- 3:44:00 PM
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Slow cooker broccoli and cheese soup. Delicious creamy broccoli soup cooked in slow cooker.
Makes 6 servings.
Makes 6 servings.
Ingredients:
- 1/3 cup (80 g) melted butter
- 1 1/2 cups chopped yellow onion
- 2 cloves garlic,peeled and minced
- 6 tablespoons all-purpose flour
- 24 oz (720 ml) evaporated milk
- 5 cups (1.25 L) low-sodium chicken broth
- 5 cups (1.25 kg) diced broccoli florets
- 1/8 teaspoon dried thyme
- 1/2 cup (125 g) heavy (double) cream
- 12 oz (360 g) sharp cheddar cheese,shredded
- 2 oz (60 g) shredded Parmesan cheese
- salt and freshly ground black pepper
Cooking Method:
- In a large nonstick skillet,heat butter over medium heat.
- Add chopped onions and saute until they begin to soften,for 3-4 minutes.
- Add minced garlic and all-purpose flour,season with salt and pepper and cook,stirring,for 2 minutes.
- Pour in evaporated milk,whisking well(until smooth) and continue cooking,stirring occasionally,until it begins to thicken.
- Pour mixture into a slow cooker along with chicken broth,diced broccoli and thyme.
- Cover slow cooker and cook on low-heat setting for 6 hours.
- Turn off the heat,stir in heavy cream,shredded cheddar cheese and Parmesan.
- Stir well,season to taste with salt and black pepper and serve.
- 7:45:00 AM
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Baked eggplant Parmesan.This is very delicious vegetarian recipe.Very easy to make.
Makes 8 servings.
To prepare baked eggplant Parmesan you need:
Makes 8 servings.
To prepare baked eggplant Parmesan you need:
Ingredients:
- 3 eggplants,peeled and thinly sliced
- 2 large eggs,beaten
- 4 cups (1 kg) Italian seasoned bread crumbs
- 6 cups (1,5 kg) spaghetti sauce,divided
- 1 16 oz (480 g) package mozzarella cheese,shredded and divided
- 1/2 teaspoon dried basil
Cooking Method:
- Preheat your oven to 375 F (175 C).
- Place bread crumbs in a shallow bowl.In another bowl,place beaten eggs.
- Dip eggplant slices in beaten eggs,then in bread crumbs.
- Arrange in a single layer in a baking sheet.
- Bake in preheated oven for about 5 minutes on each side.
- Cover bottom of baking dish with spaghetti sauce.
- Place a layer of baked eggplants in the sauce.
- Sprinkle with mozzarella and Parmesan cheeses.
- Repeat with remaining ingredients,ending with cheeses.
- Sprinkle dried basil on the top.
- Bake in preheated oven for 35 minutes or until golden brown.
- 8:31:00 AM
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Summer dream cocktail. Vodka based mixed drink. Add to your cocktail recipes collection.
Makes 1 serving
Makes 1 serving
Ingredients:
- 1 oz (30 ml) vodka
- 1 oz (30 ml) coconut rum
- 1/2 oz (15 ml) Blue Curacao liqueur
- 1/2 cup (125 ml) pineapple juice
- 7 UP
Cooking Method:
- In a highball filled with crushed ice,combine all ingredients,except 7UP.
- Stir well.
- Top with 7 UP and serve immediately.
- 5:41:00 PM
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Grape Nehi cocktail. This is alcoholic cocktail recipe. Delicious vodka based mixed drink.Very easy to make!
Makes 1 serving
Makes 1 serving
Ingredients:
- 1 oz (30 ml) vodka
- 3/4 oz (25 ml) Chambord Raspberry liqueur
- Sweet Sour Mix
- 7-Up
Cooking Method:
- Place crushed ice in a tall glass.
- Pour over vodka and liqueur.
- Add sweet sour mix.
- Finish with splash of 7-Up.
- 5:48:00 PM
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Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.
Ingredients:
- 1 cup (250 g) brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup (60 g) melted butter
- 12 slices bread
- 1 1/2 cups (370 g) fresh blueberries
- 5 large eggs,lightly beaten
- 1 1/2 cups (370 ml) milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- syrup,whipped cream and fresh blueberries for garnish
Cooking Method:
- In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
- Mix well.
- Grease slow cooker with nonstick cooking spray.
- Coat the bottom of slow cooker with 1/3 sugar mixture.
- Add 6 bread slices,then another 1/3 sugar mixture.
- Sprinkle with fresh blueberries.
- Add remaining bread slices and sugar mixture.
- In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
- Pour egg mixture over bread and press down lightly.
- Cover slow cooker and refrigerate several hours.
- Remove from refrigerator.
- Cook on low-heat setting for 3-4 hours.
- Serve blueberry French toast with syrup,whipped cream and fresh blueberries.
- 5:41:00 PM
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Prosciutto,peach and arugula appetizer.Very easy and delicious recipe.Adapted from http://www.nuggetmarket.com
Ingredients:
- 1 ripe peach,pitted and sliced into 12 wedges
- 6 slices Prosciutto,cut into halves
- fresh arugula leaves
Cooking Method:
- Place a few fresh arugula leaves on top of each peach wedge.
- Wrap with Prosciutto half.
- Serve immediately.
- 8:17:00 AM
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