Baked Potato Soup For a Simple Supper

You will feel your taste buds going into the anticipation mode just after reading through this recipe. From the buttery flavor to the creamy texture, everything about this soup reminds one of the exquisite country flavors. The soup requires baked potatoes that could be prepared a day ahead and the remaining recipe is a big time saver. You can even cook it in slow cooker which makes it a crockpot addition as well. Serve the soup fresh and hot or you can refrigerate it for three days. When you are about to reheat the soup, just make sure it's done slowly. The exotic looking soup in pale white appearance can further be glorified by adding colorful toppings of cheddar cheese, bacon bits or celery. 4 to 5 potatoes¼ teaspoon white pepper¼ teaspoon hot pepper sauce6 tablespoon butter3 finely chopped ribs celery¼ cup heavy cream½ teaspoons bouillon chicken base2 tablespoons dry basil leavesBefore roasting the potatoes, you may want to play with it. Grab a folk and prick the potatoes in several places. Keep the scrubbed potatoes in the center of the preheated oven rack for around 40 minutes and pierce a folk to see if it goes through easily. Allow them to cool and then peel them off. Cut the potatoes into ½ inch dice. Simultaneously, melt butter over medium heat in a cooking pot. Add celery and onions to stir fry till they get translucent. Up next flour is added to create a roux and that has to be cooked for about 5 minutes while you can stir it frequently. Pour the heavy cream slowly into the pot while whisking it to prevent lump formation. When the broth appears hot and smooth but is not simmering yet, then this is the time to add chicken base. Keep stirring until the mixture gets dissolved. Add seasoning like salt, basil leaves and the hot pepper sauce. When the soups starts simmering, let it simmer for another minute. Finally pour in all the diced potato and wait for the simmer. Serve immediately when hot by adding celery, bacon bits, or cheddar cheese to make it look interesting. Rate this Article

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Katy Reeve has published 12 articles. Article submitted on June 19, 2013. Word count: 353

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Baked potato soup for a simple supper

You will feel your tastebuds, go into the mode of expectation just after having read through this recipe. From buttery flavor to creamy texture reminds all about this soup exquisite country variants. The soup calls for baked potatoes, there could be a day ahead and the rest of the recipe is a great time saver. You can even cook it in the slow cooker, making it a crockpot addition as well. Serve the soup, fresh and warm or you can refrigerate it for three days. When you're about to reheat soup, just make sure it happens slowly. The exotic-looking soup in Pale white appearance may further be glorified by adding colorful garnish of cheddar cheese, bacon bits or celery. 4-5 potatoes ¼ teaspoon white pepper ¼ TSP chilli sauce6 tablespoons finely chopped rib celery butter3 ¼ Cup heavy cream ½ teaspoon bouillon chicken base2 tablespoons dry Basil leavesBefore frying of potatoes, you can play with it. Grab a folk music and puncture potatoes in several places. Keep the scrubbed potatoes in the middle of the preheated oven rack for about 40 minutes and Pierce a people to see if it goes through easily. Allow them to cool and then peel them. slice potatoes into ½ inch cubes. At the same time, melt the butter over medium heat in a cooking pot. Add celery and onions to stir fry until they are transparent. Up next the flour is added to create a roux and boil for about 5 minutes, while you can touch it often. Pour the heavy cream slowly into the Pan while whisking it to avoid lumps forming. When broth appears warm and smooth but not simmering yet, then it's time to add chicken base. Keep stirring until the mixture is dissolved. Add spices such as salt, basil leaves and hot pepper sauce. When soup starts simmering, let it simmer for a minute. Finally, pour in all the chopped potato and wait on simmer. Serve immediately when it is hot, add celery, bacon bits or cheddar cheese to make it look interesting. Rate this article

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Katy Reeve has published 9 articles. Article posted on June 19, 2013. Word Count: 353

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A Simple IPA Recipe

For the uninitiated, IPA stands for India Pale Ale. It's not that it came from that country. It was first brewed in Europe. Because it was sent way the hell over the India, it needed to have a real punch to take such a long journey. The strength kept it from becoming loaded with bacteria. Remember, back in the day there was no FedEx. It needed to be strong.

And then there was the lion's share of hops. This additive is a natural preservative.

Now with That Out of the Way

Check out this recipe to make one kind of an IPA at home. This is the stuff you'll need as you begin this long trip toward the popular ale. You should end-up with a 2-gallon batch.

Wyeast #1028: London ale1 ounce of 5.5% Willamette bittering hops)1/2 ounce, Willamette finishing hops5 ounces, crystal malt2½ pounds pale maltMeasurements - OG: 1.043 and FG: 1.008

What's an OG? It's an abbreviation for "original gravity." This is a measurement of how much sugar you get from the grains. Assuming you have 10 pounds of 2-row malt, you're looking at a 1.057 OG beer at 80% efficiency. If you're efficiency plummets to 60% you'll end-up with 1.043 OG count for a 5-gallon batch. Since the sugar content is low, you'll need to use fewer hops which will mess-up your alcohol content.

FG means "final gravity." For instance if your IPA has an OG of 1.054 but an FG of 1.020, you missed the boat. The final taste will have too much body, masking the bitterness of the malt. The balance will be too rich.

O.K. The primary fermentation will take about a week. The secondary one only needs 4 days.

The Batch

Start by mashing 5 quarts at 140 degrees. Be mindful, the better the water, the better the brew. Read the pH to 5.3. If it's not there, act accordingly by adding more mash or water. Rip the fire up to 150 degrees. Watch the temperature, letting it simmer for 2 hours. The final 5 minutes, crank the flames up to 170 degrees. Mash 2 hours, maintaining temperature at 145-150 degrees. Mash out 5 minutes at 170 degrees. Sparge with 2 gallons of 165 degree water. Sparging? Wiki explains it this way "drain the wort completely from the mash, after which more water is added, held for a while at 170 degree and then drained again. The second sifting can be used in making a lighter-bodied low-alcohol beer known as small beer, or can be added to the first draining. Some home brewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs."

Anywho, after sparging, boil it for another hour-and-a-half. Add the hops in the last hour. Then 5 minutes before the end of boiling, add the finishing hops.

Let 'er ferment as proscribed above.

How do you get the carbonation to happen? Take 1/16th of a teaspoon of corn sugar and dump it in the bottle, fill it with the final product and cap it. There should be enough yeast still in the brew to make it all bubbly so when you open a cold one, it should hiss at you.

Stan Schubridge is a freelance writer living in Brooklyn, New York. Stan writes mostly for Beertaps.com which is an eCommerce company out of New York that sells all the Beer Tap Handles one could need.

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Black Forest Parfaits

I love it when someone sends me a great recipe! This comes from my cousin's daughter Amy. Love the flavor combination.  She just had adorable twin boys a few months ago.  Taking care of twins and time to create this beautiful dessert..she is definitely my hero!!

Black Forest Parfaits

by Amy
Ingredients:
chocolate pudding
crushed Oreos
cherry pie filling
whipped topping
maraschino cherries

Start with making some homemade chocolate pudding:
 1/2 cup white sugar
 3 tablespoons unsweetened cocoa powder
 1/4 cup cornstarch
 1/8 teaspoon salt
 2 3/4 cups milk
 2 tablespoons margarine or butter
 1 teaspoon vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
*If you are in a hurry and can't wait for the pudding to cook use a box of instant chocolate pudding.

Layer chocolate pudding, crushed Oreos, and cherry pie filling and repeat the layers. Top with whipped topping and a maraschino cherry.

*Note Amy's husband thought a layer of whipped topping in the middle would of been good!!

Thanks Amy!!

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Strawberry Cream Cheese Cake

When my mom was here for my son's graduation, we were looking for a quick and delicious dessert to feed lots of people for the grad dinner.  She told me about this cake which is an old family recipe.  Sad thing is I don't think I had ever had it before and boy was I missing out.  It is so delicious! It didn't last long!!

Strawberry Cream Cheese Cake

from The McNee Family Cookbook

1 package white cake mix

1 package Danish Dessert pudding or strawberry glaze sauce

1 (8 oz.) cream cheese

1 1/2 cups powdered sugar

8 oz. whipped topping

1 pound strawberries, sliced

Preheat oven to 350 degrees. Grease a cookie sheet.  Mix cake mix according to the directions, pour and spread on to the cookie sheet. Bake for 10-15 minutes or until cake springs back in the middle.  Set aside to cool.  Beat cream cheese until smooth and add the powdered sugar.  Fold in the whipped topping and spread over the cake. Make Danish dessert according to package directions and add sliced strawberries to it.  Spread over the cake.  Chill before serving.



*I couldn't find Danish Dessert, but found a container of strawberry glaze in the produce department.  It turned out great!

Keep leftovers refrigerated..that is if you have any :)

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Sweet & Sour Sauce

The past couple weeks I have been asked if I had a good Sweet and Sour sauce recipe.  I then realized I could not find it on here.  So here it is!!  This is a simple and delicious recipe. It can be used as a dipping sauce over over chicken, rice or anything else.  In this picture it is shown as a dipping sauce for Chick Be Quicks which are very delicious.

Sweet & Sour Sauce
3/4 cup white sugar
2 Tbs. vinegar
3 Tbs. catsup
2 Tbs. cornstarch
3/4 cup pineapple juice. (Which I never have on hand so I squeeze all the juice I can out of canned pineapple pieces).

Mix sugar and cornstarch. Add remaining ingredients and cook until thick and clear.

Delicious!!

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