Tuesday, February 25, 2014

Cheez Whiz Soup - Single Serving

1 1/3 cups Milk
1/2 teaspoon Sriracha sauce
3/4 teaspoon Worcestershire sauce
1/2 tablespoon Chicken Base
4 ounces Cheez Whiz
1 tablespoon Cornstarch
1 tablespoon Water
2 tablespoons Beer
cayenne pepper

Combine milk, Sriracha, Worcestershire, chicken base. Bring to a boil, stirring regularly.
Add Cheeze Whiz, after warming in hot water or in
microwave. Mix in well.
Dissolve cornstarch completely in the water. Add to
soup, which should thicken immediately. Reduce heat a
bit and stir in beer.
To serve, ladle into bowls and dust with cayenne

Friday, February 21, 2014

Wild Rice Salad with Shrimp

1/2 pound Wild Rice
1/2 pound Mushrooms, coarsely chopped
3 tablespoons Oil
2 tablespoons Lemon Juice
2 Hard Boiled Eggs, coarsely chopped
1 Green Pepper, finely chopped
1 1/2 cups Shelled Shrimp, cooked

Steam rice. Cook mushrooms in oil and lemon juice. Cool. Toss rice, mushrooms and rest of ingredients and serve with Aioli (garlic mayonnaise)

Add Chili Sauce to Mayonnaise if desired. Use Uncle Ben's Roasted Garlic Rice.

Servings: 2

Categories: Pasta and Rice, Salads/Slaws, Seafood

Source: Alice B. Toklas Cookbook

Tuesday, February 18, 2014

Beef Barley Mushroom Soup with root vegetables

Meaty cross cut Beef Shank
Lipton Beefy Onion recipe soup & dip Mix
4 cups water

Brown beef Shank add prepared soup mix and simmer until beef is falling off the bone. remove to cutting board.

add to liquid:
1/2 cup pearl barley
1/4 pound sautéed mushrooms coarsely chopped
two carrots peeled and diced
two parsnips peeled and diced

Cook until barley and veggies are done. Add beef back to pot. heat through.

Note: I had to add more beef broth at the end.

Sunday, February 16, 2014

Rocketman // Iron Horse