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JUDITH316's Photo JUDITH316 Posts: 197,028
4/27/19 1:31 A

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Chef John's Ham and Potato Soup

"You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course."

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional)

Directions

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.

With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato.

Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

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JUDITH316's Photo JUDITH316 Posts: 197,028
4/26/19 2:52 A

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Easy Quiche Recipe

Recipe By:MISHY

"This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish."

Ingredients

2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened

1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.

Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

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JUDITH316's Photo JUDITH316 Posts: 197,028
4/13/19 11:58 A

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LOUISIANA POTATO CHEESE SOUP

10 lbs. Russet potatoes, peeled and diced
1 onion, diced
1 lb. bacon, diced
3 chicken bouillon cubes
1 tbsp. Montreal steak seasoning
1 quart half and half
1 cube butter
1/2 of a large block Velveeta cheese
salt and pepper, to taste
potato flakes (instant potatoes) for thickening

Peel potatoes and place in a pot of water, covering potatoes completely with water and boil until nearly done.
Place bacon and diced onion into a skillet and cook bacon well.

Turn off heat when bacon is done, and drain, then add bouillon cubes, steak seasoning and some salt and pepper to pan.

Add 2 cups BOILING water to bouillon pan and let set until potatoes are soft and almost done cooking.

Do not drain the potatoes!!

When bouillon and bacon are done, add to potatoes, place heat on medium to continue cooking.

Add butter, half and half, and salt and pepper, to taste.

Dice cheese into cubes and drop into soup, stirring constantly.

The soup should be a very thin consistency at this point. Add potato flakes/instant potatoes to the pot mixing thoroughly so there will be no lumps, until desired thickness is made.

Serve with hot rolls and salad for a tasty meal!

Serves 6 or more.

Submitted by: April

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JUDITH316's Photo JUDITH316 Posts: 197,028
4/12/19 3:22 A

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Asian Chicken Salad

Ingredients

2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
Black pepper

Nutritional Info

Fat: 7.4g
Carbohydrates: 17.5g
Calories: 169.5
Protein: 10.7g

1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.

2. Top with green onions and tangerine sections. Pepper to taste.

Serves 4.

Reprinted with permission by Public Health Seattle & King County

Edited by: JUDITH316 at: 4/12/2019 (03:22)
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JUDITH316's Photo JUDITH316 Posts: 197,028
4/10/19 5:24 P

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BRAIDED EASTER BREAD

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, colored, if desired
2 tablespoons butter, melted


Boil the eggs for 3-5 minutes before coloring as desired, then cool for 15 minutes before using.

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but has not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350F (175C).

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place in a warm place free from draft and allow to rise until nearly doubled in bulk, about 45 minutes.

Brush the risen loaf with melted butter (or use cream). Bake in preheated oven for 50 to 55 minutes, or until golden.

Makes 1 - 1 pound loaf.

Servings: 12 slices

Nutrition (per serving/slice): 196 calories, 7.3g total fat, 134.6mg cholesterol, 241.6mg sodium, 105.2mg potassium, 25.2g carbohydrates, less than 1g fiber, 5.2g sugar, 7.2g protein, 3.6g saturated fat, 1.9mg iron, 81.7mcg folate, 108.5mg phosphorus, 286.5IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 16IU Vitamin D.

Submitted by: CM

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JUDITH316's Photo JUDITH316 Posts: 197,028
4/8/19 12:57 P

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Breakfast Egg Muffins

Easy Breakfast Egg Muffins - Perfect grab and go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Calories 137kcal

AUTHOR Neli Howard

INGREDIENTS

1 red bell peppers, finely diced

1 cup finely chopped broccoli

1 medium carrot, peeled and shredded

1/2 medium yellow onion

8 large eggs

salt and pepper, to taste

about 3/4 cup shredded cheese, optional - omit for Paleo

6 strips of cooked bacon, crumbled (optional)

INSTRUCTIONS

1.Preheat oven to 375 F. Line a muffin tin with silicon muffin molds.

2.In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.

3.Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.

4.In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.

5.Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.

6.Top each cup with an about 1 Tbsp shredded cheese each.

7.Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.

8.Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.

Nutrition Facts

Breakfast Egg Muffins

Amount Per Serving (77 g)

Calories 137 Calories from Fat 87

% Daily Value*

Total Fat 9.7g 15%

Saturated Fat 3.8g 19%

Polyunsaturated Fat 5.9g

Cholesterol 142mg 47%

Sodium 317mg 13%

Total Carbohydrates 2.5g 1%

Dietary Fiber 0.6g 2%

Sugars 1.3g

Protein 9.9g 20%

* Percent Daily Values are based on a 2000 calorie diet.

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JUDITH316's Photo JUDITH316 Posts: 197,028
4/8/19 12:54 P

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Good Morning Team

This is a New Recipe Sharing Forum for you to share your recipes. I encourage you to post the recipes you like best and share them with us...Thank you...

I shared a recipe with Team member and they suggested I have a Recipe sharing forum, I agreed, so here it is....

Be back with recipe I shared with 2 Team Members earlier...

Blessings
Your Friend and Team Leader
Judith

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