Creamy Chicken Carbonara Recipe

Ingredients:

Butter

2 cups milk

1 can cream of mushroom

1 can cream of chicken

Spaghetti

Cooked chicken breast, cubed

Dried basil and oregano

Freshly ground black pepper

Optional: chopped cooked bacon

Procedure:

Boil the pasta al dente.

Drain it and set aside.

Melt butter in a pan.

Add the cream of mushroom and cream of chicken.

Add the milk.

Season with basil, oregano and black ground pepper.

Mix well.

While the mixture is boiling, add in the pasta and mix until creamy.

Add the cubed chicken breast and the optional chopped bacon if desired.

Serve hot with garlic bread.

Tip: do not add salt because the cream of mushroom/cream of chicken is already salty.

Cooked chicken breast comes in very handy as you can use it in many kinds of dishes.  Sometimes I buy cooked chicken breast in bulk, divide them into smaller portions and freeze them.  I also buy cream of mushroom soup in bulk because it comes in handy as well!  And it’s cheaper to buy in bulk too!

So if you need a quick dinner idea, try this creamy chicken carbonara recipe =)

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Ingredients:

4 large Tomatoes.

Coriander Leaves( finely chopped).

Salt and black pepper( according to taste).

Method:

A a heavy vessel boil water and put the tomatoes in that boiling water.

After the skin of the tomatoes turn soft remove it from the water, let them cool and then peel the skin of the tomatoes.

Now blend the tomatoes in a mixer.

Put salt, coriander leaves, black pepper in the blended tomatoes and boil for another 10-15 minutes.

Serve hot in this chilly winter.

1 onion, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

1 small read bell pepper, chopped

1 cup chopped red potatoes (unpeeled)

2 teaspoons oregano

2 2 8-ounce bottles clam juice

1/2 pound medium shrimps (cleaned and deveined)

1 pound scallops

2 cups of half-and-half

2 table spoons of Old Bay Seafood Seasoning

1 table spoon black pepper

2 tablespoon of salt

1/2 can of green giant niblet corn (optional)

5 table spoons of cornstarch

Melt butter in a large heavy saucepan. Add onion, carrots, celery, bell pepper, potatoes and oregano. Saute 10-12  minutes.  Add claim juice, shrimps and scallops.  Cook 5 minutes.  Add half-and-half, salt, pepper and Old Bay Seafood Seasoning.  Add cornstarch to half cup of cold water, mix thoroughlyto remove all lumps.  Add cornstarch mixture to simmering chowder.  After adding mixture, only cook for 5-8 minute.  Over cooking will make shrimps and scallops very rubbery.  If you desire to add corn, please add along with half-and-half and the other ingredients.

Serves 4

You need the following items: 

2 pounds beef chuck steak

½ teaspoon salt

¼ teaspoon black pepper

¼ cup all-purpose flour, divided

2 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 can (14 ½ ounces) beef broth

1 ½ cups dry red wine or beef broth

1 bay leaf

½ teaspoon dried thyme

6 carrots, peeled and cut into chunks

1 tablespoon butter

8 ounces sliced mushrooms

1 bag (1 pound) frozen pearl onions, thawed

1.       Preheat oven to 350 degrees.

2.       Cut the beef into 1-inch cubes and place in a bowl.

3.       Sprinkle the beef with the salt and pepper.

4.       Add in half of the flour and toss the beef to coat.

5.       In a dutch oven or flameproof casserole dish, Heat the oil over medium heat. Add the beef and brown on all sides.

6.       Add the chopped onion; cook, stirring for 4 minutes.

7.       Add garlic and the remaining flour; mix well.

8.       Stir in the broth, wine, bay leaf and thyme; bring mixture to a boil.

9.       Bring Mixture to a boil.

10.   Cover dish; transfer to oven. Bake for 1 hour.

11.   Remove the dish from oven; add the carrots.

12.   Return to oven and bake for 35 minutes longer.

13.   Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, cook, stirring, until onions begin to brown, 5-7 minutes.

14.   Remove the dish horn oven. Add the mushrooms and onions to the stew.

15.   Return to oven and bake for 10 minutes. Remove the bay leaf and serve.

1 cup chopped celery

1 cup chopped carrots

All the leftover vegetables

All the leftover gravy

All the leftover stuffing

All the leftover rice

All the leftover pasta

All the leftover turkey scraps

Salt, Pepper, and other seasonings to taste.

Break up carcass and put in large pot or kettle.  Add enough water to cover.  Bring to boil over high heat.  Reduce to low heat.  Cook over low heat until all the meat falls off the bones.  Remove bones and skin.  Discard.  Skim off fat.  Add celery, carrots, and all the leftover ingredients to the pot.  Simmer for at least an hour over low heat.   Serve.

Any leftover soup can be frozen.  It freezes well. 

  When you’re not feeling well or have a sick family member or friend in need of some really nourishing and comforting soup, this recipe is for you.  And,  you don’t even need to be sick to eat it.

1 whole chicken, skin removed after parboiling

(or a delicatessan already cooked chicken can also be used, I take the short cut and buy the chicken already cooked and the skin is easily removed!)

3-4 ribs celery with celery leaves, sliced, but not thin

2-3 carrots, cut in the round

1 package yellow rice-Mahatma or other-that has saffron and added seasonings

1 medium onion, chopped

3-4 cloves garlic, minced

salt and pepper to taste

1 can cream of celery or mushroom soup

1 heaping teaspoon of fresh grown or dried basil and marjoram, minced

  When using a fresh chicken, cover with water and cook until meat falls off the bone or can be easily be removed, remove skin as well.  If water dries up and chicken is not cooked enough, just keep adding water.  When using a deli bought already cooked chicken, just pull into pieces and debone.

  When chicken is done and in pieces, add vegetables, yellow saffron rice , soup, herbs and spices.  Cook all down but make sure there is always enough liquid added.  You can use water to add or better yetl, add chicken broth to keep rice from getting too thick.

  There really isn’t too much else to do other than to let the veggies get tender which will take only 20 minutes or so and it tastes good to have the carrots not too tender. 

  Ladle into bowls and enjoy or take to a sick friend!

image by bing.com

Ingredients:

A pot full of water/chicken stock

If not using liquid chicken stock then 2 heaped tablespoons chicken soup powder

1 potato

1carrot

1onion

Small bunch of fresh dill

Butternut

2 sticks of celery

A handful of barley (I suppose that’s about 1/2 a cup)

Salt

I have named the vegetables I used on the particular day that I wrote this but you could add any of the following and I have made this soup using all of them: pumpkin, broccoli, cabbage, peas, sweet potatoes/yams, baby marrow, white and red beans – but they must be soaked over night or lentils.

Method:

Put a pot of water or the stock on to boil.

Cut up all the vegetables.

Throw it all into the pot.

Bring to the boil and then add the chicken soup powder and salt.

Taste the soup and add more powder or salt to suit you. Let it cook until the vegetables are soft but most importantly until the barley is soft.

A note about barley:All barley (apart from some sold in health stores) has had the outer hull removed. Plain Barley, which has had the hull remove but apart from that is whole and high in bran, requires about 45 minutes to an hour to cook; and Pearl Barley or Peabarley which has been processed a little more and had the bran removed, is still healthy, but has a shorter cooking time of 30 minutes.

Spicy Squash Penne-Saute chopped shallots and garlic in olive oil.  Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes.  Toss with hot cooked penne pasta and chopped basil.

Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe.  Top with chopped parsley.

Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice.  spread between chocolate graham crackers.

Savory Squash Soup- Saute chopped onions until tender.  Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes.  Add a dash of half-and-half and some cinnamon.

Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid.  Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice.  Cook on hot greased griddle according to package directions.

Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice.  Use for fresh cut veggies.

Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup.  Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg.  Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.

Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil.  Stir in 1 1/2 cups of polenta, cook five minutes.  Stir in one cup of pumpkin puree and one cup of shredded cheese.  Top with cooked chorizo.

Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl.  Stir in one cup of pumpkin puree, mash with fork until tender.  Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.

Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter.  Sprinkle with chopped pecans and bake according to package directions.

Curried carrot and turnip soup:

2 Tbsp. olive oil

1 C. celery, diced

1 C. onions, diced

1 carrots, diced

2 cloves of garlic, sliced

6 turnips diced

1 Tbsp thyme

1 Tbsp turmeric

1 Tbs curry powder

1 can/bottle beer

1 C. water (enough to cover vegetables)

1 stick of butter

4 Tbsp. sour cream

1 tsp. vanilla extract

1 Tbsp sugar

2 Tbsp balsamic vinegar

A few sprigs of cilantro to garnish

Heat olive oil in a stock pot on medium heat. Add the celery, onions, carrots, garlic, and turnips. Saute the vegetables for ten minutes. Add the thyme, turmeric and curry powder. Mix into the vegetables for about two minutes. Pour in the bottle of beer to deglaze the pan. Add enough water to cover the vegetables. Simmer for one to two hours, until the vegetables are soft. Add one stick of butter and let it melt into the ingredients. Add the sour cream, vanilla, sugar and vinegar. Stir in and let this simmer another fifteen minutes. Blend all of the ingredients until smooth and creamy. Cook another ten minutes. Ladle into bowls and add a few sprigs of cilantro for garnish. Enjoy.

SOUPS & ITS RECIPES

As the season of winter has been started, many of us want to feel warm and enjoy the winter season. People perform certain activities to save from coldness which includes special winter foods, warm clothes etc.

As far as foods are concerned, people drink coffee, tea, peanuts, fish, garlic and soups.

Here we will see some kinds of soups and by clinking on those soup names you can have the desired recipe.

Chicken Corn Soup

Easy Tomato Soup

Italian Sausage Soup 

Spicy Chicken Soup

Chicken and Barley Stew

Asian Chicken Noodle Soup

Vegetable Coriander Soup

Sweet Corn Soup

Chile Cheese Soup

Curried Chicken Soup

 Different Soups of the World