In My World

http://www.soscuisine.com/recipe/chicken-sweet-potato-bake Quantity : 4 servings Preparation : 25 min  Cooking : 30 min  Cooking Dish : 27x18 cm 460 calories/serving Ingredients 1 onions, finely chopped 200 g 2 carrots, sliced into thin rounds 200 g 1 tbsp olive oil 15 mL 2 stalks celery, sliced into small pieces 140 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 cups Homemade Boiled Chicken (http://www.soscuisine.com/recipe/boiled-chicken?gpr=6646) 2 tbsp butter, unsalted 28 g 3 tbsp white flour (all purpose) 24 g 375 mL Homemade Chicken Broth 1 1/2 cup 2 sweet potatoes, peeled then grated 360 g 1 1/2 cup Cheddar cheese, grated 120 g Before you start Make sure you have the precooked chicken available. Method Preheat the oven to 190°C/375°F. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces. Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then ...

If you are planning to make the Chicken and Sweet Potato Bake, first you need to make the Homemade Boiled Chicken. https://www.soscuisine.com/recipe/boiled-chicken Quantity : 1000 ml Preparation : 10 min Cooking : 1 h 30 min Ingredients 2 onions, cut into quarters 400 g 3 cloves 0.2 g 1 leeks, cut into large chunks 300 g 2 carrots, cut in half 200 g 2 stalks celery, cut in half 140 g 1 chicken, whole 1.4 kg 2 bay leaf 0.4 g 12 cups water, 5-6 cm above the chicken 3 L 1/2 tsp peppercorns 2 g 3/4 tsp salt 4 g cheesecloth Method Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up t...

http://www.soscuisine.com/recipe/pasta-pesto-sauce Quantity : 2 servings Preparation : 5 min Cooking : 10 min 540 calories/serving Ingredients 160 g linguine 1/3 cup Pesto Sauce 85 mL 3 tbsp pasta cooking water 45 mL 1 tbsp extra virgin olive oil 15 mL 1 pinch salt [optional] 0.2 g Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed. Method Cook the pasta. While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (as per the quantity specified in the Pesto Sauce recipe) and the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit. Put the drained linguine back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Serve in the warmed dishes.

https://www.soscuisine.com/recipe/pesto-sauce Quantity : 185 ml Preparation : 20 min Ingredients 50 leaves fresh basil 1 1/2 cup 2 cloves garlic 1/4 cup pine nuts 30 g 1/3 cup Parmesan cheese, grated 18 g 1/4 cup extra virgin olive oil 65 mL 1/2 tsp salt, to be added when pouring over pasta 2 g Before you start Only the most tender basil leaves should be used for making Pesto, possibly picked before the plant starts to flower. A blender or food processor will be very useful to make the sauce. A marble mortar and a wooden pestle would be even better, because the metal blades of the blender do affect the taste of the basil, but it will take the cook with traditional utensils too much time to achieve the final result. Method Rinse the leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels. Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process until it ...

12 slices bread (cubed, no crust) 1-1/2 cups sharp cheese (grated) 1/2 lb. fried sausage or bacon (crumbled) 10 eggs 2-1/2 cups milk 3/4 tbsp mustard salt to taste Put bread, cheese and sausage in bottom of a greased 9 x 13" pan. Mix eggs, milk and mustard.  Salt to taste.  Pour over the other ingredients in pan and refrigerate overnight. In the morning, combine 1 can mushroom soup and 1/4 can of milk and pour over casserole. Bake at 300F for 1-1/2 hours.

6 servings Preparation 10 minutes Cooking 10 minutes Standing 3 hours 130 calories per serving 1/4 cup pearl tapioca (quick-cooking) 1 large egg 2 cups 2% milk 4 tbsp sugar 1/4 tsp salt 1/3 cup unsweetened coconut flakes (optional) Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm. Add the tapioca, salt and sugar to a saucepan. Mix and add the warmed milk. Cook over very low heat for 5 minutes with stirring. Separate the egg white from the yolk. Put the white in a bowl and add the yolk to the saucepan. Cook an additional 5 minutes over low heat, with stirring. Remove the saucepan from the heat. Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture. Portion out the pudding into small serving bowls. Sprinkle with coconut flakes. Chill at least 3 hours before serving. From www.sos.cuisine.com

Makes 4 servings. 2 squares (2 oz) unsweetened chocolate 1 cup sugar 2 tbsp cornstarch 2 cups milk 1/2 tsp vanilla extract pinch of salt whipping cream (optional) cocoa powder (optional) cherries or other berries for garnish (optional) Coarsely chop the chocolate.  Set aside Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended.  Add chopped chocolate. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil.  Cook, stirring, until thickened, about 5 minutes. Stir in vanilla and salt.  Pour into 4 custard cups. Cool at room temperature before serving. Whipped cream, cocoa powder or berries can be used for garnish.

Prep time: 10 minutes Cook time: 1 hour Cooling time: 30 minutes Yield: Serves 8 INGREDIENTS Filling: 2 lbs rhubarb, cut into 1-inch pieces 1 1/4 cups white sugar 1/4 cup all purpose flour 1 teaspoon vanilla extract 1/4 teaspoon ground cardamom Crumble Topping: 1 cup all purpose flour 1/2 teaspoon salt 1 cup light brown sugar 1/2 cup of butter (1 stick or 4 ounces), cut into cubes METHOD 1 Preheat oven to 375°F. 2 Toss rhubarb with sugar, flour, vanilla, cardamom: In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9x13-inch baking dish. 3 Make topping: In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture. 4 Bake: Place in oven and bake at 375°F for 35-45...

Do you remember what you were doing on this date one year ago? Thanks to the miracle of Facebook, I know . . . Just change your settings to Pam Matthews Hedden Timeline 2017 Recent 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2004 1999 1998 1983 1980 1979 1978 1905 July All Posts Activity log... December November October September August July June May April March February January List view Grid view and then scroll down the page until you find out what you posted. Pam Matthews Hedden 16 July 2017  ·  Good evening dear friends. I am wiped out. But I'm also very happy with everything I accomplished today. When my life is crazy I have trouble finding time for my dreaded to do list and I really miss it. My apartment looks good and I made massive inroads on several big projects . . . yep, accomplishment feels good. But now I need a little shut eye so . . . Good night dear friends. ...