Chicken Stew Recipe
Ingredients:
2 lbs of chicken breast fillets (skinless); cut to 1-inch cubes
21.5 oz of canned broth (chicken, fat free)
3 c of potatoes; peeled and cubed
1 c of onion; chopped
1 c of celery; sliced
1 c of carrots; sliced thinly
1 tsp of paprika
1/2 tsp of pepper
1/2 tsp of sage (rubbed)
1/2 tsp of thyme (dried)
6 oz of canned tomato paste (no salt)
1/4 c of water (cold)
3 Tbsps of cornstarch
Instructions:
Combine chicken, broth, potatoes, onion, celery, carrots, paprika, pepper, sage, thyme, and tomato paste inside a (slow) cooker.
Cover then cook at a high setting for four hrs. Combine cornstarch and water; mix thoroughly till smooth then add onto the stew. Cover then cook for another half hour till cooked through.
>> Chicken Stew Recipe
Boston Chicken Dill Potato Wedges Recipe
Ingredients:
1 pc of whole potato (medium, new); cooked
Salt (garlic)
Dill weed (dried)
Instructions:
Cut the potato to wedges, lengthwise. Spray Pan on the sides. Dust little dill and salt then keep them warm on a PAM-sprayed ovenproof dish.
Place dish in a larger pan then has one inch water. Place inside the oven at 300 degrees F for one hour.
>> Boston Chicken Dill Potato Wedges Recipe
Bennigan’s Potato Soup Recipe
Ingredients:
1-3/4 oz of ham base
8 c of stock (chicken)
1 c of onion (yellow); diced
2 lbs of potatoes; scrubbed clean and cut to bite sizes
1-1/2 tsps of pepper (black)
2 c of milk (whole)
3 oz of margarine
3 oz of flour; sifted
3 oz of margarine
Instructions:
Combine (ham) base and stock inside a saucepan; stir thoroughly till smooth. Melt 3 ounces of margarine on another saucepan then add in the onion; saute till translucent. Add potato, pepper, and stock mixture; let it boil.
Melt 2 ounces of margarine on a pan then add in the flour; stir thoroughly till formed to roux. Once stock boils, add in roux, while whisking constantly. Let it boil again then gradually add milk.
>> Bennigan’s Potato Soup Recipe
Pork Chops With Scalloped Potatoes Recipe
Ingredients:
6 pcs of pork chops (loin or rib, 3/4-inch thick)
3 Tbsps of butter (or margarine)
3 Tbsps of flour (all purpose)
1-1/2 tsps of salt
1/4 tsp of pepper
14-1/2 oz of canned broth (chicken)
2 Tbsps of oil (cooking oil)
Salt & Pepper (to taste)
6 c of potatoes; sliced thinly
1 pc of onion (medium); sliced
Paprika
Chopped parsley (fresh)
Instructions:
Melt the butter inside the saucepan then add salt, pepper, and flour; stir thoroughly. Add broth and cook while stirring constantly till boiling. Cook mixture for one min. Take out from heat then set on the side.
Cook the chops inside the skillet till browned; season salt & pepper when needed. Arrange the potatoes on a buttered 13×9x2-inch baking glass dish in one layer, add onions in a layer too.
Pour mixture of broth then place the browned chops above. Bake, covered, (350 degrees F) for one hr. Remove the cover then bake for another half hour till potatoes become tender. Sprinkle parsley and paprika.
>> Pork Chops With Scalloped Potatoes Recipe
Potato Fantasy Recipe
Ingredients:
2 Tbsps of flour
8 pcs of medium potatoes (new)
2 Tbsps of butter (unsalted)
2 Tbsps of oil (olive oil)
40 pcs of garlic cloves; chopped very finely
1/2 c of scallions; chopped
2 pcs of celery (stalks); chopped finely
1 c of mushrooms; sliced thinly
3/4 c of broth (chicken)
3 Tbsps of basil (fresh); chopped
2 tsps of honey (pure)
1-1/2 tsps of seasonings (Italian)
1/8 tsp of salt
Parsley (fresh, for garnish)
Instructions:
Brown the flour on a skillet above moderate for eight mins; stir occasionally. Set on the side. Boil the potatoes till tender, about 18 mins. Drain then submerge in (cold) water.
Cube the potatoes then set on the side. Heat the butter with oil on a skillet. Add garlic and saute it for two mins above moderate heat then add celery, mushrooms, and scallions; saute them for three mins. Add broth, honey, seasonings, salt, and basil.
Once it starts boiling, gradually add the flour, while whisking constantly. Add the potatoes then let it simmer till warmed, about 3-5 mins. Mix them well then serve (at room temperature) with parsley.
>> Potato Fantasy Recipe
Polska Kielbasa Potato Soup Recipe
Ingredients:
2 cups of chopped onion
3 pieces of carrots; rinsed and chopped
1/4 cup of butter (unsalted)
3 pieces of large potatoes (baking)
6 cups of broth (chicken)
3/4 pound of Kielbasa (Polska); chopped
2 cup of milk
Instructions:
Saute carrots and onion with butter inside a (Dutch) oven till onions become softened. Add broth and potatoes; let it boil. Lower down the heat then let it simmer for 25 mins. Take out from the heat.
Transfer half the mixture on a blender; blend till pureed. Place back inside the saucepan and add sausage and milk. Cook above gentle heat until sausage has heated thoroughly.
>> Polska Kielbasa Potato Soup Recipe
Potato Chowder Recipe
Ingredients:
4 c of potatoes; peeled and diced
1/2 c of onion; chopped finely
1 c of grated carrot
1 tsp of salt (optional)
1/4 tsp of pepper
1 Tbsp of parsley flakes (dried)
4 tsps of bouillon (low sodium, chicken)
6 c of milk (skim)
1/2 c of flour (all-purpose)
Paprika
Instructions:
Combine onion, potatoes, carrot, parsley, bouillon, salt, and pepper inside a (Dutch) oven. Cover them with enough amount of water; cook for fifteen to 20 minutes till vegetables become tender.
Combine 1-1/2 cup of milk with flour; whisk thoroughly then add onto the pan. Stir thoroughly till blended well.
Let it simmer above gentle heat for fifteen minutes till thick. Garnish paprika.
>> Potato Chowder Recipe