFusilli with Jamie Oliver Porcini Mushroom Pasta SaucePork Chops with Hot SauceFarfalle with Mushroom SauceSpaghetti with Leek and Mushrooms

I did a Cream of Mushroom before which was like those canned soup. A friend who tried it told me it would be better if it taste less floury. You can make creamy mushroom soup without using or use very little of flour and it taste equally good. Just spend slightly more money *wink*.Anyway, this recipe is adapted from my Creamy Broccoli Soup. Ingredients:300g White Button Mushroom10g Butter300ml Chicken Broth 250ml Whipping Cream Salt to tasteHow to do it:Saute Button mushroom with butter till mushroom absorb the butter.Pour mushroom into the blender.Add the broth. Blend till smooth. Pour into a pot. Add in the whipping cream. Stir to mix well. Bring to a boil. Serve.Note:If you prefer the soup to be thicker, gradually stir in cornflour mixture to thicken it.Click HERE for printer-friendly version of an original recipe.http://feeds.feedburner.com/wokkingmum

Cook the rotelle (or another short pasta) according pack instructions. Stir fry in hot oil 1 finely chopped onion with 200g diced ham until the onion is soft. Add thyme to taste and about 300g spinach. Stir until the spinach is done. Add 100ml cream and 2 tablespoon grated cheese. Season it and just heat a bit more. Serve! Enjoy! SametasteLasagne with ChickenPuff Pastry Shells with Mixed MushroomsLasagne with CourgetteSpinach Ricotta PieLasagne

I made this sometime ago when I brought out the oven to grill chicken wings (to be posted later). My oven is not placed on the kitchen top. I didn't had the space so each time I have finish using it, I had to move it back into the cabinet.My potato pie was a bit too wet as I too much cream in it. I have since adjusted the recipe and the second batch of the potato pie was just nice. The funny thing, however was, my family like it better when it was mashy.Whichever way you like your potato pie to be like, you can adjust the ingredients accordingly.Ingredients: 4 Potatoes, cooked and mashed50g Butter40ml Cream2 tablespoon Fresh Peas2 tablespoon Carrots, diced1/2 Onion, dicedSalt to tasteParmesan Cheese (optional)How to do it:Place 40g butter, 20ml cream and mashed potato into a blender.Blend till smooth.In a pan, add in the remaining butter.Stir fried, the onions for a minute.Add in the carrots and peas.Pour in the remaining cream.Let it simmer till the mixture is thicken.Divide the mixt

CREAMY PUMPKIN SOUP 1/4c. butter or margarine*1 large yellow onion, peeled andchopped1/2 tsp. curry powder1 15-oz. can pumpkin1/4tsp. salt2 c. half-and-half*21/4c. chicken or vegetable broth1/2 tsp. cinnamon2 tsp. minced parsley1/4 c. sour cream*1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2minutes longer.2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth.Add half-and-half and process again until smooth.3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally.Meanwhile, stir cinnamon andminced parsley into the sour cream.4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl. http://reader.google.com http://google.com http://my.yahoo.com http://yahoo.com http://msn.com http://360.yahoo.com

I thought I'll use up the broccoli and cauliflower in the fridge but then the kids will kick a fuss for having to eat them. Since, I have a fresh carton of whipping cream, I thought I'll try making creamy soup with the ingredients. Hopefully, the cream will mask the taste of the veggies. Well, it worked. Especially my little girl who finish her rice with the soup in it.Ingredients:150g Broccoli, chopped into smaller pieces including the stem50g Cauliflower, chopped into smaller pieces (optional)300ml Chicken Broth250ml Whipping CreamSalt to tasteHow to do it:Blanch broccoli and cauliflower for 5 minutes. Do not over cook them.Place into the blender with the broth.Blend till smooth.Pour into a pot.Add in the whipping cream.Stir to mix well.Bring to a boil.Serve.Note:If you prefer the soup to be thicker, gradually stir in cornflour mixture to thicken it.Click HERE for printer-friendly version of an original recipe.http://feeds.feedburner.com/wokkingmum

Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the rea

Cook the pasta according pack instructions. Squeeze out the meat of 3 sausages. Make little balls from the meat and brown them in a frying pan. Add 250g halved cherry tomatoes, 250g sliced chesnut mushrooms and some finely chopped rosemary. Cook this until the mushrooms are done. Add 100ml creme fraiche and 1/2 a tablespoon mustard. Stir well and let it simmer for about 5 minutes. At last scatter some finely chopped parsley over it. Enjoy!

OMG, I need a set of ramekins! I totally wasn't thinking, and made these cute little souffles in a giant muffin tin - and when it came time to eat them.... omg! I need ramekins! Dave and I stood there and blinked at each other with "what now?" looks on our faces! Its a good thing we aren't fussy, because we huddled together over the tin with our spoons and ate right out of it! (It was actually

Ingredients:3/4 cup bottled Italian dressing1 tablespoon grated Parmesan cheese1 tablespoon sugar1/3 cup mayonnaise1 teaspoon anchovy paste or soy sauceCooking Directions:Combine all with wire whisk.Keep refrigerated.Use within a week.

Our family isn't a big fan of pork chops. It's interesting to me because as a child, I was. One of my favorite meals as a child was pork chops cooked with mushroom soup over them. (Yes, that was about the extent of my mothers cooking... LOL). But I loved it! My husband has never cared for pork chops. When we were first married (at age 18 and 19) I would make them the way I loved as a

2 medium zucchini, grated 2 carrots, grated Kosher salt 4 Tbsp real mayonnaise 1 Tbsp dill pickle liquid 1 Tbsp prepared yellow mustard 1/2 cup toasted sunflower seeds Freshly ground black pepper In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and set aside to drain for about 30 minutes. Squeeze out as much moisture as possible from the vegetables. Transfer to a medium mixing bowl. Combine mayonnaise, dill pickle liquid and mustard in a small bowl, blend well. Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds. Taste and adjust seasoning with plenty of pepper; but go easy on the salt. Let stand for about 30 minutes. before serving, or refrigerate, covered, for up to 4 hr. Mix well before serving. Serves 4

Cook pasta according to pack instructions. Fry in a frying pan 75g sliced pancetta until crispy. Add 1 finely chopped onion, 1 chopped fennel and 1 finely chopped garlic clove. Stirfry this a few minutes on high heat. Add 100 ml vegetable stock, about 50 ml white wine and 250ml cream. Season it. Bring it to boiling point and then lower the heat and let it simmer for about 15 minutes. At the very last you add 75g chopped walnuts. Serve the fennel with the pasta. Enjoy!

Anyplace, anytime for a milkshake. This suits me apt. I can have one, any time of the day but believe me I have tasted only Chocolate flavour be it Milkshake or ice-cream, maybe had Vanilla couple of times. I don't like anything else nor have I every wanted to even try. Dad always says its so easy to satisfy valli...give her paneer butter masala or anything with chocolate..Boy, was I happy when I came to know that my daughter shares my passion. Now its more the reason for me to enjoy this without any feeling of guilt. When I did make these for her, she was so happy and excited. The request had come so many times since then, that I feel real good to have a fan for this wonderful drink.Chocolate MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspChocolate Syrup - 3 tbspIce cubesChocolate or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready to serve, take a mixer. Add 2 scoops of ice

Anyplace, anytime for a milkshake. This suits me apt. I can have one, any time of the day but believe me I have tasted only Chocolate flavour be it Milkshake or ice-cream, maybe had Vanilla couple of times. I don't like anything else nor have I every wanted to even try. Dad always says its so easy to satisfy valli...give her paneer butter masala or anything with chocolate..Boy, was I happy when I came to know that my daughter shares my passion. Now its more the reason for me to enjoy this without any feeling of guilt. When I did make these for her, she was so happy and excited. The request had come so many times since then, that I feel real good to have a fan for this wonderful drink.Chocolate MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspChocolate Syrup - 3 tbspIce cubesChocolate or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready to serve, take a mixer. Add 2 scoops of ice

Heat oil in a frying pan and fry 2 chopped green peppers with seasoning shortly. Lower the heat, cover the lid and simmer for 15 minutes. Add 1 chopped onion, cover the lid again and simmer for about 20 minutes. Add 1 finely chopped garlic clove, 2 teaspoon balsamic vinegar, 125 ml creme fraiche and 50g grated cheese. Melt the creme fraiche and grated cheese. Meanwhile cook pasta following the pack instructions. Drain the pasta and serve it with the pepperonata. Enjoy!

The new Long-Wear Cream Shadows from the BOBBI BROWN Sun Kissed Collection are a major makeup breakthrough. Here is a cream eye shadow that stays on all day long, never creases, and is both easy to blend and apply with fingertips. I love all of the shades but I’m partial towards Beach Honey for summer because it’s a natural nude that makes my blue eyes pop. This fabulous formula leaves a velvety like finish on lids and it’s a winner. And did I mention that it never creases … ever? $22 @ bobbibrown.com ~Randi

Feeling a little under the weather, I made this for dinner this past Friday night. I love this meal. Love love love it. This is what I imagine I would make for people that were home-bound sick or freshly babied or something. Its certainly what I would want if I was in either situation (hinthint). What's really cool about it is that it reheats beautifully, so we had this for lunch both days of the

I enjoy soup whatever the season. In summer I frequently prepare this as a main course, served with corn chips on the side. Smooth, creamy and full of the flavors of summer with ingredients culled from my own garden.Creamy Chilled Corn and Chicken Soup1 lb bineless, skinless chicken breasts7 cups chicken stock4 leeks, white part only, cleaned and finely sliced1/2 lb new red potatoes, peeled and diced4 cups corn kernals1 tsp whole cumin seeds1/4 tsp cayenne peppersea salt and freshly ground black pepper1 medium ripe tomato, finely diced1 avocado, peeled, pitted, and fnely diced1 tbsp cilantro, coarsely chopped2 tsp lime jucesea salt and freshly ground black pepper1/2 cup yogurtPlace chicken in single layer in pot. Cover with 1 inch of chicken stock. Bring to simmer and cook for 10 minutes. Remove from heat and let stand, covered, until cool. Drain, cover and refrigerate the chicken, reserving the stock.In large pot combine the remaining chicken stock, reserved stock, leeks, potatoes, co

I got this recipe years ago from my mother. Who knows where she found it but it's been a favorite for a dozen years. Whether you like spinach or not, whether you eat your veggies or not, you'll love this--I always have to tell the kids to slow down and take smaller bites, chew between gulps, etc. when this is on the menu.Oh, and the sauce makes enough for two meals.3 tablespoons butter1/4 c flour5 cups milk2 teaspoons mild chili powder3/4 teaspoon salt½ teaspoon pepper1 tablespoon olive oil4 cloves minced garlic½ pound diced, chicken8 ounces finely chopped frozen spinach, thawed6 ounces grated cheddar2 tablespoons Parmesan, plus some for topping16 ounces of cooked penneMelt the butter and add the flour, whisking to combine. Slowly whisk in the milk and cook over a medium heat until the sauce is thick and bubbly. Add the chili powder, salt and pepper.Meanwhile, saute chicken and garlic in the olive oil until it begins to brown then add the spinach, heating throughly and cooking t

This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?) I'll also say that the very first time I made this recipe, I

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There are sometimes or should I say many times, when both feel very lazy to cook. We crave for home made food and yet too lazy to budge from a couch. Having food in restaurants or ordering food from take-away was not very appealing to us. So we decided to make soup thinking it will need very little effort from both sides. It just took few minutes to realise that it was not as easy as we thought. You see, in our home we take more time in deciding what to cook than the whole cooking process itself. And this time again was no exception. My much better half wanted to have sweet corn soup and I wanted to have tomato soup. So the end result after heated discussion was this tangy and sweet Creamy Corn and Tomato Soup. If you like simple, no nonsense recipe which requires few ingredients, little cooking time, and very delicious pot of soup, then friends look no further:) Creamy Corn and Tomato SoupIngredients:1 tsp Olive Oil1 tsp Vegetable Stock Powder1 medium Onion, finely chopped2 medium To

The sweet-sour flavor of this pie makes it a favorite. I have a couple of redcurrant bushes in my garden - cultivated mainly for jams and jelly. However, I find freezing a great way to save some packages of fresh berries and have them for a pie in winter. You can substitute the redcurrants with some other sourish fruits available. Lingonberries work fine.INGREDIENTS FOR THE SHORTCRUST:about 10 pieces* 2,75 dl wheat flour* 150 g butter* 1 dl brown sugar* 1 dl coconut flakesINGREDIENTS FOR THE FILLING/TOPPING:* 1,5 dl whipping cream* 1 dl granulated sugar* ½ dl light golden syrup* 1 teaspoon ginger powder* 5 dl fresh or frozen red currantsMETHOD:1. Preheat oven to 225 degrees C.2. Prepare the dough mixing the flour, butter, brown sugar and coconut flakes.3. Put it in the freezer for 10-15 minutes.4. Line a pie dish (Ø 30 cm) with the dough.5. Then bake for 10-15 minutes.6. Combine cream, sugar and golden syrup in a saucepan.7. Simmer until it thickens, 15-20 minutes.8. Add butter and g

Creamy Chocolate Mousse Pocky (Glico) Price : RM9.90Weight : 56gFound : Isetan KLCC Yup... another mousse pocky. When it says in the description "creamy chocolate mousse", it means creamy chocolate mousse. Extremely good for someone with a bad craving for chocolate and a very sweet chocolate at that. :D Cho-Pan Cacao (Meiji)Price : RM6.99Weight : 36gFound : Isetan KLCCThis is sort of like a gourmet chocolate. Bitter sweet, very compact, very very filling and also extremely good for chocoholics. :) One other special thing about it besides the tart-like shape is the crisp puff-like pastry piece on top. Very very special! :D But like most Japanese snacks, the price is also very special la... in that one box, there are only 4 chocolates. 4! *faints* Kinoko Noyama Bitter (Meiji)Price : RM9.59 Weight : 89gFound : Isetan KLCCMushroom-shaped chocolate biscuits. The mushroom 'head' is the chocolate and the stalk is the biscuit. Much more in quantity with a more reasonable price. The quality i

It's time to post yet another WFMW tip.I like cottage cheese but try as I might I could never find a brand that was creamy enough for my liking. I tried so many different kinds and just got more and more frustrated!Finally, I decided to take matters into my own hands. I took a container of cottage cheese, and added a splash of 2% milk, giving it a good stir. Suddenly, I had extra creamy cottage cheese! Alleluia!Now that I've got my cottage cheese creamy enough, I like to experiment with variations. I could buy the Breakstone's Cottage Doubles at the store, but I like to mix in my own fresh fruit instead (strawberries,l peaches, blackberries).I've also been known to mix together the following ingredients: 3 tablespoons of applesauce to 1/2 to 1 cup of low-fat cottage cheese and a sprinkle of cinnamon.Extra creamy cottage cheese work for me! To see what works for others, be sure to check out the other links at Shannon's, the creator of Works-For-Me Wednesday!My past WFMW entries:st

A nice and filling creamy mushroom soup recipe! You'll be surprised by its good taste and consistence. Weight Watchers Creamy Mushroom Soup recipeMakes 2 servingsIngredients1/4 cup onions, Chopped 2 tablespoons parsley, Snipped 1 tablespoon butter or margarine 1 1/2 cups mushrooms, Fresh Sliced 1 1/2 teaspoons cornstarch 1 teaspoon beef bouillon 1/2 teaspoon Worcestershire sauce 1/8 teaspoon dry mustard 1 dash pepper, Freshly Ground 2/3 cup water 1/2 cup sour cream parsley, snipped (optional) Preparation1. In a 4-cup measure microwave the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. 2. Stir in the sliced fresh mushrooms. 3. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. 4. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. 5. Add water; mix well

Great news for those who says "No to reservations".Supreme court bench has given a new order in this context regarding to whom this reservations should apply to.The new reservations will be applicable to only who are economically deprived in backwards caste also.This decision is welcomed by most of the people because most of the times the motto of the reservations is getting diverted as highly settled people of backward castes are enjoying the benefits and the ones for whom they are meant to like economically deprived dalits and all never get them.As per the ruling reservations wont apply to creamy layer of people I.e people who are holding good posts in govt sector jobs and those who have high income levels..A bit of relaxation is given to the people from kerala regarding the max income level for reservations which has been set to 3 lakhs per annum.This move is welcomed by students from most of the parts of the country.Post your comments on this ruling by the supreme court.Add to: | b

I was never a fan of Mexican food until in 1988, a Mexican National friend and co-worker of mine at a beef packing plant where we worked together introduced me to real Mexican food. His wife, Minnie, was a petite 4'11 girl who was no more than 21 years old at the time, and had the cooking experience of a 70 year old who had cooked for a living. So many recipes labeled as Mexican, are Americanized versions of what the real thing is supposed to be. I remember one day he brought in a dish for me that Minnie had made. I asked: 'What is it?' He told me. ( My spanish was weak at the time and WHOOSH, right over my head! )I then asked what's in it? He said: 'You don't want to know amigo!" I still don't know what was in it, but it matters not; it was one of the most delicious meals I ever ate. Thank you Lupe and Minnie. WE ,HOPE YOU LIKE THIS ENCHILADA RECIPE. Ingredients: 1 T. butter3/4 C. chopped onion1 large clove garlic, minced1/2 t. salt1/4 t. ground cumin (We use LOTS mo

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.Ingredients1 cup plain Yoghurt1/2 cup finely chopped CucumberCucumberSalt to taste1 tsp chopped Coriander1/8 cup Cumin PowderCumin PowderSalt to tastePepper to tasteRed chili Powder to tasteDirections1] Whisk the yoghurt with little water.2] Add the cucumber.3] Season with salt, pepper & cumin powder and mix well.4] Sprinkle the red chili powder on topNote: You may use some chopped coriander as garnishing.Technorati Tags: recipe, indian food, side dish, vegetarian

I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family's tastes. However, for some reason I never ventured to create a "clam chowder" type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I'm not really sure, but I finally overcame the fear by cheating.I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I've created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!2 cans cream of chicken soup2 cans cream of potato soup1 tsp garl

Ingredients 3 cups Durum wheat pasta shells Durum pasta digests slowly which keeps you full & gives you more energy! 5ml Canola/olive oil Plant oils are important for optimal health! ½ Onion finely chopped 2 carrots cut into 1cm cubes The beta-carotene in carrots is a wonderful antioxidant. 1 cup snap peas (mange tout) Most ...

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In a move that could end the debate over classification of creamy layer among the OBCs, the National Commission for Backward Classes is expected to give its recommendations to the government by June 30 on the revised income ceiling for their eligibility for reservation.       Acting on a government directive, the ...