Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile it will melt). Cut cream cheese into pieces and add it to the pot. Pour in the broth and stir, cooking for another few minutes until the roux thickens. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half. Add mushrooms and salt, then saute for a couple more minutes. Add garlic and sauté for a couple of minutes. In a large pot, heat butter over medium-high heat. Her latest cookbook is “The Pioneer Woman Cooks: Dinnertime.” Serves 12.Ĭook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven). This creamy winter recipe is from The Food Network’s Ree Drummond. Cook for 10 minutes or until potato cakes start browning. Place on a cookie sheet that has been sprayed with oil, then put into the oven. TASTY RECIPES FOR THANKSGIVING CRACKEDSeason to taste with salt and cracked black pepper. (At some point you might need to use your hands.) Form the mixture into patties about 3 inches wide and 1 inch deep. In a mixing bowl, thoroughly combine mashed potatoes and cheese. The cakes can be dressed with almost anything: gravy, salsa or hot sauce. This is a tasty way to get extra mileage from leftover mashed potatoes. Simmer for about 30 minutes or until potatoes are fork tender. Add the herbs, turkey and tomato purée, then add the chicken broth. Sauté the carrots, celery, onions and peppers until lightly brownedĪdd the cooked squash, garlic and potatoes and sauté for about 5 minutes. Heat a sauté pan and add the olive oil then bring oil up to temperature. Digital Replica Edition Home Page Close Menuīefore making the soup, cook both squashes by roasting until fork tender, removing all seeds and cooling completely before dicing.
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