How To make Creamy But Lean Chicken and Leeks(Mf)
1 tablespoon butter
4 large leeks (white parts only)
chopped
4 celery stalks :
chopped
6 cups chicken broth
1/3 cup long grain rice
or 1/2 cup medium :
or short grain rice bouquet garni:
1/2 teaspoon dried thyme
1/2 teaspoon bay leaf
a few parsley sprigs :
wrapped in cheesecloth 1 lemon juice of
salt and freshly ground white pepper 2 whole skinless boneless chicken breasts
:
cut into 1/2inch cubes 1/3 cup minced fresh parsley
Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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எளிய முறையில் பட்டர் செய்வது எப்படி | Home Made Butter
Hello friend's Welcome To Princy's Authentic Kitchen.I Always Feel That food is an art, had to try new recipes and put together different ingredients and see how it taste,Today’s I'll Be showing How to make எளிய முறையில் பட்டர் செய்வது எப்படி/Home Made Butter..Thank you for watching my channel Please Friends not only watch please do try these recipes & Leave Your Comments & Share My Videos.. For those who have Subscribe to my channel Thank you.Friends who haven't Subscribed Please Subscribe.
Ingredients:
Whipping Cream-473ml x 2=946 Ml
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Transparent Noodles With Prawns
Chinese
Fancy Mushrooms Puff Appetizers (Choux Pastry filled with Mushrooms in Dill Cream Sauce)
ERRATUM:
At the end of the movie when you brush the puffs with melted butter, MICROWAVE THE BUTTER FOR 10 SECONDS TO MOISTEN (NOT 10 MIN.)
Print the ingredient list below:
CHOUX PASTRY PUFFS STUFFED WITH MUSHROOMS
INGREDIENTS FOR CHOUX PASTRY:
250 ml. (1 cup, plus 1 tbsp.) water
100 gr. (3.5 oz. or 1 stick less 3 tsp.) unsalted butter 5 ml. (1 tsp.) granulated white sugar
1 ml. (1/4 tsp.) salt
125 gr. (4.4 oz.) white, all-purpose flour (sifted)
4 large eggs
Notes:
1. Based on a 235 ml (US cup) and 15 ml tbsp.
2. Based on a butter stick of 113.5 gr.
3. For this recipe it is best if you measure the weight of the flour.
4. The recipe will yield approx. 30 choux if piped approx. 5 cm. (2”) in diameter.
MUSHROOMS WITH DILL CREAM SAUCE
INGREDIENTS:
680 gr. (1.5 lb.) white mushrooms
5 ml. (1 tsp.) salt
1 ml. (1/4 tsp.) ground pepper
30 ml. (2 tbsp.) all-purpose flour
60 gr. (2 oz.) unsalted butter
235 ml. (1 cup) whipping cream (35% MF)
30 ml. (2 tbsp.) chopped fresh/ frozen dill
Notes:
1. In place of 1 cup cream, ½ cup milk & ½ cup cream or 1 cup milk can be used.
2. Frozen dill has been used in this video; if using fresh, the equivalent quantity is 2 packed tablespoons.
TOPPINGS
INGREDIENTS:
30 ml. (2 tbsp.) butter
60 gr. (approx. 2 oz.) shredded cheese
Note: Use a type of cheese that melts (like Cedar used here).