Ultimate Potato Soup

Ingredients

• 6 cups diced potatoes
• 3 stalks celery, diced
• 1 cup chopped onion
• 3 (14.5 ounce) cans chicken broth, divided
• 4 cups half-and-half cream
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 4 cubes chicken bouillon
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
2. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Fast Chicken Soup Base

Ingredients

    2 quarts chicken broth
    1 quart water
    1 store-bought roast chicken
    3 tablespoons vegetable oil
    2 large onions, cut into medium dice
    2 large carrots, peeled and cut into rounds or half rounds, depending on size
    2 large stalks celery, sliced 1/4 inch thick
    1 teaspoon dried thyme leaves

Directions

    Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
    Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
    Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Beef Yaki Udon

materials -

200 g udon
50 g of meat has deep, thinly sliced
1 / 4 onion, roughly chopped
1 clove garlic, roughly chopped
1 / 4 tsp black pepper, crushed coarse
1 / 4 tsp salt
1 tsp oyster sauce
1 tablespoon soy sauce
4 pieces of chives, cut into 4 cm
oil for sauteing

The former Method:
1. Heat oil, saute the onion and garlic until fragrant.
2. Insert the meat has in, stir until it changes color.
3. Add black pepper, salt, oyster sauce, soy sauce, and chives. Stir well.
4. Enter udon, stir until well blended and cooked.
5. Remove and serve.

Prescription Xiao Long Bao

first Soup ingredients: 500 g of skin pig / chicken claw 10 gr scallions 15 grams of ginger, thinly sliced 2 tsp salt 1 / 4 tsp pepper 1 lt of water
Filling: 500 gr minced meat 2 tablespoons lemon + ginger scallion 2 tsp salt 1 tsp oyster sauce 1 tsp sugar 1 / 4 tsp pepper 1 tbsp sesame oil
Leather: 250 gr flour 120 cc of warm water 1 / 2 tsp salt
How to make:
1. Soup soup (made 1 day before): Boil all ingredients to a boil, reduce heat, let cook gently for 1 1 / 2 hours. Lift the skin of pig / chicken claw, cut kecil2x, size 5mm x 5mm.
2. Enter or claw back the skin that has been dipotong2x into the broth. Cook until boiling, remove, and filtered. Put it in the refrigerator, let cool until it forms a pudding. After that, cut a small kotak2x, size 5 × 5 mm.
3. Meat Filling: Mix all ingredients together. Stir until blended. Enter the pudding of the soup broth with the same part with the meat, eg 500gr: 500 gr, stir well.
4. Skin: Stir all ingredients together, knead until smooth. Let stand for 30 minutes. Round shape and gepengkan the desired size.
5. How to fill: Fill 1 / 2 tablespoons stuffing into the skin which had formed round. Steamed xiao long bao which was formed in the steamer that had been heated and covered with leaves that were given oil, for 10 minutes. Remove and serve hot wow yummy

Seafood Pea-Asta Salad

Ingredients

    1/2 cup mayonnaise
    1/4 cup Italian-style salad dressing
    2 tablespoons grated Parmesan cheese
    2 cups black-eyed peas, rinsed and drained
    8 ounces fusilli pasta
    1 cup crabmeat
    1 cup broccoli florets, parboiled
    1/2 cup chopped green bell pepper
    1/2 cup chopped tomatoes
    1/4 cup chopped green onions

Directions

    Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
    In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
    Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

Italian Sausage Soup with Tortellini

Ingredients

    1 pound sweet Italian sausage, casings removed
    1 cup chopped onion
    2 cloves garlic, minced
    5 cups beef broth
    1/2 cup water
    1/2 cup red wine
    4 large tomatoes - peeled, seeded and chopped
    1 cup thinly sliced carrots
    1/2 tablespoon packed fresh basil leaves
    1/2 teaspoon dried oregano
    1 (8 ounce) can tomato sauce
    1 1/2 cups sliced zucchini
    8 ounces fresh tortellini pasta
    3 tablespoons chopped fresh parsley

how to make
    first In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
    Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
    Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving good