shangy_recipes, posts by tag: cream - LiveJournal (original) (raw)

(no subject)	[Apr. 24th, 2011\|01:06 pm]where i post my shit
[Tags\|butter, carrots, cream, meat, onion, salmon, soup, tomatoes]best soup:1-2 pounds salmon fillet, cooked, cut up into chunks without skin1/4 cup (half a stick) of butter1 onion, choppeda whole lot of carrots, chopped1 1/2 cups vegetable broth28 oz crushed tomatoes1-2 tablespoons dried thyme1 cup creampepper to taste (no salt should be needed)cook everything except salmon in a large pot while the salmon cooks (baking it is easy), add salmon, continue to heat everything until the carrots are tender. absolutely wonderful.
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(no subject)

[Apr. 24th, 2011|01:06 pm]where i post my shit

[**Tags**|butter, carrots, cream, meat, onion, salmon, soup, tomatoes]best soup:1-2 pounds salmon fillet, cooked, cut up into chunks without skin1/4 cup (half a stick) of butter1 onion, choppeda whole lot of carrots, chopped1 1/2 cups vegetable broth28 oz crushed tomatoes1-2 tablespoons dried thyme1 cup creampepper to taste (no salt should be needed)cook everything except salmon in a large pot while the salmon cooks (baking it is easy), add salmon, continue to heat everything until the carrots are tender. absolutely wonderful.

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(no subject)	[Nov. 29th, 2009\|09:51 pm]where i post my shit
[Tags\|butter, chicken, cream, half-and-half, meat, mushrooms, pasta/noodles/whatever, spinach, vinegar]in a pan:pre-cooked chicken~1/2 cup cream/half-and-halfa couple tablespoons of butter if you wantchopped portabella mushroomschopped shiitake mushroomsa big ol' bag of spinachpepperthymegarlic or garlic powderparsleybalsamic vinegar to tasteserve over pasta or whatevera nice, mild taste all-around. most people will want to add some salt for sure, and that's fine. if your sauce isn't as thick as you want it to be, you can take about a tablespoon of cornstarch, add enough water to that to stir it in well, and add it to the sauce while it's still cooking, doing so very slowly if you haven't used cornstarch this way much before. my cream sauces never come out as thick as i'd like, probably because i'm doing something lazily/wrong, and i can't believe i never thought of this as a solution before. anyway, this is a nice meal. looks/sounds real fancy.
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(no subject)

[Nov. 29th, 2009|09:51 pm]where i post my shit

[**Tags**|butter, chicken, cream, half-and-half, meat, mushrooms, pasta/noodles/whatever, spinach, vinegar]in a pan:pre-cooked chicken~1/2 cup cream/half-and-halfa couple tablespoons of butter if you wantchopped portabella mushroomschopped shiitake mushroomsa big ol' bag of spinachpepperthymegarlic or garlic powderparsleybalsamic vinegar to tasteserve over pasta or whatevera nice, mild taste all-around. most people will want to add some salt for sure, and that's fine. if your sauce isn't as thick as you want it to be, you can take about a tablespoon of cornstarch, add enough water to that to stir it in well, and add it to the sauce while it's still cooking, doing so very slowly if you haven't used cornstarch this way much before. my cream sauces never come out as thick as i'd like, probably because i'm doing something lazily/wrong, and i can't believe i never thought of this as a solution before. anyway, this is a nice meal. looks/sounds real fancy.

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(no subject)	[Oct. 17th, 2009\|10:42 am]where i post my shit
[Tags\|cheese, chicken, cream, pasta/noodles/whatever, spinach]in a pan on medium-ish heat:half-pint of heavy creamcajun seasoning: white pepper, black pepper, red pepper, paprika, onion powder, garlic powderpre-cooked chickenbag of spinach, added a little at a time until wiltedserve over pasta with parmesanhooray it's bad for you. this is really good.
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