Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Potato-cheese Chowder
Famous Authors (View All Authors)
Soups - Potato-cheese Chowder Post by :asianbrain Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2794

Click below to download : Soups - Potato-cheese Chowder (Format : PDF)

Soups - Potato-cheese Chowder

5 lbs. potatoes, diced
10-12 slices bacon, diced and fried
1 medium onion
1 lb. Velveeta cheese
1/2 stick butter
Dried parsley--couple of shakes
1 (12 oz.) can evaporated milk


Fry bacon, remove from pan and saute onion in drippings. Fill a 6-qt. pot 3/4 full of peeled, diced potatoes and barely cover with water. Cook until potatoes are barely tender. Add remaining ingredients (including drippings) except evaporated milk.

After cheese melts, remove from heat.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Potato -  Potato-kale Soup With Gruyere Soups - Potato - Potato-kale Soup With Gruyere

Soups - Potato -  Potato-kale Soup With Gruyere
2 tablespoons butter 1 1/2 cups finely chopped onion 1 clove garlic, minced 7 cups fat-free less-sodium chicken broth 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds) 1/4 teaspoon salt 1 bay leaf 6 cups chopped fresh kale (about 3/4 pound) 1 teaspoon dried basil 9 tablespoons (about 2 ounces) shredded Gruyere cheese Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15
PREVIOUS BOOKS

Soups - Potato, 3 Cheese And Green Chili Soup Soups - Potato, 3 Cheese And Green Chili Soup

Soups - Potato, 3 Cheese And Green Chili Soup
5 medium potatoes -- peeled and diced 5 cups water 1 tbsp. canola oil 2 cloves garlic (or 3) -- minced 1 large green bell pepper -- finely chopped 1 cup fresh ripe tomatoes -- chopped or canned 1 cup cooked fresh corn kernels -- or frozen thawed 1 oz. canned chopped mild green chiles 1 tsp. chili powder 4 oz. cheddar cheese -- shredded 4 oz. Monterey Jack and Colby cheese mixture -- shredded salt and freshly ground black pepper -- to taste Put the diced potatoes in a soup pot and cover with the water. Bring to a simmer,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT