Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Potato Recipes

Crock Pot Recipes

Crock Pot Chili

Crock Pot Chili Recipe
2 (15 1/2 oz.) mild chili beans 1 (15 1/2 oz.) tomatoes 2 pounds deer burger browned or hamburg...

read more

Carrot Vichyssoise Recipe

Carrot Vichyssoise recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrot Vichyssoise recipe  PDF


1/3 c Chopped Leeks
1/4 c Chopped Onion
1/4 c Chopped Celery
1 1/2 ts Low Cal. Margarine
3 sm Potatoes (1/2 Lb.)
Peeled and amp Diced 1/2 lb Carrots Diced
1 cn (10 3/4 Oz.) Chicken Broth
1 1/2 ts Dried Dillweed
1/2 ts Ground Nutmeg
1 c Water
Freshly Grated Nutmeg Saute Leeks, Onion and amp Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots and amp Chicken Broth. Bring To A Boil, Reduce Heat and amp Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add
Half Of Cooked Vegetables and amp Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mi ture Into A Bowl. Repeat Procedure With Remaining Vegetables and amp Liquid. Add Dill, Nutmeg and amp Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)

Carrot Vichyssoise recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
167 people have voted
Last Reviewed on 2018-09-19



Wednesday, Sep 19 2018 Download & Print Carrot Vichyssoise recipe  PDF   Potato recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Christmas Stollen

New Cooking Recipes

Mock Lobster Flemish Style
Mock Lobster Flemish Style Recipe


1 lb Monk fish fillets 1 Bottle beer (use Duvel, if you can afford it) 1/2 c Water 1 sm Onion, quartered 1 sm Celery stalk with top, cut in chunks 1/2 ts Salt 1/4 ts Thyme 2 tb Butter 2 tb Flour 1/4 c Cream 1 Egg yolk 1/2 c Shredded Edam or Gruyere The main ingredient in this dish in monk fish, which has a taste and te ture similar to lobster. Served in scallop shells or ramekins, it makes a delectable fish course during a multiple course dinner. Cut fish fillets in half lengthwise, then cut each section into 3/4 inch slices. In a large saucepan, ...

Cooking Magazines: Great Fish Recipes » September 2018   Great Fish recipes RSS   New

Dish Of The Day

Cracker BreadPart 1

Cracker BreadPart 1 Recipe
5 1/2 c All purpose flour to 6 cups/ divided 1 pk Dry yeast 1 ts Salt 2 c Warm water (105 115 deg...
read more

Category: » Southern Living Recipes

View more dishes

>